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00:00Chef Michael Vandielsen and restauranteur Ganesh Raj are here to challenge our biggest spenders.
00:06$951.
00:08Transforming kitchens.
00:10Oh, they've got pork belly!
00:13And boosting nutrition.
00:15You guys should come over more.
00:17All to save our hard-earned cash.
00:20I just got goosebumps.
00:22We get revealing expert help.
00:24Treat it like a bunch of flowers.
00:25Only about half of our babies are eating from the four food groups every day.
00:29And even let you guys in on the act.
00:32Oh my god, I like this.
00:33It's time we all learned to eat well for less.
00:36Oh, that is a win.
00:38This week, we meet two best friends splashing too much cash on takeaways and treats.
00:43It has blown the budget though.
00:46Life is so chaotic, cooking has gone out the window.
00:49Less than once a fortnight.
00:51With daily junk food fixes and a pantry packed full of sugar.
00:54I like to always have snacks for the kids.
00:57This household is in urgent need of an eat well for less intervention.
01:01We need help.
01:02This is horrible.
01:03We're in Kirikiriroa, or Hamilton, with best friends Tiffany Royal and Cornel Grant, who've banded together to share a home with their kids.
01:22Cornel works in fitness and property development and is mum to Makaya and Frankie.
01:28Tiff is the CEO of a Māori charitable trust and has Hendrix and Madison.
01:33With an open door policy and a schedule pushed to the limits, cooking has slipped through the cracks.
01:38We're not planning our meals at all.
01:40Cooking is so little.
01:41Less than once a fortnight.
01:43I think we waste a lot of money buying food, what I do.
01:46I think it's more convenient for the kids what we grab.
01:49Cornel and Tiff shop separately but share everything.
01:52And if they can't make it to the supermarket, they just hit the local dairy multiple times a week.
01:57I like to always have snacks for the kids.
02:00I just like to always have food.
02:01That is just my thing for bringing people together.
02:05And to be honest, it's not just our family that we're feeding.
02:08We always have friends coming over.
02:10Don't be shy.
02:11I do spend a lot of money on Kai but I feel like I get it back in other ways.
02:16It has blown the budget though.
02:20And while this is a high income household now, it wasn't always that way.
02:25There was times when we did do it in a budget.
02:27We were amazing when we were both stay at home mums.
02:30And now we've started to work again.
02:32We just pay for lots of things that we wouldn't have if we didn't have the money.
02:38Cornel and Tiff both admit to eating whatever they want, whenever they want.
02:42And know their unhealthy habits have rubbed off on their kids.
02:45I play a lot of sports and so I thought I was fit and healthy.
02:50But I'm super lethargic and that's because I'm living on sugar.
02:53And then my poor kids, they have the same appetite for sugar as well.
02:58And on top of that, Cornel is seriously lacking in confidence and experience in the kitchen.
03:03I don't have a clue.
03:04I have to use my friends and their knowledge or Pinterest.
03:08Which is why I feel like I have to go next level on meals.
03:11I do love cooking.
03:13When I grew up in my family we all lived together, aunties and uncles.
03:17So I can cook big meals, just not on a budget.
03:21These big hearted women love looking after their whānau and friends.
03:24And Tiff wants to extend that manaakitanga, or generosity and care, to her workplace as well.
03:30I really want to supply breakfast and lunch for my team.
03:34And they're always out in the community, you know, making a difference.
03:37And I want our office to be a safe place.
03:39They can just help themselves.
03:40So whatever kai is there, I always just treat my mahi like my whānau.
03:44Yes.
03:45With big goals on the work and home front, Tiff and Cornel are ready for a total shake up this week.
03:50We want to try and change our lifestyle.
03:52Definitely.
03:53I think we need help with waste too, like I really care about this.
03:56Definitely waste it.
03:57We have so much rubbish.
03:58Definitely more knowledge.
03:59You know, more ideas.
04:01So it's just a learning, you know, I'm all about growth and life.
04:05Luckily we can help with all of this.
04:07Let's hit the supermarket.
04:09Chef Michael van de Elzen and restauranteur Ganesh Raj will be on surveillance outside.
04:14Should we get some avocados for the reunion this weekend?
04:18Yeah.
04:19Let's get some fruit for the kids.
04:20Okay.
04:21Do you see Alyssa?
04:22No, I do not, sir.
04:23But I think they're shopping for other people.
04:25Have we got any kids coming over this week?
04:28I've got Archie coming.
04:30Oh yeah.
04:31Mo and the kids will be here on Friday.
04:32Okay.
04:33Let's do that baked bread so I'll get some pears.
04:35Okay.
04:36I was going to get some more bananas.
04:37They're going to disappear.
04:38I'm going to do that chicken dish for Elise and the family.
04:42Still shopping for other people.
04:44Salmon.
04:45Should we do a salmon dish?
04:46Yeah.
04:47Yeah.
04:48Oh no, I'm bad.
04:49Some donuts?
04:50Yeah.
04:51That's pretty popular.
04:52Those donuts, are they for the kids or them?
04:54Good question.
04:55Should we make nachos?
04:56Let's do pork belly.
04:57For our taco?
04:58Yeah.
04:59Do we want to roast or anything?
05:00Wrists just take so long to cook.
05:02Yeah, they won't cook a roast chicken.
05:03No.
05:04But they'll spend a lot of money on those ribs.
05:05So they like the convenience food.
05:07Do you want bagels?
05:08Yes please.
05:09Oh, we've got to do some stuff for our platters.
05:11I really like that beetroot hummus.
05:13So yum.
05:14Here's the big one.
05:15Oh yeah.
05:16Yeah.
05:17Do you reckon they have an idea of how much that bread costs?
05:20No way.
05:21The way they're shopping right now, they don't know what anything costs.
05:23Do you think we should get another trolley?
05:25Yeah.
05:26We're definitely going to need one.
05:27Okay.
05:28Second trolley.
05:29It hasn't happened for a while.
05:30Things are out of control right now.
05:32Beetroot grain.
05:33Juice.
05:34Granola.
05:35Hums.
05:36They're going to disappear in a second.
05:37Buy me.
05:38I used to love making jelly when I was little.
05:39Yes, I love these.
05:40Oh, this is horrible.
05:43Do you think they've shopped together before?
05:45You know, by the looks of it, Cornell is just waking up to how Tiff shops.
05:50I think she is, and it's shocking her.
