NZ Restaurants “Equal Best in the World”

Press Release Embargoed: 10 August 2007, 7.30pm

NZ Restaurants “Equal Best in the World”

New Zealand’s restaurants have come of age with service that is “equal to the best in the world”, according to the judges of this year’s Cuisine Restaurant of the Year Awards proudly supported by Mercedes-Benz.

With front-of-house staff providing efficient, friendly and professional service, and chefs with a passion for food creating innovative dishes, judges said they found the competition for some awards in the third annual Cuisine Restaurant of the Year particularly close.

But nowhere did superb service and food merge as perfectly as at the restaurant awarded the ultimate title of Supreme Winner – Wellington’s Martin Bosley’s.

Martin Bosley’s was awarded the supreme title out of 33 finalist restaurants and more than 160 entrants judged by 12 leading food experts in the largest national restaurant competition in the country.

Head chef and owner of the acclaimed restaurant at the Port Nicholson Yacht Club on Wellington’s waterfront, Martin Bosley was described by judges as “a rare restaurateur who takes passion for his profession to the highest level, attending to each and every detail that ensures his guests enjoy absolute satisfaction”.

Cuisine food editor and head judge, Lauraine Jacobs, says Martin Bosley’s is a class act which could well compete with top restaurants anywhere in the world. “You’ll never want to leave the stunning long room with its close- up view of the harbour and the warm welcome that awaits from the well-trained professional crew.

“Martin Bosley’s offered an outstanding dining experience with every detail immaculately conceived and attended to. He has the most beautiful menu we have ever seen and presents innovative, pristinely fresh, fish-focused food – totally appropriate to the waterfront setting.

“We’re full of admiration for a chef who presents a complex menu, yet is cognisant of the clientele and will simply panfry fish and serve it with potatoes and vegetables on request.”

As well as the Supreme Winner award, Martin Bosley’s also won the Best Fine Dining category. However, competition was so close that judges gave a special runner-up award to The French Café, in Auckland.

Judges said The French Café’s menu was “small and tight, and every dish is thoughtfully presented”. As well, the kitchen and front-of-house teams were “calm, competent and professional”.

Lauraine Jacobs says this year judges received better service from all the 33 finalists than they had ever encountered before. “Waitstaff have become more familiar with both the food and wine served in their restaurants, have more professional attitudes and communicate better.”

International guest judge from Melbourne Ralph Kyte-Powell felt the service overall was “exemplary”. He says: “It’s not as sycophantic as a lot of American service, not as servile as a lot of Asian service, not as arrogant as a lot of European service, nor as smart-alecky as too much Australian service. Just friendly, expert, and uniquely approachably Kiwi.”

The Wellington region also won two of the top category awards, taking out three of the seven award categories in total. Wellington’s Pravda Café won the Best Casual Dining – Metropolitan award, with judges commenting on the “lively, friendly atmosphere” and “dishes filled with flavour and serious depth”.

The Best Casual Dining – Regional award went to Wairarapa’s The Martinborough at Peppers Martinborough Hotel. Judges said they were “impressed with every aspect of our dining experience”, including the service, wines and “creative food that was simple, yet assertive”.

Auckland’s Soto Japanese Garden Restaurant won the new category of Best Ethnic or Themed Restaurant with “a chic mood that sets it apart from the field” and “some startlingly original fare”.

Another new category, Best Wine Experience, was awarded to Auckland’s O’Connell Street Bistro, where sommelier Will Morvan “won our judges over with his expert, interesting and innovative recommendations to match the dishes they had chosen”. Judges also experienced one of the best dishes of the competition at O’Connell Street, the restaurant’s signature dish – pappardelle with braised rabbit created by chef Stephen Ward.

For the second year in a row, the Best Winery Restaurant was Amisfield Winery Bistro in Queenstown. Judges commented on staff who were “most responsive to diners’ needs” and on the “clean, clear flavours of the food that match wine well. Perfect for grazing and lingering over Amisfield’s selection of well-made wines.”

Full details of the winners and finalists in this year’s Cuisine Restaurant of the Year Awards are in the September issue of Cuisine, on sale now.

ENDS

Editor’s Notes:

Cuisine Restaurant of the Year Supreme and Category Winners

www.cuisine.co.nz

Supreme Winner and Best Fine Dining
Martin Bosley’s
Wellington
There couldn’t be a more dramatic setting when the weather’s perfect in Wellington. Martin Bosley’s food can be audacious, but always delicious and well thought-out.
The judges said: “An outstanding dining experience with every detail immaculately conceived and attended to.”

Runner-Up Best Fine Dining
The French Café
Auckland
A past winner of the Cuisine Restaurant of the Year Awards, this stylish restaurant offers superbly crafted food in recently expanded and redecorated surroundings. Simon Wright’s food has made this a destination restaurant.
The judges said: “A superb dining experience not to be missed.”

Best Casual Dining – Metropolitan
Pravda Café
Wellington
Constantly busy, this restaurant excels at lunch and does great dinners through the week. Tasty light dishes cooked with flair.
The judges said: “We were impressed with a menu that read simply, with an emphasis on modern European style, yet delivered dishes filled with flavour and serious depth.”

Best Casual Dining – Regional
The Martinborough at Peppers Martinborough Hotel
Wairarapa
An authentic gracious country pub is the setting for this stylish restaurant that showcases well-designed food and excellent local wines. Popular with locals and weekenders.
One of our judges said: “I almost had to pinch myself, as cookery and service was about as good as it gets, and in an old hotel in rural Wairarapa.”

Best Ethnic or Themed Restaurant
Soto Japanese Garden Restaurant
Auckland
A chic modern setting with views over the city at this Japanese restaurant that updates traditional cuisine with some clever touches. Elegant and top-quality ingredients.
The judges said: “Soto sets a chic mood that sets it apart from the field in this category.”

Best Wine Experience
O’Connell Street Bistro
Auckland
Consummate host Chris Upton takes his food and wine seriously in this tiny inner-city restaurant. Popular with the business set and a good choice for intimate dinners and lunches.
The judges said: “We admire the superb wine list which, though it runs to nine pages, is easy to negotiate and filled with the best examples of all the varietals produced in New Zealand.”

Best Winery Restaurant
Amisfield Winery Bistro
Queenstown
In a superb setting, simple fresh fare is served in an impressive schist winery building – perfect for shared plates and midday eating by the roaring fire on cold days or out in the sunny courtyard in good weather.
The judges said: “The atmosphere is smart with a distinct buzz and the staff most responsive to diners’ needs. We love the clean, clear flavours of the food that match the wine well.”

ends

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