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. 4d ago

    A Future For Restaurants & Hospitality with Asher Boote

    In one of our most upfront conversations yet, Asher Boote, owner of Hillside in Wellington and longtime chef, joins Tash and Vicki to talk about what it really takes to survive in hospitality for more than a decade. This conversation goes beyond food and into business design, staff development, closures, mental health, and why honest conversations matter more than polished ones. They discuss how Hillside has stayed relevant by evolving without losing its identity, why many restaurants fail because they are underprepared for the business side, and how the industry can better support both people and profitability. The last of our Wellington special episodes, and one that is rich with insight and passion. Why Hillside has lasted - the name stayed the same, but the venue, model, and approach kept evolving rather than standing stillRestaurant ownership versus chef identity - Asher reflects on shifting from ego and personal expression to building a business that can actually endureWhy so many hospitality businesses struggle - too many people enter the industry loving cooking, but not understanding business, people management, leases, or financial exitsCreating opportunity for others - Hillside has been a place where front-of-house staff and chefs have been given room to fail, learn, and step into leadership rolesThe ethics of exit planning - Asher argues that if you do not have an exit plan, you are not really in businessCustomer behaviour and public narratives - closures, negative headlines, and social media can distort how people view the industry, but ongoing honesty with customers can helpDesigning a business around values - Hillside’s identity includes sustainability, plant-forward thinking, and living wage accreditation, not as marketing tricks but as part of the cultureMental health in hospitality - Asher explains how long hours, pressure, alcohol culture, public reviews, and outdated kitchen practices have contributed to the industry’s tollA different model for the future - smaller, more focused service, fewer open days, stronger margins, and clearer customer expectationsWhy hospitality is about feeling, not just food - great service, trust, timing, and atmosphere create the real value guests remember Many thanks to Asher, Hawthorn Lounge and all our Wellington guests. And especially to Barker's who make it all possible!

  2. Oct 3

    Travel Diaries: Vicki brings us a Taste of Sicily

    Tash checks in with Vicki from Sicily for a food and travel catch-up that goes well beyond holiday envy. Vicki shares what she has been eating, drinking, and learning on tour, with a focus on Sicilian traditions, regional identity, and how food tells the story of place. We discuss Sicilian dishes, wines, coastal food culture, and how travel changes when you spend time with locals instead of just ticking off landmarks. Tash also gives a quick update on what is happening back home, including new product tastings and a Barker’s pasta moment. Key topics Vicki shares the rhythm of eating in Sicily, from caponata at almost every meal to simple breakfasts built around coffee and cornetto.The group’s social vibe has been easy and warm, with Kiwis bonding quickly over wine, food, and shared travel energy.A standout off-the-beaten-path experience came through a local tourism cooperative in Sciacca, where Vicki saw anchovy processing and coral jewellery making.Vicki explains how anchovies are salted, rested for 49 days, and turned into different products, including white anchovies preserved in vinegar instead of salt.She describes the sustainability differences in coral harvesting in Sciacca, where black flecks in coral are prized because of the area’s volcanic history.Sicilian food is less about novelty and more about lineage, with many dishes reflecting family traditions, local ingredients, and regional memory.Vicki breaks down how Sicily’s food changes by area, including the difference between Palermo arancina and Catania arancino, and why the island’s identity is deeply regional.The wine story is becoming a major theme for her, especially through house wines, Marsala history, Florio, and the rise of new-generation Sicilian winemakers.She compares Sicily to Emilia-Romagna to show how Italy is really a patchwork of regions, not one uniform food culture.Tash gives a home update on new product releases, including a high-protein, high-fibre oat milk and fermented tonic-style drinks, plus a Barker’s sun-dried tomato and olive pasta win. Be sure to support Barkers of Geraldine who are our key partners. Use code SAUCE15 at barkers.co.nz

  3. Sep 25

    Who's Coming For Dinner? Why Wine Is So Culturally Important But Losing It's Footing

    What does wine mean when it’s more than a drink? In this week's episode, Tash and Vicki meet Brent Eddy of Home Fields Wine to talk about his unexpected journey from corporate life to winemaking in the Wairarapa—and the deeper cultural role wine plays in bringing people together. They explore the hard work and human stories behind a vineyard, the pressure facing New Zealand wine producers, and why the industry needs to move beyond labels and tasting notes to create more meaningful connections. At the heart of the conversation is Come Over October: a simple invitation to put down the phone, share a meal, and make time for the people around us. Whether it’s dinner, a barbecue, board games, or eggs on toast, the point is the same: gathering doesn’t need to be perfect—it just needs to happen. In this episode: Brent’s path from city life to running a vineyardThe realities of growing and making wine in the WairarapaWhy wine is a cultural ritual, not just a productThe changing relationship between younger generations, hospitality and social connectionHow better stories can help people discover wineThe idea behind Come Over October—and how to take part Show the love by giving this episode a Like, a review or leaving a comment - we read every single one. Then head to http://www.thesaucenz.com to subscribe to our monthly newsletter. Visit gerrys.co.nz and use the code SAUCE20 Visit barkers.co.nz and use the code SAUCE15

