Saturday Morning with Jack Tame

Renowned author Johann Hari joins Jack Tame in the Newstalk ZB studio talking about his journey to understand drug addiction and how society may be able to deal with it more effectively. 
LISTEN ABOVE

The New Zealand Herald's movie reviewer Francesca Rudkin talks to Jack Tame about the latest releases including:
Searching starring John Cho and Debra Messing. Shot almost entirely from the point of view of a screen - a computer, phone camera and security cameras - Searching is a pacy thriller about a solo father trying to find his missing 16-year-old daughter.
Wayne an Australian documentary on 1987 World Motorcycle Grand Prix Champion Wayne Gardner's rise to triumph, from the director of Last Cab to Darwin.
Features interviews with legends from the sport's 'golden age' including Eddie Lawson, Wayne Rainy, Mick Doohan and Kevin Schwantz.
LISTEN TO HER VERDICTS ABOVE

Ruud Kleinpaste talks to Jack about exercising for gardening and arthritis classes.
 
 
Each week, of course, a series of exercises, led by the organisers: Physiotherapists with a sense of humour and purpose
In a small group (classes of about 8 – 10 people) it is a heap of fun too!
Turns out that up-and-down the country there are other such arthritis classes – often based on hydro-therapy  - waterbased exercises or “immersion classes”
Arthritis New Zealand (Kaiponapona Aotearoa) has some of those on their website https://www.arthritis.org.nz/exercise-classes/

Master of Wine Bob Campbell talks to Jack about his Best Buy of the week, Kumeu River 2017 Village Chardonnay.
The first vintage of Village Chardonnay I tasted was from the 2002 vintage and it has been my “house Chardonnay” ever since. The latest release, from the 2017 vintage was sent to me for review by Kumeu River. In the past Villaga Chardonnay has been made exclusively from grapes grown in Kumeu in north-west Auckland. This vintage includes a blend of Hawke’s Bay grapes. Kumeu River has now bought a vineyard in Hawke’s Bay so I expect to see an increasing Hawke’s Bay component in the future.
It's light, fresh, tangy Chardonnay with ginger, biscuit, grapefruit and a subtle hazelnut flavours. Appealing wine with lovely purity and an ethereal texture. It’s a sophisticated wine offering a level of quality that we don’t usually see at this price point.
The best price I could find was from First Glass Wines in Takapuna where it is selling for $15.99. Glengarry Wines in Auckland have it listed for $18.99. If you want to try before you buy, always a good idea, you should visit Kumeu River winery on SH16 just before you reach Kumeu travelling from Auckland.
Food match: Smoked salmon is my favourite combination but it’s a fairly versatile food wine that will match most seafood and white meat dishes.
Will it keep? While there’s no rush to drink it there is not much to be gained by hanging onto it. It’s probably as good as it is going to get right now.

Galettes de blé noir, light lacy buckwheat savoury pancakes, are now making an appearance – think of them as the French version of pizza. The galettes were once the staple bread of Brittany in France’s North West, an area where the poor soils would not grow wheat. Sarassin, the French name for buckwheat would grow quickly between harvests and could be ground-using hand mills, saving the farmer paying to use larger village mills, and it became the staple starch of the area.
Last century with the advent of fertilisers to bolster the weak soil, buckwheat production almost died out in favour of wheat and potatoes, and Russia became France’s biggest supplier of the flour. Lately though, with a need for provenance and a preference for organic buckwheat, Brittany has re-established the growing of this seed, and a new generation of fast food fans has embraced the humble galettes de blé noir.
The galette batter is best let stand for a while after making and before being cooked.  They can be light and delicate or mixed with wheat flour to become more crêpe-like. Fillings run the gauntlet from cheese and ham accompanied with egg to chorizo, cheese and olives or, as is very popular in the markets of Brittany, galette saucisse, where a sausage is wrapped in a galette like a blanket – mustard and cheese optional - creating a French Hot Dog to outrival any food-cart version anywhere!
 
GALETTE – recipe
Chorizo and Cheese Galette
Traditional galettes were cooked on large flat iron griddles made in very large 28-30cm rounds. Use whatever frying pan you have and adjust the amount of batter used accordingly.
Makes 8 large galettes
Ingredients
2        cups buckwheat flour
2        eggs
2        cups water
½       cup beer
½       teaspoon salt
50      grams butter
Filling suggestions
Slices chorizo, ham, jamon, smoked salmon
Grated cheese
Eggs
 
