Forkin' Good with Simon Gault & Kate Fenwick

In this special episode of the Forkin' Good Podcast, Kate Fenwick and Simon Gault take you inside their very first live event in Tauranga.

What started as a big idea turned into a packed room, incredible food, practical leftover inspiration, and a powerful conversation about food waste, community, and local action. This week, Kate and Simon reflect on the night, the sponsors who made it possible, and the amazing panel of guests who shared what is really happening on the ground in Tauranga.

You’ll hear from:

Renee Hanna from Good Neighbour - Supporting whānau through rescued food and practical community connection

Sophie Wolland from Love Food Hate Waste - Sharing simple household habits that can reduce food waste and save money

Jen Long from Misfit Garden - Rescuing imperfect produce and helping more good food get eaten

This episode is full of local insight, useful ideas, and a behind the scenes look at what happens when the Forkin' Good Podcast goes live.

If you enjoyed this episode, subscribe, follow, and share it with someone who loves food, hates waste, and wants to see more good ideas in action.
Follow the podcast on Instagram and Tiktok: @forkingoodpod

Use code FORKINGOOD for 25% off your first Misfit Garden box, at their website here: https://www.misfitgarden.co.nz/

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
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This week on the Forkin' Good podcast, Kate and Simon visit Misfit Garden in Taupō and discover one of New Zealand’s smartest food waste solutions.

Misfit Garden rescues fresh fruit and vegetables that are too small, too wonky, slightly blemished, or simply not “perfect” enough for supermarkets, then delivers them straight to households around New Zealand. The catch? There’s nothing wrong with them at all. In fact, a lot of it is fresher, tastier, and more exciting than what you’ll find on supermarket shelves.

From buttery avocados and baby leeks to yellow watermelon, omega plums, baby eggplants and chef grade mushrooms, this episode is packed with fresh produce, food waste insight, and some serious inspiration for home cooks and chefs alike.

We also dive into Chef’s Garden, Misfit Garden’s premium produce arm for chefs and hospitality businesses looking for unusual, beautiful, super fresh ingredients direct from growers.

In this episode:
- Fresh produce delivered direct from growers
- Why “ugly” fruit and veg is still premium quality
- How Misfit Garden helps reduce food waste at farm level
- Why supermarket standards reject perfectly good produce
- The difference between Misfit Garden and Chef’s Garden
- How chefs can access rare and specialty ingredients
- What’s in a Misfit Garden box
- The surprise of yellow watermelon, baby leeks, mini cauliflower and more
- A special 25% off code for Forkin' Good listeners

If you care about fresh food, reducing waste, supporting growers, and eating well for less, this one is for you.

Use code FORKINGOOD for 25% off your first Misfit Garden box, at their website here: https://www.misfitgarden.co.nz/

Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate

Send us Fan Mail

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Could your household save $1,300 this year just by wasting less food?

In this episode of the Forkin' Good Podcast, Kate Fenwick and Simon Gault sit down with Sophie Wolland from Love Food Hate Waste to unpack the shocking truth about food waste in New Zealand and what we can do about it.

Kiwis are throwing away around $3 billion worth of food every year, with the average household wasting about $25 a week. The good news is that small, practical changes can make a huge difference.

Check out the Leftover Legends campaign info here: https://lovefoodhatewaste.co.nz/leftoverlegends/

We talk about:

• why leftovers are still one of the biggest sources of food waste
• how to plan meals and shop smarter
• the simple 2 plus 2 plus 2 rule for leftovers
• creative ways to use up chicken, rice, veg, and odds and ends
• how food waste hurts both your wallet and the planet
• the new Leftover Legends Challenge and how you can enter to win free groceries for a year

This is a practical, eye opening conversation packed with easy ideas you can start using today.

Check out Simon's Chicken Bone Broth video here: https://www.youtube.com/watch?v=tcjkRVvBY10

Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate

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This week on the Forkin' Good Podcast, we sit down with Chloe Hogan.

Chloe was two weeks away from her second marathon when a car accident changed everything. A traumatic brain injury. Life support. Months in rehabilitation. Doctors telling her family she would never walk again.

Thirteen years later, she walked one kilometre.

In this deeply honest conversation, Chloe shares:

• What it was like waking up after a traumatic brain injury
• The moment her father refused to sign life support papers
• Relearning how to sit, stand, and walk
• The daily reality of brain rehabilitation
• The role of family, friendship, and stubborn determination
• Why nutrition and training still matter
• The long road back to independence

Alongside Chloe is her friend and caregiver Shaz, offering insight into what it truly means to walk alongside someone in recovery.

This is not a story about limitation.
It is a story about resilience, community, and refusing to give up.

We also cook mushroom risotto, stretch pizza dough, and talk about food as therapy.

Follow Chloe’s journey here: https://recoveryexercisehealth.wordpress.com/

If this episode moves you, share it with someone who needs hope.Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate

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Ever wondered how much perfectly good food gets binned at the end of the day?

This week on Forkin’ Good, we’re joined by Joost Rietveld from Too Good To Go, the app that lets you pick up surprise bags of surplus food from cafes, bakeries, hotels and more, usually for around one-third of the usual price.

We talk:

How the surprise bag model works (and why “free” didn’t work)

The myth of “old food” and what you’re actually getting

Best before vs use-by, and how to use your senses

Why this is a win for customers, businesses, and the planet

Christchurch is next and how locals can help their favourite spots get on board

If you’re in Auckland, download the app and have a crack. If you’re in Christchurch, start nudging your local cafe now.

