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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/thefeedweekly/message

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! --- Send in a voice message: https://podcasters.spotify.com/pod/show/thefeedweekly/message

Invivo Wines have taken a unique approach to the world of winemaking and spirits, collaborating with Graham Norton to produce approachable wines, gin and now - vodka. Tim from Invivo Wines and Dave Ryan from Black Pineapple join Tash McGill to talk about collaboration, all things Irish and to introduce the incredible Tay-to-tini, available in a limited edition kit this summer. You can also watch this podcast in video format https://www.youtube.com/watch?v=C5XEn-2PW3c --- Send in a voice...

Camille Rope and Sophie Gilmour are well known for their hospitality ventures. Sophie is the co-owner of Fatima's Restaurants, and Camille is a chef and consultant and together they run advisory firm Delicious Business. But earlier this year, they took the trouble to stop and think about what makes for success. The result was AUT Co-Starters: the Hospo Edition, a 10-week programme that equips aspiring hospitality entrepreneurs with the insight and tools needed to take the next step in...

This week Vincent speaks with Nick Carey, from Green Meadows. The Carey family have been farming in Taranaki for 120 years. But in 2012 they stepped into the unknown, launching a butchery and an online store to take their grass-fed Angus beef directly to the public. Ten years on, that online store is thriving but Green Meadows is also now in major supermarkets, exported to Singapore and the Pacific Islands and experimenting with new flavours and product, in partnership with chef Michael van...

James Smith started his working life as a night-shift worker in a small butcher shop. Thirteen years later he’s won multiple awards, including the 2020 NZ Butcher of the Year and was selected for the New Zealand Sharp Blacks team - that’s right, there is such a thing. But it was in a Sydney competition that earned the title, The Tattooed Butcher, an identity he’s now fully embraced on Facebook, Instagram and TikTok. Vincent spoke to James for a few minutes between his busy schedule of filming...

American novelist and filmmaker Rex Pickett is in New Zealand roaming around in a campervan, travelling to our best wine regions and Winetopia, all in search of the storyline for the next sequel to Sideways, his renown novel that was made into an acclaimed film of the same name in 2004. We spoke about his impressions of New Zealand's wine country so far and what's he's hoping for as he travels around the country meeting wine-lovers, book lovers and winemakers.  --- Send in a voice...

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.  --- Send in a voice message: https://anchor.fm/thefeedweekly/message

Beervana is New Zealand's premier craft beer event, offering the best from NZ and Australia and a few handpicked craft beers from around the world. It’s also a mind-bending, palate expanding wonderland that fills Wellington’s Sky Stadium on August 19/20 with 80+ breweries 400 beers. From outrageous brewery displays to the best culinary bites, exciting live music and weird street performance it’s a beerstravagnaza. It’s also amazingly the 21st year for Beervana and to tell us all about this...

Wellington on a Plate launches in the last weekend of this month and runs through August. Kicking off in the first weekend is pop up experience, The Sea Breeze Inn, celebrating Aotearoa New Zealand's fresh, seasonal and sustainable kaimoana. The Inn will run over three-nights, 29- 31 July. With a nod to nostalgic childhood family restaurants, expect classics to be reinterpreted, including fish and chips, fritters, chowder and a raw bar. Vincent was joined by Sea Breeze brains, chef Morgan...

Shelagh Mooney is Associate Professor and Research Lead at the School of Hospitality & Tourism, Auckland University of Technology, Aotearoa-New Zealand. Her research has most recently been focused on diversity, barriers to equitable employment and gender imbalance in tourism and hospitality. Shelagh collaborates with others in Australia, the United Kingdom and Scotland who also advocate for decent work in tourism. We interviewed Shelagh on her research and what the imperatives are for...

