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The Plant Based Chef
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Plant Based MealsAboutRecipesGalleryBlogServicesContact
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Crudo of hiramasa kingfish, pomegranate, blood orange and mint.

Crudo of hiramasa kingfish, pomegranate, blood orange and mint.

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South Australian Kingfish with smoked butter and wattleseed

South Australian Kingfish with smoked butter and wattleseed

Rose water, almond and honey cream with raspberry and Greek shortbread.

Rose water, almond and honey cream with raspberry and Greek shortbread.

Chilled pea soup with spanner crab and dill 

Chilled pea soup with spanner crab and dill 

Fremantle Octopus with fennel, tomato and radish

Fremantle Octopus with fennel, tomato and radish

Zucchini flowers with spanner crab and spring salsa

Zucchini flowers with spanner crab and spring salsa

poached local crayfish, sweet corn emulsion and ossetra caviar with chive

poached local crayfish, sweet corn emulsion and ossetra caviar with chive

Salted Caramel and dark chocolate tarts

Salted Caramel and dark chocolate tarts

Chia seeds, coconut and freshly poached berries.

Chia seeds, coconut and freshly poached berries.

Coconut jelly with sago, mango, passion fruit and plums

Coconut jelly with sago, mango, passion fruit and plums

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Sydney Private chef torching a delicious rice pudding

Sydney Private chef torching a delicious rice pudding

Fillet of Cape Grim beef, farro, chestnuts and rainbow chard

Fillet of Cape Grim beef, farro, chestnuts and rainbow chard

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Quinoa, avocado & artichokes

Quinoa, avocado & artichokes

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Crudo of hiramasa kingfish, pomegranate, blood orange and mint.
IMG_0001.JPG
IMG_7441.JPG
South Australian Kingfish with smoked butter and wattleseed
Rose water, almond and honey cream with raspberry and Greek shortbread.
Chilled pea soup with spanner crab and dill 
Fremantle Octopus with fennel, tomato and radish
Zucchini flowers with spanner crab and spring salsa
poached local crayfish, sweet corn emulsion and ossetra caviar with chive
Salted Caramel and dark chocolate tarts
Chia seeds, coconut and freshly poached berries.
Coconut jelly with sago, mango, passion fruit and plums
223B80E1-650F-493D-967E-C2E826CD2A49.jpg
Sydney Private chef torching a delicious rice pudding
Fillet of Cape Grim beef, farro, chestnuts and rainbow chard
IMG_7367.JPG
IMG_7527.JPG
IMG_6990.JPG
Quinoa, avocado & artichokes
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