Trust the FED. Chef - Nick's dish of the week

Trust the FED. Chef - Nick's dish of the week

Our Specials change out weekly

Next week's dish is for delivery Monday 25th March and Thursday 28th March

Coconut Chicken rendang, star anise steamed brown rice

Not just any curry, this rendang is a perfumed, thick and spicy Indonesian stew made with coconut cream and south east Asian spices. Curry how it should be! - DF, GF


These dishes will revolve weekly so if you select it in your subscription box this week, you’ll need to login again next week to make sure you like what’s on offer! Or set and forget if you like surprises (and most foods)!

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Chicken thigh, coconut cream, ginger, garlic, onion, lemongrass, galangal, almonds, turmeric, shredded coconut, cinnamon, kaffir lime leaves, brown rice, star anise

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Servings per package: 1
Serving size: 400g/480g
  Average Quantity
per Serving 400g
Average Quantity
per Serving 480g
Average Quantity per 100 g
Energy 2100 kJ 2322 526
Protein 42.6 48.3 10.7
Fat, total 21.2 28.4 5.3
- saturated 1.8 3.3 0.4
Carbohydrate 30.6 36.3 7.7
- sugars 8.4 9.5 7.7
Sodium 246 286 62

Remove sleeve and clear lid.

Oven: Cook in a preheated oven at 180°C for 20 to 25 minutes
Microwave: 2 ½ - 3 minutes on High

If eating from frozen, for best results defrost thoroughly first
and follow same instructions.