Weekly Menu 28th October

Tender beef strips and crisp broccoli tossed through a rich, savoury stir-fry sauce with garlic, ginger and a touch of sweetness. A hearty, flavour-packed meal that reheats beautifully. *Rice to be purchased separately.

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

Beef and pork meatballs slow-simmered in a rich Napoli sauce with garlic, herbs and Parmigiano-Reggiano. Pasta to be purchased separately.

Golden puff pastry pie filled with chicken thigh, bacon, leek, and mushrooms in a creamy Dijon-thyme sauce.

Rich and fragrant Thai massaman curry loaded with sweet potato, baby potatoes and green beans in a coconut peanut sauce. Rice to be purchased separately.

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

Broccoli and cauliflower baked in a creamy white cheddar cheese sauce, topped with golden melted cheese.

Simply cooked pasta, ready to serve alongside your favourite meal or sauce.

Lightly blanched seasonal vegetables finished with butter and lemon.

Creamy baked lemon cheesecake with a buttery biscuit base and fresh lemon flavour.

A soft, rich date pudding served with a generous drizzle of warm butterscotch sauce. A classic, comforting dessert that's perfect served warm.