Your Recipes

Each of these recipes have been designed by our chef to be super simple and easy enough for any home cook. They’re partially done, so you can focus on the finishing touches and eating your meal, of course. Enjoy!

S.A. Lamb shoulder,

mint caramel

Ready in 45 minutes

Serves 4 people

Or 2 people with some great leftovers

Contains garlic, fish sauce

Gluten free

Dairy free

Ingredients

  • Lamb shoulder
  • Mint caramel
  • Mint and rau ram leaves
  • Peas, sugar snaps and edamame

Preparation

  1. Preheat the oven to 250C. Bring a large pot of water to a simmer. When water is simmering, carefully place lamb (still in the cryovac bag) into water – if you need to remove water to allow room for lamb then do so. Simmer for 10 minutes, turn off heat and leave in water for another 15 minutes.
  2. Using tongs, carefully remove lamb from water and place on a tray. Cut the bag and take out lamb, discard the bag and excess liquid.  Have the fatter side of lamb facing up on your tray. Lightly oil and season lamb then put into a hot oven for 10 mins or until skin caramelises (no more than 15 minutes).
  3. Once the lamb is out of the oven, slightly open the lid of the caramel container and heat in the microwave for 20 seconds. Add 4 tablespoons of water to peas and edamame container, close lid, microwave for 2 minutes. Once done leave the lid closed until ready to serve.
  4. Place Lamb on a serving tray with a small lip. Pour caramel over lamb, drain peas then scatter over lamb and finally garnish with mint and rau ram.

Butchers cut, Australian oyster and shiitake mushrooms, porcini butter, mustard leaves

Ready in 25 minutes

Serves 2-3 people

 

Ingredients

  • Ellis Butchers steak selection.
  • Porcini butter  
  • Oyster and shitake mushrooms
  • Mustard leaves  
  • Lenswood apple vinaigrette

Preparation

  1. 20 minutes before grilling, remove the steak from the fridge and let it sit,  covered, out of the cryovac bag, at room temperature.  
  2.  Heat the barbecue grill or grill plate to high. Lightly brush steaks with olive oil and season well with salt, preferably a good quality sea salt. Place steak on grill and cook until golden brown and slightly charred. After 4 – 5 mins turn the steak over and continue to grill for 3 – 5 mins for medium rare (internal temperature of 55 to 60c) 5 – 7 mins for medium (60c to 65c)  or 8 – 10 mins for medium well (65c to 70c). If you have one, use a meat probe to get the desired temperature. This is a guide as some times may vary due to grill heat.
  3. Transfer steak to a chopping board or a wire rack and let rest for 5 mins.
  4. While the steak is resting, heat a medium frying pan and add a small amount of vegetable oil, add oysters and toss until they start to colour,  add shitake and reduce heat to low. Once oyster mushrooms are cooked, take the pan off the stove top and add butter while the frying pan is off the heat. 
  5. Slice steak in 6 pieces cutting against the grain, lay on a serving tray- put mushrooms and all the butter over the steak, dress the leaves with Vinaigrette in a small bowl and garnish on the side of the steak.

Koji roasted Forest Range

chicken, walnut cream,

waldorf salad

Ready in 40 minutes

Serves 2 people

Contains sesame, nuts

Gluten free

Dairy free

Ingredients

  • ½ koji chicken 2 x cryovac bags.
  • Walnut cream / walnuts 
  • Walnut oil dressing
  • Celery leaves
  • Lenswood apple

Preparation

  1. Preheat the oven to 250C. Meanwhile heat a medium sized pot of water to a gentle simmer. When simmering, carefully lower unopened chicken cryovac bags into water. If needed remove some water to allow for chicken. Simmer for 5 minutes then turn off heat and allow chicken to sit in water for 10 minutes.
  2. Remove chicken from water with tongs. Carefully cut open the bag, discard all liquid and place chicken skin side up on a baking tray lined with baking paper. Dab chicken skin with a paper towel to help dry. Lightly drizzle chicken with vegetable oil and season with salt and pepper. Place in a hot oven for 10 minutes or until skin has slightly browned.
  3. On a serving dish, spread walnut cream in a circle 15cm approx diameter.
  4. Just before serving, thinly slice the apple, open the salad box and dress leaves with the dressing and season.
  5. Once chicken is ready, take it out of the oven and put it on the chopping board. Cut breast into three pieces and lay on top of walnut cream, cut leg in half at the joint. Garnish with leaves, apple and walnuts.

