Forkin' Good with Simon Gault & Kate Fenwick

Send us Fan MailThis week on the Forkin' Good Podcast, Kate and Simon take a step back from food and dive into something a little deeper… Mother’s Day, family, and the value of time.They share personal stories about their mums, parenting, and the realities of balancing work, life, and raising kids. From mum guilt and missed moments to the importance of simply being present, this is an honest and relatable conversation about what really matters.There’s also a powerful reminder that time moves fast. Whether it’s your kids growing up or ageing parents, the moments we often take for granted don’t last forever.And of course, in true Forkin' Good style, they finish with some simple ideas for creating a special Mother’s Day at home, including an easy, thoughtful breakfast.If this episode makes you think of someone, maybe it’s time to give them a call.Don’t forget to like, subscribe, and share your thoughts in the comments.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailIn this extra special episode of the Forkin’ Good Podcast, we’re unpacking the most unexpected, wholesome, and slightly-unreal thing that happened to us in Auckland…We met Simon Squibb (yes, that Simon — the “What’s your dream?” guy) and watched a young chef, Nav, go from “one day I want my own café” to “it’s happening” in four days.Nav’s dream café is called Pink Broccoli — and we’ve been invited to help mentor her through the journey:🍳 Simon G on the food + chef side♻️ Kate on waste minimisation + practical sustainability (and a bit of social media support)This episode is a reminder that most people don’t need millions of dollars… they just need the right help at the right time.📍 Pink Broccoli (coming soon): 614 Remuera Road, Remuera, Auckland📲 Follow the journey on Instagram: Pink Broccoli (and keep tuning in here for updates)If you’re listening on Spotify/Apple Podcasts — please leave a review.If you’re watching on YouTube — like, subscribe, and tell us… what’s YOUR dream?Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailKate shares a real and honest turning point in her health journey, after working with a nutritionist and realising that stress, food choices, and daily habits were all playing a bigger role than expected.In this episode of the Forking Good Podcast, Kate and Simon unpack:Why weight loss is not just about eating lessThe impact of stress on your body and metabolismSimple nutrition shifts that actually make a differenceProtein, carbs, and what to focus on dailyHow small habits can feel overwhelming (and how to simplify them)Plus, Simon brings his chef perspective with practical, real-world food ideas that make healthy eating more enjoyable and sustainable.This is not about perfection. It is about understanding your body, making smarter choices, and finding a way that works long term.👇 Let us know in the comments:What is one habit you are trying to change right now?🔔 Subscribe for weekly conversations on food, health, and waste📲 Follow along for more tips and behind-the-scenes contentFollow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailIn this episode of the Forkin' Good Podcast, Simon Gault and Kate Fenwick dive into the reality of rising living costs in New Zealand—from petrol prices to skyrocketing food bills—and how it’s changing the way we cook, shop, and eat.They share practical, no-nonsense tips for stretching your grocery budget without sacrificing flavour, including:Why cheaper cuts of meat are making a comebackHow to cook simple, nostalgic meals like curried sausages and meatloafSmart shopping strategies (reduced-to-clear, farmers markets, local produce)Easy, affordable recipes using pantry staplesHow to keep protein high even when food prices risePlus, Kate shares her personal health journey, including advice from a nutrition expert on managing stress, eating better while on the road, and simple habits that actually stick.This episode is packed with real-life strategies, honest conversation, and plenty of food inspiration for anyone feeling the pressure of rising costs.Don’t forget to LIKE & SUBSCRIBE to support the podcast!Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailWelcome back to the Forkin' Good Podcast with Kate and Simon.This episode starts with a simple surprise… a “Fork'n Good” rice lager.But quickly turns into a deep dive into food, drink, and one of New Zealand’s most exciting culinary events… the Flavours of Plenty Festival.We chat about:• Our favourite drinks (wine, whiskey, and everything in between)• The rise of local food festivals and why they matter• Behind the scenes of the Flavours of Plenty Festival in the Bay of Plenty• Supporting local restaurants, growers, and producers• The Plates of Plenty Challenge and how chefs are using local ingredients• Why food is such a powerful way to bring people togetherPlus, Kate sits down with festival organiser Rae to unpack:👉 How the festival started👉 What makes it so unique👉 The must-try events this year👉 And how you can get involvedIf you love food, local experiences, and discovering new places to eat, this episode is for you.LET US KNOWWould you come “road hookin” with us? Where should we go next?Like & Subscribe to support the podcastDrop your favourite restaurant or festival in the commentshttps://flavoursofplentyfestival.com/Follow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailIn this episode, we dive into one of the most talked-about topics in health right now: GLP-1 weight loss drugs.Kate opens up about her own struggles with weight, stress, and trying to find something that actually works. With expert insights from clinical nutritionist Kylie White, and leading voice in metabolic health Grant Schofield, this conversation goes far beyond quick fixes.We unpack:- What GLP-1 actually does in the body- Why “just eat less and move more” doesn’t work for everyone- The reality of weight regain after stopping the medication- The role of stress, environment, and modern lifestyles- How to approach weight loss in a sustainable, long-term wayThis is not about shame, blame, or shortcuts. It’s about understanding the bigger picture and finding a path that actually works for real people.If you’ve ever felt stuck, overwhelmed, or like nothing is working… this episode is for you.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailIn this episode of the Forkin' Good Podcast, Kate takes Simon somewhere very different… behind the scenes of a real life recycling plant.What they discover is eye-opening.From contamination and food waste to nappies, batteries, and even hazardous items, this episode reveals what is really happening to the recycling we put on the curb each week.You’ll learn:- That up to 30% of recycling is contaminated.- How entire truckloads can be sent to landfill if we do the wrong thing.- What actually happens inside a recycling facility.- The simple mistakes households are making every day.- How small actions at home can make a huge difference.This is not about blame. It is about education, awareness, and doing better.If you’ve ever wondered whether recycling actually works or what happens after your bin is collected, this episode is a must-watch.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailIn this special episode of the Forkin' Good Podcast, Kate Fenwick and Simon Gault take you inside their very first live event in Tauranga.What started as a big idea turned into a packed room, incredible food, practical leftover inspiration, and a powerful conversation about food waste, community, and local action. This week, Kate and Simon reflect on the night, the sponsors who made it possible, and the amazing panel of guests who shared what is really happening on the ground in Tauranga.You’ll hear from:Renee Hanna from Good Neighbour - Supporting whānau through rescued food and practical community connectionSophie Wolland from Love Food Hate Waste - Sharing simple household habits that can reduce food waste and save moneyJen Long from Misfit Garden - Rescuing imperfect produce and helping more good food get eatenThis episode is full of local insight, useful ideas, and a behind the scenes look at what happens when the Forkin' Good Podcast goes live.If you enjoyed this episode, subscribe, follow, and share it with someone who loves food, hates waste, and wants to see more good ideas in action.Follow the podcast on Instagram and Tiktok: @forkingoodpodUse code FORKINGOOD for 25% off your first Misfit Garden box, at their website here: https://www.misfitgarden.co.nz/Follow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailThis week on the Forkin' Good podcast, Kate and Simon visit Misfit Garden in Taupō and discover one of New Zealand’s smartest food waste solutions.Misfit Garden rescues fresh fruit and vegetables that are too small, too wonky, slightly blemished, or