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00:00Chef Michael van Dielsen 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 often.
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 one.
00:38This week we meet a young couple who know their way around noodles,
00:42but feel a bit lost in a world of new food.
00:45What is this?
00:46I don't know, the white carrot?
00:48And there's just one person doing all the cooking.
00:51Can Mike and Ganesh help these new kiwis get comfortable in the kitchen?
00:56Oh, you're good at this.
00:58Of course.
00:59I mean, look how quickly you are learning.
01:01This week we're in Albany, Auckland with the Zhang Huang family.
01:16Dad Thomas is a photographer.
01:18Mum Na is finishing her PhD in engineering.
01:21And their very active two-year-old, Shing.
01:24I don't know, maybe if Thomas rely on me too much and most of the housework I need to take.
01:30And I have rarely had my own time.
01:33Maybe I need to ask Thomas to take some of my job.
01:36Of course, I agree with everything.
01:40Once Na has prepared Shing's breakfast...
01:43Oh.
01:44Yes, egg.
01:45...she then prepares two different breakfasts for her and Thomas.
01:49What?
01:50I don't like dry food in the morning.
01:53Because he was born in the southern part of China.
01:56Their habit is to have a noodle with some soup as breakfast.
02:01For me, we like dry food.
02:03So I have a sandwich in the morning.
02:05Okay, lady first.
02:06You should do this when I cook dinner.
02:09Thomas can cook his own noodles.
02:12When Na went back to China for a visit, he coped just fine.
02:16I don't know how to say.
02:18If she's here, I'm no patient.
02:21If she goes back to China, I'm very patient.
02:26Because he knows no one can help you.
02:28Yeah.
02:29I know I must feed myself.
02:33By the time all three breakfasts are done, it's lunchtime.
02:36And this toddler needs to burn some energy.
02:39Getting outdoors is a huge priority for this family.
02:43That's why we're here.
02:45Here is beautiful.
02:46We want Shinrei to open his eyes.
02:50Even the scenery behind our house is very nice.
02:53The New Zealand scenery is a huge tick.
02:55But for Na and Thomas, who moved here four years ago,
02:58Kiwi supermarkets remain a mystery.
03:01We will go to the countdown, but only for some very essential food
03:05like the egg, milk and bread.
03:07But normally the main stuff we bought from Chinese supermarket
03:11because we are more familiar with the food there
03:14and we know how to cook them.
03:16And with so many Asian food outlets in New Zealand,
03:19they find themselves relying on familiar favourites.
03:22One, two, three.
03:24Yeah, one, two, three.
03:25These little bakery treats might be familiar,
03:28but the truth is Na admits she's not all that confident in the kitchen.
03:32When we met each other, I only know how to cook instant noodles.
03:36So when dinner time finally comes around, Na, yes Na,
03:40is back in the kitchen cooking what she knows.
03:43We will do the river snail rice noodles.
03:47It's a food that from his hometown.
03:49That is kind of like instant noodles.
03:52And you just throw them in the water and boil and add some vegetables.
03:57It looks delicious, but high in sodium and maybe not night after night.
04:02Na is desperate for her and Thomas to broaden their skills in the kitchen
04:06and explore new food.
04:08I'm a mum and I want to give good food to my family.
04:12It's better to my kid.
04:14In Taiwan, you are right.
04:16Everywhere I am right.
04:18These new Kiwis need a crash course in the kitchen
04:20and maybe the supermarket too.
04:22Mike and Ganesh are standing by to see how Na and Thomas tackle their weekly shop.
04:29Do you want some apple?
04:31Apple.
04:32Apple.
04:33What a beautiful family.
04:34Aren't they lovely?
04:35Do you think they have a list?
04:36No.
04:37No.
04:38See?
04:39Broccoli.
04:40What's this?
04:41I don't know.
04:42I don't know how to cook this stuff.
04:43Why you don't know all the time?
04:45You're a PhD.
