A New Zealand Food Story

Ben continues on his food journey in the deep south, where he discovers why lamb tastes so good, meets some of the earliest truffle producers and flies into Fiordland to find wapiti.

Ben's food journey takes him to Northland, where he learns about the wine in the region, explores a peanut farm, talks to fruit farmers who grow tropical papaya and meets a team of researchers cultivating kingfish.

Ben explores the three varieties of asparagus and meets a farmer to learn about the benefits of grass-fed beef.

Ben explores a green shell mussel farm that employs sustainable farming practices and checks out a peanut butter factory. In Canterbury, he joins an ostrich farmer to cook its meat for the first time ever.

Ben chats with an Italian charcutier, a gin maker, and a winemaker committed to sustainable farming practices.

Ben explores the art of making cheese, meets a capsicum farmer and learns more about the origin of onions.