OCTOPUS, BLACK BEAN

PUREE & SALT BAKED ONIONS

Ready in 15 minutes

Serves 1-2 people

Ingredients

  • Marinated W.A Octopus
  • Black bean puree
  • Salt baked onions
  • Chimichurri
  • Micro herb salad

Preparation

  1. Heat BBQ to a high temperature. Season the octopus and place on the grill for 3-5
    mins. The octopus is already cooked, you are just warming through and giving it
    some colour.
  2. Microwave a small pot of black bean puree 1 minute on high, until warm to hot.
  3. Keeping the onion intact, grill quickly to warm, remove and keep to the side.
  4. Cut the tentacle into bite sized pieces and place into a small bowl. Using half of the
    chimichurri coat octopus pieces evenly.
  5. To plate, spread the puree in a circle 10cm in diameter, separate the layers of onion
    and spread over the puree evenly. Place octopus pieces on top of the onions, drizzle
    rest of chimmi over and garnish with micro herb salad.

Two Gulfs blue swimmer

crab crumpet

Ready in 5 minutes

Serves 2 people

Contains gluten, dairy, seafood, eggs

Ingredients

  • 100g hand picked crab meat 
  • 2KW house made crumpet
  • Mayonnaise 
  • Chives and bottarga 

Preparation

  1. Unwrap the two crumpets from the bag and place in the toaster. Toast crumpets until slightly crunchy on outside
  2. Unwrap crab and place in a bowl. Gently mix in supplied mayonnaise – try not to break up crab too much, bigger pieces are better.
  3. Take warm crumpets out of the toaster and spread crab mayonnaise over both crumpets evenly, keeping it just inside the edges.
  4. Open chives and bottarga pack, sprinkle over crab mixture. Once garnished, put on a plate and it’s ready to serve.

Burrata, eggplant jam

tomato and fermented

Teff pancake

Ready in 10 minutes

Serves 2 people

Contains dairy, onion, garlic, coriander

Gluten free

Ingredients

  • Burrata 
  • Eggplant jam
  • Heirloom tomato
  • Coriander and olive oil 
  • Fermented teff pancake

Preparation

  1. Cut heirloom tomato into slices and put in a bowl. Open coriander oil and add to the tomato. Mix gently and set aside for 5 minutes.
  2. Place teff pancake in the microwave and heat for 30sec on medium heat.
  3. Place teff pancake in the middle of your serving plate. Using a spoon, spread eggplant jam in the centre of the pancake. 
  4. Lay marinated tomato slices on top of eggplant jam.
  5. Unwrap burrata from its bag and carefully place it on top of tomatoes.
  6. Drizzle remaining marinade from tomatoes on top of burrata and season.

Triple cooked

salt & vinegar potatoes

Ready in 10 minutes

Serves 2 -3 people

Contains MSG

Ingredients

  • 350g triple cooked potatoes
  • Salt and vinegar powder

Preparation

  1. If you have a deep fryer then this method is very straightforward and you probably don’t need a lot of information. Heat oil to 170/180C, fry potatoes until golden and crunchy, drain well and transfer to a bowl.
  2. If you don’t have a deep fryer then an oven will be perfect. Preheat oven to 200C lay potatoes evenly across tray, drizzle with a little veg oil and baked in oven for approx 10 minutes or until potatoes are slightly golden colour and crispy. Carefully take tray out and transfer to bowl.
  3. The most important part – once your deep fried or oven baked potatoes are done, sprinkle the salt and vinegar powder liberally over and toss to evenly coat. These potatoes can take a lot of seasoning but seaon to your taste.

Food Safety

Our meals are prepared in a kitchen whose environment contains eggs, fish, milk, peanuts, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.

Other things to note:

  • It is important that our menu items are refrigerated on arrival to help guarantee their quality and safety.
  • Both the produce and menu items are designed and complete, if you have a dietary requirement please email us via the contact form but we cannot guarantee this will be accommodated.
  • Our menu items are restaurant quality and are designed to be eaten when received. Please ensure you consume within 72 hours of receiving your delivery.