Chef Rachel Caplan
Private Chef In Ocean Shores
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...
A recipe has no soul until the chef brings their soul to the recipe-Thomas Keller
My menus
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 house made foccacia
Beef Carpaccio with mustard aioli and olive salad
Pumpkin, parmesan and mozzarella arancini served with macadamia pesto
Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice
Polpettes (Italian meatball) in a rich marinara sauce
Cioppino (Italian Fish and Shellfish Stew in a tomato broth), served with garlic croutons
Herbed Pea and Bacon Risotto with Scallops and Parmesan crisp
Penne alla vodka (pasta in a rich and creamy tomato sauce laced with vodka with a hint of chili)
Chicken Saltimbocca ala Romana (with sage and Prosciutto), duckfat roasted potatoes and Sicilian style green beans
Beef Braciola stuffed with cheese and bread crumbs simmered in a rich tomato sauce
Whole roasted market fish with tomatoes herbs and olives, Hasselback potatoes, roasted mixed vegetables (share platters)
Porchetta with fennel, garlic and herbs, creamy mash, greens with parsley and pinenut salsa
Orange, polenta and olive oil cake with whipped mascarpone and thyme
Classic tiramisu with chocolate soil
Chocolate torta della nonna
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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
Scallion pancakes with dipping sauce
Edamame or pork and ginger pan fried dumplings with dipping sauce
Miso Glazed Eggplant with Pickled Radish
Snapper and pineapple sashimi with jalepeno
Five spice seared duck salad with blackberry and lime dressing
Thai red curry fish cakes with sprout salad and dipping sauce
Hot and spicy Thai squid salad
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
Slow cooked pork belly with sautéed broccolini and jasmine rice
Whole roasted market fish with yellow curry, jasmine rice and seasonal sauteed greens
Sticky rice pudding with mango and coconut cream
House made green tea ice cream served coconut gelee, seasonal fruits, sesame tuille
Matcha Tiramisu parfaits
Nama chocolate cake with whipped cream
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Balmain bug sandwich with house made aioli and green apple slaw
Oysters Three Ways: Natural, with watermelon mignonette, pickled with cucumber capellini, dill and caviar
Tuna tartare timbale with cucumber and wonton crip
Beef Carpaccio with mustard aioli and olive salad
Wattleseed crusted beef salad with potato, beans, macadamia and beetroot relish
Beetroot carpaccio with green apple jelly, horseradish cream and walnuts
Ballina King Prawn Linguine with garlic, cherry, tomato, white wine and a hint of chili
Grilled peach and panzanella salad with burrata and almonds
Pan fried barramundi with edamame, scallion and radish salad and orange soy glaze
Seared duck breast with red wine and cranberry sauce, creamy potato puree and green beans almondine
Lamb Cutlets wrapped in Prosciutto stuffed with Feta Cheese served over a White Bean Puree with Slow Roasted Tomatoes, Olive Tapenade
Glazed Bangalow sweet pork medallions with a Dijon mustard sauce served with hasselback potatoes, roasted asparagus with dill and capers
Slow roasted beef tenderloin, fleur de sel, cafe de paris butter, dutch carrots, potato stack
Chocolate mousse and berry stack with glass biscuits and sorbet
Tiramisu parfaits
Basque burnt cheesecake with sticky lemons
Cardamon poached pears with coconut rosewater cream
Chocolate Caramel Tart served with whipped cream
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Baked jalapeno poppers
Watermelon and Mint Gazpacho Shooters
Hush puppies with remoulade sauce
Anchovy gilda skewers with garlic Aioli
Ultimate Macaroni and cheese with crabmeat
Loaded Wedge Salad with Creamy Blue Cheese Dressing, Bacon Crumble, Cherry Tomato and Chive
New Orleans Creole Gumbo with chicken and sausage
Nashville shrimp po boy sliders
Smoky BBQ ribs served with cornbread and Texas baked beans
Fried Chicken and Buttermilk Waffles drizzled with spicy honey butter
Baja style fish tacos with lime slaw and pickled radish