  4. Sep 18

    Food Writing in NZ with Lucy Corry, RNZ Lifestyle Editor

    Tash and Vicki couldn't visit Wellington without inviting Lucy Corry to the group chat. Iconic food writer and noe RNZ's Lifestyle Editor, Lucy says the fix for NZ food writing starts with telling better stories about real people, real seasons, and real kitchens. If you care about how we eat, what gets published, and why some food content connects while so much of it disappears into the scroll, this conversation will hit hard. Lucy is known for her unmistakeable 'voice' behind The Kitchen Maid and her Sunday Fancy Butter Substack, and she joins us for a sharp, funny, and surprisingly urgent conversation about the state of food media in Aotearoa. Together we unpack why New Zealand food storytelling has often been stuck between recipes and restaurant reviews—and why that narrow view leaves out so much of the country’s actual food culture. We explore seasonality, recipe writing, AI-generated food content, editorial judgement, and the difference between food writing that informs and content that simply feeds the algorithm. Lucy also explains why the most compelling food stories are really about people, not plates—and why voices outside the usual food-media lane are so urgently needed.This episode is for writers, editors, cooks, publishers, food lovers, and anyone who believes food stories should mean more than content. Show the love by giving this episode a Like, a review or leaving a comment - we read every single one. Then head to http://www.thesaucenz.com to subscribe to our monthly newsletter. Visit gerrys.co.nz and use the code SAUCE20 Visit barkers.co.nz and use the code SAUCE15

  5. Sep 11

    Wellington: Introducing Dom McMillan from Kitchen Day

    The Sauce is on the road! This week we went on an adventure to Wellington, to spend time with some behind the scenes hospitality professionals making a real difference. One of whom is Dominique McMillan, co-owner of Floridita's and Loretta and co-founder of Kitchen Day. Kitchen Day started as a series of events to bring hospitality industry in Wellington together and it's blossomed into a heartfelt and special community, as well as a podcast showcasing the incredible people who work in front of house and service roles. When you're in Wellington - support our hosts for this episode Hawthorn Lounge (82 Tory St, Wellington) and be sure to check out https://www.kitchenday.co.nz/ wherever you listen to podcasts, and as ever, we couldn't do this without our remarkable sponsors: Gerry's and Barkers.

  6. Sep 3

    Real Kiwi Fish & Chips: A Story of Migration

    This week we unpack the real and true history of fish & chips: a journey of migration and how food, techniques and technology move around the world. We're so passionate about understanding how this dish evolved and has become uniquely Kiwi in it's own way - and different in every part of the world. To help understand it, we talk to Izzy from Rivers Catch in Rotorua. Izzy shares how she turned a suburban Rotorua fish and chip shop into a destination by treating it like a restaurant experience. The conversation covers her move from the Philippines to New Zealand, and the menu choices that make Rivers Catch stand out. We discuss fish selection, chip cuts, sustainability, Filipino-inspired dishes like lumpia and adobo fish tacos, and how she educates customers without losing the comfort of a classic Kiwi takeaway. Tash and Vicki also help frame the cultural place of fish and chips in New Zealand and the community value of a good local takeaway. Key topics Izzy explains that Rivers Catch is an upmarket fish and chip shop in Sunnybrook, Rotorua, chosen deliberately for its suburban location and local customer base rather than tourists.She shares her journey from the Philippines to New Zealand, including her background as a nurse, her culinary training in Auckland, and the moment she realized kitchen work felt like home.Izzy talks about learning the realities of hospitality ownership through Fish Smith in Herne Bay, which taught her the business side of opening and running a shop.She describes how Rivers Catch was built on more than food alone, with attention to atmosphere, service, music, seating, reading material, and an overall restaurant-style experience.Izzy explains her sourcing philosophy, including nearby organic vegetables, sustainable fish suppliers from Napier, and a strong preference for quality and consistency.She breaks down her favorite fish choices, especially blue warehou, trevally, gemfish, and tarakihi, and why she avoids relying on snapper or hoki for battered fish and chips.The conversation explores how she uses menu cards at the counter to educate customers about different fish, helping locals become more adventurous and informed.Izzy shares how Filipino dishes have become part of the business identity, including fish and prawn lumpia and adobo fish tacos, which have found a strong audience.She explains her chip strategy, including thick-cut 18 mm chips, shoestring chips for kids and burgers, and why she stopped short of hand-cutting every chip.The hosts and Izzy discuss the cultural significance of fish and chips in New Zealand, especially its role as a suburban institution and a familiar family meal.

