VEGAN FOOD AS YOU'VE NEVER HAD BEFORE :)
valtheveganchef
Valtheveganchef is the result of many years of passionate work in the busy Sydney hospitality scene, a rebellious attitude towards waste and animal cruelty and an extended knowledge of fusion high quality cuisine.
After the amazing experience of having my own vegan-vegetarian restaurant "the Dandylion Bondi", I focused on catering, working for top Sydney companies. It fulfilled my hunger for knowledges, techniques and organising skills, but I was struggling with the constant overuse of animal produces and waste.
So I took the leap and start my own journey not just in catering but in workshops and private cheffing.
I believe my mission is making people aware of the infinite flavoursome possibilities of vegan cuisine.
How?
Experiencing my food, joining my small group workshops, watching my recipes online, inviting me to be your chef and guide in a private plantbased unique dinner experience.
Hey Val,
Why are you ValTheVeganChef?
Catering Packages
Vegan food at its best - Choose which style of function
better suits you:
- Basic Canapes. 6 Different Canapes, 2 Pieces per
Person. $45 pp - Substantial Canapes. 10 Different Canapes, 1.5 Pieces
per Person. $75 pp - Grazing table. Starts from $25 pp
- Sharing Plates. Starts from $70 pp
- Paella. Starts from $25 pp
Canapes and grazing tables
Sharing Plates
Paella
Other than catering?
Dine in.
Reserve a private dining experience at Plushtown for 8 or more.
Seated dinner party, canapes, djs, party lights, PA.
Enquiries:
Plushtown Events
+61 403115215
Take out.
Choose from our selection of meals and canapes, and we'll pack it up for you.
Minimum spend of $400
Workshops.
Organise a fun cooking workshop with us.
2 to 10 people groups
gluten free, nut free on request
My mission is to make people aware of
the infinite flavoursome possibilities of vegan cuisine.
valtheveganchef@gmail.com
+61 452 286 750
get in touch
3/228 Headland Road
North Curl Curl 2099 NSW
AUSTRALIA
location
valtheveganchef
I am Valeria Boselli and I am Valtheveganchef.
I studied art and architecture at Politecnico of Milan, before I moved to Australia in 2006.
In Sydney I changed the course of my career embracing my passion for food, culture, art and details.
I worked for corporate hospitality groups as the Morrison
( Watsons Bay Boutique Hotel) as well as successful family oriented business as Belgrave Cartel in Manly.
I co-owned The Dandylion Bondi , a vegan-vegetarian little gem in the heart of Bondi Beach from 2014 to 2017.
I collaborated with catering companies as Dear Prudence, Mint Tea and Rosewater , I have been teeming up with Chefin, events and catering group, curating their vegan section.
Now I bring my creativity, skills and professional attitude directly to you!
Hello!
Meet the CHEF
VALERIA BOSELLI
CANAPÉS
Blinis, vegan chèvre( homemade from tofu)smoked
beetroot (v)( gf)
Eggplant Arancini , chermoula, olive dust ( v) (gf opt)
King oyster mushroom scallops, celeriac mash, gremolata
(v)(gf)
Jackfruit tacos, lime coleslaw, corn salsa (v)(gf)
Tempura battered zucchini flowers, potatoes and mint
filling, tomato coulis (gf opt)(v)
Beer battered cauliflower florets , wasabe Mayo, pickled
ginger (v)(gf opt)
Watermelon sashimi, wasabe peas mash, kewpie Mayo (v)
(gf)
Mushroom bites,truffle, quinoa filling, balsamic reduction
(v)(gf)
Shiitake mushroom chimichangas (v)
Baby cucumber, Asian slaw, vegan duck (v)(gf option)
Mushroom Arancini, truffle aioli, alfalfa ( v) (gf opt)
Eggplant roll, vegan mozzarella, salsa verde (gf)(v)
Palm heart, avocado tostadas (v)
Mushroom Shawarma pockets, babaganoush, pickled
cabbages (v)
Daikon crackers,kewpie mayo, tamari almond (v)(gf)
Spinach and potato mini tarts, vegan feta, sun dried
tomatoes ( gf) (v)
Tarator Shots, dill, cucumber,soy yoghurt, cold soup,
walnuts( gf) (v)
Rosewater custard mini tarts, seasonal fruits (gf)(v)
