We've created a smoky rub with paprika, garlic and ground coffee to enhance the deep rich flavour of the flat iron steak. Served with sweet potato wedges and a bistro-style salad with crunchy sliced radishes.
We’re always looking for new plant-based proteins. This sunflower seed mince is robust with a nutty flavour. We simmer it with kidney beans in a rich, spicy tomato sauce and serve alongside fresh guacamole.
Our pork comes from outdoor-reared heritage pigs, which gives these meatballs a deeper, more complex flavour than you’d get from standard mince. We add lemongrass and Asian aromatics to create a delectable coconut soup.
Our take on classic Thai beef noodles uses a mix of brown rice and carrot noodles for a lighter, healthier dish. We use quick cooking grass-fed flat-iron steak and mix it with the tamari, fresh chilli and lemongrass infused noodles.