Kiwi Foodcast
47 episodes - English - Latest episode: about 3 years ago -Stories make the food we love taste even better. Food blogger and self-taught cook, Perzen Patel sits down weekly with the people in our food trucks, at our farmers’ markets, in home-based kitchens and beyond to talk shop and learn the stories behind the food they serve. If you love eating local, going to food festivals, secretly call yourself a ‘street foodie’ or even dream of one day starting a food truck that serves Nana’s mince pies, this is the podcast for you. Kiwi Foodcast is brought to you by Podcasts New Zealand.
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Episodes
The intersection of food and design
July 07, 2021 18:00 - 59 minutes - 54.2 MBToday 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!
Wellington's Not-So Secret Ramen Popup
June 24, 2021 18:00 - 40 minutes - 37.1 MBWelcome again to the Kiwi Foodcast. 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. Kevin’s ramen journey began in 2016 with a trip to Japan. But he is actually a systems analyst by day and not a chef! How did Kevin’s love affair with ramen begin? Can you run a successful food business if you also work full time? How can YOU score a seat at one of his pop ups? Let’s chat to him and find out!
Handcrafted "bread" for the Keto Lifestyle
June 11, 2021 04:25 - 39 minutes - 35.9 MBJulie Gillingham was a dental hygienist when she fell in love with the keto lifestyle. After giving birth to two children, she loved how keto made her feel. The sleep was better, she had more energy and of course, the weight loss was a bonus. She did miss eating ice cream though. And pizza! "When my family was following keto strictly, we would have pizza once a week but could never find a pizza base that was both tasty and affordable." So she decided to try making them herself. Julie had hi...
Teaching 50,000 Kiwis how to cook Asian food
May 26, 2021 18:00 - 42 minutes - 38.8 MBSachie came to New Zealand after graduating high school, mainly to speak English. What was she most surprised with on coming here? She says, "I was surprised with the size...not of the country but with the size of vegetables here. In Japan, a capsicum may be the size of an egg while here it's more like an apple!" Sachie's journey in entrepreneurship started rather serendipitously while she was working in hospitality sales. She went in one morning and learned of a colleague that had passed a...
Mons Flavours: Making Food Colourful
May 05, 2021 18:00 - 44 minutes - 40.3 MBMonisha's journey cooking and eating fresh, healthy food started long before she joined Instagram. In India, she worked as a naturopath, as an aerobic instructor and a yoga teacher. Life changed when her family and she decided to move to New Zealand. They began their journey in Invercargill where Monisha was unable to resurrect her career in naturopathy and started working in a meat and freezing works. A seven-month stint at the local Pita Pit reminded her how much she loved being around fr...
Beef Jerky that won't Survive a Bomb Blast
April 14, 2021 18:00 - 31 minutes - 28.9 MBAsh Razmi was on a trip in the States when he tasted his first quality craft beef jerky and couldn’t get enough. After he came back home he was determined to replicate those flavours and used a home dehydrator to try making his own jerky. It took him hundreds of attempts to get the balance perfect and because beef jerky is not made the same day there was lots of recording involved to see what worked. Most of the biltong and jerky available in NZ is made by large manufacturing brands and ha...
Going Beyond Butter Chicken
March 24, 2021 17:00 - 40 minutes - 37 MBWhen my mum and I moved to New Zealand, I was always the odd one out at school. Other kids brought sandwiches while mum always packed me some Indian leftovers. "What's that, butter chicken?", my Kiwi friends would ask while I waited near the microwave for my food to be heated. My eyes would roll inside my head. If only they knew the joys of a true Indian dish. It took growing up, moving back to India and missing the oddly orange 'Kiwi' butter chicken, to realise that it wasn't anyone's fau...
A Little Bit of This and a Little Bit of That
March 17, 2021 17:00 - 31 minutes - 28.5 MBJayshri was born in New Zealand. However, she grew up eating primarily Gujarati food at home. For her mum, like many Indian mums, food was the primary love language. Jayshri didn't learn how to cook Indian food until she left home to study. She would try calling her mum to ask her how to cook something and would often be told to add 'a little bit of this and a little bit of that'. It's a quandary many of us have faced. Not wanting her family secrets to be lost, Jayshri started noting the r...
