Today's Bite magazine: On with the barbecue

Photo / Bite magazine

Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.

It's not quite daylight saving but we can't wait, it's off with the barbecue cover and on with the sausies... or perhaps Kathy Paterson's lamb kebabs served with a healthy spring green yoghurt sauce.

Geoff Scott has some quick, smart spiced-rubbed salmon and char-grilled broccolini to add to the repertoire along with some glazed pork ribs - all of which make great family meals.

Expand the recipes for use when you have a crowd to cater for, as much of it can be prepared in advance which makes things easy.

After I have given my barbecue its spring clean I rather like the idea of cooking things in foil parcels as Warren is doing here so that I can keep it sparkling clean for a few days at least. These parcels also ensure you keep your food moist and full of flavour too.

To serve with all this smoky, char-grilled goodness? A new season sauvignon blanc, of course and Celia Hay helps us know a little more about our sav blanc in her column.

If you're reading this with a bag of something not so great from the vending machine to help with the afternoon slump, you need Aaron Brunet's zhushed red salmon snack and coconut cashew coffee smoothie. These recipes for afternoon sustenance will give you a lot of what you need and none of what you don't.