Terroir At Craggy Range New Zealand's Top Winery Restaurant

19 AUGUST 2009 - Terroir at Craggy Range has taken home the title of Best Winery Restaurant in New Zealand in the prestigious Cuisine NZ 2009 Restaurant of the Year awards announced last night in Auckland.

It's the fourth year the French country-inspired restaurant in the picturesque Tuki Tuki Valley of Hawke's Bay has been nominated for top honours in New Zealand's only national restaurant competition.

"Whilst showcasing the best of New Zealand produce, we want Terroir to reflect our wines and bring to life the influences we have from the traditions of France in the beautiful setting of Craggy Range," says Craggy Range Director Mary-Jeanne Hutchinson. "We are absolutely thrilled that the entire team at Terroir has finally received the recognition it so truly deserves. We are also delighted to share the award with another Family of Twelve member, Pegusus Bay Winery."

The victory is especially sweet this year, as Terroir welcomed back Hawke's Bay's own Sara Simpson as its new executive chef in September 2008, after stints at world-class restaurants in the United Kingdom and Australia. She has brought a fresh approach to Terroir's menu with dishes like confit-stuffed rabbit leg and venison rack, while retaining signature items, such as the whole wood-fired fish for which Terroir has become known.

"The menu I have created for Terroir offers modernised versions of old classics that appeal to a wide range of diners, including international travelers, Hawke's Bay locals and other regular customers that we love to welcome back again and again," says Simpson. "I try to present the fantastic produce we have here in New Zealand in a way that is simple and real."

The 39 finalists in the Cuisine NZ Restaurant of the Year Awards were selected after anonymous visits by a panel of 22 expert judges. A second round of judging including guest international judges determined the winners in each category.

Of Terroir the judges said, "Chef Sara Simpson, who formerly worked in the Far North before moving to Melbourne, has come home and offers a menu that fits the winery well: modern, fresh cuisine designed with Craggy Range wines in mind."

"Full marks to the superb sommelier, Michael Bancks, who manages an impressive wine list ranging far beyond the excellent house wines to include national and international treasures. Our judges were impressed that their wines were served in the best glasses and that knowledgeable assistance was offered for both choice of wines and the menu."

Terroir's new spring menu will be available from 1 September. The restaurant is open for lunch and dinner Wednesday through Saturday and lunch on Sunday. From Labour Weekend, Terroir will be open seven days, with lunch and dinner available Monday through Saturday and lunch on Sunday.