at home.

Question 1

Beef Lasagne

Answer

This is an oven one! I mean, yeah, you could nuke it, but why remove it from the foil packaging when you can just unwrap and throw the whole lot in the oven? 180 degrees for as long as is needed to heat through. Depends if you remembered to take it out of the freezer in the morning... Serve with a side salad or veg, garlic bread and some cheeky chips (wink, wink). Wine Match: Pfeiffer Wines Cabernet Sauvignon

Question 2

Meatballs

This one has the 'diversity' boxes ticked.

Serve with pasta and fresh parsley or basil, shaved Parmesan and garlic bread.

Or mix it up and serve with mash, polenta or stick those balls in a baguette and top with cheese (a la meatball sub).

Wine Match: Rutherglen Estates Burgoyne's Block

Answer

Flavour packed and only a mild spice.

Answer

Soft pasta filled with zesty seafood and served with a full-flavoured crayfish bisque. Bring a pot of water to a simmer. Place the whole sealed bag into the pot to heat through. Approx. 10mins. Bring a large saucepan of water to the boil and cook the ravioli for 3–4 minutes. Place the ravioli in a shallow bowl, spoon over the bisque and garnish with the chives and a small drizzle of extra virgin olive oil. Wine Match: Scion Wines Viognier

Answer

Buon Appetito! For the ragu - bring a pot of water to a simmer. Place the whole sealed bag into the pot to heat thorugh, Approx. 15mins. For the Gnocchi - brown some butter in a non-stick pan. Toss through the gnocchi until golden and heated through. Divide gnocchi & beef & porcini ragu between serving bowls. Top with parsley & parmigino reggiano to serve. Wine Match: James & Co. Wine Saugiovese Cabernet

Answer

A rustic Italian stew that, with the first mouthful, will transport you to an Umbrian kitchen. Bring a pot of water to a simmer. Place the whole sealed bag into the pot to heat thorugh, Approx. 15mins. Divide the stew between serving bowls. Serve garnished with crispy sage. Wine Match: Campbells Wines Limited Release Chardonnay

Answer

Moussaka is to the Greeks what Lasagna is to Italians. This is an oven one! I mean, yeah, you could nuke it, but why remove it from the foil packaging when you can just unwrap and throw the whole lot in the oven? 180 degrees for as long as is needed to heat through. Depends if you remembered to take it out of the freezer in the morning... Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. Wine Match: James & Co. Wines Sangiovese or Campbells Wines Tempranillo

Answer

A French classic... For the duck & rosti - pre-heat the oven to 180 degrees. Place the duck & rosti onto baking paper and warm in the oven for appriximatly 15 minutes. For the beans & sauce - bring a pot of water to the boil. While cooking the benas place the whole sealed bag of sauce into the pot to warm through. Wine Match: Pfeiffer Wines Pinto Noir

Answer

Flavour packed and only a mild spice.

Answer

Flavour packed and only a mild spice. Bring a pot of water to a simmer and place the whole sealed bag of chicken into the pot to warm though, approx. 15mins.

Answer

This is an oven one! I mean, yeah, you could nuke it, but why remove it from the foil packaging when you can just unwrap and throw the whole lot in the oven? 180 degrees for as long as is needed to heat through. Depends if you remembered to take it out of the freezer in the morning... Serve the enchiladas with sour cream & guacamole or slices of avocado. Add a grilled corn salsa if you have the energy (grilled corn, tomato, cucumber & red onion with an olive oil & lemon juice dressing...zing!) Beer Match: Black Dog Bewey 'Man's Best Friend'

Answer

This is an oven one! I mean, yeah, you could nuke it, but why remove it from the foil packaging when you can just unwrap and throw the whole lot in the oven? 180 degrees for as long as is needed to heat through. Depends if you remembered to take it out of the freezer in the morning... Serve with a side salad. Wine Match: Jamer& Co. Wines Pinot Grigoio

Answer

This is an oven one! I mean, yeah, you could nuke it, but why remove it from the foil packaging when you can just unwrap and throw the whole lot in the oven? 180 degrees for as long as is needed to heat through. Depends if you remembered to take it out of the freezer in the morning... Serve with a side salad or veg, garlic bread and some cheeky chips (wink, wink). Wine Match: Stanton & Killeen Wines Tempranillo or Tinta Roriz

