Once I’d rolled my eyes and thought beyond the schmaltz, I was inspired by the idea of food cooked with love for this week’s Valentine’s Day-themed recipe.
A few years ago barbecuing was equated with meat, but recently there has been a shift, which Jamie Purviance has embraced, towards using more vegetables on the grill.
Even before I sat down to sample this selection with my tasting colleague Mr Collins, the aromas as I uncapped the bottles had me salivating and channelling a summer vibe.
Bananas do tend to sit around at this time of year, (much like me, languishing in the heat), as our Central Otago stonefruit becomes the fruit du jour.