bengali chicken stew |
 | an east indian recipe, with surprising flavours and delicate spicing. serve with rice and roti paratha |
Biryani Chicken |
 | A classic Indian feast, very aromatic and tender chicken pieces. This dish is served with Yakhni Pilau rice (spiced rice). Serve with Indian flat breads, pappadams and pickles. |
calcutta chicken |
 | tender chicken, slow roasted peppers and baby spinach in a home-style calcutta curry. Serve with basmati rice and flaky paratha and a dollop of creamy yoghurt. |
cassoulet |
 | originally a french peasant dish, this is particularly good for a special dinner. hearty, warming and full of flavour. serve with plenty of crusty bread to mop up the wonderful sauce. |
Chicken and chickpea ragout topped with chorizo |
 | Tender chicken thighs that have been simmered gently in tomatoes and stock with chickpeas and hearty vegetables topped with pan-grilled chorizo. Serve with risoni pasta. |
chicken and leek pie |
 | Delicious chunks of succulent chicken with leek and vegetables wrapped in a puff pastry case. Serve with quince chutney and garden salad |
chicken galentine - roasted |
 | tender succulent roast chicken rolled around a flavorsome pork and preserved cumquat farce - serve with roast gravy and roasted vegetables. $20.00 each |
Chicken in aromatic Balinese red spice paste |
 | Poached free-range chicken breast then shredded and tossed through an aromatic paste made from capsicum. |
Chicken jambalaya |
 | A Creole dish with Spanish influence, very tasty and full of flavour. Cooked in a tomato base with bacon and olives. Serve with rice. |
chinese five-spice chicken hotpot |
 | The aroma of chinese five spice, star anise and cinnamon work well with both chicken and the robust vegetables. Serve with jasmine rice. |
coq au vin |
 | This French farmer's classic dish. Slow cooked chicken drumsticks. Garlic. Wine. Trimmings of carrot, celery, onion and fresh tomato. Garnished with bacon and button mushrooms with aromatic notes of fresh thyme and bay. Serve with ribbon noodles. |
hanoi style chicken and broccoli |
 | flavours of the north of vietnam - with ginger soy and garlic and a zing of chilli. serve on a bed of rice. |
Mango chicken curry |
 | Heaven sent! |
Mini chicken burgers |
 | Loved by all! Delicious free-range mini chicken burgers, handy to have as a snack anytime. |
mini mango chicken pies |
 | still heaven sent! |
mini thai chicken noodle balls and moroccan beef koftas |
 | 12 of each - a party pleaser. |
Moroccan chicken |
 | Moroccan inspired free-range tender chicken pieces, chickpeas and vegetables with traditional spices from Tunisia. Serve with cumin flavoured cous cous and yoghurt. |
portuguese style boned quail |
 | Flavours from the Iberian Peninsula influence this succulent grilled dish of boned quail. |
Tandoori chicken balls |
 | Flavours of the tandoor |
Tandoori chicken strips |
 | tender tandoori tenderloins, crumbed and gently pan-fried. Serve with preserved lemon aioli or place in a wrap with salad greens and a coriander raita. |
Thai chicken noodle balls |
 | Minced free range chicken with chopped capsicum, noodles and coriander. Full of flavour and tasty hot or cold. Serve with sweet chilli sauce. |
Vietnamese chicken hot pot |
 | An accent of intense aromatic roasted Vietnamese spice rub over tender chicken with Asian vegetables - such as bok choy, choy sum and wong bok. |