GUEST CHEF – JOSH EMETT

A SIT DOWN WITH JOSH EMETT

We’re excited to partner with New Zealand’s most renowned chefs, Josh Emett, for an exclusive collaboration with Woop!

Over the next three weeks, Josh’s specially crafted recipes will be featured on our menu, bringing his world-class expertise straight to your kitchen.

We sat down with Josh to talk about his passion for cooking, his career highlights, and his new dishes available exclusively at Woop.

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I grew up in the Waikato on a dairy farm, and my love for food began when I started baking cakes after school. We weren’t allowed to buy biscuits, but my mum said we could make our own treats. After losing interest in school, I decided to study cookery at Waikato Polytechnic because I knew a desk job wasn’t for me. During my Culinary Arts Diploma, I did a seven-week unpaid internship at Cin Cin on Quay, one of Auckland’s top restaurants at the time.

Soon after, I saved for a one-way ticket to London, where I joined my brother. I worked in tough kitchens and eventually earned a spot in Gordon Ramsay’s kitchen. Over 10 years, I gained career-defining experience opening restaurants for him in London, New York, Los Angeles, and Melbourne, earning Michelin stars along the way.

In 2011, I returned to New Zealand and became a judge on MasterChef New Zealand competing for five seasons. I have published three cookbooks and continue to run three restaurants: Onslow and Gilt in Auckland, and The Oyster Inn on Waiheke Island, with my wife Helen.

What is the future of cooking?

Seasonal food, reducing waste, and knowing your supplier. We need to think about the impact our food choices have on the planet, eating meat every day isn’t sustainable and fishing needs to be done responsibly. We should mimic how the last generation ate, they were more frugal, preserved and ate balanced, fish on fridays, beef on sundays, make a chicken last 2 meals, lots of fruit and vegetables to make meals go further.

Do you have a food philosophy?

Simple food, cooked perfectly - it’s all about time and temperature.

What are some of your favourite ingredients to cook with?

It depends on the season. In Europe’s spring, I love white asparagus, while autumn is all about truffles and Jerusalem artichokes. I also look forward to summer courgette flowers, strawberries, raspberries, and peaches. I’ve always loved fishing, so cooking freshly caught fish for the family is always exciting.

Tell us about your Woop dishes?

Thai Lemon Chicken with Coconut Rice & Black Pepper Cashews.

This dish brings vibrant Thai flavours into a simple dish, adding nuts to a dish elevates it with a crunchy texture.

Delivered on 16th and 17th February

Greek Spiced Lamb with Harissa Quinoa Tabbouleh & Feta Salsa

A Mediterranean-inspired dish, this lamb is marinated in bold spices, served with a bright quinoa tabbouleh.

Delivered on 23rd and 24th February

Sriracha Prawns with Sesame Courgette Salad

This dish packs a punch of flavour with spiced prawns balanced by a fresh, crunchy sesame courgette salad. It’s one of my go-to dishes for when I want something light but packed with flavour.

Delivered on the 2nd and 3rd March

Interested in sampling Josh Emett's dishes?

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What’s going on in your life at the moment – any projects, passions or focuses?

Helen and I are busy running our three restaurants, and we’ve recently bought a small cottage on Waiheke Island. After years of commuting, it feels great to finally have a place there, even though it’s small and still a work in progress. One of the boys sleeps on the sofa, and the kitchen’s tiny, but it’s relaxing to be there, and I love cooking on the big open fire.

What are your top 3 career highlights?

Receiving two Michelin stars while leading Gordan Ramsay's restaurant restaurant in New York.
Getting to know Gwyneth Paltrow and then cooking for her in her home.
Building a restaurant group, visualising a restaurant and seeing it come to life.

What’s your pet peeve in the kitchen?

Untidiness.

Why do you think people should try WOOP?

Woop makes cooking at home easy and fun. It’s like having a sous chef who’s done all the prep work. The ingredients are ready to go, which means less waste and more time to enjoy the cooking experience.

Favourite international cuisine?

French and Spanish.

Interested in sampling Josh Emett's dishes?

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