Be inspired with recipes created by chefs.
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Title
Full time Trainer and Assessor
Current Venue
William Angliss Institute Sydney
Venue website
Work History
TAFE NSW
Tetsuyas, Sydney
Mathias Dahlgren, Sweden
About Chef
I believe in striving for excellence in every aspect including as a chef, this saw me work at Tetsuyas were I learnt some amazing skills and techniques. I was then the successful recipient of the Oliver C Shaul Scholarship which allowed me to travel to Europe and work in some amazing establishments. Once returning I have now dedicated my career to education and the training of Australia’s upcoming young Chefs.
What was/is your biggest challenge in the kitchen?
Setting a happy equilibrium in the kitchen where it is a fun workplace and still a well-oiled machine.
Latest recipes from Tim Gatt
Slow-Cooked Beef Cheeks with Mash and Oli & Vine Rouille
Slow-cooked to perfection, these tender Beef Cheeks are braised in a rich red wine and herb-infused jus, served with velvety mash and a silky Oli & Vine rouille and complemented by La Famiglia garlic bread.
Confit Duck Croquettes with Oli & Vine Aioli
These crispy Confit Duck Croquettes, paired with a smoky Barbecue Aioli are the ultimate bite-sized delight. Served with pickled onions and dressed peas, they're ideal for premium menus or tapas offerings.
Lamb Shank Pie with Pampas Puff Pastry
Indulge in the ultimate comfort food with a rich and hearty Lamb Shank Pie, wrapped in golden Pampas Puff Pastry. Slow-cooked lamb shank in a savoury red wine and herb-infused sauce is perfect for winter menus.
Almond and Apple Pithivier Served with Anglaise
It has a crunchy shell and creamy cinnamon filling, this Almond & Apple Pithivier is perfect for a cool, spring day served with a warm anglaise on the side. Give it a go on your menu.
Gluten Free Burger With Chicken, Kim Chi and Sesame Mayonnaise
With more customers following a gluten free diet, having meals free of gluten has never been more important. This burger recipe will have your customers rushing back for more.
Kingfish ceviche with pickled vegetables
With the trend of pickled vegetables rising, this simple to follow kingfish ceviche recipe is a must-try for your menu.
Beurre Noisette Ice Cream with Butter Crumb, Caramel Popcorn & Poached Pears
Looking for a creamy, flavoursome dessert for your menu? Chef Tim's Beurre Noisette Ice Cream recipe is the answer. It's rich in flavour and can be made in bulk, ahead of service time.