Paul Aspinall, an award winning margarine sculptor, and AUT chef lecturer Paul Hamilton tell Wallace Chapman about the history and craft of margarine sculpting. Popular in the 1970s and '80s the sculptures, which are often kitsch and always inedible, appear to be making a comeback with a display planned for next week's NZ Chef National Salon.
Recent stories from Sunday Morning
Get the RNZ app
for easy access to all your favourite programmes
