Saving you from having to think about what to cook!
June 25, 2020
Potato top sausage bake with crunchy crumb cauliflower.

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What’s cooking this week? Creamy cashew chicken and noodles are up first, infused with South East Asian flavours. Then, potato top sausage bake is the perfect winter warmer. The side of crumbed cauliflower is not to be missed! Finish the week with a big boost of nutrition from miso tofu nourish bowls.
June 18, 2020
Lamb flatbread pizzas with spinach, feta, sundried tomatoes and Greek yoghurt.

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This week’s menu kicks off with a surprisingly easy homemade ricotta gnocchi. Serve with pan fried fish. Next up is Middle Eastern chicken and rice. This lower carb meal is fragrant and flavoursome. Finish the week with lamb flatbread pizzas - serve as a pizza or a wrap!
June 4, 2020
Kiwi burger with brioche bun, juicy beef patty, cheese, fried egg, onions, beetroot, tomato, lettuce and burger sauce.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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!