The trip begins with a visit to the Central Otago region, where chefs Paul Rankin and Nick Nairn cook for descendants of the Reverend Thomas Burns, one of the founders of the Scottish Settlement in Dunedin and nephew of Rabbie Burns, Scotland's national poet. On the menu are tatties and leeks, posh fish and chips and the chefs discover some of the fruits of New Zealand.
Chefs Paul Rankin and Nick Nairn visit the Bay of Plenty on the east coast of the North Island, cooking for descendants of George Vesey Stewart. Originally from Co Tyrone, Stewart was responsible for enticing dozens of Ulster families to emigrate to New Zealand in the 1870s, building a community around the small town of Katikati. On the menu are avocado, manuka honey and shorthorn beef, and the chefs get an unwelcome visit in the kitchen from the local fire brigade
Paul Rankin and Nick Nairn head to Hawke's Bay, one of the best wine-producing regions in New Zealand. For cooking inspiration, the chefs visit an olive grove, catch a few apple-fed chickens and stumble upon some large leeks.
Chefs Paul Rankin and Nick Nairn head to Dunedin, where they cook for descendants of Presbyterian Minister Rutherford Waddell, who was born in Co Down, and who helped to bring about important social reforms in New Zealand.
Paul Rankin and Nick Nairn visit Wellington, cooking lamb from the hills above the Pacific Ocean. They also visit Titanic and The Terminator director James Cameron's organic farm.
Chefs Paul Rankin and Nick Nairn go on a culinary expedition
Paul Rankin and Nick Nairn go on a culinary expedition to Paraparaumu, where they dive for crayfish to use in a starter, and discover a dish using chicken and apple.