There’s nothing like steak and creamy peppercorn sauce to keep you feeling invigorated! Here, this timeless dinner is at its best with free-range beef rump and an unbeatable rainbow peppercorn, garlic, and crème fraîche sauce.
A bed of silky noodles topped with juicy beef skewers, drizzled with homemade silky satay sauce, sided with fresh slaw, and sprinkled with spring onion. What a night!
A flavourful cut of lamb, basted with butter and an aromatic rub, lies atop a cosy salad of red quinoa, crispy kale, and feta. With caramelised butternut for nourishment and a burst of freshness from mint-laced yoghurt. Glorious!
This red currant and wine glazed venison is served with crispy roasted butternut and juicy beetroot infused with thyme and served with a fresh green salad. A simple yet divine dinner awaits you!
Massaman is a rich and tangy curry that is not too spicy. We have mixed our version with ginger, sweet potato, edamame, spinach and coconut milk. Served on a bed of brown rice. Topped with a seared duck breast and garnished with toasted peanuts, fresh coriander and fresh chilli.
It’s as wholesome as it is delish! Golden, pan-fried breast basted with rich basil pesto and set atop quinoa, roast butternut, blistered baby tomatoes, and spinach. Sprinkled with pumpkin seeds, creamy feta, and fresh parsley.
Portuguese-style pan-fried squid on a bed of loaded onion, pickled pepper, and pea rice. Drizzled with a homemade peri-peri yoghurt sauce and served with cheesy corn on the cob.
Sesame-crusted ostrich steak slices sit atop a bed of silky soba noodles, tossed with mushrooms, pak choi and a glossy umami Asian sauce of soy, sesame oil and gochujang.
Sweet red pepper, toasty cashews, and zesty lime send this thai-style beef to dizzying heights of scrumptious. High-fiber basmati means you’re able to relish every drop of this coconut cream wonder.
Larb is a popular, meaty salad, dish in Laos. Here we’ve packed baby gem leaves with Thai flavours and amped it up with protein-rich quinoa. Due to seasonality, we’ve had to sub the limes for lemons but don’t fret, there’s no skimping on flavour!