Open this Saturday and Sunday (11am-8pm) in Parsons Green, regular summer pop-up The Cloudy Bay Shack delivers Kiwi cooking matched to the best of what’s on offer at the popular New Zealand winery. This year, the menu comes courtesy of Skye Gyngell, head chef at award-winning Petersham Nurseries. The 5 dishes on offer are salad of spinach, fennel, shaved raw asparagus, peas and foive; heritage tomatoes with goats curd and oregano; cod’s roe with creme fraîche and bruschetta; risotto with lemon and cured ham; and slow cooked veal with black olives and preserved lemons. Each will be paired with Riesling Dry 2007, Te Koko, Pinot Noir, Chardonnay 2008 or Sauvignon Blanc 2010. No booking required.