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00:00Chef Michael Vandielsen and restaurateur Ganesh Raj are here to challenge our
00:04biggest spenders. I'm not even looking at the prices. I was a hundred off. Do we
00:09have a hundred to be a hundred off? Transforming kitchens. We're not allowed
00:13anything. Seaweed salad. Who are they trying to kid? And boosting nutrition. Looks
00:18very healthy, green. I don't like the taste. All to save our hard-earned cash. It's so
00:24cheap. This is amazing. I'm so pleased with myself. We get revealing expert help.
00:2955% of that sauce is sugar. And even let you guys in on the act. I love it. It's
00:36time we all learned to eat well for less. Thank you. Meet a couple of empty nesters
00:42using their financial freedom to misbehave with takeaways. Ignorance is bliss. And
00:46there's hardly any dishes afterwards. Can Mike and Ganesh bring some much-needed
00:50order to mealtimes? More to be than me. The vegetables. For the sake of Jane and
00:55Bernie's health.
00:59This week you find us in Teatutu Peninsula, West Auckland, with Jane and Bernie, a carefree
01:12couple who both work for Auckland Transport. With the kids flown the coop, the dreaded empty
01:18nest takeaway meals for two have crept in. So Jane's daughter Kim and granddaughter Lola
01:24think it's time for an almighty change. My daughter put our name forward for Eat Well
01:31For Less. Kim was really concerned and probably still is about our eating habits to the point
01:37where she was even thinking of bringing meals over. Kim and Lola were open about it and said, hey we want you guys to be around for longer.
01:44Eating through the week is pretty, pretty bad.
01:50Jane and Bernie's love of takeaways and treats is a serious case of too much of a bad thing. And Kim and Lola are desperate for them to change.
01:58The conversation is, do you feel like, not really? What should we have tonight? And then it's the big decision. Which of the multiple choice takeaway outlets are we going to get from tonight?
02:08And there's hardly any dishes afterwards. Oh hi, can I order a take out please? Phone order please. One fettuccine carbonara. Two chips. A combination chow mein please. One buttered chicken mild. An Italian salad. Two chicken nuggets. Chicken fried rice. Two squid rings please. Thank you. That'd be great. Bye. See you then.
02:30We're concerned for their house. Looking at the way they eat. There's a lot of takeaways. Not a lot of vegetables. It's not good the way that they're eating currently and being on the show could help them and help them see what we are seeing.
02:45We just really want them to, you know, be around for a long time. Between the weekly trips to Maccas, the local Indian takeaways and the trusty Turkish, it all adds up to an eye-watering weekly spend.
02:59Do you do a falafel salad? Yeah. In terms of cost, we don't really keep a track and ignorance is bliss. You don't worry about what you don't know. And we don't want to add it up. We might get a fright.
03:11Breaking the fast food habit will benefit both their wallet and their waistlines.
03:16Health is best and foremost. Yeah, I agree with that. Absolutely. Money's not such an issue. Health and quality of life are the two keys.
03:24Changing their shopping habit is the first step to kickstart this health kick. Rumour has it, this might be the quickest shop ever on Eat Well For Less.
03:32Chef Michael Vandielsen and restaurateur Ganesh Raj are watching closely from their secret spot in the stockroom.
03:39Here we go, here we go. You like your mandarins, so you get them. I think I've still got avocado. Okay, cabbage, carrots. Lola loves those.
03:49Carrots in a bag. They're quite pretty though. Yeah, but look, I bet they're super expensive.
03:55Potatoes? Just a couple, eh? Yeah. I think we're okay vegetable-wise now, aren't we? I think so.
04:01Yep. That's it. Finito. For seven days. No more fruit and veg. Yeah. Silver side. That one, eh?
04:07Yeah. Mints. That one, that one is, that one's got the least fat in it that you like. That's all right.
04:12Yeah, she put it on a sandwich. That's it. So we have silver side, we have mints. And some vegetables. And some veggies.
04:19Something's not right. Ooh, chippies. More chippies than meat. The vegetables.
04:31Oh, vanilla, this one? Yup. Yum. Gotta have my coffee. How much is that box? Too much, too much money, too much sugar.
04:40I think we're pretty much done, actually. I think we're done. We're all good for another week. We're all good for another week.
04:45There's no way. That is by far the smallest trolley we've ever seen. You're so right. Let's go sort this.
04:51Okay. Time for a tiny shop takedown.
04:55Hello, everybody. G'day, g'day. Oh, my goodness. Ganesh, how are you? Nice to meet you, Jane.
05:01Jane? Ganesh, nice to meet you. Oh, my gosh.
05:04Pleasure to meet you, Bernie. You well? Yes. Yes, well.
05:07Should we walk with you and then you can finish your shop? No, we're done. This is us.
05:11You are not. Well, we're done. There's nothing in there. No. This is us.
05:15So you're telling me this is all your weekly shop? Yeah.
05:19We've got stuff at home still. But where's your meals?
05:22I've got a silver cider mints in here. Oh, that's the granddaughter.
05:28Wow. You could get a meal out of that, couldn't you?
05:31That and that. Oh, delicious.
05:34Okay, let's go look. Let's go have a look.
05:38With Mike and Ganesh on the till, let's get scanning.
05:41This is gonna be frightening. Is this you? Is this the...
05:43That's me and the granddaughter dipped in Philly cheese. Oh.
05:47Yeah. That's $4.
05:49Carrots. But they're so sweet.
05:51They're little sweet carrots.
05:53They're only sweet because they're calling you in their little packet.
05:56The regular ones are beautiful, I promise you.
05:58Angus beef prime meat. Oh, this is delicious mints.
06:03And $10 worth of delicious mints.
06:07$10, eh? That's why we don't look at the prices.
06:10That's why we don't look at the prices. Oh, no.
06:13Look at the sugar on that.
06:1410% of your daily intake is in one serving.
06:18So how often would you have this?
06:20Probably twice a day.
06:22So 20% of your daily sugar is in those.
06:24I add vanilla syrup.
06:26Yeah. I felt like a pain just then.
06:28Not a lot, but a little bit.
06:29And those are $14.
