"Ōamaru is undeniably one of New Zealand’s greatest towns, with its stately and seductive good looks, stirring local wildlife, astonishing heritage treasures, and alluring artisan verve. And it’s all anchored with a striking sense of community pride and passion. Eye-catching sights and an embracing spirit are what Ōamaru is all about (don’t miss a selfie with the beloved Humpty Dumpty statue in the stupendous public gardens). Whether you’re travelling as a couple, or enjoying a happy family holiday, Ōamaru delivers ins spades with a wealth of enticing experiences."

Read Mike's full article here.

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"Ōamaru is undeniably one of New Zealand’s greatest towns, with its stately and seductive good looks, stirring local wildlife, astonishing heritage treasures, and alluring artisan verve. And it’s all anchored with a striking sense of community pride and passion. Eye-catching sights and an embracing spirit are what Ōamaru is all about (don’t miss a selfie with the beloved Humpty Dumpty statue in the stupendous public gardens). Whether you’re travelling as a couple, or enjoying a happy family holiday, Ōamaru delivers ins spades with a wealth of enticing experiences."
Read Mike's full article <a href="https://www.newstalkzb.co.nz/lifestyle/travel/mike-yardley-eye-catchers-in-%C5%8Damaru/">here</a>.
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Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Mike Yardley: Summer fun in Ōamaru

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/7f0b3ee4-c214-4847-a576-b23f000d4692/transcript

This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it’s just gorgeous. 

Makes a 23cm cake. 

 

Ingredients 

1 cup pitted dates 

1 cup boiling water 

1 teaspoon baking soda 

130g butter 

½ cup white sugar 

½ cup brown sugar 

1 large egg 

1 ¼ cups plain flour 

1 teaspoon baking powder 

Pinch salt 

½ cup dessicated coconut 

1 cup peeled and diced feijoa 

 

Coconut topping: 

1 cup shredded coconut 

1/3 cup brown sugar 

1/3 cup milk 

50g butter 

 

Method:

1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin.

2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor.

3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined. Sift in flour, baking powder and salt. Fold in coconut and feijoa chunks until combined. Scrape into baking tin, gently smooth the top and bake for 30 minutes. While it cooks make the coconut topping by combining all ingredients in a small pot over a low heat until melted together.

4. At 30 minute mark, gently spoon the coconut topping over the cake, in an even layer. Continue to cook for a further 25-35 minutes until topping is golden brown and a skewer inserted comes out clean. Run a knife around the edge of the cake to loosen the topping from the tin and leave for one hour before gently turning out and cooling fully.

 

LISTEN ABOVE 

This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it’s just gorgeous.&nbsp;
Makes a 23cm cake.&nbsp;
&nbsp;
Ingredients&nbsp;
1 cup pitted dates&nbsp;
1 cup boiling water&nbsp;
1 teaspoon baking soda&nbsp;
130g butter&nbsp;
½ cup white sugar&nbsp;
½ cup brown sugar&nbsp;
1 large egg&nbsp;
1 ¼ cups plain flour&nbsp;
1 teaspoon baking powder&nbsp;
Pinch salt&nbsp;
½ cup dessicated coconut&nbsp;
1 cup peeled and diced feijoa&nbsp;
&nbsp;
Coconut topping:&nbsp;
1 cup shredded coconut&nbsp;
1/3 cup brown sugar&nbsp;
1/3 cup milk&nbsp;
50g butter&nbsp;
&nbsp;
Method:
1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin.
2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor.
3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined. Sift in flour, baking powder and salt. Fold in coconut and feijoa chunks until combined. Scrape into baking tin, gently smooth the top and bake for 30 minutes. While it cooks make the coconut topping by combining all ingredients in a small pot over a low heat until melted together.
4. At 30 minute mark, gently spoon the coconut topping over the cake, in an even layer. Continue to cook for a further 25-35 minutes until topping is golden brown and a skewer inserted comes out clean. Run a knife around the edge of the cake to loosen the topping from the tin and leave for one hour before gently turning out and cooling fully.
&nbsp;
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Best of 2024: Nici Wickes' Sticky Coconut Feijoa Cake

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/ef454f82-59bb-45c9-bdfc-b24f014fe82b/transcript

Mark Gregory is a chef who has worked around the world, cooking for royalty, music legends and sporting greats - and has spent decades in top European kitchens.

He’s appeared on TV shows like Ready Steady Cook and the BBC’s Good Food Show and Mark was the first kiwi chef to be awarded both the Master of Culinary Arts by the Royal Academy and France’s  Master Craftsman status.

He joins Francesca Rudkin in studio to talk all things Christmas cooking and his cookbook 'Christmas at the Castle'.

