Too hot? According to NIWA, 2016 was New Zealand’s hottest since records began over 100 years ago.
Too cold? However moving into 2017, January and February have been disappointing, as cooler temperatures and stormy, unsettled weather were experienced across most of the country.
Just right? If you’re lucky enough to have an outside area created by Fresco Shades you will appreciate the shelter.
“It’s sure been a crazy summer,” Ms Cummins said. “People want to use their outside spaces as much as possible, but the wind has been an issue.”
To counteract the wind, Fresco Shades recommends installing side screens or outdoor curtains. The fabric is extremely robust and will withstand most winds. (In extreme cases, like hurricanes and storm-force winds, the curtains need to be pushed up to protect them).
Ms Cummins says with the right protection, you can still enjoy summer BBQs. Here’s one of our favourite BBQ recipes to cope with four seasons in one day:
Beer Can Chicken
and Smoky BBQ Sauce
For the sauce
In a saucepan, combine the tomato, onion and chilli and cook over a medium heat for 30 minutes or until soft.
Transfer this to a liquidiser or blender, blitz until smooth, pass through a sieve and back into a clean saucepan.
Add the remaining ingredients, bring to the boil and simmer for 15 minutes or until thick. Remove bay leaf and cinnamon quill. Will keep refrigerated for one month.
For Beer Can Chicken
Pre-heat BBQ to 200C. Fold back the wings under the bird. Drink half the contents of the beer, poke in the garlic, thyme and ginger. Place the beer can inside the cavity of the bird, rub the skin with oil and season.
Stand inside the BBQ and seal for 15 minutes then turn the heat down to 150C and cook for a further 45 – 55 minutes depending on the size of the chicken. Check for clear juice between the leg and breast area.