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Season 3 Episode 24 - Mangere Bridge


This week actor and radio host Ana Corbett introduces us to some of the multi-cultural residents of Mangere Bridge – a diverse mix of people, each with a unique story to tell. 

An Inuit man reveals the treasures that connect him to his culture and we discover the legacy of the old Chinese market garden families in the community. A woman from Tibet shares a recipe she cooks for the local Buddhist monks and a British man shares his creative connection to his adopted homeland.


Curator Bio:

Ana identifies herself as a kiwi with Tongan and Irish roots. She is a trained actor, while at drama school she worked as an intern to the director on The Orator, the first Samoan language feature film to be produced and recently starred in the NZ feature film The Last Saint. Currently Ana is a breakfast host on Niu FM. She enjoys being surrounded by people who are passionate about the Pacific and preserving a shared cultural heritage.

Ana still feels very connected to Mangere Bridge: “I grew up here, and its still home. I believe it’s one of the few places left where you feel like you are part of a real community. I have life long friends that I grew up with that still live here - because we all love it so much. “


Mangere Bridge dish recipe

This week members of the local Buddhist Centre in Mangere Bridge share a traditional Tibetan meal accompanied by these delicious steamed bread dumplings. 

Tibetan Tingomo Bread 


  • 200 grams white flour
  • 2 teaspoons of baking powder
  • 2 cups of water

For the purpose of stuffing

  • 1/2 diced onion
  • Cut green chillies
  • 1 teaspoon of garlic
  • Small quantity of coriander
  • Oil


  1. First of all add water and kneed the floor for some time while adding the baking powder.
  2. Leave the mixture for sometime.
  3. Now make a roll out of it. Later, divide it into small round shaped pieces.
  4. Twist or twirl them a bit to give it a flowery pattern.
  5. Also, diced onion, chillies, garlic and coriander have to be mixed and tossed thoroughly.
  6. Now stuff the onion mixture into the raw pieces you have prepared.
  7. Later, put them nicely into a steamer and wait for 15 minutes. Steaming Tingmos are ready.