Rodney District, north of Auckland where chef Anne Thorp saddles up to enjoy this beautiful region … prepares a wonderful meal featuring oysters and stocks up at a local farmers’ market.
Chef Geoff Scott will be firing up a cooker to get the pipis simmering … he’ll be visiting a fish market to hand pick some fish for a spectacular main course dish he has got planned … and he’ll be visiting an “Aroma” room to scent out some wine.
New Zealand on a Plate visits the Bay of Plenty where chef Peter Blakeway receives fresh fish straight off the boat for a wonderful beach barbecue … he goes on a guided tour of an avocado orchard and meets some distillery owners with a recipe for success!
Chef Michael Coughlin goes in search of a really wild first course … he gets out the barbecue to cook delicious venison cutlets and goes shopping at the Cromwell Farmers’ Market.
We take a close up look at organics, with chef Paul Jobin meeting organic producers near his home town of Kerikeri … he checks out the organics section of a supermarket … and invites a kapa haka group to sing for their supper!
Chef Graham Brown will be firing up his pizza oven to make a delicious summer entrée … getting on his bike in search of cheese … and working hard to find the perfect brew!
We head to Wellington and the Wairarapa region … where chef Rex Morgan cooks al fresco at a famous sheep and cattle station ... and visits a famous cheese factory on the Kapiti Coast.
Wairarapa region, north of Wellington where chef Travis Clive-Griffin visits a local butcher to buy some wonderful NZ pork … he meets a local wine maker … and buys some really fresh fish- straight off the truck!
Chef Jason Blackie … goes fishing for a first class entrée … he encounters cheese heaven … and meets a very understated olive oil salesman!
Chef Philip Kraal enjoys the colour and vibrancy of Lyttelton Farmers’ Market … he heads to the hills in search of premium venison and tastes a slice of sweet success at a boutique chocolate shop.
We head to Nelson and the beautiful Abel Tasman National Park … where Paul Mercurio learns about Clams and Chef Matt Bouterey teaches Paul about cooking beachside. They’re going to come face to face with clams … fire up the barbie … and find out why Eve was so tempted!
Chef Martin Bosley and Paul Mercurio head out across the magnificent Marlborough sounds in search of the King of Fish, the mighty New Zealand Salmon.
Chef Jimmy McIntyre and Paul Mercurio get a hands-on lesson in chorizo making ... adding a modern twist to a classic New Zealand roast and visiting a boutique cheese factory!
Local chef Ben Batterbury meets up with Paul Mercurio in the spectacular wild and rugged regions of Southland and Queenstown. They sample some fabulous cheese made from sheep’s milk and meet the gorgeous girls that produce it! Lamb for main course ... and they find out why wine and chocolate make the perfect mix!
Paul Mercurio goes in search of a boutique NZ beer … while Chef Shaun Coulston goes shopping at the Wellington City Farmers’ Market and braces the Wellington weather to BBQ a whole snapper.
Chef David Griffiths meets up with Paul Mercurio and together they cook up some fine fare … as they explore the region ... cooking up a main course deer to their hearts and end up screaming for ice cream.
Rotorua, the thermal region of the Bay of Plenty where chef Erueti Tutaki visits a local butcher to buy some wonderful NZ pork … and takes Paul trout fishing on the spectacular Lake Tarawera, home to natural spring hot pools where together they steam freshly caught trout.
New Zealand On A Plate takes Paul Mercurio on a culinary tour of Auckland with local Auckland chef Sarah Ginella. Together they find out where the raw ingredients come from and then take a ferry trip across the Harbour and cook up a storm in the beautiful natural surroundings of Waiheke Island!
We take a close up look at organics and healthy eating, with chef Julie Le Clerc and Paul Mercurio digging up veggies at Sir Edmund Hilary School … and learn about ‘Carbon Zero’ Yealands Wines, a Marlborough wine company taking sustainability seriously.
Maori Chef Anne Thorp takes Paul to a waterfront marae to experience Maori culture and traditional cooking with a twist. Passionate about seafood and healthy living Anne reveals why Maori produce the most unique seafood eating experience in the world, filling not just the stomach but also your heart and your soul