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00:00Biggest spenders.
00:01They're not even looking at the prices.
00:03I was a hundred off.
00:04Do we have a hundred to be a hundred off?
00:06Transforming kitchens.
00:07We're not allowed anything.
00:09Seaweed salad.
00:10Who are they trying to kid?
00:11And boosting nutrition.
00:13Looks very healthy, green.
00:15I don't like the taste.
00:17All to save our hard-earned cash.
00:19It's so cheap.
00:20This is amazing.
00:21I'm so pleased with myself.
00:22We get revealing expert help.
00:2455% of that sauce is sugar.
00:27And even let you guys in on the act.
00:29I love it.
00:30It's time we all learned to eat well for less.
00:33Delicious.
00:36Her pantry is packed to the gunwales,
00:38but she's doing daily trips to the supermarket.
00:40Mike and Ganesh have a challenge on their hands.
00:43We need to shop them.
00:45Can they get this mum back to basics
00:47by reigniting her love for cooking?
00:50That is probably one of the best looking salads
00:52I've ever put together.
00:59This week we're in Waiuku with Fiona, who works as a public servant.
01:09And her partner, Brett, who is enjoying retirement.
01:12Fiona's son, Corin, has also temporarily moved back home.
01:16I also have a live-in exchange student, Quan, who is from Vietnam.
01:22Fiona's the only cook in the house and loves experimenting with food.
01:26These people have become my guinea pigs.
01:28It's alright.
01:29So I get a new recipe and I come home and I've stopped and bought all the ingredients
01:34and I make it and it's put down in front of them.
01:37That's not bad.
01:38Not bad at all.
01:39She's cooking, she's not going to wash up to.
01:41I'm not going to have that.
01:42As well as recipe guinea pig, Brett is also head dishwasher.
01:46As part of an ongoing weight loss journey, Fiona's been exploring healthy recipes.
01:51Here we go.
01:52Low-fat curries.
01:53About 18 months ago I was at the doctor and he finally got me on the scales
01:58and, yeah, it was a real big, like, wake up.
02:02Weight Watchers recipes.
02:04I had lost in total about 28 but put about 6 kilos back on.
02:09It's an onward battle.
02:11I'm still fighting it.
02:13So I just need something to kickstart it again.
02:16But the daily grind and hour-long commute into the city leaves little time for Fiona to shake up her meal plan.
02:23I plan the evening meal when I'm driving home.
02:26Invariably I would stop at the supermarket three to four times a week on my way home from work
02:31to pick up one or two things, you know, to make the meal.
02:35But always take a couple of bags in because you never know what else you might find.
02:40When I get home from work, I've got to start cooking the dinner straight away
02:43because if I sit down, that's it. Dinner won't get cooked.
02:46So once I've got it served, then I can sit down, eat my dinner, and that's it.
02:50I don't need to worry about anything else for the rest of the night.
02:53But the next day, the work then shop routine starts again with a few extra impulse buys.
02:59I love shopping, any sort of shopping, grocery shopping, clothes shopping, you know.
03:03I go into a supermarket, it's kind of like my happy place.
03:06You know, I'm the perfect consumer.
03:08And the result? An absolutely chocker pantry.
03:11I sort of kind of know what's in there.
03:14The pantry itself is the beautiful triangle in the house. Everything vanishes in there.
03:20Yeah, I'm notorious for buying things for a recipe and the ingredient will just stay in there
03:26and get pushed further and further back and forgotten about.
03:29So I go out and buy the same ingredient again.
03:33I've got freezers full of food, fridge full of food,
03:36and I'm still stopping at the supermarket and buying more food.
03:41Pull out pantry for all the excess,
03:43because I don't like to run out of anything.
03:46Where does it end?
03:48To help Fiona fight that battle,
03:50let's start at the supermarket with the weekly shop.
03:54And here to watch what goes into the trolley are chef Michael Vandielsen
03:58and restauranteur Ganesh Raj.
04:00What are the tomatoes like at home?
04:02Only about two.
04:03Well, that's not a good start.
04:05They have no idea what they're shopping for.
04:07Let's grab that for salads.
04:10Oh, I'll grab that for Kwan.
04:14Do you need any jam? What's our jam situation like?
04:17No list.
04:18If they had one, they'd know.
04:20So that's one lot for $20.
04:23At least they're looking at the pricing, you know.
04:25They're going for a special.
04:26What else do we need, though?
04:27Beef patties and some bacon.
04:30That should do for now.
04:32How much of that is going in the freezer
04:34and how much are they going to actually use?
04:36There's a lot of meat for a week.
04:38Boy, I've found Milo.
04:39Yeah.
04:40How much has he got left in the tin?
04:41Better get it just in case.
04:42Okay.
04:43Yo, just in case buying,
04:45they're going to end up with a whole lot of stuff they don't need.
04:47Not a lot of food in there, there.
04:50A lot of bits and pieces.
04:52There's fruit and vegetables.
04:54See, this is why I don't come with you.
04:58Yeah, my sparkling water.
05:00So, it's on special.
05:02Get some more.
05:03I'll get more of those.
05:04Tacos.
05:05Do we want to do some tacos for tea one night?
05:06Because I've got the mince there.
05:08Well, that's where a list comes in,
05:09because then you start with what your meal is,
05:11as opposed to, like, building it as you shop.
05:14Pasta saucers are on special, so I'll get a couple of those.
05:17And where are we going to put them when we get it?
05:19They'll fit.
05:20I'll make them fit.
05:22You'll make them fit.
05:24Okay, so...
05:28An Indian.
05:29That'll do.
05:30Duck.
05:31I've not seen that before.
05:32I'd love to know how much those duck breasts are.
05:35That's an impulse buy, right?
05:36It's an expensive impulse buy.
05:38We've got to go meet these guys.
05:39Come on.
05:40Roger that.
05:41Time for Mike and Ganesh to duck in
05:43and take a closer look at this shop.
05:45Hi.
05:46Hello.
05:47Well, well, well.
