By Smith, BevanEdited by Road Media, BayPhotographs by Willetts, EmmaDesigned by Swann, KathrynEditorial coordination by Brook, Alison
Riverstone Kitchen is an award-winning restaurant nestled in the spectacular North Otago countryside. Opened in 2006 by Bevan Smith after a career that has taken him from Le Pont de la Tour and Michael Caine's Canteen in London to Australia, where he became head chef at the accla...imed e'cco bistro. Bevan, one of the country's most recognised chef's, has gained a reputation for delicious food, simply prepared from local, seasonal ingredients.
Riverstone Kitchen Modern-Day Classics is a collection of over 90 of the restaurant's most popular and most requested recipes brought together for the first time in one volume. These are the recipes that you will go back to make again and again. Like all classic recipes, they will always deliver what you are looking for: honest food that both comforts and inspires.
Brought to you in a new, smaller, hardback format. Brand new photography of all dishes, Bevan and the Riverstone Kitchen gardens. Easy to use recipes with handy tips from Bevan for how to recreate his signature dishes at homeRead more
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Bevan Smith's life has always revolved around food since his childhood growing up on a Northland dairy farm. Surrounded by citrus orchards, mum's lush vegetable gardens and his favourite feijoa hedges. Smoked snapper heads at school, netting for flounder with his dad and boiling up pipis from the beach all helped shape a young, hungry boy's mind. A move south at age ten revealed a very different food experience. Braided rivers with sea-run salmon, trout and long, slippery eels. Stone fruit, berry farms and tussock covered hills, speckled with wallabies, rabbits and deer. A hunting and fishing paradise. Inspired by his cousin, Bevan began his professional culinary journey by leaving home to train in Christchurch, and went on to cook in prestigious restaurants in London and Brisbane. He finally returned home to the Waitaki plains in 2006 to establish the now famous Riverstone Kitchen. Numerous awards later, Riverstone is beloved for its approach to seasonal food, simply prepared, from the stunning gardens that surround the restaurant. Bevan is the author of three previous cookbooks and a father of two. He continues to cook, travel, teach and inspire others who share his love of ethically produced food and the notion that all people can, and should, eat well.
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