Angelo's Outdoor Kitchen (2017)
Synopsis
Following on from the 2015 series The Game Chef, chef and former restaurateur Angelo Georgalli showcases New Zealand landscapes and fresh produce in the series Angelo's Outdoor Kitchen. Georgalli travels to a range of remote locations across the North and South Islands, sourcing fresh seasonal ingredients. He uses his rustic portable kitchen to prepare a selection of simple, flavour-packed dishes. Helping Georgalli gather fresh kaimoana is professional diver Jackson Shields. Each episode takes place on a different part of Aotearoa's coastline or wilderness and features three meals that can be cooked on a barbeque.
First Air Date: 2017-10-18
Last Air Date: 2017-12-20
Number of Seasons: 1
Number of Episodes: 10
Created By: Bailey Mackey
Seasons
Season 1 (2017)
No overview available for this season.
Episodes:
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Ep. 1: Scallops
Travelling chef Angelo Georgalli takes his kitchen out into the New Zealand landscape to forage and cook. This time, he prepares scallops wrapped in prosciutto with butter, cream and white wine, and pan-fried scallop salad with a sweet chili sauce.
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Ep. 2: Crayfish
In Wanaka, on New Zealand's South Island, Angelo Georgalli is on the hunt for fresh crayfish. Using his rustic portable kitchen, the chef prepares oven baked crayfish sandwiches with chilli butter and more.
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Ep. 3: Kingfish
On the North Island of New Zealand, spearfishing for kingfish just off the Matakana coast. Using his rustic portable kitchen, he prepares a tangy ceviche salad with chilli, lime and coconut milk, Moroccan spiced BBQ skewers and a Greek marinated.
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Ep. 4: Snapper
On the North Island of New Zealand fishing for snapper in the blue waters off the Matakana Coast. Using his rustic portable kitchen, he prepares a snapper burger with a creamy aioli, classic fish and chips with a coconut flour, curry and wheat beer.
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Ep. 5: Paua
On the South Island of New Zealand diving for paua in the waters south of Jackson Bay. Using his rustic portable kitchen, he prepares paua sushi with teriyaki sauce and fresh vegetables, roasted mushrooms stuffed with a creamy paua sauce.
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Ep. 6: Blue Cod
On the South Island of New Zealand, fishing for blue cod in the waters south of Jackson Bay. Using his rustic portable kitchen, Chef Angelo prepares pan-fried blue cod with an orange and pomegranate sauce and Moroccan spice blue cod tagine.
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Ep. 7: Salmon
Chef Angelo Georgalli fishes for salmon in a glacial river on the southwest coast, north of Fiordland in New Zealand. Using his rustic portable kitchen, he prepares pan-fried salmon with tapenade and green beans.
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Ep. 8: Mussels
Chef Angelo dives for mussels off the Matakana Coast. He uses them to cook mussel chowder, mussels with a Neapolitan sauce, and mussel carbonara.
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Ep. 9: Flounder
Flounder with pan fried with capers and lemon; flounder battered with polenta and served with potatoes, mushy peas cooked in a saffron butter; grilled flounder with asparagus in a creamy fennel and garlic sauce.
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Ep. 10: Kahawai
Angelo is on the North Island of New Zealand. His goal is to fish for kahawai off the Matakana Coast and cook dishes using the fish.
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