Weekly Menu 16th September

A comforting cottage pie made with local Tasmanian beef mince, vegetables and a rich gravy, topped with creamy mashed potato and baked until golden.

Tender chicken thighs in a fragrant coconut curry sauce with warm spices, served with steamed basmati rice

Rich and fragrant Thai massaman curry loaded with sweet potato, baby potatoes and green beans in a coconut peanut sauce, served with jasmine rice.

Rich slow-cooked beef ragu layered with fresh pasta sheets and creamy béchamel cheese sauce, finished with melted mozzarella.

Smooth, buttery mashed potato made with dutch cream potatoes, butter and cream.

Seasonal root vegetables roasted with rosemary, thyme and garlic until golden and caramelised.

Individual no-bake cheesecakes with a buttery biscuit base and creamy vanilla lemon filling, topped with mixed berry compote.

Velvety roasted pumpkin soup with coconut cream, cumin and a hint of maple.

Hearty chicken soup with vegetables, herbs and optional small pasta — a classic comfort meal.