Queenstown's Amisfield nets restaurant of the year award
Six restaurants — Amisfield from Queenstown, Hawke's Bay's Craggy Range Restaurant and Auckland's Ahi, Cocoro, Paris Butter and Tala — scored "three hats" among more than 300 in the Cuisine Good Food Guide.
Craggy Range Restaurant's Casey McDonald was named chef of the year at the ceremony in Auckland on Monday night. The establishment also won winery restaurant of the year, in their first year at the awards.
"In a world where culinary artistry can often feel disconnected from its roots, Casey is a chef who brings everything full circle," head judge Kerry Tyack said.
Tala, led by trailblazing Samoan chef Henry Onesemo, was also a new entrant this year.
Mr Onesemo said despite the tough environment in hospitality, there was a collective effort by restaurants to back each other up.
"We have restaurants like Amisfield in Queenstown, who are shining New Zealand out to the world. So we have customers who come from overseas that are trying to make it to Amisfield, but then they stop at Tala because they've heard of us."
Arrowtown chef Josh Phillips (Aosta) claimed the rising talent title. Aosta was also named the regional restaurant of the year.
In total, 95 restaurants received a "hat" rating.
The winners.—
Restaurant of the year: Amisfield, Lake Hayes, Queenstown.
Metropolitan restaurant of the year: Farina, Auckland.
Regional restaurant of the year: Aosta, Arrowtown.
Specialist restaurant of the year: Tempero, Auckland.
Casual restaurant of the year: Londo, Christchurch.
Hotel restaurant of the year: Metita, The Grand by SkyCity, Auckland.
New restaurant of the year: Supra, Wellington.
Chef of the year: Casey McDonald, Craggy Range Restaurant, Havelock North, Hawke's Bay.
Pastry chef of the year: Kenji Yoshitsuka, Advieh, Auckland.
Luxury lodge chefs of the year: Executive chef Dan Fraser & head chef Guillaume Laurent, The Lindis, Ahuriri Valley.
Rising talent: Josh Phillips, Aosta, Arrowtown.
Restaurant personality of the year: Kate Hutchison, Capitol Restaurant, Wellington.
Innovation award: Plabita Florence, Forest, Auckland.
Winery restaurant of the year: Craggy Range Restaurant, Havelock North, Hawke's Bay.
Wine experience of the year: Katie Woodhead & Victoria Birsen, Cellar 495, Hastings, Hawke's Bay.
Drinks list of the year: Charley Noble, Wellington.
Long-term player: Capitol Restaurant, Wellington.
Champion for change: Lucas Parkinson, Aryeh, Piha, Auckland.
NZ global champion: Nick Honeyman, Le Petit Leon, France & Paris Butter, New Zealand.
Legend award: Mark Gregory. — Allied Media
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Otago Daily Times
15 hours ago
- Otago Daily Times
Queenstown's Amisfield nets restaurant of the year award
Queenstown restaurant Amisfield, named third-best in the world by a prestigious United States culinary magazine, has been crowned restaurant of the year in New Zealand's Good Food Awards. Six restaurants — Amisfield from Queenstown, Hawke's Bay's Craggy Range Restaurant and Auckland's Ahi, Cocoro, Paris Butter and Tala — scored "three hats" among more than 300 in the Cuisine Good Food Guide. Craggy Range Restaurant's Casey McDonald was named chef of the year at the ceremony in Auckland on Monday night. The establishment also won winery restaurant of the year, in their first year at the awards. "In a world where culinary artistry can often feel disconnected from its roots, Casey is a chef who brings everything full circle," head judge Kerry Tyack said. Tala, led by trailblazing Samoan chef Henry Onesemo, was also a new entrant this year. Mr Onesemo said despite the tough environment in hospitality, there was a collective effort by restaurants to back each other up. "We have restaurants like Amisfield in Queenstown, who are shining New Zealand out to the world. So we have customers who come from overseas that are trying to make it to Amisfield, but then they stop at Tala because they've heard of us." Arrowtown chef Josh Phillips (Aosta) claimed the rising talent title. Aosta was also named the regional restaurant of the year. In total, 95 restaurants received a "hat" rating. The winners.