Chef by the sea

Chef by the sea Chef by the sea is a reliable and seamless boutique catering service with delicious, beautifully presented, creative food, that leaves a lasting impression

Chef by the sea is owned and operated by Clare. In her own words, she describes her passion for food. Food is my first love. Eating it, buying it, photographing it, reading and writing about it. This love was formed early on. I can recall sitting on the kitchen counter in my pijamas frying papadums with my dad as a little girl, when I should have been in bed. I also remember picking fresh mint fro

m just behind the greenhouse in my Grandma’s garden, to chop up and mix with vinegar and sugar to go with roast lamb for Sunday lunch. After graduating from university, where I started throwing dinner parties for my friends in earnet, I spent three winters cooking in ski chalets in the French Alps and the summer months preparing the most beautiful game and seafood catering for families in Scotland. At one home near the Isle of Skye, I remember de-bearding mussels collected from the Loch just outside the kitchen window and picking mushrooms from the house’s grounds. Foraging at its best. Arriving in Australia in 2005, keen to formalise my time as a freelance cook, I gained my chef’s qualification whilst working at the beautiful Pilu at Freshwater, learning many lessons about kitchen hierarchy and Italian food along the way. Fulfilling the need to branch out independently, in 2008 I opened Jammy Cow cafe, which I successfully ran for five years, inventing the hippie roll and perfecting passionfruit cakes. In 2012 I started a catering business, Chef by the sea, allowing me to move away from cafe food and be more creative. Chef by the sea is a culmination of all the things that I have learnt and it is what I love to do. To cook for others.

For posterity and for the ride. And my why. Yesterday I ran 37km. My longest training run done. And the second furthest ...
27/08/2024

For posterity and for the ride. And my why.

Yesterday I ran 37km. My longest training run done. And the second furthest I’ve ever run. Next distance will be the real thing. 50k.

I have loved training for this event. The way it’s made me feel. In my head and in my heart. The apprehension for the hurt. The elation for the achievement. The treadmills, the hills, the panoramas, the weather, the people, the animals, the places. The daily stretching. The digging deep. The chocolate milk. The complete excess of pasta.

The plus side is that jeans that were snug now glide on with ease. And going out for my regular 5k lap now feels like a breeze. But these aren’t the reasons I signed up. And they’re not the reasons that will get me through. At 45 I want to know what I’m capable of. How much grit I have. If I can do hard things. Ultimately, if I can achieve my dreams. The ones buried inside me. That I yearn to bring to life. Running 50k is my way of holding a mirror up to myself to remind me that I do have what it takes.

I’ll be running the Great North Walk Ultra on Sunday 22nd September from Patonga Beach out and back through Brisbane Waters National Park. Let’s do this 💪

One of the best bits about my job is the views. Gazing at an oceanscape never gets old.
19/08/2024

One of the best bits about my job is the views. Gazing at an oceanscape never gets old.

When buttercream and rose petals collide. Five tier passionfruit birthday cake with mascarpone buttercream. Elegance and...
17/08/2024

When buttercream and rose petals collide. Five tier passionfruit birthday cake with mascarpone buttercream. Elegance and decadence in one.

No. Thats’s not a negroni. It’s its a non-alcoholic equivalent in lieu of a Champagne to begin our meal at I thought th...
16/08/2024

No. Thats’s not a negroni. It’s its a non-alcoholic equivalent in lieu of a Champagne to begin our meal at
I thought this post might be written with a glass of wine in hand, as I ironically proclaimed I had just completed 90 days without alcohol, an intention set out in January. A goal perhaps to prove to myself that I could. But really because I knew that I had to. Today though is somewhere in August, and I still haven’t had a drink. If I do the maths, it’s well over six months, and there are no signs of wavering. I feel clear. I feel bright. But most of all I feel proud. Proud of myself and for putting me first, something its taken a very long time to learn how to do. Oh the sleep. It’s wonderful. The lack of headaches. The sustained energy. I understand some people can drink and experience all these things, but for me, life for now is so much better without it. I miss the craft of wine, the alchemy of a cocktail, the icy crispness of a beer. But I recognize the spark, the true, real, life, that too much alcohol takes from me, because I’m not a stop at one gal. I see the underlying motives for my daily drinking - to drown negative self talk, and I’m more able to tell that bitch to shut up myself now. Actually, we still argue incessantly, but I see her more clearly for what she is; years and years of conditioning. So each time I choose to have sparkling water, I’m choosing to forge a new path for myself. And also for those I love. This is not a never again post. Rather a where I am right now one. Cheers to that x