A Food Factory Like No Other!
March 10, 2021 17:00 - 39 minutes - 35.9 MBThe FoodBowl is for food entrepreneurs what the Willy Wonka Chocolate factory was for kids. Supported by Callaghan Innovation and run by the Auckland chapter of the NZ Food Innovation Network, the FoodBowl is an open access facility whose core business is to increase the value of New Zealand's food sector by encouraging companies to develop and commercialise new products. We all know that developing a new product or process can be an exciting journey. But it's also exhausting. FoodBowl pro...
Its Super Shiok la!
March 03, 2021 17:00 - 58 minutes - 53.8 MBAdlena Wong grew up in Singapore. Her mix of Chinese, Indonesian and Malaysian heritage meant that she grew up eating a lot of sambal and dodo's (a sticky taffy like pudding) as well as having Tau Huay (soy bean pudding sweetened with ginger and vanilla) for breakfast every weekend at the local hawker stall with her grandmum. At the end of 2020, Singapore hawker culture was added to UNESCO's Representative List of the Intangible Cultural Heritage of Humanity. A whole generation of Singapor...
The Father (and Son) of all Pies
February 25, 2021 17:00 - 28 minutes - 26.4 MBNew Zealanders spend more than $118million annually on pies consuming close to 66 million pies a year. From a gas station to a supermarket to a bistro, they are just about everywhere and for us Kiwis, the ultimate comfort food. The Kiwi pie is famous mainly because of our pastry. Back in 1981, Tom and Ben's father, Eddie, started Dads Pies in a small pie shop at Red Beach. Word spread fast and they went from a small pie shop to a pie factory in Silverdale to being stocked at Wild Bean Café'...
Cow to Cone, an Ice Cream maker that’s Different
February 18, 2021 02:12 - 30 minutes - 27.7 MBSince selling their first scoop in December 2017, they've now built their own creamery in Nelson, won a whole bunch of awards for their icecream and export their premium icecreams to Singapore and Australia. Made using real milk, real cream and in most cases local fruit, Appleby Farms Icecream is a worthy addition to your supermarket trolley. On the show today we talk about: Dairy farming in New Zealand - how it's different from the rest of the world A2 milk - what is it really and what's...
Keep Calm and Curry On
February 10, 2021 17:00 - 35 minutes - 32.6 MBIndika came for a day visit to Waiheke when he had just moved to New Zealand. He loved it so much he decided to start living there. For someone from Srilanka, "it was like home, just without the coconut trees". Today, he owns his own food truck, Indy's Curry pot which serves up delicious Srilankan curries and fusion Srilankan food on Waiheke Island. But the journey to this seemingly 'dream job' has taken a serious amount of hustle on Indika's part. He's gone from cooking a curry as the st...
Your Silent Business Partner
January 27, 2021 17:00 - 41 minutes - 38.3 MBNew Zealand's hospitality industry is worth more than $11 billion and as of 2019 employed close to 130,000 people. Yet as many of us know, succeeding and owning a profitable hospitality business that lasts a long time is notoriously difficult. That's where the Restaurant Association comes in. The Restaurant Association supports NZ's diverse and creative hospitality businesses. They give advice, provide buying groups, give discounts and make sure our industry's voice is heard in both the me...
FoodStarter: 1 to 1000 in One Year?
January 21, 2021 00:49 - 50 minutes - 46.2 MBStarting 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? If all the doors that you needed opening for your business simply opened, would you race through? If you nodded yes, then you need to know about FoodStarter. It's a nationwide search for NZ's most innovative food and beverage products with the ultimate pri...
Twenty Appliances or One Thermomix?
January 14, 2021 00:18 - 34 minutes - 31.3 MBHow often have you been cooking in the kitchen and wished you had a second pair of hands? Or perhaps you bought a gadget (I’m sure someone else also owns a yogurt maker that’s still in its box) to help you with some of the kitchen drudgery or to help you make more exciting meals only to have it loiter on your pantry shelf unused for months? I was in the same boat until I came across the Thermomix. The Thermomix claims to be a smart connected kitchen that in our guest Odette’s words changes...