— Restaurant of the year: Amisfield, Lake Hayes, Queenstown. Metropolitan restaurant of the year: Farina, Auckland. Regional restaurant of the year: Aosta, Arrowtown. Specialist restaurant of the year: Tempero, Auckland. Casual restaurant of the year: Londo, Christchurch. Hotel restaurant of the year: Metita, The Grand by SkyCity, Auckland. New restaurant of the year: Supra, Wellington. Chef of the year: Casey McDonald, Craggy Range Restaurant, Havelock North, Hawke's Bay. Pastry chef of the year: Kenji Yoshitsuka, Advieh, Auckland. Luxury lodge chefs of the year: Executive chef Dan Fraser & head chef Guillaume Laurent, The Lindis, Ahuriri Valley. Rising talent: Josh Phillips, Aosta, Arrowtown. Restaurant personality of the year: Kate Hutchison, Capitol Restaurant, Wellington. Innovation award: Plabita Florence, Forest, Auckland. Winery restaurant of the year: Craggy Range Restaurant, Havelock North, Hawke's Bay. Wine experience of the year: Katie Woodhead & Victoria Birsen, Cellar 495, Hastings, Hawke's Bay. Drinks list of the year: Charley Noble, Wellington. Long-term player: Capitol Restaurant, Wellington. Champion for change: Lucas Parkinson, Aryeh, Piha, Auckland. NZ global champion: Nick Honeyman, Le Petit Leon, France & Paris Butter, New Zealand. Legend award: Mark Gregory. — Allied Media
Scoop
15 hours ago
- Scoop
Craggy Range Awarded Three Hats, Chef Of The Year & Winery Restaurant Of The Year
Craggy Range Restaurant has been recognised with three of New Zealand's most prestigious hospitality and dining accolades at the 2025 Cuisine Good Food Awards - Three Hats, Chef of the Year, and Winery Restaurant of the Year. For the past seven years, Craggy Range has proudly held two hats at the awards, and this year marks a historic moment as the restaurant is elevated to three hats, the highest honour in New Zealand dining. It is also the first time the restaurant has taken home three key accolades in a single year, a defining moment in its journey. The Cuisine Good Food Awards remain New Zealand's only national, independent restaurant guide, celebrating over two decades of hospitality excellence in the country's dining scene. At the heart of Craggy Range Restaurant's success is Executive Chef Casey McDonald, whose career spans the kitchens of San Francisco, London, and Melbourne before returning to New Zealand to settle in Hawke's Bay. Together with his partner, Majda Falan, Craggy Range Hospitality & Business Development Manager, Casey leads a team delivering a true garden-to-table dining experience, showcasing exceptional produce grown in the restaurant's own organic kitchen gardens. The seasonal selection from these gardens forms the foundation of the menu, with ingredients often harvested just hours before service to inspire dishes that may appear for only a day or two at their peak. These fresh, vibrant flavours are thoughtfully complemented by contributions from local growers, farmers, and artisans, creating a dining experience that reflects the best of Hawke's Bay. Set against the iconic backdrop of Te Mata Peak, each dish celebrates the region, sustainability and the creativity of the kitchen team. McDonald's holistic approach in fostering a strong team culture, along with using and sourcing premium local ingredients, continues to define Craggy Range Restaurant and sets it apart in both quality and philosophy. Mary-Jeanne Peabody, Craggy Range Director and family member, reflected on the win: 'When we founded Craggy Range over 25 years ago, we envisioned creating a place where exceptional wine and food would come together to create unforgettable experiences. The restaurant has always been a big part of that dream. When Casey joined us, he brought an energy, creativity, and passion that elevated our offering beyond our expectations. To see Casey and his incredible team honoured with these awards fills us with immense pride and joy. It's a beautiful recognition of the talent, dedication, and unwavering care they pour into every dish and detail.' Executive Chef Casey McDonald added: 'These awards recognise every member of our wider Craggy Range family - from the kitchen and floor, to the winery and vineyard teams. There are so many moving parts that make this place what it is, and everyone gives their all, every single day. We're constantly pushing ourselves to evolve, refine, and surprise. With our new dining space opening next month, this acknowledgement feels like the perfect way to step into our next chapter.' That next chapter is The Loft at Craggy Range, opening September 18th, 2025. Conceived as a new kind of dining experience, The Loft will feature evolving dinner party-style themes where guests will gather around a shared banquet table to enjoy abundant three-course feasts, designed to spark conversation and connection over great food and wine.
