Chef Robert’s Modern American example menu:

• Mains:
  1. Roast turkey, Mexico-Oaxacan mole sauce (V)
  2. Crusted ocean trout fillet, Norwegian style spices (V)
• Sides:
  1. Glazed fig, fresh goats curd, almond crostini (GF, V)
  2. Southern-fried okra, whipped cream, potatoes
•  Salads:
  1. Beijing style crispy duck salad, greens, Hoisin, scallions
  2. Texas spinach salad, pecans, pear, brie, aged balsamic dressing

• Dessert:
  1. A traditional British delight of Indian Ras Hanout spiced apple pie (V)

Chef Tom’s Asian-fusion example menu:

• Mains:
  1. Crispy five-spice pork belly (DF, GF)
  2. Grilled chilli BBQ chicken (DF, GF)
• Sides:
  1. Seasonal fresh Asian greens tossed in truffle & porcini oil, grains (DF, GF)
  2. French-style baked Lemon oregano potatoes, cheese (DF, GF)
•  Salads:
  1. Vermicelli noodle salad, Thai basil, mint, fresh herbs, lime soy dressing (DF)
  2. Carrot salad, sesame ginger dressing (DF)
• Dessert:
  1. Dark chocolate brownie, barley cream, roasted peanuts (GF)

Chef Mattia’s Mediterranean example menu:

• Mains:
  1. 8 hours slow roasted Oberon lamb shoulder, salsa verde
  2. Fennel, salt-roasted pulled pork, applesauce
• Sides:
  1. Roasted baby carrots, labne, almond dukkah, bay leaves
  2. Broccolini, chilli, preserved lemon, baby capers
•  Salads:
  1. Pearl barley, roasted cauliflower, pomegranate fig, mint salad
  2. Wild rocket, heirloom tomato, asparagus salad, caramelised balsamic
• Dessert:
  1. House baked triple choc brownie, fresh cream, mixed berries

Bring your partner (or your favourite couple friends) together for a romantic, interactive cooking experience — without leaving home. CHEFIN’s Online Valentine’s Cooking Class with a Private Chef lets you cook alongside a professional chef in your own kitchen, creating a special date night that’s personal, fun, and genuinely delicious.

Here’s how it works:
Live Online Class – Hosted via Google Meet (or Zoom if preferred) and recorded so you can rewatch later.
Before the Class – You’ll receive a welcome email introducing your chef and the Valentine’s menu, plus a shopping list, recipe booklet, and simple prep guide.
Prep Made Easy – Shop for ingredients and do light prep (washing, chopping, measuring) before the class so you can cook smoothly live.
Interactive Cooking Experience – Join the link, follow your chef step-by-step, ask questions, and pick up pro tips, plating ideas, and chef tricks along the way.
Perfect for Couples – Ideal for one couple or small groups (double dates). For larger groups, we can run sub-groups with additional chefs to keep it personal.

Whether you’re planning a Valentine’s date night, an anniversary, or a surprise “just because,” this online class turns your kitchen into the best table in the house.

1. Chef Johanne’s Truffle Degustation example menu:

1. Truffled artichoke, carrot salad, pepitas, nasturtium (VEG, GF)
2. Stracciatella ravioli, lemon truffle foam, pancetta
3. Bar-cod fish, truffled lobster ragout, panache of baby vegetables (GF, DF)
4. Pheasant, truffled grains, savoury granola, parsnip puree, black grape jus (DF)
5. Black truffle ice cream, hazelnut delight (VEG, GF)

   Junior Truffle

   1. Creamy burrata ravioli, light parmesan cream (no truffle foam)
   2. Butter-baked white fish with baby carrots & peas (optional tiny truffle butter on the side)
   3. Vanilla ice cream with crushed hazelnut and berries

2. Chef Hemant’s Asian-fusion example menu:

1. Pacific oysters, urchin roe, samphire (DF, GF)
2. Hand dived scallops, togarashi mango, serrano, Ikura (DF, GF)
3. Maremma duck, land seaweed, molasses (DF)
4. Kilcoy grass-fed wagyu beef, king brown mushroom, black garlic, pickled okra (GF)
5. Dark Chocolate soil, gold leaf, summer berries, matcha powder

   Junior Asian-Fusion

   1. Seared scallops (or prawn) with sweet mango glaze (no chilli), cucumber ribbons
   2. Wagyu beef mini sliders with sautéed mushrooms (no black garlic), crispy potatoes
   3. Chocolate “dirt” cup with berries (no matcha), whipped vanilla yoghur

3. Chef Mattia’s Modern Italian example menu:

1. Burrata cheese, ox heart tomatoes, celery, balsamic reduction (V, GF)
2. Confit king salmon, white gazpacho, pickled grapes (GF)
3. Casarecce pasta, king prawns, zucchini, basil puree (DF)
4. Red wine braised beef cheek, horseradish mash, figs (GF)
5. Coconut pannacotta, wild berries compote, chocolate soil (GF, V)

