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Private Notes
Marae teams from around the country turn up the heat in the newest competitive cooking show. Tonight we meet the teams on their home turf hunting, gathering and cooking up local delicacies.
Marae teams from across Aotearoa turn up the heat in the country’s newest competitive cooking show. Tonight: Tu Teao go head to head with Whiti Te Ra to recreate culinary delights from one of Auckland’s top delicatessens.
Marae teams from around the country turn up the heat in a competitive cooking show. Tonight: Huria and Mangamaunu Marae face an epic seafood challenge in the hopes of securing a place in the semi-finals.
Marae teams turn up the heat in the newest competitive cooking show. Tonight: Guest judge, Cameron Petley, challenges Te Ngaere and Waipapa Marae to put a modern spin on a humble Māori favourite – boil up.
Marae teams from around the country turn up the heat in the country’s newest competitive cooking show. Tonight: Two of our teams recreate a top Italian chef’s dish as they battle it out for the semi finals.
In the first semi-final, teams create a two-course hangi with a surprise. Top chef, Brenton Low, along with 12 celebrity judges help decide which team will go through to the final.
The pressure is on to secure the last place in the grand final. Tonight semi-finalist teams create a nutritious two-course menu on a tight budget for some harsh critics, guest judge Nadia Lim and 30 primary school kids.
200 invited guests are treated to a three-course plated meal in the finale of New Zealand’s newest competitive cooking show. $40,000 in prizes is up for grabs along with the mana of being named Marae Kai Masters.
Nevak Rogers and Te Kohe Tuhaka meet the teams from Ketemarae, Mohaka, Uiraroa, Te Kotahitanga and Waikare marae. But only four will go to Auckland for the competition rounds.
In our first heat, two teams take a standard marae ingredient and create three different dishes. In the midst of the challenge, an additional task of creating a trifle causes chaos in the kitchen.
Small in size and big in flavour is the order of the day as two teams use indigenous New Zealand ingredients to create classy canapés for guest judges Kasey and Karena Bird.
Nevak Rogers and Te Kohe Tuhaka meet the second pool of five teams, then select the top four to come through to Auckland for the competition rounds.
Our teams meet traditional Māori food expert Joe McLeod and are challenged to prepare a feast using only ingredients that were available in Aotearoa prior to the arrival of Pākeha.
Levin’s Tukorehe Marae meets bottom seeds Maraenui from the Bay of Plenty in a challenge to create three innovative fish dishes.
Our first two semi-final teams go on a surprise field trip to Gourmet-a-Gogo catering kitchen and have to prepare high tea for their mentors and a group of discerning kuia
In our second semi final our teams enjoy a master class in Japanese cuisine and then design their own Bento-style plates that could work for large scale marae catering.
Our finalist teams need to raise funds to feed their manuhiri at the hakari. They take their creations to Parnell s La Cigale Market in the quest to make the most profit AND impress the judges.
Teams cater for 120 guests at the grand final hakari. One team will take home nearly $70,000 worth of prizes for their marae.