05:48What have we got here?
05:49My shopping.
05:50Tomatoes.
05:51Essential pantry item.
05:52So you'll use all of these in a week?
05:54I will use some in a week, but also just stocking up.
05:57Is this shopping for one week?
05:58Yeah.
05:59Yep.
06:00You won't come back to the supermarket for another seven days.
06:03She will.
06:04I will.
06:05You will come back?
06:06I will come back.
06:07All right, look, let's get to the till,
06:08see how much this shop is.
06:09Come on.
06:10Ooh, shameful.
06:13It's straight to the checkout for Mike and Ganesh to get scanning.
06:16Let's do this.
06:17We've got some good green peas.
06:18Hey, it's a good start.
06:21So, who's this for?
06:23It's for the nights I don't feel like cooking when I get home from work.
06:28This is handy, right?
06:29Great.
06:30What would you do with that?
06:31So you can make a chicken lasagna or, you know, chicken meatballs instead of pink meatballs.
06:35Lovely.
06:36Chicken cooked.
06:37Totally.
06:38But then we have something like this.
06:39Oh, the old luncheon, eh?
06:40This has about an ocean's worth of salt in there, doesn't it?
06:43Right, that's right.
06:44I'll put some more on.
06:45Two oceans.
06:46How many packets of mints would you do a week?
06:48At least one.
06:49But I'd buy the three to stock up.
06:51I'd like to see the freezer.
06:52You really want to.
06:55Oh, look at this.
06:56They were on special.
06:57Whose birthday is it?
06:58No one's.
06:59But it was just, I just saw them and I just saw it, you know.
07:03You had tried them before, so we're good to go.
07:06$20.
07:07I know.
07:08So would you call that an impulse buy?
07:10No, that yelled my name.
07:12Spaghetti.
07:13Spaghetti, delicious.
07:14Is this your little guilty pleasure?
07:16Yeah, because the Coke was kind of like the trade-off for when I was dieting.
07:20Right.
07:21So that was my, I'd have a Coke and he'd have a ginger beer.
07:24And yes, it's no sugar, but holy smokes, what else does it have?
07:30So, shall we make a guess on what the total is?
07:33Let's start with, come on.
07:34$2.50.
07:35$2.50.
07:36Come on, put a number on it.
07:37I reckon $2.75.
07:38And how many more shops do you think you'll potentially do in one week?
07:43Probably another two or three.
07:45Oh, two or three.
07:46That's going to add up.
07:48All right, shall we do this?
07:54That's more than I realised.
07:56Almost $300 bucks.
07:59And that's without the next two or three shops coming up, right?
08:02Yeah.
08:04Okay, shall we get this home?
08:05Yeah, let's do that.
08:06We've got a few things to talk about.
08:07Come on.
08:08Oh, no.
08:10Well, I am usually on just autopilot.
08:12I just, you know, I've been around, I've got what I wanted.
08:14I have a total in my head as to what I think it might be.
08:18And as long as it comes in under that total, I think, oh yeah, I've done okay.
08:21And sometimes it does and today it didn't.
08:25With the big shop done and a few more top-up shops likely, Mike and Ganesh need to see just how much food is already in the house.
08:33You ready?
08:34Not really.
08:35Oh my goodness.
08:36What have we got in here?
08:38Look at all that pasta in there.
08:40This pasta?
08:41Look at that.
08:42One, two, three honeys.
08:43Who needs three honeys?
08:45There is so much food in here.
08:47Totally.
08:48Look at this.
08:49Let's do it.
08:50We've got a few tomatoes in here.
08:51Count that for me.
08:52One, two, three, four, five, six, seven, eight, nine.
08:54Nine cans of tomatoes.
08:56Oh, it's a nice fridge.
08:58It's a very full fridge.
08:59Cheese there.
09:00What's this?
09:01More cheese.
09:02More cheese.
09:03That's a lot of cheese.
09:04And there's so many sauces.
09:05There's over ten sauces here.
09:07Unused.
09:08Unfinished.
09:13Didn't we get those today?
09:14We did.
09:15These aren't even used yet and they've bought new ones.
09:17There's another compartment.
09:18Oh, that's full.
09:20And if you'd believe it, there's another freezer in the garage.
09:24Oh, look at all that meat.
09:27That is so much food.
09:28I mean, they don't need to buy any more food.
09:30There's a whole leg of lamb there.
09:33With the house already well stocked,
09:35we still have today's shop to add to the mix.
09:38Time to have a closer look at the latest supermarket haul.
09:41What do you think about this table now that we've laid out
09:44all the food from your shop today?
09:46It's a tad frightening.
09:48Too much.
09:49I think you've just gone out today
09:51and you've spent $294 on food you already have
09:57in your fridge, pantry and freezer.
09:59Oh, dear, dear, dear.
10:01You're topping stuff up when there's no need to top up
10:03and now you've just got too much stuff,
10:05yet you're continuing to buy more.
10:07Mm-hmm.
10:08Mm-hmm.
10:09That sounds pretty accurate.
10:10But on a positive...
10:11Oh, good.
10:12There is a positive.
10:13There is a positive.
10:14There is.
10:15There's not a lot of junk food.
10:16There's not a lot of biscuits.
10:18Yes, there's a fair amount of salt.
10:19Yeah.
10:20But, you know, so all in all, you know, the sugar side is not so bad.
10:25No.
10:26Your supermarket spend today was $294.73.
10:29Well, we're gonna have to add to that another $1.70 a week on takeaways
10:35and $60 a week that represents your average top-up shop across a week.
10:40That sounds about right.
10:41That brings you to a total of $524 a week.
10:45Mm.
10:46It's...
10:47It's confronting.
10:48So the minimum amount to meet dietary requirements of a family your size, age and location
10:53is $276 a week.
10:55So that's over $27,000 a year that you're spending right now.
11:00What can you do with that money?
11:02You know, I could finish a deck, you know, but travelling...
11:05That's what you want to do with it, don't you?
11:07Yeah.