05:52Some scorched almonds.
05:53What?
05:54You're actually worse than me.
05:56I am.
05:57I'm way worse.
05:58I thought I was bad for junk food.
06:00Oh, these are my favourite.
06:02I pretend I'm getting these for the kids, but they're really for me.
06:05How many are you getting?
06:06I don't want to get five.
06:07Can you please give me that eight pack?
06:08You're going to get this pack instead of that V pack.
06:11My body's immune to one, so I have to mix it up.
06:14Changed them up?
06:15I know.
06:16Let's go from one bad thing to another bad thing.
06:18Black Forest, caramel milk.
06:20We should just get some macaroni, because that's just easy to whip up for the kids.
06:24I think that's the first time I've seen us starch that could become the beginnings of a meal.
06:29Absolutely.
06:30Sriracha mayo.
06:31The little ice creams.
06:33Maybe some mixed vegetables.
06:34Yeah, okay.
06:35We don't know what we will do with them, but...
06:37I can't wait to meet these girls.
06:39Yeah, let's do it.
06:40With a mountain of food, and most of it treats, let's get this epic shop tallied up before Mike and Ganesh reveal the total.
06:48Morning, ladies.
06:49Morning.
06:50But first, time to take a closer look at this trolley haul.
06:53This is an enormous shop.
06:56This is big, right?
06:58Is it?
06:59How many people is this for?
07:00We both have two kids each, but we didn't really just shop for us.
07:04We do have all our friends that come over, we have all the other kids and the neighbours.
07:08Do they help you pay for this?
07:12No.
07:13In other ways.
07:14You need a licence for that.
07:16We're not rich in money, but we're rich in people.
07:18Okay, let's start with lots and lots.
07:20Wow.
07:21Bread?
07:22Bread.
07:23Bread.
07:24Bread.
07:25Chips.
07:26Chips.
07:27Chips.
07:28Snacks?
07:29Chips.
07:30Snacks.
07:31Do you know how much these cost?
07:32Eleven dollars.
07:33Eleven.
07:34Hang on.
07:35Only because I buy them all the time.
07:36There's a lot of popcorn in the past that's not in a packet.
07:37I don't know if they still sell that, do they?
07:39Yes.
07:40Yep, they do.
07:41Pastry, what's this for?
07:42Baked brie.
07:43Baked brie.
07:44It's a platter pleaser.
07:45On this platter, what else do you have?
07:47We've got pate, some salami, cheeses and some beetroot hummus.
07:51I would love to add up that platter.
07:53Guys, check this out.
07:55So quiet these are in the corner.
07:57How long is this shop for?
07:58Two weeks.
07:59This will be for a week?
08:00We'll try not to come back.
08:01Why would you come back?
08:02Probably because we haven't got enough for dinner.
08:04Oh my goodness.
08:06Explain.
08:07I'm just busy.
08:08I just need to stay awake.
08:12I'm just going to keep passing you stuff, Michael.
08:14Oh, look what I found.
08:16A barbecue.
08:17The kids love those.
08:18I know, the kids love the sugar in these.
08:21And Cheerios.
08:22It's all like a blur to me now.
08:24Okay, and then finally we have two beautiful packs of eggs.
08:28Whoo!
08:29We did it.
08:30Nice look, bro.
08:31Do you have any idea how much you have spent today?
08:36Maybe like $200?
08:38Okay.
08:39I think mine was at least $350.
08:41Yeah.
08:42$550.
08:43$550.
08:44So today, you spent $951.
08:49How does that make you...
08:50Oh my gosh, it's horrible.
08:51Sorry.
08:52And I felt like I was pretty reserved in that shop.
08:56Because this is with us planning to do takeaways as well.
08:58Yeah, it's weight.
08:59And we'll still have that as well.
09:00We need to go to your house and see what's in your fridge and in your pan food.
09:03Let's do that.
09:04Let's do that.
09:05Let's get back to the house.
09:06I don't know where I can shut the...
09:07I might need to repack.
09:08Oh my gosh, this is only two tries.
09:10I know.
09:11I'm embarrassed.
09:12Yeah.
09:13I'm embarrassed with sugar content.
09:16I mean, what I'm feeding my children.
09:19Yeah.
09:20I mean, because on top of all that, it's all the lollies and other snacks that we buy them
09:23as well after school.
09:25If Mike and Ganesh are shocked by the amount of sugar now, how will they react when they
09:30see what's in the pantry back at home?
09:32Oh yeah.
09:33Look.
09:34Oh.
09:35It's a walk down pantry.
09:37This is so fancy.
09:39Jellies, jellies.
09:40Cake stuff, cake stuff.
09:42Chocolate.
09:43Chocolate, chocolate, chocolate, chocolate.
09:44What's all this down here?
09:45We've got almond flour, pasta, sugar.
09:47I'd say about a five kilo bag.
09:48But there's another one next to it.
09:50No.
09:51Oh, what's that?
09:52Oh.
09:53Look at that.
09:54Mate, look.
09:55They're completely unopened.
09:56I think they want to cook, but they don't know how, hey?
09:59Ooh.
10:00Ooh.
10:01Oh, look, vegetables.
10:02I think they're bananas.
10:03And didn't they say they go through them really quickly?
10:05Get that balls.
10:06Look at that.
10:07Please.
10:08Tell me, what animal is that?
10:10I think that used to be a chicken.
10:12That possibly was the chicken's friend.
10:14It's not been used, and it's been left to go to waste.
10:17It's beeping at us.
10:18It's getting angry.
10:19Yeah.
10:20With so much sugar already in the kitchen and more about to be added, it's time for
10:25the Eat Well For Less intervention to begin.
10:28In front of us is your spend today.
10:31$951.
10:33Wow.
10:34Wow.
10:35I'm sorry.
10:36We have to say it out loud now.
10:37Yeah.
10:38Show me where are the meals.
10:39We've got nachos.
10:40We've got mince.
10:41Yep.
10:42One.
10:43Check.
10:44Barbecue.
10:45The barbecue.
10:46Check.
10:47The salmon.
10:48This chicken.
10:49One more.
10:50One more.
10:51It's funny you bring up the chicken, because guess what?
10:53This section is your beautiful generosity for your friends.
10:58You guys had like three dishes here you knew you were taking to the friends.
11:01I mean that sounds like incredible planning for other people.
11:05And then?
11:06Snacks.
11:07We've been in your pantry.
