About
In this episode from one of his many cooking shows, New Zealand's first celebrity chef abandons his usual format to answer queries from the Welllington studio audience. Topics covered by the soon to be world famous Graham Kerr include how to stop scrambled eggs drying out (add cream);, when to batter oysters (never); and when to make Christmas cake (at least six months in advance). The show is a fascinating preserve of mid-1960s cuisine — from crumbed cutlets and bolognese, to the Galloping Gourmet's curious ‘Long White Cloud’ dessert. Kerr is as witty, charming and urbane as ever.
