Podcast appearances and mentions of josh emett

On the Mike Hosking Breakfast Full Show Podcast for Tuesday 17th of December, the Government are reining in local councils, telling them to get back to basics and stop wasting taxpayer's money. It's the Prime Minister's final interview for the year on Breakfast and Heather du Plessis-Allan has some questions for him to answer about the ferries and the Government books. Celebrity chef Josh Emett talks how the hospitality industry is faring, and what their hopes for the summer. Get the Mike Hosking Breakfast Full Show Podcast every weekday morning on iHeartRadio, or wherever you get your podcasts. LISTEN ABOVESee omnystudio.com/listener for privacy information.

The hospitality sector is optimistic about the coming season. On average, restaurant revenue was down 6% in the second quarter, improving markedly in quarter 3 to only 1%. Although Christmas started late, trading has picked up lately. Chef Josh Emett told Heather du Plessis-Allan that they had although September and October were down, they had a really positive August and the last six weeks have been really solid. He says they're hoping for one of those lovely, bumper summers with no cyclones. LISTEN ABOVE See omnystudio.com/listener for privacy information.

FILMOTECAMURCIA.es Viernes 20 de septiembre / 18.45 horas / Entrada libre hasta completar aforo'Una noche en la ópera' (A night at the opera; Sam Wood, 1935) Estados Unidos. 94'. VELlevado por un extravagante sentido de los negocios, Groucho mete en un barco con destino a Nueva York a las grandes estrellas de la Ópera de Milán. A bordo viajan también unos polizones: Harpo y Chico. Entre los tres revolucionan el barco, organizan un escándalo en Nueva York y convierten la noche del estreno en una locura que el mundo de la ópera nunca podrá olvidar. Martes 24 / 20.45 horas / (Centenario Truman Capote) / Entrada libre hasta completar aforo'Truman Capote' (Bennet Miller, 2005) Estados Unidos. 110'. VOSEEn noviembre de 1959, Truman Capote lee una crónica del New York Times que relata el sangriento asesinato de los cuatro miembros de la familia Clutter en su granja de Kansas. Aunque sucesos similares aparecen en la prensa todos los días, hay algo que llama la atención del escritor y quiere utilizarlo para demostrar una teoría: en manos de un escritor adecuado, la realidad puede ser tan apasionante como la ficción. Consigue que el The New Yorker lo envíe a Kansas con su amiga Harper Lee para cubrir el caso. Su voz aniñada, su amaneramiento y su peculiar forma de vestir despiertan al principio la hostilidad de los vecinos de la zona, pero Capote se gana pronto la confianza de Alvin Dewey, el agente encargado de la investigación. Miércoles 25 de septiembre / 18.30 horas / Entrada libre hasta completar aforo'Ben – Hur' (William Wyler, 1959) USA 212' / (La antigüedad filmada: el cine de romanos)Antigua Roma, bajo el reinado de los emperadores Augusto y Tiberio (s. I d.C.). Judá Ben-Hur (Charlton Heston), hijo de una familia