| LASAGNE | Beef & White Wine Bechamel Lasgane (lasagne di manzo e besciamella) | Meat Lasagne (lasagna di ricotta di manzo e spinaci) | Napolii & Spinach Lasagna ( lasgana di spinaci e ricotta con napoli) | Deep dish Meat Lasagna ( lasagna vincigrassi) | Deep Dish Roasted Vegetable Lasagna ( lasgana di verdure arrosto) |
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| INGREDIENTS / METHOD | Our fresh lasagna sheets layered with our slow cooked fresh bolognase meat sauce and local mozzarella topped with our white wine bechamel, grated parmesan cheese, a sprig of fresh rosemary & ready to bake | Our fresh lasagna sheets layered with our slow cooked fresh bolognase meat sauce, a layers of our spinach & ricotta mixture and local mozzarella topped with our bechamel & grated parmesan cheese ready to bake | Our fresh lasagna sheets layered with our spinach & ricotta mixture and our slow cooked fresh napolitana sauce and local mozzarella topped with grated parmesan cheese ready to bake | Our fresh lasagna sheets, slow cooked premium meat ragu and our napoli sauce & mozzarella baked | Roasted sweet potato, capsicum and pumpkin, layered with spinach and our fresh pasta and slow cooked napoli sauce topped with mozzarella cheese and baked |
| COOKING | preheat oven to 190 dg remove cover and cover in foil bake ( family 45min, medium 30min small 20min Single 20min). Remove fol and return to oven to brown for 5 min | preheat oven to 190 dg remove cover and cover in foil bake ( family 45min, medium 30min small 20min Single 20min). Remove foil and return to oven to brown for 5 mi | preheat oven to 190 dg remove cover and cover in foil bake ( family 45min, medium 30min small 20min Single 20min). Remove foil and return to oven to brown for 5 min | preheat oven to 190 dg remove lasagna to baking dish, losely cover in foil & bake for 35min OR remove plastic lid contaier and gently microwave reheat | preheat oven to 190 dg remove lasagna to baking dish, losely cover in foil & bake for 35min OR remove plastic lid contaier and gently microwave reheat |
| PORTION | Family 4 people, medium 2 people, small 1 or 2 people single 1 perso | Family 4 people, medium 2 people, small 1 or 2 people single 1 person | Family 4 people, medium 2 people, small 1 or 2 people single 1 person | Serves 2 | Serves 2 |
| STORAGE | Fresh 2 – 3 days refrigerated Frozen up to 3 mths | Fresh 2 – 3 days refrigerated Frozen up to 3 mths | Fresh 2 – 3 days refrigerated Frozen up to 3 mths | Fresh 2 – 3 days refrigerated Frozen up to 3 mths | Fresh 2 – 3 days refrigerated Frozen up to 3 mths |
| RISOTTO | Pumpkin, Pinenut & Rosemary Risotto ( risotto alla zucca con pinoli e rosmarino) | Roasted Beetroot Risotto (risotto alla barbabietola arrosto) | Mushroom Risotto (risotto ai funghi) |
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| INGREDIENTS / METHOD | Diced leeks are added to sliced pumpkin and sauteed with italian arborio rice. Boiling stock is added slowly until absorbed then fresh chopped rosemary and toatsted pinenuts are added ready to serve | Whole beets & garlic heads are slow roasted and pureed with caramelized onion this is added to toasted arborio rice – with vegetable stock slowly added until absorbed. Seasoned and ready to serve | Sauteed sliced mushrooms & italian porcini mushrooms are added to toasted arborio rice with vegetable stock added until absorbed.Finished with lemon zest and seasoned ready to serve |
| COOKING | Warm slowly in saucepand OR microwave until ready to serve do not overcook | Warm slowly in saucepand OR microwave until ready to serve do not overcook | Warm slowly in saucepand OR microwave until ready to serve do not overcook |
| PORTION | 200 – 300g per adult 150 – 200g per child | 201 – 300g per adult 151 – 200g per child | 202 – 300g per adult 152 – 200g per child |
| STORAGE | Fresh 2 – 3 days Frozen up to 3 months | Fresh 2 – 3 days Frozen up to 3 months | Fresh 2 – 3 days Frozen up to 3 months |
| ZUPPA | Lentil Leek & Bacon Soup (zuppa di lenticchie e porri con pancetta) | Zucchini & Parmesan Soup (zuppa di zucchine e parmigiano) | Pumpkin Coconut & Corriander Soup (zuppa di zucca e cocco) | Cauliflower & potato Soup (zuppa di cavolfiore e patate) | Classic Minestrone Soup (Minestrone) | Roasted Capsicum & Tomato Soup (zuppa di pomodori peperoni) | Classic Pea & Ham soup (zuppa di piselli e prosciutto) | Chicken Noodle Soup (zuppa di pasta di pollo) |
