Presenter Richard Till explores 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, 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 divided into 10 chapters each based on a full episode. Richard Till's humorous observations run alongside the recipes, all of which are photographed in full colour.
Richard Till is a South Islander, born 1959 he grew up in Christchurch and Dunedin. He developed an interest in food from a young age by watching his mother deal with everyday meals, 'filling the tins' and being a hostess for 'important' people. In his early twenties he worked as a set builder and painter for several years in both Christchurch and Wellington. This was where he first entered the restaurant industry, working nights in restaurants, first as a waiter, then as 'the cook'. In 1988 he opened Espresso 124, the first restaurant on what was to become Christchurch's 'the strip', a small section of road that is today lined with over ten restaurants. He went on to set up a second restaurant, The Worcester Street Dining Room. During his time in the restaurant industry he's cooked for Stevie Wonder, U2, Miles Davis, Simply Red, Jimmy Barnes, New Order, the English cricket team, and thousands upon thousands of kiwis. Today he works as a Technical Director and Designer of Theatre at the Department of Theatre and Film Studies at the University of Canterbury. He writes regularly for 'Zest', the food and fashion section of The Press, and can be heard on National Radio Nine till Noon's 'Sounds Delicious'. Richard also can claim to be an award winner. The first season of Kiwi Kitchen won The Ocean Spray Electronic Media Award from the NZ Guild of Food Writers saying the show "celebrated food, through wonderful people, characters and the revitalising of recipes discovered."