Chef Tristan Mead
Private Chef In Torquay
I am a professional chef with 20 years experience. I have worked in over 35 commercial kitchens throughout Australia, France, England and Canada. Refining my skills during my early 20's working under some amazing chefs specialising in traditional Italian, Greek, Moroccan and fresh Australian seafood. By 28, I progressed to head chef roles. 250 beachfront seafood restaurant, fine Italian dining in Noosa, Sunshine Coast, winter tapas bar in Victorian snowfields through to private chef for luxury chalets across the French Alps. Now based in the beautiful Surf Coast of Victoria, Australia.
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More about me
For me, cooking is...
A chance to create happiness, bring people together and create food that you will remember.
I learned to cook at...
Over 35 restaurants across the globe.
A cooking secret...
Knowledgeof world cuisine, understanding fusion of flavours, kala namak, shiitake mushrooms.
My menus
Thai fish cake, with chilli & papaya salad
Yellow curry tofu and veg spring rolls
Chinese brisket pancakes with pickeld veg
Crying Tiger wagyu skewers
Glazed salmon with a sticky yellow curry & asian greens
Kastu crumb oyster mushroom or chicken with sweet Japanese curry, rice, pickled ginger, sesame and spring onion
Raspberry, chocolate & coconut tartlet
Red wine and summer berry poached pear w/ vanilla bean yoghurt and berry reduction
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Asparagus wrapped in Prosciutto, with herbed toasted crumb & balsamic
Miniature pea & lemon arancini w. Smoked paprika aioli
Chicken stuffed with Camembert & sage, wrapped in Prosciutto poached in red wine, served with new potatoes, greens and reduction
Beef bourguignon, with bacon lardons, mushrooms and crispy smashed potato
Raspberry, chocolate & coconut tartlet
Red wine and summer berry poached pear w/ vanilla bean yoghurt and berry reduction
View full menu
Asparagus wrapped in Prosciutto, with herbed toasted crumb & balsamic
Polenta bites with wild mushroom braise & pickled radish
Crying Tiger wagyu skewers
Prawn & ginger dumplings w. gochujang / soy dipper
Pea & lemon arancini w. Smoked paprika aioli
Baked skin on Barramundi with butter bean, Broccolini, tomato ragu
Beef bourguignon, with bacon lardons, mushrooms and crispy smashed potato
Chicken stuffed with Camembert & sage, wrapped in Prosciutto poached in red wine, served with new potatoes, greens and reduction
Glazed salmon with a sticky yellow curry & asian greens
Boozey chocolate & orange tarts, with Chantilly cream
Raspberry, chocolate & coconut tartlet
Red wine and summer berry poached pear w/ vanilla bean yoghurt and berry reduction
View full menu
Asparagus wrapped in Prosciutto, with herbed toasted crumb & balsamic
Miniature pea & lemon arancini w. Smoked paprika aioli
Crab ravioli with champagne butter sauce, capers & dill
Havey bay half shell scallops with a caper & dill butter
Baked skin on Barramundi with butter bean, Broccolini, tomato ragu
Deviled prawns, chorizo & heirloom tomato, served with soft polenta
Raspberry, chocolate & coconut tartlet
Red wine and summer berry poached pear w/ vanilla bean yoghurt and berry reduction
View full menu
Thai fish cake, with chilli & papaya salad
Yellow curry tofu and veg spring rolls
Chinese brisket pancakes with pickeld veg
Crying Tiger wagyu skewers
Glazed salmon with a sticky yellow curry & asian greens
Kastu crumb oyster mushroom or chicken with sweet Japanese curry, rice, pickled ginger, sesame and spring onion
Raspberry, chocolate & coconut tartlet
Red wine and summer berry poached pear w/ vanilla bean yoghurt and berry reduction
View full menu
Asparagus wrapped in Prosciutto, with herbed toasted crumb & balsamic
Miniature pea & lemon arancini w. Smoked paprika aioli
Chicken stuffed with Camembert & sage, wrapped in Prosciutto poached in red wine, served with new potatoes, greens and reduction
Beef bourguignon, with bacon lardons, mushrooms and crispy smashed potato
Raspberry, chocolate & coconut tartlet
Red wine and summer berry poached pear w/ vanilla bean yoghurt and berry reduction
View full menu
Asparagus wrapped in Prosciutto, with herbed toasted crumb & balsamic
Polenta bites with wild mushroom braise & pickled radish
Crying Tiger wagyu skewers
Prawn & ginger dumplings w. gochujang / soy dipper
Pea & lemon arancini w. Smoked paprika aioli
Baked skin on Barramundi with butter bean, Broccolini, tomato ragu
Beef bourguignon, with bacon lardons, mushrooms and crispy smashed potato
Chicken stuffed with Camembert & sage, wrapped in Prosciutto poached in red wine, served with new potatoes, greens and reduction
Glazed salmon with a sticky yellow curry & asian greens
Boozey chocolate & orange tarts, with Chantilly cream
Raspberry, chocolate & coconut tartlet
Red wine and summer berry poached pear w/ vanilla bean yoghurt and berry reduction
View full menu
Asparagus wrapped in Prosciutto, with herbed toasted crumb & balsamic
Miniature pea & lemon arancini w. Smoked paprika aioli
Crab ravioli with champagne butter sauce, capers & dill
Havey bay half shell scallops with a caper & dill butter
Baked skin on Barramundi with butter bean, Broccolini, tomato ragu
Deviled prawns, chorizo & heirloom tomato, served with soft polenta
Raspberry, chocolate & coconut tartlet
Red wine and summer berry poached pear w/ vanilla bean yoghurt and berry reduction
View full menu
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Book your experience with Chef Tristan
Specify the details of your requests and the chef will send you a custom menu just for you.
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