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Lemon Myrtle crusted Crocodille

Culinary Madness

with matt clark


Culinary Madness At Culinary Madness, we specialise in private catering and functions. We have a range of packages to suit any event and can tailor our menus to fit all your requirements. Whether it’s a small multiple course lunch or dinner, cocktail and finger food menus, even a large canapÊ or buffet function we can work with you to fulfil your individual expectations and create what you desire. We are renowned for thinking out of the box and providing menus with a difference while still being able to please a wide range of palates. We have a highly skilled team to deliver you the ultimate dining experience from setting up, cooking, and also cleaning.

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Culinary Madness


The Produce Chef Influenced with interesting and unusual ingredients, this book will show you how to cook all of those strange and exciting products that you always wondered about while adding some modern versions of old and new favourites. Containing almost 200 pages, the recipes range from mouth-watering desserts to creative canapĂŠs; from stunning entrees to refreshing beverages with everything in between including sauces and marinades and even an inclusion of an innovative BBQ section. You will even find an abundance of information to describe all of those intriguing ingredients that you have always questioned. This book is a must for anyone that has that little itch to try something new and exciting. It is the perfect book to bring something different to the dinner table or even to those social occasions with family and friends.


About Matt

Matt Clark is a very passionate chef whose career has taken him Australia wide working through a vast range of leading 5 star resorts, hotels, restaurants, cafe’s, catering companies, gourmet deli’s and boat charters. This journey has offered him with the experience to experiment with varying styles of cuisines and ingredients which has also led him to writing his own cook book to share his knowledge on the more exquisite of ingredients, including the uses of Native Australian ‘Bush’ foods. He grew up in a small coastal town where he was exposed to all of Australia’s amazing produce and fresh seafood and this is where his passion began to grow. He has worked under leading chefs providing him with experience in all levels of cooking with a huge influence in Modern Australian cuisine and a strong French background. After travelling through Europe, the UK and working all over Australia, Matt has developed his own style where he believes that the key to great food is using good produce and letting the flavours speak for themselves. He has firm experience in a fast-paced environment with extensive knowledge of functions and a la carte menus and also the ability to put together successful degustation and canape menus both on and off site.

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PAPERBARK WRAPPED ARRA


ROSELLA WITH SORBET

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SNAILS GOURMET


Business Consultancy At Culinary Madness we can we offer all kinds of solutions for businesses. Do you need some fresh ideas for your menu or retail selection? Culinary Madness can work with you to help create new ideas that will fit into, and also enhance, your particular style and theme. We can help you with the control of food and labor costs by analysing your current setup and offer suggestions for improvement. Need help with an upcoming function or some food preparation? We also have the skills and knowledge to help you get through those unexpected bookings or busy days. Do you require amazing photos of your dishes? We specialise in food photography taking a number of shots at different angles and multiple scenes to capture that perfect high quality photo ready for your desired needs. Individual, short and long term contracts are available.

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Freelance Food Article Writing Matt has years of experience writing food articles and recipes for leading Magazines, newspapers, websites and supply chains. He has written articles for cookbooks and also maintains a regular high-traffic food blog. His style is honest, informative and interesting while keeping it to the point. He can describe flavours and textures well to provide the reader with a better understanding of the product and the desire to want more. Articles can be written for any occasion and a high quality photo can also be provided. Do you require a Christmas special for your newspaper, a Mother’s Day article for your magazine, or do you need to feature a particular ingredient? Matt has an abundance of articles that range from interesting and unusual products to dishes that are great for special occasions. He boasts an impressive portfolio of original ideas as well as old classics. Individual, short term and long term contracts are available.


WALLABY RUMP, CARAMALISED PEACH AND SAGE SALAD SERVED WITH BLUE CHEESE PANNA COTTA

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KANGAROO WITH ILLAWARRA PLUM SAUCE


KANGAROO PIZZA

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KANGAROO WITH ILLAWARRA PLUM SAUCE

Designed by: HopelesslyRomanticMediaProductions


Matt Clark - Chef  

Matt Clark is a very passionate chef whose career has taken him Australia wide working through a vast range of leading 5 star resorts, hotel...

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