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Private Notes
Nick Honeyman, one of NZ s top chefs, travels across the country, meeting local farmers and sampling fresh produce to turn into delicious recipes. Today Nick is in Marlborough
Nick starts his journey at a cheese factory, where they make a huge variety of European-style cheeses by hand. He makes a warm snapper fish and asparagus salad with whipped Feta cheese
Nick visits New Zealand's biggest olive oil grove and watches virgin oil being pressed before cooking a Mediterranean seafood stew
Nick visits the Bay of Plenty.
Nick crosses the harbour bridge to meet a loved ones who personal a boutique winery and a farmer who raises Southdown sheep.
He prepares a vintage roast lamb dish with a twist, matched with neighborhood wine.
Nick hangs out with a beekeeper and tries honey straight from a hive. He then drops into an old homestead and makes sticky chicken drumsticks and an elderflower and honey cordial.
Nick kicks factors off with an early morning sky dive and visits a Substantial Place deer farm to see how red deer are raised. He prepares delectable picnic dishes featuring venison.
