09:05 News and current affairs

09:15 Is a bumper year for tourism paying off & what are the costs?

Tourism Map

Since 2013 visitor arrivals to New Zealand have jumped from 2.6  million to  3.26 million in 2016. Analysis indicates these numbers will increase significantly by 2020 - potentially to  4.2 million or more. Are we ready? 

David Simmons is a Tourism professor from Lincoln University, Dave Bamford is an independent tourism advisor and co-founder of TRC Tourism, and Jeroen Jongejans is a director of Northland's Dive! Tutukaka. He's been involved with the adventure tourism and outdoors industry for over 20 years.

09:30 Building Sustainable Homes

Housing in New Zealand faces many challenges - not least reversing the health impacts of low-quality homes while meeting exploding demand. How do we resolve these thorny issues to create resilient, liveable homes and communities?  Andrea Reimer - a driving force behind Vancouver becoming the world's fourth greenest city comes to Auckland's Sustainable Housing Summit to share her ideas.

09:45 Europe correspondent Seamus Kearney

10:05 Museums: portals to the past, windows to the future

From pop-up exhibits to helping people get tattoos of artworks, museums are making a big effort to keep up with the digital age, but US museum guru and futurist Elizabeth Merritt says we shouldn't get too obsessed with technology.

10:35 Book review - The Last Painting of Sara De Vos by Dominic Smith
reviewed by Jenna Todd, published by Allen Unwin        

10:45 The Reading

11:05 Political commentators Stephen Mills and Rob Hosking

11:30 Food: Baking with Cricket Flour
Christopher Wilson runs Live Longer where he's baking with a sustainable form of protein - cricket flour. He'll share a recipe for Cricket Carrot Cake.

Cricket Carrot Cake


    4 small grated carrots
    1 & 1/3 cup sultanas
    1 & 1/3 cup long thread coconut
    2/3 cup raw walnut pieces
    2/3 cup melted coconut oil
    4 free-range eggs
    1/2 cup & 1/3 cup xylitol (or your choice of sugar substitute)
    2/3 & ½ cups gluten free baking mix
    3 Tbsp Live Longer Cricket Flour
    3/4 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1 teaspoon mixed spice


Preheat the oven to fan bake 130C. Grease and line a large cake tin.

Mix carrot, sultanas, coconut and walnuts in a bowl.

Beat eggs and xylitol until thick and creamy (about 5 minutes) and then slowly add coconut oil.

Add the wet mixture to the sultana bowl, and sift dry ingredients until everything is combined well.

Bake for 2 hours (or until a skewer comes out clean).

Leave in tin for 30 minutes, and then transfer to a cooling rack.

When completely cool, dust with icing sugar.

Cricket carrot cake

Cricket carrot cake Photo: Cricket carrot cake


11:45 Urbanist Tommy Honey

Music played in this show

Artist: Florence and the Machine
Song: Ship to Wreck    
Composer: Welch
Album: How Big, How Blue, How Beautiful
Label: Island
Played at: 10:40

Artist: Roseanne Cash
Song: World of Strange Design
Composer: Cash
Album: The River and the Thread
Label: Universal
Played at: 11:07