11:08Shall we do it?
11:09Yep.
11:10Deal?
11:11Let's get this done.
11:12Half of my income is going on food and a lot of it's being wasted.
11:17It's really scary.
11:19They have quite the task on their hands, so time for Mike and Ganesh to make a plan of attack.
11:24You know, that weekly spend, it's not the biggest we've ever seen, but that fridge and pantry is next level.
11:30You know, Fiona didn't even have to go shopping.
11:32No.
11:33You know, there's so much food in that house.
11:34And also, you know, it's not that Fiona can't cook, she's a good cook.
11:38I think we just need to get her food mojo back.
11:40Absolutely.
11:41And Brett's pretty set in his way, so we've got to get him excited about the food as well.
11:46Otherwise, none of this will work.
11:47Totally.
11:48Do you know what we need to do?
11:49We need to do something we haven't done on the show yet.
11:51What's that?
11:52What's that?
11:53We need to shock them.
11:54Coming up, Mike makes good on his promise to shock Fiona.
11:59At Fiona and Brett's house, pantry swap day has arrived.
12:07And this week, less is more.
12:09So those packed pantry shelves are cleared out for a leaner selection of reliable pantry staples.
12:14The fridge has also been paired back to basics with unnecessary extras replaced with some fresh and flavourful meal ingredients.
12:22Time for Fiona and Brett to check out their kitchen make-under.
12:27Oh.
12:28That's not our pantry.
12:29It's empty.
12:30There's not enough food in there.
12:32I can see things.
12:34Oh my God.
12:35I can see a lot of things mitting.
12:37The Bermuda Triangle's gone.
12:39This is good because then I can actually get in there and I don't need a safari guide.
12:43It's just not enough.
12:45We'll open the fridge, shall we?
12:46I'll stand back, shall I?
12:47I'm scared.
12:48Oh, grief.
12:49Oh my.
12:50I can actually see things in there as well.
12:53Oh my goodness.
12:54You can actually see everything.
12:55I can see what they are.
12:56Look at all the lettuce.
12:58We won't eat all that lettuce in a week.
13:00All my sauces are gone.
13:02What are my sauces?
13:03Where's my tomato sauce?
13:07Oh no.
13:08You don't need tomato sauce.
13:10I've only got fizzy water.
13:11None of my coke.
13:12No sugar coke.
13:13Oh well.
13:14You'll just have to survive without a pour.
13:18No.
13:19It's going to be a trial, isn't it?
13:21I don't know that I can cope with a fridge that empty.
13:24I don't think there's enough there.
13:26It's clear that Fiona needs a bit of help realising just how much food is enough.
13:31Mike's put all the contents of her pantry out in plain sight so she can see exactly what's been hiding in there.
13:37Fiona, do you want to come in and have a look at something?
13:41Do I have to?
13:42Please.
13:46Come on.
13:47Come in here.
13:48Come stand here.
13:49That's a lot of food.
13:51Do you, like, recognise some of these things?
13:54I seriously didn't realise it was that bad.
13:58See that container over there?
14:00Mm-hmm.
14:01So that container there is food that is out of date.
14:04So it's going in the rubbish bit.
14:07And most of it is actually unopened.
14:09So how do you feel when you look at this table of food?
14:12Shopped.
14:13Just...
14:15Mind-blowing.
14:16You saying you want to gain control back of your pantry, I think it starts here.
14:22Do you want to know some numbers?
14:24Not really.
14:26This here adds up to $750.
14:29And that doesn't include the fridge.
14:32I haven't even gone to the fridge yet.
14:35There might be another $300 in there.
14:37Please don't.
14:38You know, seeing it out here is very confronting, but it's something that you need to do because
14:43food is expensive.
14:44It is.
14:45And you need to know what you've got before you go shopping.
14:48Mm-hmm.
14:49So what we've done is we've made up, as I would in a restaurant, I've made up a little stock take.
14:54Okay?
14:55Okay.
14:56So this is for you to write down what you've got in your fridge, your freezer, and all the
15:00stuff that's going to be in your pantry.
15:01Mm-hmm.
15:02And when you go shopping or when you're planning what you're going to eat for dinner,
15:05you want to be able to work through this list.
15:08So you make your way through this vast amount of food before you even go and buy anything else.
15:13What do you think?
15:14Good idea?
15:15I need to do something.
15:16I need to get a handle on it.
15:19Oh, it's a great thing, you know.
15:21You get control of your food and you'll find yourself, you know, planning meals because
15:26you'll get excited when you go shopping.
15:28It's going to take me a while to get it sorted, but over time I think I'll get into the
15:34habit of using what I've got and just adding to it when I need to rather than stockpiling.
15:42Well, Ganesh is here to teach Fiona how to make the most of her new downsized pantry.
15:47How are you?
15:48Good.
15:49Excellent, excellent.
15:50Now today we're making a really favourite dish of mine.
15:53It's Karaki chicken.
15:54Have you had it before?
15:55No.
15:56I want to show you this dish so this can become your go-to when you have extra stuff in the fridge.
16:01We know about that, don't we?
16:03Yeah, we do.
16:04Place the chicken thighs between layers of baking paper and bash them out to schnitzel thickness.
16:09I could have great fun coming home from work doing this.
16:12Look at this beautiful chicken schnitzel styles, Karaki waiting to happen.
16:17Give the bench a good wipe down and get started on the marinade that has just two ingredients,
16:22soy and ginger.
16:23Is that it?
16:24That's it.
16:25For all of that?
16:26For all of that.
16:27Because all we're trying to do is get the flavour into that.
16:29We will marinate that for a while.
16:31Imagine that combination and this was fish, no problem.
16:35Imagine if that was pork, no problem.
16:37See how flexible that is?
16:39This is the idea I'm trying to give you.
16:41This is your go-to dish.
16:43With whatever meat I might have available at the time.
16:45And then you're not going out and buying extra stuff and buying things you don't need
16:49and before you know it you've got four of everything, that's not going to happen again.
