Al fresco feast (+recipes)

On glorious summer days like these, what better way to pass some time than by grabbing a few friends and heading off to a shady spot under a tree to enjoy a good natter, a glass of wine and a picnic feast.

Prepare a few yummy morsels at home then swing by a deli to top up with gourmet extras like free-range meats, New Zealand olive oil, cheeses, breads, gorgeous summer fruits and a radish or two.

The tomato tart is a great way to use up plenty of the delicious ripe fruit begging to be picked off the vines at the moment - the intense tomato flavour working well with the creamy mascarpone and salty anchovy.

Anyone can pick up a variety of spreads (and many delicious ones are readily available), at the local deli or supermarket but you will experience a feeling of satisfaction and ever so slight superiority by whipping up your own - not to mention creating a superior result which you can tweak to suit your own taste. Pesto can be made with any herbs you have growing and a combination of different summer ones is delicious.

The key is to keep the ingredients as fresh as possible and use the best quality parmesan and olive oil you can afford.

By grabbing a packet of savoiardi biscuits and some divine passionfruit yoghurt, a few sweet apricots and berries, you have an instantly impressive dessert which looks beautiful piled up on a special glass cake stand. Plastic picnic ware doesn't need to be the norm, wrap up some lovely glassware and cutlery instead.

So, a happy New Year to all and let's raise a glass to a year ahead of inspiring and delicious food.

Chef's tip

Take plenty of icepacks to keep food and drinks chilled and leftovers in good enough shape to take home. Savoiardi biscuits, also known as sponge fingers, are available at supermarkets and delis.

I used Piako's gourmet passionfruit yoghurt - see piakoyoghurt.co.nz.