Saturday Morning with Jack Tame

Film reviewer Francesca Rudkin joins Jack Tame to review King Arthur, Snatched and Pecking Order.
Read more of Francesca's reviews at the NZ Herald.
WATCH: Documentary-maker Slavko Matinov on his film 'Pecking Order'

Kevin Milne was tasked with buying three tickets to Ed Sheeran this week and he found it a stressful race to secure them.
READ MORE: Ed Sheeran confirms two NZ shows

This morning Jack opened his show by celebrating 25 years of Shortland Street and revealing a special guest on the long-running television drama.

There's something different about these biscuits – they contain cricket flour! That's right, the latest trend in high protein ingredients includes organically farmed crickets. I've eaten crickets before in both Mexico and Thailand where they are considered a snack, like peanuts. My guess is that we'll be seeing more of us sourcing our protein from insects in the years to come so get a head start with these biscuits!
Ingredients
Makes 14-18 large biscuits
70 grams each demerara and plain sugar (total 140 grams)125 grams butter1 egg100 grams plain flour40 grams cricket flour½ tsp baking soda100 grams dark chocolate buttons60 grams macadamia nuts, chopped roughly

Pre-heat the oven to 180°C. Line 1-2 oven trays with baking paper.
Cream together the butter and sugars until light and creamy then beat in the egg.
Stir in the flours and baking soda, then mix in chocolate buttons and nuts.
Drop dessert spoonfuls onto the baking paper, leaving plenty of room between for each to spread.
Bake for 6 minutes, remove from the oven and give the tray a bang then return to oven and cook for a further 10 minutes.
Cool slightly before removing from tray.

See more recipes from Nici Wickes on her Facebook page.
READ MORE: Could bugs be the answer to global hunger?

Rob Schmitz is the Shangahai Correspondent for NPR (National Public Radio) and is the author of Street of Eternal Happiness.
The book captures life in modern China through the lives of people on the street where he resides. The book started out as a radio series and evolved into a portrait of how the people live, hope and struggle on a single street in China's most dynamic metropolis. 
Rob Schmitz will be in New Zealand for the Auckland Writers Festival and joined Jack Tame this morning from China.

The film Bugs follows a team from Copenhagen-based Nordic Food Lab as they travel the world to learn from some of the millions of people who already eat insects.
Director Andreas Johnsen follows them as they forage, farm, cook and taste insects with communities in Europe, Australia, Mexico, Kenya, Japan and beyond.
Michael Bom Frøst, Director of the Nordic Food Lab​ joined Jack Tame from Copenhagen to talk about the documentary.
Bugs plays as part of the Documentary Edge Festival - find out more about the film by clicking here.

Hollywood reporter Kristen Martin reports on this week's entertainment news, from Steve Harvey's harsh note to his staff and Cliff Curtis' huge role in the upcoming Avatar films.

Eggy Crumpets with Rhubarb, Feijoa & Apple Compote  
This take on French toast is better than the original in my books.
Serves 6
2 large eggs½ tsp cinnamon2-3 tsp fresh cream1 tsp caster sugar6 plain crumpets100g mascarpone1 tbsp brown sugar¼ cup honey, warmed slightly  

Whisk together egg, cinnamon, cream and sugar.
Heat 1 tsp butter in one or two fry pans until foamy and bubbling. Dunk each crumpet in egg mixture to coat well, then lay into the pan(s), non-holey side down first. Fry until golden then turn and cook remaining side until golden – about 2 minutes. Keep cooked crumpets warm as you cook the remaining crumpets.
Mix mascarpone with brown sugar.
To serve: Smear a tablespoon of honey on each of six plates placing a crumpet in the centre and top with spoonful of compote and mascarpone. Drizzle compote syrup and serve.

Rhubarb, Apple & Feijoa Compote
2-3 stalks rhubarb, cut into 3cm lengths1 apple, cut into sixths3 tbsps brown sugar6-10 feijoa 
Preheat oven to 180°C and line a shallow oven dish with baking paper.
Toss rhubarb and apple in brown sugar. Tumble into lined dish and cook for 20 minutes until soft.
Halve feijoa and scoop out flesh with a teaspoon.
Add feijoa to warmed fruit and keep warm until ready to serve.

Film reviewer Francesca Rudkin joins Jack Tame to review sci-fi thriller Alien: Covenant and - one that's perfect for Mother's Day - Viceroy's House.
Read Francesca's reviews at nzherald.co.nz.

With Mother's Day this weekend, Kevin Milne explains some of the many reasons he admires the work of mothers so much.