16:52No.
16:53I promise.
16:54Okay, cool.
16:55Toss through the chicken thighs to coat and set aside in the fridge to let the marinade do its thing.
17:00This is your lifesaver salad.
17:02You know why?
17:03Because it's all green.
17:04It's green, yes, exactly.
17:06And you can swap out stuff in here with what's left in the fridge to make it work.
17:12So we've got the parsley, I've got some rocket and I've got some basil.
17:16You want to swap out anything you want.
17:18The idea though is have some crunch and different textures and different flavours.
17:22Roughly chop the herbs then combine with rocket leaves and apple slices for a tangy crunch.
17:27So that's the green stuff all done.
17:29I'm going to get the chicken out of the fridge.
17:31We're going to make our little dusting here.
17:33The karagi dusting is a mixture of corn flour, chilli powder and a touch of salt.
17:38Keeping it simple as the chicken already has that flavourful marinade.
17:41I think we're about ready.
17:43Yep, that looks right.
17:45Drag the chicken through the corn flour mixture and shake off any excess.
17:48You're just after a light coating.
17:50So you see that?
17:51That's got ginger and soy.
17:53You know what's in there.
17:54If you buy a bottled version, who knows what's in there?
17:57Preservatives, extra sugar, extra salt versus clean ginger, clean soy.
18:03Right?
18:04And I have it in the pantry.
18:06Exactly.
18:07The mountain is complete.
18:08Wow.
18:09So simple.
18:10It is.
18:11So all we have to do now, pan fry.
18:13Use just a little oil to keep it light.
18:16Thighs are the perfect cut to use for this style of cooking.
18:19We're going to only do three at a time in this pan.
18:22Yeah.
18:23Because we're not going to crowd the pan.
18:24So the colour is the flavour.
18:25You can cook it hard and it won't dry out.
18:27That's the bad thing about a chicken thigh.
18:29Yeah, because I always worry about drying out chicken.
18:31Yeah.
18:32But this one will be fine.
18:33Finally, finish up by making a salad dressing of oil, lemon juice, brown sugar, fish sauce
18:38and salt and pepper.
18:40Dress the salad and you're ready to serve up.
18:42That looks amazing.
18:43It does, doesn't it?
18:44It looks good for you.
18:45Shall we eat?
18:46We should.
18:47Let's go.
18:48Mike, Brett, come on in.
18:49Coming.
18:50What will chop and spud Brett make of this?
18:52How's that looking?
18:53That looks rather nice.
18:54He said it's rather nice.
18:55Look at all those greens, Brett.
18:57Tuck in, guys.
18:58Tuck in.
18:59Mmm.
19:00What do you think of this?
19:01That is really nice.
19:02This is a win.
19:03Fantastic.
19:04That's beautiful.
19:05So this is a winner for your health?
19:07Winner on all fronts.
19:08And you could add a little bit of something to this if you wanted.
19:11I know what I'd put in there.
19:12What would you?
19:13Pineapple.
19:14Pineapple?
19:15What would be even nicer is you'd take that pineapple and you'd char it on the barbecue
19:19first, then add it in.
19:21Now you're cooking like that.
19:22Mmm.
19:23Do you like that?
19:24Just, I really love that.
19:25And it's so simple, isn't it?
19:27It's simpler than I thought it would be.
19:29And price-wise, it comes out pretty good as well.
19:32Each serving is under $5.
19:34I mean, that's unbelievable.
19:35I mean, that plate of food, $5.
19:37And this type of dish you can have on the table in 20 minutes.
19:40So if you've had a long day, this is how you dish out some food real quick for family.
19:45Cheap, fast and tasty.
19:47I have to say it.
19:48Winner, winner, chicken dinner.
19:50Sugar-free soft drinks make a regular appearance in Fiona's shop for her low-calorie sweet hit.
19:57But Mike's found an all-natural, zero-cost alternative right in their backyard.
20:03So I just had a little wander around your section.
20:06You've got lovely fruit trees growing.
20:08We have.
20:09You've got nectarines.
20:10Yep.
20:11You've got lemons.
20:12Yep.
20:13You've got all these wonderful things that I could create.
20:15A little nugget of goodness in an ice tray, which you then pop into sparkling water and create your very own...
20:22Flavoured water.
20:23Exactly.
20:24With just natural sweeteners.
20:26Do you want to give it a whirl?
20:27Absolutely.
20:28Shall we try it?
20:29Yep.
20:30With ice cubes, simply take your fruit of choice and give it a good mash to extract all the juices.
20:35Add a touch of extra flavour with a squeeze of lemon and some mint leaves.
20:39Just add a bit more of that in.
20:41Give you a little bit of freshness.
20:43Pour the juice into ice cube trays to freeze.
20:46Have some soda water on standby to make a refreshing bevy.
20:50Here's cheers to delicious free flavoured water.
20:55That's good.
20:56It is nice, actually.
20:57And free.
20:58Even better.
20:59Sparkling reviews.
21:01Coming up.
21:02Can Fiona salvage son Corrin's kitchen disaster?
21:05A teaspoon!
21:14Waiuku couple Fiona and Brett love their sauces, but turns out they're adding a lot more than flavour to their meals,
21:20which could be getting in the way of Fiona's weight loss goals.
21:23Nutritionist Amanda Bryan has the lowdown on what's hiding in these sauce bottles.
21:28So throughout our shops on the show, we find sauces and dressings in nearly all the drollies.
21:33But tell me Amanda, how bad are they?
21:35We definitely need to be mindful because they can be a hidden source of things like sugar, sodium and fat.
21:42The World Health Organization recommends that we have no more than 12 teaspoons of sugar per day.
21:47Or even better, have no more than 6 teaspoons of sugar a day.
21:51That's so easy to do in a day.
21:53Well, if you're adding lots of sauces into your meals, then it can really add up without you realising it.
21:58So what do you have here?
21:59So I've got a little experiment for you.
22:01I've got some common sauces here.
