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.

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.

***GLUTEN FREE PASTRY AVAILABLE Creamy, golden, and utterly moreish. These little tartlets are filled with tender spinach, tangy feta, and free-range egg folded through silky cream. Baked until perfectly set with a flaky base and a golden top, they’re ideal for brunch platters, picnic baskets, or a quick savoury hit anytime. A humble classic, done just right.

***GLUTEN FREE PASTRY AVAILABLE Rich, moreish, and packed with farmhouse flavour. These bite-sized beauties are filled with free-range egg, local smoked ham, and sharp cheddar, folded through velvety cream and baked until golden. Perfect for brunch spreads, lunchboxes, or an anytime nibble—each one is a little parcel of savoury satisfaction.

Grown-up comfort with a cheeky wink. This soup doesn’t shout—it smoulders. We take roasted pumpkin (golden, obviously) and fold it through a base kissed with brown butter. Not your average knob-of-dairy; this is rich, nutty, and borderline flirtatious. Fresh sage leaves melt right in—no crispy drama—giving each spoonful a warm, earthy hum like a good winter jumper and a bad rom-com. The result? Velvety, golden goodness that tastes like you definitely know what you’re doing in the kitchen (even if you reheated it in socks). Serve it solo, swirl it with cream, dunk a crusty soldier—whatever makes you feel like the main character.

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

Fact - zucchini can be "over-cooked". Proof? this grilled zucchini has traded it's bright colour for a soft and creamy, garlicky lemon flavour that walks merrily down the street of flavour town, hand in hand with rich, herby sour cream, topped with pine nuts. This has pine nuts (did I mention the pine nuts? - this has pine nuts) Makes a great side to any dish, or a snack!

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)

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.

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!

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.

proper spuds with caramelised onions that I personally babysat over low heat until they turned into sweet, jammy perfection. No shortcuts here, just me, a pan, and approximately forty-five minutes of my life I'll never get back (but honestly, worth it). Then we char the corn because apparently I can't leave vegetables alone without setting them slightly on fire first. It adds that smoky-sweet thing that makes you reach for seconds.

Traditionally salmon hate ovens, but the way I use them has them fair leaping out of the cool pristine waters of Tasmania and into mine. Crispy skinned, like you deserve, and served alongside our soon to be famous baby potato and caramelised onion "salad". I use "salad" the same way McDonalds do. It's delicious because of the heavy lean on Extra Virgin Olive Oil and good Murray River salt. The kind of salad that will add years to your life, not because it makes you healthier, but because you'll want to stick around a few more years to eat it again, and again. And again.

Peri Peri Chicken with Portuguese Rice – for when you want actual flavour without needing to sign a waiver first. This is peri peri done properly: chicken marinated in garlic, lemon, paprika, and just enough chilli to make things interesting without requiring a glass of milk on standby. It's got that beautiful char, that tangy vinegar kick, and enough spice to wake up your taste buds without staging a full rebellion. Think "pleasantly zingy" rather than "why have I done this to myself." Comes with Portuguese rice – the tomato-based, garlicky, bay leaf-infused stuff that Portuguese chicken shops have been serving for decades because it just works. It soaks up all that gorgeous peri peri oil and basically does half the work of making the meal delicious. Safe for most adults and adventurous teenagers. If your kids think capsicum is spicy, maybe steer them toward something gentler and save this one for yourself. You deserve nice things. 🍗

An English classic of succulent lamb ragout packed with veggies and topped with mashed potatoes mixed with (nearly too much) butter and Parmesan. Slide into the oven, pour an unhealthy amount of wine into a glass and remember the winter that was..

Sweet, smoky, and just the right amount of spicy—our pulled pork is slow-cooked to tender perfection with a maple glaze and a kick of chipotle. Served over buttery crushed potatoes that soak up all that saucy goodness, it’s rich, layered, and guaranteed to warm bellies. Big flavour, minimal fuss

Trevors Beef Bangers a thing to behold and even better to be eating them. Made with natural casing and the perfect ratio of fat, it's all I can do to not be outshone by our local butcher. Paired with a classic onion gravy, and silky smooth mash.

A fresh take on the comforting classic—sautéed mushrooms, thin slices of chicken, and tender baby spinach folded through a silky white wine and mushroom sauce. Nestled beside a cloud of buttery mashed potato. Creamy, cozy, and secretly full of veg.

A fresh take on the comforting classic—sautéed mushrooms, ribboned zucchini, and tender baby spinach folded through a silky white wine and mushroom sauce. Nestled beside a cloud of buttery mashed potato. Creamy, cozy, and secretly full of veg.

Tender marinated lamb cooked with spices, onion and tender Basmati rice. Loads of herbs and yoghurt throughout add a peekawncee? piquancy? peekandsee?? ... makes it smell yum.

Tender marinated vegies cooked with spices, onion and tender Basmati rice. Loads of herbs and yoghurt throughout add a peekawncee? piquancy? peekandsee?? ... makes it smell yum. Easy to reheat in microwave or on the stove top but best results are achieved by reheating in the oven. Served in an aluminum tray suitable to the task!

This meal used to be called "Smashed Zucchini with Brown Rice", which unsurprisingly never got many orders, despite being one of Sophie's favourite meals. In reality it is purposefully over-cooked zucchini with a creamy soft mouth feel - not mashed as previously inferred, doused with the freshness of herbed sour cream, served on a bed of brown rice, and topped with toasted PINE NUTS which are sooooo delicious, and can be eaten hot or cold. Yummo!! Now with the addition of chicken in the title to attract more interest, but still available without for the purists.

A light curry that has all the heat of an optimistic summer day. Jackfruit is a tropical fruit that has a texture reminiscent of meat which gives this curry it signature texture.

Slow-roasted pumpkin with a filling of all things yum. Sweet and buttery, pumpkin is the perfect backup dancer to so many of our favourite dishes, but this time it takes centre stage and demands that our other ingredients keep up! Fresh herbs, tangy cranberries and crunchy walnuts certainly bring the star power... enjoy the show

Beautifully thinly sliced roast beef, surrounded by vegetables that have been roasted to golden perfection - Weekly changing veg, includes roasted potatoes, pumpkin, carrot, zucchini, and steamed peas, because the world could always do with a little more peas. Our home-made gravy is basically liquid gold that ties everything together.

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