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


Grilled rump cap, romesco dressing, lentils, broccolini, almonds, red capsicum and yellow squash salad – STEAKROM

Heating Instructions: Preheat oven to 210°C Transfer the steak to a small tray and roast in the oven for 10min. After the steak has been cooking for 5 min, add the veggies to the bottom shelf of the oven in their current container with the lid off. Take the steak and veggies out of the oven together and let the steak rest for a couple of min. Once rested, carve the steak and plate up. To finish, drizzle romesco over everything and enjoy!

Ingredients : Beef, zucchini, broccolini, red chilli peppers, lentils, red peppers, olive oil, sherry vinegar, parmesan cheese, sun dried tomatoes, garlic, paprika, cayenne pepper, almonds.

Hours &

left to order for next Monday