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  • Basic

    Healthy family style dishes to save you time


    Creative range of dishes to save time and eat healthily

Our Guarantee

All dishes are cooked by Jaime, head chef and owner, giving you the very best food and service.

We're so confident you'll love our service we're giving a 100% satisfaction guarantee no questions asked.



Family-Style Meals

FROM $99/122

Price Includes 2 main dishes with 4-6 portions of each

We recommend ordering a maximum of 5 dishes to keep the dishes at their best


Choose from over 200+ dishes

Weekly Specials

Customise Your Dishes


 FROM $1500p.m

Unlimited Weekly Meal Prep

Private Dining at Home


Custom Meal Prep

Dinner & Canápe Parties

Bespoke Boutique Events


Food cost is charged at market price


What is the main difference between ChefDine and other Meal Prep companies?

We are Personal Chefs. This means we don’t cook in bulk and cook for one client at a time. This allows us to cook for almost any diet and every dish is made to order.

Are you Professional Chefs?

We all have many years of experience in the kitchen. Our head Chef Jaime has been in professional kitchens for over 20 years. Working alongside famous Chefs like Gordon Ramsay & Marcus Wareing, and also at Claridges Hotel before being a Private Chef to Saudi and Brunei Royal Families.

Is it a set menu?

No, that is whats great about it. No set menus, no restrictions and the minimum order is just 2 mains.

How much is delivery?

Standard delivery is $15. Outer areas will vary.

Available for pick-up

What is the difference between Basic and Premium?

With over 60 options plus our weekly specials to choose from the Basic package is a great place to start.

The Premium has a wider range of dishes with over 200 options and you can also suggest your own.

Why do you not include food cost in your pricing?

When food cost is included it changes the business. We want to be able to offer the best service and best produce available from the local markets.

We also cook for many dietary requirements or only use organic produce so the ingredient list of a dish will change.

The best and most transparent way to do this is Service + Food Cost (at market price)

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