Answer

For the Chicken - place the sealed bag in a pot of simmering water until warmed through, approx 15 mins from fridge temp. Longer from the freezer. Serve with cous cous, risoni or creamy mash potato & a side salad Wine Match: Campbells Wines Limited Release Chardonnay

Answer

This is an oven one! I mean, yeah, you could nuke it, but why remove it from the foil packaging when you can just unwrap and throw the whole lot in the oven? 180 degrees for as long as is needed to heat through. Depends if you remembered to take it out of the freezer in the morning... Serve with a side salad. Wine Match: A cheeky Pinot Noir or Sangiovese will do nicely

Question 3

Chicken & Vegetable Curry

This ain't no curry in a hurry, it's packed with flavour!

Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve with steamed rice or noodles.

Add fresh coriander and chilli if you like extra punch!

Wine Match: Campbells Wines Gewurz

Question 4

Pasties - Shredded Beef

These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.

Serve with salad or veg and some cheeky chips!

Beer Match: Bridge Road Brewers 'Robust Porter'

Question 5

Arancini / Croquettes / Fritters

No deep fryer, no worries!

Shallow fry until golden. If cooking from frozen they'll need some time to heat though, so take it slowwww.

You could oven bake them, but why? The world is ending, eat fried food, it tastes better.

Sprinkle with salt and serve with mayo or aioli.

Question 6

Lamb Ragu with Gnocchi

A little 'something something'...

For the lamb ragu - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

For the Gnocchi - brown some butter in a non-stick pan and toss though until golden.

Serve with fresh parsley, grated Parmesan and a drizzle of olive oil.

Wine Match: Jones Winery & Vineyard Malbec.

Question 7

Cuttlefish Ragu

Hooley Dooley, this is a ripper!

Place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

Add fresh chopped parsley and grated Parmesan. Serve with crusty bread from Valentine's Bakehouse and a side salad.

Wine Match: Stanton & Killeen Wines Tempranillo or Tinta Roriz

Question 8

French Onion Soup

Deep golden, caramelised onions create a stock filled with an intense depth of flavour, then we throw in some beef for just that bit extra!

Pre-heat oven to 180 degrees.

Remove soup from packaging and place into one or two oven proof bowls or casserole dishes.

Place croutons on top and add some extra grated cheese if you wish.

Heat until croutons are golden and soup is warmed through.

Wine Match: James & Co. Wines Pinto Grigio

Question 9

Pumpkin, Apple & Sultana Tagine

To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

Serve with a simple mixed salad and some fresh crusty bread.

Wine Match: Stanton & Killeen Wines Tempranillo

Question 10

Duck Ragu

Place the whole sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve with gnocchi or fresh pasta topped with parmesan cheese, parsley & a drizzle of good quality extra virgin olive oil. And a salad, if you are feeling 'healthy'.

Wine Match: Buller Wines 'The Nook' Pinot Noir

Question 11

Scallop Tortellini

For the Tortellini - Place in a pot of boiling water for 4 mins.

For the Veloute - Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve topped with brioche pangratatto, parmesan cheese, parsley & a drizzle of good quality extra virgin olive oil.

Wine Match: James & Co. Wines Pinto Grigio

Question 12

Bao Bun Kit - Duck

Channeling our inner Momofuku - thanks David Chang!

For the duck legs - remove from bag and place on an oven tray lined with baking paper. Warm at 180 degrees for 15 mins or until golden and crispy.

For the buns - pull out ye ole steamer and place it over a wok of simmering water. Steam for 5 mins. No steamer, nuke them for 30-60 sec. NOTE: the buns have already been cooked - you are just looking to warm them.

Fill the buns will pulled duck, hoisin, cucumber & spring onion! DROOL!!!!

Wine Match: Scion Wines Viognier

Question 13

Coq au vin blanc

A gift from our Sous Chef, super Doug!

For the Coq - place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve with creamy mash potato & green beans.

