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.

Creamy and dreamy with a slight gingery kick and some cashew for crunch, good-bye winter blues, hello winter.. oranges!?

Earthy, velvety, and just the right amount of indulgent—our Cream of Mushroom Soup is like a cosy jumper in a bowl. Made with slow-sautéed mushrooms, a touch of garlic, and a whisper of cream, it’s the kind of hug you didn’t know you needed. Perfect for when you want comfort without compromise, and rich enough to feel a little fancy. Dip some crusty bread and pretend you're in a cabin in the woods.

**GF 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. Sausage rolls are about the size of certain unmentioned jobbies one may find in a service station being guzzled by tradies at 8am

There's a party in your mouth, and this is your invitation! A slightly different take on fritters, this is crunchy on the outside and fluffy in the middle with just a hint of curry spices. Serve with yoghurt and a salad (or order them this way (below)). Oh, yeah and they're square. You'll understand when you get them.

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.

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!

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.

Cauliflower, cheese sauce, baked with mozzarella. and Parmesan = Yum!!

A vegetarian twist on a cherished classic—Soph’s granny knew her way around comfort food. These crepes are filled with slow-sautéed mushrooms and tender leek, folded through a velvety béchamel (not your average white sauce), and finished with a golden blanket of melted cheese. Baked to perfection and melt-in-your-mouth delicious, they’re a warm tickle from the oven.

Say Hello! to your new favourite chickeny treat.. tender buttermilk marinated, chicken fillets, double crumbed with an almond & breadcrumb coating, then fried until golden brown... served with mash and peas, because that is exactly what it should be served with - DON'T MESS WITH THE CLASSICS (unless they're terrible)

Chicken thighs marinated in satay spices (not spicy ones), grilled, and sensually slathered and simmered in rich peanut and coconut gravy. It's a sexy, nutty, rich and dreamy dish - if it helps you can imagine Nigella cooking it. This could be served with flatbreads, or one could go loopy like that one restaurant I went to one time and serve it with fettuccine (just don't tell the Italians!). It is, however, served appropriately with perfectly cooked rice.

Dinner. Sorted. Dignity? Optional. This dish is basically the culinary equivalent of a warm hug and a firm handshake—it means business but still wants you to feel loved. Slow-roasted lamb that’s so tender you could cut it with stern eye contact. Nestled beside it are veggies that aren’t just an afterthought—they’ve been roasted until they taste like they made good life choices. The gravy? Oh, it's silky, savoury, and smug. Poured generously, not delicately. It's the kind of gravy that makes even cauliflower feel like royalty. Perfect for those nights when you want something hearty without playing butcher, roaster, and saucier. It’s your go-to “I cooked” lie that only your microwave knows about. Serve it in silence, devour it loudly—this one's got classic written all over it, with a wink and a gravy moustache.

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"

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.

Garlic and Thyme roasted mushrooms arrive at cauliflower’s finest hour—roasted, cloaked in melty cheese, and baked till it's golden enough to brag. Paired with seasonal veggies and a splash love (and garlic)!

Not sure who Picarde was or what he did to become considered France's most famous Crepe (that's pronounced Crap in France). Passed down through the generations from my Grandmother-in-law Madame Siegel, this is a tribute to my wifes heritage, (and conveniently popular) - Thinly sliced ham, mushrooms and becahmel (not "white sauce") and my Mother-in-Laws ever watching eye make this dish a family favourite. Also.. Soph makes the crepes so there'll be no corners cut - ha!!! (it's a geometry joke) Best served with a salad.

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.

Like their submarines, it's the leeks that make it Irish. With brown rice for a hearty stew / soup crossover.

The description is mostly in the title, although it misses the perfect balance achieved by the precise administration of my genius for all things made of food. And Ping Pong. Excellent as a dish to share or a vegetarian main. Also includes goji berries, pepitas and fresh herbs to make this a healthy and nutritious nod to your future self.

Thsi little number is more full of Herbs than a mid eighties cartoon movie about a dog. (Footrot Flats whose soundtrack was sung by the Herbs famous for their song "What's The Time Mister Wolf" for those of you who currently did not grow up in New Zealand). Anyway, back to the description of this dish.. capsicum stuffed with ricotta, fetta, pine nuts, basil, lemon zest and a nudge of supporting herbs, roasted and served on a bed of lemon & herb Quinoa.

There's a party in your mouth, and this is your invitation! A pile of crispy fritters on top of a strangely delicious brown rice & rocket pesto risotto. All topped off with a sprinkle of fairy dust (ok - Greek feta), these fritters speak for themselves, which is great because I'm out of copy ideas.. These fritters speak for themselves, which is great because I'm out of copy ideas..

(a serve is quite large - approx 500g, so there's no supersize option on this one). 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.