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18 STYLE | report SOUTHERN FLAVOURS The South Island’s culinary scene is constantly evolving and we’re not complaining. Whether you’re looking for a cheap and cheerful spot to refuel on a weekend road trip or a fine dining restaurant to celebrate a birthday or anniversary, there are heaps of options from which to choose. We know it can all get a bit overwhelming, so we’ve done the legwork for you. These are the must-visit spots around the South Island. Words Vanessa Ortynsky
STYLE | report 19 Foodie ‘must’ Amisfield Bistro, above and opposite. - QUEENSTOWN - It’s no secret that Queenstown has its fair share of incredible eateries to rival its laundry list of activities. Locals continue to flock to Rata (43 Ballarat Street) and it’s easy to see why. The food on offer is diverse, with starters ranging from venison carpaccio, cured salmon and pork belly served with Bluff octopus, butternut squash, new season quince and pearl barley. The Southland cheese rolls are a must. Made with Otago honeycomb, organic mustard and pickled cauliflower, they’re decidedly better than the traditional. Renowned for its extensive cocktail list and outstanding menu full of locally-sourced northern Italian and Mediterranean-style cuisine, No5 Church Lane is another unmissable restaurant in Queenstown. We love the grilled bruschetta duo with heirloom tomato, grana padano parmesan, basil, roast eggplant, confit tomato and feta or any of their sourdough pizzas. Their bar snacks are also particularly noteworthy, try the bocconcini. Discerning drinkers should try one of their world-class cocktails. Everything about Amisfield Winery & Bistro reflects Central Otago, especially the beautiful stone building that houses its bistro and cellar door at 10 Arrowtown-Lake Hayes Road, Frankton. Since opening in 2005, Amisfield Bistro has become a foodie destination. Executive chef Vaughan Mabee’s dishes are truly a work of art and perfectly complemented by Amisfied’s award-winning wines in a relaxed environment. Opt for the Trust the Chef degustation menu, which has been an Amisfield signature since it opened. With three to five courses for lunch and seven courses for dinner, the food is designed to be lingered over. So, pull up a seat and soak in the vineyard view. A culinary highlight since 2008, you can’t go past Botswana Butchery (17 Marine Parade). Just pause a moment to imagine red deer loin, braised osso bucco, brown butter kumara, cherries, forest mushrooms, puff pastry, cavolo nero, and pancetta... need we say more?
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