TVBS Travel Kitchen host Amy Tsai has been in Dunedin with a television crew since Saturday filming segments for her programme.
"Travel Kitchen is like a restaurant which visits different countries and people. Now, we have come here to make a documentary about Kiwi cooking. People love cooking everywhere," Ms Tsai said.
New Zealand is the fourth country on the programme's menu, after filming cooking documentaries in Norway, France and Israel.
"Kiwi food is something special and delicious. Your food tastes totally different to Taiwan or anywhere else," Ms Tsai said.
"Things like apples, lamb and beef just taste totally different. The apples are more crispy in New Zealand and you can taste the proper flavour of the beef and lamb here. Everything in Taiwan tastes very sweet and the beef and lamb is more fatty.
The programme focused on meals made from local produce, which could be freely harvested, Ms Tsai said.
The crew foraged for mushrooms, berries and edible plants in the Dunedin Town Belt and hope to sample lobster and haggis before returning to Taiwan, this weekend.
Dunedin artist Sam Sharpe, who lived in Taiwan from 1999 to 2001, has been hosting the five-member television crew.
"They were absolutely amazed at how many different restaurants we have and the range of cultural foods here," he said.
"It's actually really hard to pin down Kiwi cooking, because there are so may different cultural influences here."
Mr Sharpe travels to Taiwan next month to demonstrate New Zealand cuisine for the documentary.
Ms Tsai and her crew hosted a traditional Taiwanese dinner last night to thank Dunedin people who had helped with the filming.
