This series sees Kiwi-born chef Robert Oliver roving the Pacific, exploring local food culture, and looking to inspire tourist resorts to include indigenous cuisine traditions in their offerings. This opening episode of the second series sees Oliver return to where he grew up: Fiji. In Ra Province he buys local and goes bush (cress and prawns) and sea shopping (reef octopus and seaweed), to help Volivoli Beach Resort upgrade its menu from backpacker fare to upmarket local delicacies. The series was inspired by Oliver’s award-winning book Me’a Kai.
Real Pasifik is a roving celebration of Pacific food and culture. Inspired by chef Robert Oliver’s acclaimed cookbook Me’a Kai, the show follows Oliver as he travels across the Pacific, aiming to inspire resort chefs to showcase indigenous cuisine. In this opening episode of the first series, Oliver heads to the Cook Islands where he visits a marae for a kai blessing, before tasting goat and taro from an an umu (earth oven). He goes lagoon spear fishing, samples pink potato salad (aka ‘mayonnaise’) and serves up a banquet of locally-cooked food to assembled VIPs.
In this bilingual cooking series made for Māori Television, globetrotting chef Joe McLeod presents international dishes combined with New Zealand ingredients and elements of traditional Māori cuisine. In this episode, fish is the order of the day as McLeod prepares pan fried groper fillet, a southern crayfish medley, salmon and potato cakes, and Fijian baked fish on succulent vegetables. The less piscatorial desserts include crepes with diced mango and apple, vanilla custard with a tangy mango jelly, and lemon and honey cake.
In this bilingual cooking series made for Māori Television, chef Joe McLeod calls on a career that has taken him to 36 countries to present international dishes combined with NZ ingredients and elements of traditional Māori cuisine. In this debut episode, he adapts one of his mother’s favourite dishes from his childhood as he substitutes salmon for her Taupō trout, and serves it with pūhā, dried kawakawa leaves and a simple Māori herb sauce. The programme’s main course is liver sautee with a tangy lemon herb sauce, and the dessert is a peach and plum trifle.
They came, they battered, they bickered. Peter Hudson and David Halls were as famous for their on-screen spats as they were for their recipes. The couple ("Are we gay? Well, we're certainly merry") turned cooking into comedy. Coming soon after winning 1981 Feltex Entertainer of the Year, these excerpts show viewers how to make crepes with cream chicken and vegetable filling. There's microwaves, roasted nuts and dollops of innuendo. Guests are English jazz clarinetist Acker Bilk, and Irish poet and TV personality Pam Ayres, who performs some ribald rhymes.
This award-winning series took Wellington chefs Al Brown and Steve Logan out of their fine-dining restaurant, to experience the local in 'locally sourced' kai. In this second episode, Al and Steve head to Tangahoe up the Whanganui River, looking for wild pig with a couple of good keen men — Baldy and Moon. Logan is with the dogs on the boar hunt; while Al's on veggies at the markets, before hitching a flying fox to sample some freshly baked organic kumara bread en route up river. The bush tucker result? Cider braised pork belly with kumara and corn mash.
Chef Cameron Petley was a fan favourite on the 2011 season of MasterChef New Zealand. In 2015 the Putaruru outdoorsman got his own Māori TV cooking show. The 20-part series saw down-home Cam (Tūhoe, Ngāti Ranginui) touring local markets and dining with whānau, providing tips for tasty kai. In this first episode he visits Avondale Markets with Dead Lands actor Lawrence Makoare, and heads home to shuck mussels, talk fusion food (mussel donuts!), and cook Makoare’s KFC (“kai for cuzzies”) fritters; in return he throws together a duck and watercress salad.
Made in an era before “coolest little capital” and Absolutely Positively Wellington, the title of this NFU promotional film — Promises, Promises — nods to the capricious charms of the harbour city. A reflective narration is scored by a saxophone soundtrack as the film tours from the stock market, school fair, and swimsuit shopping, to Trentham and up hillside goat-tracks. The opening of Parliament is cut together with a Lions versus France rugby match at Athletic Park, while Scorching Bay is jam-packed with sun-seekers (it must have been filmed on a good day).
This award-winning lifestyle series took Wellington chefs Al Brown and Steve Logan out of their fine dining restaurant kitchen, and off on a mission to put the local in 'locally sourced' kai. In this episode it's wild food on a wild river — whitebaiting on the Mokihinui. Brownie gets a primo 'stand' and coaster advice; and Steve gets some Green Fern lager and meets a Department of Conservation ranger who tells the whitebait's perilous life story and nets a grown-up: a kokopu. Then it's riverside fritters with beurre blanc sauce and asparagus, washed down with a glass of pinot gris.
This short film follows a freshly-arrived Korean immigrant, trapped in suburban Auckland while her husband Kim works. Su Jung befriends her neighbours, who take her to their weekly swimming lessons, where she finds release in the water. But when swimming affects the cooking of dinner, Kim is piqued. For 2009 Spada New Filmmaker of the Year Zia Mandviwalla, Eating Sausage was the first in a quartet of shorts exploring cross-cultural collisions (Clean Linen, Amadi and Cannes-selected Night Shift). It was selected for the London and Pusan Film Festivals.