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. 18h ago

    A Truffle Kerfuffle

    Unlock the secrets behind New Zealand's elusive and delicious truffles! If you're curious about how to turn a short-lived delicacy into everyday magic, this episode is your essential guide. Gus Tissinck, one of New Zealand’s foremost truffle experts, joins us to demystify the underground world of truffle farming, harvesting, and culinary use. From the science of soil and climate effects to the cultural evolution that’s transforming truffles from rare gourmet indulgence into a local staple, Gus offers a behind-the-scenes look at our burgeoning truffle industry. You’ll discover why our truffles are so short-lived, how their unique aroma compounds behave, and why understanding their biology is fundamental for growers and chefs alike.We break down the key challenges, including the impact of market saturation, the short season window, and the importance of public education. Gus shares practical tips for home cooks on how to incorporate truffles into everyday dishes—from butter and eggs to cheese toasts—and why scent and fat are your best allies for maximising flavour. Explore the parallels between the whiskey industry and truffle production, and learn what it takes to elevate New Zealand's truffle story from bougie export to accessible, homegrown luxury. Why does this matter? Because the future of New Zealand’s truffle scene hinges on innovation, education, and the right marketing. With better understanding and expanded use, we can make truffles as common as asparagus—setting the stage for a domestic industry that’s as rich and diverse as our soil.Perfect for food lovers, entrepreneurs, and anyone dreaming of a truffle-filled life, this episode invites you to see beneath the surface of this underground wonder. Whether you’ve never tried a truffle or are a seasoned connoisseur, you’ll gain new insights and inspiration to bring more of this mysterious fungi into your everyday cuisine. Tune in and join the movement to make truffles part of New Zealand’s culinary identity—because delicious discoveries are only a shave away.

  2. Jul 16

    Tinned As: Our Magic Pantry Hacks For Winter

    Move those tins from your emergency food supply to front and centre! And then pour a glass of Two Paddocks as Tash remembers her last conversation with Sam Neill. Then, whether you're a seasoned home cook or just looking to streamline weeknight dinners, VIcki and Tash have some innovative hacks, surprising facts, and inspiration to elevate your canned goods game. We dive into the magic of tins—tomatoes, beans, fish, and more—revealing which brands offer the best nutrition, flavour, and value. Ever wondered about the secret to perfecting a tomato sauce with tinned tomatoes?Tune in for practical tips on using common ingredients like onion soup, condensed milk, and chickpeas in creative ways that save time and boost flavour. You'll also get the lowdown on choosing quality tinned goods, supporting ethical sourcing, and understanding the science behind nutrition—like the benefits of lycopene or how to get crispy roasted beans that satisfy every time. Dive into the debate about whether fresh or canned tomatoes reign supreme, and explore ideas for adding flair to your pantry staples with fresh herbs, spices, and clever flavor hacks.

  3. Jul 8

    Why Your Chocolate Was So Expensive, For So Little Chocolate This World Chocolate Day

    This year more PR budget than ever has been spent on World Chocolate Day and perhaps for good reason. In this episode, Vicki and Tash, alongside Nick Brown from Cook & Nelson unpack the complexities of the chocolate industry, exploring how prices are set, the impact of supply chain exploitation, and what consumers can do to make informed choices. And why we don't. Discover how sustainability and fairness are shaping the future of chocolate. Main Topics: The rising cost of chocolate and the factors behind price increasesThe exploitation at the root of the cocoa industry, including child labor and deforestationHow premium chocolate brands like Tony's are addressing systemic issues and promoting ethical sourcingThe challenges of consumer education and how to navigate fair trade certificationsThe impact of consumer choices on systemic change and market dynamicsTimestamps: 00:00 - Introduction: The state of the chocolate industry and what influences prices 02:10 - The impact of cocoa price fluctuations and future price trends 04:15 - Shrinkflation and the decreasing amount of chocolate in bars 06:00 - Will quality and flavor change as prices rise? 07:15 - The fundamental issue of fair wages and exploitation in cocoa farming 09:00 - Tony's approach to ethical sourcing and transparency 12:00 - The role of big chocolate companies and how they can eliminate slavery 14:00 - How companies like Tony's invest in sustainable farming and community initiatives 16:00 - Navigating certifications like Fair Trade and greenwashing risks 17:40 - The importance of traceability and local production in New Zealand 19:00 - Consumer influence: balancing guilt, virtue, and affordability 21:00 - The influence of chocolate scorecards and transparency initiatives 22:20 - How consumer behavior is shifting and the role of online shopping 25:00 - The importance of flavor and quality over price in consumer choices 27:00 - The ongoing challenges of the cost of living and premium chocolate consumption 29:00 - The real cost of cheap chocolate and the exploitation behind it 32:00 - Reframing the value of high-quality, ethical chocolate Resources & Links: Tony's Chocolonely — Leaders in sustainable and slave-free chocolate sourcingFair Trade Certification — Ensuring fair wages and ethical labor practicesChocolate Scorecard NZ — Transparency ratings for brands in Aotearoa New ZealandFairChain Sourcing Model — Ethical supply chain practices promoting systemic change • The Cocoa Barometer — Reports on transparency and systemic issues in cocoa industry

  4. Jul 2

    Where Would We Be Without Carrots?

    This one is The Sauce's love letter to the humble carrot — a deep dive into the unsung hero of the produce aisle at this time of year. Join Tash and Vicki as we cover: The carrot as underdogVicki's observation that carrot prices almost never spike (unlike cauliflower, cucumber, tomatoes) leads into a celebration of how reliable and cheap carrots are — roughly $1-2/kg regardless of season. We're also here for fun carrot facts, the WWII propaganda angle that went hand in hand with a 10,000 tonne surplus andcarrots turning you orange is actually real! Learn Vicki's teenage tanning trick and what to cook - tarte tartin, carrot gnocchi, carrot and orange couscous salad, Sicilian carrot crostini with mint and olive oil, carrot cake oats, quick pickles, and — reluctantly — vegan carrot bacon. Pineapple does not belong in carrot cake. Tash will die on that hill.

  5. Jul 1 ·  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

  6. Jun 25

    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

  7. 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.

  8. 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.

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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
    45
  • Rating
    Explicit
  • Copyright
    © Nourish Magazine and More Good Drinks
  • Show Website
    The Sauce NZ

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