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| INGREDIENTS / METHOD | Diced Leeks and bacon, browned in olive oil and added to Red lentils which are then slowcooked in a vegetarian broth – warm pureed ready to serve | Diced zucchini is softened in olive oil with garlic and basil and added to a vegetarian stock. This is then simmered with grana padano cheese rinds -warm pureed and ready to serve | Pumpkin, Leek & vegetables are simmered in a vegetable stock, until softened and then blended with coconut cream and then pureed with fresh corriander | Whole cauliflower & potato are simmered in a vegetarian stock, seasoned and pureed ready to serve | Leek, and vegetables are sauteed and added to a vegetarian stock with italian tomatos, bay leaves and simmered. Cannellini beans and maccheroni are added until cooked – seasoned and ready to serve | Onion garlic & a pinch of chili flakes are softened in olive oil – blended with italian tomato, chicken stock & roasted capsicum pieces. This is simmered and and pureed ready to serve | Smoked ham hock is poached with vegetables, then removed and diced. Green split peas are added to the stock and simmered until cooked and then pureed. The diced smoked hock is then added and ready to serve. | Free range chicken is poached with vegetables and simmered. The cheicken is removed and shredded and added back to the stock and combined with our fresh short cut papadelle pasta, seasoned and ready to serve |
| COOKING | Gently warm in saucepan OR microwave do not boil – and serve immediately | Gently warm in saucepan OR microwave do not boil – and serve immediately | Gently warm in saucepan OR microwave do not boil – and serve immediately | Gently warm in saucepan OR microwave do not boil – and serve immediately | Gently warm in saucepan OR microwave do not boil – and serve immediately | Gently warm in saucepan OR microwave do not boil – and serve immediately | Gently warm in saucepan OR microwave do not boil – and serve immediately | Gently warm in saucepan OR microwave do not boil – and serve immediately |
| PORTION | 250 – 300g per adult 150 – 200g per child | 251 – 300g per adult 151 – 200g per child | 252 – 300g per adult 152 – 200g per child | 253 – 300g per adult 153 – 200g per child | 254 – 300g per adult 154 – 200g per child | 255 – 300g per adult 155 – 200g per child | 256 – 300g per adult 156 – 200g per child | 257 – 300g per adult 157 – 200g per child |
| STORAGE | Fresh 2 – 3 days Frozen up to 3 months | Fresh 2 – 3 days Frozen up to 3 months | Fresh 2 – 3 days Frozen up to 3 months | Fresh 2 – 3 days Frozen up to 3 months | Fresh 2 – 3 days Frozen up to 3 months | Fresh 2 – 3 days Frozen up to 3 months | Fresh 2 – 3 days Frozen up to 3 months | Fresh 2 – 3 days Frozen up to 3 months |
| MORE | Cannelloni in Napoli (cannelloni a napoli) | Cannelloni in Meat (cannelloni al ragù) | Mac & Cheese (maccheroni e formaggio) | Pasta of The Day (pasta del giorno) | House Made Cottage Pie | Aranchini Balls Meola (palline di arancini) | Fresh Pizza Bases (pizza fresca) | Garlic Bread (pane all’aglio) |
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| INGREDIENTS / METHOD | Our fresh napolitanta suace is topped with 4 fresh spianch & ricotta cannelloni extra naplolitana and parmesan cheese | Our fresh bolognase sauce is topped with 4 fresh spianch & ricotta cannelloni extra bolognase and parmesan cheese | Macheroni cooked aldente is combines with a rich cheesey sauce | Our fresh pasta cooked al-dente and combined with our suace and topped with parmesan cheese | Rich meat sauce combined with vegetables and topped with our garlicy parmesan mash potato | Made off site by Meola to a traditional Sicilian recipie. Arbori a rice is cooke and formed into an egg shape mold with either a spinach, ragu or mushroom mixture. Crumbed and flash fired ready to eat | Local artisan pizza bases are smothered in our napoli suace, topped with our Italian herb mixture olove oil and our special chees misxture then vacuum packed to ensure a thin crispy base | Local artisan sour dough is sliced and smothered in our garlic and parsley butter |
| COOKING | preheat oven to 190 dg remove cover and cover in foil bake 20min. Remove foil and return to oven to brown for 5 min | preheat oven to 190 dg remove cover and cover in foil bake 20min. Remove foil and return to oven to brown for 5 min | warm though in saucepan on medium low heat OR microwave until warmed through | warm though in saucepan on medium low heat OR microwave until warmed through | preheat oven to 190 dg remove cover and cover in foil bake 10min. Remove foil and return to oven to brown for 5 min | Preheat oven to 200 deg – spray balls in olove oil spray and bake for 25min remove to plate and top with our warm napoli suace | Preheat oven to 200 deg – add your desired toppings and extra cheese and bake for 10min | Wrap in foil and bake at 180 deg for 5 – 8 min OR place slice by slice under hot gril and cook for 3 – 5 min until crispy and golden |
| PORTION | Serves 3 | Serves 4 | Large 3 – 4 people Small 1 – 2 people | Large 3 – 4 people Small 1 – 2 people | Large 3 – 4 people Small 1 – 2 people | Pack of 4 | 1 – 2 adults | 8 x slices per pack |
| STORAGE | Fresh 2 – 3 days refrigerated Frozen up to 3 months | Fresh 2 – 3 days refrigerated Frozen up to 3 months | Fresh 2 – 3 days refrigerated Frozen up to 3 months | Fresh 2 – 3 days refrigerated Frozen up to 3 months | Fresh 2 – 3 days refrigerated Frozen up to 3 months | Frozen up to 3 mths | Fresh 10 days refrigerated Frozen up to 3 months | Fresh 10 days refrigerated Frozen up to 3 months |