Eat Well For Less New Zealand - Season 5 Episode 2 - video Dailymotion

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Transcript

00:00Do you think we could pull off a slo-mo shot?

00:04Slo-mo's my middle name. Let's go, baby!

00:06Chef Michael Van Dielsen and food educator Ganesh Raj are back.

00:11Well, well, well. It's the scene of the crime.

00:16Taking over Kiwi kitchens...

00:18Oh! My second!

00:21Boosting nutrition with banging recipes...

00:24He loves it!

00:27That was good!

00:28Through highs...

00:30Magic has been made.

00:31Nailed it!

00:32And lows.

00:33I won't eat that.

00:35That did not work out.

00:36While saving hard-earned cash...

00:38How much do you think we can save this family?

00:4010k.

00:41Whoa!

00:43We delve into what's in our food...

00:45Can you please give me the skinny on skins?

00:48And give the public their say...

00:50I can't taste that much, to be honest.

00:52To show us we can all...

00:54I love my job. It shows.

00:56Eat well for less.

00:57Ganesh!

00:58Tossie wants something to eat!

01:02In this episode...

01:03Don't wanna cook?

01:04Nah.

01:05The takeaways have taken over.

01:07Don't be silly.

01:08And mum's the one left picking up the slack.

01:11What I want for us to cook healthy food.

01:14With a desperate need for change...

01:16I feel that Vinny...

01:18Is eating himself to death.

01:19Mike and Ganesh give it everything they've got...

01:22To kickstart the transformation.

01:24Taste...

01:25From their cooking.

01:26It's the best.

01:27Yeah!

01:28It's a win!

01:29It's a win!

01:30It's a win!

01:31Will the guys get everyone in the kitchen?

01:33Man, this is beautiful.

01:34Singing the same song.

01:36Can't believe it.

01:37You two can cook a curry.

01:39Smash that!

01:41Smash that!

01:42In Ōtara, Tamaki Makaurau, Auckland...

01:44...lived the new tama whānau.

01:45Whooo!

01:46Whakalofala hiatu ke matolosi.

01:47My name is Vinny Niu Tama.

01:48I'm Whunu Weyan, born and raised Ōtara.

02:01Took down memory lane and this we have been here.

02:04Yeah!

02:05Whakalofala hiatu ke matolosi.

02:07My name is Vinny Niu Tama.

02:10I am Whunu Weyan, born and raised Ōtara.

02:13Vinny met his wife Seppa in a story of modern love, online on Bebo.

02:22That's showing our age right now.

02:24It was everlasting love on a discontinued app.

02:2913 years later, here we are.

02:33Seppa is a dedicated youth worker in Otara,

02:36and Vinny is an alternative education teacher at a local college.

02:40See you later.

02:42The couple are heavily involved in their church, where Vinny is also a worship pastor.

02:47They both work long hours giving back to their community.

02:52My father passed away when I was around 11 from heart failure.

02:59Vinny is well aware that his father passed away four years younger than Vinny is now,

03:03and he's highly motivated to change.

03:06Within the past five years, I've lost about 50-plus kgs.

03:11I'm actually pre-diabetic at the moment, so I'm borderline diabetes.

03:18Yeah, we need, like, extra help in that area.

03:22Reality check.

03:23Like, if I'm looking at my husband's size, I think if I knew how to cook just simple, healthy meals,

03:34I believe my husband wouldn't be where he is.

03:36That's really heading home for me right now.

03:39Yeah.

03:40But there is someone in the house trying to make more nutritious meals.

03:48Vinny's mum, Tossey.

03:51Sometimes I try to cook healthy, especially lots of veggies.

03:54Tossey is also mum to 17-year-old Vita.

04:00I think I'm going to end up the same as my brother.

04:05Oh, morning, mum.

04:07Go and make you some breakfast.

04:08You know I'm fasting.

04:11Usually we don't have breakfast.

04:14Out that door, straight to work, on an empty stomach.

04:16And then by the time it's lunchtime, oh, boy.

04:22In this area, fast food joints outnumber fresh food outlets by approximately 10 to 1.

04:29And both Vinny and Seppa buy lunch every day, not only for themselves,

04:33but also for the rangatahi, or youth, they mentor.

04:37Sometimes she's messaging me.

04:39Hon, can you send me $30 for lunch?

04:42Some kids might want some food too.

04:44Let us pray.

04:45Father Galway, thank you.

04:47I think what we want to learn from Mike and Ganesh is just how to be more wise in spending and in cooking.

04:54Also be a positive role model for my brother, Vita.

04:58Yeah, more time together in the kitchen rather than the drive-thru.

05:02I'm ready for change.

05:03No more takeaways.

05:05Let's go.

05:09To help get the new tamas on a healthier, tastier track,

05:12Chef Michael Vandielsen and food educator Ganesh Raj, the biggest hearts in food TV, have landed in Otara.

05:22You ready for this?

05:24Always ready.

05:25He wasn't ready, because Ganesh is laser-focused on the mission ahead,

05:32starting with observing the new tamas' shopping habits from a distance

05:35to get an honest look at what's going in their trolley every week.

05:40We have the new tamas family.

05:42Let's have a look.

05:43Let the investigation begin.

05:45Vegetable section.

05:49I wonder what they'll get.

05:50Good place to start.

05:51Now, let's skip this whole part.

05:53They're going straight past it.

05:55No, they're not.

05:57They're getting you some salmon.

05:58Why get that?

05:59We can have fish and chips.

06:01She's got to be joking.

