That is one needs for friday. Have a great weekend. A bit of a foodie session on seven sharp. TONIGHT ` THE SCHOOL PROJECT THAT QUICKLY TURNED INTO AN INTERNATIONAL CRUSADE. BUT WHAT IT DOES SHOW IS HOW ONE PERSON CAN MAKE A DIFFERENCE. AND ONE YEAR ON, SOME ASPIRING YOUNG RUGBY PLAYERS HONOUR JONAH LOMU. WHAT TIME IS IT? GAME TIME! PLUS, WE'RE IN SUNNY HAWKE'S BAY, WHERE THE ROLLING IS IN FULL FORCE AS NZ'S OLDEST ICE CREAM MAKER PREPARES TO CELEBRATE A PRETTY SPECIAL MILESTONE. DUE TO THE LIVE NATURE OF SEVEN SHARP, WE APOLOGISE FOR THE LACK OF CAPTIONS FOR SOME ITEMS. It's lovely to see you. A big week for you. You will be looking forward to a sleep. I have worked 14 days in a row. Something inspirational for you. FOR THOSE OF US THAT HAVE STRUGGLED THROUGH THE OLD SCHOOL PROJECT. NOT MANY OF THEN CHANGE THE WORLD, BUT SEE WHAT YOU THINK OF THIS ONE FROM PAKURANGA COLLEGE. FORMER STUDENT BEN DOWDLE TOOK A CLASSROOM STUDY ON SAVING WILDLIFE AND TURNED IT INTO AN AUSTRALASIAN-WIDE CAMPAIGN. HIS ORGANISATION, 'UNMASK PALM OIL', PUSHES FOR MANDATORY FOOD LABELLING SO WE KNOW IF PRODUCTS CONTAIN PALM OIL. NEXT WEEK NZ AND AUSTRALIA'S FOOD MINISTERS WILL VOTE ON THIS VERY ISSUE. WITH MORE GILL, HIGGINS. WITH MORE GILL HIGGINS. HERE YOU GO, MATE. HERE YOU GO. (CHUCKLES) LOOK AT THAT. NICE. IMAGINE A WORLD WITHOUT ELEPHANTS, WITHOUT THESE CRAZY HAIRY ORANG-UTANS. IT SOUNDS FAR-FETCHED, BUT IT'S A GRIM REALITY, AND IT SPURRED BEN DOWDLE INTO ACTION. TRYING TO DO AN INTERVIEW HERE, MATE. IT ALL BEGAN ON A SCHOOL TRIP TO THIS ZOO. FIVE AND A HALF YEARS AGO, WE HEARD ABOUT THE FATE OF ANIMALS LIKE THESE IN INDONESIA AND MALAYSIA BECAUSE OF PALM OIL PLANTATIONS. THIS ZOO WORKER REMEMBERS HIM WELL. WHEN HE WAS A HIGH SCHOOL KID, HE CONNECTED WITH THE ZOO AND THE ISSUE AND DECIDED TO DO SOMETHING ABOUT IT. WE WENT BACK TO OUR HIGH SCHOOL, AND WE THOUGHT THAT WE'D MAKE OUR PALM OIL PANTRY SUSTAINABLE. AND WHAT WE FOUND OUT WAS THAT IN NZ AND AUSTRALIA PALM OIL DOESN'T HAVE TO BE LABELLED IN THE INGREDIENTS LIST. BEN WANTS CLEAR LABELLING SO ANYONE CAN BOYCOTT PALM OIL IF THEY WANT TO. SEE HERE? IT SAYS 'VEGETABLE OIL'. AND THAT COULD BE PALM OIL, THAT COULD BE SUNFLOWER OIL, COULD BE OLIVE OIL. COULD BE ANYTHING. THOUGHT IT WOULD BE VERY EASY AS NAIVE YOUTH. WE THOUGHT THAT WE'D JUST WRITE A LETTER TO THE MINISTER AND SHE'D SIGN IT OFF AND WE'D HAVE LABELLING WITHIN ABOUT A MONTH. FIVE AND A HALF YEARS LATER, WE'RE STILL HERE. BUT THEY'VE UPPED THE ANTE. SINCE THEN WE'VE GONE ON TO WORK ACROSS AUSTRALIA AND NZ AT THE HIGHEST LEVELS OF GOVERNMENT. AND THIS IS THE PROBLEM WITH PALM OIL. PLANTING THE CROPS HAS MEANT CLEARING RAINFOREST, SO NOWHERE FOR ANIMALS TO LIVE. WHAT I SEE EACH TIME I GO IS MORE AND MORE ENCROACHMENT, MORE AND MORE EXPANSION OF THIS MONOCULTURE. IT'S JUST EVERYWHERE. IN INDONESIA, THEY'VE LOST OVER 80% OF THE RAINFOREST TO PALM OIL. DEMAND JUST SKYROCKETED. WE'RE UP TO ABOUT 