Gaucho grilled grass fed steak with salsa verde and patatas bravas
Key lime pie with whipped cream
Peach or apple cobbler with vanilla ice cream
Carrot cake with cream cheese frosting
Tres leches cake with strawberries
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Buffalo chicken wings with blue cheese sauce, carrot and celery sticks
Cheeseburger sliders with carmelized onion and chili jam
Antipasto plate of chargrilled vegetables and parmesan shards with house made foccacia
Vietnamese style pork belly bao buns
Spicy corn fritters with a coriander cream and pickled onion
Kale Caesar Salad with sourdough croutons
Loaded roasted sweet potatoes with sour cream, bacon and black beans, topped with melted cheese
Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice (share platter)
Baby Cos Wedge salad with buttermilk dressing and Jalapeno crumb
Chicken Tinga Tostata with smoky, spicy tomato salsa, refried black beans beans, topped with cilantro and cheese, served with Mexican street corn salad
BBQ brisket served with mashed sweet potatoes and broccoli slaw
Whole roasted market fish with yellow curry, jasmine rice and seasonal sauteed greens (share platter)
Moroccan spiced pork kebabs with quinoa tabouli and pistachio Dukkah served minted yoghurt
Grilled pineapple with vanilla ice cream and rum sauce
Sticky date pudding with caramel sauce and whipped cream
Classic cheesecake served with berry compote
Warm chocolate brownie with vanilla bean ice cream
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Watermelon and Mint Gazpacho Shooters
Spicy Corn Fritters with Coriander crema and candied Jalepeno
Tomatillo salsa served with corn chips
Prawn and fish aquachile (raw seafood in a chili lime sauce)
Chicken Tinga Tostata with smoky, spicy tomato salsa, refried black beans beans, topped with cilantro and cheese
Elote (Mexican Street Corn)
Roasted Asparagus and white bean salad with mojo-crillo
Gaucho grilled sirloin steak with salsa verde and patatas bravas
Pulled pork tacos with pineapple salsa
Tres leches cake with strawberries
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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)
Cous cous with fresh herbs, apricot and almond
Hot charred cherry tomatoes over yoghurt
Spiced Chickpeas with Tomato and Cucumber salad (GF, V)
Slow roasted lamb with pomegranate sauce (GF)
Chermoula Aubergine with Quinoa and Yoghurt (GF)
Lemony roasted potatoes
Orange and Cardamon cake with rosewater cream
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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 house made foccacia
Prawn mango and avocado salad with coriander and chili dressing served in lettuce cups
Mirin glazed pork belly bites with dipping sauce
Trio of Canapes: polenta bites with roasted red peppers, caramelized fennel puff pastry with gruyere , roast beef & cornichons and horseradish cream
Herbed Pea and Bacon Risotto topped with Scallops and Parmigiano Reggiano
Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice (share platters)(gf)
Lamb and feta meatballs (gf) with pomegranate glaze served with spiced quinoa (GF) or cous cous and minted yoghurt dressing
Kale Caesar Salad with sourdough croutons
Thai beef salad with Nam Jim dressing
Slow roasted leg of lamb, rosemary roasted potatoes, sauteed broccolini with pine nut and parsley salsa
Crispy pork belly with braised red cabbage and creamy mash
Parmesan and panko crusted Salmon with served over pumpkin risotto
Braised chicken with sage, pancetta, pine nut and silver beet served over polenta
House made herb, ricotta and cherry tomato gnocchi
Chocolate Ganache tart with chocolate soil and whipped cream
Sticky date pudding with caramel sauce and ice cream
Classic cheesecake served with berry compote
Lemon tart with whipped cream and berries
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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 house made foccacia
Beef Carpaccio with mustard aioli and olive salad
Pumpkin, parmesan and mozzarella arancini served with macadamia pesto
Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice
