Kai Ora - Series One

Episode One - with Whirimako Black
Cook Anne Thorp prepares a fresh kākāriki salad with pikopiko (fern fronds), sesame reka prawns with a garlic kick and a colourful ginger-orange juice with harakeke oil. She shares the entrée with her guest, musician Whirimako Black at her seaside Pakiri Beach home. Back in the kitchen, she works on the main, a horopito-rubbed pork roast with homemade gravy, followed by a coconut crème brûlée for dessert. The pair discuss Black's waiata 'Kia Kaua Ra’ which features throughout the series. 

Episode Two - with Deirdre Nehu and Pouroto Ngaropo  
Anne serves up a kaimoana feast, starting with Kūtai (mussels) in a sweet chilli sauce, sizzling pāua slivers, and crisp kūtai fritters with kamokamo and kānga (sweetcorn). She keeps it fresh with a tuangi twist on spaghetti bolognese, before fishing on a sweet note with poached pears and honey mascarpone cream. Guests Deirdre Nehu (a poet and social activist) and teacher and cultural advisor Pouroto Ngaropo join her at the table to share in the love of kaimoana. 

Episode Three - with Witi Ihimaera and Cath Tizard
In this episode, Anne welcomes author Witi Ihimaera and former Governor General Cath Tizard to her home in Herne Bay for dinner. She starts with seared snapper with a fresh tāmure salad before serving a hearty poaka (ham) hock soup. Next up is beef Pōneke, her take on the classic beef Wellington, followed by tio (oysters) Kilpatrick. As her guests arrive, Anne shakes up the martinis, setting the stage for an evening of lively conversation.

Episode Four - with Moana Maniapoto
Musician Moana Maniapoto drops by Anne’s Herne Bay home for a lunch bursting with fresh flavours. Anne prepares hāmana (salmon) sashimi and crostini, a colourful pineapple, ginger, and beetroot juice, and īnanga (whitebait) omelettes. She follows with a seared tuna niçoise salad and finishes with raumati pudding packed with summer berries. As they dine, Moana shares her waiata 'Calling You', and the two reminisce about their travels together.

Episode Five - with Brigitte Berger and Shelly Janka
With models Brigitte Berger and Shelly Janka as the special guests, chef Anne Thorp whips up a delicious — and health-conscious — meal. Getting her hands dirty in kitchen, Thorp demonstrates how to prepare Thai Tio (oysters), Pango Mousse (dark chocolate mousse), Raw Hua Whenua (vegetable) Salad, tāmure (snapper), Bloody Mere (Bloody Mary's with a Māori twist) and an orzo salad. They stylishly enjoy the feast with a glass of wine and a flickering fire place. 

Episode Six - with June Jackson and Patricia Thorp
Revered public servants Dame June Jackson and Lady Patricia Thorp are coming to dinner, and presenter Anne Thorp is planning a feast. She prepares a pasta entree with harore (mushroom), peruperu (Māori potato) fries, fresh sorbet and a halloumi and avocado salad. But the star of the show is the seafood soup "bouillabaisse", with cockles, prawns and tāmure (snapper). Popping back into the kitchen, the talented chef whips up a quick āporo (apple) and rhubarb crumble, much to her friend's delight.  

Episode Seven - with Hinewehi Mohi
Anne prepares an al fresco-style grill feast to share with her guest, musician Hinewehi Mohi. She starts with a grilled te wheke (octopus) salad, paired with a colourful spread of grilled vegetables with a horopito rub, and the main event is a crispy grilled salmon. As Anne prepares the fire, Hinewehi arrives just in time to help sear everything to perfection. To finish, Anne surprises Hinewehi with a sticky date and grape pudding, and in return, Hinewehi treats Anne to an acapella rendition of waiata 'He Wawata'. 

Episode Eight - with Tama Waipara
Musician Tama Waipara brings his guitar along for a relaxed outdoor dinner. As he strums, Anne prepares pan-fried pork and pūhā, wild mushrooms, and eggs on toast, alongside an impressive marmalade-glazed ham. She cools things down with a Russian beetroot borscht before serving a hearty kaimoana jambalaya with snapper and mussels. While they dine, Anne cooks tableside, flash-frying crab with karengo (seaweed). To finish, she bakes a rich paukena (pumpkin) pudding with stewed feijoas. Waipara sings Hirini Melbourne's 'Purea Nei' and a waiata specially composed for the episode.

Episode Nine - with Del Wihongi and Richard Nahi
Anne prepares a homemade chicken stock before welcoming two guests into her coastal pad for a three-course meal of kaimoana and kaiwhenua fusion. Guests Del Wihongi, known as a kaitiaki for native Aotearoa flora and fauna and Richard Nahi, an advocate for natural native medicines, kick off the meal with a karengo (seaweed) juice with harekeke oil to whet their appetites. The guests are then presented with a traditional Greek salad made 'Māori style' with more karengo. This course is followed by a main of oyster stuffed scotch fillet and moi moi potatoes, with a wera (warm) fruit salad and waiata to end. 

Episode 10 - with Boh Runga
On a wet and windy day and in honour of guest Boh Runga, Anne creates an extensive menu of Asian and island-inspired dishes, combining fresh herbs and spices with Māori staples like kōura (crayfish), kūmara and watercress. The multi-course meal includes a kōura and coconut coated tāmure (snapper) salad, hāngī chicken (cooked indoors with stones in a pot), red curry paea (swordfish), honeyed hāmona (salmon) on coriander noodles and pikopiko (fern) and bok choy salad. The feast comes to an end with bread and butter pudding, while Boh performs Stellar* hit 'Taken' in front of the fire.

Episode 11 - with Chris Rupe and Paula Macks
Fresh herbs and kaimoana take centre stage in this episode. Anne whips up some wera (hot) smoked salmon, kōura (crayfish) rēmana (lemon juice) and a batch of kūtai (mussels), all drenched with citrus flavours and topped with the likes of fresh parsley, dill and lemongrass. In honour of guest restaurateur Chris Rupe, there's also Italian style dishes including pizza, Veal a lá Limone, beef carpaccio and scampi tagliatelle for a European flair. A classic Italian dessert of fig and affogato is served — just on the off chance anyone was still hungry after the seven-course meal.

Episode 12 - with Ata Te Kanawa and Layne Harvey
Anne Thorp is cooking for two special guests, magazine editor Ata Te Kanawa and Judge Layne Harvey from the Māori Land Court. She prepares an entree of grilled pātiki (flounder) with cockles and crispy sage. Thorp introduces a lesser-known meat for her main; seared ostrich flanks alongside juicy lamb ribs. Thorp compliments the meats with a couscous dish and risotto hotiti, featuring kransky sausage and goat feta. For dessert, Thorp harks back to her childhood with coconut tapioca pudding drizzled in sugar syrup. 

Episode 13 - with the Thorp family 
A birthday feast is underway for Anne Thorp’s sister. The menu features a zesty lemon kōura (crayfish), wasabi kūtai (mussels), and horopito oysters Florentine, specially requested by her sister. She continues the kaimoana spread with grilled swordfish, salmon tempura, scallop mornay, and tuangi (cockles) gremolata. The episode ends with the whole whānau coming together to enjoy the feast.