Healthy, pre-made meals were meant to be a smart solution for busy people — food that saves time while still supporting health and fitness goals.

But somewhere along the way, convenience food started prioritising shelf life, scale, and transportability.

Vacuum-sealed sludge in black plastic trays, ingredient lists with 30+ items, “fresh” products engineered to survive months.

What’s often sold as “healthy” now looks more like meal replacements with better branding — ultra-processed, nutrition-labelled, and disconnected from real food.

WHY ESK?

At Erin’s Sunday Kitchen, I chose a different path.

Instead of vacuum-sealed meals designed to last forever, we cook from scratch with local ingredients at the start of each season — building menus around what actually tastes good at that time of year.

Freezing allows food to stand the test of time without additives or over-processing. It keeps flavour, texture, and nutrition intact — the way real food should be preserved.

Orders are placed monthly, food is made properly, and the focus stays on how it’s cooked — not how long it can sit on a shelf.

Real food doesn’t need shortcuts.
It just needs great ingredients, care, and attention to detail.

🆕 HOW IT WORKS NOW

🥕 Cooked seasonally, from scratch
Each menu is designed around the season — using hand-sourced produce and ingredients that make sense for that time of year.

🍲 Small-batch cooking, done properly
Recipes are developed and cooked in small batches, focusing on flavour, nourishment, and food that actually satisfies.

❄️ Frozen to lock in quality
Meals are frozen at their best — not vacuum-sealed for months — so they hold their integrity without relying on additives or shortcuts.

🚚 Delivered at the start of each month
One seasonal drop, delivered monthly, so you can enjoy real food throughout the season — on your terms.

🍽️ Eat when it suits you
Keep meals frozen and enjoy them when you need — with variety, flexibility, and zero compromise on quality.