Homeland NZ

04/05/2026

Get it in your diary, and come to Whangārei for a creative tasty kai!

Kia ora whānau, the wait is almost over! We are excited to announce that this year's Tohunga Tūmau will take place in Whangārei on Friday 24 July.

Note, we have a more intimate venue this year, so if you mean to be with us, make your preparations now as tables won't last long after release. This is the only Tohunga Tūmau event in Te Tai Tokerau this year (the Duke of Marlborough who usually stage their own celebration will be busy enough with us in Whangarei!).

Save the Date and look out for the ticket release in your inbox next week. 🍽️🍾

30/03/2026

is alive and well in this fabulous focaccia at which they served with their house-made smoked cultured butter and local honey.
Chef Sabrina has a way with dough, and chocolate mousse, and all things pastry.

28/03/2026

Here for a few days prepping for our Homeland collaboration with Regnar and Pablo at . Six courses at lunch and dinner tomorrow. It sold out almost straight away which is always a good sign. Now I’d better get into the kitchen. Lots to do.

24/02/2026

Here are the four dishes I demonstrated a few weeks back at the 39th annual Marlborough Wine & Food Festival.

Pan-fried soy, ginger and sesame marinated salmon fillet on broccoli couscous (never use boiling water on your couscous btw) with caper lime salsa

Deep-fried salmon and chive fishcakes with black garlic aioli

Seared grass-fed SpeckleBeef fillet with roast tomatoes, mānuka smoked olives and horseradish dressing

Cherries baked with chilli, thyme, honey and orange
As always promoting local producers and seasonal kai / food - some of these we used to sell and demonstrate with at .nz

As always a terrific, fun and well organised festival - World class vineyards showing off their wines / a great low alcohol wine spritz from .nz / fantastic entertainment - Troy Kingi and others / a beer tent for the first time / plenty of tasty kai / and a terrific crew in the Culinary Tent - thanks Amanda and Annabel. Also shout-out to Dion for asking me along, Aaron for the geoduck lesson I’ve already posted about, and chef Sander (he’s the tall one) at for the back up and delicious snacks!

Thanks for having Homeland along for the 39th. Can’t wait to see what you have planned for your 40th

23/02/2026

Homeland collab at
The BF and I had a fantastic lunch at Black Barn Bistro in Havelock North last week where head chef Regnar runs a tasty on-point kitchen and restaurant manager Pablo makes sure every guest has their best time. I’ll be cooking with these guys and their teams at the end of March for a collab long lunch and dinner on Sunday 29th. And you’ll be able to drink some of Black Barn’s terrific wines - we loved their sparkling and still rosé. Head over to or their website for details.
We had so many delicious plates: fish crudo w green figs and walnuts, oysters w mandarin kōshō mignonette, bone marrow focaccia w smoked butter and honey, fantastic and super pretty chicken liver pâté w dashi jelly and pickled plums, burnt carrots and dukkah, miso and coffee marinated eggplant w oyster mushrooms and enoki, preserved chicken w nduja and sweetcorn, and the most delicious blood orange sorbet.
I can’t wait to cook with Regnar and his obviously very talented kitchen team. See you there!

12/12/2025

Made a batch of Homeland cheese scones yesterday and some were square. Lovely split and toasted - topped with avocado and tomato 🥑 🍅 and plenty of black pepper. Thanks for buying the Providores cheese cutters Matt and gifting them to me 🤗. nz

 
 


16/10/2025

Please sign this petition to prevent the Government dropping Home Economics (specifically Food and Nutrition) from the senior subject list in New Zealand. It's pretty obvious that there should be more classes focussed on this, not less. A better diet (away from fast food), understanding our kai, knowing how to prepare and cook it, how to feed oneself and your whānau. Who knows, maybe the child will become a chef and fill our vacancies - surely that's good for the country - health and employment. Isn't this what everyone should know, to ready them for their future. I was one of two boys who did cooking at school (I worked in my father's engineering workshop to earn pocket money so got to do my passion - food - at school instead) and I think it worked out quite well. I'm sure I've added quite a few $$ to the New Zealand GDP over the years. Don't strip this away - build it stronger!

Home Economics is an essential subject that teaches rangatahi about food, nutrition, and the factors that influence the wellbeing of individuals and families - within the home and the wider community. We equip young people with the knowledge and practical skills to make healthy, sustainable food cho...

09/09/2025

These producers are fantastic!

08/08/2025

Pāua in Bluff! Almost the southernmost tip of Aotearoa New Zealand. Peter flew into Invercargill from Auckland a few days ago with the team from and headed to Ocean Beach at Bluff. Visited hatchery / farm where they are producing cocktail sized baby pāua / black foot abalone. They ate them for dinner - more on that, award winning gin, farmed whitebait and a fantastic restaurant in the coming days!

01/08/2025

Peter will be cooking at this fantastic fundraising A Dinner for Scott in Invercargill next week. He’s looking forward to showcasing some of Southland’s fantastic producers, as are the other chefs he joining.

Introducing Peter Gordon
(Ngāti Kahungunu ki Wairarapa / Ngāi Tahu / Clan Gordon)

In a range of different ways, Peter has had a significant impact on this cause from the beginning. ‘Dining for a Difference’ and the U.K. equivalent ‘Who’s Cooking Dinner’ are both fundraising events combining great chefs, food, hospitality and vision, and are two events—started by Peter—that gave the Scott Richardson Memorial Trust inspiration and experience. To add to this, we also know and remember Scott’s pursuit to connect with, learn from and experience Peter’s food and philosophy.

Peter has been gathering ingredients from across the world’s kitchens, paddocks and oceans for more than forty years, earning him the title Godfather of Fusion Cuisine. With nine books and numerous TV shows to his name, a roll call of award-winning restaurants including The Providores & Tapa Room, Kōpapa and The Sugar Club in cities including Istanbul, London and New York, he’s been feeding and inspiring us for a long time. Not to mention devising recipes for Air New Zealand for a quarter century and founding the leukaemia charity event ‘Who’s Cooking Dinner?’ which has raised over $16M over 25 years in the UK. In March 2020 Peter relocated from London to Tāmaki Makaurau Auckland with his partner Al where they opened Homeland – the Food Embassy, a cook school, community kitchen, restaurant and retail space. Homeland closed in August 2024.

Over the past few months of emails, calls and catch-ups with Peter, he discovered an email from Scott dating back to September 2005 regarding donating some signed books to be auctioned off, with proceed going towards fundraising efforts to get a group of Southland Boys’ High School students to attend WACS Congress in Auckland in 2006. A full circle moment!

nz

31/07/2025

Fantastic seeing the team from at The Food Show last week. Each cohort who work through the programme end up producing their dream food so beautifully. And the was fantastic.