Contact chef's hat
131 Cecil St
South Melbourne
Ph: +61 3 9682 1441
Or complete the provided form to contact us via email
Our Trading Hours are:
Monday- Friday: 9am to 5.30pm
Saturday: 9am to 4pm
Sunday: 10am to 4pm
CLOSED Public Holidays
Blog Archives
From Our Blog..
-
30 Things You See On Menus But Are Too Embarrassed to Ask About!
30 Foodie Words Demystified! Read More... -
5 Reasons to Celebrate Winter
Winter Warmers - 5 Reasons to Celebrate Winter Read More... -
Good things come in delicious packages!
The satisfaction of making your own raviolis from scratch cannot be beat! Read More... -
Chef's Hat Cheat Sheet
Chef's Hat Cook's Companion - a handy guide to help you in the kitchen! Read More... -
Make the Perfect Punch
Chef's Hat Tool Box: Everything You Need to Make the Perfect Punch! Read More... -
Jelly Making Time!!
New to the Chef's Hat range: Tala's Jelly Moulds!! Turning out the perfect jelly every time with just the right amount of wibble-wobble, these borosilicate glass moulds are also wonderful for blancmange. Read More... -
Honey Sage Gin Fizz
A Chef's Hat favourite - The honey-sage-gin-fizz with its sea salt rim is a great winter drink that will surely impress your guests! Read More... -
Introducing the Madeleine
Introducing the Madeleine - A sell-shaped cake with one perfect little bump on its back...madeleines are the classic cookie, evoking simplicity and nostalgia and transcending the sprinkle-spattered dessert fads that fade away before the steam has even rolled off your Earl Grey. Read More... -
Bouillabaisse with Rouille
Bouillabaisse is a robust seafood soup made with a variety of fish and shellfish cooked in a broth containing vegetables, tomatoes, garlic and saffron. Originating from the French city of Marseille, the dish has been cooked for centuries. Read More... -
Rose & Leaf Topped Cake Pops
Cake pops take a while to put together but they always impress and so are well worth the effort. Check out this great idea from the cookbook TrEATs Read More...