06:32That pain just went up, guys.
06:34Okay, then.
06:35Lollies you can spread.
06:36Yes.
06:37Premium.
06:38More lollies you can spread.
06:39Hidden lollies you can spread.
06:41These have so much.
06:43I know.
06:44That word sweet should be bigger.
06:45Have a look. How much sugar is there?
06:46Sugar in here is 41 per hundi.
06:50So that much of that is sugar.
06:53All right. So we have a little number there.
06:55How much do you think you've spent today?
06:57I reckon that's about $125, $128.
07:00And what do you think?
07:03I'd probably say $120.
07:05Really?
07:06Yeah.
07:07So they already expected to be quite low.
07:09It's extremely low.
07:11It's, well, because of the takeout that we have.
07:14Well, let me show you what the number is.
07:16You want to see what the number is?
07:17Yeah.
07:18Whoa.
07:19Oh.
07:20$155.
07:21But that's not an O number.
07:22No.
07:23That's a, why is it so low number?
07:25That's almost a concerning number.
07:27You know, I don't see value in $155.
07:30I see worry in, there's only two meals in there.
07:34Yeah.
07:35Where's the other five meals coming from?
07:37Yeah.
07:38$155 for two meals.
07:39You're right.
07:40That's not value.
07:41That's not good, is it?
07:42Let's go home and let's figure out how we can teach you to cook some food.
07:45Make this better.
07:46Yeah.
07:47At best, for $155, we've got two meals.
07:50So that's $75.
07:51Or possibly squeezing hard three at $50 each.
07:55That's not value, is it?
07:56It's a lot of money for a lot of snacks and nibbles.
07:58And that's about it.
07:59Michael and Ganesh run ahead for a sneaky poke around Jane and Bernie's kitchen.
08:04Hello, pantry.
08:05Hello, pantry.
08:06Hello, pantry.
08:07Hello, pantry.
08:08Hello, lonely pantry.
08:10There's not much in here, is there?
08:11Mm-mm.
08:12Bit of spices.
08:13There's nothing going to go right.
08:15Let's make a dish.
08:16No.
08:17All right.
08:18Do you know what this screams?
08:19What?
08:20This screams, I don't cook much at home.
08:22Exactly.
08:24Okay.
08:25Tuesday fridge.
08:26Refrigerator is empty?
08:30What do we got?
08:31I feel like we're in like a student plan.
08:34Because there's like nothing in it.
08:36No, it's far too clean for a student plan.
08:37Good plan.
08:38But like, okay, what do we got?
08:40Two steaks, some eggs, a bit of ham.
08:43Just a few kind of odds and sods.
08:45This is not someone that cooks.
08:46No.
08:47There's not a lot in there.
08:48No.
08:49All right, freezer.
08:51Oh.
08:53Oh, hello.
08:54There's all the goodness.
08:55Look at this stuff.
08:56Scotch fillet.
08:57Furlap.
08:58So they buy all the food with good intentions.
09:00They buy the food.
09:01They want to cook it.
09:02They're not quite sure what to do with it.
09:03They leave it in the freezer and forget about it.
09:05They need a plan.
09:06Plan.
09:08Everyone's confused.
09:09Time for some big answers on this tiny shop.
09:12Well, guys, this has got to be...
09:15There's nothing there.
09:16The smallest table.
09:18What did we spend $155 on?
09:20I have no idea.
09:21I can't believe this little bit of food cost $155.
09:27And I can't believe how when I look at this, I don't see any meals.
09:32I do.
09:33What do you see?
09:34Tell me.
09:35Silver side.
09:36Yes.
09:37Cabbage.
09:38Yes.
09:39Mashed patty.
09:40Okay.
09:41That's one meal.
09:42And cold the next day with salad.
09:43Okay.
09:44Well done.
09:45Where is that salad part?
09:46It's in the fridge.
09:47Oh.
09:48That is all very good.
09:49But how many nights do you cook at home?
09:52Depends how often the granddaughter visits.
09:54How much of this is you looking after your granddaughter?
09:57Well, certainly the meals.
09:59The silver side and the meals.
10:00Hang on a second.
10:01The meals are not for you.
10:02The meals are for the granddaughter.
10:04This whole show is back to front.
10:05I understand.
10:06If Lola wasn't coming over, you might even have left that out, I feel.
10:11Yes.
10:12Probably.
10:13Possibly.
10:14Okay.
10:15Just get this right.
10:16Normally this show is all about the adults buying food for the kids.
10:21Which generally is all the stuff that the kids want.
10:24Yes.
10:25Not what this is.
10:29So what is this then?
10:30This is the stuff that you want.
10:33Pretty much.
10:34Pretty much.
10:35You guys are having way too much fun.
10:37What I see is I see a freezer full of really good food.
10:40Mm-hmm.
10:41You've got lots of good meats in there.
10:42You've got some vegetables, but you're simply not cooking at home.
10:45We have good intentions because we do sometimes take our meat out in the morning.
10:50Yes, we do.
10:51And then we get home from work and think, bugger this.
10:55Mm.
10:56I don't know what I'm going to have with it.
10:58I can't stay mad at these guys.
10:59Mm.
11:00I hear that.
11:01I hear that.
11:02I hear that.
11:03But I'm not listening to it.
11:04Okay.
11:05Okay.
11:06So let's look at some numbers.
11:07This is the part that I like.
11:08Yes.
11:09Let's do it.
11:10Today, what you see here was $155 worth of food.
11:15However, the minimum spend for a family of your size and your location to meet dietary requirements is $131.
11:26Oh.
11:27Oh.
11:28Wow.
11:29So you're very close.
11:30Yes.
11:31However, on top of that $155 that you spent today, you go out and spend $274 a week on takeaways.
11:41We do.
11:43But that's not good.
11:45No.
11:46Smiling about it isn't the way to go because that totals to about $430 a week that you're
11:55spending and it's just the two of you.
11:57Yep.
11:58That's a total of $22,300 a year.
12:00Wow.
12:01If you look at that grand spend and break down what's just good out of that spending.
12:07Yeah.
12:08I'm probably going to take away some silver side, a bit of veggies and some mints.
