The Sauce NZ

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, Gus offers a behind-the-scenes look at our burgeoning truffle industry. You’ll discover why our truffles are so short-lived, how their unique aroma compounds behave, and why understanding their biology is fundamental for growers and chefs alike.We break down the key challenges, including the impact of market saturation, the short season window, and the importance of public education. Gus shares practical tips for home cooks on how to incorporate truffles into everyday dishes—from butter and eggs to cheese toasts—and why scent and fat are your best allies for maximising flavour. Explore the parallels between the whiskey industry and truffle production, and learn what it takes to elevate New Zealand's truffle story from bougie export to accessible, homegrown luxury. Why does this matter? Because the future of New Zealand’s truffle scene hinges on innovation, education, and the right marketing. With better understanding and expanded use, we can make truffles as common as asparagus—setting the stage for a domestic industry that’s as rich and diverse as our soil.Perfect for food lovers, entrepreneurs, and anyone dreaming of a truffle-filled life, this episode invites you to see beneath the surface of this underground wonder. Whether you’ve never tried a truffle or are a seasoned connoisseur, you’ll gain new insights and inspiration to bring more of this mysterious fungi into your everyday cuisine. Tune in and join the movement to make truffles part of New Zealand’s culinary identity—because delicious discoveries are only a shave away.

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. Ever wondered about the secret to perfecting a tomato sauce with tinned tomatoes?Tune in for practical tips on using common ingredients like onion soup, condensed milk, and chickpeas in creative ways that save time and boost flavour. You'll also get the lowdown on choosing quality tinned goods, supporting ethical sourcing, and understanding the science behind nutrition—like the benefits of lycopene or how to get crispy roasted beans that satisfy every time. Dive into the debate about whether fresh or canned tomatoes reign supreme, and explore ideas for adding flair to your pantry staples with fresh herbs, spices, and clever flavor hacks.

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 factors behind price increases
The exploitation at the root of the cocoa industry, including child labor and deforestation
How premium chocolate brands like Tony's are addressing systemic issues and promoting ethical sourcing
The challenges of consumer education and how to navigate fair trade certifications
The impact of consumer choices on systemic change and market dynamics
Timestamps:
00:00 - Introduction: The state of the chocolate industry and what influences prices
02:10 - The impact of cocoa price fluctuations and future price trends
04:15 - Shrinkflation and the decreasing amount of chocolate in bars
06:00 - Will quality and flavor change as prices rise?
07:15 - The fundamental issue of fair wages and exploitation in cocoa farming
09:00 - Tony's approach to ethical sourcing and transparency
12:00 - The role of big chocolate companies and how they can eliminate slavery
14:00 - How companies like Tony's invest in sustainable farming and community initiatives
16:00 - Navigating certifications like Fair Trade and greenwashing risks
17:40 - The importance of traceability and local production in New Zealand
19:00 - Consumer influence: balancing guilt, virtue, and affordability
21:00 - The influence of chocolate scorecards and transparency initiatives
22:20 - How consumer behavior is shifting and the role of online shopping
25:00 - The importance of flavor and quality over price in consumer choices
27:00 - The ongoing challenges of the cost of living and premium chocolate consumption
29:00 - The real cost of cheap chocolate and the exploitation behind it
32:00 - Reframing the value of high-quality, ethical chocolate
Resources & Links:
Tony's Chocolonely — Leaders in sustainable and slave-free chocolate sourcing
Fair Trade Certification — Ensuring fair wages and ethical labor practices
Chocolate Scorecard NZ — Transparency ratings for brands in Aotearoa New Zealand
FairChain Sourcing Model — Ethical supply chain practices promoting systemic change
• The Cocoa Barometer — Reports on transparency and systemic issues in cocoa industry

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 tonne surplus and
carrots turning you orange is actually real! Learn Vicki's teenage tanning trick and what to cook - tarte tartin, carrot gnocchi, carrot and orange couscous salad, Sicilian carrot crostini with mint and olive oil, carrot cake oats, quick pickles, and — reluctantly — vegan carrot bacon.
Pineapple does not belong in carrot cake. Tash will die on that hill.

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 this episode:
The ceremony debrief nobody asked for but everyone needed — what went wrong, what the room felt like, and why the Oscars actually works
The elephant in the room: a lot of dudes collected a lot of awards last night
Amisfield's star, and why separating the award from the controversy is the right call