Cuisine NZ Good Food Awards 2015 winners
RESTAURANT OF THE YEAR 2015: Roots, Lyttelton
Ōra King Salmon Innovation Award: Roots, Lyttelton
Vittoria Coffee Chef of the Year: Benjamin Bayly, Baduzzi and The Grove, Auckland
Sanpellegrino Best Metropolitan Restaurant: Sidart, Auckland
Joint runners-up: The Grove & The French Café, both Auckland
KitchenAid Best Regional Restaurant: Pacifica, Napier
Runner-up: Hopgood’s, Nelson
Electrolux Best New Restaurant: Whitebait, Wellington
Runner-up: Jano Bistro, Wellington
American Express Best Specialist Restaurant: Cazador, Auckland
Best Winery Restaurant: Pegasus Bay, North Canterbury
Runner-up: Elephant Hill, Hawke’s Bay
Ghiotti by European Foods Restaurant Personality of the Year: Davey McDonald, Ortega Fish Shack, Wellington
Negociants New Zealand Best Wine Experience: The French Café, Auckland
* 2015 Hat recipients
Scores out of 20 determine a restaurant’s hat rating. One hat is (15/20) is considered very good, two hats (16-17) is great to excellent and three hats (18-20) mean a restaurant is consistently amazing and among the very best.
The French Café, Auckland
The Grove, Auckland
Logan Brown, Wellington
Charley Noble, Wellington
Elephant Hill, Hawke’s Bay
Harlequin Public House, Christchurch
Jano Bistro, Wellington
Orphans Kitchen, Auckland
Ortega Fish Shack & Bar, Wellington
Pegasus Bay, North Canterbury
Ponsonby Road Bistro, Auckland
Riverstone Kitchen, North Otago
Saggio di Vino, Christchurch
Soul Bar & Bistro, Auckland
The Engine Room, Auckland
The Grill by Sean Connolly, Auckland
The Larder, Wellington
Victoria Street Bistro, Hamilton
“For best nutrition, you’ve got to time food from the kitchen to the table; that leads to how it will be prepared or processed, for example, zucchini. I prepare them only five minutes before they are served. They are something that I could do in the morning and just forget about them but that would just leach out everything, all the water soluable vitamins. So we need to have an understanding of that level of knowledge of why we do things like that; why five minutes before, not two hours before. Why not take out all the water? The final product would be too dry in the mouth and on the palate. This gives it a bit more moisture in the mouth being a raw food.
“Raw food because a lot of the process is dehydration, it can be a bit heavy on the palate. That’s the reason why we do only small portions for breakfast,” says Jinu.
When Heritage Auckland announced it would be offering a plant-based menu the gasps from food writers and journalists could be heard across town. However, when a Raw Food Breakfast was added to the menu nearly two years ago the comments were a lot quieter; the consumer market was indeed moving more to raw food and Heritage Auckland could credit itself with trail-blazing on the restaurant scene.
What many might not have realised was that Heritage Auckland’s menus were nutritionally balanced to provide diners with many of their daily vitamin and nutrient requirements while ensuring that their food looked and tasted amazing and that they left the table satisfied and not craving top-ups of food before their next meal.
WIN a Molly Woppy hamper
To enter the draw to win this delicious Molly Woppy hamper send your name, business name and a physical address for delivery to:
Entries close on April 28, 2015. The winner will be announced on April 30.
Today it was announced that Jamie’s Italian will expand to New Zealand with restaurants opening in both Wellington and Auckland within the next two years.
Jamie’s Italian will open in Wellington in late-2015. The restaurant will be located in the historic Public Trust building at Lambton Quay. The family-friendly restaurant focuses on fantastic value food and drink, enabling the community to dine frequently and for a range of occasions.
The menu is made up of Jamie’s favourite Italian dishes. From generous plates of antipasti and comforting, moreish bowls of pasta, to mouth-watering grills and freshly made pizza, there is something for everyone. As always everything on the menu is produce driven, with a focus on using higher welfare and sustainable ingredients throughout.
Furthermore, Jamie’s Italian will be open from early morning until late evening so anyone can pop in for a freshly ground coffee and pastries, a quick working lunch, cocktails during Aperitivo hour or spend Saturday night with friends and family.
Jamie’s Italian will also open a venue in Auckland in 2016, with further details about the location and concept to be released closer to the opening date.
Karen Westfield, General Manager of Jamie’s Italian Australia and New Zealand said: “We are really excited to bring two superb restaurants to New Zealand and look forward to providing great service and most importantly, amazing food to both Wellington and Auckland.”
Jamie Oliver said: "I can’t wait to open our first restaurant in New Zealand. We’ve been looking for the perfect site for a long time now and I really feel that we’ve found it in Wellington. Jamie’s Italian is the perfect place to bring the family or meet friends and get stuck into some fantastic food. Right now we’re looking for amazing suppliers, something I’m sure we’re not going to be short of in New Zealand! Watch this space."