noble de Jerusalén, y Mesala (Stephen Boyd), tribuno romano que dirige los ejércitos de ocupación, son dos antiguos amigos, pero un accidente involuntario los convierte en enemigos irreconciliables: Ben-Hur es acusado de atentar contra la vida del nuevo gobernador romano, y Mesala lo encarcela a él y a su familia. Mientras Ben-Hur es trasladado a galeras para cumplir su condena, un hombre llamado Jesús de Nazaret se apiada de él y le da de beber. En galeras conocerá al comandante de la nave (Jack Hawkins) y más tarde a un jeque árabe (Hugh Griffith) que participa con sus magníficos caballos en carreras de cuadrigas. Jueves 26 de septiembre / 21.30 horas/ (Centenario Truman Capote) 'A sangre fría' (Richard Brooks, 1967) Estados Unidos. 134'. VOSEAdaptación de la novela homónima de Truman Capote. Un honrado granjero de Kansas lleva una vida tranquila con su esposa y sus dos hijos. No puede sospechar ni remotamente que él y su familia van a ser asesinados por dos ex-presidiarios con las facultades mentales perturbadas. ESTRENOS DE LA SEMANA'Topuria: Matador' (Giampaolo Manfreda, 94´)Hay muchos números uno, pero solo uno logra ser leyenda. El flamante campeón de artes marciales mixtas, Ilia Topuria, lo tiene claro. Tras derrotar a Josh Emett en Florida y colocarse en el Top Five Mundial de la todopoderosa liga UFC, entra en la jaula dispuesto a arrebatarle el título al hasta entonces invicto Alexander “The Great” Volkanovsky. 'Topuria: Matador' es la historia de superación personal de Ilia, desde su Georgia natal en guerra y su llegada a España, hasta catapultarse como el campeón mundial.'Transformers: One' (Josh Cooley, animación, 103´)Es la historia jamás contada del origen de Optimus Prime y Megatron y de cómo pasaron de ser hermanos de armas que cambiaron el destino de Cybertron para siempre, a convertirse en enemigos acérrimos.'Puntos suspensivos' (David Marqués, 90´)Diego Peretti, Jose Coronado, Cecilia SuárezLeo (Diego Peretti), exitoso escritor de novelas de misterio, firma con el seudónimo de Cameron Graves. Mientras escribe su próximo libro en un aislado chalet, recibe la extraña visita de Jota (José Coronado), un inquietante personaje que dice ser periodista. Nadie conoce la identidad de Leo y solo Victoria (Cecilia Suarez), su agente, sabe que está allí, así que: ¿Cómo ha conseguido Jota llegar hasta él?, ¿Cuáles son sus intenciones? Un oscuro secreto relacionado con Adriana (Georgina Amorós), su joven amante, parece estar detrás de la misteriosa visita. Mentiras, traiciones, amenazas y muerte marcaran el despiadado duelo entre estos personajes.'Solos en la noche' (Guillermo Rojas, 88´)Pablo Gómez-Pando, Andrea Carballo, Alfonso SánchezUn grupo de abogados laboralistas, significados políticamente, se esconde en una casa cuando se produce en España el golpe de Estado del 23 de febrero de 1981. Sin saber muy bien qué hacer, discutirán entre huir del país, permanecer escondidos a esperar acontecimientos o intentar hacer algo para defender la joven democracia española.

