Sally's Cooking

Sally's Cooking Qualified chef specialising in personal, customised catering for private functions, celebrations and parties.

I’m a qualified chef with a varied background in à la carte dining, large and small functions, café and bistro food and personal chef service. My market stall offers a wide variety of biscuits, cookies and meringues that are also available in gift boxes by mail order. I can provide:

- Celebration cakes.
- Morning, afternoon and high teas.
- Breakfasts, brunches and lunches.
- Private dinner parti

es.
- Finger food and cocktail canapés.
- Cheese, antipasto, fruit, sandwich and grazing platters.
- Desserts, cakes, cookies and sweet treats.
- Snow holiday meal packages.

01/08/2026

homemade cookies biscuits meringues sallyscooking homebaker gourmetcookies

26/07/2026

Christmas in July still calls for pavlova in the middle of winter. It’s just not a proper Aussie Christmas without one. I like to add a layer of lemon curd underneath the whipped cream. 🍋🎄😊❄️

14/06/2026

A boozy fruitcake for my Aunt’s milestone birthday. Happy 90th Val! ###ooo 🎂🎈🍾🥂

05/06/2026
03/06/2026

Pastina, AKA Italian penicillin. A simple Italian peasant style chicken soup with stellini pasta. The smallest pasta I had in the cupboard was risoni, which had to do. The game changing ingredient is a piece of parmesan rind. I keep pieces of rind in the freezer to use in minestrone, risottos and pasta sauces. This soup is said to be good for colds, sore throats and other ailments. If it doesn’t help, at least it’s utterly delicious. 🤧🤒😷

21/05/2026

This is delicious! Andy Allen’s one pan barramundi with risoni, olives, cherry tomatoes and herbs. Recipe is in the May ‘26 Coles magazine with a photo on the front cover. I substituted flathead for the barramundi and chickpeas for the butter beans.

14/05/2026

Birthday cake for a colleague; vanilla cake with vanilla buttercream. 🎂🎈🥳

06/05/2026

A bit of Asian fusion happening for tonight’s dinner. Lettuce wraps with char siu chicken with a savoury barbecue glaze, pickled carrots, mint, coriander and satay sauce. 😀

05/05/2026

An after pav cake to utilise some egg yolks served with whipped chantilly cream and poached quince. I love quince and will be trying to get my hands on some more if possible. The season is short and they can be pricey and hard to come by. 🥰🧡🧡🧡

Address

Cambridge Park, NSW
2747

Opening Hours

Monday 9am - 9pm
Tuesday 9am - 9pm
Wednesday 9am - 9pm
Thursday 9am - 9pm
Friday 9am - 9pm
Saturday 9am - 9pm
Sunday 9am - 9pm

Telephone

+61412086552

Website

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