Chef Juliane Nicolini
Private Chef In Perth
I graduated from the New Zealand culinary school and also I got a pastry certificate at Le Cordon Bleu, completing highly respected and internationally recognized programmes that provided the groundwork for the excellence and professional standard of my state-of-the-art dishes. I also obtained a wine course certificate and recommend wine selections that enrich and beautifully compliment the flavors of every dish on my menu.
I have catered for various fine dining restaurants and luxury five stars hotels across the city.
My passion for cuisine has made me travel to places like Italy where I learned to prepare authentic Italian dishes such as carbonara and a delicious ragu with a Roman chef. Another specialty that needs an honorable mention is the Tiramisu, which made my journey in Italy much more delightful.
Thus, if you are looking to hire a chef in Perth you are in the right place. Allow me to be your private Perth chef.
Chef Juliane Nicolini
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More about me
For me, cooking is...
My passion, something that I really enjoy.
I learned to cook at...
I have been working for an Italian Restaurant.
A cooking secret...
Enjoying cooking is the number one rule for me in the kitchen.
My menus
Succulent BBQ Chicken Wings: Served with a garlic ranch dipping sauce and spring onions. (GF)
Pita Bread: Basted in yoghurt, seeds and spices then char-grilled (GF alternative available)
Cooling Cucumber Salad: Tossed with salty celery, sweet blistered vine ripened truss tomatoes and charred lemon cheeks. (V)
Creamy Potato Salad
Beef Eye: Finely sliced with salsa verde (GF)
Caramelised Pork Kebabs: Layered with pork, pineapple, green capsicum and red onion. Cooked until sticky and golden (GF)
Charred Chicken: Sliced and drizzled with chimmi churri (GF)
BBQ Market Fish: Served with an avocado and capsicum salsa on a bed of cos lettuce (GF)
Creme brûlée
Pudim very traditional Brazilian dessert
Gelado Rico della Nonna Bega.This is a very traditional family Nicolini dessert. Ingredients: Crème Pâtissière, Savoiardi Biscuits, Dark Chocolate and merengue
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Pan-seared saganaki with honey, thyme and lemon
Garlic-oregano grilled pita bread (GF option available)
Mixed marinated olives
Marinated lamb cutlets served with tzatziki (GF)
Baked market fish on a bed of blistered vine tomatoes, mixed olives, lemon, olive oil and white wine, topped with fetta and fresh dill (GF)
Greek-style lemony potatoes braised in a lemon-garlic broth and topped with oregano
Fluffy rice pilaf with spinach, lemon, mint and dill
Baklava
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Potato Gnocchi, sun-dried tomato, spinach, parmesan shards
Angus Beef fillet (200 g) roasted pepper puree and fregola salad
Sticky Date Pudding, caramelised pecans, vanilla gelato, toffe sauce
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Antipasto; Salami, Prosciutto, Fresh Muzzarella, Brie Cheese, Olives and cherry tomatoes and fresh homemade bread
Arancini Di Riso ( Mushroom )
Herb baked scallop(3), orange, fennel, mint
Burrata, fig, walnut, aged balsamic, Turkish crisps
Tiger prawns, spiced avocado mousse, cucumber dill slaw, orange dressing
Fried Camembert, quince jam
Gyoza, dumpling sauce
Spiced lamb rump, beetroot puree, fried kale
Beef tartare cornichon, beer mustard, Turkish crisps
Bruschetta Goat, beetroot, relish, honey
Bruschetta Pomodoro and Muzzarella
A delicious fresh pasta with a variety and fresh selection of sea food
Crisp Pork Belly with rosemary baby potatoes
Ricotta, Egg and Spinach Ravioli
Beef rib, truffled greens, baby potatoes
Baked Snapper, parsnip puree, buerre blanc
Angus Beef fillet, poivre sauce , gratin potatoes fried enoki
Berry Cheesecake
Creme brûlée
Classic Italian Tiramisu Dessert
