Cuisine - - SOCIAL -


Vaughan Mabee in­vents New Zealand haute cui­sine with an ac­cent that speaks of the Cen­tral Otago land­scape and life­style. He and his team bring a level of so­phis­ti­ca­tion, tech­ni­cal wiz­ardry and im­pec­ca­ble de­liv­ery to their menu, but Vaughan’s real ta­lent is for story-telling. His menu speaks Kiwi, tak­ing hum­ble food mem­o­ries (Vo­gel’s bread, Goody Goody Gum­drops ice cream, paua pies, a sim­ple fei­joa) and rein­ter­pret­ing them in con­tem­po­rary and clever ways to tell a tale of New Zealand in­gre­di­ents, the place they come from, the sea­son they were har­vested and their place in our food cul­ture. It’s in­trigu­ing – dig with your fin­gers to find a hid­den truf­fle. It’s ex­cit­ing – the sheer de­light of a blown sugar-glass fei­joa, dusted in its can­died skin, filled with fei­joa sor­bet. It’s deeply sat­is­fy­ing – fa­mil­iar yet in­tru­ig­ing flavours of a paua pie like you’ve never tasted be­fore.

10 Lake Hayes Road, Queen­stown

03 442 0556, Lunch & din­ner 7 days, de­gus­ta­tions $75-140

IN BRIEF Kiwi fine din­ing de­gus­ta­tion full of in­trigue

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.