Q&A with head chef Nathan Houpapa
Where is your favourite place to eat in Auckland?
That changes often, and it is pretty hard to nail it down to just one. The oysters at Gochu are so damn good, and I have dreams about their black pudding corndog – bring it back!
I love the cold noodles, called Liang Pi, at Xi’an Food Bar on Symonds Street, and the Sake Bar Nippon in Epsom has a great atmosphere and great food – I go there often.
Cazador has insane charcuterie, while the yum cha at Grand Park is exceptional, and the chicken liver parfait at Coco’s Cantina is still the boss... OK, that’s more than one!
Does an expensive meal equate to a good meal?
Definitely not. The Auckland restaurant scene demonstrates that in both the quality and the diversity available in every price range. I’ve had some outstanding meals sitting on a plastic crate, with a washing machine as a table, and equally good food in high-end spots around the city.
What is your death row meal?
Comfort food: a steak and cheese pie, mashed potatoes and peas.
At bring-a-plate parties, what plate do you bring?
I’m pretty famous for my good old potato salad at barbecues, it has knocked back all comers in potato salad wars. Simplicity is key. And kewpie!
What would you say is the most underrated ingredient?
Probably the humble onion family. They are the basis of everything, and it hardly ever gets a mention.
Where do you get inspiration from?
Food research trips through Asia have been a huge part of my learning. I get most of my inspiration through the people I have connected with in kitchens throughout my career. You can learn a huge amount through staying humble and learning something from everyone you meet.
What chef do you most look up to?
Marco Pierre White in a sentimental way because his cook book, White Heat, was the first time I saw food that really inspired me, and my old head chef and good friend Jason Van Dorsten, who made me realise that what I was doing was more than just a job.
Are you a slave to the culinary trends or do you prefer to stick to the tried and tested classics?
I try to keep the food in our restaurants as authentic as possible, keeping mind of the roots of the cuisine, while using what we have available to us locally.