Event Details
Awards
Sturgeon Valley at the Cuisine Good Food Awards 2026
On 24 August 2026, more than 600 of Aotearoa’s leading chefs, restaurateurs and hospitality professionals gathered for the Cuisine Good Food Awards, presented by American Express.
This marked our second year supporting Cuisine and the wider New Zealand hospitality industry, and once again sponsoring Luxury Lodge Chef of the Year. Congratulations to the 2026 recipient, Taylor Cullen of Sugarloaf at Flockhill, Canterbury.
Explore the full Cuisine Good Food Awards 2026 results.
Two Distinctive Caviar Canapés
Collective Hospitality’s Executive Chef Logan Coath worked alongside Group Head Chef Jules Edmonds to create two canapés featuring Sturgeon Valley caviar.
The first paired fried chicken with Sturgeon Valley Classic caviar. For the second, Signature caviar topped crème fraîche ice cream served in a miniature handmade cone. The contrasting savoury and sweet canapés showcased the caviar in two very different ways.
The Caviar Bump Station
Alongside the canapés, we hosted a caviar bump station at our custom ice sculpture, where guests could taste Sturgeon Valley caviar on its own.
The station quickly became a lively meeting point and gave us the chance to share our caviar with chefs and guests from around the country.
It was a privilege to return to the awards and continue supporting the creativity, dedication and craftsmanship found throughout New Zealand hospitality.
ABOUT SUGARLOAF AT FLOCKHILL:
Set within Flockhill’s 36,000-acre high-country station in Canterbury’s Craigieburn Valley, Sugarloaf is an alpine restaurant shaped by the land around it. Led by Executive Chef Taylor Cullen, its seasonal menus draw heavily from the Flockhill Garden, carefully sourced local proteins and ingredients foraged from the property. Live-fire cooking, thoughtful sourcing and a strong sense of place define the dining experience.
Gallery