06:02Is she joking?

06:02I don't think.

06:05Want some chicken nuggets?

06:06Chicken nuggets.

06:07Three packs of body-processed chicken.

06:09Is it chicken?

06:10This is for my charming first real dish we've heard.

06:17First real food we've seen.

06:19Oh, yes, my feed.

06:22Oh, bro.

06:24Don't do it, bro.

06:28Here we go.

06:29Yes.

06:30I'm scared for them.

06:31Noodles.

06:32Noodles.

06:32That's your favourite noodles, you and Rita.

06:35Oh, no, not the noodles.

06:38That's one packet.

06:39There's plenty.

06:41Well, hang on.

06:41That's two.

06:43Michael.

06:44Noodles, noodles.

06:45Four packets.

06:46Michael.

06:48Oh, look.

06:49We need that secret burger sauce.

06:51You love that day.

06:54Can I get these?

06:55No.

06:55Say no.

06:56Good honour.

06:57Oh.

06:58Yes.

06:59Is this what happens with these guys?

07:01I mean, Sipa's trying to say no, but, you know, rubber arm.

07:05Look, we've seen enough.

07:06We can't help this family.

07:07Don't let Ganesha's delightfully offbeat humour fool you.

07:12Shall we guys bring them?

07:13Yep.

07:13They live for this.

07:16Hi.

07:17Hey.

07:19Hey.

07:19How are you today?

07:21How's it going?

07:22So what is this?

07:22Your weekly shop?

07:24Pretty much a week, yeah.

07:25A week.

07:25Those noodles are Vita's breakfast, lunch and dinner.

07:29My little brother.

07:30There is a lot of deep fried.

07:32Mm-hmm.

07:32Mm.

07:33Not very healthy.

07:34And there's more.

07:35Look at those guys.

07:36Tony, eh?

07:38Look at this guy, Tony.

07:39He's making cash.

07:40Yeah.

07:40He's making cash of all of you.

07:42He only eats salads.

07:43Hey.

07:44No, just joking.

07:46I've got some potatoes.

07:47Yeah, that's the vegetable.

07:48Okay, so potatoes.

07:49Potatoes is the vibe.

07:50Anything green?

07:51Does that enter the vibe?

07:53Oh.

07:54We do have a piece of chicken.

07:55Wait a minute.

07:56Does mum stir fry?

07:57Oh, mum, you're keeping the good stuff.

08:00I always want them to eat healthy.

08:03That's why you called us.

08:04That's it.

08:05That's right.

08:06Nobody calls us for fun.

08:08All right, let's go home.

08:10Let's have a closer look.

08:11Okay.

08:13I'm feeling, I guess, a little disappointed.

08:17But I thought that that was good food.

08:19I wasn't expecting to be caught out like that.

08:22I'm happy that they're here to come and help us.

08:29It's time to pick apart what's going on with the Nutama's weekly food intake.

08:36What does it feel like to see all the food laid out like this?

08:42There's a lot that looks very yum, but at the same time it looks very confronting.

08:48There's so much processed food.

08:50There is so much salt.

08:53To me, this doesn't look like food.

08:55To me, this looks like I've fallen into a really bad place with food.

08:58And it's the sheer lack of vegetables that are on the table.

09:03That's another major concern.

09:05This looks like chicken.

09:07It says it's chicken.

09:09It's only 51% chicken.

09:11Half of that's chicken.

09:13We've got to go through some numbers with you.

09:15So, your total spend at the supermarket today was $395.

09:21But wait, there's more.

09:22We have $360 in eating out every week.

09:27But wait, there's even more.

09:29Your total takeaway spend per week is $770.

09:35So, your total combined spend is $1,525 per week.

09:41You run that out over a year, that's $79,304.

09:45Wow.

09:46A lot.

09:47That's shocking.

09:49Can't believe it.

09:50Now, the minimum amount that a family of your size, age and location needs

09:54for your dietary requirements is $416 per week.

10:00$416.

10:03Sounds better.

10:04That's right.

10:05What happened to whole food in the family?

10:08I guess the line between real food and processed food,

10:12it was a bit of a blur.

10:14Do the two of you love her cooking?

10:16Yes, we love it.

10:17We love mum's cooking.

10:18Yeah, I think it's time that we start helping out in the kitchen.

10:22For me, the reason why I'm not in the kitchen is because I don't know how to cook.

10:25So, I'm keen to learn and to learn from mum and the team.

10:30I love the word team.

10:32You're going to have to be one if you're going to go anywhere with this.

10:35I'm actually pretty diabetic at the moment.

10:38This has been a wake-up call.

10:40We've got to move forward and start making some positive changes around here.

10:44Well done.

10:45That's why we're here.

10:46We're here to help you.

10:47Are we in?

10:48We are in.

10:49Let's go.

10:50Let's go.

10:51Let's go.

10:52Go, bro.

10:53Go, bro.

10:53Well done.

10:54This is a great start and I do look forward to the changes that we will make.

11:04We're ready.

11:06Yes, we're ready.

11:08You know what I feel?

11:12Tell me.

11:12And it's really sad.

11:13Tell me.

11:14I feel that Vinny is eating himself to death.

11:18Tossie is taking all the pressure right now.

11:20The heart's in the right place.

11:21We have to get her out of that kitchen.

11:23And get the younger generation into the kitchen.

11:25And so we have to teach them, A, what fresh food is, and then simple recipes.

11:29Yep.

11:30Fast recipes at work and have lots of flavour.

11:33How much are we going to save them?

