OUR PEOPLE

At WOOP we love what we do and especially what we eat!

We are a team of passionate foodies working hard to ensure our members can live their best night every night! Below we introduce you to some of our epic team so you can put a smiling face to their names.

MEET CHEF ZOE

Crazy good sauce maker!

When people talk about WOOP, they talk about two things; the delicious recipes and famous sauces. Introducing Zoe, your very own, outsourced simmer sauce-eress.

MEET CUSTOMER CHAMPION – PETRA

Has eaten in 28 countries!

Petra knows your name. Not in a weird way, just in the way that ensures your box arrives on your doorstep, on time. Petra has all the answers.

MEET FOUNDER – THOMAS

Thomas is passionate about dinner. Funnily enough, he’s even passionate about your dinner. To make it easy, delicious and in a fraction of the time. He had the dream and now he runs the team.

We hope you have enjoyed reading and getting to know more about our epic team of Foodies!

Interested in sampling our WOOP boxes?Order Now

OUR LOCAL PRODUCERS

We believe in providing 100% natural locally sourced ingredients. We are proud to be a Kiwi business that believes in putting Kiwi businesses first. That’s why we are so excited to introduce you to our local producers.

LIVING FOODS – OUR SALAD GROWER

Living Foods is a family run horticultural business specialising in fresh cut salad greens located in Auckland. Their story started back in 1993 where their passion for all things fresh and green has seen them grow some of the best salads available to eat.

EAST ROCK – OUR FISHMONGER

East Rock is a family owned boutique fishery from Gisborne and have four generations’ experience fishing the East Coast. Their small inshore boats catch fish on short trips, to ensure it is delivered to you wharf side fresh. Every delivery can be traced back to the boat it was caught on and the area it was caught in.

Interested in sampling our fresh Kiwi Produce?

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NEW ZEALAND QUINOA CO. – OUR KIWI QUINOA GROWERS

From paddock to plate, the New Zealand Quinoa Co. is a family business out to make a difference. Grown in the shadows of Mt Taranaki, their highly nutritious quinoa is both sustainably grown and spray free – and by being locally grown, has lower food miles and environmental impact than imported quinoa. Another great reason to support local businesses!

NZ HOTHOUSE – OUR TOMATO GROWERS

Our tomatoes are grown by NZ Hot House and use no nasty chemicals or sprays!

Our tomatoes are grown in Karaka by our friends Jason, Mark, Che and Gurwinder.

By growing tomatoes in a glasshouse, the team are able to capture natural energy from the sun which makes the process both eco friendly and extends the natural growing season.They also use no nasty chemicals, instead relying on ‘good bugs’ to control pests on the plants, meaning a healthier tomato and a happier customer!

ALPINE SALMON – OUR SALMON PRODUCER

Fast flows and highly oxygenated glacial water create Nature’s Finest Tasting Salmon.

Our Freshwater King Salmon are raised in the swift, cold currents of New Zealand’s Southern Alps. In this remote alpine environment, nature takes the lead. This means minimal human intervention – giving our salmon space to grow and thrive.

Our salmon are naturally healthy and are sustainably farmed without the use of nasty chemicals ; all key ingredients in creating delicious tasting salmon.

Interested in sampling our fresh Kiwi Produce?

Order Now

AOTEAROA FREE RANGE EGGS Ltd – OUR FREE RANGE EGG PRODUCERS

Our eggs are supplied by Aotearoa Free Range Eggs Ltd, a sustainable, free range farm run by Garrie and Gill along with their 3 daughters, Abby, Megan and Charlie. The family purchased and converted the farm in 2014.

We hope you enjoy our free range eggs in your WOOP dishes and that you enjoying learning about where they come from!

OUR BOK CHOY GROWER

Our Bok Choy is grown in Pukekohe, known for its nutrient rich soil

Our bok choy is grown by a family run business on the outskirts of Pukekohe, a rural farming area south of Auckland well known for its fertile volcanic ash soil and rich vegetable growing history.  Established in 1900s, the farm is unique in their green approach to growing crops that are free of pesticides, while maintaining a positive impact on the environment.

Interested in sampling our fresh Kiwi produce?Order Now

NIKI BEZZANT: HOW TO START (AND STICK TO!) HEALTHY HABITS

Niki

Niki Bezzant is a writer, speaker and commentator who is passionate about food and health. Niki has been involved in the food media for 20 years. She was founding editor of Healthy Food Guide magazine, and is a columnist for the Herald on Sunday, the Monday Herald Be Well, and a frequent contributor to broadcast media. She is a proud ambassador for the Garden to Table  programme which helps kids learn how to grow, cook and share food. She is a member of the Council of Directors for the True Health Initiative and a board member for the NZ Nutrition Foundation.

