Introducing Guest Chef Jeff Shute

Our next Guest Chef is Jeff Shute, Head Chef at popular Ponsonby restaurant Jervois Steakhouse. Renowned for its premium meats, Jeff has created us a refined steak dish with a delicious mushroom butter in traditional JSH style.

Jeff has created caramelised shallot & mushroom butter steaks with rosemary and garlic potatoes on green beans, delivered to Foodies on the 1st April.

We talked to Jeff about the future of cooking and what he does to unwind. Scroll down to find out more about his dish…

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3 dinners ideas for busy millennials – WOOP

Let’s face it – we’re always strapped for time, trying to manage work, the gym, a social life… the list goes on. When we get home after a long day we all just want to relax, cook dinner quickly and have the rest of the evening to relax. To cut down the stress of dinner time, we’ve compiled a list of the 3 easy dinner ideas and corresponding recipes so dinner is done in no time!


Simply create and pop your creation in the oven – then relax and your dinner will be done. You’ll even have leftovers for the next day if cooked in a large casserole dish. Click the links below for delicious casserole recipes:


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Introducing Guest Chef Fraser Shenton

We introduce Fraser Shenton, the latest chef to join our WOOP Chef Series and talented Head Chef at Fish restaurant at The Hilton Hotel. Fraser has created a delicious gurnard curry with Mumbai potatoes and Tiffin pickled courgette, delivered to Foodies on 25th March.

We chatted to Fraser over his delicious dish to find out about his cooking mantra and favourite cuisine(s)!


What is the future of cooking?

I think that a trend that has been growing for some time is traceability; people are interested in knowing where their food has come from and how it was produced. I would like to see it as mandatory.

Do you have a food philosophy?

Honesty: In cooking there are many ways to cut corners or costs but in doing so the food suffers, the meal is cheapened, and the love is lost.
Better said by Wendell Berry: “Eating with the fullest pleasure – pleasure, that is, that does not depend on ignorance – is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience our dependence and our gratitude, for we are living in a mystery, from creatures we did not make and powers we cannot comprehend.”

What’s the most important thing about cooking?

Enthusiasm; wanting to learn something new and share it. What are some of your favourite ingredients to cook with? Butter, crab, wood.

Tell us about your WOOP dish?

This easy to prepare dish is a superb adaptation of a very successful dish that I used to serve in the restaurant. It combines a crispy spiced potato, soft sweet fish fillets with a very well balanced curry sauce, and lightly pickled courgette. Recreate the recipe here.


What’s going on in your life at the moment – any projects, passions or

I’m always looking for new suppliers and influences. Experiencing other people’s passion can really inspire me to create.

What’s your pet peeve in the kitchen?

The same as in life, it has to be closed minded people. I want my staff to be excited about something new.

Why do you think people should try WOOP?

People should try WOOP because they can easily prepare and share amazing meals, that show them something new. Portion control is also great, only getting what you need means you can make a
great meal without filling up the fridge/pantry with unused ingredients.

Favourite international cuisine?

I can’t pick one…. I love Thai, Indian, Japanese, Chinese, Brazilian, Mexican, and nearly anything cooked over fire/coals.

Want to try Fraser’s gurnard curry with Mumbai potatoes and Tiffin pickled courgette, delivered to Foodies on 25th March?
Order here

5 Healthy Office Lunch Ideas You’ll Love

Save money (and your health) by preparing your workday lunch at home, plus learn some new delicious and nutritious recipes along the way. We share 5 workday lunch ideas sure to wow your colleagues and save your wallet and waistline!

Rainbow chicken and veggies

Delicious, nutritious and easy to prepare, line a baking tray with baking paper and finely chop a variety of colourful vegetables of your choosing. Think red onion, broccoli, carrot, tomatoes and yellow capsicum. Add small pieces of chicken and toss the tray with olive oil and salt and pepper. Add seasoning of your choice – we recommend Cajun spice. Roast in the oven and voila!

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How To Cook The Perfect Steak [Infographic]

Rare, medium rare, medium, well done, it’s not always that easy to cook your perfect steak each time.


To improve your cooking skills we’ve created this great infographic that will help you to cook your steak perfectly and impress your guests.


How To Cook A Steak Infographic


6 tips to take your steak to the next level

  1. Let the meet get to room temperature before cooking. It will cook more evenly and avoid a cold centre.
  2. Pat your steak dry before cooking. You want to grill your steak, not steam it.
  3. Oil the steak, not the pan. This ensure the steak is coated all over for an even grill.
  4. Generously season with salt before cooking. This will form an even brown crust and tenderise the meat.
  5. Use a smoking hot pan and sear the steak. This seals the steak, locking in its juices and add colour, flavour and texture to the meat.
  6. Always rest your steak. Rest for 5 minutes for the muscle fibres to relax and juice to settle, keeping the steak tender.


Cooking to your preference

Follow the cooking times below for a 2 cm thick steak or use the finger test illustrated by opening the palm of your hand and gently pressing the respective finger to the tip of your thumb.

Use a finger on the other hand to press the fleshy area below the thumb and then touch the steak to compare.

When the steak feels the same it will be cooked to the respective stage.

  • Rare : Grill for 1 minute on each side.
  • Medium Rare : Grill for 2 minutes on each side.
  • Medium : Grill for 2.5 minutes on each side.
  • Well Done : Grill for 3.5 minutes on each side.

