Slow cooked pork shoulder, brown rice and spring vegetable salad, ponzu dressing – PORKSPR

Heating Instructions: Preheat the oven to 180°C Bake the pork and rice in its current container with the lid on for 17min. While the pork is cooking bring a saucepan of water to the boil. 5 minutes before the pork is ready remove the chervil from the container of vegetables and set aside. Add the remaining vegetables to the boiling water and cook for 90 sec. Remove vegetables from the heat and strain. To plate up, drizzle the pork and vegetables with ponzu dressing and garnish with chervil. Enjoy!

Ingredients : Pork, brown rice, mange-tout (snow pea), broccolini, soy sauce, lemon juice, olive oil, ginger, red chillies, carrots, green beans, asparagus, mixed herbs


Eggplant filled with Moroccan spiced lentils, snow peas & activated almonds, unhulled tahini dressing – LENTMORO

Heating Instructions: Preheat oven to 180°C. Bake the eggplant in its current container with the lid off for 20 min. While the eggplant is cooking, bring a pot of water to the boil. Just before the eggplant is ready add the snow peas to the pot of water and cook for 1 min. To plate up, drizzle over the dressing and enjoy!

Ingredients : Eggplant, lentils, tomatoes, red chilli peppers, red capsicum, green beans, onions, tomato puree, cider vinegar, coconut palm sugar, coriander, parsley, garlic, Moroccan spice, paprika, cumin seeds, turmeric, coriander seeds, ground ginger, white pepper, green beans, tahini, Greek yogurt, lemon juice, mange-tout (snow pea), broccolini, almonds, sesame seeds

Hours &

left to order for next Monday