The Seasons – What’s Growing, Cooking and Drinking Well

SPRING – Asparagus, broad beans, baby peas and a multitude of other early vegetables. Spring lamb appears on many local menus – it’s perfect with a glass (or two) of Llew Knight’s Granite Hills Shiraz.

SUMMER – An abundance of virtually everything. Morello cherries and berries are particularly anticipated. Fresh cut lavender or dired from Lavandula. Heirloom tomatoes with fresh basil on local pasta washed down with a Gisborne Peak Rosé enjoyed on a sunny balcony – hard to beat.

AUTUMN – Quinces, figs, pumpkins, early chestnuts, wild forest mushrooms. Fertile local volcanic plains ensure a continuing harvest of many varieties of potato. Crisply roasted with a nice piece of duck by some talented local hands and paired with a sublime Curly Flat Pinot. Ah...this is the life!

WINTER – Delicious root vegetables in abundance. Cauliflower, brussels sprouts and bitter leaves for interesting salads. A good time for some robust tucker. Rare breed pork slow braised with cabbage paired with a glass of Birthday Villa Gewürztraminer perhaps?