12:12What's that?
12:13$25?
12:14Max.
12:15That gives us over $400 of pretty much rubbish.
12:18Yeah.
12:19You need fresh ideas and you need to get healthier so your daughter and granddaughter can be proud
12:23of you.
12:24Yeah.
12:25New ideas.
12:26Fast, quick ideas.
12:27Use what you've got.
12:28Yeah.
12:29And these takeaways can go to Bev.
12:32Are we all good to do this?
12:33We are good.
12:34We're up for it.
12:35Let's do that.
12:36Let's do that.
12:37Let's go.
12:38Let's go cook some food.
12:39For that $155 really not getting quality food.
12:43So, you know, that's an eye opener.
12:46That's a wake up call.
12:48Bernie and Jane.
12:49They come home after work and they don't have anything that's pulled out.
12:53Mmm.
12:54It's all frozen.
12:55Let's get takeaways.
12:56Money's not such a big deal for these two.
12:57It isn't.
12:58You know, they're empty nesters.
12:59Yeah.
13:00They're both working still.
13:01They are.
13:02But it's not about that.
13:03It's about the fact that they actually have to use their money the right way.
13:07And they've got to live a healthier life than what they are now.
13:10100%.
13:11Coming up, Jane and Bernie smell something fishy in the kitchen.
13:15Seaweed salad.
13:16Who are they trying to kid?
13:17And can Mike and Ganesh get these two cooking for two?
13:25Carefree couple Jane and Bernie are living the high life, eating a diet of luxury takeaways
13:30and sugary snacks.
13:32But all that is about to change with our Eat Well for Less overhaul.
13:36Their usual unhealthy treats are now completely out of bounds with more healthy options packing
13:41the pantry.
13:42The fridge has been completely transformed and the treasured takeaway menus are most definitely
13:47off limits.
13:48Oh my goodness.
13:50Gosh, that's a bit different, isn't it?
13:52Look, so we're not allowed none of this.
13:55Bernie, I have no idea what I'm going to do with those ingredients.
13:59We can deal with that.
14:00Oh, okay.
14:01You're cooking because I don't know what I'm doing with it.
14:03I don't know what that Rassel hand out is, though.
14:05No, I've never heard of that.
14:07Never heard of that.
14:08Okay, shall we see what's in the fridge?
14:10Okay.
14:11Let's have a look at that.
14:12I'm a bit nervous now.
14:14Look at the menus.
14:15Oh my goodness.
14:16Oh.
14:17Seaweed salad.
14:18Seaweed salad.
14:19Who are they trying to kid?
14:21I've got no cheese.
14:23Feta.
14:24A feta.
14:25Can't have a feta cheese sandwich.
14:27Okay, I'm really a bit concerned now.
14:30It's different, isn't it?
14:31It's a bit different.
14:32It's vastly different.
14:33We'll deal with it.
14:35Seaweed salad, really?
14:37Do people eat seaweed?
14:40Jane and Bernie love the ease of takeaways and will do anything to get out of doing the dishes.
14:45So Mike has come up with a no excuses, quick and tasty, one-pot paella.
14:50Let's do this.
14:51Have you ever cooked a Spanish paella?
14:55No.
14:56They're a great dish and I thought it would be a good dish to do today.
14:58Reason being is, yes, there's a little bit of preparation, but once you actually get it into the oven, walk away.
15:05Walk away.
15:06Do everything but go up the road and get takeaways.
15:08Because when you come back, your dinner will be ready.
15:10This one's got a little funny twist, okay, because we're actually going to use chicken wings.
15:15So what we're going to do is we're going to take this chicken arm and we're going to slice through this part here.
15:20I'll just hold this up so I can show you.
15:22And then we're going to break that off there and then we're actually going to cut all the way through.
15:28And then what we have is we have a winglet and a chicken arm.
15:34Continue cutting all the chicken wings and put them on a plate ready to season.
15:39Coat with a few cracks of salt, then cover the wings in one tablespoon of oil.
15:43Always season and oil the meat.
15:47Don't oil the pan.
15:49Right.
15:50Reason being, you oil the meat.
15:53What stays on the meat is all that you need.
15:56The excess oil stays behind on the plate.
15:59If you take the oil and then you put it into the pan and go glug, glug, glug.
16:02Then you get your chicken and you put it into that oil.
16:05A, you've added too much oil to the pan.
16:08And B, by the time you take your chicken and you drop it into that oil, the oil's burnt.
16:13So you're taking your delicious chicken and you're frying it in burnt oil.
16:17Sauté the chicken wings, turning a few times until lightly golden, then set aside.
16:22Thinly slice some flavour-packed chorizo sausage, then dice one red onion and chop four cloves of garlic.
16:28Deseed and roughly cut two red peppers before adding them into the hot pan.
16:32We're going to sauté these off.
16:35Just to bring out the aroma of the garlic.
16:38You can smell it.
16:39You know, that's, you know, goodness in a pan there, that aroma that's coming out.
16:45That will entice anyone that's coming into this house to walk straight into this kitchen and go,
16:49what are you cooking?
16:50Because that smells amazing.
16:51All-important chorizo sausage, that goes in.
16:54Next, add paella or short grain rice, a splash of red wine, a cup of frozen peas, tomato paste and smoked paprika.
17:02Then give it a good stir before adding chicken stock.
17:06Arrange the chicken back into the pan.
17:09Put the oven-proof pan into a preheated oven for 30 minutes until all the stock is absorbed and the rice is cooked.
17:15Let the paella rest to soak up any remaining juices, then season with salt and pepper and garnish with some parsley, spring onion and lemon.
17:24Did you find that easy in it?
17:25It was.
17:26And you chop, chop, chop, sauté, sauté, put it into the oven faster than you could probably pick up a phone and order takeaways on a Friday night.
17:34Probably.
17:35And you've got something so much better.
17:38Yep.
17:39Okay, shall we go and eat it?
17:40Let's give it a go.
17:41We're going to taste this bad boy.
17:42It's heavy, you feel that?
17:44It definitely is.
17:45Ooh.
17:46Wow.
17:47Look at this.
17:48Yum.
17:49Wow.
