Few dishes disappear from the table faster than a good satay. Ours starts with tender chicken thigh, folded through a rich, coconut-based peanut satay sauce with garlic, ginger, lime juice and a hi...
Twelve hours of slow cooking happen before this pork knuckle ever reaches your kitchen, which leaves you the best part: the roasting. Marco Pierre White's approach is characteristically direct — st...
Twelve hours of patient cooking happen before this lamb ever reaches your kitchen — one reason George Calombaris' lamb shoulder has been one of Providoor's all-time best sellers, celebrated for ove...
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Straight from her mother's kitchen, Silvia Colloca's meatballs are the real thing — free-range pork and grass-fed veal, hand-rolled with parmesan, breadcrumbs, egg and basil, then simmered slowly i...
Some dishes need no introduction. Luke Nguyen's butter chicken is a modern reading of the classic: chicken Maryland cooked down in a rich tomato puree base with onion, garlic, tandoori paste and gh...
Christine Manfield is one of Australia's most decorated chefs, and this coconut and prawn curry shows exactly why. Succulent prawns sit in a sauce of coconut milk and coconut oil, sharpened with ta...
Forget the supermarket freezer aisle. Silvia Colloca's Classic Italian Lasagne is built the way it should be — sheets of fresh egg pasta layered with a slow-braised ragù of grass-fed beef and free-...
Greek comfort food, elevated to restaurant quality. George Calombaris layers tender grass-fed braised beef, cooked down in a spiced tomato sauce warmed with cinnamon and rosemary, between soft eggp...
Marco Pierre White's Signature Bolognese reimagines the timeless classic with the care and precision of a three-Michelin-star chef. Grass-fed veal and free-range pork are slow-simmered with aromati...
A Thai classic with a distinctly Australian accent. Luke Nguyen simmers succulent chicken in a vibrant green curry of coconut cream and green curry paste — green chilli, lemongrass, galangal, kaffi...
Marco Pierre White's potato gratin is a timeless classic that embodies the essence of French cuisine: layers of thinly sliced potato bathed in a creamy cheese sauce.The sauce is built on cream, che...
Not just mashed potato. Pomme purée is a cloud of buttery, silky-smooth potato passed through a fine sieve and enriched with generous amounts of butter and cream — the side dish that elevates every...
Warm spice and deep, savoury tomato: these grass-fed lamb koftas bring Middle Eastern flavour to a weeknight table without the takeaway wait. The koftas are simmered in a rich sugo built from crush...
Few dishes announce themselves like a porchetta. Tender, juicy pork shoulder is expertly rolled around rosemary, garlic, white pepper and nutmeg, then slow roasted for a golden, crackling crust whi...
Few desserts earn a following like this one. It comes from Anna Polyviou, the award-winning pastry chef who trained at Pierre Herme in Paris and Claridge's in London. It is her signature dessert an...
By chef Marco Pierre White: a hearty blend of creamy potato and delicate leek, simmered in a rich chicken broth. Comfort in a bowl, and a reminder that the simplest classics are the hardest to get ...
Twelve cookies to a pack, and not one of them is shy. Anna Polyviou built these chunky choc chip cookies around an outrageous amount of gooey molten chocolate, so every bite lands on another warm p...
Aromatic rice turns a weeknight staple into a proper side dish. Basmati rice is infused with a blend of aromatic spices — cardamom and cumin, garlic, ginger and onion, with ghee for richness — so e...
Earthy kabocha pumpkin, enriched with a touch of cream, makes a soup that is velvety and comforting rather than thin and sweet. The balance between the natural sweetness of the pumpkin and its savo...
Marco Pierre White's NY Style Carbonara brings a bold New York twist to the Roman classic, crafted with the finesse you'd expect from a three-Michelin-star chef. Smoky pancetta, cracked black peppe...
Marco Pierre White's Wild Mushroom Ragu brings deep, earthy mushroom flavour together with the richness of a three-Michelin-star chef. Swiss brown and button mushrooms are slow-cooked into a hearty...
Few things finish a curry better than warm naan. This authentic garlic and coriander naan is a traditional Indian bread — soft, fluffy and aromatic, with a touch of garlic and coriander leaves fold...
Every roast deserves a proper gravy. This red wine gravy from Marco Pierre White is rich and velvety, built on a rich brown gravy base and lifted with red wine, rosemary and thyme for a deep, robus...
GF friends, rejoice. Our Fresh Gluten-Free Linguine is crafted for pasta lovers with dietary needs — made from a blend of polenta, rice flour and potato flour that delivers the classic taste and si...
Providoor's Brown Butter Spinach & Cream is a rich, silky pasta sauce that turns a simple bowl of pasta into something deeply comforting. Tender spinach is folded through a luxurious cream sauc...
Providoor's Braised Red Pepper & Ricotta Cream is a rich, velvety pasta sauce that brings together the natural sweetness of slow-braised red peppers and the soft, creamy indulgence of ricotta. ...
Vibrant and distinctive, our Parsley and Shallot Linguine brings a fresh, herbaceous flavour with a gentle savoury bite. The parsley adds brightness and flecks of colour through every strand, while...