Lipsmacking Japanese Gyoza
December 16, 2020 17:00 - 30 minutes - 28 MBAkemi grew up in Osaka, Japan savouring her grandmother’s pork and chive dumplings or gyoza as the Japanese call them. Gyoza was her favourite thing to eat and her Grandmum would always make them for her as long as Akemi helped her. As a result, Akemi learnt what went into the perfect gyoza and how to form them by hand when she was just six years old. When Akemi came to New Zealand in 2009 she started working as a kitchen hand at a vineyard in Matakana and in her own words she “somehow beca...
A New Approach to Kai
December 09, 2020 17:00 - 44 minutes - 40.6 MBThe 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. A collective is made up Roots Creative Entrepreneurs, Kai Tupuna, Taiohi Whai Oranga and Auckland Teaching Gardens, supported by The Southern Initiative, Healthy Families South Auckland, Otara Papatoetoe Local Board and Panuku Development Auckland. It’s a community driven project. Their...
The Secret to Delicious Baking
December 02, 2020 17:00 - 44 minutes - 41.1 MBClare Gallagher and Lauren Taylor have seven kids between them. They believe in the magic of home baking but know firsthand how messy baking with kids can be. They also know how busy life can get and recognized that while we’d all like a plate of treats to share baking from scratch can be tedious. When Lulu lost her job during the Covid lockdown they put their heads together and came up with an 8th baby. Their business, Secret Kiwi Kitchen. Secret Kiwi Kitchen makes all natural, artisan ba...
The Magic of Bread and Butter
November 26, 2020 03:29 - 1 hour - 58 MBBread and Butter are a Ponsonby based bakery and cafe that specialises in traditional European foods and naturally leavened bread made using organic ingredients. Curiously Isabel Pasch, the owner of Bread and Butter is neither a baker now a pastry chef. She is actually a trained microbiologist and prior to the bakery owned a company that specialised in science PR. However, growing up in Germany meant that Isabel grew up around bread and cake. Her family loved baking and Isabel and her siste...
Everyone’s Got to Eat
November 19, 2020 04:23 - 55 minutes - 51.2 MBConnie Clarkson has been cooking food and writing about it for a large part of her life. After operating Auckland’s French Café, contributing to Metro magazine, writing a cookbook and even being a judge, she now is the Head of Commercial Place Operations at Auckland’s Panuku Development. Connie describes her role as the job of a lifetime. At Panuku, she pulls on all her experience and connections she’s made over decades to regenerate spaces like the Auckland Waterfront or Wynyard Quarter and...
The World’s Smartest Drink
November 11, 2020 17:00 - 50 minutes - 46 MBMany of us covet flow in our busy lives, that optimum state when your brain is focused, and you are able to create magic at work, in your studies, or at home. Various coffee and energy drink brands have built their fortunes on the back of this need for flow. Though, as we are finding out now, those aren’t the most optimal beverages to be addicted to and can have adverse effects over the years. Angus Brown started questioning this a few years ago. “As a student that hardly drank any caffei...
Crafting Premium New Zealand Honey
November 04, 2020 17:00 - 43 minutes - 39.8 MBUnlike a lot of food companies that start with the goal of conquering the local NZ market, Zealandia Honey was born out of international demand for premium, native New Zealand honey. Co-founders Sri Govindaraju, Sunil Pinnamaneni and Robin de Gues are passionate about honey and believe that people can benefit not only from Mānuka honey but other types of New Zealand native honeys because of their high antioxidant and polyphenol content. Zealandia don’t make their own honey. Instead, they c...
Magic of The First Table
October 28, 2020 17:00 - 33 minutes - 30.7 MBInspiration for First Table sparked when Mat Weir discovered a new approach to dining that he’d never come across before. Tucked away in Queenstown, New Zealand, was a small French restaurant offering 50% off their first table of the night. By discounting the ‘first table’ the restaurant could build a great atmosphere from the start of service which in turn attracted more customers. For Mat and his family, having the discount meant they could sample daring local delicacies and a good bottle...
