Vaughan Mabee, Am­is­field

Cuisine - - GOOD FOOD AWARDS 2017 -

17 / 20

AM­IS­FIELD’S bistro kitchen pays homage to lo­cal fare in a way that is sim­ple but never sim­plis­tic. Cu­rated by Kiwi chef Vaughan Mabee, the food tells a unique story of lo­cal pro­duce and dis­cov­ery. Din­ers can sit in­side next to the roar­ing fire, or out­side with a back­drop of Lake Hayes and Coronet Peak, and en­joy lo­cal in­gre­di­ents like Bluff monk­fish in bull kelp with cockle but­ter, wild Otago deer, lo­cally for­aged bo­letes, moun­tain spinach and black truf­fle. The jewel in Am­is­field’s culi­nary crown lies in its food in­no­va­tion: horse­rad­ish snow that’s rem­i­nis­cent of Coronet Peak, and a “se­cret gar­den” that de­lights vis­ually while adding taste and tex­ture to the dish of cured trum­peter and puffed oc­to­pus crack­ers. To fin­ish with beer ice cream in a win­ery, matched with a hot, light crabap­ple souf­fle, is a per­fect ex­am­ple of the clever way in which Mabee melds sim­plic­ity, in­no­va­tion and hu­mour.

DE­TAILS

10 Lake Hayes Rd, Queen­stown, 03 442 0556, am­is­field.co.nz; lunch & dinner 7 days, mains $45-$50

IN BRIEF

A de­light­ful jour­ney through lo­cal flavours, set in a unique back­drop

Live Bluff oys­ters, sea­weeds & weeds, frozen Bluff wa­ter & oys­ter juice

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