Reheating Instructions List

Lamb Shanks with cauliflower puree

Oven (Best Method)

Preheat oven to 160°C.
Leave the lamb shanks in the foil tray with the lid on.
Heat for 30-35 minutes, or until the lamb and sauce are piping hot.
Stir the sauce halfway through if possible.

Microwave (Fastest)
Transfer the lamb shank and sauce to a microwave-safe bowl.
Cover loosely and heat for 4–6 minutes, turning the shank halfway through.

Cauliflower Purée
Microwave in its container (lid slightly open) for 1–2 minutes, stirring halfway through until hot.

To Serve
Spoon the warm cauliflower purée onto the plate and place the lamb shank on top. Finish with plenty of the rich braising sauce.

Thai Red Curry Duck with Lychees

Reheating Instructions

Microwave (Fastest)
Remove lid from foil tray and place curry in microwave-safe bowl if preferred.
Heat for 2–3 minutes, stirring halfway through until hot.
Microwave rice container separately for 1–2 minutes.

Stovetop (Best result)
Tip curry into a small saucepan.
Heat gently over medium-low heat for 4–5 minutes, stirring occasionally until hot.
Microwave rice for 1–2 minutes or steam lightly.

Oven (If keeping in foil tray)
Cover loosely with foil.
Heat at 170°C for 15–18 minutes until hot.

Heat rice separately in microwave.
Give the curry a quick stir before serving and spoon over the jasmine rice.

Reheating & Assembly Instructions

Preheat oven to 180°C.

Spread the corn chips onto the foil tray.

Add the prawns and Mexican cheese over the chips.

Heat in the oven for 4–6 minutes until the cheese is melted and the prawns are hot.

Remove from oven and finish piping on the guacamole, tomato salsa, jalapeños and sour cream.

Grab a plate, gather family, and dig in immediately.

Tip: Nachos wait for no one — best enjoyed hot and crunchy. 🌶️🦐

Pan-Seared Gnocchi with Roast Pumpkin, Rocket, Parmesan & Crispy Prosciutto

Reheating Instructions

Preheat oven to 170°C fan forced (180°C conventional).
Remove lid and cover tray loosely with foil.
Heat for 12–18 minutes, or until gnocchi and pumpkin are hot through (internal temp 65°C+).
Remove foil for the final 3–5 minutes if you’d like a little extra colour.

Once heated:
Scatter fresh rocket over the hot gnocchi (it will lightly wilt from the heat).

Finish with shaved parmesan and crispy prosciutto just before serving.

Gnocchi alla Sorrentina

Preheat oven to 150°C. Place the gnocchi tray in the oven and heat for 10–15 minutes until warmed through.

While the gnocchi heats, warm the tomato sauce in a saucepan or microwave until just bubbling.

Pour the hot sauce over the gnocchi, trying to keep the tops of the gnocchi exposed so they stay lightly crispy.

Scatter fresh basil over the top, then tear the buffalo mozzarella evenly across the dish.

Return to the oven at 180°C for 5–10 minutes, or until the mozzarella has melted and the sauce is gently bubbling.

Remove, rest briefly, and enjoy.

Freezing & Storage

Freezer-friendly: gnocchi, sauce, and buffalo mozzarella all freeze well.

Do not freeze basil – add fresh basil after reheating if frozen.

Once delivered, consume within 3–4 days if kept refrigerated.

Tom Yum Beef Ribs with Jasmine Rice & Herb Salad

Beef Ribs (Foil Tray)

Preheat oven to 170 °C (fan).
Leave ribs in the foil tray with the tom yum braising liquor.
Heat for 25–35 minutes until ribs are hot through and the liquor is lightly simmering.

Optional: remove foil lid for the last 5–10 minutes to slightly reduce and intensify.

To serve:
Spoon 2–3 tablespoons of the hot braising liquor over the ribs.
Follow immediately with the sticky palm sugar, kaffir lime & lemongrass drizzle.

