2 servings Ingredients 250g Chicken Thigh Fillets (2-3 fillets) - Cut into 4-5 cm pieces 20ml Carwari Cooking Sake 15ml Carwari Extra Virgin Sesame Oil (for Pan-frying the Chicken Thigh Fillets) (Teriyaki sauce) 20ml Carwari Tamari Soy Sauce 20ml Carwari Mirin 10ml Carwari Agave Nectar (For Garnish) Carwari White Unhulled Sesame Seeds Spring Onions - chopped Method 1. Combine chicken and cooking sake into a bowl. Cover and refrigerate for 1 hour. 2. Meanwhile, prepare toasted

Serves 2 Ingredients 2 Medium Eggplants 1 Tablespoon Carwari Coconut Oil 1 Spring Onion 5 Mushrooms 1 Celery Stick 1 Clove Garlic 1 Teaspoon Chilli Flakes 1 Teaspoon Paprika 1 Tablespoon Vegetable Stock 1 Can Chopped Tomatoes 1 Tablespoon Tomato Paste 1 Tablespoon Carwari Worestershire Sauce 1 Tablespoon Carwari Miso Red 200g Shredded Chicken Salt and Pepper Grated Cheese Method 1. Cut open eggplants and scoop out filling (Keep filling aside) 2. Roast the eggplants on a BBQ o

Ingredients 1 Tablespoon Carwari Brown Rice Miso Red 1 Tablespoon Carwari Toasted Sesame Oil Handful Soba Noodles (Cooked) Broccolini (Sliced) Sharllots (Sliced) Frozen Peas Corn Kernels Mushroom (Sliced) Red Capsicum (Chopped) Cabbage (Sliced) Cooked Shredded Chicken Method 1. Combine Brown Rice Miso paste and the Sesame Oil and place in the bottoms of the jar. 2. Layer the remaining ingredients in the jar in order they are listed. 3. Seal the jar. 4. Once ready to eat pour