We had the pleasure of being a part of the MumKIND FEAST for Vinnie's Women's Crisis Centre on Saturday night. Nearly 50 women and children enjoyed a special feast designed especially for them.
MumKIND created this happy event to show kindness and build connection.
The table was beautifully set by Felkke, flowers by Emilie Cervelli from Kilter and we had the pleasure of providing a three course meal for the women and dinner and dessert for the children (who enjoyed a movie night while the women feasted)!
Victoria, Director of The Family Cook shares "No one is immune to domestic violence and/or homelessness; it could happen to any of us."
"I can only image how much harder it is if you have children to protect as well. It is unimaginable."
"The strength it takes to leave a bad situation with your children and ask for help is immense."
"We hope FEAST gave these brave women a night to pause, relax and feel nurtured. We hope they were able to enjoy each other's company and form friendships with those they shared a table with and that the kids enjoyed a night to be just 'kids'."
"It was a privilege to be a part of their healing process and we thank MumKIND for allowing us to be a part of such a special event."
Victoria Braithwaite
If you would like more information on the wonderful work that the non profit charity MumKIND does, please visit mumkind.com.au.
What's on this week's menu?
We have some delicious meals available this week.
On our Fresh menu we have:
Yellow Fish Curry (NEW)
An aromatic light fish curry with Indian flavours of Garam Masala, Curry Leaves and a tantalising medium heat. Made with South Australian Flake.
Farmhouse Chicken with Roasted Vegetables
Penne with Italian Sausage, Roasted Capsicum, Olives & Cherry Tomatoes
Chicken Schnitzel with Creamy Mash & Green Vegetables
Mediterranean Tart with Greens
Yellow Fish Curry
We look forward to cooking for you and wish you a happy week ahead.
Best wishes,
The Family Cook Team
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We are egg-sited about Easter!
We have teamed up with Adixions Chocolates to give you the chance to win a box of their mini luxe eggs, handcrafted in South Australia from the most premium 100% traceable and sustainable cocoa! Indulge in the pure joy of eating dark and milk eggs shining with a metalic lustre, that frankly is so delicious, you won't want to share them! All you need to do to enter is jump on Instagram or Facebook and comment on our Adixions Easter Egg post.
Easter Hours
We will be taking some time over Easter to spend with our families. We will be closed on Good Friday and Easter Monday. For Weekly Value Bundle Subscribers... if you normally receive your meals on a Tuesday, they will arrive on the Wednesday. All other delivery days remain the same. We hope you have a lovely relaxing time this Easter with those you love, (even if that is just chocolate, enjoy relaxing with chocolate!)
Free-range Chicken Schnitzel with Creamy Mash & Blanched Greens
Monthly Giveaway
Each month we giveaway $150 worth of meals! All you have to do to is be a subscriber to our email list and we randomly select a winner each month! Our February winner is Michelle Edmonds. Congratulations Michelle. We hope you enjoy your meals!
If there is something we can do to make your meal time more fabulous, please do not hesitate to contact us. We are only too happy to help you.
Enjoy!
The Family Cook Team x
Hello!
There's no doubt that the more time we spend at home, the more we see jobs that need to be done! From small gardening projects to large extensions, there is no better time than now to start a planning a new project. We 'virtually' sat down with Elllen Wundersitz, Managing Director of SpaceCraft Joinery, award winning kitchen designer & cabinet maker, to talk all things design & kitchens.
2019 HIA Award Winner for Kitchen Design, SpaceCraft Joinery.
When you look at the kitchens SpaceCraft Joinery create it is quickly very evident that each kitchen is so unique and as individual as their owners. It certainly doesn't feel like a 'one size fits all' cookie cut business.
You recently had the HIA Awards... how did you go?
"We were fortunate to win all three kitchen renovation categories as well as the major award for Kitchen Design which means we go on to the National." says Ellen.
Congratulations! It's such a testament to the work your team puts into each individual design. (For more info about the HIA Awards click here).
What sets you apart from other cabinet makers?
"We are a design-led cabinet maker, and decided several years ago to work exclusively with clients who choose to engage us from design onward. In other words we generally do not quote/make joinery designed externally. A few reasons for this... We get a better end result when we build the relationship and are involved in the design process, from scratch. When we quote/design/build joinery designed externally, invariably we need to somewhat re-design anyway because often the way the joinery is designed either doesn’t really work, or needs refinement. Being stuck in the middle between an external designer and client often results in missed opportunities, and miscommunication. Design is what we’re good at so we love designing and then making / installing what we design. Unlike most of our competitors, we charge for design because we only want to work with people who value our expertise and creativity. The design fee is deducted off the joinery quote so if a client goes ahead, the design fee acts like a deposit. Most of our competitors still design/quote for free. Sadly free design is still somewhat an expectation amongst the broader community, and this reinforces the lack of valuing the time, energy and creativity invested in the design process." Ellen explains.
