Graham Kerr, NZ’s first celebrity chef, abandons his usual show format to answer queries from his studio audience about food and cooking. Topics covered by the soon-to-be world famous Galloping Gourmet include how to stop scrambled eggs drying out (add cream), battering oysters (never) and when to make Christmas cake (at least six months in advance). The show is a fascinating preserve of mid-60s cuisine – from crumbed cutlets and spaghetti bolognese to Kerr’s own curious ‘Long White Cloud’ dessert. Kerr, of course, is as witty, charming and urbane as ever.
I can’t think of anything actually worse than cooking an oyster.– Graham Kerr