The Sauce NZ

Vicki and Tash welcome spring (it's been dry in Canterbury with early fires while Vicki reckons it's been the best Waikato winter in a long time - of course, she was away for a month of it!). Join us for a chat about asparagus and how to make the most of the seasonal treasure for boosting your folate - where it comes from, how to pick it and cook it, and whether tinned asparagus rolls have any place at the table. What they've been eating and drinking (3:17): Vicki made a pear, pistachio and chocolate loaf from the first Nourish cookbook. Tash made a Romesco sauce with sunflower seeds instead of nuts, and loved a post-hike full-sugar Coke. Asparagus in New Zealand (7:47): Asparagus is one of the last truly seasonal vegetables. Vicki says the Waikato is the country's asparagus capital, followed by Canterbury and southern Hawke's Bay. Growing and history (11:05): Asparagus crowns take years to establish, though Vicki says it's now closer to two. It grows as a fern, and picking is hard work. The Greeks and…

With an election just weeks away, Tash speaks with Sam MacKinnon, head of communications and advocacy at Hospitality New Zealand, about what the sector wants parties to prioritise. The conversation covers hospitality’s role in the economy, the pressure of cost of living, and why skills, training, and regulation are central issues for the industry right now.In this episode, Sam explains how Hospitality New Zealand represents 2,500 members across bars, cafes, restaurants, accommodation, and tourism-adjacent businesses, and why the group is pushing for policies that help operators focus on service rather than compliance. The discussion also digs into workforce perception, the new curriculum changes for hospitality education, and the practical impact of licensing and food safety reform. Why election season changes the advocacy approach, from government engagement to party engagement How cost of living pressures flow directly into hospitality, even when people do not frame it as a hospitality issue Sam’s…

What does it take to turn a food idea into something people reach for every day? This week, Tash sits down with Kim Whitman, Product Development and Procurement Manager at Barkers of Geraldine, for a behind-the-scenes look at food innovation in Aotearoa. Kim shares how new products move from a kitchen-bench concept to supermarket shelves, why packaging and real-world testing matter as much as flavour, and how Barkers balances heritage, local sourcing and changing consumer tastes. Our conversation also explores careers in food science, reducing waste by making better use of whole ingredients, and the ideas shaping the future of the food industry. Plus, Vicki is home from her travels with a fresh appreciation for vegetables, a proper cup of tea, and a clever pantry tart. Coming home after travel: comfort food, fridge clean-outs and the joy of a real cup of tea How Barkers develops and launches new products Why packaging, texture and consumer testing can make or break an idea Geraldine, local growers and New…

In one of our most upfront conversations yet, Asher Boote, owner of Hillside in Wellington and longtime chef, joins Tash and Vicki to talk about what it really takes to survive in hospitality for more than a decade. This conversation goes beyond food and into business design, staff development, closures, mental health, and why honest conversations matter more than polished ones. They discuss how Hillside has stayed relevant by evolving without losing its identity, why many restaurants fail because they are underprepared for the business side, and how the industry can better support both people and profitability. The last of our Wellington special episodes, and one that is rich with insight and passion. Why Hillside has lasted - the name stayed the same, but the venue, model, and approach kept evolving rather than standing still Restaurant ownership versus chef identity - Asher reflects on shifting from ego and personal expression to building a business that can actually endure Why so many hospitality…

Tash checks in with Vicki from Sicily for a food and travel catch-up that goes well beyond holiday envy. Vicki shares what she has been eating, drinking, and learning on tour, with a focus on Sicilian traditions, regional identity, and how food tells the story of place. We discuss Sicilian dishes, wines, coastal food culture, and how travel changes when you spend time with locals instead of just ticking off landmarks. Tash also gives a quick update on what is happening back home, including new product tastings and a Barker’s pasta moment. Key topics Vicki shares the rhythm of eating in Sicily, from caponata at almost every meal to simple breakfasts built around coffee and cornetto. The group’s social vibe has been easy and warm, with Kiwis bonding quickly over wine, food, and shared travel energy. A standout off-the-beaten-path experience came through a local tourism cooperative in Sciacca, where Vicki saw anchovy processing and coral jewellery making. Vicki explains how anchovies are salted, rested for 49…

