The MICHELIN Guide has officially arrived in Aotearoa New Zealand, marking its first-ever expansion into the Oceania region. The inaugural MICHELIN Guide New Zealand 2026 features 110 restaurants across Auckland, Wellington, Christchurch, and Queenstown, recognising the country's growing reputation for exceptional dining, local ingredients, and distinctive culinary experiences.

Following months of anonymous inspections, the Guide has awarded Essence in Queenstown Two MICHELIN Stars, making it the country's highest-recognised restaurant in the inaugural edition. Alongside this, 14 restaurants have received One MICHELIN Star, 35 restaurants have earned the Bib Gourmand for offering high-quality food at great value, and 60 establishments have been included in the MICHELIN Guide Selected list.

Led by Executive Chef Paul Froggatt, Essence offers refined tasting menus that celebrate seasonal New Zealand produce while overlooking the scenic Lake Whakatipu.

Commenting on the recognition, Executive Chef Paul Froggatt said, “For Essence to receive not just one, but two MICHELIN stars is something you dream about. This recognition belongs to every single person who has walked through our kitchen doors, from our talented kitchen and front of house staff, to our suppliers and our growers. New Zealand’s food story, in our opinion, is one of the most compelling in the world, and we’re incredibly proud to be part of it.”

The One MICHELIN Star restaurants include Ahi., Mudbrick, Paris Butter, Tala, and The Estate in Auckland; Jano Bistro, Logan Brown, and Ortega in Wellington; Inati and Tussock Hill in Christchurch; and Amisfield, Kika, Rātā, and Sherwood in Queenstown.

The inaugural Guide also recognised 35 Bib Gourmand restaurants for offering excellent food at affordable prices, with 13 in Auckland, four in Wellington, 10 in Christchurch, and eight in Queenstown. Another 60 restaurants were included in the MICHELIN Guide Selected, highlighting culinary excellence across the four regions.

Speaking about the launch, Gwendal Poullennec, International Director of The MICHELIN Guide, said, “It is rare to award such a quantity of stars in a country’s inaugural launch – New Zealand’s performance has been genuinely impressive. The destination presents more than a selection of outstanding restaurants: to our Inspectors, it revealed a contemporary culinary map shaped by unique terroir and a food culture in quiet harmony with nature.”

He added, “From the four regions, every city across New Zealand presents a different side of the country’s food culture. Yet they all share one central theme: purity. It is seen in high-quality seasonal local produce, fresh ingredients gifted by nature and guided by a culinary philosophy that honours their essence, allowing regional character to shine through. It is felt too, in the sincere, down-to-earth hospitality found everywhere, from bustling cities to remote small towns.”

Executive Chef Nick Honeyman of Paris Butter, which received One MICHELIN Star, said, “New Zealand has had a thriving culinary scene for years - to see so many of our peers recognised in the inaugural ceremony is testament to how unique our food scene is. No matter where you go in the country or what you eat, the freshness of our produce and our culinary excellence shine through. I’ve always thought we were amongst the best in the world, and now The MICHELIN Guide has confirmed that.”

The Guide also highlights the values that shape New Zealand's culinary identity, including Tiakitanga, the Māori principle of guardianship and conservation, and Manaakitanga, which reflects hospitality, kindness, and generosity. These values are reflected in restaurants such as Ahi in Auckland, which celebrates seasonal ingredients and Māori heritage, Tala, which honours Pacific culture through its dining experience, and Sherwood in Queenstown, known for using produce from its own gardens and locally foraged ingredients.

The Guide further showcases restaurants that make the most of New Zealand's diverse landscapes, including Ortega in Wellington, recognised for its seafood-focused menu, Tussock Hill in Christchurch, which connects vineyard dining with local cuisine, and Mudbrick on Waiheke Island, offering sweeping views alongside its culinary experience.

René de Monchy, Chief Executive of Tourism New Zealand, said, “This recognition is an acknowledgement of the people, the land, and the culture that make dining in New Zealand a truly unique experience. From the sustainable practices of our businesses harvesting fresh produce, to the deeply rooted Māori culture and manaakitanga that defines how we welcome guests, New Zealand's food and hospitality scene has something to offer every visitor, no matter the region. We warmly invite the world to dinner.”

