A great combination of local asparagus, fresh creamy tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump RWA chicken breast, paired with our delicious Wild Rice Pilaf and Seasonal Vegetable Medley. A staff favourite! 

Each product is available individually as well. Follow the links below.

• Asparagus-Chèvre Stuffed Chicken Breast 170g
• Wild Rice Pilaf 150g
• Seasonal Vegetable Medley 125 g

This classic Northern Italian dish made with Arborio rice, is cooked to a creamy consistency with vegetable broth, white miso and a splash of white wine. We've added a trio of sautéed Portobello, Cremini and Oyster mushrooms.  To top it off, we've included some Roasted Celebration Squash and grated plant based Parmesan cheese alternative mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!

Gluten Free

All the flavour of our Buschbeck Farms lamb... on ribs! Meaty, fall-off-the-bone goodness. Choose either of the barbecue sauces to complement these ribs. You won't believe how good these ribs are! Served with our Roasted Garlic Smashed Potatoes and Seasonal Vegetable Medley.

Sesame and wasabi are two flavours often associated with Sushi. But they also work well when combined with the creamy butter that we use to 'poach' (sous vide) a Jail Island Atlantic Salmon fillet with two fat sea scallops in. Set this combo atop a bed of our Jasmine Nori Rice and a side of our Sautéed Asparagus and Green Beans for a truly unique dining experience. (FYI....the wasabi is flavourful, not at full potency for the usual head rush!)

• 1 Whole Huli Huli (Hawaiian BBQ) Spatchcock (flattened and semi-deboned) Chicken Serves for 4 
• Hawaiian Barbecue Sauce
• Coconut Rice (600 g)
• Seasonal Vegetable Medley (600 g)
  

• 1 Whole Spatchcock (flattened and semi-deboned) Chicken roasted in a Classic blend of French herbs and comes with a White Wine Herb butter for you to create the perfect finishing Sauce.
• Chèvre Scalloped Potatoes ( 600 g) 
• Sautéed Asparagus and Green Beans (500 g)

This party in your mouth dinner for 4-5 people comes with:

• 1 Whole flattened and semi-boneless chicken that has been marinated and cooked in a fresh Chimichurri sauce made with a hit of acidity and plenty of fresh parsley, oregano and cilantro. The juices from the meat combine with the chimichurri flavours and voila!, a delicious sauce is made to drizzle over top.  
• Festive Firecracker Rice (600 g)
• Seasonal Vegetables (500 g)

We've taken inspiration from our full-size Lemon Dream Cake (6") and put all the lemony goodness in one of our individual dessert jars.

Two Layers of lemon butter cake with a refreshing lemon curd filling topped with a lemon scented Swiss meringue buttercream. Garnished with in-house made pink Prosecco and pomegranate 'pearls'. Best served at room temperature. 

Layers of lemon butter cake with a refreshing lemon curd filling all wrapped up in a lemon scented Swiss meringue buttercream (semi-naked). Garnished with in-house made pink Prosecco and pomegranate 'pearls'. Best served at room temperature. 

This is literally a Rib Feast in a box! 4 kinds of Ribs, 4 Sauces. 8 - 10 portions.

Grilled Berkshire Pork Back Ribs, Beef Back Ribs, Boneless Beef Short Ribs and Lamb Side Ribs....all naked (except for a little sea salt and black pepper) and all have been grilled, then cooked perfectly, sous vide. We've included 4 of our sauces to complement the ribs; Sticky Rum, Coffee Porter, Balsamic Plum Butter and Pomegranate Chili.

Have a feast or spread them out to make 4-5 great dinners for two. Add some of our side dishes to complete your 'delicious made easy' dinner; Poutine Smashed Potatoes,  or our Festive Firecracker Rice.

We call them “Naked Ribs” because we only season them with sea salt and black pepper. We then grill these incredibly meaty Berkshire ribs to impart that smoky barbecue flavour before we cook them sous vide, low and slow, until they are sooooo tender! 

Kit Includes: 

• 1/2 Rack of Ribs (Approx 350 g based on raw weight)
• Sticky Rum BBQ Sauce (contains with soy)
• Jamaican Rice and Beans
• Caribbean Mango Slaw

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
• Cut the rack between the bones and pile on a platter. Serve with additional sauce if desired.

“Best ribs I’ve ever had!”
—overheard at the OK Friday Market, Burl’s Creek

We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty! We pair this with our Kimchi Fried Rice and Asian Ratatouille. Mind.....blown!

Heating Instructions

Recommended Finishing Steps

• Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch. 
• Pour pouch contents, including short ribs and mushrooms into a small saucepan. Bring to a boil. Reduce by half or until desired thickness has been achieved. 
• Slice the short ribs, if you like, and place them on your plate. Drizzle the pan sauce and spoon the mushrooms over top.