The Rees - True South

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Wine Spectator Award of Excellence 2013 Winner

Tuesday, July 9th, 2013

BordeauWinePage True South Dining Room at The Rees Hotel Queenstown has been awarded the prestigious 2013 Award of Excellence by US wine and hospitality magazine, Wine Spectator.

The internationally acclaimed Wine Spectator’s annual Excellence Awards recognise a wine list of 100 or more quality wine selections that thematically match a restaurant’s cuisine.

Host to an exclusive library of Bordeaux Wines with vintages selected from all the great houses of Bordeaux, True South boasts wines from world-renown chateaux such as Latour, Margaux, Mouton Rothschild, Gruaud Larose, Malescot St Exupery and Lynch Bages. They nestle with the best wines of Central Otago and New Zealand in the professionally-managed, temperature-controlled wine cellar servicing the hotel and restaurant’s Bordeau Wine Lounge.

For more information about Wine Spectator’s restaurant awards, please visit:


Trip Advisor Certificate of Excellence

Tuesday, June 4th, 2013

Media Release | 24th May 2013


Honoured as a Top Performing Hotel as Reviewed by Travellers on the
World’s Largest Travel Site

The Rees Hotel Queenstown today announced that it has received a TripAdvisor® Certificate of Excellence award. The accolade, which honours hospitality excellence, is given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor, and is extended to qualifying businesses worldwide. Only the top-performing 10 per cent of businesses listed on TripAdvisor receive this prestigious award.
To qualify for a Certificate of Excellence, businesses must maintain an overall rating of four or higher, out of a possible five, as reviewed by travellers on TripAdvisor, and must have been listed on TripAdvisor for at least 12 months. Additional criteria include the volume of reviews
received within the last 12 months.

“The Rees Hotel Queenstown is pleased to receive a TripAdvisor Certificate of Excellence,” said  Mark Rose, CEO . “We strive to offer our customers a memorable experience, and this accolade is evidence that our hard work is translating into positive reviews on TripAdvisor.”


“TripAdvisor is delighted to celebrate the success of businesses around the globe, from Sydney to Chicago, Sao Paulo to Rome, which are consistently offering TripAdvisor travellers a great customer experience,” said Alison Copus, Vice President of Marketing for TripAdvisor for Business. “The Certificate of Excellence award provides top performing establishments around the world the recognition they deserve, based on feedback from those who matter most – their customers.”



Press Release: Deer Industry New Zealand

Thursday, May 2nd, 2013


Germans take home venison message
Joanna Grigg

They love it and seek it out.

This is the way Innes Moffat wants chefs to think about New Zealand (NZ) venison. As the Marketing Manager for Deer Industry New Zealand (DINZ), Moffat recently hosted four young German chefs and eight  German journalists to NZ. The aim was to enthuse them about farm-raised – venison and develop on-going relationships with these influential people within German cuisine.

Some of the feedback from both the young chefs and journalists reveals that there is an ongoing need to improve the level of understanding of how NZ venison is grown and how it can be prepared on the plate.

The big difference between European and NZ venison is that imported kiwi venison is farmed (rather than shot wild game), comes from younger animals and is processed in meat plants, said Moffat.

“This means the product has an excellent level of hygiene and well as being consistently tender and mild flavoured,” said Moffat. “Farmed venison suits summer-style modern dishes and can be used in a less seasonal fashion than game venison which is traditionally cooked slowly with heavier sauces and flavourings.”
The Germans were taken to farms in Canterbury and Otago to see how deer are farmed, then taken through processing plants. They were surprised how quiet the deer were in a farmed environment, said Moffat.

Through meeting farmers the visitors put faces to the product and learnt about the venison supply chain, from farm to plant to market. The five journalists are food and wine writers and the group also included a television crew who are producing a 12 minute lifestyle feature on NZ venison to be shown to nation-wide on Germany’s Kabel 1 station.

They asked us why Germany should import NZ venison and our answer is that they should want to because of the taste, tenderness of our venison.  Germany isn’t  self-sufficient in food, so they should be importing good food from trustworthy sources, Moffat said.

“While the trend towards local and seasonal sourcing is very strong in Germany at present – a chef needs to put quality and consistency first – and New Zealand can provide that assurance.

