The Original Bag for 2

$135.00 – subscription plans available

Recipes and ingredients for 5 meals. Feeds 2 people.

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Mexican mushroom rice with lime and avocado aioli and toasted corn

Avocados from Katikati, mushrooms from South Island, spray-free lime from Morrinsville, Mexican spice mix from Station Grill in Te Awamutu

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Chicken and pine nut eliche with sundried tomatoes and olives

Basil plant from Henderson, sausages from Lifestyle Meats in Hamilton, fennel and rocket from Bruntwood, imported sundried tomatoes and pasta

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Charred chicken Mozambique served with rustic chips and bean slaw

Free-range NZ chicken, green chilli from Southern Belle in Matamata, locally grown potatoes, carrots from Ohakune, NZ grown lemon

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Albóndigas in tomato sauce served with kumara, feta and spinach salad

Waikato raised beef, kumara from Northland, red onion from Pukekohe, garlic grown in Marlborough, locally grown baby spinach, basil plant from Henderson

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Roast chicken on rosemary polenta with pear and Parmesan salad

Free-range NZ chicken breast, locally grown rosemary and pear, NZ made parmesan cheese

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Additional information

Mexican mushroom rice with lime and avocado aioli and toasted corn

Servings

2 People, 4 People

Chicken and pine nut eliche with sundried tomatoes and olives

Servings

2 People, 4 People

Charred chicken Mozambique served with rustic chips and bean slaw

Servings

2 People, 4 People

Albóndigas in tomato sauce served with kumara, feta and spinach salad

Servings

2 People, 4 People

Roast chicken on rosemary polenta with pear and Parmesan salad

Servings

2 People, 4 People

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