Oamaru has enjoyed a gourmet reputation for a few years now, with Fleur’s Place and Riverstone Kitchen receiving accolades for their cuisine from far and wide. Oamaru’s Pen-y-bryn Lodge has also begun to receive notices for its innovative cuisine, and of course Whitestone Cheese and the wineries of the Waitaki Valley have only added to the area’s culinary reputation (in fact, Ostler’s 2010 Audrey’s Pinot Gris was just awarded 95 points by Australia’s Gourmet Traveller Wine magazine).
In recent days another star has emerged in Oamaru’s gourmet constellation. Pablo Tacchini, chef at Oamaru’s North Star Restaurant, was just awarded a 2012 Excellence Award by the NZ Beef & Lamb Association, recognising Pablo’s unique combination of flavours from NZ and his native Argentina. Among the dishes that Pablo used to wow the judges were a beef dish featuring chilli-grilled rib-eye with roast potatoes, steamed green beans, rocket salad and grilled lemon, and a roast lamb dish complemented by mint potatoes, cavolo nero and Argentinian criollo sauce.
Meals at the North Star are served daily, for both lunch and dinner.