Five spice slow cooked crispy pork belly. Rub the skin of a piece of 800g-1kg pork belly with salt and five spice, make ...
15/08/2024

Five spice slow cooked crispy pork belly.

Rub the skin of a piece of 800g-1kg pork belly with salt and five spice, make a little nest for it with a piece of foil, being sure to cover the sides of the pork with the foil and pop it in the oven at 120° for 3 hours.
When the time is up, take it out the oven and turn up the heat to 220°, put the pork back in and cook for a further 10-20 minutes until the skin is crisp.
Enjoy with a lemony fennel, cabbage and apple slaw. Yum!

Always keep your coriander stalks so that you can make nam jim. A small spoonful really packs a punch when it comes to c...
14/08/2024

Always keep your coriander stalks so that you can make nam jim. A small spoonful really packs a punch when it comes to creating a party in your mouth! Sweet, salty, spicy, sour, zingy, fresh. And it’s so easy.

Whizz or pound~
2 cloves garlic
2 red chillis (long, but could be short depending on your heart tolerance)
Pinkie finger peeled ginger
Roots from a bunch of coriander
Juice 2 limes
2 big spoonfuls brown sugar
2 tablespoons fish sauce

Taste. You should be able to pick out all the elements. If not, adjust accordingly, and store in the fridge to add flavour to anything and everything!

When I became a mum, which wasn’t exactly when my baby was born, more of an idea that formed over time, I thought about ...
04/08/2024

When I became a mum, which wasn’t exactly when my baby was born, more of an idea that formed over time, I thought about all the things I would teach my child. All the ways I’d teach her. That this was my role. The part I would play in our dynamic. And boy. How wrong was I. Because the reverse is true. And this truth sinks deeper every day.
Thea, your kind, intuitive, thoughtful, quiet, sensitive, one of a kind, quirky, delightful nature constantly brings me in to line and makes me realise that just because I’m the parent, the protector, the guide, and well, older, I don’t actually know best. That sometimes the thing to do is take your lead. To listen to your innate wisdom. To learn from you. Let you teach me. It seems oh so very silly to admit this fact. But it really did take me by surprise. And I know I constantly get it wrong. Have to recalibrate. Readjust. Please know that I am so proud. So grateful. To share this life with you. Traveling this two way street. I couldn’t find these words on your birthday. But they are as real today, as they were yesterday and they will be tomorrow. Happy number 11 my girl ###

I was asked to help out in the .formothers kitchen while founder and liquid gold master maker Jess was on holiday recent...
04/08/2024

I was asked to help out in the .formothers kitchen while founder and liquid gold master maker Jess was on holiday recently.
Each morning, I stepped into the Made for Mother’s HQ, I was hit by the smell of nourishment. Slowly simmering pots filled to the brim with vitality.
I would strain their contents twice before decanting the bright, clear broth into jars, a golden halo forming on top.
It was an honour and a joy to have the chance to work in Jess’ business, a business full of love and soul and integrity. A place of vision and determination and creativity. Thank you for entrusting me to lend a hand. What a beautiful, and delicious, brand you have made x

Looking for a beautifully casual entertaining option? Our grazing tables are luxuriously informal and heaving with meat,...
02/05/2023

Looking for a beautifully casual entertaining option? Our grazing tables are luxuriously informal and heaving with meat, fish, cheese, fruit, vegetables, nuts, dips, breads and crackers. Tables can be tailored to a theme or leave it to the Chef to stack your spread with sumptuous produce in season. Some of my favourites include ginger beer glazed ham, rare roast beef, sharp, bity cheddar and creamy brie served with figs and honey. Our tables feed a minimum of 30 guests – perfect for a birthday, anniversary or wedding. Check our website via link in bio for details or send us a message. I’d love to design a custom table especially for you.

