It’s also New Zealand’s only home of Krug champagne – and one of only a select number of Krug Ambassades globally – which saw the restaurant recently host recent the Krug x Music dinner, an exclusive collaboration with Maison Krug that explored the relationship between champagne, gastronomy and sound.
The five-course dinner, created by Emett, saw each course paired with a different Krug champagne, and accompanied by an original musical composition designed by Maison Krug to heighten the tasting experience.
“I love my role as a Krug Ambassadeur,” the legendary chef tells Verve. “Creating a menu to pair with their champagnes is such a joy and a privilege.
“I especially loved pairing the Krug Rosé. The structure from the pinot noir allowed us to work with beautiful New Zealand produce like roast Cambridge duck and preserved Cromwell cherries.”
From high-end menus to high altitude ones, Josh has also recently taken on the role of Culinary Ambassador for Air New Zealand, creating dishes designed to represent Kiwi cuisine to travellers around the world. But cooking at 35,000 feet brings its own unique challenges.
“There is a lot to consider when creating dishes to be enjoyed in the skies,” he says. “Eating at altitude, with cabin pressure, lower humidity and background noise, changes how we experience flavour, so you have to think carefully about every element of a dish, from seasoning through to texture, acidity and balance.”
For Josh, the most important consideration is always the passenger.
“What does someone genuinely crave when they’re flying across time zones? What might a frequent traveller want to eat on the second leg of a long-haul journey? Those questions really shape the way the dishes are developed,” he says.
“For many guests, Air New Zealand provides their very first taste of our country, so I want the menu to reflect the quality, creativity and character of New Zealand cuisine.”
With the arrival of the Michelin Guide in Aotearoa, Josh believes the country’s food scene is entering an exciting new chapter.
“For New Zealand to have a presence in the Michelin Guide is hugely important. It puts us firmly in the global conversation,” he says.
“I think it will encourage talented chefs working overseas to see New Zealand as a destination, while also giving young chefs and restaurateurs here the confidence to realise their dream of owning and operating a Michelin-rated restaurant in New Zealand.”
While Josh’s career has taken him from Michelin-starred kitchens overseas to some of New Zealand’s most acclaimed restaurants, his passion remains rooted in creating experiences – whether in a restaurant, at home or in the sky.
“Another part of my role that I really enjoy is designing restaurant spaces and building brands. I love the visioning and design side of creating something from the ground up. Helping shape the future of hospitality is also incredibly important to me. Developing and training the next generation of chefs and restaurant owners is critical to the future of our industry, and it’s our way of giving back to something we’re incredibly proud to be part of.”
He recalls childhood memories of “baking at home on the farm where I grew up”.
“We had chickens, so there was always a steady supply of eggs, and with a real sweet tooth I had free rein in the kitchen to bake whatever I wanted – and more importantly, eat it! Making my first pavlova and discovering the science behind cooking, why cakes rise and how ingredients work together, completely fascinated me.”
As for creating the perfect dining at home experience, he insists that planning “is the key to being a successful host”.
“Set the table well ahead of time and make sure you have all the right serving dishes and equipment ready, so nothing is left to chance. Cook something you’re comfortable with and have made before, rather than trying something completely new.”
Drinks – including well-thought-out non-alcohol ones to accommodate everyone – are also an important part of creating the right atmosphere.
“Plan the drinks in advance as well. Set up a drinks station with garnishes, glassware and plenty of ice. If you’re serving cocktails, pre-batch them. Then, when guests arrive, you can simply shake and pour for a bit of theatre. Guests always respond well to that!”
