Oamaru is very fortunate to be home to Riverstone Kitchen, a multiple-award winning restaurant just north of town that serves beautiful food made with the amazing produce that North Otago is famous for (they also use quite a lot of produce that they grow themselves). Riverstone’s chef-owner, Bevan Smith, came out with a cookbook last year that has proved to be a big hit, so he did what any sensible chef would do–he wrote another one!
The new book will hit the shops on 1 November and features some of the beautiful dishes that guests at the restaurant have been enjoying since it opened several years ago. From 7 November Bevan and Monique will be on a two-week book tour of New Zealand promoting the book, so check your local press to see whether they’ll be coming to somewhere near you. You can read more about the book here.
And that’s not all! Bevan Smith will also be the only non-Australian chef to feature in an upcoming Australian television programme on meat and butchery that is due to air in March of next year. Bevan will be covering the subject of venison, using New Zealand’s exceptional offerings in this flavourful segment of the market. He’ll be keeping some great company, too, since other chefs involved will include Matt Moran, Neil Perry and Luke Mangan. You can read more about that here.
Of course, if you’re interested in checking out Riverstone Kitchen’s output yourself, the restaurant is open year-round for breakfast and lunch from Thursday through Monday, and for dinner from Thursday through Sunday.