Gelado Rico della Nonna Bega.This is a very traditional family Nicolini dessert. Ingredients: Crème Pâtissière, Savoiardi Biscuits, Dark Chocolate and merengue
Sticky Date Pudding, caramelised pecans, vanilla gelato, toffe sauce
Chocolate salted caramel tart, white chocolate and berries mousse
Pistacchio Tiramisu
This delightful board features a selection of four delectable desserts: Tiramisu, Panna Cotta, Lemon Tart, and Chocolate Brownie. It’s an excellent option for sharing with a group of friends, offering a variety of flavors and textures to enjoy together
View full menu
Succulent BBQ Chicken Wings: Served with a garlic ranch dipping sauce and spring onions. (GF)
Pita Bread: Basted in yoghurt, seeds and spices then char-grilled (GF alternative available)
Cooling Cucumber Salad: Tossed with salty celery, sweet blistered vine ripened truss tomatoes and charred lemon cheeks. (V)
Creamy Potato Salad
Beef Eye: Finely sliced with salsa verde (GF)
Caramelised Pork Kebabs: Layered with pork, pineapple, green capsicum and red onion. Cooked until sticky and golden (GF)
Charred Chicken: Sliced and drizzled with chimmi churri (GF)
BBQ Market Fish: Served with an avocado and capsicum salsa on a bed of cos lettuce (GF)
Creme brûlée
Pudim very traditional Brazilian dessert
Gelado Rico della Nonna Bega.This is a very traditional family Nicolini dessert. Ingredients: Crème Pâtissière, Savoiardi Biscuits, Dark Chocolate and merengue
View full menu
Pan-seared saganaki with honey, thyme and lemon
Garlic-oregano grilled pita bread (GF option available)
Mixed marinated olives
Marinated lamb cutlets served with tzatziki (GF)
Baked market fish on a bed of blistered vine tomatoes, mixed olives, lemon, olive oil and white wine, topped with fetta and fresh dill (GF)
Greek-style lemony potatoes braised in a lemon-garlic broth and topped with oregano
Fluffy rice pilaf with spinach, lemon, mint and dill
Baklava
View full menu
Potato Gnocchi, sun-dried tomato, spinach, parmesan shards
Angus Beef fillet (200 g) roasted pepper puree and fregola salad
Sticky Date Pudding, caramelised pecans, vanilla gelato, toffe sauce
View full menu
Antipasto; Salami, Prosciutto, Fresh Muzzarella, Brie Cheese, Olives and cherry tomatoes and fresh homemade bread
Arancini Di Riso ( Mushroom )
Herb baked scallop(3), orange, fennel, mint
Burrata, fig, walnut, aged balsamic, Turkish crisps
Tiger prawns, spiced avocado mousse, cucumber dill slaw, orange dressing
Fried Camembert, quince jam
Gyoza, dumpling sauce
Spiced lamb rump, beetroot puree, fried kale
Beef tartare cornichon, beer mustard, Turkish crisps
Bruschetta Goat, beetroot, relish, honey
Bruschetta Pomodoro and Muzzarella
A delicious fresh pasta with a variety and fresh selection of sea food
Crisp Pork Belly with rosemary baby potatoes
Ricotta, Egg and Spinach Ravioli
Beef rib, truffled greens, baby potatoes
Baked Snapper, parsnip puree, buerre blanc
Angus Beef fillet, poivre sauce , gratin potatoes fried enoki
Berry Cheesecake
Creme brûlée
Classic Italian Tiramisu Dessert
Gelado Rico della Nonna Bega.This is a very traditional family Nicolini dessert. Ingredients: Crème Pâtissière, Savoiardi Biscuits, Dark Chocolate and merengue
Sticky Date Pudding, caramelised pecans, vanilla gelato, toffe sauce
Chocolate salted caramel tart, white chocolate and berries mousse
Pistacchio Tiramisu
This delightful board features a selection of four delectable desserts: Tiramisu, Panna Cotta, Lemon Tart, and Chocolate Brownie. It’s an excellent option for sharing with a group of friends, offering a variety of flavors and textures to enjoy together
View full menu
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Book your experience with Chef Juliane
Specify the details of your requests and the chef will send you a custom menu just for you.
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