Matthew Butcher is a larger-than-life character, who loves hugs as greetings and immediately made me feel at home and as though I was talking to an old friend when I went in to talk to him at Ronnie's. Matthew talked a lot about how lucky he has been in following his dad's advice to surround himself with good people, having worked for Shannon Bennett and Ryan Clift at Vue de Monde and Josh Emett and Gordon Ramsay in New York and at Maze in Melbourne. He has also done the hard yards and that combined with a genuine love for hospitality and for people is reflected in his ETO Collective group of venues. Now, I did actually try to count up the various restaurants and bars that are part of this group and then Matthew mentioned a couple of others that are opening soon, so let's just say that he has an impressive portfolio of places where delicious food and a fun vibe are the priority. This was such a treat of a conversation and such a pleasure to share with you.

You might think I've taken a departure from the wine chats by not talking to a winemaker for today's chat. Quite the contrary. For most of us, the restaurant setting is where we get our best exposure to wines we may not have heard of or tried before. The beverage selection is an important income earner for any hospitality joint and the restaurant is an important customer for our beverage producing pals. With such genuine simpatico it seems only right that we include those hard-grafting hospo heroes in the chats to get their not serious take on wine too. If you live under a rock, you may not know Chef Josh Emett. For the rest of us, he's the familiar face from the MasterChef tele show, he's the Chef who shares social media reels of  cooking in his home kitchen, he's written a couple of cracking cookbooks and he's the kiwi done good having earned himself a top international accolade or two alongside folks like Gordon Ramsay. The anchor to all that action is Helen Emett. She's one astute, highly motivated woman with a fierce vision for good business and a major funny bone. She's a hoot and she's the perfect candidate for a Not Serious chat but believe me when I say she's bloody serious about getting a dining room perfect and executing extraordinary service in the restaurants she and Josh now own together. You will have likely seen Helen working the floor at Onslow Restaurant and now Gilt Brasserie. These two are grafters and they're givers. They took the time, on a busy Monday morning to sit down and share some stories about their journey and how wine for them, and a sweet cocktail here and there, adds the seasoning to their well-travelled lives. It was a pleasure to sit down in the divine dining room of Onslow for this chat. The kitchen was in full prep mode which you'll sometimes hear! If you haven't been to Onslow yet, go. And because Covid taught these two nothing, you'll also find them at their new spot, Gilt on Chancery Lane. So, pop your napkin on your lap, pour yourself a sparkling antipodes and grab the knife and fork. This is the Not Serious Helen and Josh Emett chat. not serious wine chats would like to thank our supporters:TradecraftBy the BottleAntipodes Water Co. Special thanks to my pal, Benj Brooking of Popular.nz for his help with the editing. An expert filmmaker, editing these chats is being done as one mate helping another. Thanks Benj! join the chatinstagram | facebookIf you're struggling to put that glass down, perhaps our chats aren't the right ear candy for you. While the chats are not serious, living your best life is a very serious matter indeed and a life fuelled by addiction doesn't sound dreamy at all. If you think you need a hand, visit the Ministry of Health site for platforms that might help you take the first step towards taking control back. Our warmest wishes for success on that journey.

Chef Josh Emett spent a decade working with notoriously hot-tempered and foul-mouthed Gordan Ramsey. 

We need to talk Christmas Toni Street is joined by kiwi chef Josh Emmett in the lead up to the Christmas feast From deciding on a menu through to tips on how to eat in season - Josh opens up on how he does Christmas at home Plus - the story of how Josh met Barbie actress Margot Robbie at one of his restaurants in AucklandSee omnystudio.com/listener for privacy information.

Kiwi chef Josh Emett is cooking up a storm for none other than goop - Gwyneth Paltrow's powerhouse brand. The goop team reached out after Paltrow reposted Josh's hasselback potatoes on social media in March. He's now whipped up three recipes for their massive online audience. Josh Emmet joined Kate Hawkesby. LISTEN ABOVE  See omnystudio.com/listener for privacy information.

Kiwi chef Josh Emett is cooking up a storm for none other than Goop - Gwyneth Paltrow's powerhouse brand. The Goop team reached out after Paltrow reposted Josh's hasselback potatoes on social media in March. He's now whipped up three recipes for their massive online audience. Josh Emmet joined Kate Hawkesby. LISTEN ABOVE  See omnystudio.com/listener for privacy information.

We've decided Tuesday is the worst day of the week...hence why we normally record on a Wednesday! But anyway here we are. We discuss the merits of a good roast (both types haha). Footpath etiquette. Josh Emett and his hasselback potatoes. Riding in cars with boys. Paying to get into clubs. Flying fried rice.See omnystudio.com/listener for privacy information.

After more than a decade running the kitchens of Gordon Ramsay restaurants from London to New York and Melbourne, Josh Emett (Onslow, the Oyster Inn) returned home to New Zealand to co-host New Zealand's Masterchef and cement himself as one of the most influential chefs and restaurateurs. Although the pandemic continues to be challenging with lockdowns, his optimistic nature has seen him taking on a thriving existing restaurant, and for the first time ever build his own restaurant from the ground up to give New Zealanders a true taste of the food he loves to cook.https://www.instagram.com/joshemett/?hl=en

Josh Emett is a household name in New Zealand. He worked and won Michelin stars with Gordon Ramsay for more than a decade in the UK, before coming home to open a string of successful restaurants including his new acclaimed restaurant Onslow, and finding fame as a judge on 5 seasons of Masterchef. He was Simon Barnett and Phil Gifford’s guest for this week's Six and a Song.  LISTEN ABOVE

