Angie Redfern and the Ripe Deli team are back with the fourth addition to their successful cookbook series – Thought for Food.

It’s been twenty years since Angie flung open the doors of the first Ripe store in Grey Lynn and to celebrate, the Ripe team has curated a collection of their tried-and-true dishes, including true classics like Tan Espresso Slice and new favourites like Amy’s Crushed Falafel Salad with Sumac Coconut Yoghurt Whip.

With a focus on salads and sweets, the 100+ recipes are sure to inspire and delight. This cookbook goes beyond the pleasure of good food and looks at the importance of us doing better with the way we produce and consume food in general. Angie and selected guests share their sustainability journey stories throughout Thought for Food and hope that their efforts will encourage you on yours. 

About the Author:

New Zealand-born Angela Redfern was raised in England. Her career in the hospitality industry blossomed when she earned a work placement at The Savoy in London. She later worked with Tricia Guild at Designers Guild before returning to Auckland and opening the ever-popular Ripe Deli in 2002.