chefsnax

02/02/2025

Yesterday I got to be a part of a very special day.
A day celebrating the life of a magnificent woman. My brief was pink, white and lavender, luscious, flowers, no hot food, 1-2 bites per piece.
💕🩷💕
So this is what I created.
We had 3 types of macarons, lavender and white chocolate, quandong curd and salted caramel.
Chocolate and hazelnut torte w cultured cream.
Lemon curd shortbread tartlets.
Lemonade scones w summer berry rose jam and chantilly
Cucumber/cream cheese or roast beef/horseradish/roquet finger sandwiches
Roast veggie dill feta frittata
Spinach feta filo triangles
Seasonal fruits platters

To be asked to cater such a special event was such a privilege, beautiful people celebrating a gorgeous soul. 🩷

23/06/2024

Come see me at my “day” job! Our first dinner service kicks off this Friday, I’d love to see a few familiar faces! Our kitchen is completely open and you are welcome to come chat with us as much (or as little) as you please!

Join us at Ondeen this Friday night, 28th June, for our first-ever winter dinner service! Celebrate with the finest food, wine, and spirits from the Adelaide Hills.

To mark this special occasion, everyone who dines with us will receive a FREE Whisky Sour or G&T. We’re also unveiling our new winter dishes, perfectly paired with delicious reds.

Indulge in a specially curated menu featuring seasonal delights, savour our exceptional wine selection, and enjoy the warmth of our premium spirits in a cosy setting.

📅 Date and Time: Friday, 28th June, 6:00 PM - 9:00 PM
📍 Location: Ondeen Restaurant, 15 Onkaparinga Valley Rd, Verdun SA 5245

Limited bookings available - Don’t miss this chance to be part of an unforgettable night at Ondeen. Reserve your table now and treat yourself to a perfect winter evening filled with great food, wine, and company.

09/03/2024

Birthday canapés catering for

First pic is my final mystery dish, I made an elderflower vodka gimlet granita, perfect way to finish off the snax.

Virgin bloody mary oysters, sauce from 🤘

Porcini and truffle arancini w bocconcini

Hoisin duck pickled cuke crostini

Korean beef, mozzarella, kimchi sliders

Kingfish ceviche (🫣IYKYK) tostada w avocado wasabi

Scallops, chorizo, cauliflower

Crunchy Eggplant w miso mayo, black sesame

My fave dish, the granny elderflower gimlet

Luna the dog

07/12/2023

A few happy snaps taken by the very talented at the most stunning wedding I catered recently.
This brief was simple, “I want a baked potato wedding”
The beautiful bride LOVES baked potatoes, so we organized with a local bakery around the corner to bake the spuds in their wood fired oven and I picked them up.
I thought long and hard about the toppings, there were at least 20 different things to choose from, from gorgonzola agrodolce (thanks ) to a pork and beef ragu, coleslaw, 5 other cheeses, Chef Snax crack, herbs, mexican beans, too many to list all!

We also did big fat tasty salads, canapés including devil eggs (yes that typo is on purpose, they were a bitch to peel! but I got a lot of compliments on them so all worth it!) cold rolls with chicken or pickled wild mushrooms (I foraged in Autumn) and my #1 crowd favourite, S&P oyster mushies from Adam (check out the review on last slide for the grooms thoughts on this 🤣)

Big thanks to my team .georgia and you two are fu**in amazing, you always say yes when I ask you to come work with me, and always give 110% I’m blessed to be able to rely on you both and can’t thank you enough.

the rest of my tribe that helped in one way or another
THANKYOU!!!

and big thanks to Katrina and Russel, for having a google and finding me on insta 💚 this was the best wedding I have catered yet.

05/12/2023

come pick your own lions mane!

*PICK YA OWN LIONS MANE*
This Thursday 7th December!
A one time opportunity to come along to and harvest your very own Lions Mane! Simply comment below to claim your opportunity! We have 20+ Lions Mane blocks that are ready to harvest and we want to give the public the opportunity to claim this special chance. We will weigh them up at wholesale rates so you are looking at big savings! To keep you fed we will have our good mate serving up her famous Salt n Pepper Oyster Mushies at inflation busting prices! Cheap as bcos we love ya ❤️🙏🏻💯🍄 Limited numbers so to secure your spot all you need to do is tag a friend and comment '🦁🍄' Simple as that. Tag your mate and rock up at
Between 6:30pm and 9pm this Thursday! 34 Tapleys Hill Road Royal Park! Lesssss gooooo.

We supply 2KW, Anchovy Bandit, Bandit Pizza, Feathers Hotel, Elementary, Shosho, ITL, Soi 38, Mozza, Stirling Hotel, Scenic Hotel, Stanley Bridge Tavern, Fourth Hill Providore, Dirty Doris, Mt Barker Hotel, Renmark Hotel, Topiary, HNLY, Mismatch Hotel, Shobosho, Mozza, the list goes on....