What does wine mean when it’s more than a drink? In this week's episode, Tash and Vicki meet Brent Eddy of Home Fields Wine to talk about his unexpected journey from corporate life to winemaking in the Wairarapa—and the deeper cultural role wine plays in bringing people together. They explore the hard work and human stories behind a vineyard, the pressure facing New Zealand wine producers, and why the industry needs to move beyond labels and tasting notes to create more meaningful connections. At the heart of the conversation is Come Over October: a simple invitation to put down the phone, share a meal, and make time for the people around us. Whether it’s dinner, a barbecue, board games, or eggs on toast, the point is the same: gathering doesn’t need to be perfect—it just needs to happen. In this episode: Brent’s path from city life to running a vineyard The realities of growing and making wine in the Wairarapa Why wine is a cultural ritual, not just a product The changing relationship between younger…

Tash and Vicki couldn't visit Wellington without inviting Lucy Corry to the group chat. Iconic food writer and noe RNZ's Lifestyle Editor, Lucy says the fix for NZ food writing starts with telling better stories about real people, real seasons, and real kitchens. If you care about how we eat, what gets published, and why some food content connects while so much of it disappears into the scroll, this conversation will hit hard. Lucy is known for her unmistakeable 'voice' behind The Kitchen Maid and her Sunday Fancy Butter Substack, and she joins us for a sharp, funny, and surprisingly urgent conversation about the state of food media in Aotearoa. Together we unpack why New Zealand food storytelling has often been stuck between recipes and restaurant reviews—and why that narrow view leaves out so much of the country’s actual food culture. We explore seasonality, recipe writing, AI-generated food content, editorial judgement, and the difference between food writing that informs and content that simply feeds the…

The Sauce is on the road! This week we went on an adventure to Wellington, to spend time with some behind the scenes hospitality professionals making a real difference. One of whom is Dominique McMillan, co-owner of Floridita's and Loretta and co-founder of Kitchen Day. Kitchen Day started as a series of events to bring hospitality industry in Wellington together and it's blossomed into a heartfelt and special community, as well as a podcast showcasing the incredible people who work in front of house and service roles. When you're in Wellington - support our hosts for this episode Hawthorn Lounge (82 Tory St, Wellington) and be sure to check out https://www.kitchenday.co.nz/ wherever you listen to podcasts, and as ever, we couldn't do this without our remarkable sponsors: Gerry's and Barkers.

This week we unpack the real and true history of fish & chips: a journey of migration and how food, techniques and technology move around the world. We're so passionate about understanding how this dish evolved and has become uniquely Kiwi in it's own way - and different in every part of the world. To help understand it, we talk to Izzy from Rivers Catch in Rotorua. Izzy shares how she turned a suburban Rotorua fish and chip shop into a destination by treating it like a restaurant experience. The conversation covers her move from the Philippines to New Zealand, and the menu choices that make Rivers Catch stand out. We discuss fish selection, chip cuts, sustainability, Filipino-inspired dishes like lumpia and adobo fish tacos, and how she educates customers without losing the comfort of a classic Kiwi takeaway. Tash and Vicki also help frame the cultural place of fish and chips in New Zealand and the community value of a good local takeaway. Key topics Izzy explains that Rivers Catch is an upmarket fish and…

