Chef Eugene Taljaard
Private Chef In Cape Town
I am a chef with more than 25 years experience. I studied in the UK. Well traveled and experienced in different kind of cooking styles. South African, Italian, Spanish and Portuguese.
Cooking is for me a life style. Seeing clients enjoying a great meal, is my fulfillment.
I do personal one on one cooking lessons at a clients home, Catering for all kind of functions, i.e. corporate, private, birthdays, weddings and funerals. My specialty is providing a personal experience for my clients. I provide plated meals, buffets and platters.
More about me
For me, cooking is...
A life style, happiness, fulfillment
I learned to cook at...
The Royal Chef's Academy, London
A cooking secret...
Strong control, planning and layout
My menus
Venison Carpacchio, served with a wild rocket salad, drizzled with a lime chili oil and flavored with Pama Grana Parmesan cheese
Deep fried Camembert and Brie Cheese, served with a blue berry compote, a baby leave salad and crispy garlic croutons
Seafood Soup with Prawns, mussels, chorizo and line fish in a spicy tomato broth, served with home-made ciabatta
Oysters Thermidor: Seared in the shell topped with a Thermidore sauce and gratinated to perfection
Wild mushroom risotto: Perfectly infused risotto rice with white wine, Parmesan cheese, chives and a hint of white truffle oil
Grilled and stuffed Petit poussin: BBQ style oven roasted baby chicken stuffed with a chorizo, smoked chicken and wild mushroom, served a butternut and potato bake, oven roasted mix vegetables, home style prego sauce, lemon wedges
Seasonal Linefish, served with a Red pepper mash, a mix of braised Parmesan fennel, flat beans, baby corn & confit tomatoes
Steamy baked pudding flavored with a Amiretto custard, Served with vanilla pod ice-cream
Mango Pana Cotta served with a Coconut and Pistachio Ice cream, pineapple coulis and a Citrus short bread
Tiramisu layered boudoir, biscuits flavored with a coffee, infused with a orange flavored mascapone cheese
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Oven baked garlic prawns: Escargot style prawns served in a creamy garlic cheese sauce, baked till golden brown
Stuffed brown mushrooms: Brown mushrooms, stuffed with a Chorizo, bacon and mixed pepper salsa topped with a garlic cream sauce, topped with mozzarella cheese and baked in the oven, served with a side salad
Beef Trinchado infused with chilli, garlic, white wine and bay leave served with a homemade bread roll and side salad
Butternut mousse drizzled with white truffle oil
Moroccan Chicken and Prawn curry : Perfectly balance in strength – a classic – served with basmati rice, chili, banana yoghurt and garlic sambal and a poppadum
Argentinean style Sirloin steak with Chimichurri sauce: Sirloin topped with a Argentinean style salsa, served our selection of starch and seasonal vegetables
Mediterranean Vegetable Stack: Layers of roast brinjal, tomato, mixed peppers, chick peas, infused with a spice tomato sauce and feta, topped with basil pesto and parmesan cheese. backed till golden brown
Amarula Crème Brule: Amarula infused custard, baked till golden brown, topped with a sugar crust
Berry infused pavlova: Meringue basket filled with seasonal berries infused with a balsamic sugar glaced, topped with orange flavored whipped cream
Trio of Sorbet: Apple, Kiwi and Mixed berry sorbet topped with a mixed berry coulis
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Glazed duck salad: Fresh salad greens and rocket with home-made pickled cucumber pear slices and slithers of duck breast, served with an orange and Greek honey dressing
Crottin Goats cheese served with marinated baby beetroot, truffle oil infused pan fried mushrooms topped with toasted mixed nuts and seeds, drizzled with a sweet spicy balsamic vinegarette
Garden route Mussel: halve shelled mussels in a white wine, lemon grass, chive white sauce, served with garlic herb croutons
