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Get to know your old scholar community. Each month we'll introduce you to an old scholar so you can get better acquainted with your peers.

2 August 2021

Sara graduated from Pembroke in 1980 and is the owner and Chef of Amuse la Bouche Catering. Sara’s love of food saw her launch her catering business in 2018, and since then she has gone on to bring joy and delicious food to events across Adelaide. Sara will be catering her 40-year reunion later this year!

What inspired you to become a chef?
I have been cooking since I was in primary school but was always told I wasn’t cut out to be a chef. It’s a long story but what inspired me the most to start was doing a week’s work experience, cooking with six very experienced chefs in a top class catering business in Sydney in 2014. It was so much fun and I learnt heaps! I just went from there.

What is your favourite memory of your time at Pembroke?
Playing one of the Salvation Army girls in the chorus of “Guys and Dolls” in Year 11.

What is your biggest career highlight?
Starting my own catering business in 2018.

The best advice I have ever been given was…

Be who you are.

My favourite restaurant in Adelaide is...

Namaste Nepalese Restaurant, Parkside.

Name three places that are on your bucket list.
Broome, Ayers Rock and the Kimberleys all in one trip.

If you could have a meal with anyone in the world, who would it be?

Brian May from Queen. An unassuming superstar!

What is your favourite dish to cook?
This is a hard question. I like to cook lots of things! It would probably be my mini Chicken, Almond and Moroccan spice Filo Pies. The recipe involves a few different processes, takes two days to make, but they taste amazing!

What is the one thing you've always wanted to try but you've been too scared to?
I’ll try anything once, except if it involves sharks, snakes or jumping out of an aircraft!

What is your number one kitchen hack for the everyday cook?
The number one thing I learned in Cooking College is to be organised. Read your recipe and have all your ingredients and utensils ready before you start cooking. Then read your recipe again! It does really help!

Amuse La Bouche Catering