The Ultimate Summer Barbecue with Josh Emett

Ahead of his upcoming F.A.W.C! event, we chatted to chef Josh Emett about summer food, the Hawke's Bay and his top tips for a successful barbecue.

This November, Josh Emett is set to work his magic as he prepares a delicious barbecue matched to Millar Road's award-winning, organic and additive-free wines. On November 5th at Millar Road's beautiful winery in Hastings, he'll be showcasing recipes from his own barbecue book – guests can look forward to unwinding and enjoying courses that celebrate the Hawke's Bay's best wine and produce. We asked him a few questions ahead of the dinner...

Can you tell me a bit about what guests can expect at your F.A.W.C! event?  
I'll be cooking some of my favourite recipes from my barbecue cookbook, a relaxed dinner paired with some wines from Millar Road.

Without giving too much away, what sort of things will you be cooking on the night?
It will feature the local seasonal produce that Hawke's Bay is famous for: asparagus will be fully in season and of course plenty of local lamb.

Your event’s already sold out – what do you think it is about this event that appeals to so many people? 
I think people love the point of difference with events like these, going to a winery they may not have been to before, and a very relaxed affair so lots of time for us to mix and mingle with guests.

What makes Millar Road’s wines such a great match for this event?
I met Greg Collinge from Millar Road when he was down at Rata earlier in the year –I 've not had a lot of opportunity to taste many of their wines but have always heard great things. I'm really looking forward to working with him and his team.

How did you find being part of F.A.W.C! last year?
It's a great event and I really enjoyed the dinner with Trinity Hill. I spend a lot of time in Hawke's Bay as my wife’s sister and her family live there. It's a region I love any excuse to visit – plenty of great wine and spectacular fruit is hard not to enjoy!

What’s your favorite summer-time ingredient?
Pimms! If i can say that... Having spent so long in the UK it was always the first sign of summer when pubs had it on the menu. On the food front: asparagus. I was given a bag recently from a friend's garden and they were incredible. I never ate a lot of tomatoes when I was younger but have developed a real taste for them, especailly the sweeter varieties.

What’s the secret to the ultimate barbecue?
De-formalise the whole thing (which isn't difficult) and roll the food out as and when it is ready so you eat it when it is at its best coming off the barbecue. And always feed the kids first, then they're happy while the adults are enjoying their food.

Unsurprisingly, Josh's F.A.W.C! event has already sold out, but there are tickets to so many other events waiting to be snapped up – see the full programme at www.fawc.co.nz. Josh Emett participates in F.A.W.C! thanks to Jeff Gray BMW.