The Sauce NZ

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 experience. The conversation covers her move from the Philippines to New Zealand, and the menu choices that make Rivers Catch stand out.
We discuss fish selection, chip cuts, sustainability, Filipino-inspired dishes like lumpia and adobo fish tacos, and how she educates customers without losing the comfort of a classic Kiwi takeaway.
Tash and Vicki also help frame the cultural place of fish and chips in New Zealand and the community value of a good local takeaway.
Key topics
Izzy explains that Rivers Catch is an upmarket fish and chip shop in Sunnybrook, Rotorua, chosen deliberately for its suburban location and local customer base rather than tourists.
She shares her journey from the Philippines to New Zealand, including her background as a nurse, her culinary training in Auckland, and the moment she realized kitchen work felt like home.
Izzy talks about learning the realities of hospitality ownership through Fish Smith in Herne Bay, which taught her the business side of opening and running a shop.
She describes how Rivers Catch was built on more than food alone, with attention to atmosphere, service, music, seating, reading material, and an overall restaurant-style experience.
Izzy explains her sourcing philosophy, including nearby organic vegetables, sustainable fish suppliers from Napier, and a strong preference for quality and consistency.
She breaks down her favorite fish choices, especially blue warehou, trevally, gemfish, and tarakihi, and why she avoids relying on snapper or hoki for battered fish and chips.
The conversation explores how she uses menu cards at the counter to educate customers about different fish, helping locals become more adventurous and informed.
Izzy shares how Filipino dishes have become part of the business identity, including fish and prawn lumpia and adobo fish tacos, which have found a strong audience.
She explains her chip strategy, including thick-cut 18 mm chips, shoestring chips for kids and burgers, and why she stopped short of hand-cutting every chip.
The hosts and Izzy discuss the cultural significance of fish and chips in New Zealand, especially its role as a suburban institution and a familiar family meal.

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 opening a restaurant was never going to happen at the "perfect" time because life, family, and the state of the world never really stop shifting.
The couple explains that the historic Ponsonby Road space felt right because it had community meaning and personal history, including a connection through Melissa Morrow.
Matt reflects on how his motivation has changed since the early Michelin years, saying the focus is now far more on guests than external validation.
He talks openly about returning to New Zealand as a return home, a return to community, and a return to being present for his kids.
Barbara and Matt discuss the tension between ambition and ego, and how having children changes the calculus around risk, time, and work-life balance.
The restaurant’s model is described as genuine rather than capital-heavy, with quality coming from the people, the food, and the service rather than from big financial backing.
Matt describes training staff as a way of making himself less necessary, so the team can grow and the business can be sustainable without him doing everything.
Barbara explains the front-of-house goal as warm, familiar, and adaptable service that can handle everything from a formal tasting menu to a casual dinner with friends.
The pair explain why they dislike the label "fine dining" and prefer "intentional dining", which they see as less pretentious and more inclusive.
They talk about how Return offers multiple formats, including tasting menus and à la carte, so the restaurant does not become a once-only special occasion venue.
A big thread of the conversation is what New Zealand food actually means, with Matt arguing that the country’s food identity is still being written and should be defined by intention, not PR language.
The discussion turns to ingredient sourcing, homogeneity in the local scene, and the frustration of everyone using the same produce, tools, and presentation styles.
Matt says success at Return is simple: seats filled, bills paid, quality of life, and memorable experiences for guests.
Thanks so much for your support of our incredible guests at Return Restaurant and of our podcast.
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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 explains how judges assess entries across the country. The discussion is practical, passionate, and very specific about flavour, texture, and the role of pickles in the final result.

Key topics
In this episode: Bevan explains how he and his team spent seven to eight years refining their Toastie Takeover entry before finally winning.
The winning toastie is built around housemade bread, cheese, pastrami from waygu brisket, pulled brisket, bread and butter pickles, super kraut, smoky barbecue aioli, bacon jam, and espresso barbecue sauce.
Bevan says the team made 950 toasties since 24 June, showing how much volume and testing went into the final version.
Kerry Tyack explains that a great toastie needs to be comforting, consistent, and still satisfying on repeat visits.
Kerry says judges are looking for balance and ingredient distinction, not just a long list of toppings.
The competition values local identity and place, so a toastie should reflect the venue and its customers rather than chase trends for their own sake.
Kerry notes that this year’s entries showed a wider ingredient range, including paneer, fish, and Korean chicken.
The judges are instructed to score on merit, not comparison to food outside the region, and to explain every point deduction in writing.
The conversation highlights how the Toastie Takeover can create staff bonding, extra sales, and a stronger sense of community for participating venues.
The episode also briefly touches on other food obsessions, including Kingston biscuit trend baking and the ongoing carrot gin award story.

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 whether you need to eat more roughage, drink a probiotic soda, or just stop overcomplicating nutrition, this conversation is for you.
Why fibre deficiency is so common, even in places where people think they eat well
The difference between chasing nutrients and building a balanced, varied diet
How gut health connects to immunity, brain function, and digestion
Why whole foods still matter most, even if processed products can play a role
What to watch out for if you suddenly try to “fiber maxx”

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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!
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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 cultural shift from traditional to modern butchery tools, including the use of bandsaws versus old-school cleavers and saws.
The importance of nose-to-tail consumption for sustainability, nutrition, and culinary diversity.
The story behind Nick's journey from London to New Zealand, and his mission to revive high street butchery.
How training the next generation of butchers and chefs in traditional skills can build a more resilient food system.
The significance of scarcity in cuts, the concept of "the only two of anything," and how that elevates certain pieces like marrow bones, beef cheeks, or lamb hearts.
Challenges faced by local butchers, including homogenization, loss of knowledge, and changing consumer preferences.
Practical insights into butchery techniques, respecting provenance, and enhancing flavor through simple, skillful preparation.
The cultural and family stories connected to offal, especially childhood treats, and the importance of reintroducing these cuts into everyday eating.
The role of community, storytelling, and authentic craftsmanship in strengthening local food traditions.

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