11:35I'm going to go 30.

11:36I'm going to go $30,000.

11:39I'm going to go $25,000 because that'll be a lot in itself.

11:42I want you to win.

11:44We can do it, man.

11:45In itself.

11:46I want you to win.

11:47We can do it, man.

11:48$30,000.

11:49That'll be amazing.

11:53Coming up, Swap Week gets off to a rocky start.

11:56I don't like it.

11:57And Mike delivers a sweet and sour dream.

12:00And there might be some left over for tomorrow.

12:02Well, for tonight.

12:06Takeaways have taken over in the Newtama household for themselves as well as the kids they mentor.

12:18Sometimes she's messaging me.

12:20Can you send me $30 for lunch?

12:23Like, $30?

12:23Yeah, some kids might want some food too.

12:27But they're ready for change.

12:29No more takeaways.

12:31So Vinny and Seppa can save for a home of their own.

12:34It's time to leave the nest.

12:36Swap Week has kicked off in Ōtara, Tamaki Makaurau, Auckland.

12:44The Eat Well for Less team have transformed the kitchen with many of the Newtama's go-tos gone.

12:53Not my sausages.

12:54And my pies.

12:56Processed, packaged foods are off the menu.

12:58And many of the snacks and sweets are out too.

13:11Oh my gosh.

13:14Oh wow.

13:15Goodbye to cookie time.

13:17Goodbye to chocolate.

13:19Sorry Vita, goodbye to the noodles.

13:21That is breakfast, lunch and dinner.

13:23I'm disappointed.

13:24Oh, that's going to be hard.

13:26Here's to a better lifestyle, Vinny.

13:29I know the road ahead will be challenging, very challenging.

13:32But if we do it together, it will be possible.

13:36I'm ready to face what's coming.

13:42Let the challenge begin.

13:44We're starting with Baby Steps.

13:47Vinny's favourite energy drink.

13:49I wake up, I have an energy drink.

13:51Before I go to sleep, I have an energy drink.

13:53We've replaced his drinks with a healthy smoothie made with whole foods that will give sustained energy.

14:00The smoothie has a dose of fruit and veg.

14:03Cheers.

14:03Natural Greek yogurt for protein, calcium and probiotics.

14:07And LSA, a mixture of ground linseed, sunflower seeds and almonds.

14:13Sepper and Vinny are ready for change.

14:15What do you reckon?

14:16But how much change?

14:18It's very fruity.

14:20Yeah, it's a bit tangy.

14:21I don't like it.

14:22I like it.

14:23It's sour and I like sour.

14:25It doesn't have enough sugar in it.

14:27Do I still have to drink it?

14:30This swap is less about saving money and more about introducing new ideas and flavours.

14:36Oh, you can have more on then.

14:38Fingers crossed.

14:39Mike, this family do not know how to cook.

14:52How are you going to teach them the baby steps?

14:54I'll have to start from the beginning.

14:56I'll have to start by showing them how to cut a vegetable.

14:59Hi.

15:02Sepper.

15:02How are we?

15:03Good, thank you.

15:04Welcome.

15:04Thank you, thank you, thank you.

15:07Mike has devised a delicious recipe he hopes will spark Vinny and Sepper's love of cooking.

15:13Look at this.

15:14Isn't this lovely?

15:16Cooking in your kitchen together.

15:17Not too nervous?

15:18I'm a bit nervous.

15:20No need for the nerves, Vinny.

15:22Mike has just the answer, arguably one of the most famous takeaways ever.

15:27Crispy, sweet and sour pork.

15:29Sounds yum.

15:30It is delicious.

15:31Let's do it.

15:32I'm ready.

15:32So the first thing we need to do is actually get the pork into the oven.

15:36This will feed...

15:37Using the tip of a sharp knife, make a series of shallow cuts across the skin of the pork belly.

15:42Just use a sharp knife.

15:42Sprinkle over some salt and rub into the skin along with a touch of oil.

15:47So we just massage all that salt into it, pop it into a tray.

15:50This technique helps create a crispy, puffy crackling.

15:53Easy peasy.

15:54First job done.

15:55Then roast the pork belly skin side up at 200 degrees for around 30 to 45 minutes.

16:00So now we need to start prepping the veggies.

16:04Start by slicing three peppers in half.

16:06This is actually my first time cutting a capsicum.

16:08That's great.

16:09How's that?

16:10Perfect.

16:11Then cut each into smaller pieces.

16:12Yours looks like mine, Vinny.

16:14Doesn't it?

16:14Look at that.

16:15Cut two carrots into small chunks and finally dice an onion.

16:19That's it.

16:20That's it.

16:20Perfect.

16:21Top job.

16:21You cut your first onion.

16:23These are tears of joy.

16:25Don't dump more.

16:26Heat a cast iron pan with oil and gently fry the veggies.

16:30Give that a minute, then add a quarter of a fresh pineapple peeled and sliced into chunks.

16:35Perfect.

16:36Add one small knob of ginger, three cloves of garlic, and one can of whole peeled tomatoes.

16:42Cook for a further minute before adding four tablespoons of cider vinegar, three tablespoons

16:47of brown sugar, a pinch of salt, and bring it all back to a simmer.

16:51Let that come up to the boil.

16:53Mmm, smells good.

16:54Smells great.

16:55Smells like a healthy lifestyle.

16:57Well, we can't talk too much.

16:58We haven't tried it yet.

16:59Yeah.

17:02Because it looks Vinny and Super in the kitchen cooking.

17:06What does that feel like?

