Food Photography

Over the last few years I have worked with some amazing chefs and clients from all over the world, in some of the most beautiful locations. Below is an illustrated collection of my work over this period. Please enjoy, you may even find the odd recipe in the blog or recipe links.

Beef fillet, celeriac, soy braised brisket, sesame & greens

This main of Beef fillet, celeriac, soy braised brisket, sesame & greens was created for a small dinner party #beeffillet #foodgasm #foodporn #privatechef #foodphotography #foodie #sydneyeats #sydney #instafood #chef #theartofplating

The 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 @sydneyprivatechef

Crudo of hiramasa kingfish, pomegranate, blood orange and mint.

Crudo of hiramasa kingfish, pomegranate, blood orange and mint. This was a starter from a cookery lesson/ dinner party that I cooked for a wonderful client and their close friends on Saturday night. The recipe for this dish will be up on the website soon

Sable of grilled peaches and mascarpone

This is a very simple yet beautiful dessert. Peaches can be difficult to find perfectly ripe particularly given the supermarket insistence on storage and transportation over flavour. Hunt around if you can at your local reparable grocer or market to guarantee ripe and sweet fruit. Ask for a slip stone variety so the stone or pip comes away easily prior to cooking. Start this recipe the day before as the peaches need to cool and the sable pastry needs to rest in the fridge overnight.

Rose water, almond and honey cream with raspberry and Greek shortbread.

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

Pulled pork with charred corn, beans and jalapeño

Spring asparagus, egg, anchovy and pancetta

Dish of beautiful Spring asparagus, egg, anchovy and pancetta served as part of a five course menu

Steamed mushroom Dumpling with chilli soy dipping sauce

These Steamed mushroom Dumpling with chilli soy dipping sauce are a delicious vegan plant based recipe. As a private or personal chef we are always dealing with clients dietary requirements this dish is a fantastic vegan or vegetarian option and is offered as part of out tasting menu. Recipe soon at both www.sydneyprivatechef.com.au and www.davidleechef.com

Coconut jelly with sago, mango, passion fruit and plums

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 www.theplantbasedchef.com.au

We have some wonderful desserts to end the degustation Panna cotta with native rosella flower jelly and a delicious Riberry sorbet

Burrata, radicchio and hand made pesto

Burrata, radicchio and hand made pesto makes s great little springtime lunch dish recipe coming to davidleechef.com @sydneyprivatechef #sydney #sydneyfood #sydneyfoodies #bondi #foodies #foodie#foodpics #foodphotography #chef #privatechef #sydneyeats #easternsuburbssydney#privatechef #cheflife #instafood #foodporn #italianfood #italianstyle @davidleechef@wentworth_courier @easternsuburbslife www.sydneyprivatechef.com.au

quinoa, chickpea and zucchini fritters, yes they are fried! but delicious recipe soon @plantbasedchef #glutenfree #vegan #veganfood #veganrecipes #veganfoodporn #veganfoodlover #veganfoodshare #vegetarian #plantfood #howtocookplants #plantbased #plantbasedchef #sydney #healthyfood #healthyrecipes #quinoa

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 #foodphotography #nativefoods #bushfoods #prettybeachhouse #sydney #sydneyfood #seafood #foodtravel #luxurylodgesofaustralia #luxury #luxurytravel #travel #traveller #sydneyfoodie #sydneychef #fingerlime #sydneyeats #sydneyfood #instachef #chef #foodies #food #foodies #foodporn #instafood @sydneyprivatechef

Roasted duck with plum, pine nuts and sage

Still one of my favorite combinations lightly smoked duck breast with pine nut purée, roasted onion, sage and plum @davidleechef #artofplating #sydneyprivatechef #plating#sydney #sydneyeats #privatechef #bondi #sydneychef #sydneyfoodie #duck #food#foodie #foodies #foodiesofinstagram #chefsofinstagram #instafood #foodporn#foodphotography #foodpic #foodics #instachef

Roasted toothfish, eggplant, peppers and olives

Four small sweet tarts

As part of our private and personal chef service in Sydney we often offer a selection of small fruit tartlets for dessert. Offered here are Mango and mascarpone, Strawberry, Raspberry and vanilla cream and caramelised banana. Recipe coming soon to the food blog.

Hazelnut and dark chocolate torte with fresh figs and raspberries

Nothing better for a morning coffee a classic Hazelnut and dark chocolate torte with fresh figs and raspberries. Layers of flourless chocolate and almond sponge, layered with hazelnut chocolate ganache. Recipe will be coming soon to davidleechef.com