 | Peter Gordon beer batters Bluff oysters; and Geoff Scott makes sweet pea risotto with asparagus, radicchio and basil.
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 | World-class Kiwi chefs Rex Morgan and Geoff Scott team with winemaker Kate Radburnd to uncover more contemporary New Zealand cuisine, matched with sensational local wines.
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 | Rex and Geoff continue their Kiwi culinary journey, cooking a soba noodle dish with star anise duck followed by a classic apple tart with caramel sauce.
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 | This week's menu features a pot roast inspired by fennel and chorizo; and a citrus baked cod served with rocket and ruby grapefruit salad.
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 | Geoff serves up a minted, pomegranate salad to accompany crusted lamb loin. And Rex makes the most of our summer, with a pudding made up of rhubarbs and raspberries.
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 | Geoff serves up a minted, pomegranate salad to accompany crusted lamb loin. And Rex makes the most of our summer, with a pudding made up of rhubarbs and raspberries.
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 | Rex teaches viewers how to smoke salmon. Geoff reinvents the classic chicken salad with papaya and pepper. And Kate discovers what's new and under rated in the world of wine.
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 | Rex Morgan sears an Angus sirloin to perfection and Geoff Scott reveals what goes into a Vinnies Chocolate Truffle Cake.
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 | Rex shows viewers how to smoke salmon; Geoff makes a succulent manuka wood roasted chicken salad; and Kate looks at some interesting developments in the land of Pinot Gris.
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 | In the series opener, Chefs Rex Morgan and Geoff Scott, and winemaker Kate Radburnd escape into the world of Kiwi wine and cuisine.
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