In the heart of New Zealand’s South Island, near Queenstown, lies Amisfield, a restaurant where Chef Vaughan Mabee, resembling the beloved Harry Potter character Rubeus Hagrid, crafts magical culinary experiences. Mabee’s journey from the northernmost tip of New Zealand to the renowned kitchens of Europe and back has culminated in a unique dining adventure at Amisfield.
Culinary Beginnings and Global Influence: Born and raised in the Bay of Islands, Mabee’s desire to explore took him to California and later to Spain, where he trained under Martín Berasategui, a master of Basque cuisine. His time at Berasategui’s Michelin-starred establishments deeply influenced Mabee’s style. Further honing his skills, Mabee worked at Noma in Copenhagen, contributing to its ascent to the top of the World’s 50 Best Restaurants list.
The Amisfield Experience: Returning to New Zealand, Mabee found his calling at Amisfield, a vineyard restaurant set against a backdrop of rocky hills, with a rustic charm evident in its stone structure and wooden beams. Here, Mabee’s ambition is to elevate Amisfield to the ranks of global destination restaurants like Noma and The Fat Duck.
A Menu of Local Wonders: Amisfield’s dining experience is a journey through local flavors and stories. The menu, featuring a 20-course dinner lasting three-and-a-half hours, is rooted in local sourcing and sustainability. Mabee takes pride in using ingredients from the surrounding area, including venison he hunts himself. His creativity is showcased in dishes like the Pütangitangi duck dessert, an artistic rendition of the native duck, transformed into an ice cream creation with wild elderberry gel.
Storytelling Through Cuisine: Mabee’s approach to cooking is as much about storytelling as it is about flavor. He brings narratives to life, such as the Lamb’s Tale, inspired by his teenage experiences on a farm. This dish, featuring a lamb’s tail with spun sugar “wool”, offers a blend of smoky, sweet, and savory flavors, encapsulating Mabee’s culinary philosophy: complex yet deliciously approachable cuisine.
Redefining Fine Dining: Amisfield, under Mabee’s guidance, has gained recognition as New Zealand’s best restaurant in the 2023 Cuisine Good Food Guide, also earning the innovation award. Mabee’s dishes, from the theatrical deer skull dessert to the meticulously crafted courses, reflect his commitment to redefining fine dining, blending haute cuisine techniques with local ingredients and an immersive narrative.
Vaughan Mabee’s culinary wizardry at Amisfield is a testament to the power of combining local ingredients, storytelling, and culinary innovation. It’s a dining experience that transcends the ordinary, inviting diners into a world where cuisine and narrative intertwine, creating a memorable and enchanting culinary journey.
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