From a young age, I knew I was destined to be a chef, discovering my natural talent and passion for food early on. After qualifying in the UK, I honed my skills in some of England’s top restaurants and hotels, quickly rising to senior positions.

My culinary journey took an exciting turn when I ventured to the French ski resort of Les Menuires. This experience ignited my love for travel and global gastronomy, leading me to work as a private chef in luxury villas across France, Spain, and Italy. During this time, the experiences exposed me to diverse culinary traditions and ingredients.

I've had many privileges cooking for esteemed guests, over the years, but one that sticks in memory is 4 days cooking for Richard Branson.

Over the past 30 years, with 16 of those now spent in New Zealand, my style is a reflection of my personal passion for food, creativity, and the joy of sharing delicious meals with others. I have channeled those passions and extensive international culinary experience into Free Range Chef, offering a unique and personalized food service.

For me, cooking is...

My passions and lifestyle

I learned to cook at...

Working in top restaurants, hotels and private villas, allowed me to refine my techniques and understand the intricacies of high-end cuisine.

A cooking secret...

I experiment with new ingredients,techniques,and presentations.This could mean incorporating local produce, modern cooking methods, or fusion elements

My menus

Italian Experience

STARTER

Choose 3 dishes

Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12

Nduja and orange mussel with gremolata (GF)

Buffalo mozzarella, slow roasted tomato, bruschetta with basil pesto (V)

Pizza bites

Arancini balls porcini & truffle (V)

Crispy Dauphinoise potato bites porcini salt (NGA) (V)

Carpaccio of beef on crostini with sweet red onion & horseradish cream

FIRST COURSE

Choose 1 dish

Nut Labneh served with radish salsa verde, minted courgette and broad bean and pea salad (VG) (DF)

Warm salad of Squid, chorizo and chickpea with sherry vinegar dressing and parsley (DF) (GF)

Salad of grilled pears, gorgonzola, and prosciutto matched with wild rocket, toasted hazelnuts and lavosh pieces and brought together with a truffle shallot vinaigrette

Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing

Modern Caprese salad -Buffalo mozzarella, confit mix colour cherry tomatoes, Olive powder, black garlic puree, basil, fig Vincotto drops, focaccia toasts

MAIN COURSE

Choose 1 dish

Tuscan beef ribeye marinade, with lemon zest, garlic, fresh rosemary, dried oregano, crushed red pepper flakes, & ground black pepper (NGA) (NDA)

Da Paolino garlic lemon chicken - marinated with in lemon, garlic and fennel seed, before a slow-roasting served on a bed of braised fennel

Chicken Cacciatore - A classic Tuscan dish chicken braised with onions, fresh thyme, tomatoes, peppers, red wine and olives

Potato gnocchi with roast cauliflower white sauce, truffle, spinach, and parmesan (V)

Chilli Roast Pumpkin with Ricotta, Mushroom and Spinach Stuffed Conchiglie Pasta Shells and parsley dressing (NGA) (V)

Roast salmon with capsicum and fennel stuffing with a basil and pine nut dressing (NGA) (NDA)

DESSERT

Choose 1 dish

Tiramisu, traditional Italian coffee, mascarpone, and chocolate dessert

Panna cotta, macerated berries, pistachio and Dolce Nero chocolate, almond tuille

White chocolate mousse, Raspberry, and limoncello tiramisu

Mascarpone mousse, mixed with sherry and layered with crushed amoretti, poached pear, drizzled with chocolate Vincotto and toasted nuts

Ricotta, chocolate, and pistachio cannoli with poached strawberries

Fine Dining Fusion Four Course Feast

STARTER

Choose 1 dish

Horopito lamb, onion jam, Kikorangi cream, oat and walnut biscuit

Orange and fennel cured beef, hazelnut creme, cranberry jell on rye, roast hazelnut crumb

Hot smoked salmon Blinis and dill crème fraiche

Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12

Ika Mata - sushi grade tuna, marinated with lemon , cucumber tomato, onion, fresh herbs & coconut milk, a fresh taste of the pacific (NGA)

Green tea popcorn prawn with yuzu aioli. (NGA)

Chinese Crispy pork belly bites Chilli ginger caramel (NGA)

FIRST COURSE

Choose 1 dish

Nut Labneh served with radish salsa verde, minted courgette and broad bean and pea salad (VG) (DF)

Fresh NZ Mussels with Nduja and gremolata, aioli, and crisp bread (GF) (DF)

Mango, avocado, and chilli prawn cocktail with coz lettuce and crisp bread tuille(GF) (DF)

Crispy green tea pork belly fritter, crab, mango salad, Vietnamese dressing (GF) (DF)

Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing

Wagu beef tataki – pickled cucumber, Asian salad (DF) (GF)

Mazandarani Lamb Rump with Apricot Purée served with saffron tomato salsa, black lime powder and orange chilli oil, hazelnut crumble (GF) (DF)

Duck Breast with vanilla rhubarb purée, walnut granola, soy butter leek, enoki garnish (GF)

