Aussie foodies, prepare your palettes and book that plane ticket to New Zealand right now. The nation has become the first in Oceania to receive the highly prestigious MICHELIN Guide.Fifteen stars have been awarded to restaurants across Auckland, Wellington, Christchurch and Queenstown, marking a major milestone for New Zealand’s hospitality industry and cementing its spot as a world-class culinary destination. While no restaurant bagged the coveted three stars, one place has scored two stars and 14 establishments have received one star.35 other joints have been recognised with a Bib Gourmand for offering good food at great value, while a further 60 eateries have been reviewed.Australia does not currently have a MICHELIN star guide, instead relying on the Good Food Guide, which has served as the local benchmark since The Age launched it in 1979, with the Sydney Morning Herald following in 1984. However, this will all change in October 2026, when a MICHELIN guide will launch exclusively in South Australia, following a state-backed partnership.Essence, based in the ROKI Collection Queenstown hotel and perched on a hillside above Lake Wakatipu, was the only restaurant in the country to receive two stars.Diners can enjoy two types of tasting menus that draw inspiration from seasonal New Zealand produce, finessed by European techniques and creativity.“To be the only restaurant in New Zealand to have this, two stars at the inaugural NZ MICHELIN awards, blows my mind,” Paul Froggatt, ROKI Collection Queenstown’s Director of Culinary, told news.com.au.“It was the dream of a young boy many, many years ago … to think I moved to New Zealand to achieve this goal is just amazing.“Together, we have created something that celebrates New Zealand’s incredible produce, its people and its unique sense of place. “My hope is that every guest leaves not only having enjoyed an exceptional meal, but with a genuine connection to this remarkable country.”Mr Froggatt said the restaurant’s signature dish, dubbed Autumn Walk has been described as an “edible landscape”, with delicate “leaves” made from Jerusalem artichoke, celeriac and pumpkin, evoking a walk through a New Zealand forest.Another hero dish is the Fiordland langoustine tart, featured on The Journey tasting menu, which showcases premium South Island seafood with refined European technique.The Venison ‘sando’ is another popular choice for many diners. The 10 course NZD$450 tasting menu “takes diners on a journey through New Zealand”.“It isn’t just a tasting menu; it’s an immersive evening that unfolds from the opening prelude through to petit fours, with every course celebrating New Zealand’s extraordinary produce through European technique,” Mr Froggatt explained.“The experience typically lasts around three hours, giving guests time to relax and savour each chapter of the menu.“Guests can expect exceptional seafood such as Fiordland langoustine and king crab, beautifully prepared fish, seasonal vegetables and Central Otago ingredients, alongside dishes that have become signatures.“The menu changes with the seasons, so while some dishes become favourites, no two visits are exactly the same.”He hoped the prestigious award may attract travellers from around the world to experience Essence’s incredible food.“Our approach has always been centred around creating a genuine sense of place through food,” he added. “New Zealand has extraordinary ingredients and an incredible natural rhythm. We simply try to honour that in a thoughtful and understated way. “My hope is that every guest leaves not only having enjoyed an exceptional meal, but with a genuine connection to this remarkable country.”Mr Froggatt recognised the hard work behind his entire team to help make this achievement happen, while also acknowledging the support of his family making his dreams come true.“MICHELIN two-stars is a recognition that belongs to every member of our team,” he said.“Our chefs and service team whose passion and commitment make Essence what it is every single day. “I am deeply grateful to my family who have been the rock behind me and the whole team at ROKI for giving me the opportunity to bring my vision to life”Stephen McAteer, General Manager of ROKI Collection Queenstown said he was incredibly honoured to receive this recognition from MICHELIN. “From the beginning, our vision for ROKI was to create something deeply connected to place, where thoughtful design, gracious service and exceptional cuisine come together in a way that feels distinctly of Queenstown and New Zealand,” he said.“This recognition reflects the remarkable work of Paul and the entire culinary team. Their commitment to precision, seasonality and authenticity has shaped Essence into a truly memorable dining experience.”Recognised as Luxury Lodges of New Zealand Chef of the Year 2023/24, Mr Froggatt is regarded as one of New Zealand’s leading culinary talents, known for his refined, produce-led approach and quietly sophisticated style of cooking.“We are thrilled to bring the MICHELIN Guide to Aotearoa New Zealand for the very first time,” Gwendal Poullennec, International Director of the MICHELIN Guide, said of the New Zealand launch.“The country offers a rich and diverse culinary landscape, shaped by its indigenous Māori heritage, Pacific influences, and a new generation of chefs who champion local produce with creativity and passion.”What do the stars mean? One Star denotes “high-quality cooking, worth a stop.”Two Stars indicates “excellent cooking, worth a detour.”Three Stars – the rarest accolade in the world – is a rating reserved for “exceptional cuisine, worth a special journey.”The Bib Gourmand recognises “good quality, good value cooking” and highlights exceptional meals at a moderate price.