   Junior Modern Italian

   1. Burrata with sweet cherry tomatoes, basil drizzle, warm focaccia
   2. King prawn casarecce pasta with mild tomato-basil sauce (zucchini optional)
   3. Coconut panna cotta with berry compote

Example Menu – “Rio Luxe”

BBQ Main

Wagyu picanha with sea salt crust
Chargrilled lobster tail with garlic butter
Chicken thigh skewers with Brazilian spice rub
Brazilian-style linguiça sausage

Sides

Grilled cassava with coriander sal
Garlic buttered sweet corn on the cob

Salads

Tomato, red onion & palm heart salad with lime vinaigrette
Charred pineapple & mint slaw

Dessert

Coconut flan with passionfruit caramel

Example Menu – “Melbourne Rodízio”

BBQ Main

Lamb cutlets with chimichurri
King prawns with chilli-lime glaze
Wagyu beef ribs with dark beer glaze
Chicken hearts in spiced olive oil
Halloumi & zucchini skewers (veg-friendly)

Sides

Farofa (toasted cassava flour with herbs & garlic)
Black beans with smoked paprika

Salads

Rocket, mango & shaved coconut salad
Classic Brazilian potato & green pea salad

Dessert

Grilled banana with dulce de leche drizzle

Example Menu – “Coastal Churrasco”

BBQ Main

Wagyu picanha carved tableside
BBQ calamari with lemon oi
Chicken drumettes with peri-peri glaze
Grilled salmon skewers with dill chimichurr
Garlic & herb lamb rump
BBQ jackfruit (plant-based option)

Sides

Smashed kipfler potatoes with rosemary
Buttered rice with spring onions

Salads

Shaved cabbage & carrot with citrus dressing
Green papaya, peanut & mint salad

Dessert 

Açai sorbet with coconut crumble

Chef Caleb’s Asian Fusion Menu

Canapés: 

Smoked butter potato toastie with black garlic mayo, caviar 

Cauliflower tart with chive, black crouton VG

Entrees: 

Korean gnocchi with Asian flavour veloute, pea, leet, prawn, fetta 

Panfried spaetzle with parmesan, spring onion VG

Mains: 

Beef eye filled with smoked butter mash potato, honey glazed carrot, onion jus, charred onion 

Dessert:

Dark chocolate mousse with raspberry, chocolate meringue, chocolate sorbet 

Chef Vaclav’s Modern Australian Menu

Canapés: 

Sydney Rock Oysters, Finger Lime Salsa
(For the vegetarian: Compressed watermelon with finger lime salsa, cashew butter) 

Hokkaido Scallop, Guacamole, Preserved Lime
(For the vegetarian: marinated tofu, guacamole, preserved lime) 

Entrees: 

Beetroot Tartare, Goat Curd, Pepper Berries
(For the dairy-free: Beetroot Tartare, macadamia cream, pepper berries) 

Crispy skin Market Fish, Lemon Myrtle Beurre Blanc, Smoked Corn Salsa
(For the vegetarian: Roaster peppers, warm kalamata olives, salsa verde) 

Mains: 

Wagyu Oyster Blade MBS2, Celeriac Purée, Spicy Broccoli
(For the vegetarian: Charred eggplant, steamed rice, spicy broccoli) 

Dessert: 

Smoked Pavlova, Fresh Figs, mango & gin sorbet

Chef Flo’s Mediterranean Menu

Canapés: 

Quiche, spinach, feta V

Chicken cordon bleu

Entrees: 

Vegetable terrine, herb sauce V

Duck breast, honey glazed, spices, Brussel sprouts, parsnip compote 

Mains: 

Beef tenderloin, mustard, provincial herbs, gratin dauphinois, vegetables tian, bordelaise sauce 

Dessert: 

Lavender shortbread with rose icing drizzle

Chef Zhang’s Lunar New Year Menu:

Mains:
1. Sweet and sour halibut fillets to represent abundance.
2. Wok-seared prawns with garlic and chilies (symbolizing happiness).
3. Shaoxing wine-braised chicken with mushrooms and bok choy.
4. Rich Cantonese-style poached duck with plum sauce.
5. Stir-fried longevity noodles with scallions and sesame.
6. Spicy kung pao tofu with chili and peanuts for wealth unity.

Soup:
Double-boiled chicken and ginseng soup for health and vitality.

Dessert:
House-made sticky rice cake (Nian Gao) with golden syrup, representing rising success.

Chef Lim’s Fusion Feast:

Mains:
1. Pan-fried soy-glazed cod with ginger and scallions.
2. Five-spice crispy pork belly with tangy black vinegar glaze.
3. Steamed lion’s head meatballs in savory broth.
4. Roasted whole chicken stuffed with sticky rice and Chinese sausage.
5. Stir-fried lotus root and snow peas in garlic sauce.
6. Pineapple fried rice with shrimp and cashews.

Soup:
Hot and sour soup with tofu and shiitake mushrooms.

Dessert:
Mango pomelo sago with fresh coconut cream.

