Klaus Bartosch and Graham Walters join Lorna Subritzky to talk about distracted drivers and the dangers involved.
Bartosch has set up a petition asking the tech companies to make their ‘do not disturb driving’ feature compulsory after this friend was left paralysed in an accident.
Graham Walters was out cycling when he was hit by a driver who was reaching for her mobile phone.  He was left paraplegic.
LISTEN TO KLAUS BARTOSCH AND GRAHAM WALTERS TALK WITH LORNA SUBRITZKY ABOVE

Blogger Megan Singleton joins Lorna Subritzky to talk about dining at Buffet restaurants and tips to getting the best experience.
LISTEN TO MEGAN SINGLETON TALK WITH LORNA SUBRITZKY ABOVE

Blogger Megan Singleton joins Lorna Subritzky to talk about dining at Buffet restaurants and tips to getting the best experience.
LISTEN TO MEGAN SINGLETON TALK WITH LORNA SUBRITZKY ABOVE

Renowned chef Mike Van de Elzen joins Lorna Subritzky to talk about his Char-grilled broccoli tart with an onion jam and walnut pesto.
 
Char-grilled broccoli tart with onion jam, walnut pesto (serves 4)
Prep time: 20 mins
Cooking time: 25 minutes
 
2 sheets puff pastry
1 egg, lightly beaten
1 head broccoli, long stalks intact, cut into florets
2 tbsp olive oil
½ cup onion jam
100g washed rind cheese
pinch salt
freshly ground black pepper
8 purple basil leaves
 
Preheat oven to 190*C. Bring a large pot of salted water to the boil. Blanch broccoli and refresh in iced water to halt cooking. Drain well then toss in olive oil and salt. Chargrill in a pan or on BBQ until coloured. Line a baking tray with baking paper. Lay one sheet of pastry on baking tray, brush with egg, then lay second sheet on top. Leaving a 3cm square border, cut an inner square in top pastry sheet, without cutting into bottom sheet. Prick inside square with a fork. Spread onion jam inside square, then layer chargrilled broccoli and dollops of washed rind cheese over top. Brush outside border with egg, sprinkle salt and pepper over and bake in oven for 25 minutes or until golden.
Garnish with walnut chilli pesto and purple basil leaves.
 
Red onion jam (makes 2 cups)
Prep time: 5 mins
Cooking time: 12 mins
 
3 red onions, finely sliced
1/3 cup balsamic vinegar
2 tbsp brown sugar
pinch salt
 
Place all ingredients in a heavy-based saucepan. Cook on a medium heat for about 12 minutes or until thick and syrupy.
 
Walnut chilli pesto
Prep time: 10 mins
 
70g walnuts
1 chilli, deseeded and finely diced
30g finely grated parmesan cheese
8 large basil leaves, finely chopped
pinch salt
2/3 cup avocado oil
juice and zest of ½ lemon
 
Toast walnuts in a hot frying pan until warm, transfer to a mortar and pestle, and roughly crush. Add chilli, parmesan, basil and salt and mix. Stir in oil and lemon.

Renowned chef Mike Van de Elzen joins Lorna Subritzky to talk about his Char-grilled broccoli tart with an onion jam and walnut pesto.
 
Char-grilled broccoli tart with onion jam, walnut pesto (serves 4)
Prep time: 20 mins
Cooking time: 25 minutes
 
2 sheets puff pastry
1 egg, lightly beaten
1 head broccoli, long stalks intact, cut into florets
2 tbsp olive oil
½ cup onion jam
100g washed rind cheese
pinch salt
freshly ground black pepper
8 purple basil leaves
 
Preheat oven to 190*C. Bring a large pot of salted water to the boil. Blanch broccoli and refresh in iced water to halt cooking. Drain well then toss in olive oil and salt. Chargrill in a pan or on BBQ until coloured. Line a baking tray with baking paper. Lay one sheet of pastry on baking tray, brush with egg, then lay second sheet on top. Leaving a 3cm square border, cut an inner square in top pastry sheet, without cutting into bottom sheet. Prick inside square with a fork. Spread onion jam inside square, then layer chargrilled broccoli and dollops of washed rind cheese over top. Brush outside border with egg, sprinkle salt and pepper over and bake in oven for 25 minutes or until golden.
Garnish with walnut chilli pesto and purple basil leaves.
 
Red onion jam (makes 2 cups)
Prep time: 5 mins
Cooking time: 12 mins
 
3 red onions, finely sliced
1/3 cup balsamic vinegar
2 tbsp brown sugar
pinch salt
 
Place all ingredients in a heavy-based saucepan. Cook on a medium heat for about 12 minutes or until thick and syrupy.
 
Walnut chilli pesto
Prep time: 10 mins
 
70g walnuts
1 chilli, deseeded and finely diced
30g finely grated parmesan cheese
8 large basil leaves, finely chopped
pinch salt
2/3 cup avocado oil
juice and zest of ½ lemon
 
Toast walnuts in a hot frying pan until warm, transfer to a mortar and pestle, and roughly crush. Add chilli, parmesan, basil and salt and mix. Stir in oil and lemon.

NZ Herald political reporter Lucy Bennett talks with Lorna Subritzky about the latest KiwiBuild announcement, and what it means for low income earners.
LISTEN TO LUCY BENNETT TALK WITH LORNA SUBRITZKY ABOVE

NZ Herald political reporter Lucy Bennett talks with Lorna Subritzky about the latest KiwiBuild announcement, and what it means for low income earners.
LISTEN TO LUCY BENNETT TALK WITH LORNA SUBRITZKY ABOVE

Blogger at large Megan Singleton joins Lorna Subritzky on the Sunday Session to talk about Helping Hands, a business in Nepal that employs deaf and partially sighted people and trains them to create cashmere garments.
LISTEN TO MEGAN SINGLETON TALK WITH LORNA SUBRITZKY ABOVE
Check out Megan's full blog on the topic here.

Blogger at large Megan Singleton joins Lorna Subritzky on the Sunday Session to talk about Helping Hands, a business in Nepal that employs deaf and partially sighted people and trains them to create cashmere garments.
LISTEN TO MEGAN SINGLETON TALK WITH LORNA SUBRITZKY ABOVE
Check out Megan's full blog on the topic here.

Kaytee Boyd from the Boyd Clinic joins Lorna Subritzky on the Sunday Session to discuss coffee and caffeine, and whether the intake should be limited.
Studies have shown coffee having positive effects on health, mood and reducing type 2 diabetes, but whether it is good or not can depend on someone's individual biochemistry.
LISTEN TO KAYTEE BOYD TALK WITH LORNA SUBRITZKY ABOVE