65 MILLION METRIC TONS EVERY YEAR. FROM 1989, FOREST COVER IN ACEH IN SUMATRA HAS DECLINED TO THIS. ORANG-UTAN NUMBERS HAVE DROPPED FROM 2000 TO ABOUT 200. LOSS OF HABITAT'S THE NUMBER ONE REASON SPECIES ARE DISAPPEARING. SO ZOOS ARE JOINING FORCES WITH BEN TO FIGHT IT. IF THESE GUYS GO IN THE WILD, IT WOULD JUST BE DEVASTATING. AND UNFORTUNATELY THAT'S WHAT WE'RE SEEING. I TRAVEL TO SUMATRA A LOT. I'VE SEEN OVER THE LAST SEVEN YEARS THE DEVASTATION THAT'S HAPPENING BECAUSE OF PALM OIL. AND HOW MUCH OF A THREAT IS IT NOW? IF NOTHING CHANGES, THEN THE SUMATRAN ORANG-UTAN WILL BE EXTINCT PROBABLY WITHIN THE NEXT FIVE TO 10 YEARS. BAD NEWS FOR CREATURES GREAT AND SMALL. THE OTTERS WE'RE IN FRONT OF NOW. WHEN LAND IS DEFORESTED, THE RIVERS FILL UP WITH SEDIMENTATION. THEIR FOOD SUPPLY DISAPPEARS. THE THING IS PALM OIL CAN BE SUSTAINABLE IF GROWN ON LAND ALREADY FARMED. THERE'S GOOD PALM OIL AND BAD PALM OIL. WHAT WE WANT COMPANIES TO USE IS THE GOOD STUFF, AND THAT'S FROM AREAS AND PLANTATIONS WHICH HAVEN'T BEEN DEFORESTED. AND AGAIN BEN WANTS THIS ON LABELLING. IT'S WHAT THE EUROPEAN UNION'S DOING, AMERICA'S DOING IT, CANADA'S DOING IT. IT'S NOT A HARD POLICY. SO WHY AREN'T WE DOING IT? I THINK IT'S BEEN A BIT OF A BUREAUCRATIC TANGLE. I THINK IF WE CAN GET MANDATORY LABELLING, IT'S GOING TO HAVE THE BIGGEST IMPACT THAT WE'VE SEEN TO DATE. THE MINISTERS VOTE NEXT WEEK, SO THERE'S STILL TIME TO SHOW SUPPORT FOR BEN'S CAMPAIGN. WHAT IT DOES SHOW IS HOW ONE PERSON CAN MAKE A DIFFERENCE. THAT'S REALLY POWERFUL. IT'S A REALLY POWERFUL STORY. AND IT JUST INSPIRES ME THAT I LOOK UP TO BEN ` THIS KID WHO'S MAKING A DIFFERENCE. I am glad to hear that. Name your top school project. Jean Batten. I told you about that. Didn't really change history? Somewhere between a C- D. Must try harder. I think they do more these days. If I told you I double shifted for 14 days, 28 days, would you have possibly for me? CORRECTION: sympathy No. THIS WEEKEND HUNDREDS OF CHEFS, FOOD WRITERS, PRODUCERS AND RESTAURATEURS ARE COMING TOGETHER AT TASTE OF AUCKLAND FOR THE CONVERSATIONS SYMPOSIUM. IT'S A CHANCE FOR THOSE IN OUR FOOD INDUSTRY TO TALK ABOUT THE WAY WE DO FOOD AND FIGURE OUT THE FUTURE OF KIWI KAI. SO TONIGHT WE'RE GOING TO TALK TO THREE YOUNG CHEFS FROM AROUND THE COUNTRY ABOUT WHAT THEY THINK OF THE INDUSTRY AND FIND OUT WHAT THEIR TASTE OF NZ IS. FIRST UP IS MONIQUE FISO FROM HIAKAI IN WELLINGTON. I THINK NZ FOOD IS WHAT COMES OFF THE LAND. WE DO KAIMOANA REALLY WELL BECAUSE WE'RE SURROUNDED BY IT. IT'S EASY FOR ALL OF US TO BECOME FRIENDS, AND THEN IT BECOMES HARDER TO GIVE CRITICISM. WE NEED TO STOP TAKING THE CRITICISM AS A NEGATIVE BUT AS SOMETHING THAT AS A POSITIVE THAT WILL PUSH US FORWARD. I THINK ONE THING THAT IS REALLY DIFFICULT FOR CHEFS AS WELL AS PRODUCERS IS GETTING THE PRODUCT ACROSS THE COUNTRY. EVEN THOUGH WE'RE A SMALL COUNTRY, FOR SOME REASON THAT SEEMS TO BE A HUGE HURDLE. YOU NEED