Nick travels around the country meeting farmers and sampling fresh produce along the way before turning it all into delicious recipes. The cooking is done on location against the stunning natural back drops of arguably one of the most scenic countries in the world. Young and energetic, Nick always has an eye for adventure and his fresh food safari sees him jumping into helicopters, jumping out of planes and riding in 4-wheel drive vehicles. He pulls fresh mussels out of the sea, tastes honey from a hive and picks Kiwifruit off a vine. Nick is a well-respected fine dining chef but his recipes are easy to follow. South African by birth, an Australian by choice, Nick has settled in New Zealand and has a friendly manner and wry humor that will appeal to everyone.
Hosted By: Nick Honeyman
South African born, Nick Honeyman spent several years in Paris working under great chefs such as Alain Passard at L'Arpege, and Pascal Barbot at L'Astrance, both restaurants being rated with 3 Michelin stars. Widely regarded as one of the New Zealand's rising stars of the culinary world, Nick was most recently head chef at Auckland's Sale St establishments Dallows and Cru.
Nick is the executive chef at The Commons. His approach to The Commons menu is designed to make you think about what you are eating. His conceptual creations play with different flavours, textures, techniques, and styles, interpreting them in different and unexpected ways.