Where do we source our produce from?
Local farmer’s markets and fresh meat suppliers. Nothing comes frozen, all fresh.
When is our cut off?
Our cut off is WEDNESDAY every week at 8pm. Why so early??? Everything we make is 100% FRESH and we must have adequate time to prepare to prevent any food wastage.
When is delivery day?
Saturday: Noosa and Sunshine Coast
Monday: Gold Coast, Brisbane
Do we cater for low gluten free products and intolerances?
Yes we do cater for low gluten products and food intolerances. Please contact: firstname.lastname@example.org for more information on this.
Do we have lock in contracts?
No, we do not! We believe in our product and we know you will be satisfied with what you receive. Our customers love the flexibility of no lock in contracts and being able to choose different meals each week instead of a generic package contract.
What if I am not good with computers and cannot order online?
Easy! Call Nirvana Life Meals owner: Melissa on: 0412 964 129 and she will be happy to make your order over the phone.
Do I need to pay for delivery?
No, we have FIVE FREE pick up locations or a flat $10.00 home delivery fee. Please refer to our pick-up locations at the checkout.
What if my meals are stolen?
Nirvana Life Meals provide a phone call upon delivery as well as photos of delivery drops. Nirvana Life Meals therefore accept no liability for the loss or deterioration of any goods once they have been delivered.
Our cooking and packing facility standards include:
- GMP approved facility
What does GMP mean?
Good Manufacturing Practices* (GMPs) are the basic operational and environmental conditions required to produce safe foods. GMPs address the hazards associated with personnel and environment during food production. They provide a foundation for any food safety system.
- HACCP certification facility (what does HACCP mean?)
HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles: Conduct Hazard Analysis of biological, chemical or physical food hazards. Determine critical control points.