17:50Did you make that?
17:51With some help from my friends.
17:52Really?
17:53Yeah.
17:54Smell it.
17:55Can't wait to try that.
17:56Serve it up.
17:57Okay.
17:58Do it, Bernie.
17:59You cooked it, you served it, but you know what?
18:01Get a bit of lemon.
18:02You don't need to do the dishes.
18:05Oh, really?
18:07Looks pretty flash.
18:09This one-pot paella is packed with flavour and fresh, healthy ingredients.
18:13But are the family impressed?
18:15This is beautiful.
18:16So what do you reckon?
18:17Would you cook this again?
18:18Oh, definitely.
18:19When I first saw the list of ingredients, I was a bit overwhelmed, but it's really just
18:23a simply a matter of cutting them up, sautéing them off, adding the liquids, and we're away.
18:28He's up?
18:29He's in.
18:30Yeah.
18:31This is actually all cooking.
18:32That's right.
18:33Cutting it up, sautéing it off, putting it in.
18:36That's all it is.
18:37Quite simple, yeah.
18:38Yeah.
18:39Would you like me to cook this again when you come around, love?
18:41Yeah, it's really delicious.
18:42It's good.
18:43Do you reckon you'd help me?
18:44Yeah.
18:45Cool.
18:46Ole!
18:47This Spanish sensation comes in at just $4.70 per serve, and better still, the dishes
18:51can wait.
18:52With the first recipe of success, time for our first food swap.
18:56Starting with Jane and Bernie's favourite, ginger beer.
18:59Okay, cheers.
19:03Tastes different.
19:04It's definitely not as...
19:05Definitely not as gingery.
19:06And it's sweeter.
19:08It's a bit bland, to be honest.
19:10It's not our usual brand.
19:11I don't think I'd buy that one.
19:13No.
19:14I mean, it's okay, but I wouldn't, you know, if I had a choice, I'd stick with what we get.
19:18Yeah.
19:19Me too.
19:20We have swapped it for a cheaper brand.
19:22But will Jane and Bernie be persuaded when they find out this one is lower in sodium
19:26and sugar than their usual brand?
19:28Our next swap requires an immediate taste test from vanilla latte aficionado, Jane.
19:34Okay, going in.
19:38It's different.
19:39It is different.
19:40It's all I don't taste vanilla.
19:42It's not my coffee.
19:43I honestly think I could get used to this.
19:45Yeah?
19:46I can get stuck in my ways and I've got to be a bit more open.
19:49Don't laugh.
19:51Don't be laughing at that.
19:52No, it's true.
19:54So I've got to be quite open-minded and honest because obviously there's a reason for all
19:59of this.
20:00But yes, I could get used to this.
20:02This new option is lower in sugar and fat.
20:05And if Jane makes this a permanent swap, she will also notice some sweet savings on the
20:09weekly food bill.
20:11Coming up, Ganesh shakes things up with shakshuka.
20:14Don't burn your nose.
20:16And which feta will cream it with our taste testers?
20:19Oh, that's my favourite so far.
20:27The Eat Well for Less team are helping Jane and Bernie get back in the kitchen, cooking
20:31fresh healthy meals to stop their takeaways, treats and food wastage.
20:35Typical weekly shop, a quarter of that is wasted.
20:39Especially with vegetables.
20:41The demand for healthy salad products is increasing.
20:44But at the same time, it's one of the top five items thrown out every week by Kiwi households.
20:49So Ganesh has come to Leader Brands in sunny Gisborne to see how they are trying to reduce
20:54salad waste.
20:55G'day, how are you?
20:56Richard.
20:57Richard.
20:58G'day, Grant.
20:59Ganesh, nice to meet you.
21:00Now the two of you look like you've known each other for a while, is that true?
21:02Yeah, that's for sure.
21:03In fact, Countdown's been dealing with Leader Brands for over 25 years.
21:05So we have to work really closely together to make sure that we've got salads on the shelf every
21:09day for our customers.
21:10We're looking at, hey, not just what the customer wants, but what can we grow sustainably?
21:15And also what other innovations can we bring?
21:17Can we bring new salads, new varieties, new tastes to the table?
21:21Now this is the most incredibly beautiful feel.
21:24What varieties do we have here?
21:26So we've got seven different varieties in here.
21:28So we're looking at rocket right here.
21:29Yeah.
21:30A little bit of coriander behind you, some red mustard, some mizuna, some red tatsoi.
21:35So all of these are going into the fresh salads.
21:38So mostly masculine mixes.
21:40These fresh salads are chilled, washed and air dried all year round in New Zealand's most
21:44modern salad production facility.
21:47And what goes into each bag is a process in itself.
21:50Who decides what goes into what?
21:52So we decide what varieties can go into each bag so they have the right flavour and the right colour so they look good on the plate as well.
21:58You're looking out for us making sure the bag looks good.
22:01You're looking out for us making sure what goes in the bag is good.
22:04What goes in the bag is good.
22:05What we're doing is good for the environment and it tastes good.
22:08Leader brand grows around 3500 hectares of fresh produce each year across farms in Canterbury and right here in Gisborne.
22:15I've got to try some of this rocket.
22:17I have my rocket, bit of olive oil, salt and pepper.
22:22That's it.
22:23No lemon, no vinegar.
22:24I just want to taste the rocket, you know.
22:25Smaller bagged salad is one way leader brands and Countdown are working together to reduce waste without compromising on freshness and quality.
22:33Recently we just launched a single serve bag and what that's about, it's enough salad for one or two people.
22:40They eat the whole salad, there's no waste.
22:42And then there's a medium sized bag if you've got a family and a large bag if you eat a huge amount of salad.
22:46No soggy salad so people eat more salad, right?
22:48That's it.
22:49That's all we want.
22:50But more importantly, can I write the track down?
22:52Hell yes.
22:53Let's go.
22:54Come on boys.
22:55Back in Teatatu and Ganesh has a Middle Eastern recipe to encourage Jane and Bernie to get cooking for two.
23:01Shakshuka is a dish that combines eggs, tomatoes and spices to create the perfect meal for any time of the day.
23:08Ganesha's Shakshuka.
