Food Family & Friends PodcastA Podcast Hosted by Vanessa Baxter
In this podcast I sat down with Will Fleming and his lovely wife Moni to chat about intercultural family life and how they, along with their children, celebrate food and meal times together.
Will is a husband, Dad and works full time but he has a mission which he ponders in his spare time – looking for the missing link to being a happy human!
This interview was conducted mid 2016 and Will had just made the difficult decision to take a break from hosting “My Kiwi Life” – a NZ podcast where Will interviews influential Kiwis and discusses life in an attempt to pinpoint what makes people tick.
It was Will and his podcast that inspired me to commence my own journey in hosting a podcast and I was thrilled to have him on my show. He and Moni are regular, down to earth and a humble team, trying to pull life together with two active sons.
The kids joined us in our interview too and loved the finale of the ‘either/or’ question time.
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Irene Jansen has been a lifestyle chef in Singapore since 2005.
She started with contributing recipes to magazines and conducting cooking classes for small interest groups.
The idea to start a culinary consultancy was sparked when Irene made a visit to the pediatric ward in a Singapore hospital and noticed many children were ill due to the lack of good nutrition. She wondered if more mothers were to adopt the mindset of cooking at home more often, then their kids would be better nourished.
And so – Culinary Adventures was established. Irene made it her mission to bring cooking back into the home kitchen and make cooking quick and easy to cater to busy working mothers like herself.
She conducts live food demonstrations for magazines and schools in Singapore and writes food reviews.
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Nicola has taken an interest in healthy food since a child, originally wanting to study nutrition she pursued a degree in Food Technology studying at Massey University entering the workforce soon after with an Honours degree.
Her career has seen her work for a variety of large NZ and multi-national food manufacturers in product development, marketing and management. This was a far cry from her main passion of healthy eating and she chose to extend her studies into the areas of Natural Therapies where she completed a Dip Natural Therapies, Dip Remedial Massage, and has qualified as a Health Coach.
A blip in her health in 2011 took her understanding of healthy eating and living to a completely new level and she loves soaking up information on this subject.
In 2014 she discovered the amazingness of Thermomix and loved this multi-functional German kitchen appliance so much that she decided to join the Thermomix team and become an independent consultant.
She loves the change Thermomix makes to people’s lives by providing an enjoyable and easy way for people to cook from scratch. “It is wonderful to see people who have never cooked start to cook and really love it, people eating a healthier diet, saving money off their grocery bill, children cooking from a very young age, and busy families saving time in the kitchen every night.”
She shares her passion for cooking in her kitchen through her facebook page (The Happy Kitchen), so named through the happiness and joy Thermomix put into their family kitchen and her favourite cookbook right now: Everyday Cooking for Thermomix Families.
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Towards the end of the podcast, the book Nicola referred regarding whole food for athletes is:
- Feed Zone Portables by Biju Thomas and Allen Lim – A cookbook of on-the-go food for athletes
- Delicious grain-free biscuits (using mainly walnuts)
- Paleo cacao slice
- Grain-free hot cross buns (muffins actually)
- Plus.. loads of whole food recipes here by Quirky Cooking
I met Adrian Scott around 10 years ago when he moved to Ho Chi Minh City from London for a brief adventure. I remember the first couple of times I saw him, perspiring profusely in the Vietnam heat as he navigated his way through the kitchen and local culture of our favourite cafe/restaurant in D2.
I wondered if he would last. It is not an easy journey for anyone in business to uproot to a new environment and take on the challenge of leading locals and making sure you empower them without overshadowing them. It is harder for a Chef where you are dealing with pride and secretly guarded family recipes – yet he is still in Saigon and loving it.
His belief in others, his desire to allow others to shine, his respect for difference is evident as I chat to him in this interview. For foodies, for travellers, for expats and those who lead or teach others – this chat is for you all.
And if you ever travel to Vietnam – then make sure you head into D2 and find a smoothie to soothe at Mekong Merchant and dine by the water at The Deck. These are two hidden gems you should not miss! (And you are SO lucky I’m prepared to share this info with you – as I would hate to find that The Deck suddenly couldn’t accommodate me when I next take a trip and am ready to be indulged and spoiled by their kitchen team).