Orange mini sponge cakes, orange blossom icing (v)
Chocolate mini mud cake, berries compote, chocolate
ganache(v)(gf)
Mini assorted natural colour cupcake,
vanilla/Rosewater/chocolate/coffee icing (v)(gf opt)
SHARING PLATES
Entrees
Watermelon sashimi, sesame chilli dressing, chives, spicy mayo gf
Fried eggplants, hummus, cherry tomato, coriander pesto, fried curry leaves, flat bread
Mushroom arancini, truffle aioli, alfalfa gf opt
Eggplant arancini, chermoula, olive dust gf opt
King oyster mushrooms scallops, celeriac mash, gremolata gf
Potato and mint filled zucchini flowers, spicy Napoletana gf (very seasonal not always available, not for large groups)
Eggplant Parmigiana , kale and basil pesto gf
Fable mushroom tacos, green salsa, pickled onion gf
Jackfruit tacos, spicy coleslaw, pickled onion gf
Heirloom tomato, avocado lemon and herbed sauce,vegan chèvre , kalamata olive dust, croutons gf opt
Five spices Cauliflower popcorn, spicy mayo, spring onions, sesame seed, coriander gf
Caponata Bianca ( Sicilian eggplant and chickpeas salad, pine nuts, raisins, capsicum, cherry tomato, parsley, white vinegar) , crusty bread
Roasted Dutch carrots, sourdough and Kalamata olives “soil”, tahini and lemon sauce, fried carrot tops leaves
Pastas
Beetroot dumplings( casunziei), burn butter and sage, Poppyseeds
Spinach and tofu ricotta dumplings ( pansotti), walnuts sauce
Cabbage, carrots, zucchini and sesame dumplings, soy bath
Shiitake, kale, tempeh dumplings, spicy sesame and miso dressing
Conchiglioni pasta, Napoletana sauce, kale and basil pesto, vegan feta
6 hours cooked soy bolognese sauce Lasagna gf opt
Truffle Mac and cheese gf opt Ligurian Pesto, potatoes and green beans lasagna gf opt
Linguine mixed mushrooms, pine nuts, white wine, chilli , garlic and parsley
Vegan Paella, capsicum, zucchini, eggplant, green beans, sausages, chickpeas, saffron Served with aioli. Gf opt
Mains
Mushroom shawarma, hummus, Ajvar, Lebanese pickles, Turkish olives, flat bread
Double crumbed oyster mushroom, creamy green peppercorns sauce, green beans and baby broccoli gf opt
Balinese Pineapple yellow curry, jasmine rice, fried tempeh gf
Mung beans and beetroot Wellington, celeriac mash, Dutch carrots and jius
Crunchy Coconut and tahini sauce, roasted pumpkin, asparagus,harissa, dukkah gf
Babaganoush, whole cauliflower, pomegranate glaze, roasted almond bits gf
Salad and sides
Fennel, orange, dill salad gf
Mediterranean salad, mixed leaves, cucumber, tomato, pickled onion, olive dust, v-feta gf
Light pickled cucumbers, chilli sesame oil, onions gf
Puy lentils, pomegranate, mint, pickled onion, quinoa, cucumber, tahini and lemon dressing, sumac, tamari almonds gf
Broccolini and green beans, garlic, chilli, breadcrumbs gf opt
Fried brussel sprouts, beetroot hummus, lemon dressing gf
Rosemary roasted potatoes gf
Polenta chips, truffle aioli , balsamic glaze gf
Corn ribs, sriracha butter, spring onions gf
French fries, aioli
Desserts
Apple and berries strudel , coconut yogurt, berry compote
Sacher torte, raspberry jam, dark chocolate ganache
Cardamom and vanilla cream brûlée’s gf (only available for small groups)
Rhubarb and apple crumble gf opt
Breakfast (Retreats)
Teriyaki tofu and “egg “scramble, aioli, pickle ginger, rice, spring onions, sesame, nori
Corn fritters, sweet chilli jam, v-sour cream, mixed leaves and herbs, coriander pesto gf
Rye sourdough, scramble tofu, Ajvar, avocado, rocket, zatar gf opt
Breakfast burrito, black beans, tofu, spicy avocado, vegan cheese, coriander sauce
Miso garlic mushroom, scramble tofu, asparagus, sourdough gf opt
French toast, berry compote, seasonal fruit
Homemade granola gf opt
Mediterranean grilled vegetables
3vegan cheeses
Vegan feta
Vegan bresaola carpaccio
Olives
Assorted pickles
Walnuts
Almonds
Dates
Dried
Apricots
Bread sticks
Crackers ( some gf)
Romesco dip
Beetroot Hummus
Tapenade
Mushroom faux grass
Focaccia
Crudité
GRAZING TABLE