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<p style="-webkit-user-drag: none; -webkit-tap-highlight-color: transparent; margin: 0px 0px 10.6667px; padding: 0px; user-select: text; overflow-wrap: break-word; white-space: pre-wrap; vertical-align: baseline; font-kerning: none; background-color: transparent; color: windowtext; text-align: left; text-indent: 0px;">Mark Gregory is a chef who has worked around the world, cooking for&nbsp;royalty, music legends and sporting greats - and has spent decades in top European kitchens.
<p style="-webkit-user-drag: none; -webkit-tap-highlight-color: transparent; margin: 0px 0px 10.6667px; padding: 0px; user-select: text; overflow-wrap: break-word; white-space: pre-wrap; vertical-align: baseline; font-kerning: none; background-color: transparent; color: windowtext; text-align: left; text-indent: 0px;">He’s appeared on TV shows like Ready Steady Cook and the BBC’s Good Food Show and Mark was the first kiwi chef to be awarded both the Master of Culinary Arts by the Royal Academy and France’s&nbsp; Master Craftsman&nbsp;status.
<p style="-webkit-user-drag: none; -webkit-tap-highlight-color: transparent; margin: 0px 0px 10.6667px; padding: 0px; user-select: text; overflow-wrap: break-word; white-space: pre-wrap; vertical-align: baseline; font-kerning: none; background-color: transparent; color: windowtext; text-align: left; text-indent: 0px;">He joins Francesca Rudkin in studio to talk all things Christmas cooking and his cookbook 'Christmas at the Castle'.
<p style="-webkit-user-drag: none; -webkit-tap-highlight-color: transparent; margin: 0px 0px 10.6667px; padding: 0px; user-select: text; overflow-wrap: break-word; white-space: pre-wrap; vertical-align: baseline; font-kerning: none; background-color: transparent; color: windowtext; text-align: left; text-indent: 0px;">LISTEN ABOVE.

Mark Gregory: Christmas at the Castle Cookbook

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/0bb7078c-37cd-44db-8832-b24c018797d8/transcript

From NME - “Contrasting with this recollection, there’s a peacefulness to ‘Mahashmashana’, the tone grounded even when its author veers into psych-rock (the pounding ‘She Cleans Up’) and strutting funk (‘I Guess Time Makes Fools of Us All’). Half of its eight tracks spool on for more than six minutes and he’s not minded, these days, to explain them in interviews or on social media. Insteadhe’s bowed out from the spotlight to produce a record that tunes into love, ageing and the search for meaning without the compulsion for a punchline or wry aside.

As a result, the lush ‘Mahashmashana’ doesn’t quite mainline the zeitgeist in the same way that ‘Honeybear’ and ‘Pure Comedy’ did. Then again, there’s something to be said, in 2024, for logging off in favour of self-reflection. On the swooning ‘Mental Health’, Misty rejects the hive mind, concluding that his own particular “insanity” is “indispensable”. Whoever the folk he is underneath that beard, the good Father can’t help but share words of wisdom.”

<p style="-webkit-user-drag: none; -webkit-tap-highlight-color: transparent; margin: 0px 0px 26px; padding: 0px; user-select: text; overflow-wrap: break-word; white-space: pre-wrap; vertical-align: baseline; font-kerning: none; background-color: rgb(255, 255, 255); color: windowtext; text-align: left; text-indent: 0px;">From NME - “Contrasting with this recollection, there’s a peacefulness to ‘Mahashmashana’, the tone grounded even when its author veers into psych-rock (the pounding ‘She Cleans Up’) and strutting&nbsp;<a style="-webkit-user-drag: none; -webkit-tap-highlight-color: transparent; margin: 0px; padding: 0px; user-select: text; cursor: text; text-decoration: none; color: inherit;" href="https://www.nme.com/tag/funk">funk</a>&nbsp;(‘I Guess Time Makes Fools of Us All’). Half of its eight tracks spool on for more than six minutes and he’s not minded, these days, to explain them in interviews or on social media. Insteadhe’s bowed out from the spotlight to produce a record that tunes into love, ageing and the search for meaning without the compulsion for a punchline or wry aside.
<p style="-webkit-user-drag: none; -webkit-tap-highlight-color: transparent; margin: 0px 0px 26px; padding: 0px; user-select: text; overflow-wrap: break-word; white-space: pre-wrap; vertical-align: baseline; font-kerning: none; background-color: rgb(255, 255, 255); color: windowtext; text-align: left; text-indent: 0px;">As a result, the lush ‘Mahashmashana’ doesn’t quite mainline the zeitgeist in the same way that ‘Honeybear’ and ‘Pure Comedy’ did. Then again, there’s something to be said, in 2024, for logging off in favour of self-reflection. On the swooning ‘Mental Health’, Misty rejects the hive mind, concluding that his own particular “<span style="-webkit-user-drag: none; -webkit-tap-highlight-color: transparent; margin: 0px; padding: 0px; user-select: text; background-position: 0px 100%; background-repeat: repeat-x; background-image: var(--urlAdvancedProofingIssueV2,); border-bottom: 1px solid transparent;">insanity<span style="-webkit-user-drag: none; -webkit-tap-highlight-color: transparent; margin: 0px; padding: 0px; user-select: text; background-position: 0px 100%; background-repeat: repeat-x; background-image: var(--urlAdvancedProofingIssueV2,); border-bottom: 1px solid transparent;">” is “indispensable”. Whoever the folk he is underneath that beard, the good Father can’t help but share words of wisdom.”

Estelle Clifford: Album - Mahashmashana by Father John Misty

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/41fb5bc6-3784-4094-9742-b24c0185c302/transcript

Mike Yardley: Summer fun in Ōamaru

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