Forkin' Good with Simon Gault & Kate Fenwick

Kate Fenwick & Simon Gault
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Simon Gault and Kate Fenwick dish out practical ways to cook better, waste less, and have a cracking yarn about the food we love.

  1. 4D AGO

    How Kiwis Can Get Cafe Food for 1/3 the Price (and Save It From Landfill)

    Send a text Ever wondered how much perfectly good food gets binned at the end of the day? This week on Forkin’ Good, we’re joined by Joost Rietveld from Too Good To Go, the app that lets you pick up surprise bags of surplus food from cafes, bakeries, hotels and more, usually for around one-third of the usual price. We talk: How the surprise bag model works (and why “free” didn’t work) The myth of “old food” and what you’re actually getting Best before vs use-by, and how to use your senses Why this is a win for customers, businesses, and the planet Christchurch is next and how locals can help their favourite spots get on board If you’re in Auckland, download the app and have a crack. If you’re in Christchurch, start nudging your local cafe now. Listen and subscribe for more real-world cooking wins, waste-less habits, and no-nonsense chats about food. Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate 00:00 What Too Good To Go is 02:45 How “surprise bags” work 05:20 The one-third pricing model 06:35 Why “free” failed (human behaviour) 14:15 Cost of living and why this matters 26:45 Best before vs use-by explained 39:40 Christchurch is next and share this episode with your local café. Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

    40 min

  2. FEB 14

    Grant Schofield, on Why We Need To Stop Trusting Food Packaging

    Send a text This week on the Forkin' Good Podcast, we sit down with Professor Grant Schofield — one of New Zealand’s most outspoken voices on metabolic health — and we don’t hold back. We dive into: - Why the Health Star Rating system doesn’t work - Why cereal can score higher than smoked salmon - The powerful link between sugar, metabolism & mental health - Why high blood sugar drives chronic disease - What’s really happening in school lunchboxes - What “metabolic health” actually means - Why modern medicine treats symptoms — not causes - Microplastics, packaging & the bigger food system problem If you’ve ever wondered: Why “no added sugar” doesn’t mean healthy How to reverse Type 2 diabetes Why ultra-processed food dominates supermarkets What prevention really means This episode is for you. Prevention isn’t a trend — it’s the cure. Listen, share, and send this to someone who needs to hear it. Hear more of Grant on his own podcast "Prevention is cure" here: https://open.spotify.com/show/7fo64Q7yVXvHB2SZwxYngB Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

    1h 9m

  3. FEB 7

    Starting a Weight Loss Journey When Life Won't Slow Down

    Send a text IMPORTANT NOTE FROM SIMON: Just to clarity what I said in the video: sushi isn’t automatically “healthy” from a blood sugar or weight-loss point of view because it’s rice-based. Rice isn’t sugar, it’s starch but that starch is broken down into glucose (a simple sugar) in the body. One cup of cooked white rice delivers around 45 g of carbohydrate, roughly 11–12 teaspoons worth, which can raise blood sugar fairly quickly, especially in larger portions or with sauces and mayo. That’s what I’m talking about: carb load and blood glucose impact, not that rice literally turns into table sugar. Portion size and what you eat it with makes a big difference. Life doesn’t pause just because you decide to take better care of yourself. In this episode of the Forkin Good Podcast, Kate shares the start of her weight loss journey while juggling work travel, family life, and a schedule that refuses to slow down. We talk honestly about what makes change hard, why timing is never perfect, and how small, realistic steps matter more than big promises. We also get into the very real challenge of feeding families right now. School lunchboxes, rising food costs, time pressure, and how parents can make better choices without blowing the budget or losing their minds. This is not about perfection, quick fixes, or dramatic before and after stories. It’s about real life, real constraints, and finding a way forward anyway. If you’re trying to look after your health while life keeps throwing curveballs, this one’s for you. Let us know in the comments what part of life makes healthy change hardest for you right now. Subscribe for weekly conversations on food, health, habits, and navigating modern life a little more thoughtfully.

    53 min

  4. FEB 2

    The Corner Stone Cafe: Worth Pulling Over For!

