Smoked salmon blinis for days, turn up and pair to impress with Huia Sparkling Rosé 2017. With a label designed by Kate Syvelster, as a homage to artist Frances Hodgkins, this is beautiful, organic, dry sparkling Rosé from Marlborough’s original cool kids.

You’ve been eating ham sandwiches, turkey and a consortium of salads for days. Shake it up by pairing leftover lunch with something like a Deep Down Pinot Noir 2020. It’s bright, crunchy, and best served a little chilled. It’s also fully backed with style and integrity, being organic and preservative-free.

Fresh oysters, pipi fritters or whole baked snapper all beg for a squeeze of fresh lemon. Take this idea up a notch with Scout Riesling 2020. Marlborough grown, citrusy and bracingly dry in style, there's a reason wine geeks won’t shut up about drinking more Riesling.

Eats at the beach or mates coming over for a feed, pies and sausage rolls are a classic quick go to. Cleanse that buttery goodness from your palette with a beer like a Citizen Pilsner. Both refreshing and reusing, fermentable starches from a rescued slice of surplus bread are used to make each Citizen can.

A list of quintessential kiwi food wouldn’t be complete without the BBQ, and it doesn’t get much better than a butterflied leg of lamb. Organised Chaos Hawkes Bay Syrah 2020 brings fragrance and forwardness that will stand up to the strength of flavour of both the lamb and the grill.