In this series Chef Peta Mathias (Taste New Zealand) sets off on a culinary journey around the globe - without even having to leave New Zealand. In A Taste of Home Peta meets up with fellow foodies who have settled in Godzone from overseas, and asks them to share their favourite tastes of home. Viewers get to choose from Moroccan stuffed dates, Russian cabaret, bean-filled Brazilian feijoada and 'Pokarekare Ana', sung in Korean. The series devotes one episode each to food from France, India, Russia, Korea, Brazil, North Africa, and the Middle East.
Hunger for the Wild took Wellington chefs Al Brown and Steve Logan out of their fine dining restaurant and into the wilds of Aotearoa, on a fishing, foraging and hunting culinary adventure. Putting the local in 'locally sourced', each episode involves Al and Steve splitting up and collecting ingredients (and characters) for an end of episode meal. The homegrown and cooked dish is then toasted with a wine selected by Logan. Three series were produced for TVNZ by Peter Young's Fisheye films, winning a 2007 NZ Screen Award and Best Lifestyle Series at the 2009 Qantas Awards.
Kai Time on the Road premiered in Māori Television’s first year of 2003. It has become one of the channel’s longest running series. Presented largely in te reo and directed and presented for many years by chef Pete Peeti, the show celebrated food harvested from the land, rivers and sea. Kai Time traversed the length and breadth of New Zealand, and ventured into the Pacific. The people of the land have equal billing with the kai, and the korero with them is a major element of the show — often over dishes cooked on location. Rewi Spraggon succeeded Peeti for the final two seasons.
Chef Cameron Petley was a crowd favourite on MasterChef in 2011 for his homestyle wild food recipes, before being eliminated by a cupcake challenge. Petley got another chance to share his enthusiasm for harvesting and preparing tasty kai onscreen in this cooking show for Māori Television. He shares whānau recipes (from kina omelettes and mussel fritters to pork belly), favourite local markets, and chef’s tips. The series became one of Māori TV's highest rating shows. In the second season Petley travelled to Rarotonga to sample Pacific cuisine.
Author, chef, bon vivant and redhead, Peta Mathias has explored food and cooking on New Zealand television screens for more than 10 years — many of them spent presenting the various titles of the Taste series. Over two seasons of Taste Takes Off, Peta visited 16 destinations — chosen for their culinary diversity and cultural interest — in Asia, Europe, Australia and the Americas to get an insight into the origins of their cuisines, meet some of the locals, discover the stories behind the flavours and try her hand at cooking some signature dishes.
London-born Graham Kerr’s first appearance on NZ telly was in 1960 as an Air Force catering adviser. The RNZAF omelette demonstration was the beginning of a career that would see Kerr become an internationally pioneering TV chef, liberally mixing personality — a patient, slightly naughty uncle, always ready with a risqué quip — and butter, cream or wine-soaked recipes. The Graham Kerr Show was the last series he made in NZ before galloping off overseas, and his worldly sophistication introduced Kiwis to horizons beyond the confines of their own insular cuisine.
Globetrotting Wellington chef Joe McLeod (Ngāi Tūhoe) has cooked professionally in more than 30 countries over the course of a career that began in 1972. In this bilingual series made for Māori Television, he takes recipes, tastes and flavours that he has encountered on those travels, and combines them with local NZ ingredients (including some of the 70 varieties of native greens used in traditional Māori cuisine). In each episode, McLeod reminisces in English and te reo about his life and travels as he prepares a starter, a main and a dessert.
In this show Kiwi-born chef Robert Oliver travels to resorts across the Pacific, where he meets chefs and encourages them to introduce more local ingredients and cuisine to resort menus. Each episode uses food as a starting point to explore culture and community. Locations included Fiji, Tonga, Tahiti, Vanuatu, Samoa and the Cook Islands. Based on Oliver’s award-winning cookbook Me’a Kai, the TVNZ series was developed by Anna Marbrook and Heather Lee from Zoomslide Productions. A second season followed in 2014. Real Pasifik screened in Australia on SBS and Foxtel.