AND TO DRINK...

Drinks editor Yvonne Lorkin suggests drinks matches for these dishes.

Beef and Kimchi Burgers

Cool down the heat of the chilli in this dish by serving a clutch of cold Herbalist Manuka Ale 500ml ($107 12pk). Cleansing, malty ale, infused with manuka leaves, fennel seeds and burdock root, creates a soothing, rich, softly spicy beau for these beefy burgers. Buy from theherbalist.co.nz.

Barbecued Buffalo Chicken Kebabs

The sweet and sourness of these kebabs call out for a glass of Caythorpe Marlborough Riesling 2017 ($45 for 2 bottles). Masses of mandarin and apricot leap out of the glass. Bracing acidity, elegant natural sweetness, tangy and taut – it’s a must-sip. Buy from caythorpe.nz.

Pork and Lemongrass Banh Mi Burger

There’s something intrinsically awesome about Thai flavours, tea and beer. So why not combine the whole shebang. Waikato-based Good George Brewing have collaborated with Waikato icon Zealong Tea, to create Good George High Tea Amber Ale 440ml can ($5).

The rich, malty, tea-leaf tones of the beer work beautifully with these Thai-style burgers. For stockists, contact daniel@goodgeorge.co.nz.

Barbecued Hoisin Glazed Pork Ribs

Open the fridge and pull out the scarily gorgeous Te Kano Estate Central Otago Rosé 2017 ($27) to serve with these sticky meat treats. “Te Kano” means “the seed”, and this sultry, satisfying and lovely fruity example cuts through the sweetness of the hoisin glaze like citrus scissors.

For stockists, email finewines@tekanoesate.com.

Broccoli, Mushroom and White Bean Burgers

Inject lift and zest into the creaminess of the beans and the earthiness of the mushrooms with a glass of the new Monteith’s Sparkling Cider Brut

Cuvée 750ml ($12.99). The perky-bright apple and citrus impression leads to a classic, creamy – almost slightly astringent – finish, which freshens up these vegetarian flavours nicely. Widely available in supermarkets.