Joe Carter and Kate Slavin have both always been intrigued by culture and wanted to be a part of creating something that stood the test of time. In an era of disposable stuff, the team wanted to create a product that would last for generations. They settled on cast iron skillets, which have been around since the Iron Age. Also, both their families have had grannies that cooked in them and they’ve seen how cookware that lasts for years has the power to create a connection through time. In 2019, t...
Sep 09, 2020•41 min•Ep. 15
Enna is a first generation ‘Chiwi’, a New Zealand born Chinese. She grew up having a ‘Kiwi life’ and a ‘home life’ and the only way she could mix the two worlds was through food. Like many Chinese families that moved here in the early 2000’s, Enna’s parents too owned a takeaway. While other Kiwi kids spent their evenings in after school sport, Enna has memories of wrapping spring rolls, folding wontons, flipping burgers and eating yummy takeaway food. Enna’s love for food has seen her take part ...
Sep 02, 2020•39 min•Ep. 14
In New Zealand, cafes, restaurants and supermarkets produce 50,000 tonnes of food waste. Over 60% of this is completely avoidable. Michal Garvey is a big believer that, “Food that is grown for people should end up in people and not used for compost or fed to pigs or thrown in landfill”. This is why, she started Foodprint. Foodprint is a food-tech startup that addresses the food wastage problem while providing win-win solutions for both eateries and consumers. Eateries list the products that they...
Aug 26, 2020•46 min•Ep. 13
Deborah Manning, Founder of Kiwi Harvest originally trained to be a lawyer. Her ‘aha’ moment for Kiwi Harvest came when she was looking for opportunities to make a difference in her community and read two articles. The first was of people living off the food thrown away in supermarket dumpsters while the second spoke of the huge food insecurity problem in New Zealand. Today, Kiwi Harvest operates in Auckland, Dunedin, Hawke’s Bay and Queenstown. They rescue food from all parts of the food chain ...
Aug 19, 2020•52 min•Ep. 12
Pablo is CEO of NZ owned and operated, Chantal Organics. Chantal Organics started as a family run food co-op over 40 years ago in 1978 when a group of families came together to buy natural wholefoods in bulk. This eventually turned into a shop and today, Chantal Organics is a nationwide manufacturer and wholesaler, distributing organic products into grocery and health food stores around the country from their facility in Hawke’s Bay. Supermarkets today are stocking a growing range of organic pro...
Aug 12, 2020•19 min•Ep. 11
Jamie Johnston is the Head Chef at Everybody Eats, a restaurant like no other. Everybody Eats delivers restaurant quality three course meals that are prepared by volunteers using food that would have gone to waste. The best part is that if you eat there, you pay-as-you-feel or pay-what-you-can. A 2014 global survey found one in six Kiwis ran out of money for food, meaning we have one of the worst food insecurity problems in the developed world. Additionally, our society is becoming increasingly ...
Aug 05, 2020•51 min•Ep. 10
Having grown up in the UK, Becky Erwood has been a long-time consumer of frozen (and fresh) ready to eat meals. It’s a mature market overseas and the food you buy is generally excellent quality. When Becky moved to NZ, she realized that a similar concept didn’t really exist in NZ and her only option was to go back to the kitchen and cook. In our conversation, she rightly identifies that, ““You can love cooking and be really good at it, but you may not have the time or the inclination to cook sev...
Jul 29, 2020•27 min•Ep. 8
Katie Portmann is a Canadian who now calls New Zealand home. Her favourite memories are of baking cookies with her mum (or rather of stealing a bowlful of the cookie dough when her mum turned away). As an adult, she has often found herself whipping up a batch of cookie dough as a treat after a hard day of work. Cookie Dough Collective started as a side project which soon turned into something Katie now pursues full time. She is on a mission to introduce Kiwi’s to the joys of eating raw cookie do...
Jul 24, 2020•28 min•Ep. 9
Marc Hershman trained to be a chef at a really young age. He left the world of hospitality for the corporate life only to start a food truck twenty years on. His food truck Mama Tahina was featured in Lonely Planet’s, Around the World in Eighty Food Trucks. Today, he is an Insurance Broker by day and the Founder of Love Street Food by day and night. Love Street Food dream and bring to life some of the best food events in Auckland. Previously they have organized the Mediterranean Night Market and...
Jul 15, 2020•1 hr•Ep. 7
Carmel Davidovitch is a Kiwi that grew up is Israel. She remembers eating hot, fresh falafel at hole-in-the wall Israeli joints as a child and seeking out local delights when she travelled the world as a flight attendant. After moving to NZ, Carmel was missing the street food of Israel, especially the pita bread. Being a baker by trade, Carmel decided the solution was to make her own. She started the business on her own and her partner Tomer joined her as the business grew. Today they both work ...
Jul 08, 2020•28 min•Ep. 6
Croydon’s on a mission to educate Kiwis on how a well-cooked rib should look and taste and is the only person to be doing dry rubbed ribs in Auckland. Hes cooked in Simon Gault’s kitchen, been a personal chef for Sir Richard Branson and has travelled to over 80 countries learning about all the amazing food these places have to offer. The idea for Smokin Cole BBQ started by sheer accident. An idea born from a trip across America on Croydon’s Harley two years earlier riding across 14 states in fou...
Jul 01, 2020•44 min•Ep. 5
Mother-daughter duo Keryn & Shobha Kalyan are New Zealand born Gujarati’s. Shobha’s grandparents were one of the first Gujarati families to arrive in Aotearoa in the 1920s. Despite having very strong Kiwi roots, both Shobha & Keryn have grown up eating authentic Gujarati food and they learnt the art of Gujarati cooking the Indian way, by using all five senses. There were never any measurements or recipes, just an oral passing down of generations worth of food memories. Shobha has always ...
Jun 24, 2020•35 min•Ep. 4
Christchurch based Hamish and Suzy Hutton had been working on their online farmers’ market platform, Maker2u for a while before the onset of coronavirus meant that local markets across Aotearoa had to shut down. The Hutton’s brought forward the launch of their platform so that artisan food and beverage producers across the country could access alternative sales channels. Maker2u enables Kiwi markers and growers of food, drinks and other consumables to set up a store and sell directly to the publ...
Jun 17, 2020•40 min•Ep. 3
Former lawyers Roman and Andrea Jewell started Fix & Fogg a week before their first boy was born. After failed attempts at cheese making and beer brewing they decided to make peanut butter and started selling it at their local market in Wellington. Six years on, making jars of peanut butter on a Friday evening after work is a distant memory. Fix & Fogg’s Wellington factory now pumps out thousands of jars a day and in 2020 they started a new factory in Texas, USA. In 2019, National Geogra...
Jun 10, 2020•34 min•Ep. 2
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 on what the Kiwi Foodcast is all about and the stories we plan to talk about.
Jun 10, 2020•14 min•Ep. 1
