Choose any three dishes from our 12 weekly changing recipes from around the world. Each week we showcase a different ‘Masterclass’ cuisine - these three recipes come with a video cooking tutorial. We also offer nine other dishes to choose from, these global dishes come with an easy to follow recipe card and are designed to make midweek dinners delicious and affordable.
Upcoming Destinations dates:
Japan: Sat 3rd, Sun 4th, Mon 5th March
Sri Lanka: Sat 13th, Sun 14th, Mon 15th, Tues 16th, Wed 17th
Chile
Sweden
Polynesia
Order by 5pm Monday for delivery Saturday, Sunday or Monday.
Order by 5pm Thursday for delivery Tuesday or Wednesday.
*subject to courier routes
Begin your cooking adventure below!
Coming soon
Pork fillet
Ramen pack
Kombu tsuyu
Dashi
Mushrooms
Carrot
Spring onion
Baby Spinach
Allergens: Soy, wheat, sesame, onion
Pantry staples: White sugar
Coming soon
Chicken
Kombu tsuyu
Dashi
Togorashi
Egg
White onion
Chinese broccoli
Spring onion
Allergens: Soy, wheat, sesame, onion
Pantry staples: White sugar
Specialised equipment: Small frying pan
Coming soon
Barramundi
Japanese rice
Togorashi
Miso
Cucumber
Pumpkin
Lemon
Spring onion
Allergens: Soy, wheat, sesame, onion
Pantry staples: White sugar
Specialised equipment: Cook this dish in a pan that you can serve on the table
Coming soon
Chicken schnitzel
Tomato sugo
Mozzarella cheese
Ham
Radish
Orange
Parsley
Allergens: Dairy, wheat, gluten, egg
Pantry staples: Salt, cooking oil
Specialised equipment: Lined baking tray
Coming soon
Goat’s cheese
Dijon mustard dressing
Puy lentils
Brown onion
Tomato
Beetroot
Parsley
Allergens: Dairy, onion
Pantry staples: Olive oil, cooking oil, salt
Coming soon
Butter
Pappardelle
Parmesan cheese
Button Mushrooms
Field mushrooms
Asparagus
Garlic
Rocket
Allergens: Garlic, wheat, gluten, dairy,
Pantry staples: Cooking oil, salt
Coming soon
Barramundi
Pickled corn
Taco seasoning
Tortilla, small, flour
Cabbage
Red onion
Tomato
Lime
Coriander
PANTRY STAPLES: Cooking oil
ALLERGENS: Garlic, onion, wheat, gluten, soy
DIETARY INFORMATION:
Pickled corn: Ingredients: Corn, onion, capsicum, chilli, vinegar, sugar, salt. Allergens: Onion
Taco seasoning: Ingredients: Spices, herbs, garlic, salt, citric acid. Allergens: Garlic
Tortilla: Allergens: Wheat, soy, gluten
Barramundi: Best before: 03/02/2021
1. Prepare the ingredients: Wash the vegetables. Thinly slice the cabbage. Thinly slice half of the onion. Dice the remaining onion. Dice the tomatoes. Cut the lime into wedges. Chop the coriander.
2. Make the salsa: Combine the tomatoes, diced onions, coriander and the pickled corn in a bowl.
3. Cook the fish: Slice the barramundi into 1cm slices. Coat the fish in the taco seasoning. Heat a splash of oil in a frying pan (or barbecue) over medium high heat. Cook the fish for one minute or until just cooked.
4. Heat the tortillas: Heat the tortillas in a dry frying pan, barbecue or over a gas flame until soft and warmed through.
5. To serve: Divide the tortillas between serving plates. Top with the fish, sliced cabbage, sliced onions and the salsa. Serve with the lime wedges.
Coming soon
Beef
Thai dressing
Peanut and shallot mix
Rice noodles
Tomato
Cucumber
Capsicum
Red onion
Coriander
PANTRY STAPLES: Cooking oil
ALLERGENS: Onion, garlic, peanut
DIETARY INFORMATION:
Nouc cham: Ingredients: Fish sauce, sugar, chilli, garlic, citric acid. Contains: Garlic. May contain shellfish
Shallot & peanut: Ingredients: Peanuts, shallots, spice, oil. Contains: Onion, peanut
Beef: Best before: 22/01/2021
1. Prepare the ingredients: Preheat the char grill pan. Wash the vegetables. Slice the capsicum. Slice the onion. Slice the cucumber. Slice the tomato. Pick the coriander leaves.
