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David Steemson talks to former New Zealand Women's Weekly Food Editor Tui Flower about her career as a cook in "pre-culinary aware" New Zealand, from 1965 onwards.
She talks about how few ingredients were available in New Zealand in the mid-1960s and how New Zealanders were not ready to be too adventurous with food.
She set up a test kitchen for the magazine and the Auckland Star newspaper, after working as a home economics teacher and forthe Unilever company.
She says people complained when she introduced New Zealand to cooking oil, and vegetables like courgettees and broccoli were still unknown.
She notes that the increase in women working outside the home has meant convenience has become more important in recipes.
They discuss her cookbooks and excerpts from some early recipes are given.