11:09We've seen spices.
11:10Herbs.
11:11Are they open?
11:12No.
11:13Yes.
11:14Good answer.
11:15No they are not.
11:16Because we found 14 perfectly unopened spice containers.
11:19We have intentions.
11:20Yes.
11:21I think it's just the execution of that.
11:22Yes.
11:23It's the finding time.
11:24I mean you two are obviously ambitious.
11:27You're building something with your lives.
11:29But you're not fueling yourself in a way that's going to keep you going.
11:33Where are the whole meals?
11:34Where are the complete meals?
11:36At the fish and chip shop.
11:37But with $950 spend.
11:39Yeah.
11:40You don't have to leave the house for two weeks.
11:43It is the highest spend we've ever had in a supermarket shop.
11:47But that's not everything.
11:48I have takeaway receipts.
11:50Combined total of $625 on time of this $950.
11:56Now a family of your size, age, the area that you live in and the demographic spends $301 a week.
12:05As opposed to your current total which is $1,576 a week.
12:10Wow.
12:11That's $82,000 a year.
12:14Wow.
12:15You've both got amazing careers.
12:17You both want a future for you and your kids.
12:20But this table does not represent that.
12:22Okay.
12:23I think we need to show you some simple meals that are healthy, fast, super tasty.
12:29But we need to get you thinking together.
12:32How do we combine forces, our money, our goals.
12:36I feel like a schedule on the fridge maybe, like a roster for the family.
12:40Yeah, yeah.
12:41Okay.
12:42Give us some accountability.
12:43Okay.
12:44Because you're so good in so many other areas in your life.
12:45Yeah, yeah.
12:46We need help.
12:47We need help.
12:48This is horrible.
12:491,500.
12:50That has got to be the most it's ever been on the show, right?
12:55It is, by 200 bucks.
12:57It is a shared family though.
12:59Yeah, but did you see what was in those trolleys?
13:01Snack, snack, snack, snack, snack, process, process, process.
13:04Yeah.
13:05And then there's all this food that they'd like to take to other people's houses.
13:09They're quite generous.
13:10They're professionals.
13:11Yeah, they're smart women.
13:12Absolutely.
13:13But somewhere along the line, no one taught them about food.
13:16We need to give them some fast meals.
13:18Confidence in the kitchen because they obviously, you know, expect a lot of themselves, right?
13:22Yep.
13:23Meals that can feed a lot of people.
13:25Yes.
13:26And maybe some of those platters make them a bit more affordable.
13:29100%.
13:30We've got to get them off sugar, okay?
13:32Not all of it, but the amount that they're having is far too high.
13:36And finally, of course, save them money.
13:39Absolutely.
13:41Coming up, this crew faced some tough love in the pantry overhaul.
13:45So we're going to have some good food from now on.
13:47It's kitchen makeover day in Kirikirua and best friends Cornel Grant and Tiff Royal have invited the Eat Well for Less team in to overhaul their supplies.
14:01The whānau's much-loved salty and sugary snacks are now off-limits.
14:05And in the fridge, convenience foods have been replaced by delicious, fresh and whole foods.
14:12Oh, no way.
14:13Look what's in this one.
14:15All the snacks.
14:16It looks like the naughty corner.
14:18Can you see some good stuff?
14:20Yeah.
14:21Yeah?
14:22We can see a pineapple.
14:24Yay!
14:25So we're going to have some good food from now on.
14:28The pantry's left them bereft of sugary treats.
14:31How will the fridge compare?
14:33Wow.
14:34It's the whole thing.
14:36Wow.
14:37The case of the yogurts.
14:39No, so no more packet yogurts.
14:41That's what it is, eh, Frankie?
14:42What?
14:43What can we have?
14:44Nothing.
14:45Nothing?
14:46What's in there?
14:47It's full of veggies.
14:49Yeah.
14:50What's over here?
14:52There's a lot of waste in there.
14:54All the stuff we throw out every week.
14:56High five.
14:57High five.
14:58High five kids.
14:59It may seem like their options are limited, but the Eat Well for Less team are here to show this household that healthy and cheap can still be fun.
15:07First up, it's a cereal swap.
15:09It's a yogurt.
15:10It's a yogurt.
15:11It's a yogurt.
15:12It's a yogurt.
15:13Look, we've got granola.
15:14I think it looks good.
15:15It looks a lot happier.
15:17Egg high, my darlings.
15:18Cornell and Tiff spend big on sugary cereals and tinned fruits.
15:22So today, we've swapped their usual granola for one that is much lower in sugar and price and topped it with fresh fruit and yogurt.
15:30But is it sweet enough to get past the panel?
15:32Is that a thumbs up?
15:33I just love that it's just fresh fruit.
15:36It tastes so much better.
15:37It's really nice.
15:38Hendrix's hasn't stopped eating the whole thing.
15:41My bubble loves it.
15:42There's still like some kind of chocolate flavor on here, so that helps me.
15:46Would we swap this out?
15:47I think so.
15:48The kids love it.
15:49I just love it.
15:50I love it.
15:51I love it too.
15:52And then now what's my favorite for breakfast?
15:55What is your favorite for breakfast?
15:57Da-da-da-da-da-da.
16:00Frankie has summed that up perfectly.
16:03The granola is a clean sweep and a big tick on the health and savings front.
16:08Cornell and Tiff's lives are so hectic, they're hitting the takeaways on a daily basis.
16:13So Ganesh is here to kickstart Cornell's kitchen confidence with a recipe that will deliver the same taste hit.
16:19A spicy black bean chicken dish.
16:21And best of all, there's a major hack.
16:24Black bean sauce.
16:25You've had that?
16:26I have.
16:27We're gonna make it from scratch.
16:28And the best thing about it is, you can make quite a lot and you can store it in a big jar in the fridge.
16:33Before the sauce gets underway, cut chicken thighs into bite-sized chunks and then prepare its marinade.
16:39In goes chili flakes, coconut sugar, a Ganesh flavor favorite Shaoxing wine, a good tablespoon of garlic and finally some oil.
16:48Mix well and set aside for 30 minutes.
16:51Here's what I'm gonna do.
16:52I'm gonna swap places with you.
16:54That goes into the sieve.
16:56For the homemade black bean sauce, take two cups of fermented black beans and rinse them under water.
17:02Then give them a rough chop.
17:03I've never seen black beans before.
17:05But you've had black bean sauce.