Celebrity chef Josh Emett is pleading for Kiwi chefs overseas to come home and is offering to pay part of their airfare back to New Zealand.Emett, who runs popular Auckland restaurants The Oyster Inn and Onslow, says many hospitality businesses in New Zealand are looking for workers.The problem had first reared its head as New Zealand borders shut due to Covid-19 and migrant workers were locked out.On Instagram, the well-known chef who is also behind Asian-fusion restaurants Hawker & Roll, Madam Woo and Rata, put a call out for Kiwi chefs overseas to come home."Isn't it about time you headed home? Here are a few reasons," he wrote."It's summer here in NZ, we are not in lockdown, restaurants are busy, your skills are in demand."Send me a DM [direct message] with what you are looking for. I could put some money towards your flight home," Emett said in the Instagram Story.Emett told the Herald he constantly had one or two positions that he was looking to fill in his restaurants."It isn't dire straits but it is difficult - it's difficult to find really good people," said Emett."We're constantly looking for good staff."Along with chefs, other staff such as kitchen porters for simple tasks such as dishwashing were hard to come by at present, he said."It's often a transient worker, someone who comes and travels through New Zealand for a period of time and they are very happy to wash dishes and then move on."Emett said there was plenty of Kiwi talent living overseas that normally would not want to come home under normal non-pandemic situations that were now seriously thinking about coming back.Emett first put out a call for international chefs on Instagram during the middle of last year, and said he found it a good way to attract and recruit staff."Friends and other people in the industry share it and it is a great way to find staff. Often we find our best staff by word of mouth and through other colleagues in the industry rather than putting ads out through Seek or other places where everyone is doing the same thing."This is the first time Emett has offered to foot some of the bill for returning chefs' flights. So far he had received inquiries from about a dozen chefs.A screenshot of the Instagram Story Josh Emett put out seeking chefs for his restaurants. Photo / Instagram @joshemett"What we've subsequently found out that even from somewhere like the UK, the wait to get back into New Zealand is out almost to April at the moment, so even if they do want to come home it isn't a quick process," he said.The New Zealand pool of hospitality staff was "nowhere big enough" to service the market without transient workers, Emett said."Right now there is an element of people looking to come back to New Zealand and we are working hard to engage in that and make sure we get the best people coming back."Two of the major hospitality industry groups say the industry is grappling with skills shortages across a range of roles, including chefs.Restaurant Association chief executive Marisa Bidois said the hospitality industry was already suffering from severe labour shortages prior to the pandemic.Bidois said regular surveying of Restaurant Association members show there is a lack of New Zealanders applying for hospitality roles, despite operators' preference to hire locals.The industry needs to attract 10,000 Kiwis into the sector, she said."This is a critical time for our industry. Hospitality has been in growth for more than 10 years and yet we've struggled to find the necessary workers to fill the demand."Hospitality New Zealand chief executive Julie White said in a survey conducted during the first lockdown, the majority of commercial operators said they relied on migrant workers.About 60 per cent of the more than 600 respondents surveyed said that at least 40 per cent of their workforce was made up of migrants.Hospitality New Zealand's main focus is training people already in New Zealand, White said."With t...

This week well known chef Josh Emett joins Jesse today to share his recipe for Prawn Okonomiyaki.

Business is Boring is a weekly podcast series presented by The Spinoff in association with Callaghan Innovation. Host Simon Pound speaks with innovators and commentators focused on the future of New Zealand. This week he’s joined by Josh Emett, Michelin-starred chef and restaurant owner.Josh Emett is a household name in New Zealand, famous for having worked and won Michelin stars with Gordon Ramsay over more than a decade, before coming home to open a string of successful restaurants and find fame as a judge on Masterchef. You may have visited his restaurants Madam Woo, or Hawker and Roll, or Rata, or Ostro, or read his cookbook of collected greatest hits, The Recipe, or seen his Instagram videos with his sons helping as sous chefs in the home kitchen.All his other restaurants to date have been partnerships, but this year he decided to take over Waiheke luxury boutique hotel and restaurant The Oyster Inn and open a new restaurant, Onslow, from scratch with his wife Helen.What’s it been like for them to take on so much solo risk in a year where running a restaurant has hardly been plain sailing, then doubling down with a fine dining venture? To talk about his career, how he got to where he is and what he's doing next, Josh Emett joined Business is Boring for a chat just two days out from the opening of Onslow. See acast.com/privacy for privacy and opt-out information.

