Saturday Morning with Jack Tame

Resident movie reviewer Darren Bevan joins Jack Tame to review the latest releases including chaotic comedy Bad Moms, Roman remake Ben-Hur, and encourages us all to check out Stranger Things.

Fresh from her success in the K1 200 and K1 500 events at Rio, Kiwi kayaker Lisa Carrington joined Jack Tame to discuss how the victory feels.

If you hanker for a perfect green sward upon which to loll about on a picnic blanket, with a glass of something nice and cold in your hand, this summer, now's the time to start doing the groundwork to achieve a perfect lawn. 

Five years ago, Lynda laid a luscious new lawn. For two years it was amazing. Now, it's half creeping buttercup, 25 per cent clover, 15 per cent dandelions and about 10 per cent grass. Sigh! But here's how you rejuvenate an old lawn (or sow a new one).

Step 1: Bomb it now with herbicide. If you want to keep the grass, use a broad-leaf specific spray such as Turfix, which doesn't kill the existing grass. If you want to start afresh, use Roundup to kill it all. 

Step 2: Once the weeds die, cultivate the soil so you end up with a good seed bed about 10cm deep. Then let the soil settle for a fortnight. If weeds pop up again, spray again. 

Step 3: By now it will be spring and you can either patch the holes in your existing lawn with fresh seed, or sow an entirely new lawn. Choose a lawn seed that suits your needs: I like the wide-bladed fescue sold by Turf Specialists as 'California Green' but garden centres also have a good selection of different mixes for shade/hardwearing (think kids and dogs) or premium lawns such as Boston Green.

Step 4: After sowing, keep the soil moist but not saturated. Use a hose attachment with a mister on it. And keep birds away - strips of plastic bags or old CDs hung on strings around the lawn, or netting over it, helps. 

Step 5: Admire your handiwork once the seed has germinated, and irrigate frequently until it's well established. It'll be ready for its first mow in 2 months.

Kevin Milne joins Jack Tame this week to discuss an interesting story from the Porirua suburb of Whitby, where one man took it into his own hands to protest some serious snobbery in the area.

Resident movie reviewer Darren Bevan joins Jack Tame to review the latest releases, including gun-running comedy War Dogs, charming Oscar-buzzing animation Kubo and the Two Strings, and Jaws-lite Blake Lively flick The Shallows.

There's a few more days of competition left at Rio, so Jack Tame took the chance to look back at his highlights of being at the Olympics with all its highs and lows.

Devilled is a wonderful old culinary term that refers to dishes cooked with fiery hot spices and condiments.

The blending of mustard with curry powder and a plentiful amount of butter, makes a piquant yet tasty crust on top of a shoulder or leg of lamb, that is ideal slow roasted until the meat falls from the bone.  

The idiom  as ‘Hot as Hell’  is a perfect indicator devilled foods forte. Curry, chilli or mustard powders were once the traditional spices used to create devilled foods, though today delicious spicy condiments, now easily available, can make an instant devilled mix; curry pastes, salsa etc.   

Once, the prunes for Devils on Horseback, were stuffed with a spicy relish or chutney before being wrapped in bacon and grilled, though today this seems to be a forgotten aspect. 

For a great recipe, head to Allyson's website

Resident book reviewer Catherine Raynes joined Jack Tame to review Falling by Jane Green, and The Time to Kill by Mason Cross.

Kevin Milne joined Jack Tame this morning to discuss the success of Fiji at the Rio Olympics, and the modesty and humility they displayed in victory. They're qualities we could all use, Kevin says.

Ahead of today's Olympic opening ceremony in Rio de Janerio, New Zealand's flag bearer Peter Burling spoke with Jack Tame.