This documentary follows the efforts of the New Zealand rowing eight to win gold at 1984’s Los Angeles Olympics. The eight, coached by the legendary Harry Mahon, had won the past two world champs and were expected to repeat the triumph of the 1972 Kiwi eight at Munich. Amongst training at home, the infamous six minutes of pain — the “erg test” — is featured; one of the most demanding trials in sport. The action then shifts to LA for the Olympic finals. The film offers a gripping insight into the extreme lengths the amateur athletes go to in their quest for gold.
The third of Pasta Productions’ popular All Blacks documentaries sees winger John Kirwan provide running commentary on the team’s path to the 1991 World Cup in England: from Argentina to Sydney and Auckland to contest the Bledisloe; from facing bottle and orange missiles in Tucumán to touch on Bondi Beach. JK muses on why coach Alex Wyllie is nicknamed ‘Grizz’, Neil and Tim Finn provide musical accompaniment (“I see black”), and Canterbury Uglies are the training uniform du jour. Meanwhile on-field signs are ominous for the reigning world champs.
The follow up to 1989 tour doco The Good, the Bad and the Rugby sees winger John Kirwan narrate an insider’s guide to the All Blacks’ 1990 tour to France: from Michael Jones negotiating a haircut (“how do you say ‘square top’ in French?”) to 19-year-old Simon Mannix leading a ‘Ten Guitars’ singalong. Footy relics of the era include afternoon test matches, four point tries, placed kick-offs, sneaky ciggies and Steinlager. Producer Ric Salizzo later repeated the Pasta Productions’ recipe — sports fandom mixed with schoolboy pratfalls — in the successful Sports Cafe series.
In this second part of a documentary on Kiwis and cars, host Rita Te Wiata explores motoring in the latter half of the 20th Century. She begins in Christchurch where Ford V8s were a vehicle for post-war romance, then heads to Tahuna for beach racing. Te Wiata pockets the licence she supposedly got in part one and heads to Raglan to look at the car-enabled freedom of the 60s and 70s: surfing, fishing, caravans. While downsides are mentioned (motorways, pollution, accidents), mostly it’s a paean to petrolhead passion. The tour ends with a cruise up Queen St in a muscle car.
In this third episode of Captain’s Log, Peter Elliott tracks Captain Cook’s journey down the west coast of the North Island. First he takes the Ranui down to Kaipara Harbour, before hitching a ride on the old kauri schooner Te Aroha to Queen Charlotte Sound. Elliott recounts the story of Cook’s realisation that a strait existed between the two islands, before a brief trip to Wellington on (now defunct) catamaran The Lynx. The episode's final stop is Elliott’s hometown of Lyttelton on the peninsula formerly known as Banks Island, where he takes a hair-raising dive on a lifeboat.
This feature tells the true story of the notorious 1941 manhunt for Stanley Graham. The West Coast farmer went bush after a shooting spree that followed police pressure to have him hand over his firearms. Seven men were ultimately killed. Written by Kiwi-born Andrew Brown (from Harold Willis’ book), Bad Blood was made during the tax break era for UK TV, but was released in NZ cinemas. Directed by Brit Mike Newell (Four Weddings and a Funeral), it won strong reviews. Aussie legend Jack Thompson and compatriot Carol Burns star as the isolated Bonnie and Clyde coasters.
Though best known as a sports writer and radio DJ, Phil Gifford’s long career has also seen a number of noteworthy screen encounters — including top-selling rugby videos, an acclaimed feature film and sketch-writing for late legend Billy T James.
John McKay is a veteran sound editor, sound designer, and mixer. He abandoned an early focus on directing to build a diverse, respected career in post-production. His credits include significant contributions to iconic films The Quiet Earth, Footrot Flats, Kitchen Sink, and Lord of the Rings. McKay is notable for an approach which combines creativity with a high level of technical craft and organisational rigour.