Private Chef
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Let's learn to eat, to eat to thrive. My job, my passion, my drive is to educate people about the food they eat. To help you find the balance between eating for pleasure, and feeding our bodies what they need. I aim to produce seasonal, vibrant and holistic food. Through food and our relationship to it, we can live in tune with the world around us.  

- Arabella Parkinson - 

 
 
 
 
 

Some of My Favourites —

 
 

Passionfruit smoothie bowl

A beautiful combination of banana, passionfruit and tumeric topped with toasted buckwheat, coconut and quinoa granola. 

 

Shakshuka

Eggs baked in a Napoletana sauce with garlic mushrooms, Parmesan, fresh basil and chilli - served with toasted bread

 

Pickled, roasted and honey glazed beetroot salad

Served with peppered goats cheese, raddiccio, pancetta chards and walnuts dressed in a garlic and mint vinaigrette

 

Handrolled sunshine tagliatelle 

With a burnt butter and sage noisette, roasted butternut, rocket, exotic mushrooms and toasted walnuts. 

 

Mini Eggs on Toast

Fried quails eggs on salted bruschetta served with Parmesan shavings and a drizzle of truffle oil. 

 

Roasted honey aubergine with sesame seeds and basil

Served with thyme and garlic zucchini, pumpkin seeds, cranberries and halloumi in a fresh napoletana sauce and rye croutons.

 

Vegan creamy cauliflower mash

Served with grilled exotic mushrooms, wilted baby spinach, raisin and lentils, socca bread, pine nuts and a drop of truffle 

 

 

 

 

Curried hake with pumpkin puree

Served with zucchini, pomegranates, potato crisps and watercress. 

 

Sweet carrot and cumin arrancini balls 

on a vibrant beetroot pate, charred baby carrots, parsley jus and toasted buckwheat. 

 

Tempura prawns

Served with guacamole, honey roasted aubergine, roasted tomato and a homemade sweet chilli sauce, a coriander oil and Japanese mayonnaise. 

 

Ostrich fillet with blue cheese

Served with basil pesto, Portobello mushrooms and a crispy potato rosti. 

 

Gooey Almond meringues and grilled figs

Served with roasted berries, a rooibos mascarpone and an orange, salted caramel sauce.

 

I do cater for all cuisines, you just have to ask. 

 
 
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“Arabella is a skilful and creative chef, she works with integrity and passion. Her meals are innovative and always produced with great style. There is no waste. Personally we feel she is the best chef we have had in our home both in Cape Town and London”
— Annie Graham - Graham&Graham Property Consultants
“The food Arabella creates is nothing short of amazing; she always understands the client brief and goes above and beyond to bring her menu to life. I am constantly impressed by her work ethic, calm energy and beautiful food”
— James Carney - www.inresidence.co.za
“Arabella has a lovely, calm energy. She is respectful of clients as well as personable and friendly. Her food is always full of colour and backed with nutritional knowledge. She has an holistic approach to nutrition and her interaction with the food she produces”
— - Anonymous -
 
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Location

Sea Point 8005

Cape Town 

South Africa

 

Hours

Available for bookings seven days a week.

 

Contact

+27 (0) 82 887 0036

parkinsonchef@gmail.com

 

Scroll up to make a booking:)