I LOVE Ottolenghi. I love anyone who loves food, but oh my – Ottolenghi! His dishes are show-stoppers bursting with inve...
01/05/2023

I LOVE Ottolenghi. I love anyone who loves food, but oh my – Ottolenghi! His dishes are show-stoppers bursting with inventive creativity. I see food as art and Ottolenghi is one of my all-time favourite artists. His presentation is colourful and abundant. Art on a plate. His finished dishes are like paintings – the transformed ingredients a kaleidoscope of colours invoking total joy. Not to mention an explosion of flavour for the mouth! Whenever I’m back in the UK to visit family, I make a pilgrimage to Ottolenghi and stare in awe at all the mouth-watering edible offerings. Who’s your food hero?

A big, big weekend. And messages like these make all the effort worth it. It’s not just about the food, but the experien...
24/04/2023

A big, big weekend. And messages like these make all the effort worth it. It’s not just about the food, but the experience and celebration around it. Where memories and connection are made.

Easter cupcakes! Such a great recipe to know. It’s simply equal butter, sugar and flour to the weight of the eggs. We di...
03/04/2023

Easter cupcakes! Such a great recipe to know. It’s simply equal butter, sugar and flour to the weight of the eggs.
We did go a bit all out with the icing, but that’s the best part right, and all buttercream is delicious! The recipe for the icing we used is over on the bog https://www.herbsandalemon.com/an-all-time-icing-recipe/ Happy baking

Rock cakes. One of the first things I used to make with my grandma. I remember my little thumbs always aching from rubbi...
29/03/2023

Rock cakes. One of the first things I used to make with my grandma. I remember my little thumbs always aching from rubbing in the butter and the ease with which she did it.

Ma’s Rocky Road. Still doesn’t taste as good as when I eat it from her fridge at Christmas, but the kids are loving it, ...
22/03/2023

Ma’s Rocky Road. Still doesn’t taste as good as when I eat it from her fridge at Christmas, but the kids are loving it, and now it’s going into the handwritten recipe books I’m making for them from our Monday cooking classes.

See you at 4pm!
05/03/2023

See you at 4pm!

Let’s talk about this peach caprese skewer. A wedding ceremony. A bluebird summers day. A wonderful family. Who I’ve coo...
25/02/2023

Let’s talk about this peach caprese skewer. A wedding ceremony. A bluebird summers day. A wonderful family. Who I’ve cooked for numerous times. At the bride’s home. A backdrop of ocean and sailing boats. Champagne. Oysters. Tempura prawns. And these. Salty. Sweet. Herby. Creamy. Colourful. Canapés on a stick. Oh happy day.

You need this cake for your next birthday. Passionfruit. Sticky. Sweet. Crumbly. Little clinks of seeds. Creamy. Slightl...
23/02/2023

You need this cake for your next birthday. Passionfruit. Sticky. Sweet. Crumbly. Little clinks of seeds. Creamy. Slightly sour. Here four layers. Adorned with the most perfect roses.

Coconut poached chicken with glass noodles. Nice. Hints of lime kaffir and lemongrass. Nicer. Wombk. Carrot. Coriander. ...
23/02/2023

Coconut poached chicken with glass noodles. Nice. Hints of lime kaffir and lemongrass. Nicer. Wombk. Carrot. Coriander. Even better. All doused in fish sauce and lime juice with a touch of brown sugar and sprinkled with toasted sesame seeds. The best!

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Avalon, NSW
2107

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