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Monday 9am - 11:45pm Wednesday 9am - 11:45pm Thursday 9am - 11:45pm

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CynthandCo__

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Australia
Sydney, NSW
CynthandCo__

Luxe Catering, Private + Corporate Events
📍Sydney
📧[email protected]
0410250333 This was followed by working at Centennial Parklands Restaurant.

Name - Cynthia Noonan 
Location - Sydney, Australia
Birth Country - Ghana, Accra. Have lived in Australia for 35yrs

 Background: I have always wanted to be a chef. I arrived in Australia for the first time in 1986, and learned to write and speak English, as English was my second language. I completed a Certificate III in Commercial Cookery at Ryde Tafe in 1999, while working as a first year appre

ntice at The Pig & The Olive in Potts Point. I enjoyed this learning experience and received good feedback. This led to a bunch of roles around Sydney, including my first Head Chef role at the Hyde Park Barracks Cafe. I spent the next five years working at the Park Royal and the Holiday Inn near Sydney Airport and Crowne Plaza in Coogee. These roles were a great development opportunity for me. Later on I studied at Macquarie University and achieved my degree in Early Childhood Teaching. I have been working in various Childhood Teaching positions. Present: I wanted to get back to a bustling restaurant environment and it's been the perfect time to start my own business, with the hospitality scene coming back to life. I like the creativity and cooking style that Centennial Parklands and Hyde Park Barracks Cafe are known for and look forward to the warmer months ahead. Like many people around the world, the pandemic has given me time to reflect on what is important in life. For me, that means spending more time at home, something that I didn't realise I was missing out on being at work while my children were young, but something that I have really cherished over these past months.

15/11/2025

Zucchini, Feta, Lemon & Mint Orecchiette

🍋 The beauty of this dish lies in its simplicity and versatility. It’s perfect as a light lunch, a side dish for grilled meats, or even as a vegetarian main course. The combination of the savoury feta, the fresh mint, and the bright lemon is simply divine. .catering

19/10/2025

Speck & Pine mushroom Frittata

This speck & pine mushroom frittata is just what you need! Whether it’s breakfast, brunch, or a light dinner, this dish is packed with flavour and the perfect way to enjoy fresh, seasonal mushrooms.
This fluffy frittata filled with sautéed speck & pine mushrooms and a hint of cheese is baked to perfection.

This dish not only feeds the body but also warms the soul, making it a favourite for family gatherings or cozy weekday meals. Whether you’re a busy parent or a culinary enthusiast, this mushroom frittata will impress everyone at the table with its rich, earthy taste and vibrant appearance.

The golden-brown hue of the speck & pine mushroom frittata creates a warm and inviting visual that draws attention to any table. Sliced into wedges, each piece reveals tender mushrooms nestled within the fluffy egg, complemented by the vibrant green of fresh herbs. When placed on a rustic wooden board, the earthy tones enhance the overall aesthetic, making it not just a meal but a centerpiece. .catering

25/09/2025

Lamb Osso Buco

There’s something deeply comforting about a slow-cooked stew, especially one as rich and satisfying as osso buco. This recipe is a twist on the traditional version, which is usually made with veal shanks, but here we’re using lamb leg, and honestly, it’s incredible. The meat becomes tender and juicy after a long, slow braise in red wine and stock, infused with spices, herbs and aromatics. Every bite melts in your mouth, and the flavour is bold, layered, and soul-warming.

The magic lies in giving it time. Time to simmer gently in the oven. Time for the meat to relax into tenderness. Time for the wine and stock to mingle with garlic, onion, carrot, and herbs until everything becomes one luxurious, cohesive sauce. It’s the kind of dish that makes your home smell amazing for hours and the kind of meal people remember long after the plates are cleared. .catering

02/08/2025

Leek, Mince & Goat Cheese Tart with White Truffle Oil

This elegantly rustic Leek and Goat Cheese Tart is a delightful medley of flavours and textures. Silky leeks & mince are gently cooked to perfection with aromatic thyme, then nestled onto buttery puff pastry circles and topped with creamy goat’s cheese. The result is a symphony of savoury goodness that is as pleasing to the eyes as it is to the taste buds. Drizzled with a touch of truffle or walnut oil, this tart makes a sophisticated yet comforting dish that is sure to impress your guests. .catering

11/07/2025

Grilled Prawns, Chilli Jam & Lime

Indulge in the bold flavours of the ocean with our Chili Lime Grilled Prawns, a perfect blend of spicy and tangy. This dish is ideal for seafood lovers, with succulent prawns marinated in a mixture of chilli jam , and lime. The combination of Asian-inspired flavours and the charred texture from grilling creates a truly unforgettable culinary experience. .catering

18/06/2025

Beef Ragu

Can you possibly imagine a sauce more tantalising than traditional, hearty Bolognese? Well, let me introduce you to Slow Cooked Beef Ragu Pasta, a recipe that promises to melt in your mouth and leave you craving more. This dish isn’t just food, it’s a culinary journey that starts with the simplest of ingredients and transforms them into something truly magnificent.

