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In this second series of the hugely popular New Zealand TV show, Richard Till continues touring New Zealand on his quest to seek out iconic New Zealand food.
Picking up from where Series One left off, Richard travels the length and breadth of New Zealand seeking out favourite New Zealand recipes from both expert and amateur cooks, who share with us their food memories and recipes, which in some cases have been handed down over generations.
Episode One: To Waitaki for bottled salmon; Kurow for trifle; then Richard makes a salmon entree in the kitchen, as well as individual trifles and a superb roast potato dish.
Episode Two: Richard heads to Hawkes Bay for a classic Kiwi picnic; a legendary bacon and egg pie; a whiskey roll recipe; and then Richard makes baba ganoush, a frittata, and a classic Kiwi favourite for dessert.
Episode Three: To Auckland to look into the history of the great New Zealand pie. In the kitchen Richard creates a classic dressed pie, and for pudding he whips up a cheesecake.
Episode Four: Richard heads up north to the Hokianga, where Ray Woolf makes him tuatua fritters. He tries a boil up and a steamed pudding, and back in the kitchen he makes mussel fritters, and his own version of a boil up, including duck and creme brulee.
Episode Five: In Bluff Richard gets to sample battered oysters; swedes in Athol; and a jam dessert at Southland Boys High School. In the kitchen Richard makes oyster soup, sausage casserole, and a jam tart.
Episode Six: In Wellington he's whipped up a nouvelle cuisine dish, a curry, and a chocolate fondue. Richard whips up a cheese version of the fondue, a spicy vegetarian curry, and a fail-safe liquorice icecream.
Episode Seven: A celebration of mince. In Arrowtown Richard samples hearty scotch broth, in Wanaka it's mince with a South American twist, and in Roxborough he samples a classic old apricot sponge pudding. Richard makes mince on toast, hamburgers, followed by apricot balls.
Episode Eight: Time for scones, corned beef, and chocolate self-saucing pudding. Richard tackles brunch - pikelets, corned beef hash, eggs benedict, and hot chocolate.
Episode Nine: In Kaikoura Richard reminisces about sugar buns; on the Interislander ferry he has fish and chips, and in the kitchen he makes sloppy mashed potato, beef olives, and bread and butter pudding pancakes.
Episode Ten: In Taranaki a surfer cooks him mushrooms and bacon on toast; in New Plymouth he enjoys a hearty chicken casserole, and a dairy farmer cooks him bread and butter pudding. Richard makes old fashioned mushrooms on toast, chicken in a basket, and a lemon delicious pudding.
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