Gault's

Gault's Cook, share, get inspired. Recipes, real food, and a community that loves to cook. Share your photos and find more at simongault.com

24/06/2026

I paid $25 for this piece of corned beef.

Three hours in the oven, a few simple ingredients, and this was the result.

Would you give it a go?

24/06/2026

The big brands get the end of the aisle.
I get hidden somewhere down the bottom shelf. šŸ˜†
Mind you, they've got marketing budgets bigger than my entire business, so I probably shouldn't complain.
The funny thing is my little Gault's stock concentrate makes 2 litres (8 cups), has no E numbers, no preservatives, and keeps in the fridge for months after opening.
So I've got a question...
When you're shopping, do you actively look for New Zealand brands, or do you just buy whatever catches your eye first?

This sort of feedback absolutely makes my day.One of our customers used Gault's Italian Seasoning on a piece of lamb in ...
23/06/2026

This sort of feedback absolutely makes my day.

One of our customers used Gault's Italian Seasoning on a piece of lamb in the air fryer and sent us this message.

I love hearing how people are using the range at home. What's your favourite way to use our Italian Seasoning?

Gault's Quick Chicken GravyA good roast chicken deserves a good gravy, and this is about as easy as it gets. Using Gault...
22/06/2026

Gault's Quick Chicken Gravy

A good roast chicken deserves a good gravy, and this is about as easy as it gets. Using Gault's Chicken Stock Concentrate gives you a rich, savoury gravy in minutes, and if you've got a roast chicken in the oven, adding those pan juices takes it to another level. Simple, quick, and far better than most packet gravies.

Serves 6

Ingredients

3 tbsp white wine
400ml water
3 tbsp Gault's Chicken Stock Concentrate
1Ā½ tbsp cornflour
Ā¼ cup cold water
1 tbsp cold butter (optional)

Method

Add the white wine, water and Gault's Chicken Stock Concentrate to a saucepan.
Bring to the boil and simmer for 2 minutes.
If you've roasted a chicken, add a splash of water to the roasting dish and scrape up all the sticky bits from the bottom. Pour that into the saucepan along with any juices from the resting chicken.
Mix the cornflour with the cold water until smooth.
Slowly pour the cornflour mixture into the saucepan, whisking as you go.
Bring back to the boil and cook for 1 minute until the gravy thickens.
If using, whisk in the butter just before serving.
Serve immediately.

Simon Says

Don't throw away the juices from your roast chicken. That's where a lot of the flavour is.

If there's a layer of fat sitting on top, spoon a little of it off first, then add the rest to the gravy.

Too thick? Add a splash of hot water.

Too thin? Mix another teaspoon of cornflour with a little cold water and stir it through.

A mother-and-daughter duo, Sofia & Gwen from sent us this photo.I have absolutely no idea whether they used Gault's sto...
22/06/2026

A mother-and-daughter duo, Sofia & Gwen from sent us this photo.

I have absolutely no idea whether they used Gault's stock concentrates in the dish, but I'm claiming partial credit anyway. šŸ˜„

What I really love is seeing people cook.

Less staring at food delivery apps, more making a mess of the kitchen, arguing about who's doing the dishes, and ending up with something delicious on the table.

Keep the photos coming. I genuinely love seeing what you're all cooking.

Live, Love, Eat
Simon

Eat New Zealand

We are hanging out at Fresh Choice Waimaukuā€¦ in the butchery section šŸ‘Œ
21/06/2026

We are hanging out at Fresh Choice Waimaukuā€¦ in the butchery section šŸ‘Œ

Confession.Sometimes I don't cook with Gault's Stock Concentrate.I drink it.A mug of hot water and a spoonful of stock o...
21/06/2026

Confession.

Sometimes I don't cook with Gault's Stock Concentrate.

I drink it.

A mug of hot water and a spoonful of stock on a cold winter's day is surprisingly good.

Most people use it in soups, risottos, casseroles, gravies and sauces, but not everyone realises just how much stock it makes. One pouch makes two litres, so there's always plenty on hand when you're cooking.

It's one of those products that quietly earns its place in the pantry.

You'll find Gault's Stock Concentrates in most Woolworths and New World stores throughout New Zealand, or online at gaultsdeli.co.nz.

Has anyone else tried it as a hot drink, or is that just me? šŸ™‚

10/06/2026

GAULT'S DELI TRUFFLE MUSHROOM RISOTTO

Serves 4

Ingredients
ā€¢ 1 packet Gault's Deli Truffle Mushroom Risotto $11.50
ā€¢ 2 tablespoons extra virgin olive oil
ā€¢ Ā¼ to Ā½ cup white wine
ā€¢ 1 litre hot water
ā€¢ Ā½ pouch Gault's Chicken Stock Concentrate or Vegetable Stock Concentrate
ā€¢ 2 tablespoons butter
ā€¢ Ā½ cup finely grated Grana Padano or Parmigiano Reggiano
ā€¢ Freshly cracked black pepper

To Serve (Optional)
ā€¢ Extra grated Grana Padano or Parmigiano Reggiano
ā€¢ A drizzle of balsamic glaze or aged balsamic vinegar
ā€¢ A splash of truffle oil

Method

Heat the olive oil in a large saucepan over a medium heat.
Add the contents of the risotto pack and stir continuously with a wooden spoon for 2 to 3 minutes until the rice is lightly toasted and begins to crackle.
Pour in the white wine and continue stirring until it has been completely absorbed by the rice.
Dissolve half a pouch of Gault's Chicken Stock Concentrate or Vegetable Stock Concentrate into 1 litre of hot water.
Add one ladle of stock to the rice and stir regularly. Once the liquid has been absorbed, add another ladle. Continue this process until all the stock has been used.
The risotto should take approximately 18 minutes to cook and should be creamy while still retaining a slight bite in the rice.
Remove from the heat and stir through the butter, grated cheese and a generous crack of black pepper until melted and silky.
Spoon onto warm plates and finish with extra cheese if desired.

Simon Says:

If the risotto becomes too thick before the rice is cooked, simply add a little extra hot water until you reach the perfect creamy consistency.

For a little extra indulgence, drizzle with balsamic glaze, aged balsamic vinegar or a splash of truffle oil before serving.

02/06/2026

Itā€™s a kitchen hack, everyone needs to know about šŸ™ŒšŸ¼ Gaultā€™s stock concentrates is kiwi made, naturally gluten free, and has ZERO yucky ingredients.

The best part? Once open, it safely stored in the fridge all the way until the expiry date. No rush, no waste!

Auckland, weā€™re now open on Tuesdays at Gaultā€™s Deli St Johns.You can now find us at 3 Hannigan Drive, St Johns, Tuesday...
31/05/2026

Auckland, weā€™re now open on Tuesdays at Gaultā€™s Deli St Johns.

You can now find us at 3 Hannigan Drive, St Johns, Tuesday to Friday from 10am to 4pm, and Saturday from 10am to 3pm.

Thereā€™s always plenty of parking, which in Auckland is basically a public service.

If youā€™re after pantry secret weapons, interesting ingredients, and things that make a real difference in the kitchen, come and have a look.

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Auckland

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