Chef Rachel Caplan

Private Chef in Ocean Shores

I approach cooking with an artist's mentality, creating my recipes as if a collage: using my experiences of different cultures I gather ingredients and flavours to create multifaceted menus.

I love putting my own stamp on traditional dishes, creating new combinations and experimenting with innovative flavours while using fresh, local and organic produce as much as possible.

I have held senior positions in the Hospitality Industry for over 15 years. I am a creative, enthusiastic, hardworking chef with a true passion for food, experienced in functions, a la carte and 5-star catering for individual clients, cooking demonstrations, lessons and farmer's market tours. I am knowledgeable in a variety of cuisines and dietary restrictions such as gluten-free, diabetic, raw foods and paleo and have developed tailored recipes for my clients

My recipe development experience encompasses the creation of a line of vegan confectionery for “Byron Bay Sweets” such as gummies, caramels, chocolates and lollipops. I am currently developing and producing all natural hot sauces for “Hellish Sauces” with ingredients sourced from local suppliers.

My qualifications are: Certificate III/1V in Commercial Cookery, an Advanced Diploma in Hospitality Management, Food Safety Supervisor Certificate, NSW/QLD RSA and a current First Aid Certificate.

For me, cooking is...

a lifestyle. I am very conscious of what I serve to my clients (and myself) and the effect on their health and well-being.

I learned to cook at...

Kingscliff Tafe, and then on the job experience at The Bay Retreats. This was challenging as each individual client had a dietary/eating preference.

A cooking secret...

A recipe has no soul until the chef brings their soul to the recipe-Thomas Keller

My menus

South of the Border

STARTER

Choose 1 dish

Watermelon (in season) gazpacho shooters

Spicy corn fritters with a coriander crema and pickled red onion

Classic Pico De Gallo and tomatillo salsa served with Corn Chips

Baja Ceviche served on top a crispy tostada with Guacamole

FIRST COURSE

Choose 1 dish

Fully loaded wedge salad with blue cheese, bacon, tomato and buttermilk dressing

Elote (Mexican Street Corn)

Roasted asparagus and white bean salad with mojo-crillo

MAIN COURSE

Choose 1 dish

Pulled pork tacos with pineapple salsa

Chicken Tinga Tostata with smoky, spicy tomato salsa, refried black beans

Baja style fish tacos with lime slaw and chipotle cream

DESSERT

Choose 1 dish

Tres leches cake with strawberries

Chocolate Chili Tart served with Whipped Cream

Sticky date pudding with caramel sauce and ice cream

Ultimate chocolate cheese cake

Eastern Delights

STARTER

Choose 1 dish

Scallion pancakes with dipping sauce

Vietnamese style pork belly bao bun

Chef's selection of Yakitori: Chicken and Scallion, Zucchini, Beef and pork meatball

Edamame or pork and ginger pan fried dumplings with dipping sauce

FIRST COURSE

Choose 1 dish

Miso glazed eggplant with pickled radish (GF, V)

Thai red curry fish cakes with crunchy sprout salad

Chilled Soba Noodle Salad with Edamame and Sesame, Ginger Soy Vinaigrette (GF available)

Salted chicken wings and dipping sauce

MAIN COURSE

Choose 1 dish

Sticky glazed short ribs with chili and star anise, coconut rice and sesame greens (GF)

Miso glazed salmon with wasabi mash and greens

Poached chicken with ginger scallion broth, egg noodles, and shoyu marinated egg

Mirin glazed pork belly on braised asian greens with jasmine rice

DESSERT

Choose 1 dish

Sticky black rice pudding with seasonal fruits and coconut cream

Matcha panna cotta

Japanese milk bread, whipped cream and fruit sandwich

Chocolate and cherry semifreddo

Italian Favourites

STARTER

Choose 1 dish

Warmed marinated olives with house made foccacia

Classic tomato and basil brushetta

Polpettes (beef meatballs) with a Napoli dipping sauce

FIRST COURSE

Choose 1 dish

Classic Panzanella salad (Tuscan style tomato and sourdough bread salad)

Mushroom Ragu with Polenta and Parmigiano reggiano

Mussels with smoked paprika, cherry tomatoes, Cannelli beans and garlic served with grilled bread

