Michelin fairy dust: Editor Nina Tucker
On the last Tuesday in June, a cohort of Christchurch’s (and the country’s) finest chefs and hospitality operators gathered at New Zealand’s first Michelin ceremony in anxious excitement.
Had they done enough – been consistent enough – to impress the anonymous Michelin inspectors eating their way through Aotearoa? Had they cooked food delicious enough to earn their restaurant a spot on the Michelin Guide – better yet, a star – the most prestigious honour in gastronomy. Would the Michelin fairies sprinkle them in fairy dust? Once again, Christchurch proved its place on the world stage.
I had the pleasure of a chef’s table experience with Simon Levy of Inati just a week before the announcement, himself a masterclass the entire evening. Everything I ate was fantastic – beautifully refined, artistic and exemplary of the very best flavours from our land (yes, that’s Simon’s creation on our front cover. Too beautiful to eat, too delicious not to eat). Simon’s considerable charm (given he was in the middle of a high-stakes cook for a discerning bunch of food reviewers and media) made me sure he was owed a star. He was calm, quick and completely focused on the customer. It’s a beautiful thing to see someone do what they love so well – and be rewarded for it. Simon, alongside Tussock Hill’s head chef Adam Harrison, now proudly display a Michelin star on the face of their restaurants. Find Canterbury’s complete Michelin Guide from page 34.
When I feasted my way through Ōtautahi on a foodies tour a few weeks ago (we joined ChristchurchNZ in celebrating our cuisine industry ahead of the Michelin Guide announcement), it was the passion of each restaurateur for this region, its people and produce, that made me so proud of our gone-global culinary destination.
Our hospitality scene, like much of our local business landscape, is by Canterbury, for Canterbury. Thousands of plates served across the region champion the beauty within it: rich flavours, diverse ingredients, grown on Canterbury soil.
So book in, dig in and enjoy everything that Canterbury has to eat. Bon appétit!
