CHEF NIC WATT'S RECIPES - ON THE WOOP FOODIE MENU
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.
Canting 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.
GUEST CHEF NIC WATT
From 5th to 19th October, 2025, experience exclusive dishes from Nic’s celebrated restaurants - MASU, INCA, and Cāntīng - crafted to showcase his signature approach: fresh, flavour-forward, and rooted in the spirit of Asian and South American cuisine.
Each week, discover a new Nic Watt creation on the Woop Foodie menu, ready to cook at home in under 25 minutes - no reservation required.
CREATE NIC WATT'S RECIPES AT HOME
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LOCALLY SOURCED
We go to the markets to select the freshest, tastiest Kiwi ingredients for you, including free-range chicken.