New Zealand

Sea wind and green pasture

Aotearoa cooks close to the land and the sea: hāngī lifted from the earth oven, kūmara roasted and mashed, green-lipped mussels steamed open, whitebait folded into fritters, and a flat white poured properly. The New Zealand collection follows those lived rituals — a food-led portrait of kitchens from Auckland to the southern coast, rather than the postcard.