Chef comes call­ing

Western Suburbs Weekly - - Food -

I WAS at a loss.

How was I here, a full half-hour be­fore din­ner starts, drink in hand, chat­ting with my guests?

At any of our pre­vi­ous din­ner par­ties, I would still be fuss­ing in the kitchen, hav­ing per­func­tory con­ver­sa­tions over the whir of fan-forced ovens. But tonight, the ta­ble was set beau­ti­fully (not by me) and wine was al­ready be­ing poured (again, not by me).

It was mag­i­cal and I liked this din­ner party fairy a lot.

Launched in Perth last week, Intertain is “Uber for chefs” and is mas­sively un­der­sold as such.

“The chefs shop, prep, cook, serve and clean,” Intertain WA busi­ness de­vel­op­ment man­ager Michelle Mok said.

“It de­fies the con­ven­tional cater­ing model and stands to dis­rupt the con­cept of at-home din­ing in the best way pos­si­ble.”

We’re not talk­ing a buf­fet ta­ble lined with bain-maries; in­stead, think chef’s ta­ble in the com­fort of your din­ing room and you’re closer to the real pic­ture.

My seven guests and I wit­nessed first-hand the beauty of this on­line chef mar­ket­place as we con­nected over a six-course restau­rant-qual­ity menu pre­pared by Oliver Buen­vi­aje.

His slow-baked Tas­ma­nian salmon with miso syrup and minted pea puree was a stand-out, paired deftly with a 2015 For­est Hill Es­tate ries­ling. And again, we didn’t have to worry about that.

Cue Mark Leake, from Sa­muel Smith & Son, who matched Buen­vi­aje’s menu with a se­lec­tion of top-qual­ity wines, even cart­ing in all the glass­ware.

Wine pair­ing is just one of the many add-ons avail­able upon re­quest, with the Intertain concierge able to as­sist with other op­tions such as ta­ble styling and flo­ral cen­tre­pieces.

On, the whole process is easy. Chef’s pro­files, their menus and prices are avail­able for view­ing, and with a four-per­son min­i­mum to book in, there are few ques­tions that re­main unan­swered.

Back at our al­fresco din­ner, as I set­tled into the trea­cly dessert wine that rounded off the even­ing, I de­clared that this was by far the most I had en­joyed my­self at my own din­ner party.

But it was the mo­ment I stood up to bid Buen­vi­aje adieu that I could have al­most cried tears of joy, when I glimpsed my spot­less kitchen gleam­ing back at me.


Chef Oliver Buen­vi­aje talks din­ner guests through a dish.

With Ary­lene West­lake-Jen­nings

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