It’s probably no secret that I spend a good proportion of every Sunday at the Old Bus Depot Markets (OBDM) – sometimes I wander the aisles admiring the handmade wares, but usually I’m drooling over the array of food products. It was on one of these Sundays that I discovered Dinner Rush.

What is it? Dinner Rush sell whole meals – mains and suggested sides. They are all packaged in portions for two in vacuum sealed bags designed to last for more than two weeks from the packaged date and then at least six months in the freezer. And they’re yummy.

After taking home an armful of meals, and being a nosy sort, I wanted to know more. So I got to talking to Siobhan Palmer, the talented chef behind the business, about her background, the meals and the inspiration behind Dinner Rush. Read what she had to say here…and scroll down to find out more about the food.

Five minutes with Siobhan Palmer

Tell us a little bit about yourself…

I’m a Canberra girl. I always loved to cook as a child and remember being amazed that you could actually make honeycomb. My interest in cooking and food grew with overseas travel experiences…living on the coast of France, travelling through Europe on a train, having the equivalent of $4 a day to buy food (always local fruit, cheese and bread).

[pe2-image src=”http://lh6.ggpht.com/-7SE6NFLUssg/Uyig2WxQklI/AAAAAAAABMw/ggXcPSW8lnA/s144-c-o/lamb.jpg” href=”https://picasaweb.google.com/108454826374315674707/DinnerRushCanberraMadeHeatAndEatMeals#5992216159902011986″ caption=”Slow cooked chermoula lamb with chickpeas + roast capsicum” type=”image” alt=”lamb.jpg” pe2_single_image_size=”w614″ pe2_img_align=”center” ]

My passion for cooking and ‘real’ food was unleashed  when I began my apprenticeship at Silo bakery in Kingston. I later cooked at Artespresso, Beez and Co., Sitting Ducks, more currently Portrait Gallery, Hotel Hotel and now the National Museum. I’ve been fortunate that all the places I have worked encourage the philosophy of ‘local, seasonal and fresh’.

I have two busy, inquisitive and active boys. Working part time is great, but ‘cheffing hours’ don’t always fit in with ‘family hours’. I had to create and recreate the idea and notion behind ‘dinner rush’ as something that could express my passion and fit it in with the reality of a busy life as a parent.

What was the inspiration behind Dinner Rush?

Dinner Rush started as I made food for friends and family and realised there were not really any reasonable options out there for people who wanted ‘fast’ food at home that was also tasty, fresh, unprocessed, nutritious and cooked with care.  People want a fast option, but an alternative to the generic supermarket readymade meals.

[pe2-image src=”http://lh4.ggpht.com/-kQnswHYL91U/Uyig1b-yeTI/AAAAAAAABMg/baf2a4ao10o/s144-c-o/baked-chicken.jpg” href=”https://picasaweb.google.com/108454826374315674707/DinnerRushCanberraMadeHeatAndEatMeals#5992216144121067826″ caption=”Baked Chicken with gremolata, tomato and cannelini” type=”image” alt=”baked-chicken.jpg” pe2_single_image_size=”w614″ pe2_img_align=”center” ]

What is Dinner Rush’s philosophy?

I have learnt through my 16 (or so) years of being a chef the value of ‘real’ food – by that I mean local, quality, seasonal and fresh – and that is something that I stand by today. Dinner Rush meals are packaged in clear bags so you can see the fresh food you are buying…it’s honest food.

What’s your typical customer?

Customers range from busy parents that want to feed their children good food after a day of racing around at work and then after school activities; to couples who both work and want the stress of the meal coordinating taken care of. Many people buy meals as a gift for friends or family who have just had babies or as a get well present.

Tell me about your menu – what type of food do you feature? Are there certain dishes you just can’t take off the menu?

I do a lot of slow cooked food that uses seasonal produce, sourced locally wherever I can. I do a few dishes that roll over with the seasons and there are a couple that I just can’t seem to take off the menu –  like the beef and ricotta meatballs in Napoli (below) and the slow cooked beef in eggplant with chilli and coconut.

[pe2-image src=”http://lh3.ggpht.com/-ItILpr5Y8G0/Uyig2pTwf8I/AAAAAAAABM4/lZZoOCbj5kY/s144-c-o/meatballs.jpg” href=”https://picasaweb.google.com/108454826374315674707/DinnerRushCanberraMadeHeatAndEatMeals#5992216164878548930″ caption=”Beef & Ricotta meatballs with Napoli” type=”image” alt=”meatballs.jpg” pe2_img_align=”center” pe2_single_image_size=”w614″ ]

But what is the food like?

In a word, yummy. We’ve tried a whole selection from the menu and they are all packed full of flavour…I can’t decide whether my favourite is Baked chicken with gremolata, tomato & cannelinni ($25) or the slow cooked chermoula lamb with chickpeas & roast capsicum ($28). My kids can’t get enough of the Beef & ricotta meatballs with Napoli ($22) – it’s a great standby on those days when I just need to feed them NOW and don’t want to resort to Chicken Nuggets.

I also tried Dinner Rush’s Smoked Chicken breast with orange and fennel, using it as the inspiration for this Smoked Chicken Salad with Israeli couscous, orange and yoghurt (below), which has become one of our favourite dishes.

[pe2-image src=”http://lh6.ggpht.com/-ZoMRgpQIITo/Uyig3Sfco1I/AAAAAAAABM0/8lkdymakZM4/s144-c-o/smoked-chicken-salad.jpg” href=”https://picasaweb.google.com/108454826374315674707/DinnerRushCanberraMadeHeatAndEatMeals#5992216175933432658″ caption=”Smoked Chicken breast with fennel and orange, made into yummy Israeli couscous salad” type=”image” alt=”smoked-chicken-salad.jpg” pe2_single_image_size=”w614″ pe2_img_align=”center” ]

Each meal serves two (generously) and comes with serving suggestions and detailed nutritional information. In most cases, you just need to add a little something – some baby spinach, some green beans or maybe some spaghetti to the meatballs, and you have a pretty schmick meals. Because Siobhan is a chef, the food really is restaurant quality, and if we’re talking cost effectiveness…well, you’d be hard pressed to find a nutritious takeaway meal for $12-14pp. The meals also come in a range of ‘packs’, from the ‘just moved in pack’ to the ‘new parent meal bundle’ to even dinner party packs (and trust me, you’d be happy to serve this food up to your guests).  

Dinner Rush meals have become one of our OBDM staples – a great complement to the fresh ingredients we already have in the fridge. It’s just nice to know that at the end of a busy, busy day I have some healthy, quick options on hand should I declare dinner prep from scratch all too hard. Doesn’t your fridge need some?

[pe2-image src=”http://lh6.ggpht.com/-i7UBcWEX9po/Uyig1kSTCEI/AAAAAAAABMc/V2C_iBt53eM/s144-c-o/chicken-pie.jpg” href=”https://picasaweb.google.com/108454826374315674707/DinnerRushCanberraMadeHeatAndEatMeals#5992216146350377026″ caption=”Chicken and Leek Pie with Butter Puff” type=”image” alt=”chicken-pie.jpg” pe2_single_image_size=”w614″ pe2_img_align=”center” ]

the essentials

What: Dinner Rush
When: Anytime on the Dinner Rush website or Sundays at the Old Bus Depot Markets
Where: IGA Deakin; Mart Deli at Fyshwick Markets; Deli Alimente in Manuka and the Old Bus Depot Markets in Kingston on Sundays.
Web: www.canberradinnerrush.com.au