Kitchens can be an expression of who you are, your family and how you like to live your best life... what are some of the things you need to consider when designing your dream kitchen?
"Think about what style or combination of styles are you drawn to. If you are not sure how to describe the style (for example Scandi/Retro) the best way to communicate this is with imagery. Create a Pinterest board or Houzz Lookbook. Here are some questions to think about to set you on the right path... " Says Ellen.
1. What are your functional non-negotiable?
2. Do you want your appliances to be integrated, do you want an oven tower, under bench or freestanding oven?
3. Do you plan to entertain large groups, or just intimate gatherings.
4. Do you want a breakfast bar/island bar - with or without seating?
5. Do you want open shelving to house your precious keepsakes?
6. Do you have lots of appliances or large pots /pans that need special consideration in terms of storage and accessibility.
7. Do you have accessibility issues/trouble bending down/height considerations?
8. Do you wish to undertake other activities in your kitchen space? Do you need it to be multi-functional. Eg home office, work from home space, kids studying area.
9. Does your kitchen connect directly on to a dining or living area and how does that connection need to work functionally and aesthetically.
Your kitchens are often very unique... where do you source your timber and finishes?
"We basically source product from whichever supplier is the best fit for the project, but we’re not bound to any particular companies as we love to experiment with different products and materials. Specifically with respect to timbers, we have local timber supplier whom we source the majority of our timber products from." Ellen explains.
Are there any recycled materials that you are using?
"We are often asked to recycle timber or sometimes other products. For example we recycled a decorative flue detail (from a gas fire place) for the range hood extraction in our kitchen, which we had powder coated to match the joinery colour."
"We often salvage and reuse other smaller items, eg retro kitchen vents were salvaged then polished and reintroduced to this new kitchen to riff off the original homes vibe." explains Ellen.
Is there anything you are enjoying using in the production of your kitchens that perhaps others aren't using?
"Not sure about what others are using but we are loving curves at the moment. Curves do add cost to the manufacture process, but they add real personality and interest to a space."
To see more textures and curves visit SpaceCraft Joinery's website here
This kitchen was designed for and by Ellen & Nath, owners of SpaceCraft Joinery using their many years of experience. Using an environmentally friendly approach, with materials that have a minimal impact on the ecology and their health they achieved a kitchen that is light, bright, fresh, modern Australian styling.
We always think it's best to do your research and talk with someone you trust.
"Yes! Absolutely. To avoid disappointment and rushing (there’s lots of decision making involved - which can take time), don't leave the design and planning to the last minute. Realistically you’ll need at least 4 months of design planning to get to manufacture stage (just for a kitchen). This assumes no structural work is required. The construction industry is particularly flat out at the moment, so do your research early."
"Also make sure whom ever you engage, you have a good human connection with. Renovating invariably involves the unexpected occurring and you want to be sure you have a good working relationship with your builder/joiner/designer." shares Ellen.
The Fab38 is the latest addition to Smeg's iconic FAB collection. This pure white fridge comes with a new range of innovative features and the statement aesthetic we love!
Appliances to suit your lifestyle
Choosing the right appliances not only needs to work well but fit in with your kitchen. Whether it is a slick minimalist look or statement pieces it is important to get them right to suit your kitchen and lifestyle.
Beautiful induction cook tops like this Smeg induction cooktop not only revolutionise the way you cook but blend seamlessly into your kitchen bench.
Image: RSB website rsb.org.au
THIS WEEK'S FRESH MENU
Chicken Schnitzel with Rosemary Potatoes & Roasted Vegetables
Chorizo Penne
Lamb Tagine
Mediterranean Tart with Greens (V)
Sesame Salmon with Tahini Dressing
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Enjoy!
Best wishes,
Victoria &
The Family Cook Team x
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Image: @natashainthecity
Hi Beautiful,
It was a busy week this week for kids across the state as they dressed up for book week. Meet Ollie here, one of our cutest customers! He recycled one of our delivery boxes to make his outstanding fire engine! Isn't he absolutely adorable?! If you have kids, how did they go this week? Do they like making their character costume?
Faster delivery
You can now order same day delivery for metro orders. Just order by 10am and we will get your delivery to you! A perfect 'fast fix' for your lunches and dinners!
