Chef Rachel Caplan
Private Chef In Ocean Shores![Chef Rachel Caplan](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/chefs/chef_profile/chef-profile-header-hero-background_6.jpg)
Get to know me better
"Food can be very transformational, and it can be more than just about a dish"
I approach cooking with an artist's mentality, creating my recipes as if a collage: using my experiences of different cultures I gather ingredients and flavours to create multifaceted menus.
I love putting my own stamp on traditional dishes, creating new combinations and experimenting with innovative flavours while using fresh, local and organic produce as much as possible.
I have held senior positions in the Hospitality Industry for over 15 years. I am a creative, enthusiastic, hardworking chef with a true passion for food, experienced in functions, a la carte and 5-star catering for individual clients, cooking demonstrations, lessons and farmer's market tours. I am knowledgeable in a variety of cuisines and dietary restrictions such as gluten-free, diabetic, raw foods and paleo and have developed tailored recipes for my clients
My recipe development experience encompasses the creation of a line of vegan confectionery for “Byron Bay Sweets” such as gummies, caramels, chocolates and lollipops. I am currently developing and producing all natural hot sauces for “Hellish Sauces” with ingredients sourced from local suppliers.
My recipe development experience encompasses the creation of a line of vegan confectionery for “Byron Bay Sweets” such as gummies, caramels, chocolates and lollipops. I am currently developing and producing all natural hot sauces for “Hellish Sauces” with ingredients sourced from local suppliers.
My qualifications are: Certificate III/1V in Commercial Cookery, an Advanced Diploma in Hospitality Management, Food Safety Supervisor Certificate, NSW/QLD RSA and a current First Aid Certificate.
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More about me
For me, cooking is...
a lifestyle. I am very conscious of what I serve to my clients (and myself) and the effect on their health and well-being.
I learned to cook at...
Kingscliff Tafe, and then on the job experience at The Bay Retreats. This was challenging as each individual client had a dietary/eating preference.
A cooking secret...
To use the best local ingredients possible.
My menus
Citrus and Fennel Marinated Olives
Classic Spanish Tortilla
Chorizo Poached in Red Wine
Warm Kale Salad with Almonds, Serrano ham and Manchego
Garlic prawns served with crusty warmed baguette
Lamb Meatballs with Feta and Mint served in a rich marinara sauce
Andalusian Style Chicken with Saffron and Green olives
Patatas Bravas with Smoky Aioli
Creamy Caramel Flan with Orange infusion
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Watermelon and Mint Gazpacho Shooters
Spicy Corn Fritters with a Coriander mayonnaise and candied Jalepeno
Snapper and prawn ceviche with lime and avocado
Chicken Tinga Tostata with smoky, spicy tomato salsa, refried black beans beans, topped with cilantro and cheese
Roasted Asparagus and white bean salad with mango and mojo-crillo
Gaucho grilled sirloin steak with salsa verde and patatas bravas
Tres leches cake with strawberries
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Mixed Bruschetta platter : Tomato and basil, Pea and pecorino, Whipped ricotta with roasted pumpkin and preserved lemon
Beef Carpaccio with mustard aioli and olive salad
Antipasto plate of chargrilled vegetables and parmesan shards with warmed garlic baguette
Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice (share platters)
Herbed Pea and Bacon Risotto with Scallops and Parmigiano Reggiano
Lamb and feta meatballs with pomegranate glaze served with spiced couscous and minted yoghurt dressing
Lamb Cutlets wrapped in Prosciutto stuffed with Feta Cheese served over a White Bean Puree with Slow Roasted Tomatoes, Olive Tapenade
Chicken Saltimbocca ala Romana (with sage and Prosciutto), duckfat roasted potatoes and Sicilian style green beans
Seared duck breast with red wine and cranberry sauce, creamy potato puree and green beans almondine
Chocolate ganache tart with berry coulis and whipped cream
