Best Of New Zealand With Nick Honeyman

October 2017

Season 1 Episode 5 - Auckland

4.0 4 x
Over the Auckland harbour bridge, Nick meets a family who own a boutique vineyard and a farmer who raises Southdown sheep, before preparing a classic roast lamb dish with a twist, matched with a local wine. He then visits a Free Range chicken farm and heads to a five star location to cook a whole chicken in salt pastry casing.

Season 1 Episode 4 - Bay Of Plenty

3.0 13 x
Nick goes paddling on the harbour with an Olympic kayaker, then visits an avocado orchard where he prepares a healthy avocado salad and an avocado and coconut-water smoothie. Nick discovers the importance of good stock and prepares a seafood chowder by the beach. He flies by helicopter over kiwifruit orchards and discovers the sweetest tasting gold and green kiwifruit, before making a marinated beef dish and a kiwifruit clafoutis dessert.

Season 1 Episode 3 - Hawkes Bay

4.0 6 x
After visiting New Zealand's biggest olive oil grove, Nick cooks up a Mediterranean seafood stew. At a High Country sheep station, he finds out why New Zealand lamb really is the best in the world before making a French Rack of Lamb dish on the barbecue. Ruby red apples are delicious, especially in a beef carpaccio, and a deconstructed apple crumble for dessert.
September 2017

Season 1 Episode 2 - Northland

3.0 10 x
Nick starts his journey at a cheese factory, where they make a huge variety of European-style cheeses by hand. He makes a warm snapper fish and asparagus salad with whipped Feta Cheese. He meets a family who are passionate about growing avocados and makes a warm cucumber, salmon and avocado salad with sesame dressing. Blueberries and lemons grow in this warm region and he makes a delectable chocolate mousse with hokey pokey topping served with fresh blueberries.

Season 1 Episode 1 - Marlborough

4.0 9 x
Nick Honeyman embarks on a culinary journey around New Zealand, sampling some of the best and freshest produce, like Extra Virgin Oil from Hawkes Bay, avocadoes from Bay of Plenty, and venison from Central Otago. He first travels to a floating salmon farm and cooks an Asian-style salmon noodle dish, and a twist on a classic French dish. He visits a family-owned winery to discover why the Marlborough region is the Sauvignon blanc capital of the world and prepares steak with blue cheese butter, a...