Forkin' Good with Simon Gault & Kate Fenwick

IIt’s our final Forkin’ Good Podcast of the year - and we're bringing the festive chaos with laughs, leftovers, and low-waste living! 🎅♻️Join Simon and Kate in their Christmas hats as they share:Genius ways to reuse Christmas leftovers (Brussels sprout glow-up, anyone?)Zero-waste wrapping tips that don’t kill the vibeWhat not to recycle (yes, glittery cards... we’re looking at you)Hilarious family traditions and real talk about overbuying foodBonus ideas like pavlova smoothies, Boxing Day toasty bars, frittatas, and more!We’re wrapping up 2025 with some Forkin’ good laughs and loads of practical food + sustainability advice to help you save money, waste less, and relax more this Christmas. 🎁🍴💚👉 Tell us your best (or worst) Christmas food tradition in the comments!🎧 Subscribe to hear us again in the new year!Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook:   / wastefreewithkate  Tiktok: wasted.kateYoutube: Waste-ed with Kate

Kate & Simon hit the road to Kuaotunu and land at Luke’s Kitchen – the laid-back beachside spot serving up 80kg of mussels a day, wood-fired pizzas, and seriously good vibes on the Coromandel 🌊🍕🦪In this episode of the Forking Good Podcast, you’ll meet:Luke – the local lad who turned his dad’s mechanic workshop and a food caravan into one of NZ’s most loved coastal restaurantsSteve – the “overqualified” Auckland hospo pro who applied for a pizza chef job, moved for the lifestyle… and never leftThey chat about:How Luke’s Kitchen grew from a caravan to a Coromandel institutionCracking 200 eggs a morning for their famous Spanish eggsRunning a 60-person summer team in a town of ~200 peopleSurf, fishing and mental health: swapping city burnout for beach lifeWhat really happens with food waste, water use and mountains of mussel shellsWhy this spot should be on your NZ road-trip loop (and where else to stop nearby)Stick around to the end for details on the Forking Good Christmas Hamper giveaway and how to enter 🎁Subscribe, drop a comment, and add Luke’s Kitchen, Kuaotunu to your must-visit list next time you’re in Aotearoa 🇳🇿Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with Kate

Join Kate & Simon for a caffeine-fuelled adventure as they road-trip to Coromandel and meet local legend John from Naughty Bean Coffee — a character, a storyteller, and one hell of a coffee roaster.This episode is all about coffee, cups, characters, and choices:How much coffee is actually good for you (science says more than you think) Inside the world of coffee roasting with a former builder–turned–barista  The personality behind the perfect cup — why experience matters just as much as flavour Milk, cream & lactose intolerance — and why cream is surprisingly kinder on your gut 2 litres before 2pm? The hydration rule that might just change your energy The ugly truth about takeaway coffee cups — BPA, PFAS, plastic liners & why they can’t be recycled Reusable cup habits that actually stick Chocolate fish, Kiwi cafes & all the Coromandel vibes PLUS: Enter our Christmas Hamper Giveaway just by leaving a commentIt’s warm, funny, practical, a bit shocking in places… and full of the forking good energy you expect.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with Kate

Welcome to a very special episode of the Forkin' Good Podcast — because today, we’re not just talking about food… we’re EATING it.Simon and Kate take you inside Lokanta, the legendary Mediterranean restaurant run by their long-time friend and Turkish chef Zeki, right in the heart of Auckland, New Zealand.This episode is part feast, part masterclass, part travel story — and fully packed with:🍷 Proper Mediterranean dining🐙 Octopus & lentils cooked the traditional way🔥 Flaming saganaki🦪 Rice-stuffed mussels🥗 Why olive oil truly matters❤️ Food, family & human connection🌿 What the Mediterranean diet ACTUALLY is (not what Google tells you)You’ll hear:• Stories of cooking together in Turkey & the Greek Islands• Why Mediterranean food is naturally healthy, clean and flavour-packed• How we can cook this way at home• Zeki’s philosophy on food, hospitality, and why “less is more”• Rapid-fire questions including favourite herbs, sauces, secret dislikes & kitchen must-havesThis episode has everything: food, friendship, travel, nostalgia, storytelling and the kind of hospitality that fills your soul.👉 If you're in Auckland, GO to Lokanta.👉 If you love good food, hit LIKE.👉 If you want more Mediterranean adventures, SUBSCRIBE.👉 Tell us in the comments: What dish should Simon & Kate try next?Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with Kate

🍫 Kate’s $7 Brownie RebellionKate refuses to buy tiny café brownies for the kids and bakes her own big, gooey tray instead – topped with a sprinkle of Murray River salt. Simon taste-tests (brutally honestly) and LOVES it.🍝 Next-Level Bolognese TipsSimon shares his chef secrets for a proper bolognese:- Why a splash of milk at the end is magic- A tiny grate of nutmeg and even chicken livers (trust him!)- Pancetta vs bacon- Why fettuccine/tagliatelle beats spaghetti for holding sauce- Turning leftovers into pies, toasties, nachos & stuffed veg🥗 30-Second Creamy Salad Dressing (No E-Numbers)Simon whisks up a “creamy” dressing with:Extra virgin olive oil, Balsamic (guava, pomegranate or whatever you’ve got), Mustard or lemon horseradish cream... All in under a minute – no bottles, no weird ingredients.🍪 Forking Good Gooey Skillet CookieThen Simon rolls out his “brownie points” – a hot skillet cookie with:Gooey cookie dough, A hidden layer of Nutella, A scoop of his Much Moore Christmas mince pie & vanilla ice cream, Finished with flake salt for that final 5% magic🎒 Kids’ Lunchboxes, Waste & Real-Life EatingKate and Simon chat about:Why kids’ lunchboxes are full of packets (and what to swap instead)- White bread vs proper grain bread- Fruit vs “99% fruit” lollies- Getting kids to pack their own lunch- The 80/20 rule: healthy most of the time, fun some of the time🧼 Old-School Soap Shaker & Zero-Waste DishesKate shows Simon a seriously cool retro gadget: the soap shaker – a metal basket for solid dish soap that replaces plastic bottles and watery detergents. Plus: Wasted Kate dishcloths and how you can win some.💬 JOIN THE CONVERSATIONTell us in the comments:Are you Team Brownie or Team Skillet Cookie?What’s your go-to, actually-eaten-by-kids lunchbox combo?Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with Kate