Trade secrets in Amisfield book

Amisfield Winery and Bistro. Photo supplied.
Amisfield Winery and Bistro. Photo supplied.
After 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 the scenes.

Described as part cookbook, part homage to Central Otago, the 288-page book will be launched at Amisfield Winery and Bistro on Friday.

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 said.

''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.

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