The thought of a picnic is so se­duc­tive. So choose your favourite spot – beach, lake­side, river­bank, moun­tain top, park or just a blan­ket in your back­yard – and fill your bas­ket with good­ies.

Cuisine - - CONTENTS -

The best places to stock up for a picnic


Be­ing based in Christchurch, I would first get a loaf of sour­dough from Griz­zly Baked Goods. Their pain au choco­lat and spiced hazel­nut morn­ing buns are hard to re­sist, too.


• Sar­dines, both salted and pick­led styles to go on but­tered sour­dough. Al­ter­na­tively a pun­net of mus­sels and/or oys­ters to do the same.

• Smoked salmon or trout with a squeeze of lemon and some pars­ley and ca­pers. • Smoked ka­hawai with a slice of boiled egg, lemon and pep­per.

• Ei­ther a bot­tle of lo­cal or­ganic wine or a rig­ger of New Zealand craft beer from Dorset St.


Or­phans Kitchen chef, Tom His­hon, runs Daily Bread in Pt Che­va­lier and it’s my go-to for their de­li­cious ku­mara, taro or smoked rye loaves. If the baguettes are warm I’m usu­ally tempted. The boys in the fam­ily love the cheese rolls, large pret­zels and the tangy ku­mara pies. None of us are par­tic­u­larly sweet toothed so we sel­dom get the de­light­ful dan­ishes, car­damom buns or crois­sants. If the tide is high maybe we’ll head down to Pt Che­va­lier beach for a swim and a picnic. Nat­u­rally I’ll pack a good bread knife, a small chop­ping board, a lemon, some salt and pep­per. For the food I tend to keep things simple.


• Some pas­trami from Pas­trami & Rye (luck­ily sold at the lo­cal Farro Fresh so I don’t have to schlep over town). • I'll want some sauer­kraut too (Be Nour­ished make a won­der­ful ver­sion), some avocado, toma­toes and cheese. • If I’ve been su­per-or­gan­ised I’ll bring some picked rocket or baby spinach and what­ever herbs are in abun­dance from the gar­den for a salad.

• And some fruit to fin­ish – straw­ber­ries, some plums or other early stone fruit. • Wa­ter, wine or beer and some­thing to drink it from wouldn’t go amiss ei­ther.


I live close to Daily Bread which has been such a great ad­di­tion to Auck­land’s in­ner west. I love their ku­mara and spelt loaves and try to avoid head­ing down to the dough­nut sec­tion. I’ve al­ways been a fan of Wild Wheat and love what they are do­ing with their mil­let and quinoa loaves. For my very spe­cial treat I drive to the end of Mount Eden Road to La Voie Fran­caise to get my hands on the best baguette in Auck­land, per­haps also one of their gar­lic but­ter buns or, for a sweet treat, canelé (caramelised cus­tard pas­try) or far bre­ton (baked prune and cus­tard tarts).


• Good but­ter to go with the bread. Anything foil wrapped will taste fresher. • Hum­mus is a must for me, and Kohkoz brand has such a creamy mouth­feel and just the right bal­ance of tahini and chick­peas.

• Then plenty of halved cherry toma­toes, cu­cum­ber, feta cheese and maybe some sumac or dukkah to sprin­kle over. • Peanut but­ter and sliced toma­toes is a com­bi­na­tion that’s simple and full of flavour. Favourites are Pic's and Small Batch Su­per But­ter or try Fix and Fogg’s Al­mond But­ter or maybe Smoke and Fire if you like an ex­tra kick. It’s all you need with a lit­tle salt and pep­per on top!

• I like sim­plic­ity in food and would be per­fectly happy with just one or two beau­ti­ful NZ cheeses to go with my bread or for a ve­gan op­tion maybe Savour Casheta which comes mar­i­nated in olive oil that you can driz­zle all over your bread. OK, maybe we could have some pick­les on the side.

• When I lived in Switzer­land, good dark choco­late sand­wiched be­tween crusty baguette was a pop­u­lar af­ter­noon snack (add but­ter for ex­tra naugh­ti­ness and de­li­cious­ness). Think do-it-your­self pain au choco­late!


As a gluten-in­tol­er­ant I don’t eat wheat all that of­ten, but ever-so-oc­ca­sion­ally I’ll eat a lit­tle proper sour­dough from Rua­puke Ar­ti­san Bread found at The Tiny Bread Shop in Raglan. You can also find Jenny Carter’s loaves sold at Raglan Fish (on the wharf ), Raglan Four Square su­per­mar­ket and Orca Res­tau­rant most days. If your trip to Raglan co­in­cides with the Raglan Cre­ative Mar­kets (held ev­ery 2nd Sun­day of the month), you can pick up some grain-free seed loaf or gluten-free buck­wheat chia sour­dough from my stall, along with some mini gluten-free cakes and slices as well. Lit­tle Bird Or­gan­ics Crispy Flats are the per­fect gluten-free picnic op­tion. I love the Beet, Car­rot and Rose­mary ones (avail­able from The Her­bal Dis­pen­sary).


• Or­ganic, dairy-free pesto made by Liz and Rick from the Raglan Cre­ative Mar­kets or The Her­bal Dis­pen­sary. • Choose your favourite hum­mus, ripe av­o­ca­dos, cherry toma­toes and sauer­kraut for bread/cracker top­pings. Grab a bag of Kai­whenua Or­gan­ics salad greens (avail­able at Su­per­value in Raglan); they never last long so get in quick. While you’re there, buy a lit­tle bot­tle of olive oil and a lemon to driz­zle over the top for the world’s most simple salad.

• Some kom­bucha or pro­bi­otic ap­ple cider vine­gar drinks from The Her­bal Dis­pen­sary or WOK Raglan.

• Fresh or­ganic straw­ber­ries, along with a bar or two of Raglan Choco­late’s dark eth­i­cally sourced and or­ganic bean-to­bar choco­late (they do a great one us­ing cof­fee from Raglan Roast).

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