Flicking through your stack of cookbooks is the ultimate slow weekend activity. But sometimes finding the brain power to plan, shop and prep a week of meals is hard. If spending $20 on a sandwich each day at work is starting to burn a hole in your pocket (and you can't face the thought of another sad desk lunch or pantry-challenge dinner), it might be time to mix things up.

Make-Out Meals delivers DIY meal kits with everything you need to whip up chef-inspired recipes in 40 minutes or less. Think favourite dishes from the likes of Entrecote, Mamasita, Coda and 40 other top restaurants. Masterchef’s Linda Dalrymple has recently collaborated with the team to bring her signature Cambodian and Laos flavours into your kitchen.

“These are the meals I grew up eating with my family, and now with my own family, and can be found on any street-corner throughout Cambodia,” Dalrymple says. “Masterchef ignited the passion for me to bring delicious Cambodian-style food to more Australians, so it was the perfect fit to be able to work with Make-Out Meals to send my recipes far and wide, and continue to raise the profile of this cuisine.”

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With more than 200 recipes in its repertoire, Make-Out Meals’ menu changes each week, offering six new dishes (each from a different restaurant) to choose from. There’s also a range of vegetarian, pescetarian, nut-free, gluten-free and dairy-free options so nobody misses out.

Yes, you could order takeaway – but there’s a certain satisfaction that comes with recreating (and nailing) the same flavours on your own. Plus, it will help save your pennies on delivery fees and service charges.

Each meal kit comes packed with fresh, pre-portioned ingredients, straight from the restaurant’s kitchen.

You can order a one-off box (starting at $89) or a weekly subscription (from $59) to get two to four meals of your choice. Have a special occasion coming up? There are also dinner-party packs that feed up to 10 people.


This article was first published on July 14, 2022 and has since been updated. Additional reporting by Gitika Garg

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