Riverstone Kitchen Modern Day Classics Cookbook

Riverstone Kitchen has always been about honest food, full of flavour, simply prepared from seasonal ingredients. Over the years a lot of great recipes have appeared on our menus and our first two cookbooks came about in the heady rush after winning Cuisine Restaurant of the Year in 2010. In the process, some of the best dishes from those early years were documented. This became a permanent record and a chance to showcase a little of what makes Riverstone tick.In the years since, most of those recipes, even the good ones, have been tweaked, adjusted or simplified. Although the first books have long gone out of print, we still use many of the original recipes – albeit updated – throughout the seasons. Tarragon chicken at the start of spring, hot smoked salmon with new season potatoes, or zucchini basil and Parmesan soup at the height of summer is food with soul and still ticks all my boxes. Food doesn’t go out of fashion when it is this delicious, and our customers naturally ask for many of the recipes to try themselves. The response, ‘Yes, it was in our first book but sorry it’s out of print’, has begun to wear a little thin.So, after much ado, here they are: a collection of our most cherished and sought-after recipes, reprinted, revised and revamped and brought together for the very first time in one volume. Riverstone Kitchen, Modern Day Classics encompasses all the recipes we know you loved from the first two books plus a whole range of new classics that have emerged in the years since. All the recipes have been made even simpler, so you can cook your favourite Riverstone dishes at home without spending hours in the kitchen.Thai chicken salad, chocolate sour cream cake, slow-cooked lamb with gnocchi and herb oil. Summer berry panettone pudding. Nahm jim, steamed pork buns, shaved cabbage salad, focaccia, sourdough, caramel nut tart, zucchini fritti. They are all in there – a treasure trove of Riverstone Kitchen’s greatest. A homage to the past and a nod to the future. About time I hear you say, and I agree. Happy cooking!

"Since Riverstone Kitchen opened in 2006, a lot of great recipes have appeared on its menus. Over the years, most of those recipes, even the good ones, have been tweaked, adjusted or simplified – and now chef Bevan Smith has brought 90 of the most popular and requested ones together in a new book." - Oamaru Mail

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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