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 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 "pricing" page for details on how to book then email me with your enquiry.
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
I am working from these current menus.
Choose one from each course for your party. Francesca will take care of dietary requirements.
First Course
Fire roast beets, watercress, smoked goats curd, apple vinaigrette, sourdough crouton.
Mushroom and parmesan arancini, aged parmesan, leaves.
Seared beef fillet, ginger, chilli, peanuts, black vinegar and kaffir lime salsa.
Charred broccoli, capellini bean puree, lemon, kalamita and pecorino.
Second Course.
Beef filet cooked MR, dauphinoise potatoes, aged port jus, carrot cream, wild rocket.
South West line caught fish. bean puree, paprika oil, fried shallots, sorrel.
Paprika and honey rubbed lamb rump, leeks peas and mint, smoked butter potato puree, herb oil.
Sage and onion chicken thigh, charred cabbage, cauliflower puree.
Dessert
Poached rhubarb and pears. Orange shortbread, creme patisserie and macadamia.
Raw chocolate ganache tart, confit ginger crust, vanilla cream, peanuts and mango puree.
SW blue cheese, walnut biscuits, pears, fig jam, honey.
Spiced sticky date pudding, salted caramel and creme fraiche.
Hire Chef Francesca to cook your next dinner party or celebration meal and she will take you and your guests on a culinary adventure.
follow us
