The Sauce NZ

Nourish Magazine and More Good Drinks
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Join Tash McGill and Vicki Ravlich-Horan for spicy and sometimes sweet conversations around the kitchen table about all things food and beverage in Aotearoa New Zealand. Interviews, hot takes, food trends and irresistable libations from Vicki Ravlich-Horan, editor-in-chief of Nourish Magazine and Tash McGill of More Good Drinks. Together they run The Feed, the freshest bites on New Zealand food and beverage stories.

  1. 11h ago ·  Bonus

    BONUS: The Stars Have Landed - Vicki & Tash Group Chat The Michelin Guide

    It's the morning after New Zealand's first ever Michelin announcement, and we have thoughts. A lot of them. Some about the food. Some about the ceremony. (Okay, quite a few about the ceremony.) In this bonus episode, Tash and Vicki unpack what was arguably the biggest night in New Zealand's culinary history — 110 special mentions, awards and stars across Auckland, Wellington, Christchurch and Queenstown — and ask what it actually means for the industry, and for us as a food culture. In this episode: The ceremony debrief nobody asked for but everyone needed — what went wrong, what the room felt like, and why the Oscars actually worksThe elephant in the room: a lot of dudes collected a lot of awards last nightAmisfield's star, and why separating the award from the controversy is the right call

    27 min

  2. 6d ago

    Monty's NZ Pasta Revolution

    You know we love our pasta! And we thought we'd discovered the next big food hero when we found Monty's Pasta. Just a few weeks later he took out the Supreme Outstanding Food Producer award. So with Vicki, our resident Pasta Queen on the case - we delve into the story behind Monty's Pasta, a pioneering New Zealand-based pasta producer committed to local grains and innovative food practices. Discover the journey from farm to fork, the nuances of pasta production, and the vision for future food resilience in New Zealand. In this episode: The story of Monty's Pasta and its local grain sourcing from Wairarapa farmersHow modern pasta production integrates slow drying, bronze extrusion, and minimal processingThe impact of recent awards on Monty's brand visibility and salesThe unique shapes and flavors crafted for different culinary experiencesChallenges and opportunities in developing a premium, locally-made product in NZThe role of small gourmet food stores and their importance in food innovationInsights into grain diversity and export potential for New ZealandMonty's love of cooking, pasta traditions, and future plans for the businessTimestamps:00:01 - The exciting announcement of the Michelin Guide in New Zealand00:31 - The controversy and exclusivity surrounding the Michelin event01:02 - The impact of Michelin's recognition on NZ's food scene01:53 - Discussion on awards' authority and reputation of Michelin02:35 - Why New Zealand's lack of traditional pasta history opens doors for innovation03:29 - Monty's journey from winemaking to pasta production04:38 - The significance of locally grown wheat for Monty's pasta05:20 - Crafting quality pasta with traditional techniques06:44 - The importance of specialty food stores in supporting local producers07:14 - Monty's approach to pasta shapes and customer preferences08:29 - The process of slow drying pasta and maintaining freshness09:51 - Ensuring the perfect moisture content in dried pasta12:45 - Comparing Italian traditional drying with New Zealand methods14:44 - Choosing pasta shapes based on design and market appeal15:41 - The most popular shapes and customer preferences16:46 - The premium positioning and adventure of offering unique pasta shapes18:49 - Innovative thinking rooted in deep knowledge and tradition19:44 - Economical considerations and export opportunities with alternative production methods22:25 - The openness of New Zealand to culinary experimentation and tradition-breaking30:29 - Pricing, affordability, and the health value of high-quality pasta33:40 - Sustainability practices: eco-friendly packaging and waste reduction35:34 - The crucial role of small gourmet stores in product development37:07 - Monty's favourite pasta dish and culinary inspirations39:30 - The surprising success post-award and market validation of Monty's Pasta44:42 - Future growth, grain diversity, and exploring local grains for broader use46:35 - The importance of freshness and local sourcing in creating exceptional food products47:13 - Final thoughts and exciting prospects for New Zealand's pasta scene

    55 min

  3. Jun 18

    Myths, Lies, and Pasta Water

    This week Tash and Vicki are separating fact from folklore — and a few sacred cows are not making it out alive. From whether your eggs actually need the fridge (short answer: yes, but not for the reason Americans think) to the five second rule, oil in pasta water, and the enduring belief that red wine is basically medicine — they're working through the food and drink myths that somehow became received wisdom. Tash also takes aim at cold-pressed juice, explains exactly why ice cold beer is robbing you of flavour, and delivers the bad news about James Bond's martini order. Vicki, meanwhile, has strong feelings about pasta water, sushi safety, and the startling number of people who think freezing food kills bacteria. It's myth-busting with excellent tangents, a cameo from Genghis Khan, and absolutely no hallucinating green fairies.