17:06Yes.
17:07So we'll just make it a little bit rough like that.
17:09It'll break down later on when we cook it.
17:11Pop the black beans into a large mixing bowl and then dice some shallots and garlic and place into hot oil.
17:18Once they start to caramelize, add in the black beans.
17:21Cook for about five minutes.
17:22Cool.
17:23That's simple.
17:24Then add coconut sugar and cooking wine.
17:27Yum.
17:28I'm not used to this.
17:29Are you not used to cooking or being so happy?
17:32Being so happy with my cooking.
17:34Is this my cooking?
17:35It is your cooking.
17:36I'm not doing anything.
17:37This is your cooking.
17:38Add soy, then vegetable stock.
17:40Bring to the boil, then reduce to a simmer and add corn flour mixed with water.
17:45Keep giving it the love.
17:46There you go.
17:47You just made black bean sauce, ladies.
17:49Have a little taste.
17:51All right.
17:53Yum.
17:54Full flavor.
17:55I need that.
17:56It's awesome.
17:57Do you like it?
17:58I love it.
17:59Best of all, this homemade sauce will last for up to six weeks in the fridge.
18:02Time to fry the chicken.
18:04Yes.
18:05I love that sound.
18:08After a few minutes, the magic ingredient comes out.
18:11And then this is our black bean sauce.
18:13I'm going to pour some in and you're going to mix it all up.
18:16Look at that.
18:17Looks a little bit like chicken and black bean sauce, except not like drowning in the sauce
18:22when you do the takeaways, right?
18:24Cook the chicken until it's nicely browned.
18:26And Ganesh still has some tricks up his sleeve to lift the flavor to the next level.
18:31One of the easiest things to do is a sesame mayonnaise.
18:36Okay.
18:37Mix one cup of mayonnaise with two tablespoons of sesame oil for a quick and easy topping.
18:42Then it's time to feed it to the truth.
18:44Oh, yeah.
18:45Here we go, kids.
18:46Here we go.
18:47Ah.
18:48Yeah.
18:49One for the grown-ups.
18:51Delicious, Mo.
18:52Thank you, sir.
18:53Today, the black bean chicken is being served with rice and steamed broccoli
18:56and garnished with sesame mayo and sriracha.
18:59Someone's going to say karakia.
19:01Let's dig in.
19:11This looks delicious.
19:13Good.
19:14At just over $4 per serve, this is a massive saving on the takeaway version.
19:18And best of all, without all the added sugar and salt.
19:21But what's the verdict?
19:23Frankie, do you like the food?
19:25Frankie's into it.
19:26Look at that.
19:27Oh, yeah.
19:28What do you think, Tiff?
19:29No, it's great.
19:30You would eat out most days for lunch.
19:33Would you consider taking this with you for lunch?
19:37Yeah, of course.
19:38Yes, definitely.
19:39I'm almost finished.
19:40Oh, my goodness.
19:41Do you want more?
19:42Mm-hmm.
19:43Was this a hard dish to make?
19:45No.
19:46Not at all.
19:47It was easy.
19:48So as you start to build up dishes, before you know, you've got like a five-day-week menu.
19:51I think it's about building up a repertoire of dishes that you know you can go to when you're under the pump.
19:57We know our schedule.
19:58So we can plan, hey, that's a day where I'm only going to have ten minutes when I get home.
20:02That's it.
20:03Would you like to have this again?
20:04Yeah.
20:05Top job.
20:06He's about to have his third bowl.
20:09It looks like everyone's on board with this meal.
20:12Top work, team.
20:14Ganesh and Cornell put black beans to good use today.
20:17But there are so many other wonderful ways beans and pulses can improve our diet.
20:21Mike caught up with nutritionist Amanda Bryan to get the lowdown.
20:24So there's no doubting that meat is becoming expensive.
20:27No doubt.
20:28So along with vegetables, legumes are a great way to bulk out a meal when you want to feed lots of people.
20:34Absolutely.
20:35Beans and legumes are seriously underrated.
20:38Not only do they have proteins, they've got zinc, they've got folate, potassium and also they're full of dietary fibre.
20:45I find they're a great absorber of flavour.
20:48They are and they really complement the meat and they're a whole lot cheaper.
20:52So for something like a lasagna spaghetti bolognese, if you added in some lentils with that, it would be a lot cheaper and you could feed a whole lot more mouths.
21:01There's a huge amount of things you can do with these.
21:03Like these finer lentils or the split peas, you'd run them through a dal or through a curry or you'd make delicious soup out of the split green peas.
21:12The larger ones, you'd want to soak these. The bralotti beans, you can run that through casseroles.
21:18The chickpeas, you can make hummus or you can run it through salads.
21:22So I guess you're adding substance to it.
21:24Absolutely, that's where that dietary fibre, the protein component comes in.
21:28And if you're not so organised and have the time to soak them, there's always the tinned option.
21:33And just making sure that you're looking for versions that have no added salt.
21:37Or if you do happen to buy one that has some salt, you just rinse that off.
21:41You want to pass me the butter beans?
21:42Sure.
21:43I'm going to make a super fast dip out of these.
21:45Cool.
21:46I'm going to drain the liquid out of there, but I'll still keep it because I might add a little bit in if I need to thin it out somewhat.
21:53Take that into there and I'm just going to blend that whilst adding a little bit of oil, which I've simply infused with some rosemary and garlic.
22:05What about a little bit of salt?
22:06Roger.
22:07That is a real little bit.
22:11I'm a nutritionist after all.
22:14Right, there you go.
22:16All important taste test.
22:18You can taste that rosemary spray.
22:20Lovely, isn't it?
22:21And that garlic coming through?
22:22Yeah.
22:23So the Heart Foundation recommends that we try and have beans and legumes about four or five times a week.
22:28That might sound like a lot, but we've gone through a whole lot of ways that you can incorporate beans and legumes into your diet.
22:35Absolutely. I would happily eat that once or twice a week.
22:37Perfect.
22:38Coming up, Cornell starts to realize she may be the problem child of the household.
22:43I want to be able to do this. I'm not sure I'm there yet.
22:47We're on a mission with the Grant and Royal families.
22:54This household not only needs to save money, they want speedy recipes to fit their hectic lives and help to kick their sugar addiction.
23:02So Ganesh has a recipe that's going to tick all of these boxes.
23:06We are cooking Ganesh's Japanese cheese and mushroom phyllo tartlets.