Polpettes (Italian meatball) in a rich marinara sauce
Cioppino (Italian Fish and Shellfish Stew in a tomato broth), served with garlic croutons
Herbed Pea and Bacon Risotto with Scallops and Parmesan crisp
Penne alla vodka (pasta in a rich and creamy tomato sauce laced with vodka with a hint of chili)
Chicken Saltimbocca ala Romana (with sage and Prosciutto), duckfat roasted potatoes and Sicilian style green beans
Beef Braciola stuffed with cheese and bread crumbs simmered in a rich tomato sauce
Whole roasted market fish with tomatoes herbs and olives, Hasselback potatoes, roasted mixed vegetables (share platters)
Porchetta with fennel, garlic and herbs, creamy mash, greens with parsley and pinenut salsa
Orange, polenta and olive oil cake with whipped mascarpone and thyme
Classic tiramisu with chocolate soil
Chocolate torta della nonna
View full menu
Chicken and scallion yakitori served with dipping sauce
Vietnamese style pork belly bao bun
Salmon tataki with pickled ginger and hot sesame oil
Scallion pancakes with dipping sauce
Edamame or pork and ginger pan fried dumplings with dipping sauce
Miso Glazed Eggplant with Pickled Radish
Snapper and pineapple sashimi with jalepeno
Five spice seared duck salad with blackberry and lime dressing
Thai red curry fish cakes with sprout salad and dipping sauce
Hot and spicy Thai squid salad
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
Slow cooked pork belly with sautéed broccolini and jasmine rice
Whole roasted market fish with yellow curry, jasmine rice and seasonal sauteed greens
Sticky rice pudding with mango and coconut cream
House made green tea ice cream served coconut gelee, seasonal fruits, sesame tuille
Matcha Tiramisu parfaits
Nama chocolate cake with whipped cream
View full menu
Balmain bug sandwich with house made aioli and green apple slaw
Oysters Three Ways: Natural, with watermelon mignonette, pickled with cucumber capellini, dill and caviar
Tuna tartare timbale with cucumber and wonton crip
Beef Carpaccio with mustard aioli and olive salad
Wattleseed crusted beef salad with potato, beans, macadamia and beetroot relish
Beetroot carpaccio with green apple jelly, horseradish cream and walnuts
Ballina King Prawn Linguine with garlic, cherry, tomato, white wine and a hint of chili
Grilled peach and panzanella salad with burrata and almonds
Pan fried barramundi with edamame, scallion and radish salad and orange soy glaze
Seared duck breast with red wine and cranberry sauce, creamy potato puree and green beans almondine
Lamb Cutlets wrapped in Prosciutto stuffed with Feta Cheese served over a White Bean Puree with Slow Roasted Tomatoes, Olive Tapenade
Glazed Bangalow sweet pork medallions with a Dijon mustard sauce served with hasselback potatoes, roasted asparagus with dill and capers
Slow roasted beef tenderloin, fleur de sel, cafe de paris butter, dutch carrots, potato stack
Chocolate mousse and berry stack with glass biscuits and sorbet
Tiramisu parfaits
Basque burnt cheesecake with sticky lemons
Cardamon poached pears with coconut rosewater cream
Chocolate Caramel Tart served with whipped cream
View full menu
Baked jalapeno poppers
Watermelon and Mint Gazpacho Shooters
Hush puppies with remoulade sauce
Anchovy gilda skewers with garlic Aioli
Ultimate Macaroni and cheese with crabmeat
Loaded Wedge Salad with Creamy Blue Cheese Dressing, Bacon Crumble, Cherry Tomato and Chive
New Orleans Creole Gumbo with chicken and sausage
Nashville shrimp po boy sliders
Smoky BBQ ribs served with cornbread and Texas baked beans
Fried Chicken and Buttermilk Waffles drizzled with spicy honey butter
Baja style fish tacos with lime slaw and pickled radish
Gaucho grilled grass fed steak with salsa verde and patatas bravas
Key lime pie with whipped cream
Peach or apple cobbler with vanilla ice cream
Carrot cake with cream cheese frosting
Tres leches cake with strawberries
View full menu
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Book your experience with Chef Rachel
Specify the details of your requests and the chef will send you a custom menu just for you.
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