GUEST CHEF – NIC WATT
A SIT DOWN WITH NIC WATT
We’re thrilled to welcome one of New Zealand’s most celebrated chefs, Nic Watt, to the Woop kitchen for the very first time.
Over the next three weeks, Nic is bringing his signature bold and globally inspired flavours to the Woop Foodie menu with three exclusive recipes. Each dish is rooted in the culinary DNA of his award-winning restaurants - Canting, MASU, and INCA - and designed to give you a taste of modern dining, at home.
We sat down with Nic to talk about his culinary roots, what drives his food philosophy, and what inspired the three standout dishes he’s created for Woop.
Canting Style Lemon Chicken with Greens and Cashew Fried Rice
This one’s simple, fresh, and clean—my personal favourite from the Canting menu. It brings that lightness and elegance Cantonese cooking does so well, with a satisfying crunch from the toasted cashews.
Delivered on 27th/28th April
MASU Beef Teriyaki Sticky Mushroom Kamameshi Rice
Teriyaki and beef is a classic combination, and this version has a twist. The heat from the ginger and the richness of the shiitake and kamameshi rice really round it out.
Delivered on 4th/5th May
INCA Prawn Tacos with Aji Verde and Kumara Bravas
This dish is vibrant and fun. There’s the spice from the prawns, the tang of the aji verde, and the texture from the crispy kumara. Pro tip: let the tacos steam in their own heat—they’ll become beautifully soft and foldable.
Delivered on 11th/12th May
Interested in sampling Nic Watt's dishes?
What do you hope people take away from this experience?
I hope Woop customers feel like they’ve gone on a small culinary journey with each meal. These dishes are built with care, from the balance of flavours to the textures on the plate. My wish is that people enjoy learning and tasting something new - and feel proud recreating it at home.
Your food philosophy in a few words?
- Let the ingredients shine. I cook simply and with intent, always staying true to the flavours of the region I’m inspired by.
- Whether it’s Peruvian or Japanese, I want the core ingredients to do the talking.
What makes a dish go from good to great?
Ingredients. Always. Start with the best you can get - then handle them with respect. From the moment you choose that cut of meat or head of broccoli, how you treat it matters. That care is what shows up on the plate.
What’s one piece of advice you always give to aspiring chefs or home cooks?
Trust your instincts and cook to your palate. Don’t guess at what you think will be nice - go with what you know tastes good. Your palate is your greatest tool.
What’s next for you?
Right now, my focus is on continuing to build INCA and Canting into trusted names in Auckland’s dining scene. Once they’re solid, I’d love to explore what other culinary influences I can bring to the table here - there’s plenty of pasta and pizza in the market already!
Ready to try Nic Watt’s exclusive dishes?