23:11Phyllo tartlets, yum!
23:12First up, spray a couple of muffin trays with oil and roughly chop two cups of mushrooms.
23:18Prepare your phyllo by unfolding and covering with a damp tea towel to keep them fresh as you work.
23:23Get the mushrooms cooking and take a few sheets of phyllo ready to cut.
23:27You got this, you got this.
23:28Okay.
23:29What do you think about the idea of the roster?
23:31I don't know, I'm trying to change the way that I think about doing things.
23:36Like, I think we definitely need to change our shopping habit.
23:41And I don't really want to put pressure on each other when it comes to, hey, you're supposed to cook dinner.
23:49You know what we could do though, is maybe the schedule on what we're both up to during the week.
23:54We should just have our shed calendar.
23:56Okay, shed calendar.
23:57Sounds to me like we're already starting to have a breakthrough.
24:00At least on the organisation front.
24:02Now back to business.
24:03Cut the phyllo pastry into 20 centimetre squares.
24:07And lay two squares into each cup.
24:09Continue until the trays are full and then spray again with oil.
24:12We've got quite a few eggs.
24:14We're going 12 eggs on this one.
24:16As the eggs are being cracked, add half a cup of milk, some soy sauce and finally some pepper.
24:21That's probably enough salt with that soy sauce anyway, eh?
24:23Give it all a good mix, then fill the pastry baskets with mushrooms.
24:27Add the egg mixture to each cup, top with grated cheese, sprinkle with togarashi, a Japanese spice blend, and finish off with chopped spring onion.
24:36These are amazing.
24:37We can definitely do this at home and at Mahi as well.
24:41I'm so stoked that you're going to do that for everyone at work.
24:44How amazing do these look?
24:46So yummy.
24:47Put these trays of deliciousness into the oven for 30 minutes until they're golden brown.
24:52Then morning tea for the team is served.
24:54Wow!
24:55High time!
24:56At one dollar per tart, these little beauties are not only easy on the wallet, but packed full of nutrition.
25:01Can I have some?
25:02Who wants to try some?
25:03Yeah, try. Let's try one. Go.
25:05They're the perfect lunchbox snack, but will our diners agree?
25:08Amazing!
25:09What are you doing?
25:10Mmm.
25:11Mmm.
25:12Yummy-yay.
25:13Do you like it, baby?
25:15Nice?
25:16Oh, this is so good. I love this. It's a win for me.
25:19I want tea for lunch. I love it.
25:21Looks like these could be appearing on the home lunch menu and in Tiff's workplace soon.
25:26Total success.
25:28This is a household who love a sweet treat.
25:30So we're putting five dark chocolate brands to the test with the help of the Flip and Fly Circus School.
25:36They have been busy working up an appetite.
25:38A good dark chocolate would be when it's not too bitter, has a little bit of sweetness.
25:42It's a good healthy alternative to normal chocolate.
25:44Personally, I like a slightly sweeter dark chocolate, less on the bitter side.
25:49And there's one brand that really makes this crew melt.
25:52Mainly Whittaker's.
25:53I usually go for the Whittaker's 50%.
25:56Today the team will be tasting Whittaker's 70% Cocoa Samoa Smooth Dark Chocolate,
26:02Lindt's 70% Smooth Blend Mild Dark.
26:06Donovan's 80% Cocoa Original Dark Chocolate.
26:09That's a serious percentage.
26:11Frey's Supreme Dark Satin with a 69% cocoa hit.
26:15And finally Green and Black's Organic Dark Chocolate with the highest percentage cocoa of all.
26:22Time to stop twisting and start tasting.
26:24First up, it's Green and Black's.
26:26Darn it.
26:27Bitter.
26:28Yeah, it smells quite rich.
26:30I quite like it.
26:32I can't taste the extreme amounts of sugar in it.
26:34It's very strong and bitter.
26:36I think I would like something a bit sweeter.
26:38I guess.
26:39I don't feel bad eating it.
26:40Yeah.
26:41I'd call that a lukewarm response.
26:43Let's see if Lindt gets this gang more excited.
26:47Mmm.
26:48Oh, it's a lot sweeter.
26:49Yeah.
26:50Much sweeter.
26:51Yeah.
26:52Definitely way sweeter, but it's still with a dark chocolate for sure.
26:55Mmm.
26:56It's very creamy.
26:57A lot more creamy than the last one.
26:59Yeah.
27:00So far, Lindt's in the lead.
27:02How will Whittaker's 70% Smooth Dark Chocolate go down?
27:05I can't find it.
27:06Where is it?
27:07This one smells more cocoa-y.
27:08This one's like sweet, but also really cocoa-y.
27:09It does seem very rich, but also at the same time, it is quite sweet.
27:12Yeah.
27:13Yeah.
27:14Mmm.
27:15This is good.
27:16Oh, yeah.
27:17No, not the aftertaste.
27:18Whittaker's?
27:19This is so good.
27:20I think this is the best one yet.
27:21Yeah.
27:22Really good balance.
27:23Looks like Whittaker's is racing ahead.
27:25Will Donovan's be the dark horse of the competition?
27:27Oh, this smells like coconut.
27:28This is a different type.
27:29Yeah.
27:30But it smells sweet cocoa-
27:31It smells like coconut.
27:32Oh.
27:33This is good.
27:34That's different.
27:35Mmm.
27:36This is good, actually.
27:37It's coconut.
27:38Yeah, there is definitely something different about this one.
27:40Mm-hmm.
27:41And it melts really nicely.
27:42I wouldn't say it's at the top, but it's not at the bottom.
27:45Sorry, Donovan's.
27:46A strong result, but no winning prize today.
27:49Finally, it's Frey's Dark Satin.
27:51Oh, this is very bitter.
27:52It smells expensive.
27:53Super expensive.
27:54Super expensive.
27:55It's very creamy.
27:56Yeah.
27:57It's really good, though.
27:58It reminds me of mint chocolate.
27:59It tastes like sugary.
28:00Yeah, I'm less of a fan of this one.
28:02It tastes like dark chocolate.
28:03It tastes more like sugar, but I feel like if I eat a few more blocks, I feel really sick.
28:08Yeah.
28:09Because it's that sweet.
28:10So which brand spun its way to the top of the dark chocolate chart?
28:14It's Whittaker's 70% Samoa Smooth Dark Chocolate, which is also the top price of the price chart.
