Testimonial

Corby-Sue has turned my business around, almost over night. By implementing her simple menu ideas, and with a little of her expert coaching, my customers are saying “Wow” when their food arrives in front of them. Her passion for food, her diverse real-world hospitality experience, and her warm and playful character make Corby a joy to work with. Thanks a million Corby.

Russ Ayres
The Bondi FM Café.

Testimonial

“What a Chef! Everything Corby does looks so easy and simple and tastes absolutely delicious. It’s been a pleasure having her cook in my home. I learn a new thing every time through one of her secret tips and her food looks gorgeous! I highly recommend Corby for anyone who needs help in the kitchen- she’ll do it all!”
Kim Silver
Double Bay

Testimonial

My 7 year old and 5 year old have attended numerous Kids Cooking Time! with Corby, during her school holiday programs, and always come home excited, inspired and well fed! They just love the fun filled course which offers them the ability to learn new skills while exploring their creativity. Their words probably explain the experience best “its so yummy, please can we go again next time!”

Dorienne

Quinoa Greek Salad

Testimonial

“Corby did an amazing job at putting together a perfect menu for the launch of our brand. The food was original, well presented and very successful with our guests. Also taking into account the short notice, we could not have asked for better.”
Isabelle & Susie
White Home

tomarket9

Two Chefs are better than one sometimes! Me & Le Pelican's Chef JF talking dairy...filming at Fox Studios.

Corby's Country Vegetable Soup

Dining with the very talented, Curtis Stone! The Elandra Resort, Mission Beach, Cairns, April '09

Not like the others...

Spinach & Ricotta Lasagna

Chatting with Matt Moran on Food in Focus with Natascha Moy, April '09

Moroccan Spice Fish with Lime

Bobba's Famous Blueberry Blintzes!

Caramel Chocolate Matzo Crunch

Testimonial

“Corby has catered several functions on our behalf and we have found her to be reliable, enthusiastic and creative on each occasion.

Her produce is beautifully presented, and of the highest quality, and she brings to the table a 'can do' approach for any situation. I would have no hesitation in using her services again.”
D.L.
Bellevue Hill, Sydney

Filming with Maeve O'Mara for SBS' FOOD SAFARI, November '08

"...and I'll have one of these, and one of those, and..." Losing my mind in the great style mecca of the Eastern Suburbs in Sydney, Crave Wares on Bellevue Road, Bellevue Hill.

Testimonial

“Only one word to describe Corby’s cooking ….. DELICIOUS! Corby has catered two parties for me and it has been nothing
short of amazing. Her talent and personality go hand in hand. I could have Corby cooking for me every night!”
Alyson Hiles
Bondi, Sydney

Chevre Cheesecake

Saturday, 08 May 2010 03:26

This gorgeous, lush and tangy cheesecake has that one ingredient that will make you go, hmmm, what's that? Inspired by a much-adored recipe from the Sonoma Valley, this unique desert will be a welcome addition to any table.
Preparation Time: 20-25min. Cooking Time: Approx 40 min.

Servings: 8-10 Skill Level: Easy

INGREDIENTS

CRUST
175g soft butter
1 ½ C castor sugar
2 C plain flour
1 C biscotti crumbs
½ C ground walnuts

FILLING
250g cream cheese, room temperature
125g chevre cheese
4 free-range eggs
½ C sugar
1 tbsp chopped rosemary
1 tsp pink salt

METHOD

Preheat oven to 170. Place butter, castor sugar, flour, walnuts and biscotti crumbs in a large mixing bowl with a paddle attachment. Beat on low speed until ingredients are incorporated. Leave uncovered.
Press the crust mix into spring form tin pan, being careful to press the dough evenly on the bottom and sides of pan. Place pan in the refrigerator for 30 minutes to allow the dough to set.
Place cream cheese and goat cheese in a 5-quart mixing bowl with paddle attachment and beat on low speed until incorporated.
Add eggs one at time until incorporated.
Add sugar, rosemary, and salt. Mix for one minute.
Remove pan with crust from the refrigerator and pour the batter into the pan. Place in oven and bake for 30-40 minutes. Check for doneness with a toothpick or cake tester. The toothpick will be clean and the cheesecake will not be fluid. If the batter is still runny, turn the oven off and allow cake to remain in the oven until firm. Remove from oven and allow to cool.

ENJOY!