For the Love of FERMENTATION
The twins explore the joys and health benefits of fermented foods from new Kiwis who have brought an ancient food process to NZ: Polish Sauerkraut, Japanese Miso and Belgium bio fermented turmeric honey. Who knew billions of good bacteria could taste so good. Watch Episode One now at TVNZ OnDemand.
For more information on our wonderful participants please visit:
For the Love of FIRE
Lynda and Jools visit a Michelin-star chef and his pastry chef wife, in their central Auckland backyard, and learn there’s far more you can cook in a wood fired oven than pizza; fish for flounder on the Firth of Thames with Piako Pete who smokes the best fish around and spend a day with the Vinbrux family in Oamaru who live self-sufficently without electricity. Watch Episode Two now at TVNZ OnDemand.
You can find our wonderful participants in the following places:
Piako Pete's - 41 Buchanan Road, Pipiroa, Ngatea
Vinbrux Bakery - 36 Arun Street, Oamaru and Danny’s Butchery, also in Arun Street
For more info on Pizza Oven cooking we suggest you check out Alan Brown's books 'The Complete Kiwi Pizza Oven' and 'Recipes from the Kiwi Pizza Oven' available in all good bookstores.
For the Love of SUPERFOOD
The Topps’ great grand-father brought a variety of rhubarb to NZ inside his walking cane when he migrated to NZ in the 1860s, so it’s fitting they visit Fay and Joe Gock, the first to grow rhubarb for the NZ market. The Chinese have long known that Rhubarb’s a superfood, so no wonder these two are still going strong in their 80’s. Next we meet a book-binder and his wife Sarah, whose whanau have lived off puha and seafood for centuries. Avocados first appeared on NZ plates only 30 years ago, and we find out what is super about this superfood from one of the pioneers of the industry.
For the Love of a CUPPA
Lynda and Jools meet two sisters who are creating a storm in a teacup, and visit NZ’s only tea plantation, where they learn how to pick tea from one of the 20 nationalities who work there before getting the low down on roasting, tasting and making the perfect coffee. Mum Topp enjoys a special high tea for her birthday.
For the Love of the RIVER
The Riverhead pub is one of NZ’s oldest pubs, well known for its gastronomy and its history; Jools learns to fly fish from another breast cancer survivor, Sherrie Feickert, who introduced Casting for Recovery to NZ, while Lynda enjoys catch and release with her partner Pete, world famous for his ties. The Topp Twins go on their very first ever rafting trip, on the mighty Clutha.
For the Love of PRESERVING
This old-fashioned art is making a come-back as we discover by meeting three couples who have turned a consuming hobby into a business : preserving vegetables, salami and lemons. We meet a Paeroa woman who won The World’s Original Marmalade Competition.
For the Love of TIPPLE
We meet kiwis who are passionate about making liquers and spirits from the purest of ingredients, mixed with love and laughter. A wee dram, a nip, a drop, a shot, Lynda and Jools discover the pleasures of strawberry cocktails, west coast whiskey and Ruahine port, all with moderation of course.
For the Love of UMAMI
The twins are on a mission to explore the virtues of this fifth taste that when mixed with the other four salty, sweet, sour, bitter – makes food so delicious. We meet a couple who grow the tastiest heritage tomatoes in Auckland, a Northland family who make Wild West Worcester sauce from a closely guarded family recipe, and a mushroom farm who have a grotto filled with exotic funghi.
For the Love of NUTS
Lynda and Jools love nuts and yes the people who grow them are quite nutty, but in a good way ! They visit a walnut farm in Nelson, chestnut roasters, the Village Nutters, in Wanaka and a special couple who have the largest Macademia nut nursery in the country – these people have all cracked it!
For the Love of the COMMUNITY
The twins meet all sorts of kind folk who give food away to those in need: helping with the annual Waiheke Island kumara harvest, the Community Fruit Harvest who gather unwanted fruit from orchards, road sides and backyards, and preserve over 7,000 bottles of fruit, chutneys and jams. A Nelson school teaches kids to grow and cook their own food.