The Best Dumplings in Town
October 22, 2020 05:43 - 43 minutes - 40.2 MBThe Rolling Pin brings a unique twist to South East Asian cuisine. They wanted to show Kiwi’s that there is more to Asian food that noodles and fried rice and have brought a unique twist to the Asian food scene in NZ with their Dumplings & Slaw, Noodle Salad Bowls and Stuffed Bao’s. After serving several thousand dumplings and receiving acclaim as one of Auckland’s best dumplings, they now have a permanent spot in Wynyard Quarter as well. On the show, we talk about: Being a chef v/s a cook...
Te Puna: Auckland's New(ish) Local Market
October 14, 2020 17:00 - 37 minutes - 33.9 MBThere’s a new-ish farmers’ market in Auckland, the Te Puna market in Henderson. While the market launched in February this year, it has taken them eight months to get to business as usual mode. Kai West is the group behind the birth of the Te Puna market. Kai West is a collaboration between Healthy Families Waitakere, Panuku, and other community organisations that work towards connecting people to local growers so we can be aware of what we are eating and where that food comes from. On t...
Eat With Me, at My Home
October 07, 2020 17:00 - 46 minutes - 42.3 MB“If you really want to make a friend go to someone’s house and eat with him…the people who give you their food give you their heart” - Chef Cesar Chavez At Eat with Me, Archana cooks for you and you eat in her dining room or she will come cook for you at yours. From the stock to the salad to the meat, everything is made by Archana from scratch. She also runs a monthly supper club where you can get together with other strangers and come together over a meal that she’s cooked for you. Such ho...
No Such Thing as Too Much Cheese
September 30, 2020 17:00 - 41 minutes - 38 MBSue Arthur thought Over the Moon Dairy would be a great retirement project of sorts. What she ended up starting was not one but two amazing businesses with cheese at the center. Sue has always loved cheese. Living in Waikato, she has been surrounded with the perfect dairying conditions for more than 20 years. On her travels around the world she saw that despite New Zealand having such a big dairy industry, our supermarket shelves were lined with just the basic edam and cheddar cheese – she ...
The Tale of a Food Truck Collective
September 23, 2020 18:00 - 40 minutes - 36.6 MBMaggie Gray came to NZ on an OE, worked with Mastercard during the Rugby World Cup and then fell in love with the place. Somewhat unusually, she started a food truck just after she became a Mum. She wanted flexibility on the job and the ability to work around her kids’ needs, something her corporate career was unable to give her. Maggie was on a run in her local park while training for the half marathon when she spotted a Mr. Whippy truck pull up and people start gravitating towards it. As ...
Giving Wings to Food Entrepreneur Dreams
September 16, 2020 18:00 - 41 minutes - 37.7 MBInspired by La Cocina in San Francisco – one of the most successful kitchen incubators in the United States – The Kitchen Project is a partnership set up by Auckland’s urban regeneration agency, Panuku Development Auckland and Auckland Tourism, Events and Economic Development (ATEED) with support from Healthy Families South Auckland and Healthy Families Waitakere. Essentially, it is a part-time 26-week programme that covers everything from regulations, food safety and business planning, to ...
Cookware worth Inheriting
September 09, 2020 18:00 - 40 minutes - 37.4 MBJoe Carter and Kate Slavin have both always been intrigued by culture and wanted to be a part of creating something that stood the test of time. In an era of disposable stuff, the team wanted to create a product that would last for generations. They settled on cast iron skillets, which have been around since the Iron Age. Also, both their families have had grannies that cooked in them and they’ve seen how cookware that lasts for years has the power to create a connection through time. In 2...
Chatting with a first generation Chiwi
September 02, 2020 18:00 - 38 minutes - 35.6 MBEnna is a first generation ‘Chiwi’, a New Zealand born Chinese. She grew up having a ‘Kiwi life’ and a ‘home life’ and the only way she could mix the two worlds was through food. Like many Chinese families that moved here in the early 2000’s, Enna’s parents too owned a takeaway. While other Kiwi kids spent their evenings in after school sport, Enna has memories of wrapping spring rolls, folding wontons, flipping burgers and eating yummy takeaway food. Enna’s love for food has seen her tak...
