Heath ceramic mugs, Sori Yanagi Tekki pan, Lawrie Steer pottery bowl from Everyday Needs. Rosanna Salt cellar & spoon, square condiment dish from Milly's of Parnell. Photo / Babiche Martens.
The change of season is a good excuse to celebrate, says Angela Casley. Invite friends around for a scrumptious mid-morning feast.
I have just returned from a day trip to the north. Whangarei to be precise. Along the way we spotted the first of the lambs and calves bouncing around the paddocks, full of spring spirit. The rolling hills were covered in lush green grass, with the occasional cluster of bright
yellow daffodils.
The tourist centre, on the left as you arrive into Whangarei, served me the best date and orange scone I have eaten for a while, and a trip north at this time of the year is never complete without picking up a sack of the early season Kerikeri oranges from a roadside stall.
On our return trip, we took the scenic route through Waipu and Langs Beach where we picked up fresh snapper from a friend, and had a quick afternoon tea of banana cake with mum in Mangawhai.
The day was noticeably longer and lighter, and the temperature warm enough to wear just a T-shirt for a walk on the beach.
