Kai Ora - Series One

So we've got this huge medley of seafood today, or kaimoana, which the whānau are going to enjoy. Let me tell you, this is our most favourite food of all — seafood.

– Anne Thorp on cooking up a kaimoana feast, in episode 13

...we're having a special celebration today called rā whānau hākari. Wairaka, our famous ancestor, is our inspiration for our kai today. She's renowned for her abundance and hospitality, so let's check out the pātaka and see what's in store.

– Anne Thorp introduces a birthday feast (rā whānau hākari), at the start of episode 13

Now pikopiko is our grooviest traditional plant. The young tender fronds were cooked in a hāngī on top of the kūmara to add extra zest, and it's considered a huge luxury to Māori.

– Anne Thorp talks pikopiko (ferns), early in episode one

...I think there's a lot for young Māori chefs to do, to bring tino rangatiratanga to cooking. Maybe you can show the way.

– Author Witi ihimaera on embracing Māori cuisine, late in episode three

The most important thing, really, is getting fresh produce.

– Presenter Anne Thorp, in episode three

...I've always thought the moko was beautiful on our people, particularly on our women. And I just sort of felt it was a taonga that we needed to reclaim. For me, it was a part of pride in who I am about being Māori, and about our people. And I think that all of those traditional taonga, like our tā moko, are what makes us unique.

– Deirdre Nehu, Chief Executive of Te Hotu Manawa Māori, talks moko, in episode two

Ngāti Awa was a tribe, like most of our tribes too, who were recognised for preparing food and feeding their guests. And you'll always remember them through the stomach. So you've certainly done that today, kua kī te puku, tino kī te puku. [the belly has been filled — very full belly!]

– Pourato Ngaropo (Deputy Chair for Ngāti Awa Rūnanga) on Anne's cooking, late in episode two

When I go to Foodtown to buy pasta, it doesn't look like this!

– Dame June Jackson on the unusual orecchiette pasta, in episode six

...if you've ever wondered what models eat, check out Kai Ora this week!

– Presenter Anne Thorp introduces episode five

Baby octopus, or te wheke, is something that I don’t usually cook. But I’ll tell you what, it’s absolutely beautiful. Now the neat thing about it is that it’s inexpensive, it's best cooked fresh, and the flavours come out when you put it onto the hot plate.

– Presenter Anne Thorp on cooking te wheke, in episode seven

Ostrich is a lean meat as you can see, but if it's cooked properly it's absolutely delicious.

– Anne Thorp praises a less popular red meat, at the start of episode 12

The star anise will caramelise with the palm sugar, and a tropical liquorice flavour will form. Delicious.

– Anne Thorp makes a wera (warm) fruit salad to round off the meal, in episode nine

I’ve never seen so much food in my life. I’ve had dreams like this. It’s so good. 

– Episode 10 guest Boh Runga says her favourite food is food cooked by others, late in the episode

You can’t beat the combination of sharing a meal of delicious kai with good friends. Chris [Rupe], Paula [Macks] and I have been cooking up a storm for each other for years, and you know, there’s nothing like a good meal to sustain a friendship.

– Presenter Anne Thorp discusses food and friendship, late in episode 11

...believe it or not, it is ready to take off there. So as I've told you throughout the series, it's important that you undercook the seafood because it's far more flavoursome. 

– Presenter Anne Thorp on the secret to cooking seafood, late in episode eight

...for my main today, I'm going to make a Moana Nicose. Now this is just a flash French recipe that reminds me of when Moana and I were in Paris together. 

– Presenter Anne Thorp on the dish she's chosen to prepare for guest Moana Maniapoto, in episode four