Foodprint: Cheap Meals, Less Waste
August 26, 2020 18:00 - 46 minutes - 42.2 MBIn New Zealand, cafes, restaurants and supermarkets produce 50,000 tonnes of food waste. Over 60% of this is completely avoidable. Michal Garvey is a big believer that, “Food that is grown for people should end up in people and not used for compost or fed to pigs or thrown in landfill”. This is why, she started Foodprint. Foodprint is a food-tech startup that addresses the food wastage problem while providing win-win solutions for both eateries and consumers. Eateries list the products that...
Food Print: Cheap Meals, Less Waste
August 26, 2020 13:00 - 46 minutes - 42.2 MBIn New Zealand, cafes, restaurants and supermarkets produce 50,000 tonnes of food waste. Over 60% of this is completely avoidable. Michal Garvey is a big believer that, “Food that is grown for people should end up in people and not used for compost or fed to pigs or thrown in landfill”. This is why, she started Food Print. Food Print is a food-tech startup that addresses the food wastage problem while providing win-win solutions for both eateries and consumers. Eateries list the pr...
Rescuing good food with Kiwi Harvest
August 19, 2020 18:00 - 51 minutes - 47.5 MBDeborah Manning, Founder of Kiwi Harvest originally trained to be a lawyer. Her ‘aha’ moment for Kiwi Harvest came when she was looking for opportunities to make a difference in her community and read two articles. The first was of people living off the food thrown away in supermarket dumpsters while the second spoke of the huge food insecurity problem in New Zealand. Today, Kiwi Harvest operates in Auckland, Dunedin, Hawke’s Bay and Queenstown. They rescue food from all parts of the food ...
Has organic food gone mainstream?
August 12, 2020 18:00 - 18 minutes - 17.1 MBPablo is CEO of NZ owned and operated, Chantal Organics. Chantal Organics started as a family run food co-op over 40 years ago in 1978 when a group of families came together to buy natural wholefoods in bulk. This eventually turned into a shop and today, Chantal Organics is a nationwide manufacturer and wholesaler, distributing organic products into grocery and health food stores around the country from their facility in Hawke’s Bay. Supermarkets today are stocking a growing range of organi...
Everybody Eats, a unique pay-what-you-feel restaurant
August 05, 2020 18:00 - 51 minutes - 46.9 MBJamie Johnston is the Head Chef at Everybody Eats, a restaurant like no other. Everybody Eats delivers restaurant quality three course meals that are prepared by volunteers using food that would have gone to waste. The best part is that if you eat there, you pay-as-you-feel or pay-what-you-can. A 2014 global survey found one in six Kiwis ran out of money for food, meaning we have one of the worst food insecurity problems in the developed world. Additionally, our society is becoming increasi...
Let’s Get Fed
July 29, 2020 18:00 - 26 minutes - 24.3 MBHaving grown up in the UK, Becky Erwood has been a long-time consumer of frozen (and fresh) ready to eat meals. It’s a mature market overseas and the food you buy is generally excellent quality. When Becky moved to NZ, she realized that a similar concept didn’t really exist in NZ and her only option was to go back to the kitchen and cook. In our conversation, she rightly identifies that, ““You can love cooking and be really good at it, but you may not have the time or the inclination to coo...
Who stole the cookie dough?
July 24, 2020 09:41 - 28 minutes - 26 MBKatie Portmann is a Canadian who now calls New Zealand home. Her favourite memories are of baking cookies with her mum (or rather of stealing a bowlful of the cookie dough when her mum turned away). As an adult, she has often found herself whipping up a batch of cookie dough as a treat after a hard day of work. Cookie Dough Collective started as a side project which soon turned into something Katie now pursues full time. She is on a mission to introduce Kiwi’s to the joys of eating raw ...