23:09Yeah, I wonder what that's like.
23:11You want a crack, eh?
23:12This is going to be fun.
23:13Jane starts by chopping one red capsicum while Bernie chops an onion and three cloves of garlic.
23:19Add the capsicum, onion and garlic to a hot pan with a dash of olive oil and saute until caramelised.
23:25Put in tomato paste, some chilli flakes and Moroccan spice and mix together.
23:29That smells really good.
23:30Oh, that smells good.
23:31Yeah, I know.
23:32Don't burn your nose.
23:33Pour in two tins of tomatoes and fresh coriander stems.
23:37Keep stirring and season to taste.
23:39Remove from the heat, then it's time for the hero of the dish, the eggs.
23:43This looks so different.
23:44I've never done anything like this before.
23:46It's a hell of a way to poach eggs, isn't it?
23:48Yeah.
23:49Place into a preheated 180 degree oven and fan bake for eight to ten minutes until the eggs are poached.
23:56Ooh.
23:57Look at that.
23:58Oh, look at that.
24:00Don't touch the handle.
24:02To finish top with some crumbled feta, scatter over coriander leaves and serve with pita bread.
24:08One pot winner shakshuka is an entire meal in a dish, and all this for a very affordable $4 per serve.
24:15Yum.
24:16Let's do this.
24:18This will be a keeper.
24:20What do you reckon?
24:21Oh, that does taste good.
24:22Mmm.
24:23Actually, this would be a good dish if we had people over for brunch.
24:28Yeah, absolutely.
24:29They wouldn't believe we cooked it.
24:30They'd think we'd taken cooking lessons.
24:32But we did take cooking lessons.
24:34Oh, shh.
24:35With Jane and Bernie trying new tastes like feta, now is the perfect time to put feta to our group test.
24:42We're at Auckland Harley-Davidson to see if the staff are as particular about feta as they are about bikes.
24:48I like to eat feta straight out of the container.
24:50I like to make platters and antipestos, so feta's probably an assessor effort on there, yeah.
24:55And when it comes to selecting their cheese, these riders are no amateurs.
24:59I'd say I'd go for a feta that holds its shape, not only looks good but has a really good taste, like saltiness.
25:04Today our riders will be tasting Ardella, a handcrafted European feta.
25:09Creamy feta from Galaxy, a reduced salt feta from Botondor, Mainland's creamy feta, and the lowest priced of the pack, supermarket-owned brand feta.
25:23They are off in racing. First up is Mainland.
25:26I'm not shy, so I'm getting in first. I'm going over that little piece there.
25:30Feels like I've just drunk seawater.
25:32Sharp at first, eh, but then after, it's quite nice.
25:35Actually, I quite liked it.
25:37A promising start.
25:39Next is the most expensive, Adella.
25:42It's that real stinky, like, blue cheese, like, my mum would probably like that.
25:47Have we got some water?
25:49Oh, oh, oh, gross.
25:51Not a crowd favourite.
25:53Will the supermarket-owned brand race into the lead?
25:56It's nice, and the flavour's not so strong.
25:58I think that one is something that you can do a lot with.
26:00You can add it to, like, pizza.
26:01At least that red one won't give you PTSD like the orange one.
26:06High praise, but will Galaxy be the brightest star?
26:10Oh, it's soft. It's fluffy. It is fluffy.
26:12It's good to me. It's not my flavour.
26:15You just put the tongue to rip your mouth, and it just melts.
26:18Well, that's my favourite so far.
26:20That's a good contender.
26:21Green light.
26:22Yeah.
26:23Lastly, bouton d'or's middle of the road in price, but could it be number one in taste?
26:27Ooh, that's strong.
26:29Mmm. Yeah.
26:30I might even have another piece.
26:32It's got everything that you would want, I think.
26:34Flavour, creaminess.
26:36I like it. I like it a lot.
26:38I think so.
26:39It just melts in your mouth.
26:40So which feta is better?
26:43The winner is the bouton d'or reduced salt feta, proving you don't always need to go for the most expensive option to get the best taste.
26:51It held its shape. It was flavoursome, but it wasn't overpowering.
26:56From cheese to chutney, let's put Jane's beloved sandwich spread to the test with another food swap.
27:03Would you like half or a quarter? Because I have a quarter.
27:07Okay. I'll have a man-sized half.
27:09There you go.
27:10Okay.
27:14I like it.
27:15Do you?
27:16Mmm.
27:17It's quite tarty with the vinegar.
27:18You think you'd get used to that?
27:19No.
27:20No?
27:21Definitely no.
27:22It's definitive, isn't it?
27:23Yep.
27:24That'd be nice in a toasted sandwich.
27:25Oh, no.
27:26Yeah.
27:27We have switched this one, and while it may be healthier, is it a swap too far for Jane?
27:32Lola is the driving force behind Jane and Bernie's healthy eating overhaul.
27:36So right now, it's time for some grandmother-granddaughter baking time.
27:40Today we are making Mike's canned crumble.
27:43Ooh.
27:44That'll be interesting.
27:45Something we haven't made before.
27:47Lola pours maple syrup, vanilla essence, and one tablespoon of fresh lemon juice into a bowl.
27:53Add chopped pears and mixed berries to the liquid mixture, and stir before pouring into a shallow baking dish.
28:00Oh!
28:01Look at that.
28:02All that sauce.
28:04Mmm.
28:05That looks good.
28:06Lola.
28:07If you give that a shake, that'll flatten out.
28:10To make the crumble topping, combine oats, coconut sugar, baking powder, and poppy seeds.
28:15Ooh, this is the mucky bit.
28:18You like this bit?
28:19Yes, I do.
28:20I do not like this bit.
28:21Okay.
28:22Are you gonna volunteer?
28:23I shall volunteer.
28:24Yay!
28:25Cut butter into cubes before adding to the crumble mixture.
28:29Rub the butter into the dry ingredients until crumbly, and add a pinch of salt.
28:33Scatter the crumble mix over the layer of berries.
28:36I think we're ready.
28:37Now we're gonna place it in the oven.
28:39Mm-hmm.
28:40Cook until the topping starts to brown and serve hot with vanilla ice cream.