Winners of Best New Restaurant 2026 at the Cuisine Good Food Awards, Matt and Barbara Lambert join us to talk about opening Return Restaurant on Ponsonby Road in Auckland, what changed after years overseas, and why the new venue is more about people, family, and consistency than chasing trophies. The conversation also digs into how they define intentional dining, build a hospitality team with genuine warmth, and what a sustainable success looks like in New Zealand hospitality. Matt shares that opening a restaurant was never going to happen at the "perfect" time because life, family, and the state of the world never really stop shifting. The couple explains that the historic Ponsonby Road space felt right because it had community meaning and personal history, including a connection through Melissa Morrow. Matt reflects on how his motivation has changed since the early Michelin years, saying the focus is now far more on guests than external validation. He talks openly about returning to New Zealand as a return…

If you've ever wondered if you're up for the challenge of judging hundreds of toasties around the country - this episode is for you! Vicki and Tash dive deep into one of the most important foodie competitions of the year - the Toastie Takeover. We talk to head judge, Kerry Tyack, about the judging criteria behind the competition, and why a great toastie is all about balance, story, and consistency. Bevan from The Offering shares the story behind his winning toastie, while Kerry Tyack explains how judges assess entries across the country. The discussion is practical, passionate, and very specific about flavour, texture, and the role of pickles in the final result. Key topics In this episode: Bevan explains how he and his team spent seven to eight years refining their Toastie Takeover entry before finally winning. The winning toastie is built around housemade bread, cheese, pastrami from waygu brisket, pulled brisket, bread and butter pickles, super kraut, smoky barbecue aioli, bacon jam, and espresso barbecue…

Tash and Vicki cut through the noise around the latest macronutrient obsession and get honest about why we need to pay as much attention to what's coming out of our bodies as what's going in. From the surprising reality of how little fibre many of us get, to why protein has been easier to market than fibre, this episode goes straight at what our bodies actually need. And then we discover how much fun and fizz you can have along the way with Becs, from Good Sh*t Soda. If you’ve been wondering whether you need to eat more roughage, drink a probiotic soda, or just stop overcomplicating nutrition, this conversation is for you. Why fibre deficiency is so common, even in places where people think they eat well The difference between chasing nutrients and building a balanced, varied diet How gut health connects to immunity, brain function, and digestion Why whole foods still matter most, even if processed products can play a role What to watch out for if you suddenly try to “fiber maxx” Don't forget to support our…

In this episode, we explore the art of butchery, the importance of nose-to-tail eating, and the skills needed to preserve this craft in a changing food landscape. And we welcome a new sponsor to our supporters family - hello Barkers of Geraldine! Scroll for your discount code. Featuring a candid conversation with Nick Thomson, author of "Marrow," we delve into the history, techniques, and philosophy behind traditional butchery, and how these practices can reconnect us with our food. The cultural shift from traditional to modern butchery tools, including the use of bandsaws versus old-school cleavers and saws. The importance of nose-to-tail consumption for sustainability, nutrition, and culinary diversity. The story behind Nick's journey from London to New Zealand, and his mission to revive high street butchery. How training the next generation of butchers and chefs in traditional skills can build a more resilient food system. The significance of scarcity in cuts, the concept of "the only two of anything,"…

Celebrating Hamilton's wine and food community, this episode Vicki takes us to the heart of why she loves the Waikato so much... only 1 degree of separation, incredibly down to earth makers and a passion for connection and community. Join us for an authentic conversation capturing the essence of Hamilton life — its community spirit, culinary innovations, and the vibrant stories behind local wines and dishes. Discover how passion, culture, and connection turn everyday experiences into extraordinary moments. The stories and traditions behind Villagrad wines and their significance in Hamilton's cultural landscape How local wineries like Villagrad craft award-winning Pinot Gris and the secrets to their success The importance of authentic hospitality in creating memorable dining experiences The unique concept of "Love Bites" in Hamilton's vibrant food scene and the community celebration it fosters The innovative culinary collaborations at Little Honey, including the use of Pinot Gris in cured fish dishes The role…