Jasmine Rice (Takeaway)
Microwave:
Loosen lid, heat 1–2 minutes, fluff.
Stovetop:
Add rice + splash of water, cover, steam on low 3–4 minutes.

Asian Herb Chopped Salad (Takeaway)
Serve cold.
Add cashews and crispy shallots just before eating.
No dressing — the freshness does the work.

Freezable:

Beef ribs + tom yum liquor (foil tray)
Jasmine rice

Drizzle sauce, cashews, crispy shallots - will keep for 1-2 months on the shelf do not freeze

Not Freezable:
Asian herb salad — consume within 3 days.

To Freeze
Freeze on day of purchase.
Keep flat for best texture.
Use within 6–8 weeks.

To Reheat After Freezing
Thaw ribs, drizzle sauce and rice overnight in the fridge.
Reheat using the standard instructions above.

Whole-Chook Parmigiana

Oven (Recommended)

Preheat oven to 180 °C (fan).
Leave chicken in the foil tray. Loosely cover with foil if you want gentler heat.
Heat for 20–25 minutes until the coating recrisps and chicken is hot through.

Top & Finish:
Add honey ham
Spoon over sugo
Add basil
Cover with cheese

Return to oven uncovered at 200–210 °C for 10–15 minutes until the cheese is melted and golden.
Rest 2–3 minutes before slicing.

Air Fryer (For maximum crisp, smaller units)
Only recommended if reheating individual portions, not the whole tray.
180 °C for 8–10 minutes until hot.
Top with ham/sugo/cheese and air fry further 3–4 minutes.

To Freeze at Home
Freeze on the day of purchase.
Keep flat for best texture.
Consume within 6–8 weeks.
To Reheat From Frozen
Thaw in the fridge overnight.
Follow standard oven instructions above.

Saltimbocca Caprese Chicken (Prosciutto-Wrapped Breast)

Oven (Recommended):

Preheat oven to 180 °C (fan).
Place the foil tray in the oven with the lid on and heat for 18–22 minutes until the chicken is hot through (aim for 75 °C+ internal).
Remove the lid, and return to the oven for a further 5 minutes to refresh the prosciutto and melt the mozzarella.

Let rest 2 minutes before serving so the juices settle.

Microwave (Not Ideal):
Do not microwave in the foil tray.
Transfer to a microwave-safe dish.
Heat on medium-high for 2–3 minutes, rest 1 minute, then heat another 1–2 minutes if needed.
Finish under a grill for 1–2 minutes to crisp the prosciutto if you want a better texture.

Freezing Advice:
Suitable for freezing for up to 2 months.
For best results, freeze before reheating, tightly wrapped.
Thaw overnight in the fridge, then follow the oven method above.
Avoid microwaving from frozen — it ruins the prosciutto.

Cottage Pie – Sweet Potato Top

Oven (Recommended):

Preheat oven to 180 °C (fan).
Place the foil tray on a baking tray, leave the foil lid on, and heat for 20–25 minutes until steaming hot in the center.
Remove the lid and return to the oven for a further 5–10 minutes to lightly brown the sweet-potato top.
Serve hot.
If you prefer a deeper colour on top, finish under a hot grill for 1–2 minutes.

Microwave (If Needed):
Not recommended in the foil tray.
Transfer portion(s) to a microwave-safe bowl.
Heat on high 2–3 minutes, stir gently, then heat another 1–2 minutes until piping hot.

Freezing Advice:
Suitable for freezing for up to 3 months.
Freeze in the foil tray, wrapped tightly.
Thaw in fridge overnight before reheating.
Reheat using oven method only for best texture.

Chorizo, Spinach & Buffalo Mozzarella Gnocchi Bake

Preheat oven to 180°C.
Place the foil tray of gnocchi (with spinach) in the oven for 10–12 minutes until hot through.
Meanwhile, heat the sauce in the microwave (2–3 minutes, stirring halfway) or on the stovetop until simmering.

Pour the hot sauce over the warmed gnocchi and spinach.
Tear the buffalo mozzarella over the top.
Return to the oven, uncovered, for 5–7 minutes until the cheese melts and the edges start to bubble.
Serve hot.

