Episodes
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A brand new podcast from The Feed, The Sauce features Vicki Ravlich-Horan from Nourish Magazine and Tash McGill, the Spirits Writer from More Good Drinks chatting all things saucy - sometimes sweet and sometimes spicy.
Subscribe at https://podcasters.spotify.com/pod/show/tash-mcgill0/episodes/The-Sauce-on-Cookbooks-e2c8bgg.
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A juicy wee update from Vicki Ravlich-Horan and Tash McGill about all things happening at The Feed as we introduce a brand new podcast called The Sauce.
Please update your links in your favourite podcast app!
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Invivo Wines have taken a unique approach to the world of winemaking and spirits, collaborating with Graham Norton to produce approachable wines, gin and now - vodka. Tim from Invivo Wines and Dave Ryan from Black Pineapple join Tash McGill to talk about collaboration, all things Irish and to introduce the incredible Tay-to-tini, available in a limited edition kit this summer.
You can also watch this podcast in video format https://www.youtube.com/watch?v=C5XEn-2PW3c
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Camille Rope and Sophie Gilmour are well known for their hospitality ventures. Sophie is the co-owner of Fatima's Restaurants, and Camille is a chef and consultant and together they run advisory firm Delicious Business. But earlier this year, they took the trouble to stop and think about what makes for success. The result was AUT Co-Starters: the Hospo Edition, a 10-week programme that equips aspiring hospitality entrepreneurs with the insight and tools needed to take the next step in building a sustainable business. Vincent spoke to them about what matters most.
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This week Vincent speaks with Nick Carey, from Green Meadows. The Carey family have been farming in Taranaki for 120 years. But in 2012 they stepped into the unknown, launching a butchery and an online store to take their grass-fed Angus beef directly to the public. Ten years on, that online store is thriving but Green Meadows is also now in major supermarkets, exported to Singapore and the Pacific Islands and experimenting with new flavours and product, in partnership with chef Michael van de Elzen.
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James Smith started his working life as a night-shift worker in a small butcher shop. Thirteen years later he’s won multiple awards, including the 2020 NZ Butcher of the Year and was selected for the New Zealand Sharp Blacks team - that’s right, there is such a thing. But it was in a Sydney competition that earned the title, The Tattooed Butcher, an identity he’s now fully embraced on Facebook, Instagram and TikTok. Vincent spoke to James for a few minutes between his busy schedule of filming and managing those spring orders for his online shop.
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American novelist and filmmaker Rex Pickett is in New Zealand roaming around in a campervan, travelling to our best wine regions and Winetopia, all in search of the storyline for the next sequel to Sideways, his renown novel that was made into an acclaimed film of the same name in 2004. We spoke about his impressions of New Zealand's wine country so far and what's he's hoping for as he travels around the country meeting wine-lovers, book lovers and winemakers.
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Lyre's Spirits Co. have been thoughtfully changing the way people think about non-alcoholic cocktails and mindful drinking on both sides of the bar. We spoke with Lyre's Flavour Architect, David Murphy about how he creates flavour, mouthfeel and an approach to cocktails that feels fresh and comforting.
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Beervana is New Zealand's premier craft beer event, offering the best from NZ and Australia and a few handpicked craft beers from around the world. It’s also a mind-bending, palate expanding wonderland that fills Wellington’s Sky Stadium on August 19/20 with 80+ breweries 400 beers. From outrageous brewery displays to the best culinary bites, exciting live music and weird street performance it’s a beerstravagnaza.
It’s also amazingly the 21st year for Beervana and to tell us all about this year’s event and celebration Vincent was joined by Beervana manager Ryan McArthur.
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Wellington on a Plate launches in the last weekend of this month and runs through August. Kicking off in the first weekend is pop up experience, The Sea Breeze Inn, celebrating Aotearoa New Zealand's fresh, seasonal and sustainable kaimoana. The Inn will run over three-nights, 29- 31 July. With a nod to nostalgic childhood family restaurants, expect classics to be reinterpreted, including fish and chips, fritters, chowder and a raw bar.
Vincent was joined by Sea Breeze brains, chef Morgan McGlone, and collaborator Martin Bosley from Yellow Brick Road.
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Shelagh Mooney is Associate Professor and Research Lead at the School of Hospitality & Tourism, Auckland University of Technology, Aotearoa-New Zealand. Her research has most recently been focused on diversity, barriers to equitable employment and gender imbalance in tourism and hospitality. Shelagh collaborates with others in Australia, the United Kingdom and Scotland who also advocate for decent work in tourism. We interviewed Shelagh on her research and what the imperatives are for industry to change given the current tourism and hospitality workforce shortage.
