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Fresh and sensational bistro food matched with gorgeous wines from an iconic Central Otago winery and restaurant.

Fresh and sensational bistro food matched with gorgeous wines from an iconic Central Otago winery and restaurant.

Amisfield has become an icon in Queenstown after 25 years in the wine business and a decade of running a popular bistro. With an emphasis on local and seasonal ingredients, their tasty food is enjoyed in fabulous mountain and lake surroundings by thousands of visitors every year.

As well as recipes and wine matching tips, this book is about Central Otago and about a property, a building and some wonderful characters who have worked there, such as the 85-year-old engineer who maintains the fleet of ancient Massey Fergusons, and the viticulturist who breeds guinea fowl to keep the weeds down.

Stunning photography of the vineyard through the seasons is a gorgeous addition to the food photography and recipes. Amisfield's philosophy on food is to take fresh local seasonal ingredients and then don't do too much to them. The recipes cover pasta, risotto and soups, lamb dishes, seafood, and desserts and cheeses.

This beautiful book is for everyone who has ever visited and loved Central Otago - keen cooks, wine aficionados and travellers wanting a reminder of a wonderful place.

Reviews

With informative notes on the vineyard and its wine, this beautifully photographed book makes for great reading, but the real star here is the bistro's food. The recipes are based on some of the most popular dishes on the menu, such as the house-made charcuterie. The excellent chapter on pasta, gnocchi and risotto includes many regional delights - think saffron, walnuts and Fiordland crayfish - and there is a big focus on vegetables throughout. The food has a strong Italian bent but it dances around the Mediterranean, so you'll find a hearty lamb tagine alongside a braise of beef cheeks. A deliciously earthy book of seasonal eating.

Ginny Grant, Cuisine New Zealand

Far more than a cookbook, this is the story of how a piece of rabbit-infested scrubland in Central Otago was transformed into one of our premiere vineyards and restaurants.There is history here, some winemaking details and plenty of recipes, of course, from Amisfield's chef Jay Sherwood. These range from simple bruschetta ideas to complex labours of love. Amisfield is a book for food and wine lovers, rather than novices. It is beautifully designed and photographed and made me want to go and eat at the award-winning Amisfield bistro even more than I did before.

Nicky Pellegrino, Herald on Sunday

...a very readable and lushly illustrated story about the history of the region and the winery, its philosophy and how the wine is made... most of the book is recipes from the award-winning bistro. Chef Jay Sherwood's food is fresh, stylish and appears deceptively simple.

Otago Daily Times

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Formats & editions

  • Hardback

    9781775536260

    July 25, 2014

    Random House NZ

    288 pages

    RRP $59.99

    Online retailers

    • Fishpond
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    Or

    Find your local bookstore at www.booksellers.co.nz/directory

Awards and Recognition

  • Gourmand World Cookbook Awards
    2014
    Winner
    Best Photography Cookbook

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