The iconic all-things-rural show is the longest running programme on New Zealand television. With its typical patient observational style (that allows stories of people and the land to gently unfold) it’s an unlikely broadcasting star, but New Zealanders continue, after 50 plus years, to tune in. Amongst the bucolic tales of farming, fishing and forestry, there are high country musters, floods, organic brewing, falconry, tobacco farming, as well as a fencing wire-playing farmer-musician, a radio-controlled dog, and Fred Dagg and the Trevs.
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.
From a pre-Mythbusters era when science didn’t need explosions to merit primetime Saturday night screening, but after NZBC's blackboards and pointers, this series took a current affairs approach to reporting contemporary scientific research. Produced in Christchurch’s Studio 4, it was presented by Ken Ellis; Allanah James was a long-time reporter. Subjects ranged from volcanoes, underwater welding, talking lifts, STDs, mutant spiders, mussel extracts, and nude rats to the mysteries of tuatara and concert hall acoustics. The series was succeeded by Fast Forward.
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.