Marae Kai Masters - Series One

Episode One - All Teams Introducing the Teams
Introduced by presenters Nevak Rogers and Te Kohe Tuhaka, Marae Kai Masters visits the various marae of the eight competing teams: Te Ngaere (Te Ngaere Bay, Ngāpuhi), Waipapa (Kāwhia, Ngāti Hikairo), Mangamaunu (Kaikōura, Ngāi Tahu), Huria (Tauranga, Ngāti Ranginui), Kutarere (Ōpōtiki, Whakatōhea), Tū Teao (Te Teko, Ngāti Awa), Pukemokimoki (Napier, Ngāti Kahungunu) and Whiti Te Rā (Kaipara, Ngāti Whātua). On their home turf, the ringawera show off their skills catering for large community events, and discuss what winning would mean to them.

Episode Two - Whiti Te Rā and Tū Teao
It's the first heat, with Whiti Te Rā ("the city slickers") competing against Tū Teao ("the country hicks"). With special guest Pip Wiley, the teams are challenged to recreate the kinds of sweets and savouries found at Ripe, Wiley's Auckland delicatessen. Both teams experience difficulty in the kitchen, contending with unfamiliar recipes and a fight for ingredients. Kingi Taurua — one of the leaders of Te Tii Marae — joins Wiley, Nevak Rogers and Te Kohe Tuhaka on the judging panel.  

Episode Three - Hilton Huria and Mangamaunu
In the kāuta (kitchen) at Te Māhurehure Marae for the second heat are the teams from Huria and Mangamaunu Marae. Special guest Mike Thomson, a seafood chef from Aotearoa Fisheries, sets the benchmark with a masterful display of filleting skills. The cooks get a surprise twist from the judges. Reputations are on the line as both teams step up for the main challenge: to reinvent a classic dish, with unexpected results in store.

Episode Four - Waipapa and Te Ngaere
Heat three sees Tainui and Ngāpuhi at Te Māhurehure Marae with Cameron Petley, Head Chef of Nash Wine Bar and Restaurant in Cambridge. The ringawera (cooks) are judged on their skills to peel and cut huawhenua (vegetables) within five minutes. Ko te wero matua, the main challenge, is a traditional boil up with a new twist. An extra advantage is given to winners of the earlier challenge. There are tips and cautionary guidance, and an unexpected curveball adds more pressure in the kāuta (kitchen). 

Episode Five - Pukemokimoki and Kutarere
In the last heat before the semi-final, Pukemokimoki of Napier goes up against Kutarere of The Bay of Plenty. After a high-stakes kūmara peeling competition, it's into the kitchen for the main challenge — recreating the octopus gnocchi of Italian chef Sergio Maglione, who is the week's special guest. Neither team has cooked gnocchi before, and they bring more confidence to their steamed puddings; purini mamaoa (burnt sugar steamed pudding) and sticky date pudding, respectively. 

Episode Six - Tū Teao and Te Ngaere
It’s the first semi-final, with Tū Teao of Te Teko facing off against Te Ngaere of Kaeo in the ultimate hāngī competition. But this isn’t a hāngī as they know it — there’s no firewood and no collecting hāngī stones. Instead, the teams are challenged to prepare all their food on the Multikai Cooker. Both teams create a smorgasbord of hāngī classics, reimagined. The stakes are high, with the food being judged by a panel of famous faces, including Rachel House, King Kapisi, and Pio Terei.

Episode Seven - Pukemokimoki and Huria
In the second semi-final, Pukemokimoki of Napier faces off against Huria of Tauranga, cooking for some of the toughest critics — kids. The teams are tasked with preparing healthy, delicious meals on a tight budget of just five dollars per child, all while providing gluten-free and vegetarian options. With the guidance of chef and dietitian Nadia Lim, the pressure is on to impress their young audience. Pukemokimoki serves up a familiar favourite lasagne, while Huria prepares kid-friendly chicken burritos. 

Episode Eight - Tū Teao and Huria
The extended season finale! Squaring up for the $40,000 worth of prizes are two very different teams. Tū Teao Marae, known for being cheeky and chaotic, are nicknamed "the cowboys", whilst the polished and professional Huria Marae are often referred to as "The Huria Hilton." The grand final is certainly that, as the competitors are tasked with preparing a three-course meal to a banquet hall of 200 people, while juggling added curveballs and surprise guests. Amidst the stress are plenty of heart-warming and tear-jerking moments, as the teams reflect on an incredible journey.