Chef Francesca Gosling

Your Personal Private Home Chef Hire Margaret River and the South West.

 

Chef Francesca promises to take you on a culinary journey of the South West. Your menu will be driven by ingredients from her kitchen garden and Margaret River farmers. Eggs come from her chooks, and honey from her bees.

Having lived, worked and travelled all over the world, from Hawaii to Liguria, cooking for a wide variety of clientele, Francesca has a first hand knowledge of different global cuisines. She is passionate about sharing the art of food and dining. 

Check out the "Services" page for pricing and details.

 

WOW!!!! just amazing food, presentation. 
I loved how you came out and explained to us all what you had done, where it was sourced. I cannot praise you highly enough, I feel the words don't work here?
Everyone was truly impressed, we are in the food business and were very impressed with everything you did.
I was so proud of you and your girls, left the kitchen clean just brilliant !!
I knew when we spoke I needed not call anyone else, and again "my feelings" have never let me down.

Logan Nicholson, Margaret River

"Fran’s cooking is inspirational. Having lived all over the world she has picked up all sorts of interesting culinary techniques
which inject excitement into her food. She cooked every meal for a week for us on the "Great Escape" in the Kimberley and
I regretted not being able to take her home with me."
Christine Todd, Brisbane

 

Winter 2020 Menu

First Course

Warm salad of confit duck, charred broccoli, radicchio, pear and walnut vinaigrette.

Mushroom and parmesan arancini, herb salad, truffle honey, house cured olives.

Grilled augusta whiting, pickled beets, apple, rocket, horseradish, sourdough crouton.

Prosciutto, baked ricotta,chestnuts, pumpkin,and sage.

Second Course

Cider braised pork belly, cinnamon apples, sage jus and parsnip puree.

Beef filet cooked MR, dauphinoise potatoes, truffle oil, red wine jus, carrot cream.

Indian ocean line caught fish, smoked beets and horseradish puree, brown butter Cowaramup potatoes.

Spiced lamb rump, mint, peas, onion jus, cauliflower puree.

Dessert

Pear and almond tart with creme fraiche.

Chocolate stuffed Medjool date baked in filo, honey mint and citrus.

Salted chocolate torte, ginger ice cream.

SW blue cheese, walnut biscuits, spiced apple, chefs fresh honeycomb.

Hire Chef Francesca to cook your next dinner party or celebration meal and she will take you and your guests on a culinary adventure.

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