Chef, TV presenter and proud champion of Kiwi kai, Ben Bayly has returned for a fourth season of the popular series, A New Zealand Food Story, premiering on TVNZ 1 and TVNZ+ on Saturday 7 June at 7:00 pm.
In this new seven-episode journey across Aotearoa, Bayly continues his mission to uncover the people, places and philosophies that shape New Zealand’s food identity – from hunters and harvesters to farmers, producers and the people who put Kiwi kai on the map.
Finest Regional Ingredients
This season takes viewers deeper into the stories behind New Zealand’s finest ingredients and the passionate Kiwis who grow and gather them, with visits to the Hawke’s Bay, Ruapehu District, Wairarapa, Canterbury, Central Otago, and the West Coast.
Each visit culminates in a new dish or item added to the menu at Ahi, Bayly’s flagship Auckland restaurant, showcasing how these local stories directly inspire his cooking. In 2024 Ahi was awarded the Cuisine Good Food Guide Restaurant of the Year, and was also honoured with 3 hats.
Season 4 introduces remarkable food innovators from the North and South Islands. Among them:
- On the wild Tora Coast, he meets the couple behind Tora Collective, who harvest kaimoana sustainably – launching their fishing boat into the water with a bulldozer.
- Blue Duck Station on the upper Whanganui River, where a sixth-generation farmer turned remote wilderness into a thriving eco-tourism and fine dining destination alongside chef Jack Cashmore of The Chef’s Table.
- In Central Otago, Ben visits an all-electric cherry farm, Electric Cherries, at Forest Lodge Orchard, where premium export-quality cherries are sold directly to Kiwis.
- High Peak Station in Canterbury, a quality producer of honey, beef, lamb, farm raised venison and game impresses Ben with a high-country farm-to-fork experience, with wild venison, foraged ingredients and tales of multigenerational stewardship.
- Ben also ventures to the local Hawke’s Bay Farmers’ Market in Hastings with many amazing local food producers showcasing their products. Ben samples everything from figs, to cheese to walnuts reinforcing the abundance of produce grown in the region.
“I believe our Kiwi produce is world class,” says Bayly. “But the faceless piece of steak or fruit in the supermarket – how was it raised or grown? We need to connect with the growers, the producers, the harvesters, and shine a light on their care and commitment.”
Throughout the season, Bayly explores themes of kaitiakitanga, environmental and financial sustainability, and also the ingenuity of producers creating new income streams – often through unforgettable food tourism offerings.
Remote Yet Epic Experiences
“Some of these places are incredibly remote, but people are creating and living epic experiences – from fine dining in the bush, to local seafood straight off the boat,” he adds. “That’s our food story. It’s honest, it’s real, and it’s uniquely ours.”
A New Zealand Food Story with Ben Bayly – Season Four premieres Saturday 7 June at 7:00 pm TVNZ 1, with screenings on TVNZ DUKE (Sundays at 8:00 pm from 8 June), and streaming on TVNZ+.
Catch up on Seasons 1 – 3 now on TVNZ+ and visit nzfoodstory.com or follow @newzealandfoodstory on Instagram.