Saturday Morning with Jack Tame

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

  1. 1H AGO

    Ruud Kleinpaste: Looking after the birds in your garden

    Always lovely to see a lot of our “locals” hanging up all sorts of feeders for our local birds – it’s the thing you do from autumn onwards. To be honest, it’s a thing to watch from the window – it also shows the little fights that pinpoint who’s the boss around the gardens.   From now on food is becoming scarce and certain species require different types of tucker. Some species of Eucalypts are flowering in my garden right now; elsewhere so do Tagasaste, some puriri, and Banksia. Mexican Orange blossom does its best too, judging from the silvereyes that descend on those flowers.   Nectivores are often attracted by sugar water, delivered in all sorts of ways: bottle feeders are available in garden centres and can be filled with dilutions of that sugar water. Do NOT use honey water, as that may spread bee diseases from hive to hive. Be aware that we have heaps of Native Nectivores in Aotearoa: tui, bellbird, and silvereyes to name a few.  A lot of people feed birds dodgy supplements such as stale bread and food scraps; yes sparrows and starlings (as well as mynas and the odd blackbird) might initially seem to appreciate your gestures, but so do rats and mice (who are also looking for fodder). A bread meal is often quite detrimental to birds – if they drink water afterwards, the swelling of the bread can rupture their stomachs.   A number of bird species enjoy some seeds: sparrows, greenfinches, gold finches, and such introduced creatures – blackbirds don’t mind some seeds covered in fruity stuff. Julie has a different view on the matter: “blackbirds are there to rip the mulch off the garden”, whether or not they want to catch worms or any other invertebrates…   But this is how I attract them to my garden from June onwards: lard blocks made from MAD BUTCHER meat and dripping and contained in an old onion bag or in a small, metal “cage” where the birds can hang from. This last contraption feeds a wide range of birds that over-winter in my garden.   Replenish frequently and remember to place the feeders in a spot out of reach from neighbourhood cats. A source of water might also be handy as —even in winter— birds need water.   My goal is to get the largest flocks of silvereyes on the lard blocks and sugar-water stations throughout winter and right into spring, when the silvereyes start to disperse to go breeding.   Why is that my goal? I’ll tell you next week – it’s all about Natural Pest Control.  LISTEN ABOVE  See omnystudio.com/listener for privacy information.

    5 min
  2. 2H AGO

    Cameron Douglas: Elephant Hill Tempranillo Rosé 2025

    The wine: Elephant Hill Tempranillo Rosé 2025, Hawke's Bay, $29.00   A distinctive and enticing bouquet, a rosé made from Tempranillo is a rare find in NZ. Scents and flavours of peaches and red apple, a leesy and a clay earth complexity. A delicious wine with a silky-cream mouthfeel, superfine fruit tannins and medium+ acid line and flavours that reflect the bouquet. A very light positive reductive quality adds to the complexity. Lengthy and dry on the finish, an excellent example.     The Food:   Prawn dumplings steamed then quickly pan-seared with sesame oil. Finished with an oyster and soy sauce. Dress the dish up with some chives and ginger. Rosé wines respond to traditional Asian fare by contrasting the fresh flavours and intense spikes from the sauces especially the sweet and salty soy. Rosé when young should have a crispness and brightness with a racy acidity and generous mid-palate fruit sweetness.     The season:   The 2025 season in Hawke’s Bay was excellent overall. A warm, dry spring with very good flowering and an early, mostly uninterrupted, start to the growing season. The summer was a little cooler but that did not stop flavour development and ripeness in the fruit. The flavour development and overall ripeness timeline contributed lead to one of the earliest for the region. So far, the wines I have encountered show a vibrancy and freshness, excellent balance and length.    LISTEN ABOVE  See omnystudio.com/listener for privacy information.

