Food
Molecular gastronomy and fermentation
Spherification, gelification, and foam emulsion, it's time for some molecular gastronomy. Master Cuisine Chef Francis Motta talks to Kathryn Ryan about how to bring science into the kitchen and has… Audio
Fruit and Vege Report with Ian Reisima
With us this morning for a look at all the fresh fruit and veges available around the country is Ian Reisima from MG Marketing. Audio
‘Ghost restaurants’ open to combat Uber Eats’ high prices
Food delivery app Uber Eats is being accused of taking such high fees that it's running some restaurants into the ground. To make things work, so-called "ghost restaurants" are popping up - which have… Audio
Michael Easton - Very Good Dumplings
Delicious and different! Michael Easton from Very Good Dumplings drops by our Auckland studio with his Kumara, sauerkraut and mushroom pierogi for us to try. Audio
Fruit and Vege Report with Ian Reisima
Standing in for our regular expert Glenn Forsyth who is on a well-deserved holiday - is Ian Reisima from MG Marketing which is a co-operative of growers who grow, distribute and sell fresh vegetables… Audio
Bellyful celebrates 10 years of filling empty bellies
Ten years ago, Pukekohe mother Jacqui Ritchie established Bellyful: a charity which provides free meals to families who have newborn babies, sick children, or are doing it tough. Audio
Aucklanders urged to conserve water as dry spell continues
Aucklanders are being asked again to conserve water, after a record dry start to the year, and no good outlook for the rest of it. Video, Audio
Uber eats: Eating up profit
Uber eats has been pretty popular since it was introduced two years ago. But not all companies are faring well from the boom. The Herald has looked at the case of the Auckland eatery Poke Bar. Audio
Fruit and vege chandeliers grace Hort NZ conference
When you think of a chandelier, the first thing that comes to mind is most likely crystal - the last thing you'd think about is fruit and veg. But that's exactly what hung from the ceiling at the… Audio
Cooking with smoke
Barbecue obsessed Blair Wilson wants to change the way Kiwis barbecue. The enthusiasm began while he was working at Mitre 10 Mega and amassed a collection of five barbecues. Audio
Is the Health Star Rating system working as well as it could?
The Health Star Rating system debuted in 2014 and roughly 21 per cent of eligible foods in New Zealand use the label. A five year review has been undertaken on the voluntary system, and a draft is… Audio
Fruit and Vege Report with Glenn Forsyth
We ask Glenn Forsyth about cold winter weather affecting supplies of produce. Audio
Kelly Gibney: Healing Homemade Chicken Soup
Food writer Kelly Gibney is in the studio on this chilly winter's afternoon to warm our hearts and souls with her recipe for Healing Homemade Chicken Soup. Audio
Allan Jenkins: 'Mornings are like Narnia'
Kathryn Ryan speaks with Allan Jenkins, editor of Observer Food Monthly. His beautifully written book Morning: How To Make Time - A Manifesto is a diary of and a treatise to the sublime time before… Audio
Fruit and Vege Report with Glenn Forsyth
Avocado theft is on the rise in the Bay of Plenty - earlier this week police alerted residents to be "vigilant" when buying avocados of "unknown origin". On the case is our resident Fruit and Vege… Audio
Mixed reaction to national water regulator
The government's being told the new, national water regulator will need teeth if it's to be effective in delivering on its promise to clean up New Zealand's drinking water. Audio
Sins against food
A customer at Maximo Italian Bistro in Kensington, London, has gone viral after the owner hit back in the most cutting fashion. Audio
Monique Fiso fires up Māori cuisine
New Zealand chef Monique Fiso is known for firing up Māori and Polynesian cuisine with hāngī pop-ups and innovative kai, rarely seen on most restaurant menus. She talks to Kathryn Ryan about her… Audio, Gallery
Veggie butcher: farmers worried by rise in alternative protein
A vegetarian butcher reckons some farmers are threatened by the rise in alternative proteins. The Protein Tech conference in Auckland has been looking at the future of food production and consumption… Audio
Are plant-based manufacturers milking it with their labels?
Could vegan sausages and almond milk one day have to be called veggie tubes and almond juice?
