Home - Real Food Kitchen | Queenstown, Wanaka & Cromwell, New Zealand

Cooked in our own kitchen three times a week for Queenstown, Wanaka & Cromwell

Queenstown's Meal Prep Kitchen

Real Food,
Real Easy

Chef-prepared meals made with honest ingredients. No seed oils. No refined sugar. No stress. Delivered fresh three times a week across Queenstown, Wanaka & Cromwell.

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Pick 10 to 20 meals from the new menu, one of each. Order once, taste your way around, then subscribe if you love it.

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No Seed Oils
No Refined Sugar
Gluten-Free Options
Local Meat & Eggs
The Difference

Why Real Food Kitchen?

Cooked 3x a Week

Sunday, Tuesday and Wednesday. Cooked specifically for every delivery, never gas-flushed to sit on a shelf.

Made in Our Own Kitchen

Small batches, cooked here. Not manufactured at a central facility and trucked in.

Create Your Own Plate

Choose your portion size and your carb option on every meal. Your plate, not a fixed box.

High Protein, Clean Pantry

Every meal is built around a protein target. No seed oils, no refined sugar. We cook in beef tallow.

Simple as 1-2-3

How It Works

01

Choose

Browse our rotating menu and pick your favourites for the week.

02

Receive

We cook specifically for every delivery and bring it to your door three days a week.

03

Enjoy

Heat in minutes. No prep, no mess - just delicious, wholesome food.

Pricing

Simple Per-Meal Pricing

See Full Pricing
Small
$9.50/ meal
One-off RRP
Large
$25.10/ meal
One-off RRP
Subscriber Rewards Free meals at the end of your term, based on 10 meals a week.
5
free meals 4 Week Commitment
12
free meals 8 Week Commitment
20
free meals 12 Week Commitment
This Week

On The Menu

Chicken and Vegetable Biryani
Tuesday

Chicken and Vegetable Biryani

Yoghurt-marinated chicken thigh and a vibrant mix of carrot, peas, cauliflower and capsicum, folded through saffron-scented basmati rice glossed with butter and deeply caramelised onion. Served with a cooling cucumber-mint raita, toasted almonds and crispy onion for crunch. A proper vegetable-forward biryani, finished the way it should be.

Italian Spaghetti and Meatballs
Tuesday

Italian Spaghetti and Meatballs

Beef and pork mince meatballs, seared then simmered gently in a classic tomato and basil sauce until tender, served over spaghetti with shaved parmesan. Simple, proper, done right.

Beef Rendang with Pickled Carrot & Radish
Tuesday

Beef Rendang with Pickled Carrot & Radish

Beef chuck slow-braised for hours in a fragrant coconut and spice paste - lemongrass, turmeric, ginger and warming cinnamon - until it falls apart. Served with jasmine rice with sharp, crunchy pickled carrot and radish to cut straight through the richness.

Chicken Fricassée with Tarragon & Mashed Potato
Tuesday

Chicken Fricassée with Tarragon & Mashed Potato

Chicken breast in a silky white wine and tarragon sauce with leek, mushroom and a touch of dijon, spooned over buttery mashed potato. A gentle, herby French classic for cold nights.

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