*GF OPTION AVAILABLE* Eat like you went to the bakery of your dreams where everything is a little better and the staff treat you like you deserve. And they use proper pastry with actual butter in it. And actual meat that holds its shape and not some paste thing that seems unnatural...

JUST THE FALAFELS - Despite the fact that it seems somewhat redundant to refer to anything as "home-made" it is important to differentiate these from the terrible cardboard "super"-market variety. I would rather eat a picture of those.

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.

Rich and smooth and perfect for that cold summers day out-of-the-window stare. 450mL serves 1

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.

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.

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.

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 Small - lunch size or individual side Medium and large - to share, or just to have a ready to go delicious, healthy, fulfilling snack or meal all week long!

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

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.

..with cherry tomatoes and basil, and a sprinkle of pine nuts for good measure. I don't think I need to convince you that this zippy little number belongs in your tummy! 200g makes a good side to a piece of meat or add a side of chicken or salmon and make it a delicious lunch! 400g makes a good meal or a great salad to share - because you CAN make friends with salad.

I learned to cook a meat sauce from a ball-breaking Italian. It's fitting that Sophie has been wanting to feature a lasagne on the menu and has been breaking my balls ever since. I use better ingredients and more of them, as well as the skills I have hard-won in an unforgiving Italian kitchen.

Like the wistful memory of a fish pie once enjoyed on a crisp winteres eve this morany should really be called a More-NOW! I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text I promise I will work harder on this flavour text

This dish is best described by Julia Childs: "Oh, what a marvelous dish this is! Tender beef—and I mean really tender—sautéed with those lovely earthy mushrooms and bits of smoky ham, all swimming together in the most wonderful, creamy gravy. You see, the secret is in the slow simmering. Don't rush it! Let that sauce develop its character, let it thicken naturally and become absolutely silky. This is the sort of hearty, honest cooking that makes everyone happy. Nothing fussy, nothing complicated—just good beef, good mushrooms, and a sauce that knows exactly what it's doing. The kind of dish that fills the kitchen with the most divine aromas and makes you feel terribly pleased with yourself. Bon appétit!" I can do better than call it "yummy meat and gravy" I can do better than call it "yummy meat and gravy" I can do better than call it "yummy meat and gravy" I can do better than call it "yummy meat and gravy" I can do better than call it "yummy meat and gravy"

Our curry may not technically be Thai, but it IS green, with the cheeky addition of some spinach this curry will rock you. Served with rice so wild it'll probably misbehave.

Slow-cooked thigh and drum are melt in the mouth. Sweet, tangy, savoury, and sharp flavours all balance in perfect harmony in this saucy number. If this blast from the past doesn't wow you then it's not my 20 years of professional experience, it's Mum's recipe...

Despite the fact that it seems somewhat redundant to refer to anything as "home-made" it is important to differentiate these from the terrible cardboard "super"-market variety. I would rather eat a picture of those.

This is what happens when a salad grows up and gets a real job. Roasted butternut pumpkin and crispy chickpeas tossed with cumin and paprika, sitting on a bed of fluffy quinoa, nutty brown rice, and fresh herbs. Quick-pickled red onions add tang and crunch, while toasted cashews bring the kind of richness that makes you forget you're eating something this virtuous. It's substantial enough to be dinner, interesting enough that you won't feel like you're being punished for making healthy choices. Vegan, gluten-free, and genuinely satisfying. The kind of meal that makes your body happy without your tastebuds filing a complaint.

With the addition of a roast capsicum and tomato sauce this textural Gnocchi sensation has sweet and tangy heirloom cherry tomatoes, olive oil and basil. To say that it's SIMPLE-y delicious would be to make a pun that is beneath me. "Invoke your wildest Italian dreams with this gastronomic sensation" - seems hyperbolic enough.

A sure sign of the season change is the proliferation of lovely greens! In this dish, I take firm tofu and bake it with maple syrup, then I stir-fry greens and toss them with more maple syrup and soy sauce for a sweet salty kick. Served with basmati rice and a self-satisfied smirk.

*GF Option available* A fan favourite all over the world for both its banging taste and great nutritional benefits. This dish combines pillowy soft ricotta with spinach in a pasta tube covered in our home-made tomato sauce (also full of sneaky vegetables..) and covered in just enough cheese to make this NOT taste too healthy!

Delectably seared and cooked chicken breast, sliced for ease of eating, served with our house gravy, buttery mashed potato, & greens.

This dish takes me back to the dinner table with my family as a kid. We ate corned beef A LOT! Often with overcooked Brussels sprouts. So here's the dish to represent the greatest Cricket team of all - NEW ZEALAND. We loved the salty kick of corned beef with Mum's mustard sauce made from the poaching liquor, offering a tangy accent. Uncle Bob, who was also often there, had an accent too, I distictly recall his over-sharing conspiracies about UFO's and big government (now who's crazy!?!) For those of you dealing with sprout PTSD I can sub these for peas..

I learned to cook a meat sauce from a ball-breaking Italian. It's fitting that Sophie has been wanting to feature a lasagne on the menu and has been breaking my balls ever since. I use better ingredients and more of them, as well as the skills I have hard-won in an unforgiving Italian kitchen.