Travel blogger, Megan Singleton reports from Sienna, Italy and recaps her time in Rome, her top recommendations and the architecture dating back thousands of years. LISTEN ABOVE TO MEGAN SINGLETON ON SUNDAY SESSION.

Michelle Dickenson in studio discussing a pill that could stop you putting on weight. New Zealand has been ranked 3rd behind America and Mexico for being the fattest nation. Listen above as Michelle Dickinson speaks with Kerre McIvor and Sunday Sessions above.

Michelle Dickenson in studio discussing a pill that could stop you putting on weight. New Zealand has been ranked 3rd behind America and Mexico for being the fattest nation. Listen above as Michelle Dickinson speaks with Kerre McIvor and Sunday Sessions above.

Former Prime Minister Helen Clark sits down for Sunday Sessions to discuss her time working with the UN, the highlights of being New Zealand's Prime Minster and the release of her new publication - Women, Equality and Power : Selected Speeches from a Life of Leadership.
 
Listen above as Kerre McIvor spoke with Helen Clark.

Former Prime Minister Helen Clark sits down for Sunday Sessions to discuss her time working with the UN, the highlights of being New Zealand's Prime Minster and the release of her new publication - Women, Equality and Power : Selected Speeches from a Life of Leadership.
 
Listen above as Kerre McIvor spoke with Helen Clark.

Blogger Megan Singleton talks with Kerre McIvor about her latest trip to Singapore.
LISTEN TO MEGAN SINGLETON TALK WITH KERRE MCIVOR
Check out more off Megan's overseas adventures here.

Blogger Megan Singleton talks with Kerre McIvor about her latest trip to Singapore.
LISTEN TO MEGAN SINGLETON TALK WITH KERRE MCIVOR
Check out more off Megan's overseas adventures here.

Che Mike Van de Elzen talks with Kerre McIvor about his Father's Day recipe for a mushroom glazed rump steak with roasted perlas.
LISTEN TO MIKE VAN DE ELZEN TALK WITH KERRE MCIVOR ABOVE
 
Mushroom glazed rump steak with roasted perlas (serves 4)
600g rump steak piece (green meadows beef)
3 cups brown button mushrooms
½ box perla potatoes
2 cloves garlic, crushed
1 cup cream
2 egg yolks, beaten
2 tsp Dijon mustard
3 Tbsp olive oil
1 bag fresh salad greens
salt and freshly ground black pepper
 
Preheat the oven to 180*C. In a hot frying pan or BBQ, season and oil the piece of rump steak and char for 8-12 minutes (depending on desired doneness). Remove and leave to rest.
Slice the potatoes into thick slices and put in a paper-lined baking tray with a little oil, fresh rosemary, thyme, garlic, salt and pepper. Cook in the oven until tender. 
Quarter the mushrooms and sauté in a little olive oil. Season with salt and pepper. Leave to cool in a sieve so that some of the juices can drain. 
Preheat the grill to the hottest setting. Beat the cream until soft peaks form. Add the egg yolks, mustard and ½ tsp salt. Fold the mushrooms through the cream mix and spoon onto the top of the steak. Put this under the hot grill for about 3-4 minutes. Slice the piece of rump and serve with the potatoes and fresh green salad. 
Happy Fathers day dads!

Che Mike Van de Elzen talks with Kerre McIvor about his Father's Day recipe for a mushroom glazed rump steak with roasted perlas.
LISTEN TO MIKE VAN DE ELZEN TALK WITH KERRE MCIVOR ABOVE
 
Mushroom glazed rump steak with roasted perlas (serves 4)
600g rump steak piece (green meadows beef)
3 cups brown button mushrooms
½ box perla potatoes
2 cloves garlic, crushed
1 cup cream
2 egg yolks, beaten
2 tsp Dijon mustard
3 Tbsp olive oil
1 bag fresh salad greens
salt and freshly ground black pepper
 
Preheat the oven to 180*C. In a hot frying pan or BBQ, season and oil the piece of rump steak and char for 8-12 minutes (depending on desired doneness). Remove and leave to rest.
Slice the potatoes into thick slices and put in a paper-lined baking tray with a little oil, fresh rosemary, thyme, garlic, salt and pepper. Cook in the oven until tender. 
Quarter the mushrooms and sauté in a little olive oil. Season with salt and pepper. Leave to cool in a sieve so that some of the juices can drain. 
Preheat the grill to the hottest setting. Beat the cream until soft peaks form. Add the egg yolks, mustard and ½ tsp salt. Fold the mushrooms through the cream mix and spoon onto the top of the steak. Put this under the hot grill for about 3-4 minutes. Slice the piece of rump and serve with the potatoes and fresh green salad. 
Happy Fathers day dads!

NZ Herald political editor Lucy Bennett talks with Kerre McIvor about the latest political news, including another tough week for Jacinda Ardern.
LISTEN TO LUCY BENNETT TALK WITH KERRE MCIVOR ABOVE