How to start (and stick to) healthy habits

Do you feel like it’s time to try and get a bit healthier? Eat a bit better? They’re common goals for many. And while we may feel highly
motivated, it’s not always easy to get started and more importantly, keep going, beyond the first week or two. Here are some tips to help you make those healthy habits stick. 

Have the right mindset (and goals) 

Before you start any healthy habit change, take a moment to check in with yourself and set some intentions. What are you hoping to achieve? How will you measure your success? And are your goals realistic? Weight loss, for example, is a goal for many, but we can have unrealistic expectations of how much and how quickly we’ll lose weight, so it pays to be realistic. (Nutritionists say half to one kilo a week is a good sustainable goal). Even better, make your goals about health instead: do you want more energy to run around with the kids? Maybe you want to feel less tired and not have an afternoon energy slump at the office? These are things you’ll be able to feel after a few weeks of eating well and looking after yourself better. 

Set up your environment 

Want to stop snacking on junky food? Get that food out of the house. Want to stop reaching for the wine the minute you get in from work? Don’t have a bottle waiting in the fridge. Tweaking your home and work environment can really help us change our habits.

Enlist friends and family

Tell the people around you about your goals, not to bore them with the details, but with the aim of getting their support. If others know you’re trying to be healthier, they might help you. And you might even inspire them to join in. 

Use a few life hacks

Don’t underestimate the power of planning and prep. Pre-chopping veges for healthy snacks; having healthy drinks chilled in the fridge and ready to drink; planning your lunches for the week and
making them each night – these are examples of small hacks that can take away the stress of having to make a choice when you’re hungry. So can meal kits like WOOP – you don’t have to think or make decisions; all you have to do is follow the directions and you know you’ve got a healthy meal in store. Don’t underestimate the power of planning and prep

Don’t be too hard on yourself

Don’t beat yourself up if you have a bad day and feel like you’re not sticking to your healthy habits. Remember: getting healthier is not a
destination, it’s a journey (and one that’s never finished)
. Small
changes you can keep going are better than big, drastic gestures that are too tough to stick to. 

NIKI BEZZANT: How To Make The Most of Your Snacks

Niki

Niki Bezzant is a writer, speaker and commentator who is passionate about food and health. Niki has been involved in the food media for 20 years. She was founding editor of Healthy Food Guide magazine, and is a columnist for the Herald on Sunday, the Monday Herald Be Well, and a frequent contributor to broadcast media. She is a proud ambassador for the Garden to Table  programme which helps kids learn how to grow, cook and share food. She is a member of the Council of Directors for the True Health Initiative and a board member for the NZ Nutrition Foundation.

How to make the most of your snacks

Snacking is an eating behaviour most of us do to some extent. Globally, snacking has become part of our food culture.

There is a wide belief that we need a couple of snacks a day on top of our meals. The idea of ‘six small meals a day’ is also often promoted to help weight loss and health. It’s proposed that snacking boosts metabolism and helps us maintain stable blood sugar, as well as helping us eat less by stopping us from getting too hungry.

But do we really need to snack?

The research shows snacking can be both helpful and harmful to our overall health. It really depends on the quality and quantity of our snacks. If you’re a snacker, here’s how to make it work for you.

  1. Check in with your hunger. People who are intuitive eaters know how to eat when they’re hungry, and not eat when they’re not. Sometimes we may snack due to social or psychological conditioning: just because it’s morning tea time or we feel low in energy or bored. Sometimes we might be better off getting up, getting outside and moving around to refresh ourselves rather than snacking. On the other hand if we’re in active jobs and we’re feeling hungry, a nutritious snack could be just the thing.
  2. Go for whole foods. Our snacks are a great opportunity to get good nutrition in! If we go for whole, unprocessed foods, we’ll have a good chance of doing that. Fruit and veges make great snacks, especially if you can pair them with protein; a sliced apple with some cheddar cheese, for example, or a piece of fruit and a handful of nuts.
  3. Don’t worry about ‘the rules’. A snack can be any type of food. If you want to have cereal and yoghurt in the afternoon, or a cup of soup in the morning, go for it. Chopped veges and hummus, edamame beans, nuts and seeds or hard-boiled eggs are great snacks, any time of day.
  4. Watch for health halos. There are some good packaged snack options around, but also some making unwarranted health claims. Snack balls and bars may look and taste healthy – and some are – but some are packed with added sugar and calories. Claims of ‘raw’ and ‘organic’ are nice, but don’t mean anything, nutrition-wise. And beware of ‘no refined sugar’. There’s no official definition for this term, and unrefined sugar is just the same, to your body, as refined sugar is

