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Whether you're cooking up a storm for friends, family, or both, the Dinner Twist Marketplace has a roast bundle to match!

Featuring seasonal veggies and 100% grass-fed and finished WA-local beef or lamb, you're in for a comfort meal to remember.
Here are the bundles to try out:
  • Roast veggies kit
  • Roast veggies kit + 1.7kg rolled lamb shoulder roast
  • Roast veggies kit + 1.2kg topside beef roast
You can (of course!) cook and serve the bundles exactly to your liking. For example, feel free to experiment with your favourite marinades and rubs, and add on other sides like buttered rolls, tzatziki, or steamed greens like broccoli or green beans.
Otherwise, keep on scrolling to read our cooking suggestions!
Serves 4.
This colourful roast veggie pack will take your next home-cooked dinner to the next level!
It pairs well with BBQ steaks, slow-cooked roast, grilled halloumi or BBQ cajun-rubbed chicken. You can also toss the cooked veggies with some pesto for a simple vegetarian meal or assemble the veg in a wholesome buddha bowl along with quinoa, hummus and falafels!
Or, toss with some Moroccan spice mix and serve with mint yoghurt. Add some lemon and olives for a Greek-inspired side dish. You could also mix the roast garlic with softened butter to make delicious garlic butter to serve with the veggies.
Ingredients from the bundle:
  • 1 kg potatoes
  • 1 bunch of Dutch carrots
  • 3 beetroots
  • 1 red onion
  • 1 garlic bulb
  • fresh green herb
Ingredients from your pantry:
  • oil
  • salt
  • pepper
  1. Preheat oven to 180ºC
  2. Dice potatoes. Trim and scrub carrots. Trim, scrub and wedge beetroots. Wedge onion. Cut garlic bulb in half (or, separate the cloves if preferred). Toss together in a roasting dish or a lined oven tray with oil, salt and pepper. Roughly chop and add fresh herb.
  3. Roast for 20-30 minutes or until tender and golden.
Serves 4.
Beef topside roast, cut from the hind legs. MSA-graded, ethically produced & 100% grass-fed, from WA.
A lean cut, excellent when roasted whole! Also great diced and slowly stewed, allowing the meat to break down for a melt-in-the-mouth result. Fantastic served with roasted veg and gravy. Plus, leftovers are perfect for lunchtime sandwiches!
Tip: Slice an onion and place it under the roast to act as a roasting rack. You can then use the cooked onions in your gravy!
  • 1.2kg grass-fed beef topside roast
  • salt
  • pepper
  • oil
  • 1-2 garlic cloves
  1. Take topside roast out of your fridge 15 minutes before roasting.
  2. Preheat oven to 180ºC
  3. Combine 2 tbsp olive oil with 1 crushed garlic clove (optional), salt and pepper. Rub all over topside roast.
  4. Place cap-side up in a lined roasting dish. Roast in oven on the middle shelf for 45-60 minutes (for medium-rare).
  5. Remove roast from oven, leave to rest for 15 minutes before carving.
Serves 4-6.
Boned lamb shoulder, trimmed, rolled and ready to go! Ethically produced 100% grass-fed and self-shedding sheep from WA.
Best cooked slowly, either roasted or braised. It has a slightly higher fat content than a leg of lamb, which results in a tender, succulent result. Fantastic with roasted veggies and homemade gravy!
Tip: You can add some chopped fresh rosemary, garlic or dried herb of choice to the olive oil rub for a boost of flavour. Ground cumin, coriander or paprika also work well with lamb!
  • 1.7kg grass-fed rolled lamb shoulder roast
  • salt
  • pepper
  • oil
  • 1-2 garlic cloves
  1. Take shoulder roast out of your fridge 20 minutes before roasting.
  2. Preheat oven to 180ºC
  3. Combine 3 tbsp olive oil with 1-2 crushed garlic cloves (optional), salt and pepper. Remove strings from roast and rub olive oil mix all over.
  4. Place cap side up in a lined roasting dish (try to keep the rolled shape as well as you can). Roast in oven on the middle shelf for 1 1/2 hours (for medium-rare).
  5. Remove roast from oven, leave to rest for 20 minutes before carving.
No matter if you're cooking the lamb shoulder, beef topside, roast veggies, or even all of them, you can't go wrong with gravy and/or herby salsa to go on the side.
Here are some simple recipes to get you started.
Ingredients, gravy:
  • 1 stock cube or 1 tbsp stock paste
  • 2 tbsp flour (of choice)
  • 1 tsp dijon mustard
  • salt & pepper
  • optional: vinegar, honey, resting juices from the roast
Method, gravy:
  1. Whisk together flour, mustard, crumbled stock cube (or stock paste) with 2 cups water in a small saucepan.
  2. Simmer the gravy over medium-high heat for 4-5 minutes or until thickened.
  3. Optional: stir in any resting juices from the roast.
  4. Season with pepper to taste.
  5. Optional: season with vinegar and honey to balance out acidity and sweetness. 1/2–1 tsp of each might do the trick!
Ingredients, fresh herb salsa:
  • 1 bunch (30g) fresh mint or parsley
  • 1 lemon
  • 1/2 crushed garlic clove
  • salt & pepper
  • 1/2 cup olive oil
  • optional: honey
Method, fresh herb salsa:
  1. Finely chop the fresh herbs.
  2. Combine in a small bowl with lemon zest, crushed garlic and olive oil.
  3. Season to taste with salt and pepper.
  4. Optional: season with honey to balance out acidity and sweetness. 1/2–1 tsp might do the trick!

If you'd like to cook up a roast, simply grab a bundle with all the ingredients you need from the Dinner Twist Marketplace.

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