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Entrees and Shared Platters. Chef Steele, Adelaide Catering. Todd Steele, the man behind Chef Steele, is passionate about good food. Todd was born and bred on the Fleurieu Peninsula and is now raising his three children in. Todd has 15 years experience in the kitchen, including 8 years as Head Chef at the Victory. Hotel at Sellicks. Living and working in the heart of the Fleurieu means Todd is spoilt for. Choice when it comes to using fresh local produce in his catering business. Think squid from. Todd i...

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Entrees and Shared Platters. Chef Steele, Adelaide Catering. Todd Steele, the man behind Chef Steele, is passionate about good food. Todd was born and bred on the Fleurieu Peninsula and is now raising his three children in. Todd has 15 years experience in the kitchen, including 8 years as Head Chef at the Victory. Hotel at Sellicks. Living and working in the heart of the Fleurieu means Todd is spoilt for. Choice when it comes to using fresh local produce in his catering business. Think squid from. Todd i...
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9 themes and layout
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Home | chefsteele.net.au Reviews

https://chefsteele.net.au

Entrees and Shared Platters. Chef Steele, Adelaide Catering. Todd Steele, the man behind Chef Steele, is passionate about good food. Todd was born and bred on the Fleurieu Peninsula and is now raising his three children in. Todd has 15 years experience in the kitchen, including 8 years as Head Chef at the Victory. Hotel at Sellicks. Living and working in the heart of the Fleurieu means Todd is spoilt for. Choice when it comes to using fresh local produce in his catering business. Think squid from. Todd i...

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chefsteele.net.au chefsteele.net.au
1

Food Gallery

http://chefsteele.net.au/index.php/food-gallery

Entrees and Shared Platters. Entrees and Shared Platters.

2

BBQ

http://chefsteele.net.au/index.php/menus/bbq

Entrees and Shared Platters. Coorong Angus Rump steak, Shiraz glaze. Lamb kofta with pomegranate. Prawns with avocado salsa. Pork and fennel Sausages. Chemoula rubbed Free range Chicken. BBQ side of Ocean trout, salsa Verde. Fleurieu lamb leg with fetta, almonds and mint. Glazed roasted pork belly with caramelized apple. Sellicks squid with lemon aioli. Mini burgers with chilli onion jam. Ocean trout with BBQ corn salsa. Chicken Skewers, coconut and peanut sambal. Spiced kangaroo fillet with tomato jam.

3

Canapés

http://chefsteele.net.au/index.php/menus/canapes

Entrees and Shared Platters. Coffin Bay Oysters (Seasonal). Greenslades Chicken liver pate on brioche. Ceviche of Kingfish, avocado and tomato. Chicken, lime leaf and coriander spring rolls. Tempura K.I. Abalone with wakame. Crisp polenta with olive tapenade. Pt Lincoln Tuna sashimi. Goats curd, roasted capsicum and fried basil tartlets. Sellicks Beach Salt and Pepper squid. Beef tartare on sour dough. Potato and chorizo croquette. Lamb Kofta with Fleurieu yoghurt. Thai fish and prawn cakes with nam jim.

4

Entrees & Shared Platters

http://chefsteele.net.au/index.php/menus/entrees-shared-platters

Entrees and Shared Platters. Roasted pumpkin and DoBee honey soup. Antipasto plate full of local and hand made goodies. Bruschetta of field mushroom, tapenade, rocket and parmesan. Black mussel, risoni, chorizo, garlic and chilli. Sellicks squid, chorizo and sauce romesco. Chicken, pumpkin and spinach risotto. Paprika salted whitebait, garlic aioli. Lamb Shoulder, chickpeas, harissa yoghurt. Aldinga snapper with panzanella and balsamic. Coorong Angus beef Carpaccio, capers, white anchovies. Lamb tagine w...

5

Menu Ideas

http://chefsteele.net.au/index.php/menus

Entrees and Shared Platters. Roasted pumpkin and DoBee honey soup. Antipasto plate full of local and hand made goodies. Bruschetta of field mushroom, tapenade, rocket and parmesan. Black mussel, risoni, chorizo, garlic and chilli. Sellicks squid, chorizo and sauce romesco. Chicken, pumpkin and spinach risotto. Paprika salted whitebait, garlic aioli. Lamb Shoulder, chickpeas, harissa yoghurt. Aldinga snapper with panzanella and balsamic. Coorong Angus beef Carpaccio, capers, white anchovies. Lamb tagine w...

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LINKS TO THIS WEBSITE

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Waverley Estate - Port Elliot

http://www.waverleyestate.com/links.htm

Click on image to enlarge. Photography - Toby Darley. Matchett Productions - Vicki Matchett. T: 0404 855 727. CHEF STEELE - Todd Steele. T: 0415 730 760. INSTYLE CATERING - Adam Bishop. T: 0402 344 215. To see menu ideas please click here. T: 0488 023 401. To see menu ideas please click here. T: 0414 618 433. Adelaide Flower House - Connie Rhigas. Mint Chic - Nathalie. The Joyful Buddah's - Facial's - Massage etc. A1 Hire Victor Harbour (Local). Budget Hire - White Events. T: 0401 654 082. T: 0400 267 128.

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Nathalie Amey Wine Courses - McLaren Vale, Australia

http://www.winecourses.nathalieamey.com/index.php/australia/mclaren-vale/details-and-inclusions

Wine Tours with Nathalie Amey. Wine Education Course Program. Wine Course and Retreat in Provence, France. La Ferme du Bon Dieu. Wine Course and Retreat in Burgundy. Tussie Mussie Vineyard Retreat. Wine Course and Retreat in Portugal. Onboard Wine and Food Pairing. Wine Course Enquiry Form. You also will receive comprehensive course notes in a presentation folder that will serve as both a future reference for you and a lovely souvenir of your course with Nathalie Amey. Program - Course I. Participants ar...

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Chef Ste. Il diavolo dei fornelli! Per i veri amanti della buona cucina, sana, genuina e raffinata. Le diavolerie del cuoco a tutto pepe! Mercoledì 2 luglio 2014. Frittelle salate di crema. A tavola con Chef Ste. INGREDIENTI PER 8 PERSONE:. 800 ml. di latte intero fresco. 170 gr. di farina di frumento. 70 gr di farina di riso. 250 gr. di Emmentaler. 50 gr di burro. Noce moscata - pangrattato - sale - pepe q.b. Olio di semi vari o similare per la frittura. Le ricette di Chef Ste. Link a questo post. Sale ...

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Entrees and Shared Platters. Chef Steele, Adelaide Catering. Todd Steele, the man behind Chef Steele, is passionate about good food. Todd was born and bred on the Fleurieu Peninsula and is now raising his three children in. Todd has 15 years experience in the kitchen, including 8 years as Head Chef at the Victory. Hotel at Sellicks. Living and working in the heart of the Fleurieu means Todd is spoilt for. Choice when it comes to using fresh local produce in his catering business. Think squid from. Todd i...

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Inspiration from Visionaries, Leaders-Chefs - Leadership -The Chef’s Way

Please upgrade to a browser that supports frames. 160; -The Chef’s Way. 160;    Chef David Baker. A chef, upon meeting new people, the first question posed is the same old, What is it that you cook best? 160;of which they share a set of principles.  Its these principles that propelled them to greatness. 160;         About the Site. 160;   . Tribute to Service Person.

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