Explore every episode of the podcast The Sauce NZ

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 chip shop in Sunnybrook, Rotorua, chosen deliberately for its suburban location and local customer base rather than tourists.
• She shares her journey from the Philippines to New Zealand, including her background as a nurse, her culinary training in Auckland, and the moment she realized kitchen work felt like home.
• Izzy talks about learning the realities of hospitality ownership through Fish Smith in Herne Bay, which taught her the business side of opening and running a shop.
• She describes how Rivers Catch was built on more than food alone, with attention to atmosphere, service, music, seating, reading material, and an overall restaurant-style experience.
• Izzy explains her sourcing philosophy, including nearby organic vegetables, sustainable fish suppliers from Napier, and a strong preference for quality and consistency.
• She breaks down her favorite fish choices, especially blue warehou, trevally, gemfish, and tarakihi, and why she avoids relying on snapper or hoki for battered fish and chips.
• The conversation explores how she uses menu cards at the counter to educate customers about different fish, helping locals become more adventurous and informed.
• Izzy shares how Filipino dishes have become part of the business identity, including fish and prawn lumpia and adobo fish tacos, which have found a strong audience.
• She explains her chip strategy, including thick-cut 18 mm chips, shoestring chips for kids and burgers, and why she stopped short of hand-cutting every chip.
• The hosts and Izzy discuss the cultural significance of fish and chips in New Zealand, especially its role as a suburban institution and a familiar family meal.

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 home, a return to community, and a return to being present for his kids.
• Barbara and Matt discuss the tension between ambition and ego, and how having children changes the calculus around risk, time, and work-life balance.
• The restaurant’s model is described as genuine rather than capital-heavy, with quality coming from the people, the food, and the service rather than from big financial backing.
• Matt describes training staff as a way of making himself less necessary, so the team can grow and the business can be sustainable without him doing everything.
• Barbara explains the front-of-house goal as warm, familiar, and adaptable service that can handle everything from a formal tasting menu to a casual dinner with friends.
• The pair explain why they dislike the label "fine dining" and prefer "intentional dining", which they see as less pretentious and more inclusive.
• They talk about how Return offers multiple formats, including tasting menus and à la carte, so the restaurant does not become a once-only special occasion venue.
• A big thread of the conversation is what New Zealand food actually means, with Matt arguing that the country’s food identity is still being written and should be defined by intention, not PR language.
• The discussion turns to ingredient sourcing, homogeneity in the local scene, and the frustration of everyone using the same produce, tools, and presentation styles.
• Matt says success at Return is simple: seats filled, bills paid, quality of life, and memorable experiences for guests.

Thanks so much for your support of our incredible guests at Return Restaurant and of our podcast.

Show the love by giving this episode a Like, a review or leaving a comment - we read every single one. Then head to http://www.thesaucenz.com to subscribe to our monthly newsletter.

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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 sauce.
• Bevan says the team made 950 toasties since 24 June, showing how much volume and testing went into the final version.
• Kerry Tyack explains that a great toastie needs to be comforting, consistent, and still satisfying on repeat visits.
• Kerry says judges are looking for balance and ingredient distinction, not just a long list of toppings.
• The competition values local identity and place, so a toastie should reflect the venue and its customers rather than chase trends for their own sake.
• Kerry notes that this year’s entries showed a wider ingredient range, including paneer, fish, and Korean chicken.
• The judges are instructed to score on merit, not comparison to food outside the region, and to explain every point deduction in writing.
• The conversation highlights how the Toastie Takeover can create staff bonding, extra sales, and a stronger sense of community for participating venues.
• The episode also briefly touches on other food obsessions, including Kingston biscuit trend baking and the ongoing carrot gin award story.

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”

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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!

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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," and how that elevates certain pieces like marrow bones, beef cheeks, or lamb hearts.
• Challenges faced by local butchers, including homogenization, loss of knowledge, and changing consumer preferences.
• Practical insights into butchery techniques, respecting provenance, and enhancing flavor through simple, skillful preparation.
• The cultural and family stories connected to offal, especially childhood treats, and the importance of reintroducing these cuts into everyday eating.
• The role of community, storytelling, and authentic craftsmanship in strengthening local food traditions.

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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 of local storytelling in cuisine and wine, emphasizing heritage and regional pride
• Practical insights into wine cellaring, storage, and achieving perfect wine profiles with local vintages
• The importance of community connection, passion for craft, and celebrating local success stories

And don't forget to use SAUCE20 at gerrys.co.nz to support our sponsors, visit thesaucenz.com to subscribe to the monthly newsletter.

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 scent and fat are your best allies for maximising flavour. Explore the parallels between the whiskey industry and truffle production, and learn what it takes to elevate New Zealand's truffle story from bougie export to accessible, homegrown luxury. Why does this matter? Because the future of New Zealand’s truffle scene hinges on innovation, education, and the right marketing. With better understanding and expanded use, we can make truffles as common as asparagus—setting the stage for a domestic industry that’s as rich and diverse as our soil.Perfect for food lovers, entrepreneurs, and anyone dreaming of a truffle-filled life, this episode invites you to see beneath the surface of this underground wonder. Whether you’ve never tried a truffle or are a seasoned connoisseur, you’ll gain new insights and inspiration to bring more of this mysterious fungi into your everyday cuisine. Tune in and join the movement to make truffles part of New Zealand’s culinary identity—because delicious discoveries are only a shave away.

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 reign supreme, and explore ideas for adding flair to your pantry staples with fresh herbs, spices, and clever flavor hacks.

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 future price trends

04:15 - Shrinkflation and the decreasing amount of chocolate in bars

06:00 - Will quality and flavor change as prices rise?

