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Season 2 Episode 32: Hamilton West

Richard O’Brien – creator and star of the Rocky Horror Picture Show – takes us on a tour of his old stomping ground – Hamilton, West of the River, in this episode of Neighbourhood.

We’ll savour a fresh pacific feast, straight from the soil, meet a Chinese family where circus runs in the blood, follow a young Congolese woman as she learns leadership skills and discover the treasured sari that connects a young Indian woman to her beloved grandma.



Richard O'Brien is an English writer, actor, television presenter and theatre performer, best known for creating the Rocky Horror Show and the subsequent movie - one of the best known and most ardently followed cult films of all time.

In 1951, O'Brien emigrated with his family from the UK to Tauranga, where his father had purchased a sheep farm. Richard then spent many formative years in Hamilton, attending late night double features at he Embassy Picture Theatre – on the very spot where a statue of Richard dressed as Riff Raff from the Rocky Horror Picture Show now stands.

Richard was recently granted New Zealand citizenship and has returned from the UK to settle here.



The local community garden provides local woman Papaloloa McCormick more than enough fresh seasonal produce to feed friends & family a beautiful, healthy, budget conscious meal. She has shared the recipe for one of her dishes below.

This recipe can serve 4-6 persons or more (depending on portion servings) or double the amount if need to.

The Sustainable 'Fish Or Meat' Home Garden Vegetables Family Dish


  • 1 400g tin Mackerel in natural oil
  • 1 325g tin Palm corned beef
  • 1 tin Coconut cream (use 1/3 quantity)
  • 250 gram rice
  • Salt &pepper to taste
  • Curry for flavouring (optional)


  • Silverbeets (any variety)
  • Parsleys
  • Carrots
  • 2 large Onions
  • Peas (any amount)
  • Beans(any amount)
  • Corn kennels (2 whole corns tripped)
  • Potatoes (3 kilos)
  • kumaras (2 kilos or any amount)
  • clove of Garlic (optional)


To Prepare & Cook:

  1. Chop silverbeet stalks, onions, garlic into a saucepan or pot and cook with tin fish oil ( for the fish dish) and with the corned beef fat (for the meat dish) and sautéed all until tender.
  2. Season with salt and pepper.
  3. A ¼ teaspoon curry powder can be added if desired.
  4. Chop all the remaining green vegetables to any size and add to the sautéed mix.
  5. Heat and cook for 3-5 minutes then serve with mashed baked potatoes or kumara or rice.