Located in the Port Hills on the outskirts of Christchurch, Tussock Hill has built a reputation for offering guests the finest examples of local cuisine.
This was evident in the recent Michelin Guide, when Tussock Hill was among the 14 New Zealand restaurants to be awarded a prestigious Michelin Star.
Head Chef Adam Harrison said the honour has felt like being the new kid on the block, and being recognised alongside some of New Zealand’s finest and most recognised restaurant teams was a very significant moment for Tussock Hill and a real landmark in its journey.
However, Chef Harrison said this was something that the restaurant hadn’t always strived towards, and that his focus was to always enjoy his work.
“To have a place where everyone can develop and grow, and we can share this with our guests, and hope they appreciate it. We always know the winters are hard, and we really were focusing on our offering and looking forward to spring.”
Tussock Hill doesn’t have signature dishes, but it does have signature ingredients that Chef Harrison looks forward to using during the season throughout the year.
The restaurant’s connection to its grapevines, garden and foraging has set it apart from others. This has allowed the kitchen to use its signature ingredients and has built its knowledge and understanding of them year upon year.
Chef Harrison said the main thing that has made New Zealand cuisine unique is its interpretation.
“Each chef and each restaurant has their own interpretation, which in itself creates something unique.”
He added that there couldn’t be a better time for the Michelin Guide to come to New Zealand, and that it wasn’t only about its impact now, but the future of the guide.
“It's given the industry some fresh vibrancy, and there couldn't be a more important time for this to come. Now is the time to inspire the future generation into an industry that globally has been on the decline. The current talent has been here for a long time, and the produce around the country is second to none.”
Chef Harrison mentioned that the guide has given young professionals something to strive towards on a global level.
Since 2017, the Targett family has carefully looked after the existing vineyard and built the acclaimed restaurant at Tussock Hill, which has combined exceptional food and wine grown on the property’s vineyards in a setting that celebrates Canterbury.
He said that everyone’s families were the unsung heroes of this story, as they are the ones who come along for the ride and don’t always share the reward.
Looking ahead, Chef Harrison said he was pleased that the restaurant will be open for events like weddings, milestone celebrations and birthdays.
Subscribe to the Restaurant & Café newsletter for weekly industry updates and event coverage.
