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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.

Holiday Delivery Schedule

ANZAC Day

VIC:

  • Order by Sunday, 21st for delivery on Thursday, 25th.
  • Order by Monday, 22nd for delivery on Friday, 26th.

NSW/ACT:

  • No delivery on Tuesday, 30th.
  • Order by Tuesday, 23rd for delivery on Friday, 26th till Monday, 29th.

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?

Delivery is free for all orders over $115. For orders under $115, a flat delivery rate of $15 applies.

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.

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Winter Recipe: Mulled Wine!

Winter Recipe: Mulled Wine!

You know what they say about alcohol blankets...well Mulled Wine probably defines them! The perfect beverage to keep you cozy on winter weekend nights. We’re celebrating Christmas in July, here at Dineamic, and these spark a bit of festive joy! Plus, when it’s actually Christmas, we’re dreaming of something to cool us down not warm us up, so we miss out on Christmas recipes like these! 
Word on the street is that a merlot or grenache are best suited for the job, or any wine that is dark, fruity, and full bodied. Thankfully, Australia produces plenty of quality red wines for decent prices! This isn't a recipe you reach to the upper shelf for, go for the bottles in the middle or below. Cheap and cheerful, as the say. 

 

 

Ingredients: 

2 large oranges 

1-liter red wine  

¼ cups brandy 

½ tablespoons of maple syrup or honey 

3 star anise 

2 cinnamon sticks 

4 whole cloves 

3 cardamon pods, slightly crushed 

 

Instructions: 

1. Use one orange and cut into rounds, place the rounds into a medium heavy-bottomed pot. Using the second orange, peel the skin with a peeler, and set aside for garnish later. Cut the skinned orange in half and squeeze the juice into the pot.  

2. Pour the wine into the pot, followed by the brandy. Add 1 tablespoon of the sweetener for now. Add the cinnamon sticks, star anise and cloves. 

3. Warm the mixture over medium heat until steaming (about 5 minutes) and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low. 

4. Carefully taste, then add another tablespoon of sweetener if it’s not sweet enough for your liking. If you want it spicier , continue cooking over very low heat for 5 to 10 more minutes. 

5. Serve in mugs with orange peel and any other garnish of choice. We love whole cinnamon sticks! 

6. If you expect to polish off the mulled wine within 20 minutes or so, you can keep it on the stove over extra-low heat (it will become spicier with time). Otherwise, remove it from the heat, cover, and rewarm over low heat if necessary.  

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