Ep 9. New Zealand (Down Under the Down Under)

In this episode of Anthony Bourdain: No Reservations, the globetrotting chef and food writer visits New Zealand, a country that he describes as "Down Under the Down Under." From Auckland to Queenstown, Bourdain discovers the unique flavors, cultures, and landscapes that make New Zealand a destination unlike any other.

Bourdain begins his culinary adventure in Auckland, the largest city in New Zealand. Here, he meets up with a local chef who takes him on a tour of Auckland's diverse food scene. Together, they try everything from the famous New Zealand meat pies to delicacies like eel and whitebait. Throughout the episode, Bourdain emphasizes his appreciation for the Maori people and their culture, which has influenced the country's cuisine in a profound way.

From Auckland, Bourdain travels to the North Island's Bay of Islands, a picturesque region known for its stunning natural beauty and fresh seafood. Here, he goes fishing with a group of Maori locals and learns about the deep connection they have with the ocean and its bounty. After catching some snapper and kingfish, they prepare a traditional Maori feast known as a hangi, which involves cooking meat and vegetables using hot stones buried in a pit. Bourdain is impressed not only by the flavor but also by the sense of community that comes with sharing a meal like this.

Next, Bourdain heads to Queenstown, a resort town located in the South Island known for its adventure sports and stunning alpine landscapes. He tries bungee jumping, jet boating, and other adrenaline-pumping activities before settling in for some hearty meat-centric meals. Along with locally raised lamb and venison, he tries some of the country's signature meat products, including venison jerky and even ostrich burgers.

Finally, Bourdain visits the Marlborough region on the northern tip of the South Island, which is renowned for its wine production. He meets with a winemaker who shows him around the vineyard and demonstrates the process of making sauvignon blanc, which has become New Zealand's most famous wine export. Bourdain also learns about the Maori practice of making kai moana, a type of seafood stew that is cooked and eaten on the beach using hot stones and sea water.

Throughout the episode, Bourdain immerses himself in New Zealand's diverse cultures and landscapes, showing viewers that there's much more to this country than just breathtaking scenery and adventure sports. He praises the warmth and hospitality of the Kiwi people and their approach to food, which emphasizes fresh, locally sourced ingredients and a strong connection to the land and sea. Whether he's fishing for eel, drinking wine in the vineyard, or chowing down on some lamb in a Queenstown pub, Bourdain reminds us that food and travel are about more than just sustenance—they're about connecting with people, cultures, and life itself.