Nick goes paddling on the harbour with an Olympic kayaker, then visits an avocado orchard where he prepares a healthy avocado salad and an avocado and coconut-water smoothie. Nick discovers the importance of good stock and prepares a seafood chowder by the beach. He flies by helicopter over kiwifruit orchards and discovers the sweetest tasting gold and green kiwifruit, before making a marinated beef dish and a kiwifruit clafoutis dessert.
Nick Honeyman embarks on a culinary journey around New Zealand, sampling some of the best and freshest produce, like extra virgin oil from Hawke's Bay, avocados from Bay of Plenty, and venison from Central Otago. He first travels to a floating salmon farm and cooks an Asian style salmon noodle dish, and a twist on a classic French dish. He visits a family-owned winery to discover why the Marlborough region is the Sauvignon blanc capital of the world and prepares steak with blue cheese butter, as well as almond and apple puff pastry roses. He catches a float plane to see the Sounds at their best and then cooks up a Thai style red curry with mussels and clams.
Over the Auckland harbour bridge, Nick meets a family who own a boutique vineyard and a farmer who raises Southdown sheep, before preparing a classic roast lamb dish with a twist, matched with a local wine. He then visits a Free Range chicken farm and heads to a five star location to cook a whole chicken in salt pastry casing.
Nick meets one of New Zealand's leading racehorse owners. He's also a major beef farmer, so Nick makes a delectable beef sirloin dish with chimichurri sauce. Dropping into New Zealand's organic tea plantation for a cup of tea, Nick creates a classic French chocolate tart with a green oolong tea twist. Nick discovers why feijoas are popular in New Zealand, and whips up swordfish poisson cru and feijoa curd.
Nick hangs out with a beekeeper and tries honey straight from a hive. He drops into an old homestead and makes sticky chicken drumsticks and an elderflower and honey cordial. Canterbury is famous for grain production, so Nick wades through a wheat field and then visits a farmer's house to make peasant bread. He finds out how to grow the best cherries and makes a delectable cherry dessert.
After visiting New Zealand's biggest olive oil grove, Nick cooks up a Mediterranean seafood stew. At a High Country sheep station, he finds out why New Zealand lamb really is the best in the world before making a French Rack of Lamb dish on the barbecue. Ruby red apples are delicious, especially in a beef carpaccio, and a deconstructed apple crumble for dessert.
Nick kicks things off with an early morning skydive and visits a High Country deer farm to see how red deer are raised. He then prepares delectable picnic dishes featuring venison. Nick then flies out to meet lobster boats and makes an incredible sashimi lobster dish. Sheep's milk makes great cheese but Nick discovers a flock that are being milked to make butter. He makes a spaghetti carbonara with Italian-style sheep's milk pecorino cheese and a healthy smoothie made from fresh sheep's milk.
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. He meets a family who are passionate about growing avocados and makes a warm cucumber, salmon and avocado salad with sesame dressing. Blueberries and lemons grow in this warm region and he makes a delectable chocolate mousse with hokey pokey topping served with fresh blueberries.
In this episode discover the inside one of the country's biggest free-range egg farms. Find out how going organic to help save the family farm and exclusive news about Landline's own Sean Murphy takes us on touching visit to his hometown.
Watch this episode of A Taste of Landline to discover how Wagga Wagga canola oil is doing big business in India. Exclusive insights into the food relief charity helping feed needy Australians and pioneering Tasmanian farming family who took a chance on tulips.
Insights into refugee farmers who are producing millions of dollars of vegetables. An exclusive interview with the woman behind the little dairy with a big heart as well as the role of seedbanks in global agriculture.
The social enterprise is transforming unproductive urban spaces into small farms. Students and their sheep dogs are learning together at dog school. Also find out about the locally grown French wine grape finds a perfect match in oysters.
This week get insights into a family farm with a regenerative approach to agriculture. Discover some unusual livestock helping people living with dementia and updates of the station jillaroo who became a social media influencer.
This week on A Taste of Landline find out how a citrus orchard has transformed a WA wheatbelt town; Clydesdales - the gentle giants of the horse world that helped build Australia; And the mysteries of bio-dynamic winemaking.
Farmers race to put new plants in the ground to keep up with demand for Australian macadamias; an unlikely partnership between Tasmanian wool growers and high-end fashion designers; the incredible effort to protect your lettuce.
Exclusive insights into the highs and lows of emu farming. Can conservation pay its way on a farm? find out the answer and up close and personal with a man who has been delivering fruit and veggies for more than half a century.
Urban farms feeding the needy, but can tropical sweet potato be grown in Melbourne's temperate climate? The most expensive milk you'll ever buy - the rise of camel milk in Australia. Plus freezing Australian berries.
In this week's episode find out all about the growing Scottish Highland beef in Australia, how an old tin mining town gets a new lease on life thanks to extreme sports and the rewards of harvesting natural oils.
Farmers race to put new plants in the ground to keep up with demand for Aussie macadamias; an unlikely partnership between Tasmanian wool growers and high-end fashion designers; the incredible effort to protect your lettuce.
In this week's episode find out about restoring Australia's historic hawthorn hedge rows. Discover fishing, from bait to plate with pipis on the menu. Find out all about Breeding better bees on Rottnest Island.
Discover the secret systems that keep the world's most crowded, complicated and chaotic cities moving. Dan Snow, Anita Rani and Ade Adepitan go behind the scenes to reveal the armies of people keeping iconic megacities running.
Celebrate National Science week with EnhanceTV showcasing major breakthroughs like Mary Shelley's Frankenstein, 40th anniversary of the birth of the first IVF baby and celebrate International Year of the Reef.
Digital literacy is an essential part of an education and many students are learning to program much like their parents learned to write. Check out what children are coding as they prepare for their digital world.
Use this playlist to help students to understand how digital devices work around them. Discover the latest emerging technologies and the affect on individuals from the rise of the digital world. (ACTDIK023,ACTDIK024,VCDSTS043,VCDSTS044)
Space inspires our greatest scientific and creative minds. Take to the stars with NASA, or hop aboard Millennium Falcon in the best of space fact and fiction. (ACSSU188,ACSSU189,VCSSU127,VCSSU128,VCSSU129)
Go on a culinary journey through the world of science. Find out how to transform the taste and texture of food through molecular gastronomy, or prepare dinner in your kitchen kettle using particle theory. With help from some of UQ's most engaging teachers and researchers, Ben Milbourne explains and demonstrates common scientific principles in a way that's fun and easy to understand - through cooking! (ACTDEK045,VCDSTC047,VCDSTC058)