Ripe Deli

Ripe Deli The home of fabulous food

Calling out to our amazing Ellerslie community! ♥️We are looking for the perfect all-rounder to join the Ripe Deli famil...
06/06/2026

Calling out to our amazing Ellerslie community!
♥️We are looking for the perfect all-rounder to join the Ripe Deli family for a temporary stint while one of our team members is on leave. We need someone who is happy to wear a few different hats—serving, washing dishes, and doing a bit of driving!
This could be the perfect local job for a mum in the area looking for a short-term role.

📩 Keen to know more about the hours and details?

Email [email protected]👉
Make sure to use the subject title: Temp Job Ripe Deli - Heart Foundation

Please help us spread the word by sharing this post with your friends and family! 👇

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 del...
06/06/2026

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 weekROASTED PERSIAN CAULIFLOWER STEAKSBased on a classic Middle Eastern dish these cauliflower steaks...
06/06/2026

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 RobynWe have a WINNER WHO WOULD LIKE TO WIN A CAKE ?🍰 We have a Large 3 Layer Chocolate Cake to gi...
04/06/2026

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...
03/06/2026

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!
03/06/2026

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...
02/06/2026

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
01/06/2026

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...
01/06/2026

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 ♥️

Long weekend plans? ✈️ Let us handle the cooking. Pop into Ripe Deli and stock your chilly bin with our hand-made, whole...
28/05/2026

Long weekend plans? ✈️ Let us handle the cooking. Pop into Ripe Deli and stock your chilly bin with our hand-made, wholesome freezer meals. We have something for every dietary need and craving this long weekend.

Grab our ultra-comforting Classic Beef Lasagne, our rich Butter Chicken, or the slow-cooked Lamb Ragu—all you need to do is boil the pasta!

Feeding a crowd with different needs? We are fully stocked with delicious, flavour-packed Vegan and Vegetarian options that everyone will love. Just heat, serve, and spend your extra days off relaxing—not scrubbing pots and pans. Dont forget to grab a Sticky Date Pudding for dessert 🤩

Comment below: Which meal is your fav?

📍 Available in-store or online now—stock up before you hit the road!

Photo shoot day - New Cakes We will soon have all our classic cakes available in 4 sizes ! Slab Cake Single Layer Cake D...
28/05/2026

Photo shoot day - New Cakes
We will soon have all our classic cakes available in 4 sizes !
Slab Cake
Single Layer Cake
Double Layer Cake
Triple Layer Cake

Todays photo shoot is of our Lemon & Poppyseed Cake with Blueberries and Lemon Curd

11/05/2026

Our awesome Richmond Road team is on the lookout for an experienced Deli Assistant to join us full-time (Sunday–Thursday).
Day shifts only
Solid barista skills essential
Love great coffee, great food, and great people? We’d love to hear from you.

Apply now [email protected] or tag someone who’d be perfect!

Last days to enter - winning mum gets A $150 Gift Card to spend at Gather plus a Ripe Deli Cookbook of their choice and ...
24/04/2026

Last days to enter - winning mum gets A $150 Gift Card to spend at Gather plus a Ripe Deli Cookbook of their choice and $50 Gift card for Ripe ♥️♥️♥️

Richmond Rd and Smales farm stores are open today and Sunday - Richmond is closed on Monday
24/04/2026

Richmond Rd and Smales farm stores are open today and Sunday - Richmond is closed on Monday

We have a very special giveaway for a special mum in your life - she will be eating well and cooking up a storm ♥️
21/04/2026

We have a very special giveaway for a special mum in your life - she will be eating well and cooking up a storm ♥️

Calling all hospo superstars!We have a favour to ask - Gather our new eatery is looking for an Assistant Front of House ...
21/04/2026

Calling all hospo superstars!
We have a favour to ask - Gather our new eatery is looking for an Assistant Front of House Manager – at Smales Farm

Gather is vibrant, community-focused eatery born from the crew behind Ripe Deli — and we’re on the lookout for someone special to join our team. Think great coffee, genuine warmth, a relaxed vibe with real standards, and a buzzing atmosphere that people genuinely love being part of.

So, what does the role actually look like? You’ll be there to support our FOH Manager — helping lead the team, keeping service flowing, and making sure every guest leaves happy. You’re someone who’s naturally good with people, stays cool when it gets busy, and knows how to read a room. Bookings, table flow, the daily juggle — you’ve got it handled. You’ve got solid FOH experience under your belt and you’re not afraid to roll up your sleeves and get stuck in.

One thing to know — this role runs Tuesday to Sunday, around 30 hours a week, so that availability is a must.

If that sounds like you, we’d love to hear from you. Send your CV + cover letter to [email protected]

To celebrate all the amazing mums in our lives, we are giving away a special Mother’s Day prezzyTHE GIVEAWAY: A $150 Gif...
21/04/2026

To celebrate all the amazing mums in our lives, we are giving away a special Mother’s Day prezzy

THE GIVEAWAY: A $150 Gift Voucher to spend at Gather Eatery, A Ripe Deli Cookbook of her choice & a $50 dollar Ripe Deli Gift Voucher.

How to enter: Go to our .eatery page on Instagram OR Facebook Eatery.…

Entries close on the 28th of April. We are running this giveaway on both our Facebook and Instagram pages, and we will choose a winner from each!

Anzac biscuits - recipe on our website in the blog
20/04/2026

Anzac biscuits - recipe on our website in the blog

Salad vibes and sunshine, perfect combo to recharge 🌞
19/04/2026

Salad vibes and sunshine, perfect combo to recharge 🌞

Nothing beats cookie love….♥️♥️♥️♥️
12/04/2026

Nothing beats cookie love….
♥️♥️♥️♥️

Calling all coffee lovers! We are looking for a superstar Barista to join our team full-time at Smales Farm Store. Send ...
12/04/2026

Calling all coffee lovers! We are looking for a superstar Barista to join our team full-time at Smales Farm Store. Send your CV to [email protected]

We are looking for a BAKER EXTRAORDINAIRE!This is an exciting opportunity for a passionate and experienced baker or past...
12/04/2026

We are looking for a BAKER EXTRAORDINAIRE!

This is an exciting opportunity for a passionate and experienced baker or pastry chef to join our team and contribute to a variety of baked goods, including morning pastries, desserts, cakes, slices, cheesecakes, and other sweet treats.

The role involves working 4 to 5 days a week, with one weekend day required.

SEND US YOUR CV
[email protected]

We have decided to close all stores tomorrow to keep our staff safe.Stay safe in the storm, and see you all after the wi...
11/04/2026

We have decided to close all stores tomorrow to keep our staff safe.
Stay safe in the storm, and see you all after the wild weather.

Address

172 Richmond Rd Grey Lynn Or Goodside, Smales Farm, Takapuna Or 119 Great North Road
Auckland
1021

Opening Hours

Monday 7am - 4pm
Tuesday 7am - 4pm
Wednesday 7am - 4pm
Thursday 7am - 4pm
Friday 7am - 4pm
Saturday 8am - 3pm
Sunday 8am - 3pm

Telephone

09 360 6159

Website

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