Chef Mei’s Traditional Lunar Feast:

Mains:
1. Steamed whole fish with soy and fresh herbs for prosperity.
2. Eight-treasure duck stuffed with glutinous rice, lotus seeds, dates, and chestnuts.
3. Char Siew glazed pork ribs with honey.
4. Stir-fried longevity noodles with shrimp and egg.
5. Black pepper beef with crispy snow peas.
6. Braised eggplant with spicy bean sauce and garlic.

Soup:
Bird’s nest soup with rock sugar and goji berries.

Dessert:
Sesame and peanut tangyuan in sweet ginger soup for unity.

Example Menu 1:

Mains:

• Turkey with Apple, Fig & Cognac Cranberry Sauce
• Pineapple & Brown Sugar Glazed Ham
  (Vegan: Glazed Cauliflower with Pineapple Brown Sugar)
• Grilled whole side of salmon, apple & fennel slaw (GF)
• Brazilian Picanha rump steak with chimichurri (GF, DF)

Sides & Salads:

• Hasselback potatoes
• Mixed greens with beans & olive oil
• Sourdough rolls with chimichurri butter
• Charred cauliflower cheese bake (V, GF)
• Couscous with Christmas pumpkin & pomegranate vinaigrette
• Christmas garden salad
• Beetroot & apple salad with raspberry dressing
• Arugula, pear, macadamia & Comté
• Smoked potato salad with mustard, capers, dill (V, GF)

Desserts:

• Christmas cherry cheesecake with fruit salsa
• Christmas petit fours
• Dubai chocolate Christmas log with pistachio breton
• Christmas fruit salad, passionfruit & Greek yoghurt
• Matcha tiramisu with raspberry cream

Example Menu 2:

Mains:

• Miso soy glazed eggplant, nori, lemon oil
• Slow roasted harissa lamb shoulder, lemon, yoghurt, sumac GF
• Grilled whole side of salmon, fresh apple fennel slaw GF

Sides & Salads:

• Cajun cauliflower steaks, shallots, pomegranate molasses, mint VG, GF
• Candied red beetroot, sherry dressing, spinach, toasted almonds VG, GF
• Bulgur, dates, dill, lemon olive oil, rocket, cherry tomato VG
• Rockpool garden salad, palm sugar vinaigrette, shallots VG, GF

Desserts:

• Sticky date pudding, vanilla chantilly, salted caramel sauce V
• Christmas cherry cheesecake with fruit salsa
• Christmas petit fours

Example Menu 3:

Mains:

• Christmas Honey Roast Ham DF, GF
• Roast turkey, stuffing with truffle mushroom rice DF, GF

Sides & Salads:

• Sydney rock oyster, leche de tigre, togarashi DF, GF
• Prawn cocktails with Australia king prawn, prawn cocktails sauce GF
• Crispy beef fat potatoes. DF, GF
• Roasted seasonal vegetables
• Watermelon, feta, mint salad V
• Greek salad, marinated feta with dehydrated beetroot

Dessert:

• Tiramisu chocolate fudge cake V

Example Menu 4:

Mains:

• Christmas Honey Roast Ham GF, DF
• Christmas whole roast turkey GF, DF
• Pigs in blankets DF, GF
• Vegetable Pithivier V

Sides & Salads:

• Focaccia, cultured butter V
• Halloumi salad V, GF
• Pureed parsnips, jus, port cranberry sauce V, GF
• Crispy rosemary olive oil potatoes VG, GF
• Traditional sausage-meat stuffing, breadcrumbs, onions DF
• Egg & seasonal veg stuffing V
• Cauliflower Cheese Bake V, GF
• Yorkshire puddings V
• Roast seasonal veg VG, GF

Desserts:

• Tiramisu V
• Classic English Trifle V, 1x GF

Example Menu 5:

Mains:

• Saltgrass Flinders island lamb shoulder, pearl couscous, Moroccan eggplant, chermoula yoghurt, harissa oil, toasted almonds
• Whole roasted local snapper, yoghurt, herbs, hot spices, matbucha GF
• Ras El Hanout spatchcock, turmeric soubise, smoked corn salsa, lemon labneh, puffed nuts, grains GF
• Roasted beef sirloin medium rare, wild mushrooms, Bearnaise sauce, bone marrow GF

Sides & Salads:

• Arabic cauliflower salad, smoked sheep’s milk yoghurt, puffed pearl barley, toasted almonds, herbs, golden raisins, chickpeas V
• Maple roasted pumpkin, whipped tahini, candied nuts, toasted seeds, fermented chilli oil V, GF

Dessert:

• Turkish delights, doughnuts, baklava, knafeh, Greek biscuits GF

Example Menu 6:

Mains:

• Barramundi fillets, crispy skin, lemon butter sauce, charred lemon GF
• Slow-cooked lamb shoulder, rosemary, garlic, red wine savoury jus GF

Sides & Salads:

• Grilled seasonal greens, lemon, toasted almonds, dried sour cherries VG, GF
• Holiday Mediterranean salad, cucumbers, cherry tomatoes, feta, olives, red & green bell pepper V, GF
• Duck fat potatoes, truffle, parmesan

Dessert: 

• Deconstructed baklava, kataifi nest, ice cream, caramelised nuts, lemon dressing V

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