Roxy's Double Bay

23/08/2026

16/08/2026

When the password gives offensive vibes...

14/08/2026

Best come back line from a hard case pensioner....
😂

11/08/2026

To give this video complete context go and watch part one and part two....if you want to feel cringed out on my behalf .
You're welcome 😉

Gordon Ramsay Matt Moran

10/08/2026

A night out at a book launch that had waaayyyyy too much cringe factor! 😂🤪

10/08/2026

The night I got roasted by Gordan Ramsay and somehow managed to spit on the face of a very high profile food reviewer. Part 1.

13/06/2026

COMING HOME AFTER 12 YEARS

Moments in time can convey a plethora of thoughts, feelings and emotions.

Memories of a warm and nurturing childhood greet my thoughts and are welcomed like a long lost friend.

This morning, I took a long walk along the shores of Lake Wanaka, where I grew up. A stroll in solitude, yet far from alone, as the screenplay of my childhood years played vividly and clearly through my mind.

A feeling of appreciation for being so fortunate to have grown up in such a special place.

A feeling of warmth and comfort as my subconscious brought to mind the unbridled innocence, laughter, adventure and love that defined those years.

My senses heightened. The passage of time has irreversibly moved on, but the wonderful thing about memories is that they never truly fade.

As I reached the end of my nostalgic walk, I came upon a chair overlooking the breathtaking Matukituki Valley.

Warm nostalgia gave way to tears. A quiet cry as I remembered Mum and Dad.

The sun broke through the cloud cover. A bird chirped in the background. I breathed in the crisp mountain air and sat quietly with my thoughts.

For a moment, there was nowhere else to be.

Just gratitude, memories and a profound sense of being completely present.

❤️🙏

14/12/2025

Chucked a few ripe cherry tomatoes, garlic, onion and basil in a tray, sloshed in a heap of olive oil, and some lemon rind. Covered with foil and left over night in the oven on super low temp.
With the prawn shells and heads I made a prawn stock and a prawn butter. Cooked the shells gently for a couple of hours with mirepoix, tom paste, white wine and lashings of salted butter.
Reduced the cherry tomato sauce, added the reduced prawn stock, sautéed prawns, threw in some pasta, basil, lemon juice and massaged it all with some prawn butter.
Threw a bit of shaved fennel on top for some sharpness, pangrattato for some crunch and a little spritz of lemon olive oil. Was good. Like really blood good.

06/12/2025

Mexican lunch SUPER YACHT VIBES.
Day for it!
Have food.
WILL TRAVEL!
All catering enquiries give Damo a buzz and I will make it become a reality.
D

27/11/2025

A little lunch for 50 guests I did last weekend for one of my favourite clients, who always welcomes myself and my team into their beautiful home with such authentic warmth, and generosity.
Soooo much wonderful feedback. The pork belly was the crowd favourite.

If you would like me to create a truly personal and special dining experience in the comfort of your own home, where all you have to do is simply relax and enjoy the food and service.

All catering enquiries 📞 0402 726 920
Damo ❤️🙏