This week Vicki insists on a performance review which is timely, given the very public performance review in the media right now, of controversial chefs. We discuss the implications for NZ but even as the story unfolds there is more to come and much more to discuss.

Vicki and Tash recently made it to Tasmania — and naturally, they ate and drank their way through it with absolutely no restraint. From cellar doors to oyster sheds, fine dining to roadside finds, this episode is the highlights reel you need before you book your own trip. Vicki's got the food, Tash has the drinks, and between them, nothing delicious escaped scrutiny. Ready to add a few hundred things to your travel list? Find out more about touring Tasmania with Taste of Tours at tasteoftours.com.

Vicki and Tash sit down with Miel Meyer, GM of one of New Zealand's most award-winning cheesemakers, Meyer Cheese. It's a compelling story of a Dutch family moving to NZ and creating a multi-generational family business. They have become a Cheese Awards icon, renown through the Waikato and a family favourite at the supermarket. However thanks to free trade agreements, the EU is coming for the cheese. Or is it a chance for NZ to create our own compelling cheese identity?

From the Garden of Eden to the App Store, the apple has a lot to answer for. Vicki and Tash are tracing the fruit that tempted humanity, inspired scientists, and is yet another of New Zealand's world famous ingredients - in just 30min you'll know more about apples than a techbar specialist. Folklore, innovation, and more than a few crunchy opinions — this one's got layers. Consider yourself warned.

Rhi Baldock's More Than Toast is flying off the shelves in one of the year's hottest cookbooks so far. So Vicki and Tash invited her to the group chat to get saucy on giving cooks confidence in the kitchen. She's such an inspiring and practical teacher who can get anyone into the kitchen!

Plus Tash is cracking open the good stuff with a 2023 Black Estate Pet Nat, and a brand new tonic offering from Veranda Drinks, from the Woodward St Distilling team. It's all fizzy fizz deliciousness!

Groceries eating your paycheck? Same. 🥦

Vicki and Tash put their collective kitchen skills together and did the maths — and if you just do these six things, you could save $50 a week on your food bill. Actual, practical, works-in-a-real-kitchen tips that don't require you to buy any new equipment or change anything drastic. Share it with all your friends.

#thesaucenz #nzfood #grocerytips #savemoney #mealplanning #nzpodcast #foodtips #kitchenhacks #nzfoodie #budgetcooking

Vicki and Tash chew the cookies on the state of food criticism in New Zealand from giving feedback in a restaurant or dealing with a bad review. Of course we went to the source of all things sass when it comes to dealing with online bullies, talking with Erin Clarkson AKA @cloudykitchen who has perfected the art of dealing with criticism.

21 years producing landmark dining experiences in Hamilton is no small feat, so Vicki and Tash go behind the scenes with one of New Zealand's most down to earth but high achieving chefs, from beloved Waikato institution, Palate. Along the way, get ready for endearing love letters to Waikato growers and why the open pass was designed to rid the kitchen of bad behaviour.

Tash and Vicki dive deep into the crisis facing wine across Australia, Europe and the innovation happening in China. And who's to blame? Not who you think! Join us for this ride through wine, wine politics and changing consumer desire.

Join Vicki and Tash as we investigate what New Zealand's best cooks are willing to shortcut in the kitchen versus making from scratch. Not to mention our own pantry habits to make cooking easy.