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PODCAST

The Sauce NZ

Nourish Magazine and More Good Drinks

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.

arts food

All Episodes

00:39:20

Travel Diaries: Vicki brings us a Taste of Sicily

The Sauce NZ ·

2026/10/03

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

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01:04:42

Who's Coming For Dinner? Why Wine Is So Culturally...

The Sauce NZ ·

2026/09/25

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

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00:49:33

Food Writing in NZ with Lucy Corry, RNZ Lifestyle Editor

The Sauce NZ ·

2026/09/18

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

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00:43:57

Wellington: Introducing Dom McMillan from Kitchen Day

The Sauce NZ ·

2026/09/11

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

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01:01:19

Real Kiwi Fish & Chips: A Story of Migration

The Sauce NZ ·

2026/09/03

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

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00:54:12

Success Looks Like Return: The Intentional Excellence...

The Sauce NZ ·

2026/08/27

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

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00:48:51

What It Really Takes To Be A Judge of Great Food (and...

The Sauce NZ ·

2026/08/21

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

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00:53:23

Why Fibre Is The Hot New Ticket In Town

The Sauce NZ ·

2026/08/13

Tash and Vicki cut through the noise around the latest macronutrient obsession and get honest about why we need to pay as much attention to what's coming out of our bodies as what's going in. From the surprising reality of how little fibre many of us get, to why protein has been easier to market than fibre, this episode goes straight at what our bodies actually need. And then we discover how much fun and fizz you can have along the way with Becs, from Good Sh*t Soda. If you’ve been wondering

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00:47:31

Marrow Is Good! And So Is Nick Thomson on Offal.

The Sauce NZ ·

2026/08/06

In this episode, we explore the art of butchery, the importance of nose-to-tail eating, and the skills needed to preserve this craft in a changing food landscape. And we welcome a new sponsor to our supporters family - hello Barkers of Geraldine!Scroll for your discount code. Featuring a candid conversation with Nick Thomson, author of "Marrow," we delve into the history, techniques, and philosophy behind traditional butchery, and how these practices can reconnect us with our food.The

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00:53:29

Vilagrad Just Made World's Best Wine, Right Here In...

The Sauce NZ ·

2026/07/30

Celebrating Hamilton's wine and food community, this episode Vicki takes us to the heart of why she loves the Waikato so much... only 1 degree of separation, incredibly down to earth makers and a passion for connection and community. Join us for an authentic conversation capturing the essence of Hamilton life — its community spirit, culinary innovations, and the vibrant stories behind local wines and dishes. Discover how passion, culture, and connection turn everyday experiences into

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00:49:38

A Truffle Kerfuffle

The Sauce NZ ·

2026/07/23

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,

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00:44:43

Tinned As: Our Magic Pantry Hacks For Winter

The Sauce NZ ·

2026/07/16

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

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00:50:15

Why Your Chocolate Was So Expensive, For So Little...

The Sauce NZ ·

2026/07/08

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

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00:33:15

Where Would We Be Without Carrots?

The Sauce NZ ·

2026/07/02

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

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00:27:07

BONUS: The Stars Have Landed - Vicki & Tash Group...

The Sauce NZ ·

2026/07/01

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

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00:54:30

Monty's NZ Pasta Revolution

The Sauce NZ ·

2026/06/25

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

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00:41:04

Myths, Lies, and Pasta Water

The Sauce NZ ·

2026/06/18

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

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01:11:52

The Sauce & Allyson Gofton: Where Kiwis Learn to Cook...

The Sauce NZ ·

2026/06/11

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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00:40:32

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

The Sauce NZ ·

2026/06/04

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

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00:43:15

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

The Sauce NZ ·

2026/05/28

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.

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