28:21It had that nice mixture of, like, dark but not too dark, and it was nice and creamy.
28:25It was the best on, like, the cocoa scale.
28:27It wasn't too strong.
28:28It wasn't too sweet.
28:29Like, it was a good dark chocolate in general.
28:32Back in Kirikirua, it's lunchtime, and we're trying to continue our winning streak with a double swap.
28:39Yum.
28:41How delicious do these look?
28:42Tiff and Cornell love a good salmon bowl, so we've switched out their salmon and sriracha
28:47mayo for versions that are easier on the pocket, and the mayo has much less sugar.
28:52But will it be sweet enough for their sweet tooth?
28:54Tastes good.
28:57Tastes healthy.
28:58It's got a good kick.
29:00It's missing my mayo.
29:02Yep.
29:03I need something creamier.
29:05I love the salmon.
29:06Cornell may have thought Tiff was the problem in the shop, but the tide may be turning.
29:11I want to be able to do this.
29:13Mmm.
29:14I'm not sure I'm there yet, to be honest.
29:16I love it.
29:17You love it?
29:18Yep, I love it.
29:19I just need creamier.
29:20It's maybe just a bit dry for me.
29:22I'm not sure if it's a swap for me.
29:24Yeah, it's a swap for me.
29:25Nice.
29:26We may not have convinced Cornell, but we'll take that as a win for Tiff.
29:31Up next, the kids get cracking in the kitchen with mixed results.
29:35It's alright.
29:37We're in Kirikiriroa, or Hamilton, with best friends Cornell Grant and Tiff Royal, who are
29:46working hard to up-skill in the kitchen so they can kick their takeaway habit and save
29:50some hard-earned cash.
29:52So far, we've had some success with our food swaps.
29:55I love it.
29:56I love it too.
29:57Let's see if we can get two more over the line.
30:00Tiff and Cornell love bagels with cream cheese, but have been buying top-priced brands.
30:05I've never bought the plain ones.
30:08So we've switched out both the bagels and cream cheese for cheaper versions to try and
30:12save them some money.
30:14Paired with jam and lemon curd, will they hit the spot?
30:17I want to try the lemon curd.
30:18You're going lemon first?
30:19Yeah.
30:20Mmm.
30:21Mmm.
30:22So yum.
30:23Yum.
30:24This is amazing.
30:26Really?
30:27It's good.
30:29I'm terrible.
30:31I feel like it's still too healthy.
30:33Are you okay with the cream cheese?
30:35Yeah.
30:36I love it.
30:37Do you?
30:38I want creamier.
30:39The bagel's nice though.
30:40Not that it's bad.
30:41I love it.
30:42It's nice.
30:43And if I'm saving some money, I'll do it.
30:45Cornell is proving to be a tricky customer, but Mike's next cook with Tiff might be an easier
30:50sell.
30:52This household loves sharing kai with friends and whanau, but struggle to bring it in on
30:57budget.
30:58So Mike's got the perfect recipe for feeding the masses cheaply.
31:01Hi Tiff.
31:02Hi.
31:03Are you alright?
31:04I'm good.
31:05Are you nervous?
31:06I am.
31:07Don't be nervous.
31:08A little bit.
31:09I'm here to look after you and show you how to cook some delicious bao buns.
31:13Wow.
31:14Amazing.
31:15Because a little birdie told me that somebody likes bao buns.
31:18I do.
31:19So I've chosen bao buns because A, they are delicious.
31:22B, it's something that your family likes and it's an easy thing to make to feed a lot
31:28of people.
31:29So I've got a piece of pork belly that's about one and a half kilos.
31:32First up, score the skin of the pork belly and place it into foil with the edges curled
31:37and smack into the middle there.
31:39Next, crush a whole bowl with garlic and place 10 star anise in a big mixing bowl.
31:44Slice up one knob of ginger and add some soy.
31:46And then we've got hoisin sauce.
31:48This is going to give us our sweetness that we're craving for.
31:51Into the bowl goes brown sugar.
31:53Give it a good mix and then massage the delicious marinade into the pork.
31:57Yum.
31:58And really flavoursome.
31:59Perfect.
32:00Top job.
32:01Cover the pork with a piece of foil and pop the pork in the oven at 160 degrees.
32:05Okay, here we go.
32:06Woohoo.
32:07After two hours, take it out, baste the meat and put back in the oven for another hour
32:11uncovered so that the skin goes crispy.
32:13So now we're going to make up our Korean barbecue sauce.
32:17First up, we're going to add some gochujong and just have a little smidgen.
32:24Heaps of flavour, huh?
32:25Tastes yummy.
32:26Add two tablespoons of gochujong, which is fermented pepper paste.
32:30Then into the bowl goes brown sugar, some rice wine vinegar and sesame oil.
32:35Okay, shall we have a little try?
32:37Okay, here we go.
32:38We're going in.
32:44Goodie?
32:45Yum.
32:46Delicious sauce.
32:47Yum.
32:48Pork almost ready.
32:49Yes.
32:50Finally, we're just going to make a real fast slaw.
32:52Peel the outer skin off the carrot and then keep peeling into ribbons.
32:56Finely slice one red onion, add some cider vinegar and mix well.
33:00Place the bao buns onto a plate, cover with a damp tea towel and heat in the microwave for three minutes.
33:05Then time to get the fragrant pork out of the oven.
33:08Delicious.
33:09There's a little bit of juice in the bottom there.
33:11Now for the grand finale.
33:12Assembling the little pockets of perfection.
33:15In goes the pork, slaw, coriander, homemade sauce and a final garnish of peanuts.
33:22Good luck, everybody.
33:23Wow!
33:24Look what I'm seeing, mate, guys.
33:27Woo-hoo!
33:28Did you make this?
33:29Yes, I did.
33:30Do you feel good about yourself right now?
33:32I do, I do.
33:33We're excited.
33:34I'm excited.
33:35It looks so good, so colourful, right?
33:38Shall we try one?
33:39Are we allowed?
33:40Yeah, are we allowed?
33:41Please.
33:42At just $3 per bao bun, this is vastly cheaper than the takeaway version and packed full of nutrition.
33:48But best of all, it's bound to impress even the most discerning of diners.
33:52Mmm.
33:53Oh, wow.
33:54Your friends are gonna be so impressed.
33:57I know, they definitely are.
33:59It was like a dream dish to one day be able to make something like this, right?
