JOSH EMETT

Michelin-starred chef, restaurateur and cookbook author

Chef Josh Emett's career has taken him all over the world, working with some of the biggest names in the business. He owns a number of prestigious restaurants, including Rātā in Queenstown, and has worked with Gordon Ramsay at his establishments in London, New York and Hollywood, earning them several Michelin stars during his tenure. Josh has gone on to become a household name thanks to his appearance as a judge on Masterchef New Zealand.

dish: You said once you eat ‘pretty bloody healthy’ – apart from your Sunday roast. What does ‘healthy’ look like for you and your family, on a daily basis?

We like a lot of variation but tend to keep things simple; so it might be pan-fried fish, vegetables and couscous; a slow-cooked stew and polenta; shepherd’s pie; curry; or tray-bake roasted veges with roasted chicken.

dish: Do you have any ‘bottom line’ rules for eating at home?

I am not one for rules as such; this can lead to guilt as we all have days where we are pushed for time and have to bend them. Most of the time we cook from scratch, and like to pack veges into our meals. We like lots of variety and to eat seasonally, mixing raw foods, nuts and cold-pressed oils where we can.

dish: You are super-busy and also active. How do you eat in a way that ticks the boxes of a) enjoyable b) healthy c) fuelling you physically and mentally?

I am very organised in our home kitchen when it comes to putting a meal together, so fitting in healthy, home-cooked meals is achievable. I also cook in bulk so we have leftovers. We shop a few times a week to prevent wasting food and buying for what we plan to eat. I try to avoid refined sugars and processed foods. dish: You’ve said you have a sweet tooth and will eat a couple of desserts when you go out. Is that your secret to not feeling deprived of something you love?

I’m all about moderation. When we eat at home we tend not to eat dessert midweek but may treat ourselves to a dessert or two when we go out. When I eat out I like to try dishes to get inspiration – it's part of my job after all!

dish: Do you believe in ‘listening to your body’, or is that just an excuse to indulge in something that isn’t great for you?

No, I think self-control is needed! If I obliged every time I had an urge for something sweet I would need a new wardrobe. I get my sweet fix from homemade muesli, fruit, coconut yoghurt and a drizzle of pure maple syrup or maybe a square of dark chocolate.

dish: What would you advise someone who says, ‘I’d love to eat healthily but I have no time to cook’?

You may want set some time over the weekend to meal-plan and prepare meals in advance. Or at least have the ingredients chopped, marinated and ready to cook when you get home. Stir-fry dishes are quick to cook once all the prep is done. It comes down to making planning part of your weekly routine.

dish: How has public demand changed over the years? Have you had to tweak your menus to cater to changing appetites/trends?

We have to be aware of food trends and changes in eating choices and lifestyle. I became very interested in the plant-based food movement after attending the EAT forum in Stockholm a few years back. The concern of food security is real. Dealing with dietary requirements is part of everyday restaurant life but you have to remember you can’t be everything to everyone.

dish: Do you think we’ve lost some of our enjoyment of food because we’re so fixated on the ‘right’ way to eat?

It can be very confusing, I agree, and I struggle with what messages or information to listen to. One day something is good for you, the next day it is not. I resort back to the basics rules of stay away from processed foods, eat lots of fresh vegetables, a little protein – fish or meat – some fruit, and avoid sugar. I eat carbs in moderation and often base that around whether I am exercising heavily or not.