Our second episode from our On the Road Recipes series explores the Victorian setting of Oamaru, working with Riverstone Kitchen, Head Chef Bevan Smith, and Waitaki Tourism!
About the Chef:
Chef, restauranteur, author of three cookbooks and father of two, Bevan Smith is the owner of the renowned and award-winning Riverstone Kitchen, located on SH1, 15km north of Oamaru.Bevan Smith’s life revolves around food and showcasing the best that New Zealand has to offer and is a strong advocate of sustainability and locally sourced produce.
Riverstone Kitchen Oamaru
Riverstone Kitchen was established by Bevan and Monique Smith in November 2006. Built in a paddock on the family farm, 15 minutes north of Oamaru in North Otago, it has defied all odds and achieved huge success. In 2010, Riverstone Kitchen was the supreme winner of Cuisine magazine’s coveted Restaurant of the Year award and put its name firmly on the map. So, why not book a motorhome with Mighway and make your way to Riverstone Kitchen and explore the beautiful region of Oamaru!
About this Recipe:
In this second episode, Bevan showcases a classic, easy, on the road dish, Salad of Roast Free Range Chicken, Cavolo Nero, Parmesan, Sour Dough Croutons and Soft Poached Egg. with all ingredients locally sourced from the Riverstone Kitchen's garden. These ingredients can also be sourced in the region.
You can find all ingredients, locally sourced from the Riverstone Kitchen's garden. These ingredients can also be sourced within the Oamaru Region.
Riverstone's menu takes pride in sourcing ingredients from their extensive vegetable gardens and orchards. They also support local growers as much as possible, who share our ideals about good produce. Changing regularly, Riverstone's menus reflect the seasons and utilise the best ingredients at their peak. So, be sure to come visit Bevan and the team, they'd love to show you the best of what Oamaru has to offer!
2 chicken breasts, skin on
salt and pepper
30ml olive oil
3 quality anchovy fillets, finely chopped
1 garlic clove, crushed
¼ cup mayonnaise
6 large cavolo nero leaves, stem removed, roughly chopped
¼ red onion, finely sliced
2 spring onions, finely sliced
½ cup Italian parsley, picked
¼ cup ground parmesan
2 cups , finely sliced, sourdough croutons, toasted
2 soft poached free range eggs
extra ground parmesan
Extra virgin olive oil
Preheat oven to 200C, and season chicken with salt and pepper.
Place chicken skin side down, into a hot, heavy based ovenproof frying pan with the olive oil.
Fry until the skin is nicely coloured, then place into oven and roast for 5 to 6 minutes or until the chicken is almost cooked.
Remove from oven, turn the chicken breasts over and allow to rest for at least 5 minutes.
Then heat remaining in the frying pan will complete the cooking process.
In a large bowl mix the anchovies, garlic and mayonnaise.
Add the cavolo nero, red onion, spring onions, parsley, parmesan and sour dough croutons to the bowl and toss to combine. Divide between 2 plates.
Place soft poached eggs into a small pot of boiling water to bring back up to temperature before draining and placing on top of the salad.
Sprinkle with a little extra ground parmesan and a good drizzle of extra virgin olive oil and serve immediately.
Book your adventure with Mighway!
Now that you’ve got this exclusive recipe using the best produce from the Oamaru region, you’ll be a pro at cooking your own take on this easy Salad of Roast Free Range Chicken. So, get the best of both worlds with experiencing Oamaru and it’s local food, by booking your next culinary roadie with Mighway!
Rent your own private motorhome direct from owners, and have the freedom to travel where you want, when you want, and even cook what you want!