Freezing Advice:
Suitable for freezing for up to 2 months before combining components.
Freeze sauce and gnocchi separately in airtight containers.

Defrost overnight in fridge before reheating as above.

Slow cooked Sticky ginger & soy glazed Beef Ribs with Jasmine Rice

Oven (Recommended):

Preheat oven to 170 °C (fan).
Place the foil tray of ribs, lid on, into the oven for 25–30 minutes or until hot through.
Remove the lid and pour over the extra sticky glaze from the takeaway container.
Increase oven to 200 °C and return ribs to the oven for a further 10–15 minutes, allowing the glaze to bubble, reduce and become sticky.
Heat jasmine rice separately — microwave 1–2 minutes, lid off — and serve alongside the ribs.

Microwave Option (If Short on Time):
Not ideal for a proper sticky finish.
Heat ribs covered for 3–4 minutes, then transfer to an oven with the glaze to finish for 10 minutes at 200 °C if you still want caramelisation.

Freezing Advice:
Suitable for freezing before reheating.
For best results, thaw overnight in the fridge, then follow the oven method above.

Keep the extra glaze in its container when freezing and add it only after ribs are hot.

Chicken, Leek & Vegetable Pie

From Refrigerated:

Oven (recommended): Preheat to 170°C. Place pie (in foil) on tray and heat for 20–25 min or until piping hot through (75°C internal).

Microwave (slice only): Place on microwave-safe plate, cover lightly, and heat for 2–3 min, checking halfway. Rest 1 min before serving.

From Frozen:

Thaw overnight in fridge before reheating, or reheat directly from frozen in oven at 160°C for 45–55 min, covering loosely with foil for the first 30 min.

Pan-Seared Chicken Breast with Mascarpone Risotto

Mascarpone Risotto
Best Method – Pot (Recommended):
Transfer risotto into a saucepan or pot.
Add a splash of water, stock, or milk to loosen.
Reheat over medium-low heat, stirring gently until steaming hot and creamy again.
Add a little extra parmesan, butter, or cream if you want it extra rich.

Microwave Method (Quick & Easy):
Place risotto into a microwave-safe container.
Add a splash of water or stock, cover loosely with a lid or plate.
Heat on medium power for 2–3 minutes, stir, then continue heating in 1–2 minute bursts
until steaming hot.
Stir before serving to restore creaminess.

🍗 Chicken Breast – Reheating Instructions
Oven (Recommended):
Preheat oven to 170°C (fan forced).
Leave chicken in its foil tray, cover loosely with foil.
Reheat for 12–15 minutes, or until hot all the way through (internal temp 75°C).
Rest 2 minutes before serving.
Microwave (Quick):
Transfer chicken breast to a microwave-safe dish.
Cover loosely with a lid or plate.
Heat on medium power for 2–3 minutes, check, then continue in short bursts until heated
through.
(Note: Microwave may dry the chicken slightly — oven gives the best result.)

✅ Serving Suggestion
Slice the reheated chicken breast and serve on top of the creamy risotto.
Finish with a sprinkle of parmesan or fresh herbs.

Pan-Fried Gnocchi with Braised Beef ragu

Keep refrigerated at or below 5°C
Consume within 3–4 days of purchase
Suitable for freezing – For best results, freeze overnight. Thaw in the fridge before
reheating. Once thawed, consume within 3–4 days.

To Heat:
Preheat oven to 180°C (fan forced).
Gnocchi comes in a foil container – remove lid, cover with fresh foil, and heat for 25–30
minutes until piping hot and crisp (75°C internal).

Beef ragù is packed separately in a takeaway container – transfer to a saucepan and reheat
gently over medium heat, stirring until hot and glossy.
Once the gnocchi is hot and re-crisped, add to the braised beef and toss through to coat.

Finish with extra parmesan or fresh parsley if desired. Serve immediately.

