Cuisine - Good Food Guide - - Canterbury -

Riverstone Kitchen’s piece de re­sis­tance is its ex­ten­sive gar­dens and or­chards and the su­perbly fresh in­gre­di­ents that come from them. If you walk around the gar­dens be­fore your meal, you may catch one of the chefs pop­ping out for a few herbs or some­one tak­ing a box of veg­eta­bles into the kitchen. Chef and owner Be­van Smith’s food is sim­ple, with flavour and in­tegrity rather than fussi­ness or showi­ness. A good ex­am­ple is the roast free-range chicken with wet po­lenta, cavolo nero and richly flavour­some porcini mush­rooms, or the con­trast­ing tem­per­a­tures and tex­tures of a hot, fluffy rasp­berry souf­fle, frozen rasp­berry ice cream, runny cho­co­late ganache and crisp al­mond bread. The ex­ten­sive wine and beer lists make fas­ci­nat­ing read­ing and knowl­edge­able staff will sug­gest matches for the food.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.