Your toilet training tips and tricks...A Friday Feel Good StoryJosh Emett called inPut Us Out Of Our Misery (feat. Mike Puru)

Welcome to the new and improved podcast! On today's show we catch up with Josh Emett for Isolation Nation, Sharyn got narked on by her delivery driver and Jayden isn't too impressed with Sharyn's impression of him...See omnystudio.com/listener for privacy information.

We open 2020 with an all Brooklyn show. Josh Emett is a Michelin-starred chef whose career has spanned London, New York City, Los Angeles and Melbourne. He’s also an author, and his latest work is The Recipe, a compendium of 300 classic recipes collected from such legendary chefs as Daniel Boulud, Dominique Ansel and Jean-Georges Vongerichten. Singer-songwriter Mia Gladstone joins us in the studio, and performs her special blend of pop, R&B and jazz for us. Her debut EP, Grow, earned high praise, and her latest single, “GEEKIN”, has been turning heads too.Snacky Tunes is powered by Simplecast.

@rolandsfoodcourt with @gennaro.pecchia @siriusxm Channel 103 #siriusxmfaction We get to learn about the new & must have cookbook by @michelinguide @starchefs & @gordongram Chef Renegade @joshemett & 150 of his fellow culinary geniuses #chefs from all over the world to collaborate on #therecipecookbook by @rizzolibooks It's basically a cooking bible with all the classic with excellent guidance on how to prepare the great dishes from our past & now. #getit @rizzolibookstore We also get to dish about this coming week's biggest & best Wine & Food Festival! @nycwff 2019 happening October 10-13! #nyc #ny 80+ awesome events celebrating America's favorite foods. Eat. Drink. End Hunger Speaking of favorites, we have the Beef Boss from @hanksjuicybeef @thehanksterino He tells us about the importance of the #nycwff that benefits @foodbank4nyc & @nokidhungry #hanksjuicybeef will contribute to this year's #oktoberfest hosted by @chefaz #andrewzimmern Think steins of beer, soft-baked pretzels, juicy brats & many other meaty delicacies. It all happens @standardbiergarten @meatpackingny Saturday, October 12 from 4:00-6:00PM Go to https://nycwff.org/ for info & tickets! Cheers to You! @paulofcharsky

On today's episode of All in the Industry®, host Shari Bayer's guest is Josh Emett, critically-acclaimed chef and restaurateur from New Zealand, who is the co-founder of Go-To Collection, which includes Rata in Queenstown, Madam Woo, and Hawker & Roll. For over 10 years, Josh worked with Gordon Ramsay. During his time at Restaurant Gordon Ramsay, the restaurant was awarded three Michelin stars, making it the only three-star restaurant in London. He went on to help open Claridge’s, reopen The Savoy, which then earned a Michelin star, and more. In 2006, Josh moved to New York City to oversee Gordon Ramsay at The London NYC, which was awarded two Michelin stars. In 2012, he opened his first New Zealand restaurant Rata with business partner Fleur Caulton, and since the pair have gone on to open 6 restaurants across New Zealand’s North and South Islands. Josh has appeared in the US edition of Hell’s Kitchen as a guest judge; competed, and won, on the Food Network’s Chopped; and is a MasterChef NZ judge. Josh also has a new cookbook, The Recipe: Classic dishes for the home cook from the world's best chefs. In addition, today's show features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Aleppo Sweets in Providence, RI. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All in the Industry is powered by Simplecast.  

