How does The Modern Mess work?

This is a quick run down on what happens each week.

Weekly email

Each week I send out an email outlining my produce for the week, what we have eaten and links to 3 new recipes for you to try at home. The idea is to take my meal plan as inspiration, slot new recipes in with your favourites or cook something from the archive. We are all different, so do what you like each week.

I also include information on seasonal produce, meal planning tips and other foodie news. There is also a ‘from the archive’ feature each week which links you to recipes on the site from the same time last year.  We are in our third year now so plenty to choose from! Over 600 recipes.

Every few months I either take requests or theme a month. I also do an epic Christmas spread with loads of bonus recipes including sweet and baking recipes.

Members login

All members have access to the Members Portal on the website. This is where all recipes are posted, as well as videos and tips of the trade. You can comment on the recipes and ask questions.

You will also find an ingredient glossary, , seasonal information and helpful cooking advice. There is an excellent recipe search feature and you can save you favourite recipes, organised them into groups and then generate meal plans and shopping lists.

This is also where you control your account, you can upgrade your plan or cancel it at anytime.

Community Facebook page

There is also a community Facebook page which used to be the recipe sharing platform. Here, I now post direct links to the recipes on the site, encourage members to comment when they try recipes, ask questions and post photos if they wish.

If you don’t have a Facebook page, not to worry. I will keep you updated via email and you can email me anytime you like. I’m happy to help.

FAQ’s

Do I need to get the same produce as you to participate in The Modern Mess?

Not at all. I just share my produce so you get an idea of what I do with it. I buy my produce from my local Farmers market or vegetable shop. The produce is usually cheaper and fresher than the supermarket, plus you are supporting a small local business.

I have members who live in different parts of New Zealand and a few in Australia and they make it work with what is seasonally available to them. I offer substitutions in some recipes and you can always comment and ask too. There is also over 18 months worth of recipes on the site now so if a particular season begins a little earlier where you are then there are still plenty of recipes to choose from.

Are your recipes suitable for vegetarians?

Definitely. There are quite a few meat free members and a lot who like to eat meat less than three times a week. Here at The Modern Mess I like support higher welfare animal products and for us to afford this we just eat less. We also LOVE vegetables.

What about dietary requirements? Gluten free, dairy free?

There are a few members who need to eat low or no gluten and some who eat low or no dairy. The recipes are very easily adapted for gluten free and lots are naturally gluten free. There are a load of great gluten free alternatives on the market now too. I do tend to use dairy in small amounts. Butter, milk and yoghurt are easily substituted, cheese might not be so easy but again there are lots of alternatives on the market now.

Email us via the contact page or hello@themodernmess.com if you have any more questions regarding this.

Are your meals low carb?

Some are, some aren’t. I feed a hungry husband and kids so if you want less carbs you can increase the protein, good fats and vegetables and lower the carbs. I love all sorts of food and don’t like to cut things out so l just eat them in moderation. 80:20 or something like that! Also, if you think one of my recipes won’t fill up the hungry eaters in your house you can always up the carbs or increase the protein. Easy.

close

Let's keep in touch.

SIGN UP TO RECEIVE THE ODD EMAIL ABOUT RECIPES, NEW FEATURES, COOKING LESSONS AND LATEST NEWS AT TMM.

We don’t spam! Read our privacy policy for more info.