Unlock the secrets behind New Zealand's elusive and delicious truffles! If you're curious about how to turn a short-lived delicacy into everyday magic, this episode is your essential guide. Gus Tissinck, one of New Zealand’s foremost truffle experts, joins us to demystify the underground world of truffle farming, harvesting, and culinary use. From the science of soil and climate effects to the cultural evolution that’s transforming truffles from rare gourmet indulgence into a local staple, Gus offers a behind-the-scenes look at our burgeoning truffle industry. You’ll discover why our truffles are so short-lived, how their unique aroma compounds behave, and why understanding their biology is fundamental for growers and chefs alike.We break down the key challenges, including the impact of market saturation, the short season window, and the importance of public education. Gus shares practical tips for home cooks on how to incorporate truffles into everyday dishes—from butter and eggs to cheese toasts—and why…

Move those tins from your emergency food supply to front and centre! And then pour a glass of Two Paddocks as Tash remembers her last conversation with Sam Neill. Then, whether you're a seasoned home cook or just looking to streamline weeknight dinners, VIcki and Tash have some innovative hacks, surprising facts, and inspiration to elevate your canned goods game. We dive into the magic of tins—tomatoes, beans, fish, and more—revealing which brands offer the best nutrition, flavour, and value. Ever wondered about the secret to perfecting a tomato sauce with tinned tomatoes?Tune in for practical tips on using common ingredients like onion soup, condensed milk, and chickpeas in creative ways that save time and boost flavour. You'll also get the lowdown on choosing quality tinned goods, supporting ethical sourcing, and understanding the science behind nutrition—like the benefits of lycopene or how to get crispy roasted beans that satisfy every time. Dive into the debate about whether fresh or canned tomatoes…

This year more PR budget than ever has been spent on World Chocolate Day and perhaps for good reason. In this episode, Vicki and Tash, alongside Nick Brown from Cook & Nelson unpack the complexities of the chocolate industry, exploring how prices are set, the impact of supply chain exploitation, and what consumers can do to make informed choices. And why we don't. Discover how sustainability and fairness are shaping the future of chocolate. Main Topics: The rising cost of chocolate and the factors behind price increases The exploitation at the root of the cocoa industry, including child labor and deforestation How premium chocolate brands like Tony's are addressing systemic issues and promoting ethical sourcing The challenges of consumer education and how to navigate fair trade certifications The impact of consumer choices on systemic change and market dynamics Timestamps: 00:00 - Introduction: The state of the chocolate industry and what influences prices 02:10 - The impact of cocoa price fluctuations and…

This one is The Sauce's love letter to the humble carrot — a deep dive into the unsung hero of the produce aisle at this time of year. Join Tash and Vicki as we cover: The carrot as underdogVicki's observation that carrot prices almost never spike (unlike cauliflower, cucumber, tomatoes) leads into a celebration of how reliable and cheap carrots are — roughly $1-2/kg regardless of season. We're also here for fun carrot facts, the WWII propaganda angle that went hand in hand with a 10,000 tonne surplus and carrots turning you orange is actually real! Learn Vicki's teenage tanning trick and what to cook - tarte tartin, carrot gnocchi, carrot and orange couscous salad, Sicilian carrot crostini with mint and olive oil, carrot cake oats, quick pickles, and — reluctantly — vegan carrot bacon. Pineapple does not belong in carrot cake. Tash will die on that hill.

It's the morning after New Zealand's first ever Michelin announcement, and we have thoughts. A lot of them. Some about the food. Some about the ceremony. (Okay, quite a few about the ceremony.) In this bonus episode, Tash and Vicki unpack what was arguably the biggest night in New Zealand's culinary history — 110 special mentions, awards and stars across Auckland, Wellington, Christchurch and Queenstown — and ask what it actually means for the industry, and for us as a food culture. In this episode: The ceremony debrief nobody asked for but everyone needed — what went wrong, what the room felt like, and why the Oscars actually works The elephant in the room: a lot of dudes collected a lot of awards last night Amisfield's star, and why separating the award from the controversy is the right call