MAIN COURSE

Choose 1 dish

Cauliflower Steak, butter bean puree, chimichurri, seasonal greens (DF) (GF) (VG)

Sous vide pork with chimichurri and red pepper purée, seasonal greens, crushed pink peppercorn potatoes (GF)

Date and Tamarind lamb shank(bone removed) with garlic mash, seasonal greens (GF)

Horopito venison loin served on roasted garlic and cabbage colcannon with seasonal baby vegetables, caramelised celeriac and wild berry jus (GF)

Beef short rib birria with black bean mash, grilled baby sweetcorn, greens, and chipotle jus (GF)

Market fish with parsley sauce, crushed new potatoes, caulini and finished with lemon oil

Lemon roast chicken, tarragon and mustard sauce, mash potato and green beans

Chilli Roast Pumpkin with Ricotta, Mushroom and Spinach Stuffed Conchiglie Pasta Shells and parsley dressing (NGA) (V)

Crispy skinned fillet of ginger Snapper with sesame Asian greens, coconut rice and confit of spring onion and ginger (GF)

Grilled Hapuka, orange pumpkin, vadouvan sauce, seasonal green (GF)

Fillet of grass-fed beef, pomme Anna, caramelised celeriac, truffled mushroom purée, baby vegetables and madeira jus (GF)

DESSERT

Choose 1 dish

Poached Rhubarb with set Vanilla Creme Fraiche mousse served with blood orange jelly, almond biscuit

Chocolate Budino mousse, poached pear, salted Pretzel crunch and vanilla ice cream

Creme brulee, biscuit tuile

Bennetto Vegan Chocolate Mousse, hint of chilli and orange, freeze dried berries (VG)

Gato D'ametlla - A light citrus almond torte served warm with vanilla mascarpone and caramelized orange (GF)

L’Oprea -coffee and chocolate layered slice with chocolate glaze, caramel soil, hazelnut ice-cream, baileys cremeux

Sticky toffee and stout pudding, vanilla ice cream, butterscotch sauce

Caramelized white chocolate mousse, pistachio crumble, baileys cremeux and gingered apple

Modern deconstructed lemon tart, white chocolate sorbet, raspberry

Expresso Martini mousse with ginger and hazelnut crumb (GF)

Mascarpone mousse, mixed with sherry and layered with crushed amoretti, poached seasonal fruits –drizzled with chocolate Vincotto

Mediterranean 3 course menu

STARTER

Choose 1 dish

Orange beetroot, and goat cheese, mousse vol-au-vent with chive snips (V)

Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12

Nduja and orange mussel with gremolata (GF)

Buffalo mozzarella, slow roasted tomato, bruschetta with basil pesto (V)

Arancini balls porcini & truffle (V)

Oysters lightly pickled with Garlic, gherkin, horseradish (NGA). Minimum and multiples of 12 - Subject to availability

Carpaccio of beef on crostini with sweet red onion & horseradish cream

Crispy Dauphinoise potato bites porcini salt (NGA) (V)

FIRST COURSE

All inclusive

Mazandarani Lamb Rump with Apricot Purée served with saffron tomato salsa, black lime powder and orange chilli oil, hazelnut crumble (GF) (DF)

Warm salad of Squid, chorizo and chickpea with sherry vinegar dressing and parsley (DF) (GF)

Sous vide juniper venison loin with date Labneh and blackberry sauce, topped with a nut crumble (GF)

Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing

Modern Caprese salad -Buffalo mozzarella, confit mix colour cherry tomatoes, olive. black garlic puree, basil, fig Vincotto drops, focaccia toasts

MAIN COURSE

Choose 1 dish

Sous vide pork with chimichurri and red pepper purée, seasonal greens, crushed pink peppercorn potatoes (GF)

Snapper with a mixed tomato and capsicum Piperade sauce, Potato Aioli, Chorizo sausage crumbs, lemon oil, braised silverbeet

Zarzuela – A Spanish Dish of NZ Seafood Braised in A Tomato, Wine and Brandy Sauce with Chorizo, Saffron, Chilli and Almond, Boiled Baby Potatoes and Greens (GF)

Date and Tamarind lamb shank(bone removed) with garlic mash, seasonal greens (GF)

DESSERT

Choose 1 dish

Poached Rhubarb with set Vanilla Creme Fraiche mousse served with blood orange jelly, almond biscuit

Bennetto Vegan Chocolate Mousse, hint of chilli and orange, freeze dried berries (VG)

Churros with chocolate sauce and vanilla icecream

Crème Catalan with berries and almond tuille

Gato D'ametlla - A light citrus almond torte served warm with vanilla mascarpone and caramelized orange (GF)

Lime Torranata with poached figs, apple balsamic and biscuit tuille

Modern deconstructed lemon tart, white chocolate sorbet, raspberry

White chocolate mousse, Raspberry, and limoncello tiramisu

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Chef Stephen's reviews

4

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2 services

Stephen was great. Meet my brief on a menu that reflected the essence of the Med. He was on time, engaging and gave us information across the menu when he was serving it. He got on with it and did his thing and it was like he wasnt even there. I would definitely recommend Stephen and use this service and him again.