Before X Factor there was New Faces, before Masterchef ... Graham Kerr, before Country Calendar there was ... er, Country Calendar. This collection picks the screen gems from the decade that gave Kiwi pop culture, "miniskirts, teenagers — and television." Peter Sinclair, Sandy Edmonds, Howard Morrison, and Ray Columbus star. Do your mod's nod and C'mon! 

Globetrotting Wellington chef Joe McLeod (Ngāi Tūhoe) has cooked professionally in more than 30 countries over the course of a career that began in 1972. In this bilingual series made for Māori Television, he takes recipes, tastes and flavours that he has encountered on those travels, and combines them with local NZ ingredients (including some of the 70 varieties of native greens used in traditional Māori cuisine). In each episode, McLeod reminisces in English and te reo about his life and travels as he prepares a starter, a main and a dessert.

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.

In this bilingual cooking series made for Māori Television, globetrotting chef Joe McLeod presents international dishes combined with NZ 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. 

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.

Kai Time on the Road premiered in Māori Television’s first year of 2003. It has become the channel’s longest running series. Presented largely in te reo and directed for many years by chef Pete Peeti, it’s a celebration of food harvested from the land, rivers and sea that has 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 2014 series.

The subjects covered in this Asia Downunder episode range from how pig cells can be used to treat diabetes (Street Talk gets some public feedback on the issue) to the issue of illegal home satellite dishes. Operation Restore Hope's charity work in the Phillipines is examined and there are profiles of a father and daughter team of chefs, and of Asian rock band Infinite Flying Kick. Street Talk asks "are boy racers a menace to society?". Meanwhile in the kitchen Asia Downunder veteran Bharat Jamnadas cooks spicy corn fritters.

This is the first of a six-part TVNZ series which follows seven couples from antenatal classes to the reality of childbirth and parenthood. Along the way they share their hopes and fears as they await the arrival of their first born. This episode focuses on antenatal classes, decisions that have to be made and practical adjustments, including jobs and budgeting. The fathers-to-be provide some of the most humorous lines, mostly displaying their naivety (one looks forward to the chance to "laze back a bit"). But all the participants show an honesty that makes for fascinating viewing.   

They came, they battered, they bickered. Peter Hudson and David Halls were as famous for their on-screen spats as their recipes. The couple ("are we gay? Well we're certainly merry") turned cooking into comedy, and won Entertainer of the Year at the 1981 Feltex Awards. This 73-minute documentary explores their enduring relationship and tragic passing — from memorable early days entertaining dinner guests at home and running a shoe store, through to television fame in NZ and the UK. The interviews include close friends and many of those who worked with them in television.

In Samoan-born director Sima Urale's first feature, two mothers from very different Aotearoa cultures find the courage to confront the secrets of the past, in order to set their sons free. Hard-working Lorna runs an old-fashioned cake shop and lives with her unemployed son. For Anita, star of an Indian cooking show, things come to a head when her son decides to meet her estranged sister Tara, who runs a no-frills curry house. Apron Strings debuted in the Discovery Section of the 2008 Toronto Film Festival. It won four Qantas awards, including for actors Jennifer Ludlam and Scott Wills.