Wine Match: Campbells Wines Limited Release Chardonnay

Question 14

Beef Cheeks

Melt in your mouth like butter...

Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve with creamy mash potato, fresh parsley and a drizzle of good quality extra virgin olive oil.

Wine Match: Campbells Wines Malbec

Question 15

Quail Cacciatore

Did you know it is the male quail that incubates the eggs and raise the chicks? The female has to be removed from the aviary so as to not 'distract him from his duties'...just saying!

Place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

For the polenta - pre-heat oven to 180 degrees. place polenta on baking paper in a baking dish and bake for 15 mins.

Top with fresh parsley and a drizzle of olive oil. Serve with couscous, puree potato or sweet potato mash

Wine Match: Stanton & Killeen Wines Arinto

Question 16

Ossobuco

Hooley Dooley, this is a ripper!

Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Add fresh chopped parsley and grated Parmesan. Serve with mash potato, milanese risotto or creamy polenta.

Wine Match: Valhalla Wines Pinto Noir

Question 17

Pork Belly with potato gratin & quince aioli

Here little piggy...it's time to get crispy!

For the pork - remove from bag and place skin side down on baking paper in a non stick pan. Using a medium heat, cook until the skin is crispy. Place in the oven for 5-8 min on 180 degrees or until warmed through. Note: the pork has been sous vide and is already cooked. This step is just for heating and for that crispy skin (drool)).

For the potato - remove from the bag and place on baking paper in an oven tray. Warm at 180 degrees for 10 mins.

Serve with quince aioli and any green veg you have on hand.

Wine Match: James & Co. Wines Pinot Grigio

Question 18

Duck Red Curry - Chicken Red Curry

The classic blend of Thai red curry paste & coconut milk...

To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

Serve with steamed rice, fresh coriander, thai basil & shallots.

Wine Match: Campbells Wines HPS (Hand Picked Shiraz)

Question 19

Punjabi Lamb Curry with Rice & Kasundi

For the curry - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

For the rice - warm through in the microwave.

Serve with the eggplant kasundi, some natural yoghury with chopped mint and crunchy papadums.

Beer Match: An ice cold Birdge Roady Brewery Pilsner

Question 20

Barramundi Fillets

Pan-fried, crisp skin at it's best...

When you start cooking fish it is rather shiny and translucent. When it is done, fish will be opaque and flake easily with a fork.

To cook, heat a non-stick pan on to medium heat and pre-heat the oven to 200 degrees. Season the skin well with salt & pepper. Lightly oil the pan and place the fish skin side down. When the fillet is about 3/4 opaque flip it over and throw it in the oven for 4-5mins. Test your flakiness to determine if ready.

Question 21

Duck Leg, Porcini Cream & Ricotta Gnocchi

Is there anything better than gnocchi with a cream sauce? Never mind, that was a rhetorical question!

For the Duck Legs - Pre-heat oven to 180 degrees. Place duck lugs on some baking paper on an oven try and warm in the oven until heated though and golden. Approx. 15 mins

For the Gnocchi - melt some butter in a non-stick pan and toss the gnocchi though until warm and golden

For the Porcini Cream - bring a pot of water to a simmer. Place the whole sealed bag in the pot and warm through. Approx. 10 mins.

To serve, place the gnocchi on the plate, pour over the porcini cram & top with the duck leg. Add some greens if you like that sort of thing hehehe

Wine Match - Valhalla Wines Pinto Noir

Question 22

Cauliflower & Chickpea Satay

Rich and creamy…

To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp.

Serve with rice, fresh coriander & dried shallots.

Wine Match: Scion Wines Viognier

Question 23

Prawn Cutlets

An Aussie classic...

Pan Fry - to cook, heat a non-stick pan on to medium heat. Season with salt & pepper. Lightly oil the pan and place the prawns in it to cook though. Rotate as necessary.

BBQ - to cook, heat your BBQ grill plate to a medium heat. Season with salt & pepper and toss in a bowl with oil. Place the prawns on the grill and cook though. Rotate as necessary.

Prawns are cooked when they turn pink on the outside & opaque on the inside.

Question 24

Chicken Ballotine with Chorizo & Corn Risotto

Golden salty on the outside, juicy and soft on the inside...winner winner chicken dinner!

