Nicky Jenkins & her passion for food
MEET THE CHEF BEHIND KAKARIKI KITCHEN
Born and raised on a farm in Port Levy, Banks Peninsular, sustainability was a way of life, food was never wasted, fruit and veg were grown seasonally and the land was tended with care.
These principals have stayed with Nicky.
Nicky has worked in the hospitality industry for the past 25 years. She trained in Sydney before moving further afield, working in San Francisco for the Australian High Commission
and Greens Vegetarian Restaurant, followed by a busy London wine bar.
Nicky returned to Christchurch in 1991 and was immediately employed as head chef at Badellis, which was situated in Cashel Mall. She stayed at Bardellis for four years, in which time they were awarded Restaurant of the Year and Regional Finalist.
Nicky then returned to Sydney where she took the helm of several successful restaurants before starting a family. Staying on in the industry Nicky worked for some of Sydney’s outstanding caterers before returning to New Zealand.
In 2013 Nicky set up her own business after being diagnosed with Parkinson's, Kakariki Kitchen has enabled Nicky to continue her passion and work at her own pace. Since start up Kakariki Kitchen has been catering a wide variety of functions while establishing her own range of condiments, chutneys and dressings that are versatile, well balanced and packed with flavour to enhance any table.
Pictured here with her husband Aki (official taster) at their market stall at the Christchurch Farmers Market, which they attend every Saturday rain or shine.
Our Ingredients
QUALITY FROM LOCAL SOURCES & AROUND THE GLOBE
Kakariki Kitchen is about creating a great world as well as great food.
We strive to minimise our carbon footprint with dishes that match the seasons to ensure food is at its nutritious best.
Our produce is sourced locally in Christchurch and surrounds, and, where possible, we use organic and free-range.
We have a large range of vegetarian, vegan and gluten free options
Gift Boxes
STANDARD GIFT BOX RANGE
I would like to introduce you to my range of artisan, eco-friendly gift boxes, a great gift for all occasions. Nestled on recycled hessian and set in a cardboard box, they are easy to post, making them a great gift. With thought for the planet, the box and contents are almost 100% recyclable or compostable.
Gift box price list
Pack 1 –
- One 375ml bottle of chilli, lime and ginger sauce
- One unique kakariki bowl $32
Pack 2 –
- One 280gm jar date and preserved lemon chutney
- One 280gm jar Moroccan apricot chutney
- One 280gm jar dark beer chutney $44
Pack 3 –
- One 375ml bottle of chilli, lime and ginger sauce
- One 280gm jar of date and preserved lemon
- One 280gm jar of dark beer chutney
- One 280gm jar of Moroccan apricot chutney $75
Pack 4 –
- One 375ml bottle of chilli, lime and ginger sauce
- One 280gm jar of date and preserved lemon
- One 280gm jar of dark beer chutney
- One 280gm jar of Moroccan apricot chutney
Three unique kakariki bowls
$95
10% of the value of each gift box will be donated to the Parkinsons Society
Please note these prices do not include courier charge, and Kakariiki Kitchen is not GST registered.
What do they think?
HERE ARE A FEW REVIEWS
"Chef Nicky Jenkins has created a strong seasonal menu with a distinct mediterranean slant which is guaranteed to satisfy the fussiest gourmond." - Cloudstreet, Sydney
Cheap Eats Food Guide
"Nicky, formerly from 'Vetro Restaurant'& renowned 'Bardellis" in New Zealand has created a modern Australian menu with flair and honest flavours but without indulgent pretension."
Kate Crawford, Food Writer
"The food is characterised by vibrant clean, fresh flavours, always in balance."
Lindsey Milan, Chef & Food Writer
Aspire
WE ASPIRE TO THE PHILOSOPHY OF THE SLOW FOOD MOVEMENT
Slow food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet
Slow food was started with the initial aim to defend regional traditions. good food, gastronomic, pleasure and a slow pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognises the strong connections between plate, planet, politics and culture
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“Dining partners regardless of gender, social standing, or the years they've lived, should be known for their ability to eat- and drink! - with the right mixture of abandon and restraint. They should enjoy food, and look upon it's preparation and it’s degustation as one of the human arts. They should relish the accompanying drinks, whether they be ale from a bottle on a hill side or the ripe bouquet of a Chambertin 1919 in a great crystal globe on finest damask.
And above all, friends should possess the rare gift of sitting. They should be able, no, eager, to sit for hours- three, four ,six -over a meal of soup & wine and cheese, as well as one of twenty fabulous courses.
Then, with good friends of such attributes, & good food on the board and good wine in the pitcher, we may well ask. When shall we live if not now?”
The Art of Eating by M.F.K. Fisher
Product Photos by Lime Blue Photography