Royal Chicken Biryani

Keep refrigerated at or below 5°C
Consume within 3–4 days of purchase
Suitable for freezing – For best results, freeze overnight. Thaw in the fridge before
reheating. Once thawed, consume within 3–4 days.

To Heat:
Preheat oven to 180°C (fan forced).
Remove foil lid and pour the saffron milk evenly over the biryani.
Cover tray with fresh foil and heat for 30–35 minutes until piping hot (75°C internal).
Rest 5 minutes, then fluff the rice gently with a fork.
Top with extra crispy onions provided on the side before serving

Proper Butter Chicken

Oven (recommended for butter chicken):
Preheat oven to 180°C (fan forced).
Remove lid from foil tray.
Heat for 15–20 minutes, stirring halfway, until hot and bubbling.

Microwave (for rice):
Loosen or remove lid.
Heat on 50% power for 1 minute, fluff with a fork.
Continue on full power for 1–1.5 minutes until steaming hot.

Serving:
Place hot rice in bowls.
Spoon butter chicken over the top.
Garnish with fresh coriander or a dollop of yogurt if desired.

Storage Advice:
Keep refrigerated below 5°C. Best consumed within 3–4 days.

Vietnamese Beef Salad

Storage:
Keep refrigerated at or below 5°C
Consume within 3–4 days of purchase
Not suitable for freezing
To Serve:
Salad & Dressing:
The salad and dressing are packed together in a foil tray.
Just before serving, add the dressing and toss well to coat evenly.
Beef (in separate takeaway container):
Can be enjoyed cold and rare, or reheated if you prefer.
To reheat: warm gently in a non-stick pan for 1–2 minutes or microwave for 30–45 seconds,
just until warm — do not overcook.
Serve immediately after mixing.

Beef Bulgogi, Jasmine Rice & Sesame Broccoli

🔸 Beef Bulgogi
Keep lid on loosely to retain moisture.
Microwave on HIGH for 1–2 minutes, stirring halfway, or until hot.
Alternatively, reheat in a pan over medium heat for 3–4 minutes, stirring gently.
🔸 Jasmine Rice
Loosen rice with a fork.
Sprinkle 1–2 tsp of water over rice.
Microwave on HIGH for 1–1.5 minutes, covered loosely.
Fluff with fork before serving.
🔸 Sesame Broccoli
Microwave on HIGH for 40–60 seconds, covered, or until hot.
Avoid overcooking—best served with a little crunch.
Tips:
For best results, heat each component separately.
Consume within 3–4 days of delivery

Smoked Pork Ribs with Mac ’n’ Cheese & Cornbread

Storage:
Keep refrigerated at or below 5°C
Consume within 3–4 days of purchase
Suitable for freezing – For best results, freeze overnight. Thaw in the fridge before
reheating. Once thawed, consume within 3–4 days.
To Heat:
Pork Ribs:
Preheat oven to 170–180 °C (fan forced).
Place ribs on a tray, foil folded side up.
Heat for 25–35 minutes or until the meat reaches 93–95 °C internal and is hot through.
To check, insert a knife into the underside of the rib — it should slide in easily and feel hot to
the touch.
Mac ’n’ Cheese & Cornbread Tray:
Comes together in a foil tray – leave the foil lid on for the first stage.
Reheat at 180 °C for 25 minutes.
Remove cornbread (it’s wrapped in baking paper) and set aside.
Remove foil lid and brown the mac ’n’ cheese for an extra 5–10 minutes, leaving the foil
divider in place to keep structure.
Serve hot with the ribs and warm cornbread.

