Annabel Langbein: The Free Range Cook - Season 2

Annabel cooks a Middle Eastern-inspired al fresco lunch for the grape pickers at Mt Maude vineyard in Central Otago. On the menu are homemade Turkish Bread, a spicy steak salad and her famous Orange Lightning Cake.

Annabel helicopters deep into the Southern Alps high country to cook a hearty lunch for the deer musterers. Returning to her lakeside Wanaka cabin, she cooks a simple but indulgent dinner of Venison Tataki, Confit Duck and a sublime Flourless Chocolate Cake.

Annabel cooks up a seafood celebration feast on the back of her truck, including the most spectacular Beachside Paella and flambéed peaches from her Wanaka orchard.

Annabel visits actor Sam Neill's Two Paddocks vineyard in Central Otago to harvest saffron and pick heritage pears, then invites him and his team to her cabin to try her take on classic Italian osso bucco and saffron risotto. Her Pear and Prune Custard Cream dessert has everyone swooning.

Annabel tries her hand at flyfishing on the lake near her Wanaka cabin, then shows how to cook the most succulent trout enrobed in salt. As her neighbours arrive for a barbecue she whips up Help-Yourself Hamburgers and blueberry crepes over the outdoor fire.

On a mission to source fresh local produce, Annabel gathers culinary lavender and merino lamb to make a roast dinner with a difference. Also on the menu are deep-fried zucchini flowers and a divine tarte tatin.

In sunny Nelson, Annabel harvests mushrooms to use in a quick and easy Teriyaki Fish and Mushroom Bake. She also shares her recipe for a super-simple Lemon and Ginger Ice Cream served with crunchy Ginger Biscotti.

Annabel picks heritage apples, then returns to her cabin to cook a Mexican-style feast of succulent slow-cooked pork with all the trimmings, followed by the easiest, most refreshing apple and raspberry sorbets ever.

Annabel visits her neighbour's hazelnut orchard for the autumn harvest, cooking up a Rib-Sticking Pea and Ham Soup and a Spiced Apple Cake for lunch. On the menu that night are artichokes fresh from the garden, Chicken and Leek Gratin, and Individual Pear and Hazelnut Tarts.

Always up for an adventure, Annabel wades in boots and all to net flounder on a Nelson beach. Her haul is the starting point for a Mediterranean-themed meal featuring a generous platter of tapas, the simplest baked fish and a delicious Vanilla Citrus Terrine.

Annabel and her daughter Rose head off to a local Wanaka orchard to pick apricots. The abundant harvest forms the basis of that evening's meal, both as a savoury chilli dipping sauce for crunchy spring rolls, and as a delicious dessert.

Annabel milks goats at her neighbours' farm and makes haloumi to grill on skewers with prawns and zucchini. Also on the menu are flash-roasted salmon fillets with home-made pesto, and decadent Molten Chocolate Pots.

Annabel jetboats across Lake Wanaka to pick luscious raspberries, then returns to her cabin to cook a glorious dinner of barbecued chicken and vegetables from her garden. Her Silky Lemon Tart is a show-stopping finish to the ultimate summer meal.