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Vince
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Food |
In 2009, at six months of age, our beautiful daughter stopped thriving and developed skin and stomach issues leading to sleepless nights and much heartache. After two years of specialists, medications and every cream you could imagine, we adjusted to a plant-based lifestyle. After three weeks, most of her symptoms vanished, and our little girl is now a thriving athletic teen who loves surfing and rep football. During my 20+ year culinary journey as a chef, I have seen first-hand the positive impact increasing our veggie intake has had on our health, from struggling through the day to having more energy for my children and work, and I want to share that with everyone. My promise is real food, lovingly crafted into an easy and delicious meal base, no fillers, no preservatives, no nasties, from our family's kitchen to yours. If we wouldn’t feed it to our family we wouldn’t expect you to feed it to yours, no compromise. |
Sustainability |
Affordable |
meetvince.co.nz |
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Jess's Underground Kitchen
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Frozen Meals |
Jess's Underground Kitchen came to life around my kitchen table. A friend was devouring one of my weeknight dinners and made a flippant comment: “I’d love to pay you to cook my meals during the week.” It seemed like an interesting challenge! We’ve come a long way since JUK’s first Thai green chicken curry back in February 2013, when customers used to pick up from the pink house in Ponsonby. It grew organically, by word of mouth... a delicious secret club. It didn’t take long to realise that there was a gap in the market for freshly cooked, healthy convenience food. I never set out to fill it; I was just cooking the food I’d always cooked. My week night dinners, but for hundreds instead of one. |
Quality |
Affordable |
juk.co.nz |
