Passion Ate The Chef

26/10/2026

Would you like a grazing station on a plate?
This is a Passion ate the Chef version.
Meat, cheese, fruit, vegetables with a twist.
Jamon Serrano, goats cheese pannacotta, saffron candy apples, applewood smoked baby heirloom tomatos.
We are all about layers, flavours, textures and colours to create a positive impact through food!

24/10/2026

Truffled mushroom pasta finished in a 40kg Grana Padano wheel.

15/10/2026

A snap shot of last nights event with the entree, our baked bread and some amazing hand picked products from the markets.
Featuring iceplant, micro turnips, goat cheese pannacotta, saffron candy apples, applewood smoked baby heirloom tomatoes.
If you have never tried these item......you need to!

09/10/2026

If you are having a party or event, canapes are the perfect way to celebrate with freinds.

24/09/2026

I am asked frequently how I create and design a dish.
I normally start with the protien, then create a balance with layers of colours, flavours and textures to make it more exciting for the palate and aesthetically.
I generally have flavours across salty, sweet, bitter, sour and umami.
Sometimes I will combine flavours like in our sticky spiced balsamic which is sweet, umami and sour.
Once this is finished and you have the entities for the dish, then you pick the piece of crockery to match playfulness, colour, mood etc of the food and only then you work on the final design.
Keep in mind though you need to have design concept from the beggining, because every cut and peice of prep you create, will narrow the possibilities of that final design.

23/09/2026

A recent event collaborating with an amazing company The Underground || Cake Artist || The Cake Escape.
Crab rotolo, illusion egg,[not an egg], golden honeycomb chocolate nuggets.

27/08/2026

There are countless hours and energy put into every entity on every dish.
But above all, it is the absolute love and care that my amazing team in the kitchen and front of house, so consistantly deliver that makes me so proud every event.
Their decades of dedication, prof decades of skills and professionalsm is humbling to work along side them.

26/08/2026

A fun little grazing station for a 25 year celebration.

23/08/2026

Loving being a part of daffodile day through some corporate sites.

11/08/2026

Blue swimmer crab rotolo with dill crepe and Karkala

07/08/2026

07/08/2026

A plate of food is a journey that starts with a thought and hopefully takes you to many destinations along the way.
This story starts with the humble apple and the creation of 4 textures using pink lady apple and the oldest apple, granny smith.
Cinamon poached green apple sorbet, green apple and lemon gel, pink lady roasted with thyme, olive oil and garam masala flavours then a saffron candy apple.
Life is a journey....enjoy it!

04/08/2026