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Home > Categories > Books > Recipes and Cuisine > Amisfield: Food, Wine and Stories from Central Otago review
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.
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Review by: corrinas (Corrina)
Dated: 26th of July, 2014
Amisfield winery is a place I have visited before as my uncle works there so I was really excited to be given the chance to review a book all about it.
First off the book is just beautiful, the photos are stunning, its enough to make anyone want to rush off and visit. Amisfield winery and bistro are both located in amazing surroundings. The wine and the food are to die for and that is all highlighted right throughout the book.
The book gives the history of the winery in a nice easy to read way. Recalling stories of the past 25yrs and introducing you to some of the wonderful characters who make Amisfield what it is today. It outlines the property and the building where the magic happens, as well as outlining some of the locals in the Central Otago area.
The book is not just a history of Amisfield it also contains wine and food matching hints and lots of scrummy recipes that have been developed by the bistro over time. I was very keen to try out some of the recipes so straight away the crispy pork belly recipe jumped out at me. I read up and discovered I had everything in the house so guess what I just had to make for dinner. The recipe instructions were so clear and easy to follow resulting in perfect pork belly.
The following day I was eager to try one of their desserts, being adventurous I decided to tackle something I have never attempted before Macaroons. The recipe was so easy to follow and very quick to whip together as well. It gave the basic recipe and then lots of hints and tips on how to change to create your own flavour. I made mine Chocolate with a raspberry filling and once again the recipe turned out perfect.
I'm very keen to try lots of their other recipes, I love how simple and easy it all is to follow allowing you to create bistro style food at home. This book is one to treasure for many reasons, the story, the photos and the recipes.
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