This month's Winner
Congratulations goes to Lucy Barber who has won this months giveaway - $150 Gift Box of TFC Meals. We hope you enjoy your meals Lucy!
Congratulations!
Congratulations goes to Malcolm Thompson who has won a $150 TFC Gift Pack of meals! Congratulations Malcolm! We hope you enjoy your meals!
To win, all you have to do is be a subscriber to our news. It's that easy!
October Long Weekend Trading Hours
Due to the long weekend on Monday 5th October we will be closed.
If your delivery is normally made on a Tuesday, it will be delivered on a Wednesday.
Wednesday deliveries will be made on a Thursday.
Thursday and Friday deliveries will stay the same.
'A la carte' & 'From The Freezer' Menus
Order by 12pm for next day delivery.
Or select 'click and collect' for same day pickup on Tuesday, Wednesday or Thursday.
Weekly Value Bundle
Subscribe to regular meals and save up to 10% off every week.
We are so excited! It's our 3rd birthday and we want to celebrate with you!
This year has been another big one... our team has grown to seven and I have to say I am totally lucky to have such a beautiful team. We laugh, we cry, we sing, we dance, sometimes all at the same time. Most importantly, every single person is committed to bringing you delicious, wholesome meals your whole family will enjoy. It's a heart based business.
It is amazing to know that what started out as helping time poor people, has grown to helping many different people at different stages of their lives. Our customers range from 2 years old to 92 years old! We have the honour of cooking for people who are busy working, having babies, fighting illness, have a disability, have lost a loved one, are moving house, going through a difficult time, or are self isolating due to COVID-19. It never ceases to amaze me how nurturing meals can be so beneficial to people at times of need and we are always blown away by the thoughtful and touching notes of thanks we receive. We will forever be grateful.
During COVID-19 we have been able to help many interstate customers who are concerned about family members in Adelaide. I won't lie, there have been tears shared on the phone talking to people and hearing what they are going through. It is incredibly hard not being able to be close to family when they need them most. It continues to be a difficult time for many. We will continue to support our local and interstate community by providing wholesome and nutritious meals made with South Australian produce.
At the start of COVID-19 we sent a letter to all our customers to say that if they knew anyone who was struggling, to please let us know and we would send them meals to help (with compliments). That offer still stands. We don't want anyone to feel alone at this time and we will always do what we can to help. You are part of our TFC family so please do not hesitate to contact us if there is something you feel we can help with. We will always do our best.
We recently paid a visit to the Royal Society for the Blind and had a tour of their factory. It was wonderful to see the incredible work they do and speak to their passionate team. They have been instrumental in helping us improve the support we offer NDIS clients. We have recently implemented an easier way for NDIS clients to subscribe to our 'Weekly Value Bundle' and claim with NDIS. For more information, head to our website and click on 'Menu' > 'NDIS Clients'.
Over the next week there will be some surprises to say thank you for being a part of our journey. There will be random gifts placed in your deliveries, so be sure to check your delivery box. To kick start our festivities... please enjoy 20% off all orders 'From The Freezer' by using discount code 'BIRTHDAY' at checkout. Valid until 4th August.
Enjoy!
Victoria &
The Family Cook Team x
Yes we are really celebrating with funny glasses, party balloons and more.
Can't wait to share the fun with you! Victoria x
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Long Winter days call for delicious, homestyle meals! We have pulled out all your Winter favourites and we won't stop until we hear the warm weather calling.
This week expect slow cooked Beef Ragu, our famous Chicken & Leek Pie with Blanched Greens and Lentil Moussaka to name a few. All our meals are made with free-range and hormone free meats, so expect maximum flavour. I can not wait for you to smell and taste the cooking that is coming out of the kitchen this week!
Here's a little sneak peak of our Free-range Chicken & Leek Pies with blanched greens, fresh out of the oven! We recommend reheating the pies in the oven at 165'c for approximately 10 minutes or until hot throughout. This will keep the pastry nice and light and flaky. You can just pop the blanched greens in the microwave for a couple of minutes and there you have a delicious, Wintery dinner!
It's not too late to order for this week!
Choose what you would like to eat from our 'à la carte' and 'From The Freezer' menu. Or subscribe to the 'Weekly Value Bundle' for first class treatment where you can sit back let us take care of your weekly menu. With 100s of recipes you will be blown away by the variety. Subscribe to be rewarded with up to 10% discount on our à la carte menu & From The Freezer menu every week. There is no better time to subscribe and save.
