I’ve found a whole new way to make pizza – on the BBQ! All you need is one of those hooded BBQ's and a loaf of Turkish pide, ciabatta, or another flatbread, and you’re away.   

Fungi pizza bread

Ingredients  
1 large loaf store-bought ciabatta, focaccia, Turkish pide, or similar   
½ cup crème fraiche  
½ cup grated cheese - I used parmesan   
2 cups sliced mushrooms   
Sprigs of rosemary or thyme   
Drizzle of olive oil   
50g blue cheese, crumbled  
Fresh herbs to serve - I used parsley  

 

Method 
Heat BBQ or oven to 200 C.   
Use a serrated knife to remove the top crust off your bread.   
In a bowl mix the crème fraiche and half the grated cheese and spread over the cut side of the bread. Scatter over remaining grated cheese, mushrooms and herbs.  Season with salt and pepper.
Finish with a decent drizzle of oil and bake on the top rack of the BBQ (or upper level in the oven) for 10-15 minutes until bubbling and golden.
Add the crumbled blue cheese as soon as it comes off the heat and scatter with parsley.    
Slice, eat and enjoy!    

  

Other toppings in place of the mushrooms:   
Prawns, dill, chilli sauce & squeeze of lemon   
Grapes, honey and flaked almonds  
Chopped bacon or ham & pineapple  
Pork & fennel sausage pieces & olives   

LISTEN ABOVE 

I’ve found a whole new way to make pizza – on the BBQ! All you need is one of those hooded BBQ's and a loaf of Turkish pide, ciabatta, or another flatbread, and you’re away. &nbsp;&nbsp;
Fungi pizza bread
Ingredients &nbsp;
<ul>
<li>1 large loaf store-bought ciabatta, focaccia, Turkish pide, or similar  &nbsp;</li>
<li>½ cup crème fraiche &nbsp;</li>
<li>½ cup grated cheese - I used parmesan &nbsp;&nbsp;</li>
<li>2 cups sliced mushrooms &nbsp;&nbsp;</li>
<li>Sprigs of rosemary or thyme &nbsp;&nbsp;</li>
<li>Drizzle of olive oil  &nbsp;</li>
<li>50g blue cheese, crumbled &nbsp;</li>
<li>Fresh herbs to serve - I used parsley &nbsp;</li>
</ul>
&nbsp;
Method&nbsp;
<ol>
<li>Heat BBQ or oven to 200 C.  &nbsp;</li>
<li>Use a serrated knife to remove the top crust off your bread.  &nbsp;</li>
<li>In a bowl mix the crème fraiche and half the grated cheese and spread over the cut side of the bread. Scatter over remaining grated cheese, mushrooms and herbs. &nbsp;Season with salt and pepper.</li>
<li>Finish with a decent drizzle of oil and bake on the top rack of the BBQ (or upper level in the oven) for 10-15 minutes until bubbling and golden.</li>
<li>Add the crumbled blue cheese as soon as it comes off the heat and scatter with parsley. &nbsp; &nbsp;</li>
<li>Slice, eat and enjoy!   &nbsp;</li>
</ol>
&nbsp;&nbsp;
Other toppings in place of the mushrooms: &nbsp;&nbsp;
<ul>
<li>Prawns, dill, chilli sauce &amp; squeeze of lemon &nbsp;&nbsp;</li>
<li>Grapes, honey and flaked almonds &nbsp;</li>
<li>Chopped bacon or ham &amp; pineapple &nbsp;</li>
<li>Pork &amp; fennel sausage pieces &amp; olives &nbsp;&nbsp;</li>
</ul>
LISTEN ABOVE&nbsp;

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?

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

Nici Wickes: BBQ Pizza

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/f1134202-a879-45ee-aa1f-b21b0161fe5b/transcript

He’s been described as “the John le Carré of his generation” and a “megastar of the genre”. 

British spy writer Mick Herron has earned millions of fans around the world and delighted critics with his thrilling plots, rich characters, and dry humour.  

He’s won dozens of awards for both his Slough House series, his stand alone works, and his short story collections, and ‘Slow Horses’ and ‘Down Cemetery Road’ have both been adapted to the screen. 

Herron’s on our shores for the Auckland Writers Festival, in which he’ll introduce the latest addition to his iconic series, ‘Clown Town’, set during the height of the Troubles in Northern Ireland. 

‘Slow Horses’ was originally released in 2010, and wasn’t particularly successful, especially when compared to the acclaim both the book, and Herron's work as a whole, now holds.  

