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00:00Chef Michael van der Elsen and restauranteur Ganesh Raj are here to challenge our biggest spenders.
00:06You ready?
00:08Transforming kitchens.
00:12And boosting nutrition.
00:14I got some spice.
00:15I didn't put any in there.
00:17All to save our hard-earned cash.
00:19Two trolleys.
00:20Come on, people.
00:21We get revealing expert help.
00:23It's actually a myth that sugar is linked to hyperactivity.
00:26How can you just say that with a straight face?
00:28And even let you guys in on the act.
00:29Nothing to really blow your socks off.
00:31I don't mind that at all.
00:32It's time we all learned to eat well for less.
00:34Where do we start?
00:35We'll show you.
00:36Meet a family who are trying.
00:38Get three potatoes, please.
00:40But failing to eat balanced, nutritious meals.
00:44No, I've tried everything that I want to try.
00:46Can we bring a smattering of compromise to the dinner table in this classic teen dad battle of wills?
00:53Do you reckon we're going to go okay?
00:54No.
00:59This time we're in lush green titarangi helping a newly formed family of three.
01:11We're the delegates!
01:12Dad, Jared, is a change manager.
01:14He's recently separated from his wife and is now sole parenting.
01:19son Jordan 13 lives with him full-time while other son Kyan 12 lives with them
01:25every second week being a family of three and working out what that looks
01:28like is part of this process it's just about finding what works for us and how
01:32we work together as a as a team solo parenting is new to Jared and with it
01:38comes extra concerns yes it's all me it's all me just doing everything at the
01:43moment it's just you know they're alive they're breathing that's a good start
01:47and I guess we're having fun with it so as we're going through this we're trying
01:51to find our feet in terms of what we can and can't eat how many young pies you
01:56guys want two full-time dad working full time and trying to juggle everything as
02:02well lots of people do it but it's I guess for me it's a little bit it feels
02:07different because it's kind of just all kind of just happened it's just a
02:10constant thought process about what's next what are we gonna have for lunch what
02:14are we gonna have for dinner that sort of stuff so yeah so you're making your own
02:18pizza yeah moving between two households means the boys have two very different
02:23diets so at mum's house we don't eat meat at all it's all like grains and organic
02:29and stuff I think dad has a good balance between the healthy food and the not so
02:35healthy food like carbs two teenage boys they are big eaters it is hard to keep up
02:41and making sure I've given them enough on their plates to keep the boys fed Jared
02:45often has to cook three different meals to make sure everyone gets something
02:49they'll eat definitely dealing with I think picky eaters will know what they
02:54like to eat I think is probably a better way of saying rather than picky I just
02:58kind of don't like this some of the things they eat I'm hoping the boys be
03:02really open to trying new stuff and give it a go not just go oh taste it and not like
03:08it try one mine it's got tomato sauce on the top it's nice mine's nice so just how
03:14open are Jordan and Kyan to having some of their favorite foods swapped out now
03:18I've like tried everything that I want to try the things that cannot be swapped out
03:22in my opinion would be the aioli and kind of crisp sweet bye like chocolate I don't
03:27want that to be swapped for something else because it could be really disgusting and
03:31I won't like chocolate again nothing can replace these yeah not much
03:36compromise there boys let's get things underway with a typical weekly shop
03:44monitoring secretly from the supermarket stockroom our chef Michael and
03:48restauranteur Ganesh here we go Ganesh what have we got we have oh this is
03:53different dad two kids teenage boys they eat a lot of food those teenage boys let me
03:58get up my list and he has a list on his phone and you get celery and you get two
04:03cucumbers and a broccoli please heaps of veggies yeah but you know what I haven't
04:08seen any fruit going get three potatoes please
04:11this is a different shopper yeah this man's on a mission you know can you also
04:15get garlic bread look he's got the boys doing what they need to do I guess I mean
04:19are they getting what they need to get well they're not grabbing anything extra yeah
04:23everything's on the list get this one the green packet once you go to that chicken Kiev box you're
04:32going to spend a lot of money how many do we need two please I would love to see how much they are I
04:38don't want to see how much there I know how much they're going to be that's just a bad call that one
04:43oh look at those freezer bars 12 in a box will they taste any good uh don't they'll probably be
04:49rubbish okay a lot of salt a lot of fat and a lot of processed products from the freezer a lot of
04:57frozen stuff all right you've got pies chippies ice cream and you get the chocolate bread that way
05:02this is called three men shopping that's right oh thanks buddy hey um I got one packet of mallet
05:07this is what happens when you uh open the gates of sweet food you want some more yes I do thank
05:15you okay can you also get two tim tams because there's they're on special sometimes do you want
05:20some more okay oh I'll have more yes it's canned lentils and stuff they're not they're not bad not
05:25bad choices you know spring water and good protein what else doing oh we need butter chicken yeah butter
05:31chicken in a jar time and time again how we see this convenience food people love this stuff
05:37you need crisps for the movie family tree movie night you've had biscuits they've had lots of
05:42different stuff already they've had the ice creams more chips more so where's the fruit okay Pringles
05:47it's fine brands brands brands lots of brains I think that's it so they're going for boy food those
