40 episodes

The Spinoff presents a fortnightly food podcast hosted by Sophie Gilmour, Alice Neville and Simon Day.

Dietary Requirements The Spinoff

    • Arts
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The Spinoff presents a fortnightly food podcast hosted by Sophie Gilmour, Alice Neville and Simon Day.

    Brain food

    Brain food

    Angus Brown is the founder of Ārepa, and in this episode he joins us to explain what nootropics are and how his company uses them to make a drink that’s good for your brain. Alice and Simon give it a try to see if it helps them remember stuff. Angus is also a member of Future Food Aotearoa, a 10-person collective of emerging food tech leaders (including Dietary Requirements’ own Sophie), and they talk about how they're joining forces to help New Zealand become the Silicon Valley of the food scene.


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    Advanced Australian fare

    Advanced Australian fare

    Crack open a carton of Oak flavoured milk, rip into a pack of BBQ Shapes and join Simon, Alice and Sophie for a special Australia themed episode of Dietary Requirements. We’re talking classic Aussie dining experiences, perennially disputed Australian / New Zealand foods, raving about Adelaide as a food city, remembering the time Simon got fired from an Australian-themed restaurant in Copenhagen – and taste-testing some kangaroo meat seared on the office sandwich press.


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    The case against hot cross buns

    The case against hot cross buns

    Special guest Leonie Hayden joins Sophie and Simon to debate whether or not hot cross buns are in fact bad, taste test some New Zealand-grown wasabi and discuss how hospitality will handle the rise in minimum wage.


    Read the wasabi story here: https://thespinoff.co.nz/food/03-04-2021/meet-the-ex-cop-growing-wasabi-in-canterbury/


    Sign up to Rec Room – a weekly newsletter from The Spinoff full of recommendations of things to watch, read, listen to and eat. Subscribe now: thespinoffrecroom.substack.com
     
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    Spinning the Lazy Susan

    Spinning the Lazy Susan

    Food writer Anna King Shahab joins Dietary Requirements to talk about Lazy Susan, the Facebook group she co-founded where Aucklanders are sharing all their best food recommendations, and Auckland Eats, a new book celebrating some of the people who make the city's food scene so special.
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    Galentine's Day on the oysters

    Galentine's Day on the oysters

    Join Sophie, Simon and Alice as they reminisce about Antoine’s (02:00), the recently closed Auckland fine dining institution where only one of them ever actually ate. Seems like it would have been a good place to celebrate Valentine’s Day (09:55) – or is that day better spent hooning oysters with the gals? Simon reckons he’s found the best fish and chips in New Zealand (19:43), Sophie met a sourdough guy with the perfect sourdough guy name (32:14) and much more. Plus, find out how to get a free homemade mince and cheese pie from Simon.
     
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    What makes the perfect pub?

    What makes the perfect pub?

    Sophie Gilmour and Simon Day are joined by special guest Hugo Baird, co-owner of Grey Lynn’s Honey Bones and Lilian, to talk about opening new pub Hotel Ponsonby.

    Auckland is a city of many bars but few really good pubs – the kind of places you’d be just as comfortable going with your parents as you would with your mates, on a Saturday night or for a Sunday lunch. The kind of place you can call your local.


    Hugo Baird set out to change that when he opened Hotel Ponsonby in the Ponsonby Post Office building late in 2020. The man behind some of Simon’s favourite spots, Hugo opened his first cafe Crumb when he was just 24, and now runs and owns Honey Bones cafe and neighbouring Lilian osteria and wine bar in Grey Lynn with his business partners Willy Gresson and chef Otis Gardner Schapiro.

    He joined Sophie and Simon for the first Dietary Requirements of 2021 for a chat about what makes a good pub, opening one of his own, cursed hospo spots and the chaotic year that’s been.
     
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