What’s new this month?

28 Aug 2019

We’re constantly whipping up new creations in our kitchen and while we’ll always lovingly serve-up our famous lasagna and flaky pastry tarts, chef Bronwyn Thomas has added these tasty new-comers to the menu this month.

Bronwyn Thomas simply loves to cook. She doesn’t have a preferred cuisine, and she’ll bake as willingly as she’ll roast, sauté and stir-fry. For Bron, the joy in cooking is taking fresh ingredients and turning them into interesting, wholesome home-style meals.

“I’m from the country and I really appreciate good home-style cooking and what I create truly is just good, country cooking. And it’s funny, but it always sells really well,” Bron explains.

Among the new dishes Bron is experimenting with this month you’ll find:


Asian-style beef short ribs.

If you’re looking for fresh Asian flavours, Bron’s melt-in-your-mouth slow-cooked beef short ribs should hit the spot.

“Firstly I braise the ribs slowly with onion, ginger, garlic, five spice, hoi sin sauce, chicken stock and star anise for about three hours,” explains Bron.

“Then I’ll serve it with a coriander rice (which is rice cooked with onion, garlic and coriander) garnished with spring onions, chilli and coriander.”

The individual serves* retail for $14.95 each.


Tomato, fennel and red onion gratin

In preparation for summer and barbecue season, the kitchen team has been experimenting with a number of new side dishes, including Bron’s tomato, fennel and red onion gratin.

“The dish is cooked slowly releasing the sweetness of the tomato and red onion, both of which taste great with the aniseed flavour of the fennel,” says Bron.

“This is great with fish, or chicken, or enjoyed on its own as a vegetarian meal.”

Finished with a herb, fennel top, parmesan and breadcrumb crumble, this gratin is a serious crowd-pleaser and comes in a family size (serves four) for $19.95*.

Other new side dishes in the range include sweet potato and pepita crumble, vegetarian risottos, roasted vegetables and traditional, creamy potato mash (see image hero).


Roasted potatoes stuffed with spiced baked beans

Another crowd-pleaser this month has been the roasted spuds stuffed with spiced baked beans.

“To make this dish, onion, capsicum and garlic is spiced with a mix of cumin, coriander and paprika and cooked until soft and sweet,” begins Bron.

“Next we add a mixture of beans, tomatoes and cook it until the sauce is rich and thick.

“We serve this with cheese (on top) and a pot of sour cream on the side. It’s a great vegetarian meal.”

This popular dish retails for $11.95 per serve*.


* At The Black Truffle our fresh meals rotate daily – keep an eye on our take-home meal cabinet for these dishes and other new creations.