3 min read
We sat down with Michelin-starred chef Josh Emett ahead of his three-week recipe collaboration with Woop, to talk kitchen beginnings, food philosophy and the ingredients he can't live without.
We are thrilled to welcome Josh Emett back to the Woop kitchen for another exclusive culinary collaboration!
For the next three weeks, we’re bringing the finesse of a world-class chef directly to your dining table. Josh has specially crafted a series of new, signature recipes that blend his refined technique with the ease of a Woop box.
We sat down with Josh to talk about his passion for cooking, his career highlights, and what he loves about Woop.
For three weeks only, Josh Emett's signature dishes are on the Woop menu — order before they're gone.
Tell us a little bit about yourself?
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.
What’s going on in your life at the moment – any projects, passions or focuses?
What are your top 3 career highlights?
What’s your pet peeve in the kitchen?
Untidiness.
Why do you think people should try Woop?
Favourite international cuisine?
French and Spanish.
Interested in trying Josh Emett's dishes?
Josh Emett's exclusive dishes are on the menu for a limited time — see what's cooking this week.
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