You know we love our pasta! And we thought we'd discovered the next big food hero when we found Monty's Pasta. Just a few weeks later he took out the Supreme Outstanding Food Producer award. So with Vicki, our resident Pasta Queen on the case - we delve into the story behind Monty's Pasta, a pioneering New Zealand-based pasta producer committed to local grains and innovative food practices. Discover the journey from farm to fork, the nuances of pasta production, and the vision for future food resilience in New Zealand. In this episode: The story of Monty's Pasta and its local grain sourcing from Wairarapa farmers How modern pasta production integrates slow drying, bronze extrusion, and minimal processing The impact of recent awards on Monty's brand visibility and sales The unique shapes and flavors crafted for different culinary experiences Challenges and opportunities in developing a premium, locally-made product in NZ The role of small gourmet food stores and their importance in food innovation Insights…

This week Tash and Vicki are separating fact from folklore — and a few sacred cows are not making it out alive. From whether your eggs actually need the fridge (short answer: yes, but not for the reason Americans think) to the five second rule, oil in pasta water, and the enduring belief that red wine is basically medicine — they're working through the food and drink myths that somehow became received wisdom. Tash also takes aim at cold-pressed juice, explains exactly why ice cold beer is robbing you of flavour, and delivers the bad news about James Bond's martini order. Vicki, meanwhile, has strong feelings about pasta water, sushi safety, and the startling number of people who think freezing food kills bacteria. It's myth-busting with excellent tangents, a cameo from Genghis Khan, and absolutely no hallucinating green fairies.

Before there was Food-Tok, there was Allyson Gofton, beaming into our homes and teaching us simple recipes in the minutes before the news. As we continue to explore where Kiwis learn to cook - this is a special interview with Alison Gofton, about her journey to our screens, what's she's learned about people, tips on food and nutrition. Join us for a lively conversation filled with food stories, drink discoveries, and nutrition insights.

In our quest to unpack where Kiwis learn to cook, Tash and Vicki uncover the massive changes facing Home Economics in schools - when all the research says learning the fundamental skill of cooking is essential for healthy outcomes. Adrienne Reeves, president of the Home Economics and Technology Teachers Association of New Zealand, exposes how recent curriculum shifts threaten to strip away essential food education, leaving students ill-prepared for real-life nutrition and meal preparation. In this eye-opening episode, Adrienne breaks down the complex landscape of New Zealand’s evolving food curriculum, revealing how decisions made at the policy level risk diluting an age-old subject that’s vital to personal health and societal well-being. This episode is a must-listen if you’re a parent, educator, policy-maker, or anyone invested in the health of future generations. Get the inside scoop on why authentic food literacy is more crucial than ever in shaping healthier, more confident adults. With the ongoing push…

PART ONE: This week Vicki and Tash unpack where Kiwis really learn to cook and along the way discover some potentially frightening changes to the Home Economics curriculum on the agenda. From Mum's elbow to Gran's roast dinners and a meal box or two, the difference between generations and Foodtok is stark. We thrash it out and maybe end up with more questions than answers.

This week Tash and Vicki take down the leather-bound and exhaustive drinks list, the still-or-sparkling ambush, and why “something for everyone” so rarely delivers when the modern diner wants fewer drinks but better ones. Strap in.

In this episode of The Sauce, Vicky and Tash sit back down with Brianne West (founder of Incrediballs and Ethique) to unpack what it really takes to launch a world-first, waste-free drinks brand. From a three-year R&D journey and an aborted launch to the brutal reality of “second album” expectations, Brianne shares candid insights on flavour science, consumer education, and why sustainability alone is never enough if the drink doesn’t taste incredible. This is a deep dive into incrediballsy sustainability, innovation, and entrepreneurship in the drinks category. Waste-free drinks need to taste great first – sustainability is the hook, but flavour is what keeps people coming back. If you enjoyed this conversation, please follow, rate, and review The Sauce on your favourite podcast platform. It helps more people discover real, unfiltered stories about bold ideas, sustainable innovation, and the drinks businesses changing what’s in our glass.

