Josh Emett's kitchen secrets

Foodie? Keep in the kitchen with Josh Emett here.

No celebration is complete without the breaking of bread, gulping of wine and wishing you wore stretchy pants. And this is exactly what we did (sans stretchy pants) when Josh Emett commandeered the kitchen with his snacking secrets and created a bespoke menu for the Remix 21st Birthday.

Enjoyed by our nearest and dearest of Remix we were treated to a three-course meal, lovingly prepared by Josh in the Matisse Room of the exclusive Seafarers Building.

Our fav? The Crispy Skin Rangitikei Free Range Chicken main course, topped with caramelized bacon and swimming elegantly in a shitake and dashi broth – mouth watering yet??

Thanks to our friends at Rangitikei Chicken we were treated to the crème del a crème of poultry, and now you budding master chefs can create this stunning dish at home! Complete with the secret to executing the best crispy chicken skin in New Zealand…

Crispy skin Rangitikei Free Range Chicken, new season leek and Smoked Kiwi Free Farmed Bacon, shitake, dashi broth

Serves 2



1 Rangitikei chicken crown

100g butter

Olive oil

Sea salt




Preheat the oven to 180 degrees. Place a large pan over medium high heat, add oil and brown the chicken on all sides of the skin, when golden brown place into a roasting tray with the thyme and butter. Put the chicken into the oven for 20- 25 minutes or until cooked. Remove and rest for 5 minutes.

Remove the breasts from the crown, slice into half lengthways.


Leek, sliced across 5mm think

2 rashers smoked streaky bacon, fried crispy

1 clove Garlic, sliced

50g Butter

Sea salt



Place the butter and garlic into a pan and sweat with no colour. Add in the leeks and cook until tender then at the end stir through the crispy bacon. Season well and serve


Shitake cream:

25ml Olive oil

250g Shitake mushrooms (cleaned and sliced)

250g button mushrooms (cleaned and sliced)

1 cloves garlic

8g Soy sauce

8g Mirin

50ml cream

Sea salt



Sweat garlic in olive oil, add in the sliced mushrooms and fry until lightly browned and cook on low until soft and tender, once cooked though increase the temperature and deglaze the pan with soy sauce and mirin then the cream. While still hot blend in a blender until smooth. Season to taste with sea salt. Keep warm in squeezy bottle or piping bag.



4 shitake mushrooms

Dashi stock



Cut the shitake mushrooms in half and cook in a pan over medium high heat until tender, about 5 minutes. Add a nob of butter and cook for a further 3 minutes until the butter starts to foam.

For the dashi stock, the method I use is very and complicated for home use so I suggest buying the good powdered products from an Asian supermarket and follow the instruction on the back.


Nasturtium or shiso leaves or similar


To serve:

Lay the bacon down the centre of the plate. Place the two pieces of chicken breast either side. Squeeze a few dollops of the shitake puree along the top, then place 2-3 halves of the roast shitake along. Garnish with nasturtium leaves then pour a small amount of the dashi broth in the base.

 Thanks to our friends at Rangitikei Chicken for the beautiful chicken as used by Josh Emett