  7. Aug 27

    Success Looks Like Return: The Intentional Excellence of Matt & Barbara Lambert

    Winners of Best New Restaurant 2026 at the Cuisine Good Food Awards, Matt and Barbara Lambert join us to talk about opening Return Restaurant on Ponsonby Road in Auckland, what changed after years overseas, and why the new venue is more about people, family, and consistency than chasing trophies. The conversation also digs into how they define intentional dining, build a hospitality team with genuine warmth, and what a sustainable success looks like in New Zealand hospitality. Matt shares that opening a restaurant was never going to happen at the "perfect" time because life, family, and the state of the world never really stop shifting.The couple explains that the historic Ponsonby Road space felt right because it had community meaning and personal history, including a connection through Melissa Morrow.Matt reflects on how his motivation has changed since the early Michelin years, saying the focus is now far more on guests than external validation.He talks openly about returning to New Zealand as a return home, a return to community, and a return to being present for his kids.Barbara and Matt discuss the tension between ambition and ego, and how having children changes the calculus around risk, time, and work-life balance.The restaurant’s model is described as genuine rather than capital-heavy, with quality coming from the people, the food, and the service rather than from big financial backing.Matt describes training staff as a way of making himself less necessary, so the team can grow and the business can be sustainable without him doing everything.Barbara explains the front-of-house goal as warm, familiar, and adaptable service that can handle everything from a formal tasting menu to a casual dinner with friends.The pair explain why they dislike the label "fine dining" and prefer "intentional dining", which they see as less pretentious and more inclusive.They talk about how Return offers multiple formats, including tasting menus and à la carte, so the restaurant does not become a once-only special occasion venue.A big thread of the conversation is what New Zealand food actually means, with Matt arguing that the country’s food identity is still being written and should be defined by intention, not PR language.The discussion turns to ingredient sourcing, homogeneity in the local scene, and the frustration of everyone using the same produce, tools, and presentation styles.Matt says success at Return is simple: seats filled, bills paid, quality of life, and memorable experiences for guests.Thanks so much for your support of our incredible guests at Return Restaurant and of our podcast. Show the love by giving this episode a Like, a review or leaving a comment - we read every single one. Then head to http://www.thesaucenz.com to subscribe to our monthly newsletter. Visit gerrys.co.nz and use the code SAUCE20 Visit barkers.co.nz and use the code SAUCE15

  8. Aug 21

    What It Really Takes To Be A Judge of Great Food (and Toasties!)

    If you've ever wondered if you're up for the challenge of judging hundreds of toasties around the country - this episode is for you! Vicki and Tash dive deep into one of the most important foodie competitions of the year - the Toastie Takeover. We talk to head judge, Kerry Tyack, about the judging criteria behind the competition, and why a great toastie is all about balance, story, and consistency. Bevan from The Offering shares the story behind his winning toastie, while Kerry Tyack explains how judges assess entries across the country. The discussion is practical, passionate, and very specific about flavour, texture, and the role of pickles in the final result. Key topics In this episode: Bevan explains how he and his team spent seven to eight years refining their Toastie Takeover entry before finally winning.The winning toastie is built around housemade bread, cheese, pastrami from waygu brisket, pulled brisket, bread and butter pickles, super kraut, smoky barbecue aioli, bacon jam, and espresso barbecue sauce.Bevan says the team made 950 toasties since 24 June, showing how much volume and testing went into the final version.Kerry Tyack explains that a great toastie needs to be comforting, consistent, and still satisfying on repeat visits.Kerry says judges are looking for balance and ingredient distinction, not just a long list of toppings.The competition values local identity and place, so a toastie should reflect the venue and its customers rather than chase trends for their own sake.Kerry notes that this year’s entries showed a wider ingredient range, including paneer, fish, and Korean chicken.The judges are instructed to score on merit, not comparison to food outside the region, and to explain every point deduction in writing.The conversation highlights how the Toastie Takeover can create staff bonding, extra sales, and a stronger sense of community for participating venues.The episode also briefly touches on other food obsessions, including Kingston biscuit trend baking and the ongoing carrot gin award story.

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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
    56
  • Rating
    Explicit
  • Copyright
    © Nourish Magazine and More Good Drinks
  • Show Website
    The Sauce NZ

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