Saturday Morning with Jack Tame

A Star is Born starring Bradley Cooper, Lady Gaga, Sam Elliott 
In this new take on the tragic love story, Bradley Cooper plays seasoned musician Jackson Maine, who discovers and falls in love with struggling artist Ally (Gaga). She has just about given up on her dream to make it big as a singer... until Jack coaxes her into the spotlight. But even as Ally's career takes off, the personal side of their relationship is breaking down, as Jack fights an ongoing battle with his own internal demons.
Born Racer: The Scott Dixon Story starring Scott Dixon, Dario Franchitti, Tony Kanaan, Chip Ganassi
Portrait of five-time IndyCar World Champion Scott Dixon, one of New Zealand’s most accomplished professional racing drivers, exploring the passion and dedication required to compete in one of the world’s most dangerous sports.
LISTEN ABOVE AS FRANCESCA RUDKIN SPEAKS TO JACK TAME

This is a show-stopping tart, perfect for the Christmas table or for any summer entertaining occasions and it’s so easy to put together. I was inspired by the generosity of berries with the raspberry tarts in Paris so I encourage handfuls of fresh fruit when they’re in season.
Serves 6-8
500g sweet short pastry – I use Paneton
1 cup store-bought custard
½ cup whipped cream
3 cups mix fresh strawberries, raspberries & blueberries OR fresh cherries (de-stoned)
¼ - 1/3 cup sugar syrup
1. Preheat oven to 200 C. Place an oven tray in to preheat. Line a 20cm round tart tin with baking paper.
2. Roll pastry to fit tin, pressing well into the tin around the sides. Chill the tart base in the fridge for 15-30 minutes. Prick all over with a fork, then place on pre-heated oven tray and bake in top third of oven for 5 minutes. Reduce oven to 170 C and continue cooking until golden brown – about 12-15 minutes. Cool completely.
3. Fold custard and whipped cream together and spoon into pastry shell. Fill with berries, then brush berries liberally with sugar syrup to give a glossy finish.
4. Dust with icing sugar, cut and serve with extra whipped cream.
Sugar syrup
1 cup caster sugar
½ cup water
Simmer over a low heat until thickened slightly – about 7-10 minutes. Do not allow it to colour. Cool.

"It hasn't been a great week for Simon Bridges, but it has been much, much worse for Jami-Lee Ross. For the Botany MP, this week has been an absolute train-wreck."
Listen to the full audio above as Jack Tame recaps one of the most chaotic weeks in New Zealand politics.

Movie reviewer Francesca Rudkin joins Jack Tame to talk about the latest movie releases First Man and Bad Times at The El Royal.
LISTEN ABOVE AS FRANCESCA RUDKIN SPEAKS TO JACK TAME

These homemade sausages don’t require casings to keep them together so they’re easy to put together. And remember that sausages need lots of lovely fat to keep them from drying out so don’t use a lean cut of pork.
500g high welfare pork, non lean - I use pork chops including the fat
1 spring onion, finely diced
1 garlic, minced with salt
1 tbsp finely diced parsley
1 tsp fresh thyme leaves
2-3 sage leaves, finely diced
1 tsp fennel seeds, crushed
1 slcie bread, soaked in milk, then squeezed dry
1 tbsp oilive oil, plus extra for frying
1 egg
Salt & pepper for seasoning
1. Use a food processer, or just use a knife and chopping board, mince pork to a course grind. In a bowl, combine all ingredients. Use your hands for the best mix.
2. Heat a little oil in a pan and fry a tiny amount of your sausage meat to test for seasoning. You may need to add more salt and pepper – don’t be afraid to season well.
3. Divide meat mixture into 6 sausage shapes and chill in freezer for 10 mins. This helps to hold the mixture together during cooking.
4. Fry over medium/high heat for a few minutes, turning to sear and brown all surfaces.
5. Turn heat down to a low/medium and fry for a further 10-12 minutes or until piping hot in the centre. Turn often to ensure even browning.

Jack Tame has spent the last few weeks in New York , where he lived for five years broadcasting his Newstalk ZB show out of Tribeca.
Listen to the audio above as Jack explains why he loves the city so much, and how it feels like a second home.

This week Catherine Raynes has been reading:
Courtney’s War by Wilbur Smith, Allen & Unwin $45
A Spark of Light by Jodi Picoult, Allen & Unwin $37

This week Janet Wilson and Francesca Rudkin discuss the renewed vigor in newspapers around the world for long-form journalism, Simon Bridges press conference and the Facebook hack that has compromised 50 million accounts. 
 

Ruud Kleinpaste talks to Francesca about snails. His recipe for Bugman Escargot is below!
I suppose there may be a few people out there who can set aside the horrific idea of eating invertebrates (quelle horreur!) and who would like to be part of the latest ecological craze of harvesting a truly wonderful resource that yields fat-free, cholesterol-free protein from the comfort of your own back yard.
I have tried this recipe many times and demonstrated it on live television with consenting adults (Good Morning show) and absolutely wildly enthusiastic kids (What Now?).
Snail control á la Gourmet involves collecting the finest, fittest and fattest garden snails from the threatened garden areas. Put them in big jars and "starve" them for 4 to 5 days on old white bread. This "starving" is an important procedure.
As you will undoubtedly remember from experiments, carried out at your primary school's nature table, the snails have a habit of excreting dark, stringy poopy-plops. I think it's time to inform you of the fact that these dark, stringy poopy-plops will have to be evacuated from the snail's gut system before cooking, simply because they taste like… … yes, they taste rather bad!
White bread will slowly replace the dark excrement and it improves the taste of the final escargot beyond belief!
RECIPE: 
Put a big pot of water on the boil, and chuck all these "starved" snails into the boiling water; simmer them for about 6 minutes. (Boil the water first before launching the snails - do not over-cook the snails, for they will turn out tasting like rubber bands!).
Take the snails out, leave them to cool off (otherwise you'll burn your hands).
Remove the bodies from their long-term residence with eyebrow tweezers or entomological forceps.  This is known in the trade as a "Forceps delivery".
Then fry them for perhaps 5 to 6 minutes in some simple garlic butter. (Here again: do not fry too long, because they will turn out like garlic-flavoured rubber bands)
Recently, Allyson Gofton made a very helpful suggestion to even further improve the culinary effort of our pest control: "starve" the snails on garlic bread, so that they are automatically marinated, alive!
 Voilá, this is my recipe for the Bugman's Escargot.
You can serve them in their own shells (remember to make a mental note of which snail came from which shell, otherwise fights may break out).
In any case I can recommend them with a 1965 Chateau Tahbilk - they go well together
Bon Appetit!

From homelessness in London, to being the supporting act for Ed Sheeran in Dunedin, Mitch James has taken the NZ music industry by storm.
Newstalk ZB host Andrew Dickens has been listening to his new single, and shares his thoughts on Mitch James' debut album, Mitch James.
LISTEN ABOVE AS ANDREW DICKENS SPEAKS TO FRANCESCA RUDKIN