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SLOW-COOKED, FALL-APART, TENDER LAMB SHANKS. Perfect for these cold, wet, windy, winter nights. Our chef puts these in the oven at 5 in the morning so that they have heaps of time to slow-cook during the day, till the meat is ready to just fall off the bone. Tenderly cooked in a vegetable sauce with home-made beef stock, tomatoes, carrots, onion, celery , red wine, garlic, rosemary, thyme and bay leaves - these shanks taste just like home made - only you haven't had to lift a finger.

A little comfort, and just what you deserve after a hard days work, or play (maybe even with a glass of red?)

​ (TIP: These can be reheated in the oven in minutes, but to retain that fall-off-the-bone tenderness and get them at their absolute best, we find that it's best to defrost them in the fridge the night before, and then just zap them for about 3-4 minutes when you're ready to eat.)

​Delicious snack for Wine O'Clock - or any o'clock really.......

Take our Cheese Tortelloni with Mushroom Sauce - fry in butter and black pepper till golden brown and a little crispy.

'Mazingly moreish.

Freezing is Nature's preservative (3)

Another benefit of freezing is time-saving. Making a meal each night takes time. Time spent thinking of what to eat, getting to the supermarket, shopping for the food, hand preparing the ingredients, and then cooking it.

We’re all increasingly time-poor nowadays. Having a range of premium pre-cooked, healthy meals in your freezer gives you back that time each day – without sacrificing any quality.

​So you can spend your time doing the things you love.

We’re very generous with our contents.

There's 70% pure, lean, tender, free-range chicken in our Butter Chicken - the rest is rich butter sauce with mild spice, and deep flavour. ​

Our 'Butter Chicken & Rice' single serve is 66% butter chicken, 34% rice.

What's for dinner tonight?

This is ours... Classic Cottage Pie (with prime Aussie lamb and beef), topped with oven-crisped creamy mash and served with pan-roasted baby carrots (in butter and black pepper) and a scoop of peas.

Perfect for a cold night in.....

What's your favourite winter meal?

Frozen foods don’t need to contain preservatives because freezing is a natural form of preserving. All natural foods start to break down the moment they’re picked, or cooked. Many food producers have found that the way to keep their foods on the shelf for longer is to add preservatives - most of which are chemicals.

​Frozen food does not need preservatives to stay perfect. It’s a wholly natural process that just needs a reduction in temperature. Instead of using chemicals to keep foods on the shelf or in the fridge, frozen foods just use ice. And what could be more natural than that?

​Freezing: Nature’s preservative.

It's the fresh ingredients that go into our Thai Red Chicken Curry that make it so authentic - like lime leaf and coriander.

A zingy, light, fresh curry that reminds you of sitting by the beach in the steamy heat of Thailand, ice cold beer on hand. Spices are used to make our own red curry spice paste, then simmered with tiny tomatoes and capsicum till the chicken is tender, and finished off with fresh lime leaves and Thai basil. ​

Because it's hand-made from scratch the flavours reveal themselves layer by layer. At our tastings, even Thai people have generously approached us to tell us how authentic it is.

Our Osso Bucco

Simmered till tender in a hearty vegetable sauce. ​

Served with mash as a ready-to-go serve for one.

Also as a meal to share - just add your own veggies.

Paris Mash in a Flash...... Just take our ready-made smooth and creamy potato mash, defrost and put into a pan on very low heat. Add enough butter to remind you of your last trip to Paris, salt to taste, and whip up till it's all smooth once again. A superb side that's ready in just a few minutes. Perfect for when someone drops in, or at the end of the day when you just don't feel like any work.

Freezing is Nature's Preservative (1).

One of the main benefits is optimum flavour and nutrition. When food is snap-frozen immediately after cooking all the freshness, flavor and nutrients in the food are ‘locked in’ while they’re at their peak. They will stay that way until you defrost your meal, meaning that it’s as perfect when you eat it as when it was just cooked. ​

‘Fresh’ food that sits in a fridge naturally degrades hour by hour, losing not just its flavours and textures, but its vitamins and minerals as well.

Freezing is Nature’s Preservative – that's how we make sure your food is in optimum condition until the moment it hits your fork.