Ripe Deli

We are hiring a Sous Chef for our busy Grey Lynn kitchen.
Ripe Deli creates innovative, fresh food across Auckland. Everything is made on-site with love.

We need a talented leader to join our team and help us.

The Role is full-time, 5 days a week (Sunday–Thursday). Early starts with no evening shifts for true work-life balance.

What We Offer: A stable, well-established business in hospitality. A tight-knit, genuinely supportive team environment.
Free staff lunch and coffee provided daily.

What You Bring: Minimum 2 years’ experience in a Sous Chef or senior kitchen role. Proven leadership, sharp time management, and clear communication under pressure. A strong creative drive and a passion for innovative, quality food. The desire to collaborate closely with our Head Chef to create amazing counter food and catering.

👉 To apply, send your CV to [email protected]

VANILLA BERRY CAKE

Vanilla buttermilk sponge cake with berry compote & vanilla buttercream icing. Topped with freeze-dried berries - or Sprinkles!

Allergen Info: Dairy - Eggs - Gluten

CAKE SIZES:

25 CM - LARGE SINGLE-LAYER: FEEDS 12 - 16
20 CM - SMALL DOUBLE LAYER: FEEDS 10 - 12
23 CM - LARGE THREE-LAYER: FEEDS 16 - 20
30 CM X 15 CM - SLAB CAKE: FEEDS 25 - 30

It’s always a good time to eat cake 🍰
Lemon trees are laden now and this wet weather is the perfect reason to bake a delicious cake👌

CANDIED LEMON OLIVE OIL CAKE

2 cups (300g) FLOUR
2 tsp BAKING POWDER
a pinch of SALT
2 cups (440g) CASTER SUGAR
3 EGGS
2 tsp VANILLA EXTRACT
ZEST & JUICE of 2 LEMONS
1 cup EXTRA VIRGIN OLIVE OIL

Preheat oven 180°c.
Grease & line a 23cm cake tin.

In a large bowl sift the flour, baking powder & salt together. Make a large well in the middle of the flour.

In a cake mixer, beat the sugar, eggs, vanilla & lemon zest together until creamy, with the motor running slowly pour in the oil, beating until it resembles mayonnaise.

Add the lemon juice a little at a time. When all the lemon juice is incorporated, pour the mix into the flour & mix until just combined.
Pour the batter into the prepared cake tin, bake for an hour or until a skewer inserted into the centre comes out clean.

CANDIED LEMONS & LEMON SYRUP

1 cup (220g) CASTER SUGAR
4 LEMONS

Grease & line a large baking tray.

Into a bowl place ½ a cup of the caster sugar. Thinly slice two of the lemons, dip them into the sugar & lay them on the tray. Place the tray in the oven for 10 to 15 minutes or until you see the sugar is caramelizing. Once cooled, arrange the lemon slices on top of the cake.

For the lemon syrup, mix the remaining caster sugar with the zest & juice of the other two lemons. Drizzle the syrup over the cake. Serve with mascarpone or natural yoghurt.
This cake keeps well.

Ripe Recipe of the week

ROASTED PERSIAN CAULIFLOWER STEAKS
Based on a classic Middle Eastern dish these cauliflower steaks are divine; serve them up with a light salad or fluffy rice. To make this recipe vegan, substitute the honey for maple syrup and add a splash of olive oil to the baking tray instead of the butter.
(Vegetarian, gf, nf, vegan option)
Serves 4

1 large CAULIFLOWER
1 tbsp SUMAC
50g BUTTER, diced
1 tbsp POMEGRANATE MOLASSES

MARINADE
¼ cup (60ml) OLIVE OIL
1½ tsp CUMIN POWDER or SEEDS
ZEST of 1 LEMON + 1 tbsp LEMON JUICE
2 tsp HONEY
1 tbsp FRESH OREGANO, finely chopped (or 1 tsp DRIED OREGANO)
2 cloves GARLIC, peeled, crushed and finely chopped
1 tsp SALT and freshly GROUND BLACK PEPPER

Preheat oven to 200°C.
Grease and line a baking tray with baking paper.

To prepare the cauliflower: blanch the whole cauliflower first, fill a large saucepan or stockpot with hot water. Place over a high heat and bring to the boil, once boiling add the whole cauliflower and cook for 10 minutes. Remove from the heat, refresh under cold running water and drain well, set aside to cool a little.

Slice the cauliflower into 1½ cm thick steaks (how many you get will depend on how big the cauliflower is). Transfer the cauliflower steaks and any small florets of cauliflower onto the prepared baking tray.

To prepare the marinade: in a small bowl combine all the ingredients.

