News and Events

Mt Hutt ‘all systems go’ for 40th season opening (13-Jun-13)
Immaculately groomed slopes and a genuinely warm welcome await avid skiers and snowboarders.....

Queenstown’s Coronet Peak ski area first to open in Australasia (10-Jun-13)
Queenstown’s Coronet Peak ski area today (June 8) celebrated in style as the first Australasian ski field to open for winter....

Coronet Peak first ski area in Australasia to open on Saturday (05-Jun-13)
Queenstown is officially open for winter as the 2013 season kicks off at Coronet Peak on Saturday (June 8).

Ski Areas Go Out With A Bang! (27-Sep-12)
Season extension and half price passes

New Appointments Highlight Food And Beverage Focus At Queenstown Ski Areas (13-Apr-08)

NZSki, NZ, April 13 2008 - A commitment to delivering high quality food and beverage at Coronet Peak and The Remarkables has been sealed with the appointment..

A commitment to delivering high quality food and beverage at Coronet Peak and The Remarkables has been sealed with the appointment of three first class hospitality professionals at two of New Zealand’s premier ski areas.

Coronet Peak’s new Food and Beverage Manager, Jennifer Graham holds a Diploma in Hotel and Tourism Management and has an extensive background in hospitality management including four years food and beverage experience in the ski industry.

Ms Graham’s team includes Head Chef Warren Kerr who has international experience from some of the world’s best restaurants. Most recently Mr Kerr worked as Executive Chef at Ridge View Estate Vineyards on Waiheke Island where he was responsible for running a busy kitchen and designing all the a la carte, cocktail, wedding, and function menus.

Ms Graham says her vision is to deliver quality alpine food and beverage and friendly and efficient service in the superb new facilities at Coronet Peak.

“My challenge is to lead not only the best ski area food and beverage operation in New Zealand but for Coronet Peak to be recognised as among the best places to eat in Queenstown. We’ve got a new brasserie, café and bar and function room located around a brand new central kitchen and a brilliant head chef who has catered for celebrities such as Rod Stewart and Neil Diamond and bands Green Day and REM. We feel well positioned to offer a superb dining experience not available elsewhere in New Zealand.”

The new kitchen, currently under construction as part of a $30million redevelopment of Coronet Peak, will have the latest in food technology designed to streamline the production process and reduce waiting time for customers.

“As an example; instead of using flat top grills to flip patties for our gourmet burgers, which are our biggest seller, we now have state of the art European Self Cooking Centres capable of cooking more than 300 patties in nine minutes to an excellent standard.”

“Our restaurants are designed to suit all tastes, budgets and timeframes. If you’re after a quick bite the café offers a range of quality hot and cold food or if you have a bit of time you’ll be able to linger over a rustic alpine hot pot in the brasserie or drink wine on our fabulous new deck.”

The food shack has been given a complete makeover but will continue to serve Coronet Peak’s famous bratwurst and bun along with other convenient food and drink on the new heated deck.

Cosy Heidi’s (at Rocky Gully T-bar) winning formula of wholesome and delicious pizzas and pastas, hearty soups, local and international wine and coffee will be on offer again this year.

Across the valley, at The Remarkables new Food and Beverage Manager, Scott Bewert is also gearing up to provide hearty good food for skiers and boarders at the relaxed, friendly and fun alpine park.

He worked at Coronet Peak last season and knows exactly what ingredients are required to ensure customers are getting the best in alpine fare.

“Our guests are demanding a range of healthy food similar to what can be found in good cafes anywhere in New Zealand, so my challenge is to provide a variety of quality food to meet that market and to also take our service to a new level,” said Mr Bewert.

In addition to the café a new Snack Shack is located between the learners area and base lodge which means customers have the convenience of tempting their taste buds without going inside.

“It’s going to be a great additional service that will allow guests to remain outside in the sun, grab some food on the go that’s good, healthy and able to hit the spot between runs.”

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