Kiwi Foodcast

Today on the show we have Kevin Ngadisastra, one half of the duo behind the Popup that has been taking Wellington by storm, Townhouse Ramen.

Julie's keto food journey started after her second baby was born. She loved how eating keto made her feel. She now makes keto pizza bases, tortilla's and other bready bits to make embracing keto easier for us flour-lovers.

Sachie Nomura runs one of Australasia's most awarded cooking schools, Sachie's kitchen. We talk about her journey from teaching Japanese cooking in her apartment to teaching Asian cuisine to more than 50,000 New Zealanders.

Monisha started her journey on Instagram in 2016 when her son opened an account for her to post photos of the colourful smoothies she made. Five years later, she has 75,000 followers and a thriving career as photographer & recipe developer.

Ash Razmi tasted his first craft beef jerky in USA and couldn’t get enough. He decided to do something about the tough rubbery jerky you find at Kiwi petrol stations and Bootleg Jerky was born.

The tables are turned this episode. Find out how the Kiwi Foodcast helped one food entrepreneur launch a new food business and follow her passion to take Kiwis on a journey beyond butter chicken.

Being a Kiwi-born Gujarati, Jayshri wasn't able to translate her mum's 'a little bit of this and that' instructions into successful meals. She decided to write a cookbook that documented her mum's Gujarati delights and talks to us about her journey.

The Food Bowl is for food entrepreneurs what the Willy Wonka Chocolate factory was for kids. We chat to Alasdair Baxter of the Food Bowl to find out more.

Adlena Wong, a recent migrant to NZ, started home based takeout Super Shiok Eats from her Remuera kitchen during the 2020 lockdowns. She started with selling the traditional Nasi Lemak and now sells all kinds of Singaporean street food.

We talk to brothers Ben and Tom Grooten, founders of Bakers' Son, a pie company founded in New Zealand and exporting to Australia, Japan, Dubai and beyond.

Murray and his partner Julian are third generation dairy farmers from Nelson. In 2017 they did what no one expects from two farmers and went into the ice cream business. From cow to cone, their whole process is a labour of love.

Indika came for a day visit to Waiheke and decided he wanted to live there. Today he owns Indy's Curry Pot which serves up Srilankan fusion food. Learn how he took the slow road to his food truck and why that's paid off.

Thousands of restaurants and cafes consider the Restaurant Association their secret weapon for success. We chat to Marisa Bidois, CEO of the Restaurant Association of NZ and find out why.

Starting and growing a food business is a long, hard hustle. There are many hoops to jump through before you can get your product on those grocery shelves and hit the bigtime. But, what if you had the opportunity to go from 1 - 1000 fast?

Every food lover loves a fancy gadget, but what if that gadget was also smart? Meet the Thermomix. I chat with consultants Shernaz Petigara and Odette Smith to find out more about the machine and how it changes your relationship with food.

Akemi learnt to make gyoza from her blind grandmother. She now sells thousands (8,000 a week!) of her gyoza at farmers’ markets across Auckland.

The Papatoetoe Food Hub is a community-driven project that aims to nurture and develop new approaches to food. They are reimagining how food can be served and shared in a way that enables healthy lifestyles.

Mums Claire and Lulu believe in the magic of home baking but know how hard it is to whip a plate of goodies for tea-time or to share from scratch is. Which is why they started the Secret Kiwi Kitchen.

Bread is one of our oldest foods and Isabel Pasch, the owner of Ponsonby based Bread and Butter is a true fan of sourdough. We talk about the magic that is bread and about the Bread and Butter journey.

The stories told about the food cooked in someone’s home, or the food made and eaten in an area are a guide. Cookbooks, markets, and great neighborhoods’ all have one thing in common, food.

Could there be something out there that can replace your coffee or energy drink addiction. Ārepa creates a range of nootropic products that do just that. Think of them as food for your brain.

Over the years, Manuka honey has become a part of 'Kiwiana' and a treasured export we are all proud of. Zealandia Honey are harnessing this global love for honey and creating arguably the best honey in the world. We chat to the co-founders about their journey.

