From Bluff to Gisborne to Putaruru, he leaves no plate unturned.
Going out on an oyster boat in Bluff and "diving for the biggest paua ever" was a highlight, as was feeding stingray by hand in Gisborne.
"But after feeding them by hand, I didn't want to eat them ... they were off the menu. I thought 'I can't do this, I can't cook them up'."
He also pays former Masterchef contestant and cult hero Cameron Petley a visit in his hometown of Putaruru, where they cook up a belly of pork.
He also takes a trip to Invercargill to harvest and cook toheroa.
The show is produced at Maui Productions in Rotorua.
Production manager Tanya Morrison said reaching the 10th season was a huge achievement, which would be acknowledged in the final episode.
She said Kai Time On The Road had come a long way since its debut.
"When we go back to the start, there's been a significant improvement ... whether it's the reo, the way it's filmed, the way it's edited, or its presentation."
It wouldn't work without the hard work of all the people involved behind the scenes.
Ms Morrison said: "That's the secret of the show ... everybody is so passionate about it."
After demand for the recipes that have featured on the programme, Maui Productions published the Kai Time cookbook, which went on to win the 2009 Gourmand World Cookbook Award.
UPCOMING SHOWS
July 2
If there was ever a place to sample the flavours of real wild food, it's the small settlement of Waimana in the Te Urewera National Park.
July 29
Our travels take us to Tairawhiti to a place that catches the first sun rays along the East Coast, a place called Tatapouri.
August 5
Kai Time is at the annual Trout Tournament in Rotorua, a fun family-orientated weekend competition with more than $15,000 worth of prizes.
August 12
The "kutai" or "kuku" is on the menu for Kai Time whanau and we don't even have to get wet to get them as we follow the trucks of fresh mussel sacks to Tauranga after they leave the mussel barge in Coromandel.
