A Queenstown icon for 25 years, known for its
award-winning food and wine it’s no wonder that Amisfield was chosen to host
the Duke and Duchess of Cambridge when they visited earlier this year.
Part cookbook, part homage to the wonder that is
Central Otago, Amisfield: food, wine and stories from Central Otago is Amisfield’s story.
Created by Amisfield’s talented chef Jay Sherwood
the dishes contained within the book range from honey and polenta
foccacia to tender slow-roasted lamb, from whitebait to citrus souffle, they
are beautiful to look at and exciting to eat. You won’t be surprised to learn
that the kitchen at Amisfield uses as many ingredients grown on the properties
as possible, like the potatoes planted between the vines or the verjuice
created from excess grapes. For the fresh produce they don’t grow themselves
they make sure they source it locally. If they can’t they just don’t use it.
But this is not just a cookbook. For those with an
interest in viticulture and wine making the book contains information about the
award-winning wines created by Dr Stephanie Lambert, Amisfield’s grape growing
and wine making philosophy and all the features of the property that make their
wines so unique.
Amisfield: Food,
wine and stories from Central Otago
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