For the chicken - pre-heat oven to 180 degrees and bring a lightly oiled ovenproof, non-stick pan to a medium heat. Place the whole piece of Ballotine into the pan and lightly fry the outside by rotating. Place in the oven for 10-15min to heat though (*note - the chicken is already cooked, you are simply warming it, so don't over do it).

For the Risotto - bring a pot of water to a simmer. Place the whole sealed back in the pot to warm through. Approx. 15 mins

To serve - place the risotto on the bottom of a plate or shallow bowl and top with the Ballotine. This dish would be great with a little rocket & parmesan salad on the side.

Wine Match: Cofield Wines Savvie Boo

Question 25

Lamb ribs with flatbread & slaw

Top notch South East Asian!

For the lamb - pre-heat oven to 180 degrees. Remove lamb the from the bag and place on baking paper in an oven tray. Heat through. Approx. 15mins. You want is browned and juicy.

For the flatbread - microwave for 10-15 seconds to warm and soften.

Toss the coriander and ginger relish through the slaw.

Now, it’s up to you how you eat it. But we suggest you pull the lamb off the bone, shove it in the flatbread and top with salad - a la Asian taco!

Wine Match: Campbells Wines HPS (Hand Picked Shiraz)

Question 26

Fried pork belly, aromatic chilli caramel & slaw

For the pork - pre-heat oven to 180 degrees. Remove pork pieces the from the bag and place on baking paper in an oven tray. Microwave the chilli caramel for 10-15 seconds to melt. Pour the caramel over the pork pieces. Warm in the over until heated through and sticky. Approx. 15mins.

Toss the the dressing provided through the slaw.

To serve, place the pork & caramel at the bottom of the plate or shallow bowl. Top with slaw. Devour.

Wine Match: Scion Wines Viognier

Question 27

Snake Bean & Broccoil Black-Bean Stir-Fry

Salty deliciousness…

To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp.

Serve with steamed rice and fried shallots. Add chopped peanuts if you like some crunch.

This dish is excellent with grilled Barramundi, BBQ prawns or seared scallops.

Wine Match: Campbells Wines Semillon

Question 28

Mongolian Lamb Meatballs

Sweet & salty, packed with flavour.

To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp.

Wine Match: Anderson Wines Sparkling Tempranillo

Question 29

Bo Kho (Vietnamese Braised Beef Stew) with fresh Baguette

A delicious Vietnamese pot-roast beef stew. Fragrant with lemongrass, star anise & cinnamon.

To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp.

Warm your baguette in the oven for 10min.

You should need anything else, but add steamed rice & greens if you want a feast!

Wine Match: James & Co. Wines Sangiovese

Question 30

Thai Green Curry Chicken Pasties

These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.

Serve with salad or veg to make it substantial. Or eat on their own.

Beer Match: Bridge Road Brewery Pale Ale

Question 31

Handmade prawn ravioli with crayfish bisque

Question 32

Beef & porcini mushroom ragu with gnocchi

Question 33

Chicken, pancetta and bean stew with sage

Question 34

Lamb ribs with baba ganoush, freekeh & roasted cauliflower salad

Middle Easters flavour sensation!

For the lamb - pre-heat oven to 180 degrees. Remove lamb the from the bag and place on baking paper in an oven tray. Heat through. Approx. 15mins.

For the flat bread - microwave for 10-15 seconds to warm and soften.

Engoy with the freekeh salad and baba ganoush!

Wine Match: Campbells Wines HPS (Hand Picked Shiraz)

Question 35

Fresh Scallops

The “candy of the sea”!

In a bowl, coat the scallops with olive oil then season with salt & pepper. To cook, heat a non-stick pan on to medium heat & cook the scallops for about 1 to 2 minutes on each side.

That's it! Quick and easy :) Serve stright away!

Question 36

Marinated Quail with Potato & Chickpea Stew

This is a Middle East inspired quail dish with flavours of sweet paprika & cumin.

For the quail - remove from the bag and drizzle with a little oil (to prement sticking). Grill until you get some nice colour and it is heated though. The quail is already cooked.