07:15 - The fundamental issue of fair wages and exploitation in cocoa farming

09:00 - Tony's approach to ethical sourcing and transparency

12:00 - The role of big chocolate companies and how they can eliminate slavery

14:00 - How companies like Tony's invest in sustainable farming and community initiatives

16:00 - Navigating certifications like Fair Trade and greenwashing risks

17:40 - The importance of traceability and local production in New Zealand

19:00 - Consumer influence: balancing guilt, virtue, and affordability

21:00 - The influence of chocolate scorecards and transparency initiatives

22:20 - How consumer behavior is shifting and the role of online shopping

25:00 - The importance of flavor and quality over price in consumer choices

27:00 - The ongoing challenges of the cost of living and premium chocolate consumption

29:00 - The real cost of cheap chocolate and the exploitation behind it

32:00 - Reframing the value of high-quality, ethical chocolate

Resources & Links:

• Tony's Chocolonely — Leaders in sustainable and slave-free chocolate sourcing
• Fair Trade Certification — Ensuring fair wages and ethical labor practices
• Chocolate Scorecard NZ — Transparency ratings for brands in Aotearoa New Zealand
• FairChain Sourcing Model — Ethical supply chain practices promoting systemic change

• The Cocoa Barometer — Reports on transparency and systemic issues in cocoa industry

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 into grain diversity and export potential for New Zealand
• Monty's love of cooking, pasta traditions, and future plans for the business

Timestamps:
00:01 - The exciting announcement of the Michelin Guide in New Zealand
00:31 - The controversy and exclusivity surrounding the Michelin event
01:02 - The impact of Michelin's recognition on NZ's food scene
01:53 - Discussion on awards' authority and reputation of Michelin
02:35 - Why New Zealand's lack of traditional pasta history opens doors for innovation
03:29 - Monty's journey from winemaking to pasta production
04:38 - The significance of locally grown wheat for Monty's pasta
05:20 - Crafting quality pasta with traditional techniques
06:44 - The importance of specialty food stores in supporting local producers
07:14 - Monty's approach to pasta shapes and customer preferences
08:29 - The process of slow drying pasta and maintaining freshness
09:51 - Ensuring the perfect moisture content in dried pasta
12:45 - Comparing Italian traditional drying with New Zealand methods
14:44 - Choosing pasta shapes based on design and market appeal
15:41 - The most popular shapes and customer preferences
16:46 - The premium positioning and adventure of offering unique pasta shapes
18:49 - Innovative thinking rooted in deep knowledge and tradition
19:44 - Economical considerations and export opportunities with alternative production methods
22:25 - The openness of New Zealand to culinary experimentation and tradition-breaking
30:29 - Pricing, affordability, and the health value of high-quality pasta
33:40 - Sustainability practices: eco-friendly packaging and waste reduction
35:34 - The crucial role of small gourmet stores in product development
37:07 - Monty's favourite pasta dish and culinary inspirations
39:30 - The surprising success post-award and market validation of Monty's Pasta
44:42 - Future growth, grain diversity, and exploring local grains for broader use
46:35 - The importance of freshness and local sourcing in creating exceptional food products
47:13 - Final thoughts and exciting prospects for New Zealand's pasta scene

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 for a knowledge-rich curriculum, Adrienne emphasises why we can't afford to lose the practical, essential skills that keep us nourished and thriving. Join us to understand how current reforms might undo decades of vital nutritional education—and what we can do to ensure that cooking, food safety, and nutrition remain at the heart of Kiwi classrooms. Because the future of our health depends on the meals we learn to make today.

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.

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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.

New audio is on the way! Thanks for your patience - the audio in this episode is still a bit off but we've sorted it for the next episode! Nothing a little good oil won't fix.

So dive on it a bath of oily scandal and a drop in to chat with New Zealand's busiest chef, Sid Sahrawat as he takes to TikTok to discover if New Zealand's favourite treats will take to Cassia's take home curry sauces.

Celebrating the release of the 2024 Top 50 Influential Women in Food and Drink list, we speak with Kelli Brett. Kelli is editor of Cuisine magazine and launched the list in 2023. The 2024 list is full of compelling and remarkable women in the NZ food and drink sector. We talk to Kelli about what's ahead for New Zealand food and why she started the community. Plus we do talk about the other kind of influence - social media presence and rising hospitality personality Albert Cho.

Tash and Vicki get right on the Sauce - with Sidekick Soda and New Zealand's ultimate tomato sauce taste test. Then we speak to iconic chef and New Zealand food storyteller Peter Gordon about New Zealand cuisine and the future of our food story.

We ask the question - is New Zealand just too small for people to have big opinions when it comes to food, or ... anything? Speaking of big opinions - Al Brown doesn't consider himself a great chef! We might disagree especially after we get informal and into the nitty gritty of his love of nostalgic, simple food.

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This episode features Vicki Ravlich-Horan's iconic annual food trends predictions for 2024 as she puts Tash to the test. As far as the future goes - you can't get more transformative than Brianne West, entrepreneurial founder of Ethique and more recently, Incrediballs. You'll be so inspired you'll be reaching for camel milk.

This episode Tash and Vicki dive into the summer essentials - and we put a brand new Red Bull flavour to the test! We talk about Papa Salt and interview Luke, from Luke's Kitchen in the Coromandel about the challenges of road closures and gearing up for a truly seasonal restaurant.

Ham vs lamb? Maybe a side of salmon instead? We get piggy with it and chat to Hilary Pearson, GM of Freedom Farms to uncover the truth underneath your Christmas table. Plus we get spicy on diet culture. It's all saucy over here!

In this week's spicy Sauce, Vicki tackles the ice on frozen burnt butter, we compare the perfect coffee preparation and talk to Richard Wilson from Sandymount Distillery about his decision to go Carbon-Zero.

Subscribe at The Feed , visit Sandymount Distillery and be sure to rate and review!