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.…

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!

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 lim…

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 H…

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 …

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, a…

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 s…

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.…

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, excit…

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, expec…

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…

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 p…

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 breastfeedin…

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 cul…

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…

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…

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 …

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…

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 D…

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…

Cheap and cheerless – is this hospo’s chance at rebuilding better? David Williamson, AUT The hospitality business has been decimated by Covid-19 - probably more than any other. So you’d forgive the sector for cutting its cloth to suit. But when does cutting cloth become cutting corners? AUT’s David Williamson a senior lecturer at AUT University con…

Farming fish sustainably: Suzy Black and Damian Moran, Plant&Food Research Fish farming is good and all, but it’s just as messy as the land-based. Imagine if you could farm sustainably with fish native to New Zealand? That’s just one of the outcomes promised by Plant & Food Research. Vincent talks to scientists Suzy Black and Damian Moran about a n…

Anna King Shahab and Antony Suvalko are at the heart of a dedicated community of foodlovers online called Lazy Susan Auckland and they are just about to release the second volume of Auckland Eats, a publication birthed from their love of the Auckland food scene. Auckland Eats Vol.2 The Prequel is an exciting journey through Auckland's food and dini…

The Spring Sheep Milk Company is the largest sheep milk producer in the southern hemisphere, being supplied by 12,700 sheep in the Waikato and having developed its own breed of sheep, Zealandia. So how bright is the future of sheep milk? And can it compete with its big bovine brother on the one hand, and the feisty plant alternatives on the other. …

In this week's Long Lunch Tash speaks with Lulu Taylor of Secret Kiwi Kitchen about how she and Clare Gallagher tackled starting a new food business during Covid. We get to know her favourite family food memories of selling brownies and Vietnamese food in the farmers' markets of Martha's Vineyard and how Kiwis are being won over to their baking mix…

What started as a food truck in Queenstown has expanded to two thriving restaurants plus a newly opened outlet in Ponsonby Road and is promising to become a chain of branded stores across Auckland, then New Zealand and maybe even offshore. So what madness drove cousins Robbie McGillivray and Ant Wilkins to launch a restaurant chain in the time of C…

We first interviewed Cherie Metcalfe from Pepper & Me, KitCo and Cain & Abel earlier last year. It was such a popular episode, we're releasing the whole conversation for you this week. Cherie first trained as a chef in the Bay of Plenty before looking at options to support her growing family. From there, Pepper & Me was born and has become a real s…

If you were looking for someone to launch a new food brand, Jade Gray is your man. He’s managed a farm and a supermarket butchery, ran a meat processing plant in China, launched a chain of pizza stores in Beijing called Gung Ho! Pizza (China's first B Corp certified Food and Beverage company). Now Jade and his family are back in New Zealand and he’…

Welcome to The Feed Long Lunch It’s where we like to take a slightly deeper dive into conversation with some of our guests exploring New Zealand’s food stories, personalities and future. So grab a plate, a snack or a glass and join us for a slightly bigger slice of conversation. In this episode Vincent speaks with Michael Van De Elzen about the Goo…

In our last episode for 2021, we wrap up our highlights and the biggest stories in food this year. We also interview Lauraine Jacobs on the top cookbooks and food tales to get stuck into over your summer reading season. Finally - we give you a heads up on what's coming in 2022 for The Feed. Thanks for all your support this year.…

This week we’re talking about fast chicken, big changes at Lion, the closure of an Auckland icon and how hemp is taking over-65s by storm. Then Tash speaks to Jayshri Ganda about the runaway success of the mother-daughter cookbook “A little bit of this and a little bit of that’ - it’s award winning, home grown and has sold more than 4000 copies.…

This week on the Feed, we talk to Dr Rosie Bosworth, a future foods consultant about alternative proteins, the next big disruption in food technology. We’ve got the latest news on food prices (big surprise, they’re seasonal!), redundancy and restructures as a result of Foodstuffs NI big decisions and big carbon zero news for chicken lovers everywhe…

This week on The Feed we talk about the supermarket market, Impossible Burger arriving in town and the consolidation of the pies market. Plus we've published a major feature by Ben Fahy on the role that food and beverage can and must play in the revival of the NZ tourism industry. Ben spoke to a number of experts, starting with the one and only Sar…

This week we discuss the historic free trade agreement with the UK, the new Covid traffic lights system, Sam Neill reluctantly putting his vineyard up for sale, the helping hand given to supermarkets - and Tash talks to Sarah Tuck, editor of Dish magazine about the first ever Dish cookbook, a collection of their dishes. And coming up we’ve got even…

