JACKSON MEHLHOPT / TUSSOCK HILL CELLAR DOOR RESTAURANT /

CHRISTCHURCH

IN 2021, AT 21, Jackson Mehlhopt picked up his first head chef gig at Gin Gin in Christchurch after working in the kitchens of Giulio Sturla of Roots in Lyttelton (Cuisine Chef of the Year in 2018) and Vaughan Mabee at Amisfield in Arrowtown (Cuisine Chef of the Year in 2019), and a stint at Relae in Copenhagen, a former regular on the World’s 50 Best Restaurants list. At Gin Gin Mehlhopt developed a devoted following for his menus that showcased his efforts to forage for wild ingredients. Now head chef at Tussock Hill Cellar Door Restaurant in Christchurch, this young chef has turned his talents to developing a menu that pairs cleverly with the prized Tussock Hill wines and expectations are sky-high.

DETAILS 210 Huntsbury Avenue, Cashmere, Christchurch, tussockhill.co.nz