simply not “perfect” enough for supermarkets, then delivers them straight to households around New Zealand. The catch? There’s nothing wrong with them at all. In fact, a lot of it is fresher, tastier, and more exciting than what you’ll find on supermarket shelves.From buttery avocados and baby leeks to yellow watermelon, omega plums, baby eggplants and chef grade mushrooms, this episode is packed with fresh produce, food waste insight, and some serious inspiration for home cooks and chefs alike.We also dive into Chef’s Garden, Misfit Garden’s premium produce arm for chefs and hospitality businesses looking for unusual, beautiful, super fresh ingredients direct from growers.In this episode:- Fresh produce delivered direct from growers- Why “ugly” fruit and veg is still premium quality- How Misfit Garden helps reduce food waste at farm level- Why supermarket standards reject perfectly good produce- The difference between Misfit Garden and Chef’s Garden- How chefs can access rare and specialty ingredients- What’s in a Misfit Garden box- The surprise of yellow watermelon, baby leeks, mini cauliflower and more- A special 25% off code for Forkin' Good listenersIf you care about fresh food, reducing waste, supporting growers, and eating well for less, this one is for you.Use code FORKINGOOD for 25% off your first Misfit Garden box, at their website here: https://www.misfitgarden.co.nz/Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailCould your household save $1,300 this year just by wasting less food?In this episode of the Forkin' Good Podcast, Kate Fenwick and Simon Gault sit down with Sophie Wolland from Love Food Hate Waste to unpack the shocking truth about food waste in New Zealand and what we can do about it.Kiwis are throwing away around $3 billion worth of food every year, with the average household wasting about $25 a week. The good news is that small, practical changes can make a huge difference.Check out the Leftover Legends campaign info here: https://lovefoodhatewaste.co.nz/leftoverlegends/We talk about:• why leftovers are still one of the biggest sources of food waste• how to plan meals and shop smarter• the simple 2 plus 2 plus 2 rule for leftovers• creative ways to use up chicken, rice, veg, and odds and ends• how food waste hurts both your wallet and the planet• the new Leftover Legends Challenge and how you can enter to win free groceries for a yearThis is a practical, eye opening conversation packed with easy ideas you can start using today.Check out Simon's Chicken Bone Broth video here: https://www.youtube.com/watch?v=tcjkRVvBY10Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailThis week on the Forkin' Good Podcast, we sit down with Chloe Hogan.Chloe was two weeks away from her second marathon when a car accident changed everything. A traumatic brain injury. Life support. Months in rehabilitation. Doctors telling her family she would never walk again.Thirteen years later, she walked one kilometre.In this deeply honest conversation, Chloe shares:• What it was like waking up after a traumatic brain injury• The moment her father refused to sign life support papers• Relearning how to sit, stand, and walk• The daily reality of brain rehabilitation• The role of family, friendship, and stubborn determination• Why nutrition and training still matter• The long road back to independenceAlongside Chloe is her friend and caregiver Shaz, offering insight into what it truly means to walk alongside someone in recovery.This is not a story about limitation.It is a story about resilience, community, and refusing to give up.We also cook mushroom risotto, stretch pizza dough, and talk about food as therapy.Follow Chloe’s journey here: https://recoveryexercisehealth.wordpress.com/If this episode moves you, share it with someone who needs hope.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateSupport the show