For the Stew - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

Top with fresh parsley and a drizzle of olive oil. Serve with couscous, puree potato or sweet potato mash

Wine Match: Stanton & Killeen Wines Arinto

Question 37

Claypot Chicken with Dates & Burgul

This dish is packed with flavous of cinnamon & star anise with lingering sweetness.

Place the sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve on a bed of couscous, pearl couscous, white or brown rice, or saffron rice!

Wine Match: Stanton & Killeen Wines Alvarinho

Question 38

Moussaka

Question 39

Duck à l’Orange Sanguine

Question 40

Lamb Navarin, dutch carrots, green beans & potato puree

Melt in your mouth like butter...

For the lamb - place the whole sealed bag into a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

For the beans & puree - bring a pot of water to the boil. Cut open/off the beans section and cook the beans. Place the sealed potato puree bag into the simmering water with the lamb to heat though.

To serve - place the potato puree in a shallow bowl or on a plate, top with lamb and green beans.

Wine Match: Campbells Wines Limited Release Chardonnay or Malbec

Question 41

3 Cheese Soufflé with cauliflower & sultana salad

Light and fluffy but rich in flavour.

For the Soufflé - Pre-heat oven to 180 degrees. Place the soufflé (with it's baking paper) on an oven tray and warm in the oven until heated though and golden on top. Approx. 10-15 mins

To serve, remove the soufflé from the baking paper, place on a plate and serve with the accompaning cauliflower & sultana salad. You may wish to dress the salad with a touch of olive oil, salt & pepper, or your favourite salad dressing.

Wine Match - James & Co. Wines Pinot Grigio or Campbells Wines Riesling

Question 42

Bao Bun Kit - Pork Belly

Channeling our inner Momofuku - thanks David Chang!

For the pork- place (with baking paper) on a tray in the oven at 180 degrees for approx. 15 mins. You want it warmed through and a touch of sticky golden.

For the buns - pull out ye ole steamer and place it over a wok of simmering water. Steam for 5 mins. No steamer, nuke them for 30-60 sec. NOTE: the buns have already been cooked - you are just looking to warm them.

Fill the buns will pulled pork, slaw & hoisin. Enjoy!

Wine Match: Scion Wines Viognier

Question 43

Ayam Masak Merah

Ayam masak merah is a Malaysian traditional dish. This literally means chicken "cooked-red" in English. It is a casserole of chicken pieces in a spicy tomato sauce (chilli, garlic, ginger & tomato base).

Place the whole sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Add steamed rice, of you haev the time, savoury rice (rice cooked with stock and vegetables), & a fresh salad of cucumber, pineapple, cut-up chillies and red onions.

Beer Match: an ice cold larger

Question 44

Beef Satay

Delicious & rich, packed with peanuts, soy, brown sugar adn more...

Place the whole sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve with steamed rice (or mash potato for somethign different), & top with fresh coriander and chilli if you like extra punch!

Beer Match: Bridge Road Brewery Pale Ale (ice cold)

Question 45

Thai Chicken Meatballs in a Coconut Broth

Flavours reminicent of a Thai Green Curry.

Place the whole sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve with steamed rice & top with fresh coriander & spring onions. Add fresh chilli if you like extra punch!

Wine Match: Pfeiffer Wines Riesling

Question 46

Pasties - Nan's

A tribute to Matt's Nan (Grace). Her take on a Cornish Pastie.

These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.

Serve with home made tomato sauce and a green salad

Nan didn't drink, but we reckon this match would work a treat...

Beer Match: Mitta Mitta Brewing Company Lager (ice cold)

Question 47

Tofu & Mushrrom Freid Rice

Warm in the microwave.

Not having it as an accompaniment? Make it more by serving with some steamed greens in Black Bean sauce.

Wine Match: James & Co. Wines Pinot Grigio

Question 48

Pasties - Chicken & Mustard

These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.

Serve with salad or veg and some cheeky chips!

Beer Match: Bridge Road Brewers Pale Ale (ice cold)

Question 49

Pecorino & Chicken Tortellini

For the Tortellini - Place in a pot of boiling water for 4 mins.

