What's cooking: Angela Redfern

Angela Redfern from Ripe. Picture / Carolyn Robertson

When Angela Redfern saw a gap in Grey Lynn for a deli offering homemade-style takeout food three years ago she filled it with Ripe.

Redfern's selection of treats includes a variety of wraps, salads, cakes, slices and pies, and its range of TV dinners includes a creamy pork dish with leeks and prunes, and chicken schnitzel with eggplant and brie.

"The concept has really taken off. At first, it was a lot of locals but now we have people coming from all over the city."

Born in New Zealand but raised in England, Redfern arrived in Auckland five years ago to meet her family and stayed.

She has 14 years' experience in cafe and deli food, including two years at Newmarket's Zarbo.

What's the best thing about your job?

Chatting every morning with all our lovely regulars, drinking that first cup of coffee and serving all the food created by the talented, happy team in the kitchen.

Your idea of a perfect meal?

Fresh scallops and paua fritters eaten on the deck of my bach in Waipu on a beautiful day, with creme brulee and then a beautiful port.

Who's your food idol?

I admire Rick Stein for showing us the best of English food, and Samuel and Samantha Clark from Moro in London for their culinary mix of Spanish food.

Your favourite drink?

I am enjoying very much (probably too much) the Turkish Delight cocktail at Bonita on Ponsonby Road.

What do you eat when you can't be bothered cooking?

Hot and spicy squid from Canton Cafe in Kingsland.

What is always in your fridge?

Home-made chutneys, cheese and bubbles.

What is the most over-rated ingredient?

Caviar, dare I say it.

Is there anything you wouldn't eat?

Probably my flatmate's home-made pikelets.