22:03So we've got sweet chilli, we've got a balsamic vinaigrette, we've got a condensed milk dressing, barbecue sauce and good old tomato sauce.
22:11And I want you to tell me which one you think has the most sugar and which one you think has the least.
22:17Oh my goodness.
22:18The one that I think has the most sugar is the condensed milk dressing.
22:21And the least?
22:22The barbecue sauce is the least.
22:23I'm going barbecue sauce is the least.
22:25I'm going to go sweet chilli is the most and balsamic dressing is the least.
22:30Well done Mike.
22:31So I'm just going to do a ring here.
22:34So the sweet chilli sauce is actually 55% sugar, the condensed milk salad dressing 35% sugar, 25% sugar in our barbecue sauce, about 20% in the tomato sauce and about 10% in the balsamic vinaigrette.
22:50Wow.
22:51People are lathering this all over their food right now.
22:54They just don't realise how much sugar they are putting on their food.
22:57I mean you wouldn't really add an extra five teaspoons of sugar to your evening meal.
23:02But you could quite possibly easily pour that on with the dressing.
23:05So what can we actually do to reduce the amount of sugar that we're getting?
23:08So you can start by reducing the amount of sauce or dressing that you're putting on your foods.
23:13Or nowadays most of these sauces they'll have a light or a reduced option that actually has less sugar in it.
23:20Or you could make your own salad dressing out of some oil and some vinegar.
23:24There you go.
23:26Making your own.
23:27That's what I like.
23:28Since we're all about trying new things this week, dinner tonight is meat free and Ganesh has prepared a recipe for a veggie burger.
23:35Corinne's even making a rare appearance in the kitchen to help Fiona out with this one.
23:39Should we get this started?
23:40Yeah.
23:41We'll make this burger and see how it goes.
23:43First up, cook kumara by zapping in the microwave until soft.
23:47While it's cooking, drain and rinse a tin of chickpeas.
23:50Then mash the chickpeas and kumara together and chop some mushrooms.
23:54Okay, so now we've got to add the spices.
23:56How about I put these in there and you chop the coriander.
24:01So it's a teaspoon of chilli.
24:03Oh dear.
24:04What I got fucked was only meant to be a teaspoon.
24:08Well, it's now a whole container.
24:09Okay.
24:10Hopefully nothing a little emergency chilli removal can't fix.
24:14This is going to be one spicy burger.
24:18That's the spirit.
24:20Add cumin and paprika, just a teaspoon of each please, Corinne.
24:24I'm going to have to think about something to cool it down.
24:27So we need the mushrooms to go in.
24:29I reckon it's going to be all good with this chilli powder.
24:31It smells pretty good.
24:33Add in chopped mushrooms, coriander and flour, plus a bit of seasoning.
24:37And that will be our burgers completed.
24:40Give it a good mix and shape into patties.
24:43Oh, that looks good.
24:44Thank you for that.
24:45You can't even see the chilli powder in there.
24:47Why do you think they're orange?
24:48Probably the kuma and the chickpeas.
24:50But anyway, yeah, I reckon they look good.
24:52Pop the patties on the grill to cook.
24:54Meanwhile, suss some salad fillings.
24:57And of course, a bit of beetroot and fried egg for that classic kiwi combo.
25:00Slap it all on a bun or go bunless for a low carb option.
25:05Presentation's never been my strong suit.
25:08True.
25:10Do you have to agree with me?
25:12That's yours and Brett's.
25:13And I'll just put one together for Kwan.
25:16There you go.
25:17You'll have cheese, eh?
25:18Great.
25:19Dinner time.
25:20Hopefully, Brett likes spicy food.
25:22What do you reckon?
25:23I don't know, but yours looks different than mine.
25:25Yeah, I'm having bunless.
25:26Trying to get back onto my plan so that I can lose those extra kgs I put on.
25:31I suppose we can go along with that.
25:33Can I get my mouth around that?
25:35Nice, eh?
25:36What do you reckon about the spice level?
25:41I got a five.
25:42It turned out okay after all.
25:44Catastrophe averted.
25:45What do you reckon of a vegetarian burger as opposed to our normal beef or chicken or fish burger?
25:51Not bad, but I'm a meat burger guy.
25:54Not bad, though.
25:55Not bad at all.
25:56Yeah, I'm enjoying it.
25:57Corin may not have a future as a sous chef, but at just $5 a pop, these meatless burgers are a great addition to Fiona's cooking repertoire.
26:04Time for another food test with Fiona and Brett's pickle lily.
26:08We've swapped to a lower cost option, but will it get high praise?
26:11Oh no, that's too nice for you, dog. Sorry.
26:14Not our usual.
26:15Don't care.
26:17I like that.
26:18I'd actually be prepared to swap to that one.
26:20It's got more nice tang.
26:22I mean, if it's going to be a saving as well, then...
26:25We shall swap.
26:26There's nothing like a little extra flavour to jazz up your meal, whether that's a tangy relish or a punchy pesto.
26:32Today, we're putting supermarket pestos to the test with a group who truly know their stuff.
26:38The staff at Italian restaurant Pane e Vino.
26:43This is how we do deltine d'Italian, and then you'll see put a marinara.
26:47They know exactly what they're looking for in an authentic pesto.
26:51A perfect pesto is made with fresh basil, 100%, parmesan, not another cheese, just parmesan for sure, olive oil, and what else?
27:01Pine nuts.
27:02You can find good pesto in the supermarket. Yeah, it's not really easy.
27:05You have to check all the ingredients, the label and stuff, but you can find it.
27:08Yeah. I love pesto, by the way.
27:10Today, our testers will be trying a nut-free pesto from Springbrook, the cheapest of the bunch.
27:16A pesto from Provador, Jamie Oliver's Italian herb pesto, a supermarket-owned option from the chiller, and the most expensive in our test, another chilled option from Genoese.
27:28Time to see which pesto is the best-o.
27:30Pagana!
27:31Starting with the Springbrook nut-free option.
27:34Do you like it?