Vibrant in colour and naturally sweet in flavour, our Red Pepper Fettuccine brings a warm, savoury-sweet finish and striking colour to any dish. Red capsicum is worked right through the dough, givi...
Slow-cooked the way it is done in the villages of South India, this curry is deeply spiced and built on patience rather than shortcuts. Tender free-range chicken simmers with tomato, onion, garlic ...
Bronwyn
White Bean & Chorizo Soup
Marco’s Chorizo and white bean soup is absolutely delicious. Complex creamy soup with balance of heat, salt and umami from the generous amounts of chorizo. So nice to have a quick and nutritiously delicious option in the freezer.
Bronwyn
White Bean & Chorizo Soup
Sharen McDonald
Pomme Purée
Just wow, I ordered so much of this, pairs so well with so many dishes. I made my retro curried sausages, my daughter told me not to bother with mashed potato as mine is crap, just order Manu's. So i did, 4 lots of it.
Sharen McDonald
Pomme Purée
Annie Timmins
Braised Beef Moussaka
George has excelled here with such a tasty meal, layers of flavour topped with a silky bechamel. Delicious!
Annie Timmins
Braised Beef Moussaka
Julia Carlson
Chunky Beef Pie
Silky smooth bechamel and beef moussaka like I remember from holidaying in Greece. Delicious. My husband’s favourite birthday meal for 49 years. I’m not going to cook it ever again. I’ll just order this one!
Julia Carlson
Chunky Beef Pie
Helen Winter
12-Hour Slow Cooked Lamb Shoulder
We love this slow cooked lamb and would have this once a week to every two weeks. Great flavours and we just put it in the oven, once defrosted, for 45 minutes and it is always Delish. We highly recommend this slow cooked lamb.
Helen Winter
12-Hour Slow Cooked Lamb Shoulder
Annie Timmins
South Indian Village Chicken Curry
What a plateful of deliciousness this is!! I have cooked many a curry over the years but this curry offers layers of flavour and texture that are distinctive and luscious. Absolutely delicious!!
Providoor's Braised Red Pepper & Ricotta Cream is a rich, velvety pasta sauce that brings together the natural sweetness of slow-braised red peppers and the soft, creamy indulgence of ricotta. ...
Lightly battered zucchini batons and golden nuggets of haloumi are hand-formed into a rustic fritter, then fried crisp outside and left tender within. Every bite has the satisfying crunch of the ba...
Lamb shanks reward long, slow cooking, and these are braised sous vide until the meat gives way at the nudge of a fork. Each shank rests in a rich Tuscan-style tomato sauce seasoned with basil, ore...
Vibrant and distinctive, our Parsley and Shallot Linguine brings a fresh, herbaceous flavour with a gentle savoury bite. The parsley adds brightness and flecks of colour through every strand, while...
Vibrant in colour and naturally sweet in flavour, our Red Pepper Fettuccine brings a warm, savoury-sweet finish and striking colour to any dish. Red capsicum is worked right through the dough, givi...
Golden flaky puff pastry wrapped around tender beef, layered with a rich, savoury mushroom duxelles — the mini beef Wellington takes one of the great restaurant classics and shrinks it to a single,...
Slow-roasted cauliflower and authentic French Comté cheese come together in this rich, velvety roasted cauliflower soup. Nutty, creamy and full of deep roasted flavour, it's a comforting French-ins...
Roasted until sweet and caramelised, pumpkin makes up nearly a quarter of this lasagne, layered with an equal measure of vibrant spinach and smooth ricotta. Between the pasta sheets sit diced tomat...
Braised low and slow until the beef gives way, this Malaysian-style kari is all about depth. Beef makes up almost half the dish, with potato soaking up a sauce built from coconut cream, onion, garl...
Sweet roasted carrots are blended until silky smooth with fragrant ginger and finished with rich brown butter, creating a deeply comforting carrot and ginger soup full of warmth and flavour. The na...
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It appears that your voucher belongs to the old Providoor, which, unfortunately, is not us. :(
We understand how much the original Providoor meant to many Australians, especially during the challenging times of COVID. It provided a way to enjoy high-quality meals from beloved restaurants in the comfort of your home. We also understand that some of you may still hold vouchers from the previous iteration of Providoor, and we sincerely apologise for any inconvenience this may cause.
When the original Providoor, unfortunately, went into administration, we made the decision to purchase the brand because we recognised its significance to so many Australians. Providoor was more than just a business; it was a source of comfort, connection, and joy during tough times. However, while we have revived and rebranded Providoor to focus on delivering gourmet frozen meals from celebrity chefs, we are a completely new company with a different business model and operations.
This means that we do not have any obligation to honour the vouchers issued by the previous company, as those financial liabilities were not transferred to us during the acquisition. We know this may be disappointing news, but please understand that we are committed to making this transition as smooth as possible for our valued customers.
Thank you again for your understanding and for being a part of Providoor’s journey. We are committed to providing you with the highest quality gourmet experiences, and we look forward to serving you in the future.
Warm regards, The Providoor Team
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