Local food and wine festival is great news for Hawke’s Bay hospitality.
The Hawke’s Bay hospitality scene reached new heights of recognition at the Cuisine Good Food Awards 2024 in Auckland this week, with five restaurants from the region honoured with at least one coveted chef’s hat and some even clinching top individual feats.
Well-known vineyard views and bright bluebungalows feature in this year’s list of Cuisine Good Food hat recipients in Hawke’s Bay.
A 40-strong judging panel of food writers, critics, chefs and hospitality professionals found five of the region’s restaurants were good enough to gain a hat at the awards held in Auckland this week.
With its iconic Marine Parade Napier location, Pacifica was among only five restaurants awarded three hats this year. To be named a three-hatted restaurant, an establishment must score 19 out of 20 and is considered “extraordinary and approaching perfection”.
“Pacifica continues to blow diners away with [its] deceptively simple artistry,” judges’ comments read.
For 17 years, chef Jeremy Rameka and partner and maitre d’ Natalie Bulman have owned and operated the blue bungalow, which houses up to 30 seats for degustation-only dining.
Judges said “thoughtfully conceived, carefully considered dishes” were the hallmark of Rameka and his team.
“Jeremy takes commonplace ingredients and shapes them into culinary masterworks - no fire, fuss or fanfare, no superfluous garnish.”
Pacifica in Napier, with its iconic bright blue bungalow, gained three hats at the Cuisine Good Food Awards 2024. Pictured is chef Jeremy Rameka with partner/maitre d’ Natalie Bulman. Photo / Paul Taylor
Over in Havelock North, one of the country’s most awarded wineries has added another accolade to its name.
Craggy Range Restaurant, helmed by chef Casey McDonald, gained two hats and won Best Winery Restaurant of the Year.
“Showcasing an outstanding New Zealand wine story in a location that is as awesome as it is beautiful, Craggy Range also boasts, in Casey McDonald, a chef who is at the top of his game,” judges said.
Housemate pickles, ferments, and preserves were mentioned as standout culinary treats, as were McDonald’s potato focaccia bread and gnocchi dressed in braised rabbit and a butter, herb and tarragon sauce.
“Sandwiched between the glorious Te Mata peak and a view of the vines, diners get to enjoy accomplished creations that often draw inspiration from the kitchen gardens. This is not a challenging menu for diners, but it is superbly executed.”
In January this year, former prime minister Dame Jacinda Ardern gave McDonald a special shoutout when her wedding was hosted at the venue, with McDonald himself providing the main course.
Casey McDonald (left) and his Craggy Range Restaurant have been awarded Best Winery Restaurant of the Year. Photo / Warren Buckland
Three other local establishments were also awarded hats at this year’s awards.
Lead assessor Kerry Tyack said highlights this year had been the welcome return of a focus on root vegetables, further support for sustainability, and broad acknowledgement that shorter menus have a legitimate role to play in the restaurant experience.
“We know it’s tough out there: listening to stories of heartbreak and frustration, watching as industry friends face financial and emotional loss, we can’t help but reflect on the wisdom or value of what we do. But, while there is undisputedly plenty to lament, there is also plenty to celebrate.
“We need to keep promoting the good, we need to acknowledge hard work and great effort and we need to keep promoting dining out at all levels so that Cuisine readers make informed choices, are left satisfied and happy and continue to support this amazing industry.”