Otago Daily Times
a day ago
- Otago Daily Times
Amisfield wins coveted restaurant of the year award
Queenstown restaurant Amisfield, named third best in the world by a prestigious US culinary magazine, has been crowned restaurant of the year in New Zealand's Good Food Awards. Six restaurants scored the highest, 'three hats', among more than 300 in the Cuisine Good Food Guide - from Auckland Ahi, Cocoro, Paris Butter and Tala; Hawke's Bay's Craggy Range Restaurant and Amisfield from Queenstown. Casey McDonald from Craggy Range Restaurant was named chef of the year at the ceremony in Auckland on Monday night. The establishment also won winery restaurant of the year, in just their first year at the awards. 'In a world where culinary artistry can often feel disconnected from its roots, Casey is a chef who brings everything full circle,' head judge Kerry Tyack said. Tala, led by trailblazing Samoan chef Henry Onesemo, was also a new entrant this year. Onesemo told RNZ despite the tough environment in hospitality, there's a collective effort by restaurants to back each other up. 'We have restaurants like Amisfield in Queenstown, who are shining New Zealand out to the world. So we have customers who come from overseas that are trying to make it to Amisfield but then they stop at Tala because they've heard of us.' His wife, Debby Onesemo, was the backbone of the restaurant, he says. 'I think without her, we wouldn't be able to do what we are able to do at the restaurant. 'Most of the time, the chefs and front of house get the praise, but nobody sees the work that goes [on] behind the scenes. Tala would be shut in a couple of weeks if my wife wasn't around.' The pastry chef of the year went to Kenji Yoshitsuka at Advieh in Auckland and newly opened Supra in Wellington took home the new restaurant of the year award. Josh Phillips from Aosta in Arrowtown was bestowed with the rising talent title. Aosta was also named the regional restaurant of the year. In total, 95 restaurants received a 'hat' rating of either one, two or three. The winners Restaurant of the year: Amisfield – Lake Hayes, Queenstown Metropolitan restaurant of the year: Farina – Auckland Regional restaurant of the year: Aosta – Arrowtown Specialist restaurant of the year: Tempero – Auckland Casual restaurant of the year: Londo – Christchurch Hotel restaurant of the year: Metita – The Grand by SkyCity – Auckland New restaurant of the year: Supra – Wellington Chef of the year: Casey McDonald – Craggy Range Restaurant – Havelock North, Hawke's Bay Pastry chef of the year: Kenji Yoshitsuka – Advieh – Auckland Luxury lodge chefs of the year: Executive Chef Dan Fraser & Head Chef Guillaume Laurent – The Lindis – Ahuriri Valley Rising talent: Josh Phillips – Aosta – Arrowtown Restaurant personality of the year: Kate Hutchison – Capitol Restaurant – Wellington Innovation award: Plabita Florence – Forest – Auckland Winery restaurant of the year: Craggy Range Restaurant – Havelock North, Hawke's Bay Wine experience of the year: Katie Woodhead & Victoria Birsen – Cellar 495 – Hastings, Hawke's Bay Drinks list of the year: Charley Noble – Wellington Long-term player: Capitol Restaurant – Wellington Champion for change: Lucas Parkinson – Aryeh – Piha, Auckland NZ global champion: Nick Honeyman – Le Petit Léon, France & Paris Butter, New Zealand Legend award: Mark Gregory
