Food Family & Friends PodcastA Podcast Hosted by Vanessa Baxter
Stacey Morrison is a well known voice as she is the host of The Hits Drive Time each weekday afternoon with Flynny. We met on the set of Whānau Living where Stacey hosts a gorgeous bilingual home show with an emphasis on tips and techniques for enjoying your home from garden to kitchen and beyond.
I had no idea on first meeting that she was one and the same Stacey that I often listened to in the car whilst waiting to pick up my boys from school. Stacey is busy with TV and Radio and writing for magazines and hosting events. Yet, her priority is in raising her three lovely children with her husband, Scotty, who is also in media as a broadcaster and author.
View Vanessa and Stacey cooking together on Whānau Living tv – moreish and approachable recipes such as ‘Cheese and Bacon Spinach Pie’, and ‘Mango Pudding with Coconut, Pineapple and Tapioca’.
Tony Murrell is a household name in NZ as the host of The Home and Garden Show on Radio Live and one of the hosts of the TV ONE show Kiwi Living. He has the loveliest radio voice and you would think he had been in the media for his whole life.
In this interview I discover that Tony studied to be Chef in London – his claim to fame at this point being that he attended the same culinary college as Jamie Oliver (though not at the same time!)
Tony shares his passion for life and his belief that you must live doing what you love. He is enigmatic and engaging and truly appreciates the connections people make through their food and sharing it with others.
He shares his determination to never say NO but to grab opportunities as they are presented and to approach mistakes with the attitude they can be the pathways to success.
Tony’s ‘real business’ is as a Garden Designer
“I’m passionate about gardens and garden design which is why I have been in the horticultural industry for most of my working career, almost 30 years. I throughly enjoy meeting and working with people designing and building beautiful outdoor environments.”
This is an episode full of lively conversation, life-skill suggestions, upping your brave and living your life as an adventure.
I am deeply honoured to bring you this episode with this well known media figure in NZ.
You can tune into Tony’s Home & Garden show (Radio Live) on Saturdays and Sundays from 6-8am. Check out Tony’s book – Garden Designs to Enhance your Life and his website. Also, these Facebook pages for Home and Garden and Kiwi Living.
Greg Piner is the Executive Chef at Vault 21 in Dunedin. He has travelled throughout the country working as a Chef and as a Development manager within the industry for many years, sourcing new products and increasing his knowledge of cuisine.
One of his biggest loves is using fresh NZ produce with the mission of keeping food nutritious and simple yet pleasing to the eye.
Greg is a great people person – you instantly feel at ease chatting with him and he clearly understands the important role a Chef plays in mentoring staff as well as building relationships with his customers. His motto is that ‘nothing is a problem.’
Greg loves to think outside the box and no more than in introducing critters to the menu at Vault 21! His new project is also unique in the introduction of Prohibition Moonshine – in variety of flavours – to the latest restaurant under his stewardship.
Listen in to be transported into Greg’s world of running a successful restaurant – opening a second and potentially even a third. He has some wonderful gold to share on the gaining of inspiration from around you and wholeheartedly diving into your chosen passion to build your brand.
Dean Brettschneider has written or contributed to twelve best-selling and highly praised books.
As always, generous to the core, Wayne finds the time to join me in the studio to discuss his life, his love of food and travel, his beautiful family, and his philosophy on food and its intrinsic relationship with keeping families close.
We hope you feel inspired to find out more about Ronald McDonald House Charities where-ever you are in the world. If you are in Auckland and are you seeking an engaging, collaborative and rewarding team building experience for your employees please touch base with me as I run a team building experience incorporating team work, engagement, active leadership and co-operation inside the House. It will provide all the benefits of team building exercise whilst supporting an amazing charity.
If you would like to find out more about the day to day operation of the Charity – please find more information here https://rmhc.org.nz
A huge thank you to Wayne for his time today – you can follow him on Twitter: @CERMHA
Jinu and I met as co-Judges for a charity cooking event here in Auckland. I immediately warmed to his calm yet enigmatic nature. His knowledge was extraordinary and his efforts to put myself and the contestants at ease was evident. He loves food. He also loves learning and stretching himself.
Originally from New Delhi, India, Jinu is now the Executive Chef at the Heritage Hotel here in Auckland where he has created a plant based, locally focussed menu at the hotel’s Hector Restaurant. For him, a non-Vegan and lover of all food, the challenge was exciting. As he himself says ‘ once you open your eyes to options, it’s a whole new world of ingredients and techniques.’
This chat with Jinu, a Dad of two littlies, delved into his philiosophy around his passion for food and his choosing a career path that allows him to shine through his use of good, fresh ingredients and pleasing others by presenting them with unpretentious honest food – with the perfect combination of flavours.
Jinu is the epitome of the melting pot of New Zealand society – where many cultures and nationalities of people make up our cities and countries. His story is one of success and I love his determination to take on challenges as exciting adventures.
To sample some of his signature cuisine you can pop into the Heritage Hotel in Auckland. His vegan dishes are available in the Lobby Cafe and in Hector’s Restaurant.