The Shed, Te Motu
The Sugar Club
Gusto at the Grand
Masu by Nic Watt
O’Connell St Bistro
Ponsonby Rd Bistro
The Blue Breeze Inn
The Engine Room
The French Café
The Oyster Inn
The White Rabbit
Darren Wright, Chillingworth Road, Christchurch
Duo of Silver Fern Farms Premier Selection Reserve beef with red cabbage & swede.
“Wright’s dish was a masterclass in understatement; a deceptively simple collection of few ingredients, designed to keep the focus on the meat with strong regional elements, a dish that aptly reflects Wright’s delightfully intelligent approach to bringing out the best in our beautiful beef products.” – Head Judge Kerry Tyack
Gwen Harvie, Carrick Winery, Bannockburn, Central Otago
Carpaccio of Silver Fern Farms Premier Selection Hereford striploin, beef & enoki mushroom broth & braised tri tip croquettes.
“Chef Gwen Harvie’s clever creation was truly delightful & totally appropriate in the stunning Carrick location. Everything on the plate looked pretty as a picture, was fresh & arranged in a way that both invited & tempted.” – Head Judge Kerry Tyack
Helen Mason, Two Chefs Bistro, Dunedin
Miso brushed & roasted Silver Fern Farms Premier Selection Cervena venison loin, char siu venison steamed bun, spring vegetables & ginger.
“The Asian influences in this dish were evident even before it reached the table. It was a well-considered & clever marriage of ginger, honey & soy notes of char siu cooking that worked well to enhance the venison & showcase its versatility.” – Head Judge Kerry Tyack
Laurent Loudeac, Hippopotamus Restaurant at The Museum Hotel, Wellington
Silver Fern Farms Premier Selection Reserve beef fillet, braised beef cheeks cannelloni, glazed short rib, bone marrow & cèpes jus.
“Chef Laurent Loudeac crafted a finely balanced dish of many elements, technically strong & expertly prepared that reminded of classic French cuisine where everything is designed to draw attention to & showcase a fine cut of mouthwatering beef.” – Head Judge Kerry Tyack
MacLean Fraser, Artisan Restaurant at The Bolton Hotel, Wellington
Pot au feu - Silver Fern Farms Premier Selection Reserve beef fillet & braised short rib in mushroom consommé with baby carrots & heart & barley stuffed cabbage.
“Fraser has delivered a traditional French pot au feu & given it new life. The result was a delightful dish in which all the elements played together in harmony, each individually strong while kept in balance by the strong hand of the classically rendered mushroom liquor.” – Head Judge Kerry Tyack
Nicholas Freeman, Freeman's Dining Room, Lyttleton
Grilled Silver Fern Farms Premier Selection Reserve sirloin, sticky rib tortellini, smoked mushroom & kumara croquette & celeriac purée.
“Freeman stuck uncompromisingly to his Italian-style approach composing a wonderful rendition of moist sirloin & rib tortellini with sweet potato & celeriac sublimely in support. This was a complete meal with starch & greens both included, each carefully weighted to make their intended contribution clear.” – Head Judge Kerry Tyack
Sam Clark, Cable Bay Vineyard Restaurant, Waiheke Island
SILERE alpine origin merino lamb rump & breast, charred eggplant, black kale, goats curd & balsamic
“Autumnal, artful & delicious, Clark’s treatment of the merino was deft & considered. Nothing was out of place & every ingredient added something of interest to the palate. The techniques employed were expertly handled, taking the dish from very good to memorable.” – Head Judge Kerry Tyack
Scott Wysockyj, Wakatipu Grill at The Hilton, Queenstown
Silver Fern Farms venison short loin, smoked artichoke puree, parsnip crisps, chestnut gel, redcurrant spheres, mushroom cloud.
“Scott Wysockyj’s dish with its great visual & taste appeal splendidly highlighted the special attributes of New Zealand’s best venison. The use of contemporary elements such as gravel & spheres & inclusion of pea shoots & asparagus embellished the beautifully cooked venison & resulted in a delightfully flavourful & colourful creation.” – Head Judge Kerry Tyack
Stephen Barry, Mount Bistro, Tauranga
SILERE alpine origin merino lamb medallions with honey mustard glazed ribs on earth gems, chargrilled baby leek, watercress & pea panna cotta with compressed grapes in peppered pinot.
“Barry delivered a beautiful, balanced dish that shows off the SILERE lamb with real style. It is technically adventurous lifted by audacious artistry but it was the skilfully sweet & tart glaze on the ribs & the tender & moist medallions that stole the show.” – Head Judge Kerry Tyack