Fresh and sensational bistro food matched with gorgeous wines from an iconic Central Otago winery and restaurant. b> misfield 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