Bevan and Monique Smith built Riverstone Kitchen in a paddock on the family farm 12 years ago. Since then, the restaurant has gone from strength to strength, stacking up accolades along the way. Just 15 minutes north of Oamaru in North Otago, the kitchen is a must-try for visitors wishing to sample authentic New Zealand farm-to-table fare. Having cooked in top restaurants in London and Australia, Bevan is passionate about cooking local, seasonal and ethically produced food — and, it shows.
The menu is concise, uncluttered, and highlights fresh ingredients which have come straight from the farm's veggie garden, orchard, or nearby fellow farms. The havoc pork with roast fennel, sauteed potatoes, purple sprouting broccoli and herb oil ($36) is a highlight, but, really, with such impeccable produce, any dish is a winner. If you're keen to take away a souvenir, Bevan's latest book Riverstone Kitchen: Another Helping is available for purchase.