Annabel Langbein - The Free Range Cook

Annabel prepares her all time favourite Bacon & Egg pie for a cherry picking adventure with young friends George & Evie.

Every Sunday in summer Annabel visits the farmers' market in Old Cromwell Town. Today she's buying lamb racks to serve with Salsa Verde - a velvety fresh herb sauce.

Annabel is fascinated with honey and so visits her local apiarist for a lesson in beekeeping. Returning home with a jar of just-harvested honey she sets about making Vanilla Honey Panna Cotta served with a fruit topping. This follows crispy pork belly served with roasted pepper pesto.

Having collected fresh eggs from a local poultry breeder, Annabel heads home to whip up homemade mayonnaise and sweet Coconut Pavlovas to follow Thai-style Beef Salad.

Annabel and a group of friends travel into remote Dusky Sound in the South Island of New Zealand for a weekend fishing trip – and crayfish is on the menu.

Garlic is one of Annabel’s indispensable ingredients, and she’s off to help harvest the new season’s bulbs at a neighbour’s farm. So Annabel's garlic-growing neighbours are coming for dinner to share great food, wine and conversation. On the menu tonight are zucchini, feta and mint fritters; sizzling beef and salsa; and grilled summer fruit for dessert.

Annabel visits her local vineyard across lake Wanaka and prepares a vintner’s dinner. Starting with sesame lavosh, and then baked olives with chilli and rosemary, and soy roasted almonds. The main course is roast pork with fennel, onions and apple, served with creamy polenta bake and braised red cabbage. To finish a verjuice nectarine jelly.

Annabel travels to Oamaru to source the perfect cheese for her Caramelised Onion and Feta Tart. Along the way she stops to cook up some cheesy treats in the spectacular limestone landscape.

After a spot of fishing on the lake, Annabel shows how to home smoke salmon for a deliciously easy starter platter or lunch.

Annabel travels to Arrowtown, to source the best cooking beer to make a batch of morish vegetable pakoras; she also demonstrates how to make the easiest South East Asian curry base.

Annabel heads to her local country show to guest judge entries in the homemade preserves competition. After the fun of the fair she heads back to her cabin to whip up her own harvest tomato sauce. Annabel harvests her sunflowers for seeds to put in her home made ‘busy people’s bread’ and takes it to the country show. For dinner tonight she’s making roasted beef and rocket salad. Followed by a tender beef steak with double mushroom sauce, and a side of tasty potato gruyere gratin, and a vegetable medley. For desert, sticky date pudding.

Annabel travels to the wild west coast of the South Island in New Zealand to net a feed of the tiny delicacy - whitebait. Along the way she learns the secret to cooking the perfect whitebait fritter. Cooked in an old cast iron pot, over a gas ring on the stony riverbed, whitebait fritters have never tasted this good. So it's only fitting Annabel should return the hospitality and invite the hosts of her whitebait expedition to a dinner featuring a double-baked whitebait soufflé. This episode: Twice Baked Whitebait Souffles, Spicy Garlic Croutons, Mixed Leaf Salad, Strawberry Cloudcake, Berry Syrup, the Ultimate Chocolate Cake.

Annabel cooks outdoors using her outdoor oven and barbeque. She makes some sticky buns to take up as morning tea to the sheep muster. Then she makes couscous with roasted vegetables, juicy barbequed lamb with a spicy rub, with a fresh pear and walnut salad. And for desert, honey lemon cream pudding.