A great combination of Nicolyn Farms’ asparagus, fresh creamy tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump Fenwood Farms Organic chicken, paired with our delicious Wild Rice Pilaf and Spring 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
• Spring Vegetable Medley 100 g

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. This meal comes with our Roasted Garlic Smashed Potatoes and Fire-Roasted Vegetables.

• Braised Persian Lamb Shank 
• Persian Jeweled Rice 150g
• Sautéed Asparagus and Green Beans 100g

Heating Instructions

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)
• Fire Roasted 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)
• Fire - Roasted 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. 

A dish inspired by the unofficial beverage of Ireland, Guinness stout! We reduce Guinness with a rich stock, fragrant with fresh herbs and a touch of honey to make a glaze that we pour over one of our Buschbeck Farms lamb shanks. We slow cook this sous vide, to a melt-in-your-mouth consistency. Served with our Colcannon (smashed Russet potatoes and Savoy cabbage) and our Roasted Organic Carrots and Parsnips to complete the Irish countryside experience! Slainte!

Kit includes

• 1 Guinness Braised Lamb Shank
• 150g Colcannon
• 150g Roasted Organic Carrots and Parsnips

Heating Instructions

Recommended Finishing Steps

• Heat the lamb shank and sauce pouch following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Pour the juices and contents of the sauce pouch into a small saucepan and reduce until thickened. 
• Plate the lamb shank and pour the reduced juices over top (and your potatoes!)

Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!)  instead of the traditional chicken (Coq). We serve it with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs paired with our delicious Portobello Smashed Potatoes.

Kit includes

• 1 Confit Duck Leg                                 
• Red Wine Sauce pouch 300g
• Portobello Smashed Potatoes 150g 

Heating Instructions

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!

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.