Erwin Joven Private Chef & Culinary Consultant

04/05/2026

21/04/2026

A few moments from private service.

Preparation, presence, and the quiet work behind the scenes.

Because memorable meals are built long before the first plate reaches the table.

19/04/2026

Working with Australia’s best seafood never gets old — it’s all about letting incredible produce shine.

Abrolhos Island scallops, seared on the half shell with sake-miso and chive butter.

Wild salmon, Hiramasa kingfish topped with oscietra caviar, and yellowfin tuna sashimi, served with wasabi and a Japanese-inspired dipping sauce.

Natural Coffin Bay oysters over rock salt with fresh lime.

07/04/2026

A full moon rising over the water — rarer than a sunset, but no less striking.

A different kind of backdrop for dinner. Slower, softer, and quietly spectacular.

05/04/2026

Easter High Tea in Adelaide, created with Haigh’s Chocolates — a South Australian icon.

A classic spread of sweets and savouries, warm scones with cultured butter, jam and cream, premium teas, and a touch of Champagne.

A moment that reminded me how much people value gathering, even in uncertain times — and how food plays a part in that.

Wishing a warm and joyful Easter to those who celebrate.

04/04/2026

Yarrawonga Black Angus beef carpaccio, semi-cured and lightly seared, with horseradish crème fraîche, salted egg yolk, and homemade potato crisps — from the opening menu at Tempo in Geelong.

03/04/2026

Chilled picnic bento boxes, designed for boat days and unhurried island afternoons. Handwoven from grass by the local community and fully biodegradable.

I’ve always enjoyed bringing these picnic concepts to life — from tiffins to bento — thoughtfully packed for something a little more secluded. Perfect on the water, or with Champagne and a quiet view.

www.cheferwinjoven.com

29/03/2026

Beautiful ingredients, simply treated,
and meals designed to feel quietly memorable.

A quiet nod to Australiana — grilled banana prawns finished with sea urchin butter.

28/03/2026

Shared tables, generous plates, and food that’s meant to move — this is always where I feel most at home.
Menus like this aren’t about courses, they’re about rhythm… a little of this, a little of that, passed around, discovered together.

Find out more at www.cheferwinjoven.com

27/03/2026

Step-by-step to these profiteroles with coconut pandan pastry cream and white chocolate — light as pillows, fragrant, and just rich enough.

25/03/2026

My mother's recipe. Lumpiang hubad — literally “nude spring rolls” — with sautéed prawn and palm heart, served with crisp lettuce leaves for rolling and a sweet garlic and peanut sauce. A hands-on favourite.