Your order will be delivered between 9AM - 6PM on either a Tuesday or Thursday.

We cannot guarantee specific hours of delivery as the routing is unique per day depending on the day's run for the driver.

You will receive a call on the morning of your delivery with a delivery time frame.

Yes, you can! During checkout, simply select the "Click and Collect" option and choose your preferred collection location.

We understand that you may notice a difference in prices between our online store and physical locations. While we strive to offer the best value to all of our customers, there are a few key reasons for this:

Unique Store Pricing: Each of our physical stores operates independently, and their pricing can be influenced by factors like location, local demand, and operational costs specific to that store. As a result, prices may differ from one store to another.

Operational Costs: Running an online store involves different operational costs, including website maintenance, shipping, and handling. These costs can impact the prices of products sold online.

Pastries
Preheat oven to 180°c or 170°c (fan forced) and line a tray with baking paper.
Lightly brush pastry with egg or milk.
Add in oven and bake for 35 mins or until golden brown. Internal temp should be 65°c.  

Ready-Made Lasagna
From Frozen:Preheat oven to 180°C (170°C fan-forced). Cook for 35 mins, or until internal temperature reaches 65°C.

From Thawed: Preheat oven to 180°C (170°C fan-forced). Cook for 25 mins, or until internal temperature reaches 65°C.

Beef Roasting Times per 500gm
Rib eye, rump, sirloin, fillet, standing rib roast
Oven temp: 200°C
Rare (60°C): 15–20 mins
Medium (65–70°C): 20–25 mins
Well done (75°C): 25–30 mins
Tip: Rest meat for 10–15 mins before carving.

Silverside, blade, topside, oyster blade
Oven temp: 160°C
Rare: 20–25 mins
Medium: 25–30 mins
Well done: 30–35 mins
Tip: Rest meat for 10–15 mins before carving.

Pork Roasting Guide (per 500gm)
Dry: Pat rind dry and refrigerate uncovered for a few
hours or overnight.
Score: Cut rind at 1cm intervals (don’t cut into the meat).
Oil & Salt: Rub with olive oil and salt, getting into the cuts.
Roast: Start at 240°C (220°C fan) for 40 mins. Lower to 180°C (160°C
fan) and cook for 30–35 mins per kg until internal temp is 65°C.
Rest: Cover loosely with foil and rest for 10 mins.

Pork Roast size guide:
Bone-in (3.5–4kg) = serves 10–12
Boneless (1.5–2kg) = serves 6–8