Jess’ latest labour of love – a behind-the-scenes journal of life in her buzzing Herne Bay deli, with everything from Middle Eastern mezze to turmeric fish tacos, plus plenty of crowd favourites in-between. She even shares the recipe for her much-coveted oaty ginger slice, which many customers deem “the best they’ve ever had.”
The recipes are mouthwatering, accessible and don’t require a plethora of obscure ingredients. But they also challenge the budding domestic goddess to think slightly outside the square – pairing goats’ cheese with honey, for instance? Roasted grapes in a salad? Or popcorn coated in salted caramel with fresh thyme. Yum!
It’s been two years since the launch of Jess’ first cookbook, My Underground Kitchen, which is loved by foodies across New Zealand and beyond.