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  • Bean Quesadillas
    Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
  • Malaysian Quinoa (Vegetarian)
    Quinoa and soya chunks with satay sauce.
  • Napa Cabbage Salad
    This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers.
  • Garden Pasta Salad
    Plenty of fresh, crunchy carrots, celery, cucumber, green pepper and onions are tossed with tomatoes, zesty Parmesan and cooked pasta and coated with your favourite Italian-style salad dressing. Chill and serve this bright and flavourful salad.
  • Crustless Spinach Quiche
    An easy to make spinach quiche with eggs, onion and plenty of Muenster cheese.
  • Chickpea Soup
    This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
  • Smoky Cod and Parsnip Chowder
    A wonderful New England creation, merging the sweetness of parsnips with a smoky cod broth. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod.
  • Cilantro Egg Salad
    This is a fresh variation on an old classic. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal, or just as lunch to take to work
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