The appetite for interesting and odd food combinations seems to be growing. 

A developmental test kitchen in Wellington is playing with ingredients, dishes like offal ice cream and blood-sauced steak on offer. 

Chefs Elliot Shepherd and Dale Bowie are pushing boundaries, combining science with cooking and aiming to add to the “lacking” line-up of kiwi cuisine. 

Bowie told Mike Hosking that they key is understanding food at its molecular level, and once you’ve got that, the sky is the limit. 

The kitchen sells their products commercially, aiming to change the flavour profile of the country’s cuisine. 

He said that they want to make sure the world knows that we’re not just a footnote in global cuisine, and that New Zealand has some of the best produce in the world. 

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