EP 3: Local flavours, Native wood, and the kiwi style
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EP 3: Local flavours, Native wood, and the kiwi style
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We dive into what gives low & slow BBQ its New Zealand flavour — the woods we use, the way we cook, and the Kiwi style that makes it our own.
I talk about native and locally available woods, how they affect smoke and flavour, and why understanding what grows around you matters just as much as following a recipe. From lighter smokes to stronger profiles, it’s about using wood thoughtfully and letting the food speak.
We also explore the Kiwi approach to low & slow cooking — relaxed weekend cooks, and learning from each other rather than chasing perfection.
This episode is about cooking with what we’ve got, respecting the process, and embracing the flavours and style that make low & slow BBQ in Aotearoa unique.
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