What's cooking: Regan Hawkins

Regan Hawkins has a passion for Italian wines which, he says, are great value for money. Picture / Carolyn Robertson

Regan Hawkins developed an interest in wine and beverages while working in restaurants in Auckland, Queenstown and Canada, and a leading wine bar in London.

Now at Delmaine, his job as wine manager involves looking after retail and restaurant accounts, along with managing the wine selection at the company's East Tamaki food and wine shop.

In 2003 he won a scholarship to attend the Len Evans wine tutorial in Australia, and his interest in vino extends to teaching wine appreciation courses and being a member of a wine trade tasting group.

What is your favourite wine?

I've been very fortunate over the years to taste and enjoy many of the world's great wines.

My first love was French wine but in recent years I've become more passionate about Italian wine - I love the style and structure. I prefer reds to have some austerity, and that comes from Italy's many cooler and temperate regions. As well as the wide spectrum of flavours and tastes I like the acidity and tannin, which is better with food, and the more moderate alcohol level. Favourites are Chianti and good Valpolicella.

Affordability is a factor - I find Italy offers great value. Italian wine for me is an adventure, so unpredictable. When I'm splashing out I buy Champagne, Chablis, Brunello or red Burgundy.

What is the best food to eat with it?

Italian wine works very well with most foods such as roasted meats and, of course, starchy foods like pasta and polenta, as well as with lighter summer foods such as salads and white meat.

What do you eat at home when you can't be bothered to cook?

Pasta with fresh tomatoes and anchovies or, if I have time to stop at a fish shop on the way home from work, panfried fish fillets. Sometimes we get takeout from my favourite Chinese restaurant, the Enjoy Inn in Greenlane.

What is always in your fridge?

San Pellegrino.

What do you always have in your kitchen cupboards?

Coconut cream for Asian recipes and good quality dried pasta, along with my favourite spirit, Grappa.

Is there anything you refuse to eat?

McDonald's and anything from food chains.

What advice would you give to someone who doesn't know much about wine?

Take advantage of every opportunity to taste wine. Try different wines - don't buy the same ones every time. Keep an open mind and read wine books.