As an experienced cook and 2024 MasterChef Australia contestant I thrive in the kitchen environment, recipe testing and crafting delicious and memorable food for people to savour.

Whether it’s a colourful shared feast, a canape style occasion or an elegant fine dining experience, I focus on using fresh, high-quality ingredients and paying attention to detail so you can fully relax and enjoy the company of your guests. 

I specialise in cooking dishes from around the world from scratch, using authentic ingredients and tried and tested recipes to bring genuine flavours to your table every time.

Whether you’re hosting a small intimate dinner, celebrating a special occasion, need a working lunch at the office or just simply want gourmet food served in the comfort of your own space, I’m here to design and deliver a bespoke menu and provide warm hospitality that will perfectly suit your event. For busy people or those unable to cook for themselves,  pre-portioned meals are now also available.

Allow me to take the stress off your shoulders!

Seared scallops garnished with fresh herbs, served over a creamy purée, toasted hazelnuts, brown butter sauce and sprigs of fennel
Logo for 'Sue Chef' by Sue Bazely in black script font with smaller text underneath.
Close-up of smoked salmon and caviar hors d'oeuvres on a cracker with dill garnish
A traditional Moroccan dish served in a clay tagine, featuring saffron rice garnished with pomegranate seeds, figs, herbs, and nuts.
Cheesecake topped with blackberries and raspberries, with a graham cracker crust.
Chocolate mousse topped with chopped nuts and red threads on a white plate.
Cooked lamb shank with tender meat and a crispy finish, served on a white plate with juices and shredded meat underneath.
Deconstructed lemon meringue dessert with lemon curd, meringue, whipped cream, lemon slices, and edible garnishes on white surface.
Caprese salad with sliced tomatoes, mozzarella cheese, fresh basil leaves, olive oil, and balsamic glaze
A plated gourmet dish featuring a tomato and fish tartare topped with herbs and capers, garnished with dill, along with a slice of toasted bread and drizzles of oil and sauce.
Banana garnished with sauce and herbs on a white plate.
Stacked potato pancakes topped with creamy mushroom sauce, a piece of bread, and herbs, served on a white plate.

My culinary journey began in childhood where I fell in love with the garden - to - table meals of my upbringing”

NOW OFFERING BOARDROOM DINING

NOW OFFERING BOARDROOM DINING