ENERGISED CHEFS BACK THERE DOING COOL THINGS, BUT YOU ALSO NEED THE PEOPLE DEMANDING IT. AND I THINK SOCIAL MEDIA HAS HAD A HUGE ROLE TO PLAY IN THAT, WITH PEOPLE SEEING WHAT OTHERS ARE EATING. THEY'RE LIKE, 'WHAT IS THAT? I'M FASCINATED.' THIS IS TE MATUKU BAY OYSTERS WITH NATIVE PIRIPIRI DRESSING. I'M MONIQUE FISO. THIS IS MY TASTE OF NZ. That looked delicious. Better than tripe. Nothing against the tripe society from last night. We don't know how good our food is. I was sitting in a New York restaurant. You pay $800 for a stake in New York. It is not a patch on the stuff you get here. The more you travel, the more you understand what you have here. We have the best produce in the world. ONE YEAR ON, AND HIS LEGACY IS STILL AS STRONG AS EVER. AND WHEN I GROW UP I WANT TO BE LIKE AN ALL BLACK LIKE JONAH. BUT IT'S NOT JUST THE RUGBY THESE KIDS LOVE. I LIKE HIS LITTLE HAIR. PLUS, IT'S HARD TO BELIEVE THIS HAS BEEN AROUND FOR 90 YEARS. I DON'T THINK CHARLES RUSH MUNRO KNEW WHAT HE WAS STARTING WHEN HE STARTED IT. BUT THINGS HAVE CERTAINLY CHANGED ON THE ICE CREAM FLAVOUR FRONT. LEMON GIN ` THAT SOUNDS GOOD. Sound of silence plays anyone watching this earlier this year and I played as a viewer request, you gave it a lot of stick. In earlier this morning on newstalk ZB you are saying how great it was. You can forgive them for doing a bad song if they are nice people and doing charity. Hopefully they raise a lot of money. IT'S HARD TO BELIEVE A YEAR HAS GONE BY SINCE WE FAREWELLED RUGBY LEGEND JONAH LOMU. HE WAS LOVED BY SO MANY AND HE'LL BE REMEMBERED IN ALL KINDS OF WAYS. BUT TODAY ERIN CONROY WENT TO JONAH'S OLD PRIMARY SCHOOL, WHERE HIS FAMILY AND THE KIDS HONOURED HIM IN THEIR OWN SPECIAL WAY. PEACEFUL GUITAR MUSIC 40 BALLOONS ` CROWD CHEERS ...ONE FOR EVERY YEAR OF HIS LIFE. LOVE YOU, JOE. WE THINK OF YOU IN SILENCE. WE OFTEN SPEAK YOUR NAME. ONE YEAR ON,... WE REMEMBER JONAH TODAY. ...THE KIDS OF FAVONA PRIMARY ARE DOING THEIR LITTLE BIT TO REMEMBER THEIR HUGE HERO. WE PLAYED FOR JONAH LOMU AND REMEMBERED HOW HARD HE PLAYED. AND TRIED TO RUN LIKE A BULLDOZER LIKE HIM. HE GETS MANY TRIES. HE MADE EVERYONE PROUD. JONAH'S MUM AND SISTERS HERE TOO. ONE YEAR ON, HOW ARE YOU GOING? IT'S REALLY HARD. THE DAY HE PASS AWAY. WE HAVE TO STAY STRONG AND LOOK FORWARD. WHAT DO YOU THINK OF WHAT THE SCHOOL'S DONE FOR HIM? I APPRECIATE WHAT THE SCHOOL'S DONE FOR HIM, AND I HAVE NOT ENOUGH TO SAY THANK YOU. CHILDREN SING IT WAS THEIR SONG FOR JONAH THAT THEY PERFORMED AT HIS PUBLIC FUNERAL... # OUR FRIEND, OUR LEGEND. # ...AND THEY'RE STILL SINGING IT PROUD. # YOU SHOWED US TO ALWAYS GIVE IT YOUR ALL. # WHEN HE WAS AT FAVONA, HE WAS A GIFTED ATHLETE. HE WAS ALSO BIGGER THAN ANYONE ELSE IN THE SCHOOL, AND WE HAD SOME BIG BOYS. JONAH'S WIFE NADENE AND HIS KIDS WEREN'T HERE TODAY ` THEY SAID IT'S TOO SOON, STILL TOO RAW ` BUT THEY'VE TOLD THE SCHOOL THEY'LL COME IN THEIR OWN TIME TO SEE THIS TREE ` FAVONA'S TRIBUTE TO JONAH. IT'S A REMINDER FOR US THAT HE ONCE WAS HERE. IT'S A REMINDER FOR US THAT HE ONCE WAS HERE. HIS LEGACY WILL LIVE ON. THE CURRENT FAVONA STUDENTS ARE RUGBY-MAD, BEING THE NEXT JONAH ALWAYS IN MIND. BOYS CHANT SO WHO WANTS TO BE AS GOOD A RUGBY PLAYER AS JONAH? SO WHO WANTS TO BE AS GOOD A RUGBY PLAYER AS JONAH? ALL: ME. WE NEED TO GET TALL. AND JUST MAYBE AMONG THIS GROUP THERE WILL BE JUST THAT. ONE, TWO, THREE ` ALL: JONAH! WOOHOO! I think he would appreciate that comment. You need to get tall. IT'S TIME FOR OUR NEXT YOUNG KIWI CHEF TO GIVE US HIS "TASTE OF NZ". HERE'S GIULIO STURLA FROM ROOTS RESTAURANT IN LYTTLETON. I AM NINE YEARS IN THIS COUNTRY. PEOPLE IS CARING MORE WHERE THEIR FOOD IS COMING FROM AND CARING MORE HOW IT'S MADE. DON'T BE AFRAID ABOUT TRYING NEW THINGS, BECAUSE IF IT'S GOOD, DON'T BE AFRAID ABOUT TRYING NEW THINGS, BECAUSE IF IT'S GOOD, IF IT'S FRESH, IF IT'S MADE WITH LOVE, IT'S GONNA TASTE DELICIOUS. THE ENERGY THAT THIS COUNTRY PUTS INTO THE HOSPITALITY INDUSTRY ` IT'S POSITIVE PEOPLE. IT'S HAPPY PEOPLE. THEY COME FROME A MORE RELAXED ENVIRONMENT. I THINK WE NEED TO WORK AS A COLLABORATIVE GROUP OF PEOPLE PUSHING THIS FOOD MOVEMENT ` LEAVE OUR EGOS ON THE SIDE AND TRY TO WORK TOGETHER TO PUSH NZ. WE HAVE EVERYTHING. WE HAVE THE PEOPLE, WE HAVE THE PRODUCE, WE HAVE THE PLACES. IF WE CAN DO IT ALL TOGETHER AS A GROUP OF PEOPLE PUSHING THIS FOOD MOVEMENT, IT WILL BE EVEN BETTER. MY DISH IS FRESHWATER CRAYFISH, SMOKED EEL AND KAWAKAWA BUTTER. I'M GIULIO STURLA AND THIS IS MY TASTE OF NZ. That's brilliant. Presentation so much. He talked about the food movement. Everyone can take a piece of that. There are so many cookbooks and cooking show. Everyone tries to create these fancy dishes at home. I have been to your house. You are A work in progress. NOW, TURNING 90 IS QUITE THE MILESTONE, ESPECIALLY WHEN YOU'RE A SMALL-TOWN HOME-GROWN KIWI BUSINESS. BUT IN HAWKE'S BAY TOMORROW IT'LL ALL BE ABOUT CELEBRATING NINE WHOLE DECADES OF RUSH MUNRO'S ICE CREAM, THE COUNTRY'S OLDEST ICE CREAM MAKER. She's got the big 2 L packs of caramel. REBECCA EDWARDS WENT TO HASTINGS FOR A BIT OF A SWEET TRIP DOWN MEMORY LANE. LITTLE RICHARD'S 'TUTTI FRUTTI' SALTED CARAMEL, ABSOLUTELY. CHOCOLATE. CHOCOLATE. EITHER BANANA OR BOYSENBERRY FOR ME. OH YES ` HERE IN THE BAY,... I THINK MY FAVOURITE IS FEIJOA AND MAPLE WALNUT. ...EVERYONE'S GOT THEIR FAVOURITE. DEFINITELY THE MANUKA HONEY. BEST CHOCOLATE CHIP IN THE WORLD. IT'S A LOVE FOR LOCAL ICE CREAM THAT, SINCE 1926, HAS BEEN PASSED FROM GENERATION TO GENERATION. YEAH, I LOVE BRINGING MY KIDS HERE BECAUSE THEY GET TO SEE NOT NECESSARILY THE SAME FACES, BUT THE SMILES, YOU KNOW? 