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Are you ready for crunchy duck beaks with duck-liver ice cream?

Are you ready for crunchy duck beaks with duck-liver ice cream?

Swallow your fear and take a deep dive into the culinary world of NZ chef Vaughan Mabee: you’ll remember the food at Amisfield for life.

At times tonight, you will ingest fat, salt, sugar, protein, bacteria, fungi, various plants and animals, and entire ecosystems.” The quote is from the Hollywood movie The Menu, the gastro-comic horror movie of 2022 that spoofed the high-minded concept of fine dining.

“I don’t cook food; I tell stories,” explains chef Julian Slowik, played by Ralph Fiennes. He also kills people. And I’m afraid, as chef Vaughan Mabee approaches me with what appears to be a very sharp knife and a very dead duck, that I have signed up for the New Zealand equivalent.

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Jill Dupleix
Jill DupleixFood writerJill Dupleix is AFR Magazine's culinary editor.

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Original URL: https://www.afr.com/life-and-luxury/food-and-wine/are-you-ready-for-crunchy-duck-beaks-with-duck-liver-ice-cream-20230919-p5e5w9