Chicken Wrap

Cook chicken breasts and mushrooms according to package instructions. Prepare your curry mayo by mixing a teaspoon or two of the mild curry powder into the French-style mayo.  Add a generous spoonful of mayo to the wrap, followed by slices of tomato, your cooked chicken and mushrooms, and top with fresh avocado.  

 

Butternut Fettucini with Gorgonzola

Toss the diced butternut with olive oil, salt, and pepper. Air fry at 200 °C for 15–20 minutes until golden and tender. Cook the fettuccine until al dente. Reserve ½ cup pasta water.  Blitz the roasted butternut with cream and a splash of pasta water until smooth.  Return the pasta to the pot, stir through the sauce. Add more pasta water as needed for a silky consistency.  Plate and top with crumbled gorgonzola and toasted sunflower seeds. 

Mushroom Risotto

Saute the torn mushrooms in the heated olive oil, thyme, sea salt and black pepper until lightly golden.  Add the risotto to the same pan and heat according to package instructions.  Stir through the butter before serving.  Top with risotto with the truffle oil, if using, and garnish with a dusting of grated parmesan before serving with a green salad.

Tuscan chicken with Baby Potatoes

Place the chicken in a roasting pan along with the baby potatoes drizzled in olive oil and topped with pitted green olives. Roast in the oven according to the package instructions.  Serve the chicken with sun-dried tomato pesto over the top for extra flavour.  Enjoy with a Greek salad on the side and fnish off with malva pudding bites. Dinner done.

Salmon Wellington

Our Salmon Wellington is one of our showstoppers year after year. We source the most succulent salmon, flake it and top it with spinach, mascarpone and cream cheese, then wrap it in all-butter lattice puff pastry for a decadent twist.  Serve with sauteed tenderstem broccoli, finely sliced fennel and radish green salad and charred lemon wedges.