'HELLO, WHAT WOULD YOU LIKE?' MY NAN USED TO BRING ME HERE, SO I BRING MY MOKOPUNA HERE TOO. FOR PEG (85), THE LOVE AFFAIR STARTED WHEN SHE WAS JUST A TEENAGER. WHEN YOU THINK ABOUT IT, IT'S A LONG TIME AGO, WHEN YOU WERE ONLY 16. BACK THEN, THOUGH, SHE WAS THE ONE DOING THE SCOOPING. I WAS PROUD TO BE ABLE TO SAY THAT I WORKED HERE. DIDN'T SOUND MUCH ` JUST AN ICE CREAM PARLOUR ` BUT IT WAS A VERY FRIENDLY PLACE TO WORK. WORKING FOR MR RUSH MUNRO HIMSELF. HE USED TO COME DOWN WITH A SQUARE PIECE OF BREAD AND A KNIFE AND SLICE OFF SOME ICE CREAM AND PUT IT ON AND THAT WAS HIS DESSERT. AN ICE CREAM SANDWICH? YEP. WE HULLED ALL THE STRAWBERRIES, AND THE PASSION FRUIT CAME DOWN FROM UP NORTH AND WE SCOOPED ALL THAT OUT. THESE DAYS THAT'S ALL DONE HERE, WHERE GRAHAM'S THE CHIEF ICE CREAM MAKER. I DON'T THINK MANY COMPANIES IN THE BAY WOULD GET TO 90. THERE'S A FEW BUT NOT MANY. I DON'T THINK CHARLES RUSH MUNRO KNEW WHAT HE WAS STARTING WHEN HE STARTED IT. MOSTLY THE ICE CREAM HAS STAYED PRETTY TRUE TO ITS ORIGINS, BUT PEG RECKONS THERE HAVE BEEN A FEW TWEAKS, LIKE THE UNIFORMS. THEY WERE ALL FLORAL ONES. THEY WERE FLORAL? AND THERE'RE A FEW MORE FLAVOURS TO CHOOSE FROM NOW. WE ONLY HAD ABOUT 4 FLAVOURS. NONE WITH ALCOHOL IN THEM. TIMES HAVE CHANGED. (LAUGHS) NOT THAT THERE ARE ANY OBJECTIONS FROM THESE SISTERS, THOUGH. WHAT FLAVOUR WOULD YOU LIKE? LEMON GIN ` THAT SOUNDS GOOD. AND BACK BEHIND THE COUNTER,... THAT ONE'S MANUKA HONEY. ...PEG CERTAINLY PROVED... SHE HASN'T LOST THE KNACK OR THE LOVE FOR THAT LOCAL ICE CREAM. I THINK YOU MIGHT BE HAVING A LITTLE BIT OF FUN WITH THIS, PEG. YES, I THINK I AM. THERE YOU ARE. OH, THAT'S VERY GOOD. THERE YOU ARE. OH, THAT'S VERY GOOD. ARE YOU FEELING 16 AGAIN? (GIGGLES) A BIT MORE THAN THAT. THAT'S AMAZING. What a lovely story. Did you notice she still had the floral? It's something lovely about a locally owned successful company. When I was a kid after school, I cannot remember the last time I had ice cream. My wife says I will get fat. After school $0.20 would get me an ice cream. Five cents would get me a chocolate dip. I think after your double shifting for 14 days you deserve an ice cream. Remember the Eskimo sandwiches? And what about goody-goody gum drops? OUR SHOW'S PROBABLY MAKING YOU HUNGRY TONIGHT, AND WE'RE GOING TO CONTINUE WITH THE FOOD THEME AND LOOK AT SOME OF THE CHALLENGES OUR TOP CHEFS FACE. IT IS HARD TO FIND THE BEST PRODUCE IN NZ TO USE IN NZ. IT IS HARD TO FIND THE BEST PRODUCE IN NZ TO USE IN NZ. A LOT OF IT GOES OFF-SHORE QUITE QUICKLY. And other Spice Girls getting back together? In which one says she was bullied by one of the others? # HELLO. # IT'S ME. # WE COULD'VE HAD IT ALL. # ROLLING IN THE DEEP. # RUMOUR HAS IT. SO THE RUMOURS ARE TRUE ` ADELE IS NZ-BOUND! VERY EXCITING NEWS! It is the most I've ever been excited about an artist coming to NZ. She is outdoors. Issues. In the round. That is touch and go. You might be looking at her backside. It does not matter. You are there for the voice. She is not a Beyonc. We you get the whole show. She is just a beautiful voice. ADELE CONFIRMED IT WITH THIS HANDWRITTEN LETTER POSTED ON SOCIAL MEDIA SAYING SHE "WOULDN'T MISS IT FOR THE WORLD" AND "CAN'T WAIT" TO GET HERE. NOW, ONE OF THE GREAT THINGS ABOUT ADELE IS THAT YOU NEVER KNOW QUITE WHAT YOU'RE GOING TO GET AT HER CONCERTS. ISN'T THAT RIGHT, SHAVAUGHN? I wish either I have seen Adele live. She is quite the entertainer. Can you stop filming me with a video camera? She is a funny lady. If you are lucky enough to go to the gate, she is also bringing a special 360 stage So you can see her from any angle. But do not film it. I think that naturalness that we saw there was something that Kiwis will relate to. Let's talk about politics for a second. Another celeb is delving into politics too. If we have learned anything from the selection, CORRECTION: this election it is that anyone can be president. We have had Ronald Reagan and Arnold Schwarzenegger. So why not The Rock Johnson? He is the highest-paid actor in Hollywood. He has definitely got the funds in the fan base. And he has spoken about the presidency. No audio I don't think we could quite hear that. You couldn't hear it? # Hello # I think we can assume what he said. The sexiest man alive title may not help with the presidency. As long as it is not Kanye. Let's talk about the Spice Girls. They have made headlines again. This old video came out of them shooting a commercial for the spice camp. They had just heard one of the producers asked them to show a bit more skin. A chauvinistic pig. That is such an easy copout. We said girl power. Remember the girl power days? I would like to know who Mike's favourite was. I liked Victoria Beckham. She has gone on to be successful in life. And I met David. They are a nice couple. My favourite was sporty spice. LET'S HEAD BACK TO TASTE OF AUCKLAND, WHERE OUR LAST CHEF IS READY TO TELL US ABOUT THE FUTURE OF NZ FOOD. HERE'S NICK HONEYMAN FROM AUCKLAND RESTAURANT PARIS BUTTER. I GUESS MY INTERPRETATION OF NZ FOOD IS ALL INGREDIENT BASED. I WOULD LOOK AT ANY KIND OF RECIPE AND THEN SUBSTITUTING NZ INGREDIENTS MAKES THAT NZ FOR ME. WE HAVE SOME OF THE BEST PRODUCE IN THE WORLD, WE HAVE SOME OF THE BEST PRODUCE IN THE WORLD, AND I THINK THAT WE'RE STARTING TO REALISE THAT WE'VE GOT THAT. I DIDN'T UNDERSTAND WHAT EFFORT WENT INTO MAKING THESE PRISTINE, PRIME PRODUCTS, AND IT GAVE ME A LOT OF RESPECT FOR WHAT THEY ARE. IT'S HARD TO FIND THE BEST PRODUCE IN NZ TO USE IN NZ. A LOT OF IT GOES OFFSHORE QUITE QUICKLY. I THINK A LOT OF THE RESTAURANTS AROUND TOWN, BECAUSE OF OUR POPULATION, THEY WORK HARDER THAN, SAY, A RESTAURANT IN A BIG CITY. IT'S A REALLY SMALL POOL THAT WE'RE TRYING TO COMPETE FOR. IF THE LAST FIVE YEARS HAVE BEEN ANYTHING TO GO BY, THE NEXT FIVE YEARS ARE GOING TO BE INCREDIBLE. THIS IS MY INTERPRETATION OF ESCARGOTS WITH SOUTH ISLAND CLAMS. I'M NICK HONEYMAN. THIS IS MY TASTE OF NZ. That is the thing we need to use more of. The clams. We never see clams on the menu. And seafood is where it is at for taste of Auckland this weekend.