For the sauce - place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve topped with parmesan cheese, parsley & a drizzle of good quality extra virgin olive oil. Add a side salad to cut through the richness.

Wine Match: Scion Wines Viognier

Question 50

Gnocchi with pumpkin puree & apple & walnut pesto

For the puree - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

For the Gnocchi - brown some butter in a non-stick pan and toss though until golden.

To serve, place the puree a the bottom of the plate or shallow bowl, top with gnocchi and garnigh with pesto. Add the confit duck leg (if you ordered it) either whole or shredded off the bone. Add a drizzle of good quality extra virgin olive oil.

Wine Match: Jones Winery & Vineyard Malbec.

Question 51

Taco Kit

Mexican greatness!

For the pork/beef- place the whole sealed bag in a pot of simmering water to heat through, approx. 15mins.

For the tortillas - heat a non-stick frypan and lighty brown on each side or grill on the BBQ.

Fill the tortillas and enjoy!

Beer Match: Bridge Road Brewers Pale Ale (ice cold)

Question 52

Pork Neck with Huevos Rancheros

Here little piggy...

Pre-heat your oven to 180 degrees.

Place Huevos Rancheros an a baking tray and add the pork neck.

Heat until warmed though, approx. 15-20mins.

Serve with fresh avocado slices and sour cream. Add a side salad too.

Wine Match: James & Co. Wines Pinot Grigio

Question 53

Mexican Chicken & Rice

Warm the rice in the microwave.

Serve with sour cream and sclices of avocado.

Wine Match: Scion Viognier

Question 54

Enchiladas

Question 55

Empanadas

These bad boys are already cooked. So pull them out of the fridge or freezer and chuck them in the oven (180 degrees) until warmed though.

Serve with a grilled corn salad (grilled corn, tomato, cucumber & red onion with an oilve oil & lomon juice dressing...zing!)

Beer Match: Mitta Mitta Brewing Company Lager (ice cold)

Question 56

Bao Bun Kit - Prawn & Crab

It's like a Prawn Cocktail...in a bun...drool!

For the buns - pull out ye ole steamer and place it over a wok of simmering water. Steam for 5 mins. No steamer, nuke them for 30-60 sec. NOTE: the buns have already been cooked - you are just looking to warm them.

Fill the buns will pulled prawn & crab mix, green bits & cocktail sauce. Enjoy!

Wine Match: Scion Wines Viognier

Question 57

Duck Dumplings with Broth

Pour the broth into a pot, add the dumplings and gently warm though, approx 15 mins from fridge temp. Longer from the freezer.

Split the noodles & green bits between two bolws, scoop out 5 dumplings per bowl and then pour over the broth. Enjoy!

Wine Match: Campbells Wines Tempranillo

Question 58

Beef Laap

For the Beef - slice thinly and lay on a plate (the beef is alreay cooked)

Toss the dressing though the greens. Top the beef with the greens and enjoy!

Wine Match - James & Co. Wines Pinot Grigio or Campbells Wines Riesling

Question 59

Pork Belly/Pork Scotch with potato gratin & sweet & sour cabbage

Here little piggy...it's time to get crispy!

For the pork - remove from bag and place on baking paper (skin side down for the belly) in a non stick pan. Using a medium heat, heat until the outside it a little golden. Place in the oven for 5-8 min on 180 degrees or until warmed through. Note: the pork has been sous vide and is already cooked. This step is just for heating.

For the potato - remove from the bag and place on baking paper in an oven tray. Warm at 180 degrees for 10 mins.

For the sweet & sour cabbage - warm in the microwave for 30-60 seconds.

Serve with any green veg you have on hand.

Wine Match: James & Co. Wines Pinot Grigio

Question 60

Gurnard Fillets

When you start cooking fish it is rather shiny and translucent. When it is done, fish will be opaque and flake easily with a fork.

To cook, heat a non-stick pan on to medium heat. Season the well with salt & pepper. Lightly oil the pan and place the fish in. When the fillet is about 3/4 opaque flip it over for a further few mins. Test your flakiness to determine if ready.

Question 61

Aloo Gobi (Potato & Cauliflower Curry)

Place the whole sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve with Nann Bread & rice pilaf.

