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.
In October 2025, 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 - Cāntīng, MASU, and INCA - and designed to give you a taste of modern dining, at home.
Woop 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.
Read more about Nic Watt's dishes and what you can expect.
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.
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.
Cāntīng Style Lemon Chicken with Greens and Cashew Fried Rice
This one’s simple, fresh, and clean—my personal favourite from the Cāntīng menu. It brings that lightness and elegance Cantonese cooking does so well, with a satisfying crunch from the toasted cashews.
Woop: Tell us a little about your journey into food - how did it all begin?
Nic: Looking back, I was always in the kitchen as a kid, exploring ingredients and eating things most six-year-olds wouldn’t. I still remember shucking fresh scallops straight from the shell after my dad brought them up from a dive. I didn’t know it at the time, but I was eating sashimi before I even knew what it was.
I initially started in hospitality because I wanted to see the world - I began as a waiter, did a shift in the kitchen, and never looked back. That love of flavour and culture shaped everything that came next.
You’ve cooked all over the world. How has that global experience shaped your style?
My palate has always gravitated toward the flavours of Asia. Growing up in Sydney, my mum often cooked with Japanese and Southeast Asian influences, so it felt natural to lean into those flavours as a chef. Working in Tokyo, London, and Hong Kong refined my technique, but my love of layered, regional flavour is what continues to guide my cooking.
What excited you most about collaborating with Woop?
The opportunity to bring three dishes I genuinely love into the homes of Kiwis. It’s an incredible way to showcase the kind of food we serve in the restaurants, and to share it in a way that’s approachable for home cooks.
What inspired the three dishes you've created for the Woop Foodie menu?
Each dish reflects one of my restaurants and their regional influences - Japanese, Chinese, and Peruvian. They also happen to be top sellers, so I know they’re crowd-pleasers. The goal was to honour those flavour profiles and make them feel exciting, yet doable in a home kitchen.
Ready to try Nic Watt’s exclusive dishes?
Nic's dishes are available to order through 13th October, 2025.
Woop: What do you hope people take away from this experience?
Nic Watt: 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 Cāntīng 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!
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