Personal Chef Byron Bay - Sunshine Coast | SIBO Menu
Personal Chef Byron Bay & Gold Coast is a service that will provide people with a healthy, easy, weekly menu. Personal Chef Byron Bay & Gold Coast will do the grocery shopping and bring it to the clients home to prepare. We will guide clients through the menu and teach them how to cook it. Our aim is to help people with their health eating goals, save time and make life easier. We are flexible and will work with peoples needs. Personal Chef Byron Bay & Gold Coast offers cooking lessons either one on one, or in a small group. We also provide catering such as dinner parties, BBQ's, specialised cakes and canapé service. Gift vouchers are easily arranged for clients, whether it's a special dinner for two, or a cooking lesson.
Byron Bay Personal Chef, Gold Coast Personal Chef
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SIBO Menu

Sibo Menu

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 choy, long red chilli, sunflower sprouts, mint,

green part of the spring onion.

Beef fillet with roasted red capsicum, chargrilled eggplant with rocket, black olive and dry roasted

almonds

• Ingredients -Beef fillet, roasted red capsicum using no oil, chargrilled eggplant with a little bit of olive

oil, rocket, black olive, dry roasted almonds and apple cider vinegar

Crispy skin Salmon with slow roasted tomato, coconut kale chips and apple cider pickled carrots ,

alfalfa sprout, parsley leaves and sesame seeds salad

• Ingredients – Salmon cooked with olive oil, Roma tomato braised with a little olive oil salt and pepper,

kale baked with coconut oil, carrot, spring onion green tops, cider vinegar, little extra virgin

olive oil, salt, alfalfa sprouts, parsley leaves and toasted sesame seeds

Scallop with cauliflower coconut puree with toasted pumpkin seeds and lime wasabi dressing

• Ingredients – Scallop with a half cup of coconut cauliflower puree – just cauliflower and coconut milk.

lime juice mixed with water wasabi powder for dressing , dry toasted pumpkin seeds.

Sumac Lamb with carrot puree with char grilled thyme witlof and apple cider mint sauce.

• Ingredient – Lamb back strap, sumac spice , salt , pepper, boiled carrots pureed with a

little extra olive oil, char grilled witlof with olive oil and thyme – bashed mint with cider

vinegar and salt.

Chargrilled lemon zest prawns with organic lettuce, mixed herbs and raw red capsicum salad with

home made mayo and toasted sunflower seeds.

• Ingredient – King prawns, salt lemon zest and olive oil, lettuce from farmers markets,

parsley, mint , coriander, green spring onion tops, raw capsicum, egg yolk olive oil mayo

with apple cider vinegar, dry toasted sunflower seed.

Dessert

Strawberries and blue berries dipped in sugar free cacao

Ingredients – Strawberries, blue berries, cacao butter and cacao

Sugar free Raw vegan bounty bars

Ingredient – Coconut milk, desiccated coconut, cacao powder, cacao butter

cacao mousse with on almond cacao tart with fresh berries

Ingredients – Avocado and cacao – almond base is coconut oil, almond meal, cinnamon and cacao,

strawberries and blue berries.