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    <loc>https://www.huntervalleyprivatechef.com.au/about</loc>
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    <lastmod>2026-03-22</lastmod>
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      <image:title>About - Sharing our love of beautiful food with you in the comfort of your own home</image:title>
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  <url>
    <loc>https://www.huntervalleyprivatechef.com.au/food-gallery</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-02-14</lastmod>
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      <image:title>Food Gallery</image:title>
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      <image:title>Food Gallery</image:title>
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      <image:title>Food Gallery</image:title>
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      <image:title>Food Gallery</image:title>
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      <image:title>Food Gallery</image:title>
      <image:caption>Grilled peach, vanilla and mascarpone sable. Dessert from a private event last evening. Searching around for a ideas a few days ago I came upon the sable biscuit recipe I haven’t used in fifteen years, still works a treat!</image:caption>
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      <image:title>Food Gallery</image:title>
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      <image:title>Food Gallery</image:title>
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      <image:title>Food Gallery</image:title>
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      <image:title>Food Gallery</image:title>
      <image:caption>This main of Beef fillet, celeriac, soy braised brisket, sesame &amp; greens was created for a small dinner party in Double Bay. First time I had used these new plates from @kevalaceramics #beeffillet#foodgasm #foodporn #privatechef#foodphotography #foodie#sydneyeats #sydney #instafood #chef#cheflife #privatecheflife #bondi#instagood #theartofplating</image:caption>
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      <image:title>Food Gallery</image:title>
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      <image:title>Food Gallery - Crudo of hiramasa kingfish, pomegranate, blood orange and mint.</image:title>
      <image:caption>Crudo of hiramasa kingfish, pomegranate, blood orange and mint. This was a starter from a cookery lesson and in home dinner party that I cooked for a wonderful client and their close friends on Saturday night in Rose Bay in Sydneys Eastern suburbs. The recipe for this dish will be up on the website soon</image:caption>
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      <image:title>Food Gallery</image:title>
      <image:caption>he dessert from a private dinner with some wonderful clients on Saturday night. An almost deconstructed Banoffee pie with Brûlée bananas, toffee and mascarpone, amongst other things!#dessert #banoffeepie #food#sydney #sydneyeats #instagood#privatechef #sweet #foodgasm #yum#foodies #foodporn #foodphotography#chef #cheflife</image:caption>
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      <image:title>Food Gallery</image:title>
      <image:caption>Beautiful Sydney summer days call for beautiful fresh salads and tasty BBQs. This dish of BBQ lamb was served with pickled baby onions, marinated artichoke, baby rocket and pine nut reduction.</image:caption>
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      <image:title>Food Gallery - South Australian Kingfish with smoked butter and wattleseed</image:title>
      <image:caption>Simple yet delicious dish of Roasted South Australian King fish with smoked butter and wattle seed as part of a wonderful dinner party hosted by sydneyprivatechef. We love to use the freshest and highest quality seafood and produce across all our menus. Recipe coming soon</image:caption>
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      <image:title>Food Gallery - Rose water, almond and honey cream with raspberry and Greek shortbread.</image:title>
      <image:caption>Rose water, almond and honey cream with raspberry and Greek shortbread. This dessert was part of a three course menu designed in conjunction with a wonderful client of mine in Rose bay. The brief was all based around flavours around the Mediterranean. The night had to be interactive with the clients watching the preparation and cooking of all the dishes. A great night had by all</image:caption>
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      <image:title>Food Gallery - Chilled pea soup with spanner crab and dill&amp;nbsp;</image:title>
      <image:caption>Perfect dish for the warmer months a Chilled pea soup with spanner crab and dill</image:caption>
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      <image:title>Food Gallery - Fremantle Octopus with fennel, tomato and radish</image:title>
      <image:caption>Beautiful dish of Fremantle Octopus with fennel, tomato and radish. Perfect for a summers lunch or dinner.</image:caption>
    </image:image>
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      <image:title>Food Gallery - Zucchini flowers with spanner crab and spring salsa</image:title>
      <image:caption>This dish is part of our spring menus. Crisp deep fried zucchini flowers of set with the sweet spanner crab meat and and wonderfully lemony spring salsa full of chives and dill. Recipe coming soon.</image:caption>
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      <image:title>Food Gallery - poached local crayfish, sweet corn emulsion and ossetra caviar with chive</image:title>
      <image:caption>A dish of poached local crayfish, sweet corn emulsion and ossetra caviar with chive oil</image:caption>
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      <image:title>Food Gallery - Salted Caramel and dark chocolate tarts</image:title>
      <image:caption>Salted Caramel and dark chocolate tarts a decadent dessert for any dinner party.</image:caption>
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      <image:title>Food Gallery - Chia seeds, coconut and freshly poached berries.</image:title>
      <image:caption>This dish is a breakfast bowl of Chia seeds, coconut and freshly poached berries. Sydney Private Chef takes our clients requests seriously. We make all our menus respecting your dietary requirements.</image:caption>
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      <image:title>Food Gallery - Coconut jelly with sago, mango, passion fruit and plums</image:title>
      <image:caption>Vegan desserts are always a bit of a challenge particularly when they are gluten free and have no cane sugar. This Coconut jelly with sago, mango, passion fruit and plums ticks all the boxes.</image:caption>
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      <image:title>Food Gallery</image:title>
      <image:caption>Tonight’s first course Seared tuna, confit fennel, charred bullhorn peppers and finger lime. The finger limes add a super textural fresh lime tartness to this dish</image:caption>
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      <image:title>Food Gallery - Sydney Private chef torching a delicious rice pudding</image:title>
      <image:caption>This photo was taken during a intimate dinner near Bowral in the Southern Highlands of NSW. Here I am caramelising the a dairy free rice pudding before topping with poached rhubarb. Our aim at Sydney Private chef is provide clients with menus designed to meet their individual needs.</image:caption>
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      <image:title>Food Gallery - Fillet of Cape Grim beef, farro, chestnuts and rainbow chard</image:title>
      <image:caption>Fillet of Cape Grim beef, farro, chestnuts and rainbow chard from the garden</image:caption>
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      <image:caption>Rice paper rolls with tofu and avocado</image:caption>
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      <image:caption>Sauté of Scarlett prawns and Pino’s bacon with smoked corn and native samphire</image:caption>
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      <image:title>Food Gallery - Quinoa, avocado &amp;amp; artichokes</image:title>
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      <image:title>Contact</image:title>
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      <image:title>Contact</image:title>
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      <image:title>Contact</image:title>
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      <image:title>Contact - When you contact Hunter Valley Private Chef, you speak directly to the chef.</image:title>
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      <image:title>Home</image:title>
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      <image:title>Home</image:title>
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      <image:title>Home</image:title>
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      <image:title>Home - Meet David</image:title>
      <image:caption>Chef David Lee has been cooking in some of the best restaurants for nearly thirty years. Over the past six years he has worked for a wide range of clients across many different areas. Expounding the motto that nothing is impossible he offers a wealth of culinary knowledge across many different disciplines. From desserts and pastry to special diets, fine dining and beyond. His work is consistent, clean and discrete. Meet David’s team &gt;</image:caption>
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      <image:title>Home - The food of the Hunter Valley</image:title>
      <image:caption>Sharing our love of beautiful food with you, your family and friends in the comfort of your kitchen.</image:caption>
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      <image:title>Menus</image:title>
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      <image:title>Menus - Tell us what you love, and we’ll prepare a menu that suits your needs and showcases the food that you love.</image:title>
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