05:54pies and stuff now we've got to fix that time for our boys to sort these boys out
05:59you know what I'm looking for you I'm looking for a meal is this really a week of cheese mostly yeah
06:15wow because it's not a lot of food is it stop look let's take this around to the two
06:20let's start with the expensive stuff don't put this through $17 so we just spent 850 on each one
06:33of these how close to the list are you today close enough that I have you got your lips no I delete
06:37it as I go oh very smart that way we can't check it that's it oh so this is garg butter hello garlic
06:44butter I've never met you before garlic and butter together oh my god that's a serious man's team this
06:50isn't just old-school not good for you okay a lot of cheese we love cheese yes so and for the dogs
06:56because we've got two dogs and they like cheese too so the cheese is for the dogs and for us but
07:02really for the dogs no because I use it for macaroni cheese and cheese on toast and that sort of stuff
07:06and the dogs yes and the dogs $9.90 yeah some lucky dogs I've never seen this what is that potato
07:13roasties so it's chunks of potatoes yeah have you got any raw potatoes in there yes I do how much are
07:19they four bucks let's do this experiment this is good this is good look at that $1.54 it's less
07:26than half the price just to do potatoes by themselves this is delicious and a supermarket
07:31owned yeah really good quality macaroni there's not a lot of fruit here I'm not a big fruit eater
07:37so none of us really are ah yes we all lower and again spring water would you consider a supermarket
07:44your own brand yeah yeah absolutely you would yeah okay it comes down to taste yes because he's
07:49probably the but you won't just buy it just because it's a brand will you no ah yes it's not a lot of
07:57salmon in there a lot of plastic not a lot of salmon let's see $14 whoa okay moving on so this
08:06this is fruit there we go who said we didn't have fruit yeah in a really bad form what sugar 22.9
08:13grams in the average serving is that a lot that is a lot extremely lovely cheese this must be for
08:22the dog no is the dog French just no so that's the end of everything that is it how many supermarket
08:30owned brands are there I feel like there was maybe one so kids how much do you think you spent today
08:36114 140 140 here you go 269 that's not bad that's better than I thought I yeah there was a whole lot
08:46of surprises with the salt content I think which was probably more concerning for me yeah I because I
08:54don't read labels I look at what I like and what it looks like on the shelf and I buy it based on that
08:59before Jared and the boys get home Michael and Ganesh run ahead for a poke around in the pantry just to
09:05see what's there already let me get some garlic butter did these last for a long time I have no idea
09:11because if not that's a waste we do have a few brands they do love their brand oh look there's more
09:16more let me hold on tell me something what is the difference between like regular brands and the
09:22fancy pants brands very little that's what I was thinking so it's just cost isn't it and beautiful
09:26packaging oh yes fridgy time oh grapes two weeks past its use by date this this concerns me look at
09:35that but that's just a lot of money for butter and more butter mayonnaise I only more I only to make
09:43garlic I only what do you do you take this and you add garlic and save money so we need to show these
09:50guys to stop doing all this and buy just butter that looks really good great huh that looks really
09:57good look at all the fresh veggies they've got in there all we have to do is combine that some of
10:00those spices yeah and we're on a winner delicious absolutely now Jared and the boys get to see the
10:07reality of their food hall it's an interesting shop it is not as big as I thought it would be
10:16looking at it all spread out on the table but it also does show me a lot of things that I didn't
10:23see in the trotty like all of this carb and all of this sugar that's just running down here tell us
10:32a little bit about this bit here which is fries bread chippies chocolate bread fries bread pasta yeah
10:40there it is quite bread heavy but toast in the morning so the boys have toast for breakfast and
10:45sandwiches but essentially yeah there's a lot of bread ideally I'd like to get rid of some of
10:49this macaroni cheese not so much we're not saying macaroni cheese is wrong we're just looking for a
10:55balance on this table totally so the tower of lard and I wish it was real too because a lot of this
11:03isn't actually butter we use them for different things this doesn't make sense because you're spending
11:08a ton of money on this absolutely so I'd like one butter absolutely this is what I call a holiday
11:13killer because you keep doing this and eventually you never go on holiday because I spent all your
11:17money on this stuff correct yep all right should we talk about our spend so you spend today was 267
11:24yep average Kiwi family of your size so three people guess how much 150 287 dollars so we're under
11:35that great no it's not great it's not great let me tell you why it's not great yes all right the
11:41things you're spending your money on aren't actually going the whole hog for your family in terms of
11:46nutrition notice no fruit on this table what we want to do is add to your budget almost increase it
11:53and then make it go for longer with better fruit better vegetables better protein and better meals yeah
12:00that sounds good all right yes because right now it's not doing enough for your family okay are you
12:07up for what is going to be quite a shift for you yeah absolutely absolutely yes yes yes let's shake on
12:14that and are you guys here to help dad and help us yeah well done team it's not okay great where do we
12:20start we'll show you I'm ready for the changes that are coming yeah especially given a little butters
