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Summer days are here and what better way to enjoy our African sky and breathtaking surroundings than with an al fresco feast, writes NONZWAKAZI CEKETE

THE summer season brings with it sunny skies, relaxation and quality family time.

While some flock to the coast to enjoy the country’s beautiful beaches, other remain inland where they enjoy activities such as visiting the local zoo or amusement park.

And an afternoon spent outdoors enjoying your surroundings makes for a refreshing break from the rat race of city life.

Picnics are all about good food, games and laughter shared with friends and family.

But what does one pack in a picnic basket, aside from boring sandwiches and apples?

Trevor Boyd, executive chef at the Sheraton Hotel in Tshwane, is all for luxury goods such as quiches, rich creamy cheeses, Parma ham, German sausages with the correct mustards, exotic sandwiches, roasted vegetable salads and cured fish.

“But it also needs to be food that is preferred by the people who are involved,” warns the chef, who recently returned home with six gold medals from the Culinary Olympics in Germany.

Another picnic enthusiast is Franc Lubbe, who creates mouth-watering dishes at the high-end Mount Grace country house and spa in Magaliesberg, where he is executive chef.

“A picnic is about capturing the moment, so it is essential to create food with intense flavours that heighten all our senses – and the fresher the better,” he says.

Lubbe says indulging in hot food is a bit tricky for a picnic, so he recommends chocolate, fresh fruit, sandwiches, cream cheese and sushi in fair-sized portions.

And for those who like their meals a little heartier, chef Lusizo Henna – yet another man who feels comfortable in a white jacket in the kitchen – says tender chicken breasts or mini-drumsticks marinated in rosemary and thyme work like a charm.

“You can add a bit of starch, with bread enjoyed with olives or bread covered in pumpkin seeds,” he says.

Sounds like gourmet food made easy. But what about those vegetarians? You can’t just feed them salad and celery sticks all afternoon.

Lubbe, with a devilish sense of humour, says “they can enjoy the lawn!”, before adding that vegetarian sushi, spring rolls and cheese and onion samoosas with dips are perfect for herbivores.

Whatever tickles your tastebuds, you will obviously need to wash it all down with something. While champagne or sparkling wine is considered the drink of choice, the drink that accompanies your food is a personal choice.

“Remember, different strokes for different folks,” says Boyd.

Henna points out that one can hardly go wrong with a pink, crisp rosé.

“Rosé is light and partners excellently with picnic food. It is perfect for the occasion.”

Lubbe also leans towards light, fruity beverages when it comes to picnics.

“White wine is better than red for outdoor occasions, but if it’s a little chilly outside you can flirt with red wine to keep warm,” he says, adding that fresh fruit juice should not be left behind either.

As for dessert, Henna says cheese cake or sliced fruit is perfect.

“Whatever you do, do not forget the cream and strawberries. They can sweeten an occasion if you are trying to impress someone.”

But Boyd is wary of sweets outdoors.

“Unless you want to attract the natural insect life around you, you should stay away from dessert. If your sweet tooth persists, rather go for fresh fruit and sealed chocolate,” he advises.

And, of course, don’t forget the reason for the picnic in the first place – which is to relax.

“Enjoy the moment, but always remember to clean up after yourself so that the next person can also have the luxury of their picnic in a well-maintained area,” Boyd adds.

Packing the perfect picnic basket