Mark Gardner is a surf-mad Kiwi Chef who cooks for the rich and famous around the world. Ben O’Donoghue is a surf-mad Aussie Chef who’s worked in London’s top restaurants for over 10 years.
Together they take off on a Kiwi Food Surfari, cooking up a storm with the world-class produce they find like saffron, wasabi, persimmons, chillies and green-lip mussels. Plus favourites like venison, lamb, award-winning wines, trout, salmon, eel, chocolates, tuna and scallops.
Plus they go trout fishing (with mixed success), gliding over the snow-covered alps, heli-surfing to the world’s most isolated break, fly upside down in an acrobatic aircraft, land on a volcanic lake in a restored 1954 Seaplane plus round up a flock of reticent sheep on quad bikes.
It's fast-paced, it's fun and with the stunning backdrop of New Zealand it’s bound to cause viewers right around the world to sit up, take notice, have a laugh and come along for the ride of their lives. Join us as we visit the Southern Lakes region Central Otago, Marlborough, Wairarapa, Rotorua and Bay of Plenty, Hawke’s Bay, Northlands and Mark’s hometown of Gisborne.
Surfing the Menu specialises in finding the unexpected. Or at the very least, the expected, but with a wicked and often larrikin twist.... Read more.
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 42m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 1h ago