The chefs were hosted by 12 restaurants, where they learned how to prepare venison from New Zealand’s best. Meredith’s, Clooney Restaurant, The Grill, Dine by Peter Gordon , Depot in Auckland, Logan Brown, Hippopotamus, The White House, and Martin Bosley’s Yacht Club in Wellington, Blanket Bay, True South Dining Room, and Rata in Queenstown all hosted  a chef for several days. The four chefs won their selection to the NZ Venison Young Chef Exchange by producing a stand-out recipe using NZ venison, and being recommended by their German employer.  There were 60 entries for the 20-day trip, sponsored by DINZ. On their return to Germany they will pass on their experiences with venison at cooking schools and the German press – a series of interviews are currently being arranged.

“They said they had a wonderful trip, one of the best experiences of their lives, so we expect them to be enthusiastic about New Zealand,” Moffat said.

The initiative is part of  the NZ deer industry’s  aim to position NZ venison as premium and to extend its consumption outside the traditional European game season. Four chefs from Belgium toured NZ in January and future visits are also being planned as well.

Autumn 2013 Newsletter

Monday, April 22nd, 2013

Click here to read our Autumn 2013 Newsletter

ME Magazine | February 2013

Wednesday, February 20th, 2013

February 2013 | ME Magazine spoke to our Executive Chef, Ben Batterbury about his latest gastronomy achievements. Read the article here or view the full magazine online here.

The Central Otago Mirror

Thursday, January 31st, 2013

30 January 2013 | True South Dining Room’s Executive Chef, Ben Batterbury talks to Sue Fea of The Central Otago Mirror about his restaurant recommendations published in international dining guide, Where Chefs Eat – including “Local Favourite” Fishbone Bar & Grill.

Click HERE to read the full article.

Newsletter | Summer 2012/13

Monday, November 26th, 2012

Summer 2012/13 | It’s is shaping up to be a busy summer, with many events and new packages for our lucky guests! For all the latest news for the coming season, click here to read our latest newsletter.

Media Release | 16 November 2012

Friday, November 16th, 2012

Immediate Announcement
16 November 2012

The Rees Hotel Queenstown Appoints Food & Beverage Operations Manager

The Rees Hotel Queenstown is pleased to announce the appointment of Ms Silvia Scheidl as Food & Beverage Operations Manager.  Ms Scheidl’s promotion comes after working for more than two years as second-in-charge of Food & Beverages at The Rees’ award winning True South Dining Room and Bordeaux Wine Lounge.

Formally qualified in Hotel Management at HLF Krems School in her native Austria, Ms Scheidl has twenty years experience in the hotel and hospitality industries behind her.  She has held a variety of roles at internationally reputed hotels and major hospitality brands like the Hilton Hotel in Brisbane, Australia and Restaurant Loibnerhof, Austria, which has an award-winning vineyard and winery attached.

In addition, Ms Scheidl spent three years working on the world’s largest and best luxury cruise liners in order to extend her hospitality and tourism skills while perfecting her English.  Conde Nast traveller has consistently ranked the six-star Crystal Serenity cruise liner “World’s Best” and Ms Scheidl says she is proud to have been part of a team that claims such honours.

A trained sommelier with certification, Ms Scheidl will use her existing knowledge and expertise of The Rees brand along with her wealth of international experience to manage her team to greater heights.  True South Dining Room recently received the internationally acclaimed US magazine Wine Spectator’s 2012 Award of Excellence – Ms Scheidl says she hopes to maintain this high standard of service and accolades while gaining consistency and growth in local visitor numbers and return overseas guests.





The Rees Hotel, Queenstown, New Zealand

The Rees Hotel Queenstown blends chic five star accommodation with all the comforts of home and the service and facilities of an elite international hotel.

Situated on the absolute lakefront, The Rees Queenstown’s terraced construction delivers complete privacy and showcases panoramic views overlooking Lake Wakatipu and The Remarkables Mountains in Queenstown, New Zealand.

It’s landmark restaurant is the True South Dining Room.

For more information contact:

Victoria Hawkins
Ph: (09) 575 0821
Mob: (021) 605 342

Sarah Sparks
Director markomPR
Ph: (09) 575 0824
Mob: (021) 318 813




A Magazine

Monday, September 24th, 2012

September 2012 | A Magazine is an entirely online magazine that curates the interesting & beautiful. Take a look at their travel feature on The Rees Hotel here.

ME Magazine

Friday, September 21st, 2012

September 2012 | It’s been a year of accolades for The Rees Hotel and True South Dining Room, including a Wine Spectator Award for Excellence. Read the full  article in Edition 6 of ME Magazine here.