Penne alla vodka (pasta in a rich and creamy tomato sauce laced with vodka with a hint of chili)

Pumpkin arancini with macadamia pesto

MAIN COURSE

Choose 1 dish

Pork Chops alla Pizzaiola Served with linguine

Chicken Saltimbocca ala Romana (with sage and Prosciutto), duckfat roasted potatoes and Sicilian style green beans

Tuscan lamb shanks with creamy mash and gremolata

Braised short ribs served over risotto

DESSERT

Choose 1 dish

Classic tiramisu with chocolate soil

Affogato (ice cream with a shot of espresso poured over top with dark chocolate shavings)

Almond tart with fruit preserve and whipped cream

Ultimate Chocolate Cheesecake

Deluxe

STARTER

Choose 1 dish

Balmain bug sandwich with house made aioli and green apple slaw

Oysters Three Ways: Natural, with watermelon mignonette, pickled with cucumber capellini, dill and caviar

Tuna tartare timbale with cucumber and wonton crip

Beef Carpaccio with mustard aioli and olive salad

FIRST COURSE

Choose 1 dish

Wattleseed crusted beef salad with potato, beans, macadamia and beetroot relish

Snapper and pineapple crudo with jalapeño

Ballina King Prawn Linguine with garlic, cherry, tomato, white wine and a hint of chili

Grilled peach and panzanella salad with burrata and almonds

MAIN COURSE

Choose 1 dish

Pan fried barramundi with edamame, scallion and radish salad and orange soy glaze

Seared duck breast with red wine and cranberry sauce, creamy potato puree and green beans almondine

Lamb Cutlets wrapped in Prosciutto stuffed with Feta Cheese served over a White Bean Puree with Slow Roasted Tomatoes, Olive Tapenade

Glazed Bangalow sweet pork medallions with a Dijon mustard sauce served with hasselback potatoes, roasted asparagus with dill and capers

Slow roasted beef tenderloin, fleur de sel, cafe de paris butter, dutch carrots, fondant potato

DESSERT

Choose 1 dish

Chocolate mousse and berry stack with glass biscuits and sorbet

Tiramisu parfaits

Basque burnt cheesecake with sticky lemons

Cardamon poached pears with coconut rosewater cream

Chocolate Caramel Tart served with whipped cream

Chocolate Ganache tart with chocolate soil and whipped cream

Modern Australian

STARTER

Choose 1 dish

Mixed Bruschetta platter : Tomato and basil, Pea and pecorino, Whipped ricotta with roasted pumpkin and preserved lemon

Antipasto plate of chargrilled vegetables and parmesan shards with house made foccacia

Prawn mango and avocado salad with coriander and chili dressing served in lettuce cups

Mirin glazed pork belly bites with dipping sauce

Trio of Canapes: polenta bites with roasted red peppers, caramelized fennel puff pastry with gruyere , roast beef & cornichons and horseradish cream

FIRST COURSE

Choose 1 dish

Herbed Pea and Bacon Risotto topped with Scallops and Parmigiano Reggiano

Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice (share platters)(gf)

Lamb and feta meatballs (gf) with pomegranate glaze served with spiced quinoa (GF) or cous cous and minted yoghurt dressing

Kale Caesar Salad with sourdough croutons

Thai beef salad with Nam Jim dressing

MAIN COURSE

Choose 1 dish

Slow roasted leg of lamb, rosemary roasted potatoes, sauteed broccolini with pine nut and parsley salsa

Crispy pork belly with braised red cabbage and creamy mash

Parmesan and panko crusted Salmon with served over pumpkin risotto

Braised chicken with sage, pancetta, pine nut and silver beet served over polenta

House made herb, ricotta and cherry tomato gnocchi

DESSERT

Choose 1 dish

Chocolate Ganache tart with chocolate soil and whipped cream

Sticky date pudding with caramel sauce and ice cream

Classic cheesecake served with berry compote

Lemon tart with whipped cream and berries

Traditional French

STARTER

Choose 1 dish

Le Grande Aioli- A French style Grazing Platter with Garlicky Aioli and Seasonal Vegetables

