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Ain't no Christmas party like a JUK party!

Posted by Lila Horrell on

Whether you’re ready to think about it or not, the festive season is sneaking up on us and it always pays to get your Christmas party planning done early, so you don’t miss out! At JUK we love creating fun and fabulous party menus to perfectly suit your party theme. From beach-side BBQ lunches to classy cocktail parties and fancy full-service dinner soiree’s, we’ve done it all.
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Work with us!

Posted by Disco Collaborator on

We're moving into a larger production kitchen and we need awesome chefs & kitchen hands to join our growing team! 

See roles we currently have available, and email your CV and cover letter to hello@juk.co.nz today!

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Goats’ cheese & honeycomb filo cigars

Posted by Jess Daniell on

This afternoon on Saturday Fresh I shared one of my favourite filo pastry recipes  these goats' cheese & honeycomb filo cigars. Serve as a pre-dinner canapé or an impressive dessert that doubles as a cheese platter — because any dessert with cheese is a winner in my books.
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Where to even START when it comes to wedding catering?!

Posted by Lila Horrell on

At JUK we cater more and more weddings every year! And understandably food and drink is a major part of your wedding day experience AND your budget, so it can be a big decision to decide what is right for you. 
Catering costs can vary quite significantly, depending on your venue and the style of dining that you choose. Some venues offer all-inclusive packages and provide catering in-house, while many others are ‘dry-hire’ giving you more flexibility in your catering choices. Marquee weddings can offer you full creative licence but you'll need to allocate a budget to build a pop-up kitchen (don't worry, we've catered in a paddock in the pouring rain - anything is possible). 
At JUK we specialise in grazing tables and canapés after the ceremony, followed by shared platters served family-style for the main reception. We love the interactive dining experience this brings to the party. Desserts and petit fours are followed by endless dancing, and you may well want to treat your guests to a late night snack (our sausage rolls have a bit of a reputation, as do our parmesan hot chips!)
But at the end of the day there are no rules - it's your day - and increasingly we are seeing a trend towards casual weddings with no sit-down meal and more walk-&-fork-style menu’s - this can work out to be a more affordable option as well. Most of our wedding menus range from $70-$130 per person but there are many ways we can adapt our food and the menu to work with any budget. 
We can also supply front of house staff to serve our food to your guests and then support your event with whatever additional duties are required. This may include assisting in styling and setting up the reception area, setting the tables, building and running the bar, cocktail services, and packing everything down at the end of the night. We are very experienced in working with and supporting other wedding vendors such as venue managers, wedding planners, stylists, photographers and florists in making sure your day goes exactly to plan. So you can relax and enjoy every moment without having to worry about the details!
Every wedding we cater for is special and unique and there is definitely no "one size fits all". Talk to us today about your specific vision for your big day!

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Roasted mushroom soup

Posted by Jess Daniell on

The weather outside is telling me it's time for SOUP! The beauty of this belly-warming mushroom soup is that everything is done in the oven — no stirring required. Roasting intensifies the mushroominess and also gives you the chance to add even more flavours — think garlic, fennel and thyme. You can finish this soup with coconut cream to keep it dairy-free.


800g Portobello mushrooms, washed & ends trimmed
10 cloves garlic, unpeeled
1 onion, peeled & roughly cut into wedges
6 sprigs fresh thyme
1–2 sprigs fresh rosemary, leaves only
1 tsp fennel seeds
4 Tbsp olive oil
2 Tbsp balsamic vinegar
2 cups vegetable stock
1 cup cream
1 lemon, zest & juice
Parmesan, to serve
Salt & pepper

Makes 4 serves
Takes 40 minutes


Preheat your oven to 180°C. Line an oven tray with baking paper.

Arrange mushrooms, bottom sides facing up, on the tray, along with garlic, onion, thyme, rosemary and fennel seeds. Drizzle with oil and vinegar and season generously with salt and pepper. Bake for 25–30 minutes, tossing several times during cooking, until mushrooms are tender. Remove from the oven and allow to cool slightly.

Remove thyme stems and squeeze the roasted garlic out of its skin. Add the entire tray of mushrooms, onions, garlic and herbs to the bowl of your food processor, including all of the juices. Add vegetable stock and blitz until smooth. Add cream, lemon zest and juice and blend until combined. Taste and adjust seasonings if necessary.

Serve hot with an extra drizzle of cream, some shaved Parmesan and a drizzle of good-quality, extra-virgin olive oil.

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