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.
In this series chef Peta Mathias sets off on a culinary journey around the globe - without 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. In this excerpt, Brazilian émigré Jacqueline cooks Peta a bean-filled feijoada - a Brazilian favourite.
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.
Roving Maori chef Pete Peeti finds himself on Rakiura/Stewart Island in this instalment of his long-running te reo based cooking series. The area has kai moana in abundance, but Peeti is interested only in the rich orange flesh of the salmon. Following an entree of cream cheese and smoked salmon pate, the episode’s main course is a tour of the offshore sea-cage salmon farm at Big Glory Bay. It stocks 900,000 Chinook or King salmon — less one, which features in a Thai curry (with a side dish of sashimi) prepared for Peeti by the farm’s supervisor.
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.
This six-part Māori Television series documents the experiences of six teenagers from Māori language schools in Rotorua, on a three-week cultural field trip to Santiago, Chile. The students take their own cameras to record their experiences. They are hosted by the Montessori school Colegio Pucalan and local families, and take in the sites of the Chilean capital. The series is in Te Reo Māori, with English sub-titles. In this episode, the students learn about Chilean sports, sample different cuisines, and visit the port of Valparaiso.
In her second series of culinary globetrotting, chef and author Peta Mathias visits Beijing to explore the food of Northern China. She finds a cuisine shaped by harsh winters and scorching summers — and influenced by Mongol invaders and centuries of imperial dynasties (but Mao’s heyday is only glimpsed in a theme restaurant run by an American). A night market offers delicacies including locusts, scorpions, cockroaches and silkworms, and Peta investigates Peking Duck, the ubiquitous dumplings and just a few of the ways that duck eggs can be preserved.
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.
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.
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.