TV cooking programmes have become enormously popular over recent years but hardly any of them deal with the kind of food that we eat on an everyday basis. Not so the Kiwi Kitchen series. Over 17 episodes, presenter Richard Till explored the length and breadth of New Zealand ferreting out local people who are handy in the kitchen persuading them to share their recipes for everyday 'Kiwi tucker' and, as often as not, the history behind their particular dish. Here, in the colourful and entertaining book based on the second series of 10 episodes, are all the featured recipes including home-made pies, substantial salads, fritters, boil-ups, afternoon tea goodies, deliciously rib-sticking after-dinner treats such as trifle and jam pudding and much more. Richard Till's humorous observations run alongside the recipes, all of which are photographed in full colour. An ex-restaurateur, Christchurch-based Richard Till writes regularly for 'Zest', the food and wine section of the Christchurch Press, and the Sunday Star Times. He is also a regular guest on National Radio's Nine till Noon's 'Sounds Delicious' food slot. In 2007 Kiwi Kitchen won the NZ Guild of Food Writers Ocean Spray Electronic Media Award for the way it 'celebrated food, through wonderful people, characters and the revitalising of recipes discovered'.
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