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We currently deliver to Melbourne, Sydney, Brisbane, Perth, Adelaide, Hobart and some regional areas. Enter your postcode below to see delivery cut offs and delivery days.

Delivery FAQS

How is the food delivered?

Our meals are delivered chilled, via refrigerated transport.

Your meals will be packed into an insulated cardboard box with a cooling gel pack. This is then delivered via refrigerated transport to your door.

You'll receive a text upon delivery. Our drivers will endeavour to leave your order in a safe location out of direct sunlight where possible - please ensure to bring your order inside and put your meals in the fridge once delivered.

How much is shipping?

Free delivery on meal orders valued over $130 (before any discounts). Does not include snacks and drinks.

Does your food come frozen?

Nope - our food arrives to you freshly prepared by the kitchen. Your delivery will be sent to your door in a refrigerated truck, so it doesn’t need to be frozen – it’ll be ready for you to heat up as soon as you’re ready.

If you don’t plan on eating your meals by the use-by date, you can absolutely freeze them. When you're ready to eat, we advise reheating the meal from frozen instead of defrosting or thawing your meal out first. It'll take about 5-6 minutes in the microwave.

Missing delivery?

If there are missing items from your delivery, you must contact us on (03) 8669 0587 9am to 5pm (AEST/AEDT) within 24 hours of the delivery time and we will take steps to verify and confirm any such missing items. Please see our T&C's for further information.

Got a question?

Visit our help centre for more details.

Recipe: Fodmap Friendly Fruit Mince Pies

Recipe: Fodmap Friendly Fruit Mince Pies

We've waited all year for these delicious little treats and whether you follow the low FODMAP diet or not, you’ll want to get around this recipe! The perfect treat to enjoy with our mulled wine recipe this Christmas! 


fruit mince 

250g kent or jap pumpkin (darker skin), roughly chopped into 1/2cm cubes 

2/3 cup caster sugar 

Juice of 1/2 orange 

Juice of 1/2 lemon 

1 tbsp Campari 

1 tsp cinnamon 

1 tsp allspice 

1 tsp nutmeg 

1/2 tsp rosemary 

1 tsp ground cloves 

1 tsp vanilla essence 

2cm ginger, cubed 



2 sheets gluten free puff pastry 

1/4 cup gluten free flour 

1 egg, beaten 



1- Prepare fruit mince the night before by combining all the ingredients and allow to sit in a non-reactive bowl overnight. 

2- The next day, pour the mixture into a large saucepan or skillet. Place over a low-medium heat, and allow to cook for around 30 minutes, stirring occasionally. The slower you cook the mixture, the softer the pumpkin and more flavoursome the mixture will be. 

3- Once the mixture is nice and thick, remove the mixture from the heat and allow to cool completely. 

4- Preheat the oven to 180 C and grease your cupcake tray liberally with butter. 

5- Place the dough on a sheet of baking paper and generously flour the top. Cut off about 1/4 of the pastry to set aside for the tops of the pies. 

6- Roll remaining pastry out into a large rough rectangle, approx. 1/3 cm thick. 

7- Use a circular cookie cutter (that’s significantly larger than your cupcake tray holes) to cut the bases for the mince pies. Lower each pastry round into a cupcake tray hole, gently pressing it flush against the sides without stretching the dough. Continue this process until you have lined 12 cupcake holes. 

8- Fill the pastry with the fruit mince and place in the fridge while you make the lids. 

9- Cut the excess pastry into stars and press the lids gently but firmly on top of each pie to secure. Use the egg to lightly egg wash the sides of the pies. 

10- Place the minced pies in the oven for 20 minutes, or until they smell fragrant and are a lovely golden brown. 

11- The pies can be served warm or cold, keep well in an airtight container for up to a week. 

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