Chef Profile

What this Chef/Steward/Host typically cooks

Breakfast

• Bagels with cream cheese, smoked salmon, fried egg, rocket and capers (DF if no cream cheese, GF if served with GF bread)
• Scrambled eggs with roasted cherry tomatoes and crispy bacon (GF if served with GF bread, V if bacon is replaced with mushrooms)
• Shakshuka with bell peppers, beans and feta (V, GF, VE if feta and egg omitted)
• Frittata with spring greens (V, GF, DF if made with plant-based milk)
• Pesto fried eggs on toast (V, GF if served with GF toast, N)
• Breakfast wrap with scrambled egg, sautéed mushrooms, roasted cherry tomatoes and bacon (GF if using GF wrap, V if bacon omitted, DF if plant-based milk used in scrambled eggs)
• Yoghurt parfait with granola, berries and honey (V, GF if made with GF granola/muesli)
• Filo strawberry and almond cheesecake tart (V, N)
• Greek yoghurt double choc muffins (V, GF if made with GF flour)
• Apple crumble overnight oats (V, VE if made with plant-based milk and no honey, GF if made with GF oats)
• Banana bread (V)
• Blueberry muffins (V)
• Chia pudding parfaits with yoghurt and berries (V, VE if made with plant-based yoghurt, GF)
• Waffles with chocolate sauce and chopped hazelnuts or berry coulis, almonds and icing sugar (V, N)
• Fresh fruit platter and charcuterie board (GF if served with GF crackers)

Lunch

• Rainbow rice noodle peanut salad, BBQ pulled pork bao buns, and spicy cucumber salad (Salad: VE, GF, DF, N; Bao: DF; Cucumber: VE, GF, DF)
• Beef koftas with herb couscous, Greek-style loaded hummus with pan-fried tortillas, simple green salad with crispy chickpeas and olives, and watermelon cucumber feta mint salad (DF for koftas, V for loaded hummus, VE/GF/DF for green salad, V/GF/DF for watermelon salad, GF if couscous is swapped)
• Homemade flatbreads with chicken kebabs, tzatziki and Greek salad (DF without tzatziki- hummus substitute)
• Loaded handmade focaccia sandwiches with mortadella, mozzarella, roasted red peppers, hummus and tomato (DF without cheese, V without mortadella)
• Pesto fettuccine with cherry tomato, chicken and feta and bruschetta with ricotta, caramelized peaches and prosciutto (GF if made with GF pasta and bread, DF without feta and ricotta, V without chicken and prosciutto, N)

Dinner

• Beef tacos with lettuce, tomato, red onion, corn and cheddar cheese, corn chips with guacamole and salsa or nachos (GF if using corn tortillas, DF without cheese, VE/V with black bean taco filling substitute)
• Rigatoni alla vodka, roasted red pepper prosciutto and burrata salad, Caprese salad, garlic bread, and tiramisu (Pasta- V; VE/DF if using soy cooking cream; GF if using GF pasta)
• Beef burgers with caramelized onion, bacon and spicy mayo, double-cooked crispy smashed potatoes, halloumi salad with chickpeas, and brownies (Burger- DF, VE/V with plant-based patty and no bacon, GF if using GF buns)
• Butter chicken, turmeric basmati rice and cucumber raita (GF; DF; V/VE with tofu or chickpeas)
• Chorizo and red pepper risotto and Caprese tart with ricotta, pesto, tomato and mozzarella (Risotto- GF; V by omitting chorizo; tart- V, N)