From red zone to restaurant

<p>Chef Adam Harrison forages produce around Christchurch for his Michelin-starred kitchen.

</p><p>You can find photos and read more about the stories in this episode on our webpage, <a href="https://www.rnz.co.nz/news/country/1267172/country-life-christchurch-red-zone-plants-on-michelin-starred-menu">here</a>.</p><p>With thanks to:</p><ul><li>Adam Harrison and Shannon Dwyer</li></ul><p>Make sure you’re following us on your favourite podcast app, so you don’t miss new episodes every Friday evening.</p><p>Send us your feedback or get in touch at <a href="https://www.rnz.co.nz/podcast/country@rnz.co.nz">country@rnz.co.nz</a></p><p><a href="https://www.rnz.co.nz/podcast/countrylife?share=b834b49e-e0d0-4c5d-8e65-55c044960fc3">Go to this episode on rnz.co.nz for more details</a></p>