12:26yeah you look at that table yeah whole lot of carbohydrates a lot of bread sugar salt yeah and
12:40all that fat and the thing that worries me is I don't know whether he wants to change because he got a
12:44bit defensive when we were it's got two teenage boys yeah who are directly influenced by him so whatever
12:50he does the sons are going to follow in exactly and they're watching his every move yeah we need
12:55to get those kids in the kitchen we need to get them cooking I'm not sure how much we're going to
12:58save them really yeah and I don't even think it's about that hmm I think it's about you know cutting
13:03out those carbs getting those kids cooking some good food yeah and getting some fruit into them
13:08that's it well hopefully we can do that we'll see yes we will will the food swaps get a rocky start
13:14find out next everything just looks cheap it's day one and while the delegates are out of the house
13:25we've been working out what can stay and what really needs to go their pricey brands are now
13:31nowhere to be seen some favorites are off the menu and others have been swapped out for healthier and
13:36cheaper options in plain packaging yeah wait so we can't even go into these cupboards so we'll just
13:44have to open up this one and have a look what's inside for me this is nothing looks like I expected
13:54a look so just freaks me out I think the bagels are different they feel harder yeah they do look
14:00cheaper everything just looks cheap and chickpeas it's just it's just weird it's just it just doesn't
14:11feel right everything out yeah it's okay it's okay should we have a look in the fridge yes yeah okay
14:18ready oh my god you've got to be kidding me now that we've seen this should we look in the freezer
14:29whoa whoa whoa okay hold on these are different they are different you can tell they've got like
14:36little grooves in them yeah the other ones don't have grooves one swap requires an immediate taste
14:41test from ice block aficionado Jared I think they're gonna taste different like 100% mmm they
14:50do taste different try it if these are cheaper would you go for these over the other ones I would you
14:57would what about you yeah they're actually quite nice I probably wouldn't because I like the chocolate
15:01in the middle as well would you get rid of the chocolate in the middle to save money I don't think
15:06I could do you know I'd rather get rid of the mellow puffs and get rid of these what okay
15:11not the best start to our food swaps but it can only get better from here right so what do you
15:16guys reckon for this week with this and everything else we've seen do you reckon we're gonna go okay
15:21yeah I'm really about how it looks that's really superficial gonna be a challenge but hopefully I get some new foods and tastes out of this experience yeah it could be really fun the first steps clear getting dad on board with healthy brand-free eating and the boys liking the same meal
15:26time for Ganesh to work his magic this is exciting it is very exciting I'm excited
15:32I'm excited because I feel like you're ready to like learn something I am yeah
15:37we're making ginger soy beef today on a beautiful salad
15:42to keep the price down they're using blade cut so the first thing I do is I get rid of all the bits
15:47that I don't want so the kind of viney that sinewy bits right it's a little bit more work but I tell you what it's
16:02beef today on a beautiful salad. To keep the price down they're using blade cut.
16:07So the first thing I do is I get rid of all the bits that I don't want. It's all
16:11the kind of veiny bits. Sinewy bits. It's a little bit more work but I tell you
16:15what it's almost ten to twelve dollars cheaper. Slice the meat into even sized
16:20pieces then add sesame oil to a heated pan. Oh yeah. Don't add the steak until
16:26it's ready to sizzle. You get in there and just make sure they're not sticking
16:31to each other and the moment you've got them separated leave them. About two
16:36minutes on each side and they're done. Then put the meat aside to rest. Next step
16:41is we're gonna make the slaw and you're gonna help me. Great cabbage and carrot
16:45and chop up some cucumber. See the boys could be in here doing this bit couldn't
16:49they? While Jared preps the salad Ganesh cuts onions and garlic for the Asian
16:54inspired sauce. Chop, chop, chop, chop, chop, chop, chop, chop, chop. Take all your ang- if
16:58you've had a tough day this is a great dish for you. It's okay perfect. A lot of
17:02people forget to put the hot pan on or leave it really really hot before they
17:05start their work because they're afraid it's going to burn but here's the secret
17:08to making sure something doesn't burn. Don't let it burn.
17:13Sauce time now. Cook onions and garlic for one minute then add vinegar, ginger, sweet
17:20chilli and soy. And you're gonna tell me what we need. Oh probably less of the sweet chilli.
17:28So bring the soy in. So you lift the soy. That's better. Does it need to be more
17:33sweet for you or you're all right? Oh that's perfect. So you just did what was
17:36best for your setup and that's how all food works right there's no rules rules.
17:40What do we want? We want the boys to eat everything you cook. Yeah. Add the beef
17:44resting juices to round out the sauce. See I probably would have just thrown that
17:48juice out. You would? You don't mean that. Yeah well I wouldn't have known what to do with it.
17:55The sauce goes into the freshly made salad. See that? I mean come on now. Life is good in this
18:02house right now. Right? It's about to get better. Plate it up and add parsley and a
18:07little lemon zest for a final zing. That was easy to be fair. It wasn't overly hard. Do you think you
18:13can do that again? Yeah absolutely. Time for the boys to review. How do we feel? It looks good. Okay
18:19they're ready to try. It looks amazing. Serve it up before they change their mind. How is it?
