Restaurants rubbish?
tor of hotel operations, the menu was developed to showcase traditional Ma¯ori food but with a twist.
“Apart from fish and chips, hot dogs and pies, where are the ethnic Kiwi restaurants?” French asked.
“Guests from overseas ask us repeatedly, ‘What is the typical New Zealand meal?’ ”
French agreed many Auckland restaurateurs deserved many of the spots they had claimed on the list, but said it was “an issue” that many deserving restaurants serving up traditional kai were being overlooked. “I think it is an issue. I really think is.
“I tell you what, Rotorua is by no means a poor relation. Rotorua has got restaurants and cafes that are simply superb.”
Restaurant Association chief executive Marisa Bidois said traditional food had the power to tell the narrative of our national identity.
“I think many chefs incorporate unique New Zealand ingredients and traditional kai on the menu . . . Cuisine it does a lot to highlight this in its magazine currently and it would be great to see this highlighted even more.”
Bidois described Rotorua as a “tourist mecca” with a hospitality scene that deserved recognition.
“I am not privy to the specific judging criteria... but we do know that these awards are very well respected and highly antici- pated by both diners and establishments alike.
“We know from our members that being recognised in these awards has an impact on bookings and are, therefore, important for business.”
Bidois pointed out that the Restaurant Association had been running local hospitality awards in Rotorua for five years, which aimed to celebrate the region’s best.
Atticus Finch’s chef, Phil Elliot, scooped the Outstanding Chef award in this event at the 2018 Rotorua Hospitality Awards.
Cuisine Magazine editor Kelli Brett pointed out the list was Cuisine’s endorsement of the best in the country, rather than the best in each region or town.
“It’s a very tough and competitive hospitality industry and I understand that there will be those that are disappointed and sometimes a bit hot under the collar,” Brett said.
“These restaurants on our list are the ones that have caught our eye and that we are happy to endorse this year.”
Jo Romanes, owner of Rotorua’s Terrace Kitchen, was similarly surprised not one restaurant in her home town had made the cut.
The all-day eatery served up food ranging from bao buns to sharing plates of New Zealand lamb. It also boasted an impressive cocktail menu.
“We would love to make Cuisine’s top 100,” Romanes said.
“I think in the smaller centres it’s harder to specialise as there isn’t enough all year-round trade to sustain the business based that way.”
Romanes said she hoped the tourist destination would have some representation on the list next year but for now, her own joint’s focus was “a little more inward”.
“Taking pride in what we do, building our team, quietly and constantly trying to lift our offering. Having fun — that’s important.”
In the smaller centres it’s harder to specialise as there isn’t enough year-round trade.