    Send a text This week we pull in at The Corner Stone Café — the spot you’ll miss if you’re flying through… but once you find it, you’ll plan your drives around it. We sit down with Phillippa, the owner, for a proper yarn about how the café came to be, what makes a great customer (and what definitely doesn’t), and why hospitality is harder than most people realise — especially when you’re running off septic, dealing with staffing shortages, and somehow still keeping standards sky-high. We get into: What makes Cornerstone such a destination (garden walk, shop next door, kids’ park, heaps of seating) The reality of running a café in a semi-rural spot Takeaway cups, lids, recycling rules, and why “wash don’t squash” actually matters How they handle food scraps (compost, pig scraps, worm farm) and manage waste behind the scenes Why good service isn’t “extra” — it’s the whole point And yes… the corn fritters (with or without maple syrup — we’ll let you decide) If you’re heading to the Coromandel, Tauranga, Hamilton or anywhere through Ngatea — this one’s your next stop.  Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

    39 min

  5. JAN 24

    E Numbers (Good or bad?), Sleep Progress, and Learning to "Switch Off"!

    Send a text Kate’s off to the Gold Coast for her son’s 21st, so we kick things off with holidays, theme parks, and the art of actually switching your phone off without someone calling to “just take five minutes”. Then we get stuck into a big one: E numbers. What they actually are, which ones are completely fine, and why the ones to watch usually live in ultra processed foods. We talk nitrates in processed meats, food colourings, MSG, and the difference between minimally processed food and the stuff that’s been engineered to taste so good you keep going back for more. We also tee up a future episode on greenwashing, plus a proper look at what really happens at a recycling facility, because a few myths need a decent shake. If you enjoyed it, give us a like, hit subscribe, and chuck a comment below: what’s the most confusing claim you’ve seen on a food label lately?  Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

    36 min

  6. JAN 17

    Fruit Flies, Sleep Hacks and Why We’re Changing Things in 2026

    Send a text This week on the Forkin’ Good Podcast, we start with a very real summer problem and end up somewhere much more important. From getting rid of fruit flies without spraying chemicals everywhere, to why sleep is the foundation of good health and willpower. Simon explains the simple sleep mistakes most people make, how alcohol and sugar affect sleep, why body temperature matters, and a few easy changes you can start tonight. No gimmicks. No extremes. Just practical stuff that works. We also talk food, crumbed snapper, online comments, and why we’re building a healthier approach for 2026. Watch on YouTube or listen wherever you get your podcasts. Tell us in the comments, what’s the one thing that messes with your sleep the most? Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate #ForkinGoodPodcast #BetterSleep #SleepTips #HealthyHabits #LifestylePodcast

    34 min

  7. JAN 10 · BONUS

    Stunning Lasange and Italian Food at Romulus and Remus!

    Send a text We hit Romulus & Remus (Ponsonby, Auckland) for the lasagne everyone raves about… and yep — it delivered. From an Istanbul yoghurt-gin cocktail to blue cod cured in rock salt, this episode is stacked with big flavour, good yarns, and proper hospitality. We chat with Claire about building a restaurant through tough times, why great teams matter, and how to keep food waste low without losing generosity. Then we head into the kitchen with Chef Tugay (Turkey → NZ) to unpack the magic behind his 10-layer, egg-yolk pasta lasagna, plus his wildly good eggplant chips and the ingredients he refuses to compromise on. Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

    46 min

  8. JAN 4

    We are Forkin’ Back 2026

    Send a text The first episode of the year is packed with great conversation, good food, and a few holiday surprises. Kate breaks tradition with her first-ever Christmas lunch at a restaurant (no dishes and no regrets). Simon shares what was on his plate at his mum’s, and how his leftover rum cream sauce found new life on summer berries a week later. We dive into: Restaurant tipping in New ZealandActs of kindness that actually make a differenceClever ways to use up Christmas leftoversIt’s a feel-good, light-hearted start to the year and the perfect listen for summer. Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts. Watch the full episode on YouTube — search Forkin Good Podcast It’s good to be back. Let’s Forkin’ Go. – Simon & Kate

    35 min
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Simon Gault and Kate Fenwick dish out practical ways to cook better, waste less, and have a cracking yarn about the food we love.

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