As always, please let us know if there is anything we can do to make your dinner time easier! We LOVE supporting you and your family.
Best wishes,
Victoria & The Family Cook Team
xx
]]>Firstly, we want to share some exciting news. We have combined our monthly giveaway for all subscribers to the newsletter and Weekly Value Bundle to give you a BIGGER PRIZE - a TFC Gift Pack valued at $150! This month's winner is Susannah Norris. Congratulations Susannah! We will send you your gift box filled with delicious meals this week.
As you know, we have been cooking up a storm with The Smelly Cheese Shop using the Asko steam oven at Spartan Electrical. When you use quality tools in the kitchen, it's easy to get a wonderful result. We were thrilled to hear the Pumpkin, Cheddar & Arancini balls were such a hit. It was great to hear so many of you tried our recipe at home and enjoyed them as much as we did.
We have another recipe to share with you which is truly decadent. Adel Blue & Caramelised Onion Tart with a Pear, Rocket & Walnut Salad. Apart from the premium ingredients used, the Asko steam oven was instrumental in giving us a flaky pastry and perfect centre.
Before we share the recipe, there are a few tips...
1. If you are buying your pastry, rather than making it from scratch, get a really good quality one. It makes all the difference. We like using Carême All Butter Puff Pastry for this recipe although you could use a shortcrust pastry. You can find Carême pastry in most good local stores such as Adelaide's Finest Supermarkets, Foodland and Tony & Marks.
2. Don't skimp on your cheese. Use quality cheese every time, the taste will not disappoint. We used Adel Blue from The Smelly Cheese Shop. The Smelly Cheese Shop team know their cheese, so if ever you're not sure what you need, feel confident in their advice.
3. We used the Blood Orange Argrumato Citrus Press Olive Oil from our Pendleton Estate olive oil collection for the salad dressing. We are so in love with this olive oil. It is so easy and so delicious. The citrus give the salad a freshness that compliments the richness of the tart perfectly.
Adel Blue & Caramelised Onion Tart with Pear, Rocket & Walnut Salad
Serves 6
Ingredients
150 gm Adel Blue cheese
1 kg red onion sliced
100 gm brown sugar
100 gm salted butter
100 ml balsamic vinegar
½ bunch thyme
4 each free range eggs
100 ml thickened cream
2 sheets Carême All Butter Puff Pastry
200 gm rocket lettuce
1 ea pear
150 gm chopped walnuts
100 ml Pendleton Estate Blood Orange Argrumato Citrus Press Olive Oil
50 ml aged balsamic
Sea salt
Method
Preheat oven to 200 degrees.
In a fry pan, saute sliced onions in butter, season with salt and pepper.
Add sugar and balsamic vinegar.
Cook down until caramelised and sticky.
Line a non-stick tart tin with pastry and trim edges and dock the base with a fork.
Place in the freezer to chill.
Whisk eggs and cream, season with salt and pepper. Then pour to tart shell.
Crumble blue cheese on top of egg mixture together with cooled onions.
Sprinkle with the fresh thyme leaves and bake until golden.
Remove tart and place on cooling rack 15 minutes before slicing.
Prepare salad.
Toss rocket with chopped walnuts and sliced pear. Drizzle with olive oil, balsamic and sea salt.
Cool tart slightly before serving.
Enjoy!
Victoria &
The Family Cook Team x
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We recently popped in to Spartan Electrical to cook up a storm with The Smelly Cheese Shop crew. We had so much fun cooking AND taste testing these beauties... Pumpkin, Cheddar and Sage Arancini... they are soooo delicious! Perfect for iso life or post iso entertaining.
The Smelly Cheese Shop recommended their Cheese Culture Cloth Cheddar from Murray Bridge for this recipe and we are so glad they did. The story behind their cheeses are always fascinating, as so much work goes into the end product. This particular cheddar arrived from Murray Bridge to their maturing room at around 4 weeks old. After 12 months in the maturing room where the cheese receive lots of care and attention in the high humidity and constant temperature environment, they are ready to be released for sale. The result is a beautifully balanced, full flavoured traditional cheddar that is absolutely perfect for this dish.
As with anything, your tools make all the difference. So we really did enjoy cooking in the Asko kitchen which didn't let us down on heat control and helped us achieve a delicious crisp outer and sensational cheesy, gooey centre with no effort at all. This recipe is so moreish, perfect for a cold night and a glass of red wine!
