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 “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.
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.