From Culprit's epic at-home DIY menus to Mr Hao's pork ribs in a pizza box, to The Grove's takeaway frozen fish pies, lockdown has forced kitchens around Auckland and New Zealand to innovate.
But while tasting the delights of these new takeaway options is an easy pleasure, plating them up to some degree of presentation is another thing entirely. In order to do it justice, a little extra effort is required.
Last week, Onemata, the fine-dining restaurant inside Wynyard Quarter's Park Hyatt, launched a weekend at-home offering of its own - available from Friday to Sunday nights, with free delivery for surrounding suburbs and Takapuna. The menu will change fortnightly, featuring dishes such as lamb shoulder, duck fat potatoes and sticky toffee puddings.
So how to make it look the business? We asked head chef Rob Hope-Ede to tell us how the average home cook can present a perfectly plated dinner - whether homemade or restaurant-bought - for a truly fine dining experience.
1. Less is more.
A few components executed well will always impress. As Coco Chanel said, "Before you leave the house, look in the mirror and take one thing off."
2. Stick with what you know.
When cooking at home for friends or guests, the last thing you want is to try a new recipe and have it fail or not work out the way you wanted.
3. Draw it first.
Grab a set of colouring pencils and do a rough sketch, or google a colour wheel and pick complementing or contrasting colours to make your dish pop.
4. Taste as you go.
And remember that seasoning isn't just about salt and pepper - consider acidity, heat, bitterness, sweet. And think about a combination of textures - creamy, hot, cold and my favourite - crunchy.
5. Tidy along the way.
Working in a kitchen that looks like a bombsite is only going to leave you flustered when it comes time to plate.