Ratatouille tartlets with freshly grated Parmigiano Reggiano (GF available)

Trio of Canapes: Smoked salmon, dill and creme fraiche blinis, polenta bites with roasted red peppers, carmelized fennel puff pastry with gruyere (GF available)

Honey and walnut baked brie served with warmed baguette

FIRST COURSE

Choose 1 dish

Mussels with with garlic and white wine, grilled bread with herb butter

Smoked salmon and dill terrine with cucumber and radish salad

Beet salad with orange, goat cheese fritter, rocket, basil, orange vinaigrette

Classic Nicoise Salad with tuna confit (GF)

Pissaladière tart with caramelized onions, anchovies, and cured black olives

MAIN COURSE

Choose 1 dish

Coq Au Vin (Chicken Braised in Red Wine with Mushrooms and onions, served over Creamy Mashed Potato and Parsnips with Sauteed Green Beans

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce, with hasselback potatoes, green beans almondine (GF)

Baked Snapper with Citrus and Fennel Salad (GF)

Bouillabasse (Provençal seafood soup) with spicy rouille (GF) and grilled baguette

Short rib Bourguignon served with Pommes Anna (GF)

DESSERT

Choose 1 dish

Chocolate ganache tart (GF) with roasted strawberries and whipped cream

French apple tart with house vanilla bean ice cream and honey comb shards

Eclair cake with chocolate soil

Classic creme caramel (GF)

Traditional Italian Menu

STARTER

Choose 1 dish

Mixed Bruschetta platter : Tomato and basil, Pea and pecorino, Whipped ricotta with roasted pumpkin and preserved lemon

Antipasto plate of chargrilled vegetables and parmesan shards with house made foccacia

Beef Carpaccio with mustard aioli and olive salad

Pumpkin, parmesan and mozzarella arancini served with macadamia pesto

FIRST COURSE

Choose 1 dish

Burrata with melon & heirloom tomatoes, basil vinaigrette and hibiscus spice

Polpettes (Italian meatball) in a rich marinara sauce

Cioppino (Italian Fish and Shellfish Stew in a tomato broth), served with garlic croutons

Herbed Pea and Bacon Risotto with Scallops and Parmesan crisp

Penne alla vodka (pasta in a rich and creamy tomato sauce laced with vodka with a hint of chili)

MAIN COURSE

Choose 1 dish

Chicken Saltimbocca ala Romana (with sage and Prosciutto), duckfat roasted potatoes and Sicilian style green beans

Whole roasted market fish with tomatoes herbs and olives, Hasselback potatoes, roasted mixed vegetables (share platters)

Porchetta with fennel, garlic and herbs, creamy mash, greens with parsley and pinenut salsa

Roast leg of lamb with a red wine and cranberry sauce, rosemary roasted potatoes, greens with hazelnut polonaise

DESSERT

Choose 1 dish

Orange, polenta and olive oil cake with whipped mascarpone and thyme

Classic tiramisu

Affogato (house made vanilla ice cream with a shot of espresso and coffee liquor poured over)

Chocolate Ganache tart with chocolate soil and whipped cream

American Favourites

STARTER

Choose 1 dish

Baked jalapeno poppers

Watermelon and Mint Gazpacho Shooters

Hush puppies with remoulade sauce

Anchovy gilda skewers with garlic Aioli

FIRST COURSE

All inclusive

Ultimate Macaroni and cheese with crabmeat

Loaded Wedge Salad with Creamy Blue Cheese Dressing, Bacon Crumble, Cherry Tomato and Chive

New Orleans Creole Gumbo with chicken and sausage

Nashville shrimp po boy sliders

MAIN COURSE

Choose 1 dish

Smoky BBQ ribs served with cornbread and Texas baked beans

Fried Chicken and Buttermilk Waffles drizzled with spicy honey butter

Baja style fish tacos with lime slaw and pickled radish

Gaucho grilled grass fed steak with salsa verde and patatas bravas

DESSERT

Choose 1 dish

Key lime pie with whipped cream

Peach or apple cobbler with vanilla ice cream

Carrot cake with cream cheese frosting

Mississippi mud pie

Show me more

Chef Rachel's reviews

4.67

•

136 services

Chef Rachel was absolutely extraordinary! The food was delicious and Rachel was lovely; full of interesting information, cheer and of course a brilliant chef, our family thoroughly enjoyed her food and company!

