Has our food experimentation gone too far?
First we messed with a Southland staple by deep frying a cheese roll. Then there was the chocolate and mince pie in Auckland.
Now, a Thames bakery is selling mince doughnuts - and they're flying out the store.
Have we becoming more experimental with our food? And is that necessarily a good thing?
National President of the New Zealand Chef’s Association Hughie Blues joined Mike Hosking to discuss just whether we have a national food crisis on our hands.