Knives N Roses

02/11/2026

🇺🇦 A Ukrainian Feast, from the heart.

A celebration of traditional Ukrainian flavours, bringing together some of my favourite handmade dishes.

Pelmeni – delicate handmade dumplings filled with seasoned beef, served with sour cream and fresh chives.

Borscht – rich, vibrant beetroot soup, finished with a dollop of sour cream and fresh dill.

Shuba – the classic Herring Under a Fur Coat, with beautiful layers of herring, potato, beetroot, carrot and egg.

Traditional rye bread – served with freshly whipped herb butter.

Homemade pickles – crisp vegetables, tangy and refreshing.

Little rye canapés – topped with creamy cultured cream, salmon roe and fresh chives.

Golden puff pastry desserts – filled with silky vanilla ricotta custard and served with a luscious sour cherry sauce.

A little nostalgia, a lot of love, and the simple pleasure of sharing beautiful food around the table. ❤️

DinnerParty

31/08/2026

A beautiful afternoon celebrating Scott’s 50th 🥂

I was privileged to be invited into the family home as private chef for this very special luncheon, creating a menu designed to be shared, enjoyed and lingered over.

From delicate seafood canapés and fresh kingfish, through to roasted salmon, a generous shared beef main and warm individual desserts, including a rather decadent chocolate tart for the birthday celebration.

There’s something I love about cooking for milestone birthdays at home. Beautiful food, good w**e, family around the table and nobody having to leave the house.

Thank you for trusting Knives N’ Roses to be part of such a special day, and a very happy 50th to Scott. 🥂

Private chef dining • Intimate celebrations • Melbourne

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24/08/2026

Humble on Duke. It was one of those dining experiences where every ingredient felt considered!

Stacey Conner’s cooking showed restraint and confidence, allowing each ingredient to retain its own flavour and texture while building dishes that were layered, balanced and completely cohesive.

The Moroccan harira was rich and comforting with crunchy chickpeas, sheep’s yoghurt and herbs. The Turkish beef cheek pie paired slow-cooked richness with scamorza and biber salçası. The dolmas brought together allspice, tart barberry and silky pine nut tarator, while the house-made camel pastirma was beautifully cured and simply served with cornichons.

Then came the steak. Arguably one of the best we have ever eaten, anywhere! Beautifully cooked, deeply flavoured and exceptionally tender, with a crust and seasoning that let the quality of the beef speak for itself. The spiced Diane sauce and confit mushroom especially made it more memorable. Even the sides felt purposeful! Roasted carrots with cumquat, macadamia and crème fraîche, and green beans with lemon, fetta and sumac.

A special mention also to Jade, Stacey’s wife and FOH expert, whose knowledge and warmth completed the experience.

There was something about the respect for Middle Eastern flavours, the quality of the produce and the confidence of the cooking that made me think of the late Greg Malouf (posts by Hitchen). I suspect he would have been very impressed!

A beautifully considered meal from beginning to end. Highly recommended!

25/06/2026

https://knivesnroses.com.au/notebook/f/a-french-japanese-fusion-dining-experience

A French-Japanese Fusion Dinner That Had Every Plate Returned Empty

20/06/2026

Last night … a beautiful dinner party with a unique and delicious theme … A refined Japanese–French fusion.
Guests enjoyed buckwheat blini with cured salmon and finger lime;
Hiramasa kingfish crudo with yuzu kosho and pickled cucumbers & daikon;
Duck breast with sake-soy jus, parsnips puree, duck fat potatoes, roasted shiitake and sautéed green veg;
A refreshing green apple and shiso palate cleanser;
and fir dessert, a matcha crème brûlée with black sesame tuile.
Highly recommended dinner party menu!

14/06/2026

Bring the restaurant experience home with Knives N’ Roses.

Whether you’re planning an intimate dinner, a special celebration or simply want to enjoy beautiful food without the stress, our private chef service creates a personalised dining experience in the comfort of your own home.

We prepare elegant, seasonal menus using quality local ingredients, so you can relax, enjoy your guests and savour every course.

Visit www.knivesnroses.com.au to learn more or enquire about your next private dinner.

13/06/2026

Freshly baked sourdough focaccia, handmade with organic ingredients and filled with the good stuff.

One is layered with creamy stracciatella, mortadella, cucumber, fresh greens and a sprinkle of pistachio for a soft, savoury, beautifully balanced bite.

The other is packed with roasted red peppers, marinated grilled eggplant, mushrooms and peppery rocket. This one’s rich, vibrant and full of Mediterranean flavour.

Which one would you reach for first?

30/05/2026

For those guests who prefer a little vanilla panna cotta, finished with glossy berry sauce and fresh mint for dessert. Because not everyone loves Creme brûlée?!?

Simple, silky, and quietly elegant (sounds like Creme brûlée to me) … the kind of dessert that feels light at the end of a beautiful meal, but still leaves a lasting impression.

Made tonight as part of a private dining menu by Knives N’ Roses.

For private dinners and intimate events, please enquire via www.knivesnroses.com.au
or contact [email protected]

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22/05/2026

Crispy skin chicken, spinach-mashed potato, roasted vegetables and a light jus.

Simple, comforting ingredients, plated with a little extra care 😊

Perfect for a dinner party menu when you want something familiar, generous and elegant.

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21/04/2026

Sourdough Rye … this may be my new favourite! The aroma & multi-levels of flavour are second to none! Amazing as is, with EVOO, sweet or savoury 👌

18/04/2026

A little throwback to the glazed octopus we made in what felt like endless batches at Anchor… one of those dishes that stays with you.

There’s something about this time of year that brings it all back. As Fremantle octopus comes to the end of its peak, the flavour is just beautiful, tender, rich, and deeply of the ocean.

Simple, thoughtful cooking, letting the ingredient do the talking.

Some dishes aren’t just recipes… they’re memories!