17:07Oh, I feel good.

17:08So happy to see them cooking healthy food.

17:11And when we leave, you've got to be in charge of making sure they keep cooking, okay?

17:16I'm going to be strong.

17:17Okay, so now we're going to thicken it up.

17:22Mix together a teaspoon of corn flour and a half a cup of water, then stir through.

17:27Look at that.

17:29Oh.

17:29Looks amazing.

17:31Crispy.

17:32Cut the pork into quarters, then into thick chunks.

17:35Look at that.

17:36Doesn't it look delicious?

17:37Wow.

17:38Add to the sauce and it's good to go.

17:40Mmm.

17:40What do you think Mum and Tevita would think of it?

17:44I reckon they'll love it.

17:46They'll want this over takeaways any day.

17:48Tevita would think this is from the takeaways.

17:52I hope you guys are hungry.

17:53Yeah!

17:56Feast your eyes.

17:59Did you cook that?

18:00Of course, of course.

18:03Garnish with chopped coriander and spring onions, then serve with Singapore noodles.

18:07And a couple of noodles.

18:09At only $5.96 per serve, could this flavour-packed crowd-pleaser with a healthy twist be the start

18:16of something beautiful?

18:20Mmm.

18:21Mmm.

18:24Mmm.

18:25Beautiful.

18:26The pork worked out well.

18:28It's good and those pieces are just hitting the spot.

18:33What do you think Vita?

18:34Amazing.

18:36And there might be some left over for tomorrow.

18:39No, for tonight.

18:40Would this meal become part of your weekly meal plan?

18:47Yes.

18:48Because I love it.

18:49Can you believe it?

18:53Well done.

18:55How do you feel?

18:56I feel proud that I get to make my family a feed.

18:59I feel like I'm getting emotional, us cooking together and just seeing mum with the smiles

19:04on their faces.

19:05Yeah.

19:06I'm so happy.

19:07This is the first meal I taste from their cooking.

19:12It's the best.

19:13Yeah!

19:14You guys, take that.

19:15That's a win.

19:16Take that, y'all.

19:17We're on the road.

19:18Nice work, Michael.

19:19Top job.

19:20Yes!

19:25Smashed it!

19:26They loved it!

19:27It was great.

19:28I tell you, if Swap Week continues like this, this week's going to be a huge success.

19:32Epic.

19:36Coming up, Swap Week has its ups.

19:39Is this going to go on our weekly meal plan?

19:41Of course.

19:42Straight up.

19:43I don't want to check one more then.

19:46And downs.

19:48I wouldn't swap these.

19:59In the new Tama household, cooking fell on Tossie's shoulders.

20:03Come and help me cut the wedges.

20:06Because of Vinny and Sepa's limited cooking knowledge.

20:09I've got to shoot off.

20:10Vincent!

20:10So, to give Mum a break in the kitchen and replace the takeaways, the new Tamas are determined

20:16to make positive changes for their health.

20:19We're ready.

20:23In Ōtara, Tamaki Makaurau, Auckland, the new Tama whanau's week of transformation is well

20:28underway.

20:30Go and make you some breakfast.

20:32Vinny and Sepa skip breakfast.

20:34And then by the time it's lunchtime, oh boy.

20:37Meaning they'll spend money on fast food during the day.

20:41But Ganesh has plans to change that.

20:44Oh.

20:45Ganesh's easy veggie eggy breakfast muffins.

20:48Oh, wow.

20:50Using simple whole food ingredients, these muffins have protein and vegetables that will

20:55help the new Tamas feel full until lunchtime.

20:57Mmm, I like eggs, I like salt, and I like cheese.

21:02Ready to cook together.

21:03Let's go.

21:06First things first.

21:07First, grease a muffin tray with olive oil and finely chop a quarter of a cup of spring

21:12onions.

21:13How do you think I'm doing?

21:14Doing great.

21:15Doing an amazing job.

21:18Distribute a cup of frozen vegetables and the spring onions to the tray.

21:21Well done.

21:23Booyah.

21:24Onto the eggs.

21:25Oh, last time I cracked the egg, all the shells went in.

21:28This makes progress, we just keep going.

21:31Crack eight eggs into a quarter of a cup of milk.

21:33Just tip it in there.

21:36Add half a teaspoon each of garlic powder, paprika, salt, and black pepper.

21:41How does this work?

21:42And then we...

21:42Give it a whisk.

21:43Whisk.

21:44Looks great.

21:45Want to have a try?

21:46Have a taste?

21:47After you.

21:47Here comes the tricky part.

21:50So we're going to pour it in.

21:52Pour the egg mixture into the tray and add a handful of grated cheese on top.

21:57Masterpiece.

21:58Bake at 180 degrees for about 20 minutes or until they're lightly golden.

22:03That was easy, eh?

22:04That was so easy.

22:05Hard and fast.

22:11Hi, guy.

22:13Oh, there's that.

22:14Oh.

22:15And we made it all ourselves.

22:16Looks delicious.

22:20Mmm.

22:21Mmm.

22:22That is good.

22:23Delicious.

22:24Delicious.

22:24So yummy.

22:25Do you like the spring onions?

22:27Yes.

22:27Yeah.

22:28I chopped them up.

22:29Is that true, tip?

22:31It's true.

22:32Oh, oh.

22:34They're buying something similar at the bakery for $6.50.

22:37Ganesha's muffins work out to be $2.50 each.

22:41This one tastes better than the one at the bakery.

22:44Is this going to go on our weekly meal plan?

22:46Of course.

