From muttonbird on Stewart Island, to a Central Otago high-country roast, to Bombe Alaska created by a TV chef from days gone by, Kiwi Kitchen discovers dishes that have refused to die with their decade.
Travelling the length and breadth of the country, Chef Richard Till meets local characters who cook the food we remember so fondly, takes a look at the origin of the dishes, and finds out why it has become part of our cultural identity.
Available on DVD:
and in book form
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