How it works
Think of what family does when a new baby arrives or you are having a hard week: they cook ahead, freeze it, and drop it off. Guilt Free Takeout is that, from good home cooks near you. You pick up food that is already made and ready to keep: frozen meals, baked goods and preserves. Not hot food, not delivery.
What you pick up
Frozen
Soups, stews, lasagne, pot pies, casseroles and more, made ahead, portioned and frozen, ready to stack in your freezer. Reheat the night you need it.
Cooked, cooled and frozen by the cook. Keep it frozen until you heat it.
Baked
Bread, pies, muffins, cookies and cakes, baked for your pickup day. Eat now, or freeze half for later.
Best within a few days, many freeze well. The label says how long.
Preserved
Jams, pickles, sauces and other jarred foods that keep on the shelf, made by someone who knows the recipe.
Store cool and dark; refrigerate once opened. Return the jar for credit.
From order to your freezer
Find a cook near you
Enter your postal code and we show the cooks and kitchens closest to you first. Only the first three characters are used.
Read the recipe, pick your dishes
Every dish shows the recipe, who made it and why, and how it arrives: frozen, baked or jarred. You choose from one cook, because you are buying from one person.
Book a pickup
Choose one of the cook's pickup windows. You pay the cook at pickup. The cook confirms your order in their dashboard, and you can follow it on your account page.
Pick it up, ready to stock
The cook has already made it ahead: frozen, baked fresh, or sealed in jars. Collect it from their door in your own cooler bag, with a label on every container showing ingredients, allergens, the day it was made and how to keep it.
Freeze it, shelve it, enjoy it later
Put the soup and the lasagne in the freezer, the loaf on the counter, the jam in the pantry. On the night you cannot cook, reheat and eat, with the cook's heating notes on the label.
Why this way
Made ahead, not on demand
Cooks batch-cook on their own schedule, so food is made with care and less is wasted.
You know what is in it
The recipe and ingredients are on every dish, so you know exactly what you are eating.
One cook, one pickup
You are buying from a person, at their door, not from a faceless kitchen.
Stock up once
A few containers in the freezer cover the nights you cannot cook: a new baby, a long week, a tired day.
How we keep it safe
No approval, no selling. A cook only goes live after we have checked:
- Identity and business details
- Their kitchen: a public health notification for home kitchens, an approved commercial kitchen, or licensed premises
- A current food-handler certificate
- Liability insurance
- An allergen declaration for every meal, and a standard label for every batch
Selling pauses automatically when a document expires. Allergen and label requirements are being reviewed with food-regulatory counsel before launch.
Level A
Home kitchen
Independent producer cooking small batches in a permitted home kitchen.
Level B
Commercial kitchen
Independent chef or caterer cooking in an approved commercial or shared kitchen.
Level C
Food business
Established bakery, caterer or meal-prep company with licensed premises.
Less packaging, less waste
Every listing says how it is packed, and you can filter for low-waste options. Bring your own container and the cook credits you.
Returnable glass jarLow waste
Bring the jar back at your next pickup and the cook credits your deposit.
Reusable tin, return for creditLow waste
Washable metal pan. Return it clean at your next pickup for a credit.
Bring your own containerLow waste
Show up with a clean freezer-safe container and the cook credits you for skipping the packaging.
Compostable tray and paper sleeveLow waste
Plant-fibre tray with a paper sleeve. No plastic film.
Recyclable tub
Number 5 polypropylene tub with a paper label. Rinse and put it in the blue bin.