04:46We say you know everything.
04:48They don't actually know some of the basic ingredients.
04:51We can try and maybe fry it.
04:54Okay.
04:55They love their fruit and veg.
04:57Yeah, it's great.
04:58I'd love to see how much asparagus is though.
05:00I need to get some shrimp per shin.
05:02What about salmon?
05:05Uh, gave me three pieces.
05:07That's an expensive piece of fish.
05:09You know, that's $36.
05:10You don't want to stuff it up, do you?
05:12No.
05:13He buffs.
05:14You can have a barbecue someday.
05:15Okay.
05:16I can take some sausage.
05:18Do you like it?
05:19All that beautiful food and then it's those sausages.
05:22Yes.
05:23Milk and egg.
05:24I think we need three.
05:26This for shin, we can have the regular one.
05:29Pancake for shin.
05:31Pickle.
05:32The dumplings.
05:35Ice.
05:36Ice.
05:37Ice cream.
05:38I think we can buy two.
05:40Booty cake.
05:41Never seen them in my life.
05:43I think it's pure sugar.
05:44I need some sugar.
05:45I need some sugar.
05:46That's why I'm so thin.
05:47Can we buy something I like?
05:49Like pinto.
05:50I think that is enough.
05:54Let's find out whether it is enough or too much.
05:57We'll get this added up so Mike and Ganesh can reveal their total spend.
06:01Hey.
06:02Hi.
06:03Hi guys.
06:04Good morning.
06:05Thomas.
06:06Hi.
06:07Michael, pleasure.
06:08Nice to meet you.
06:09Let's have a look and see what we've got.
06:10What are you going to do with that?
06:11I have no idea.
06:12I have no idea.
06:13Do you know how much you paid for this?
06:15Maybe three dollars or two.
06:17Asparagus, eight dollars for that.
06:20Eight dollars?
06:21It's out of season.
06:22Oh.
06:23Tell me why have you got two types of eggs?
06:25You've got normal caged and then you've got free range ones.
06:29Free range ones.
06:30Because I think this one is more healthy.
06:32So the kid's health is obviously important to you.
06:35So who are these for then?
06:36For Shin.
06:37For the baby.
06:38He likes this.
06:39Sausage.
06:40It's not healthy for him?
06:41There's a truckload of salt in this.
06:43Also, it's only 62% meat.
06:45We don't even know what meat it is.
06:46Oh, this is nice.
06:48What are you going to do with the salmon?
06:49Fry.
06:50Fine.
06:51You can fry it.
06:52That's the only way we know.
06:53I have never seen these.
06:54Oh, it's delicious.
06:55You can try it.
06:56Do you see the way her face lit up?
06:58Milk.
06:59Milk.
07:00And more milk.
07:01Milk.
07:02How long will it take to finish this milk, you think?
07:03Ten day.
07:04One week.
07:05One week.
07:06That's why we are so strong.
07:08Oh, no, that's why you're strong.
07:11Look at that.
07:12Doesn't it look amazing?
07:13Yeah.
07:14How much is it?
07:15What do you think you'll do with this?
07:16$24.
07:17Curry.
07:18Fry.
07:19There's only two ways I know how to cook it.
07:21And then there's these.
07:22Which are not so good.
07:23Not so good?
07:24No, this is so high in sugar and in lots of...
07:26Why does all this kind of stuff have sugar?
07:28That's the problem.
07:29You've got to read the back.
07:30It's better to buy the raw material.
07:32Okay.
07:33And cook it.
07:34Like that.
07:35Ingredients.
07:36Raw prawn meat.
07:37That's all.
07:38That's all.
07:39Why is it half empty?
07:40I think you fill that up.
07:41You need to add some water inside and shake it.
07:43Shake it all up.
07:44Have you ever made pancakes from scratch?
07:46No.
07:47Gherkins?
07:48Delicious.
07:49I love gherkins.
