Jess Daniell stops by for a chat with Jesse Mulligan at RNZ to share one of her favourite heart warming, nourishing winter recipes - Smashing Pumpkin Soup.

Click here to find out everything you need to know. 



Jess Daniell's going to share her Tomato & summer fruit Panzanella recipe with Karyn and the RNZ team today!

Tomato & summer-fruit Panzanella

Makes 4 serves / Takes 20 minutes / dairy-free


1 stale baguette, ripped into small chunks
2 Tbsp olive oil
2 cloves garlic, crushed
1 preserved lemon
500g mixed heirloom tomatoes, roughly chopped into different shapes
250g strawberries,
hulled & halved
¼ watermelon, peeled and roughly chopped
1 red onion, finely diced
Small handful basil leaves, chopped
Small handful parsley leaves
Salt & pepper



2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp sugar
4 Tbsp olive oil
Salt & pepper


Toss baguette, olive oil and garlic together on a baking tray, and season with salt and pepper. Spread into an even layer and bake for 12–15 minutes until golden and crispy. Remove and allow to cool slightly.

Remove the flesh from preserved lemon and discard. Finely slice the rind into thin ribbons.

To make the dressing, combine all the dressing ingredients in a jar and shake well. Season to taste with salt and pepper.

Add the remaining ingredients to a large bowl and drizzle over the dressing, tossing gently to coat. Add the crispy croutons just before serving, allowing them to soak up some of the tomato juices and dressing.

Click here to find out everything you need to know. 



Jess Daniell shares her recipe for melon caprese salad as well as some ideas for savoury dishes with seasonal fruit. 

Click here to find out everything you need to know. 



Jess Daniell, the foodie entrepreneur behind Jess' Underground Kitchen, lives in a New York styled loft - formerly an old paint brush factory - at The Strand, Parnell, Auckland.

It's not just her home, but the creative work hub behind Daniell's booming food business.

Click here to find out everything you need to know. 


19.06.18 Dish Magazine 

“You have to be all in when you’re a small business owner. There’s no checking out, no weekends. You live and breathe it and that’s what makes small businesses in New Zealand successful – because there is so much drive.” – Jess Daniell.

Click here to find out everything you need to know. 


15.02.18 The Spinoff

Jess Daniell gives some great advice about what it takes to get a business off the ground with Simon Pound and The Spinoff team. 


Click here to find out everything you need to know. 


01.12.17 The AM Show 

What better way to nibble away than have a fantastic sharing platter?

Click here to find out everything you need to know. 


15.11.17 | GEW2017: Celebrating women in business 

It was wonderful to be part of women in business panel event as part of Global Entrepreneurship Week 2017 -alongside other incredible panellists Simeon Burnett, CEO and Co-Founder, Snowball Effect; Makaia Carr, Founder, Motivate Me NZ; and Bridget Coates, Seasoned investor and Co-Founder of Kura.

Thank you to Global Entrepreneurship Network (GEN) for putting this fantastic event.

If you want to hear more about the discussion, check out this article!


Jess Daniell, 32, explains how being jobless enabled her to start her food business, and why she works close to 90 hours per week.

Click here to find out everything you need to know. 


20.09.17 The AM Show 

Whats the deal with Lentils? 

When you cast your mind back on your memories of eating lentils you've probably eaten them over-cooked, mushy, grey and bland. 

However they're back in fashion, and cooked correctly they can be used as a base for so many delicious dishes, lentils could be your new best friend.  

Click here to find out everything you need to know. 


13.09.17 The AM Show 

How to cook pasta 101 with the am show team. Click here for the foolproof method. 


26.08.17 The Block NZ 

Watching the block on Sunday night and having this pop up on our TV was pretty epic. Our Herne Bay wall - its a show stopper that's for sure!

Thanks for the airtime TV3. 


12.08.17 NZ Herald 

My lucky cardi made it to the Herald, who would have thought. 

14.07.17 The Urban List

Had a great visit from the Urban List for the opening of our fresh new Remuera store, thanks for the write-up team! Click here to give it a read. 



Loveable character Jess Daniell – with her bright floral dresses and larger than life personality – has become a bit of a Herne Bay legend, providing healthy (and delicious) home-cooked meals for time-poor locals since 2013.

Click here to give it a read. 


13.07.17 The Denizen 

Great visit from the girls at Denizen, they came and enjoyed all that Remuera has to offer. Link to their article here


05.07.17  The AM Show 

Yoghurt, Miso soup and Beer - Who knew fermented food could be so tasty!!  

Fermented food with the AM team today!  


 Outfit - Vanilla Ink Boutique



"I've built this following of customers who feel like my family. It's such a personal thing to be feeding people, especially with that home-cooked dinner vibe." – Jess Daniell.

Click here to give it a read. 


05.04.17 The AM Show

I share my new cookbook, My Underground Deli, with the AM team!

05.04.17 Viva 


 29.03.17 The AM Show

How to get the best out of your feijoas, plus I share my mum's feijoa cake recipe, below!  

 My Favourite Feijoa Cake

If I had to pick a favourite cake, this would be it. I'd almost plan my wedding day around feijoa season, so I could have this as my wedding cake. It's my mum's recipes, and she freezes feijoas when her trees are laden with fruit so that she can make it specially for me when I visit home. This simple cake is moist, dense and amazing served with a dollop of natural yoghurt.

100g butter, softened
1 cup sugar
2 eggs
1 teaspoon baking soda
2 tablespoons warmed milk
8 decent-sized feijoas, flesh scooped out and mashed
250g sour cream (or buttermilk or yoghurt)
1 1/2 cups self-raising flour

Poached fruit topping
2 cups feijoa flesh, in chunks
2 cups red wine, approximately
2 tablespoons brown sugar
1 cup frozen raspberries (or other berries)

Preheat your oven to 150C. Grease a 26cm round tin.

Cream the butter and sugar together until light and fluffy. Beat in the eggs, one by one. Dissolve the baking soda in the warmed milk and add to the bowl. Fold in the feijoas, sour cream and flour. Pour into the greased tin.

Bake for 30 minutes or until cooked through and a skewer inserted into the centre of the cake comes away clean.

To make the poached fruit topping, place the feijoas in a medium-sized saucepan with enough red wine to cover. Bring to a gentle simmer and poach the fruit for 10 minutes, or until the wine has slightly reduced. Add the brown sugar and berries and slowly heat through.

Pour the topping over the warm cake and serve with yoghurt, creme fraiche or whipped cream.


09.03.17 Whanau Living on TV1


08.03.17 The AM Show

All about the humble zucchini...

02.03.17 The AM Show 

Foodies, it's time to jump on the cricket flour bandwagon...

09.02.16 Whanau Living on TV1


Lottie Hedley Photography


 15.04.15 The Bubbalino Kitchen


09.04.15 Studio Home



01.04.15 Viva



06.02.14 Breakfast TV1



28.01.14 Tessuti


23.05.13 Concrete Playground Meets Jess' Underground Kitchen