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Modern Māori Queen of Cuisine teaches you fine dining for the typical whānau kitchen. Weekdays, 10.00am, and available On Demand.
Chef Anne Thorp prepares simple and delicious meals using the freshest produce New Zealand has on offer.
Today, Anne prepares Coconut Prawn and Crayfish Curry, Tuatua with Black Beans, Basil Soup and Clams, Oysters Natural and Cloudy Bay Clams with Grilled Hapuka.
Today, Anne prepares Coconut Prawn and Crayfish Curry, Tuatua with Black Beans, Basil Soup and Clams, Oysters Natural and Cloudy Bay Clams with Grilled Hapuka.
Today, Anne prepares Coconut Prawn and Crayfish Curry, Tuatua with Black Beans, Basil Soup and Clams, Oysters Natural and Cloudy Bay Clams with Grilled Hapuka.
Today, Anne prepares Coconut Prawn and Crayfish Curry, Tuatua with Black Beans, Basil Soup and Clams, Oysters Natural and Cloudy Bay Clams with Grilled Hapuka.
Today, Anne prepares Coconut Prawn and Crayfish Curry, Tuatua with Black Beans, Basil Soup and Clams, Oysters Natural and Cloudy Bay Clams with Grilled Hapuka.
Today, Anne prepares Oysters Rockafella, Oysters & Chorizo, Bang Bang Chicken and Kaimoana Dashi Broth.
Today, Anne prepares Oysters Rockafella, Oysters & Chorizo, Bang Bang Chicken and Kaimoana Dashi Broth.
Today, Anne prepares Oysters Rockafella, Oysters & Chorizo, Bang Bang Chicken and Kaimoana Dashi Broth.
In this episode, Auckland based Anne Thorp is based at her Pakiri house in Northland cooking delicious Oysters in two variations. In her rustic coastal kitchen she puts together Bang Bang chicken.
Today, Anne prepares Duck Confit with an Avocado and Beet Salad as well as Steamed Pork Buns and Coconut Jelly Dessert.
Today, Anne prepares Duck Confit with an Avocado and Beet Salad as well as Steamed Pork Buns and Coconut Jelly Dessert.
Today, Anne prepares Duck Confit with an Avocado and Beet Salad as well as Steamed Pork Buns and Coconut Jelly Dessert.
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