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International chef and restaurateur Peter Gordon visits Hawkes Bay to gather and prepare paua and eel for a whanau feast of 50.

Peter meets the people of Bastion Point to help cook a gourmet hangi for 300 te reo Maori graduates.

Peter travels to Canterbury to cook crayfish and mutton-bird for a 21st birthday of 250 guests.

Peter visits Omaio to hunt and cook venison, and revive a steam pudding recipe not seen there for 40 years.

Peter cooks up a kaimoana and BBQ treat for the 40 judges of the Matatini Kapa Haka Festival.

Peter is in Gisborne collecting local truffles, and cooking the ‘fermented maize’ delicacy for a fundraiser feast.

Peter cooks and celebrates his 50th birthday at his own marae in Greytown.

The season finale see Peter rally his fusion friends to cook for a Matariki Feast of 250 to fundraise for one of his favourite charities.