Feel like whipping up one of the guy's delicious dishes? Here are their recipes from episode 1 - filmed in Canterbury and Otago.

Ben's Bluff oysters in angel hair with pickled seaweed and wasabi

Dressing
1-teaspoon Fresh wasabi paste or dried wasabi made into a paste
2-3 limes
1 tablespoon Rice vinegar
1 tablespoon Soy sauce
1 sheet of toasted nori
1 leaf of dried kelp soaked and cut in to small pieces
1-tablespoon peanut oil

Garnish
1/2 cup of shisu cress / Japanese parsley
1/2 cup of coriander cress or small coriander leaves.
1/4 cup of small mint leaves
Peanut or veg oil to deep-frying
Coarse rock salt to serve the oysters on

Method:

1. Shuck the oysters and reserve the shell. Pat dry the oysters and discard the liquid. Smear the oysters with wasabi paste.
2. With a sharp knife cut the rolled up filo pastry into very fine strips, as fine as you can. Lay the cut filo out into eight even bunches and roll the oysters with the pastry.
3. Combine the dressing ingredients and then add the soaked and cut kelp and break the sheet of nori into little pieces and add to the dressing.
4. Combine the salad garnish leaves and dress with a squeeze of lime juice.
5. Place the rock salt onto a serving dish and arrange the shells on top. Spoon the dressing into each shell and then place a small amount of salad garnish onto each shell.
6. In the preheated veg oil at 180 degrees fry the oysters for about 30 seconds just to cook and lightly colour the pastry. Drain on paper towel and place each oyster into its shell. (To test the oil, fry a piece of bread. It should turn golden brown with in a minute).

Mark's roasted pork rib on the bone

Method:

Crackling
Remove the outer layer of fat/skin by running your knife along the edge of the meat (leave a thin layer of fat on the meat) while pulling the skin outwards, keep running you knife along and it should almost peel off. Score the skin with shallow, angled insertions but not all the way through. Now place the skin on a plastic tray and cover in salt, this will draw out the moisture and make better crackling. Leave it for at least 2 hrs or over night. Wipe the salt off and pat dry. Rub with a little oil, roast in a separate tray at 180C until bubbly and crisp - about 45 min.

Marinate:
Slice the ginger into 2-3 mm thick slices, give the lemon grass a gentle tenderize with the back of your knife then cut it on an angle at the base so it can be used like a spear. Make small insertions in the roast and insert the ginger and lemon grass into the meat. Rub the roast in peanut oil and suman. Now place it in a strong plastic back with excess ginger, lemon grass, smashed garlic, herbs and extra oil to marinate over night.

Baste:
Mix hoisin, honey and apple syrup together.

Cooking:
Remove excess marinate, place the roast bone side down in a large roasting tray, sprinkle with salt and pepper, cook at 180C for 1 - 1.5 hrs. Cook until you can insert a knife and the liquid that comes out is clear with just a hint of pink. I like my pork served medium. When the pork is half way through cooking start basting with a brush and applying a new coat every 10 mins.

Apples:
When there is about 20min of cooking time left add the apples that are cored and sliced in half (skin on). Cover them in pan juices and let them roast in all the flavours until soft but still holding together.

Mark's tian of salmon with avocado, taro crisps & wasabi dressing

Method:

Salmon
Remove the skin and bones from your salmon (your fish monger can do this).
Cut the fillet into a small 1cm dice, reserve in a bowl. Cut the avocado in half remove the stone and scoop the flesh out cleanly with a desert spoon, cut into 1cm dice add to salmon. Pour over the 30ml of avocado oil, add the squeezed limejuice. Sprinkle the coriander over the top. Don’t mix.

Sauces
Place the mirin, light soy, lime leaf in a small saucepan and gently reduce until thickened. Mix the wasabi, avocado oil and1 limes juice.

Chips
Heat the vegetable oil in a small saucepan (only half fill); bring the oil up to 160C.
Peel the taro then cut into rounds the thinner the better about 2 mm. Fry the taro rounds in the oil until golden and crisp, drain on absorbent paper, sprinkle with sea salt.

Serve
Place a round cutter/ mould on a plate, gentle mix the salmon and avocado mix then push it into the ring. Place the crisps on top, the dressings around the out side and a little coriander on top for garnish.