In Māori mythology Maui fished up the North Island from the sea; here the fisherman plunging into the depths is a giant drill ship, Discoverer II. By the 1960s technological changes had made it possible to prospect for oil in shallow offshore waters. This NFU film documents the months-long process of exploring for oil and gas, and the discovery of the underwater dome off the Taranaki coast that came to be known as the Maui gas field — one of the largest in the world in 1969. The field was subsequently exploited and was mostly depleted by the early 2000s.
In this feature film, Tama, a distressed young man, becomes entwined with five families coping with suicide on a journey from Parihaka to Te Rerenga Wairua. A mysterious woman, Hine-nui-te-pō, prompts Tama to confront the finality of death. Director Paora Joseph (Children of Parihaka) mixes drama and documentary, in the hope his film will provoke kōrero around mental health, and offer a pathway through darkness. Niwa Whatuira (The Dark Horse) and newcomer Hera Foley play the lead roles. Māui’s Hook was set to debut at the 2018 NZ International Film Festival.
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.
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.
In early 1944 the Italian town of Cassino was the site of a devastating World War II battle. Kiwi soldiers were part of the Allied forces attacking a German-held stronghold. New Zealand General Bernard Freyberg made the decision to bomb the town, including an iconic 1,400 year-old hilltop monastery. Both sides suffered heavy losses as the Nazis utilised the ruins to their advantage. This documentary follows Kiwi veterans CJ 'Brick' Lorimer and Stewart Black (aka Tai Paraki) as they return to confront the brutality and horror of war, as part of events marking the battle's 60th anniversary.
This “best of” episode from Māori TV’s long-running te reo food show revisits stories that presenter Peter Peeti has shot throughout the North Island. It‘s a celebration of food harvested from the land, rivers and sea, ranging from stingrays on the East Coast and the Tūhoe Wild Food Festival at Waimana, to goat hunting in Taranaki and fishing on Parengarenga Harbour. Peeti’s korero with the people of the land is equally important, and his giggle is worthy of Billy T. Recipes include mussel fritters, baked hapuka, venison casserole and curried snapper.
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.
In this 2014 documentary, singer Whirimako Black explores the World War II experience of her late father Stewart Black (who enlisted as Tai Paraki), and its legacy for his whānau. With her daughter Ngatapa — also a singer — Whirimako returns to Cassino in Italy. The 1944 battle helped forge the reputation of the Māori Battalion, but they suffered heavy losses, and it left survivors like Paraki with trauma and shame. The pair respond in word and song to the place — and to their koro’s memories, which were captured by director Reuben Collier for earlier doco Monte Cassino 60 Years On.
Māori Television’s award-winning news and current affairs show took its bold name from a colonial government department. This 2017 episode profiles four non-conformists: Mongrel Mob boss Rex Timu’s war on P; Raihania Tipoki's waka protest against East Coast oil surveying; Taranaki mother Tina Tupe's preparations for her own tangi; and globetrotting screenwriter David Seidler. Seidler makes an annual trip to a Tarawera cabin – he has a Kiwi son to a Māori woman – and talks about his Oscar-winning movie The King’s Speech, and his admiration for kapa haka.