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The article describes the aquacultural industry involving oyster, scallop, mussel and salmon farming in New Zealand. The farms are generally located in sheltered to semi-sheltered areas in the country where there is sufficient depth of clean unpolluted waters. The New Zealand King Salmon Co. is world-renowned for its consistently high quality king salmon. It is stated that the country is best area for the aquaculture farming for it has the cleanest eco-friendly waters in the world.

The article offers menu suggestions on seafood recipes in New Zealand. It also discusses the health benefits of eating seafood and the varieties of fresh seafood in the country, like snapper, trevally, yellowbelly flounder, grey mullet and john dory. Seafood recipes include mussels, bluff and pacific oysters, farmed koura, New Zealand scallops and paua.

The article offers information about the secret of producing good cheese from the leading cheesemakers in New Zealand. These cheesemakers include Frank Dunlop, Jason Tarrant, and Aaron Grooby. The author stated a content of a good cheese including milk should come from healthy cows, milk should be pasteurized, and standardization of the fat or protein levels.

The article focuses on the dessert manufacturing companies in New Zealand. The author claimed that pastry section was one of the hardest areas in the kitchen because of the skill and knowledge required pastry chef to produce high-class desserts. It also stated that most companies sell the same range of desserts including cheesecakes, tarts, and gateaux. Companies that offered good desserts were mentioned, including Great Dessert Company, Rocket Kitchen, and Priestley's Gourmet Delights.