This week Vicki insists on a performance review which is timely, given the very public performance review in the media right now, of controversial chefs. We discuss the implications for NZ but even as the story unfolds there is more to come and much more to discuss.

Vicki and Tash recently made it to Tasmania — and naturally, they ate and drank their way through it with absolutely no restraint. From cellar doors to oyster sheds, fine dining to roadside finds, this episode is the highlights reel you need before you book your own trip. Vicki's got the food, Tash has the drinks, and between them, nothing delicious escaped scrutiny. Ready to add a few hundred things to your travel list? Find out more about touring Tasmania with Taste of Tours at tasteoftours.com.

Vicki and Tash sit down with Miel Meyer, GM of one of New Zealand's most award-winning cheesemakers, Meyer Cheese. It's a compelling story of a Dutch family moving to NZ and creating a multi-generational family business. They have become a Cheese Awards icon, renown through the Waikato and a family favourite at the supermarket. However thanks to free trade agreements, the EU is coming for the cheese. Or is it a chance for NZ to create our own compelling cheese identity?

From the Garden of Eden to the App Store, the apple has a lot to answer for. Vicki and Tash are tracing the fruit that tempted humanity, inspired scientists, and is yet another of New Zealand's world famous ingredients - in just 30min you'll know more about apples than a techbar specialist. Folklore, innovation, and more than a few crunchy opinions — this one's got layers. Consider yourself warned.

Rhi Baldock's More Than Toast is flying off the shelves in one of the year's hottest cookbooks so far. So Vicki and Tash invited her to the group chat to get saucy on giving cooks confidence in the kitchen. She's such an inspiring and practical teacher who can get anyone into the kitchen! Plus Tash is cracking open the good stuff with a 2023 Black Estate Pet Nat, and a brand new tonic offering from Veranda Drinks, from the Woodward St Distilling team. It's all fizzy fizz deliciousness!

Groceries eating your paycheck? Same. 🥦 Vicki and Tash put their collective kitchen skills together and did the maths — and if you just do these six things, you could save $50 a week on your food bill. Actual, practical, works-in-a-real-kitchen tips that don't require you to buy any new equipment or change anything drastic. Share it with all your friends. #thesaucenz #nzfood #grocerytips #savemoney #mealplanning #nzpodcast #foodtips #kitchenhacks #nzfoodie #budgetcooking

Vicki and Tash chew the cookies on the state of food criticism in New Zealand from giving feedback in a restaurant or dealing with a bad review. Of course we went to the source of all things sass when it comes to dealing with online bullies, talking with Erin Clarkson AKA @cloudykitchen who has perfected the art of dealing with criticism.

21 years producing landmark dining experiences in Hamilton is no small feat, so Vicki and Tash go behind the scenes with one of New Zealand's most down to earth but high achieving chefs, from beloved Waikato institution, Palate. Along the way, get ready for endearing love letters to Waikato growers and why the open pass was designed to rid the kitchen of bad behaviour.

Tash and Vicki dive deep into the crisis facing wine across Australia, Europe and the innovation happening in China. And who's to blame? Not who you think! Join us for this ride through wine, wine politics and changing consumer desire.

Join Vicki and Tash as we investigate what New Zealand's best cooks are willing to shortcut in the kitchen versus making from scratch. Not to mention our own pantry habits to make cooking easy.

Welcome back to The Sauce - because Tash and Vicki simply couldn't stay away from the group chat. This season we dive into hot food issues and plenty of straight talkin' about what makes New Zealand delicious. This week, we tackle all manner of protein heavy recipes in Vicki's quest for perfect macros. Tash just chews her way through the black bean brownies.