22:47Straight up.

22:48I don't want to take one more then.

22:56Hi, my love.

22:57Like most people, Vinny is partial to a sweet treat.

23:00Guess what?

23:01Oh, what's up?

23:02I don't know if you'll like this.

23:04We're not totally mean, so in the spirit of gradual change, we've swapped Vinny's favourite

23:09cookie for a smaller option.

23:11Where's the rest of the cookie?

23:15It's about the portion.

23:16True that.

23:17And it's also slightly cheaper.

23:19They look good.

23:21Hopefully, this will be another step in the right direction.

23:23Put light on the chocolate.

23:26I don't like it.

23:28Well, I like it.

23:29Yeah.

23:29I like it because the portion is small.

23:31Stop trying to sell it to me.

23:33I am trying to sell it to you.

23:34To be really honest, no.

23:35I would have swapped these.

23:39And I continue to eat it.

23:41So you must like it.

23:43We got there in the end.

23:45Maybe.

23:46If they do choose to swap, it'll be a saving of $2.39.

23:50But if it helps with eating smaller portions, it's an automatic win.

23:57Biffing a bicky every now and then will help Vinny manage his ongoing health.

24:02Being pre-diabetic means he has an increased risk of developing type 2 diabetes,

24:06a disease that occurs when your blood sugar is too high.

24:13Ganesh is visiting nutritionist Amanda Bryan to get some solid expert advice

24:18on what foods we can all eat to help prevent or manage diabetes.

24:23So Amanda, when I'm out there, people are always asking me,

24:25Ganesh, I have diabetes.

24:27What should I eat?

24:28Hey, I'm not surprised by that.

24:30There are a lot of people in New Zealand living with diabetes.

24:33Roughly around 300,000 people.

24:35But also, there's an estimated further 100,000 people

24:39that are living with pre-diabetes or at risk of diabetes.

24:43That is not good news.

24:45But give us the good news.

24:46Food is obviously what we love.

24:48Mm-hmm.

24:49So ideally, we want to be sticking to those whole foods.

24:52If we look at our plate and we try and set it up

24:55by having a line down the middle and on one half,

24:58we're featuring the really colourful stuff, colourful vegetables.

25:01The high in fibre, they are less likely to increase blood glucose levels.

25:07A key part in the prevention or management of diabetes

25:10is limiting the amount of glucose or sugar consumed.

25:14Mm-mm.

25:15But also, carbohydrate foods.

25:17So in one quarter of our plate, we're going to have some carbohydrates.

25:21So that's things like our rice, our pasta, our bread.

25:25But also, some vegetables are higher in carbohydrates,

25:29like potatoes, kumara, even corn is quite high in carbohydrates.

25:33Our last quarter there is our protein quarter.

25:35So we can have our animal sauces, like our beef here,

25:39our chicken, our eggs,

25:41and we can have our plant sauces, like our legumes, tofu as well.

25:45Beautiful.

25:45And we have some breakfast options here.

25:47I know smoothies are a really convenient on-the-go model for people,

25:52but that is something that we really need to be mindful of with diabetes.

25:56Because if we think about it, if we're blending food,

25:58that's doing some of the digestion for our bodies

26:01and it can actually make glucose more absorbable.

26:05So again, if we follow that plate model

26:07and we're having vegetables, using that as the base of our smoothie,

26:12a bit of protein.

26:14Here we can use our dairy products, like milk or yoghurt.

26:18And then we could also use carbohydrate.

26:21We could use some oats.

26:22And to sweeten it, we could just use a little bit of fruit.

26:25And another consideration are our seeds, so our healthy fats.

26:29And so it's about having foods in combination.

26:31That is going to help slow the digestive process

26:34and lessen that peak of blood sugar.

26:41Coming up...

26:42Do we know what we're doing?

26:43No.

26:44Vinny and Sepper attempt a hearty staple.

26:47I'm feeling stressed.

26:48Yeah.

26:48And...

26:49You ready?

26:50I was born ready.

26:51Ganesh pushes them to the next level.

26:54Pretty nervous.

26:55Don't be afraid.

26:55The curry level.

26:57Got some other from my room back there.

26:59Oh, yeah.

27:10We're in Otara, Tamaki Makaurau, Auckland,

27:13where the new tamas are heading to the end

27:15of their eat well transformation

27:16to save money on takeaways

27:18and shifting the cooking from tosi.

27:22Hi, my love.

27:23Hey.

27:24What's for dinner?

27:25After a massive day of work in church ministry,

27:28Vinny and Sepper often fall into the convenience of takeaways.

27:32Morning, hon.

27:34Morning, my love.

27:35But they do have a little time in the morning,

27:38so Mike has devised a hearty and deliciously simple recipe

27:41that they can get going in the morning

27:43before they leave for work.

27:45And we've got this bad boy here.

27:46Slow cooker.

27:47Slow cooker.

27:48Leaving the slow cooker to do the hard work.

27:50Mike slow cooked Silverside with green potatoes.

27:53Mmm, sounds nice.

27:58Let's go.

27:59Add one and a half kilograms of corn Silverside and cover with water.

28:03Add two bay leaves, two tablespoons of brown sugar, one tablespoon of malt vinegar, and one high-five.

28:13That's us.

28:14Then set on low for seven to nine hours, or high for five to six hours.

28:20Add one more high-five.

28:21Get ready for work.

28:23Have a great day, my love.

28:24You too.

28:25By the time they get home, the Silverside is tender and the water is full of savoury flavour.

28:32Mmm.

