EDI­TOR’S LET­TER

Cuisine - Good Food Guide - - Editor’s Letter -

This year we bring you New Zealand’s top 100 restau­rants. That’s more than we have ever fea­tured, and an in­di­ca­tion that around the coun­try, chefs and restaurant teams are claim­ing a place for New Zealand as a pre­mium food and drink des­ti­na­tion. At the heart of this is our need to de­fine the New Zealand food story and what makes us unique. Jeremy Rameka, the chef at our Restaurant of the Year, Paci­fica, is cap­tur­ing the essence of Kiwi food with his thought­ful and re­fined cui­sine. Over at Pas­ture, Chef of the Year Ed Verner is al­low­ing us to meet the in­gre­di­ents on our plate as if for the very first time. This guide is de­signed to help you have the best din­ing experiences on of­fer. There is no bet­ter time to be eat­ing out in New Zealand.

KELLI BRETT, EDI­TOR, CUI­SINE DI­REC­TOR, FOOD, FAIR­FAX NZ

Beet­root with smoked fresh cheese, harakeke & wild cress, Am­is­field

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