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Take a trip with us, while we introduce our 15 new meals!


We’ve been working hard behind the scenes to create 15 new meals we think will reignite your taste buds. Our chefs used flavours from all around the world, from east to west, to bring cultural cuisines to your plate, so even though we can’t travel right now, our taste buds don’t have to miss out!


So get your comfy travel outfit on and take a seat because we’re on a long haul flight, first stop Asia. We’re a tad early for the full moon party but Thailand is so much more than a cocktail bucket! Prime example...their FOOD! Stepping away from a traditional Thai curry we’ve created two dishes, Sticky Thai Chicken Meatballs with Basmati rice & Steamed Veggies, and Yellow Curry Coconut Chicken with wild rice blend & Steamed Veggies. Delish! We then landed at their neighbors who inspired our Beef Rendang Curry with Coconut Cauliflower rice, a traditional Maylasian dish that's been around since the 15th century. A short flight and we’ve found ourselves in China, a few chinese BBQ’s later we learnt that Mongolian beef isn't from mongolia!! It originated on the streets of china, inspiring our next dish Mongolian Beef with Basmati Rice, Edamame and Steamed Vegetables. The street markets also inspired our Honey Soy Chicken, a killer combo we can't get enough of, served with Wild Rice and Steamed Vegetables. This continent wouldn’t be complete without a quick stop in India, we played around with traditional aromatics like ginger, chili and lime to create a punching dish, serving up our Low FODMAP Butter Chicken with a Wild Rice Blend. 


Next we’re taking a break in the Middle East, and we think you’re going to fall head over heels! Starting with our spice-filled and seriously tender lamb koftas, made with ginger and lemon aromatics and served with a chickpea smash and vibrant pickled vege! But we’re not finished here yet, a couple of tagines have been cooking away with aromatics like lemon, dates, ginger, and middle eastern spices. Creating our Middle Eastern Vegetable Tagine, served with Turmeric-spiced Pearl Couscous and our Low FODMAP Lamb Tagine with our Wild Rice Blend. 


Touching down in the land of pasta and pizza, our mouths are already watering at the thought of what's in store for you here. We’re catering for the creamy and the tomato based crowds, decadent lovers we are starting with you. Plating up a Creamy Wild Mushroom and Green Bean ragu, from button to oyster to shitake, we have got mushrooms covered. This comforting ragu is served with pillow-like gnocchi... YUM. Continuing our mushroom obsession, we created a hearty Italian classic with a Dineamic twist, Lentil and Mushroom Bolognese!! Innovated and transformed by our chefs with love. This sauce has depth and richness, and is served with its classic and well-known partner, al dente spaghetti. Down Italy's little streets  we found inspiration for three Low FODMAP dishes, let's face it our FODMAP friends cannot be missing out! Serving up Low FODMAP Beef Bolognese with Penne Pasta, Slow cooked mediterranean beef with Rosemary Roast  Vegetables and Chicken Cacciatore with Mixed Potato Mash. These dishes have a huge depth of flavour made with rich tomatoes, fresh vegetables and herbs, and are slow cooked to create tender mouthfuls that will have you likcing your lips.

With full bellies we’re buckling up for one last rodeo. Taking a few tips from Texas BBQ, we’ve plated up Smokey Chicken. Cooked in a smokey spice rub, served with roasted chat potatoes and refreshing corn and blackbean salsa, that will have you feeling like you’re at a hot summer BBQ. 


That rounds up the trip, we hope this leaves you wanting more and you continue this taste bud adventure in the comfort of your own homes each week. We can't wait to hear all about your journeys, get those holiday pics posted!


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