Foodie Revolution

Simon Gault might have left the high-profile restaurant scene behind, but says he still gets his restaurant “fix” from his cookery school. It’s just one facet of Gault’s Deli; the one-stop-shop for food lovers the well-known chef established in the Auckland suburb of St. Johns in 2023.

Hosted by Gault in his inimitable entertaining style, the Gault’s Deli classes for small groups of between 10 and 20 have been a hit and regularly sell out. “The classes are loads of fun – everyone has a blast regardless of whether they’re a seasoned home cook or a total beginner,” Gault says. “I love taking people on a journey with food and really getting them to appreciate top quality ingredients. Whether we’re mastering the art of a Beef Wellington or cooking with delicious Sri Lankan flavours, the idea is that class participants have a memorable, entertaining time while learning something new.”

Kids can get in on the act as well, with Gault running holiday programmes at the purpose designed facility. Hand stretching dough and cooking a pizza from scratch is a firm favourite among junior future chefs, he says. And it was Gault’s own daughter that indirectly led him in this different career trajectory.

“Restaurants bring with them plenty of long hours and late nights. I remember my daughter Hazel had recently turned three and I realised I was just working all the time, not seeing her as much as I wanted to. I thought, ‘This restaurant thing isn’t for me anymore. I want her to remember me as a dad.’”

Gault’s Deli was an amalgamation of ideas. While cooking is in Gault’s very DNA, it’s when you start talking to him about the actual ingredients in his favourite dishes that you see the passion for what he does really ignite.

“The wholesale distribution side of the business was born out of frustration at not having access to the amazing products I could get with ease in places like Italy and Spain. Oils, balsamic vinegars, fresh cheese, premium dry goods – it’s a real struggle to find the best of this sort of stuff in mainstream stores in New Zealand. So, with plenty of contacts in Europe, we set out to change that.”

Today, Gault’s supply network caters for the requirements of restaurants all over the country. But in bringing the same ingredients and products to the general public, Gault delights in educating home cooks on just what they’ve been missing out on and demystifying the idea of a deli-style shopping experience. “The places and people we source products from are the best of the best. They’re long established, often family run enterprises that produce stuff that just tastes incredible. After I’d been in Italy, I realised that New Zealand parmesan just doesn’t make the grade – same with buffalo mozzarella. But everyone just accepts that and goes with what’s available in the supermarket chiller.

“We started air freighting cheeses in from Italy and our parmesan is next level. It has this amazing saltiness to it, and it’s aged in old historic store buildings for between 24 and 36 months. But here’s the thing – you might pay $14.20 for 100g of regular parmesan in the supermarket. But from our place it’s the genuine article and it’s $17.20 for 200g. It’s the same with a lot of our product – it’s absolute top quality but remains far less expensive than many people’s perception of deli bought items are.”

Gault’s foodie revolution doesn’t end with... well, food, either. Never short of energy, the 60-year-old has recently established an intensive science-based 21-day health education programme. Developed in partnership with metabolic nutritionist Sean Robertson, Gault’s guide to better living revolves around the ‘4 Wheels of Health’ framework. Participants follow a set of guidelines supplemented by videos, tips and tricks and further online support. Focusing on nutrition, gut health, sleep and timed eating – and, naturally, augmented with plenty of healthy recipes he has developed especially for the programme – Gault says he’s living proof of its benefits, without having had to survive on “twigs and berries” to see progress.

“The 4 Wheels process made a huge difference to my life, and the whole process of transformation was actually enjoyable. I lost 32kg over time, although the programme isn’t about weight loss – it’s a full lifestyle change process. I always say to participants that weight loss should be regarded as a side effect of regaining good general health.” Gault says being mindful of what, not how much, is being eaten is key. And that comes back to good, fresh ingredients.

“Gut bacteria is the ultimate window on health – and good bacteria comes from healthy ingredients. Seventy percent of supermarket trolleys contain highly processed foods, but through mindfulness around what food is being eaten, and when, we can make such a difference to how we feel when we’re awake and how we rejuvenate while we sleep. It’s really clever science, and it certainly isn’t about sacrificing good food.”

From the pantry to the plate, Gault’s passion for what he does is as strong as ever. And if you’re stuck for ideas for a Thursday night dinner or that weekend picnic hamper, popping into Gault’s Deli and asking the man himself for a few ideas will no doubt be the passport to an amazing food journey of your own.

PERFECT PIZZA!

Simon Gault’s cheat sheet for the best pizza possible with Gault’s Deli frozen pizza dough.

1.    Store the dough in the fridge overnight (8–12 hours). Leave it on the bench for 2–4 hours before shaping. It should feel relaxed, puffy, and stretchy.

2.    The dough must always be covered in an airtight container or Glad Wrap in a bowl. “Buccia” (hard, dry skin) means you won’t be able to stretch it.

3.    Use your fingertips to gently stretch the dough from the centre outward. Avoid using a rolling pin as it flattens all those lovely air bubbles that make your crust airy and delicious.

4.    If your dough is ‘snapping back’ when stretched, cover it with a damp tea towel and let it rest for another 15–20 minutes. Don’t fight it – the dough needs to relax before it stretches properly.

5.    Is it feeling sticky? A little stickiness means it’s well-hydrated and lively. Lightly flour your hands and bench – but not too much, or you’ll dry it out.

6.    Don’t let a hole while stretching get you down. Pinch the dough around the hole and press it back together. Flip it over so the patched side is underneath – it’ll seal as it cooks.

7.    Go easy on the toppings – simple pizzas often taste the best. But finish with a flourish – olive oil, salt, or something a bit cheeky.