I've probably made a million litres of chicken broth, and it's probably better than yours. It's the base of almost everything I do, and I carry a litre on me at all times in case I run into someone making soup in my travels. "Bone broth is highly nutritious. It contains bone-strengthening minerals such as calcium, magnesium, potassium and phosphorus. Bone broth is also found to contain natural glucosamine and chondroitin from animal's connective tissues, which are both essential factors to maintain healthy joints. Bone broth is also a good source of collagen, which is found to have anti-aging capacity in diminishing fine lines and promote plumpness for our skin. The marrow from the bones contain essential amino acids which can help fight inflammation to prevent chronic diseases." said someone on the internet. Get some and drink it for better gut health or store it in the freezer and use it in sauces and soups.

Really only for sick people.. this is all the fun of noodles with 100% more soup. I use vermicelli noodles and make a chicken and vegetable broth style soup. With GARLIC. I hope you get sick, there I said it.

This soup is smooth, sassy, and secretly wholesome. Velvety tomato meets creamy white beans in a bowl that feels like a warm hug from your Italian aunt—minus the garlic cloud. It’s rich enough to feel indulgent, gentle enough to share at lunch, and bold enough to make your taste buds do a happy dance. No breath mints required.

Look, we get it. Tofu has a reputation. But this isn't that sad, wobbly block sitting in the back of your fridge wondering what it did wrong. This is soy and ginger marinated, lightly floured and fried to golden, crunchy perfection. Grab it as a snack, toss it on rice, pile it on noodles — just don't knock it till you've tried it.

Crispy, tender, and seriously addictive. These bite-sized chicken morsels are marinated in rich buttermilk for extra juiciness, then tumbled in our family’s secret herb and spice blend—a subtle nod to the Colonel, but with Glen’s own twist. Coated for crunch and fried till golden, they’re gluten-free and full of flavour. Perfect for snacking, sharing, or sneaking before dinner even starts.

Great as a side or as a lunch or pair with protein for a healthy meal. This "salad" is creamy and loose w chunks of potatoes that keep their shape but are very tender. Simmered in a chicken broth with boiled eggs, celery, capers and cornichons added for texture. Great hot or cold. Serve with pork and a long sweeping moustache.

I get so wound up trying to be fancy sometimes I forget that the best things in life are simple. Soft, white, and fluffy (and the bread is too - Haw haw haw..) Serves 4 as a side (or 1 wife if it's fresh out of the oven)

Bright, fresh, and simply done—our seasonal greens are lightly steamed and standing by to lift your plate. Whether it’s a roast, a ready-meal, or something from your own kitchen, they add colour, crunch, and that feel-good green-up your meal deserves.

Vegetarian meals are soooooo appealing, because the vegetable is the hero so the Chef HAS to make it good. BETTER than if it were in a meat dish. But sometimes you just don't feel satisfied unless there's meat on the plate! So hence, the best way to eat - order vegetarian, add a side of meat! Nailed it.

Low and slow kidney beans in a deeply savoury, smoky tomato chilli. Not blow-your-head-off hot — more of a warm hug with a bit of attitude. Thick enough to stand a spoon in, loose enough to puddle into all the right places on the plate.

Sliced, seasoned and grilled to perfection, ready to add to a side to turn it in to a meal, or add to a vegetarian meal!

Its a classic tale of humble mash meets butter but.... plot twist!! This butter has lead a life of fear and resentment burnt by past lovers and friends.

Butter is good. Chicken is great - the combination of words has no bearing on this Indian classic. Juicy yoghurt marinated chicken thighs and simmered in a rich tomato sauce with a touch of cream for a silky smooth finish.

Loaded with love and with the heat of a warm summers day (not too spicy). This curry is a classic Asian staple in our family. With large chunks of fresh pineapple and pumpkin to balance the salty, sour tamarind & coconut gravy. Spinach and cashew nuts bring colour and texture.

Silky rice noodles tossed with tender, gently poached chicken — delicate, juicy and full of clean flavour. The whole thing is brought together with a lush, creamy coconut dressing that clings to every strand, rich enough to feel indulgent but light enough to leave you reaching for more. The dressing? Shamelessly stolen from the great Andrew "Blakey" Blake — and honestly, once you taste it, you'll understand why I couldn't help myself. Bright, fresh and endlessly satisfying — this is the kind of salad that actually feels like a meal. Perfect straight from the fridge on a warm evening or packed for lunch the next day.

