The Sauce NZ

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

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 food resilience in New Zealand.
In this episode:
The story of Monty's Pasta and its local grain sourcing from Wairarapa farmers
How modern pasta production integrates slow drying, bronze extrusion, and minimal processing
The impact of recent awards on Monty's brand visibility and sales
The unique shapes and flavors crafted for different culinary experiences
Challenges and opportunities in developing a premium, locally-made product in NZ
The role of small gourmet food stores and their importance in food innovation
Insights into grain diversity and export potential for New Zealand
Monty's love of cooking, pasta traditions, and future plans for the business
Timestamps:
00:01 - The exciting announcement of the Michelin Guide in New Zealand
00:31 - The controversy and exclusivity surrounding the Michelin event
01:02 - The impact of Michelin's recognition on NZ's food scene
01:53 - Discussion on awards' authority and reputation of Michelin
02:35 - Why New Zealand's lack of traditional pasta history opens doors for innovation
03:29 - Monty's journey from winemaking to pasta production
04:38 - The significance of locally grown wheat for Monty's pasta
05:20 - Crafting quality pasta with traditional techniques
06:44 - The importance of specialty food stores in supporting local producers
07:14 - Monty's approach to pasta shapes and customer preferences
08:29 - The process of slow drying pasta and maintaining freshness
09:51 - Ensuring the perfect moisture content in dried pasta
12:45 - Comparing Italian traditional drying with New Zealand methods
14:44 - Choosing pasta shapes based on design and market appeal
15:41 - The most popular shapes and customer preferences
16:46 - The premium positioning and adventure of offering unique pasta shapes
18:49 - Innovative thinking rooted in deep knowledge and tradition
19:44 - Economical considerations and export opportunities with alternative production methods
22:25 - The openness of New Zealand to culinary experimentation and tradition-breaking
30:29 - Pricing, affordability, and the health value of high-quality pasta
33:40 - Sustainability practices: eco-friendly packaging and waste reduction
35:34 - The crucial role of small gourmet stores in product development
37:07 - Monty's favourite pasta dish and culinary inspirations
39:30 - The surprising success post-award and market validation of Monty's Pasta
44:42 - Future growth, grain diversity, and exploring local grains for broader use
46:35 - The importance of freshness and local sourcing in creating exceptional food products
47:13 - Final thoughts and exciting prospects for New Zealand's pasta scene

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 you of flavour, and delivers the bad news about James Bond's martini order. Vicki, meanwhile, has strong feelings about pasta water, sushi safety, and the startling number of people who think freezing food kills bacteria.
It's myth-busting with excellent tangents, a cameo from Genghis Khan, and absolutely no hallucinating green fairies.

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.