Barbecues have been at the heart of the Kiwi summer since Adam invited the lads around for a platter of spare ribs.
Call it a 'barbie', barbeque, barbecue or BBQ, it's an essential slice of our culture.
Cooking and eating outside on long summer days is no-fuss entertaining, and an invitation to drop in on friends often ends with, "Bring something to throw on the barbie".
Away from home, portable gas barbecues have extended the traditional Kiwi picnic to hot treats cooked up at any time of the day on boats, beaches and parks.
For seafood lovers, there's no greater joy than catching or gathering fresh kaimoana - crayfish, oysters, scallops, fish - and taking it straight from the ocean to the barbie.
And as our tastes have changed, so has the menu. Time was when just about the only choice of main course was steak or sausages. Maybe lamb chops. TV shows, recipe books and celebrity chefs have embraced new ingredients and ideas, from the Americas to Asia, the Mediterranean to the Middle East. BBQs have evolved from simple charcoal grills to six-burner, stainless-steel, outdoor ovens that cost as much - if not more - than the "real" stove in the kitchen!
Moving on, too, are our choices of beverage. To go with those steaks and chops there was usually a flagon of beer for the boys. More sophisticated and subtle dishes call for a more elegant accompaniment. Just as friends are invited to bring something to throw on the barbie, it's a good idea to bring a bottle of wine.
We asked our friends at New Zealand's leading recipe website, bite.co.nz, to come up with some simple but interesting new recipes for your summer barbecues. Then we asked our friends at Whitecliff Wines to match their wines to the food. Here's what they came up with.
You can find the full recipes for all these summer treats - and many more ideas - in the Barbecue section of bite.co.nz
• Seafood kebabs
Cocktail party winners - prawn cutlets, scallops and bacon, cooked with lemon and red chilli.
http://www.bite.co.nz/recipe/2054/Seafood-kebabs/
Whitecliff Sauvignon Blanc, 2014. RRP $13.99. With tropical fruit and grassy notes, seafood kebabs are divine with a fresh, crisp Sauvignon Blanc on a hot summers day.
• Grilled snapper with oranges and fennel
Amanda Laird takes NZ's favourite fish and adds the tang of fennel bulb, red onion and citrus.
http://www.bite.co.nz/recipe/1388/Grilled-fish-with-oranges-and-fennel/
Whitecliff Chardonnay, 2014. RRP $13.99. The delicate stonefruit and nutty flavours in Whitecliff Chardonnay are perfect alongside the delicious complexity of this snapper, orange and fennel dish.
• Coriander and lime grilled chicken
Nadia Lim brings Asian flavours to the feast with a simple chicken, coriander, garlic and lime creation.
http://www.bite.co.nz/recipe/7664/Coriander-and-lime-grilled-chicken/
Whitecliff Pinot Gris , 2014. RRP $13.99. The beautiful combination of fresh Asian flavours in Nadia Lim's Coriander and lime chicken brings out the mouth watering hints of spicy pear and ginger in Whitecliff Pinot Gris. Delicous!
• Smoky barbecue pork ribs
Paprika, barbecue sauce and tomato sauce make these pork ribs deliciously sweet and smoky.
http://www.bite.co.nz/recipe/8736/Smoky-barbecue-pork-ribs/
Whitecliff Pinot Noir, 2013. RRP $13.99. With elegant notes of plum, spices and sweet red cherry, Whitecliff Pinot Noir is scrumptious with these pork ribs straight off the barbie.
• Marinated skirt steak
Every Kiwi bloke has his own secret steak marinade. So does Annabelle White!
http://www.bite.co.nz/recipe/349/Marinated-skirt-steak/
Whitecliff Merlot, 2014. RRP $13.99. And every kiwi bloke has a favourite red to go with his steak! Whitecliff Merlot is lusciously filled with rich berry fruit and savoury earthy notes which go perfectly with a good steak.