Kai Ora - Series Three

Episode One - with Dale Husband and Ruia Aperahama
Chef Anne Thorp is having the bros – journalist Dale Husband and musician Ruia Aperahama – over for a mean feed. She serves up an appetiser of steamed oysters, followed by crispy tītī (muttonbird) topped with juicy watercress and kūmara. For the main, she prepares baked swordfish. While the manuhiri tuck into their kai, Anne prepares a dessert of roasted kōura (crayfish) with pawpaw, putting a fresh spin on traditional Māori kai.

Episode Two - with Julian Wilcox and Te Arahi Maipi
Broadcaster Julian Wilcox and TV presenter Te Arahi Maipi visit Anne’s whare for kai. She prepares two seafood dishes – grilled mussels and seared kuparu (John Dory). The boys are left to chat while Anne cooks the main course of garlic-studded rib-eye beef accompanied by mashed agria potatoes, bok choy and a gooey egg. For dessert, she plates up mango, peach, orange and melon.

Episode 3 – with George Bradfield and Hinewehi Mohi
In this episode, Anne prepares risotto with kōuraura (shrimp) and inanga (whitebait) for her guests singer Hinewehi Mohi and her husband George Bradfield. She also serves up a salad of juicy kamokamo sprinkled with fried ginger, chilli and extra virgin olive oil. After preparing a tropical drink from fresh fruit, she marinates some raw trevally, topped with kina and a bite of chilli. This is followed by pan-fried tāmure (snapper). Dessert is orange segments and pineapple pieces caramelised in sugar syrup.

Episode 4 – with Annabelle Lee-Mather (formerly Lee-Harris) and Wena Harawira 
Two wāhine Māori journalists, Annabelle Lee-Mather and Wena Harawira arrive at Anne’s Pākiri beach house for a feed. Anne grills chilli tiger prawns sprinkled with ginger and garlic. This is accompanied by a sweet, refreshing watermelon and feta salad. Next on the menu are fresh oysters. Anne also serves up a rustic summer pasta with steamed tāmure (snapper). To finish off the meal, Anne creates a Pākiri bird's nest dessert with baked kataifi (shredded pastry), filled with warm plum syrup.

Episode 5 – with Miriama Smith and Jonny Williams
Anne Thorp cooks up a storm for actor Miriama Smith and her Dancing with the Stars partner Jonny Williams. To start with, she fries up some Moreton Bay bugs (slipper lobster). Then she prepares a pasta dish she calls kanikani kōura, perfumed with lemongrass and kaffir lime leaves. For the main course is an oven-cooked whole tāmure (snapper), freshly fished out of the Hauraki Gulf, which she serves with roasted carrots, urenika (Māori potatoes) and beets. As Miriama and Jonny take a twirl out on the patio, Anne prepares a dessert of sweet, sizzled pears.

Episode 6 – with Tyra Hammond and Jeremy Toy
In this episode, chef Anne Thorp cooks up a storm for her musician guests Tyra Hammond and Jeremy Toy. She starts by preparing an inanga (whitebait) omelette. Next is a Mediterranean-inspired tāmure (snapper) stuffed with kalamata olives, dill leaves and mint. For the main course is a rare rib-eye steak with baked kūmara, eggplant and carrot. Dessert is caramelised apples.

Episode 7 – with Shavaughn Ruakere and Robert Rakete
Anne Thorp is in Tāmaki Makaurau today, where TV presenter Shavaugn Ruakere and broadcaster Robert Rakete visit for kai. To start off with, she serves up a pāua dish, seared with chili, parsley, garlic and mushrooms. She also prepares an orzo vongole with a gremolata mixture, salted capers and cockles. The main course is a roasted whole snapper rubbed with fennel seeds. For dessert, she makes a blueberry limoncello sorbet.

Episode 8 – Dinner Party
In this episode, we join Anne Thorp at her house in Tāmaki Makaurau where she is hosting a dinner party for a group of her friends. The menu includes three different types of pork. First she prepares slow-cooked pork belly. She then covers some juicy pork chops, which she sizzles up on the grill along with some gluten free pork and fennel sausages. The night is finished with a gluten-free āporo (apple) dessert and a serenade from illustrious dinner guest Whirimako Black.

Episode 9 – with Sam Kereopa, Kim Holder and Ngatapa Black
Today we join Anne Thorp on a boat in the Hauraki Gulf, where she prepares a mean seafood feed. First up are some fresh mussels seared with garlic, onion, ginger, capsicum and lime. She and her guests Kim Holder and Ngatapa Black tuck into the mussels and a few fresh kina as they wait for their friend Sam Kereopa to return from a dive. Sam pulls up to the boat with a large kōura (crayfish), Cook’s turban, pāua and kina, which all go straight onto the grill. As the kaimoana cooks, Anne prepares a snapper and hāpuka dish.

Episode 10 – with Debbie Harwood and Lynette McFadden
In this episode, Anne Thorp has two girlfriends, singer Debbie Harwood and Lynette McFadden, coming for lunch. She creates a mouth-watering kōura (crayfish), melon and roasted sweetcorn salad to start, and a second dish of juicy hāpuka. For the main, she fires up strips of lamb and halloumi cheese on the grill, then tosses them through a crispy garden salad. To finish is a citrus panna cotta dessert.

Episode 11 – with Rewi Spraggon, Riki Bennett and Bob Harvey
Anne Thorp’s guests for today are Rewi Spraggon, Riki Bennett and former Mayor of Waitakere Sir Bob Harvey. Anne prepares a Māori nicoise salad with salmon, tuna, urenika (Māori potatoes) and crispy karengo. This goes alongside oven-baked pāua/ The next dish of the day is a traditional Māori boil up with pork bones, pūhā, pumpkin and cotechino sausage. For the main course, she fires up some chunky wagyu beef steaks. To finish off this feast, she serves up a kiwifruit and feijoa dessert.

Episode 12 – with Tina Cross
Renowned New Zealand singer Tina Cross comes to visit Anne Thorp’s house in Pākiri. Anne kicks off with lōura (crayfish) and tiger prawns. Next, she sears alfonsino, a deepwater fish, and bakes it in the oven. The third dish of the day is gluten-free pork and fennel sausages. Dessert is sponge with poached apples and tamarillos. 

Episode 13 – with David Letoa, Saipele Nili and Jack Bourke
In the final episode of this season of Kai Ora, Anne serves up a beetroot and feta salad. Next up is chicken poached with lemongrass and coriander. The third dish for the day is tāmure (snapper). Her musical guests David Letoa, Saipele Nili and Jack Bourke keep the vibes going with musical interludes as she prepares a rich venison served on top of crushed kūmara. For dessert, she plucks figs straight from the tree and grills them with organic sugar.