**ORDER RAW OR COOKED** Grown locally by Heidy in the Don Valley this bird is a chicken with flavour!! Not as cheap as an Aldi bird, but well worth the price it costs to produce meat with love and respect. Rubbed lemon zest nice this whole bird is easy to roast yourself and serve alongside gravy. It is also simple to re-heat or eat cold. Approximately 1-1.5kg Feeds 6 Will store well as leftovers

Locally grown Salmon from the Australian Rainbow Trout Farm in Macclesfield. Gently poached with aromatics and then layered with cucumber scales and served with a sweet and tangy cranberry and currant agrodolce (lika a loose salsa). This makes a great centerpiece to any Aussie Xmas table! Approximately 900g - 1kg Feeds 10 - 12 Will store well as leftovers

**ORDER RAW OR COOKED** Bring the gobbler to your table with this stress-free, no-mess, no-fuss Xmas fave. Salt brined, rolled, and tied this is a guaranteed juicy & flavoursome bird. Can be eaten hot or sliced cold and served alongside a Fig & Sage stuffing. Approximately 2-2.5kg Feeds 8-10 Will store well as leftovers

Boneless rolled lamb shoulder from out Ballarat way (Loddon Valley), this tender and flavoursome lamb is cooked Tuscan style as shown to me by the great Paola Bascetti, mustard, Black Pepper, olive oil and rosemary. Don't tell her I've, but snuck in some native thyme and basil as well!! Available as 500g or 1kg Feeds 4 or 8 as part of a broader spread Will store well as leftovers

Stuffed and rolled with fennel, garlic and rosemary and skin so crispy you'll hear it shatter! Ready for you to blast in the oven and take all the credit for this perfect bubbly skinned pork belly. Approximately 1kg Feeds 6 - 8 Will store well as leftovers

Perhaps not the type of sausage you would associate with an aussie summer BBQ, but friggin delicious nonetheless, for vegans and non vegans alike.

A burger made with a thick slice of ham, grilled pineapple and soft brioche bun. You can even try your luck by hiding some tomato or lettuce underneath the ham. Supplied with sauce made from real tomatoes and mayo - it's like a ham sandwich that's even more delicious!!

With my much vaunted homemade cocktail sauce. I've tried many different kinds of prawn iterations, I once spent two day peeling 40kgs of crystal bay prawns. So when I say that the best way to eat 'em is with a clear conscience and cocktail sauce you better belive me. I also donated to the Shrimp Wlefare Fund which promotes ethical and sustainable production. The images are serving suggestions only, you will get 6, 12 or 24 peeled prawns and cocktail sauce, feel free to hit me up for the recipes featured!

In a perfect world, kids would eat salad. Quietly. But if you live in the same world as me and mine then you'll know that the one universal with kids is nuggets - they love them. They could probably do without all the floor scrapings and E-numbers that McD's use though. So here are my, very not unhealthy nuggets. They're not salad, but they should shut them up long enough for Mummy to knock back two (large) glasses of reisling. Nuggets are approx 30g each and 3- 5 is a good serve for my kids. (a small chicken breast is 250g for eg)

A red and white medley of grilled Christmas veggies including capsicum, red onion, butternut, and zucchini served beneath a hail of feta and dressed with a tangy herb dressing. And a very merry Xmas to you.. Approximately 500g or 1kg Feeds 2- 4 or 4-6 Will store well as leftovers

I took George's grain salad and got rid of all the awful gluten - it turns out it's a better salad. Textural lentils and grains, with the crunch of pepitas and almonds, and the sweet/sour pop of currants and apricots, served with a spiced yoghurt. You could totally eat the Medium as a light meal or share it with a friend. Dress liberally with your favourite citrus dressing. **served with pomegranate seeds when in season

Nothing accompanies a festive spread like crunchy hot spuds with lashings of (not burnt) garlic. Just throw these through the oven and then toss them through the garlic and rosemary oil. Viola! Success you can smell! Approximately 500g or 1kg Feeds 2- 4 or 4-6 Will store well as leftovers

Think that ice berg lettuce is a thing of the 80s? Think again.

They're green, yummy & dunked in a steamy bath - served w walnut & black olive tapenade. ** Flowers included where seasonal.

The description is mostly in the title. Excellent as a dish to share or a vegetarian main.

A classic steamed plum pudding my wife makes every year. I'd do it but hey - if it ain't broke etc... A small will serve 2-4 depending on your appetite, custard and brandy butter not provided!

Whether you'd prefer to craft a magnificent Pav or go wild and make Eton Mess this it the kit you'll want. Comes with meringue, mango coulis, passionfruit mousse, fresh local berries and fairy floss

There's no saying what crazy flavour combinations Sophie will come up with between now and December 16th, so order at your own risk. We can say though that at last weeks market, her Davidson Plum and local strawberry macarons received multiple comments along the lines of "this is the best macaron I've ever tasted", and "your macarons are the BEST MACARONS EVER. you're the queen of macaron making" and so on and so forth. FYI - THEY CONTAIN NO ARTIFICIAL COLOURS OR FLAVOURS!!!!!!

THis is a book about a pancake that won the "Best at Bedtime" award in my house, which is completely made up. I wrote this book for Arthur because he likes pancakes, it's a simple tale of a humble pancake and his adventure to replace his old and cold bed with something new, that takes him around his friends houses in Brunchtown and ends with the moral - "Somedays we should just ....." (you didn't think I'd spoil the ending that easily did you??)