Food
The humble spud - cooking with potatoes
Mike Moleta from Potato New Zealand has been involved in the potato industry as a grower for nearly 20 years. During this time he has grown both domestic fresh market and processing potatoes, as part… Audio
David George Gordon - The Bug Chef
David George Gordon, nicknamed The Bug Chef, is the author of the best seller The Eat-a-bug Cook Book. He believes that bug-eating (entomophagy) could be among the best ways to combat world hunger and… Audio
Josey Baker - The Toast Craze
Many of us eat it every day, but toast is set to be the "in" food for 2015. Josey Baker - head baker and owner of The Mill, a coffee shop/bakery in San Francisco - started putting artisan toast on the… Audio
Fresh Fast Food with Julie Biuso
Sweet Corn with Chipotle, Coriander and Lime; and Fresh Tuna Salad. Audio
Vandana Shiva - Towards Agroecology
Dr. Vandana Shiva says the dependence on chemicals and fossil fuels that enable large scale agriculture is a threat to the planet, and she is advocating a global change in the practice and paradigms… Audio
Report analyses the language used in restaurants' menus
Restaurants that fill their menus with long, elegant words charge more than establishments preferring descriptions like zesty, rich or crispy. Audio
Pundit - Don Otter on Food Technology
What it takes to make what we eat, with honorary associate Prof. Don Otter from University of Auckland's School of Chemical Sciences... what is food science/technology? Audio
World cheese authority Juliet Harbutt on NZ artisan cheeses
Juliet Harbutt is an authority on cheese and loves to pass her knowledge onto others. She is currently in New Zealand visiting artisan cheesemakers and doing some public engagements. She is an ex pat… Audio
Ethical foie gras
A European farmer claims to be producing foie gras the natural way. Trevor Baker went along to meet him. Audio
Roger Lentle: probiotics and faecal transplants
Professor of Digestive Biomechanics at the College of Health, Massey University, an Associate Investigator at the Riddet Institute, and leader of the Digesta Group, are acknowledged world leaders in… Audio
Artisan Cheese Production
Artisan cheese makers in New Zealand toe a tough line. Aside from the vagaries of small business, regulations for production prove formidable for many producers. What do these regulations involve? And… Audio
Artisan Cheese Production
Artisan cheese makers in New Zealand toe a tough line. Aside from the vagaries of small business, regulations for production prove formidable for many producers. What do these regulations involve? And…
AudioWine with Yvonne Lorkin
Wine recommendations: Cheap and Cheerful: Montana Classic Marlborough Sauvignon Blanc 2014 $8.90 (on special). Mid-price: Magic Sacred Hill Orange Label Hawke's Bay Merlot Cabernet 2013 $15-$19. Treat… Audio
Fresh fast food with Phillip Kraal
BBQ strawberries with black pepper honey glaze watermelon yoghurt flavoured granita. Audio
The link between eating saturated fat and heart disease.
A New Zealand authority on nutrition says fat is a risk factor for heart disease and people should be eating less of it. Audio
Salty, sweet, sour, bitter, umami - and now FAT!
Julia Childs knew it, French chefs know it, and it'll come as absolutely no surprise to dieters. Audio
United Noshes
Jesse Friedman is hosting 194 dinner parties, celebrating the national cuisine of each member state of the United Nations in alphabetical order. Audio
Weekend Wine with Belinda Jackson
Belinda Jackson's picks: Yalumba Y Series Shiraz Viognier 2012 $17ish, Guigal Cotes du Rhone 2010 $19.95, Mission Reserve Syrah 2013 $29 Audio
Fresh Fast Food with Jacob Brown
Featuring a recipe for traditional Greek Custard Pie. Audio
Kasey and Karena Bird on Maori cuisine
Since winning Masterchef last year, Kasey and Karena Bird's lives have been a whirlwind of food festivals, columns, guest chef positions and work on their upcoming cookbook. The sisters, from Maketu… Audio