VEGAN FOOD AS YOU'VE NEVER HAD BEFORE :)
Hey Val,
Why are you 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.
Catering Packages
Vegan food at its best - Choose which style of function better suits you:
- Basic Canapes. 6 Different Canapes, 2 Pieces per Person. $55 pp
- Substantial Canapes. 10 Different Canapes, 1.5 Pieces per Person. $75 pp
- Grazing table. Starts from $20 pp
- Sharing Plates. Starts from $60 pp
- Paella. Starts from $25 pp
See our Selection
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.
get in touch
+61 452 286 750
email
valtheveganchef@gmail.com
location
3/228 Headland Road
North Curl Curl 2099 NSW
AUSTRALIA
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)
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)
Eggplant roll, vegan mozzarella, salsa verde (gf)(v)
Palm heart, avocado tostadas (v)
Daikon crackers,kewpie mayo, tamari almond (v)(gf)
Spinach and potato mini tarts, vegan feta, sun dried tomatoes ( 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)
GRAZING TABLE
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
SHARING PLATES
Dutch carrots, coconut labne, chermoula sauce (gf)(v)
Fried brussel sprouts, beetroot hummus, lemon dressing (gf)(v)
Heirloom tomato salad, avocado lemon and herbed sauce,vegan chèvre , kalamata olive dust (gf)(v)
Eggplant roll, vegan mozzarella, salsa verde (gf)(v)
Mushroom and soy proteins bolognese lasagna (v)( gf opt)
Eggplant Arancini , chermoula, olive dust ( v) (gf opt)
Roasted cauliflower, tahini lemon dressing, cauliflower couscous, smoked almond, fresh mint (gf)(v)
Jackfruit tacos, spicy coleslaw , corn salsa, pickled onions (gf)(v)
Szechuan Eggplants, shallots, sesame seeds (gf)(v)
Fable ( shiitake and soy protein)brasato stew (gf)(v)
Tempura battered zucchini flowers, potatoes and mint filling, tomato coulis (gf opt)(v)
Truffle polenta cakes (gf)(v)
Jackfruit shawarma, home made cucumber and red onions pickles , roasted capsicum hummus, chickpeas tabouleh (gf)(v)
Truffle Mac and cheese( v)
Watermelon sashimi, wasabe peas mash, kewpie Mayo (v)(gf)
Mushroom bites,truffle, quinoa filling, balsamic reduction (v)(gf)
Hannover style potato salad w pickles, bakon bits and dill ( gf)(v)