Recipe
Pumpkin, Cheddar and Sage Arancini
Makes 12
Ingredients
200gm Salted Butter
100ml Olive Oil
300gm Arborio Rice
1 litre Chicken Stock, boiling
150gm Cheese Culture Cheddar
1 ea Brown onion diced
2 Cloves of Australian Garlic crushed
½ Bunch sage chopped
300gm Diced, roasted butternut pumpkin
50gm parmesan cheese grated
100gm toasted pine nuts
Salt and Pepper to taste
200gm Fresh Breadcrumbs
150gm Plain Flour
4 Free Range Eggs
1 cup of whole milk
Salt and pepper to taste
Vegetable oil for deep frying
Sea salt
Method
In a deep heavy based fry pan, melt butter and olive oil and saute diced onion, garlic and sage.
Add arborio rice and saute until translucent. Start adding stock a ladle at a time, stirring until creamy and al dente. Season the risotto and add roasted pumpkin and grated cheddar. Stir through toasted pine nuts and then let the risotto cool completely.
Once the mixture has cooled, set up the flour, egg mix and crumbs.
Roll the risotto into balls and crumb. Refrigerate.
Heat vegetable oil in a heavy based saucepan on a medium heat. Check that the oil is hot enough by placing a small amount of breadcrumb into the oil.
Fry Arancini in small batches and drain on absorbent paper and rack.
Sprinkle with sea salt.
Cook sage leaves in oil to crisp and place on paper towel before using as garnish.
Give it a go and let us know what you think.
Enjoy!
The Family Cook Team x
IN ALL OF OUR COOKING we love to cook with the best South Australian produce. This ensures that the ingredients we use are the freshest possible. The quality our our produce not only enhances the taste of your meals but means we are able to support many wonderful local small businesses and passionate producers who love what they do.
EACH MONTH we feature a local business and give a gift to one of our 'Weekly Value Bundle' subscribers featuring something truly special, uniquely offered to you. It allows us to spoil you a little.
THIS MONTH we are sharing a gorgeous gift box from Pendleton Olive Estate, a family owned business located on the Limestone Coast. The wonderful team at Pendleton Olive Estate have put this beautiful gift box together, complete with their uniqe olive oil and vinegar blends, for one of our subscribers. SO EXCITING!!!
Below is a list of products included:
1x250ml bottle each of:
Lemon Agrumato
Raspberry Balsamic Vinegar
Pear Balsamic Vinegar
Lemon Agrumato Citrus Press
Ginger Infused Extra Virgin Olive Oil
Garlic Infused Extra Virgin Olive Oil
1 Pistachio Dukkah
1 Almond Dukkah
1 Premium Glass Olive Oil Pourer
The winner of this gorgeous gift box valued at over $100 will be announced Thursday 30th April.
We will also give one of our newsletter subscribers a gift card to the value of $50. Our next winner will be announced Thursday as well. So stay tuned.
Best wishes,
Victoria & TFC Team x
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Hi there,
Hope you are having a lovely self-isolated weekend. Keep staying safe and look after yourself. Try to take the opportunity for some self-care. Read a book you've been wanting to read, relax in your trackies and watch netflix, have a bath, connect with nature in your backyard, do some yoga. Whatever you feel will nourish you. Take the opportunity to look after yourself at this time.
I have found the quiet time at home this weekend has been really restorative. We have had the fire on for the first time this season, and it has been glorious snuggling in front of it in my trackies. Not being able to go out, has also allowed me to get some jobs done that I have wanted to do for a while, so that is always a great feeling.
We have been really busy cooking over the last couple of weeks and it feels like all of sudden Easter is upon us. So I just wanted to touch base and let you know that we will be closed over the Easter long weekend.
This will affect some of your delivery days. If you're delivery day is on:
Friday 10th April, we will deliver your meals on Thursday 9th April.
Tuesday 14th April, we will deliver your meals on Wednesday 15th April.
Wednesday 15th April, we will deliver your meals on Thursday 16th April.
If you need some delicious, hassle free meals for the long weekend our freezer is stocked. So don't hesitate to jump online and add a couple of meal to your order so you don't have to worry about cooking next weekend and you can just chill. If you want to add to your order use discount code 'addtomyorder' so you don't get charged delivery twice.
As always, if there is anything we can do to help you, please let me know.
We are holding you all in our thoughts.
Best wishes,
Victoria x
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Hi Lovelies,
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Images | Above: Our Herb Chicken & Green Barley Salad courtesy of Adelaide Gal | Below a selection of our delicious meals made with love.
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Happy Valentines Day to you! I hope you have felt the love from someone today!
