Show Notes
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 opening a restaurant was never going to happen at the "perfect" time because life, family, and the state of the world never really stop shifting. The couple explains that the historic Ponsonby Road space felt right because it had community meaning and personal history, including a connection through Melissa Morrow. Matt reflects on how his motivation has changed since the early Michelin years, saying the focus is now far more on guests than external validation. He talks openly about returning to New Zealand as a return home, a return to community, and a return to being present for his kids. Barbara and Matt discuss the tension between ambition and ego, and how having children changes the calculus around risk, time, and work-life balance. The restaurant’s model is described as genuine rather than capital-heavy, with quality coming from the people, the food, and the service rather than from big financial backing. Matt describes training staff as a way of making himself less necessary, so the team can grow and the business can be sustainable without him doing everything. Barbara explains the front-of-house goal as warm, familiar, and adaptable service that can handle everything from a formal tasting menu to a casual dinner with friends. The pair explain why they dislike the label "fine dining" and prefer "intentional dining", which they see as less pretentious and more inclusive. They talk about how Return offers multiple formats, including tasting menus and à la carte, so the restaurant does not become a once-only special occasion venue. A big thread of the conversation is what New Zealand food actually means, with Matt arguing that the country’s food identity is still being written and should be defined by intention, not PR language. The discussion turns to ingredient sourcing, homogeneity in the local scene, and the frustration of everyone using the same produce, tools, and presentation styles. Matt says success at Return is simple: seats filled, bills paid, quality of life, and memorable experiences for guests. Thanks so much for your support of our incredible guests at Return Restaurant and of our podcast. Show the love by giving this episode a Like, a review or leaving a comment - we read every single one. Then head to http://www.thesaucenz.com to subscribe to our monthly newsletter.
Visit gerrys.co.nz and use the code SAUCE20 Visit barkers.co.nz and use the code SAUCE15
More from The Sauce NZ
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
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
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.
What does wine mean when it’s more than a drink? In this week's episode, Tash and Vicki meet Brent Eddy of Home Fields Wine to talk about his unexpected journey from corporate life to winemaking in the Wairarapa—and the deeper cultural role wine plays in bringing people together. They explore the hard work and human stories behind a vineyard, the pressure facing New Zealand wine producers, and why the industry needs to move beyond labels and tasting notes to create more meaningful connections. At the heart of the conversation is Come Over October: a simple invitation to put down the phone, share a meal, and make time for the people around us. Whether it’s dinner, a barbecue, board games, or eggs on toast, the point is the same: gathering doesn’t need to be perfect—it just needs to happen. In this episode: Brent’s path from city life to running a vineyard The realities of growing and making wine in the Wairarapa Why wine is a cultural ritual, not just a product The changing relationship between younger generations, hospitality and social connection How better stories can help people discover wine The idea behind Come Over October—and how to take part