The beautiful Otago night sky captured in front of Amisfield. 📸 @jamessarafinchan

Ten years ago I first stepped into the kitchen at Amisfield and started our journey of giving NZ a food story that showcases us to the rest of the world. It is only now that the realisation of us having momentum is apparent. I am looking for a head chef to share this dream, someone with similar values, drive, skills and determination. Amisfield is currently Cuisine Good Food Guide Restaurant of the Year 21/22 and holding 3 hats since 2019. My head chef @mathieulothbrok @two_strangers_overseas ...

On the cover of the good food guide 21/22 “ the sea tulip” An amazing capture thanks again @cuisinemagazine make sure you read through this guide in the next magazine from cuisine and see the amazing restaurants of Aotearoa. Congratulations to everyone awarded in New Zealand and also for getting through these crazy times. Sea tulip @oceanspeared 🎩🎩🎩 @cuisinemagazine 📸 @samstewartphotography Vase by @yvonneguillotartist

We are humbled and honoured to receive 3 hats and New Zealand’s best restaurant award. Also @chefvaughanmabee taking out the innovation award for the third time. We would like to thank our team past and present for the hard work with constant search and drive for perfection. Also we would like to thank @cuisinemagazine @kellibrett and the sponsors @americanexpress and @orakingsalmon

Yellowbelly flounder “Kiev”

Fat little little completely deboned yellow belly flounders hit the menu tomorrow. Dry aged for the texture of the skin grilled over embers and to firm the texture of the meat. Stuffed with half there weight in cultured Beurre Maître d'Hôtel. We cook this front down without turning so the fish holds a pool of Beurre Maître d'Hôtel stitched up with Harakeke flax. The idea is Flounder Kiev without the breadcrumbs. If you don’t like butter you should eat this.

Our Chef @chefvaughanmabee and our F&B director @t.stewart.insta in a recent shoot for @cuisinemagazine

Dry aged then poached in a master stock to fly upside down rotisserie for 8 hours staying around 60 degrees while being glazed with a fermented cherry glaze the over wood fire to finish. May be the best thing I have eaten in a very long time. .

“ Mallard in our garden “ Dry aged Mallard that’s cooked hanging and spinning over and beside pohutakawa embers for 5-6 hours. It’s finished with a fermented cherry glaze. Served over our garden the ducks hang around the garden sometimes here outside the kitchen.

New to the summer lunch menu “ the mallard in our garden “ Slow 5 hour hanging rotisserie with pohutakawa wood then brushed with fermented cherry 🍒 alcohol to finish served in our garden.

Native tītī “ muttonbird “smoked with tūmatakuru stuffed with cultured butter wrapped in salted boar belly. Tītī is the only native meat of New Zealand that can be harvested and served. These birds we get fresh from our close friends from Tia island. Sooty shearwaters, are known to Māori as tītī. Millions of these seabirds live on the islands scattered around Rakiura (Stewart Island), at the southern tip of New Zealand. The birds are dark brown, and about the size of a duck. They nest in burrows...

Greenbone with a shoal of Whitebait, Beurre Blanc 📸 @samstewartphotography