Recent social media posts
27/08/2024
For posterity and for the ride. And my why.
Yesterday I ran 37km. My longest training run done. And the second furthest I’ve ever run. Next distance will be the real thing. 50k.
I have loved training for this event. The way it’s made me feel. In my head and in my heart. The apprehension for the hurt. The elation for the achievement. The treadmills, the hills, the panoramas, the weather, the people, the animals, the places. The daily stretching. The digging deep. The chocolate milk. The complete excess of pasta.
The plus side is that jeans that were snug now glide on with ease. And going out for my regular 5k lap now feels like a breeze. But these aren’t the reasons I signed up. And they’re not the reasons that will get me through. At 45 I want to know what I’m capable of. How much grit I have. If I can do hard things. Ultimately, if I can achieve my dreams. The ones buried inside me. That I yearn to bring to life. Running 50k is my way of holding a mirror up to myself to remind me that I do have what it takes.
I’ll be running the Great North Walk Ultra on Sunday 22nd September from Patonga Beach out and back through Brisbane Waters National Park. Let’s do this 💪
19/08/2024
One of the best bits about my job is the views. Gazing at an oceanscape never gets old.
17/08/2024
When buttercream and rose petals collide. Five tier passionfruit birthday cake with mascarpone buttercream. Elegance and decadence in one.
16/08/2024
No. Thats’s not a negroni. It’s its a non-alcoholic equivalent in lieu of a Champagne to begin our meal at
I thought this post might be written with a glass of wine in hand, as I ironically proclaimed I had just completed 90 days without alcohol, an intention set out in January. A goal perhaps to prove to myself that I could. But really because I knew that I had to. Today though is somewhere in August, and I still haven’t had a drink. If I do the maths, it’s well over six months, and there are no signs of wavering. I feel clear. I feel bright. But most of all I feel proud. Proud of myself and for putting me first, something its taken a very long time to learn how to do. Oh the sleep. It’s wonderful. The lack of headaches. The sustained energy. I understand some people can drink and experience all these things, but for me, life for now is so much better without it. I miss the craft of wine, the alchemy of a cocktail, the icy crispness of a beer. But I recognize the spark, the true, real, life, that too much alcohol takes from me, because I’m not a stop at one gal. I see the underlying motives for my daily drinking - to drown negative self talk, and I’m more able to tell that bitch to shut up myself now. Actually, we still argue incessantly, but I see her more clearly for what she is; years and years of conditioning. So each time I choose to have sparkling water, I’m choosing to forge a new path for myself. And also for those I love. This is not a never again post. Rather a where I am right now one. Cheers to that x
15/08/2024
Five spice slow cooked crispy pork belly.
Rub the skin of a piece of 800g-1kg pork belly with salt and five spice, make a little nest for it with a piece of foil, being sure to cover the sides of the pork with the foil and pop it in the oven at 120° for 3 hours.
When the time is up, take it out the oven and turn up the heat to 220°, put the pork back in and cook for a further 10-20 minutes until the skin is crisp.
Enjoy with a lemony fennel, cabbage and apple slaw. Yum!
14/08/2024
Always keep your coriander stalks so that you can make nam jim. A small spoonful really packs a punch when it comes to creating a party in your mouth! Sweet, salty, spicy, sour, zingy, fresh. And it’s so easy.
Whizz or pound~
2 cloves garlic
2 red chillis (long, but could be short depending on your heart tolerance)
Pinkie finger peeled ginger
Roots from a bunch of coriander
Juice 2 limes
2 big spoonfuls brown sugar
2 tablespoons fish sauce
Taste. You should be able to pick out all the elements. If not, adjust accordingly, and store in the fridge to add flavour to anything and everything!
04/08/2024
When I became a mum, which wasn’t exactly when my baby was born, more of an idea that formed over time, I thought about all the things I would teach my child. All the ways I’d teach her. That this was my role. The part I would play in our dynamic. And boy. How wrong was I. Because the reverse is true. And this truth sinks deeper every day.