Listen and subscribe for more real-world cooking wins, waste-less habits, and no-nonsense chats about food.


Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate


00:00 What Too Good To Go is
02:45 How “surprise bags” work
05:20 The one-third pricing model
06:35 Why “free” failed (human behaviour)
14:15 Cost of living and why this matters
26:45 Best before vs use-by explained
39:40 Christchurch is next and share this episode with your local café.

Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate

Send us Fan Mail

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This week on the Forkin' Good Podcast, we sit down with Professor Grant Schofield — one of New Zealand’s most outspoken voices on metabolic health — and we don’t hold back.

We dive into:
- Why the Health Star Rating system doesn’t work
- Why cereal can score higher than smoked salmon
- The powerful link between sugar, metabolism & mental health
- Why high blood sugar drives chronic disease
- What’s really happening in school lunchboxes
- What “metabolic health” actually means
- Why modern medicine treats symptoms — not causes
- Microplastics, packaging & the bigger food system problem

If you’ve ever wondered:

Why “no added sugar” doesn’t mean healthy
How to reverse Type 2 diabetes
Why ultra-processed food dominates supermarkets
What prevention really means

This episode is for you.

Prevention isn’t a trend — it’s the cure.

Listen, share, and send this to someone who needs to hear it.

Hear more of Grant on his own podcast "Prevention is cure" here: https://open.spotify.com/show/7fo64Q7yVXvHB2SZwxYngB

Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate

Send us Fan Mail

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IMPORTANT NOTE FROM SIMON: Just to clarity what I said in the video: sushi isn’t automatically “healthy” from a blood sugar or weight-loss point of view because it’s rice-based. Rice isn’t sugar, it’s starch but that starch is broken down into glucose (a simple sugar) in the body. One cup of cooked white rice delivers around 45 g of carbohydrate, roughly 11–12 teaspoons worth, which can raise blood sugar fairly quickly, especially in larger portions or with sauces and mayo. That’s what I’m talking about: carb load and blood glucose impact, not that rice literally turns into table sugar. Portion size and what you eat it with makes a big difference.

Life doesn’t pause just because you decide to take better care of yourself.

In this episode of the Forkin Good Podcast, Kate shares the start of her weight loss journey while juggling work travel, family life, and a schedule that refuses to slow down. We talk honestly about what makes change hard, why timing is never perfect, and how small, realistic steps matter more than big promises.

We also get into the very real challenge of feeding families right now. School lunchboxes, rising food costs, time pressure, and how parents can make better choices without blowing the budget or losing their minds.

This is not about perfection, quick fixes, or dramatic before and after stories. It’s about real life, real constraints, and finding a way forward anyway.

If you’re trying to look after your health while life keeps throwing curveballs, this one’s for you.

Let us know in the comments what part of life makes healthy change hardest for you right now.

Subscribe for weekly conversations on food, health, habits, and navigating modern life a little more thoughtfully.

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This week we pull in at The Corner Stone Café — the spot you’ll miss if you’re flying through… but once you find it, you’ll plan your drives around it.

We sit down with Phillippa, the owner, for a proper yarn about how the café came to be, what makes a great customer (and what definitely doesn’t), and why hospitality is harder than most people realise — especially when you’re running off septic, dealing with staffing shortages, and somehow still keeping standards sky-high.

We get into:

What makes Cornerstone such a destination (garden walk, shop next door, kids’ park, heaps of seating)

The reality of running a café in a semi-rural spot

Takeaway cups, lids, recycling rules, and why “wash don’t squash” actually matters

How they handle food scraps (compost, pig scraps, worm farm) and manage waste behind the scenes

Why good service isn’t “extra” — it’s the whole point

And yes… the corn fritters (with or without maple syrup — we’ll let you decide)

If you’re heading to the Coromandel, Tauranga, Hamilton or anywhere through Ngatea — this one’s your next stop. 

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
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Kate’s off to the Gold Coast for her son’s 21st, so we kick things off with holidays, theme parks, and the art of actually switching your phone off without someone calling to “just take five minutes”.

Then we get stuck into a big one: E numbers. What they actually are, which ones are completely fine, and why the ones to watch usually live in ultra processed foods. We talk nitrates in processed meats, food colourings, MSG, and the difference between minimally processed food and the stuff that’s been engineered to taste so good you keep going back for more.

We also tee up a future episode on greenwashing, plus a proper look at what really happens at a recycling facility, because a few myths need a decent shake.

If you enjoyed it, give us a like, hit subscribe, and chuck a comment below: what’s the most confusing claim you’ve seen on a food label lately? 

Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate

Send us Fan Mail

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This week on the Forkin’ Good Podcast, we start with a very real summer problem and end up somewhere much more important.

From getting rid of fruit flies without spraying chemicals everywhere, to why sleep is the foundation of good health and willpower.

Simon explains the simple sleep mistakes most people make, how alcohol and sugar affect sleep, why body temperature matters, and a few easy changes you can start tonight. No gimmicks. No extremes. Just practical stuff that works.

We also talk food, crumbed snapper, online comments, and why we’re building a healthier approach for 2026.

Watch on YouTube or listen wherever you get your podcasts.

Tell us in the comments, what’s the one thing that messes with your sleep the most? Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate

#ForkinGoodPodcast
#BetterSleep
#SleepTips
#HealthyHabits
#LifestylePodcast

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