Guest Chef – Josh Emett

We sit down with Josh Emett, New Zealand’s world renowned chef to discuss his background and passion for cooking. His four dishes featuring on the WOOP Foodie menu; All Green Salad with Ginger Garlic Prawns and a Pistachio Wasabi Pea Crumb (delivered on the 23rd and 24th February), Herbed Spiced Couscous with Caramelised Onion and Dukkha Crusted Lamb (delivered on the 1st and 2nd March), Fragrant Thai Lemon Chicken with Steamed Rice (delivered on the 8th and 9th March) and Sesame Beef kofta in Pita with Seeded Slaw (delivered on the 15th and 16th March). Sound delicious? Order here.

Continue reading “Guest Chef – Josh Emett” »

Niki Bezzant: How to Boost Your Breakfast For a Healthy Start

Niki

Niki Bezzant is a writer, speaker and commentator who is passionate about food and health. Niki has been involved in the food media for 20 years. She was founding editor of Healthy Food Guide magazine, and is a columnist for the Herald on Sunday, the Monday Herald Be Well, and a frequent contributor to broadcast media. She is a proud ambassador for the Garden to Table  programme which helps kids learn how to grow, cook and share food. She is a member of the Council of Directors for the True Health Initiative and a board member for the NZ Nutrition Foundation.

Boost your breakfast for a healthy start

It’s been said that breakfast is the most important meal of the day.

Science doesn’t really support that statement; research has found benefits to not eating breakfast, or delaying it, as much as it has found benefits from eating it. So whether we eat breakfast or not is really a personal choice.

One of the best arguments in favour of eating breakfast, though, is that breakfast is a good opportunity to get some great nutrition into our day, every day. If we don’t eat breakfast, we have one less meal in which to get the nutrition we need, so we need to make sure we really power-pack our other meals and snacks with healthy stuff.

So if we eat breakfast, we get a bit of a head start. You don’t have to spend ages cooking or have something different every day. But getting a bit of variety is good.

An ideal breakfast should have:

Protein

Protein is in every one of our cells, where it’s used to build and repair tissues; to make enzymes and hormones, and to build muscle, bone, cartilage, skin and blood. Eating protein also helps us feel full for longer. You can get protein into your breakfast in lots of ways: try salmon, tuna or sardines in an omelette; a tofu scramble; eggs on toast; high-protein yoghurt and milk; nuts and beans.

Fibre

We all need this super carb, probably more than we’re eating now. Get it into your breakfast in the form of whole grain bread and cereal; fruit and vegetables. Try and include veges in your breakfast wherever you can: toss broccoli and spinach through eggs; add tomatoes and avocado to your toast. And make your grains whole and as unrefined as possible: choose mueslis and granolas with whole-grain oats, seeds and nuts. Choose very grainy breads for your toast.

Colour

I don’t mean brightly-coloured cereal here! But skipping the refined carbs and thinking about making your breakfast as colourful as possible will probably mean you end up eating more vegetables and fruits, which is a great thing. Try adding kiwifruit and berries to your cereal or porridge; capsicum and carrot to your scrambled eggs; slices of orange kumara in place of toast; edamame and peas to ricotta on toast. Don’t forget leftovers too: left-over veges added to eggs for a frittata makes for a super satisfying brekkie.

Introducing resident nutrition expert: Niki Bezzant

Introducing Niki Bezzant

Niki

Niki Bezzant is a writer, speaker and commentator who is passionate about food and health. Niki has been involved in the food media for 20 years. She was founding editor of Healthy Food Guide magazine, and is a columnist for the Herald on Sunday, the Monday Herald Be Well, and a frequent contributor to broadcast media. She is a proud ambassador for the Garden to Table  programme which helps kids learn how to grow, cook and share food. She is a member of the Council of Directors for the True Health Initiative and a board member for the NZ Nutrition Foundation.

What is the future of cooking?