Amazing opportunity to get you very own Lions Mane mushies from the source! Comment now to secure your spot🦁🍄💯👊🏻❤️

07/03/2023

Canapes for a very special 50th birthday, I had my good mate Tony come and help me out for the night, we had such a good time. 🤘

I made:
- 3 different fresh cold rolls with my signature satay sauce
-Pork and fennel sausage rolls with a roast apple tomato chutney
- S&P Oyster mushrooms W pickled Saltbush Aioli
-Rizzoli anchovy soldiers on brioche W Gribiche
-Heirloom tomato bruschetta W whipped Meredith Feta and purslane.

Lovely produce from my mates up at

20/01/2023

This is what I'm on about! Get your tix and I'll see you there!

19/01/2023

I love growing my own anything at home. These are some freaky pink oyster Mushies, the sneaky buggers popped out the side of the grow bag. These frilly freaks got a bit too warm on my porch and got a wee bit roasted, that didn't stop em though, they just went a bit weird...... Like me 😋

Thanks to my bro Adam at for the grow kit!

16/01/2023

This hot dry Australian summer is great for drying things fast. First up is fennel flowers my friend grew in her garden, I'm drying on my front porch to make a fennel salt. Next up I've been chopping my Veg scraps fine and laying on this small tray on my kitchen table, a day or two and they're dry to a crisp, they all go in this jar where they will blitzed into a Veg stock powder. I'll probably go visit my sister and use her Thermomix for this.

I hate food waste and this is a great way to use up all those rogue bits and pieces. In there so far is onion, zucchini, tomato, carrot, red onion, basil, spinach, even a few corn kernels!

14/01/2023

🤘🍄🤘🍄🤘

Specialty mushroom grower Adam Bray is about to launch his urban farm LOT WST, which will double his growing capacity and serve as an event space, beginning with two chef-led launch parties in early February.

16/12/2022

Last Sunday I catered for the Ingle Farm Sporting club Golf awards. The brief here was simple, traditional foods for an older crowd, nothing fancy.
We started with roast pumpkin soup W cream and herb oil, then roast beef, finishing W a Peach Melba Eton mess.
Thanks for being my right hand man as always!

11/09/2022

Yesterday I had the pleasure of catering for Ingle Farm Football Club awards presentation night. This event was a 92PAX alternate drop.

We started with The Lost Loaf baguette, house made Lavosh and focaccia, Olives, butter, EVOO and Balsamic.

Entree either Roast Pumpkin soup or Thai beef salad.

Main of Red wine slow cooked Lamb W crispy crushed potatoes or Chicken rolled in bacon stuffed W garlic herb feta, sweet potato mash and honey mustard sauce.

Dessert either Rhubarb, strawberry, apple crumble W custard or Brownie W butterscotch sauce, both W ice cream.

29/08/2022

A Vegan Foraged feast.

We started with pickled veg and forest mushrooms, charred on the griddle. With Vegemite Lavosh, pickled saltbush, anise myrtle dukkah and olive oil/balsamic.

Next up was stinging nettle risotto W rain fed brown rice

Then sumac brassica W Hommus and toasted seeds

Weedy salad W white balsamic and fried shallots.

Coconut Sago W poached and roast rhubarb, cumquats, Lilly Pilly, mint.

thankyou for having us, was a pleasure cooking for your family and friends in your home.

thanks for being my right hand man and going full hippy with me on this one

thankyou for the rhubarb and saltbush

The rest of the ingredients I foraged in the hills and from my own backyard

05/08/2022

Want us to come cook up a storm at your place? Hit me up! On Facebook or Instagram.
This is from our last check out the lovely review our client left. Chef Jezz is my right hand man and comes to most of my private gigs with me, we make a great team!

26/07/2022

🤘🤘🤘

30/05/2022

Saturday evening I had the pleasure of cooking for Tim and Dianne's 40th wedding anniversary. Their daughter booked me on the sly to come and cook them a 3 course homestyle dinner.

Entree was French Onion soup W Raclette baguette, from

Main of Slow cooked saltbush lamb W tomato, olives, caperberries and red wine, pomme puree

Side charred brocolinni W soft herbs

Dessert Deconstructed lemon meringue pie.

11/05/2022

About last weekend.

I did private catering for with my mate helping me out. He sourced all the seafood, sustainable of course, through

On the menu we had-
Canapes of heirloom tomato bruschetta W Boconcinni
Charred pickled octopus on Cos W roast garlic aioli
Pancetta arancini on romesco

Entree of Bonito Crudo

Main of
Weedy whiting on Puttanesca pasta W Gremolata

Dessert
Hazelnut and orange semi Freddo.

Want me to cook at your place?
Hit me up. 🤘

11/05/2022