In this series Chef Peta Mathias (Taste New Zealand) sets off on a culinary journey around the globe - without even 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. Viewers get to choose from Moroccan stuffed dates, Russian cabaret, bean-filled Brazilian feijoada and 'Pokarekare Ana', sung in Korean. The series devotes one episode each to food from France, India, Russia, Korea, Brazil, North Africa, and the Middle East.

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. 

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. 

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 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.

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.

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.

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 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.

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.