18:25Pretty good. Dad cooked this. Would you help him in the kitchen? No. Why not? Well you could change the
18:33taste if you wanted to so that's something that if you did help you could change the
18:37taste. Have you had the beef? It's really good. Is it? Do you like the beef? Good. I could swap out the
18:43beef for chicken and that sort of stuff. Absolutely. I feel it'd be good in there. Oh really? You know
18:49something. With the base salad nailed any protein can be added and at four dollars per plate this
18:54beef version is an easy new family find. Do you want dad to make this again? Yeah definitely. Great. I
19:02think we've nailed it sir. Perfect. Growing bodies need protein and increasingly we're turning to giant
19:08plastic pots of powder. But is way the way to go? Angela Beryl has answers. Most New Zealanders are
19:16meeting their protein requirements just from eating plain food without having to resort to these
19:20expensive protein powders. You use these don't you? I do. Are you saying that this whole time I didn't need to
19:27have the protein powder and I would get everything I needed from there? You sure would. I'm trying to
19:32be on a caloric deficit so less in more out and I always thought that this had less calories. Is that
19:38true? Whether it's protein from your food or protein found in your protein powder it's the same amount of
19:44calories per gram and the benefit of having protein from your food is you're also going to get all these
19:50beneficial vitamins and minerals as well as the protein. So if we've got teenage boys at home growing do
19:57they need this? We do need protein to help our growth and development is a building block for
20:02many of our body's cells and also it can help us to feel fuller for longer but we can meet our
20:08protein requirements from just plain food. Yeah. We could have something like a smoothie and either add
20:12in an extra yogurt to our milk smoothie or even some extra skim milk powder to bump up the protein
20:18content or we could have eggs on toast or baked beans on toast. Baked beans. Rather than resorting to these
20:23really expensive heavily processed protein powders. Wow you've just saved me a ton of money.
20:28Good news. Thank you.
20:32Pricey proteins don't just come in powder form. Dad's special weekend treat is smoked salmon but at
20:37$14 for a tiny packet that's a giant splurge. Yo Dad I brought you some salmon bagels. Thanks.
20:45But Willie noticed there's something fishy with our replacement. So I'm guessing this is the salmon that has been
20:52potentially swapped out. There's a lot more oil in the salmon that I buy I think. So to me this is
20:57absolutely different. Well it could be cheaper. It could be. Because salmon is quite expensive. I know.
21:02Is that good? It's a bit salty for me. Would you eat it again? Probably I could potentially get used to it.
21:16Because I mean it's not unpleasant. It's just salty. So would you buy it again if it's cheaper?
21:23Probably yes actually. This is my you know my Saturday morning breakfast while you guys are in bed.
21:30So for me this is quite important. But yeah I think I could get used to it.
21:34It may have a bit more salt but this budget option has half the fat and it's half the price.
21:40Time to see if the delegates can stack up some snack savings. This brand conscious family love their
21:47Pringles. But is it the taste or the packaging that's captured their hearts? Time for another food swap test.
21:53Let's try um. Stacked potato chips.
21:59I mean he calls them stacked potato chips in the first place. So they taste the same to me.
22:05No these are saltier than the other ones and they feel lighter.
22:08Oh thank? Uh huh.
22:09Did you buy them if they were cheaper than what we currently pay for them?
22:13Yeah I'd still eat them. I'd still eat them. Would you?
22:15That's good. Because I don't know whether they're the same or different. I think it's probably more about the packaging right now.
22:21If Jared and family can part with their precious but pricey usual brand they'll save $1.72 a can.
22:29And it looks like everyone's on board.
22:33Will there be tears as emotions run high in the kitchen?
22:37Well why don't you start doing something?
22:39I've done all of that and you've just done that.
22:43Dad's keen Jordan and Kyan learn some kitchen skills. So Mike's created an easy dish to bring the boys together.
22:50Go start.
22:52What are we starting on?
22:53The recipe.
22:54The Mike's quick and awesome prawn fitted.
23:02You don't need to slam everything down.
23:04While Jordan attacks the onion.
23:06She makes such a mess.
23:08Come on it's cooking.
23:10Kyan measures out the prawns, rice flour, chickpea flour, baking soda and...
23:16Papariki.
23:18With the papariki and all the other dry ingredients ready to go.
23:22Just waiting on that onion Jordan.
23:24What's next?
23:26Waiting for you.
23:28Why don't you start doing something else then rather than just...
23:33I've done all of that and you've just done that.
23:36Hang in there boys, not much more to do.
23:40My eyes are sore.
23:42You can go wash your hands and then stick your hands in your eyes.
23:46Alright.
23:47Yeah maybe that was a bad idea.
23:50Oh.
23:51Add water to the dry ingredients and stir to form a batter.
23:57I can't do this.
23:58You need to cut the onions.
24:00I can't do it either.
24:02Yay.
24:03Finished.
24:04And then...
24:05Once that onion's been massacred, add it to the mixture then throw in the prawns.
24:14Follow them.
24:15Read the recipe.
24:17Next it's time to get these fritters cooking.
24:19How are you feeling about trying to get prawns for the first time?
24:22Like 50%.
24:23That doesn't mean anything to me.
24:25Add blobs of mixture to a hot pan.
24:28Do you reckon it's going to taste better than it actually looks right now?
24:31Mmm.
24:32I'm not so sure.
24:34Cook until golden brown.
24:39First ever combined attempt at cooking complete.
24:42Now it's time to taste.
24:46Mmm.
24:47For me they're divine.
24:48Really really good.
24:49So far so good.
24:50And at 3.37 a portion they make a cheap and healthy meal.
24:54What do you think?
24:55I don't like it.
24:56Do you like them?
24:57No.
24:58That's okay.
24:59Mmm.
25:00They're really nice.
25:01Bit of a mixed result there, but will aioli taste test better?
25:06It does look different, but does it taste any better?
25:09It's definitely different.
25:11It tastes sweeter to me.
25:13Mmm.
25:14There's a little hint of garlic, but not as much as the other one.
25:16Mmm.
25:17Yeah.
25:18Even if it is different, do they still like it?
25:20I like the sweetness, but I think I'd stick to the other one.
25:24Yeah.
25:25I wouldn't swap this one out.
25:27Mmm.
25:28This tastes very mayonnaise-y to me.
