Bon Appetit

Simon Morris presents another episode of his occasional programme Bon Appetit - what we eat, why we eat it and when we first started trying it. Today he and Kathy Paterson invite themselves to Dinner… Read more Audio

Simon Morris presents another episode of his occasional programme Bon Appetit - what we eat, why we eat it and when we first started trying it. Today he and Martin Bosley explore the world's most… Read more Audio

Simon Morris presents a new show about food - what we eat, why we eat it, where it came from and when we started trying it. In the final episode, Julie Biuso returns to talk about pasta - did Marco… Read more Audio

Simon Morris presents a new show about food - what we eat, why we eat it, where it came from and when we started trying it. Today, Paul Broughton of Featherston's beloved cheese emporium C'Est Cheese… Read more Audio

Simon Morris presents a new show about food - what we eat, why we eat it, where it came from and when we started trying it. Today, editor of The RNZ Cookbook Kathy Paterson looks back on the start of… Read more Audio

Simon Morris presents a new show about food - what we eat, why we eat it, where it came from and when we started trying it. Today, salt and pepper, what are they, what do they do, why are they so… Read more Audio

Simon Morris presents a new show about food - what we eat, why we eat it, where it came from and when we started trying it. Today, everyone knows about the many foods discovered in the Americas - from… Read more Audio

Simon Morris presents a new show about food - what we eat, why we eat it, where it came from and when we started trying it. Today, Auckland chef Sid Sahrawat on the subject of spices. Why did pepper… Read more Audio

Simon Morris presents a new show about food - what we eat, why we eat it, where it came from and when we started trying it. Today, Julie Biuso answers the question of Italian food before Christopher… Read more Audio

Simon Morris presents a new show about food – what we eat, why we eat it, where it came from and when we started trying it. In this episode, chef and food writer Ray McVinnie declares that dry-roasted… Read more Video, Audio