Standing outside their Roki Collection HQ after their restaurant, Essence, was awarded two Michelin stars are, from left, sous chef James Newport, head chef Paul Froggatt and director of dining Giacomo Fabozzi. PHOTO: JAMES ALLAN PHOTOGRAPHY Bringing the Michelin Guide to New Zealand has put Queenstown on the map as ‘‘the’’ dining destination in the country, Roki Collection general manager Steve McAteer says. The lakefront boutique hotel’s restaurant, Essence, was the only eatery in the country awarded two stars last week in the inaugural New Zealand edition of the Michelin Guide. Queenstown restaurants Rātā, Sherwood and Amisfield were among 14 across the country awarded one star. Mr McAteer said for the resort town to have five Michelin stars across four restaurants was ‘‘just incredible’’; it added another string to the town’s bow. ‘‘We’re on the map for our outdoors, our hiking, biking, wine — now there’s a culinary component.’’ He acknowledged criticism of the government’s $6.3 million investment in bringing the Michelin Guide to the country, but had no doubt it would quickly pay off. ‘‘The return on investment — I think New Zealand will see that in the first year. ‘‘People travel for food, and I already know of groups who’re making plans to come to New Zealand just to dine at the Michelin restaurants.’’ Many Asian visitors were ‘‘massive food tourists’’, and Australians would cross the Ditch for a culinary experience, he said. ‘‘We’ve already noticed Australians coming over specifically seeking us out ... and we know they’re going to Sherwood and Rātā, and they’ll go to Amisfield when it reopens.’’ Mr McAteer said he and his staff were ‘‘very honoured and humbled’’ by the two-star accolade, especially considering they had only been open for nine months.
