Visits to Raglan’s beautiful Ngarunui beach required a bit of preparation on the lunch front. A bit of kitchen time in the morning meant we headed off equipped with (over several days): homemade, handrolled Sushi (Brown Rice, blanched Carrots, Tempeh, Avocado, Cucumber, Spring Onions and Wasabi); Corn on the Cob; and a delicious Red Quinoa salad made with Kumara (Sweet Potato), Peas and Runner Beans and finished with a zingy lemon vinaigrette.
