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.
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.
The idea for this popular series came when Northland fisherman Matt Watson decided that – piqued by "boring" fishing shows – he’d make what he wanted to watch. A SportsCafe fishing video competition win led to The Fishing Show on Sky/Prime in 2004, before it moved to TVNZ in 2005 and became The ITM Fishing Show. The series relocated to TV3 for six years, then returned to TV One in 2014. A YouTube clip of Watson jumping from a helicopter to bag a marlin led to a 2009 appearance on David Letterman's the Late Show. In 2017 the show morphed into ITM Hook Me Up on Prime.
This 1998 TV series marked the screen debut of Kiwi chef Jo Seagar. Seagar had attracted notice with her bestselling 1997 recipe book You Shouldn't Have Gone To So Much Trouble, Darling. The goal of the first episode of the 13-part series is to “take the angst out of entertaining”. Some of Seagar’s “short cuts and clever little tricks and tips” include doubling up on pastry trays, and being stingy with the caviar (“if you use a whole lot they don’t think it’s real”). She also applies her nursing training to bandaging chicken breasts.
Well-known Kiwi chef Jo Seagar trained as a cordon bleu chef in London and France, before returning home to promote a culinary style involving “maximum effect, minimum effort.” Her 1997 best-selling book You Shouldn't Have Gone To So Much Trouble, Darling caught TVNZ’s attention and Real Food marked her TV debut. The two series covered recipes from sushi to pecan pie. In a 2012 interview with Avenue, Seagar mentioned that the show rated highly, despite Television New Zealand initially telling her that a food show would never screen in primetime.
This series from Kiwi cooking legend Alison Holst is made up of six 15 minute episodes in which Holst cooks a selection of family favourite meals. Taking a relaxed pace, far removed from the typical energetic cooking show format, she talks through some simple recipes, to please even the pickiest eater. Alison Holst Cooks was made in association with Beckett Publishing, to support the release of the cookbook of the same name.
In this Queer Nation edition 'QNN' (queer news headlines) leads, with stories about moves to introduce gay marriage in Australia and Canada, and a dramatic rise in the number of HIV cases in New Zealand. Crew involved in Takatāpui, on Māori Television, promote their (new at the time) programme. The third part of this episode focuses on the first reading of the Civil Union Bill, on 24 June 2004. With still some confusion surrounding the bill, its workings are explained to viewers.
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.
Veteran weatherman Jim Hickey sums up A Flying Visit at the start of the first episode: “We’re going to be visiting some of the more unusual and out of the way places, and I’ll be chatting with the locals and they can tell me what makes their little place tick”. He touches his Cessna 182 down on NZ’s northernmost airstrip, meets a pig hunting nana, flies by the lighthouse and Ninety Mile Beach, then crosses to Russell to meet a boogie-boarding dog, a lawn-mowing goat, a uniquely-painted ute — and check out some history. Then it's a flying visit to giant kauri Tāne Mahuta and its kai cart.
The 60s and 70s saw an influx of Pacific Island migrants to New Zealand. This 2015 Tagata Pasifika special looks at the children and grandchildren of those adventurers, who are part of a “second migration” — from Aotearoa to Australia. Reporter Sandra Kailahi talks to families about the reasons why they made “the jump” (education, jobs, opportunity, “a better life than what I had in South Auckland”); the challenges they faced (contract work, floods, racism); the trade-offs (lack of community and culture) — and why some chose to come back ‘home’ to New Zealand.