Monique and Henry show how to use kutai, a protein that has existed in Aotearoa for thousands of years, with three simple dishes.

Monique and Henry make a dish with Paua, known colloquially as the "black gold of the sea." They serve up Paua frittetes and panko Paua crumbed halloumi balls with avocado mousse.

Monique and Henry put a contemporary spin on the traditional Titi, commonly known as the mutton bird.

Henry and Monique serve up their interpretation of a traditional indigenous rock lobster dish, explaining what it means to them and how they shape it into a wonder on the plate.

Monique and Henry make their version of Inanga, a healthy, light and delightful dish, with Watakerihi Keremi.

Monique and Henry make Ara Ara Mata, a Māori dish that uses raw fish and captures the taste of the ocean.

Monique and Henry serve up the breads from yesterday, making three different kinds: Rewana, Takakau and Paraoa Parai.

Monique and Henry show how to make an eight-hour Hangi in two hours while still keeping the smell, flavour and nostalgia of the original.

Monique and Henry revive pork bones and watercress, a staple meal from the '70s, incorporating old techniques and updating it for younger palates.

Monique and Henry prepare Ka Pai Kahawai, smoking the Ika indoors, and complementary karengo teasers and a creamy smoked Kahawai sauce.