07:50Do you have any idea how much you spent?
07:52Normally we spend $300.
07:54And this time we try to purchase more stuff in the Chinese stuff.
07:59So I guess around $300, $350, $200.
08:02$200.
08:03$280.
08:04$280.
08:05$280.
08:06Okay.
08:07He's thinking $280.
08:08It was $379.
08:09Oh, it's almost there.
08:10Oh, you win.
08:12Nobody wins.
08:13Because $400 is really high.
08:15Okay.
08:16Well, I think we need to go home.
08:18Look in the pantry.
08:19I think so.
08:20And also in your fridge.
08:21Yeah.
08:22Okay.
08:23Let's do it.
08:24There were a few nasty surprises for Naa and Thomas in today's shop.
08:28Will there be any surprises for Mike and Ganesh in the pantry at home?
08:32Okay.
08:33Okay.
08:34What do we got?
08:35Ta-dum.
08:37Not a lot.
08:38What are these things?
08:40Sugar in a bag.
08:41Ah, Peppa Pig though.
08:43No, sugar in a bag, dude.
08:44You know it.
08:45These are lots of flavor sachets.
08:47Look at the amount of salt.
08:49Wow.
08:50It's 106% of your daily intake.
08:53It's crazy, right?
08:54Just one of these sachets.
08:55So these are all our starches, isn't it?
08:57That's right.
08:58Like noodles are a big part of what we do.
09:00Instant.
09:01Quite a bit of instant.
09:02Yeah.
09:03But still not much, Mike, for a family of 2.4 for a week.
09:08It's in the fridge.
09:10Hello fridge.
09:11This is where the food is not.
09:13Look at that.
09:14It's empty.
09:15Mike, where's the food?
09:17There's a lettuce.
09:18There's some spring onions.
09:20Then we've got bacon and bread.
09:22Someone's making sandwiches.
09:24Maybe they never learned how to cook.
09:26What are they eating though?
09:27Noodles.
09:28Noodles.
09:29Noodles.
09:30Noodles.
09:31Noodles.
09:32Most likely.
09:33This family needs a routine revamp to make mealtimes feel a little less routine.
09:38So how was our shot today?
09:40I know you were trying new things.
09:41Yes.
09:42What are those things that you've never seen before?
09:44Asparagus?
09:45I've never cooked it myself.
09:47Well Mike, how much was this?
09:48Eight dollars.
09:49Yeah.
09:50Talking about expensive.
09:51The two products that we are experimenting with being the steak and the salmon.
09:55Yeah.
09:56They both add up to 60 dollars.
09:58Oh, 60 bucks.
09:59Yes.
10:00It's an expensive way to experiment.
10:02I need to try.
10:03I need to try and know if I can cook it or not.
10:06Because you are here.
10:07I think it's great.
10:08You know, if we look over on this part of the table here.
10:11You're almost having to buy flavor.
10:14Because you don't know how to get flavor into food like that.
10:18Yeah, that's why I bought both.
10:20If I didn't cook very well this, I can have them for safety.
10:23Ah.
10:24Yes.
10:25That's the plan B.
10:26Yes.
10:27Ganesh and I are here for a reason.
10:29Tell us what that reason is.
10:31I want you to help me is help him to know how to cook and then he can take my job in cooking.
10:37Then I can save some time for my thesis.
10:39I mean that's definitely something Mike and I can help you with.
10:42So if you're doing it, your boy Xing is also seeing you do it.
10:45And it's good because he learns that both mum and dad can cook.
10:48Yeah.
10:49So when he grows up.
10:50He can do the cook for me.
10:52Oh.
10:53I see.
10:54It's a long plan.
10:55So your shop today was about $379.
11:00Now we've also had a quick look.
11:02You have about $125 worth of takeaways.
11:05So the minimum amount a family your size, age and location needs to spend to reach dietary requirements is $174 per week.
11:16I cannot believe even we are very saving we spend $250 is the minimum we can spend.
