10 Nov 2022

New RNZ cookbook taps into rich history of on-air recipes

3:33 pm on 10 November 2022
Part of cover of The RNZ Cookbook

Kathy Paterson and David Cohen are the editors of The RNZ Cookbook. Photo: RNZ / Massey University Press

Some of the country's top chefs and food writers have contributed to RNZ's culinary heritage, which is now the inspiration for a new cookbook.

It is estimated around 4000 recipes have been shared on air over the years.

RNZ and publisher Massey University Press have collaborated to publish 180 of these in The RNZ Cookbook which is now available in the country's bookshops selling for $65.

Dishes from household names such as Alison Holst, Julie Biuso, Martin Bosley, Nadia Lim, Ray McVinnie, Lauraine Jacobs, Al Brown and Peter Gordon are featured.

The book also goes back to one of its earliest contributors - Aunt Daisy who hosted a popular morning show on National Radio's predecessor for 30 years until 1963.

Author and journalist David Cohen edited the book alongside writer and recipe developer Kathy Paterson.

Afternoons host and resident foodie Jesse Mulligan has written the book's foreword.

The format follows a typical day on-air with RNZ, from breakfast recipes with Morning Report to sweet treats while listening to Nine to Noon, snacking during Afternoons and dinner with Nights.

Watch Jesse read the foreword:

The recipes range from dishes from the Middle East to old-fashioned puddings.

Some of the editors' favourite recipes include Kasey and Kārena Bird's pan-fried fish with pāua and tuatua sauce, Ashley Sumner's Moroccan lamb meatballs, Jeremy Jones' Queen of Puddings, Sean Connolly's Argentinian crème caramel, and Mom and Al Brown's apple cobbler.

Proceeds from the book's sales will go to the food charity Everybody Eats, which is focused on preventing food waste, food poverty and social isolation.

You can buy the book here.