London-born Graham Kerr’s first appearance on NZ telly was in 1960 as an Air Force catering adviser. The RNZAF omelette demonstration was the beginning of a career that would see Kerr become an internationally pioneering TV chef, liberally mixing personality — a patient, slightly naughty uncle, always ready with a risqué quip — and butter, cream or wine-soaked recipes. The Graham Kerr Show was the last series he made in NZ before galloping off overseas, and his worldly sophistication introduced Kiwis to horizons beyond the confines of their own insular cuisine.
In this episode, New Zealand's first celebrity chef abandons his usual format to answer queries from his studio audience about food and cooking. Topics covered by the soon to be world famous Graham Kerr include how to stop scrambled eggs drying out (add cream), battering oysters (never) and when to make Christmas cake (at least six months in advance). The show is a fascinating preserve of mid-60s cuisine – from crumbed cutlets and bolognese to the Galloping Gourmet's curious ‘Long White Cloud’ dessert. Kerr, of course, is as witty, charming and urbane as ever.