Ripe Deli

Ripe Deli The home of fabulous food

Come in for a warm hug and a great coffee at Ripe this morning 🌞 see you soon ♥️
23/07/2026

Come in for a warm hug and a great coffee at Ripe this morning 🌞 see you soon ♥️

Craving a cozy restaurant-quality dinner with zero effort? 🍝✨Just heat up Ripe’s rich, slow-cooked Lamb Shank Ragu Sauce...
21/07/2026

Craving a cozy restaurant-quality dinner with zero effort? 🍝✨
Just heat up Ripe’s rich, slow-cooked Lamb Shank Ragu Sauce and pour it over a steaming bowl of thick Pappardelle pasta. Add some fresh steamed broccoli and finish with heavy lashings of savory Pecorino Romano cheese.
It’s simple, fast, and incredibly delicious! 🤤🍷

19/07/2026

Eat the rainbow
Eat well
Eat with friends
Eat Ripe
🌈

Tamarillo some people love them and some hate them, i’m a lover ♥️ this is a super easy & delicious tamarillo lovers tre...
18/07/2026

Tamarillo some people love them and some hate them, i’m a lover ♥️ this is a super easy & delicious tamarillo lovers treat! Of course if you hate them use any fruit you desire 😘

TAMARILLO & CINNAMON ALMOND POLENTA TART

This is a moist, light, gluten-free tart. When tamarillos are out of season, stone fruit or tart berries such as blackberries or cherries make a lovely substitute.

Serves 12

220g UNSALTED BUTTER, softened

1 cup (220g) CASTER SUGAR

2 tsp VANILLA EXTRACT

3 EGGS

ZEST and JUICE of 3 large MANDARINS or 1 ORANGE

2 cups (200g) GROUND ALMONDS

1 cup (140g) FINE POLENTA

1½ tsp CINNAMON

1½ tsp BAKING POWDER

5 TAMARILLOS, halved and flesh scooped out

¼ cup (20g) FLAKED NATURAL ALMONDS

1 tbsp MAPLE SYRUP or HONEY

ICING SUGAR for dusting



Preheat oven to 160°C. Grease a 30cm fluted tart tin and line the base with baking paper.

Using an electric handheld be**er or cake mixer, cream the butter, sugar and vanilla together until light and fluffy.

Beat the eggs, one at a time into the creamed mixture. Scrape down the inside of the bowl after each addition. Add the zest and juice of the mandarins or orange. Blend until well combined; it will curdle a bit but that’s fine.

In a small bowl, combine the ground almonds, polenta, cinnamon and baking powder. Add the almond mixture to the creamed mixture. Beat until well combined. Spread the mixture into the tin. Place the tamarillos on top; don’t press the tamarillos down into the mixture, otherwise the cake will rise up and cover them. Sprinkle over the flaked almonds. Bake for 40 - 45 minutes.

Remove from the oven and leave to cool for 10 minutes before removing the tart from the tin. Drizzle the maple syrup or honey over tamarillos and dust with a little icing sugar. Best served warm with natural yoghurt.

Eat Ripe👌Everyday is a good day to eat Ripe 🥰
18/07/2026

Eat Ripe👌
Everyday is a good day to eat Ripe 🥰

Feel like doing a little Ripe style baking today?Tan Espresso SliceIngredientsBase200g butter, at room temperature1/2 cu...
18/07/2026

Feel like doing a little Ripe style baking today?

Tan Espresso Slice

Ingredients
Base
200g butter, at room temperature
1/2 cup caster sugar
3 Tbsp soft brown sugar
1 tsp vanilla extract
375g (2.5 cups) plain flour
1 tsp baking powder
1 tsp cinnamon (heaped tsp)

Caramel filling
400g can sweetened condensed milk
100g butter
3 tbsp golden syrup
2 tsp instant coffee mixed into 1 tsp hot water


Method Preheat oven to 175°C and line a medium (about 30cm x 24cm) sponge roll tin with baking paper.

Cream butter, sugars and vanilla until pale and fluffy. Stir in flour and baking powder and cinnamon to form a soft, crumbly dough. Press two thirds of the mixture into prepared tray.

Bake the base in the oven for 8 to 10 minutes.

Make the Caramel Filling while the base is cooking. Heat condensed milk, butter, golden syrup and coffee in a small pot until butter is fully melted and starting to thicken and caramelise, remove from heat. Pour over slice base.

Crumble remaining base mixture over the top and bake until golden and set and the caramel has set (10 - 15 minutes). Allow slice to cool in the tin before slicing.

Busy weekend? Pop into Ripe and grab some goodness to go 👍🏻Over freezer meals are ready to heat and eat. Made with love ...
17/07/2026

Busy weekend? Pop into Ripe and grab some goodness to go 👍🏻
Over freezer meals are ready to heat and eat.
Made with love and care by our chefs at Richmond Rd x

It is the best ♥️Gluten-free Salted Caramel Brownie It’s Friday, treat yourself to a lovely sweet delight ♥️
16/07/2026

It is the best ♥️
Gluten-free Salted Caramel Brownie
It’s Friday, treat yourself to a lovely sweet delight ♥️

All our cookbooks are available in store or online at ripedeli.co.nz
15/07/2026

All our cookbooks are available in store or online at ripedeli.co.nz

🌱 Green goodness! Looking for healthy lunch options?Pop into Ripe or order online to get good food delivered straight to...
15/07/2026

🌱 Green goodness!

Looking for healthy lunch options?
Pop into Ripe or order online to get good food delivered straight to your workplace or home! 🥗

Matariki - He wā huihui, he wā mahara, he wā whakanui. Our Smales Farm Store will be open from 8-2pm on Friday and so wi...
07/07/2026

Matariki - He wā huihui, he wā mahara, he wā whakanui.

Our Smales Farm Store will be open from 8-2pm on Friday and so will our Sister Eatery Gather (across the road from Ripe), all other stores will be closed.
Happy Matariki everyone x

01/07/2026

New winter catering salads
Order online now ♥️

Pop in and fill your belly with Ripe goodness today 👌
01/07/2026

Pop in and fill your belly with Ripe goodness today 👌

We are hiring a Sous Chef for our busy Grey Lynn kitchen.Ripe Deli creates innovative, fresh food across Auckland. Every...
18/06/2026

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 CAKEVanilla buttermilk sponge cake with berry compote & vanilla buttercream icing. Topped with freeze-drie...
10/06/2026

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 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.

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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