Saturday Morning with Jack Tame

David Lagercrantz has written books on a very diverse range of subjects before taking up the mantle to continue the Millennium series of the Girl With The Dragon Tattoo following the death of the original writer Stieg Larsson. He talked to Newstalk ZB's Jack Tame on the release of the fifth book in the series 'The Girl Who Takes An Eye For An Eye' about the pressure he faced on taking over the successful franchise and the process of putting his own stamp on the books and their characters.
LISTEN TO THE FULL INTERVIEW ABOVE

These make a great energy snack. If you’re a fan of giving edible Xmas gifts, jars of these make for a scrumptious gift idea.
 Makes 4-5 small jars
 50g of unsalted butter
3 tbsps honey
1 tbsp sweet smoked paprika
2 tsps quality sea salt
1kg mix of almonds, peanuts, cashew & brazil nuts
3 tbsps sesame seeds
3 tbsps poppy seeds
 

Preheat oven to 180 C. Line a large roasting dish with baking paper. Add butter and honey and bang in the oven until both are melted. Stir in paprika. Pour in nuts and seeds and toss to coat. Roast for 20-30 minutes, tossing every 10 minutes or so.
Leave to cool completely before scooping into jars.

Jack Tame opened his show by speaking about the inherent inconsistency of American media personalities being swiftly fired for inappropriate conduct with their female colleagues while US President Donald Trump faces no such consequences over his self-confessed similar behaviour. And Jack has a specific wish for Christmas 2018.
LISTEN ABOVE

Catherine Raynes joins Jack Tame to discuss her favourite new book releases including 'Telltale' the new story by Jeffery Archer and 'In The Midst of Winter' by Isabel Allende.
LISTEN ABOVE

These creamy tarts topped with sweet and tart berries will delight you and the subtle kick of pepper in the crust goes beautifully with the berries!
 Makes 4x10cm tarts
CRUST
150g biscuits – either gingernuts, roundwine, digestive or similar
70g butter, melted
Pinch each cinnamon and black pepper
FILLING
150mls cream, soft whipped
200g mascarpone
3 heaped tbsps icing sugar 
1 tsp lemon zest
1/2 tsp vanilla extract (or scrape seeds from a vanilla pod)
 Topping: 250g fresh berries – strawberries, raspberries, blueberries or later in the summer use blackberries or boysenberries
 Crush biscuits (in a food processor or in a strong plastic bag with a rolling pin!), mix with cinnamon and black pepper and melted butter. Press this mixture firmly into loose bottom tart tins (or one large). Refrigerate for 15 minutes to firm up.

Beat together partially whipped cream, mascarpone, sugar, zest and vanilla and beat until combined and smooth. Taste and sweeten with more sugar if you prefer.
Fill tart shells and decorate by pressing berries into the cream.
Serve immediately or refrigerate until ready to serve.

Kevin Milne has been finding a plethora of old treasures while clearing his large garage and this week the garage itself has recieved a very fancy new/old addition from these discoveries.
LISTEN ABOVE AS KEVIN MILNE SPEAKS TO JACK TAME

Catherine Raynes joins Jack Tame to discuss her favourite new book releases including 'Telltale' the new story by Jeffery Archer and 'In The Midst of Winter' by Isabel Allende.
LISTEN ABOVE

These creamy tarts topped with sweet and tart berries will delight you and the subtle kick of pepper in the crust goes beautifully with the berries!
 Makes 4x10cm tarts
CRUST
150g biscuits – either gingernuts, roundwine, digestive or similar
70g butter, melted
Pinch each cinnamon and black pepper
FILLING
150mls cream, soft whipped
200g mascarpone
3 heaped tbsps icing sugar 
1 tsp lemon zest
1/2 tsp vanilla extract (or scrape seeds from a vanilla pod)
 Topping: 250g fresh berries – strawberries, raspberries, blueberries or later in the summer use blackberries or boysenberries
 Crush biscuits (in a food processor or in a strong plastic bag with a rolling pin!), mix with cinnamon and black pepper and melted butter. Press this mixture firmly into loose bottom tart tins (or one large). Refrigerate for 15 minutes to firm up.

Beat together partially whipped cream, mascarpone, sugar, zest and vanilla and beat until combined and smooth. Taste and sweeten with more sugar if you prefer.
Fill tart shells and decorate by pressing berries into the cream.
Serve immediately or refrigerate until ready to serve.

Kevin Milne has been finding a plethora of old treasures while clearing his large garage and this week the garage itself has recieved a very fancy new/old addition from these discoveries.
LISTEN ABOVE AS KEVIN MILNE SPEAKS TO JACK TAME

Gary Barlow of 90's boy band Take That talks to Newstalk ZB's Jack Tame about his appreciation and enjoyment of being back on stage performing Take That songs after a 20 year hiatus.
LISTEN TO THE FULL INTERVIEW ABOVE
 TAKE THAT LIVE 2017 TOUR DATES:
 Tuesday 21st November 2017             TSB Bank Arena, Wellington
Wednesday 22nd November 2017       Trusts Arena, Auckland
 TICKETING INFORMATION:
Tickets go on sale at 9am Thursday 13th April 2017 from www.ticketek.co.nz