I am a professional chef with 27 years experience working in a variety of kitchens across the Yarra Valley (including Balgownie Estate & Oakridge Winery), Melbourne (Cafes, Cocktail & Wine Bars), Queensland (Hyatt Regency Resort, Coolum), London (temping, Soho) & New Zealand trained (Auckland). Private Chef with Gathar for past 3 years. I am a very clean chef and enjoy a well organised kitchen.

For me, cooking is...

My lifestyle and my passion.

I learned to cook at...

I learned to cook as a young boy, helping Mum make the gravy and baking slices for the family.

A cooking secret...

I like to use the freshest local seasonal produce from the Yarra Valley where possible. I have a close affiliation with local producers.

My menus

Mediterranean

STARTER

Choose 1 dish

Grazing board (to share) filled with cheeses, dips, charcuterie, fresh fruits, nuts, artisan crackers and breads

FIRST COURSE

Choose 1 dish

Ancient grain salad, kefalograviera cheese, pomegranate yoghurt dressing

Caramelised Yarra Valley Goats Cheese with toasted walnuts, local truffle honey and micro pear salad

Garlic and Chorizo Prawns: cooked in a rich tomato sauce and served with fresh bread (GF option available)

Local Yarra Valley Fettuccine, marinated olives, semi dried tomatoes, artichokes, chilli, pine nuts + pecorino

Risotto ai fungi - portobello and wild mushroom ragout, truffle pecorino

Pork & Veal Meatballs, pomodoro sauce, Yarra Valley fettuccine, grana padano

MAIN COURSE

Choose 1 dish

Hand-rolled ricotta gnocchi, spring pea purée, goats curd, basil + toasted almonds

Mediterranean lemon + herby chicken w garlic, olive + caper white wine cream sauce, potato + fennel gratin, spring greens

Pulled lamb roast, polenta chips, toum, Tuscan kale, pangrattato, grana padano

Traditional Italian Pork Roast ‘Porchetta’ with hasselback potatoes, apple sauce + jus

DESSERT

Choose 1 dish

Classic tiramisu with local chocolate coffee beans

Limone cannoli, ricotta + pistachio

Sticky date pudding with indulgent butterscotch sauce with freshly whipped cream

Orange Blossom Panna Cotta w candied citrus + orange sherbet

Asian

STARTER

All inclusive

Thai-style fragrant pork meatball with Nam jim

FIRST COURSE

Choose 1 dish

Five spiced fried chicken bao, pickled zucchini, kewpie, gochujang bbq sauce

Prawn and lobster gyoza, coriander, chilli soy dippy

MAIN COURSE

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Orange miso glazed barramundi fillet, ginger, spring onions

Panko crumbed chicken cutlet, traditional Japanese curry sauce, shredded cabbage

Traditional beef Massaman curry, jasmine rice, coriander, fried shallots

Crispy pork belly, carrot purée, spiced greens, fish sauce caramel

Vietnamese style roast chicken, marinated in garlic, ginger, lemongrass + soy

DESSERT

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Miso caramel chocolate tart, vanilla bean ice cream

Ginger and kaffir lime brûlée

French

STARTER

All inclusive

Big grazing board with local cheeses and charcuterie

FIRST COURSE

Choose 1 dish

Baked camembert, toasted almonds, truffle honey, baguette croutes

Caramelised Ashed Yarra Valley Goats Cheese with toasted walnuts, local truffle honey and micro pear salad

Chicken Liver parfait, cornichons, sourdough croute

Duck terrine, charred brioche, sour cherry pickle

Goats cheese soufflé, parmesan cream, rocket & pear salad

Pork & pistachio terrine, beetroot & pomegranate relish, grilled sourdough

Pulled Pork Rillettes, pickled zucchini, thyme & fennel lavosh

MAIN COURSE

Choose 1 dish

‘Coq Au Vin’ French-style succulent chicken, potato pavè, orange glazed baby carrots + seasonal greens to share

‘Beef Bourgogne’ silky pomme puree + seasonal greens to share

‘Duck a’lOrange’ Four Pillars gin marmalade glaze, duchess potatoes + seasonal greens

Crispy skin barramundi, potato & fennel gratin, pea purée, charred greens

Grass-fed roasted fillet of beef, hasselback potatoes, mushroom emulsion, charred shallots, red wine jus

DESSERT

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Vanilla bean creme brûlée, fresh seasonal berries

Orange blossom crème brûlée, orange sherbet candied citrus

Warm flourless chocolate torte with creme fraiche + strawberry compote

Baked pear + almond frangipane tart with vanilla bean ice cream

Italian

STARTER

Choose 1 dish

Grazing board (to share) filled with cheeses, dips, charcuterie, fresh fruits, nuts, artisan crackers and breads

FIRST COURSE

Choose 1 dish

Pork & Veal Meatballs, pomodoro sauce, Yarra Valley fettuccine, grana padano

Char Grilled Zucchini, nduja, feta, pine nuts

Goats cheese soufflé, parmesan cream, rocket & pear salad

Butter-poached prawn and lobster ravioli with truffle infused pumpkin puree

Caramelised Ashed Yarra Valley Goats Cheese with toasted walnuts, local truffle honey and micro pear salad

MAIN COURSE

Choose 1 dish

Chicken piccata , caper, lemon butter sauce, sautéed greens, pomme puree

Oven-baked market fish, roasted vine-ripened tomatoes, olives, feta + white wine

Traditional Italian Pork Roast ‘Porchetta’ with hasselback potatoes, apple sauce + jus

Pulled lamb shoulder, ancient grain salad, honey cumin yoghurt

DESSERT

Choose 1 dish

Sticky date pudding with indulgent butterscotch sauce with freshly whipped cream

Classic tiramisu with local chocolate coffee beans

Limone cannoli, ricotta + pistachio

Indulgent Nana’s Chocolate pudding w whipped cream and salted caramel sauce

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Chef Ritchie's reviews

4.56

•

20 services

Chef Ritchie was fantastic. He was personable, lovely to deal with and very attentive. The food was amazing! We loved every bite!! This was the first time we have had a private chef and it was such a great decision. Having restaurant quality food served in your home is such a treat. Chef Ritchie does not disappoint!

Ritchie was amazing. We really enjoyed our meals, he was punctual, polite and friendly, and overall it was a great experience.