Send us Fan MailEver wondered how much perfectly good food gets binned at the end of the day?This week on Forkin’ Good, we’re joined by Joost Rietveld from Too Good To Go, the app that lets you pick up surprise bags of surplus food from cafes, bakeries, hotels and more, usually for around one-third of the usual price.We talk:How the surprise bag model works (and why “free” didn’t work)The myth of “old food” and what you’re actually gettingBest before vs use-by, and how to use your sensesWhy this is a win for customers, businesses, and the planetChristchurch is next and how locals can help their favourite spots get on boardIf you’re in Auckland, download the app and have a crack. If you’re in Christchurch, start nudging your local cafe now.Listen and subscribe for more real-world cooking wins, waste-less habits, and no-nonsense chats about food.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with Kate00:00 What Too Good To Go is02:45 How “surprise bags” work05:20 The one-third pricing model06:35 Why “free” failed (human behaviour)14:15 Cost of living and why this matters26:45 Best before vs use-by explained39:40 Christchurch is next and share this episode with your local café.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailThis week on the Forkin' Good Podcast, we sit down with Professor Grant Schofield — one of New Zealand’s most outspoken voices on metabolic health — and we don’t hold back.We dive into:- Why the Health Star Rating system doesn’t work- Why cereal can score higher than smoked salmon- The powerful link between sugar, metabolism & mental health- Why high blood sugar drives chronic disease- What’s really happening in school lunchboxes- What “metabolic health” actually means- Why modern medicine treats symptoms — not causes- Microplastics, packaging & the bigger food system problemIf you’ve ever wondered:Why “no added sugar” doesn’t mean healthyHow to reverse Type 2 diabetesWhy ultra-processed food dominates supermarketsWhat prevention really meansThis episode is for you.Prevention isn’t a trend — it’s the cure.Listen, share, and send this to someone who needs to hear it.Hear more of Grant on his own podcast "Prevention is cure" here: https://open.spotify.com/show/7fo64Q7yVXvHB2SZwxYngBFollow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailIMPORTANT NOTE FROM SIMON: Just to clarity what I said in the video: sushi isn’t automatically “healthy” from a blood sugar or weight-loss point of view because it’s rice-based. Rice isn’t sugar, it’s starch but that starch is broken down into glucose (a simple sugar) in the body. One cup of cooked white rice delivers around 45 g of carbohydrate, roughly 11–12 teaspoons worth, which can raise blood sugar fairly quickly, especially in larger portions or with sauces and mayo. That’s what I’m talking about: carb load and blood glucose impact, not that rice literally turns into table sugar. Portion size and what you eat it with makes a big difference.Life doesn’t pause just because you decide to take better care of yourself.In this episode of the Forkin Good Podcast, Kate shares the start of her weight loss journey while juggling work travel, family life, and a schedule that refuses to slow down. We talk honestly about what makes change hard, why timing is never perfect, and how small, realistic steps matter more than big promises.We also get into the very real challenge of feeding families right now. School lunchboxes, rising food costs, time pressure, and how parents can make better choices without blowing the budget or losing their minds.This is not about perfection, quick fixes, or dramatic before and after stories. It’s about real life, real constraints, and finding a way forward anyway.If you’re trying to look after your health while life keeps throwing curveballs, this one’s for you.Let us know in the comments what part of life makes healthy change hardest for you right now.Subscribe for weekly conversations on food, health, habits, and navigating modern life a little more thoughtfully.Support the show

Send us Fan MailThis week we pull in at The Corner Stone Café — the spot you’ll miss if you’re flying through… but once you find it, you’ll plan your drives around it.We sit down with Phillippa, the owner, for a proper yarn about how the café came to be, what makes a great customer (and what definitely doesn’t), and why hospitality is harder than most people realise — especially when you’re running off septic, dealing with staffing shortages, and somehow still keeping standards sky-high.We get into:What makes Cornerstone such a destination (garden walk, shop next door, kids’ park, heaps of seating)The reality of running a café in a semi-rural spotTakeaway cups, lids, recycling rules, and why “wash don’t squash” actually mattersHow they handle food scraps (compost, pig scraps, worm farm) and manage waste behind the scenesWhy good service isn’t “extra” — it’s the whole pointAnd yes… the corn fritters (with or without