Brush the marinade onto the cauliflower steaks. Sprinkle the sumac over the cauliflower and add the diced butter to the tray. Place on the highest shelf in the oven and cook the cauliflower for 25 - 30 minutes or until it is nice and crispy around the edges and cooked through.

Drizzle over the pomegranate molasses just before serving. Serve with a tahini sauce or cumin yoghurt dip.

THE WINNER ♥️ Thanks Robyn
We have a WINNER

WHO WOULD LIKE TO WIN A CAKE ?🍰
We have a Large 3 Layer Chocolate Cake to give away to one of our very lucky customers ! Just comment why you want to win and tag a friend- maybe a few friends, who you want to share it with ♥️♥️♥️♥️
We will pick a winner tomorrow morning and you can pick it up sometime Friday or Saturday before 3pm.

P.s the cake has been photographed and so there is a slice that has been cut!

Chicken and Leek Hot Pot Pie!
It’s creamy and delicious 🤤 made with free-range chicken, cream, sour cream, leek & onions topped with super flaky full butter puff pastry 🥐
Available in-store in our freezers or online!

The one thing you should own is a Ripe Recipe Book!

Looking for some delicious dinner recipes - drop in and grab one of our cookbooks or jump online and checkout our recipe blog on our website!

PERUVIAN ROAST CHICKEN w/ CHIPOTLE MAYO
From our 3rd book RIPE RECIPES- A Third Helping - eg the blue book 📖

GF | DF | NF | EF - Serves 4

1 WHOLE CHICKEN (size 16)
1 LEMON
2 LIMES
2 - 3 BAY LEAVES

PERUVIAN MARINADE

1 - 2 tbsp CHIPOTLE CHILLIES in ADOBO SAUCE (1 or 2 chillies + sauce depending on how hot 🌶 you like it!), finely chopped
1½ tbsp RED WINE VINEGAR
1 tbsp soft BROWN SUGAR
4 tbsp OLIVE OIL
4 cloves GARLIC, peeled, crushed and finely chopped
1 tbsp GROUND CUMIN
1 tbsp SMOKED PAPRIKA
2 tsp FRESH OREGANO, roughly chopped (or 1 tsp of DRIED OREGANO)
2 tsp SALT
½ tsp freshly GROUND BLACK PEPPER
ZEST and JUICE of 1 LEMON


CHIPOTLE MAYO

1 - 2 tbsp CHIPOTLE CHILLIES in ADOBO SAUCE (a few chillies + sauce), finely chopped
ZEST and JUICE of 1 LIME
2 tsp HONEY or MAPLE SYRUP
½ cup MAYONNAISE (if using store brought we prefer Best Foods Brand)
2 tbsp FRESH CORIANDER or FRESH PARSLEY, finely chopped


To prepare the Chicken: Spatchcock the chicken by placing the chicken on a chopping board breast side down. Cut along the length of the backbone. Turn the chicken breast side up and splay open.

To prepare the Peruvian marinade: in a small bowl, combine the all the ingredients.

To prepare the chipotle lime mayo: mix all the ingredients together in a small bowl.

Preheat oven to 180°C.

Place the chicken in a deep-sided roasting dish. Rub the juice of ½ of the lemon over the chicken. Rub the marinade all over the chicken.

Slice the remaining lemon and the limes into quarters. Place them under and around the chicken. Pop a quarter of a lime under each wing. Add 1 cup of water and the bay leaves to the baking dish.

Roast for approximately 1 hour or until the chicken is cooked through. After 40 minutes baste the chicken every now and then with the juices from the bottom of the roasting dish.

To Serve: place the roast chicken on a serving platter with the chipotle mayo on the side. Serve with a yummy slaw like our Sticky Mango and Avocado Slaw.

Our new winter salads on the website ♥️
Jump online to see more ….ripedeli.co.nz

Now you can get our Gluten Free Tropical Carrot Cake in 4 sizes !

20 CM - SMALL SINGLE-LAYER: FEEDS 10 - 12
25 CM - LARGE SINGLE-LAYER: FEEDS 12 - 16
20 CM - SMALL DOUBLE LAYER: FEEDS 10 - 12
30 CM X 15 CM - SLAB CAKE: FEEEDS 25 - 30

Ripe’s famous gluten-free Carrot Cake with a tropical twist! This is a super moist cake made with rice flour and almond meal, loaded with carrots, walnuts, pineapple, coconut and aromatic spices, topped with vanilla cream cheese icing.

Allergen Info: Dairy - Eggs - Nuts (almonds, walnuts & pistachios)

Oder online or from our Richmond Rd Store ♥️