28:33Smells good.

28:34It's ready to be used for a simple homemade sauce that includes one of Mike's favourite ingredients,

28:40Dijon mustard.

28:42And this is going to be for our amazing sauce.

28:46For the sauce, bring two cups of the braising liquid to a low heat.

28:50Mmm.

28:51Dissolve a tablespoon of cornflour with two tablespoons of water and combine with a tablespoon of the Dijon mustard.

28:58Woo!

28:59Then check in with each other.

29:02Do we know what we're doing?

29:03No.

29:04I'm feeling, uh...

29:05I'm feeling stressed.

29:06Yeah.

29:07Hopefully enthusiasm overcomes the nerves.

29:09That looks good.

29:11Great job.

29:13For the green potato mash, roughly chop four large agria potatoes.

29:19Cover with water and bring to the boil.

29:21Then let simmer until tender.

29:25Mash in two tablespoons of butter and season to taste.

29:31Fold in two finely sliced spring onions and one cup of defrosted peas.

29:37That's alvegis.

29:38Yeah.

29:39So you're a chef all along.

29:42Chef's my middle name.

29:44Heel then.

29:46Slice the silver side and it's ready.

29:50Wow.

29:51And at only $6.46 per serve, if it makes it to the weekly meal plan, it'll be a long-term money saver.

29:58Nice.

29:59Yep.

30:00And way healthier than takeaways.

30:02Made by yours truly.

30:03Aww.

30:04Yes.

30:05Yeah.

30:06Wow.

30:07Dig in, guys.

30:08Dig in.

30:09Thank you very much, Vincent.

30:12Very nice.

30:14Tastes nice, eh?

30:15Mashed potatoes.

30:17Spot on.

30:18So yummy.

30:19So yummy.

30:20So delicious.

30:21Hey.

30:22Mmm.

30:23So nice.

30:24Is this going to be part of our weekly meal plan?

30:29Of course, Vincent.

30:31Yes.

30:32Meal.

30:33Can't wait to have this more often.

30:35Yes.

30:36Definitely going on the plan.

30:37Enough said.

30:38So happy.

30:43Burgers are a favourite takeaway for the new tamas and they also regularly buy burger sauce.

30:50So we wanted to give the great New Zealand public their say on what makes the best tasting burger sauce.

30:56To do that, we've popped in to meet the good folks at Communities Feeding Communities, who offer emergency food support for people in need.

31:03We're putting five well-known brands to a taste test.

31:10What makes a good burger sauce is the pickly taste.

31:13This is something that's thick and creamy.

31:15Not too oily.

31:16To tell you the truth, I've never eaten a burger sauce in my life.

31:19So, yeah, this will be a first for me.

31:22First up is a Kiwi classic.

31:28To me, this tastes like a takeaway sauce.

31:31Nice, thick, creamy, salty.

31:33It's not too oily.

31:35It's got a lot of pickles in it, which I love, and it's very creamy.

31:37It's the first burger sauce I've ever tasted.

31:40It's the best one so far.

31:41Yeah.

31:42Mmm.

31:43That's a good start, but how does the cheapest option compare?

31:48To me, it's not as nice as the other one.

31:50Well, I really like my pickles and it's not as prickly as the other ones.

31:53No, it's not prickly.

31:54Too spicy.

31:55Not a fan.

31:56The next brand is twice the price of the previous, so will that mean double the flavour?

32:00To me, this was much more bland.

32:03I just don't think it's something I'd put on my burger.

32:06It's probably my third least favourite.

32:08Out of three tastes.

32:10Maybe this supermarket-owned brand can lift the game.

32:14Now, this one looks like burger sauce.

32:17Yeah.

32:18Definitely more creamy.

32:19Quite a bit of flavour.

32:21Doesn't feel oily.

32:22No.

32:23I think that's my favourite so far.

32:25And finally, can the most expensive brand steal the win?

32:29Oh.

32:30It doesn't taste or feel like burger sauce.

32:33Yeah.

32:34Really vinegary.

32:35Yeah.

32:36Definitely more watery.

32:37It's just quite bland, isn't it?

32:38So, which burger sauce do our good sorts think is the best?

32:43And the winner is...

32:44Yeah.

32:45Oh.

32:46You called it.

32:47We've got that.

32:48We've got that one in our food at home.

32:49You knew it.

32:50I've got that one at home too.

32:51Yeah.

32:52Yeah.

32:53The top spot goes to the middle price range brand, Wattie's Burger Sauce Classic.

32:57I suppose it shows that the most expensive product is not always the best product.

33:02So, it's good to shop around.

33:09Back at the New Tummers, the guys have something big planned.

33:13You're up next, Ganesh.

33:14I am.

33:15Yeah, but when you think about it, by this time of the week, they should be a bit more upskilled.

33:19Yeah, they should, but are they skilled enough for what I've got in store?

33:22Ooh-hoo-hoo!

33:23Good luck, sir.

33:25You ready?

33:26I was born ready.

33:27Let's go.

33:28Let's go.

33:29Ganesh wants to build Vinnie and Seppa's kitchen skills.

33:33Have you made a curry before?

33:35No.

33:36But change is hard, and this is a massive step up for any home cook.

33:40Today, I want to share a dish with you guys that my grandmother and my mother used to cook.

33:46Ganesh's Tamil-style chicken coconut curry with raita.

33:49Mmm, cool.

33:50I love curry.

33:51I love curry.

33:52Let's get into it.

33:53You guys ready?

33:54We're ready.

33:55We're ready.

