Chef Vaughan Mabee of Amisfield is a trailblazer in the world of gastronomy, celebrated for his innovative approach to cuisine that seamlessly blends artistry, sustainability, and storytelling. Drawing inspiration from his deep connection to nature and his New Zealand roots, Chef Mabee transforms local ingredients into extraordinary dining experiences.
The Best Chef: How does your personal character and your country’s unique identity shape your menu, particularly in capturing the raw, wild elements of nature and balancing them with the changing seasons?
Vaughan Mabee: When I create cuisine, I am very visual. I look at something we create and try to make it resemble the land. When I kill something, I often see beauty inside the animal and my mind starts thinking, how can I share that experience with a guest so they can see the same beauty? For example, the head of a native duck from New Zealand—this is something only visible when you’re on the pond, right after killing it. Most of the heads get chopped off, but when we use them, we want people to experience that beauty in a unique way.
The menu tends to be dramatic, especially in winter, because of the extreme conditions around us. The mountains are covered in snow, and the vegetables are dead. The cold, harsh winter climate really shapes the menu. If you forgot your dog outside on some days, it could die—it’s brutal. So, we want to reflect that brutality in our dishes. We focus a lot on ocean-based flavors, and our food captures the feeling of being here at that time, in that harsh winter environment.
Then, when spring comes, everything changes—the asparagus starts to grow, flowers come back, and the menu becomes lighter, fresher, and more colorful. It’s a journey that reflects the seasonal changes.
The flavors and direction of the menu are directed by the season, not because we want to be a seasonal restaurant, but because we have to be. We’re on an island at the bottom of the world, so we can only use what’s around us. If something is growing and we’re using it on the menu at the end of autumn, then a big snowstorm hits, and we can no longer use that ingredient the next day, we have to adapt and change the dish. The season conducts the change for us.
The Best Chef: You do a lot of hunting with your dog—how do you feel about the act itself? Would you describe it as “killing” or do you see it more as a “sacrifice”?
Vaughan Mabee: I do a lot of hunting, and usually it involves my dog, because that’s his life, that’s what excites him. Without that, he becomes restless. So I think sacrificing something from the wild, whether for eating at home, like we did last night, when we eat the things we went hunting for, is meaningful. Death is always not something you smile about, but being able to create something for my wife and my son at home that I’ve taken from the wild myself, I feel way better about that than cooking something that was kept in a cage, farmed, and didn’t have an amazing life.
The Best Chef: What is the guiding philosophy at Amisfield ?
Vaughan Mabee: The philosophy of Amisfield is rooted in our location—two main islands and a small third one at the bottom of the world. Many of our guests are international visitors coming from all around the globe. Our aim is to be the best food and wine destination in the world. We are surrounded by breathtaking landscapes, and I truly believe this is one of the most beautiful countries in the world.
We strive to create an experience that reflects our surroundings—something truly unique. That experience is the harmonious pairing of food and wine. There’s no other place where you can enjoy such a variety of courses made with ingredients endemic to New Zealand, paired with wines we craft at Amisfield.
Our organic, single-estate vineyard was established by John Darby in the late ’80s, and what sets us apart is that everything—food and wine—is made by us. In many parts of the world, dining involves wine sourced from all over, which can be wonderful. However, our focus is on celebrating this one unique place.
The philosophy is to offer a food and wine experience of a lifetime—something original and unforgettable, showcasing the beauty and distinctiveness of Aotearoa, New Zealand.
The Best Chef: What’s your secret to keeping guests captivated for 3-4 hours in a world now favoring shorter dining experiences?
Vaughan Mabee: Every now and then, we all experience a menu where, halfway through, you just want to leave—it’s happened to many, myself included. The key to avoiding that is timing and flavor. If the flavors aren’t compelling, the palate gets bored. Visual appeal also matters, but service is crucial. It’s about how the staff interacts with guests, making them feel at home. The structure of the menu is just as important—it needs to keep elevating. Many menus plateau or dip after a while, but it should feel like an action movie, constantly building momentum until the end. Those restaurants you mentioned, like Disfrutar or Enigma, are perfect examples—they keep you engaged right to the last bite.
You also need to have your own unique style. In these types of menus, originality and excitement are essential. Guests travel from all over the world, and once they’re inside your restaurant, you want them to leave saying, “This is one of the best experiences of my life.”
In New Zealand, we have the advantage of offering ingredients many people have never seen or tasted before. Being an island, we can present diners with something new and exciting, keeping them on the edge of their seat. That’s what we strive for.
It’s an experience—it’s not just a meal. What we do here is about taking guests on an evolving journey. We educate and share the beauty of our region. At Amisfield, you’re taken on a journey through Otago, where wine and food come together to create something truly unique. It’s not just dinner—it’s one of the greatest experiences, showcasing the best of what we have to offer.
Instagram: @VaughanMabee @AmisfieldRestaurant
Restaurant website: https://amisfield.co.nz/
Restaurant address: Restaurant address: 10 Arrowtown-Lake Hayes Road, Frankton, Queenstown 9371, New Zealand
