HeyJaredThe Sauce NZ
Join Tash McGill and Vicki Ravlich-Horan for spicy and sometimes sweet conversations around the kitchen table about all things food and beverage in Aotearoa New Zealand.
- Indexed episodes, last 90 days
- 9
- Latest publication
- Sep 3, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 8, 2026
Latest episodes
Real Kiwi Fish & Chips: A Story of Migration (opens the original)
Read excerpt
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. Th
Success Looks Like Return: The Intentional Excellence of Matt & Barbara Lambert (opens the original)
Read excerpt
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 o
What It Really Takes To Be A Judge of Great Food (and Toasties!) (opens the original)
Read excerpt
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 ho
Why Fibre Is The Hot New Ticket In Town (opens the original)
Read excerpt
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 whe
Marrow Is Good! And So Is Nick Thomson on Offal. (opens the original)
Read excerpt
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! Scroll for your discount code. 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
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.