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June 4, 2020
Kiwi burger with brioche bun, juicy beef patty, cheese, fried egg, onions, beetroot, tomato, lettuce and burger sauce.

MENU 108

Start your Y.U.M week with an Asian-spiced orange pork dish. It’s tangy, sweet and savoury. Epic Kiwi burgers are up next. Soft brioche buns are loaded up with juicy beef patties and all the trimmings. End the week with a vegetarian lasagne. It’s super easy to assemble.
May 28, 2020
Creamy chicken pasta with three cheeses, leeks and toasted almonds.

MENU 107

It’s a real mix of meals this week! First on the menu is a cheesy chicken pasta, loaded up with three cheeses and plenty of green veggies. Next up are fresh and flavoursome Thai prawn fritters. End the week with dessert turned dinner! A savoury bread and butter pudding topped with mushrooms and chorizo.
May 21, 2020
Rustic mince and cheese pies with garlic butter veggies.

MENU 106

First on this week’s menu is an easy Japanese chicken curry. It’s mild, made from scratch and super tasty. Next up are rustic mince and cheese pies. This Kiwi classic is served with a side of garlic butter veggies. Finish off the week with a versatile roast veggie salad, featuring moreish pesto and haloumi. Happy cooking!
May 14, 2020
Creamy spinach artichoke salmon with baby potatoes.

MENU 105

A week of 35 minute meals! Sweet chilli chicken bowls are first on the menu. Delish, quick to make and loaded with veggies. Next up is creamy spinach artichoke salmon. It’s just a little bit gourmet. End the week with a pan fried dumpling salad - dumplings turned into a proper, nourishing meal. YUM!
April 30, 2020
Italian sub salad with salami, bocconcini, sundried tomatoes, olives and crunchy croutons.

MENU 104

This week’s recipes are healthy twists on takeaway meals. First up - oven baked fish and chips. The accompanying salad is fresh and tasty. Then there’s chicken tikka masala, packed with flavour thanks to chargrilled chicken and plenty of spices. End the week with an easy Italian sub salad, featuring the yummiest ingredients!
April 23, 2020
Vegan satay kumara and roast chickpea salad.

MENU 103

Start the week with a meatless Monday satay kumara salad. It tastes like a salad you would get at a café. Next up is a pearl couscous risotto with creamy mushrooms and juicy steak. Much easier than regular risotto! Finish the week with smoked chicken quiche. You can't go wrong with the combination of chicken, brie and cranberry!
April 16, 2020
Greek lamb pastitsio with salad.

MENU 102

What’s cooking this week? First up, chicken quesadillas. They’re stuffed with a fajita-style filling and plenty of cheese. Tuna salad sushi bowls are next on the menu. An easy alternative to homemade sushi! End the week with a well-loved Greek pasta dish - lamb pastitsio.
April 3, 2020
Chicken pot pie with pan fried broccoli.

MENU 101

This week’s menu features longer shelf-life ingredients and basic pantry staples. First up is chicken pot pie, with a creamy filling and crispy pastry top. Next are chickpea fritters. They’re crisp and lightly spiced, served with an easy carrot salad. Finish the week with black pepper beef. It has a mouth-wateringly good sauce!
April 2, 2020
Stuffed crust pizza with pepperoni, bacon, mushrooms and onion. Served with salad.

MENU 100

It's MENU 100! The first of this week's recipes is chicken with creamy leeks and kumara wedges. Next up is a mango and prawn salad with avocado, cashews and a honey lime dressing. Finish the week with the ultimate fakeaway - stuffed crust pizza!! The easy pizza dough is ready in just 5 minutes (no rising required).
March 26, 2020
Antipasto chicken with baby potatoes and salad.

MENU 99

If ever there was a time to get cooking, this is it! First on this week’s menu is antipasto chicken, loaded up with flavoursome ingredients. Curried mince is next up. It’s packed with Indian spices but eaten like nachos. End the week with a vegetarian (or vegan) noodle salad, with crispy tofu, crunchy cashews and a creamy peanut dressing.