Delivery from
Fri 9 Oct
From $18.00
I love the creaminess of these essentially cabbage pancakes and the decadent sauce and pickled ginger and bonito topping. Available in vegan by request!
Small $10.001 Jar
A perfect chutney to cut through the richness of a curry, scoop it up with flatbread or drizzle it over your main dish for a herby punch.
From $30.00
This is my vegetarian take on raan an oppulent slow-cooked lamb dish eaten by Indian royalty. The meaty mushrooms are marinated for two days in masala paste, almond meal, saffron, yoghurt and lemon juice and cooked until falling apart.
From $32.00
This is my take on raan an oppulent slow-cooked lamb dish eaten by Indian royalty. The boned lamb is marinated for two days in masala paste, almond meal, saffron, yoghurt and lemon juice and cooked until it is falling apart.
From $25.00
This is traditionally made with fish heads but I am doing a tofu version with two different types of tofu. A beautiful flavoursome Balinese curry perfect with the tomato rice and Asian greens!
From $32.00
This is traditionally made with fish heads but I thought that was going a little too far so I am using wild caught Australian barramundi. A beautiful tart fish curry!
From $15.00
This fragrant Indian basmati pilaf has a piquant spice mix of tomato, cinnamon, cadamon and garam masala and is topped with coriander and toasted cashews. Pefect as a stand alone meal with raita and chapatis or teamed with your favourite Indian curry for a stay at home feast. Consume within three days or freeze for use later.
From $8.00
In the mountains of Vietnam it is common to eat unhulled red jasmine rice. Rich in fibre but still delicate enough to soak up flavour.
From $5.00
This delicious traditional raita is creamy, a little sweet and has a heady homemade garam masala spice blend that is intoxicating! Spoon it over your favourite curry or dip in in your favourite bread for a tasty snack. Refrigerate immediately. Consume within three days.
From $18.00
I love the creaminess of these essentially cabbage pancakes and the decadent sauce and pickled ginger and bonito topping. Available in vegan by request!
Small $10.001 Jar
A perfect chutney to cut through the richness of a curry, scoop it up with flatbread or drizzle it over your main dish for a herby punch.
From $30.00
This is my vegetarian take on raan an oppulent slow-cooked lamb dish eaten by Indian royalty. The meaty mushrooms are marinated for two days in masala paste, almond meal, saffron, yoghurt and lemon juice and cooked until falling apart.
From $32.00
This is my take on raan an oppulent slow-cooked lamb dish eaten by Indian royalty. The boned lamb is marinated for two days in masala paste, almond meal, saffron, yoghurt and lemon juice and cooked until it is falling apart.
From $25.00
This is traditionally made with fish heads but I am doing a tofu version with two different types of tofu. A beautiful flavoursome Balinese curry perfect with the tomato rice and Asian greens!
From $32.00
This is traditionally made with fish heads but I thought that was going a little too far so I am using wild caught Australian barramundi. A beautiful tart fish curry!
From $15.00
This fragrant Indian basmati pilaf has a piquant spice mix of tomato, cinnamon, cadamon and garam masala and is topped with coriander and toasted cashews. Pefect as a stand alone meal with raita and chapatis or teamed with your favourite Indian curry for a stay at home feast. Consume within three days or freeze for use later.
From $8.00
In the mountains of Vietnam it is common to eat unhulled red jasmine rice. Rich in fibre but still delicate enough to soak up flavour.
From $5.00
This delicious traditional raita is creamy, a little sweet and has a heady homemade garam masala spice blend that is intoxicating! Spoon it over your favourite curry or dip in in your favourite bread for a tasty snack. Refrigerate immediately. Consume within three days.