The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of  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 our Coconut Rice (sold separately or included in the dinner kit ).

Heating Instructions

(Pictured here with Coconut Rice)

The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of our Artisan Farms' 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 our Coconut Rice.

Heating Instructions

A wonderful accompaniment to all things tropical! Our rice is cooked in a flavourful broth laced with coconut milk. Try serving this with our Grilled Mojito Chicken Breast or our Grilled Asian 8-Spice Duck Breast.

Heating Instructions

Recommended Finishing Steps

• When the rice is heated, remove from the water and cut open the pouch.
• Grab both sides of the pouch and agitate the pouch to fluff up the rice grains. They have been vacuum packed and need to loosen up.
• Spoon onto your plate.

We are so proud of our Crème Brûlée and it is our most popular dessert!  It is a  delicious, silky smooth French classic made with eggs and cream, then "baked" under water and brûléed!  Amazing!

Gluten Free

A dark, rich, flourless, chocolate moussecake "baked" underwater then topped with a brillant Raspberry Chambord Coulis.  Best served a little bit warm to achieve that chocolate gooey goodness! 

Gluten Free

 Heating Instructions

We have grilled a delicious fillet of Jail Island Atlantic Salmon and cooked it sous vide with a Smoky Maple Butter using local maple syrup from Carter's Maple Syrup in Severn Ontario. This is a combination you shouldn't miss!

(Pictured here with Wild Rice Pilaf)

We grill a delicious 170g (6oz) Jail Island Atlantic Salmon Fillet imparting a delicate smoky flavour prior to cooking it sous vide in our house made maple butter using local maple syrup from Carter Farms in Severn Ontario.  We've paired this beautiful salmon fillet with the nutty flavours of our Wild Rice Pilaf and our Roasted Vegetable Medley.

(Pictured here with Seasonal Vegetables, Carrots, Zucchini, Snap peas and Onions)

Gluten Free

Lobster Lollipops…Yes, they’re a thing! The ultimate food-on-a-stick. We de-shell a Nova Scotia lobster tail, skewer it with a bamboo stick, vacuum pack it in our Lemon-Garlic-Herb Butter and cook it sous vide. The result? One very tender and tasty lobster tail!

Super as an hors d'oeuvre, the base for a lobster roll or paired with our Grilled Steak-on a-Stick for a fun take on traditional Surf and Turf. Check out our Surf and Turf Dinner Kit.

Heating Instructions

(Each de-shelled lobster tail weighs approximately 120 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, Roasted Purple Yams and a choice of grated plant based Parmesan cheese alternative or Grated Pecorino Cheese.  Either choice come mixed with fresh herbs. Possibly the easiest and tastiest risotto you've ever 'made'!

Gluten Free

Often described as a Party-in-Your-Mouth, Jambalaya is an American Cajun/Creole rice dish with French, African and Spanish roots.

We've included Cajun Blackened Chicken (drum & thigh), Shrimps, Andouille Sausage and Smoked Ham. These are cooked sous vide in a richly seasoned tomato broth, with our own blend of Cajun spices, that is absorbed by the rice. This has a bit of a kick to it! (med. spice)

Heating Instructions

A rich and earthy mushroom, the Portobello adds a wonderful depth of flavour to smashed russet potatoes, made extra creamy with the addition of roasted garlic-infused extra-virgin olive oil. A wonderful accompaniment to our Braised Lamb Shank with Roasted Garlic and Onions, Roasted Confit Duck Leg, or Grilled Petite Tender with Portobello Mushroom and Port Stuffing. 

Heating Instructions

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!)

(Pictured here with Portobello smashed potatoes and seasonal vegetables - sold separately)

We roast local organically grown garlic in olive oil and smash it into our russet and red skin potatoes, with sea salt, butter and buttermilk. These potatoes cry out for our Roasted Confit Duck Leg!

Heating Instructions

Photos presently unavailable for each sauce, except where used in product pictures.

Balsamic Plum-Butter BBQ Sauce V GF

Coffee Porter BBQ Sauce V

Forty Creek BBQ Sauce V GF

Niagara Peach Sticky Rum BBQ Sauce (seasonal) V

Sticky Rum BBQ Sauce V GF

Asian Raspberry  Sauce

Hollandaise GF

An elegant side dish that highlights the nutty flavour of wild and white rice in combination with caramelized onions, and fresh herbs. This pairs extremely well with all of our Stuffed Chicken Breasts.

 Heating Instructions

Recommended Finishing Steps

• When the rice is heated, remove from the water and cut open the pouch.
• Grab both sides of the pouch and agitate the pouch to fluff up the rice grains. They have been vacuum packed and need to loosen up.
• Spoon onto your plate.