My desert island pick—no question. Creamy potato, slow-cooked leek, and smoky bacon come together in this rich, comforting bowl of brilliance. It’s hearty, humble, and yes... I’d gladly eat it on a 45°C day while stuck on a tropical beach, chatting strategy with a volleyball named Wilson. Made with real ingredients and zero shortcuts.

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.

**GF PASTRY AVAILABLE** Taking things that are already great and ruining them in the name of "nutrition" and "well-being" is what we're all about here at GCF. So it will come as no surprise to see that we are offering "delicious" vegetarian sausage rolls. Chock full of meaty lentils and sweet potato these are tried and tested and not found wanting (except for tomato ketchup).

***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.

Thick and creamy with shaved corn off the cob and roasted red onion, and confit garlic. Topped w spring onion eat w crusty bread or even crackers!!

Garlicky and roasty with a smack of brown sugar and balsamic vinegar these are an excellent side to a meaty main or an excellent main for the discerning vegetarian.

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)

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.

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.

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.

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. 🍋

Buttery mashed potatoes with fall-apart tender chuck steak slow-braised in Yarra Valley red wine with homemade bone broth and dried shiitake mushrooms (packed with immune support and vitamin D—your gran was onto something). That earthy, umami-bomb soaking liquid becomes part of the braise, and after 4+ hours the collagen melts into something so ridiculously velvety you'll understand why I'm sneaking spoonfuls at midnight. Made in small batches because some things refuse to be rushed.

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.) 🥩

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.

So good for you I feel better just writing this, but also genuinely delicious: teriyaki-glazed salmon with ginger sesame greens and nutty brown rice. Omega-3s meet vegetables that don't taste like punishment. Your body will send a thank-you card.

*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!

Let's address the name first. Say it out loud. Königsberger Klopse. Roll the K, commit to the berg, stick the landing. If anyone looked up from their phone just now, you're already winning dinner. This is a dish that has outlasted an entire geopolitical era — Königsberg no longer exists as such, yet here we are, eating its meatballs on a Wednesday in Monbulk. Respect. Tender pork and beef meatballs, poached (not fried — the Germans were very serious about this and so am I), served in a velvety caper sauce alongside potatoes that have absorbed everything good in their vicinity and are quietly smug about it. The capers are doing something in this sauce that I've been trying to describe for three years. Bright. Briny. Brilliant. Like a small ingredient that knew exactly what it was doing the whole time. No added gluten. Made entirely from scratch. Worth saying the full name at least once before you eat it.

Korea looked at fermentation — an ancient, slightly aggressive preservation technique that produces something that smells like a dare and tastes like a revelation — and said: yes, but what if we also added pork and made it sticky? The result is this. Slow-braised pork, lacquered in a sauce built around kimchi's funky, spicy depth, with ginger, a little sweetness, and the kind of umami that makes you put your fork down just to appreciate what's happening. Served with sushi rice because some things in life are non-negotiable. I first made this to impress someone at a dinner party. Reader, it worked. It has been in rotation ever since, which either speaks to its quality or to the fact that nobody has ever actually asked me to stop making it, and I'm choosing to interpret that as a standing ovation. No added gluten. Aggressively more-ish. The sushi rice is sticky in the good, intentional way rather than the Wednesday microwave accident way. 🥢

Called "nature's steak" by people who don't eat steak (and honestly, fair enough — we're not judging anyone's life choices here). These beauties are stuffed with sun-dried tomato and roasted peppers, grilled with cheese, and arrive ready to reheat in whatever appliance you have the most complicated relationship with. Oven, microwave, air fryer — they'll all do the right thing by this mushroom. Murderless heaven on a plate. 🍄

I stole this recipe from the cover of Gourmet Traveller, or I ate it on a riverbank at a quaint Turkish villa whilst negotiating a suspiciously good price for a rug — honestly, either version makes me sound more interesting than I am, so pick your favourite and commit to it at dinner parties. What I can tell you is that it's undeniably more-ish: spicy French lentils and lemony herbed brown rice, swathed in creamy tahini yoghurt. The kind of dish that makes you go back for one more spoonful approximately four times before you admit you've finished it. 🫙 Turkish riverbank sold separately. The rug negotiation skills, unfortunately, cannot be taught.

Somewhere between a Marrakech souk and a Monbulk kitchen, this tagine found its way to your table. Golden pumpkin and creamy butter beans slow-cooked in cumin, cinnamon, preserved lemon and tomato — the kind of fragrant, deeply warming thing that makes the whole house smell like you've been cooking for hours. (You haven't. We have. You're welcome.) Naturally vegan, gluten free, and genuinely more-ish. Serve with couscous or crusty bread. Light a candle if the mood takes you. We won't tell anyone. 🕯️

Canada gave us hockey, poutine, and an almost supernatural ability to apologise for things that aren't their fault. A decent stir-fry, however, remained elusive — a gap in the market that has kept me awake at night far longer than it should have. So here we are: broccoli charred and sticky with maple and soy, tossed with toasted cashews for crunch, and landed on a bed of black sesame fried rice that is — and I say this with full awareness of how it sounds — genuinely dramatic in the best possible way. Vegan, gluten free, and the kind of thing that makes you feel like your vegetable intake is finally pulling its weight. (The cashews are doing a lot. Respect the cashews.) Consider this my gift to the Great White North. They can have the Stanley Cup. This is ours. 🏒🥦 You're welcome, you hosers!!