Nasi Goreng

Best Method – Frying Pan (Recommended):
Heat a non-stick frying pan or wok over medium-high heat.
Add a small splash of oil (optional).
Reheat the nasi goreng in small batches (about 1–2 servings at a time), stirring constantly
until hot all the way through.
This keeps the rice fluffy and prevents it from going soggy.
Microwave Method (Quick & Easy):
Place a portion of nasi goreng into a microwave-safe container.
Cover loosely with the lid or a microwave-safe plate.
Heat on medium power for 2–3 minutes, stirring halfway, until steaming hot.
Check temperature before serving.
Fried Egg (to cook at home):
Heat a small non-stick frying pan with 1–2 teaspoons of oil over medium-high heat.
Crack in the egg and cook until the whites are set and edges are crispy, but the yolk is still
runny.
For a firmer yolk, cover with a lid for 1–2 minutes to steam.
Serving Suggestion:
Top your nasi goreng with the fried egg you’ve just cooked.
Garnish with fresh cucumber slices for crunch and balance.
Add extra lime or sambal if you like a little more zing.

Farmhouse Vegetable Bake

Meatballs with Buffalo Mozzarella & Pesto, Fresh Pasta

Oven (Recommended for Meatballs)
Preheat oven to 180°C (fan-forced).
Remove the foil lid from the meatball tray and cover loosely with foil.
Heat for 20–25 minutes, or until the sauce is bubbling and the centre of the meatballs is hot (75°C internal).
Remove foil for the last 5 minutes to lightly melt and brown the mozzarella.

Stovetop (Recommended for Pasta)
Bring a small saucepan of water to the boil, then reduce to a simmer.
Place the sealed plastic container of pasta into the hot water for 2–3 minutes to gently warm through (or transfer to a pan with a splash of water or butter and toss for 2–3 minutes).
Serve hot pasta topped with the warmed meatballs and pesto.

Microwave (Alternative)
Do not microwave the foil tray.
Transfer meatballs and pasta to a microwave-safe bowl, cover loosely, and heat on medium power for 2–3 minutes, stirring halfway.
Ensure both pasta and meatballs are piping hot before serving.

Chicken & Shrimp Pad Thai

Stovetop (Recommended)

Remove lime wedges and egg container — set aside.
Transfer the Pad Thai from the foil container into a large non-stick frypan or wok.
Add a splash of water or oil and stir-fry over medium heat for 3–5 minutes, tossing often until noodles are hot and glossy.
While reheating, fry the eggs in a small pan to your liking.
Serve noodles topped with fried eggs and finish with a squeeze of fresh lime.

Microwave (Alternative)
Remove lime wedges and egg container — keep aside.
Transfer Pad Thai from the foil tray into a microwave-safe bowl.
Loosen noodles with a fork and cover loosely with a damp paper towel or lid.
Heat on medium power for 2–3 minutes, stirring halfway, until hot throughout.
Fry the eggs separately in a small pan, then serve with the hot noodles and lime wedges.

Huli Huli Glazed Chicken & Pineapple & Bacon Fried Rice

Oven (Recommended for Chicken)
Preheat oven to 180°C (fan-forced).
Remove foil lid and cover the foil tray of chicken loosely with foil.
Heat for 20–25 minutes, or until hot and glazed through (75°C internal temperature).
Remove foil for the last 5 minutes to lightly caramelise the glaze.
Rest for 2 minutes before serving.

Microwave (For Fried Rice)
Remove lid from the plastic container.
Cover loosely and heat on medium power for 1½–2 minutes, stirring halfway.
Ensure rice is steaming hot throughout before serving.

Slow-Braised Beef & Onion Family Pie

Oven (Recommended for Pie)
Preheat oven to 180°C (fan-forced).
Remove foil lid and cover the foil tray pie loosely with foil.
Heat for 25–30 minutes, or until the centre is hot and the pastry is crisp (75°C internal temperature).
Remove foil for the last 5 minutes to brown the top if desired.
Rest for 2 minutes before serving.

Stovetop (Recommended for Mash)
Transfer mash to a small saucepan.
Add a splash of milk or a knob of butter.
Warm over low heat, stirring gently for 3–5 minutes until smooth, creamy, and piping hot.

Microwave (Alternative for Mash)
Remove lid from the plastic container.
Cover loosely and heat on medium power for 1½–2 minutes, stirring halfway.
Ensure it’s steaming hot before serving.

