Final judging is underway in the annual New Zealand Ice Cream and Gelato Awards this morning. 

Yesterday the judging panel tasted their way through 300 entries and this morning will narrow those down to find this year's winners. 

The final round of tasting will take place at Onehunga High School.

Ice Cream and Gelato Awards Chief Judge Jackie Matthews joined Francesca Rudkin. 

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The second round of consultation on adoption law reform is now open for public consultation. 

The new legislation will replace the 1955 Adoption Act, which has been regarded as outdated. 

However, there is no guarantee these reforms will be retroactive – which leaves 100,000 adopted New Zealanders with no answers. 

One of those is an expert in the field of adoption and the author of Tree of Strangers, Barbara Sumner. 

Barbara Sumner joined Francesca Rudkin.

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Girl, Forgotten – the latest by Karin Slaughter who writes brilliant thrillers. Her last one was Pieces of Her which is now a major Netflix series. In 1982, Emily Vaughn gets ready for prom night but she has a secret and by the end of the evening she’ll be dead. Forty years later, with the murder still unsolved, a woman arrives in town to find justice for Emily – and to uncover the truth before the killer decides to silence her too… 
The House of Fortune by Jessie Burton. Sequel to a wonderful book called The Miniaturist which came out in 2014 and I loved – set in Amsterdam in the C17th, at a time when the Dutch had a thing about miniatures – replicas of their houses and all the furniture etc. The new book opens in 1705, with the same family but 18 years later and their circumstances have changed dramatically. It’s Thea’s 18th birthday and also the 18th anniversary of the death of her mother and the family are reduced to selling off their furniture and artwork to survive, then make plans for Thea to be married to a wealthy man which might solve all their problems – but Thea has other ideas. Great period drama, getting terrific reviews in the UK at the moment. 
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Travel blogger Megan Singleton was preparing for Rarotonga and seems to have lost her mojo when it comes to packing. This week, it’s all about the art of packing and how to avoid overpacking for the Pacific Islands.
Megan Singleton joined Francesca Rudkin.
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A bit of inspiration for you today. 
There’s a lot of talk around creating side hustles for extra money or looking for jobs that provide the all-important work-life balance, and Vanya Insull has turned her hobby into a full-time job – all through social media.
She is the woman behind foodie social media page VJ Cooks. 
Vanya has gone from magazine art director - to full-time Mum - to running a six-figure business with four employees. 
She’s now also realised her dream of publishing a cookbook.
Vanya Insull joined Francesca Rudkin.
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Host of The Front Page podcast Damien Venuto and 1News Senior Reporter Katie Bradford joined Francesca Rudkin for the Sunday Panel.
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A sore throat makes it more difficult to eat, drink, sleep, talk and generally function — and who wants that?
Wellness expert Erin O’Hara joined Francesca Rudkin to discuss.
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This week we are pretty excited as we have just started to harvest our Brassica's from the gardens. Which is amazing as last year we just fed the possums! 
There are so many uses for Broccoli, cauliflower and Baby broccoli or Broccolini and are fantastic buys right now.  
The recipe today focuses on Broccolini, which is a hybrid of Broccoli and Gai lan or chinese kale. With its long stems and smaller florets it's a super crispy green.  
This recipe calls for you to blanch and refresh in iced water. This does two things, brings out the amazing green colour and also sets the crunch! I would recommend doing this when cooking not only broccolini but all brassica's. 
Enjoy the recipe. 
 
Broccolini, mushroom and roasted garlic rigatoni 
Cook time: 25 minutes 
Prep time: 20 mins 
Serves 4 
 
Ingredients:  
500g rigatoni pasta  
500g field mushrooms 
2 garlic bulbs 
4 Tbsp grapeseed oil  
300g broccolini stems  
100g Smoked cheddar cheese  
flaky salt  
freshly ground black pepper  
Hot sauce if you want 
 
Instructions:  
Preheat the oven to 180*C.  
Cook the pasta as per packet instructions. Peel the field mushrooms and put in a roasting tray along with the whole garlic bulbs.  
Drizzle with grapeseed oil and season with salt and pepper.  
Place into the oven and cook for 30 minutes. 
Allow the garlic to cool slightly then squeeze out the flesh. Put half of the garlic in a food processor with all of the mushrooms, a little oil, salt and pepper. Blitz until combined.  
Bring a pot of salted water to the boil. Remove the outer leaves of the broccolini, when ready drop them into the water. Removing after 1 minute.  
Heat a frying pan, add the mushroom puree and cooked pasta and toss to coat the pasta evenly.  
Finally add the broccolini and remaining garlic cloves until just heated through.  
Serve in small bowls with some finely grated smoked cheddar. (I like to pack a bit of heat so you could also add a splash of hot sauce) 
Check out Mike's website for more.

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Have you ever stood in front of a row of wine bottles at the supermarket wondering which one to buy? 
Well this week science might be able to help you with your decision, if looking for white or rose wine, don't buy the ones in the clear bottles! 
It's been known for a long time that light (sunlight and fluorescent supermarket lights) can damage chemcials in wine which change the taste and smell of the wine.  That's why wine cellars are cool, dark spaces. 
White and rose wine drinkers however seem to like to look at the colour of their wine before they buy so the marketing team of a winery will often bottle their wines in transparent glass bottles to let you look before you buy even though they know that will damage the wine. 
A new study published in the journal Proceedings of the National Academy of Sciences found that within 7 days of being stored on a supermarket shelf in a transparent bottle, wines can go from tasting sweet and fruity to having the aroma of wet dog or boiled cabbage! 
In the study the researchers stored over 1000 bottles of wine in different coloured bottles in an imitation supermarket and chemically analysed them periodically. 
They found that wine stored in dark or green bottles remained completely stable even after 50 days on the shelf.  
However, white and rose wine stored in transparent bottles showed changes in two aromatic compounds - norisoprenoids and terpenes after only 7 days which led to the wine losing it's fruity aroma. 
So the next time you are looking for some wine - don't pick the one with the fancy label, pick the one in the green or brown bottle!

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Editor of flicks.co.nz Steve Newall joined Francesca Rudkin to discuss the highlights of the NZ International Film Festival and Part 2 of the final season of Breaking Bad prequel Better Call Saul.
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