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, 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 on a mission to put the local in 'locally sourced' kai. In this series one 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 DoC 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.
Made in an era before “coolest little capital” and Absolutely Positively Wellington, the title of this NFU promotional film — Promises, Promises — nods to the capricious charms of the harbour city. A reflective narration is scored by a saxophone soundtrack as the film tours from the stock market, school fair, and swimsuit shopping, to Trentham and up hillside goat-tracks. The opening of Parliament is cut together with a Lions versus France rugby match at Athletic Park, while Scorching Bay is jam-packed with sun-seekers (it must have been filmed on a good day).
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 episode-concluding meal; the homegrown and cooked dish is then toasted with a wine selected by Logan. Three series were produced for TVNZ by Fisheye films, winning a 2007 NZ Screen Award and Best Lifestyle Series at the 2009 Qantas Awards.
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, this episode shows 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 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.
This award-winning series took Wellington chefs Al Brown and Steve Logan out of their fine-dining restaurant on a mission to experience the local in 'locally sourced' kai. In this 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. Logie's with the dogs on the boar hunt; while Al's on veges at the markets, before hitching a flying fox ride 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.
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.