It’s time to get FED.

FED., a new food start-up, delivers delicious and nutritious meals straight to your door. It’s time to wave goodbye to dinner decision panic – fresh, fuss-free meals are just a click away.
We’re all busy people leading busy lives, but that shouldn’t mean we’re under fed and under nourished. After a long day at work, sometimes the last thing we want to do is cook a wholesome meal. Instead our thumb lingers over the Uber Eats app or our mind turns to those slices of bread, buried in the depths of the freezer. Close the freezer door, forget about ordering yet another mediocre pad Thai – there’s new organisation here to answer your dinner time prayers.
FED. make dinner so you don’t have to (eat toast again). The chefs at FED. lovingly create nutritious meals – and deliver them straight to your door – revolutionising meal time. The menu is seasonal, the meat high welfare, the eggs free range and the packing is fully compostable. Favourites include Mexican Coconut Fish, a vegan Chickpea, Pumpkin and Mango Curry and Smoked Chicken and Pesto Pasta. Oh, and did we mention they have sides, too? The Three Cheese Macaroni Bake is a must for those Friday nights in.

If you’re not quite sold, let us mention that they also cater for kids. It’s as simple as deciding which meals you most desire, placing the order and waiting for your delivery. All meals arrive chilled so all you have to do is heat, eat and enjoy. It’s an effortless ‘yes’ from us.
Weekly meals start from $15.50 per meal and FED. as you go prices start from $17 per meal. For more information visit getfed.co.nz
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.





