Choose how you drink your coffee! If you drink espresso, pour over, plunger or stove top - pop it in the notes and Tenzin will grind it accordingly - now that's dedication! Freshly ground coffee from one of our FAVOURITE Bermagui cafes, Boneless!

Choose how you drink your coffee! If you drink espresso, pour over, plunger or stove top - pop it in the notes and Tenzin will grind it accordingly - now that's dedication! Freshly ground coffee from one of our FAVOURITE Bermagui cafes, Boneless!

Choose how you drink your coffee! If you drink espresso, pour over, plunger or stove top - pop it in the notes and Tenzin will grind it accordingly - now that's dedication! Freshly ground coffee from one of our FAVOURITE Bermagui cafes, Boneless!

Choose how you drink your coffee! If you drink espresso, pour over, plunger or stove top - pop it in the notes and Tenzin will grind it accordingly - now that's dedication! Freshly ground coffee from one of our FAVOURITE Bermagui cafes, Boneless!

This Beetroot, Coconut and Ginger soup is a delicious, grounding, immune supportive soup. It's flavour is silky smooth, slightly sweet, slightly earthy.

A classic Chinese soup, full of mushrooms, soy and ginger with egg white ribbons added at the very end - a flavoursome, nutritious soup to keep the immune system strong!

Boost up your immune system with this nutritional soup! The tofu and toasted seeds add a wonderful crunch to this delicious, silky soup, which is bursting with healthy greens.

I love a bowl of rustic and homely Greek lentil soup (fakes soupa). Healthy and extra comforting, fakes soupa is with no doubt a trademark dish that has nourished generations!

A healthy Japanese stir fry with chicken thighs, vegetables and home made teriyaki sauce.

There are so many ingredients in this delicious curry! With coconut and lime flavours and tons of spices in our curry paste, this is a mild curry that packs a punch with flavour.

Rich and fragrant korma curry with spinach. Tender buttery lamb shanks that fall off the bone. Enough said.

Overnight braised beef, smothered in a mushroom gravy with a dollop of sour cream at the end...served with pasta to soak up the goodness.

Red Braised Pork could almost be the national dish of China. From the province of Hunan, this dish consists of slowly braised pork belly that is then caramelised and stir fried with star anise, a hint of chilli, Shaoxing wine and soy.

Lovely for dinner or lunch, even though it's often eaten for breakfast in Asia, or when people aren't feeling too well. Like a 'wet risotto' with Japanese flavours, this comforting and nourishing dish is made with an overnight broth, local Tilba kelp seasoning, brown rice, mushrooms, sesame and ginger. Packed full of good stuff, great when you need a healthy 'pick me up'.

Classic pasta with layers of seasonal vegetable ragu and creamy bechamel.

Pop in the oven for 30 - 35 minutes and dinner is ready! Layers of slowly cooked bolognese ragu, creamy bechamel and mozzarella on top. A classic favourite! *Please note it is easier for us to transport this dish frozen.

Slowly braised lamb shoulder in a tomato ragu and feta, with a creamy garlic and herb mash on the top.

This is a dish you might feel like you don’t deserve, but oh, boy you do! Creamy, garlicky, buttery, plump prawns and soft, pillowy gnocchi come together in a lemony cream sauce that’s simply delicious!

A light, Spring time risotto with grilled chicken, asparagus, mint and peas - finished with parmesan and fresh herbs.

Single serve, once defrosted it's ready to heat and eat! Layers of slowly cooked bolognese ragu, creamy bechamel and mozzarella on top. A classic favourite!

Creamy mashed potato to accompany your meals.

Steamed fluffy basmati rice to accompany your meals.

Forget about the chopping and roasting, we'll do the hard work for you. ;-)

A mixture of broccoli, cauliflower, carrots and beans, steamed for your convenience!

Wild Rye's delicious Turkish bread with our home made garlic butter and fresh herbs. Ready for you to pop in the oven with your dinner!

This recipe was given to me by Paul West when we worked together at River Cottage - it was a staple on the farm, and is also one of our most popular cakes at Eastwood's. With thinly sliced pears through the middle of the cake, and lemon icing drizzled over the top, this moist cake is a winner for afternoon, or for dessert!

Chocolately, hazelnutty, creamy, and sooo good....a perfect little treat!

Inspired by the Basque region of France, this cheesecake has a flaky puff pastry crust surrounding the creamy cheesecake filling. Its deep brown top has cracks all around for an old-world look. Sprinkle fresh summer blueberries over top to complete. It’s really not like any other cheesecake you’ve had before. It’s flaky on the outside, but creamy, rich, and bursting with sweet blueberries inside.