The Cuisine NZ Good Food Awards are back for 2016, with new categories and a new announcement date but the same commitment to recognising excellence in New Zealand’s world-class restaurant scene. The changes were announced last week by new Cuisine editor Kelli Brett.
Judging is underway with a panel comprising more than 40 experts, led by acclaimed food and restaurant commentator Kerry Tyack, weaving their way through cities and regions throughout the country.
The best of the best will be announced at a revamped event in Auckland on 8 August, introduced by a special international guest, as well as launching the September issue of Cuisine, on sale mid-August.
The Best New Restaurant category has been separated into two awards, Best New Regional Restaurant and Best New Metropolitan Restaurant. In addition Cuisine has included two new categories – Best Drinks List and People’s Choice. These join the Innovation Award, Best Wine Experience, Restaurant Personality of the Year, Best Winery Restaurant, Best Specialist Restaurant, Best Metropolitan Restaurant, Best Regional Restaurant, Chef of the Year and Restaurant of the Year categories.
The prestigious chef’s hat rating system remains. Hatted eateries from the 2015 awards are sure to be striving to keep or increase their hats, with those close to hat level last year doing their utmost to take things up a notch.
New Cuisine editor Kelli Brett says she’s very excited to be involved in the country’s premier restaurant event and only nationwide assessment process. “The New Zealand restaurant industry is evolving into something that is putting New Zealand on the global map as a top food destination,” says Brett. “The Cuisine NZ Good Food Awards provide a platform to showcase this, while our coveted hat system provides national and international food lovers with a guide that can direct them to the ultimate dining experiences available across the country.”
