The inspiring story of a pioneering winemaking family, with delicious recipes from their award-winning winery restaurant When eminent neurologist Ivan Donaldson and his wife Chris bought a parcel of former farmland in the Waipara valley, north of Chrstchurch, in the early 1980s people said they were crazy. There was a wine glut, and North Canterbury was stlll largely unproven as a place to grow quality wine. Thirty years on, and still family-owned and run, Pegasus Bay Wines is one of New Zealand's leading artisan producers and makes quite magnificent wine. Not only that but at the winery the Donaldson family has also created a magnificent garden and an award-winning winery restaurant. The Vintner's Table tells the background to this unique family business in which three of the four Donaldson children work. It also shares 85 of the restaurant's recipes. Originated by the five chefs who have worked at the restaurant over the years, including Botswana Butchery founder Luengo Lippe and Whare Kea Lodge's James Stapley, they are bursting with flavour, accessible and delicious. They offer a chance to repeat the magical Pegasus experience at home.
Author Biography
The Donaldson Family operates Pegasus Bay Wines. Established in 1984 by eminent neurologist Ivan Donaldson CMONZ and his wife Chris, a stalwart of Canterbury's opera community, there are now three Donaldson sons in the business. Matt is the winemaker, Paul is the general manager and Ed is the marketing manager. Ed's wife Belinda is the Pegaus Bay winery restaurant director. The family is dedicated to making great wine using sustainable principles.