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


Slow cooked beef oyster blade with shitake broth, snow peas, kipfler potato, micro herbs- SLOWBEEF

Heating Instructions: Transfer the beef and broth to a small saucepan and bring to the simmer over a low temperature. When the broth comes to temperature, put the lid on the pan and remove from the heat. Let the saucepan stand to give the beef a few min to heat through. Microwave the potato in its current container for 90 sec on high. Take the herbs out of the snow pea container and set aside. Return the saucepan with the beef back to the heat and add the snow peas. Gently bring the broth back to the simmer. To plate up, pour the beef and broth into a bowl and surround with kipfler potatoes. To finish. garnish with the herbs and togarashi. Enjoy!

Ingredients : Beef, kipfler potato, mange-tout (snow pea), shitake mushrooms, mixed herbs, all spice. fortified dashi: water, kelp, dried shitake mushrooms, nori seaweed, soy sauce, Shaoxing rice wine

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