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Charred, smoky tandoori chicken from a jar of Keating & Co tandoori paste, thick yoghurt and a screaming-hot oven — dinner in half an hour.

Soft-scrambled eggs finished off the heat with Margaret River truffle oil and truffle salt — ten minutes, one pan, the best brunch in the house.

The Margaret River truffle risotto kit plus three chef moves — seared mushrooms, real mantecatura and a finishing thread of truffle oil.

Brown butter, parmesan, pasta water and a finishing pour of Margaret River truffle oil — weeknight luxury in fifteen minutes flat.

Silky mash finished off the heat with Margaret River truffle oil and truffle salt — the side dish that quietly steals steak night.

Eye fillet on brioche, crowned with foie gras and a Madeira jus — the legendary Parisian steak, demystified for a home kitchen in twenty minutes.

Proper masala chai the stovetop way — simmered, not steeped — with our Taste of India organic blend and a spoonful of raw WA honey.

The great Australian steak sandwich, upgraded: seared minute steak, sweet caramelised onion, tomato relish and a serious swipe of Margaret River truffle aioli.

Three G&T variations with flavour pearls riding the bubbles — the five-minute trick that makes a house drink look like it came from a cocktail bar.

Creamy potato salad with crunchy Keating & Co wizard pickles folded through and pickle brine in the dressing — the barbecue side that empties first.