Watch The Cook and the Chef online: Episode 23 Feijoa & Kiwi Fruit

In this episode Maggie and Simon discover how New Zealanders adopted and realised the commercial potential of two beautiful fruits, Feijoa and Kiwi fruit. Native to South America, the Feijoa is very popular in New Zealand where a major effort has been made to hybridise the fruit and turn it into a commercial crop. On his visit to the South Island, Simon met Mike McGrath who grows Feijoa on his property near Nelson. Mike extolled the virtues of this sweet, aromatic fruit and explained why Kiwi’s love it so much. Back in the kitchen, Simon combines the unique flavours of the Feijoa with apple & ginger to moisten and liven his "fail proof muffins," while Maggie marries Feijoa with the pear, nut brown butter and almond to produce delicious winter tarts. The fruit that many of us associate New Zealand with is the Kiwi Fruit. Brought to New Zealand from China by school teacher Isabel Fraser in 1904, it is now a billion dollar industry and one of the countries most successful exports. The majority of the Kiwi fruit crop is grown around the beautiful and aptly named Bay of Plenty, on the East coast of the North Island. Maggie met up with Steve Saunders who showed her around some of the regions amazing kiwi fruit orchards. Surrounded by hedges several meters high and with their trellis abundantly laden with green and gold fruit, it was easy to see why the industry is so successful. In the kitchen Maggie makes her fresh New Zealand Kiwi fruit the hero of a lively fruit salad that includes lychees and a syrup with lime and ginger. The salad is served with a refreshing granita made using the golden kiwi fruit. Simon is willing summer to arrive with his refreshing green and gold kiwi fruit margarita. Just a right balance of sweet, salt and tang all that is missing is the umbrella. Recipes: - Feijoa Tart - Kiwi Fruit Margarita - Feijoa and Apple Muffins - Kiwi Fruit Salad with Kiwi Fruit Granita

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