Bern the Chef

13/05/2026

Wine Tasting with matching canapés.
With Henschke wines, at The Cellar Dan.Murphys.

23/04/2026

Mothers day soon...
Would you like a baked dinner to pick up and take to Mums?

We can organise a pick-up ready to pop in the oven-Roast Lamb and all the trimmings, and a lemon delicious pudding....

Minimum $300 for 6 adult serves, $50 per person includes GST.

Please email [email protected] and we can organise, and available Saturday 9th and Sunday 10th of May.
Pick up from our Lane Cove Kitchen, ❣️💝🪷💐

19/04/2026

24/03/2026

Longest Marble Counter...

05/03/2026

I'm obviously hanging out for a holiday. The usual 'hope you enjoyed your Christmas break' questions are gone, and as we work straight through from October to April, I am so close to that holiday, and now the world has gone and s**t its pants and theres no help in site, I feel even more wobbly.

This is Tioman Island, Malaysia. Kayak edition and got spooked with giant reptiles on the daily.....

04/03/2026

11 years ago, travelling through Sri Lanka, where everything was curry. Ella in the middle was a very early climb.....

27/01/2026

Friends let me know of the sad news of a mentors passing.

Hospitality is a fast moving turnover of staff all of the time. I stayed almost 3 years under the leadership of David Braim at Half Moon Hotel, Brighton, Melbourne.
He taught me plenty. The whole senior team were also so generous with support & suggestions. Incredibly rare in the late 90's.

I baked at least one fresh savoury tart every day, made with Parmesan pastry, and filled with eggs, cream, seasonal wood fired roasted vegetables, great cheese & nuts.
Cut & warmed in Alison's pastry oven and served with dressed greens, i think it was $8.90 per serve from memory.
As we have recalled so many memories with friends and colleagues, as a tribute, I've cooked a roasted beetroot tart, with thyme, truffled brie, candied walnuts, dill & of course, parmesan pastry.

💔

01/01/2026

Thank You, Many feels. 2026, here we come.

01/01/2026

02/12/2025

Trains, Gunzels and Baked Dinners

23/11/2025

In 2011, my fresh food produce company suggested I cater a wedding for friends of theirs. In an exquisite mountain garden setting. With a platinum bride and & linen suited groom. With the most delicious pernod doused prawns and a pig on the spit, we've been a part of this joined family and their celebrations ever since.
This weekend was a birthday cake for someone I still call Bride to this day.
Incredibly special speeches to acknowledge the life she shares, and all.those she shares it with.