Personal Chef Byron Bay & Gold Coast
Christmas Menu 2016
Mains
1kg Turkey Breast rosemary & cumin
3.5kg Whole Roast Turkey with stuffing
2kg Glazed Ham with maple & orange
1kg Baked Salmon with herbs & lemon
1kg cooked prawns with aioli
2kg Mexican Spiced Pork Belly
1kg Soy Chicken Skewers with satay sauce
Salads – 30cm x 22cm foil...
Personal Chef Byron Bay & Gold Coast
Asian Inspired menu #2
Entree
A- Grade Scallops on Cauliflower puree with sprout salad and turmeric cream.
Rainbow Sashimi – White, Red & Orange with miso glaze, seeds and herbs
Baked Lamb Cutlet herb stuffing wrapped in prosciutto on pickled eggplant.
BBQ Beef Fillet cherry tomato, kelp,cucumber and mint...
SIBO MENU
Entree
Lemon cured white fish ceviche with tomato coriander and radish salad
• Ingredients - White fish, lime salt,extra virgin olive oil, cherry toms, coriander leaves, radish,
Tabasco.
Coconut ginger poached chicken breast with steamed bok choy, chilli, sunflower sprouts mint and
spring onion tops.
• Ingredients – Chicken breast, coconut milk, ginger, salt, bok...
WEEKLY DAILY FRESH MEAL MENU - August 15th 2016
Monday
Lunch- BBQ steamed salmon with broccolini, beetroot, savoy cabbage and rocket with candied macadamias
Dinner – Chilli black bean chicken with pumpkin and snowpeas, rice
Tuesday
Lunch – Lamb, cous cous, pickled eggplant and carrot, zucchini, roasted red pepper and lemon yoghurt
Dinner – Pork Rissoles with pea...