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This is one of my first dishes I did at The Deck. It is a simple dressing of clarified butter and ponzu sauce which draws out the full taste of the lightly cooked salmon.
I find this is a great easy recipe to do, and you would always be able to impress guests who you invite for dinner. Or you could just make it for yourself. This dish works with many other fish too, just to name a few; groper, emperor, red snapper and sea bass.
- Vegetable oil for deep frying
- Grapeseed oil for pan frying (you can use corn or vegetable oil)
- 2 x 180g boneless salmon fillets skin on (you can take the skin off if you prefer)
- A big hand full of baby spinach
- 2 Tblsp clarified butter
- 2 Tblsp of ponzu sauce
- 2 Tblsp of salmon roe (optional)
- 3 spring onions (the white part) very thinly sliced length ways
- Salt and pepper
- Wash the spinach and leave to dry
- Heat the vegetable oil to 160⁰C/320⁰F/Gas mark 3
- Pat the spinach leaves dry as you want to take off as much water as you can as they will make the oil spit. Then fry in the hot oil until all the bubbles have stopped, then the spinach is ready. Take out and put onto paper towels to drain the oil.
- Pre heat a frying pan, add a little grapeseed oil, season the salmon with the salt and pepper, and place in the pan skin side down slightly reduce the heat and continue to cook skin side down until the salmon has slightly changed colour on all sides, then turn over and cook for a few minutes and you will have a perfectly medium-rare cooked salmon.
- If you like a little more cooked either leave in the pan for a few more minutes or put in the oven.
- Place the cooked salmon on plates. Pile the fried baby spinach on top of the salmon, if you want it to look nice and neat you can use a bamboo skewer to hold in place.
- Then mix the ponzu and the butter together and pour over the salmon.
- Sprinkle a little of the salmon roe around the plate, and then finally top with the spring onion. Serve and enjoy.
Wendy from Waiheke is a gorgeous lady who loves her life on Waiheke Island, just a short ferry trip from Auckland. Loving the local life and enjoying nurturing her herb garden, she decided to use the herbs she used to create a delicious and nutritious spread for her young children. With much experimenting and asking for feedback from Chefs and consumers, she hit upon what is now the famous and well known Waiheke Herb Spread as we know it.
With indigenous herbs mixed with traditional edibles, this is a unique and delicious spread that can be used in so many different ways. With the wild harvested style nature of the ingredients it has been tricky for her in navigating certification for pure Organic – but as we Kiwi’s know – the Waiheke folk take great care in not using chemicals and sprays and this spread is a product of this care.
Wendy joins me to share her story – from a child to an adult – from a Mum of young children to the creator and owner of a small business which hand churns out hundreds of bottles of Waiheke Herb Spread each week.
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Food waste is a major issue in New Zealand, although you may not realise it. Every time we throw out food – our bread crusts or last night’s leftovers – it adds up. Love Food Hate Waste wants to change this.
In fact, Kiwi households throw out about 79kgs of food each year which is the equivalent in weight to eight sacks of potatoes. How do we know this? They went through your rubbish.
They gathered bags that were left out on the street for rubbish collection, opened them and separated out the food. They then measured it to get a picture of what Kiwis throw out. It was a gross but important thing to do. Only by realising what a problem food waste is, can we begin to solve it.
Did you know…
Food is wasted at all stages of the supply chain, from what is produced on farms and in factories to the excess that supermarkets throw out. However, the largest proportion of food wasted in New Zealand comes from households.
Today I am talking to Sarah who is driving the “Love Food, Hate Waste“ initiative in NZ – listen in to see how you too can be involved.
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Cast Iron Cookie is a dairy-free, delicious food blog based in Auckland, NZ. Alan and Vicky create easy to follow recipes that are packed with flavour. Here they share the story of how Vicky, who after struggling with her weight, finally lost 35Kg. She was determined to get fit and healthy and decided to try to also beat her hay fever and acne by forgoing dairy (her favourite food).
