Kia Eats the World Celebrates Māori Ingredients and Culinary Identity

A new culinary series, Kia Eats the World, is drawing praise for its heartfelt celebration of Māori ingredients and community. Hosted by chef Kia Kanuta, the 20-minute episodes follow the presenter across Aotearoa as he explores traditional kai and elevates local flavours with professional culinary expertise. As reported by Liam Rātana for The Spinoff on 6 August 2026, the series is produced by Mahitahi Media for Whakaata Māori. Kanuta, who began his career as a dishwasher at the Avondale RSA, uses the platform to highlight ingredients often overlooked in mainstream culinary circles. The premiere episodes feature Kanuta diving for kina in the Waitematā with friend Jono Thevenard. The duo prepared innovative dishes such as corn custard and a kina and kūmara crème brûlée to encourage consumption of the sea urchin, which is known to impact kelp forest health. The show also explores land-based traditions, including a visit to a maara kai in central Tāmaki Makaurau to harvest rare heritage kūmara varieties like Tokatoka gold and reka rawa. In West Auckland, Kanuta joined Lucas Parkinson, executive chef of Aryeh, to forage for sea asparagus and horokaka at Piha beach. These segments illustrate the depth of mātauranga and local knowledge embedded in New Zealand’s food landscape. Beyond the kitchen, the series is noted for its authenticity. Kanuta openly shares his personal journey of reclaiming te reo Māori, a vulnerability that resonates with audiences. Rātana describes the show as a contagiously enthusiastic exploration of identity, culture, and Māori culinary heritage. Kia Eats the World is currently available for streaming on the Māori+ platform.