The RecipeBy Josh Emett Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking the cookbook authors.Josh Emett: Hi, I'm Josh Emett, and my book is called The Recipe. It has 150 of the world's finest chefs contributing, with 300 of the world's best recipes.Suzy Chase: You call the recipes in this cookbook the world's great classic dishes. How do you define classic when it comes to these recipes?Josh Emett: Well, that's an interesting thing, because when you go down to it, and you dial in about what is a classic recipe, we sort of came back to, the point is, and this is an obscure way of describing it, but it has to be a thing. You know, if it's a thing and it's been a thing for a long, long time, and what a thing means is that it means something to you, or that it's become a classic, it's got an identity in its own right. And so many of these dishes have, they have been replicated, and emulated, and played with, but the base idea of these recipes is that they've been around for many, many years, and they're tried, tested, absolutely loved, and they will never go away. And what were you try to do is give you the sort of best possible version of each one.Suzy Chase: What did it take to narrow down the most beloved and iconic dishes of the past 50 years? I can't even imagine.Josh Emett: No, nothing about this book was easy, let's get that out there straight away. We went, basically started compiling a list, and I spent a lot of time just narrowing things down, putting dishes in that I loved. You know, they can't be too over complicated. This is a window into it, I think, into the world of classic recipes. I mean, there's hundreds, and probably thousands more out there. We didn't go too deep into India or, you know, we only scratched the surface of South America, or various places like that.Josh Emett: So it feels like it's a more of a in-depth version of possibly the Western world, with a lot of dishes that have, you know, whether it's a Chinese or Malay, or other influences or cultures that have infiltrated into that really well. But then, that is possibly seen through my eyes, rather than someone else's. It would be interesting to hear your point of view on that, for instance, of what you think is, what's missing and what's interesting, I suppose.Suzy Chase: Oh my God. I mean, this is a vast cookbook that's far and wide, but what I've noticed with many cookbooks that span the world, is that the recipes are so lofty and complicated and not geared towards a home cook like me. So I love that you can take a trip around the world with accessible recipes, and you label it at the top of the page with easy, moderate, or difficult. But I think that easy recipes outnumbered the rest. Is that right?Josh Emett: 100%. Really, if it was too complicated, we wanted a more simplistic version, and where we needed to ask for a more simplistic version, we sort of did. We didn't really want the overcomplicated version, we want the paired back essentials, and these are recipes. Coming back to that point, if you're a person who loves to cook, and loves food, and there's not many people who don't, who don't live around food, or it forms a big basis of their life. These are the recipes that you'd want to have experienced, or the dishes actually, that you want to have experienced, and cooked at least once in your lifetime. And that is also part of it, right. We're giving you the Bible, the essential recipes that you've got to have done once. You've got to have eaten them once, you've got to have experience cooking it.Suzy Chase: To give the listener a feel of how vast this cookbook is, how many chefs and cooks are featured?Josh Emett: So, there's 150 chefs from around the world, some incredible names, and incredible chefs and cooks. And, I think there's 300, 315 recipes, and a lot of them, as you said, a lot of them are extremely simple, versatile and easy to replicate at home.Suzy Chase: Okay, so a little bit about you. So after a career spanning 25 years, most notably working with Gordon Ramsay, I'm most curious about your work on luxury yachts. We have this show here in the states called Below Deck, and I marvel at the top notch dishes that come out of these teeny, tiny kitchens. Can you talk a little bit about that?Josh Emett: Yeah, it was an interesting experience. First things first, it's a very unusual experience, I think, because you are living an unrealistic life, right. I was on a super yacht for three months and I think I worked for about two weeks of that with actual guests on board. The rest of the time, we're sitting in the South of France living like kings. And I always thought, and this is a terrible thing to say, I don't know about you, but there were two sorts of people I came across. They were either running away from something or they are in it for the money, and I never thought either of those were good things, in terms of, my work colleagues and that sort of thing. Although we were just out there having fun.Josh Emett: But it was a hugely enjoyable sort of three months of my life, and I was on a great boat with cool people, and we had a lot of fun basically. But what I thought my problem was, was I need to go and do some hard work, I need to go and get back into a hard kitchen, and that's actually when I went back to London and walked into