Filling the first tables of the night are key to a restaurant’s success because there’s nothing like seeing other happy people eating to draw you in. We chat to Mat Weir of First Table to understand how they help restaurants do this.

Gordon Kong is the owner of The Rolling Pin, a food truck that serves some of the best dumplings in town. We talk about how he got started, and his innovative dumpling flavours.

A new market opened in Henderson, Auckland; the Te Puna Market. They opened in Feb 2020 but have been operating via click and collect since September. We chat to market coordinator Jason Dodunski about how that journey has been and learn about Te Puna.

Archana Kurup runs Eat with Me, a unique private dining experience where she creates a dining experience just for you and your guests at her home. We chat about this approach of home dining and discuss if it’s a thing Kiwis are into.

Sue Arthur thought Over the Moon Dairy would be a great retirement project of sorts. What she ended up starting was an award-winning cheese label as well as the New Zealand Cheese School. We talk about cheese, innovation and why there’s no such thing as too much cheese.

Maggie Gray started a food truck right after she became a Mum, a somewhat unusual career choice. She then started the Food Truck Collective, an organization that supports food trucks and hosts some of Aucklands coolest street food events. We talk to her about her journey.

The Kitchen Project has helped Auckland food entrepreneurs take their business to the next level. We chat with Project Manager Sreshta Sridhar & current cohort member, Te Reina Norton about the tangible benefits an incubator such as theirs provides.

Joe Carter and Kate Slavin are the founders of The Ironclad Pan Company. We chat about the notion of cookware being precious enough to inherit and how it can forge connections between generations.

Enna Ye is a first generation Chiwi and a food enthusiast that loves to document her memories and culture. We chat about what it means to have a ‘kiwi life’ and a ‘home life’, the importance of sharing food stories and why food is her happy space.

Foodprint is a mobile app that helps you reduce food waste and enjoy delicious meals at a fraction of the price. We chat to Founder Michal Garvey about the story behind Foodprint, enquiring what it really takes to grow a food tech startup.

Kiwi Harvest is on a mission to reduce food wastage by rescuing food at every stage of our supply chain and working with social agencies to redirect the food they have rescued to Kiwi’s dealing with food insecurity. We chat to Founder Deborah Manning.

Pablo Kraus is CEO of NZ owned and operated, Chantal Organics. We chat about how the landscape for organic food has changed since their business started and discuss whether organic food has now become mainstream. Or not?

Jamie Johnston is Head Chef at Everybody Eats, a restaurant like no other. Everybody Eats delivers restaurant quality meals made by volunteers using food that would have gone to waste and operates on a pay-as-you-feel model.

Becky Erwood is the Co-Founder of Get Fed. Get Fed provides ready-made meals that you can simply heat and eat. We talk to Becky about the story behind Get Fed.

Katie Portmann is the Founder and chief cookie dough maker at the Cookie Dough Collective. This week we share Katie’s story of introducing cookie dough to New Zealand.

Marc Hershman has been in an ‘on again, off again’ relationship with the food business for most of his life. He is currently the brains and heart behind Love Street Food.

Carmel Davidovitch was missing the street food of Israel, after moving back to New Zealand where she was born, especially the pita bread. Being a baker by trade, Carmel decided the solution was to make her own.

We chat to Croydon Cole of Smokin Cole BBQ about how the Auckland food scene has evolved, what it’s like to cook for the ultra-rich and about his journey creating Auckland’s best smoked ribs.

I talk to Mother-daughter duo Keryn & Shobha Kalyan about secret recipes and why we need to uncover them. We talk about our joint Indian heritage and why it is so important for immigrant Kiwi’s to have a way to access their past through their food.

One of the things we all missed during lockdown were our weekend farmers markets. But what if you could get all your favourite finds from the local markets direct to your door? We chat with Hamish & Suzy Hutton of Maker2u to find out more.

From selling at local markets six years ago to selling out on Amazon, Wellington based Fix & Fogg is a Kiwi brand that’s making waves (or butters) globally.

What happens when we share our food with those around us? Today, the NZ food scene is thriving and our butter chicken is as Kiwi as a steak and cheese pie is. Host of the show Perzen Patel chats to Paul Spain, the founder of Podcasts NZ.