27:36Not too much.
27:37Something wrong, yeah.
27:38Say, too much lemon.
27:39Yeah, you shouldn't put lemon in pesto.
27:41No, pesto is not lemon.
27:42It's not our pesto.
27:43No, no, no, no.
27:44Not a great start, but could Jamie Oliver's pesto impress our discerning testers?
27:50Oh, good.
27:51I like it.
27:52There's something weird, fennel, something like that.
27:55Rosmarino.
27:56Rosmarino, rosemary.
27:57Rosemary, rosemary.
27:58All the herbs, but not the basil.
27:59No, this is not even pesto.
28:01Sorry, Jamie, they're not fans.
28:03Next is the supermarket-owned pesto.
28:06This is better.
28:07This is garlicky, fresh basil.
28:09There is pine nuts, but there's no lots.
28:11You have also parmesan?
28:13The only things missing is the oil.
28:15It's the closest one to a real basil pesto.
28:18This is so good.
28:19I'm gonna eat all of them.
28:20High praise.
28:21That one will be a tough act to follow for the provador pesto.
28:25It's a little bit bland of color.
28:27You like it, no?
28:28I can see everything on your face.
28:30I can't understand which kind of herbs they used.
28:33Kind of like spinach and parsley.
28:36Yeah, might be right, yes.
28:38And finally, the Genoese chilled pesto.
28:40Buon appetito.
28:41Buon appetito.
28:42Mmm.
28:43Smells not bad.
28:45I like it.
28:46Like the chunky pine nuts in there.
28:49A lot of parmesan here.
28:50Yes.
28:51There is more cheese.
28:52There is more cheese, yeah.
28:53That's why I like it.
28:54This is the best one for me.
28:55Is this your favorite?
28:56Yeah.
28:57I think mine as well, yeah.
28:58This tastes like the one that Nona makes.
29:00Oh, cute.
29:01Oh, cute.
29:02This is the pesto original.
29:04So which pesto put on the basil dazzle for our Italian foodies?
29:10Genoese chilled pesto was the winner, with the supermarket-owned chilled option coming in second place, and the nut-free option sliding in last.
29:18So if you're after an authentic pesto, it's worth the extra cost for that true Italiano flavor.
29:23Of course, I will buy that brand 100% again.
29:26Yeah, yeah, yeah.
29:27This is a real pesto.
29:29Next, Mike's here with a classic family meal, using a cut of beef that will leave loads of leftovers to multitask this meal.
29:36Do you ever do a Sunday roast?
29:37I've never been good with roasts.
29:39It's not something I'm confident with.
29:41Okay.
29:42Well, that's perfect.
29:43Because I'm going to show you how to make a delicious Sunday roast.
29:47We're going to use a piece of scotch.
29:49It is a premium cut of meat.
29:50However, we're going to stretch this out to get two, if not three, full meals out of it.
29:56As it's a large cut, season the meat generously and coat with oil.
30:00Next, the meat will need a good sear on all sides.
30:03Oh, yeah.
30:06Hear that?
30:07Love that sound.
30:08That is the sound of meat getting flavor.
30:11The point of searing this before we put it into the oven is to stop any moisture getting out when it's cooking.
30:18See that?
30:19Yeah.
30:20Delicious.
30:21Nice amount of color around the outside.
30:23Pro tip, tying up your roast with butcher's string holds the shape and helps the meat cook evenly.
30:28Then you're ready to add a bit of flavor by coating the roast in Dijon mustard.
30:32So we lather this on.
30:34It'll just form into a nice little crust.
30:37Yum.
30:38That looks divine.
30:39The beef goes uncovered into a 180 degree oven for 30 minutes.
30:44And, of course, no Sunday roast is complete without some roast veg.
30:48We're going to cut them into reasonably small pieces.
30:51It just makes it faster to cook.
30:53The key to keeping this meal affordable is balancing the price of the premium cut of meat with affordable veggies.
30:59Like potatoes, butternut and onion.
31:02And adding garlic cloves and rosemary for extra flavor.
31:05That could be other herbs, that could be oregano, that could be some thyme.
31:10Mm-hmm.
31:11But I find rosemary works really well because it's the strongest and it gives off just amazing flavor.
31:16Doesn't it go nicely with the garlic too, the rosemary and garlic?
31:19Great marriage.
31:20Give them a season, toss with oil to lightly coat and spread evenly on an oven tray to cook.
31:25So this does seem like a lot of veggies, but I could use a multitude of ways to use these over the next following days.
31:32Mm-hmm.
31:33Lovely.
31:34Once the beef is done, it's crucial to allow it to rest to keep the meat juicy and tender.
31:39While it rests, get your greens on.
31:42Sauté roughly chopped silverbeet until wilted.
31:45Gravy time.
31:46Whisk together the pan juices and a beurre manier of equal parts butter and flour.
31:52I just spoon that silverbeet over, that forces them to eat them.
31:55So that was cooking for about 35-40 minutes.
31:58It's been resting for about 20-25 minutes.
32:01Yep.
32:02Now, well done, medium, medium-rare, how are we going?
32:05All of the above.
32:06Brett likes his meat well done.
32:08Yes.
32:09I like it medium.
32:10Yes.
32:11And Corinne will have it medium-rare.
32:12So the ends are going to be more well done.
32:14Mm-hmm.
32:15Right, here we go team.
32:16Roar!
32:17Delish!
32:18I know you like your well done beef, so I've cut the two end bits off.
32:21And they're just in there for you.
32:23You're a scholar and a gentleman.
32:24Almost.
32:25So this is a reasonably easy meal to make.
32:28Would you say that?
32:29I would, yeah.
32:30You know, you could come home from work and you could still have a meal on the table before
32:35seven o'clock.
32:36That's beautiful.
32:37It is beautiful, isn't it?
32:38Mm.
32:39High praise.
32:40What about you, Corinne?
32:41What are you thinking of that?
32:42One of the better steaks I've had me time.
32:44Great.
32:45Mm.
