2 days ago
- Entertainment
- 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