25:30So I don't think I would either, actually.
25:32They're right.
25:33It is a swap.
25:34And if they had been open to changing, they'll save nearly $2 per 100 grams.
25:39Dad's Frenchy fave brie is the next food test.
25:42We've changed Jared's brie for a cheaper brand.
25:45Or have we?
25:46So, Geordie, what do you reckon?
25:48I think it's been changed.
25:49What gets it away?
25:50Because we brought a wet shape to start off with.
25:53Yeah, it's round, so the shape is completely different.
25:56So, yeah, I'm going to go with that.
25:58It is going to be different.
25:59Cracking detective work, but will a cheese by any other shape taste as satisfyingly cheesy?
26:05What do you reckon?
26:09It's quite nice.
26:10Mmm.
26:11In what way?
26:12I quite like it.
26:14It's nice and smooth.
26:15Mmm.
26:16It's really easy to eat.
26:17It's not too strong.
26:18It's really nice, isn't it?
26:20Another piece?
26:22We could add this to our cheese repertoire, couldn't we?
26:25Mmm-hmm.
26:26At $1 cheaper per 100 grams, the new brie sounds like an easy way to save some money.
26:33With countless cheese options crowding the supermarket, buying the best brie can be a bit baffling.
26:40We've enlisted the help of Auckland's Rainbow Choir gals.
26:44But today it's less glee and more brie club, which suits them just fine.
26:50I would have to say that I'm an absolute brieholic.
26:54I love the double creamy texture.
26:58I particularly like a good strong rind and I love the aftertaste.
27:02Once I get started on it, I can't stop.
27:05Good to hear, because there are five bries for our singers to test today.
27:09There's a supermarket-owned brand.
27:12Here's Jared's favourite, Puhoy Brie.
27:15A mid-range choice from Ornel is next.
27:18Best seller Mainland Special Reserve is the fourth one out.
27:21And then finally our most expensive brie on cracker duty, Bouton d'Or.
27:26They're all warmed up, so time to find out which of these brands will be a cracker and which one a slacker.
27:32Pass me one, please.
27:34First is Bouton d'Or, the most expensive of our bries.
27:37But what is the difference between brie and camembert?
27:40I think it's the way they're spelt.
27:42I find this one just a little bit tasteless, actually.
27:47This is a really okay cheese.
27:49Yeah.
27:50That you can have with friends and some wine and crackers, but it's not going to impress anybody.
27:54I don't think anyone's going to say, yeah, what's that cheese?
27:57It didn't hit me in the face with flavour.
27:59It's a nice texture.
28:00General consensus, I'd agree.
28:03Bit bland.
28:04Bit boring.
28:05Bit bland.
28:06Nice rind.
28:07The supermarket-owned brand is next.
28:09This one, even before you taste it, is a little softer.
28:12This one is immediately better than the last one.
28:15That flavour is great.
28:17Very nice.
28:18It is salty.
28:19But I like it.
28:20So do I.
28:21Next up, the Puhoi brie.
28:23It kind of reminds me of my school eraser.
28:26Really?
28:27Yeah.
28:28This isn't even like brie.
28:29It sort of grows in your mouth, though.
28:31I'm quite enjoying it.
28:32It's a grower, not a shower.
28:34I reckon.
28:35That would go with either savoury or sweet, I think.
28:38Or it could just go in the bin.
28:41Let's see if the Mainland Special Reserve can hit the right note.
28:45Oh, that's nice on the palate, don't you think?
28:47It's okay.
28:48It goes down nicely.
28:49It's a bit of texture.
28:50Better than the last one.
28:51Beautiful texture.
28:52I'd buy this again.
28:53Yeah, I think I would too.
28:54Yeah.
28:55I'm a tough critic.
28:56I'm not very impressed by this cheese.
28:57It's better than the last one, but it's not as good as the second one.
29:01It makes the first one taste better.
29:04And finally, the Ornells.
29:06Do you reckon cheese is alright for the vocal chords?
29:10Probably not.
29:11I think you sing off key.
29:12How's that butter?
29:13It is buttery.
29:14I taste cardboard.
29:15Cardboard?
29:16Yeah.
29:17You guys are weird.
29:18Mind you, if you'd had enough wine, anything would do, wouldn't it?
29:23Too true.
29:24But which brand deserves a standing ovation?
29:29Budget brands rule the roost with Countdown top of the list and Mainland Special Reserve in second place.
29:34The most expensive cheese came in fourth, and in last place was Jared's fave, the Puhoy Brie.
29:40But not everyone is surprised to hear the supermarket own can hold its own amongst your posh cheeses.
29:45I think the supermarkets are getting a little more savvy now, and as more of us eat cheeses that are outside of Cheddar and Chesdale, I think they've kept up with the trend.
29:56Next, a healthy pie you'll definitely want to try. Miss it, miss out.
30:01I think the chickens in Titirangi should watch out.
30:08In scenic Titirangi, the delegates have been coming to terms with brand-free dining, and it's time for another food swap.
30:14But without the label, will Kai and Spot if his baked beans have been swapped out?
30:19They taste the same.
30:20Do you think?
30:21Yeah.
30:22This is quite hard, isn't it?
30:23I think the baked beans taste...
30:25I think they taste a little less salty.
30:27Certainly not salty. They're not sweet at all.
30:29Tastes just right, don't they, Goldilocks?
30:32Shut up.
