• 3 frozen chicken dumplings
• 1 serve hokkien noodles
• 1 bunch bok choy, roughly chopped
• 1/2 carrot, diced
• 2 mushrooms, thinly sliced
• 3 broccoli florets, chopped
• 1 spring onion, diced
• 1 cup salt reduced vegetable stock
• 1/2 cup water
• 1 sachet miso paste
• 1 tsp chilli oil
• Sesame seeds to garnish

• 2 small yellow squash
• 1 medium zucchini
• 1 tbsp extra virgin olive oil, plus more for drizzling
• 2 tsp rosemary, finely chopped
• 1-2 garlic cloves, finely chopped or minced
• Juice of ½ lemon
• 500 g orecchiette or conchiglie pasta (small shell pasta)
• 80 g pesto
• 2 tbsp grated parmesan cheese
• Salt and pepper to season

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 cups fresh cherries, pitted and halved
• 160 g goat cheese
• 2 tbsp honey
• Fresh thyme leaves
• olive oil

• Bag of mixed leaves
• 2 cups Pitted fresh cherries 
• Wheel of Brie at room temp
• 250 g Macadamias 
• 2 tbsp Maple syrup
• 2 tbsp Olive oil 
• 2 tbsp Balsamic vinegar 
• Salt + pepper 

• rocket
• couscous
• roast beetroot
• roast pumpkin
• honey halloumi
• avocado
• honey walnuts

• 30 g butter
• 2-3 cups cherries- stemmed & pitted
• 250 ml whole milk
• 50 ml cream
• 80 g all-purpose flour
• 80 g caster sugar + 1 tbsp for sprinkling
• 1/4 tsp salt
• 3 eggs
• 1 tsp almond extract (or sub for vanilla extract)
• 1 tbsp flaked almonds

To Serve

• Icing sugar
• Vanilla ice cream