Bevan Smith from award winning restaurant Riverstone Kitchen, is coming back to Centrewood Estate to inspire us with his amazing cooking using fresh seasonal produce.
Bevan strongly believes in cooking with only the freshest and best seasonal ingredients and is passionate about local product and ethically produced food. Simple, clean, fresh and seasonal is how he describes his cooking.
A day not to be missed, Bevan will be sharing a raft of culinary tips, tricks and expertise, while demonstrating some exciting new dishes for the summer months. Book your spot here. Spaces are limited so get in quick.
Tutor: Chef Bevan Smith of Riverstone Kitchen
Cost: $150pp - includes morning tea on arrival plus a delicious 2 course lunch, refreshments, and tasty samples of dishes throughout the day.
Bevan was born in Northland, New Zealand and left the family farm in 1991 to train as a chef in Christchurch. After working for several years in London at Terence Conran’s La Pont de la Tour and Michael Caine’sCanteen, Bevan moved to Australia where he became head chef at Philip Johnson’s acclaimed ècco bistro.
Riverstone Kitchen was established in 2006 and won Cuisine magazine’s 2010 national award for Best Restaurant.