Silky rice noodles topped with shards of golden, crispy-fried ginger tofu — shatteringly crunchy on the outside, warm and tender within, with a gentle hum of ginger through every bite. The whole thing is brought together with a lush, creamy coconut dressing that clings to every strand, rich enough to feel indulgent but light enough to leave you reaching for more. The dressing? Shamelessly stolen from the great Andrew "Blakey" Blake — and honestly, once you taste it, you'll understand why I couldn't help myself. Bright, fresh and endlessly satisfying — this is the kind of salad that actually feels like a meal. Perfect straight from the fridge on a warm evening or packed for lunch the next day.

Here's a confession: I made this one for dinner on my night off and Sophie looked at me like I'd proposed all over again. A generous field mushroom, stuffed to the brim with roasted pepper and smoky chorizo, baked until it's melting and golden. Served on a pool of silky pesto risotto that catches all those gorgeous juices as you cut in. It's comfort food with its fancy pants on.

Before promoting myself to the rank of General of Wok'n'stuff I was a lowly Colonel. Whilst holding this imaginary position in a metaphor already gone too far I learned the (not so) secret skills of adding Shiitake to my Fried Rice. Along with Garlic, Ginger, Onion, Peas and Egg. Made with love (and a little soy sauce)...

One doesn't get promotions in imaginary Armies without going above and beyond for his troops (that's you). And I did, I snuck behind enemy lines and stole the secret recipe, and that's why my fried rice tastes better than yours. Tender-marinated chicken, Garlic, Ginger, Onion, Peas, and Egg. Made with love, and a smack oyster sauce. (Ooops that last part was supposed to be secret..)

This isn't pork. Let that sink in. We burned a cabbage on purpose and it changed everything. Whole cabbage, charred and blistered under a scorching grill, then slowly braised in shiitake mushroom stock, soy and red wine until it falls apart into smoky, savoury strands that'll fool anyone at the table. Piled high with rich chilli con beans and a cool slap of sour cream. We nicked the technique from our mate Tamlyn at Ballard's — Melbourne's best kept vegan secret — and honestly, we've been obsessed ever since.

Pork meatballs with fennel and rosemary, slow-cooked in a proper Italian tomato ragù and served on a bed of creamy polenta. This is the kind of meal that makes you want to cancel your plans, put on something cosy, and pretend you're in a Tuscan farmhouse (even if you're actually on the couch with the kids fighting in the background). Rich, warming, and deeply satisfying — the polenta soaks up every last bit of that sauce like it was born to do exactly that. Because it was.

Description: There are two kinds of people in this world: those who believe gravy is a condiment, and those who understand that gravy is, in fact, the whole point and everything else is just a vehicle for getting it to your face. If you're in the second camp — and honestly, why would you be anywhere else — this one's for you. Beautifully thinnish-sliced roast beef, surrounded by vegetables roasted to the kind of golden perfection that makes you briefly reconsider your relationship with pumpkin (it's been there all along, you just weren't paying attention). Weekly rotating veg — potatoes, pumpkin, carrot, zucchini — plus steamed peas, because the world could always do with a little more peas and no one can convince me otherwise. Tied together with our homemade gravy, which is essentially liquid gold and the thing I would save in a house fire, just ahead of the children. (They're faster than gravy. They'd be fine.) 🥩

There is a version of chicken breast that is dry, sad, and tastes like a broken promise. This is not that chicken. Sliced and cooked gently with lemon and sage until it's the kind of tender that makes you briefly emotional, then landed on a cloud of genuinely buttery mash alongside greens that have been treated with the respect they deserve. It's the meal your mum would have made if your mum had 25 years of professional kitchen experience and a slightly unhealthy relationship with good butter. Comforting, elegant, and completely unapologetic about being exactly what you needed on a Wednesday. No added gluten. All the soul. 🍋

Meltingly tender pork belly, slow-roasted to golden, crackling perfection — the kind of dish that once made my father-in-law declare it the best he'd ever eaten. Paired with a rich, creamy Austrian-style potato salad that's a world away from your usual barbecue side. Tender chunks of potato hold their shape beautifully, simmered gently in chicken broth until they're silky and lush. Finished with boiled egg, celery, briny capers and sharp little cornichons for pops of flavour and texture throughout. Just as good served warm as it is cold the next day — if it lasts that long.