Cellar Door Manager Viggi O’Donovan pouring Amisfield Pinot Noir. Photo credit – Shantanu Starick.
A new book, Amisfield: Food, wine and stories from Central Otago, provides insights, anecdotes and recipes from celebrated wine producer Amisfield and its award-winning Amisfield Bistro. It draws together 25 years in the wine business and a decade of running an iconic Queenstown bistro into one beautiful book, reflecting everything that is good about Amisfield’s wine and food – fresh, simple and, in many ways, untouched.
The book was years in the making and is described as a labour of love. It contains over 100 recipes from the archives of the Amisfield Bistro kitchen in which head chef Jay Sherwood and his talented team have generously shared their tricks of the trade, and shows readers how to make some of Amisfield’s best-loved recipes at home.
“This is not just a cookbook,” said Amisfield CEO Craig Erasmus. “For those with an interest in viticulture and winemaking the book contains an insight into the award-winning wines created by our winemaker Dr Stephanie Lambert and viticulturalist Andre Lategan, Amisfield’s grape growing and winemaking philosophy and all the features of our property that make our wines so unique.” There are also pages of awe inspiring and beautiful photography.
Amisfield: Food, wine and stories from Central Otago was released on 1 August 2014 and has a Recommended Retail Price of $59.99. It is available at selected book stores, at the vineyard or on-line.
For more information see – www.amisfield.co.nz
