Season 2

Hera Te Kurapa cooks some slow-cooked beef-loaded fries, snapper eggs benedict, and chocolate brownies three-ways.

Hera cooks some fried chicken, twice-cooked roast tītī with veggies, and chilled white chocolate cheesecake.

Hera cooks up a seafood boil with butter sauce, neck chop ragu with kumara mash, and deep-fried bananas with butterscotch.

Hera cooks up stir-fried paua with mango salsa, sticky pork rib with rice and broccoli, and pani popo with coconut cream.

Hera cooks up Mum's brawn, caramelized duck breast and baby roasted veg and kumara mash; for dessert, she bakes cream cheese carrot cake.

Hera cooks up tītī gnocchi with lemon butter sauce and steak bánh mì fried bread rolls; for dessert, she bakes black doris plum trifle.

Hera makes steamed stuffed snapper with an Asian dipping sauce, marinated beef kebabs with a roasted capsicum sauce, and steamed pudding with custard and fruit salad.

Hera cooks up pork and chive dumpling soup and a Whānau Caesar salad; Hera makes three kinds of doughnuts for dessert: glazed, creamed and cinnamon sugar.

Hera cooks up three different kinds of spring rolls, tītī pâté, tamarillo chutney and vegan vege filo parcel.

Hera makes pumpkin soup, camp oven parāoa, four-cheese mince cannelloni and corn fritters stacked with grilled halloumi and avocado.

Hera cooks up deep-fried mullet, rocket salad, tomato salsa with nanny and grandpa's mayo, mushroom and seaweed arancini, and creamy chicken and leek pie.

Hera shows the ultimate macaroni and cheese recipe, and cooks up Tītī bombs and roast lamb sammies.

Hera shows her special scrambled eggs recipe, and cooks up three kinds of homemade pizza and sticky teriyaki chicken bowls.