Learning should be passed on; knowledge is meant to be shared. This is the essential idea of KOTO founder, Jimmy Pham, a Vietnamese-Australian who, more than 10 years ago, opened a Training Centre in hospitality in Hanoi, giving disadvantaged youth the possibility to learn and thrive in their lives. Vanessa interviews Jimmy about his vision – his own background and how KOTO has become his life – and the students like his own children.
Claire Deeks is a mum and passionate real food advocate for children and families based in Auckland, New Zealand. She’s recently launched a petition against the Health Star Rating System gathering several thousand signatures in a few weeks. Claire’s background is over 10 years practising as a lawyer and registered patent attorney working in Auckland and London specialising in trade mark, copyright and misrepresentation in the music and movie industries (representing a who’s who of international clients including Warners, Sony, Disney, Nike, Versace, Gucci and more).
Recipe of the Week – Gummies
270mls coconut milk (we use Ayam brand – this is one can)
2 Tbsp maple syrup
1 tsp vanilla extract
2 1/2 Tbsp gelatin (we use Great Lakes Gelatin – red box)
1 Tbsp raw cacao (or cocoa)
What To Do:
- Make room in your fridge for a tray of gummies and place your molds on a tray. (This makes it much easier but is not essential.)
- Combine the milk, syrup, cacao and vanilla in a pot and stir.
- Sprinkle gelatin over the mixture and immediately whisk to combine well.
- Heat over low heat for approximately 5 minutes taking care not to overheat or boil and stirring continuously until the liquid is smooth. (It should be only a luke warm temperature.)
- Remove from heat allow to cool slightly and then add to silicon molds.
- Place the tray with molds on it in the fridge for 30 minutes or until gummies are set firmly.
Brendon’s story is one of passion – for food, travel and the world. It’s easy to meet him and be envious of his journey, but this Dunedin boy has worked hard and followed his passion, grasping at every opportunity to ensure his own success.
Brendon believes that we learn about others cultures through their cuisines. The two are so strongly aligned that to achieve a growth in personal culinary knowledge you must understand the cuisines and cultures of others.
He was the perfect Judge for the ENZ collaborative cooking competition in Ho Chi Minh City – June 2016.
From a young child, Brendon loved working alongside his Grandparents in their hotels in the South Island of NZ. His love for hospitality and for the bakery in particular led him to Otago Polytechnic to begin his formal training in Culinary Arts. This lead to a world of travel through Australia, Thailand, China and finally to Vietnam.
Brendon’s love for the Vietnamese is clear as we chat about their welcoming nature, friendly service, sense of humour and determination to succeed through hard work and education.
Being a Chef
Whilst a Chef’s life is not glamorous it is certainly unique and the industry has a camaraderie that is difficult to beat.
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Recipe of the Week – Scampi Risotto
22 pc Highford NZ Scampi
1 kg Canali rice
1 Tbspn Tomato paste
1 stalk celery
1 ea carrot
2 ea white onion
2 bulbs garlic
20 ml squid ink
100 gm cornstarch
500 ml white wine (NZ)
100 gm butter
100 gm grana pardano
1 bunch tarragon (fresh)
- Make a stock/court bouillon with the scampi heads and shells, tomato paste, celery, carrot, 1 onion and garlic
- Cut the scampi half the scampi tales into large dice
- Keep the remainder of scampi tales whole for topping the risotto
- Dice the onion and garlic and sauté till soft
- Add the rice and lightly sauté again
- Deglaze with white wine and slowly add stock while stirring
- Once the rice is cooked add the squid ink
- Add in the diced scampi
- Stir in butter and cheese
- Plate with 1 spoon of risotto a top with 1 tail of raw scampi
- Add 1 PC of corn starch dentelle and fresh tarragon
- For dentelle, make a batter with corn starch and water with squid ink
- In a hot pan with oil add 1 spoon of batter and cook till crispy
- Take out of the pan and set aside for garnish
- Non stick pan
- Wooden spoons
Recipe from the NZ showcase at Food & Hotel Asia 2016 – By Exectutive Chef Brendon Partridge.
Living in Ho Chi Minh City – changes, love, life and Food
With openness and refreshing honesty, John and Cass share stories of their love for each other, for the city they live in, for their homes and extended family and for the countries they love to visit.
Living and working in Saigon, John and Cass discuss the changes they have witnessed over the past decade. The growth of the food scene around them and the value this brings for the locals, for the economy and for the future.
Food, Family and Love
John and Cass share their passion for each other and for each other’s journeys and homes. Australian and Kiwi combined – with a twist to the story along the way!
Inspiration and Determination
As stories unfold, Cass shares her childhood and the shaping of her life as a ‘boat refugee’ from war time to the woman she has become today. The strength of her Mother and family is paramount in this inspirational tale – one which cant help but to inspire and remind us to face life with a determination to make the most of each and every day, moment and opportunity.
A positive and uplifting episode with two amazing, successful and genuine people who you will be sure to love by the end of the episode!
Thanks to John and Cass for coming on the show.
John is General Manager of The Caravelle Hotel in Ho Chi Minh City, Vietnam.