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Victoria Uriarte

@chef__vicki

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3 chefs, one fabulous brunch - thank @michaelrantissi #brunch #sydney #keposstreetkitchen #chefs

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What a night and what a team … Thanks to the awesome team @thebiggrouphospitalityagency for a beautiful and elegant night #mcaartistsball2025
It’s a joy to work with such a professional and enthusiastic group of people ❤️#canapés #mcasydney #catering #venue #teamgoals

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Fabulous lunch @armoricasurryhills drinks @lottie.syd gorgeous people @kennedymichaelk @maggiejimenez @missli4g

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As part of our NAIDOC celebrations I chatted to Chef Corey Grech, founder of Meat Brothers and the Native Botanical Brewing Company, about his journey and his collaboration with Native Foodways
Thanks Corey team loved it and it was super educational!

@bushfoodgrech @nativefoodways @thebiggrouphospitalityagency #naidoc2025 #thebiggroup

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My poor dad (Ruben) was hit by a car almost 3 weeks ago. He's currently in the intensive care unit at RPA.
Bless him. He's such a fighter and a uniquely amazing person. Please get well soon, Daddy. We love you ❤️

#rpa

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#wedding #huntervalley #waitstaff

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Crayfish Tales a seafood story styled by @marcuslonginotti chefs @chef_vicki photographer @rwphoto #sydneyseafood #lobster #foodphotography #sydneyphoyographer #godox #richardweinsteinphotography.
The recipe

The lobster
2 cooked lobsters, halved

The topping
½ cup olive oil
1 finely diced brown onion
2 tablespoons finely chopped parsley
1 teaspoon finely chopped thyme
Zest of 1 lemon
1/2 cup fresh breadcrumbs
½ teaspoon sea salt
¼ teaspoon pepper
¼ cup grated parmesan

In a medium saucepan combine milk, bay leaf, nutmeg, and a rough chopped onion heat over low heat until just before you reach boiling point, leave to rest and infuse.
In a second saucepan melt butter add flour and cook over medium heat for 1 minute stirring constantly. Remove from stove. Strain the milk mixture and gradually add to the flour stirring until smooth.

Return the smooth mixture to the stove over a medium heat and cook stirring constantly for 5-6 minutes until the mixture boils and thickens. Cook for a further 3minutes

Remove from head add parmesan and mustard season to taste leave to rest

Clean lobsters by removing intestinal tract and scooping out mustard. Remove all white and pink flesh from the shell and chop into large chunks, gently mix with Mornay sauce

Scoop back into lobster shells

Place on a tray lined with foil

In a fry pan add olive oil, diced onion, parsley, thyme, and lemon zest - cook till translucent. Add 1 cup panko breadcrumbs and stir over high heat till crumbs start to turn brown but not burnt

Sprinkle over lobster followed by a sprinkling of parmesan and flash under a hot grill till crispy

Serve with a fresh leafy salad and French fries

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Shaking things up at the cocktail masterclass w the faaaaaaaaabulous Vicki!!! Thanks @mcsaatchiaunz + @urbancookingcollective @chef_vicki !!!!! 🍸

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Working with an excellent team, for wonderfull clients, in a beautiful location, fabulous events team.
This is where fabulous events happen ❤️ thanks @mietta1 @carlosayresp @cooks_shed @jadetustin and our awesome team #urbancookingcollective #events #sydneycaterers #sydney #weddingcatering

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New year New projects .
Working on some exciting new concepts for 2022 with some amazing folks ..
@marcuslonginotti @rwphoto @maggiejimenez #urbancookingcollective #seafood #sydney #foodphotography #foodphotography #foodwriter #chef #foodporn

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Last night - @studiomessa Christmas party 🍾🥳

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