Tuckabox

Tuckabox Australian food & beverage distrubutor & agents

Pasta olive oil butter and fresh Tasmanian winter truffle.Alfredo. Simple. Delicious at Pitzi Pasta Bar, Hobart
05/09/2026

Pasta olive oil butter and fresh Tasmanian winter truffle.
Alfredo. Simple. Delicious at Pitzi Pasta Bar, Hobart

The pasta you have when you’re not having pasta (but you want to taste their red sauce). Polpette
03/09/2026

The pasta you have when you’re not having pasta (but you want to taste their red sauce). Polpette

It’s a starter we like to do at home and have when we go out. It just gets the palate going. Anchovy fingers. These were...
02/09/2026

It’s a starter we like to do at home and have when we go out. It just gets the palate going. Anchovy fingers. These were delicate and more complex with very finely shaved cucumber for freshness dill mint and a bottarga style paste inside.

The real glamour of the food industry! 9pm room service after getting up at 5am to fly from Adelaide to the Fine Food tr...
01/09/2026

The real glamour of the food industry! 9pm room service after getting up at 5am to fly from Adelaide to the Fine Food trade show in Melbourne.
And Im not complaining! I reckon we get it good compared to a lot of others in the food industry like chefs who often eat substandard takeaway at 2am in a lonely carpark, or food workers like fish filleters and meat workers who have a psychological shift to make before consuming similar food to what they handle.

How they judge these pie competitions is beyond me! Imagine tasting all those pies!
31/08/2026

How they judge these pie competitions is beyond me! Imagine tasting all those pies!

Some of the oysters in Tassie are off the charts fresh. These with a ch*****ne mignonette were terrific
31/08/2026

Some of the oysters in Tassie are off the charts fresh. These with a ch*****ne mignonette were terrific

Another tiramisu sacrificed for the sake of my tiramisu life. Nice coffee flavours and lighter in the cream
30/08/2026

Another tiramisu sacrificed for the sake of my tiramisu life. Nice coffee flavours and lighter in the cream

Sometimes you just want a really good steak.This 350g wagyu scotch with crème fraiche and fresh horseradish left nothing...
29/08/2026

Sometimes you just want a really good steak.
This 350g wagyu scotch with crème fraiche and fresh horseradish left nothing in the kitchen.
Perfection

Quince salsa verde pannacotta here surprising and sophisticated. And delicious. Hobart is an elegant and elevated dining...
28/08/2026

Quince salsa verde pannacotta here surprising and sophisticated. And delicious. Hobart is an elegant and elevated dining destination. Don’t go half measures here, lean into it you’ll be rewarded

🇬🇧 BRITISH PUB-STYLE CHICKEN CURRY 🍛This is proper comfort food — a creamy, mildly spiced chicken curry with carrots and...
28/08/2026

🇬🇧 BRITISH PUB-STYLE CHICKEN CURRY 🍛

This is proper comfort food — a creamy, mildly spiced chicken curry with carrots and peas, inspired by the kind of curry you’d find in a classic British pub. Easy enough for a weeknight dinner and great served over steamed rice or egg noodles.

Ingredients — Serves 4

* 2 boneless chicken breasts, diced (about 400 g)
* 5 ml vegetable oil
* 1 medium onion, chopped
* 2 carrots, diced (about 200 g)
* 75 g frozen peas
* 2 garlic cloves, finely chopped
* 15 g tomato paste
* 30 g butter
* 10 g mild curry powder
* 15 g plain flour
* 2 g ground cumin
* 250 ml hot chicken stock
* 125 ml light cream
* Salt and freshly ground black pepper
* 15 g chutney — optional, but highly recommended!

Method

1. Cut the chicken into bite-sized pieces. Heat the oil in a large frying pan and sauté the chicken for about 4 minutes, until lightly coloured and white on all sides.
2. Add the onion and carrots and cook over medium heat for another 5 minutes until the onion begins to soften. Add the garlic and cook briefly.
3. Stir through the tomato paste.
4. Add the curry powder, flour and cumin and stir well so everything is evenly coated.
5. Pour in the hot chicken stock and add the butter. Stir well, bring to a gentle boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
6. Add the cream and simmer for another 5 minutes. Stir in the peas for the final 2 minutes.
7. Just before serving, stir through the chutney for a little sweetness and extra depth.

🍚 Serve generously over steamed rice or egg noodles.

Pub tip: That spoonful of chutney at the end really works — it rounds out the curry and gives it that slightly sweet, old-school British curry flavour.

Address

Nevis Street West Beach
Adelaide, SA
5024

Telephone

08 8355 5000

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