MAD GENIUS Michelin Chef’s BIZARRE 25 Course Menu, Is The Most EXCITING Restaurant IN THE WORLD!

I try to elaborate death a little bit just so people kind of know  what they're eating or where it's from serving the animal in a really  provocative way that'll kind of make people think a little bit more  about it you know it's kind of fun Welcome to Amisfield Queenstown New  Zealand we traveled 14,000 km to the bottom of the earth to visit a restaurant that many are  calling groundbreaking daring and one of the most exciting restaurants in the world but the real  question is how does it all t

ruly taste that's what we're here to discover and along the way we  spend time with the Mad genius Chef Mabee "one of the finest mushrooms in the world" who many say is  reimagining fine dining and discover this magical place he calls home. 'we don't f* around'. This is  an episode you don't want to miss and watch till the end to see our final rating. I'm Laila, I'm  Adrian and this is S3! Tonight's menu consisted of 25 courses in three parts and we chose the  Amisfield wine pairing to complemen

t the meal. Pinot Noir Rose, pear drop bubblegum candy floss candy and strawberries. This menu gets your attention from the very first dish butterfish horseradish  snow vinegar cream served in a crispy seaweed cone presented in its own mouth ice cold cone  horseraddish verdant green very fresh very vibrant and a little bit of a lingering buttery aftertaste  it's beautiful. Baby Paua a native species of Abalone some alive some cooked for 8 seconds in  garlic and butter in a classic beurre blanc s

auce our native Manuka smoked ell is one of our native  Hardwoods so it's hot smoked it's on our version of vogul which is a bread on the bottom and it's  with native seeds and grains a smoked eel liver pinot noir syrup. Very clean piece of smoky smokey eel  and the consistency of the dish itself is dense in a very good way just tastes like protein unlike  anything I've ever had before wonderful dish Cool thing about this area as well it's super seasonal  it's like a little chefs playground beca

use I've been here for over a decade now I've kind of  investigated under every Little rock in this whole kind of basin so whatever's edible whatever's  good I know where it is and I've mapped it out the discovery of new things and how to use them  well and it's only taken like um about 10 years and just when we start getting comfortable  you're not going to believe what happened next we're brought down into this cold  dark cellar with charcuterie hanging from the walls what the hell is going on

welcome  I started a charcuterie program here around 13 years ago believe me it's developed into  something quite interesting then we're brought from our table over to this Taxidermy duck  that's hanging from the wall then all of a sudden what is happening right now... Confit mix of the  liver and the heart and the beak is stuff with the fermented jelly out of the Wild elderberry, this  dish gets plated on their truffle milk bread bread and even the truffle butter is disguised as a rock  this t

aste was insane deep dark foie gras flavours with intense acidic berry jelly. The insanity continued  where else could you possibly eat a 2-year aged wild bull bacon shot on an uninhabited island  off the coast of New Zealand 'like smell that dude yeah' we're local paua sea snails saucisson from 2018  cured with wild boar fat flamed to bring out the rich deep umami of the ocean and then we're going to  slice you one just to try on its own as well okay so you can get the like epic true flavor of

it  I couldn't see it that tripped me out okay... and wild boar aged since 2016 flavours of penicillin  mushroom and rich blue cheese this was one big boy and there was nothing normal about this  final charcuterie I mean just look at this the wild putangitangi it's what we call the flying salami it's  a duck that's stuffed with three or four of his mates as hard as it is to believe this is a duck salami  that's then been taxidermied and put back into its original flying shape there isn't a singl

e bite  that has been normal a cliche done before every single bite has been unique to this restaurant They found a new crab and I said I'd love to try it but I didn't realize they were going to deliver the Kraken, he delivers them to us in the kitchen crawling out of the box like with [ah] when they first turned up, we're all like what  the hell Vaughan let this monster speak for itself gently poached served in its own crabshell broth  no seasoning no butter no salt incredibly dense in texture

unlike any crab we've ever tasted So kefir lime and lemongrass will be the main things of course you may pick some like creamy buttery after taste. We were actually a little scared to eat this next dish I mean look at it there are 100  real fish eyes staring right at you luckily we got a soft introduction to whitebait the night prior  at Vaughan's house for dinner a traditional dish done Vaughan-style, thick piece of white bread a thicker  slab of butter and the world's biggest whitebait fritter