Method
Place the buckwheat flour in a bowl and make a well in the centre. Beat the eggs, water, beer and salt together and gradually pour into the well, stirring gently to make a smooth batter. Cover and set aside for at least two hours, or overnight if time permits.
Before cooking the galettes, stir the mixture lightly as the buckwheat flour can settle to the bottom of the dish, forming a sediment. Stir to even the mixture out. The batter needs to be the consistency of milk, so thinner than a crepe batter. Add water to the batter should you need to thin it down.
Melt the butter in a frying pan and cook until it is golden brown. Stir in to the galette mixture.
Heat a large 25cm frying pan and brush lightly with butter. Quickly pour one ladle- ful of mixture into the hot frying pan, turning the pan on an angle as quickly as you can so that the batter coats the base of the pan thinly and evenly.
Cook over a high heat for a good minute or until the edges of the galette begin to curl up, the underside is well-browned and the galatte can be lifted and flipped over without tearing. Cook the second side for a good 30 seconds - the galette needs to be cooked well. Slide the cooked galette onto a plate or a cake rack to cool.
To serve as a filled galette, return the galette to the pan, arrange 4-6 slices of chorizo in the centre third, scatter over a good handful of grated cheese and break an egg in the centre. Flip the outside edges over to create a square and warm through until the egg has cooked. Alternatively transfer the filled galette into a hot oven (200°C) for a few minutes until the egg is cooked.
Serve with a salad garnish if wished.
 
Note:
These galettes can be filled and shaped in advance and cooked in the oven when ready to serve.

Tara Ward takes us through her picks for this week's viewing: 
Gogglebox NZ: it’s the television show about watching television that’s been an international hit, and the Kiwi version launches this week (Three, Wednesday 19 September, 8:30pm)
Castle Rock: Stephen King’s new psychological drama will keep horror fans on the edge of their seat (Lightbox)
Joanna & Jennifer Absolutely Champers: Absolutely Fabulous duo Joanna Lumley and Jennifer Saunders reunite in the Champagne region of France to celebrate 25 years of friendship (Living, Sunday 16 September, 8.30pm)

It’s his 17th solo studio album and his first in 5 years. Sir Paul McCartney is back with Egypt Station and Andrew Dickens has been listening ...
Maybe it was the world tour but Sir Paul is in fine mettle here.  The voice is strong, if a little lower.  The band is tight and rocking.  There’s banger after banger. Some of the songs are not exactly #metoo and one in particular could have been a mainstream hit if Sir Paul hadn’t let his slightly grubby mind get away from him.  But after his career he can do what he wants and this is the best thing he’s done for decades!  8/10

This week Catherine Raynes has been reading:
The Sunday Girl by Pip Drysdale, Simon & Schuster, $35
Dopesick: Dealers, Doctors, & the Drug Company That Addicted America by Beth Macy, Head of Zeus $35

This week NZ Herald's Damien Venuto and Jack discuss Nike's campaign fronted by Colin Kaepernick, Clare Curran and personal email accounts and The New York Times anonymous op-ed.

Gardening expert Ruud Kleinpaste gives Jack his best tips for growing asparagus.
1. Sort a good part of the vege garden: at least 2.5 by 1.2 meters in size; full sun is good; maybe some shade in the hot afternoons of summer, but not essential.
2. Perhaps a good idea to make it a “raised” garden bed; especially when the soil is clay-ish and not draining very well. Asparagus really like deep, friable and compost-y, fertile soils.
The plants do not want to be water-logged in winter as that will rot the crowns
3. Mix soil, loam with lots of compost; add some manure (animal excrement) or sheep pellets; dose with a good lot of lime: Asparagus likes a high pH (around 7 or even more)
4. Dig it all deep (at least 30 cm deep – or more if poss), so that the roots can go wandering down and side-ways with ease
5. Plant your new plants with the roots splayed in all directions of the compass – (star-shaped). About 10 cm deep; rows should be about 50 cm apart and the plants are spaced around 40 cm in the rows.
6. Cover with friable soil that will warm up in spring, waking the plants and starting their growth. Don’t let the plants dry out, keep them moist but not soaking wet!!
7. You will get some spindly asparagus spears, later in spring but ignore those: let them grow into bushy asparagus “ferns” that will practice photosynthesis, resulting in plant growth and root growth
8. In late summer the ferns will brown off and die – cut them off and mulch the bed with fresh manure and compost; Perhaps a good idea to cover with pea-straw, to stop weeds getting in.
9. Next spring you’ll get more spears – try to ignore those too! Or maybe pick two – one for your partner and one for yourself – just to brag you’ve had a “harvest”
10. repeat and rinse: ferns OK when they die, cut them off, etc
 11. Now in year three, you’re usually “good to go”: cut the spears at ground-level and eat them that day as fresh as possible; stop cutting in late November, to allow the last spears to form new ferns again – photosynthesis needs to be encouraged for next years’ crop!!
 There are a few great varieties to plant: Jersey Giant, Pacifica to name but a few!
Only things to remember are: a yearly dose of compost/mushroom compost/manure/fertilizer and keeping the bed weed-free as much as possible