Chef Rachel was fantastic. Highly recommend.

Rachel was absolutely lovely, the meal was amazing, beautifully presented & the taste was sensational. I would highly recommend her.

Chef Rachel was amazing. Her food was incredible and she was so lovely to have around. She gave us a 5 course lunch and did not disappoint! We will be booking chef Rachel again!

Great service and lovely food, thank you!

Rachel was fantastic. The food was so flavourful and better than you would get at a restaurant. You can taste that she cares about her food. The ingredients were high quality, and the final dishes were absolutely delicious!! We highly recommend Rachel, she's a super star!

Chef Rachel was amazing throughout the whole process! Would strongly recommend her and her delicious food!

Chef Rachel was fantastic!!

Chef Rachel was amazing and went above and beyond! The quality and quantity of the food exceeded my expectations - it literally put me to sleep (Food Coma). If your looking to hire a chef, I would highly recommend Chef Rachel, and to do it ASAP, you’ll regret not having done it sooner!

A special thanks to Chef Rachel for a very special and memorable culinary experience for our 21st anniversary dinner. Every mouthful of our three course dinner was just superb! Exceeded our expectations! We highly recommend to anyone looking for a private chef to cater for your special occasion. You will be most impressed with the quality of food, quantity and the serving time is perfect. Chef Rachel arrived on time as promised, cooked and served delicious dishes effortlessly. Cleaned up as if the kitchen was untouched. Rachel is also really a lovely lady and absolutely professional. Can’t fault a thing, 10/10

Rachel was so lovely and her food was divine! Her communication leading up to the day was great too, as this was our first time hiring a private chef and we had lots of questions. We were all left feeling very full with happy bellies. I think our favourite dish was the risotto, but it's a tough pick as we loved them all. Thanks so much Rachel, you made my Dad's 60th birthday!!

Chef Rachel provided us with some excellent food that was beautifully prepared and wonderfully fresh. The only criticism was the dessert which was mediocre, especially when compared to the three courses that preceded it.

We recently had the pleasure of experiencing the culinary talents of Rachel and we were thoroughly impressed. The portion sizes were generous, ensuring that every bite was satisfying. Each dish was bursting with flavor, but the standout was undeniably the succulent duck breast paired with an exquisite sauce. Furthermore, the kitchen was left in impeccable order, reflecting the chef's professionalism and attention to detail. Overall, it was a delightful experience, and we wholeheartedly recommend this chef to anyone seeking a memorable experience. Thank you Chef Rachel!

We had the lovely Rachel Caplan cooking up a storm for us for 10 nights during our Bryon Bay holiday. Rachel was so amazing! Food was on point every night and heaps of leftovers for lunch the next day. Just perfection!!! Would highly recommend Rachel 10/10!!!

What an excellent concept. Great organisation by Takeachef.com, wonderful menu and food beautifully cooked and presented by chef Rachael. Our dinner wedding celebration was made all the more special by Rachael efforts. Such a personable and talented person. So lovely to have had her chef for us. Thank you so very much.

Rachel is a clearly a professional. Don’t muck around and just book her if you’re in the area and need help just arrange her to sort you out.

Rachel was fabulous! Her communication was great leading up to the event, which made the process very relaxing. There was no fuss on the evening, as she utilised a kitchen that she obviously wasn't familiar with. The food was delicious and cooked to perfection. We would definitely do this again. Thank you!!

Rachel recently looked after us for a family birthday lunch with 8 adults and 4 children. She was kind and professional. The food was delicious and loved by everyone. We would definitely hire Rachel again in the future.

Rachel was nothing short of amazing. Her communication in the lead up was outstanding, the menu option was sent through in a timely manner for us to review and approve. On the day the food, service, quality of produce, presentation was absolutely amazing. We thoroughly enjoyed our degustation experience with Rachel. We would definitely use her again

Food was outstanding and well presented. Chef Rachel worked with me to create a wonderful menu catering for vegetarian in the group. The experience was perfect and the kitchen spotless at the end. Highly recommended