    41 min

  4. Jun 11

    The Sauce & Allyson Gofton: Where Kiwis Learn to Cook Pt 3

    Before there was Food-Tok, there was Allyson Gofton, beaming into our homes and teaching us simple recipes in the minutes before the news. As we continue to explore where Kiwis learn to cook - this is a special interview with Alison Gofton, about her journey to our screens, what's she's learned about people, tips on food and nutrition. Join us for a lively conversation filled with food stories, drink discoveries, and nutrition insights.

    1h 12m

  5. Jun 4

    The Sauce On Where Kiwis Learn To Cook Pt 2: The Home Economics Crisis

    In our quest to unpack where Kiwis learn to cook, Tash and Vicki uncover the massive changes facing Home Economics in schools - when all the research says learning the fundamental skill of cooking is essential for healthy outcomes. Adrienne Reeves, president of the Home Economics and Technology Teachers Association of New Zealand, exposes how recent curriculum shifts threaten to strip away essential food education, leaving students ill-prepared for real-life nutrition and meal preparation. In this eye-opening episode, Adrienne breaks down the complex landscape of New Zealand’s evolving food curriculum, revealing how decisions made at the policy level risk diluting an age-old subject that’s vital to personal health and societal well-being. This episode is a must-listen if you’re a parent, educator, policy-maker, or anyone invested in the health of future generations. Get the inside scoop on why authentic food literacy is more crucial than ever in shaping healthier, more confident adults. With the ongoing push for a knowledge-rich curriculum, Adrienne emphasises why we can't afford to lose the practical, essential skills that keep us nourished and thriving. Join us to understand how current reforms might undo decades of vital nutritional education—and what we can do to ensure that cooking, food safety, and nutrition remain at the heart of Kiwi classrooms. Because the future of our health depends on the meals we learn to make today.

    41 min

  6. May 28

    The Sauce on Where Kiwis Really Learn To Cook Pt.1

    PART ONE: This week Vicki and Tash unpack where Kiwis really learn to cook and along the way discover some potentially frightening changes to the Home Economics curriculum on the agenda. From Mum's elbow to Gran's roast dinners and a meal box or two, the difference between generations and Foodtok is stark. We thrash it out and maybe end up with more questions than answers.

    43 min

  7. May 21

    The Sauce Goes For The Drinks List

    This week Tash and Vicki take down the leather-bound and exhaustive drinks list, the still-or-sparkling ambush, and why “something for everyone” so rarely delivers when the modern diner wants fewer drinks but better ones. Strap in.

    49 min

  8. May 14

    The Sauce On Incrediballsy Sustainability & Entrepreneurship

    In this episode of The Sauce, Vicky and Tash sit back down with Brianne West (founder of Incrediballs and Ethique) to unpack what it really takes to launch a world-first, waste-free drinks brand. From a three-year R&D journey and an aborted launch to the brutal reality of “second album” expectations, Brianne shares candid insights on flavour science, consumer education, and why sustainability alone is never enough if the drink doesn’t taste incredible. This is a deep dive into incrediballsy sustainability, innovation, and entrepreneurship in the drinks category. Waste-free drinks need to taste great first – sustainability is the hook, but flavour is what keeps people coming back.If you enjoyed this conversation, please follow, rate, and review The Sauce on your favourite podcast platform. It helps more people discover real, unfiltered stories about bold ideas, sustainable innovation, and the drinks businesses changing what’s in our glass.

    41 min
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About

Join Tash McGill and Vicki Ravlich-Horan for spicy and sometimes sweet conversations around the kitchen table about all things food and beverage in Aotearoa New Zealand. Interviews, hot takes, food trends and irresistable libations from Vicki Ravlich-Horan, editor-in-chief of Nourish Magazine and Tash McGill of More Good Drinks. Together they run The Feed, the freshest bites on New Zealand food and beverage stories.

Information

  • Creator
    Nourish Magazine and More Good Drinks
  • Years Active
    2023 - 2026
  • Episodes
    41
  • Rating
    Explicit
  • Copyright
    © Nourish Magazine and More Good Drinks
  • Show Website
    The Sauce NZ

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