11:22Yeah.
11:23How can they get $100 something?
11:25Your total per week right now, supermarket shop and takeaways is $505.50.
11:33Your weekly spend on an annual basis is $26,280.
11:39We need to definitely show you how to cook with the ingredients that you bought.
11:45We want that.
11:46We can save you a little bit of money and we can get Thomas in the kitchen cooking to free you up a little bit.
11:52Yeah, that would be great.
11:54So it's a bit different this week?
11:56Well, I think it's somewhat of a challenge.
11:58We have a family that's in their comfort zone I feel.
12:00I think they want to learn new things.
12:03And so if we introduce them not only to some new ingredients but new techniques that kind of build up their confidence so they can go outside the small amount of food that they're cooking now.
12:13That's exactly what we need to do.
12:15And then Na is desperate for Thomas to get into that kitchen.
12:20And he needs to for the sake of the family for Shing to see mum and dad cooking together.
12:25Coming up, the heat's turned up as Thomas jumps into the frying pan.
12:29Do we need to take a photo for his mother?
12:38Today's the day Na and Thomas' kitchen gets the eat well for less makeover.
12:42Sugary packaged snacks are out and new ingredients to bake with from scratch are in.
12:47The fridge was pretty sparse to start with but now it's packed with fresh new flavours for this family to discover.
12:54It's time for Thomas and Na to find out what's out and what's in.
12:58Oh my god, all the snacks are forbidden, no?
13:01Why is this?
13:02This is healthier salt.
13:03Oh, the pickle.
13:04I like this.
13:05I'm happy it's still there.
13:07Wow.
13:08Oh my god.
13:09So different.
13:10The white fish does not belong to us and also the lamb.
13:14Why is she's yogurt forbidden?
13:16The package is this bad.
13:18But my yogurt is fine.
13:20Oh, I didn't buy this.
13:22What is this?
13:23I don't know the white carrot.
13:25I don't know how to cook it.
13:27There's a fridge full of weird and wonderful new things.
13:30But for our first swap, we're going to keep it simple.
13:33Na and Thomas both love pickles.
13:35Hi honey.
13:36Do you want to try this while you laugh?
13:39Suddenly you call me honey asleep.
13:42We've replaced their regular brand with a cheaper option to see if we can save them some money.
13:51I think it's soft.
13:53Yeah, that means mild.
13:54It's more natural taste.
13:55This one I think I can eat the whole jam.
14:00Yeah.
14:01I think this is more expensive.
14:02Yeah.
14:03Because that one must be a mass product.
14:04It tastes cheap.
14:06That is only $2.
14:08This one I think $5 to $8.
14:12Well, this swap is going to be a nice surprise later.
14:16Na would love to know how to cook fish.
14:18Even better, she'd love Thomas to know how to cook fish.
14:21Thankfully, Ganesh has a plan to sort that out.
14:24Are you ready to learn to cook some new dishes?
14:27Yes, always.
14:28Maybe.
14:29Maybe.
14:30Yes.
14:31It's his first time.
14:32He's nervous.
14:33We have to be kind to him.
14:34Okay.
14:35That way he can learn and then you can rest.
14:36Yes, I cannot be too hard to him.
14:38Okay.
14:39Now, today we are making pan-fried fish.
14:43Yeah.
14:44Well, we're going to pan-fry it with things that you like.
14:46Spring onions, garlic.
14:48Okay.
14:49But here's the best part.
14:50Today we're going to make exo sauce.
14:52Oh, I heard that.
14:54Right?
14:55Yeah, I bought that from the Chinese supermarket.
14:57Exo sauce is a spicy seafood sauce from Hong Kong and a massive flavour hit.
15:03So the first thing we have to do is boil some water.
15:05Half a cup each of dried shrimp and shiitake mushroom will soak in a bowl of boiling water for 10 minutes.
15:11Is that right?
