Cuisine NZ Good Food Awards

A dish of fig ice, textures of chocolate, caramel and burnt feijoas, from Roots, named 2015 Restaurant of the Year.
Carys Monteith/Fairfax NZ

A dish of fig ice, textures of chocolate, caramel and burnt feijoas, from Roots, named 2015 Restaurant of the Year.

Interior of the Year 2015 CUISINE NZ GOOD FOOD AWARDS 2015

A panel of expert judges assessed a shortlist of around 76 restaurants throughout the country for the Cuisine NZ Good Food Awards 2015 (previously known as the Cuisine NZ Restaurant of the Year Awards). Each restaurant was visited anonymously by judges who paid for their meals. The top-scoring restaurants were then revisited to determine the winners of the awards.

We introduced a new rating system to the awards in 2013, adopting the scores out of 20 and chef's hat rating system used in Australia by the renowned Good Food Guides. Chef's hats will now be awarded once a year at the annual Cuisine NZ Good Food Awards, while all restaurants reviewed by Cuisine magazine will now be scored out of 20, rather than awarded stars. An explanation of what the scores mean can be found below.

 

2015 WINNERS

RESTAURANT OF THE YEAR:
ROOTS

VITTORIA COFFEE CHEF OF THE YEAR
BENJAMIN BAYLY, THE GROVE AND BADUZZI

SANPELLEGRINO BEST METROPOLITAN RESTAURANT
SIDART
RUNNER-UP: THE FRENCH CAFÉTHE GROVE

KITCHENAID BEST REGIONAL RESTAURANT
PACIFICA 
RUNNER-UP: HOPGOOD'S

ELECTROLUX BEST NEW RESTAURANT
WHITEBAIT 
RUNNER-UP: JANO BISTRO

AMERICAN EXPRESS BEST SPECIALIST RESTAURANT
CAZADOR 

Ad Feedback

BEST WINERY RESTAURANT
PEGASUS BAY 
RUNNER-UP: ELEPHANT HILL

GHIOTTI BY EUROPEAN FOODS RESTAURANT PERSONALITY OF THE YEAR
DAVEY MCDONALD, ORTEGA FISH SHACK

NEGOCIANTS NEW ZEALAND BEST WINE EXPERIENCE
THE FRENCH CAFÉ 

ŌRA KING SALMON INNOVATION AWARDS
ROOTS 

 
 

HOW CUISINE GOOD FOOD GUIDE RATINGS WORK

The score out of 20 is our assessment of the total restaurant experience. Up to nine points are given for food (flavour, technique, produce, balance), up to four points for service (knowledge, care, professionalism), four for wine and wine service (wine menu, staff knowledge, pricing), and up to three points for ambience (decor, lighting, buzz).

SEE WHICH RESTAURANTS WERE AWARDED HATS IN 2015

 
 

The judges

A panel of expert judges assessed the finalists for the Cuisine NZ Good Food Awards 2015. We are grateful to these professionals who have extensive experience in the food and wine industries.

The judging panel, led by esteemed head judge Kerry Tyack, included Cuisine editor Sarah Nicholson, along with Tony Adcock, Ngaire Baker,Catherine Bell, Philip Bothwell, Margaret Brooker,David Burton, Lucy Corry, Debbie Crompton, Emma Easthope, Lizzie Di Lambert, Ginny Grant,Celia Harvey, Michael Hooper, Rebecca Jones, Ralph Kyte-Powell, Elizabeth Latham, Kirsten Matthew, Sarah Meikle, Brett Newell, Kathy Paterson, Daniel Pfyl, Kristina Pickford, Vicki Ravlich-Horan, John Saker, Ewan Sargent, Charmian Smith, Fiona Smith, Jenny Stewart, Sarah Wall and Paul Williams. All restaurants were visited anonymously and judges paid for their meals.sponsors, listed below.

 

 - Cuisine

Ad Feedback
special offers