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Visa Wellington on a Plate is back – here’s how, why and when!
After two years of Covid disruption Visa Wellington on a Plate is back! New Zealand’s most innovative food festivals is a month-long celebration of food, beer, burgers and capital culture. This year the theme is State of Flux and Vincent was joined by director Sarah Miekle and head of programming and events Beth Brash.
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Wendy Poon, a working Kiwi mother of two, has developed a new range of galactogogue (or milk-boosting) products. She launched the nutraceutical business during the pandemic and is now exporting to more than 20 countries.
Poon’s range of organic and natural Booster Blends and Protein Powders are formulated to support lactation levels of breastfeeding new mothers. With help from social media and
referrals from a global network of midwives and lactation consultants, sales have grown by over 500% each year – supplying thousands of customers in a diverse range of countries including Alaska and Jersey.
The product range is based on a global trend towards functional foods. Sarah Heeringa talks with Poon to discover more.
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You already know about plant protein as a meat alternative - you know, peas, soy, beans and so on. And you probably have already tasted an Impossible Burger, which is largely plant-based but uses fermentation to produce the blood-like heme flavour. But a third category of alt-protein is so new that no one yet has commercialised it. Lab-based or cultured meat, is animal protein grown in a lab on a substrate using original animal cells. It’s quite the schizz in tech circles and NZ is in the race too. Of all three, it’s the most exciting and elusive alternative to agriculture. To talk all things cultured meat, Vincent was joined by Dr Georgina Dowd, of Plant&Food Research who is exploring ways to grow fish protein.
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NZ households throw out 230,000 tonnes of food waste annually, of which 54% was avoidable - that is, still edible. That’s enough to feed two cities the size of Dunedin or to provide lunches for all school-aged children for three years. Yikes. Vincent spoke to Dr Jeff Seadon, the czar of waste at AUT School for Future Environments about the solution to our recklessness.
Like many councils Auckland Council has a bold ambition to get to zero landfill waste by 2040 - and it recently proposed changes to the region’s waste collection, including food waste bins for turning into compost. Sounds good. But is it? The changes include increasing the size of some kerbside bins and sending the food waste by truck 290km to Reporoa in Waikato. The changes are criticised for not going too far and not far enough. And they highlight just how gnarly this problem is. Well to unpick this for us is Dr Jeff Seadon, a senior lecturer at the AUT School for Future Environments.
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Sugary drinks are just the tip of a crappy iceberg: Professor Grant Schofield, AUT
The government is set to ban sugary drinks from schools. You’d think that might make a professor of public health happy. But Grant Schofield of AUT is unimpressed. “I don't think it will do anything measurable and the trouble with these interventions is you look like you’re doing something but you’re not acting on the real problem.” That is, the remaining 70-80% of school lunch boxes which are full of unhealthy, processed food.
Schofield’s research into New Zealand’s lunchboxes and shopping trolleys reveals the shocking state of our diets. Vincent asked him what can be done to reverse the picture.
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Rob Eliott has been the driving force behind some of New Zealand's most prominent food and wine festivals, including Winetopia and Street Eats. To be successful, food and wine festivals need to be about more than a big, boozy party. Crafting unique destination events and experiences is at the heart of helping tell a New Zealand food and wine story that's bigger than just a single dish.
Join us at thefeed.co.nz for more -
The New Zealand hops industry goes from strength to strength, with $50m in export sales, 200 craft breweries and more hectares being planted every year. Hops are hot. Some people are even predicting that hops could go the way of grapes as the craft beer industry explodes like wine did in the 1980s. But how sustainable is this growth, what cultivars show the most promise and why are hops only found in Motueka? Vincent was joined by the leading scientists behind NZ’s hop breeding programme, Ron Beatson who has recently retired and his successor, Kerry Templeton, senior scientists with Plant & Food.
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The alcohol industry is worth roughly $2 billion according to the latest report for the New Zealand Alcohol Beverages Council. We talk with our in-house alcohol industry expert Tash McGill about what the report means and how Kiwis are drinking. Is this an industry of possibility and innovation? Plus you can read the interview and story with NZABC Director Bridget McDonald at The Feed.
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What will farmers commit to on climate change?
This month farmers are discussing their approach to managing greenhouse gas emissions - as the road show for He Waka Eke Noa comes to an end. The next few weeks are interesting. What will farmers agree to? What will He Waka Eke Noa propose to Minister Shaw? And will government agree?
Vincent was joined by He Waka Eke Noa Programme Director Kelly Forster.
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