maple syrup — we’ll let you decide)If you’re heading to the Coromandel, Tauranga, Hamilton or anywhere through Ngatea — this one’s your next stop. Follow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailKate’s off to the Gold Coast for her son’s 21st, so we kick things off with holidays, theme parks, and the art of actually switching your phone off without someone calling to “just take five minutes”.Then we get stuck into a big one: E numbers. What they actually are, which ones are completely fine, and why the ones to watch usually live in ultra processed foods. We talk nitrates in processed meats, food colourings, MSG, and the difference between minimally processed food and the stuff that’s been engineered to taste so good you keep going back for more.We also tee up a future episode on greenwashing, plus a proper look at what really happens at a recycling facility, because a few myths need a decent shake.If you enjoyed it, give us a like, hit subscribe, and chuck a comment below: what’s the most confusing claim you’ve seen on a food label lately? Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailThis week on the Forkin’ Good Podcast, we start with a very real summer problem and end up somewhere much more important.From getting rid of fruit flies without spraying chemicals everywhere, to why sleep is the foundation of good health and willpower.Simon explains the simple sleep mistakes most people make, how alcohol and sugar affect sleep, why body temperature matters, and a few easy changes you can start tonight. No gimmicks. No extremes. Just practical stuff that works.We also talk food, crumbed snapper, online comments, and why we’re building a healthier approach for 2026.Watch on YouTube or listen wherever you get your podcasts.Tell us in the comments, what’s the one thing that messes with your sleep the most? Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with Kate#ForkinGoodPodcast#BetterSleep#SleepTips#HealthyHabits#LifestylePodcastSupport the show

Send us Fan MailWe hit Romulus & Remus (Ponsonby, Auckland) for the lasagne everyone raves about… and yep — it delivered.From an Istanbul yoghurt-gin cocktail to blue cod cured in rock salt, this episode is stacked with big flavour, good yarns, and proper hospitality.We chat with Claire about building a restaurant through tough times, why great teams matter, and how to keep food waste low without losing generosity. Then we head into the kitchen with Chef Tugay (Turkey → NZ) to unpack the magic behind his 10-layer, egg-yolk pasta lasagna, plus his wildly good eggplant chips and the ingredients he refuses to compromise on.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailThe first episode of the year is packed with great conversation, good food, and a few holiday surprises. Kate breaks tradition with her first-ever Christmas lunch at a restaurant (no dishes and no regrets). Simon shares what was on his plate at his mum’s, and how his leftover rum cream sauce found new life on summer berries a week later.We dive into:Restaurant tipping in New ZealandActs of kindness that actually make a differenceClever ways to use up Christmas leftoversIt’s a feel-good, light-hearted start to the year and the perfect listen for summer.Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts.Watch the full episode on YouTube — search Forkin Good PodcastIt’s good to be back. Let’s Forkin’ Go.– Simon & KateSupport the show

Send us Fan MailIIt’s our final Forkin’ Good Podcast of the year - and we're bringing the festive chaos with laughs, leftovers, and low-waste living! 🎅♻️Join Simon and Kate in their Christmas hats as they share:Genius ways to reuse Christmas leftovers (Brussels sprout glow-up, anyone?)Zero-waste wrapping tips that don’t kill the vibeWhat not to recycle (yes, glittery cards... we’re looking at you)Hilarious family traditions and real talk about overbuying foodBonus ideas like pavlova smoothies, Boxing Day toasty bars, frittatas, and more!We’re wrapping up 2025 with some Forkin’ good laughs and loads of practical food + sustainability advice to help you save money, waste less, and relax more this Christmas. 🎁🍴💚👉 Tell us your best (or worst) Christmas food tradition in the comments!🎧 Subscribe to hear us again in the new year!Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook:   / wastefreewithkate  Tiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailKate & Simon hit the road to Kuaotunu and land at Luke’s Kitchen – the laid-back beachside spot serving up 80kg of mussels a day, wood-fired pizzas, and seriously good vibes on the Coromandel 🌊🍕🦪In this episode of the Forking Good Podcast, you’ll meet:Luke – the local lad who turned his dad’s mechanic workshop and a food caravan into one of NZ’s most loved coastal restaurantsSteve – the “overqualified” Auckland hospo pro who applied for a pizza chef job, moved for the lifestyle… and never leftThey chat about:How Luke’s Kitchen grew from a caravan to a Coromandel institutionCracking 200 eggs a morning for their famous Spanish eggsRunning a 60-person summer team in a town of ~200 peopleSurf, fishing and mental health: swapping city burnout for beach lifeWhat really happens with food waste, water use and mountains of mussel shellsWhy this spot should be on your NZ road-trip loop (and where else to stop nearby)Stick around to the end for details on the Forking Good Christmas Hamper giveaway and how to enter 🎁Subscribe, drop a comment, and add Luke’s Kitchen, Kuaotunu to your must-visit list next time you’re in Aotearoa 🇳🇿Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailJoin Kate & Simon for a caffeine-fuelled adventure as they road-trip to Coromandel and meet local legend John from Naughty Bean Coffee — a character, a storyteller, and one hell of a coffee roaster.This episode is all about coffee, cups, characters, and choices:How much coffee is actually good for you (science says more than you think) Inside the world of coffee roasting with a former builder–turned–barista  The personality behind the perfect cup — why experience matters just as much as flavour Milk, cream & lactose intolerance — and why cream is surprisingly kinder on your gut 2 litres before 2pm? The hydration rule that might just change your energy The ugly truth about takeaway coffee cups — BPA, PFAS, plastic liners & why they can’t be recycled Reusable cup habits that actually stick Chocolate fish, Kiwi cafes & all the Coromandel vibes PLUS: Enter our Christmas Hamper Giveaway just by leaving a commentIt’s warm, funny, practical, a bit shocking in places… and full of the forking good energy you expect.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailWelcome to a very special episode of the Forkin' Good Podcast — because today, we’re not just talking about food… we’re EATING it.Simon and Kate take you inside Lokanta, the legendary Mediterranean restaurant run by their long-time friend and Turkish chef Zeki, right in the heart of Auckland, New Zealand.This episode is part feast, part masterclass, part travel story — and fully packed with:🍷 Proper Mediterranean dining🐙 Octopus & lentils cooked the traditional way🔥 Flaming saganaki🦪 Rice-stuffed mussels🥗 Why olive oil truly matters❤️ Food, family & human connection🌿 What the Mediterranean diet ACTUALLY is (not what Google tells you)You’ll hear:• Stories of cooking together in Turkey & the Greek Islands• Why Mediterranean food is naturally healthy, clean and flavour-packed• How we can cook this way at home• Zeki’s philosophy on food, hospitality, and why “less is more”• Rapid-fire questions including favourite herbs, sauces, secret dislikes & kitchen must-havesThis episode has everything: food, friendship, travel, nostalgia, storytelling and the kind of hospitality that fills your soul.👉 If you're in Auckland, GO to Lokanta.👉 If you love good food, hit LIKE.👉 If you want more Mediterranean adventures, SUBSCRIBE.👉 Tell us in the comments: What dish should Simon & Kate try next?Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan Mail🍫 Kate’s $7 Brownie RebellionKate refuses to buy tiny café brownies for the kids and bakes her own big, gooey tray instead – topped with a sprinkle of Murray River salt. Simon taste-tests (brutally honestly) and LOVES it.🍝 Next-Level Bolognese TipsSimon shares his chef secrets for a proper bolognese:- Why a splash of milk at the end is magic- A tiny grate of nutmeg and even chicken livers (trust him!)- Pancetta vs bacon- Why fettuccine/tagliatelle beats spaghetti for holding sauce- Turning leftovers into pies, toasties, nachos & stuffed veg🥗 30-Second Creamy Salad Dressing (No E-Numbers)Simon whisks up a “creamy” dressing with:Extra virgin olive oil, Balsamic (guava, pomegranate or whatever you’ve got), Mustard or lemon horseradish cream... All in under a minute – no bottles, no weird ingredients.