34:02Yeah, for sure.
34:03Not anymore, right?
34:04Not anymore.
34:05Did you find this easy to make?
34:07Yeah, it was great.
34:08It was easy.
34:09Would you make it again?
34:10Definitely.
34:11Boom.
34:12Gonna be making this next week.
34:13Yes.
34:14Delicious.
34:15I'd call that a massive win for everyone.
34:18Mike also has dessert sorted too.
34:21Mike's super quick chocolate cake!
34:23Yay!
34:24Yay!
34:25This lot love a sweet treat, but they're often high in fat and ultra-processed.
34:31So Mike's left a recipe that cuts out all the preservatives and additives, making it better for them.
34:36First up, the cake will need one cup of vegetable oil.
34:39Yay!
34:40Next, in goes some fresh cream.
34:43It's nice and slow, okay, because we don't want to make a mess.
34:47Add two cups of boiling water, some vanilla essence, and time for the eggs.
34:52I can crack it all by myself.
34:54Here, like this.
34:56You got it?
34:58Good girl!
34:59That's awesome.
35:00Frankie's a dab hand at egg cracking, so everyone's keen to have a go.
35:05But it looks like one egg was clearly a dud.
35:08It's alright.
35:09It's okay, it's okay, it's okay, it's okay.
35:12Add the eggs to the bowl and in goes some sugar.
35:15Next, it's four teaspoons of baking soda.
35:18Go.
35:19Now put it in there.
35:20Put it in there like we're just here, yep.
35:21Wow, awesome.
35:22This recipe needs one and a third cups of cocoa for chocolatey deliciousness.
35:26Chocolatey!
35:27In goes the flour, then the team needs to give it a good mix.
35:31We've got through all the ingredients.
35:33You can help me.
35:34Oil and line a large baking tin and pour in the mixture.
35:37Wow.
35:38Look away.
35:39And there's one important job that can't be missed.
35:42Do you want to put this in the oven?
35:43Yummy.
35:44Hold it.
35:45Pop the cake in the oven for just over half an hour and then the fun can really start.
35:51For a quick and easy icing, melt white and dark chocolate in Ziploc bags in the microwave.
35:56Cut a hole in the corner of each and pipe swirls all over the cake.
36:00And for extra fun, top off with some colourful sprinkles.
36:04Awesome.
36:05We're all done.
36:06What do you think, Bubba?
36:07What do you think of the cake?
36:08Does it look amazing?
36:09Good.
36:10So good.
36:11Amazing.
36:12This cake looks the part, but the proof is in the pudding.
36:15That looks amazing, guys.
36:16Thank you so much.
36:18At only 50 cents per slice, this is a crazy cheap sweet treat that is much healthier than
36:23the store-bought version and could easily slot into a lunchbox, or Tiff could serve up
36:28at work.
36:29And here comes the taste test.
36:31Mmm.
36:32I haven't tasted it.
36:34Mmm.
36:35It's so easy.
36:37You did an amazing job with all our kids.
36:40Mommy, I don't have it.
36:41Kids, did you like making the cake?
36:43Once again, Frankie has summed it up, and it's a definite win.
36:48Coming up, can the platter queens be convinced of the ultimate swap?
36:53How would your friends and you feel if you rolled up with that?
37:03In Kirikiriroa, or Hamilton, the eat well for less experience is coming to an end for best
37:08friends Cornell and Tiff.
37:10They had big goals for the week.
37:12Upskill in the kitchen, cut the takeaways in chaos, and feed their kids better, all while
37:16saving a stack of cash.
37:19But have Mike and Ganesh done enough to make the changes stick?
37:22Hello.
37:23Hi, guys.
37:24Hey.
37:25Hi.
37:26How are you?
37:27Good to see you.
37:28Hi, Ganesh.
37:29Good to have you guys back.
37:30Good to see you again.
37:31How has our week been?
37:32It's been amazing.
37:33It's been really cool.
37:34We've had fun.
37:35Tons of fun.
37:36We learned so much about each other.
37:38We've learned some really good recipes, so it's been awesome.
37:41And what about the kids?
37:42How do you think they've gone with this?
37:44I think they loved it.
37:45They actually did love it.
37:46They ate everything we cooked for them.
37:48Yeah, yeah.
37:49It's so good.
37:50I'm not so sure how that happened.
37:53The kids ate them all.
37:54What were your favourites, and which ones will you take forward?
37:57I liked all of them.
37:58All of them.
37:59Yeah, definitely all of them.
38:00I enjoyed making the snacks together.
38:02I was just thinking that's just like something we would do to hang out, even.
38:06It's just maybe the planning side.
38:08We've never done that before.
38:09Do you think they're talking about some sort of roster, Michael?
38:12I'm just going to align our normal schedules.
38:16I'm liking all this.
38:17This is a lot of stuff, guys.
38:18Okay, thank you.
38:19I mean, think about how far you've come.
38:21I know.
38:22Shall we get some of these swaps?
38:24Okay.
38:25What did we think about bagels and cream cheese?
38:29This is amazing.
38:30Really?
38:31I want creamier.
38:32And if I'm saving some money, I'll do it.
38:34Old-fashioned, everyday bagels.
38:35That was a swap.
38:36Oh, that's great.
38:37Okay.
38:38So what, are we saying cheaper?
38:39It was cheaper.
38:40Oh, you're kidding.
38:41Awesome.
38:42Right?
38:43But there was more.
38:44They did swap out the cream cheese.
38:46Wow.
38:47And you save a little bit of money.
38:49Awesome.
38:50So the question will be, are we swapping them out?
38:54Because it's almost like a joint decision, isn't it?
38:56I think we did.
38:57It's nearly $2.
38:58I'm totally happy to swap.
38:59Yeah.
39:00Great.
39:01Mmm.
39:02We can do it.
39:03Round one.
39:04Success.
39:05What did we think of the salmon rice bowl?
39:07It's missing my mayo.
39:08I love the salmon.
39:09I love it.
39:10It was okay.
39:11There was a bit of a kick, but there wasn't much flavour for me.
39:14What about the salmon itself?
39:16Salmon was delicious.
39:17It was good.
39:18Mmm.
39:19We swapped out the salmon to begin with.
39:20Okay, I like the salmon.
39:21Salmon's good?
39:22Salmon's good.
39:23We also swapped out the sriracha mayo that was on it.
39:26Okay, cool.
