This one comes from New Zealand or Aotearoa which is its Māori name. Let us find out what happened when ‘The Michelin Guide’ whose famed “star” system omitted the destination on account of its isolated geography. The food enthusiasts in New Zealand decided to take it in their own hands. Sounds interesting, right! Renowned Kiwi Chef Ben Bayly hosted over 50 of the world’s most renowned tastemakers (including India’s very own Chef Saransh Goila) for a ‘superior cuisine, worth a journey to the edge of the earth’, as told by Ben Bayly. The experience invited the tastemakers to sample the destination’s spectacular bespoke, six-course degustation menu under New Zealand’s unparalleled night skies, showcasing celestial wonders. Wouldn’t you love to do this stargazing while indulging in some great food? I am absolutely game for this. Hopefully some day I will travel to New Zealand.
Did you know that New Zealand does not currently have a Michelin Star system, although they do have a few restaurants set up by World Renowned Michelin Star chefs? New Zealand sits comfortably near the bottom of the world, often beyond the usual routes of grading systems. But this should not be a reason for not appreciating its cuisine. It still makes an adventure destination for your taste buds for it is deeply rooted in kaitiakitanga (guardianship) and manaakitanga (hospitality), guiding sustainable practices and honoring the land and sea, the destination’s distinct evergreen culinary culture promises an ‘exceptional cuisine worthy of a special journey’ akin to Michelin’s three-star significance. New Zealand is also known for succulent New Zealand lamb and local seafood like Bluff oysters, crayfish and green lipped mussels and its Māori cultural influences.
Breathtaking culinary showcase by Kiwi Chef Ben Bayly
In this breathtaking culinary showcase, chef Ben Bayly produced a one-of-a-kind restaurant experience for 50 international tastemakers under the star-embellished skies of Kura Tawhiti (Castle Hill) at the foothills of the Southern Alps in New Zealand’s South Island. “Why be satisfied with a Michelin Star, when you can cook under 2.5 billion of them?” asks Bayly.
Tastemakers from India, Australia, China, Japan, North America, United Kingdom, Germany Singapore and South Korea to sample the destination’s spectacular dark skies and bespoke, six-course degustation menu. Meticulously constructed
using the finest winter produce and native ingredients, the bill of fare celebrated the breadth of ingredients available to manuhiri (visitors) throughout New Zealand.
The event was timed to take place in New Zealand’s winter to best showcase its unparalleled night skies, showcasing celestial wonders such as the Southern Lights (Aurora Australis) and The Milky Way. For keen stargazers, autumn and winter’s longer nights are often coined as the best time to witness the exceptionally clear night skies of New Zealand.
René de Monchy, Chief Executive of Tourism New Zealand, shared his view on the omission: “We’re used to New Zealand being left off the list. First, it was world maps and now it’s the Michelin Guide, so we’re happy to take matters into our own hands. Our night skies are world famous, rightly so – but our cuisine is also worthy of a star or three.”
The restaurant’s name, Pou-o-Kai was gifted to the restaurant by Ngāi Tuāhuriri, local tangata whenua (people of the land) in an ode to the eagle that used to soar the pristine skies of the Kura Tawhiti (Castle Hill, South Island) region. Spelt Pou-o-Kai, it loosely translates to a place of kai (food) or a post/table of kai. Pou symbolises connection to place and people, o is of, and kai is food.
The definition of a three-star restaurant in the Michelin Guide means “exceptional cuisine, worthy of a special journey,” explains chef Ben Bayly. “We think that New Zealand cuisine is in a category of its own – we call it superior cuisine, worth a journey to the edge of the earth.”
If you are travelling to New Zealand, you must indulge in a culinary treat. Ben Bayly will rotate select dishes from the menu across his New Zealand restaurants (Ahi, Aosta, Origine, Little Aosta, The Bathhouse) in Auckland, Queenstown and Arrowtown through to August 2025.
Note – Facts taken from a press release!
