Food & Wine

When it comes to dinner there are so many competing options available it's easy to get a bit numbed by all that choice. Sometimes it's nice to just take a breath and revisit an old favourite, chef Bevan Smith says.

I love this time of year.

Chef Bevan Smith isn't ready to say goodbye to summer just yet.

No-one can deny that this summer has been sensational! Long, hot days and warm evenings have provided the perfect atmosphere for fun and food.

It might be a bit daunting to have to come up with interesting vegan Christmas fare but with several vegans in my own extended family, I've had plenty of years to practise.

The possibilities are endless when you put it on toast.

At some point each winter we are faced with one of those days when the weather turns irrevocably nasty.

Beetroot is one of my favourite vegetables. With its rich, earthy flavour it is a perfect match for roast or grilled meats and its vibrant colour adds wonderful contrast to any dish.

It might not be prized for its looks, but kohlrabi deserves a place in the kitchen, writes Bevan Smith.

Riverstone chef Bevan Smith shares his favourite recipes.

Riverstone Kitchen chef Bevan Smith shares some classic recipes.

Chef Bevan Smith shares his passion for a certain fruit. 

When I was a boy, it is fair to say not all things culinary occupied my mind. As far as chestnuts were concerned, outside the kitchen those green nuts were prized by the local kids as a superbly spiked missile that absolutely terrified those unfortunate enough to be bombarded by them.