28:44Ooh.
28:45Ooh.
28:46Okay, shall I wake her in?
28:47Place into an oven preheated to 200 degrees.
28:50Wow.
28:53This looks so yummy, and it smells, and the ice cream is melting beautifully.
28:59Oh, gosh, so many berries in here.
29:02I know.
29:03Mm, that's really good.
29:05Mm.
29:06How long was it, Lola, in the oven?
29:08Maybe 20 minutes?
29:09Half an hour, max?
29:11But much healthier version than if you make a standard crumble topping.
29:16So, wow, Lola.
29:17This is the second day in a row we've come and had something healthy and beautiful, delicious.
29:21Yeah.
29:22What do you think about that?
29:23Pretty strange.
29:25Hey!
29:26You're cheeky.
29:27Strange indeed.
29:28Maybe all this healthy talk is starting to sink in.
29:31Coming up, have we saved the best for last?
29:34Two words, seaweed salad.
29:36It concerns me somewhat.
29:38We're back with Jane and Bernie, whose healthy food revolution is now in full swing.
29:49Jane's beloved breakfast topping, marmalade, is next for the food swap treatment.
29:54So, I'm trying this marmalade, because you know me and my marmalade, and it's actually
29:59quite nice.
30:00You don't like the lumpy bits, do you?
30:02Mm-mm.
30:03Has it got too much in there?
30:04It's okay?
30:05Looks fine.
30:06Yeah?
30:07Mm.
30:08Tastes good?
30:09Tastes different.
30:10It's not quite as sweet.
30:11Okay.
30:12But it tastes nice.
30:13Okay.
30:14I would buy this.
30:15Good.
30:16I'd like to see, but I do like it.
30:17It's a yes from Jane, and it's a nice little saving of this new marmalade sticks.
30:22The takeaways these two consume are not only a hit on their wallet, but also their health.
30:28So, Ganesh has an Asian dish that is high in heart-healthy fats from fish, avocado, and
30:33seeds, and packed full of vitamins and antioxidants.
30:36So, this is a salmon sushi bowl.
30:39Now, what's great about doing food like this?
30:42It's fresh.
30:43Yep.
30:44It's good for you.
30:45Low in cholesterol.
30:46The rice that we're using, high in antioxidants, and it's gonna really look after you.
30:52We're gonna use black rice today.
30:53It's very fine, but secret with the black rice.
30:57Don't wash it.
30:58Why?
30:59Because the antioxidants are on the rice, so you wanna keep them in there.
31:03Okay.
31:04That's the stuff that's gonna be good for you.
31:06Okay.
31:07Alright?
31:08It's gonna look after you.
31:09Alright.
31:10So, let's get the rice in there.
31:11For two cups of rice, add three and a half cups of water and bring it to the boil.
31:16Trim the bottoms of the bok choy and separate the leaves.
31:19Give them a good wash before adding Japanese rice vinegar and soy sauce.
31:24Mix it all together and then place in the fridge for 30 minutes to pickle.
31:28Check on the rice and have a quick taste.
31:31Have you had miso before?
31:32I've had miso soup.
31:33Great.
31:34So you know exactly what it's like.
31:35And the best thing about miso is it's great for your gut health.
31:38Okay.
31:39Right?
31:40Make sure that you're really strong and your system works really well.
31:43To make the pickle for the carrot sticks, add miso paste, grated ginger, chilli flakes,
31:48grated garlic and sugar to balance the acidity.
31:51Give it a good mix and put into the fridge and let the flavours work their magic.
31:55Beautiful piece of salmon.
31:57One centimeter cubes.
31:58Alright?
31:59It means that the soy and the sesame get in there.
32:03Coat the fresh salmon cubes in sesame oil, soy sauce and sesame seeds.
32:08Mix through so everything is coated evenly.
32:11Prep a nice ripe avocado and the pickled bok choy ready to assemble.
32:16Drain the rice then it's time to put it all together.
32:19Place some rice in the bottom then pile on the remaining ingredients.
32:23Edamame beans, the pickled bok choy and carrots, the succulent salmon and the avocado.
32:28Okay, I'm putting the seaweed in which concerns me so much.
32:33Yes.
32:34But, there's always a but, but you're willing to try it?
32:37Absolutely going to try it.
32:38That's all I'm asking for.
32:40Yep.
32:41Look at that.
32:42Oh, look at that.
32:43Completely different but just as delicious.
32:44Yep.
32:45They both look yummy.
32:46Lovely.
32:47Shall we go and eat it?
32:48Let's do it.
32:49Fantastic.
32:50After you.
32:52If it tastes as good as it looks, this is one dish sure to be a regular fixture on Jane and
32:56take away free meal plan.
32:58It's a visual symphony.
32:59It's beautiful isn't it?
33:00Oh, that's good.
33:01That's a feast on the eyes.
33:02It is.
33:03He's happy with that.
33:04And the smell.
33:05Shall we see what it tastes like?
33:06Hell yeah.
33:07Let's get into it.
33:08Excellent, excellent.
33:09I can't believe.
33:10Come on now.
33:11The salmon.
33:12Beautiful.
33:13I like the feel of the salmon in my mouth.
33:16It's velvety.
33:17It's velvety.
33:18That's what it's meant to be.
33:19And the seaweed.
33:20I am so surprised that I like the seaweed salad.
33:23And it's so good for you.
33:24Mmm.
33:25So, is this a success?
33:26Oh, no question about it.
33:28This is a goer.
33:29Yeah, we're doing this again.
33:31I'm loving this.
33:32High five.
33:33Ganesha's sushi bowl comes in at $8.60 per serving.
33:36But what about store-bought so-called healthy takeaways?
33:40Is there such a thing?
33:41Amanda Bryan is here to tell us what we should watch out for.
33:45Amanda, what do we have here?
33:47So, I've brought along today a selection of takeaways that might be considered a bit more healthy than your usual burger, fries and pizzas.
33:54And what I would like you to do is select the option that you think is the healthiest.
33:58Ooh.
33:59And what have we got here?
34:00Yeah.