Visa Wellington on a Plate is back – here’s how, why and when! After two years of Covid disruption Visa Wellington on a Plate is back! New Zealand’s most innovative food festivals is a month-long celebration of food, beer, burgers and capital culture. This year the theme is State of Flux and Vincent was joined by director Sarah Miekle and head of programming and events Beth Brash. --- Send in a voice message: https://anchor.fm/thefeedweekly/message

Wendy Poon, a working Kiwi mother of two, has developed a new range of galactogogue (or milk-boosting) products. She launched the nutraceutical business during the pandemic and is now exporting to more than 20 countries. Poon’s range of organic and natural Booster Blends and Protein Powders are formulated to support lactation levels of breastfeeding new mothers. With help from social media and referrals from a global network of midwives and lactation consultants, sales have grown by over...

You already know about plant protein as a meat alternative - you know, peas, soy, beans and so on. And you probably have already tasted an Impossible Burger, which is largely plant-based but uses fermentation to produce the blood-like heme flavour. But a third category of alt-protein is so new that no one yet has commercialised it. Lab-based or cultured meat, is animal protein grown in a lab on a substrate using original animal cells. It’s quite the schizz in tech circles and NZ is in the...

NZ households throw out 230,000 tonnes of food waste annually, of which 54% was avoidable - that is, still edible. That’s enough to feed two cities the size of Dunedin or to provide lunches for all school-aged children for three years. Yikes. Vincent spoke to Dr Jeff Seadon, the czar of waste at AUT School for Future Environments about the solution to our recklessness. Like many councils Auckland Council has a bold ambition to get to zero landfill waste by 2040 - and it recently proposed...

Sugary drinks are just the tip of a crappy iceberg: Professor Grant Schofield, AUT The government is set to ban sugary drinks from schools. You’d think that might make a professor of public health happy. But Grant Schofield of AUT is unimpressed. “I don't think it will do anything measurable and the trouble with these interventions is you look like you’re doing something but you’re not acting on the real problem.” That is, the remaining 70-80% of school lunch boxes which are full of...

Rob Eliott has been the driving force behind some of New Zealand's most prominent food and wine festivals, including Winetopia and Street Eats. To be successful, food and wine festivals need to be about more than a big, boozy party. Crafting unique destination events and experiences is at the heart of helping tell a New Zealand food and wine story that's bigger than just a single dish. Join us at thefeed.co.nz for more --- Send in a voice message: https://anchor.fm/thefeedweekly/message

The New Zealand hops industry goes from strength to strength, with $50m in export sales, 200 craft breweries and more hectares being planted every year. Hops are hot. Some people are even predicting that hops could go the way of grapes as the craft beer industry explodes like wine did in the 1980s. But how sustainable is this growth, what cultivars show the most promise and why are hops only found in Motueka? Vincent was joined by the leading scientists behind NZ’s hop breeding programme, Ron...

The alcohol industry is worth roughly $2 billion according to the latest report for the New Zealand Alcohol Beverages Council. We talk with our in-house alcohol industry expert Tash McGill about what the report means and how Kiwis are drinking. Is this an industry of possibility and innovation? Plus you can read the interview and story with NZABC Director Bridget McDonald at The Feed.   --- Send in a voice message: https://anchor.fm/thefeedweekly/message

What will farmers commit to on climate change?  This month farmers are discussing their approach to managing greenhouse gas emissions - as the road show for He Waka Eke Noa comes to an end. The next few weeks are interesting. What will farmers agree to? What will He Waka Eke Noa propose to Minister Shaw? And will government agree? Vincent was joined by He Waka Eke Noa Programme Director Kelly Forster. --- Send in a voice message: https://anchor.fm/thefeedweekly/message

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 conducted one of the first serious surveys of hospitality workers - and the results are disturbing. 18% of workers we paid below the minimum wage;...

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 new way to think about fish, farms and the ocean as a source of food. --- Send in a voice message: https://anchor.fm/thefeedweekly/message

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 dining history from the 70s til now, capturing the places, faces, dishes and stories that created the diverse and vibrant food scene we now know.  We...

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. Vincent was joined by Nick Hammond, co-founder of SpringSheep and now newly appointed as CEO. --- Send in a voice message:...