This year more PR budget than ever has been spent on World Chocolate Day and perhaps for good reason.

In this episode, Vicki and Tash, alongside Nick Brown from Cook & Nelson unpack the complexities of the chocolate industry, exploring how prices are set, the impact of supply chain exploitation, and what consumers can do to make informed choices. And why we don't. Discover how sustainability and fairness are shaping the future of chocolate.

Main Topics:

• The rising cost of chocolate and the factors behind price increases
• The exploitation at the root of the cocoa industry, including child labor and deforestation
• How premium chocolate brands like Tony's are addressing systemic issues and promoting ethical sourcing
• The challenges of consumer education and how to navigate fair trade certifications
• The impact of consumer choices on systemic change and market dynamics

Timestamps:

00:00 - Introduction: The state of the chocolate industry and what influences prices

02:10 - The impact of cocoa price fluctuations and future price trends

04:15 - Shrinkflation and the decreasing amount of chocolate in bars

06:00 - Will quality and flavor change as prices rise?

07:15 - The fundamental issue of fair wages and exploitation in cocoa farming

09:00 - Tony's approach to ethical sourcing and transparency

12:00 - The role of big chocolate companies and how they can eliminate slavery

14:00 - How companies like Tony's invest in sustainable farming and community initiatives

16:00 - Navigating certifications like Fair Trade and greenwashing risks

17:40 - The importance of traceability and local production in New Zealand

19:00 - Consumer influence: balancing guilt, virtue, and affordability

21:00 - The influence of chocolate scorecards and transparency initiatives

22:20 - How consumer behavior is shifting and the role of online shopping

25:00 - The importance of flavor and quality over price in consumer choices

27:00 - The ongoing challenges of the cost of living and premium chocolate consumption

29:00 - The real cost of cheap chocolate and the exploitation behind it

32:00 - Reframing the value of high-quality, ethical chocolate

Resources & Links:

• Tony's Chocolonely — Leaders in sustainable and slave-free chocolate sourcing
• Fair Trade Certification — Ensuring fair wages and ethical labor practices
• Chocolate Scorecard NZ — Transparency ratings for brands in Aotearoa New Zealand
• FairChain Sourcing Model — Ethical supply chain practices promoting systemic change

• The Cocoa Barometer — Reports on transparency and systemic issues in cocoa industry

This one is The Sauce's love letter to the humble carrot — a deep dive into the unsung hero of the produce aisle at this time of year.

Join Tash and Vicki as we cover:

The carrot as underdogVicki's observation that carrot prices almost never spike (unlike cauliflower, cucumber, tomatoes) leads into a celebration of how reliable and cheap carrots are — roughly $1-2/kg regardless of season.

We're also here for fun carrot facts, the WWII propaganda angle that went hand in hand with a 10,000 tonne surplus and
carrots turning you orange is actually real! Learn Vicki's teenage tanning trick and what to cook - tarte tartin, carrot gnocchi, carrot and orange couscous salad, Sicilian carrot crostini with mint and olive oil, carrot cake oats, quick pickles, and — reluctantly — vegan carrot bacon.

Pineapple does not belong in carrot cake. Tash will die on that hill.

It's the morning after New Zealand's first ever Michelin announcement, and we have thoughts. A lot of them. Some about the food. Some about the ceremony. (Okay, quite a few about the ceremony.)

In this bonus episode, Tash and Vicki unpack what was arguably the biggest night in New Zealand's culinary history — 110 special mentions, awards and stars across Auckland, Wellington, Christchurch and Queenstown — and ask what it actually means for the industry, and for us as a food culture.

In this episode:

• The ceremony debrief nobody asked for but everyone needed — what went wrong, what the room felt like, and why the Oscars actually works
• The elephant in the room: a lot of dudes collected a lot of awards last night
• Amisfield's star, and why separating the award from the controversy is the right call

You know we love our pasta! And we thought we'd discovered the next big food hero when we found Monty's Pasta. Just a few weeks later he took out the Supreme Outstanding Food Producer award. So with Vicki, our resident Pasta Queen on the case - we delve into the story behind Monty's Pasta, a pioneering New Zealand-based pasta producer committed to local grains and innovative food practices. Discover the journey from farm to fork, the nuances of pasta production, and the vision for future food resilience in New Zealand.

In this episode:

• The story of Monty's Pasta and its local grain sourcing from Wairarapa farmers
• How modern pasta production integrates slow drying, bronze extrusion, and minimal processing
• The impact of recent awards on Monty's brand visibility and sales
• The unique shapes and flavors crafted for different culinary experiences
• Challenges and opportunities in developing a premium, locally-made product in NZ
• The role of small gourmet food stores and their importance in food innovation
• Insights into grain diversity and export potential for New Zealand
• Monty's love of cooking, pasta traditions, and future plans for the business

