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Private Cheffing at its finest. 

Luxury Dining Redefined on the Coast

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Experience a more intentional way of living through a holistic approach to private cheffing. From performance-driven nutrition to refined lunch and dinner service, I manage every detail of your kitchen so you can focus on your lifestyle—knowing your health is supported by food designed for your

well-being.

I’ve had the absolute pleasure of meals being prepared by a amazing home chef whose expertise and personality light up the kitchen. Every meal she creates feels like a thoughtful experience—she has a clear vision of the flavours she wants you to savour, and she brings that vision to life through her clever choices and collaborations.

Her personality shines through in every dish. She’s humble, bubbly, and full of warmth, making the entire cooking experience feel joyful and engaging. It’s not just about the food—it’s about the atmosphere she creates, where learning and sharing come naturally. Her passion for cooking is contagious, and it makes every interaction memorable.

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-Tobie L

Gallery

Gourmet Recipes

Salted Caramel Bliss Balls

Ingredients (15 serves)

~ 250g pitted medjool dates

~150g raw macadamias

~ 100g desiccated coconut

~ 15g flaked salt

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Method

1. Pre-heat oven to 160 degrees celsius & line 2x flat baking trays with baking paper. 

2. Lay coconut on one tray and macadamias on the other & roast in oven for 10 minutes until coconut is golden, but not dark (the macadamias might need a little bit longer until golden). 

3. Whilst those ingredients are roasting blend dates in the food processor until smooth and rolled into a ball, place in a mixing bowl. Add toasted coconut and salt to the mixing bowl. 

4. After macadamias are roasted, place in food processor (whilst still hot) and blitz until a fine crumb is formed, add to the bowl. 

5. Mix until combined and roll into golf size balls, store for up to 3 weeks. Enjoy!

Easy Mixed Bean Salad

Ingredients (serves 5)
~ 800g canned chickpeas
~ 800g canned red kidney beans
~ 800g canned cannellini beans
~ 1 bunch parsley
~ 1 bunch spring onion

~ 1 bunch coriander 
~ 1 TBS extra virgin olive oil onion
~ 1 lemon, juiced
~ Salt & pepper to taste

Method
1. Drain and rinse all beans, place in a large mixing bowl.
2. Finely chop herbs, place in the same mixing bowl.
3. Finish your salad by adding the lemon juice and 1 TBS of olive oil to the mixing bowl. Add a generous amount of (my favourite is flaked) salt & cracked pepper, mix together.
4. Enjoy!

Chimichurri 

Ingredients (30 serves)

~ 1/2 red onion
~ 3 long red chilli’s
~ 1 bunch spring onions (washed)
~ 1 bunch parsley (washed)
~ 2 bunch corriander (washed)
~ 6 cloves garlic
~ 225ml extra virgin olive oil
~ 75ml red wine vinegar
~ 15g flaked salt

Method
1. Place all ingredients in food processor and blend. (If the ingredients don’t all fit, add half the herbs at a time, once blended add the rest of the herbs, blend again).
2. Serve with steak, or protein of choice. (Also great as a salad dressing). Enjoy!

"Boost Juice" Inspired Mango Magic Smoothie

Ingredients (serves 2)

~ 2 scoops vanilla whey protein powder 

~ 150g frozen mango

~ 1/2 banana 

~ 1 tsp vanilla extract

~ 1 pinch flaked salt

~ 1 handful ice

~ 300ml cold water

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Method

1. Place all ingredients in blender and blitz.

2. Enjoy! 

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