39:27Salmon first.
39:28Wow.
39:29Yes.
39:30That's alright.
39:31Yeah, that's right.
39:32That's great.
39:33And then also the sriracha mayo.
39:34Okay.
39:35That's so good.
39:36So you bang those together.
39:37That's over five bucks.
39:38Yeah, totally.
39:39Amazing.
39:40Keeper?
39:41Yes.
39:42Keeper.
39:43Straight swap.
39:44Boom.
39:45What did the family think of the granola?
39:46I love it.
39:47I love it too.
39:48That's what the kids had.
39:49Check this out.
39:50Wow.
39:51Oh my gosh.
39:52I mean that's a good, good saving but the best part is it actually has so much less sugar.
39:57And so is this a keeper?
39:58Yes.
39:59Definitely a keeper.
40:00Great.
40:01The next one is actually more at you, Cornell.
40:03Okay.
40:04Because you make your lunches for your kids, don't you?
40:05Oh yes.
40:06Do you have any concerns around your school lunches?
40:08Full of packets.
40:09Yep.
40:10That's the first thing.
40:11And it's filled with sugar.
40:12This is what was going into your kids' lunch boxes.
40:15It's all that packaging.
40:17Yeah.
40:18Got the jellies, the muzu bars, the lollies, the washes.
40:21You know?
40:22So this is a slightly different swap.
40:24Okay.
40:25Because it's not so much about the money, this is more about the lunch box itself.
40:28No.
40:29Yes.
40:30Yeah.
40:31So we made a little lunch box with the stuff that you made during the week.
40:34Okay.
40:35You got a little bit of that chocolate cake.
40:37That's 50 cents.
40:38A little mushroom tart.
40:39That was a buck.
40:40We've got some orange in there.
40:42We've got some fruit and nuts in there.
40:43And we've got a little Sammy in the top.
40:45$4.10.
40:46Oh great.
40:47Awesome.
40:48So it's probably not far off what you're already spending.
40:52But this has so much better nutritional value to it.
40:56This is all about nutrition, cutting down the sugar, cutting down the wastage.
41:01You're in?
41:02I'm in.
41:03Fantastic.
41:04Entertaining.
41:05Being with friends.
41:06Big part of your life.
41:07That has to carry on because that's how you roll.
41:10Yeah.
41:11That's how we roll.
41:12This here is the wonderful collection of easy to grab items available at the supermarket.
41:18It's about $45 per platter.
41:21So we thought to ourselves, we've got to keep these guys social.
41:23Yep.
41:24Or we've got to save you some money.
41:26What is this?
41:28Yes.
41:29My question is, how would your friends and you feel if you rolled up with that?
41:35Oh wow.
41:36Beautiful.
41:37That's amazing.
41:38That is a tuna dip made from canned tuna.
41:40Oh great.
41:41Okay.
41:42Fruit dates, a beautiful baguette, some olives.
41:45Would you take that to your friend's house and be proud about that?
41:48Yes.
41:49I'm not getting that.
41:50I don't, yeah.
41:51It's not convincing.
41:52Let's see.
41:53So $45 was your old one?
41:55Yeah.
41:56Right?
41:57This one is a saving of almost half.
42:00Wow.
42:01Okay.
42:02Maybe we're taking this one from now on.
42:04I like it.
42:05It's nibbly.
42:06I'm just missing like the baked brie.
42:09So baked brie still lives in your world.
42:12But hopefully now you're thinking about making stuff.
42:14Definitely.
42:15Yeah.
42:16And every time you forget, think about this number right here.
42:19Yeah, yeah, yeah.
42:20This is why we're here.
42:21I'm trying my best to save some money to cut back costs.
42:25Yeah.
42:26So I'm all in.
42:27Because that's half the price, right?
42:29If we remember, we started the week by spending $1,576.
42:34Oh gosh.
42:35Now part of that number was a takeaway and eat out bill of just over $600.
42:40And we've halved that for you.
42:42Awesome.
42:43We actually wanted to do more.
42:45But we want this to work.
42:47Yeah.
42:48We do.
42:49Same.
42:50Right?
42:51So do we.
42:52And of course, we've eliminated the naughty box.
42:54I hate the naughty box.
42:57It's gone.
42:58It's just over $170 a week.
43:01Oh.
43:02Just on our rubbish.
43:04So with the naughty box gone.
43:06Yes.
43:07With the platter spot.
43:08And with the food swaps.
43:10And halving your takeaways.
43:12We will save you $519 a week.
43:15Wow.
43:16That's awesome.
43:17That is just over $27,000 a year.
43:20Wow.
43:21Great.
43:22Okay.
43:23I'm already thinking.
43:24Where's that going to go?
43:25Everybody else is looking at family right now to go, these guys are going to eat better.
43:28They're going to cook together.
43:29And they're going to save $27,000.
43:30So what do you reckon, guys?
43:31Are you into this?
43:32We are.
43:33Totally.
43:34We'll have money in the pocket.
43:35Yeah.
43:36We'll have less grumpy children.
43:38Happier grown-ups?
43:39Yes.
43:40Happier grown-ups.
43:41Yeah.
43:42Less plans.
43:43Less takeaways.
43:44Less chaos.
43:45We're going to give it a go.
43:46Yeah.
43:47Okay.
43:48That's amazing.
43:49Well, we hope you do it.
43:50Thank you guys so much.
43:51Thank you so much.
43:52It's been an amazing week, eh?
43:53And we'll still come into your place for those platters.
43:54Yes.
43:55Please.
43:56If we can save $27,000, that's huge.
43:59I think that's good.
44:00That's a lot of money that we've been just wasting.
44:03My biggest takeaway for the week would be how I can move this into the routine.
44:08Prep dinner in the morning before the kids wake up.
44:10Come home and I know I only need 15 minutes.
44:12And I'm going to have a cooked, healthy dinner for the kids.
44:15Yeah.
44:16This exercise has been great.
44:17Honestly, I love it.
44:18Because this is a small real life.
44:19You know, if we're struggling, that means that everyone else is struggling,
44:22but they've got smaller budgets than we do.
44:24So it's sharing the knowledge.
44:27Did you call a taxi?
44:29I called a water taxi, I think.
44:31A water taxi?
44:32A water taxi.
44:33I think it might come from down there.
44:35I mean, do they come from over there or do they come from somewhere over...
44:39Michael?
44:42Michael?
44:44Michael!
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