32:46But no, that is gorgeous.
32:47I would say it'd be worth paying the extra for the scotch fillet to roast it like this
32:52and have it with the vegetables.
32:54And remember, there's still half of it up there.
32:57A new roast with the most recipe for Fiona that's a hit with the whole family.
33:02Coming up, just how bad can food waste really be?
33:06Our resident waste expert has some hard facts.
33:0920 million loaves of bread a year we waste.
33:17In Waiuku, Fiona's back in the kitchen for a recipe that's all about great taste with no waste.
33:22I'm going to make Mike's beef salad with pickled cucumber and feta.
33:27Using leftover meat and roast vegetables from last night's dinner, we're mixing it up with some tasty extras to create a whole new meal.
33:34To start, get a basic pickling liquid of vinegar and spices onto the boil.
33:39So next on the recipe is the dressing.
33:43Mike's keen to get Fiona making her own dressings so she can control what goes in.
33:48It's the juice of a lemon, a little brown sugar and Dijon mustard.
33:52Add seasoning and oil and give it a good shake to combine.
33:55By now the pickling liquid should be cool enough to add in sliced cucumber to pickle.
34:00That was so easy. I wouldn't have thought pickling something would have been as easy as that.
34:04The hard part for this recipe is already done. The meat is cooked so just needs to be thinly sliced.
34:09Yeah, I love the fact that I've cooked it once and now I've got this meat that I can use for two other meals.
34:17It means that when I come home from work, you know, I could do this, I could come home from work and I could actually have this on the table probably within about half an hour.
34:26Now it's as simple as putting it all together. Tear up some iceberg lettuce leaves onto a serving platter.
34:31Then layer on leftover roast veg, sliced beef, crumbled feta and the pickled cucumbers and a drizzle of the Dijon dressing.
34:38That is probably one of the best looking salads I've ever put together. Presentation's not normally my forte but that was easy and I think it looks really delicious.
34:50And I hope Brett does too. It is a good looking dish. Let's see how it all tastes.
34:55I think that looks pretty impressive I must say. Can't wait to try it. I really like that.
35:04It's nice actually. Very nice. I'm impressed with the ease with which the dressing was made and how easy it would be to interchange that with other things.
35:12By using up leftovers, this salad comes in at just $2.40 a serve.
35:17And even after stretching over two meals, that beef roast is still going strong and perfect for a Sammy for Brett.
35:24Making the most of leftovers cuts down on food waste, something we all could be doing better at.
35:29Waste expert Kate Meads is here to reveal just how much we're binning.
35:33So week after week we go into homes and we see heaps and heaps of food waste. Is that across the board with all Kiwis?
35:39Oh absolutely. In fact, in New Zealand we waste $1.17 billion worth of food every year.
35:46Wow.
35:47And that's just out of households, not restaurants or anything like that. Just purely household food waste.
35:52So what types of food are we wasting?
35:54So our top wasted food in New Zealand is actually bread. 20 million loaves of bread a year we waste.
36:0020 million?
36:01What? It's one of our worst wasted foods.
36:03Apples is another one. Every week we go to the supermarket, buy apples, take them home to put them in the fruit bowl and nobody feels like eating apples.
36:09Pumpkin's another good example. We buy the biggest pumpkin you possibly can because it's all the same price. Take it home and only eat a quarter of it.
36:17And then we buy a big bunch of bananas purely to take them home to put them on top of the apples so the fruit bowl looks good.
36:23And we just need to have less and just buy what you need and eat what you buy.
36:29Look nobody wants to waste food but what's so bad about it ending up in landfill?
36:33Well the biggest issue we have is 50% of our waste that's going to landfill every week is food waste and green waste.
36:39It's creating massive amounts of methane which is part of our issues around climate change.
36:44So our food waste should really be going in the compost then?
36:47Well not necessarily. First of all we need to eat it.
36:50If we don't eat it then we need to give it to animals and then if we haven't got animals to feed then it should be composted.
36:56There's a lot of resources that have been used to create that single food.
37:00If we throw away a hamburger that's been fully made it's the equivalent water use as a 90 minute shower for all the products that have been created to go on the hamburger.
37:10Wow.
37:11That's such a waste.
37:1290 minutes.
37:13It is unbelievable.
37:14We just shouldn't be wasting all this food it's perfectly good food we just have to eat it.
37:19Totally like you know think of this bread gets a bit old turn into breadcrumbs.
37:23That pumpkin turn into soup.
37:25Absolutely I mean those apples would make a great pie.
37:27The bananas are banana bread.
37:28Delicious.
37:29We shouldn't be wasting anything.
37:32Back in Waiuku and it's time for a cup of tea and a food swap with Fiona and Brett's fave ginger nuts.
37:38You'll know if they're not the usual brand.
37:41I might.
37:42You will.
37:43They're not.
37:44See I told you.
37:46Well that was quick.
37:48They are a swap but will they taste as good as their usual?
37:51What do you think?
37:52I mean they're definitely not your usual brand.
37:54No they're not.
37:55We can tell just by looking at them they're not the same.
37:58And they haven't got as much ginger.
38:00See I think they've got more ginger.
38:01No.
38:02I'd still eat them though.
38:03Quite happily.
38:04So if these were cheaper you'd be inclined to swap to these?
38:07Yeah.
38:08These supermarket own brand bickies are lower in sugar than their usual brand and come with a saving too.
38:15Time for one final food swap.
38:17And we have a challenge on our hands as Fiona is very brand loyal when it comes to baked beans.
38:23Is it just my watties or have they swapped it out?
38:26Sure.
38:27Oh no.
38:28You can go but I won't.
38:30I don't think it is watties.
38:32A little bit more bland.
38:33I don't mind.
38:35It would have to be a really good saving for me to swap to this one I think.
38:39The saving is a huge $1.40 per can and bonus these baked beans are also lower in salt and sugar.
38:45As Fiona and Brett reach the end of their eat well for less transformation Mike and Ganesh make a final visit to see if the changes are here to stay.