For the love of street food
July 15, 2020 18:00 - 59 minutes - 54.5 MBMarc Hershman trained to be a chef at a really young age. He left the world of hospitality for the corporate life only to start a food truck twenty years on. His food truck Mama Tahina was featured in Lonely Planet’s, Around the World in Eighty Food Trucks. Today, he is an Insurance Broker by day and the Founder of Love Street Food by day and night. Love Street Food dream and bring to life some of the best food events in Auckland. Previously they have organized the Mediterranean Night Mark...
Pita, The Ultimate Street Food
July 08, 2020 18:00 - 28 minutes - 26 MBCarmel Davidovitch is a Kiwi that grew up is Israel. She remembers eating hot, fresh falafel at hole-in-the wall Israeli joints as a child and seeking out local delights when she travelled the world as a flight attendant. After moving to NZ, Carmel was missing the street food of Israel, especially the pita bread. Being a baker by trade, Carmel decided the solution was to make her own. She started the business on her own and her partner Tomer joined her as the business grew. Today they both...
Smoked Ribs & Cooking for the Super Rich
July 01, 2020 18:29 - 44 minutes - 40.4 MBCroydon’s on a mission to educate Kiwis on how a well-cooked rib should look and taste and is the only person to be doing dry rubbed ribs in Auckland. Hes cooked in Simon Gault’s kitchen, been a personal chef for Sir Richard Branson and has travelled to over 80 countries learning about all the amazing food these places have to offer. The idea for Smokin Cole BBQ started by sheer accident. An idea born from a trip across America on Croydon’s Harley two years earlier riding across 14 states ...
Smokin Cole BBQ – Croydon Cole
July 01, 2020 13:29 - 44 minutes - 40.4 MBCroydon’s on a mission to educate Kiwis on how a well-cooked rib should look and taste and is the only person to be doing dry rubbed ribs in Auckland. Hes cooked in Simon Gault’s kitchen, been a personal chef for Sir Richard Branson and has travelled to over 80 countries learning about all the amazing food these places have to offer. The idea for Smokin Cole BBQ started by sheer accident. An idea born from a trip across America on Croydon’s Harley two years earlier riding across 1...
Self-Publishing Food Memories: Pass it On Cookbook
June 24, 2020 18:00 - 34 minutes - 31.6 MBMother-daughter duo Keryn & Shobha Kalyan are New Zealand born Gujarati’s. Shobha’s grandparents were one of the first Gujarati families to arrive in Aotearoa in the 1920s. Despite having very strong Kiwi roots, both Shobha & Keryn have grown up eating authentic Gujarati food and they learnt the art of Gujarati cooking the Indian way, by using all five senses. There were never any measurements or recipes, just an oral passing down of generations worth of food memories. Shobha has always d...
Online Farmers Markets, our new normal?
June 17, 2020 18:00 - 39 minutes - 36.5 MBChristchurch based Hamish and Suzy Hutton had been working on their online farmers’ market platform, Maker2u for a while before the onset of coronavirus meant that local markets across Aotearoa had to shut down. The Hutton’s brought forward the launch of their platform so that artisan food and beverage producers across the country could access alternative sales channels. Maker2u enables Kiwi markers and growers of food, drinks and other consumables to set up a store and sell directly to...
The Prince of Peanut Butter
June 10, 2020 19:00 - 34 minutes - 31.3 MBFormer lawyers Roman and Andrea Jewell started Fix & Fogg a week before their first boy was born. After failed attempts at cheese making and beer brewing they decided to make peanut butter and started selling it at their local market in Wellington. Six years on, making jars of peanut butter on a Friday evening after work is a distant memory. Fix & Fogg’s Wellington factory now pumps out thousands of jars a day and in 2020 they started a new factory in Texas, USA. In 2019, National Geographi...
Welcome to the Kiwi Foodcast with Perzen Patel
June 10, 2020 14:45 - 14 minutes - 13.2 MBWhat happens when we share our food with those around us? Today, the NZ food scene is thriving and our butter chicken is as Kiwi as a steak and cheese pie is. Host of the show Perzen Patel chats to Paul Spain, the founder of Podcasts NZ on what the Kiwi Foodcast is all about and the stories we plan to talk about.