In this week's spicy Sauce, Vicki tackles the ice on frozen burnt butter, we compare the perfect coffee preparation and talk to Richard Wilson from Sandymount Distillery about his decision to go Carbon-Zero. 
 
Subscribe at <a href="https://www.thefeed.co.nz" target="_blank" rel="noopener noreferer">The Feed </a>, visit <a href="http://www.sandymount.nz" target="_blank" rel="noopener noreferer">Sandymount Distillery</a> and be sure to rate and review!

In this week's spicy Sauce, Vicki tackles the ice on frozen burnt butter, we compare the perfect coffee preparation and talk to Richard Wilson from Sandymount Distillery about his decision to go Carbon-Zero. Subscribe at The Feed , visit Sandymount Distillery and be sure to rate and review!

In this week's spicy Sauce, Vicki tackles the ice on frozen burnt butter, we compare the perfect coffee preparation and talk to Richard Wilson from Sandymount Distillery about his decision to go Carbon-Zero. 
 
Subscribe at <a href="https://www.thefeed.co.nz" rel="noopener noreferrer">The Feed </a>, visit <a href="http://www.sandymount.nz" rel="noopener noreferrer">Sandymount Distillery</a> and be sure to rate and review!

The Sauce on Frozen Burnt Butter

Join Tash McGill and Vicki Ravlich-Horan for spicy and sometimes sweet conversations around the kitchen table about all things food and beverage in Aotearoa New Zealand. Interviews, hot takes, food trends and irresistable libations from Vicki Ravlich-Horan, editor-in-chief of Nourish Magazine and Tash McGill of More Good Drinks. Together they run The Feed, the freshest bites on New Zealand food and beverage stories.

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The Sauce on Frozen Burnt Butter

The Sauce on Frozen Burnt Butter