Latest / Best of Business / Perspective with Heather du Plessis-Allan: Here's why I'm so stoked about the NZ Michelin launch

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Perspective with Heather du Plessis-Allan: Here's why I'm so stoked about the NZ Michelin launch · Best of Business

• 0:09
  Speaker 1: You're listening to a podcast from News Talks at b
• 0:12
  Speaker 1: Follow this and our wide range of podcasts now on
• 0:15
  Speaker 1: iHeartRadio Heather du for see Alan.
• 0:18
  Speaker 2: Look. I totally run the risk of being way too
• 0:20
  Speaker 2: much of a fangirl of the Michelin Stars handed out
• 0:22
  Speaker 2: last night, But I am so excited about this. Mainly,
• 0:26
  Speaker 2: I am excited for the people who run those restaurants
• 0:28
  Speaker 2: because I realize what this means for them. It will
• 0:31
  Speaker 2: mean full bookings, it will mean international recognition. It means
• 0:34
  Speaker 2: the ability to walk into a kitchen anywhere in the
• 0:36
  Speaker 2: world and say I worked in a Michelin Star restaurant,
• 0:39
  Speaker 2: and they know what it means and they know that
• 0:41
  Speaker 2: you're good. I am also stoked for the people who
• 0:43
  Speaker 2: love eating out. All of a sudden, there is a
• 0:46
  Speaker 2: list to take off, isn't there? How is it, for example,
• 0:49
  Speaker 2: that I have eaten at Asa restaurant in Queenstown but
• 0:52
  Speaker 2: never at Paris Butter in Auckland, and it's just down
• 0:54
  Speaker 2: the road for me. I now intend to rectify that quickly.
• 0:58
  Speaker 2: But also there is a part of me that is
• 1:00
  Speaker 2: also really pleased that this has righted a wrong, which
• 1:03
  Speaker 2: is the local punishment that's been going on for Amersfield.
• 1:07
  Speaker 2: I don't dispute that the alleged behavior of the former
• 1:09
  Speaker 2: head chef wasn't good, and I don't dispute that the
• 1:11
  Speaker 2: owners of the restaurant should not have allegedly turned a
• 1:13
  Speaker 2: blind eye to it for so long. But I did
• 1:15
  Speaker 2: not like the fact that the establishment continued to be
• 1:18
  Speaker 2: punished even after Vaughn maybe who was the problem, had
• 1:21
  Speaker 2: left the building, especially by Cuisine magazine, who then refused
• 1:25
  Speaker 2: to recommend Amersfield as a restaurant. Amasfield was the best
• 1:28
  Speaker 2: restaurant in the country until all of a sudden it
• 1:31
  Speaker 2: was no longer the best restaurant in the country according
• 1:33
  Speaker 2: to Cuisine because one man left. Michelin has now righted
• 1:36
  Speaker 2: that wrong by giving it a star last night. That
• 1:39
  Speaker 2: was controversial that it got a star last night. I've
• 1:41
  Speaker 2: already read one take on it that isn't totally complimentary
• 1:45
  Speaker 2: of that decision, but I don't care, because what I
• 1:47
  Speaker 2: want to know is is Amasfield a good place to
• 1:49
  Speaker 2: eat now that the legendary and problematic chef is gone?
• 1:53
  Speaker 2: Is it still good? The answer apparently is yes, but
• 1:56
  Speaker 2: we had to get foreigners in to tell us that
• 1:57
  Speaker 2: because we all went weird in a bit cancel culture
• 1:59
  Speaker 2: on the place. For the record, I have eaten at
• 2:02
  Speaker 2: Amersfield when the problem chef was there. It was one
• 2:05
  Speaker 2: of the best meals I've had, and I'm pleased it
• 2:07
  Speaker 2: is still excellent excellent there, at least according to Michelin.
• 2:11
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• 2:16
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