38:53I mean this week would have been a huge challenge for Fiona.
38:56Totally.
38:57She was visibly shocked when I laid her pantry out on the table in front of her.
39:02Do you think she's shocked enough to actually change her ways?
39:05Well I think she has to.
39:07Brett, Fiona how are you going this week?
39:09Let's start with the recipes.
39:10What did you think of them?
39:11Oh I thought the recipes were great.
39:13I loved the food actually.
39:14It's been really nice.
39:15There didn't appear to be as much on the plate but it was very satisfying.
39:18Tell us more about your part Brett.
39:20How's it been for you?
39:21I can find things in the pantry when I look.
39:24Is that a good thing?
39:25It is a very good thing.
39:26I don't need a safari guide.
39:27You know when we pulled everything out of your pantry and we laid it all out on the table you were like wow look at all that food.
39:33How do you think that will change the way that you shop when you go to the supermarket next?
39:38I think there will be a little bit more planning in a supermarket visit from now on and just not getting sucked into oh I'll just grab that while I'm here.
39:46Oh I'm running low on that I might need that I'll get that now.
39:49So based on your last shop shall we see if we've made any swaps tonight?
39:53Yes.
39:54Shall we?
39:55Okay.
39:56Okay cool.
39:57Right this is the best part.
40:00What did we think of the ginger biscuits?
40:02They're a bit thin and they haven't got as much ginger.
40:05They weren't our usual ones but they were good.
40:08And yes in fact we did swap them.
40:11Yeah we knew that.
40:12For the amount that you eat in a week that's your saving.
40:15Wow.
40:16Keeper?
40:17Keeper.
40:18What about the pick a lily?
40:20Oh no that's too nice for you dog.
40:21Sorry.
40:22The pick a lily was really nice.
40:24Cool.
40:25That's a great result.
40:26And yes we swapped it.
40:28Oh yeah.
40:29Wow I would never have picked it for a supermarket owned brand.
40:31Really nice.
40:32A little saving 70 cents.
40:34Well worth it.
40:35Every cent counts.
40:36However this one is lower in calories.
40:39Ah.
40:40So that's even more reason to swap.
40:42Keeper?
40:43Keeper.
40:44Lovely.
40:45The baked beans.
40:46It would have to be a really good saving for me to swap.
40:49This is where I go out on a limb.
40:51That was swapped.
40:52You reckon?
40:53I reckon.
40:54It just didn't have the same flavour.
40:56Did you enjoy it though?
40:57I'll eat them.
40:58No problem.
40:59Yeah no.
41:00I like my baked beans.
41:02She's 50-50.
41:03Did we swap it?
41:04We did swap it.
41:06Ah.
41:07So this one is lower in sugar and in sodium.
41:10And the saving is $1.40 a can.
41:13Yeah I might have to.
41:15Good for me.
41:16Then I eat more baked beans than she does anyway.
41:20Maybe I'll have to think about that one.
41:22That's something worth considering.
41:24We'll leave it at thinking.
41:25We'll put that one in the bag.
41:26Fantastic.
41:27Fantastic.
41:28Okay.
41:29And what about the flavoured waters?
41:30That's good.
41:31It is nice actually.
41:32No see that was a real positive.
41:34That was something I definitely look at doing.
41:36I mean I've got the fruit in my own garden.
41:38Exactly that.
41:39And if you use a sparkling water machine you've got as much sparkling water as you want.
41:43Great.
41:44Good idea isn't it?
41:45And if you stop buying the drinks it would save you $5 a week.
41:50That's a big saving.
41:51And with this unit which we are going to give to you.
41:54Oh wow thank you.
41:55You can make as much as you want.
41:57Keeper.
41:58Definitely.
41:59The machine's a keeper.
42:00Check.
42:02If you remember you spent almost $525 a week on your weekly shop including your takeaways.
42:08That's right yeah.
42:09That's right yeah.
42:11So if you follow the swaps that we've just gone through.
42:14Halve your takeaways.
42:16Yep.
42:17And stop going to the supermarket and buying food you already have in your pantry.
42:23You will save yourself $220 a week.
42:26That'll keep us going a bit longer.
42:29That's for sure.
42:30Yeah.
42:31That's huge.
42:32It is a massive amount and when you add it all up over a year that's $11,440 in savings.
42:39That's even better.
42:40Wow.
42:41That's a holiday.
42:42That's just wasting money.
42:44That's a good holiday.
42:45But that's money that's just been wasted.
42:47That's a bit horrifying actually.
42:49That's really scary.
42:50But you've turned a corner.
42:51Do you feel like you've turned a corner?
42:53Absolutely.
42:54Great.
42:55Excellent.
42:56So that money is not wasted anymore.
42:57It's money that's going on?
42:58Holiday.
42:59Hey!
43:00Exactly.
43:01Amazing.
43:02Amazing.
43:03So do you reckon you'll stick with this?
43:04I think so.
43:05I'm just getting excited about the thought of some of the things I can do and playing with
43:11the flavours and things like that and not having to go to the supermarket to do that.
43:15That's all we wanted.
43:17We're really proud of you.
43:18I'm glad we did this and you should be the same I hope.
43:21Oh yeah.
43:22I'm so pleased I did this.
43:23It's just made me so much more aware of where I was going wrong and how much I was overspending.
43:31That was good.
43:32That was great.
43:33You ever lost your food, Mojo?
43:34Yeah.
43:35You should try my mother-in-law's food.
43:36Can't be that bad.
43:37It is medium rare chicken.
43:40Yeah, my mother-in-law puts her chicken on at 8 o'clock in the morning.
43:45Oh my goodness.
43:46I shouldn't really say that, should I?
43:48Too late now, it's on telly.
43:49That's awesome.
43:50You're gonna break.
43:51Yeah, that is happening.
43:52I'm not.
43:53No, we must probably hear you sometimes.
43:54No, you're not leaving out of town.
43:55Yeah, man, what's the wifi?
43:56Our Rise Up
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