33:57First up, Vinnie's making the marinade.

33:59Go, Vinnie.

34:00From scratch.

34:01Pretty nervous.

34:02Don't be afraid.

34:03Don't be afraid.

34:04Add one teaspoon of garam masala.

34:07Garam masala is a combination of between 8 to 12 spices that Indians always have on our

34:14shelf, and it's great for a marinade.

34:16It works really quickly.

34:17Add one teaspoon of turmeric powder and one tablespoon of yogurt.

34:22Cut 500 grams of chicken thighs into bite-sized pieces, and add a teaspoon of salt and stir through.

34:30While Vinnie's focused on that, Sep is going to make the curry paste.

34:33And it becomes the base of all the flavour for when that bad boy goes in.

34:37Mmm.

34:38Hungry already.

34:39And to make your life easier, we're going to use this nifty machine.

34:42Add three garlic cloves.

34:44And then peel it off.

34:45Peel a decent-sized piece of ginger.

34:48Boom.

34:49Peel and quarter one large onion.

34:51And chuck the whole thing in.

34:54Add two teaspoons of curry powder.

34:57Mmm.

34:58One teaspoon each of cumin and coriander powder.

35:01Don't get too crazy.

35:03And half a teaspoon of chilli powder, if you like heat.

35:06And then of course we have our good friend garam masala.

35:08Garam masala is like the base flavour.

35:10One teaspoon of garam.

35:12Pour in two tablespoons of water to help it all bind together.

35:17Mmm. Spicy.

35:22And Vinnie can taste this on the spoon and see what's going on.

35:26No, yeah, no, yeah, no.

35:27Don't freak him out so early.

35:28I'm kidding.

35:29To make your life even easier, I want to give you this little gizmo.

35:34Oh, wow.

35:35Yeah.

35:36Oh, thank you.

35:37Thank you, team.

35:38Thank you very much.

35:39Wow, this is a new member to our family.

35:40Hey.

35:41And lo and behold, you've made a paste.

35:45Marinated chicken, check.

35:47Spice paste, check.

35:49Here's the next part.

35:51We're going to put some oil in the pan and we're going to fry aromatics.

35:56Heat sunflower oil in a large pan over a medium heat.

36:00Add one teaspoon of mustard seeds.

36:02See how it's popping?

36:03Yeah.

36:04Releasing flavour.

36:05Oh, it's like popcorn.

36:06Add six to eight curry leaves, then add the curry paste.

36:10All right, this is good.

36:12So we're going to spend a little bit of time, five minutes or so.

36:17I love curry.

36:19I hear you make a very good curry.

36:22I really know this one's going to be better.

36:25And you know the good thing is?

36:27You're not cooking it.

36:29Gently add the marinated chicken and fry for five minutes until slightly browned.

36:34Marriage made in heaven.

36:35Pour in a can of tomatoes and cook a further five minutes until the sauce thickens.

36:40Man, this is beautiful.

36:42Add one cup of coconut milk and an optional quarter cup of fresh cream for richness.

36:48Then some salt to taste.

36:50This will take 10 to 15 minutes of a simmer.

36:53Finally, the cucumber rita, which is a side dish often served alongside spicy meals to help cool your palate.

37:00Grate half a cucumber.

37:02Just a little bit of salt in there.

37:04Half a cup of our yogurt.

37:07Cumin from before.

37:08Just a little hint.

37:09This looks amazing.

37:11To make life easier on you, we're going to use frozen vegetables.

37:15Just mix it through for me, Vinny. Mix it through for me.

37:18Chicken curry is dancing with the vegetables.

37:21What he said.

37:23At only $5.38 per serving, let's hope it makes it onto their growing list of recipes.

37:28Oh!

37:31Wow.

37:32Look.

37:33Oh, I feel so happy.

37:35Got smaller from my room back there.

37:37The moment of truth.

37:39Mmm.

37:44Mmm.

37:46That's good.

37:47That's really good.

37:48It's delicious.

37:49I love it.

37:50That's good.

37:51Oh, it tastes so delicious.

37:54Can't believe it.

37:55You two can cook a curry.

37:57Mmm.

37:58Feel the flavours sparkling in my mouth.

38:01I'm like, wow.

38:02That's way better than our takeaways, to be honest.

38:06It is a slight egg.

38:08Is this dish going into your weekly rotation of dishes?

38:14Definitely.

38:15Yes.

38:16Definitely.

38:17So all you have to do now is keep it up.

38:19We can do it.

38:20We can do it.

38:21You're going to have to, because Tossie's not cooking anymore.

38:26That was great.

38:27Yeah, it was.

38:28You know what I love the most?

38:29You've got all those veggies in there, and they don't even notice them.

38:32Right?

38:33It's as if they never had a problem with veggies.

38:36They just weren't eating them.

38:37No.

38:38It's the end of swap week, and time to find out if the newtummers are ready to ditch

38:51the takeaways for a healthier and cheaper meal plan.

38:55And to find out who won the savings bet.

38:58I'm going to go $30,000.

38:59I'm going to go $25,000.

39:01I want you to win.

39:05You know, we're asking a lot.

39:07It is a lot, but you know what?

39:08They have to change for their health.

39:13How are you guys feeling after this whole week?

39:16I'm feeling amazing.

39:17We're feeling great.

39:18And happy.

39:20My confidence in the kitchen has grown rapidly.

39:24For me, the best part was having my husband by my side and going through the steps together.

39:29I am so proud of them.

39:32Thank you, Vincent, for doing this.

