quarter of a century in the wine business and a decade
running a popular bistro beside Lake Hayes, Amisfield has
produced a book the company promises will take readers behind
Described as part cookbook, part homage to Central Otago, the
288-page book will be launched at Amisfield Winery and Bistro
Amisfield spokeswoman Debbie Zampieri said the book had been
a labour of love for the company's staff who, with the help
of Auckland writer Simon Farrell-Green, had drawn on their
''trade secrets'' and store of memories.
The book had its genesis about four years ago when she began
working for the company, Ms Zampieri said.
Having come from a publishing background, she immediately
thought ''there's a book in this place'', she said.
As well as recipes for more than 100 of the bistro's most
popular dishes from throughout the year, it contained
hundreds of photographs, taken by Shantanu Starick, that
encompassed the four seasons at Amisfield.
The book would take readers behind the scenes, Ms Zampieri
''Everyone in the business has shared their tricks of the
trade, from how the vineyard is run to how we make our wine
and our sustainability practices.''
More than a cookbook or a coffee table book, it drew together
the history and collective staff memories of the company's
quarter-century in business.
Established in 1988, Amisfield produces wine from fruit grown
on 80ha in the Pisa sub-region of Central Otago, with pinot
noir accounting for more than 60% of its production.
Amisfield goes on sale on August 1 at bookstores, from
Amisfield's Cellar Door and online.