Seafood Tom-Yum Soup

Soup Base (Stock & Tom Yum Broth in Takeaway Container):
Pot Method (Recommended):
Pour the tom yum stock into a saucepan.
Bring gently to a simmer over medium heat.
Once simmering, add the seafood and vegetables (see below)
Microwave Method (Quick):
Pour stock into a microwave-safe bowl.
Heat covered on medium power for 3–4 minutes, stirring halfway, until steaming hot.
Then add seafood and noodles before serving.
Seafood, Noodles & Vegetables:
When the stock is hot, add prawns, fish, squid, fried tofu, mushrooms (Swiss brown + enoki),
and large-dice tomato.
Simmer gently for 3–4 minutes until seafood is just cooked through (prawns pink, fish
opaque).
Add rolled-cut rice noodles and bean shoots in the last minute to warm through without
overcooking.
To Finish & Serve
Ladle soup and toppings into bowls.
Garnish with fresh coriander sprigs, sliced green chilli, and crispy shallots.
Serve immediately — Tom Yum is best enjoyed piping hot.

Lasagne

Oven Reheat (Recommended)
Preheat oven to 170°C (fan forced) or 180°C (conventional)
Remove from fridge and leave lid on
Place tray on a baking tray and heat in the center of the oven for 35–45 minutes
Remove lid for the last 10 minutes to allow the top to brown
Ensure lasagne is hot throughout (70°C internal temp) before serving

Microwave Reheat (Individual Portions)
Slice portion and place on a microwave-safe plate
Cover with microwave-safe wrap or lid
Heat on medium-high (70%) for 4–6 minutes, stirring or rotating halfway if needed
Let stand for 1 minute before serving

Creamy Chicken Handmade Fettucine with Asparagus & Caramelised Onion

Oven (Recommended)
Preheat oven to 170°C (fan-forced).
Remove the foil lid and cover loosely with foil to prevent drying.
Heat for 20–25 minutes, or until hot all the way through (internal temp 75°C).
Stir halfway for even heating if possible.
Allow to rest for 2 minutes before serving.

Microwave (for smaller portions)
Transfer a portion to a microwave-safe dish.
Cover and heat on medium power for 2½–3 minutes, stirring halfway.
Check that it’s steaming hot throughout.

Red Coconut Chicken Curry & Fragrant Jasmine Rice

Reheating Instructions

Microwave (Recommended)
Undo half the lids from all containers.
Loosen the rice slightly with a fork and cover each container.
Heat the rice on medium power for 1½–2 minutes until hot.
Heat the curry containers separately on medium power for 2½–3 minutes, stirring halfway.
Combine rice and curry before serving — both should be steaming hot (75°C).

Stovetop (Optional for curry)
Empty curry into a small saucepan.
Warm gently over medium heat for 5–7 minutes, stirring often until hot through.
Serve with reheated jasmine rice.

Crunchy Garlic Parmi Drumsticks

Reheating Instructions
Oven (Recommended for Drumsticks)
Preheat oven to 180°C (fan-forced).
Remove the foil lid and place the foil tray of drumsticks on the centre rack.
Heat for 20–25 minutes, or until hot and the coating is crisp again (75°C internal temp).
Rest 2 minutes before serving.

Microwave (For Mash & Greens)
Remove lids and cover each container loosely.
Heat the mash for 1½–2 minutes on medium power, stirring halfway.
Heat the greens with goat’s cheese for 1 minute, just until warm — do not overheat to keep the cheese creamy.

Portuguese Chargrilled Chicken & Saffron-Infused Rice Pilaf

Oven (Recommended for Chicken)
Preheat oven to 180°C (fan-forced).
Remove the foil lid and cover the foil tray of chicken loosely with foil.
Heat for 20–25 minutes, or until hot all the way through (internal temp 75°C).
Remove foil for the final 5 minutes to lightly crisp the skin.
Rest for 2 minutes before serving.

Microwave (For Rice Pilaf)
Remove the lid from the plastic container.
Cover loosely and heat on medium power for 1½–2 minutes, stirring halfway.
Ensure rice is hot and fluffy before serving alongside the chicken.