The Sauce NZ

Vicki and Tash welcome spring (it's been dry in Canterbury with early fires while Vicki reckons it's been the best Waikato winter in a long time - of course, she was away for a month of it!). Join us for a chat about asparagus and how to make the most of the seasonal treasure for boosting your folate - where it comes from, how to pick it and cook it, and whether tinned asparagus rolls have any place at the table.
What they've been eating and drinking (3:17): Vicki made a pear, pistachio and chocolate loaf from the first Nourish cookbook. Tash made a Romesco sauce with sunflower seeds instead of nuts, and loved a post-hike full-sugar Coke.
Asparagus in New Zealand (7:47): Asparagus is one of the last truly seasonal vegetables. Vicki says the Waikato is the country's asparagus capital, followed by Canterbury and southern Hawke's Bay.
Growing and history (11:05): Asparagus crowns take years to establish, though Vicki says it's now closer to two. It grows as a fern, and picking is hard work. The Greeks and Romans prized it and treated it as medicine. White asparagus is grown in the dark.
Health and folate (15:59): Asparagus has more folate than most vegetables. Tash notes that folate is water-soluble and leaches out when you boil vegetables. Vicki says microwave-steamed broccoli keeps more nutrients than boiled, and that chopping it and waiting 20 minutes may help.
Asparagus and pee (21:04): Vicki says everyone's pee changes after eating asparagus, but only some people can smell it. She links that to the "coriander gene".
Buying and prepping (22:34):
Favourite ways to cook it (25:13):
Keeping it green (28:23): Blanch for about a minute in boiling salted water, then shock in ice water. A pinch of baking soda in the water helps hold the colour.
The asparagus roll debate (30:03): Vicki is firmly against tinned asparagus rolls. They suggest better ideas, like pastry-wrapped spears with parmesan.
"Spring is probably the most unpredictable weather wise." (Vicki, 8:23)
"But asparagus is just as delicious raw." (Vicki, 24:38)
"Little chef slash food stylist tip for ya." (Vicki, on the baking soda trick, 29:34)
"Tinned asparagus, that's just an abomination." (Vicki, 31:27)
"I think we can do better than a bit of marge and an asparagus rolled in some bread and call that the day, right?" (Vicki, 32:36)

With an election just weeks away, Tash speaks with Sam MacKinnon, head of communications and advocacy at Hospitality New Zealand, about what the sector wants parties to prioritise. The conversation covers hospitality’s role in the economy, the pressure of cost of living, and why skills, training, and regulation are central issues for the industry right now.In this episode, Sam explains how Hospitality New Zealand represents 2,500 members across bars, cafes, restaurants, accommodation, and tourism-adjacent businesses, and why the group is pushing for policies that help operators focus on service rather than compliance. The discussion also digs into workforce perception, the new curriculum changes for hospitality education, and the practical impact of licensing and food safety reform.
Why election season changes the advocacy approach, from government engagement to party engagement
How cost of living pressures flow directly into hospitality, even when people do not frame it as a hospitality issue
Sam’s background in hospo jobs during university, including work in a bakery, restaurant, and delivery role
Why skills and training are being treated as a separate priority from immigration, not as the same issue
The industry’s need for both migrant workers and a stronger local talent pipeline
Why retention matters as much as recruitment, especially for entry-level workers and future chefs
The perception problem around hospitality being seen as low-paid or low-prestige compared with other careers
The importance of showing hospitality as a real career pathway, including leadership and executive opportunities
The new hospitality and food and beverage curriculum due in 2029, and the push to keep year 11 courses in place
How the Hospitality Summit recommendations and Ministry for Regulation review are targeting red tape and inconsistent licensing
Why reducing compliance burden should let businesses focus on great food, service, and guest experience
“Our members are members of their community as well.”