In this special Long Lunch episode of The Feed Weekly we interviewed Isabel Pasch of Bread and Butter Bakery in Auckland. German born, Isabel is a trained scientist and science journalist, but when she moved to New Zealand with her Kiwi family she was desperate for good organic sourdough bread and couldn’t find it anywhere. Her love for food and de…

WIN CHEESE PLEASE by visiting our Instagram profile and telling us who you would love to share a delicious NZ Cheese Hamper with. This week we’re talking about New Zealanders table manners as some of us get back out to dining out, the Waikato region has launched it’s own foodies campaign to get hospitality venues fully vaccinated, New Zealand is lo…

This week we're talking about NZ Cheese Month, the stoush over liquor in supermarkets, a looming worldwide coffee shortage and we meet the maker of the first 100%-NZ-made oat milk, Morgan Maw of the Boring Oat Milk Company. We promo Tash's new book - the Guide to New Zealand Gin 2021 edition. Plus it's your last chance to subscribe to our newslette…

This week - we’re talking to Cherie Metcalfe - the powerhouse behind cult brands such as Pepper & Me, Kitco and now the newly launched Cain & Abel carbon steel knives. And we’re poised for level change announcements while the hospitality industry continues to lobby for additional support and innovation. WIN: Subscribe to The Feed newsletter for the…

This week we take a deep dive into the challenges of operating at level 2 Delta for the hard working people running our bars and restaurants. We also talk about our lockdown baking challenge and the purpose of pastry - a vessel for deliciousness. This episode features the voices of Richard Bagnall, Hamish Klein, Luke Dallow and Ofir Yudilevich.…

This week we are talking alert level changes and impact on hospitality venues as they decide whether or not to give customers the takeaway choice, wine exports are falling but only because we’re overperforming, Feilding locals are feeding their essential worker and we ask the question - will ghost kitchens be the way of the future to reduce disrupt…

This week we are talking about lockdown, lockdown, lockdown. We’re in it and so is most of the food sector. We talk about pressure on supermarkets, the call for butchers to open, the cancellation of the Wellington on a Plate and Metro Food Awards, positivity in the hospitality sector and our lockdown food challenge. Plus we talk to suppliers and di…

This week we are talking about booze & violence rules, exporting to Korea, the latest Lewis road collaboration and take a deep dive into gin making in Aotearoa with 1919 Distilling founder Soren Crabb. Plus we do the world’s fastest review of Beervana.

This week we are talking about concerns for wheat growers, record methane emissions from dairy industry, Aussies fighting for the right to brand manuka honey, the sad but seemingly inevitable demise of Bernadino Spumante. Be sure to subscribe to our newsletter at http://thefeed.co.nz/ and enter your food workplace photos for a chance to win a brand…

This week we are talking about the same thing everyone is… the Commerce Commission draft report into competition in the grocery sector! And we’ll tell you about how peanut butter can help kids get into mentoring, the latest gin garden opening and all about Wellington’s big foodie festival. Then we dig into an altogether alternative milk story with …

This week we are talking about what ought to be in your shopping trolley, the upcoming commerce commission report into supermarket competition and a potentially controversial report about food insecurity and child poverty in New Zealand - this is not a chat to miss. We’ll also talk to one of New Zealand’s first bottled cocktail businesses in Wellin…

This week we discuss the farmer’s protests and what it means for the future of food producers in the country. We also catch up with the Choice Hospo bar build project and vegetable prices. Vincent interviews Angus Brown of Ārepa, a blackcurrant based nootropic drink that’s backed by science and is so successful he’s hoping to raise $5m for the next…

This week we’re talking about record breaking horticulture exports, eliminating palm oil from your favourite candy, new ways of making plant-based milk and we’re decidedly NOT talking about adding folic acid to bread because we’re over that debate. We’re also celebrating with the Gill family who last week passed the 30 year milestone of running the…

This week it’s time to talk about cheese prices, a new bio-security tool that could reduce the nutritional value of your food and a chaotic but inspiring challenge a hospitality collective in Auckland is taking on to help one small business bounce back from Covid. We’re also talking to Katie Jacobs who traded a career in luxury champagne and spirit…

This week we look at an increase in excise taxes, the Outstanding NZ Food Producer awards, the NZ Spirits Awards and listen to the backstory of AF Drinks, the alcohol free brand created by Lisa King, of Eat My Lunch fame. Big thanks for all of you who have joined us as subscribers to this podcast and our weekly email. Now is the perfect time to ask…

This week we look at food waste, free trade deals and Clark Gayford’s piping skills. We discover the extraordinary origin of donuts. Tash digs deep into some of the long-term challenges the hospitality industry faces in a chat with David Neville, a chef and consultant with 25 years experience in the food industry. And a big thanks for all of you wh…