This week we launched our new packaging with a heat sealed lid which means your kids can have a tantrum and throw dinner on the floor and it won't spill everwhere. Yay! Plus you get a little longer on the expiry date, which is always handy. We hope you enjoy the fresh, new look to match our fresh and delicious meals!
I have been absolutely in love with this month's giveaway. I can't tell you how delicious Adixions chocolate is, you just want to savour every bite. So do yourself a favour and order a box online for yourself. You won't regret it! This month's winner of the beautiful Adixions gift box valued at $100 is Kirsty Marston. Congralutations Kirsty! Kirsty will receive:
Raspberry Blush Heart bonbons
A 64% dark chocolate shiny dome filled with molten raspberry ganache.
Dark Chocolate Honeycomb:
Introducing Adixions’ new luxe Dark Chocolate Honeycomb. Locally sourced, South Australian honey is encased in premium 64% dark chocolate and presented in a dapper black canister, it’s the ultimate gift you’ll want to savour all to yourself. 150g. GF, DF
Strawberry Eucalyptus & Strawberry Dark Chocolate tablet 100g
Both Strawberry Eucalyptus & the probiotic benefits of dark chocolate promote improved digestion by helping to balance micro flora in the gut while a high level of antioxidants helps to fight free radicals & protect skin from ageing. A luxurious flavour combination. Gf, DF
Pink Peppercorn 64% Dark Chocolate Tablet 100g
Floral. Peppery, Uplifting. A unique blend of floral pink peppercorns with the delightful 64% Guayaquil dark chocolate to bring you a lifting pleasant sensation with a lingering couverture delicately lifted with a hint of coffee and chestnut. The modern take on chilli chocolate. GF, DF
AH-MAZING! We hope you enjoy... x
Have a wonderful weekend and we look forward to cooking for you next week!
Best wishes,
Victoria x
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Hi Gorgeous!
I hope you are enjoying the long weekend! Hopefully it includes lots of golden sunshine, happiness and a large dose of relaxation! We are in the kitchen cooking up a storm today for our beautiful families. We did stop and have a yummy lunch together which is always filled with good stories and laughs!
I am so excited to continue to bring you the best of South Australian produce both in our cooking but also highlighted on our media channels on YouTube, instagram and facebook, so please make sure you subscribe if you are enjoying what we share with you. Please share with your friends and family. We have a few surprises in store and can't wait to share our SA food journey!
As you know, each month we give one of our 'Weekly Value Bundle' subscribers a gift to the value of $100. Our next giveaway will fall on Valentine's Day and we have something absolutely delicious and stunning for you... a decadent chocolate gift box from Adixions! Share with someone you love or eat them all yourself. Either way it will be a very special chocolate experience!
Have a wonderful week ahead. I know many are returning to school. I hope that all goes smoothy. For the new kids on the school block... Happy First Day!
Best wishes,
Victoria x
This Week's Menu
Beef Ragu
Haloumi & Beet Salad (V) (New)
Moroccan Chicken with Carrot & Couscous Salad
Special Chicken Fried Rice
Vegetable Frittata with Pesto & Greens (V)
Beef Rissoles with Creamy Mash, Caramalised Onion, Peas & Relish
Next Week's Menu
Vietmanese Slaw with Chicken
Teriyaki Salmon
Beef Lasagne with Greens
Grilled Chicken with Greens
Spinach & Ricotta Filo Pie (V)
Teriyaki Tofu (V) (New)
]]>Hello Lovelies!
I hope you had a lovely Christmas! How fabulous are holidays... such a great time to chill, eat too much delicious food, forget what day it is and just reeelllaaaxxx. It's bliss.
This year was a massive year for us. It saw us expand our delivery areas to outer metro and country areas. (If you live in country South Australia and have been wishing you could have our wholesome, delicious meals delivered to your door, check your postcode at checkout.)
We got our first The Family Cook Car so you can see us 'hooning' around Adelaide, don't forget to toot your horn and say "hello"! I am a child at heart and would LOVE that!
Our team has grown and is florishing like a beautiful flower. I LOVE our team. Each member is dedicated, passionate and caring about providing beautifully presented, wholesome fresh meals. It fills our hearts that we get to help so many people in so many different stages of life. The power of a lovingly made meal at the end of a busy or difficult day is never to be underestimated. So it is very important to us that each meal is made lovingly and with care. You can taste the difference.
We have continued to improve our environmentally friendly practices. Recycling everything we can and reducing our waste. Thank you too for your contribution, continuing to return your styrofoam boxes helps reduce excess waste.
