Heating Instructions 

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.

• 300g  half rack of Buschbeck Farms Lamb Ribs
• 1 Sticky Pomegranate BBQ Sauce pouch (contains soy)
• 150 g Roasted Garlic Smashed Potatoes 
• 125 g Fire - Roasted Vegetables

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

Heating Instructions

• 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)

A harmonious union of classic carrot cake, creamy cheesecake. and our secret pecan goo!

(Contains nuts)

We top a very creamy lemon-scented cheesecake with a unique combination of fresh blueberries that have been lightly cooked with Thai Basil giving a very slight anise flavour. Needs to be experienced!

 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. 

The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly…

This item features in our Paris Bistro Dinner Kit, and is also brilliant when finished with our Asian Raspberry  Sauce and served with our Coconut Rice or Red and Black Thai Rice!

Heating Instructions

Recommended Finishing Steps

• Heat the duck leg following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Place it skin-side up on a baking sheet, and place under the broiler for 2-4 minutes to crisp up the skin (skin-side down on a hot barbecue grill).
• Plate the Confit Duck Leg and drizzle the juices in the pouch over top (and on your potatoes!).

The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic and onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes...check out our Ontario Farm to Table Dinner Kit.

Heating Instructions

Recommended Finishing Steps

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

The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of our Fenwood Farm's boneless, skinless chicken breasts and thighs are simmered in a fragrant sauce of yoghurt, tomato, ginger, garlic and spices….the chicken becomes infused with all these flavours. Pairs perfectly with either Coconut Rice or Mumbai Rice and accompanied with a slice of Naan Bread! 

Heating Instructions