Nicky Jenkins & her passion for food


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 and are deeply ingrained in the ethos of Kakariki Kitchen (Kakariki means green in Te Reo Maori)

Nicky has enjoyed a successful cooking career. She has run the kitchen of an award-winning restaurant in Christchurch, cooked at renowned vegetarian restaurant, "Greens" in San Francisco and held the position of head chef at two acclaimed Sydney restaurants. She has had her recipes published in Vogue Entertaining Magazine.

Her life changed when, in 2009 Nicky was diagnosed with Parkinson's Disease. Over time it became apparent that cooking in a fast-pace restaurant was neither desirable nor practical. Kakariki Kitchen enables Nicky to continue to cook and create delicious food. Her chutneys are a great addition to any table and the chilli, lime and ginger sauce has fans across the country. Her latest addition is a range of spice blends. The blends are fragrant, flavour packed and true to their origin. They are also incredibly easy to use.

As an innovator, Nicky connects her love of food with sustainability. Great care has been taken in the selection of ingredients and packing with minimal impact on the environment.

Nicky's products are available online or in the Riverside Collective which resides within the Riverside Market.


​Pictured here with her husband Aki (official taster) at their market stall.

riverside market

Our Ingredients


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


What do they think?


Chef Nicky Jenkins has created a strong seasonal menu with a distinct Mediterranean slant which is guaranteed to satisfy the fussiest gourmand."
- Cloudstreet, Sydney

Cheap Eats Food Guide

"I opened the chilli lime and ginger dressing last night. SO yummy on a salad!!! Had to resist pouring it into a champagne glass!"


"The food is characterised by vibrant clean, fresh flavours, always in balance."

Lindsey Milan, Chef & Food Writer




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


“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