Herron told Jack Tame things changed one day at a time, so it doesn’t feel like that big of a difference. 

“It was a low slow process, and it’s one in which, I mean, my part in it has been that every – well, most days, not every day, most days I just sit down and get on with the book that I happen to be writing.” 

“Everything else goes on around me really,” he told Tame. 

He attributes his success to his publishers, the people working in marketing, those who run festivals, and so on. 

“I just respond to invitations and very happily turn up.”  

Over four million copies of his books have sold around the world, but Herron isn’t quite sure what it is about his work that people connect with so much. 

“I don’t intend to investigate it too closely,” he said. 

“It’s a feeling that if I did, I might break something without meaning to.”  

“I just carry on doing what I’m doing and hope I’m doing it right ... I just do what I’ve always done, which is write the novel that’s inside me that I need to write.” 



LISTEN ABOVE 

He’s been described as “the John le Carré of his generation” and a “megastar of the genre”.&nbsp;
British spy writer Mick Herron has earned millions of fans around the world and delighted critics with his thrilling plots, rich characters, and dry humour. &nbsp;
He’s won dozens of awards for both his Slough House series, his stand alone works, and his short story collections, and ‘Slow Horses’ and ‘Down Cemetery Road’ have both been adapted to the screen.&nbsp;
Herron’s on our shores for the Auckland Writers Festival, in which he’ll introduce the latest addition to his iconic series, ‘Clown Town’, set during the height of the Troubles in Northern Ireland.&nbsp;
‘Slow Horses’ was originally released in 2010, and wasn’t particularly successful, especially when compared to the acclaim both the book, and Herron's work as a whole, now holds. &nbsp;
Herron told Jack Tame things changed one day at a time, so it doesn’t feel like that big of a difference.&nbsp;
“It was a low slow process, and it’s one in which, I mean, my part in it has been that every – well, most days, not every day, most days I just sit down and get on with the book that I happen to be writing.”&nbsp;
“Everything else goes on around me really,” he told Tame.&nbsp;
He attributes his success to his publishers, the people working in marketing, those who run festivals, and so on.&nbsp;
“I just respond to invitations and very happily turn up.” &nbsp;
Over four million copies of his books have sold around the world, but Herron isn’t quite sure what it is about his work that people connect with so much.&nbsp;
“I don’t intend to investigate it too closely,” he said.&nbsp;
“It’s a feeling that if I did, I might break something without meaning to.” &nbsp;
“I just carry on doing what I’m doing and hope I’m doing it right ... I just do what I’ve always done, which is write the novel that’s inside me that I need to write.”&nbsp;

LISTEN ABOVE&nbsp;

Mick Herron: British spy author on writing, his success, and new novel 'Clown Town'

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/563e2574-d497-424c-a72d-b44c0023c0d0/transcript

What does the phrase “doing the edges” mean to you? 

Most people would think either of assembling the outside of a jigsaw puzzle, or cleaning up and trimming around the edge of your lawn. 

And while Kevin Milne understands the purpose of one of those, he doesn’t quite get why people bother with the other. 

LISTEN ABOVE 

What does the phrase “doing the edges” mean to you?&nbsp;
Most people would think either of assembling the outside of a jigsaw puzzle, or cleaning up and trimming around the edge of your lawn.&nbsp;
And while Kevin Milne understands the purpose of one of those, he doesn’t quite get why people bother with the other.&nbsp;
LISTEN ABOVE&nbsp;

Kevin Milne: Why "doing the edges" doesn't make sense

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/a5d8f7ff-b9ae-408d-b026-b44c001d409f/transcript

It’s the 21st anniversary of the debut album from iconic Kiwi band Fat Freddy’s Drop, ‘Based On A True Story’. 

And to mark the occasion, they’re setting off on a world tour – kicking things off with three performances in Auckland.

Chris Schulz was at the first show last night, and joined Jack Tame to share his thoughts. 

LISTEN ABOVE 

It’s the 21st anniversary of the debut album from iconic Kiwi band Fat Freddy’s Drop, ‘Based On A True Story’.&nbsp;
And to mark the occasion, they’re setting off on a world tour – kicking things off with three performances in Auckland.
Chris Schulz was at the first show last night, and joined Jack Tame to share his thoughts.&nbsp;
LISTEN ABOVE&nbsp;

Chris Schulz: Reviewing the 21st anniversary tour of Fat Freddy's Drop's 'Based On A True Story'

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/c865f5e2-2c7f-419d-90ea-b44c001c3d96/transcript

Nici Wickes: BBQ Pizza

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