The snow is lingering longer than Vaughan Mabee cares for. The air is frigid over Lake Hayes and Central Otago’s peaks are still capped. Mabee is tiring of winter – he’s looking forward to find what spring and summer will bring to his ever-changing menu.
The hyper-seasonal food that goes into Mabee’s kitchen at Amisfield, a two-hatted winery bistro located just outside of Queenstown, is limited to a relatively lean list of wild and wintry ingredients. Winter’s menus have been based largely on meat and fish, alongside pickled or fermented vegetables from last season. The animals are sourced by local fishermen, hunters and divers, and the meat is often aged in Amisfield’s downstairs cellar.
While these dishes certainly have been popular, spring and summer herald totally new creations. Some ingredients will be exciting and new to the chef, others he knows will sprout where he last saw them. A lot will come from the restaurant’s garden too.
Mabee is hankering for some asparagus, and he’s anxious to see what the overdue season brings.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/97827576/Amisfield-chef-Vaughan-Mabee-relishes-winters-end
from
https://oliviawhinham79.tumblr.com/post/166938970841
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