15:14Just to feel it.
15:15Which means Thomas can get on to chopping shallots and garlic.
15:18He's nervous.
15:19Yeah, yeah, yeah.
15:20Of course.
15:21I should encourage.
15:22Good job.
15:23Your wife is practicing encourage.
15:25With a drizzle of oil in a hot pan, Thomas is ready to advance from chopping to frying.
15:30This is amazing, right?
15:32Yes.
15:33Very rare thing you can see.
15:34Do we need to take a photo for his mother?
15:36Can I know?
15:37While Thomas makes his mother proud, Ganesh and Na move on to a fresh fennel and orange salad.
15:44And now, smell that inside.
15:47Oh, very strong smell.
15:49Aniseed.
15:50I like this smell.
15:51Keep the fennel fronds to dress the salad, then slice the bulb as thinly as you can.
15:57Have you cooked in the kitchen with him before?
16:00No.
16:01Normally, at this time, he is in front of the computer.
16:04Waiting for you to finish the dinner?
16:06Yeah.
16:07Jokes, jokes, jokes, just jokes.
16:09He gave me the look.
16:10This is the truth.
16:11I saw the look.
16:12I saw the look.
16:13I'm the machine with no mercy.
16:14No mercy?
16:15Yeah.
16:16Oh, my goodness.
16:17If Thomas becomes a machine in the kitchen, then our job is done.
16:20This is the shiitake with the prawns, right?
16:25I can feel the actual sauce already.
16:27That's right.
16:28You can smell that fishiness.
16:29Keep the soaking water with all that flavour.
16:31Then put the shrimp and mushrooms into the blender, along with the fried shallots and
16:36garlic.
16:37Then add half a cup of Shoxing wine.
16:39Yes, beautiful.
16:40Two tablespoons of oyster sauce, four teaspoons of coconut sugar.
16:44This is good.
16:45This is good.
16:46Look, everything is building here.
16:47And one cup of vegetable oil.
16:49We're going to add some of this liquid back in.
16:53Just a little bit.
16:59Finally, it goes back into the hot pan to reduce.
17:02Alright, everyone get a little bit.
17:06Uh-huh.
17:07Oh, it's already sauce.
17:09It's already exo sauce.
17:10It's quite simple.
17:11Why spend money on this?
17:12Exactly, right?
17:14It's time to get onto the delicious crunchy crumb for the fish.
17:17Okay, I like this.
17:18I can't put more.
17:19Take one cup of pistachio nuts, a quarter cup of panko crumbs and a generous pinch of salt.
17:25The fish is there, cooked.
17:28And this is sprinkled on top for the crunchy flavour in the mouth.
17:31Okay.
17:32Try.
17:33I can have this even without fish.
17:34It's so delicious.
17:35Yeah.
17:36Let's do it, people.
17:37We're going to fry some fish.
17:40Alright.
17:41Put a knob of butter into a hot pan, garlic, ginger, and a smashed spring onion.
17:50Come and smell.
17:52Mmm.
17:53Then baste the fish with the aromatic butter.
17:55That's beautiful.
17:56Oh, you're good at all this.
17:57Of course, mushrooms.
17:58I mean, look how quickly you are learning.
18:00With dinner almost ready, it's time to finish the salad.
18:03Oranges.
18:04Okay.
18:05You and I are going to do it together.
18:07Add orange segments to the thinly sliced fennel, then season it lightly with a little red wine vinegar and olive oil.
18:13Do you remember our old friends?
18:15Yes.
18:16Our fennel fronds?
18:17I'm just going to...
18:19Look at the colour, man.
18:22How simple was that?
18:23That's all?
18:24That's it.
18:25Fish done, salad done, and there's enough exo-sauce for this meal and many more to come.
18:31Doesn't this look good?
18:32Yeah.
18:33Guess who made it?
18:34So exciting, yeah.
18:35I heard the word machine a few times.
18:37I think I upgrade.
