This week we are talking about booze & violence rules, exporting to Korea, the latest Lewis road collaboration and take a deep dive into gin making in Aotearoa with 1919 Distilling founder Soren Crabb. Plus we do the world’s fastest review of Beervana.

This week we are talking about concerns for wheat growers, record methane emissions from dairy industry, Aussies fighting for the right to brand manuka honey, the sad but seemingly inevitable demise of Bernadino Spumante.

This week we are talking about the same thing everyone is… the Commerce Commission draft report into competition in the grocery sector! And we’ll tell you about how peanut butter can help kids get into mentoring, the latest gin garden opening and all about Wellington’s big foodie festival. Then we dig into an altogether alternative milk story with Glen Herud from Happy Cow Milk. Subscribe to the The Best of The Feed Weekly at http://thefeed.co.nz and please rate and review this podcast.

This week we are talking about what ought to be in your shopping trolley, the upcoming commerce commission report into supermarket competition and a potentially controversial report about food insecurity and child poverty in New Zealand - this is not a chat to miss. We’ll also talk to one of New Zealand’s first bottled cocktail businesses in Wellington.

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This week we discuss the farmer’s protests and what it means for the future of food producers in the country. We also catch up with the Choice Hospo bar build project and vegetable prices. Vincent interviews Angus Brown of Ārepa, a blackcurrant based nootropic drink that’s backed by science and is so successful he’s hoping to raise $5m for the next phase of growth in Australia and beyond.

This week we’re talking about record breaking horticulture exports, eliminating palm oil from your favourite candy, new ways of making plant-based milk and we’re decidedly NOT talking about adding folic acid to bread because we’re over that debate. We’re also celebrating with the Gill family who last week passed the 30 year milestone of running their Little India restaurants with their family recipes.

If you’re following us on Instagram, you may have seen our first search for the Best kickoff last week! We’re on the hunt for The Best Burgers in your town - all over the country - so jump over to Instagram, give us a follow and tag your favourite burger joint so we can share the treasure with the world.

This week it’s time to talk about cheese prices, a new bio-security tool that could reduce the nutritional value of your food and a chaotic but inspiring challenge a hospitality collective in Auckland is taking on to help one small business bounce back from Covid. We’re also talking to Katie Jacobs who traded a career in luxury champagne and spirits to build a start up to help busy people grow more of their own food.

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This week we look at an increase in excise taxes, the Outstanding NZ Food Producer awards, the NZ Spirits Awards and listen to the backstory of AF Drinks, the alcohol free brand created by Lisa King, of Eat My Lunch fame.

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This week we look at food waste, free trade deals and Clark Gayford’s piping skills. We discover the extraordinary origin of donuts. Tash digs deep into some of the long-term challenges the hospitality industry faces in a chat with David Neville, a chef and consultant with 25 years experience in the food industry.

And a big thanks for all of you who have joined us as subscribers to this podcast and our weekly email. Now is the perfect time to ask you to rate and review the podcast - we welcome your feedback and it helps others find this show.

This week it’s all about the impact of border closures, visa status and seasonal workers on our horticulture and hospitality sectors.

And for the main course, we’re speaking with Tony Burt & Mikey Ball from East Imperial, a NZ premium beverage company finding global success with a dogged determination to keep authenticity at the forefront of making exceptional drinks.