Timestamps:
00:01 - The exciting announcement of the Michelin Guide in New Zealand
00:31 - The controversy and exclusivity surrounding the Michelin event
01:02 - The impact of Michelin's recognition on NZ's food scene
01:53 - Discussion on awards' authority and reputation of Michelin
02:35 - Why New Zealand's lack of traditional pasta history opens doors for innovation
03:29 - Monty's journey from winemaking to pasta production
04:38 - The significance of locally grown wheat for Monty's pasta
05:20 - Crafting quality pasta with traditional techniques
06:44 - The importance of specialty food stores in supporting local producers
07:14 - Monty's approach to pasta shapes and customer preferences
08:29 - The process of slow drying pasta and maintaining freshness
09:51 - Ensuring the perfect moisture content in dried pasta
12:45 - Comparing Italian traditional drying with New Zealand methods
14:44 - Choosing pasta shapes based on design and market appeal
15:41 - The most popular shapes and customer preferences
16:46 - The premium positioning and adventure of offering unique pasta shapes
18:49 - Innovative thinking rooted in deep knowledge and tradition
19:44 - Economical considerations and export opportunities with alternative production methods
22:25 - The openness of New Zealand to culinary experimentation and tradition-breaking
30:29 - Pricing, affordability, and the health value of high-quality pasta
33:40 - Sustainability practices: eco-friendly packaging and waste reduction
35:34 - The crucial role of small gourmet stores in product development
37:07 - Monty's favourite pasta dish and culinary inspirations
39:30 - The surprising success post-award and market validation of Monty's Pasta
44:42 - Future growth, grain diversity, and exploring local grains for broader use
46:35 - The importance of freshness and local sourcing in creating exceptional food products
47:13 - Final thoughts and exciting prospects for New Zealand's pasta scene

This week Tash and Vicki are separating fact from folklore — and a few sacred cows are not making it out alive.

From whether your eggs actually need the fridge (short answer: yes, but not for the reason Americans think) to the five second rule, oil in pasta water, and the enduring belief that red wine is basically medicine — they're working through the food and drink myths that somehow became received wisdom.

Tash also takes aim at cold-pressed juice, explains exactly why ice cold beer is robbing you of flavour, and delivers the bad news about James Bond's martini order. Vicki, meanwhile, has strong feelings about pasta water, sushi safety, and the startling number of people who think freezing food kills bacteria.

It's myth-busting with excellent tangents, a cameo from Genghis Khan, and absolutely no hallucinating green fairies.

Before there was Food-Tok, there was Allyson Gofton, beaming into our homes and teaching us simple recipes in the minutes before the news. As we continue to explore where Kiwis learn to cook - this is a special interview with Alison Gofton, about her journey to our screens, what's she's learned about people, tips on food and nutrition. Join us for a lively conversation filled with food stories, drink discoveries, and nutrition insights.

In our quest to unpack where Kiwis learn to cook, Tash and Vicki uncover the massive changes facing Home Economics in schools - when all the research says learning the fundamental skill of cooking is essential for healthy outcomes. Adrienne Reeves, president of the Home Economics and Technology Teachers Association of New Zealand, exposes how recent curriculum shifts threaten to strip away essential food education, leaving students ill-prepared for real-life nutrition and meal preparation. In this eye-opening episode, Adrienne breaks down the complex landscape of New Zealand’s evolving food curriculum, revealing how decisions made at the policy level risk diluting an age-old subject that’s vital to personal health and societal well-being.

This episode is a must-listen if you’re a parent, educator, policy-maker, or anyone invested in the health of future generations. Get the inside scoop on why authentic food literacy is more crucial than ever in shaping healthier, more confident adults. With the ongoing push for a knowledge-rich curriculum, Adrienne emphasises why we can't afford to lose the practical, essential skills that keep us nourished and thriving. Join us to understand how current reforms might undo decades of vital nutritional education—and what we can do to ensure that cooking, food safety, and nutrition remain at the heart of Kiwi classrooms. Because the future of our health depends on the meals we learn to make today.

PART ONE: This week Vicki and Tash unpack where Kiwis really learn to cook and along the way discover some potentially frightening changes to the Home Economics curriculum on the agenda. From Mum's elbow to Gran's roast dinners and a meal box or two, the difference between generations and Foodtok is stark. We thrash it out and maybe end up with more questions than answers.

This week Tash and Vicki take down the leather-bound and exhaustive drinks list, the still-or-sparkling ambush, and why “something for everyone” so rarely delivers when the modern diner wants fewer drinks but better ones. Strap in.

In this episode of The Sauce, Vicky and Tash sit back down with Brianne West (founder of Incrediballs and Ethique) to unpack what it really takes to launch a world-first, waste-free drinks brand. From a three-year R&D journey and an aborted launch to the brutal reality of “second album” expectations, Brianne shares candid insights on flavour science, consumer education, and why sustainability alone is never enough if the drink doesn’t taste incredible. This is a deep dive into incrediballsy sustainability, innovation, and entrepreneurship in the drinks category.

• Waste-free drinks need to taste great first – sustainability is the hook, but flavour is what keeps people coming back.

If you enjoyed this conversation, please follow, rate, and review The Sauce on your favourite podcast platform. It helps more people discover real, unfiltered stories about bold ideas, sustainable innovation, and the drinks businesses changing what’s in our glass.