Nick visits a family-owned winery in Malborough to discover why it is the Sauvignon Blanc capital. There, he prepares a steak with blue cheese butter.

Nick explores a huge variety of handmade European-style cheeses at a cheese factory. He prepares a dish with snapper and asparagus, then meets a family passionate about avocados.

Nick creates a Mediterranean seafood stew after visiting the biggest olive grove in New Zealand, before finding out why New Zealand lamb is the best in the world.

Nick visits an avocado orchard and makes a delicious avocado and coconut water salad, before going paddling on the harbour with an Olympic kayaker and flying a helicopter over a kiwi fruit orchard.

Nick meets a farmer who raises Southdown sheep and a family who own a boutique vineyard. He then visits a Free Range chicken farm and goes to a five star location to cook a whole chicken in salt pastry.

Nick is in Canterbury to check out their famous wheat fields, he tries fresh honey straight from a hive, and makes a sticky chicken drumstick and an elderflower and honey cordial in a homestead.