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Persian Lamb Stew with Rhubarb

Persian Lamb Stew with Rhubarb

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Pasta Bake

There is no need to precook the pasta in this dish.

500 grams of beef meat balls (or make your own...see recipe below)
2 tablespoons of oil
2 onions corsely chopped
2 cloves of garlic crushed
1 stick of celery sliced
1 cup of sliced mushrooms
1 x 750 ml jar of pasta sauce
750 ml of water
salt and pepper to taste
good pinch of mixed herbs
1/2 a cup of chopped fresh parsely
1 1/2 cups of penne pasta
grated cheese to serve.

Simmering time on the stove top: 4 minutes

Thermal Cooking time: 1 hour minimum

1. Heat 1 table spoon of oil in the inner saucepan over a low-medium heat.
2. Brown half the meat balls and place them to one side.
3. Brown the other half and place these with the others.
4. Add the other tablespoon of oil to the saucepan and brown the onions over a low heat for 2-3 minutes.
5. Add the garlic and celery and continue to cook for a few minutes or until the onions start to turn clear and soften.
6. Add in the mushrooms and stir fry a further minute.
7. Add the meat balls back into the pot and stir in the pasta sauce and water.
8. Bring the mixture to the boil.
9. Turn down the heat and simmer for 3 minutes.
10. Add the pasta to the simmering sauce.
11. Place the lid on and continue to simmer a further minute.
12. Turn off the heat and transfer the saucepan into the vacuum insulated outer container.
13. Close the lid and leave for a minimum of 1 hour.
14. Serve with grated cheese and tossed green salad of your choice.

To make your own meat balls:

400 grams of minced steak
1 clove of garlic
1 egg
1 tablespoon of flour
salt and pepper to taste

1. Mix all of the ingredients together.
2. Seperate out into small portions.
3. Roll each of the portions into balls approximately 2 cm in diameter.