We’ve been in our new home for just over a week now and in between trips to the Op Shop it was a godsend to have gourmet frozen meals from new food company dish’d delivered to our door. Hayley and I ordered the meals the day before, we were excited to scan the menu on the website and choose some healthy dishes. We agreed on Spinach and Ricotta Cannelloni, Mozzarella and Pesto Pizza, Vegetable Lasagna, Thai Green Vegetable Curry, Pad Thai, Oriental Stir Fry Vegetables, White and Red Quinoa Salad and sweet and creamy Mango Cheesecake. Order online and your meals are delivered to your door the next day. They’re received in a cool box with dry ice to keep everything frozen until 10pm that night. I was delighted the meals were packed efficiently into the freezer and were quick and easy to heat. I didn’t have to worry about what to cook for dinner and found it a new and exciting way to experience delicious food from around the world in the comfort of my own (new) home. At the moment they’re only delivering to metro Victoria and New South Wales.
dish’d have a range of high quality meals and desserts, all frozen to retain their nutritional value and taste, waiting to be enjoyed when you need them.
Celebrated Chef Jacques Reymond joined the dish’d team in February this year and develops the recipes with other Chefs around the world. The tarts on the website are made in France, the Pad Thai and Green Vegetable Curry in Thailand, the pizza in Italy and lots more. My family thoroughly enjoyed the meals, sure the spinach and ricotta filling in the cannelloni was a bit floury and a couple of prawns in my pad thai were a bit rubbery but it didn’t detract from the taste. The meals were delicious and tasty. My husband particularly enjoyed the Thai Green Vegetable Curry. The Oriental Stir Fry Vegetables were very handy when my daughter and her friend whose vegan needed dinner before going out. I stir fried the veggies and cooked some quinoa. Too easy and she loved it. The Mango Cheesecake with traditional speculoos biscuit base was creamy with just the right tang of mango puree complemented with the spices of cinnamon, nutmeg, cloves, ginger and cardamon from the speculoos.
The Vegetable Lasagna is made in the Emilia-Romagna region of Italy and was a satisfying meal made with thin whole egg lasagna sheets and full cream milk bechamel sauce. The vegetable dice was a bit small but still made for an enjoyable meal.
Courtesy of dish’d, I have a $50 voucher to give away to one reader to enjoy some dish’d meals. The giveaway closes Christmas Eve, Wednesday 24th December and is open to Victoria and New South Wales residents only. To be eligible to win you need to comment below telling me what you’d spend you’re $50 dish’d voucher on? I will draw a name based on creativity.
This is a product talk post brought to you by Nuffnang and dish’d.
THE DISH’D GIVEAWAY IS NOW CLOSED. THANK YOU TO EVERYONE WHO ENTERED. THE WINNER IS MICHELLE V. MICHELLE, I WILL EMAIL YOU WITH THE DETAILS OF YOUR PRIZE.
I love drinking tea. Are you a tea lover? My mother is Irish and I’ve been drinking tea since I was young. There’s nothing more comforting than when someone offers to put the kettle on and share a cup of tea with you if you’re feeling down or if you go to visit a friend and just want to have a cup of tea and a chat. My evening doesn’t feel complete unless I have a cup of tea. My favourites were limited to english breakfast, earl and lady grey, until I was invited to attend the Tetley Masterclass with Tetley Tea Master, Justin Panton.
The evening began with a tempting spread of food set up in a separate room, bruschetta, pizza slices, sandwiches and plump party pies. I placed a selection on my plate, chose a drink and took my seat in the class. I learnt so much about tea from Justin who travels extensively to tea plantations and tastes tea year round. This makes him well qualified to develop a range of tea for the Australian market called the Tea Master’s Selection. A range of single origin teas specially hand picked, the leaves are larger and include Ceylon, Assam and Kenya. My favourite is the Ceylon, I enjoy the crisp, floral flavour of the tea. I also poached pears in Ceylon tea for dessert that was so yummy served with mascarpone.
Justin helping people with their cupping. Being inexperienced it was hard for us to turn the cups over without spilling the tea!
We added boiling water to our numbered cups which contained different types of tea, brewed it for five minutes with a lid on and turned the cups over into another cup for slurping and tasting. One of the things that sticks in my mind when I make a cup of tea at home now is Justin saying “first comes colour then flavour”, so I always give my tea time to brew properly for the best possible cup.
The other types of tea in the range are Assam and Kenyan. Assam is woody and earthy making it a great morning tea to get you going. Kenyan is nutty and sweet, it’s unique flavour making it a very popular tea around the world.
This dessert is fabulous and perfect if you’re entertaining. Place the pears in a beautiful bowl and bring to the table with a jug of the reduced tea syrup for pouring and a smaller bowl containing the mascarpone. Beurre Bosc pears are the best to use for this recipe. Enjoy!
Ceylon Tea Poached Pears
4 cups boiling water, 1/4 cup sugar, 5 Tetley Tea masters Ceylon Teabags, 6 beurre bosc pears, 250g tub mascarpone, 200ml whipping cream or vanilla bean yoghurt.
Place the teabags in the boiling water and let steep for five minutes. Remove teabags and pour in sugar, stirring to dissolve. Pour the liquid into a medium size pot.
Peel the pears from the stem down and place in the pot of tea liquid and simmer on medium heat for around 30+ minutes until tender. Turn occasionally so they cook evenly. To test if they’re ready place a small knife in the pear and if it meets no resistance they’re cooked. When ready remove the pears from the liquid with a slotted spoon and place in a bowl. Reduce the liquid in the pot until it thickens slightly. Pour into a jug. Whip the mascarpone and cream together until it’s a dolloping consistency or if using vanilla bean yoghurt mix a couple of heaped tablespoons of the yoghurt through the mascarpone with a spoon. Place in a small serving bowl.
Disclosure: I was invited by Tetley Tea to the Masterclass and received a complimentary goody bag of tea on departure. I was also sent a complimentary package of the Tea master’s Selection to try by Tetley.
I have always been a big fan of Tetley tea. I find the flavour superior to other teas I’ve tried and have had comments from visitors to my home saying what a lovely cup of tea I served them.
Do you love asian food as much as I do? If you live in Melbourne you need to visit the Night Noodle Market Melbourne, it’s on until November 30th in a much bigger location than last year across the other side of the Yarra. So many of Melbourne’s best asian restaurants have set up stalls there. You’ll find it by following your nose to Birrarung Marr where there’s a huge range of asian hawker style food stalls and food trucks. Cuisines represented range from Korean, Vietnamese, Chinese, Indian to Malaysian, Burmese and Nepalese.
We went along on a sunny Tuesday night last week. Nick and I arranged to meet Dave an old friend from high school there. He was early, we were late, as we decided to drive, not a great idea, public transport is a much better option.
The atmosphere was upbeat and exciting with lots of Melburnians out enjoying the sunny weather and indulging in some tasty food. We started off with some meat skewers from Hoy Pinoy then climbed the hill for some Sliders and Caramelised Pork from Chin Chin, finishing off with dessert from Gelato Messina and coffee from St Ali.
If you’re feeling inspired here’s some links to asian recipes on my blog you can enjoy making. Chicken and Vegetable Dumplings, Healthy Fried Rice and Beef Stirfry, Vietnamese Chicken Salad and Nasi Goreng. If you live in Melbourne, I hope you get the chance to go along to the Night Noodle Market Melbourne it’s a great night out and one of the Food Month events I really look forward to. The hours are Monday to Tuesday 5pm to 9pm, Wednesday 5pm to 10pm, Thursday to Friday 5pm to 11pm, Saturday 4pm to 10pm and Sunday 4pm till 9pm.