Good Food Guide - - Central Otago -

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.

Bluff green­bone with storm clam, leek & kelp

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