Chef's garden... Taste of autumn

ILOVE this time of year as the leaves turn into myriad different hues. The days shorten and even the air takes on a different feel. The changing seasons signal a change in what we crave to eat as well.

There’s nothing better than the warmth that a good bowl of chilli brings. Venison is a great substitute for beef and mince is a great way to make use of the cheaper shoulder cuts and sure does make a mean ‘‘bowl of red’’.

Celeriac is one of my favourite vegetables, so we make sure to plant plenty in late January to keep us going.

Often roasted or pureed, it’s at its most delicious finely shredded raw and tossed with apple, celery and walnut to seal the deal for an autumn salad packed with flavour. Panfried sole is the perfect partner to slip on top and you really do have a meal in minutes.

What more could you ask for? Perhaps a sweet ending. Chocolate, dulce de leche and almond brioche is the answer. Separately all these ingredients make brioche worth the effort. Combined, it’s simply stunning.

Surprisingly easy, this will be your goto recipe for years to come.

Chef, restaurateur, author and father of two, Bevan Smith is the owner of the awardwinning Riverstone Kitchen, north of Oamaru. His life revolves around food. Sharing that passion is central to his philosophy that all people should and can eat well.

This is Bevan’s last column for the Otago Daily Times as he concentrates on running Riverstone and his family. We thank him for delighting us with his yummy recipes over the years.