Summer Recipes

Yay for summer entertaining

Summer means easy entertaining with longer evenings and warmer weather to enjoy. Take your dining outside, whether it’s to your garden, on the deck or to the park for a picnic, we have three delicious recipes to share along with the perfectly practical and stylish accessories to accompany your menu. Our recipes are based on what’s in season over the next few months and are quick and easy to prepare.

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Picnic Perfect

Plan a summer picnic with friends or family to the park or the beach and transport your picnic in style with our Island Bay insulated range, designed to keep everything cool and fresh until you reach your destination. Need picnic menu inspiration? An ideal picnic menu includes food that can be eaten all together as one course or is designed for snacking on over the duration of a day out. Prepare food in advance and chill drinks overnight the night before. We recommend a good kiwi classic such as a bacon and egg pie and/or a vegetarian quiche which can be cut into finger food sized portions. Club sandwiches are picnic stalwarts – just avoid tomato as the bread will become soggy. A cheese or charcuterie board is an easy option for all day snacking. Or a simple summer salad to serve in fresh bread rolls with roast chicken. Add fresh strawberries for a sweet summery finish. Take plenty of fluids for a day’s picnicking in the sun along with fizzy water, chilled wine or light beer. We recommend packing your picnic basket with stackable reusable cups, small plates, proper cutlery, fabric napkins and linen tea towels (to cover food while picnicking and wrap up plates in afterwards).

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Summer Frosé Cocktail

Cocktails anyone? This summer Frosé cocktail is a refreshing frozen cocktail perfect for hot summer days, as an aperitif for hosting at home or as a sundowner on the beach. For taking on adventures, make and then pour into a thermos and then transport in an Island Bay Wine Bag to keep super chilled. Strawberries in season: September to March.

Ingredients
• Strawberries (chopped) 250 g
• Lemon juice - 1 Tbsp
• Sugar - 2 tsp
• Bottle chilled rosé - 750 ml
• Crushed ice - 4 cups
Method
1. Combine strawberries, lemon juice and sugar in a bowl. Set aside for 10 minutes until juicy.
2. Transfer to a blender with half the rosé and the ice. Blend until smooth and thick. Spoon into chilled glasses.
3. Top up with remaining rosé. Garnish with extra strawberries if desired.

Melon, Mozzarella and Prosciutto Salad

This delicious salad is perfect to pop together for a picnic and best served with crusty bread. Rockmelon in season: December to April.

Ingredients:
Salad:
1 small red onion, very thinly sliced
1 tablespoon white wine vinegar
1 rock melon, peeled, seeded, sliced into wedges
2 balls fresh mozzarella, well drained
100 grams snow peas, blanched, thinly sliced
100 grams sliced prosciutto
mini leaf or regular basil
2 tablespoons pine nuts, toasted, roughly chopped
Dressing:
¼ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
¼ cup fresh basil
1 tablespoon pine nuts, toasted
1 teaspoon sea salt
Method:
Dressing: Place all the ingredients in a bowl and blitz with a stick blender or use a food processor and process until smooth.
Salad: Toss the onion and vinegar together in a small bowl and set aside for 10 minutes.
Arrange the melon on a serving platter. Rip the mozzarella into pieces and place over the top along with the drained red onion and snow peas. Drape over the prosciutto and drizzle with some of the dressing, serving the rest separately. Scatter over the basil and pine nuts.

Ginger and Cherry Ambrosia

We’ve saved the best for last! This easy but decadent dessert is perfect for when you have unexpected guests or need to take a plate to a summer gathering. Just whip, fold, spoon and decorate! Cherries in season: December to January.

Ingredients:
• Cream - 150 ml
• Greek yoghurt - 1 cup
• Crystalized ginger, chopped - 1/4 cup
• Mini marshmallows - 1 cup
• Cherries, halved, stones removed - 2 cups
• Gingernuts, crushed roughly - 1/4 packet
• Garnish extra cherries, ginger slices
Method
1. In a large bowl, whip the cream until it forms soft peaks.
2. Fold through the yoghurt, ginger, marshmallows, cherries and gingernuts, reserving a few for garnish.
3. Spoon the mixture into glasses or one large bowl.
4. Decorate with extra cherries, nuts and ginger slices.