Sous Chef

Calling all chefs chasing deeper layers of umami:

🍄 Smoked oyster mushrooms (jarred) – fold through beurre blanc, finish a wood-fired flatbread, or cap a côte de boeuf for instant smoky complexity.
🍄 Dried porcini – steep for a velvety stock, blitz into duxelles for Wellington, or shave rehydrated slices over gnocchi to dial up earthiness.
🍄 Porcini powder (jar) – whisk into jus, dust over wagyu tartare, or blend with salt for a signature finishing sprinkle.

Swing past Gault’s Deli in St Johns, Auckland, or give Fern—our sales rock star—a buzz on 021 919 327 to get these in your kitchen.

Hi Everyone,

Happy New Year 🥳. I hope your year has started off well and you are ready to rock and roll for 2025!

Just letting you know the Sous Chef team are back on deck as of today our Takanini warehouse/shop is open so if you need anything please send your orders through or if you need to know anything please give me a call 021919327. (Gault’s Deli - shop Hannigan drive re opens in a couple of weeks - but all orders can be placed on-line and will be dispatched from our warehouse).
Have a great Monday if you are back at work and here’s to a fantastic 2025!! 🥂

Chat soon!