30:35So, I'm guessing because you eat the most baked beans in this house, you've already eaten yours, so you're probably guessing that they're probably no different.
30:42So, what do you reckon?
30:43They taste exactly the same.
30:44Exactly the same.
30:45If they are different, we could swap them out easily.
30:47Yeah.
30:48OK, great.
30:49I'm happy with that.
30:50They are different, and if they swap, the delegates will be saving a whopping $2.50 a can.
30:56But it's not all about the savings.
30:58Ganesh also wants to kick out the convenience food, get the family eating healthy, and get the boys cooking.
31:04So, for this father-son challenge, he's prepared a vegan curry in a hurry.
31:09Can we give it a go?
31:10Mm-hmm.
31:11OK, let's go.
31:12Crush the cardamon pods.
31:16Yeah, good one.
31:17Then prep the veggies, coriander, onion, cauliflower, mushroom, and pumpkin.
31:22Eat one tablespoon of oil in a pot.
31:24Right, so we need to put the mustard seeds, the cloves, and the cardamon for 20 seconds.
31:29Do I tip as well?
31:30Yep.
31:31So this is, oh, they are, they're like flying all over the place, these little mustard seed things.
31:35Yeah, good idea.
31:36We need some recipe for protection.
31:38OK, so we need to reduce the heat if I don't get stabbed in the eye.
31:44Add onions and garlic.
31:45I don't think this is too hard, actually, so far.
31:48So far.
31:49In goes the water, coconut milk, and curry powder.
31:53I guess we'll have to just taste it to see how strong it's going to be, right?
31:57Mm-hmm.
31:58Because we don't want it, like, too strong.
32:00Yeah.
32:01Pumpkin in next, followed by cauliflower.
32:04Add chickpea, mushroom, frozen veggies, then a quick game of twister.
32:09Oh!
32:12Yep, get in there.
32:13Taste it.
32:14No, wait till the final.
32:16Well, you need to taste it to see what it's going to taste like at the end to see if there's anything else we need to add.
32:22That's quite nice.
32:23Is there anything else you need to add?
32:24No.
32:25Do you think?
32:26Let's test this properly.
32:28Oh, you're obviously getting into it.
32:30It's good.
32:31I think we could have a little less spice next time.
32:34What do you reckon?
32:35It's good.
32:36Is it too hot?
32:37Yeah, it's a bit too spicy.
32:39It's a bit too spicy for me too.
32:41Is this something that we'd eat again?
32:42Yeah.
32:43Do you think we would add this to our every week recipe kind of stuff?
32:47Would we do this again?
32:48We just lessen the hotness.
32:50Altering the spiciness is an easy fix.
32:52And at 2.57 per serving, it's a cheap and healthy way to keep this family fed.
32:58These boys may be good with the veggies, but fruit has been a challenge.
33:02One easy solution until recently seemed to be a glass of juice.
33:07But let's get a second opinion from our dietician, Angela Beryl.
33:11The reason why orange juice has gone out of fashion is the World Health Organization
33:15now categorises fruit juice in the same category as sugar, honey and other forms of free sugar.
33:22And in one glass of orange juice, it's roughly about 75% of our daily allowance of sugar.
33:29Wow.
33:30That's no fun.
33:31Not a whole lot of fun.
33:32So we're much better actually looking to things like our whole food sources of fruits and vegetables
33:37rather than turning to a juice.
33:39In a juice, you might find about the equivalent of six to eight oranges
33:43and we're unlikely to sit down and eat that many in one sitting.
33:46You're saying there's the equivalent of six to eight oranges in that glass?
33:50Round about six in that size there.
33:52Wow.
33:53But for some of those things like an apple that doesn't have much juice in it,
33:56it's probably even more.
33:57And we're not getting those benefits of the fibre in there,
33:59which are actually going to help to fill us up.
34:00That's a good point.
34:01Isn't it?
34:02Because you don't get the pulp, you don't get the fibre,
34:04you don't get all the other nutrients, just that juice and that sugar.
34:07Exactly.
34:08So where we can, we want to be turning to looking at lots of fresh fruits and vegetables
34:12and if we can't get fresh and in season when things are going to be cheaper,
34:16we can also include things like our frozen vegetables and fruit and canned as well.
34:20With the canned, we want to look at the ones that are canned in juice as opposed to syrup.
34:24Can I ditch the veggies and just have fruit?
34:26No.
34:27We actually need to include a variety of fruit and vegetables within the diet,
34:32including an array of different colours.
34:34We talk about eating a rainbow of colours because each colour provides a different range of nutrients.
34:40We need to aim to have at least five serves of fruit and vegetables each day for our health.
34:46That includes at least two serves of fruit and at least three serves of vegetables.
34:51Consider yourself told.
34:53The Delegate's home town is known for its free-roaming chickens,
34:58which may well have inspired Mike's next dish, a plus-size family pastry.
35:03One thing about little party pies is yes, they are cheap and yes, they are convenient,
35:08but full of salt and they have a heap of pastry all around them and not much filling.
35:13Yeah.
35:14So what we're going to do is we're going to make a jumbo pie.
35:16Yeah.
35:17That we can then cut up, serve to your boys and yourself,
35:21and then what's left over goes into the fridge, take that to school the next day.
35:25It all starts with the sauce.
35:27Making a roux, making a bechamel, this is the base for so many things that we make.
35:32All right.
35:33As a chef, this is probably the first thing that we learn how to make.