39:35Yeah.

39:36So this week you have eaten a huge amount of different types of foods that you wouldn't

39:41normally have.

39:42Tell me about the dishes that you had.

39:44What did we start with?

39:45Crispy, sweet and sour pork.

39:47That was delicious.

39:49Mmm.

39:50Beautiful.

39:51We had a good time cooking that one.

39:53Mum was super happy.

39:54So yummy.

39:55Compared to the takeaways, how do you feel about them now?

39:58We're not going to get that anymore.

40:00That's for sure.

40:01What about the veggie, eggy breakfast muffins?

40:04They were very delicious and easy to make.

40:07Do you like the spring onions?

40:09Yes.

40:10Yeah.

40:11What's great is there were vegetables in there.

40:13That's it.

40:14Mmm.

40:15And then we slowed things down with the silver side.

40:18Oh, I love it.

40:19It really tastes beautiful.

40:21It's nice.

40:22Mashed potatoes.

40:23Spot on.

40:24I really enjoyed the green mash.

40:25I've never had mash with the peas inside it.

40:28And of course, finally, the chicken curry.

40:31In all honesty, that was my favourite dish, was the curry.

40:34Mmm.

40:35Yeah, I loved it.

40:36For myself, just seeing it all unfold, it's a dish that I could continually make.

40:42Man, this is beautiful.

40:43So shall we see if we've saved you some money?

40:46Yes.

40:47Let's do it.

40:48Yes.

40:49Who loves cookies?

40:51What did you think of the cookies that you had?

40:56I didn't like it.

40:57It just didn't taste the same.

40:58But here's what you've got.

41:00Two benefits.

41:01The first one is a saving.

41:03Mmm.

41:04Of almost $2.40 for the same quantity of your big one.

41:11But here's the best part.

41:12You had less cookies.

41:14And so this was about you still having your treat, but portion control.

41:18But what do you say?

41:19Is this a swap?

41:21Yes, it's a swap.

41:23We won!

41:25Hold him to that, eh?

41:26Yes, I will.

41:27I will.

41:28Now, Vinny, usually in the morning when you get up, what is the little can of stuff that

41:33you drink?

41:34Don't say the word.

41:35And this time you were given another drink to try.

41:37What was it?

41:38It was a smoothie.

41:39I didn't really like it, but I know that there's other ways or other ingredients that you can

41:47add into it, which will make it extra nice.

41:50Okay.

41:51Well, it was a beautiful smoothie made with all homegrown ingredients.

41:55You can see carrots, bananas, milk.

41:58Spinach.

41:59Spinach.

42:00A little bit of yogurt.

42:02It costs $1.66 more, but let's talk about health.

42:08Would you swap this out?

42:10Pay a little bit more for the sake of health?

42:12Yes.

42:13Yes.

42:14Keeper.

42:15Fresh food.

42:16So, do you remember you were spending $79,304 per year?

42:23With all the swaps that you would take and the ones that you wouldn't, you get a saving

42:28of about $5 a week.

42:30Then there was a whole bunch of stuff that was processed and unnecessary and some of it

42:36we didn't even know what it was, right?

42:38So, that's about $215 worth of stuff that we're going to get rid of.

42:42Now, we're not meanies.

42:44So, eating out was quite a big figure.

42:46So, we've halved that figure.

42:48That's down to $180 a week.

42:51However, your takeaways was out of control.

42:54So, we've taken $620 out of what you're spending, which leaves you still $150 a week

43:00to spend on takeaways.

43:02So, if you do all of these things, do the swaps, cut the dining out in half,

43:07take away that money from the takeaways, you'll save per week $1,020.

43:13Just over $53,000 a year in savings.

43:17Yeah.

43:18Yeah.

43:20I think it was just out of hand.

43:23That amount of money on takeaways a week is disgusting.

43:26But I'm happy with how we are now and our future.

43:32It's a new page.

43:34We've turned it.

43:35It's a new book.

43:37New book.

43:38We'll be able to use it towards our rangatahi that we take out.

43:42We can use it towards our house that we're going to be saving for.

43:46Why don't you get Vita in?

43:48Because we've got to talk to everybody as a family.

43:51Vita, come on.

43:52Welcome, welcome to the table.

43:55So, are we going to commit as a family together to save $53,000?

44:01Yes, we are.

44:02Yes, we are.

44:03Yes, we are.

44:04Yes, we are.

44:05You are?

44:06Yes.

44:07Be responsible for each other.

44:08Each other.

44:09All right?

44:10And when you see those fast food places, you just keep on driving.

44:13Can we do it?

44:14Yes, we can.

44:15Yes, we can.

44:16All right.

44:17High five.

44:18High five.

44:19Good job.

44:20Well done, Ganesh.

44:21What a win.

44:22That felt great.

44:23That was some big savings, huh?

44:24Yeah, wasn't it?

44:25All right.

44:26Tossie, you all right?

44:27Thank you very much.

44:28Perfect.

44:29Can we get you anything else?

44:30Yes.

44:31I want some food.

44:32I'm hungry.

44:33Please?

44:34Vinnie!

44:35One more.

44:36Tossie wants something to eat.

44:37Oh!

44:38Ha!

44:39Ha!

44:40Ha!

44:41Ha!

44:42Ha!

44:43Ha!

44:44Ha!

44:45Ha!

44:46Ha!

44:47Ha!

44:48Ha!

44:50Ha!

44:51Ha!

44:52Ha!

44:53Ha!

Eat Well For Less New Zealand - Season 5 Episode 2

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