WOOP’s Summer BBQ Playlist 2018

Old school jams and new schools hits perfect for a Summer’s day – take a listen!

  1. Island In The Sun – Weezer
  2. Steal My Sunshine – Len
  3. Could Be Loved – Bob Marley & The Wailers
  4. All Star – Smash Mouth
  5. How Bizarre – OMC
  6. Walking On A Dream – Empire of the Sun
  7. Sweat (A La La La La Long) – Inner Circle
  8. Fly – Sugar Ray
  9. Mo Money Mo Problems – The Notorius B.I.G, Mase, Diddy
  10. LDN – Lily Allen
  11. Smooth – Santana, Rob Thomas
  12. What I Got – Sublime
  13. One Summer – Daryl Braithwaite
  14. Praise You – Fatboy Slim
  15. Semi-Charmed Life
  16. Red Red Wine – UB40
  17. Butterfly – Crazy Town
  18. One More Time – Daft Punk
  19. Paper Planes – M.I.A
  20. Can I Kick It? – A Tribe Called Quest
  21. Dancing in the Moonlight – Toploader
  22. It Was A Good Day – Ice Cube
  23. Electric Feel – MGMT
  24. D.A.N.C.E – Justice
  25. Mr. Brightside
  26. Hey Mr D.J – Zhane
  27. A-Punk – Vampire Weekend
  28. Sun Is Shining – Funkstar De Luxe
  29. Lisztomania – Phoenix
  30. Mystik – Tash Sultana
  31. Used to Be in Love – The Jungle Giants
  32. Feel It Still – Portugal. The Man
  33. Run For Cover – The Killers
  34. Sit Next to Me – Foster The People
  35. Fool’s Gold – Jack River
  36. Lay It On Me – Vance Joy
  37. We Are the People – Empire of the Sun
  38. Paris Is Burning – Lady Hawke
  39. IDGAF – Dua Lipa
  40. Young Dumb & Broke – Khalid
  41. Good Old Days – Macklemore, Kesha
  42. Chateau – Angus & Julia Stone
  43. Sorry Not Sorry – Demi Lovato
  44. The Weekend – SZA, Calvin Harris
  45. Second Hand Car – Kim Churchill
  46. Beautiful Trauma – Pink
  47. Million Man – The Rubens
  48. We Could Go Back – Jonas Blue, Moelogo
  49. NUMB – Hayden James, GRAACE
  50. Mystik – Tash Sultana

The Top 10 Things to Keep In Your Fridge

Hungry and looking to whip up a dish at a minutes notice? Make sure to have these 10 staples in your fridge, which will facilitate taking your dishes from zero to hero!


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Introducing Guest Chef Jamie Johnston

Jamie Johnston is one half of Chinese pop-up eatery Judge Bao. Jamie is “Sauce Boss” and along with his partner, they are known for creating contemporary Chinese dishes using fresh, local ingredients and are especially famous for their hand-rolled Chinese steam buns. You may have sampled Judge Bao’s menu at their mobile food stall at markets and events or at one of their many innovative pop-ups.

Jamie has created us a delicious oven baked sweet and sour chicken on jasmine rice for the last dish of our Guest Chef series, delivered to Foodies on the 10th December.

We chatted to Jamie over his delicious dish to find out more about his unique cooking style.


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Introducing Guest Chef Sergio Maglione

Sergio Maglione is an Italian chef and restaurateur of popular Farina and the creator of our delicious zucca e salsiccia pappardelle in this week’s WOOP box.

Sergio has a simple ethos of fresh and simple cuisine, letting seasonal produce do the talking in his dishes – which are so popular in fact that he is a repeat winner of Taste of Auckland’s best dish. We sat down with Sergio to talk all things food.

Sergio Maglione WOOP Guest Chef
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Introducing Guest Chef Sebastian Hindrichs

Seb Hindrichs WOOP Guest ChefIntroducing Guest Chef Sebastian Hindrichs


Sebastian Hindrichs, our second Guest Chef, has a seriously impressive resume. He is the current Executive Chef at Sofitel Auckland’s Lava Dining and brings his own European influence (Sebastian was born in Germany) with a New Zealand spin to the hotel’s kitchen.

Previously Sebastian was the head chef at French Café, one of the Auckland’s top restaurants. He finished a three year apprenticeship in Cologne, then working in Michelin star restaurant Lärchenhof before heading to Switzerland.

One of Sebastian’s delicious recipes, tzatziki lamb steaks on citrus spiced bulgur and charred green beans, will be featuring on the WOOP Foodie menu on the 12th of November as part of the WOOP Guest Chef Series. We sat down with Sebastian to chat all things food.


What is the future of cooking? 

People are starting to cook more and more for themselves. We need to be more aware of our produce. Try to use more locally, seasonal grown and ethically raised produce and it will benefit our wellbeing. 

Do you have a food philosophy? 

Don’t be afraid of progress but always be yourself. Be curious about new trends, flavours, ingredients and techniques. It is important to keep food interesting for yourself and others. 

What’s the most important thing about cooking? 

Don’t make it too complicated. Use fresh and seasonal ingredients and try something new from time to time. 

 Seb Hindrichs Lamb Regular GF Continue reading “Introducing Guest Chef Sebastian Hindrichs” »