We love to support local. Each month we have shared a unique local business with you by giving a gift to the value of $100 to one of our 'Weekly Value Bundle' subscribers. This year we showcased Barossa Valley Cheese Co., Port Lincoln Gourmet Box Co., Temple Day Spa, Adelaide's Finest Supermarkets, Jack+Sarah, & Baked. to name a few, plus tons of SA produce. South Australia has so much to offer and showcase and we love sharing these wonderful businesses with you. We will continue to do this in 2020.
I am so grateful to our wonderful contributors who helped shape our journey this year - Sarah Shanahan for her wonderful photos of our food, Pippa Wanganeen and Rebecca Morse for being involved in our Mother's Day special feature, Richelle Martin from Retro Revamp for her input on recycling, reusing and revamping, Anthony Meade, Sports Physiotherapist from Wakefield Sports Clinic for sharing his tips on heathy eating.
We were also able to support many charties including Kickstart for Kids, Catherine House and the Australian Olympic Team. We will continue to support local charities throughout 2020 and will share this with you throughout the year.
Recently I gratefully received the 'People's Choice' for SA Woman Awards, category 'Mum in Business' - for balancing motherhood and business, showing great growth in the last 12 months. I was totally blown away that anyone voted without being asked as I know how busy you are. So it told me that you appreciate what we are about and our core values... It told me you value what we are trying to achieve by supporting familes across SA. It was the greatest feedback ever! So thank you from the bottom of my heart!
So what does 2020 look like for you? What goals are you hoping to achieve? Can we help you achieve them?
My goal is to share our delicious, wholesome meals with as many families as possible. To show people that the food that arrives actually looks like our photos on our website and social media. I know many people don't believe that it can actually be as good as it looks, but it is! We want to get the word out. So if you have a spare two minutes, would you mind helping us? Share our business with your friends on facebook or instagram, finish this sentence... "I love The Family Cook because....", Don't forget to tag us! One person will randomly be chosen to win $100 voucher. Tag and win ends 31st January 2020.
We will also continue to showcase wonderful South Australian produce and support local charities. We can't wait to share another year and our wonderful, loving journey with you. It's going to be a blast!
With best wishes,
Victoria x
Next Week's Menu (Week commencing 6th January)
Teriyaki Chicken
Atlantic Salmon with Grilled Corn Salsa
Penne Bolognese
Mexican Bean Sweet Potato (V)
Stir Fry Chicken & Vegetable Hoikkien Noodles
Vegetable Hoikkien Noodle Bowl (V)
Reminders: We are now offering an additional vegetarian meal each week. So don't forget to let us know if you would prefer more vegetarian meals so we can make a note on your account!
]]>Hope you had a fab weekend. How snuggly was the weather? A cold start to Summer!
Great news for vegetable lovers! We have had a lot of interest in more vegetarian dishes, so will be adding an additional vegetarian option each week, starting on the 6th January 2020 when we return in the New Year!
So for all our 'Weekly Value Bundle' subscribers, can you please let us know if you would prefer vegetarian dishes and we will make a note on your account? Please contact us by emailing us at hello@thefamilycook.com.au.
We have also been asked A LOT if we offer Gift Cards... the short answer is "Yes we do!" It's super easy to purchase a gift card on our website, just go to https://thefamilycook.com.au/products/gift-card and select the value you would like to give. Your Gift Card will be emailed to you straight away. There are very few people who wouldn't appreciate a night or week off cooking! So it makes a super easy and thoughtful gift.
Christmas Closing Times
We will be closed from Friday 20th December until Monday 6th January. We will automatically skip your subscription for that two week period. However if you still require meals during that period we will be offering snap frozen meals 'From The Freezer'. Please contact us if you have any queries on hello@thefamilycook.com.au and let us know if you would like snap frozen meals by the 12th December to get you through our holiday break. We promise we will look after you and you won't go hungry!
Have a wonderful week!
Best wishes,
Victoria x
This Week's Menu
Thai Basil Chicken
Salmon Nisçoise
Penne with Italian Sausage
Vegetarian Hokkien Noodle Bowl (V)
Vietnamese Slaw with Chicken
Next Week's Menu
Beef Rissoles with Creamy Mash, Caramalised Onion, Peas & Tomato Relish
Chicken Filo Parcel with Mixed Vegetables
Chicken Tikka Marsala
Lentil Salad (New)
Salmon with Pea Pesto, Asparagus & Baby Tomatoes
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I hope you have a had a fabulous weekend!
Each month we give one of our 'Weekly Value Bundle' subscribers a gift to the value of $100 and one of our newsletter subscribers a gift card to the value of $50. It's our way of saying, thanks for being a part of the fam!
