Introducing Tamara Johnson: Guest Foodie Series

Introducing Guest Foodie Tamara Johnson


TamaraFrom a young age, Tamara has had an astounding career in the New Zealand food scene, most recently as Head Chef at the Malaysian inspired Auckland restaurant Madam Woo. She’s also been a part of kitchen teams at many iconic New Zealand restaurants including Takapuna Beach Café where she learned to make gelato and Clooney where she worked under the tutelage of Chef Des Harris. Tamara has recently relocated to London, where she’s working in a variety of kitchens to submerge herself in the culinary scene before coming back to open an establishment in New Zealand.


One of Tamara’s delicious recipes will be featuring on the WOOP Foodie menu on the 23rd of July as part of the WOOP Guest Foodie Series. We sat down with Tamara to chat all things food.



What is the future of cooking?

Well you only need to look online to see what that looks like. Robo-chef hands and 3d printed food are coming into the world. Technology is playing a big part in the direction our cooking is going.


What’s the most important thing about cooking?

Understanding the ingredient and treating them with respect. To do this, you need to know how to use and prepare the ingredients properly to get the most out of it. What are some of your favourite ingredients to cook with? Celeriac! I love the slight nutty, celery flavour it has. It is such a versatile ingredient that you can use fresh or cooked. My favourite way to eat it is as a puree with a nice roasted piece of lamb. Perfect.


Tell us about your WOOP dish?

I wanted to try and create something that was a bit “fine-dining” but still doable for the customers at home. I like to think of my dish as your more gourmet Sunday roast lamb. You have your meat and three vege and a gorgeous jus to finish it off.


Why do you think people should try WOOP?

It is such a convenient way of cooking dinner. There is no waste, the portion sizes are spot on, they are healthy, full flavoured meals. In under 30mins your dinner is ready. No dramas with having the same thing for dinner every night as the dishes change all the time. It is perfect for those that struggle with deciding what to eat. And the recipes have been trialled and tested by the chef, so you know it’s going to be delicious!


Favourite international cuisine?

Would have to be Italian or Mexican. I love the simplicity and the freshness of Italian dishes. Three or four ingredients and you have a winner!



Be introduced to the other WOOP Guest Foodies – click here.


Order a WOOP Foodie Box – click here.



Tamara Johnson’s salsa verde lamb with pomme puree, carrot puree and greens

Featuring on the Foodie Menu on 23rd July



WOOP Guest Foodie Series