Meet Gemma - our incredible executive chef & co-owner
Tucked away in our bustling kitchen, nestled between pots, pans and mountains of fresh herbs, you’ll find Gemma – our brilliant executive chef and co-owner.
Down to earth, warm and insanely talented, Gemma is everything you could want in a chef. The queen of a reinvented classic (Benedict Flatbread Pizza, anyone?) she’s known for being creative, adaptable and deliciously consistent. Her menus are inspiring, her calmness is unwavering, her food is outrageously good … basically, she’s the best.
With her passion for fresh seasonal ingredients, her impressive skills honed over many years in the industry, and her dedication to building a happy and supportive team, Gemma really is the glue that holds this tasty place together.
Oh, and she makes a sensational crepe – and she’s not afraid to share it with you. Scroll down for our make-at-home recipe (and some topping ideas from Gemma herself).
Gemma, hello! Can you tell us a bit about yourself?
Sure! I grew up in Hawke’s Bay, and I’ve been in food forever. My first cheffing job was actually at Olive Tree Café, just up the road, when I was 16. It was the place to go! I left New Zealand when I was 21 and travelled and cooked for about 10 years – Australia first, then London, then Spain and the world of superyachts. After the boats I was a private chef in the Hamptons. It was insane. I went to Hong Kong with the family I worked for, and then decided it was time to come home. I just knew. I moved to Auckland and spent a couple of years there. That’s how I met Sai. I was head chef at a café in Britomart and he was the barista. I also worked for My Food Bag which was awesome. It was so different to cheffing, it really set me up for business. I always knew that I wanted to come home eventually and open my own thing – so when I was approached by Giant to do the food, Sai and I both knew we had to make it happen. We set up Good Company and never looked back. We’d already bought a food truck up in Auckland, so we brought it down with us, did the bar, and also started doing Good Company Catering for weddings and events. We did it all out of that small kitchen, which is kind of crazy!
How did St Martha come about?
We both love the café/eatery side of things, especially with Sai as a barista, and we wanted to expand our catering – but it meant we’d need a commercial kitchen. Then this popped up. It’s awesome that it’s just across the road from Giant, it’s so easy. We had this place as The Village Green for about a year. We always knew we wanted to do a renovation but it took a little while until we did it … and now we’re so happy with it.
What’s your favourite dish on the St Martha menu?
I really love our salmon crepe - it’s so refreshing, but still so tasty. I think it has a really beautiful balance. I love fresh herbs and nothing too complicated. Simple food, beautifully done. I’m also loving our courgette flatbread at the moment. We’re going to change it to pumpkin soon to keep it seasonal. The Benedict pizza is probably our biggest seller. Eggs Benedict is everywhere, I think it’s a bit overdone. I wanted something different – a classic done creatively. It’s probably our biggest crowd favourite.
What kind of chef are you?
I’m not a stressful chef. I grew up in the industry and have worked with so many difficult people … I’d never want to be like that myself. You don’t have to be like that. If you’re losing control, then everything suffers. No one is going to get better at their job if they’re terrified. That’s so not me. I’ve worked with lots of men, but these days I seem to employ a lot of women. We gravitate towards each other! Although, when I go on maternity leave later this year, St Martha will have a kitchen full of boys for the first time ever. They’re all so nice and chilled, they’re great. Having worked in hospitality for so many years ourselves, we’ve seen it all. We want to be the right kind of owners – the kind, fun and supportive ones. So, we’re consciously building that kind of environment. It’s so important to us.
Favourite country for food?
Italy. So amazing. The produce … ours is amazing but theirs is next level. Beautiful food, simply prepared, with flavours that speak for themselves. And it’s about more than this - about family, friends and getting together. Food is such a communal thing in Italy. They know how to live. Grab some beautiful bread and tomatoes and mozzarella and it’s just insane. Nothing we do here can match a Nonna’s recipe. I feel like I ate the most and put the most weight on in Italy! Surely that’s a sign of a good time.
Favourite season for produce?
It would have to be summer, there’s so much variety. I do like off seasons as well – autumn pumpkins, cosy foods … but summer has all the herbs, fresh veg and things for salads. It’s hard to go past. Working with seasonal produce is so important to me – I’m loving collaborating with Izzy on the St Martha’s Garden.
What’s your signature dish at home?
God, I hate cooking at home! If I wasn’t working so much it might be different. Chefs are notorious for eating two-minute noodles and chicken nuggets. I go through stages … sometimes I’ll make a quick ‘what’s in the pantry’ dinner, and Sai will be like, how did you do that?! You said there was nothing in there! It all depends on my mood and the kind of day I’ve had.
And finally, can you give us some topping ideas for your crepe recipe?
Literally anything! Whatever you want, whatever’s in your cupboard. Sweet or savoury, gluten free, dairy free – it can be however you want it to be. Top with berries and cream or maple syrup for the kids, make it savoury with ham and cheese, pesto and feta or creamy chicken and mushrooms … however you do it, it’s delicious. So versatile. And it’s not hard to make – just pour it into the pan and wait for the bubbles. Just remember that the first one will always be bad!
St Martha’s Crepes
For savoury:
4 eggs
1 litre of milk
400g flour (we use GF flour)
5g salt
For sweet:
Add 100g icing sugar and 1/2 tbsp vanilla
Note.
Can be made with plain flour or GF flour. Can also substitute milk for a dairy free alternative milk.
Method:
Add dry ingredients to a bowl (including icing sugar for sweet). Add eggs and milk (and vanilla, if using) and whisk until smooth.
Preheat a medium-large fry pan on medium heat, add a little butter or oil to coat the pan.
Use a 1/2 cup measure to scoop crepe batter into the pan.
Turn the pan in a circle motion to evenly spread out crepe batter.
Cook for about 30 seconds or until mixture starts to bubble and set on top and the bottom turns golden.
Use a spatula to loosen the crepe around the edges then flip.
Cook for a further 20 seconds or until golden and cooked through.
Adjust the pan temperature if needed.
St Martha x