    4 min
  3. 2H AGO

    Paul Stenhouse: Anthropic's set for its first profitable quarter, Meta launches Snapchat, Reddit competitors

    Anthropic is going to have its first profitable Quarter   Anthropic has told its investors that it will more than double revenue to around $10.9 billion in its second quarter and deliver an operating profit for the first time, according to the Wall Street Journal. But... it says it may not remain profitable throughout the year due to the large compute costs it’s expected to incur.  It comes as Salesforce reveals its spent $300 million on AI tokens, hasn’t hired a software engineer since Jan 2025, and cut 4000 support staff. So is AI efficiency, or is it a change in spend?      Meta has launched two new apps in two weeks   Last week they launched Instants, which is designed to be a Snapchat or BeReal style app which has disappearing photos. They can’t be screenshotted and they’re meant to be for things that you don’t want on your story or grid. It’s its own app but is heavily tied to Instagram.   Then this week they launched Forum – a Reddit competitor. Designed to be a “dedicated space built for deeper discussions, real answers and communities you care about.” It will be more focused on the conversations apparently.   It seems to be tied in with Facebook groups because what you post will be there too. Seems it’s more of a “new view” on top of the existing infrastructure.     LISTEN ABOVE  See omnystudio.com/listener for privacy information.

    5 min
  4. 3H AGO

    Jack Tame: The first pomegranate

    Te Puke has its kiwifruit. Ohakune, the giant carrot.  Given the extent to which I’ve droned on and on and on and on about it this year, you’d barely bat an eyelid if you were to pull up at my place sometime soon, only to discover I’d erected an ostentatious 7-metre high fibreglass pomegranate in my front yard.  It’s been a journey for all of us, this pomegranate.  Truth be told, when my mates bought me a pomegranate shrub as a housewarming gift three years ago, I didn’t really expect it would ever have fruit. I’m not a very handy gardener. The soil at my place is the gluggiest clay. And besides, I’ve never seen a fruiting pomegranate tree in my life, let alone in New Zealand.  But the pomegranate didn’t just take. It flowered in its first summer. And the next. Just one or two bright-red, delicate, pear-shaped little flowers at the end of its spindly branches. It grew taller, more confident and established. And when my wife asked that I move the tree to make way for a new gate, I waited until late Autumn to give it the best chance of surviving, carefully dug up its root ball and found a spot in the northern-most corner of our property.  I thought that’d be it. The move would put it back for a few years. But I returned from a week away over summer and could barely suppress my delight. The pomegranate had flowered and the flower had been pollinated. Like a green little tomato perched right at the very top of the tree, my pomegranate had its first fruit.  Since then, it has been a fastidious operation. Every Monday morning, I’ve fed my plant a combination of citrus fertiliser and worm juice. I’ve fought off ants and other insects whom I worried might be burrowing in and ransacking its lustrous little pearls.   As summer has passed and the single fruit has grown weightier, I’ve become increasingly concerned about the structural stability of the whole affair. Imagine an orange hanging off one of the weaker parts of a Christmas tree. It felt almost like it might snap off. With the help of our nine-year-old, I took some twine and jerry-rigged a make-shift support. The pomegranate kept growing.  Having the nine-year-old involved has been a big part of my fun. After all, the reason my friends bought us a pomegranate shrub and not a feijoa or a lemon tree is that my wife is Persian. Pomegranates originate on the Iranian plateau. As much as molasses might be a staple in Ottolenghi recipes, pomegranates will have been a treasured fruit for generations of our children’s ancestors.   As our single red globe has grown larger over the last few months, the nine-year-old has begun touring visiting friends and family through the northern corner of our property. Here is the basil. Here is the spinach. Here is our family’s pomegranate.  Outside of the kids’ ancestry and the exoticism of its origin, the simplest justification for our pomegranate obsession is that gardening is fun. Or if not fun, relaxing. I’ve really come to savour it. Even if I’m just weeding or cleaning up dead leaves and scraps, I find if surprisingly nourishing to go outside, chuck on a podcast, and potter about with my hands in the dirt.  One thing I’ve learnt though is it’s hard to know when to pick a pomegranate. There are YouTube clips and various online explainers, but colour isn’t the only indicator. Shape is even more important. Boxy is good. You can flick it and try to judge the sound. Several listeners have emailed me to warn that although pomegranate plants at their places did manage to grow fruit, the fruit never fully ripened. They couldn’t get it sweet.  On Monday I finally pulled the trigger. One swift cut, through the stem. The family gathered around the dining table for the moment of truth.  I sliced through the membrane and oxblood-coloured juice spilled out over the bench. I pulled apart the fruit and scooped the little rubies into a bowl. Together we each took a spoonful.  “Whatever this tastes like,” I said.  “I don’t think we’ve yet got a commercially viable crop.”  We drew the spoons to our lips. It was tart. It was tangy. It was sweet. It was delicious.  See omnystudio.com/listener for privacy information.

    6 min

About

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

More From Newstalk ZB

You Might Also Like