so this is a New Zealand dish? 100% it's  only available in New Zealand this endemic quality of white bait yeah and all kiwis are tell you this is the best thing in the F* world! Amisfield' elegant rendition of this local treasure sits  on top of wild caught butterfish in an acidic and velvety champagne reduction sauce WARNING the next  30 seconds of this video contains graphic imagery you have to see what comes next because this is  the part of the meal where things get really weird so that's

a New Zealand rabbit this big rabbit  will provide everyone with the same dish tonight the skin kind of comes off really easily so this  is the best part of the rabbit for me is the liver that crimson red and it has no blemishes and  spots you know you have a really healthy animal and this is rabbit a leaf that we made from last  season's raspberries stuff with slow cooked rabbit and parts of the liver this is a awesome little  snack of half of the rabbit's heart and the kidney on top of its own

parfait, these next two dishes  really push the boundaries and tested the limits of what we were willing to eat a little freaked  out to be honest this is duck foot while the bones and tendons carefully dissected dehydrated then  reconstituted in its own dry aged fat then stuffed with duck liver parfait yeah you heard that right  oddly enough 'that's f* good' this is heart from a wild Titi muttonbird with cured venison back fat 'heart.... I don't think I'm the yet just tastes like heart' we're

back from the outdoor course it's really  nice to get a break go outside, fresh air smell some smoke see the fire. Special breed here in New  Zealand it's like a cross between a boar and a pig you end up with this really beautiful flavour we  cook it out here for the entire duration of the cook about 10 hours total, shoulder and then the  cheek applesauce we're making apples again in arrowtown, just down the road we're then garnishing  with pickled rhubarb and nasturtium leaves skin was thick bu

t crispy so it had a density to it that  was quite unusual very pleasing and incredibly flavourful flagship premium wines stands for Rock Knoll  Vineyard super plush good amount of acidity come from very warm vintage 2018 oh yeah you'll  get some crazy footage right now get ready for it they're just kind of like a gentle flavor  they're not like super fatty and they just have a really clean flavor on the tongue you  know they are very very cute uh but it kind of matches how delicious they are as

well at the  same time this one's curious some wants to get on YouTube you going to get famous Clara! It is a little bit weird when you kill something so beautiful like that but in a  sense you know when you can give something a nice life it's better than using something  that hasn't had a great life you know what I mean and I think as I get a little  bit older I get a little bit softer as well This is lamb's tail braised in pinot gris  deboned reformed into a sausage covered by what's essentia

lly a lamb wool cotton candy  flaming the wool melts the sugar and caramelizes the sausage which is added to a taco with thick  cultured butter and what looks like a pound of truffle mind. blown. Duck head ice cream, it messes with your mind duck liver ice cream so a bit  of bitterness a bit of sweetness chocolate made from flax seed it was  quite thick it was again sweet beautifully textured Are you still alive up here? That's  the native cole snail of New Zealand so it's the largest carnivorou

s snail in the world  this super endangered it and this is a memory of my childhood because me and my brother used to  collect the cole shells so it's a ice of kawakawa and the ice cream's kawakawa as well it's an endemic  flavor that's only found in New Zealand and this is the native huhu grub "oh" (did it move?) yeah a little bit, they freeze them down a little bit like they're a little bit alive. A mixture of the  Beachwood and shinon vinegar I'm not interested... I don't want it... he's f* w

ith us. This is a Spiker deer  so we're the only people in the world that milk deer people always say about how do you milk deer  and I say well how do you milk a cow or a goat? this sauce is served hot and it's going to temper your ice  cream, the wild thyme, cloves, manuka all things that deers actually eat freaks you out like the way  he's molded this it's very convincing like in real life it looks like a bone you have to take a  moment honestly it tastes like a beautiful clean cream ice crea

m an enormous thank you to Chef Vaughan  Mabee and the entire team in Amisfield, this will be a meal we remember for the rest of our lives  Thank you Vaughan for taking the time to show us your beautiful country and inviting us into your home!