Riverstone Kitchen wins restaurant of the year

DINING FINE: Riverstone Kitchen in North Otago has been awarded first prize in a national restaurant competition. Pictured are owners Bevan and Monique Smith.

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North Otago restaurant Riverstone Kitchen has beaten its big city counterparts to take top place in this year's Cuisine New Zealand Restaurant of the Year Awards.

Owners chef Bevan and Monique Smith picked up the award at a ceremony held in Auckland last night, beating 49 other finalist restaurants.

Speaking on the phone from Auckland, Mr Smith told The Herald it was a "pretty good day made even better".

It was a quick visit to Auckland as the couple had to get straight back to work, he said.

"The industry is not just about a half hearted effort, it's about graft.

"We want to showcase the produce we have and get it out there."

Riverstone Kitchen aimed to keep things simple and really honest this year, Mr Smith said.

"We don't try and tart things up."

The judges said the restaurant, 12km north of Oamaru, "feels like it pours New Zealand's very soul into diners".

"It is a wonderful showcase for what makes New Zealand cuisine special. Everything is so beautifully cooked and composed, it was such a joy".

Guest international judge, highly regarded food critic Simon Thomsen of Sydney's Daily Telegraph, said Riverstone Kitchen had a vibe somewhere between a city bistro and a country lodge.

"Chef Bevan Smith has something bold to say about what it means to be Kiwi."

Riverstone is the first South Island restaurant to win the award in the competition's six-year history, with Wellington and Auckland having taken top honours in previous years.

The couple started the restaurant four years ago on what used to be a paddock on the family farm.

Mr Smith's mother, Dot, has run a gift shop nearby for around 20 years.

Born in Northland, Mr Smith trained as a chef in Christchurch and went on to work at Terence Conran's La Pont de La Tour and Michael Caine's Canteen in London. He moved back to New Zealand six years ago after a stint as head chef at Brisbane's acclaimed e'cco bistro.

The restaurant adopted the motto "local and starting from scratch", with the Smiths sourcing fresh produce from around the district.

The pork is supplied by Havoc in Waimate, the venison from Ikawai and the lamb from the Waitaki Valley.

The couple also run 80 chooks nearby that provide the eggs and grow a large amount of produce on site.

It is the second time the restaurant has been a finalist in the awards.

- © Fairfax NZ News