2. Cook the beef: Add the steak to the preheated char grill pan (or frying pan or barbecue). Sprinkle salt over the beef. Cook for 3 minutes on each side or until cooked to your liking. Remove the steak and rest for 5 minutes and slice thickly.
3. Cook the rice noodles: Bring a saucepan of water to the boil. Add the noodles to the water and let sit for 6 minutes or until tender. Drain.
4. To serve up: Combine the noodles, onion, capsicum, cucumber, tomato, coriander, beef in a serving bowl. Top with the shallot and peanut mix.
Coming soon
Vegetable spring rolls
Nouc cham
Peanut and shallot mix
Rice vermicelli
Carrot
Cucumber
Cos lettuce
Radish
Mint
Allergens: Wheat, gluten, nuts (peanut)
Coming soon
Lamb leg
Yogurt
Laffah
Turkish pepper
Sweet paprika
Garlic
Red capsicum
Brown onion
Lemon
Parsley
Allergens: Garlic, dairy, onion, dairy, wheat, gluten, yeast
Pantry staples: Cooking oil, salt
Specialised equipment Lined baking tray
Coming soon
Chicken
Korma curry paste
Yogurt
Basmati rice
Cashews
Radish
Cucumber
Tomato
Coriander
Allergens: Onion, garlic, nuts, dairy
Pantry staples: Cooking oil
Coming soon
Feta
Muhammara
Sumac
Plain flour
Zucchini
Brown onion
Red radish
Dill
Parsley
Allergens: Onion, garlic, nuts (walnut), gluten, wheat, dairy
Coming soon
Barramundi
Basmati rice
Curry paste
Turmeric
Coconut cream
tomato
Chilli
Brown onion
Lime
Curry leaves
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Garlic, onion
Coming soon
Barramundi
Basmati rice
Curry paste
Turmeric
Coconut cream
tomato
Chilli
Brown onion
Lime
Curry leaves
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Garlic, onion
Coming soon
Cashews
Curry paste
Coconut cream
Turmeric
Basmati rice
Coconut
Pumpkin
Kale
Brown onion
Chilli
Curry leaves
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Garlic, onion
Coming soon
Cashews
Curry paste
Coconut cream
Turmeric
Basmati rice
Coconut
Pumpkin
Kale
Brown onion
Chilli
Curry leaves
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Garlic, onion
Coming soon
Cashews
Curry paste
Coconut cream
Turmeric
Basmati rice
Coconut
Pumpkin
Kale
Brown onion
Chilli
Curry leaves
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Garlic, onion
Coming soon
Cashews
Curry paste
Coconut cream
Turmeric
Basmati rice
Coconut
Pumpkin
Kale
Brown onion
Chilli
Curry leaves
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Garlic, onion
Coming soon
Feta
Black olives
Tomato polpa
Plain flour
Roma tomatoes
Cucumber
Red onion
Green capsicum
Eggplant
Lemon
Long red chilli
Oregano
Allergens: Wheat, gluten, dairy, garlic, onion
Pantry staples: Cooking oil, olive oil, salt
Coming soon
Tagliatelle
Olives
Capers
Tomato polpa
Parmesan cheese
Chilli flakes
Eggplant
Cherry tomatoes
Garlic
Basil
Allergens: Wheat, gluten, dairy, garlic
Pantry staples: Cooking oil, salt
Specialised equipment: Microplane or fine grater
Coming soon
Chicken schnitzel
Dijon mustard dressing
Fennel
Orange
Long red chilli
Parsley
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Garlic, onion, wheat
Coming soon
Pork fillet
Kombu tsuyu
Light soy
Soba noodle
Asparagus
Baby spinach
Mixed asian mushrooms
Spring onion
Skewers
Allergens: Soy, wheat
Pantry staples: Cooking oil
Coming soon
Coming soon
Pork sirloin
Chilli flakes
Taco seasoning
Small flour tortillas
Pineapple
Red onion
Tomato
Lime
Long red chilli
Coriander
Allergens: Soy, wheat, gluten, garlic, onion
Pantry staples: Cooking oil, salt
Coming soon
Chicken
Light soy
Hoisin
Five spice starch
Bao buns
Shallot & peanut mix
Carrot
Cucumber
Seasonal Asian greens
Spring onion
Dried chilli
Allergens: Soy, wheat, gluten, sesame, onion, nuts (peanut)
Pantry staples: Vinegar, salt, sugar
Specialised equipment: Steamer with a lid, oven proof pan, or baking tray
Coming soon
Bacon
Cesar salad dressing
Bread
Parmesan cheese
Baby cos lettuce
Cherry tomatoes
Asparagus
Allergens: Garlic, wheat, gluten, dairy
Pantry staples: Cooking oil, salt
Coming soon
Vegetable spring rolls
Nuoc cham (vegetarian)
