Welcome to The Latch Tastemakers, where we sit down with people who know a city’s scene like the back of their hand to ask their must-try restaurants, cafes and bars. Dive into our Tastemakers series and curate your ultimate hit-list, whether you’re exploring your own city or venturing somewhere new.
Josh Emett is one of New Zealand’s most renowned culinary artists with accolades and skill that go beyond the 268,021 square kilometres of the island country. Working alongside big names like Gordon Ramsay for 10 years, he’s taken his New York, Melbourne and London learnings home to open a trio of Auckland institutions.
His restaurants — Gilt, Onslow and The Oyster Inn — are a celebration of the New Zealand palate, produce and playfulness. But at the centre of his food philosophy is creating spaces that people want to come back to. Where their favourite dishes are deliciously different. Where lunches turn into long catch ups. Where food is savoured and remembered.
Emett’s stints in America, Australia and Britain have gifted him with a breadth of knowledge about good food. From meat pies to fresh seafood, he knows where to find the best of it in Auckland and has seen the food scene evolve over the last decade.
“I think the New Zealand food scene has become a lot more focused. Chefs and restauranteurs are focused in their area of expertise, rather than trying to do everything for everyone.”
Comparing the new iteration of the nation’s food scene to 25 years ago, Emett mentions that the fusion centric menus of the past are trickling away, making more room for food lists with a focus. An aspect he really enjoys.
Regardless of its change, New Zealand’s culinary journey, in Emett’s opinion, has always been underpinned by fresh and exciting produce.
“I think that’s where New Zealand chefs have really worked hard over the last few years _ with producers, showcasing incredible ingredients. Whether it’s Fiordland crayfish, paua or whitebait, venison, the amazing lamb we get across the country, our beef, cloudy bay clams — [they’re] just ingredients that excite me so much.”
Here’s where he indulges in the best of it across Auckland.
Best Auckland Restaurant for Atmosphere and Vibes
When he needs a hit of “good energy”, Josh Emett turns to a reliable source. Just an 11 minute drive from the Auckland CBD is the suburb of Grey Lynn, where he revels in the “great vibe” of osteria and wine bar, Lilian.
He may go for the “fun” atmosphere but he definitely stays for the bites.
Josh mentions, “There’s a pizza [Lilian does], I think it’s with prosciutto and grapes and it is just…it’s sensational. I never go without, that’s the first thing I gravitate [to], straight away.”
Best Auckland Restaurant for Elevated Traditional Faves
Looking for traditional favourites with a hint of flair? Emett recommends Depot Eatery on Auckland’s Federal Street. Why?
According to Josh, “[Head chef], Al Brown does things really well but he does it a little bit differently, and it’s not overly formal dining or anything like that.”
From the raw bar to charceuterie and big share plates, there’s plenty to tickle your tastebuds. Emett reaches for some of Brown’s specialties which often include hapuku fish served with kasundi, or something similar.
“That’s a dish I’ll always gravitate to — something that’s fishy, rustic and delicious.”
Best Auckland Restaurant for Authentic NZ Cuisine
Josh Emett’s characterisation of New Zealand comes down to produce but also “the approach to cookery”.
“I think the simpler, the better, you know, really letting the ingredients speak for themselves. I think that’s where New Zealand chefs have really focused their area and done such an incredible job at that,” he says of the Aotearoa cooking style.
So, when he thinks of which restaurant really embodies the stripped back approach, he can’t go past Ahi, located in Commercial Bay.
“The food at Ahi actually quite simplistic, it’s probably seen as a more formal restaurant but they do a great job at simplifying New Zealand cuisine and are very focused on it as well,” he shares.
If you’re looking through the menu, Emett says don’t look past the “dirty little, scampi corndog”.
A Restaurant to Visit for a Single Dish
From the hundreds of restaurants across New Zealand’s largest city, Emett’s choice for venue to visit for a single dish is a no-brainer. The Engine Room on Auckland’s North Shore is a local favourite with glowing reviews and warm bistro atmosphere.
His pick for a single dish, however, isn’t as easy.
“There’s two dishes I eat there. I eat the cheese souffle and I eat the schnitzel. And when I have the schnitzel, I have the schnitzel Holstein, which has a fried egg and anchovies on top as well. It’s just brilliant and well executed.”
Best Auckland Cafe
Breakfast and cafe culture in New Zealand rivals Australia’s scene with pastries, pies and your typical brunch delights. Most locals have a place they frequent on their way to work or they visit on a lowkey Sunday. For admitted creature of habit, Josh Emett, he has a rotation.
When he’s in the city, Daily Bread is his old reliable. The establishment is a bakery and deli combination, offering both sweet and savoury baked goods. His alternative is Hugo’s Bistro, located between Emett’s establishments, GILT and Onslow. You can find him here chowing down on their chilli eggs, served with anchovies and grilled sourdough.
Closer to home? Dusty’s Depot is his spot.
“Dusty’s Depot is a place right near where I live and they just make incredible pastries and that sort of thing.”
Best Auckland Meat Pie
Meat pies are a staple to New Zealand delicacies so, this recommendation is just as essential to pack into your luggage before setting off for Auckland.
After living in Aotearoa and Australia for years at time, Emett is set on which country has the superior pie. No prizes for guessing.
“I just don’t think Australia’s got meat pies the same way Kiwis do and I lived in Australia for four years. In New Zealand, you know it’s just so ingrained in society, there’s meat pies on every corner of every street it feels like, and they are delicious.”
As for where to pick up the best of them in Auckland, his suggestions include Muzza’s Pies, a place his chefs often visit but also, Roti Bros.
“There’s some guys called Roti Bros who make pies out of roti bread. They do delicious fillings and the pies are absolutely fantastic and one of my chefs I asked him this morning he went to a place called Taste Bakery and Roast which again is one of those local bakeries claiming to have the best mince and cheese pie.”
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