OUT AND ABOUT

Our new food columnist Simon Gault has the ingredients for a great weekend picnic.

It’s Auckland Anniversary Day tomorrow here in the City of Sails, known for having one boat for every three people. Hopefully one of those three is your mate who'se taking you out. If you are out fishing, keep an eye out for me — I’ll be the guy with my little blonde daughter on the back of our mate's boat and she'll have her pink fishing rod. No matter how you’re taking advantage of the extra day off — be it boating, fishing or just heading out for picnic with family and friends enjoying the gorgeous summer weather — why not be inspired and make this delicious picnic lunch.

SMOKED PROVOLONE, BACON AND EGG PICNIC PIE

Smoked provolone is an Italian melting cheese that adds that little bit of magic to this simple bacon and egg pie. The smokiness of the cheese takes it to another level.

Serves 4

Prep time: 15mins Cook time: 20mins

2 sheets of butter puff pastry 1 large onion

2 Tbsp olive oil

6 rashers of good quality bacon

6 eggs

½ cup cream

1 cup grated smoked provolone cheese

Preheat the oven to 200C. Grease a 13x36 cm (or a 20x28cm) tart tin. Line the bottom of the tart tin with two-thirds of the pastry and place in the fridge while you prepare the filling.

Slice the onion finely and cook gently in the olive oil until soft and translucent.

Slice the bacon into 1cm slices.

Break the eggs into a bowl; add the cream, whisk till combined.

Take the tart tin from the fridge, spread the cooked onion onto the base, then the bacon and grated cheese. Gently pour the egg mixture into the pie (reserving about a tablespoon of the mix to use as an egg wash) and season with salt and pepper. Top with the remainder of the pastry. Brush the remaining egg wash over the top of the pie. Bake for 20 minutes or until golden brown and the filling is set.

FARMERS' MARKET TOMATO SALAD WITH A SUMMER GINGER AND LIME DRESSING

Serves 4 Prep time: 10mins

500 grams of assorted tomatoes; for example, heirloom, beefsteak, cherry and roma

Basil Dressing

¼ cup almonds

1 small red chilli

2 spring onions

5cm piece of ginger, grated 2 Tbsp tamari

¼ cup water

Blend together all the dressing ingredients to a smooth pouring consistency; add a little more water if needed to thin. Randomly cut the larger tomatoes into bite-sized pieces.

Take the cherry tomatoes, cut some in half and leave some whole and place in a bowl with the cut tomatoes, pour the dressing over and toss to coat.

Pour into a serving bowl and top with basil.