18:38I change from machine to the computer now.
18:42Oh.
18:43I can learn.
18:44I can learn.
18:45Should we try it?
18:46Oh, thank you.
18:47Shing is getting a monster.
18:50Oh, yeah.
18:51So he wants that fish.
18:52He wants that fish.
18:53This is the idea, guys.
18:54Mm-hmm.
18:55You get a little bit of fish, a little bit of salad, a little bit of pistachio crumb, and there's the exo.
19:01Delicious.
19:02Hang on, hang on.
19:03He's having a second piece, guys.
19:05Yes!
19:06High five, lady.
19:08There's no stopping him.
19:10Look at him.
19:11All right.
19:12Let's try some of it.
19:14Mm.
19:15I like it.
19:16I think it's an amazing meal.
19:17It's got heaps of flavor.
19:19You know, it's got as much flavor as you'd get in your takeaways or in your noodles.
19:23Yeah.
19:24And you made it all from scratch at home.
19:26Yes.
19:27Do you think you'll cook this again?
19:28Of course.
19:29Easy job.
19:30Good job.
19:31I will push him anyway to cook because he gave so much bigger words today.
19:37He did.
19:38But don't forget to give him also a little bit of encouragement.
19:42Okay.
19:43Good job today.
19:44Yeah.
19:45Thomas' first cook is a hit.
19:46Fish is full of nutrition, plus they've saved money with a homemade sauce they'd usually
19:51buy in a jar.
19:52Anyway.
19:53Can the machine keep it up?
19:55After the break.
19:56You're too slow.
19:57Thomas tackles a sentimental Kiwi favorite.
20:00I upgrade very fast.
20:09After moving from China four years ago, photographer Thomas and PhD student Na are loving their life
20:15in Aotearoa, but they're still finding their way with unfamiliar flavors.
20:20So today Ganesh has left them with a new twist on a Kiwi classic.
20:23Machine on.
20:24And Thomas is taking the lead.
20:26Southland cheese rolls with homemade exo sauce.
20:30Not too difficult.
20:31I think you can do it.
20:32I will give you order, right?
20:33Add one and a half cups of evaporated milk to a pan.
20:36Warm the milk over a medium heat.
20:39Mix in the onion and the garlic powder.
20:41Stir the evaporated milk until it starts to thicken.
20:44You need to add cheese, no?
20:46Three cups.
20:47Yeah, too slow.
20:48I'm sorry.
20:49Two.
20:50Three.
20:51You also need to chop the parsley.
20:54Is this small enough?
20:55I don't think so.
20:56It's too large for a thing to have it.
20:58I upgrade very fast.
21:01You can see.
21:02Okay, you mix it.
21:04That's what I'm good at.
21:06With the sauce thickening, it's time to melt some butter for later.
21:10In China, you can do it with the right hand and the left hand.
21:18Spoon the cheese sauce mixture onto the bread.
21:21Spray it evenly.
21:22Okay.
21:23Now roll it up and secure with a toothpick.
21:25Then keep going.
21:26Because one cheese roll is definitely not enough.
21:29Ching loves cheese.
21:30Maybe he can have this without noting there are some green things inside.
21:34Really hard to say.
21:36Once they're made, brush them with the melted butter.
21:39It looks so yummy.
21:41I told you, the golden food is always yummy.
21:44The oven's been preheated to 180 degrees.
21:47Engine on.
21:49Then bake till golden.
21:51Oh, finished.
21:53Wow.
21:54Oh, he really wanted it, I think.
21:57Mmm.
21:58Really nice.
22:00Like something I bought from the restaurant.
22:03But for the ultimate Kiwi-Asian fusion, let's try that cheese roll dipped in the leftover
22:08exo sauce.
22:10If the sauce is spicy, it will be perfect.
22:14But will it pass the toddler test?
22:16Yeah, Papa made this.
22:17Bread.
22:18Bread, yes, that's bread.