🍪 Forking Good Gooey Skillet CookieThen Simon rolls out his “brownie points” – a hot skillet cookie with:Gooey cookie dough, A hidden layer of Nutella, A scoop of his Much Moore Christmas mince pie & vanilla ice cream, Finished with flake salt for that final 5% magic🎒 Kids’ Lunchboxes, Waste & Real-Life EatingKate and Simon chat about:Why kids’ lunchboxes are full of packets (and what to swap instead)- White bread vs proper grain bread- Fruit vs “99% fruit” lollies- Getting kids to pack their own lunch- The 80/20 rule: healthy most of the time, fun some of the time🧼 Old-School Soap Shaker & Zero-Waste DishesKate shows Simon a seriously cool retro gadget: the soap shaker – a metal basket for solid dish soap that replaces plastic bottles and watery detergents. Plus: Wasted Kate dishcloths and how you can win some.💬 JOIN THE CONVERSATIONTell us in the comments:Are you Team Brownie or Team Skillet Cookie?What’s your go-to, actually-eaten-by-kids lunchbox combo?Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailThis week, it’s Simon’s turn in the hot seat! Kate grills (gently) the man behind the chef’s whites to uncover how a glider-flying Kiwi kid became one of New Zealand’s most recognised culinary voices.From growing up in Papakura with a pilot dad to washing dishes at 15 and learning perfection (and terror!) under legendary chef Tony Astle, Simon shares the hilarious, humbling and inspiring journey that shaped his career.Hear how a young apprentice ended up chatting with Elton John, cooking at Michelin-level restaurants in London, surviving a dodgy bedsit, and carving a giant turkey in half for his first wedding gig. It’s packed with stories of grit, luck, and “fail fast, fix fast” moments — plus the advice that’s guided Simon ever since.Kate and Simon also chat about food waste and the Love Food Hate Waste “Great Date Debate” busting myths about best before vs use by dates!💬 Join the chat: Comment on YouTube to enter our Forking Good giveaways (including Simon’s book!).📦 This week’s takeaway: Your nose knows — and your fridge deserves an Eat Me First section.Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailWe thought it's about time to introduce one of our hosts! For those who don't know, Kate Fenwick AKA Waste-ed Kate, AKA The Nappy Lady, has been educating on waste and rubbish for over two decades! She say's she talks rubbish full time!Get to know Kate like never before in today's episode!Follow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailWelcome to the Forkin' Good Podcast with Simon Gault and Waste-Ed With Kate. Real food, real laughs, real talk about waste.In Episode 2 we cover:• Giving your food a second chance to reduce waste and save money!• Life hacks and recipes for cheese, leek, bananas, and more!• Recycling basics, but theres lot's more to learn!• Beeswax wraps, how to make the most!Tune in, have a laugh, and tell us what you want to hear next — we’re just warming up 🍴Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailThis week, Simon dusts off his apron and prepares a stunning lunch for Kate (and Brody behind the camera!)This meal was a great catalyst for discussion around sitting, sharing, and being present for a meal with friends. We need to do more of it!It's definitely an ep we recommend checking out the video version for! The food looked amazing! Follow the podcast on Instagram and Tiktok: @forkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook:   @wastefreewithkate  Tiktok: wasted.kateYoutube: Waste-ed with KateSupport the show

Send us Fan MailSimon Gault and Kate Fenwick dish out practical ways to cook better, waste less, and have a cracking yarn about the food we love.In this first-ever episode, we’re just getting started! Kate checks in on her sleep habits (and Simon’s got a few opinions), we unpack the truth about processed and refined foods, and share some simple swaps to get your kitchen — and your energy — back on track.Tune in, have a laugh, and tell us what you want to hear next — we’re just warming up 🍴Follow the podcast on Instagram and Tiktok: @forkingoodpodCheck out the Video versions here: https://www.youtube.com/@ForkingoodpodFollow Simon on his channels below:Instagram: @simon_gaultFacebook: @OfficialsimongaultTiktok: SimonjgaultYoutube: Simon GaultFollow Waste-ed with Kate here:Instagram: @wastedwithkateFacebook: https://www.facebook.com/wastefreewithkateTiktok: wasted.kateYoutube: Waste-ed with KateSupport the show