In this seven half hour TV One series Richard Till tours provincial New Zealand hunting out iconic New Zealand food which has stood the test of time but possibly not fashion. Richard travels the country, seeking out both the expert and the amateur cook as they create their favourite meals. From whitebait in Haast, to muttonbird on Stewart Island, to steamed pudding in Gisborne, Richard rediscovers meals which have refused to die with their decade. Richard takes a look at the origins of the food and explores why it has become a part of our cultural identity. In the third part of the show, from his own kitchen, Richard recreates versions of the food we have just seen, to provide a three course meal which caters to our contemporary tastes and lifestyles. Episode One. The Kiwi Classics - Whitebait, Roast and Spanish Cream. Richard heads off to Haast to catch and cook whitebait with an 80 year old woman who hasn't missed a whitebaiting season in the last 74 years. He gets treated to a roast on an Otago high country sheep station and samples a famous Christchurch foodie's version of Spanish cream. In his kitchen Richard cooks his version of all of these classic recipes. Episode Two. The one about hotels. Richard travels to the old Waitomo Caves THC to revisit a childhood food memory he had as a nine year old boy. A chef from The Hermitage Aoraki Mount Cook Hotel cooks him oysters mornay, an ex Cobb and Co cook fries him up some wiener schnitzel and in the Waikato he gets treated to crepes Normandie. In his kitchen Richard cooks smoked fish mornay, he attempts to recreate his childhood memory of wiener schnitzel with mushroom sauce and winds the meal up with crepes suzette. Episode Three. The top of the South. In Golden Bay Richard gets some scallops cooked for him on a barbeque in a camping ground kitchen, ex All Black Grahame Thorne stuffs him an eggplant and he gets to sample a rhubarb and apple crumble at an upmarket lodge. In his kitchen Richard teaches us tricks about frozen scallops, he whips up a hearty lasagne and shares his fruit crumble recipe. Episode Four. It's time for a supper party. In Auckland, Richard gets to taste some savouries from a funeral catering company, poet Kevin Ireland cooks his red wine casserole and a seasoned pav maker whips him up what is possibly the nation's most iconic dessert. In his kitchen Richard prepares his own supper party. He makes savouries galore, a hearty winter casserole and a smashing pav dessert. Episode Five. It's the barbeque episode. First build your barbeque?Richard heads to Gisborne where he gets to sample crayfish both boiled and on the barbie. The local undertaker smokes him some trout, barbeques him some pork and the head of the Poverty Bay Women's Institute makes him a steamed pudding. At home on his homemade barbie Richard cooks prawns, shares his secret sauce for steak and vegetables and cooks steam pudding over the fire. Episode Six. Tonight we're having a dinner party. In Wellington Richard catches and cooks flounder with a locally renowned fishmonger, he heads to Khandallah for a dinner party rack of lamb and Des Britten creates him Bombe Alaska. In his kitchen Richard cooks his own very special flounder recipe, a standing rib roast and finishes it off with a triple chocolate mousse. Episode Seven: Tonight it's fusion. Richard heads down to Stewart Island to sample muttonbird, in Dunedin a part time Chinese cooking teacher makes him chowmein and he learns all about the New Zealand fruitcake with sisters Helen Leach and Mary Browne. In his kitchen Richard makes Vietnamese spring rolls with muttonbird, he cooks sweet and sour fish and shows us a new way to serve fruitcake.