When Frank Sanft’s older brother was killed early in World War ll, it only intensified Frank’s determination to serve. Joining the Royal Navy, he was eventually assigned to Operation PLUTO, which involved laying an undersea fuel pipeline between the UK and Cherbourg (vital in keeping Allied vehicles moving, directly after the invasion of France). Frank laughs now at a close call with a sniper ashore in France. Serving in the Pacific, he was there after Singapore’s notorious Changi PoW camp was liberated. In 2017 Sanft was awarded a prestigious French Legion of Honour.
In this episode of her series for pre-schoolers, Suzy Cato goes where few television programmes have gone before and devotes an episode to toilet training. Food and its digestion, what happens in the bathroom and the importance of hand washing are all covered — with the more practical aspects demonstrated using Terence Teddy. Suzy mixes her customary warmth and friendliness with a no-nonsense approach and it's all done in the best possible taste. Light relief is provided by a film insert about a family making the traditional Tongan fruit drink 'otai.
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.
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.
Before he went Off the Rails Marcus Lush went off the beaten track to Egypt. He takes on a camel and donkey, drifts down The Nile aboard a felucca, samples the local fast food and deals with a dose of ‘Nile Belly'. Ancient treasures and stunning desert landscapes don't hide a more problematic recent history. But the warmth of the locals - Muslim or Christian - makes Lush a convert. When Lush tries the local Cairo barber he loses some eyelashes ("when in Rome") but nevertheless finds the whole Egypt experience to be an "eye opener."
Te Waipounamu (the South Island) provides the picturesque backdrop for this Ngāi Tahu web series about mahinga kai (food gathering). Tangata whenua are interviewed about all aspects of mahinga kai, from transport (mōkihi) and storage (pōhā), to what they put on their plates — pāua, kōura (crayfish), and pātiki (flounder). Episode one showcases the elusive "vampire of the sea" kanakana (lamprey) in Murihiku (Southland). The last episode of the 12-part web series features Kaikōura local Butch McDonald catching and eating the town's seafood specialty, crayfish.
Jess Feast's debut feature documentary centres around the hip Berlin burlesque joint, White Trash Fast Food, and explores life in post-wall East Berlin: a place where libertines and die-hard communists co-exist but not always harmoniously. The Cowboy is Wally, an artist and chef, who escaped LA to live a life of freedom in Berlin. The Communist is Horst, an intelligent ex-journalist who lives upstairs from White Trash, and mourns for the old regime. Won Best Documentary by a young filmmaker at the Kassel Documentary Festival, 2007.
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.
In this episode, New Zealand's first celebrity chef abandons his usual format to answer queries from his studio audience about food and cooking. Topics covered by the soon to be world famous Graham Kerr include how to stop scrambled eggs drying out (add cream), battering oysters (never) and when to make Christmas cake (at least six months in advance). The show is a fascinating preserve of mid-60s cuisine – from crumbed cutlets and bolognese to the Galloping Gourmet's curious ‘Long White Cloud’ dessert. Kerr, of course, is as witty, charming and urbane as ever.
Liv (Beth Alexander) is keen to start her own food business. Then her sister Frankie (Lucy Suttor) crashes into her life and demands a room. Across eight episodes of this comical web series, the two battle over personality differences and the family home. Frankie fakes a wedding to score drinks; Liv endures a series of embarrassing incidents while trying to win a major contract, meets an unusual pop star and learns surprising news about her boyfriend. Oddly Even won a TVNZ competition aimed at finding new screen talent, from 163 entries. The crew and many of the cast were under 25.