Prices are the same for in-person ‘private chef’ meal prep sessions and hand-delivered meal prep. This is due to the same prep processes, cooking, labour and travel expenditure for both processes.

Meal variations keep things tasty and interesting. Repeated meals cause food fatigue and take the joy out of eating, even when on a strict meal plan, flavour is non-negotiable.

Meal variations for Breakfasts, Lunches, Dinners and Snacks have a maximum of 3 variations per week at no change in cost.

So, from mon-fri your breakfasts may look like: 2x chai coconut overnight oats, 2x ricotta spinach egg muffins, 1x almond butter, orange chia yoghurt pot - All for you to pick from throughout the week.

Generally, we prepare meal prep in biodegradable cardboard prep boxes for each meal. Some meals may have an additional small container or pouch for dressings or sauces.

This is to eliminate additional hassle for our clients; no washing up and the boxes can be disposed of anywhere in an environmentally friendly manner.

Food Safety is blatantly vital. The way we perform as humans is directly correlated to what we eat, and this includes the quality of the food we eat. Poor food quality markers (bacteria growth, old ingredients, rotting etc.,) are obvious examples of low quality and are avoided.

When meal prepping, all food safety precautions are upheld: from cooking temperatures, food handling, food storage (dry, fresh, frozen), preparation and everything in-between is our first consideration.

In correlation to food safety standards, some dishes may be adjusted or removed from a meal plan, in discussion with a client.

For example: Having rice with each meal mon-fri, with a client opposed to freezing thurs-friday’s rice portions for food safety. Or, if a client notes they will be in warm conditions with no refrigeration/cooling with foods such as chicken, seafood, steak or dairy - and wish to eat their meal late in the day.

> All meals come with ‘safe-eating+re-heating’ directions to eliminate and reduce the risk of sickness or bacteria growth that may naturally occur with pre-cooked meal prep.

With each week’s meal prep, we send you a small page of ‘eating instructions’ with your menu.

This includes notes such as: re-heating instructions, which meals to add the dressings, sauces or dips to, and extra tips such as when best in the week to eat specific meals. This includes rice dishes that should be consumed first, or if we have discussed that rice should be prolonged throughout the week, we will freeze rice portions and instruct you to add these to a container of prepared food to re-heat as normal*.

*Uncooked rice holds bacteria (Bacillus cereus) that may survive the cooking process. When not consuming cooked rice within a few days, rice should be quickly frozen to avoid bacteria growth.

Our team is currently only located in Sydney. This means that travel to greater NSW and other states with freshly prepared food or to conduct in-person prep sessions is unwise.

This simply ensures our clients are recieving food fresh + that we can physically reach our clients with ease.