Butternut mousse drizzled with white truffle oil
Crayfish & prawn meat Moroccan curry: Crayfish and prawn meat infused in a coconut curried cream sauce served on a bed of basmati rice, in a poppadum basket, topped with parmesan cheese and mango salsa
Sweet Pulled Pork Pie served with a sweet potato mash, over roast vegetables
Chalmar Rib Eye Steak: perfectly grilled rib eye steak, served with seasonal baby mixed veg, batton deep fried wedges and a ridge Merlot glaze
Dutch baked apple pie, served with vanilla ice cream and almond butterscotch baby apples
Fynbos honey Creme Brule, erved with a brandy snap and ice cream
Trio of chocolate delight: mini chocolate brownie, mini chocolate mouse served with a ridge dark chocolate ice cream
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Farm Style Terrine - Layers of smoked duck, pork mince & chorizo sausage and vegetables, wrapped in streaky bacon, slow steamed baked served with oven roasted baby apple, a parsnip puree and poached pears
Smoke venison sushi roll served on a potato rosti topped with a black olive and aubergine pesto and roasted marinated peppers and drizzled with a pomegranate balsamic vinegar
Cured tuna, marinated wild mushroom, buffalo milk cheese, radish and rocket
Lamb Kebab Marinated lamb kebab wrapped in a garlic butter, served with stewed port dried fruit, polenta infused with sun dried tomato & coriander, oven roasted vegetables and a zucchini tzatchiki
Honey and ginger glazed Norwegian salmon served on a bed of pan fried Chinese cabbage, almond, cocktail tomato, snap pea and baby corn vegetable mix infused with a coriander olive oil. Garnished with fresh spring onion and confi tomatoes
Moroccan Chicken & Prawn Curry: Chicken fillet and Prawn meat, served in a coconut Moroccan curry sauce. Served with saffron basmati rice
Chicken Roulade: Tenderized chicken breast stuffed with spinach, feta, pepperdew and walnut filling rolled and wrapped with streaky bacon. Oven grilled to perfection and served on a bed of butternut and potato dauphinoise topped with a creamy garlic sauce
Duo of chocolate mousse: Layered brown and white chocolate mousse topped with a Amiretto whipped cream
Red wine poached pears served with a vanilla infused pistachio ice cream
Mini Meringue filled with seasonal berries topped with a berry coulis and kiwi sorbet
View full menu
Venison Carpacchio, served with a wild rocket salad, drizzled with a lime chili oil and flavored with Pama Grana Parmesan cheese
Deep fried Camembert and Brie Cheese, served with a blue berry compote, a baby leave salad and crispy garlic croutons
Seafood Soup with Prawns, mussels, chorizo and line fish in a spicy tomato broth, served with home-made ciabatta
Oysters Thermidor: Seared in the shell topped with a Thermidore sauce and gratinated to perfection
Wild mushroom risotto: Perfectly infused risotto rice with white wine, Parmesan cheese, chives and a hint of white truffle oil
Grilled and stuffed Petit poussin: BBQ style oven roasted baby chicken stuffed with a chorizo, smoked chicken and wild mushroom, served a butternut and potato bake, oven roasted mix vegetables, home style prego sauce, lemon wedges
Seasonal Linefish, served with a Red pepper mash, a mix of braised Parmesan fennel, flat beans, baby corn & confit tomatoes
Steamy baked pudding flavored with a Amiretto custard, Served with vanilla pod ice-cream
Mango Pana Cotta served with a Coconut and Pistachio Ice cream, pineapple coulis and a Citrus short bread
Tiramisu layered boudoir, biscuits flavored with a coffee, infused with a orange flavored mascapone cheese
View full menu
Oven baked garlic prawns: Escargot style prawns served in a creamy garlic cheese sauce, baked till golden brown
Stuffed brown mushrooms: Brown mushrooms, stuffed with a Chorizo, bacon and mixed pepper salsa topped with a garlic cream sauce, topped with mozzarella cheese and baked in the oven, served with a side salad
