Saturday Morning with Jack Tame

Phil Jupitus is a comedian, actor, poet, cartoonist and podcaster - but he's perhaps best known for his appearances on the long-running British panel show Never Mind the Buzzcocks.
He spoke to Jack Tame ahead of appearing in the New Zealand International Comedy Festival next month, in his new show Juplicity. 
Tickets available here.

Francesca Rudkin joined Jack Tame to discuss the latest film in the Fast and Furious franchise.

Bill O'Reilly was ousted from Fox News with a reported payout of US$25 million, following a spate of sexual harassment claims. Jack Tame says it sends a message: even with O'Reilly's star status, nobody is bigger or more powerful than the job.

Whilst I’m usually a fan of leaving the old favourites alone, I’ve enjoyed mucking around with the basic recipe for ANZAC biscuits. I like to cram it with raisins and seeds and I prefer cooking it in one slab instead of biscuits. A change is as good as a…
Ingredients:

1 cup rolled oats
1 cup plain flour
½ cup shredded coconut
¼ cup brown sugar (or use coconut sugar)
½ cup craisins, raisins or cranberries
½ cup sunflower seeds, toasted
120g butter
2 heaped tbsps honey
2 heaped tbsps golden syrup
1 tsp baking soda
1 tbsp boiling water

Method:
1. Preheat oven to 160 C. Line a 25x25 cm tray with baking paper.
2. In a large bowl mix oats, flour, coconut, sugar, dried fruit and seeds. Melt together butter, honey and golden syrup and pour into dried ingredients. Dissolve baking soda in boiling water and add. Stir until well combined.
3. Scrape onto lined tray and spread evenly, pressing firmly to spread out.
4. Bake for 20 minutes or until dark brown around the edges and golden brown on top. It will firm up as it cools so slice into bars when still warm.
LISTEN ABOVE: Nici Wickes speaks to Jack Tame about her modern twist on an ANZAC classic

Catherine Raynes joins Jack Tame to review the latest books including Goodwood by Holly Throsby, and Mississippi Blood Greg Iles.

Rose Matafeo is one of New Zealand comedy's leading lights, currently living (and making it) in London. 
She joined Jack Tame from Melbourne before she heads home for the New Zealand International Comedy Festival next month to perform her show 'Sassy Best Friend'.

Francesca Rudkin of the New Zealand Herald joins Jack Tame to review the latest movie releases, including British wartime comedy Their Finest, and Alec Baldwin animation Boss Baby.

Fair Go host Hayden Jones joins Jack Tame this morning from slightly further up the Taranaki coast, where he's been ruminating on a whole host of worries. Perhaps it's best, he suggests, to simply unplug for a while...

Jack Tame is on the road this week, broadcasting from a bach on a beach in Taranaki. It's given him the chance to reacquaint himself with home after so many years away, and he makes a call for more New Zealanders to understand their place in the world a little better.

Feijoa have a distinctive flavour, somewhere between a guava, pineapple and even banana. Originally from South America their jellied and gritty texture is so interesting and their perfumed taste sublime, to those who like them.
This dessert combines some of the flavours that go so well with feijoa – dark chocolate, ginger, coconut and lime!
6-10 feijoa  - peeled and chopped
75 g dark chocolate, chopped
4 tbsps coconut, toasted
½ tsp lime zest
200mls cream, soft whipped
3-4 brandy snaps, (or meringues)
Combine everything in a bowl and gently fold together. Serve in small bowls or glasses, topped with more grated chocolate and lime zest.