It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 5th - 29th August


Classic Apple Crumble

Thank you Donna Hay

Serves 6

• 5 Medium Granny Smith (Green) Apples (900g), Peeled, Cored And Cut Into 2cm Dice
• ½ Cup (110g) Caster (Superfine) Sugar
• 2 Tablespoons Lemon Juice
• ½ Teaspoon Ground Cinnamon
• Store-Bought Vanilla Ice-Cream, To Serve

Crumble Topping
• 1½ Cups (225g) Plain (All-Purpose) Flour
• ¾ Cup (165g) Caster (Superfine) Sugar
• 1 Teaspoon Ground Cinnamon
• 1 Cup (90g) Rolled Oats
• 225g Unsalted Butter, Melted

1. Preheat oven to 180°C (350°F). Place the apple, sugar, lemon juice and cinnamon in a large bowl and mix to combine. Transfer to a 1.5-litre-capacity ovenproof dish.
2. To make the crumble topping, place the flour, sugar, cinnamon, oats and butter in a large bowl and mix until just combined.
3. Spoon the crumble mixture over the apple and place the dish on a large baking tray. Bake for 40–45 minutes, or until the crumble is golden and the apples are soft. Serve with vanilla ice cream.










Irish Stew with Lamb & Potatoes

Thank you Robb Walsh

Prep: 35 m
Ready In: 5 h

 “Traditional Irish lamb stew is made with inexpensive shoulder or neck cuts of lamb, but for possibly the best Irish stew you'll ever make, give this version made with leg of lamb a try. Choose a bone-in cut to make the rich, flavourful broth for this healthy lamb stew. Requiring just a handful of ingredients and 35 minutes of active time, this lamb stew isn't just tasty—it's also easy!”

• 1.5kg leg of lamb with shank bone, trimmed
• 1 large gold onion
• 1 small bunch fresh parsley, stems and leaves separated, plus more for garnish
• 6 sprigs fresh thyme, stems and leaves separated
• 2 bay leaves
• 6 cups water
• 1kg potatoes, peeled, halved and thickly sliced
• 1¼ teaspoons salt, divided

1. Preheat oven to 200°C
2 Cut meat off the leg of lamb and cut into 1-inch pieces. Refrigerate. Place the bone in a roasting pan. Roast until browned, about 40 minutes.
3. Transfer the roasted bone to a large saucepan. Peel onion (reserve skin), slice and set aside. Add the onion skin, parsley and thyme stems and bay leaves to the saucepan. Add water and bring to a boil. Reduce heat to maintain a simmer. Partially cover and cook until any meat is falling off the bone and the stock is brown, about 1 hour. Strain the stock through a fine-mesh sieve into a bowl. (Discard solids.) You should have 4 cups stock.
4. Preheat oven to 120°C.
5. Arrange half the potatoes in a large ovenproof pot. Sprinkle with ½ teaspoon salt. Top with the reserved meat, sliced onion and parsley and thyme leaves. Sprinkle with ½ teaspoon salt and top with the remaining potatoes. Sprinkle with the remaining ¼ teaspoon salt. Pour in the stock.
6 . Bring the stew to a simmer over low heat (do not boil). Cover the pot and carefully transfer it to the oven. Bake until the meat is very tender and the potatoes and onions are very soft, 2 to 3 hours.
To make ahead: Refrigerate stock (Steps 1-3) for up to 2 days. Refrigerate stew for up to 3 days or freeze for up to 3 months.









Ginger Chicken Rice

Thank you

Roast a chicken and give it a twist of Asian flavour for an easy dinner.

Prep 5 min

Cook 30 min

Serves 4

• 1 tablespoon sesame oil
• 2 tablespoons grated ginger
• 4 x 180g chicken breast fillets
• 1/2 cup (125ml) Chinese rice wine (shaohsing - see notes)
• 1/3 cup (80ml) kecap manis (Indonesian sweet soy sauce)
• 1 1/2 cups (300g) white rice, cooked
• 1 bunch coriander, leaves picked
• Fried Asian shallots (optional), to serve
• Lime wedges, to serve
• 2 Lebanese cucumbers, thinly sliced

1. Preheat the oven to 200C.
2. Combine sesame oil and ginger, then rub over chicken. Season with salt and place chicken in a deep baking dish.
3. Pour over Chinese rice wine. Cover dish with foil, then bake for 18 - 20 minutes until the chicken is cooked through. Rest, loosely covered with foil, for 5 minutes.
4. Meanwhile, place kecap manis and chilli sauce in separate bowls. Set aside.
5. Drain cooking juices from the roasting chicken, and stir through the rice.
6. Divide rice among bowls. Slice chicken at an angle and sprinkle with coriander and Asian shallots, if using.
Serve with cucumber, rice, lime and sauces.

Can be found in Asian food shops










Slow-Cooker Butter Chicken

Thank you Adam Dolge via

Prep: 20 m

Ready In: 7 h 20 m

Browning the chicken and sautéing the aromatics before everything goes into the crock pot is key to building the flavours in this version of this popular curry.

Equipment: Slow cooker

• 1 tablespoon extra-virgin olive oil
• 1 kg boneless, skinless chicken thighs, trimmed
• 1 cup chopped gold onion
• 2 teaspoons grated fresh ginger
• 1½ teaspoons grated garlic
• 1 teaspoon garam masala
• 1 teaspoon ground cardamom
• 1 400ml can light coconut milk
• 1 cup unsalted chicken broth
• 3 tablespoons tomato paste
• 1¾ cups water
• 1 cup long-grain brown rice
• ¾ teaspoon kosher salt
• Lime wedges & sliced thin shallots for garnish

1. Heat oil in a medium skillet over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.
2. Add onion to the pan and cook, stirring occasionally, until translucent, about 4 minutes. Stir in ginger, garlic, garam masala and cardamom; cook, stirring constantly, until fragrant, about 1 minute.
3. Transfer the mixture to the slow cooker. Stir in coconut milk, broth and tomato paste. Cover and cook on Low until the chicken is tender and cooked through, 7 to 8 hours.
4. About 40 minutes before serving, combine water and rice in a medium saucepan and bring to a boil over medium-high heat. Stir and cover; reduce heat to low and simmer until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
5. Stir salt into the chicken mixture. Serve the chicken and sauce over the rice. Garnish with lime wedges and scallions, if desired.