My sofrito. Onion, capsicum, green and red, garlic, parsley, stalks and all, celery, especially the tops, carrots and sage. All whizzed in a processor, and slowly cooked until slightly thickened and darker in colour. The base of all my paellas.
#paella #party #celebration #catering #northernbeaches
Creating joy and connection through the simple act of sharing meals together. Preparing food as a group, learning, chatting, laughing, in a beautiful space. Feeling inspired and nourished. This is a chef by the sea retreat. Six spots left for the next one 21-23 October. Be quick, link in bio to book.
Sound on and tap along
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Feel nourished. Empowered. Inspired. Relaxed. Feel joy. Learn. Connect. Unwind. In a lush green setting a stone’s throw from the ocean. 90 minutes from Sydney. A million miles from care. This is a chef by the sea retreat. This is a cooking therapy weekend
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Head to https://chefbythesea.com.au/retreats/ to find out the date of the next one. Coming soon. Places limited to eight
A sneak peek at all the delicious recipes we cooked at the first @chefbythesea retreat, from afternoon biccies to 12 hour leg of lamb, when to salt food and how to poach an egg to curing a side of fish, all lovingly recorded in a little book.
Campfire Mussels with fragrant coconutbroth
Going camping these holidays. Save this recipe~
for two; packet of mussels, small red onion, thumb of ginger, couple of cloves of garlic, a long red chilli or two, handful cherry tomatoes, 240ml can coconut milk, heaped spoon of brown sugar, pinch sea salt, zest and juice of a lime, bunch chopped coriander and bread to dunk~
finely chop the onion, ginger, garlic and chilli and fry until fragrant over a low flame, add the cherry tomatoes and some water to the pot, heat until bubbling, then tip in the mussels and cover with a lid. Cook agitating the pot for a few minutes until all the mussels have opened. Divide the mussels into two bowls with a slotted spoon. Now add the coconut cream, brown sugar, sea salt, coriander, lime zest and juice to the pot and taste for seasoning. When steaming, pour the sweet and spicy coconut broth over the mussels and enjoy with crusty bread ~
🎞 this magical film was directed and edited by Lee Blignaught from Bright Island
📖 recipe by me
An beanstalk dream. And this is the start. @bluebellsociety born out of a common love for taste, texture, creativity, connection and fun.
Huge thanks to Lee from @bright_island_content for believing and creating this glimmering snippet of our first fairy flash bomb. Cheers to you @lifebyskye for making life sparkle 🧚♀️🧚♂️💫💛🌈🌱 #guerrillagatherings #cocktailhour #cocktails #popup #foodanddrinks #nibbles #friday #friyay #secret #underground #guerrilla #bluebellsociety #nextevent5.6.2020
Spot the difference. Grazing table number two. Identical spreads for an engagement party for 80 #grazingtable #grazingtables #cheeseandwine #antipasto #nibbles #catering #foodstyling #playingwithfood #northernbeachescaterer #sydneycatering
Grazing table madness. Two pretty much identical tables for an engagement party 💍 #grazingtable #grazingtables #antipasto #cheeseandwine #nibbles #catering #northerbeachescaterer #sydneycatering #chefbythesea
