Ep 5. Bay of Plenty and Rotorua, New Zealand

Surfing the Menu is a mouth-watering food and travel series that follows two young and eager Australian chefs, Dan Churchill and Hayden Quinn, as they explore some of the most amazing food and surf destinations around the world. In season 4 episode 5, titled "Bay of Plenty and Rotorua, New Zealand," the duo heads to the North Island of New Zealand to explore some of the country's incredible cuisine and surf spots.

The episode kicks off with a visit to the bustling Bay of Plenty region, where Dan and Hayden get a taste of how New Zealanders are using food to bring their communities together. They start their journey with a visit to a local farm, where they learn about the different types of freshwater fish and shellfish that are farmed in the region, and how these marine delicacies have become a staple of traditional Kiwi cuisine. From there, they meet with a group of young, innovative chefs who are breaking the mold by experimenting with ingredients and techniques borrowed from international cuisine. Dan and Hayden are treated to a tasting menu that includes everything from The Kimchi Project's Korean-style steamed buns to a uniquely Kiwi dessert featuring kawakawa leaf ice cream.

The next stop on the journey takes the chefs to the geothermal wonderland of Rotorua, where they dive deep into the city's rich cultural heritage and discover how Maori traditions have influenced the local cuisine. Dan and Hayden meet with a local elder who shares with them the Maori concept of food as medicine and how each ingredient has its own unique healing properties. They then visit a traditional Maori hangi, where they learn about the ancient technique of cooking food using hot rocks buried in the ground. The chefs also visit a local market where they try some authentic Maori dishes, including kumara (sweet potato) and watercress soup and Rewena bread, a sourdough bread made with a special starter.

As they explore the region, Dan and Hayden also get a chance to surf some of New Zealand's most iconic waves, including the legendary Point Break at Raglan and the surf town of Mount Maunganui. They also try their hand at some of the outdoor activities that Rotorua is famous for, including zorbing and wheeler-riding, and even take a dip in the region's famous hot springs.

Throughout the episode, Dan and Hayden put their cooking skills to the test as they prepare dishes inspired by the local cuisine. They whip up a kangaroo loin with a smoked eel crumb and black garlic puree, as well as a roasted kumara and beetroot salad with horseradish dressing and poached pears. The chefs also get a chance to cook with traditional Maori ingredients, including harakeke (flax) and kawakawa (a native herb).

Overall, Surfing the Menu season 4 episode 5 is a must-watch for anyone interested in exploring New Zealand's incredible food and culture. With stunning visuals, mouth-watering cuisine, and high-energy surf action, this episode is sure to leave viewers feeling inspired and hungry for more.