The Week of the Gnocchi

Utilising locally grown and fresh dried lionsmane used for centuries to improve focus and mentaly calrity. With ZERO mushrom flavour these taste like a mocha brownie that made slightly better life choices. We've carmelized brown sugar, added coffee, cacao, and dates them into something that genuinely earns its place next to your morning coffee — rich, a little fudgy, with that deep chocolatey warmth that makes 7am feel almost civilised.

Look, we get it. Tofu has a reputation. But this isn't that sad, wobbly block sitting in the back of your fridge wondering what it did wrong. This is soy and ginger marinated, lightly floured and fried to golden, crunchy perfection. Grab it as a snack, toss it on rice, pile it on noodles — just don't knock it till you've tried it.

There's no "I" in cauliflower — but there are two U's, and that's exactly the point. Golden-crumbed and fried until properly crispy — the kind of crunch you can hear from across the table. Tender cauliflower inside, shatteringly good outside. The kind of thing that lands in the middle of the table and somehow vanishes before anyone's technically had their share. Made for passing around. Sharing optional, but good luck with that.

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.

Coconutty and dreamy this soup has all the yum of a night out in a fancy Thai takeaway, with all the smooth flavour of the Kenny G. CD they'd probably be playing. note to self - I gotta up my Date Night game or Soph WILL leave me.

If you like roasted cauliflower and cheese sauce then this is pretty much the same but I've saved you the bother of chewing. Bacon makes everything better, but honestly this soup doesn't even need it, and that makes it extra good and bacony for no reason! Have we gone crazy?? Probably.

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.

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.

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!

Love roast beef but rather it in a sandwich or with different sides? Well this is the one for you! Perfectly roasted and sliced. Not served with gravy, as that's not everyones cup of tea.... or bonox if you will. But you can order that separately also - AND YORKSHIRE PUDDINGS. It's like a build-your-own-adventure!

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

A side of roasted pumpkin, garlic and rosemary potatoes, and sweet potato all bundled up and ready for you to enjoy alongside your favorite protien!

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

If you like your gravy extra, then this is for you (Sue). Made proper slow, with no funny business.

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.

Roasted for so long I should charge by the hour! The long cooking transforms these orange nuggets, into a sweet, deeply flavoured experience. Drizzled with honey and cooked with coriander and fennel seeds, just in case you thought you could do these yourself..

uuuuuuuummmmmm...... not really anything I can say about this one.... Have you had rice before? it's kind of like that, only you haven't had to make it yourself.

A classic French farmhouse bake — fresh local raspberries nestled in a rich, custardy batter, baked until puffed and golden at the edges and just set in the middle. Somewhere between a pudding and a tart, and better than either. The raspberries soften as it bakes, their tartness cutting through the cream and eggs in exactly the way it should. Made with raspberries grown right here in the Yarra Ranges — the kind of fruit that doesn't need to travel far to taste like itself. Best served warm with a little cream or a dusting of icing sugar, though it's honest enough to need neither. The sort of dessert that makes a French grandmother nod approvingly and everyone else ask for the recipe.

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.) 🥩

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.

Chef Andy is the greatest Thai chef I know. and this is the recipe I stole from him and butchered. It's a credit to his brilliance that it's still good.

Slow-cooked chicken in a rich, deeply spiced tomato and butter sauce — the kind that's been earning its reputation on dinner tables for decades and shows absolutely no sign of slowing down. Warm with cardamom, rounded with cumin and coriander, fragrant and deeply savoury without a whisper of heat. Finished with cream until it settles into exactly the kind of sauce you want to eat with a spoon when nobody's looking. The chicken is tender enough to fall apart without trying, and the sauce is thick enough to coat everything it touches. Served with fluffy basmati rice, already in there and ready to go — the kind of meal that fills the kitchen with something that smells like effort, even when the hardest part was turning on the stove. Just heat and serve. Dinner's done.

IF YOU WANT JUST THE SAUCE FOR PASTA - CHECK OUT THE MIGHTY MAINS SECTION. Fennel and Pork White Ragu. Or as I like to think of it: the dish that finally made me stop apologising for not putting tomato in things. Here's the thing about a white ragu — it's got nothing to hide behind. No rich red sauce doing the heavy lifting, no big dramatic colour to distract you. It's just pork, slowly braised into something that's barely holding itself together with fennel doing this quietly magnificent thing where it goes from "aggressively anise-y" to "where has this been all my life" over the course of a long, gentle cook. The result is unctuous, silky, and deeply savoury — the kind of sauce that clings to pasta like it has separation anxiety. Finished with a little white wine, a whisper of cream, and a frankly unreasonable amount of love and patience, it's simple food done with real care.

Tuna, olives, and a loving hint of anchovy (don't be scared - think of them as Italian fish sauce!) A classic Italian combo with a light tomato sauce that will leave you satisfied but not lethargic (unless you eat as much as me )!

We're doing it, we're finally doing it.... HOMEMADE GNOCCHI. In this dish the hero IS the Gnocchi, not the sauce, although we do still feel that burnt butter sage definitely has hero qualities.

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 rice and a self-satisfied smirk.

A dish that is full of nutty flavour and healthy greens and covered in a velvety smooth cheese sauce and grilled to perfection. The rice binds all of your favourite greens together in one big healthy union that is promptly made even better-er by the addition of cheesy cheese sauce.

Tuna, olives, and a loving hint of anchovy (don't be scared - think of them as Italian fish sauce!) A classic Italian combo with a light tomato sauce that will leave you satisfied but not lethargic (unless you eat as much as me )!

Fennel and Pork White Ragu. Or as I like to think of it: the dish that finally made me stop apologising for not putting tomato in things. Here's the thing about a white ragu — it's got nothing to hide behind. No rich red sauce doing the heavy lifting, no big dramatic colour to distract you. It's just pork, slowly braised into something that's barely holding itself together (relatable, honestly), with fennel doing this quietly magnificent thing where it goes from "aggressively anise-y" to "where has this been all my life" over the course of a long, gentle cook. The result is unctuous, silky, and deeply savoury — the kind of sauce that clings to pasta like it has separation anxiety. Which, again, relatable. Finished with a little white wine, a whisper of cream, and a frankly unreasonable amount of love and patience, it's simple food done with real care. Toss it through pappardelle, pile it on polenta, or — if you're feeling particularly feral — eat it straight from the container.

Chef Andy is the greatest Thai chef I know. and this is the recipe I stole from him and butchered. It's a credit to his brilliance that it's still good.

Slow-cooked chicken in a rich, deeply spiced tomato and butter sauce — the kind that's been earning its reputation on dinner tables for decades and shows absolutely no sign of slowing down. Warm with cardamom, rounded with cumin and coriander, fragrant and deeply savoury without a whisper of heat. Finished with cream until it settles into exactly the kind of sauce you want to eat with a spoon when nobody's looking. The chicken is tender enough to fall apart without trying, and the sauce is thick enough to coat everything it touches. It's the sort of meal that fills the kitchen with something that smells like effort, even when the hardest part was turning on the stove. Gentle enough for the whole table, and good enough that nobody will mind. Serve over your favourite rice — basmati, jasmine, whatever you've got o This is the Butter Chicken ONLY (get it with rice in the individual meals section). This option is good to feed a family or keep in the freezer for Butter Chicken emergencies.