Robert and the team of local chefs are going on to an ancient marae to taste the foods eaten there for thousands of years. They hunt for coral worms and spear fish in Aitutaki lagoon.
Well on the way to becoming the world's first organic nation, Robert and the local chefs are meeting the movers and shakers in cuisine, agriculture and traditional healing.
Robert and the local chefs dive into the heart of ancient Melanesia, where cooking techniques date back 4000 years.
Robert is back at his childhood home and diving back into its rich, multicultural cuisine with local chefs. They taste aerial yams grown at an indigenous bush farm, and are shown the secrets to unbelievable Kailoma (Fiji/European) desserts.
Based in the largest Polynesian city in the world - Auckland - Robert and his team of chefs go out to meet Māori and Pasifika cuisine leaders.
It's the King of Tonga's birthday, so Robert and the young chefs are going to prepare royal food with an expert. They harvest the reefs in exquisite Vava'u and learn about health in Nuku'alofa's backyard gardens.
We travel back to some of the exquisite locations and people we visited across the series. Robert delves deeper into recipes and techniques with food heroes, and the local chefs, inspired by their own cultures, are getting really creative.
Robert scales mountains, goes bush shopping, hunts reef octopus and gnaws on seaweed in a quest for Ra Province's purest ingredients.
Robert braves active volcanoes, bow and arrow hunting and the sharp tongue of a bossy village cook to uncover Vanuatu's finest regional dishes.
Devastated by the 2009 tsunami, the Litia Sini Beach resort has been rebuilt by resilient manager Lydia To'omolotai, and now it's time to update the menu.
Robert encounters the 'Rock of Polynesia'. Niue's harsh coral surface severely restricts what grows there.
Robert is on a mission to get taro leaf and cassava dishes alongside bacon, eggs and hash browns on the breakfast buffet at Suva's Holiday Inn.
The romantic island of Tahiti presents Robert with his biggest culinary challenge yet.
Robert helps cater for a Samoan wedding feeding 300 hungry guests, and discovers the wonders of greenhouse-grown palusami pies, all in a bid to research the viability of opening Auckland's first ever Pasifika-themed fine dining restaurant.
