Chef Tanja Nixdorf
Private Chef In BrisbaneGet to know me better
Passionate, creative, versatile Chef with over 20 years culinary experience in Europe, Australia and Asia
Born near Hamburg, Tanja has over 20 years experience in the hospitality industry.
Classically trained in Germany, she worked for only the finest restaurants and hotels in Europe and spent 10 years prior to arriving in Australia as a Head Chef in gourmet and Michelin star restaurants in Switzerland.
Following her passion for other countries and cultures, Tanja enjoyed a lot of her time between jobs traveling.
She also worked for a few months in Bangkok, Singapore and Florida to explore different cooking styles and cuisines.
In 2012 Tanja took the challenge to relocate to Sydney to become the Executive Chef for Swissôtel Sydney, at that time, the only female Executive Chef in a 5 star hotel in Australia.
Tanja believes food should be enjoyable, clean and easy. She wants guests to experience new products and techniques so they can take something away with them, whether it be a new taste, surprising presentation or just a memory of a perfect evening with friends & family.
Tanja's passion is to create food which is fresh and simple, yet stunning and healthy, satisfying the highest standards and expectations.
Tanja's cooking style is classic european/french based inspired by asian techniques and flavours.
More about me
For me, cooking is...
passion, fun and art, I simply enjoy bringing great food to people’s table, making them smile and to create memories
I learned to cook at...
4*+ Hotel Hohe Wacht in Hohwacht/Germany .....and along the way all over the world ....you never stop learning and life never fails to surprise
A cooking secret...
great local produce, desire and creativity
My menus
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Bread, oil, olive and balsamic
Spaghetti Carbonara, egg, cream, prosciutto, crushed pepper, parsley & parmesan
Cauliflower Soufflé twice baked, fig, gorgonzola, walnuts, truffle honey (gf)
Asparagus vichyssoise, scallop carpaccio & truffle (gf)
Confit duck ravioli tarragon burnt butter, cranberries, parmesan
Soft polenta, baby beets, three bean salad, goats’ cheese, berry vinegar reduction (v)
Porcini mushroom risotto, crunchy amaretti, truffle oil
Braised Baby Octopus, Ligurian Olives & Lemon Mascarpone, Crusty Bread
Lemon pepper crusted salmon, leeks, spinach risotto, mussels, chive butter sauce (gf)
12hrs braised beef cheeks, truffled potato purée, green beans, merlot jus & gremolata
Lamb back strap, haloumi, cherry tomatoes, baby spinach salad, balsamic dressing (gf)
Chateaubriand - darling downs beef seasonal greens, gratin potato, bernaise or red wine jus
CLASSIC TIRAMISU
Merlot poached pear, mocca icecream, vanilla anglaise
LEMON CAKE - lemon tart, citrus salad, limoncello & sorbet
Tortino - Chocolate Mud Cake, Dark chocolate ganache, Berry Compote, Chocolate soil
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Baguette, Brie, salted butter
Comté cheese souffle, tomato essence, basil & milk foam
Porcini mushroom capelleti, sage burned butter & aged parmesan (v)
Harissa spiced chicken, ratatouille salad, hazelnuts & dijon mustard sauce (gf)
Baked ricotta, spinach, truffle honey, red lentils
Duck Confit - smoked sweet potato, caramelized onions / balsamic reduction, rocket
Duck à l‘orange, paris mash, seasonal greens (gf)
Chateaubriand - whole cooked prime beef tenderloin, gratin potato, seasonal greens & truffle jus
Coq au vin, pearl onion, Dutch carrots, noisette potato, thyme foam (gf)
Herb crusted market fish, maple roasted cauliflower, saffron pilaf, verjuice sauce (gf)
Lamb entrecote w‘ herb crust, marjoram jus, kohlrabi & beetroot gnocchi (gf)
Angus prime rib w’ tomato tapenade, green beans, olive polenta, capers salsa (gf)
Seared Eye fillet cubes à la bourguignon, Durchesse potatoes, Brussel sprouts, apple & red wine jus (gf)
Caramalised pear, honey sauce, crunchy almonds & vanilla ice cream (gf)
Profiterole, baileys, crème patisserie, chocolate sauce & vanilla bean ice-cream
Classic Crème Brûlée, cherries, red wine coulis (gf)
Valrhona chocolate fondant, berries, roasted walnut ice cream
Hazelnut mousse slice, blackberries , mocha cream (gf)
Crêpes Normandie, baked Apple, Calvados, almond, caramel ice cream (gf)
Chocolate crème brûlée, cointeau, orange & sorbet (gf)
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Oven fresh bread, spiced dips, corn chips
Siu Yuk - pork belly⎹ carrots⎹ sugar peas
Spicy Shrimp - jerusalem artichoke⎹ szechuan-aioli
Shōgayaki Beef - sirloin top⎹ ginger⎹ horseradish
Sea x Leek - trout | leek⎹ seaweed ⎹ char caviar
SPICY DUCK ravioli - Hot & sour soup | roasted duck breast ravioli | carrots | spring onions | celery | soybean sprouts | thai basil
Grilled snapper fillet | spicy chickpea laksa | green beans | coriander | basmati (gf)
Sumac spiced lamb | nashi pear | lentil | broccolini | sake
Tsume style miso salmon | fennel | aniseed pumpkin | shallot salsa
Crispy barramundi | sweet & spicy edamame | sesame | udon | ginger sauce
SWEET PLUM DUCK - Pink roasted duck breast | water spinach | peppers | plum sauce | black rice
Char siu short rib | roasted cauliflower & puree | oyster mushrooms | xo sauce
BIBIM MYUN - Beef tenderloin strips | yam noodles | pickled vegetables | cucumber | fried egg | bean sprouts | cashew | chili sauce
Kohituji – Japanese slow roast lamb | charred carrot | rice cake | teriyaki jus
PANEER MAKHANI - Grilled haloumi | Masala curry ginger strips | snow peas | Naan bread | Raita, Jaipur salad | mango chutney
STICKY RICE & MANGO - Sweet pandan sticky rice | coconut milk ~ Thai mango
GINGER PANNA COTTA - blackberries | mint |
Matcha green tea brûlée | pineapple | pomegranate | coconut
Mochi | strawberries | honeycomb
Thai spiced carrot & pineapple cake | kaffir lime syrup | sour cream
Black sesame pannacotta | spiced berries | sesame praline
Burnt passion fruit | ice cream pina colada | orange| batida
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Seared Scallops w` sundried tomato crust, cauliflower mousseline & dill crème fraîche (gf)
Goat cheese & rosemary brûlée, spiced tomato & pear purée
Venison, parsnip purée, broccolini, blackberries & juniper sauce (gf)
Eyefillet tournedos w’ juniper sauce, green beans & pumpkin-tarragon mousseline
Burned orange & ginger crème citrus salad, honeycomb (gf)
Merlot poached pear, chocolate icecream, vanilla anglaise (gf)
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