This month is particularly spesh as we are huge fan of BAKED. who make beautiful cakes, edible cookies and desserts. We have selected some of our favourite Christmas goodies for this month's prize pack. We are so excited because we just love sharing beautiful South Australian products with you!
This month's winner is Georgia Wilkosz. Congratulations Georgia! To check out more of their delicious pics on their instagram page visit @baked_adl.
The winner of our $50 gift card this month is Kate Bell. Congratulations Kate!
Christmas Closing Times
We will be closed from Friday 20th December until Monday 6th January. We will automatically skip your subscription for that two week period. However if you still require meals during that period we will be offering snap frozen meals 'From The Freezer'. Please contact us if you have any queries on hello@thefamilycook.com.au and let us know if you would like snap frozen meals by the 12th December to get you through our holiday break. We promise we will look after you and you won't go hungry!
Have a wonderful week!
Best wishes,
Victoria x
This Week's Menu
Beef Lasagne with Mixed Vegetables
Grilled Chicken with Ancient Grain Salad
Beef Madras
Buddha Bowl (V)
Chicken Schnitzel with Peas, Feta, Mint & Creamy Mash
Next Week's Menu
Thai Basil Chicken
Salmon Nisçoise
Penne with Italian Sausage
Vegetarian Hokkien Noodle Bowl (V)
Vietnamese Slaw with Chicken
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Friday night I had the pleasure of attending the opening night of Bauhaus on The Parade, thanks to Adelady.
Naturally, I LOVE looking at homewares. However; having seen the artwork, jewellery and everything in between, Bauhaus is my new one-stop-shop for all things beautiful! I just love all the colours and textures! You are bound to find something you 'absolutely have to have' (but didn't know you needed until you saw it). Equally a great shop to find a gift for someone who is impossible to buy for.
The owners travel around the world to source their stock and the visual stimulation of the stores is set to delight.
Not all are from afar though, pops of colour in the shapes of clutches and purses can be found from talented, local artist Tiff Manuell. Tiff's beautiful, bright signature designs make the most beautiful statement pieces.
And dare I say I started thinking about Christmas, when I fell in love with their beautiful Christmas wreaths, priced at $280. They are absolutely divine.
Pop in and check their new store at Shop 4, 161 The Parade, Norwood. I would love to hear what you think!
Best wishes,
Victoria x
This Week's Menu
Lamb with Potato Salad & Tabouleh
Moroccan Chicken with Carrot & Couscous Salad
Thai Green Chicken Curry
Tortellini Alla Pana
Zucchini Fritters & Tzatziki & Salsa Salad (V)
Next Week's Menu
Teriyaki Chicken
Pollo Spirali
Atlantic Salmon with Grilled Corn Salsa
Chicken, Vegetable & Cashew Stir Fry
Mexican Bean Sweet Potato (V)
]]>I hope you had a fabulous weekend! Mine was great! But as usual, it goes waaay too quickly.
We received a number of compliments on the Herb chicken with Green Barley Salad this week... how good was it!? It made me reflect on what makes a fresh dish like that so wonderful and I think apart of premium quality ingredients it's the fresh herbs, like pops of mint in the salad. It's our signature... don't you think? We LOVE to use fresh mint, rosemary, coriander, chives, dill... whatever we can get our hands on to make the dish pop. I get quite excited about it!
Spring is upon us and we will continue to bring fresh zesty flavours, mixed in with some of our old favourites. Remember, if there is something you love and want us to cook again for you, don't hesitate to get in touch.
Friendly reminder... Could you please leave your old cooler boxes out for us to collect this week? It gives you more space in your home and we would love to reuse them where we can! Thank you!
Thank you... for taking the time to give us feedback on our meals. We really appreciate it. Of course we love hearing if you love a dish but equally too, please let me know if there is anything we can improve! You can always reach me on email victoria@thefamilycook.com.au for a quick response.
Have a wonderful week ahead. We look forward to cooking for you.
Best wishes,
Victoria x
This Week's Menu
Apricot, Pinenut & Sage stuffed Chicken with Creamy Mash & Vegetables
Beef Coconut Curry * New
Pumpkin, Sweet Potato & Leek Tart with Rocket & Parmesan Salad (V)
Chicken Fajita Bowl
Stuffed Spinach & Ricotta Shells with Napoletana Sauce (V)
Next Week's Menu
Butter Chicken
Beef Mexican Bowl
Rigatoni with Beef Ragu
Spring Chicken Bowl
Vegetable Frittata with Pesto and Blanched Vegetables (V)
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