Saturday Morning with Jack Tame

Team New Zealand are headed off to Bermuda for their next America's Cup challenge. Jack Tame is enraptured with the speed and grace of the boats, but isn't it the racing far too exclusive?

Travel writer Mike Yardley joins Jack Tame to talk about his trip to Hobart's Museum of Old and New Art.

Book reviewer Catherine Raynes joins Jack Tame to talk He Said/ She Said by Erin Kelly (Hachette $35) and My Not So Perfect Life by Sophie Kinsella (Bantam Press $37)

It's that time in the property cycle where there is a lot of development going on. Developers are trying to sell their developments off the plan and looking for buyers. Developers need to hit a sales level for the bank to advance the next tranche of money to complete the development.  People are invited along to presentations that show the property market increasing in value and why that particular development is a good one.  And maybe it is.  
Hannah McQueen of EnableMe.co.nz joins Jack Tame.

Pablo Escobar was the world's most notorious drug lord, running a criminal empire worth some $30 billion.  Javier Pena and Steve Murphy were the DEA agents who hunted down and eventually killed Escobar in 1993. 
Pena and Murphy are coming to New Zealand two do shows on July 15-16 in Auckland to tell their story. They joined Jack Tame this morning for a chat.

Annually I make quince paste - what the Spanish call membrillo and it goes with cheese like no other thing I know -  but there are other uses for quince and this week I wanted to give you some food ideas, as opposed to strict recipes, to guide you in you quince journey. Once prepared – peeled, quartered, cored – add them to a bowl of lemon water to stop them browning whilst you decide what to do with them.
Try these ideas:

Poach them in a light sugar water for 40-50 minutes until tender, reserving the rose-coloured cooking syrup.  Use the cooked fruit for crumbles, pies, to be served with yoghurt, with vanilla ice cream and or softly whipped cream…
Slow roast raw quince quarters with a pork shoulder and star anise or ginger…
Freeze stewed fruit with the syrup and during winter enjoy them warmed, atop steaming bowls of oatmeal…
Look up David Lebovitz’s recipe for quince tarte tartin…
Make an upside down cake with poached quince segments…
Try making a tagine-like lamb casserole with cinnamon, turmeric and the 2 C’s (cumin and coriander) and add in segments of raw unpeeled quince to cook along with the lamb…
Add quince syrup to champagne or sparkling water…

Movie reviewer Francesca Rudkin joins Jack Tame this morning to review the latest releases, including Beauty and the Beast and CHiPS.

Kevin Milne joins Jack Tame this morning to reveal how a casual search on the internet turned up a treasure trove of memories left behind by a family member recently passed. 

Team New Zealand are headed off to Bermuda for their next America's Cup challenge. Jack Tame is enraptured with the speed and grace of the boats, but isn't it the racing far too exclusive?

Catherine Raynes of Whitcoulls joins Jack Tame to review The Chilbury Ladies Choir by Jennifer Ryan (Harper Collins $35) and This Is How It Always Is by Laurie Frankel (Hachette $35).