Recipes

We’ve developed somewhat of a reputation for our savoury scones at the deli, which we bake fresh, first thing every morning. We like to serve them toasted with lashings of...

This pretty salad reminds me of autumn, when I start to crave earthy flavours  like beetroot and lentils. That’s not to say it’s heavy and boring though! Purple basil has...

A classic New York baked cheesecake is a dessert I find hard to pass by, especially when it’s smothered in salted caramel sauce (my other Achilles heel). People tend to...

While shooting this book, Lottie and I got to talking about comfort foods and how sometimes the simplest things are best. Asparagus rolls came up, obviously, as did Southland’s famous...

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...

This Mexican dip is so wonderfully moreish I could eat it by the spoonful! The recipe calls for canned corn so you can make it year-round, but if you are...

This is one of our most popular frozen meals, rivalling my classic beef and mozzarella lasagne for top spot. I often refer to this as a white lasagne, as it...

This is Jono’s go-to dinner party dish, and its simplicity makes the haloumi sing. Lemon, honey, oregano — all classic Greek flavours, and heroing my favourite squeaky cheese — DELICIOUS!...

These filo cigars are so versatile, and the combination of goats’ cheese and honey is golden. Serve as a pre-dinner canapé or an impressive dessert that doubles as a cheese...

As much as I love the Italian trio of tomato, mozzarella and basil in a classic caprese, the freshness of the melon in this salad is an absolute dream on...

There is no better way to get an extra serving of greens into your morning routine than with these easy baked eggs. Use whatever seasonal green veges you have on...

Sometimes it’s fun cooking with colour. The sharp blue cheese and slightly bitter radicchio leaves contrast wonderfully with the sweet seasonal berries and showstopper dressing. Beetroot is a lovely addition,...

I made this dish for my first Orphans’ Christmas in London. Inspired by Ottolenghi, the bitterness of the endive is mellowed through roasting, and I’ve been a sucker for these...

This is my take on a classic Caesar salad, showcasing spears of fresh asparagus, wedges of cos and baked pancetta crisps. No hard-boiled eggs in sight, but add them if...

Did you grow up with an old-school triangular toasted sandwich machine like I did? At JUK, we live for jaffles and like to get a bit more creative with our...

Love hamburgers but looking for a gluten-free option? Then say hello to these Portobello beauties . . . Much more flavoursome than your standard bread bun. I’ve chosen my favorite...

Impress kids and adults alike with these fluffy, baked breakfast eggs — as light as a meringue and full of flavour. There is no limit to the kinds of ingredients...

I have a soft spot for gnocchi, those little italian dumplings most commonly made with potato. And Sage butter . . . Swoon! Gnocchi is actually very easy to make...

The first time I ever tried miso and eggplant together I thought I’d died and gone to heaven. At Nishiki, a little Japanese restaurant in Auckland,
 they serve it with...

Juicy chargrilled corn is, for me, the epitome of summer. Take your barbecue to the next level with my Mexican-inspired corn cobs — doused in heavily spiced butter, freshly grated...