Monique and Henry prepare Ka Pai Kahawai, smoking the Ika indoors, and complementary karengo teasers and a creamy smoked Kahawai sauce.

Monique and Henry revive pork bones and watercress, a staple meal from the '70s, incorporating old techniques and updating it for younger palates.

Monique and Henry show how to make an eight-hour Hangi in two hours while still keeping the smell, flavour and nostalgia of the original.

Monique and Henry serve up the breads from yesterday, making three different kinds: Rewana, Takakau and Paraoa Parai.

Monique and Henry make Ara Ara Mata, a Māori dish that uses raw fish and captures the taste of the ocean.

Monique and Henry make their version of Inanga, a healthy, light and delightful dish, with Watakerihi Keremi.

Henry and Monique serve up their interpretation of a traditional indigenous rock lobster dish, explaining what it means to them and how they shape it into a wonder on the plate.

Monique and Henry put a contemporary spin on the traditional Titi, commonly known as the mutton bird.

Monique and Henry make a dish with Paua, known colloquially as the "black gold of the sea." They serve up Paua frittetes and panko Paua crumbed halloumi balls with avocado mousse.

Monique and Henry show how to use kutai, a protein that has existed in Aotearoa for thousands of years, with three simple dishes.