He’s known as the Mad Genius of the South Island, the New Zealand chef whose passion for the outdoors and provocative cooking has taken his restaurant at Amisfield Vineyard and Winery in Central ...

At my restaurant Amisfield, we use only animals from the ... apple souffle and funky wines from all over France. Apero’s Merguez pâté en croute. Now I’m going to take you on a journey ...

We now cook it their way — lightly dredged in flour and pan-fried. This recipe comes from their cookbook Amisfield: Food, Wine and Stories from Central Otago.