Kiwi Kitchen - Series One

Episode One
Cook Richard Till sets off on a back to basics search for New Zealand’s favourite dishes. On the West Coast, Betty Eggling shares her perfected whitebait fritter recipe, while in Mackenzie Country, sheep farmer Geva Innes prepares her legendary Sunday roast. After a quick stop by the local pub, Chef Michael Lee-Richards demonstrates a deceptively simple Spanish Cream. Back in his kitchen, Till puts his own spin on each of these beloved classics.

Episode Two
Richard Till takes a trip down memory lane, revisiting signature dishes of the Tourist Hotel Corporation (THC) restaurants from the 60s and 70s. At the Waitangi THC Jos Wellman recreates a classic shrimp cocktail, while at the Aoraki Hermitage Hotel Lorenzo Deanie prepares an oyster mornay. In Waitomo, Anne Gyde revives the schnitzel recipe Till remembers from childhood, and Bronwyn Weston from Waitoa shares the elegant desert, Crêpes Suzette.

Episode Three
Exploring the Tasman-Nelson region, Richard Till discovers a bounty of local flavours. In Golden Bay, Jack Valance demonstrates the perfect way to cook freshly harvested scallops. Over in Nelson, former All Black and former MP Grahame Thorne impresses with a stuffed eggplant dish at his sunny winery. Finally, at Motueka River Lodge, chef Tertia Coppell rounds out the journey with a comforting crumble recipe for desert.

Episode Four
For Richard Till, the best snacking food walks the line between novelty and familiarity. First he gets some tips from renowned food writer Tui Flower, before bereavement caterer Jody Woolley provides a lesson in cooking that brings comfort and joy. Next up, poet Kevin Ireland shows Richard his beef bourguignon, and home cook Debbie Maguire aims for the perfect pavlova. Bringing his own favourites to the house party, Richard also whips up Devils on Horseback, prunes wrapped in bacon!   

Episode Five
A barbecue feed is a New Zealand institution; as Richard points out, it's where Kiwi men are most passionate about cooking. He visits Gisborne, where crayfish expert Daren Coulston teaches Richard how to catch and boil the perfect bug, before another Jo Rogers demonstrates how to barbecue a pre-cooked supermarket crayfish. Barbecue traditionalist David Parker shares his methods for pork crackling and smoked trout, and Alison Crawford makes a steamed pudding from the Country Women's Institute cookbook. Finally, Richard creates his own amazing spread. 

Episode Six
Richard Till loves a three-course dinner party. For the starter he's planning a fried flounder, and takes to the seas with Joseph Johnston of John's Fish Market in Wellington for the catch. Next he picks up a new recipe for a rack of lamb with an orange and ginger marinade, from Khandallah housewife Rachel Davidson. Celebrity chef Des Britten then explains the virtues of the humble Baked Alaska, before Richard whips up hearty scalloped potatoes.

Episode Seven
In the final episode, Richard Till plans the ultimate Kiwi fusion menu; muttonbird, Kiwi-Chinese beef chow mein, and fruitcake. First up he visits Rakiura/Stewart Island, where traditional birder Jan West serves up roasted and salted muttonbird. In Dunedin, Chinese cooking tutor Jean Lai talks Till though a beef and prawn chow mein dish. Till stays in Dunedin to enjoy the nostalgia of sliced fruit cake, served with cheese. Back in his Kiwi kitchen Till produces the "ultimate Kiwi menu", modifying all three dishes.