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Living Earth Helps Fuel World-Class Success at Amisfield

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A celebrated Central Otago vineyard and restaurant has been recognised on the global stage – and Living Earth compost is proud to be playing a role behind the scenes.

Amisfield Restaurant and Cellar Door, located just outside Queenstown in Frankton, has been named the third-best restaurant in the world by the highly regarded US publication Food & Wine. The international recognition celebrates Amisfield’s stunning setting, exceptional wine, and beautifully crafted seasonal menu – much of which is grown or sourced directly from their estate.

As this year’s grape harvest gets underway, it’s a timely moment to reflect on how Living Earth compost contributes to Amisfield’s success. Their 200-hectare vineyard, nestled between Lake Hayes and the Pisa Range, is one of the largest single-site vineyards in Central Otago. The estate produces over 30,000 cases of wine annually, with its vines nourished almost entirely by Living Earth’s high-quality compost.

Executive Chef Vaughan Mabee – the only New Zealander included in the world’s top 100 chefs – is known for his innovative, locally inspired approach. His ‘Trust the Chef’ menu, priced at $695 per person, offers a seasonal journey through the best Central Otago has to offer, including wines that reflect the richness and vitality of the vineyard’s soil.

“We let the ingredients shine,” says Mabee, whose philosophy of minimal intervention echoes our own values of sustainability and stewardship. That commitment to quality and care extends from the kitchen to the vineyard – and the compost that supports it all.

At Living Earth, we’re proud to contribute to such a remarkable culinary and viticultural achievement. It’s a powerful reminder of how sustainable practices and great partnerships can help New Zealand businesses thrive – not just locally, but on the world stage.

Here’s to more homegrown excellence, from the soil up.

Thanks to Victoria Henry and Charlotte Cotter for sharing the story.