SPRING SENSATIONS

November is wonderful for eating and drinking. You might still need the blanket when you're out watching the stars, but spring is very much in the air. Catherine Milford gets her tastebuds tingling with the season's best flavours

PINK IS THE WORD

Once again, rosé wine is taking centre stage on the favourites list this summer. Once filed in the ‘other whites’ section of liquor stores, rosé wine has never been so popular. New Zealand rosés are getting better every year, so if you haven’t tried one, now is the time. As a general rule, North Island rosé wines (often from Hawke’s Bay, like this Leftfield rosé, left)) are spicier and more savoury, while South Island rosés are usually pinot noir-based. Don’t assume that the darker the rosé, the heavier it is — colour is irrelevant when it comes to taste. Try it with salmon, seafood, pasta or Thai food.

FRESH AS A RAINBOW

As the days lengthen, it's lovely to see a burst of colourful and flavourful fruit and vegetables. If you can get to a farmer's market, head there without delay, as this is where you'll find the freshest and most delicious local produce.

Kiwifruit, both green and gold, are cheap and easy to find. Don't limit yourself to eating them on their own or at breakfast, as they are amazing in salads. Mix some chopped kiwifruit with feta or chicken, finely chopped red onion, sliced radish, a bag of salad greens and some fresh mixed herbs for a delicious salad. Gold kiwifruit also makes an interesting alternative to a slice of lemon in your G&T.

Another seasonal fruit to love is the avocado. Avos make a breakfast from the gods: avocado and bacon is a love match that'll never die, and it's hard to go past that ultimate Kiwi snack of avocado on toast. Squeeze of lemon and a sprinkling of sea salt — Bob's your uncle. Chuck it in a salad or smoothie, or serve with prawns and cos lettuce for an 80s prawn cocktail throwback. Avos gone a bit squishy? Make guacamole by crushing a ripe avocado with salt, lemon or lime juice and chilli.

PANTRY STAPLES

Space matters when your home is on wheels, so pack the food cupboards with care. A tin of tomatoes is always useful, especially on those last few days on tour when you’re trying to ‘use everything up’. Add fresh herbs, salt and a little sugar and heat to make breakfast tomatoes; add to fresh green beans for a nutritious side dish — or blend it up and pour into a glass with vodka, decorated with a celery stalk and a hit of Tabasco. Bloody Mary? Bloody awesome.