What does it take to turn a food idea into something people reach for every day? This week, Tash sits down with Kim Whitman, Product Development and Procurement Manager at Barkers of Geraldine, for a behind-the-scenes look at food innovation in Aotearoa. Kim shares how new products move from a kitchen-bench concept to supermarket shelves, why packaging and real-world testing matter as much as flavour, and how Barkers balances heritage, local sourcing and changing consumer tastes. Our conversation also explores careers in food science, reducing waste by making better use of whole ingredients, and the ideas shaping the future of the food industry. Plus, Vicki is home from her travels with a fresh appreciation for vegetables, a proper cup of tea, and a clever pantry tart.
Coming home after travel: comfort food, fridge clean-outs and the joy of a real cup of tea
How Barkers develops and launches new products
Why packaging, texture and consumer testing can make or break an idea
Geraldine, local growers and New Zealand-sourced ingredients
Food science as a creative problem-solving career
Turning by-products and surplus ingredients into new possibilities
Balancing heritage with new tastes, formats and export growth
The products Kim is most proud of — and what didn’t make it

If you enjoyed this episode, follow us at The Sauce, share it with a food-loving friend, and explore the Barkers range for your own pantry inspiration. Use the code SAUCE15 for a little saving on your favourites.

In one of our most upfront conversations yet, Asher Boote, owner of Hillside in Wellington and longtime chef, joins Tash and Vicki to talk about what it really takes to survive in hospitality for more than a decade. This conversation goes beyond food and into business design, staff development, closures, mental health, and why honest conversations matter more than polished ones. They discuss how Hillside has stayed relevant by evolving without losing its identity, why many restaurants fail because they are underprepared for the business side, and how the industry can better support both people and profitability.
The last of our Wellington special episodes, and one that is rich with insight and passion.
Why Hillside has lasted - the name stayed the same, but the venue, model, and approach kept evolving rather than standing still
Restaurant ownership versus chef identity - Asher reflects on shifting from ego and personal expression to building a business that can actually endure
Why so many hospitality businesses struggle - too many people enter the industry loving cooking, but not understanding business, people management, leases, or financial exits
Creating opportunity for others - Hillside has been a place where front-of-house staff and chefs have been given room to fail, learn, and step into leadership roles
The ethics of exit planning - Asher argues that if you do not have an exit plan, you are not really in business
Customer behaviour and public narratives - closures, negative headlines, and social media can distort how people view the industry, but ongoing honesty with customers can help
Designing a business around values - Hillside’s identity includes sustainability, plant-forward thinking, and living wage accreditation, not as marketing tricks but as part of the culture
Mental health in hospitality - Asher explains how long hours, pressure, alcohol culture, public reviews, and outdated kitchen practices have contributed to the industry’s toll
A different model for the future - smaller, more focused service, fewer open days, stronger margins, and clearer customer expectations
Why hospitality is about feeling, not just food - great service, trust, timing, and atmosphere create the real value guests remember

Many thanks to Asher, Hawthorn Lounge and all our Wellington guests. And especially to Barker's who make it all possible!

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 product tastings and a Barker’s pasta moment.
Key topics
Vicki shares the rhythm of eating in Sicily, from caponata at almost every meal to simple breakfasts built around coffee and cornetto.
The group’s social vibe has been easy and warm, with Kiwis bonding quickly over wine, food, and shared travel energy.
A standout off-the-beaten-path experience came through a local tourism cooperative in Sciacca, where Vicki saw anchovy processing and coral jewellery making.
Vicki explains how anchovies are salted, rested for 49 days, and turned into different products, including white anchovies preserved in vinegar instead of salt.
She describes the sustainability differences in coral harvesting in Sciacca, where black flecks in coral are prized because of the area’s volcanic history.
Sicilian food is less about novelty and more about lineage, with many dishes reflecting family traditions, local ingredients, and regional memory.
Vicki breaks down how Sicily’s food changes by area, including the difference between Palermo arancina and Catania arancino, and why the island’s identity is deeply regional.
The wine story is becoming a major theme for her, especially through house wines, Marsala history, Florio, and the rise of new-generation Sicilian winemakers.
She compares Sicily to Emilia-Romagna to show how Italy is really a patchwork of regions, not one uniform food culture.
Tash gives a home update on new product releases, including a high-protein, high-fibre oat milk and fermented tonic-style drinks, plus a Barker’s sun-dried tomato and olive pasta win.

Be sure to support Barkers of Geraldine who are our key partners. Use code SAUCE15 at barkers.co.nz