Haha this is such a big question! I don’t know what we’ll be eating in the future, but I suspect more and more it will involve whole, fresh unprocessed ingredients; this seems to be something people are really gravitating towards now.

Do you have a food philosophy?

Of course! It’s basically “eat what makes you happy, and listen to your body”. I talk about this in my TEDx talk (it’s on YouTube) – it’s about moderation plus pleasure, basically. A little bit of everything, not too much of anything and don’t get too hung up on obsessing about the details.

What do you think would encourage more people to cook healthily?

Knowing that it’s easy to eat well, and it doesn’t have to involve dozens of specialty ingredients or restrictive rules.

What are some of your favourite ingredients to cook with?

Miso, chillies, lemons and basically all veges!

What’s your pet peeve in the kitchen?

Knives that aren’t sharp.

Why do you think people should try WOOP?

It’ll expand your recipe repertoire; it’s super fast and super delicious real food!

Favourite international cuisine?

Japanese. But it really depends on the day.

Introducing guest chef: Logan Clark – Head Chef, Bracu Restaurant

We sit down with Logan Clark, Head Chef of Bracu Restaurant, to discuss his passion for cooking. His dishes, Harissa marinated lamb leg steak with couscous salad and hummus and Pan fried tarakihi with mint butter potato and Greek salad featuring on the WOOP Foodie menu being delivered on the 19th and 26th January. Sound delicious? Order here.

What is the future of cooking?

There are a number of food trends such as molecular gastronomy that have emerged over the years, but I believe the future of cooking is going to head right where we started!

With every passing fad, we will always go back to the good old-fashioned methods of classic cooking techniques; the tried and true methods will outlast food-fashions and cooking tricks.   

Do you have a food philosophy?

Fresh local produce, prepared with skill and attention to detail using flavors that I personally like to eat.

What’s the most important thing about cooking?

Understanding when to stop cooking!  

What are some of your favourite ingredients to cook with?

Valrhona Chocolate, Eastherbrook Farms Duck Breast, Ora King Salmon

Tell us about your WOOP dish?

Lamb – My dish is inspired by the rich authentic flavors that I experienced during my travel to the middle east. The flavors individually are quite striking, but combined together, the flavor combination is extraordinary.

Harissa Marinated Lamb Leg Steak with Couscous Salad and Hummus

Delivered on 19th / 20th January

Fish – Tarakhi has a complex natural flavor that is a balance of sweetness and ‘sea’. To enhance this flavor, I have paired the fish with fresh summer salad ingredients. This dish is the perfect for alfresco dining in a New Zealand summer.

Pan Fried Tarakihi with Mint Butter Potato and Greek Salad

Delivered on 26th / 27th January

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

At the beginning of 2019, I began to focus on healthy living. Most importantly focusing on eating healthy and getting a lot of exercise. Using my passion for food to enhance my health.  

What’s your pet peeve in the kitchen?

I have 4…

  1. Knife handles being left hanging over the edge of the bench!
  2. Tea towels not being folded away properly.
  3. The clingfilm roll being broken but people take the clingfilm off the container
  4. Not taking old labels off food containers and layering the new labels over the old ones

Why do you think people should try WOOP?

It’s a great way to get people into the kitchen cooking fresh healthy food and experience new flavors without slaving away in the kitchen.

Favourite international cuisine?

French! French cuisine is all about using the right fresh ingredients with well-mastered techniques to create exquisite dining experiences.  

Interested in sampling Logan’s dishes? Order here.

Facts about our NZ Kumara

We hope you enjoy eating our NZ grown kumara, and below we let you know a little more about types of kumara, and the benefits of eating them!

Types of kumara:

The red kumara has a creamy coloured flesh, a mellow flavour and a firm texture. Leave the skin on and retain a lovely red that will enhance your plate presentation.

The gold kumara is both sweeter to the taste and softer in texture than the red. Its flesh and its skin are gold so, peeled or unpeeled, it will add colour to whatever dish you are serving. If you want a vegetable that will offer both a degree of softness and sweetness to the palate, then the gold kumara makes an excellent choice.

The orange kumara is an exciting variety with both orange skin and orange flesh. Firm like the red it is the sweetest of all the varieties now available. As a way to add colour and variety, be sure to try orange kumara.

Read mores

OUR FREE RANGE EGG SUPPLIER

We love working with local suppliers to ensure the best quality produce for our WOOP boxes. Read below to find out more about where our free range eggs come from!

Continue reading “OUR FREE RANGE EGG SUPPLIER” »