"American" cheese is actually from Switzerland

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.

Look, let's be honest: these are deep-fried cheese. That's the whole pitch. They're not going to help you hit your macros or win any health food awards, but will they make you unreasonably happy? Absolutely. There's a solid argument that crispy, golden, squeaky cheese nuggets are medicine for the soul (though I'm fairly certain no actual doctors would back me up on this). If it helps ease the guilt, serve them with something virtuous—tzatziki, hummus, a nice salad that you'll definitely eat and not just push around your plate while you reach for another nugget. Or chuck them in a taco. Tacos make everything legitimate, right? That's just science. Bottom line: these are hot, melty, crispy little parcels of joy that you probably shouldn't eat every day, but life's short and sometimes you just need deep-fried cheese. No judgment here—I tested this recipe approximately seventeen times to "get it right." Quality control is very important.

Great as a meal or deadly in a food fight, who doesn't love the crunchy rice flavour bomb that is an arancini ball? And these ones are stuffed with Gorgonzola, which is worth mega points in scrabble!! Made with our own vegetable broth, homegrown sage and slow roasted pumpkin. Stuffed in a slightly sweet Italian creamy blue cheese and hand rolled before being coated in GF breadcrumb (FYI to non gfers - GF crumb is waaaay more crunchy that that gluten stuff, so this is a good thing). Each delicious ball is about 40g, perfect for a midnight snack, breakfast, or lazy dinner.

When ordinary things are done well they become extra-ordinary - which seems backwards to me? layers of sweet potato, roasted red pepper, and grilled red onion baked with egg and herbs. grab a slice and have it for breakfast lunch or dinner - actually grab three and hit the trifecta.

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

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.

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.

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!!

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

I wanted to describe this as "A mostly healthy risotto with deep-fried cheese", but Sophie said I'd lose the classy vote so here goes.. "Luxurious crumbed haloumi on a bed of slowly cooked rice and rocket with a gentle reminder of lost summer's youth and lemon zest" Order below.

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. 🕯️

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..

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

(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.

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)!