It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 3rd - 13th April 2017

Potato Salad

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12 even-sized dutch cream potatoes
1 egg
4 bacon rashers, rind and excess fat trimmed, finely chopped
60g (1/4 cup) good-quality whole-egg mayonnaise
40g sour cream
1 small garlic clove, crushed
30g drained gherkins, finely chopped
1/4 cup loosely packed finely chopped fresh dill
4 green shallots, ends trimmed, finely sliced
2 tablespoons finely chopped capers
Salt & freshly ground black pepper

1. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 10 minutes or until tender when pierced with a skewer. Drain, then set aside for 30 minutes to cool completely. Cut in half and place in a large serving bowl.
2.Meanwhile, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 12 minutes for medium-hard boiled. Drain and cool under cold running water. Peel and set aside.
3.Heat a small non-stick frying pan over high heat. Add bacon and cook, stirring, for 3 minutes or until crisp. Remove from heat.
4.Combine the mayonnaise, sour cream and garlic in a small bowl.
5.Add the bacon, gherkin, dill, green shallots and capers to the bowl with the potato. Gently toss to combine. Add the sour-cream mixture and toss to combine. Taste and season with salt and pepper.
6.Cut the egg into quarters and arrange on top of the potatoes. Serve the potato salad immediately with grilled beef or lamb, if desired.










Sauteed Barramundi With Lemon Butter

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Serves 2

2 Barramundi Fillets
2 Tsp Olive oil
2 Tbs of Butter
Clove of garlic - minced
2 Tbs fresh lemon juice
Fresh basil leaves, minced or 3/4 tablespoon dry
Salt to taste

1. Heat a small saucepan over medium heat. Gently saute the minced garlic in butter for about 2 minutes, until fragrant and golden.
2. Stir in the lemon and 3/4th of the fresh or dry basil
3. Add salt to taste. Remove from the heat and set aside.
4. Pat the barramundi fillets dry and coat both sides with olive oil.
5. Heat a medium frying pan (non stick if you have it) on medium-high heat. Pan fry one side for about 3 minutes. The edges should turn golden brown. Flip and cook the other side 1-2 more minutes or until fish is cooked through.
6. Transfer the barramundi to a serving dish. Spoon sauce over the fillets and sprinkle the remaining basil on top. Enjoy!


















Classic Blueberry Muffins

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Serves 12

2 1/2 self-raising flour
1 Tbs caster sugar
3/4 cup milk
1 egg, lightly beaten
1/2 cup vegetable oil
3/4 cup brown sugar
1 tsp vanilla extract
1 cup of fresh blueberries

1. Preheat oven to  190°C/170 fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
2. Combine the flour, caster sugar and brown sugar in a bowl. Make a well in the centre.
3. Add milk, egg, oil and vanilla. Mix until just combined then fold in blueberries.
4. Spoon mixture evenly between paper cases. Bake for 20-22 minutes or until golden and just firm to touch.
5. Stand in pan for 5 minutes. Transfer to wire rack to cool. Enjoy!