honeycombe

On this episode, we’re exploring how technology has changed the way restaurants and bars connect with food and drink suppliers. Ram Naran from HospoConnect joins us to talk about his background in the food industry, why he developed the app, and what his future plans are. Make sure you subscribe wherever you get your podcasts!

Just in time for Christmas, Ruth Pretty joins us with some holiday cooking tips for you. We spent the morning in Te Horo also chatting to her about her background, how the pandemic has changed her business and her thoughts on New Zealand food.

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Nate Smith from Gravity Fishing joins us on our latest episode! Nate was down in Wellington for the Eat New Zealand Food Hui so we caught with him to chat about his thoughts on the New Zealand fishing industry, concerns about the Quota Management System and great ideas for accessibility to our fish for everyone. Make sure you subscribe to to the honeycombe podcast on your favourite listening app!

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Website www.honeycombe.co.nz

On the final episode of our special collab with Visa Wellington On a Plate, Sam Scott talks to Steve D'Souza of Taste of Home, Rick Unuia of Soul Shack, Tee Phee of Little Penang and Tom Kirton of Tommy Millions. They talk about today’s food scene in Wellington, how they started their iconic establishments and the importance of accessible food.

The Wellington Food Story Speaker Series took place at the Museum of New Zealand Te Papa Tongarewa during the 2020 festival. Make sure you subscribe to the honeycombe podcast to catch all of the episodes!

On the third episode of our special collab with Visa Wellington On a Plate, Kelli Brett talks with Grant Allen, Martin Bosley, Lois Daish and Julie Clark about the Wellington dining scene of the 80s and 90s. They talk about finding new ingredients, people wanting better lunch options and working conditions in the kitchens.

We have one more episode from the Wellington Food Story Speaker Series that took place at the Museum of New Zealand Te Papa Tongarewa during the festival. Make sure you subscribe to the honeycombe podcast to catch all of the episodes!

On the latest honeycombe episode, we’re chatting to Hayden McMillan of @floriditas. He chats to us about his career path, what he’s learned from opening his own restaurant and taking the reigns of a Wellington icon.

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Website www.honeycombe.co.nz

On the second episode of our special collab with Visa Wellington on a Plate, Redmer Yska gives us the history of coffee in Wellington. He talks about Alexander Turnball’s Dragon Coffee roastery, the Cafe Au Lait coffee house for dock workers on Customhouse Quay, and how the coffee of that time was probably nothing like today’s flat white.

The Wellington Food Story Speaker Series is taking place at the Museum of New Zealand Te Papa Tongarewa each Wednesday in October. Make sure you subscribe to the honeycombe podcast to catch all of the episodes.

On our regular podcast episode this week we’re talking local gin (and whiskey) this week with Frankie Mcphail from Southward Distilling. She tells us about the process of distilling spirits, setting up a local distillery on Wellington’s iconic Cuba Street, and her struggles with tonic.

Search for honeycombe wherever you get your podcasts and make sure you subscribe!

Find us on:

Instagram @honeycombe_nz

Facebook @honeycombenz

Twitter @honeycombe_nz

Website www.honeycombe.co.nz

We’re bringing you a special collaboration with Visa Wellington on a Plate. The Wellington Food Story Speaker Series is taking place at the Museum of New Zealand Te Papa Tongarewa.

On this episode, Liz Mellish talks through the importance of food in Wellington's history from the perspective of Tangata Whenua. She talks about the kai that was prevalent before 1840. She guides us through our moana (ocean), awa (rivers and streams), māra (gardens and cultivation) and ngahere (bush and forest).

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Claire and Troy from Tora Collective join us for a chat about their adventures in setting up a company to bring you fresh and sustainable kaimoana from the Wairarapa coast. We chat to them about the challenges of owning an independent fishing business and being part of the Eat New Zealand Kaitaki Collective. If you’ve ever tried getting your head around the New Zealand quota management system, this episode can help you out.

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