The Sauce NZ Tash McGill

The cold blast has arrived so Vicki talks us through her slow-cooked lamb ragu and homemade pasta for just $15 to feed the family! Then Tash leads through a tasting of New Zealand made vermouths before we chat to the New Zealand winners of The Perfect Blend NZ - a cocktail competition that will see NZ go head to head with Australia in the grand final next month in Queenstown. Go behind the scenes with what it takes to win a cocktail competition in the modern age of cocktails!

Vicki and Tash dive deep into flattened croissants and all things tea, not to mention the commercial challenges posed by DoorDash's expansion into Hamilton. Then we explore a food forest like no other.

This week Vicki sings the praises of crispy chicken skin and then Tash delivers the 7 cookie taste test challenge before we talk to co-founder Alistair Parker about Molly Woppy's launch into Woolworths stores.

Tash and Vicki chat all things soda and apple cider vinegar with Fiona and Rogie from Sidekick Soda! Plus the usual puns and taste trials!

Vicki puts a new halloumi trick to the test and it will revolutionise the way you eat your squeaky cheese! Plus we dive into Awards season chatting with Kathie Bartley from the Outstanding Food Producers awards, right after Tash finished judging over 166 samples of whisky.

This episode Tash catches up with the incredible Ben Bayly - who pushes innovation and the New Zealand food story across his tv shows, restaurants and in almost every breath. Plus Vicki talks school holiday tricks and why we all need to think again when complaining about vege prices - she's found a deep love of eggplant!