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We don’t always manage to capture our events when we are busy in the kitchen out back but we can capture those when they head out the door for delivery from Brown Paper Kitchen. So a few delicious ones for you from this week’s festive menu we have created for the season.



Brown Paper signature glazed ham (10kg min)

Slow cooked lamb shoulder with caper and rosemary jus

Whole atlantic salmon / sides of salmon with fennel green apple

Slow cooked smoky pork shoulder with mango chutney

Festive jalousie (vegetarian)

Whole sweet paprika spiced chicken with cranberry and pistachio stuffing


Grilled asparagus with hazelnuts, chervil and dijon yoghurt

Zucchini and parmesan carpaccio

Orzo salad with roasted veggies

Grilled peach asparagus and mint salad

Roast pumpkin grain and pomegranate

Whole roasted baby kipflers with rosemary salt 

Grilled beetroot spinach and feta with walnut dressing

Heirloom tomato pesto and rocket salad

Cucumber ribbon goat cheese and seeds

Stuffed baby mushrooms 

Fennel orange and parsley salad

Spiced sweet potato wedges with sesame and coconut 

Turmeric quinoa and corn salad


Heirloom tomato cashew pesto and rocket

Turmeric quinoa corn and kale salad (a recipe from Seasons to Share)

On the table… Heirloom tomato cashew pesto rocket, turmeric quinoa corn kale salad, roast veggie and orzo salad and bread by our faves at Shuk Bakery.

Delicious vegan grazing platter – hummus, beetroot dip, spiced pumpkin dip, raw crudite, lavosh and seed crackers 

Newcomer and a recipe to come in 2018- lemon myrtle ricotta cheesecake with stone fruit and berry compote 

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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  • Made these PEANUT BUTTER AND JAM COOKIES the other weekhellip
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  • makefriendswithyourfood
  • BROCCOLINI MIMOSA Prob not the typical mimosa style as usuallyhellip