35:36Wow.
35:37When we're like this high and we're looking up at the tutors and we're terrified.
35:40I hope I don't burn it.
35:42A roux is slowly cooked using butter and flour.
35:45Add milk slowly and you've made a bechamel.
35:49The veggie part of the filling is next.
35:52First chop the leeks and saute in garlic, but not too long.
35:56I want to keep the flavour.
35:57Right.
35:58And I want to keep the colour.
36:00And my mother, bless her, she would cook leeks until they were brown.
36:05Bless her.
36:08Heaps of veggies.
36:09We're going to get heaps of veggies into these boys.
36:11Then add chicken.
36:13Do you think anyone ever goes up to the village and just grabs a little chook and puts it on at six o'clock and eats it on that night?
36:20Let's hope not.
36:21And then we combine it all together.
36:23Lovely.
36:24I haven't added any salt up until this stage.
36:26Right, okay.
36:27Then I've got some bees.
36:29Great.
36:30Add those guys in.
36:31Filling complete.
36:32Now for the pastry.
36:34Line the dish.
36:36No need to be too neat.
36:38Kind of looks like a bit of a jigsaw puzzle.
36:40Yep.
36:41Once your pie mix is actually in.
36:43No one knows today.
36:44No one knows.
36:46Add the lid.
36:47This pie is a good old chicken pie.
36:51Great.
36:52Then into the oven.
36:54Throw together a quick pesto.
36:55Traditionally you would use pie nuts.
36:57Yeah.
36:58But they're really expensive.
36:59Yeah.
37:00And I find walnuts give you just as much flavour and they're half the price.
37:04Crush the walnuts and mix them with basil, parmesan and oil.
37:08And you've got a cheap and healthy meal at just $3.28 per serve.
37:13Time to see what the group thinks.
37:16Look at that.
37:17That'll keep you going for the rest of the day.
37:19What do you think of it?
37:20It's really good.
37:21Would you eat that?
37:22Yeah.
37:23Compared to the supermarket pies.
37:24This is way better.
37:25And the thing is boys, you could put heaps of veggies into this if you want to.
37:29And fruit on the side.
37:30Yeah!
37:34Mike's pie's been a big old pastry triumph.
37:37I think the chickens and Titoringi should watch out.
37:40They should.
37:41Our eat well for less experiment with the delegates is nearly over.
37:46They've done pretty well with the challenge, but it's verdict time now.
37:50And Michael and Ganesh have some revelations.
37:54Hi!
37:55Come in.
37:56Thank you, thank you.
37:57Are we well?
37:58I am, you?
37:59I'm great.
38:00Come in.
38:01Delegate family.
38:02Yes.
38:03How was our week?
38:04Um...
38:05It's been great for me.
38:06So I've learnt a whole lot of new stuff.
38:08What?
38:09Yeah, do you feel good about that?
38:10Yeah, I do.
38:11Up and down with the food changes and looking in the cupboards, but all over it was a good
38:16week.
38:17Yeah, it was pretty good.
38:18Yeah?
38:19How did we get on with our recipes?
38:20Most of the recipes were good, but I didn't like the prawn fritters.
38:24No?
38:25Why?
38:26It was the taste.
38:27It was, yeah.
38:28Of the prawns?
38:29Of the actual thing.
38:30Yeah.
38:31But at least you tried it.
38:32Absolutely.
38:33And what about working together in the kitchen?
38:36How did that work?
38:37It didn't go so smoothly.
38:38It didn't go so smoothly, but we survived.
38:40But it's good though.
38:41It's good.
38:42This is your first experiment in the kitchen together.
38:43Yeah, absolutely.
38:44So I might have to pre-cut everything and just remove all the knives for the first few
38:48rounds, but apart from that I think it'll be okay.
38:50I think it's great that the boys are in there cooking.
38:53I think it's a fantastic thing.
38:54So hopefully it's the start of something.
38:55Yeah, absolutely.
38:56Okay.
38:57So your initial spend was $267.
39:00Yes.
39:01Which we explained at the time is actually below the national average for a family of
39:05your size.
39:06Yeah.
39:07We will spend that money that you saved.
39:08Yeah.
39:09And put it into fruit.
39:10Yeah, absolutely.
39:11So as we found out at your checkout, you love your brands.
39:14All right.
39:15So let's see how you went with the swaps.
39:16Okay.
39:17Yep.
39:18Here we go.
39:19First up, it's Jared's expensive treat food, smoked salmon.
39:24To me, this is absolutely different.
39:26Well, it could be cheaper.
39:28It could be.
39:29Lovely and tasty, but very premium and very expensive.
39:33Yes, to all of those things.
39:36So how did you get on with the swap?
39:38Taste-wise, it was fine.
39:39In the end, I got used to it.
39:41So it's something I could absolutely get used to if it was swapped out.
39:44Ooh.
39:45We did actually swap it out.
39:48And we swapped it to something that was exactly the same price.
39:52Okay.
39:53But?
39:54Instead of 100 grams.
39:55Right.
39:56It's twice amount.
39:57200 grams.
39:58Great.
39:59And it would save you a packet.
40:00So that's $7 a week.
40:02That's $365 a year.
40:04Yeah.
40:05That's a lot of money saving for a clearly bigger salmon piece.
40:08So your premium bread actually had double the fat of this bread.
40:11Wow.
40:12So not only is it a cost saving, it's a health saving.
