Why Your Chocolate Was So Expensive, For So Little Chocolate This World Chocolate Day

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

Tash and Vicki couldn't visit Wellington without inviting Lucy Corry to the group chat. Iconic food writer and noe RNZ's Lifestyle Editor, Lucy says the fix for NZ food writing starts with telling better stories about real people, real seasons, and real kitchens. If you care about how we eat, what gets published, and why some food content connects while so much of it disappears into the scroll, this conversation will hit hard. Lucy is known for her unmistakeable 'voice' behind The Kitchen Maid and her Sunday Fancy Butter Substack, and she joins us for a sharp, funny, and surprisingly urgent conversation about the state of food media in Aotearoa. Together we unpack why New Zealand food storytelling has often been stuck between recipes and restaurant reviews—and why that narrow view leaves out so much of the country’s actual food culture. We explore seasonality, recipe writing, AI-generated food content, editorial judgement, and the difference between food writing that informs and content that simply feeds the algorithm. Lucy also explains why the most compelling food stories are really about people, not plates—and why voices outside the usual food-media lane are so urgently needed.This episode is for writers, editors, cooks, publishers, food lovers, and anyone who believes food stories should mean more than content.