Chef Ben Bayly of Ahi, which received One MICHELIN Star, concluded, “They say The MICHELIN Guide is worthy of a special journey, and our entire nation is ready and waiting for the world to visit. So, see you at dinner?”

The debut of the MICHELIN Guide not only recognises New Zealand's finest restaurants but also places the country firmly on the global culinary map, celebrating its local produce, cultural heritage, sustainable practices, and world-class hospitality.

Emirates has reached a major milestone in its cargo operations by becoming the first airline cargo carrier to deploy the Boeing 777-300ERSF passenger-to-freighter converted aircraft. The newly inducted aircraft, A6-EBK, will begin commercial operations with its inaugural flight from Hong Kong to Dubai, carrying more than 100 tonnes of cargo.

The Boeing 777-300ERSF adds significant capacity to the Emirates SkyCargo fleet, offering 100 tonnes of payload capacity and 811 cubic metres of cargo volume. Compared with the Boeing 777-F production freighter, the converted aircraft provides 25% more cargo volume and accommodates 47 pallet positions, including 10 additional pallet positions. This makes it well suited for transporting high-volume shipments such as e-commerce goods, which currently account for around 20% of global air cargo tonnage and are expected to continue growing.

Commenting on the milestone, Badr Abbas, Emirates SkyCargo's Divisional Senior Vice President, said, "The induction of the first converted Emirates Boeing 777-300ERSF into operational service represents the next step in the expansion of our fleet and operational agility. We are optimising our fleet assets by converting older Boeing 777-300ER passenger aircraft to meet the growing demand for air cargo capacity to transport goods rapidly across the world."

"Combined with our growing fleet of Boeing 777-F production freighters, we have already been able to scale our global freighter network from just over 40 destinations in February this year to 62 destinations currently and growing. We are providing our global customers with scalable cargo capacity and ultimate flexibility and connectivity when moving cargo to and through our hub in Dubai."

The Boeing 777-300ERSF is the sixth freighter to join Emirates SkyCargo since March 2026, following the induction of five Boeing 777-F production freighters.

As part of its fleet expansion plans, Emirates SkyCargo is set to receive five additional Boeing 777-F aircraft and one more converted Boeing 777-300ERSF by December 2026. The carrier also plans to induct three more converted Boeing 777-300ERSFs into its fleet during 2027.

The continued expansion of Emirates SkyCargo's fleet and network supports the airline's strategy to strengthen global trade by connecting businesses with key production hubs and expanding its cargo network across six continents. The carrier's freighter network has already grown from just over 40 destinations in February 2026 to 62 destinations, with further expansion planned.

The FIFA World Cup 2026 delivered another action-packed day as Argentina defeated Jordan 3-1 in their Group J clash to secure an important victory. In the other Group J fixture, Algeria and Austria played out an entertaining 3-3 draw, with both teams sharing the points after a high-scoring contest.

The tournament has now moved into the Round of 32, where Canada progressed after edging past South Africa by a single goal in a closely fought encounter.

While the on-field action continues to excite football fans, the tournament is also drawing attention for its rising costs. The FIFA World Cup 2026 has become the most expensive World Cup for spectators, with higher ticket and accommodation prices making it increasingly difficult for many fans to attend.

Official ticket prices for the group stage were initially priced at up to $575, a significant increase from the $220 maximum for group-stage tickets at the 2022 FIFA World Cup. FIFA's introduction of a dynamic pricing model, where ticket prices rise with demand, has pushed resale prices even higher.

According to Ticketdata, a ticket price tracking website, the average lowest resale price for upcoming matches stood at around $1,600 on Friday. Tickets for the later stages of the tournament are being sold at even higher prices. Some fans reportedly spent $4,000 for four tickets, excluding travel and accommodation expenses.

The rising costs have sparked concerns that the World Cup is becoming increasingly accessible only to wealthier supporters. Many believe the growing financial barriers are changing the makeup of crowds, reducing opportunities for the traditional fan base that has long been at the heart of football culture.