Tash and Vicki finally catch up on some travel adventures and dive into the winter goodies getting us through - like beef cheeks and warm cocktails. We put Wonderland Chocolate to the taste test before catching up with Kate Necklen ahead of Chocstock this weekend! Dive in - and visit https://www.wonderlandchocolate.co.nz/

To celebrate 21 episodes of The Sauce and our first negative review - Tash and Vicki welcome David Wrigley, the Editor of The Feed Weekly to the show to talk about what makes a good story, what makes us tick and some of what is coming next as we continue to love telling New Zealand food and beverage stories. Please show your support by rating and reviewing this podcast, sharing it with your friends via social media AND telling us all about what snacks you just had to buy after listening to the episode! Plus - big news! Not only is a new edition of Nourish about to hit the streets but More Good Drinks is now New Zealand's only 100% dedicated drinks magazine and it's coming out June 6th.

The cold blast has arrived so Vicki talks us through her slow-cooked lamb ragu and homemade pasta for just $15 to feed the family! Then Tash leads through a tasting of New Zealand made vermouths before we chat to the New Zealand winners of The Perfect Blend NZ - a cocktail competition that will see NZ go head to head with Australia in the grand final next month in Queenstown. Go behind the scenes with what it takes to win a cocktail competition in the modern age of cocktails!

Vicki and Tash dive deep into flattened croissants and all things tea, not to mention the commercial challenges posed by DoorDash's expansion into Hamilton. Then we explore a food forest like no other.

This week Vicki sings the praises of crispy chicken skin and then Tash delivers the 7 cookie taste test challenge before we talk to co-founder Alistair Parker about Molly Woppy's launch into Woolworths stores.

Tash and Vicki chat all things soda and apple cider vinegar with Fiona and Rogie from Sidekick Soda! Plus the usual puns and taste trials!

Vicki puts a new halloumi trick to the test and it will revolutionise the way you eat your squeaky cheese! Plus we dive into Awards season chatting with Kathie Bartley from the Outstanding Food Producers awards, right after Tash finished judging over 166 samples of whisky.

This episode Tash catches up with the incredible Ben Bayly - who pushes innovation and the New Zealand food story across his tv shows, restaurants and in almost every breath. Plus Vicki talks school holiday tricks and why we all need to think again when complaining about vege prices - she's found a deep love of eggplant!

In this episode we dive into popping Methode Marlborough, have a giggle about who really eats more chocolate and get down and dirty with our metaphorical Redbands talking to Daniel Eb from Open Farms, about getting urban Kiwis back to the farm to understand what's really going on.

It's the week before Easter and Vicki's got a bee in her bonnet about Easter trading hours while Tash confesses - she's just not that into chocolate, unless it's dark, dark, dark. Vicki brings Thomas Capdevielle from Coromandel Chocolate onto the show to win her over. http://thefeed.co.nz http://instagram.com/thefeednz http://instagram.com/tashmcgill http://instagram.com/nourishmagazine http://instagram.com/thespiritswriter https://www.coromandelchocolate.co.nz/

This week Vicki talks roast chicken, Tash shares her Awildian gin collaboration and the spicy sauce: Vicki wonders why all those people who say they'd love to be in hospitality aren't working in it? So Tash brings Alice Taylor to the show - on the cusp of releasing her brand new cookbook and fresh off a rollercoaster of kitchens and working in hospitality since she appeared on Masterchef.

Tash and Vicki welcome Sarah Meikle in studio to talk about all things food tourism and her exciting new ventures. Tash cries foul for Turkish eggs featuring Polish sausage and we're trying Moksha X Cassia collaboration gin in celebration of all things India and spice.

Whoop whoop! Our audio is fixed and we've got a pep in our step as we launch into March with Kate Evans, a feijoa freak who's spent ten years creating her book 'Feijoa' that highlights connections between people, plants and culture. We love it - but Vicki didn't love the latest Zero alcohol options we tasted this week.