​Once known as a luxury to the rich and famous, hiring a private chef is now more accessible and widely used throughout Australia, than ever before. Perth based, Chef de Home started in-home private chef experiences in 2012 and has since grown to house a team of Chefs through WA, and now providing services in Sydney and Melbourne.
 
Throughout Australia, people have a strong relationship with food and with new restaurants, bars and cafés, food blogs and exposure on television; they are more sophisticated and yet adventurous in their selection. Booking a Private Chef for a dinner party, engagement or celebration, offers something a little unexpected by guests and it’s exciting transforming your home into your own personal fine dining experience.
 
Chef and Owner, Ben Munro had travelled and tasted his way through Asia, the Middle East and Europe before returning to Perth, where he had the idea to showcase his experiences in people’s homes.
 
“When it comes to food, the one thing I am most passionate about is sharing it with people and what better way to experience this than by creating meals in people’s home,” Ben said.
 
The Chef de Home service allows people to experience fine dining without leaving the home, no need to worry about booking an Uber, booking a babysitter and paying excessive wine prices. The Chef and wait staff take care of everything from setting the table, all food is cooked on site and cooking/serving equipment provided. They even leave the kitchen cleaner than it was found!
 
Planning a function has never been simpler, with each Chef featuring their own custom seasonal menu that guests select from prior to the evening. When booking a Private Chef all that needs to be done is get ready and enjoy the company of your guests. 

SWEET & SALTY FIG TOAST

INGREDIENTS

• Seeded bread
• Neufchâtel cheese
• Figs
• Olive oil
• Honey
• Flaky sea salt
  
  

RECIPE PREPARATION

• Spread toasted seeded bread with softened Neufchâtel cheese. Top with sliced ripe figs and drizzle with olive oil and honey. Season with flaky sea salt
  
  Recipe by Dawn Perry , Photos by Peden + Munk

INGREDIENTS

• 4 tablespoons unsalted butter, plus more for dish
• 2 tablespoons demerara sugar, plus more for sprinkling
• ½ cup granulated sugar
• 2 teaspoons finely grated lemon zest
• 1 vanilla bean, halved lengthwise
• 3 large eggs, room temperature
• ⅔ cup whole milk, room temperature
• 2 tablespoons apple brandy or dark rum
• ¾ cup crème fraîche, room temperature
• ½ cup all-purpose flour
• 1 teaspoon kosher salt, plus more
• 2 pounds firm baking apples (about 4 large), peeled, cored, sliced into ½-inch-thick rings
• 6 ounces fresh mission figs, halved lengthwise

RECIPE PREPARATION

• Place rack in top third of oven; preheat to 450°. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.
  
• Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, crème fraîche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.
  
• Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.
  
• Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25–30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they’ll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375° and bake custard until golden and center is firm, 30–35 minutes. Let cool slightly before serving.
  
• Do Ahead: Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.
  ​
  Recipe by Claire Saffitz,  Photos by Gentl Hyers
  
  

INGREDIENTS

• 3 tablespoons pine nuts
• ¼ cup honey
• ½ teaspoon rose water or orange-flower water
• 3 cups plain Greek yogurt
• 16 fresh figs, halved

RECIPE PREPARATION

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate.
• Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool.
• Serve yogurt and figs drizzled with warm honey mixture and topped with pine nuts.

Recipe by Anissa Helou, Photos by Peden + Munk