34:01So, we have a tuna mayo and avocado sushi, a chicken Caesar salad, a falafel and bean salad with avocado, and then a crispy chicken wrap.
34:10You start.
34:11Looking at the sushi, I'm going, yes, sushi is probably quite healthy, but a lot of carbohydrates.
34:15Looking at the Caesar salad, those are some big chunks of iceberg lettuce.
34:18I'm looking at the falafel salad, and I'm thinking to myself, falafel, high protein.
34:23This feels really healthy to me.
34:25Fried chicken, dead carbohydrates, that's my least favourite.
34:28I'm going to go Caesar salad for the healthiest for me.
34:31And my number one is the falafel salad.
34:34So, Ganesh, you're not wrong with the falafel bean salad there.
34:37It's a great choice.
34:38It's got lots of vegetable, lots of nutrients, fibre to keep you full.
34:42Also, the protein from the falafel, that's going to be good for you too, and the healthy fats from the avocado.
34:48But one thing we probably can't see from all these meals just sitting here is they're actually all high in sodium.
34:53We know that too much sodium is not a good thing for our risk of high blood pressure.
34:58How do you avoid the pitfalls when you're after a healthier takeaway option?
35:02So, there's a couple of key things that we need to be mindful of.
35:05So, sauces is one thing that can really push up the sodium, even the fat content in a meal.
35:11You can actually ask for the sauce to go on the side.
35:14With the crispy chicken wrap there, it's deep fried.
35:17So, we can just ask for something to be grilled or baked.
35:20A different choice.
35:21So, what you're saying is be confident with what you want because you're paying for it.
35:25Absolutely.
35:26You're the customer.
35:27Pay for the meal that you want.
35:29Ultimately, with takeaways, we only want to be having them as an occasional thing.
35:33Enjoying them when we have them, but making sure we're having the majority of our meals at home,
35:38so we know exactly what's going in them.
35:40It's been a big week of change for empty nesters Jane and Bernie.
35:44With takeaways strictly off limits, they've been learning to cook healthy meals for two.
35:48But have they finally kicked their fast food habit?
35:52What do you reckon, Mike?
35:54Jane and Bernie.
35:56Jane and Bernie.
35:57We've given them the skills.
35:59We've given them the tips.
36:01We've also given them some really fast and healthy recipes.
36:06So, it's really up to them now, isn't it?
36:08Well, it is.
36:09They've got to do it for their daughter and their granddaughter.
36:11Absolutely.
36:12Do you think they've done it?
36:13I hope so.
36:14Knockity knock.
36:15You ready?
36:16Do it.
36:17Hello, Sarah.
36:18Michael.
36:19Are you well?
36:20I'm well.
36:21Good to see you, Bernie.
36:22Jane and Bernie.
36:23Oh, well, well, well.
36:24Yeah, they are.
36:25It feels like we've been away for so long.
36:28Mike and I were talking about this earlier on.
36:31We both have daughters.
36:32If our daughters had come up to us and said, we're really worried about your health,
36:35I would do anything in my power, so would he, to sort ourselves out.
36:40So, how have you been?
36:41Really good.
36:42Yeah?
36:43Really good.
36:44Yeah?
36:45Really good.
36:46Yeah.
36:47We left you with some pretty incredible dishes.
36:49Yeah.
36:50Did you find them fast and easy?
36:52And tasty.
36:53So tasty.
36:54Run us through them.
36:56So, there was the paella.
36:57You know what I liked about that?
36:58What?
36:59Quick, easy, and could be a base for a whole bunch of things.
37:02Totally.
37:03Totally.
37:04Oh, a berry crumble.
37:05Yes.
37:06Lola helped me with that.
37:07Did you serve it with a little bit of vanilla ice cream?
37:09We did.
37:10Stop it!
37:11Yeah.
37:12And then we had the shakshuka.
37:13Oh, the paste.
37:14Yes.
37:15And again, you can switch it out for other things.
37:18You made me so happy seeing these things.
37:20Yeah, you could.
37:21I think it's great that you've taken the recipes that we've given you.
37:24Yeah.
37:25You've made them, and probably foremost, you've actually enjoyed them.
37:28Yeah.
37:29Yeah.
37:30Thoroughly enjoyed them.
37:31The fact that you're talking about cooking more.
37:32Yeah.
37:33And reducing the amount of takeaways.
37:35We've already won.
37:36Yeah.
37:37But let's see if we can actually save you some money while we're at it.
37:39Excellent.
37:40Goody?
37:41Let's do that.
37:42Let's do it.
37:43Here we go.
37:44I love this part.
37:45This is the best.
37:46All right.
37:47Let's talk about some of the things that you had big crosses on, and some of the things
37:52you had to try over the week.
37:53How'd you go with marmalade?
37:56Looks fine.
37:57Yeah?
37:58Mmm.
37:59Tastes different.
38:00But I would buy this.
38:01Swap.
38:02Oh!
38:03Oh!
38:04That was fast.
38:05That was too easy.
38:06Let's talk about this.
38:07Why was it so simple?
38:08It tasted different.
38:09It actually wasn't as sweet as the one I usually buy, but it was really good.
38:14So you enjoyed it.
38:15I did.
38:16And when you say swap, you're saying, I'm happy to swap.
38:19I'm happy to swap, and I believe it was swapped from what I normally get.
38:23Well, it was a swap.
38:26Oh!
38:27There you go.
38:28That's what you had.
38:30And it was delicious.
38:31It was.
38:32And you're happy.
38:33Yes.
38:34But here's something else that's delicious.
38:35Saving off 190 per jar.
38:37It is good, because I probably have a jar of fortnight.
38:40Wow.
38:41I have it most mornings.
38:42There you go.
38:43For two bucks, we're saving about 50 bucks a year.
38:45But you know what?
38:46It all adds up.
38:47It does.
38:48In this game.
38:49Yep.
38:50All right?
38:51So that's a swap?
38:52Yep.
38:53Fantastic.
38:54Okay.
38:55So it's the end of the day.
38:56You reach into the fridge, and you grab a nice cold ginger beer.
38:57Oh!
38:58Okay.
38:59Cheers.
39:00It's a bit bland, to be honest.