Beer Match: Bridge Road Brewers Pale Ale (ice cold)

Question 62

Eggplant Parmigiana

Question 63

Rolled Lamb Shoulder

Pre-heat oven to 180 degrees. Remove lamb the from the bag and place on baking paper in an oven tray. Heat through. Approx. 15mins.

Question 64

Trofie pasta with prawns & bisque

For the prawns - heat a non-stick pan to a medium heat. Add a drizze of cooking oil. Place prawns in the pan. Once thay are 2/3 cooked pour in the bisque and bring to a simmer. Add the knob of butter, tomatoes and herbs; stir to emulsify.

For the Tofie - bring a pot of water to the boil. Heat pasta for 3 minutes.

To serve - stir the pasta though the prawn & bisque sauce. Add a side salad to finish.

Wine Match: Scion Wines Viognier

EVENTS & POP-UPS

at home.

heating + serving suggestions

Beef Lasagne

Meatballs

Chicken & Vegetable Curry

Pasties - Shredded Beef

Arancini / Croquettes / Fritters

Lamb Ragu with Gnocchi

Cuttlefish Ragu

French Onion Soup

Pumpkin, Apple & Sultana Tagine

Duck Ragu

Scallop Tortellini

Bao Bun Kit - Duck

Coq au vin blanc

Beef Cheeks

Quail Cacciatore

Ossobuco

Pork Belly with potato gratin & quince aioli

Duck Red Curry - Chicken Red Curry

Punjabi Lamb Curry with Rice & Kasundi

Barramundi Fillets

Duck Leg, Porcini Cream & Ricotta Gnocchi

Cauliflower & Chickpea Satay

Prawn Cutlets

Chicken Ballotine with Chorizo & Corn Risotto

Lamb ribs with flatbread & slaw

Fried pork belly, aromatic chilli caramel & slaw

Snake Bean & Broccoil Black-Bean Stir-Fry

Mongolian Lamb Meatballs

Bo Kho (Vietnamese Braised Beef Stew) with fresh Baguette

Thai Green Curry Chicken Pasties

Handmade prawn ravioli with crayfish bisque

Beef & porcini mushroom ragu with gnocchi

Chicken, pancetta and bean stew with sage

Lamb ribs with baba ganoush, freekeh & roasted cauliflower salad

Fresh Scallops

Marinated Quail with Potato & Chickpea Stew

Claypot Chicken with Dates & Burgul

Moussaka

Duck à l’Orange Sanguine

Lamb Navarin, dutch carrots, green beans & potato puree

3 Cheese Soufflé with cauliflower & sultana salad

Bao Bun Kit - Pork Belly

Ayam Masak Merah

Beef Satay

Thai Chicken Meatballs in a Coconut Broth

Pasties - Nan's

Tofu & Mushrrom Freid Rice

Pasties - Chicken & Mustard

Pecorino & Chicken Tortellini

Gnocchi with pumpkin puree & apple & walnut pesto

Taco Kit

Pork Neck with Huevos Rancheros

Mexican Chicken & Rice

Enchiladas

Empanadas

Bao Bun Kit - Prawn & Crab

Duck Dumplings with Broth

Beef Laap

Pork Belly/Pork Scotch with potato gratin & sweet & sour cabbage

Gurnard Fillets

Aloo Gobi (Potato & Cauliflower Curry)

Eggplant Parmigiana

Rolled Lamb Shoulder

Trofie pasta with prawns & bisque

Chickpea fritters with ancian grain salad

Gnocchi with prawns & roasted tomatoes

Pasitsio - Greek Lasagne

Turducken with potato puree & cranberry sauce

Pork belly with green papaya salw

Confit Duck Leg

Butterflied BBQ Chicken

Lemon & Pea Risotto with Prawns or Bug Tails

Fussili pasta with prawns & calamari

Slow Cooked Lamb Shoulder with Saffron Potatoes, Broccolini & Jus

Rolled Lamb Shoulder with Ancient Grain Salad

Confit Chicken Maryland with Ancient Grain Salad

Paella - Prawn, Garlic & Pea