Saturday Morning with Jack Tame

With the incoming of the new government, it's pretty safe to say the National Standards system will be 'gone by lunchtime'. But where to from here? asks Kate Hawkesby.
LISTEN ABOVE

Legendary Australian rocker Jimmy Barnes has released his second memoir 'Working Class Man' which will be accompanied with a tour of New Zealand early next year.
He spoke to Newstalk ZB's Kate Hawkesby about his journey as a young man turning to drugs and alcoholism in an to deal with his abusive past, meeting his wife Jane and how he learned better ways of coping with his issues.
LISTEN TO THE FULL INTERVIEW ABOVE

Ingredients
1.5 kilograms pork shoulder or pork belly
3/4 cup sweet chilli sauce
3 tablespoons tamarind chutney
1 tablespoons  freshly grated root ginger
2 star anise, crushed
Method
Preheat the oven to 180°C.
 Place the pork in a casserole large enough to hold the pork with a little room to move.
Mix together the sauce, chutney, ginger and star anise and pour over the pork spreading out to coat completely. If time allows cover and refrigerate overnight.
 Place in the preheated oven and cook for 2 ½ -3 ½ hours or until the meat can easily be pulled into shredded pieces. Cooking time will depend upon the cut, whether the meat was cold from the fridge and the type of casserole used.  The pork can be cooked at 140°C though you will need to allow an extra hours’ cooking time.
 Use two forks to shred the meat into long thin strips or chunky pieces and serve in warm slider buns spread with Asian pesto, a dollop of with avocado - mashed with coriander, a crunchy lettuce leaf. Top with the bun and if wished secure with a bamboo skewer, pierced through a tiny cheeky slice of lime.
 Asian Pesto
Ingredients
2 cups loosely packed fresh basil leaves
½ cup loosely packed coriander leaves
2 teaspoons minced garlic
1 teaspoon minced ginger
½ - 1 teaspoon minced chilli
¼ cup pine nuts
1 tsp sesame oil
¼ cup light olive oil
 Method
Into a food processor put the basil, coriander, garlic, ginger, chilli, pine nuts and sesame oil and process until well chopped. Gradually pour the oil down the feed tube into the pesto and process until smooth. Season with salt and a squeeze lime juice. For a thinner pesto soften with a little cool boiled water. Keep in an airtight container in the refrigerator.  Makes about ¾ cup
Recipe – Allyson Gofton©
Photography – Alan Gillard©

Catherine Raynes joins Kate Hawkesby to discuss the latest book releases, including The Rooster Bar by John Grisham and How Hard Can it Be by Allison Pearson. 
LISTEN TO THE FULL DISCUSSION ABOVE

Kevin Milne joins Kate Hawkesby to discuss the newly announced cabinet, and asks why the portfolio of Minister For Racing still exists. 
LISTEN TO THE FULL DISCUSSION ABOVE

NZ Herald movie reviewer Francesca Rudkin joins Kate Hawkesby to talk about the latest releases including Thor: Ragnarok directed by Kiwi filmmaker Taika Waititi, and documentary No Ordinary Sheila. 
LISTEN TO THE FULL DISCUSSION ABOVE

With the incoming of the new government, it's pretty safe to say the National Standards system will be 'gone by lunchtime'. But where to from here? asks Kate Hawkesby.
LISTEN ABOVE

Legendary Australian rocker Jimmy Barnes has released his second memoir 'Working Class Man' which will be accompanied with a tour of New Zealand early next year.
He spoke to Newstalk ZB's Kate Hawkesby about his journey as a young man turning to drugs and alcoholism in an to deal with his abusive past, meeting his wife Jane and how he learned better ways of coping with his issues.
LISTEN TO THE FULL INTERVIEW ABOVE

Ingredients
1.5 kilograms pork shoulder or pork belly
3/4 cup sweet chilli sauce
3 tablespoons tamarind chutney
1 tablespoons  freshly grated root ginger
2 star anise, crushed
Method
Preheat the oven to 180°C.
 Place the pork in a casserole large enough to hold the pork with a little room to move.
Mix together the sauce, chutney, ginger and star anise and pour over the pork spreading out to coat completely. If time allows cover and refrigerate overnight.
 Place in the preheated oven and cook for 2 ½ -3 ½ hours or until the meat can easily be pulled into shredded pieces. Cooking time will depend upon the cut, whether the meat was cold from the fridge and the type of casserole used.  The pork can be cooked at 140°C though you will need to allow an extra hours’ cooking time.
 Use two forks to shred the meat into long thin strips or chunky pieces and serve in warm slider buns spread with Asian pesto, a dollop of with avocado - mashed with coriander, a crunchy lettuce leaf. Top with the bun and if wished secure with a bamboo skewer, pierced through a tiny cheeky slice of lime.
 Asian Pesto
Ingredients
2 cups loosely packed fresh basil leaves
½ cup loosely packed coriander leaves
2 teaspoons minced garlic
1 teaspoon minced ginger
½ - 1 teaspoon minced chilli
¼ cup pine nuts
1 tsp sesame oil
¼ cup light olive oil
 Method
Into a food processor put the basil, coriander, garlic, ginger, chilli, pine nuts and sesame oil and process until well chopped. Gradually pour the oil down the feed tube into the pesto and process until smooth. Season with salt and a squeeze lime juice. For a thinner pesto soften with a little cool boiled water. Keep in an airtight container in the refrigerator.  Makes about ¾ cup
Recipe – Allyson Gofton©
Photography – Alan Gillard©

Kate Hawkesby was in for Jack Tame this week and opened the show with her take on the eventual election result and the process it took to get one.
LISTEN ABOVE