Pumpkin & Sage Soup! Sweet Butternut Pumpkins cooked with coriander & fennel seed and a hint of chilli. I've kept this soup vegan and it has still turned out super rich and creamy without the added dairy. It's sure to warm you from the inside. Pro tip: serve with a drizzle of extra virgin olive oil, grated parmesan or take it in a different direction with Sambal or other chilli saucesomeness.

This earthy lentil and vegetable soup is warming and velvety and a house favourite. Heat and eat as is, or dress it up with freshly grated parmesan and a drizzle extra virgin olive oil.

Penne Bolognese: Super Classic with a soffritto of onion, carrot, celery, garlic, sage, rosemary, bayleaves, red wine, tomatoes, ground pork and beef. Pro tip: Serve with a drizzle of your best extra virgin olive oil and freshly grated Parmesan cheese.

I'm so proud of this gnocchi, handmade in-house with Yukon gold potatoes and tipo "00" flour served with a traditional Napoli sauce of garlic, onion, basil and San Marzano tomatoes. I've been making this dish for 30+ years and I believe it may be the most delicate gnocchi available in the frozen meal category. Serve with freshly grated Parmesan and drizzle of extra virgin olive oil

Penne pasta tossed through a traditionally made decadent tomato sauce with guanciale, red wine, onion, garlic and chilli Pro tip: Serve with a drizzle of your best extra virgin olive oil and top with chopped parsley and freshly grated Parmesan or pecorino cheese

A vegan take on the classic, made with red kidney beans, black beans and lentils slowly braised in tomatoes and spices. Heat and serve with roasted sweet potato, fresh guacamole and a drizzle of extra virgin olive oil. VG, VE, GF Pro tip: Serve with freshly made guacamole or sliced avocado, chilli and a squeeze of lime juice. Grated cheese on top can also be delicious

Best market white fish marinated in white miso and sake for 48hrs then cooked until slightly blackened, served with sautéed vegetables, gochujang and brown rice. Pro tip: Serve with a sprinkle of toasted sesame seeds and add some sliced avocado if you're feeling really hungry.

Succulent roasted salmon served with “blitzed” broccoli and cauliflower sautéed with coconut oil, sea salt, cracked pepper, chilli, dill and coconut cream, topped with a drizzle of coconut aminos and toasted sesame seeds. Contains: SESAME SEEDS Pro tip: serve with lashings of your favourite chilli sauce (we love Sriracha)

Line-caught NZ Salmon is marinated in my special spice mix for 24 hours before oven roasting. Served with mixed greens, roasted Sweet Potato and topped with tasty Salsa Verde, this is a lean and clean dish that will hit the spot and is an absolute staple healthy meal at my house. Pro Tip: Serve with some slices of Avocado if you're feeling ravenous.

Rockling and Quinoa balls served on a beautiful bed of lentils, freekah, toasted nuts & seeds and fresh coriander, topped with a tasty salsa verde. This dish is light but satisfying and is also available as a chicken version. Pro Tip: A dash of hot sauce is a nice addition for those who like the spicier side of life.

This classic Chinese dish is amazingly full of flavour with free-range chicken thighs cooked with ginger, star anise, bay leaves, soy sauce and shaoxing wine until super tender served with brown rice and greens sautéed with ginger.

Lamb Shoulder braised slowly with rosemary, sage, white wine, stock and fresh tomatoes, topped with Parmesan and served with grilled polenta and garlicky Italian greens.

Traditionally made Apple Crumble made with Granny Smith apples, oats, brown sugar, butter, lot's of cinnamon and a cheeky splash of rum Pro Tip: Serve as is, or add a dollop of cream, custard or Ice Cream

Chocolate Mousse is probably my all-time favourite dessert so here is one I've prepared just for you, with the best quality dark chocolate on top of a crunch, salted cinnamon biscuit crumb. Allow to thaw in the fridge or on the bench top before tucking in with your spoon. Eat as is or serve with fresh berries and crushed nuts.

Cacciatore style, free-range chicken thighs are slow cooked with soffritto, rosemary, red wine, San Marzano tomatoes, mushrooms, olives and capers.

Free-range chicken thighs are browned until golden then braised with chardonnay, garlic, marjoram, lemon and capers. This item serves two people and is cooked, ready for reheating, to be served with your favourite side dish. Serving Suggestions: This dish works beautifully with potatoes, legumes, vegetables or salad Pro tip: Finish with a drizzle of your best extra virgin olive oil and a sprinkle of freshly chopped parsley

Bolognese sauce, or as the Italians call it, Ragù alla Bolognese. A saucy masterpiece, my bolognese is slow-cooked to allow the beef to get all tender amongst the mingling flavours, resulting in a velvety, umami-rich sensation that's like a warm culinary hug. Heat and drape over pasta, like tagliatelle or fettuccine, and don't forget the cheese! Parmesan or Pecorino, anyone? It's an Italian classic for a reason - pure comfort on a plate. Pro Tip: Drizzle your best extra virgin olive oil on top with the aforementioned grated Parmesan or pecorino cheese.

An adaptation of a dish I used to make while working at Jamie Oliver’s Fifteen Restaurant. This version of the traditional Italian-American Eggplant Parmigiana omits the messy process of breading and frying the eggplant, instead calling for roasting until golden brown. A total crowd pleaser for vegetarians and meat-eaters alike. Pro Tip: Heat and serve with fresh grated Parmesan and a sprinkle of chilli flakes.

A vegan take on the classic, made with red kidney beans, black beans and lentils slowly braised in tomatoes and spices served with brown rice, peas and spiced roasted sweet potato VG, VE, GF Pro tip: Serve with freshly made guacamole or sliced avocado, chilli and a squeeze of lime juice. Grated cheese on top can also be delicious

Free-range chicken thighs browned until golden then braised with chardonnay, garlic, marjoram, lemon and capers, served with sautéed butter beans and kale. Pro tip: Serve with a drizzle of your best extra virgin olive oil and top with freshly chopped parsley

Magnificent roasted seasonal pumpkin with a Japanese style curry sauce, served with brown rice, peas and Togorashi. Pro tip: Serve with slices of avocado for texture and extra Omega 6’s

Crispy tofu sautéed with brown rice and vegetables, Gochujang, garlic and KimChi Pro tip: Slice some avocado on the side if you're feeling extra hungry

Free-Range chicken cooked “cacciatore” style with orzo pasta and seasonal greens sautéed in garlic, olive oil, sea salt and cracked pepper Pro tip: Serve with a drizzle of your best extra virgin olive oil and top with freshly chopped parsley

Orecchiette pasta tossed through a vibrantly green and tasty sauce of browned garlic, olive oil, kale, lemon and a pinch of chilli served with a side of black pepper pangrattato Pro tip: Serve with a drizzle of your best extra virgin olive oil and top with freshly grated Parmesan or pecorino cheese

It sounds like an odd combination to sure, but when I tasted Chef Nick Stanton's version of this dish at Ramblr Restaurant I was blown away and it's just one of my favourite things to eat. There are so many layers of flavour here and my hand-rolled Cavatelli pasta is the perfect accompaniment. This is umami central and a sprinkle of Parmesan on top is a great addition. Please note this dish is 100% for lovers of chili.