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JUK Orewa is open!

Posted by Jess Daniell on

Earlier this year we were approached about an exciting new opportunity to open a pop-up store in Orewa. Orewa, you say?! My initial reaction was one of bafflement, too, but I decided to find out more.

Fast-forward 3 whirlwind months and we have the most gorgeous little customised container, surrounded by extensive decking, in the perfect pocket that is Kensington Park.

With fresh meals and frozen meals, Atomic coffee, delicious daily cabinet food and everything else that you'd expect from JUK – driven up daily from our Auckland HQ.

Opening hours are Wednesday – Sunday, 8am – 4pm so come up the coast and see us! 1 Parkside Drive, Orewa, with plenty of parking out the back.

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What makes JUK different from the rest?

Posted by Jess Daniell on

Someone recently asked me what our point of difference is in a now fairly crowded meal-kit world. Obviously I know why JUK is the best but I realised that not everyone else does. So I got thinking about our main pros & cons, and put them down in a list for your reading pleasure! 

Pros

No subscription – order what you want, when you want, so you never end up with a meal you don't like.

Menu changes every day – always fresh and seasonal, and published weekly so you can decide what looks delicious.

No cooking – we slave away over a hot stove so you don't have to.

No dishes – forget about scrubbing a blackened pot, you an even eat right out of the bowl if you want! 

Inspired by home cooking – you get to eat what I want to eat, every night of the week. No mass production, no machines. Just honest home cooking with quality ingredients.

More time for you – bypass the supermarket and have dinner delivered directly to your door. Forget about meal prep, our homemade dinners are ready to heat & eat. Go to the gym, spend extra time with family, catch up with a friend after work – the choice is yours!

Environmentally friendly – 95% our packaging is compostable and what can't be composted is 100% recyclable.

Small business – support local and join the JUK community today!

Cons

You have to cook for yourself on Saturday & Sunday...

...or stock up on JUK frozen meals and let Jess feed you every night of the week!

 

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Cool down with champagne pops

Posted by Jess Daniell on

Summer is well and truly here, New Zealand! Fun and flirty, these pretty popsicles are your newest party trick for when you want to impress. Feel free to add any combo of fruits and flowers, but double-check they're edible first. 

 

 

Champagne Pops

makes 6 | to prep 15 minutes plus freezing time | gluten-free & dairy-free

Ingredients

1 cup caster sugar 

1 cup water

750ml Champagne or sparkling wine, chilled

8 strawberries, sliced

Small handful edible flowers

6 wooden popsicle sticks 

 

Method

In a small saucepan, combine sugar and water and heat gently until sugar is dissolved. Remove from the heat and allow to cool.

Gently mix Champagne into the sugar syrup – mix just enough to combine as you don't want to lose the Champagne bubbles.

Divide strawberries and flowers between popsicle moulds. Top with champagne syrup. insert the popsicle sticks, moving the strawberries and flowers around if necessary to ensure they're evenly dispersed. 

Freeze for at least 8 hours or overnight.

 

 

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Mexican Street Corn

Posted by Jess Daniell on

Corn is finally appearing in all of its glory and for me, this is the epitome of summer. Straight on the barbie, shucked into salads and stuck between your teeth... how delicious! 

Here's one of my favourite ways to dress up the humble cob – doused in heavily-spiced butter, freshly grated parmesan and a squeeze of lime.

 

Mexican Street Corn

serves 4 | to prep 5 minutes | to cook 15 minutes

Ingredients

4 ears fresh corn, in their husks

50g butter, softened

juice of 2 lemons

2 cloves garlic, crushed

1 teaspoon smoked paprika

1 teaspoon dried chilli flakes

1 teaspoon ground cumin

small handful fresh coriander leaves, finely chopped

salt and freshly ground black pepper

1 cup freshly grated parmesan

extra fresh coriander leaves to garnish

lemon or lime wedges to serve

 

Method

Heat a barbecue grill plate to hot.

Run the corn ears under cold water and place in a microwave-proof dish. Microwave on high for 5 minutes — this steams the corn inside the husks, so it’s nice and juicy. If you don’t own a microwave, steam the ears of corn over a saucepan of simmering water for 5–6 minutes.

When the ears of corn are cool enough to handle, remove the husks and place the corn cobs on the grill plate for 8–10 minutes, turning frequently, until nicely charred.

Mix together the butter, lemon juice, garlic, paprika, chilli flakes, cumin and chopped coriander. Brush the cobs liberally with the butter mix. Season with salt and pepper and sprinkle with parmesan and extra coriander leaves.

Serve immediately with chunky wedges of lemon or lime.

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Entertaining this weekend? Our favourite crostini toppings!

Posted by Jess Daniell on

Crostini have but one key role in life, and that is to be the toast for all the delicious toppings. At JUK we have a few firm favourites, these three being among them.

So make your next party a crostini party!

Making crostini

Preheat your oven to 160°C. Slice a stale baguette or loaf of bread into slices around half a centimetre wide. Toss slices in a few generous glugs of olive oil, and season with a little salt. Spread out on an oven tray and bake for 15–20 minutes, until crispy and lightly golden. Store in an airtight container for up to 2 weeks.

Tomato & basil bruschetta

Rub crostini with half a garlic clove. In a bowl mix together quartered cherry tomatoes, shredded basil leaves and finely diced red onion. Add a splash of red wine vinegar and a dash of olive oil. Season with salt and pepper. Spoon tomato mixture plus some of the juices onto crostini, and serve straight away.

Smashed pea, avocado & feta crostini

In a small bowl, roughly mash half a cup of cooked peas, half a cup of cooked edamame beans, half an avocado and 50g of crumbled feta. Add the zest and juice of 1 lemon, half a teaspoon of toasted fennel seeds and plenty of salt and pepper to season. Taste and adjust seasonings if necessary. Top with pea tendrils and thin slices of radish for a pop of contrasting colour.

Marinated courgette & cream cheese crostini

Thinly ribbon lengths of courgette, and place in a small bowl with the zest and juice of 1 lemon, plus salt and pepper to season. Slather your crostini with cream cheese, top with coils of courgette and garnish with finely sliced fresh mint.

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