Today on the show we are talking about food as a whole and the concept of food design with Jane Armour-Raudon. What is food design exactly? What do we mean when we say something we eat is sustainable? How can food design invigorate our relationship with the food we put into our mouth? Lets chat with Jane the Food Smith and find out!

Today on the show we have Kevin Ngadisastra, one half of the duo behind the Popup that has been taking Wellington by storm, Townhouse Ramen.

Julie's keto food journey started after her second baby was born. She loved how eating keto made her feel. She now makes keto pizza bases, tortilla's and other bready bits to make embracing keto easier for us flour-lovers.

Sachie Nomura runs one of Australasia's most awarded cooking schools, Sachie's kitchen. We talk about her journey from teaching Japanese cooking in her apartment to teaching Asian cuisine to more than 50,000 New Zealanders.

Monisha started her journey on Instagram in 2016 when her son opened an account for her to post photos of the colourful smoothies she made. Five years later, she has 75,000 followers and a thriving career as photographer & recipe developer.

Ash Razmi tasted his first craft beef jerky in USA and couldn’t get enough. He decided to do something about the tough rubbery jerky you find at Kiwi petrol stations and Bootleg Jerky was born.

The tables are turned this episode. Find out how the Kiwi Foodcast helped one food entrepreneur launch a new food business and follow her passion to take Kiwis on a journey beyond butter chicken.

Being a Kiwi-born Gujarati, Jayshri wasn't able to translate her mum's 'a little bit of this and that' instructions into successful meals. She decided to write a cookbook that documented her mum's Gujarati delights and talks to us about her journey.

The Food Bowl is for food entrepreneurs what the Willy Wonka Chocolate factory was for kids. We chat to Alasdair Baxter of the Food Bowl to find out more.

Adlena Wong, a recent migrant to NZ, started home based takeout Super Shiok Eats from her Remuera kitchen during the 2020 lockdowns. She started with selling the traditional Nasi Lemak and now sells all kinds of Singaporean street food.

We talk to brothers Ben and Tom Grooten, founders of Bakers' Son, a pie company founded in New Zealand and exporting to Australia, Japan, Dubai and beyond.

Murray and his partner Julian are third generation dairy farmers from Nelson. In 2017 they did what no one expects from two farmers and went into the ice cream business. From cow to cone, their whole process is a labour of love.

Indika came for a day visit to Waiheke and decided he wanted to live there. Today he owns Indy's Curry Pot which serves up Srilankan fusion food. Learn how he took the slow road to his food truck and why that's paid off.

Thousands of restaurants and cafes consider the Restaurant Association their secret weapon for success. We chat to Marisa Bidois, CEO of the Restaurant Association of NZ and find out why.

Starting and growing a food business is a long, hard hustle. There are many hoops to jump through before you can get your product on those grocery shelves and hit the bigtime. But, what if you had the opportunity to go from 1 - 1000 fast?

Every food lover loves a fancy gadget, but what if that gadget was also smart? Meet the Thermomix. I chat with consultants Shernaz Petigara and Odette Smith to find out more about the machine and how it changes your relationship with food.

Akemi learnt to make gyoza from her blind grandmother. She now sells thousands (8,000 a week!) of her gyoza at farmers’ markets across Auckland.

The Papatoetoe Food Hub is a community-driven project that aims to nurture and develop new approaches to food. They are reimagining how food can be served and shared in a way that enables healthy lifestyles.

Mums Claire and Lulu believe in the magic of home baking but know how hard it is to whip a plate of goodies for tea-time or to share from scratch is. Which is why they started the Secret Kiwi Kitchen.

Bread is one of our oldest foods and Isabel Pasch, the owner of Ponsonby based Bread and Butter is a true fan of sourdough. We talk about the magic that is bread and about the Bread and Butter journey.

The stories told about the food cooked in someone’s home, or the food made and eaten in an area are a guide. Cookbooks, markets, and great neighborhoods’ all have one thing in common, food.

Could there be something out there that can replace your coffee or energy drink addiction. Ārepa creates a range of nootropic products that do just that. Think of them as food for your brain.

Over the years, Manuka honey has become a part of 'Kiwiana' and a treasured export we are all proud of. Zealandia Honey are harnessing this global love for honey and creating arguably the best honey in the world. We chat to the co-founders about their journey.

Filling the first tables of the night are key to a restaurant’s success because there’s nothing like seeing other happy people eating to draw you in. We chat to Mat Weir of First Table to understand how they help restaurants do this.