39:01It's not our usual brand.
39:02I don't think I'd buy that one.
39:04I didn't like it.
39:06His face changes when he doesn't like something.
39:08I've just noticed.
39:10And yes.
39:11Ah.
39:12It was a swap, but that's how much you will save.
39:17It's got less sugar, and it's cheaper.
39:20Is it worth a swap?
39:22I've got to be honest.
39:24I think I would just cut right back on the frequency.
39:27Ooh.
39:28Good answer.
39:29You're making us really happy.
39:30Good answer.
39:31Yeah.
39:32That's fantastic.
39:33I mean, if you're going to eat something or drink something, you've got to enjoy it.
39:36So you have the expensive stuff, but less of it.
39:38Correct.
39:39So that's not a swap, but you can't win them all.
39:43So, the chutney.
39:45I like it.
39:46Do you?
39:47It's quite tarty with the vinegar.
39:49They'd be nice in a toasted sandwich.
39:50Oh, no.
39:51Yeah.
39:52I didn't like the chutney.
39:53Oh.
39:54Oh, boy.
39:55She's got her arms and her hips.
39:56Ooh.
39:57I'm in trouble.
39:58We've got a straight no.
39:59We've got a straight no on that one.
40:00Here's the kicker.
40:01I loved the chutney.
40:03Oh, boy.
40:04All right.
40:05Domestic.
40:06How long have you been married?
40:07I think we're all right.
40:08We're all right.
40:09We've been together a long time.
40:10Well, let's see if it was a swap or not.
40:13Yes, it was a swap.
40:16Will this price saving change your mind?
40:19It won't change my mind.
40:21We might be buying two types of chutney.
40:24Oh.
40:25Hang on a second.
40:26I don't know whether it works or not.
40:27No, no, no.
40:28That's not how the show works.
40:29I'm sorry.
40:30No, no.
40:31We don't want to double down on the chutney in the fridge for two people.
40:34But what do you reckon?
40:35Do you reckon you'll go down this road?
40:37Jane's more a chutney eater than I am.
40:39There you go.
40:40So, there you go.
40:41There you go.
40:42Possibly not a swap.
40:43Possibly not a swap.
40:44Okay, okay.
40:45That's all right.
40:46That's cool.
40:47We tried.
40:48We can give you that one.
40:49Now, the next one, I think, was quite a big one.
40:51Because it was one of the biggest purchases in your original shop.
40:54Can you think of what I'm saying?
40:56Coffee?
40:57I'm a bit scared.
40:58Only one way to find out.
41:01It's different.
41:02It is different.
41:03I could get used to this.
41:04But it actually wasn't too bad.
41:06Mmm.
41:07Mmm.
41:08Surprisingly, because I do love what I buy normally.
41:12Because that packet that you had was a bulk packet.
41:14Yes.
41:15I think it had, like, 26 servings in it.
41:17Yes.
41:18We did, in fact, swap it.
41:19And we swapped them for this guy.
41:20So, your pack was a big monster pack.
41:21This is a smaller pack.
41:22Yeah.
41:23There's 10 servings in this.
41:24This also has less sugar, less fat.
41:27Oh.
41:28Ah.
41:29And a saving of $2.30.
41:30Win-win.
41:31Yeah.
41:32Win-win.
41:33For sure.
41:34That's 23 cents.
41:35Yeah.
41:36Every time you put one of those into a cup and have a little...
41:37Yeah.
41:38And the health reasons alone.
41:39Yeah, exactly.
41:40Goodie?
41:41Yep.
41:42Goodie.
41:43Good job, Tim.
41:44Good job.
41:45I'm happy with these swaps.
41:46It's good for you guys, because we've managed to save you some money.
41:49Yes.
41:50You'll remember, 155 supermarket shop, 274 takeaways.
41:55Brought it up to 4.30 for two of you.
41:59That's a lot.
42:00Yep.
42:01We have halved your takeaway bill for the week.
42:04You could go further.
42:05Yeah.
42:06You could cut it down to one night a week and have it as something that you do on a Friday night.
42:09We've saved you about $92 net a week.
42:13Wow.
42:14But you have to commit to cooking more meals.
42:17Yep.
42:18But that adds up to about $4,800 a year in savings.
42:21Wow.
42:22That's a holiday.
42:23Straight away the numbers sung out to me.
42:25$92 a week, $4,800 a year.
42:28Here's the real bonus, 5, 10, 15 years on our life to spend with our kids.
42:33Yeah.
42:34Exactly.
42:35Yeah.
42:36So do we have a commitment though?
42:37You do.
42:38How many days a week are you going to cook now?
42:40I reckon six at least.
42:42She's taking it up.
42:43She's taking it up a notch.
42:44Yeah.
42:45Yeah.
42:46You both have a real adventurous spirit.
42:47That's why you've come this far.
42:48So hold on to that.
42:49Yeah.
42:50Top job.
42:51Top job.
42:53That was an absolute pleasure.
42:54You've done very well.
42:56Very well.
42:57Amazing people.
42:58So glad we've done this because we've learnt from it and we're committed to it.
43:03So we're going to benefit from this financially and health wise.
43:07So you can't not be happy about it.
43:10Yeah.
43:11And we're doing it together.
43:12That's the big thing.
43:13I think that went well.
43:14That went really well.
43:16You know what we should do?
43:17We should turn up next week for dinner.
43:19What are you doing on Wednesday?
43:20He did invite us back, didn't he?
43:22Wednesday?
43:23Can you do Wednesday?
43:24Possibly.
43:25What about Tuesday?
43:26I've got that thing on Tuesday.
43:27Wednesday then?
43:28I've still got that thing on Wednesday.
43:29You've got a thing on Wednesday as well.
43:30I've got to check about the thing on Tuesday if it clashes with the thing on Wednesday.
43:33Okay.
43:34Then we'll check on Friday.
43:35That was on the Friday.
43:36Friday would be a good night.
43:37Tuesday, Friday.
43:38Exactly.
43:39Unannounced.
43:40What are you going to wear?
43:41I'll just go on this.
43:42I'm ready.
43:43Shorts maybe.
43:44Cool.
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