Season Final: Auckland: Today we get to sample dishes from three award-winning Auckland restaurants. We start with a Sky-high entree from Neil Brazier at Sugar Club.
Northland: Masu chef Darren Johnson creates an eastern-inspired smoked fish starter and meets up with Kauri Cliff's executive chef Barry Frith to prepare the main course.
Auckland: MasterChef winner Brett McGregor is our guide to Auckland, a diverse city bursting with culinary flavours and New Zealand's largest city.
Bay of Plenty: International award-winning culinary chef Peter Blakeway cooks up the finest ingredients from the stunning Bay of Plenty region in today's programme.
Christchurch: Andrew Brown, the owner of Christchurch's Burgers and Beers and Dragon's Den Social Lounge serves up a mouth-watering starter from a stunning Port Hills home.
New Season: Dunedin: Pier 24's executive chef Michael Coughlin visits the Salvation Army's Jeff Farm where he cooks a mouth-watering venison dish for the farm cadets.
New Zealand Maori chef Tu Fern takes us to the Coromandel to gather Kia ora Oysters, and learn about the history of oyster farming.
Chef Darren Wright owns one of Christchurch's premier restaurants. He visits a renowned local butcher and learns all about a one of New Zealand's oldest honey producers.
Marlborough: This week we visit the vineyards and fisheries of Marlborough.
Nelson: In this beautiful region at the top of the South Island we savor the best of seafood caught fresh from the local waters.
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