Delivery from
Thu 22 Oct
Pick-up from
Thu 22 Oct
From $28.00
This is a mix of salt and pepper tofu and eggplant wedges that comes with a classic Thai three-flavoured chilli tamarind dipping sauce. It is finger licking good.
From $30.00
I marinate the free-range chicken in lemongrass paste for two days and baste it with coconut milk as it roasts. The result is a succulent, deeply flavourful Thai style roast chicken the whole family will enjoy. Best eaten with coconut rice and Asian greens or Thai New Year Salad.
From $35.00
This meal pack with have your tastebuds popping. I choose the freshest white fish and coat in turmeric and rice flour and pan fry. The dipping sauce is a classic Thai green chilli sauce popping with a zesty lime flavour.
From $25.00
This curry packs a lot of flavour for a pumpkin curry and the key to it is the marrying of the curry sauce and the cucumber pickle that you drizzle on top. It will satisfy your tastebuds for tangy Thai. Too add protein I have added cashews to the top!
From $15.00
This fresh and crunchy coleslaw brimming with the freshest cabbage, cucumber, carrot and topped with lashings of fresh mint, coriander, toasted shallots and drizzled with a refreshing rice vinegar dressing. A perfect accompaniment to any dish on the menu. The dressing can be made vegan by request.
From $28.00
This is a completely vegan version of Bangkok's famous fried rice that is a meal in its own right. The coriander pepper paste adds great depth to the dish and the rice is cooked in small batches so it is chewy and smokey.
From $22.00
This is a simple but absolutely delicious Thai fried rice made with sun-dried shrimp rich in protein and calcium. It is our fried rice of choice at home. It is evocative of my earliest memories of living in Bangkok watching a food vendor crouched over hot coals preparing one fried rice dish at a time to impart maximum flavour.
From $18.00
Water spinach is the most prolific green vegetable in south-east Asia. I have offered it in its Vietnamese version before. This is how it is cooked in Thailand with the deep saltiness of belachan (shrimp paste). I can make it without shrimp paste by request.
From $15.00
This is my latest seed bar and I think it is my best. They meet my protein and fibre targets for a meal on the run. Store them in the freezer and take for a quick breakfast, lunch or afternoon pick me up. ese are my latest breakfast bar to take hiking. All seeds and nuts used are organic.
From $28.00
This is a mix of salt and pepper tofu and eggplant wedges that comes with a classic Thai three-flavoured chilli tamarind dipping sauce. It is finger licking good.
From $30.00
I marinate the free-range chicken in lemongrass paste for two days and baste it with coconut milk as it roasts. The result is a succulent, deeply flavourful Thai style roast chicken the whole family will enjoy. Best eaten with coconut rice and Asian greens or Thai New Year Salad.
From $35.00
This meal pack with have your tastebuds popping. I choose the freshest white fish and coat in turmeric and rice flour and pan fry. The dipping sauce is a classic Thai green chilli sauce popping with a zesty lime flavour.
From $25.00
This curry packs a lot of flavour for a pumpkin curry and the key to it is the marrying of the curry sauce and the cucumber pickle that you drizzle on top. It will satisfy your tastebuds for tangy Thai. Too add protein I have added cashews to the top!
From $15.00
This fresh and crunchy coleslaw brimming with the freshest cabbage, cucumber, carrot and topped with lashings of fresh mint, coriander, toasted shallots and drizzled with a refreshing rice vinegar dressing. A perfect accompaniment to any dish on the menu. The dressing can be made vegan by request.
From $28.00
This is a completely vegan version of Bangkok's famous fried rice that is a meal in its own right. The coriander pepper paste adds great depth to the dish and the rice is cooked in small batches so it is chewy and smokey.
From $22.00
This is a simple but absolutely delicious Thai fried rice made with sun-dried shrimp rich in protein and calcium. It is our fried rice of choice at home. It is evocative of my earliest memories of living in Bangkok watching a food vendor crouched over hot coals preparing one fried rice dish at a time to impart maximum flavour.
From $18.00
Water spinach is the most prolific green vegetable in south-east Asia. I have offered it in its Vietnamese version before. This is how it is cooked in Thailand with the deep saltiness of belachan (shrimp paste). I can make it without shrimp paste by request.
From $15.00
This is my latest seed bar and I think it is my best. They meet my protein and fibre targets for a meal on the run. Store them in the freezer and take for a quick breakfast, lunch or afternoon pick me up. ese are my latest breakfast bar to take hiking. All seeds and nuts used are organic.