Sous vide oregano chicken breast with roasted asparagus, carrots, lemon couscous and a roasted sesame dressing.
Free-range Chicken Sausage, Sliced Oregano Chicken Breast with Roasted Brussel Sprouts on a bed of Buttered Raisin Pilaf Rice.
Beef meatballs with roasted baby potatoes, broccoli, couscous, and a tomato and olive concasse.
Baked sea bass with a shaved fennel salad, garlic broccoli, tomato salsa and multi-grain rice.
Sous vide chicken breast in basil pesto, with marinated cherry tomatoes and spiced multi-grain rice.
Stewed chicken leg and prawns in chipotle sauce, with charred broccoli and butter raisin rice.
Smoked duck breast, quinoa, with a kale and spinach salad, topped with Japanese cucumber and shimeji mushroom, and honey mustard.
French chicken with mixed forest mushrooms, baby spinach, tagliatelle pasta, and a cherry tomato confit.
Fusilli Pasta in Red Pesto Sauce with Trio Mushroom, Cashew Nuts & Feta Cheese.
Shredded duck ragout with roasted root vegetables, carrot, celery, onions and fusilli pasta.
Shrimp and chicken sausages with roasted button mushrooms in chipotle tomato sauce, with kale and butter rice.
Minced beef ragout with kidney beans, button mushrooms and long-grain rice.