Gordon's kitchen.Suzy Chase: Well, yeah. I would imagine Gordon's kitchen is harder than a kitchen on a yacht. So the photography in this cookbook is sleek, and straight out of a modern art gallery. For example, the squid ink risotto, the background is black, the plate is black, and the risotto is black, which almost blends together, but it still displays a delicious looking dish. Tell us about Kieran Scott who shot this cookbook.Josh Emett: Yeah. This is my third cookbook, and Kieran shot all three, and he is brilliant at what he does. And yeah, that black-on-black risotto is just gold. But there's a really clear methodology around the photography in the cookbook. We've got 150 of the world's finest chefs contributing here, some big personalities. And what this book is, this book isn't about them and it's not necessarily about me, it's about the dish, and the dish is what really needs to be represented and shine above all.Josh Emett: So, we made the call early on, that the photography was... And this is a lot of Kieran, this is Kieran's bread and butter, he is exceptionally good at this. There is a white background or a black background, and they're either shot on a white plate or a black plate with very, very few exceptions. We got the plates made for us from a guy on Waiheke Island, which is an island just off Auckland, here in New Zealand. And once you understand that, and flick through the book, you can very much see that there's no styling.Josh Emett: When I put food on a plate, it was as it sat, you know, as it came out of the pan, or as it, you know, very natural and sort of unfiltered, and that sort of thing. So it really does represent the dish in its best possible light, and it actually makes it look more simplistic, or as simplistic as it is. Because, you often dress these things up, and that actually, I think, scares people even a little bit more. Where they look at it, and go, "I'm not sure I can make that."Josh Emett: Whereas, when it's just the tiramisu, for instance, we just took it out of the tray, and put it on a plate and shot it, and it's beautiful in its own right. That's what it comes back to, it's all about the dish.Suzy Chase: On page 196 you have Leah Chase's recipe for Creole gumbo. Sadly, recently we lost her at the ripe old age of 96, did you know her?Josh Emett: No, I had never met her, and I was obviously ecstatic to have her gumbo. I've heard so much about it, and I did research on it, so yeah, incredible.Suzy Chase: After compiling over 300 recipes, did you happen to learn anything new, or a new technique ,or a recipe you hadn't made before?Josh Emett: Oh my God. You know, this, as I said, this was a challenging project in many... It was one of these things I dived into, right. So we came up with the idea, and we sit on what we were going to do, and away I went. And once I started getting a list of chefs, and they started sending through the recipes, I sort of turned around, and was a bit like, "Oh my god, I've actually got to... A, it's easy to cook your own recipes, because you just cook out of your own head. You know, I had to read, thoroughly, every single recipe, and really think them through. And a lot of them, not a huge percentage, but quite a few, I sat down, and was like, "Really? Okay." You know, it was new to me.Josh Emett: You were cooking, you know, doing things in a different order than what perhaps I'm used to. So there was a huge amount of, A, learning for me, and doing different styles, and that part was one of the best things about the book for me, but also, there was a huge amount of pressure. You know, I really did feel the pressure in those early days of the book, that the chefs that contributed were allowing me to take their dish, cook it, shoot it, and put it in the book, and trust that I was going to deliver something that was exceptional.Suzy Chase: That's credit to you I think, too, that they trusted you.Josh Emett: Well, yeah. Hopefully, yeah. But in the early days, I certainly felt, I was like, "Right, oh my God, I need to really get this. It doesn't just need to be good, it needs to be great."Suzy Chase: I like that you have notes with every single recipe. For example, with Ruth Reichl's very rich pancakes, you say to use the batter straight away, don't let it stand, and maintain a medium high heat in the pan. Your notes section is so helpful. Talk a little bit about that.Josh Emett: Yeah. The notes section was really about, if I could take one or two tips on each recipe, and really dial down to the key things, where, if you don't do that you get it wrong. That's really what I tried to focus on. And there's key little chefy things, and often you don't get these. You can sit there and read the recipe through and think about what that is, but when you go through the process of making it with your own two hands, and you think it through, you do hit a point, most times in a recipe, where you go, "You know what, it's simple as using the wrong size bowl," or, you know, I don't know, measured it wrong, or didn't put it on a correct tray, or something like that. It can go really wrong, it's as simple as that. So it's about putting those sorts of tips in there that just keep people on the right track, and make sure they have a success each time they cook.Suzy Chase: I made two