Free range chicken liver pate topped with a cranberry jelly. Arrives with a pot of cornichons. Serve with crackers and toasted bread. *Please note this pate arrives in a glass jar for presentation.

Rare roast beef slices are placed on a buttery croute and topped with a mustard and tarragon mayonnaise.

Ocean trout is cured in beetroot, dill & horseradish and served with pickled cucumber. *Medium serves 4-6 as an entree *Large serves 10 as an entree

Crunchy, buttery croutes for you to serve with dips and pates and as part of your cheese platter.

A brilliant magenta dip to add a pop of colour to your table! Earthy roast beetroot is flavoured with cumin and coriander and blended with yoghurt. Slather on warm pide or scoop with raw veggies.

Roasted red peppers, sun-dried tomatoes, garlic and spices are blended into a flavoursome dip. Serve with toasted buttery crutons.

A creamy butter bean dip made with roasted garlic, lemon and rosemary. Serve with crackers and veggie sticks or spread onto warm flat bread.

Turkey breast is stuffed with a dried apricot and pinenut stuffing and rolled and roasted. Easy to carve and great to have for leftovers! Serve cold or reheat and serve with Christmas side dished. 1kg boneless turkey breast to serve 4-6 people 2kg boneless turkey breast to serve approx 8-10 people with sides.

Free range chicken thigh cutlets are roasted with fennel, white wine, whole grain mustard, thyme and cranberries.

A roast beef fillet roasted rare, reheat or cook for longer to your liking. Arrives with a side of quince and red wine gravy and Red capsicum relish. *Serving size approx 200g per person.

A crunchy and refreshing salad made from shredded fennel & cabbage combined with parmesan, mint, dill and toasted pine nuts. Arrives with a lemon vinaigrette dressing to pour over.

A delicious, nutty salad made with freekah, herbs, lentils, pomegranate and lots more! Served with a thick yoghurt, cumin seed, honey dressing.

Sweet potato, pumpkin, red onions, carrots, capsicum and garlic are roasted in olive oil then glazed with honey, butter and mustard.

A rich chocolate sponge rolled with whipped cream. Slice and serve with fresh berries and coulis for your Christmas dessert.

Top meringues with a dollop of yoghurt cream - a delicious combination of yoghurt, thick cream and rosewater. Scatter chopped pistachios and rose petals for a pretty Christmas dessert. Serve as a plated dessert or on a platter for guests to build themselves.

If you're looking for a traditional Christmas dessert with the trimmings then this the one! Individual puddings arrive ready for you to warm and serve with creme anglaise and brandy butter.

A refreshing, brightly coloured coulis to serve with a chocolate tart or over ice-cream.

This fresh condiment is a little bit chutney/a bit salsa! Fresh flavours of mango, cranberries, dates and a tad of fresh chilli go perfectly with cold meats or barbecued prawns.