Thea, your kind, intuitive, thoughtful, quiet, sensitive, one of a kind, quirky, delightful nature constantly brings me in to line and makes me realise that just because I’m the parent, the protector, the guide, and well, older, I don’t actually know best. That sometimes the thing to do is take your lead. To listen to your innate wisdom. To learn from you. Let you teach me. It seems oh so very silly to admit this fact. But it really did take me by surprise. And I know I constantly get it wrong. Have to recalibrate. Readjust. Please know that I am so proud. So grateful. To share this life with you. Traveling this two way street. I couldn’t find these words on your birthday. But they are as real today, as they were yesterday and they will be tomorrow. Happy number 11 my girl ###
04/08/2024
I was asked to help out in the .formothers kitchen while founder and liquid gold master maker Jess was on holiday recently.
Each morning, I stepped into the Made for Mother’s HQ, I was hit by the smell of nourishment. Slowly simmering pots filled to the brim with vitality.
I would strain their contents twice before decanting the bright, clear broth into jars, a golden halo forming on top.
It was an honour and a joy to have the chance to work in Jess’ business, a business full of love and soul and integrity. A place of vision and determination and creativity. Thank you for entrusting me to lend a hand. What a beautiful, and delicious, brand you have made x
02/05/2023
Looking for a beautifully casual entertaining option? Our grazing tables are luxuriously informal and heaving with meat, fish, cheese, fruit, vegetables, nuts, dips, breads and crackers. Tables can be tailored to a theme or leave it to the Chef to stack your spread with sumptuous produce in season. Some of my favourites include ginger beer glazed ham, rare roast beef, sharp, bity cheddar and creamy brie served with figs and honey. Our tables feed a minimum of 30 guests – perfect for a birthday, anniversary or wedding. Check our website via link in bio for details or send us a message. I’d love to design a custom table especially for you.
01/05/2023
I LOVE Ottolenghi. I love anyone who loves food, but oh my – Ottolenghi! His dishes are show-stoppers bursting with inventive creativity. I see food as art and Ottolenghi is one of my all-time favourite artists. His presentation is colourful and abundant. Art on a plate. His finished dishes are like paintings – the transformed ingredients a kaleidoscope of colours invoking total joy. Not to mention an explosion of flavour for the mouth! Whenever I’m back in the UK to visit family, I make a pilgrimage to Ottolenghi and stare in awe at all the mouth-watering edible offerings. Who’s your food hero?
24/04/2023
A big, big weekend. And messages like these make all the effort worth it. It’s not just about the food, but the experience and celebration around it. Where memories and connection are made.
Address
Avalon, NSW
2107
Public Transport:
- Take the ferry from the mainland to Avalon.
- Once in Avalon, walk along the main street until you reach the restaurant.
Driving/Parking:
- Drive to Avalon and follow signs to the main street.
- Look for parking options along the main street or in nearby parking lots.
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What people say
Chef by the Sea, owned and operated by Clare, is a culinary gem that truly embodies her passion for food. Clare's journey with food began at a young age, from frying papadums with her dad to creating fresh mint condiments from her Grandma's garden. Her love for food only grew stronger as she ventured into cooking in ski chalets in the French Alps and preparing exquisite game and seafood catering in Scotland.
Upon arriving in Australia, Clare formalized her culinary skills by gaining her chef's qualification while working at Pilu at Freshwater. This experience not only honed her skills but also deepened her understanding of kitchen hierarchy and Italian cuisine. In 2008, Clare took a leap of faith and opened Jammy Cow cafe, where she introduced innovative creations like the hippie roll and perfected passionfruit cakes.
Chef by the Sea is a testament to Clare's culinary expertise and creativity. The dishes served reflect her diverse culinary background, blending flavors from different cuisines seamlessly. Whether it's de-bearding mussels collected from the Loch or foraging for mushrooms on the house grounds, Clare's commitment to using fresh, quality ingredients shines through in every dish.
The attention to detail and dedication to creating memorable dining experiences are evident in every aspect of Chef by the Sea. From the warm hospitality to the beautifully crafted dishes, Clare ensures that every guest leaves satisfied and eager to return for more culinary delights.
For a truly exceptional dining experience that celebrates food in its purest form, look no further than Chef by the Sea. Clare's passion for food is palpable in every bite, making this hidden gem in Avalon a must-visit destination for any food enthusiast.