recipes out of this cookbook, the fish congee, Luke Winn's dish on page 166. Tell us about Luke, I'd never heard of him before.Josh Emett: Yes, so Luke's Vietnamese/Australian, and as far as I knew, I've seen him on TV. And so, the fish congee, I have eaten... It's one of those things, right, so if I'm traveling through Asia, and you go to a breakfast buffet, and they always have congee, right, and I absolutely love it. It's so good, especially when you start tearing into fried anchovies, or sambal, or shallots, or coriander, spring onions, any of those, dried shrimps, any of those things you can throw in there to flavor it, soy Sauce. It's a great dish, it's very versatile. And I do find it one of those sort of heartwarming, it makes you feel a little bit better if you're under the weather.Suzy Chase: I also made your cream spinach on page 123. This is just a classic dish that I grew up on. Describe this recipe.Josh Emett: Cream spinach is just gold for me. I mean I could eat it, it's one of those things, there's two things. I love roast chicken right, and I could eat roast chicken and cream spinach every day of the year. Cream spinach is a very technical dish. Even though it is so simple, and it is easy, if you don't blanche and then really wring the spinach out, you won't get that correct finished texture, because it'll... It just keeps... Well, no matter what you do with the spinach it just keeps releasing water or moisture. So it constantly lets down the cream, when the key is to have it completely wrung out.Josh Emett: I confess, I've ripped more tea towels wringing out spinach than anything else, because I put it all in the tea towel and squeeze it so hard that after a few goes the tea towel rips.Suzy Chase: You don't know your own strength.Josh Emett: Well, you can never ring it out enough, right. I've had it so many times where, water keeps coming out, and it lets the whole thing down. It becomes a bit sloppier than it should do. It should be creamy, and beautiful, and green, and delicious. It's a great dish.Suzy Chase: Now to my segment called my last meal. What would you have for your last supper?Josh Emett: Oh, I mean, I've been asked that a few times. And, that's a really difficult one, because I don't know that I need to go extravagant. I've had a chef's life, right, I've eaten all sorts of stuff. But you know, that said, I would have to eat stuff like caviar, you know, I do love caviar, a good caviar. I think it's just one of those, world's delicacies that I absolutely love. But on top of that, I could have it with something really simple like you know, a blini, or something like that.Josh Emett: Crayfish, I can't go past. Crayfish in New Zealand and lobster in America. Crayfish is, they're very similar, but very, very sweet. And then, I know, simple things like a really beautiful dry-aged roast piece of beef is, you can't go past really. And what's good? Or I could choose something from the book for dessert. I mean, to be honest I'd eat anything sweet. I'd eat that beautiful cheesecake that's in the book. I would eat the trifle. Pavlova. Pavlova is always that, you know, if you've eaten a decent pavlova it's very hard to ever go to anything else really.Suzy Chase: So what's your next project?Josh Emett: Well, up until now it's really been thinking about the book, and the book has just been released. I'm constantly looking for new restaurant sites, which, I am in the process of doing that in Auckland right now. We are doing a bit of filming on the back of the book, which is really amazing. So we've got a few... I'm doing some filming up in France in four or five weeks, which is hugely exciting.Josh Emett: And you know, I think, most of all, trying to keep a reasonably balanced life. Because it can't be, you know, you asked that question and it's like, "Oh, it's work, work, work, work, work." But, you know, at my tender old age of 45, I've got a family, and that side of my life is hugely important. So I don't think it can have a discussion like that without saying listen, part of the focus is to have a well balanced life, and actually try and be happy, right.Suzy Chase: Where can we find you on the web, social media, and where can we find your restaurants?Josh Emett: Social Media, I am mostly on Instagram, so @Joshemett, which is J.O.S.H.E.M.E.T.T. And the restaurants, throughout New Zealand. So I have restaurants, a restaurant called Rata, which is in Queenstown. I have a restaurant brand called Madam Wu, which is Malaysian, and I have four of those throughout New Zealand. And I also have a restaurant offshoot of Madam Wu, called Hawker and Roll, and we have four of those throughout New Zealand as well. So very busy running around New Zealand taking care of those.Suzy Chase: Thanks Josh, for coming on Cookery by the Book podcast.Josh Emett: Thanks for having me Suzy, it's been brilliant.Outro: Follow Suzy Chase on Instagram, @cookerybythebook, and subscribe at cookerybythebook.com or in Apple podcasts. Thanks for listening to Cookery by the Book podcast, the only podcast devoted to cookbooks since 2015.

Samantha Dinsdale joins me to talk about the realities of being a Michelin star winning Chef, being scouted by Gordon Ramsay and Josh Emett at such an early age and the affects of working in elite kitchens on mental health.