40:15Brilliant.
40:16Okay.
40:17Fantastic.
40:18Keep up.
40:19The family's next and this family eats a lot of it.
40:22Did we like the flavour?
40:23Mmm.
40:24It was a bit sweet I think and not more as garlic.
40:27It was more like on the mayo side.
40:29Yeah.
40:30For me.
40:31Well you've hit the nail on the head because this is what you had.
40:35So we made it from scratch.
40:36With these fresh ingredients, you've had this thing in a jar from the supermarket.
40:41High in salt.
40:42High in salt.
40:43It's trained your taste buds to go.
40:44That's what I like.
40:45How easy is it to make?
40:46So easy.
40:47If you want more garlicky flavour, add more garlic.
40:50For that saving.
40:51Yeah that's pretty good.
40:52It's weird because we go through one of those a week.
40:54For that saving it's a no brainer.
40:55Yeah we'll keep that.
40:56It's a swap?
40:57Yeah.
40:58Cayenne's the baked beans expert in the house.
41:00Let's ask the expert, how did the baked beans go?
41:03They tasted exactly the same.
41:05That's such good news.
41:06Oh wait.
41:07What?
41:08Did we swap it?
41:09Who knows?
41:10We're about to find out.
41:12What's in here?
41:14A supermarket home.
41:15Oh.
41:16There you go.
41:17Want more good news?
41:18There's a whole heck of a saving?
41:20There's a whole heck of a saving.
41:22Wow.
41:23That's huge.
41:24It's got half the salt and half the sugar.
41:27Wow.
41:28Couldn't even taste the difference could you?
41:29Fantastic.
41:30So it's a swap?
41:31Yes.
41:32Yeah absolutely.
41:33Awesome.
41:34Well so far.
41:35Stacked potato chips next.
41:37These are saltier than the other ones and they feel lighter.
41:40What do we think of your brand that you tried?
41:42For me they were nicer than the ones we had before.
41:44Boys?
41:45Yeah I would swap if it's cheaper.
41:47Yeah if it's cheaper then sure.
41:49Wow.
41:50Fantastic.
41:51Let's have a look.
41:52Did we swap them?
41:53Yes we did.
41:54Wow.
41:55Wow.
41:56Supermarket owned as well.
41:57And if you buy these.
41:58Wow.
41:59It's slowly just adding up isn't it?
42:01Wow.
42:02Exactly that.
42:03This will be the real test.
42:04Jared's much loved chocolate ice creams.
42:07I probably wouldn't.
42:08Because I like the chocolate in the middle as well.
42:10And you love them?
42:11Yeah I love them.
42:12Yeah.
42:13And you wouldn't change them?
42:14These guys would.
42:15I would not.
42:17Okay.
42:18So this is kind of a.
42:19What if it's a saving?
42:20Yeah I would rather give up something else.
42:23To be fair.
42:24Wow.
42:25I don't think I've seen him so firm on something.
42:27Do we have a look at them?
42:28Yeah.
42:29What did we do?
42:30Yes we did in fact swap them.
42:32Yes.
42:33I know.
42:34Supermarket owned brand.
42:35Yeah.
42:36I feel there's two to one here.
42:37There is two to one.
42:38There is.
42:39Absolutely.
42:40And they've started to get quite close to you in the last 10 seconds I've noticed.
42:44Boys if there's a saving in this.
42:46Do you think you could convince dad?
42:48Yes.
42:49Yeah.
42:50It's a small saving but it is a saving.
42:52Right.
42:53$1.69.
42:54Okay.
42:55Yeah I don't know.
42:56I'm still.
42:57No.
42:58Okay.
42:59These are on the fence.
43:00Yeah.
43:01We're not doing too badly.
43:02Under the fence.
43:03On the road.
43:04You know you started with $2.67.
43:05Yep.
43:06And by making all these different changes.
43:08We've brought that down to $2.35.
43:10Wow.
43:11That's huge.
43:12Yes.
43:13Just by swapping out a few brands.
43:14Yeah.
43:15In a weekly amount that seems like quite a bit.
43:17But when you put it into an annual amount.
43:19That's $1,667.
43:20That's a lot.
43:21Especially for us.
43:22Yeah absolutely.
43:23Simple changes.
43:24Yeah.
43:25And so what we're saying is take that difference and let's get better healthier food into your
43:29family.
43:30Yeah.
43:31That's so far off.
43:32We just have to make these little changes.
43:33Yep.
43:34So that you can do better.
43:35For yourselves.
43:36Right.
43:37And of course.
43:38Get in that fruit.
43:39Yeah.
43:40This made me keen to like try different foods and different styles of foods as well.
43:46Yeah.
43:47Give them a go.
43:48If you don't like them at least you've tried them.
43:50Well that was good.
43:51That was great.
43:52I really enjoyed it.
43:53I think they're going to be doing some good cooking there.
43:55Some chickens up there.
43:56This is a big, big hill man.
43:58I know.
43:59It's a jeepers.
44:00It's hard work, huh?
44:01How's that?
44:02Getting old.
44:05I hear, I hear if you walk backwards it's easier.
44:07Is that?
44:08We're getting old now.
44:09We're just spring chickens.
44:10Get up.
44:11Chickens.
44:12Look at that one.
44:13Get some lunges going.
44:14Oh god this is really, I feel the burn.
44:17Do you feel the burn?
44:18It's burning.
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