Peanut and shallot mix
Wombok
Carrot
Red capsicum
Spring onion
Coriander
PANTRY STAPLES: Cooking oil
ALLERGENS: Garlic, soy, onion, nuts (peanut), wheat, gluten
1. Preheat the oven to 180C fan forced.
2. Prepare the ingredients: Wash the vegetables. Slice the wombok very thinly. Thinly slice the spring onions. Cut the carrots into matchstick size pieces. Thinly slice the red capsicums. Roughly chop the coriander.
3. Cook the spring rolls: Place the spring rolls onto a baking tray. Drizzle a little oil over them and roll to coat. Place the spring rolls into the preheat oven, cook for 10 minutes, turning once, or until crisp all over and heated through.
4. Make the coleslaw: Combine the wombok, carrots, capsicums, spring onions, coriander, most of the peanut and shallot mix and the nuoc cham in a bowl. Toss to combine.
5. To serve: Divide the coleslaw between serving plates. Top with the spring rolls and remaining peanut and shallot mix.
Coming soon
Bacon
Cesar salad dressing
Bread
Parmesan cheese
Baby cos lettuce
Cherry tomatoes
Asparagus
Allergens: Garlic, wheat, gluten, dairy
Pantry staples: Cooking oil, salt
Coming soon
Chicken
Light soy
Hoisin
Five spice starch
Bao buns
Shallot & peanut mix
Carrot
Cucumber
Seasonal Asian greens
Spring onion
Dried chilli
Allergens: Soy, wheat, gluten, sesame, onion, nuts (peanut)
Pantry staples: Vinegar, salt, sugar
Specialised equipment: Steamer with a lid, oven proof pan, or baking tray
Coming soon
Feta
Black olives
Tomato polpa
Plain flour
Roma tomatoes
Cucumber
Red onion
Green capsicum
Eggplant
Lemon
Long red chilli
Oregano
Allergens: Wheat, gluten, dairy, garlic, onion
Pantry staples: Cooking oil, olive oil, salt
Coming soon
Coming soon
Pork fillet
Kombu tsuyu
Light soy
Soba noodle
Asparagus
Baby spinach
Mixed asian mushrooms
Spring onion
Skewers
Allergens: Soy, wheat
Pantry staples: Cooking oil
Coming soon
Pork sirloin
Chilli flakes
Taco seasoning
Small flour tortillas
Pineapple
Red onion
Tomato
Lime
Long red chilli
Coriander
Allergens: Soy, wheat, gluten, garlic, onion
Pantry staples: Cooking oil, salt
Coming soon
Vegetable spring rolls
Nuoc cham (vegetarian)
Peanut and shallot mix
Wombok
Carrot
Red capsicum
Spring onion
Coriander
PANTRY STAPLES: Cooking oil
ALLERGENS: Garlic, soy, onion, nuts (peanut), wheat, gluten
1. Preheat the oven to 180C fan forced.
2. Prepare the ingredients: Wash the vegetables. Slice the wombok very thinly. Thinly slice the spring onions. Cut the carrots into matchstick size pieces. Thinly slice the red capsicums. Roughly chop the coriander.
3. Cook the spring rolls: Place the spring rolls onto a baking tray. Drizzle a little oil over them and roll to coat. Place the spring rolls into the preheat oven, cook for 10 minutes, turning once, or until crisp all over and heated through.
4. Make the coleslaw: Combine the wombok, carrots, capsicums, spring onions, coriander, most of the peanut and shallot mix and the nuoc cham in a bowl. Toss to combine.
5. To serve: Divide the coleslaw between serving plates. Top with the spring rolls and remaining peanut and shallot mix.
Coming soon
Tagliatelle
Olives
Capers
Tomato polpa
Parmesan cheese
Chilli flakes
Eggplant
Cherry tomatoes
Garlic
Basil
Allergens: Wheat, gluten, dairy, garlic
Pantry staples: Cooking oil, salt
Specialised equipment: Microplane or fine grater
Coming soon
Chicken schnitzel
Dijon mustard dressing
Fennel
Orange
Long red chilli
Parsley
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Garlic, onion, wheat