Orange, polenta and olive oil cake with whipped ricotta and thyme
Classic Tiramisu
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Mezze grazing platter with Selection of Dips, cheeses, marinated vegetables
Flatbreads with Za'tar
Whole Roasted Cauliflower With green tahini sauce (GF, V)
Tomato, Olive and Sumac salad (GF,V)
Slow roasted lamb with pomegranate sauce (GF)
Cous cous with fresh herbs, apricot and almond
Chermoula Aubergine with Quinoa and Yoghurt (GF)
Orange and Cardamon Cake with coconut cream
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Trio of Canapes: Roast Beef & Cornichons and Horseradish Cream, Carmelised Fennel Puff Pastry with Gruyere, Smoked Salmon, Dill and Creme Fraiche Blinis
Grazing platter with a selection of dips, house made marinated vegetables, locally made cheeses
Oysters on the half shell with mignonette granita
Prawn, mango and avocado salad served in lettuce cups
Herbed Pea and Bacon Risotto topped with Scallops and Parmigiano Reggiano
Heirloom tomato and Byron bay mozzarella tart served with greens drizzled with balsamic reduction
Pork Medallions with a maple balsamic glaze with rosemary roast potatoes and steamed greens
Slow roasted leg of lamb, rosemaryt roasted potatoes, sauteed broccolini with pine nut and parsley salsa
Braised chicken with sage, pine nut and silver beet served over creamy potato and leek mash
Salted Chocolate Caramel Tart served with Freshly Whipped Cream
Classic Cheesecake with Berry Compote
Sticky Date Pudding
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Mixed Bruschetta platter : Tomato and basil, Pea and pecorino, Whipped ricotta with roasted pumpkin and preserved lemon
Antipasto plate of chargrilled vegetables and parmesan shards with warmed garlic baguette
Herbed Pea Risotto with Scallops and Parmigiano Reggiano
Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice
Ricotta Gnudi with pomodoro sauce
Chicken Saltimbocca ala Romana (with sage and Prosciutto), duckfat roasted potatoes and Sicilian style green beans
Prawn Linguine with garlic, cherry, tomato, white wine and a hint of chili
Beef braciola stuffed with cheese and bread crumbs simmered in a rich tomato sauce
Chocolate ganache tart with roasted strawberries and whipped cream
Tiramisu cheesecake with espresso syrup
Orange, polenta and olive oil cake with whipped mascarpone and thyme
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Chicken and scallion yakitori served with dipping sauce
Vietnamese style pork belly bao bun
Salmon tataki with pickled ginger and hot sesame oil
Miso Glazed Eggplant with Pickled Radish
Snapper and pineapple sashimi with jalepeno
Five spice seared duck salad with blackberry and lime dressing
Grass fed steaks with soy-braised mushrooms, jasmine rice, and pickled red onion
Sticky glazed short ribs with chili and star anise, coconut rice and broccolini
Pan fried barramundi with edamame, scallion and radish salad and orange soy glaze
Sticky rice pudding with mango and coconut cream
Chocolate ganache tart with berry coulis and whipped cream
House made green tea ice cream served coconut gelee, seasonal fruits, sesame tuille
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Pissaladière tart with caramelized onions, anchovies, and cured black olives
Pate au maison served with cornichon
Trio of Canapes: polenta bites with roasted red peppers (gf) caramelized fennel puff pastry with gruyere , roast beef & cornichons and horseradish cream
Vegetable and Goat Cheese Terrine with Roasted Red Pepper Sauce
Mussels with with garlic and white wine, grilled bread with herb butter
Beetroot Carpaccio with orange dressing and avocado pate
Coq Au Vin (Chicken Braised in Red Wine with Mushrooms and onions, served over Creamy Mashed Potato and Parsnips with Sauteed Green Beans
Glazed Bangalow sweet pork medallions with a Dijon mustard sauce served with hasselback potatoes, roasted asparagus with dill and capers
Baked Snapper with white wine, fennel, lemon and capers, served with green beans amondine, lemony roasted potato
Apple Tarte Tartin with Vanilla Bean Ice Cream
Chocolate ganache tart with roasted strawberries and sweetened creme fraiche
Decadent Cheese and Fruit Platter
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