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 11th - 29th of January 2021

Roast eggplant with green tahini dressing

Thank you


2 eggplants, cut into wedges, flesh lightly scored
2 tsp mild paprika
1 tsp ground coriander
1/2 tsp ground cumin
1/4 cup (60ml) olive oil
400g can chickpeas, rinsed, drained
250g punnet cherry tomatoes, halved
1/3 cup (35g) flaked almonds, toasted
Mint leaves, flat-leaf parsley leaves and lemon wedges, to serve
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped coriander leaves
1/2 cup (140g) tahini
1 tbs olive oil
1/2 cup (125ml) lemon juice
1 garlic clove, chopped

1. Preheat the oven to 200°C.
2. For the green tahini, whiz all ingredients in a food processor until smooth. Set aside.
3. Place eggplant in a bowl, add the spices and oil, and toss to combine. Season with salt. Place in a single layer on a baking paper-lined baking tray with chickpeas and roast for 30 minutes or until tender and golden. Add tomatoes for the final 5 minutes of cooking. Cool slightly.
4. Arrange the eggplant, chickpeas and tomatoes on a platter. Top with almonds, mint and parsley leaves, and sumac. Drizzle with green tahini dressing to serve.










Fillet steak with charred green beans and tahini

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4 fillet steaks (200gm), at room temperature
1 tbsp Dijon mustard
Grapeseed or other neutral-flavoured oil, for drizzling
400 gm green beans, trimmed
Spring onion, cut into julienne and crisped in iced water, to serve
Roasted black sesame seeds, to serve

Tahini-ginger dressing
2 tbsp grapeseed oil or other neutral-flavoured oil
1 tbsp brown rice wine vinegar
1 tbsp lemon juice
1 tbsp tamari
1 tbsp hulled tahini
3 tsp honey
1 tsp finely grated ginger

1. For tahini-ginger dressing, blitz ingredients in a small food processor until smooth and season to taste.
2. Heat a barbecue or large char-grill pan to high heat. Season steaks, smear with mustard, drizzle with oil and grill until well browned and cooked to your liking (2-3 minutes each side), then transfer to a plate, cover loosely with foil and rest for 5 minutes.
3. Meanwhile drizzle beans with oil, season to taste and grill, turning occasionally, until slightly charred (3-4 minutes). Serve steaks and beans drizzled with tahini-ginger dressing and topped with spring onion and sesame seeds.








Roast chicken panzanella

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8 Chicken Thighs 
1/3 cup (55g) kalamata olives
1 red onion, thickly sliced into rings
200g baby red capsicums
2 tsp dried oregano
3 garlic cloves, finely grated
2 tbs red wine vinegar
100ml extra virgin olive oil
4 large slices ciabatta, roughly torn
4 large mixed tomatoes, halved
1/2 bunch basil, leaves picked

1. Preheat oven to 200°C. Place chicken, olives, onion and capsicum in a large roasting dish. Combine oregano, garlic, vinegar and 1/3 cup (80ml) oil. Drizzle over dish. Season. Roast for 25 minutes or until chicken is slightly golden.
2. Drizzle remaining 1 tbs oil over bread, add to tray with tomato and roast for a further 10-15 minutes or until chicken is cooked through. Serve topped with basil.










Maple bacon and celery caesar salad

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2 eggs
8-12 long streaky bacon rashers
1 tbs maple syrup
3 (170g) thick slices sourdough bread, crusts removed, cut into 4cm squares
2 tbs extra virgin olive oil
6 (360g) celery stalks, thinly sliced and tender leaves picked
1/4 cup shaved parmesan

2 tbs whole egg mayonnaise
2 tsp Dijon mustard
2 tbs white wine vinegar
3 anchovy fillets, finely chopped

1. Preheat the oven to 200°C fan forced.
2. To make the anchovy dressing, place all the ingredients in a bowl and whisk well until combined. To loosen the dressing, add 1-2 tbs of water. Set aside.
3. Cook the eggs in a saucepan of boiling water over high heat for 15 minutes. Run under cold water, peel and discard the shell. Roughly chop the eggs.
4. Plait the bacon to make a lattice pattern (optional). Place on a baking tray lined with baking paper and brush with maple syrup. Top with another piece of baking paper and place a tray on top to weigh down. Cook in the oven for 5 minutes. Combine sourdough in a bowl with oil and toss to coat. Add to the top tray in the oven and cook bacon and croutons for a further 10-12 minutes until croutons are golden and bacon is sticky and browned. Remove from the oven and set aside to cool.
5. Arrange celery, bacon, croutons and egg on a serving platter. Top with the parmesan and serve dressing alongside.