54 episodes
The Feed Weekly The Feed NZ
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- Arts
This is The Feed – a weekly wrap of the news, views and skews on NZ food, drink and everything between. The Feed is for those who grow food, the ones who make, harvest and forage, who package, ship it and sell food - mostly importantly, for those who eat food and like to talk about it.
So join us at TheFeed.co.nz and welcome to The Feed Weekly.
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PREVIEW: The Sauce
A brand new podcast from The Feed, The Sauce features Vicki Ravlich-Horan from Nourish Magazine and Tash McGill, the Spirits Writer from More Good Drinks chatting all things saucy - sometimes sweet and sometimes spicy.
Subscribe at https://podcasters.spotify.com/pod/show/tash-mcgill0/episodes/The-Sauce-on-Cookbooks-e2c8bgg.
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A Saucy Goodbye & A Sweet Hello
A juicy wee update from Vicki Ravlich-Horan and Tash McGill about all things happening at The Feed as we introduce a brand new podcast called The Sauce.
Please update your links in your favourite podcast app!
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The Feed Weekly ft The Tay-to-Tini
Invivo Wines have taken a unique approach to the world of winemaking and spirits, collaborating with Graham Norton to produce approachable wines, gin and now - vodka. Tim from Invivo Wines and Dave Ryan from Black Pineapple join Tash McGill to talk about collaboration, all things Irish and to introduce the incredible Tay-to-tini, available in a limited edition kit this summer.
You can also watch this podcast in video format https://www.youtube.com/watch?v=C5XEn-2PW3c
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How to do Hospo - Camille Rope & Sophie Gilmour
Camille Rope and Sophie Gilmour are well known for their hospitality ventures. Sophie is the co-owner of Fatima's Restaurants, and Camille is a chef and consultant and together they run advisory firm Delicious Business. But earlier this year, they took the trouble to stop and think about what makes for success. The result was AUT Co-Starters: the Hospo Edition, a 10-week programme that equips aspiring hospitality entrepreneurs with the insight and tools needed to take the next step in building a sustainable business. Vincent spoke to them about what matters most.
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The Meadows are Greener
This week Vincent speaks with Nick Carey, from Green Meadows. The Carey family have been farming in Taranaki for 120 years. But in 2012 they stepped into the unknown, launching a butchery and an online store to take their grass-fed Angus beef directly to the public. Ten years on, that online store is thriving but Green Meadows is also now in major supermarkets, exported to Singapore and the Pacific Islands and experimenting with new flavours and product, in partnership with chef Michael van de Elzen.
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James Smith - The Tattooed Butcher
James Smith started his working life as a night-shift worker in a small butcher shop. Thirteen years later he’s won multiple awards, including the 2020 NZ Butcher of the Year and was selected for the New Zealand Sharp Blacks team - that’s right, there is such a thing. But it was in a Sydney competition that earned the title, The Tattooed Butcher, an identity he’s now fully embraced on Facebook, Instagram and TikTok. Vincent spoke to James for a few minutes between his busy schedule of filming and managing those spring orders for his online shop.
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