Beef Trinchado infused with chilli, garlic, white wine and bay leave served with a homemade bread roll and side salad
Butternut mousse drizzled with white truffle oil
Moroccan Chicken and Prawn curry : Perfectly balance in strength – a classic – served with basmati rice, chili, banana yoghurt and garlic sambal and a poppadum
Argentinean style Sirloin steak with Chimichurri sauce: Sirloin topped with a Argentinean style salsa, served our selection of starch and seasonal vegetables
Mediterranean Vegetable Stack: Layers of roast brinjal, tomato, mixed peppers, chick peas, infused with a spice tomato sauce and feta, topped with basil pesto and parmesan cheese. backed till golden brown
Amarula Crème Brule: Amarula infused custard, baked till golden brown, topped with a sugar crust
Berry infused pavlova: Meringue basket filled with seasonal berries infused with a balsamic sugar glaced, topped with orange flavored whipped cream
Trio of Sorbet: Apple, Kiwi and Mixed berry sorbet topped with a mixed berry coulis
View full menu
Glazed duck salad: Fresh salad greens and rocket with home-made pickled cucumber pear slices and slithers of duck breast, served with an orange and Greek honey dressing
Crottin Goats cheese served with marinated baby beetroot, truffle oil infused pan fried mushrooms topped with toasted mixed nuts and seeds, drizzled with a sweet spicy balsamic vinegarette
Garden route Mussel: halve shelled mussels in a white wine, lemon grass, chive white sauce, served with garlic herb croutons
Butternut mousse drizzled with white truffle oil
Crayfish & prawn meat Moroccan curry: Crayfish and prawn meat infused in a coconut curried cream sauce served on a bed of basmati rice, in a poppadum basket, topped with parmesan cheese and mango salsa
Sweet Pulled Pork Pie served with a sweet potato mash, over roast vegetables
Chalmar Rib Eye Steak: perfectly grilled rib eye steak, served with seasonal baby mixed veg, batton deep fried wedges and a ridge Merlot glaze
Dutch baked apple pie, served with vanilla ice cream and almond butterscotch baby apples
Fynbos honey Creme Brule, erved with a brandy snap and ice cream
Trio of chocolate delight: mini chocolate brownie, mini chocolate mouse served with a ridge dark chocolate ice cream
View full menu
Farm Style Terrine - Layers of smoked duck, pork mince & chorizo sausage and vegetables, wrapped in streaky bacon, slow steamed baked served with oven roasted baby apple, a parsnip puree and poached pears
Smoke venison sushi roll served on a potato rosti topped with a black olive and aubergine pesto and roasted marinated peppers and drizzled with a pomegranate balsamic vinegar
Cured tuna, marinated wild mushroom, buffalo milk cheese, radish and rocket
Lamb Kebab Marinated lamb kebab wrapped in a garlic butter, served with stewed port dried fruit, polenta infused with sun dried tomato & coriander, oven roasted vegetables and a zucchini tzatchiki
Honey and ginger glazed Norwegian salmon served on a bed of pan fried Chinese cabbage, almond, cocktail tomato, snap pea and baby corn vegetable mix infused with a coriander olive oil. Garnished with fresh spring onion and confi tomatoes
Moroccan Chicken & Prawn Curry: Chicken fillet and Prawn meat, served in a coconut Moroccan curry sauce. Served with saffron basmati rice
Chicken Roulade: Tenderized chicken breast stuffed with spinach, feta, pepperdew and walnut filling rolled and wrapped with streaky bacon. Oven grilled to perfection and served on a bed of butternut and potato dauphinoise topped with a creamy garlic sauce
Duo of chocolate mousse: Layered brown and white chocolate mousse topped with a Amiretto whipped cream
Red wine poached pears served with a vanilla infused pistachio ice cream
Mini Meringue filled with seasonal berries topped with a berry coulis and kiwi sorbet
View full menu
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