Having walked in your shoes they aware that having a dairy intolerance or allergy can be frustrating, but it doesn’t have to mean you need to miss out on Custard Tarts. Or Tikka Masala. Or Eggs Benedict!
They are a tight team, where Vicky does the photography and Alan spends hours playing with food to create the recipes.
If you ever search for a recipe on the web and wonder how it got there and the behind the scenes requirements for actually getting your blog out to the world – then listen in here for some eye opening tips from these bloggers who are determined to one day be able to give up the 9-5!
Special thanks to Alan and Vicky Kernohan for being on the podcast.
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Eddie Paje started cooking in his family’s commercial kitchen at 14 years old and quickly realised he wanted to be a Chef. His mother, a Chef for 27 years, imparted her wisdom on technique and traditional cooking – and his belief still lies in that all cooking stems from tradition.
Eddie loves natural flavours, combining of spices and playing with traditional food to bring it to the contemporary table.
Cooking for Eddie is so much more than just the food. It is about an expression of culture, a presentation of a story on a plate. He is passionate and creative He loves his food and his family and his customers play a firm pivotal role in his life too.
Eddie is lively and engaging and travels to learn about new flavours and techniques whenever he can take a break from running his restaurant, Neptune, at the Viaduct in the heart of Auckland.
I loved chatting with Eddie – and we wholly agree on the essential element of teaching our kids to cook.
He says for him as a chef, food is life. ‘When you eat really good food it makes your soul happy and it brings everyone together……That’s why it’s important for children to learn how to cook when they’re young.’
Special thanks to Eddie for being on the podcast.
How does one even begin to describe Ray? A self taught Chef, a passionate life-long learner, a food obsessed writer, a MasterChef Judge, a Senior Lecturer in Gastronomy, he cuts quite the figure. He is well known from his National TV appearances in NZ and can be thought to be quite scary. Funny, though, off screen he is a genuine guy, who takes the time for a chat – but will let you know exactly how things sit! And I love that!
Here, we laugh about bad cooking, about the fools (me) who go on MasterChef (LOL) and the flip side of being a judge.
We hear how food has changed through time, the joys of food and family, the blessing other cultures bring to our table and how Ray believes that a healthy obsession with eating delicious home cooked food is a brilliant way to live life.
Ray shares his favourite foodie spots in New Zealand, his favourite way to while away a Sunday with friends (around the table of course) and his views on fads and diets. I totally forgot to ask him the list of either/or questions at the end of the episode – I think I was still so overwhelmed at even being in his house!
This is a podcast episode I am still blown away to have had the pleasure to have created. I know it is one you listeners will adore too.
You can find Ray McVinnie on Twitter.
He is the consulting Food Editor at Bite Mag.
He is hosting a gastronomy tour to Europe next year – for details you can email him here: email@example.com
Special thanks to Ray for being on the podcast.
RebelFood started off as a small idea by Joe and his fiancée Leoni. Having always been determined to own his own restaurant by the age of 30 and upon discovering there was a chance to use a small, local kitchen as a base for production, Joe decided that the time to move away from an idea of a restaurant and take on a different challenge had arisen.
So they decided to create something that would give New Zealanders the nutrients they need, without adding anything to harm what’s natural and without taking anything away from it. They wanted to make it convenient, nostalgic and also help people understand what food really is. They want to empower each individual person to be able to say no to consuming over-priced disease in a can, and charge them as little as they can, allowing them enough money to form communities and help schools and youth, and put trust back into the food chain.
This is the premise that has formed RebelFood and their buzzing little kitchen in Queenstown.
Their ambitions are big…
- Provide NZ with great tasting, nutritious snacks, made with a purpose.
- Form a community.
- Empower a nation by providing education
- Help schools earn extra income whilst teaching kids about food health
- Give active people the key nutrients they need to perform
- Be amazing!
Their blogs will tell you all you need to know about their snack boxes, and their NutriBombs.
Listen to our chat and then…. ‘Join The Uprising’ – An explosion of raw nutrition. Made by humans for humanity.