While we are a fan of quick meals during the week for their convenience, we must admit it’s the slow-cooked dishes that truly capture our heart. These recipes allow us to explore the depths of taste that can only truly develop well with time…slow and steady
Rich and hearty and positively PACKED with flavour, we’re confident you’re going to love it too! .catering

17/05/2025

CREAMY MACADAMIA, APPLE & CINNAMON PORRIDGE

Winter is coming and the best part of winter is the hearty, warm foods! One of our favourite winter meals is porridge. It’s so easy to make, you can mix it up so you don’t get bored and its nutritious and delicious! We have tinkered around over the years to find the best combo of ingredients and our absolute favourite recipe is Apple and Cinnamon. Pink lady apples are our favourite to use as they retain some crunch after cooking (provided you don’t cook too long) and they are sweet so you don’t need much extra sweetener (we personally still use apple syrup but you could easily skip it. It’s comforting to know when waking up in the pitch black and feeling a chill in the air that a warming bowl of delicious, creamy porridge awaits. For us, it certainly makes bracing the traffic and trains a little more bearable. .catering

20/04/2025

Brown sugar pavlova, mango, passion fruit & lime zest

🥭 🍋‍🟩 There’s a magic about the alchemy of combining eggs whites and sugar to create fluffy, whipped peaks of white meringue. This magic, combined with nostalgia and a big dollop of deliciousness are the reasons why the great Kiwi Pavlova holds such a special place in our hearts as our most loved egg-based dessert. Our twist on this wonderful tradition is smashed Pavlova. Made with brown sugar, these Pavs have a caramel taste and gooey texture that guarantees they will be a memorable Easter treat. .catering

04/04/2025

Stuffed Zucchini Flowers

🌼 Stuffed Zucchini Flowers are undoubtedly one of the most popular antipasto dishes requested at Cynth&Co_. Furthermore, it might surprise you that they’re not actually hard to make – when they’re in season!

🍋 Crispy on the outside, these beautiful morsels are stuffed with creamy ricotta and lemon filling. Additionally, this will melt in your mouth and make your tastebuds sing for joy!

🌿 The aroma of fresh herbs and the golden brown colour of the fried bites will instantly whet the appetite of your guests. With a burst of tangy and creamy flavours, this delectable ricotta and lemon stuffed bites will tantalise the taste buds of everyone at the party. Serve them as appetisers or as a side dish, and watch as they disappear from the plate in no time. .catering

15/03/2025

Mushroom Carbonara

Indulge in the ultimate comfort food with this mushroom carbonara! I’ve always been a fan of traditional carbonara, but I wanted to put my own spin on it.

The combination of the silky, egg-based sauce, the sage , and the tender mushrooms is simply irresistible. It’s a dish that feels indulgent and special. Trust me, once you try this, it’ll become a regular in your dinner rotation! .catering

01/03/2025

Gravlax blinis, whipped herb & caper cream cheese

Perfectly paired with chilled champagne, these little bites are perfect for greeting guests on a special occasion. Alternatively, size up on the blinis and serve as a decadent starter for a dinner party, or date night at home. .catering

16/02/2025

Roasted beetroot, poached egg, focaccia, feta & dukkah

Are you looking for a breakfast that’s as satisfying as it is sophisticated? Look no further! Today, we are sharing a recipe that combines roasted beets, tangy Persian feta, and perfectly poached eggs, all sprinkled with the aromatic spices of dukkah. This dish is not only visually stunning but also packed with rich flavours and textures that will make your mornings truly special.

Dukkah is made with different spices and seeds, and has an Egyptian origin. It has a warm, nutty flavour and is incredibly versatile. We love the flavours and aroma of dukkah. It’s easy to make and is so flavourful and delicious on a variety of dishes. In this instance, we’re using it with roasted vegetables and whipped feta. .catering

02/02/2025

Burrata, pumpkin, radicchio, pear, orange & balsamic.

🍊 This is an entree that is all about the flavours of Italy. It brings together some favourite flavours together beautifully.

🍐The base is roasted pumpkin, lightly bitter radicchio or red cabbage that is flavoured with balsamic vinegar. This is topped with creamy burrata cheese and some pine nuts, pear and orange. The result is a lovely creamy entree that is tart and nutty. The flavours are elegant. .catering

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Sydney, NSW
2024

Opening Hours

Monday	9am - 11:45pm
Wednesday	9am - 11:45pm
Thursday	9am - 11:45pm

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