22:20And there's cheese inside.
22:21You love cheese, right?
22:22Onion.
22:23Onion.
22:24Yes, there's onion inside.
22:25Now that we've dissected the ingredient list, first a little taste, then a tiny nibble,
22:33and yes, he's going in.
22:36I mean really, who doesn't love a cheese roll?
22:39But is there any better connoisseur of a fancy fromage than the art community?
22:45We're at the Waitakere Arts Centre where they really know their way around a wedge of camembert.
22:50Love camembert.
22:51Love camembert.
22:52Would usually grab it as a staple when we're heading over to our friend's place.
22:55Bouton, that's the one that I tend to purchase just because I've never had a bad one.
23:00Let's see if they recognise it, because today the ladies will be tasting the Bouton d'Or.
23:06The Grinning Gecko is the most expensive cheese on the list.
23:09In the middle of the pack is Mainland.
23:12Puhoy Valley is another mid-range camembert.
23:15And the supermarket-owned brand comes in as the cheapest.
23:18Time to see which of these cheeses melts hearts.
23:21First up is the Grinning Gecko.
23:23Let's see if the most expensive cheese is a masterpiece.
23:26I don't really like the smell of this wine.
23:29I like that.
23:30The taste is nice but the smell is not.
23:33But that's cheese for you.
23:35That was all a bit abstract.
23:36Maybe the mid-range Mainland can make an impression.
23:39Yeah, I can't actually get much smell from this at all.
23:42No.
23:43Definitely not as salty.
23:44Mmm.
23:45I like the way it sort of melts in your mouth.
23:46I prefer the other one.
23:47The other one had more flavour.
23:49Mmm.
23:50Okay.
23:51Perhaps the Puhoy Valley will appeal to their palates.
23:53I think it actually feels plasticky.
23:55To me it's like processed kind of cheese.
23:58No.
23:59Don't like that.
24:00Mmm.
24:01Boing, boing, boing.
24:02It's a fountain.
24:03Boing, boing, boing.
24:04Entry-level camembert.
24:05Mmm.
24:06The Puhoy is no Picasso for this lot.
24:08Let's see how the familiar favourite Bouton d'Or stacks up.
24:12Oh, I can smell that one.
24:13Yes.
24:14There's much more flavour in that one.
24:15Mmm.
24:16And it's quite tasty.
24:17It's got good flavour.
24:18It's definitely the most flavoursome of them so far.
24:21This would be my favourite so far.
24:23Yep.
24:24Have we found our masterpiece?
24:26There's just one more camembert to try.
24:28Will the supermarket-owned brand be a classic?
24:31It just looks really appealing.
24:34It's definitely the strongest flavour.
24:36Mmm.
24:37This is creamy.
24:38Yeah, very creamy.
24:39There's a good aftertaste too.
24:40Mmm.
24:41So which camembert will make it to the next wine and cheese evening?
24:44The winner is Bouton d'Or.
24:47I liked the flavour in it, the creaminess, the texture of the rind.
24:53I found it all quite tasty.
24:55Now that we have the expert's camembert opinion, let's talk milk.
25:00Thomas and Na go through eight litres a week, so we've swapped their regular brand for a cheaper option, which would make a big difference to their budget.
25:08But can Thomas spot the difference in his daily coffee?
25:11I think it's different.
25:13I don't know if it's the bean or the milk, but I like this one.
25:17Okay.
25:18Cheers.
25:19Cheers.
25:20You like this one?
25:21Yeah, it's the same price.
25:22It's the same price.
25:23Actually, I have no preference about the milk.
25:27I just feel that if they are full of nutrition, it's health, so I have them.
25:30All the way we have is the protein inside, because the milk we have is 3.3% of the protein of the milk.
25:33But this one, I think, is more than that.
25:35Maybe a red two.
25:36Your PhD, you should know this one.
25:38The PhD is no help right now, but with no discernible difference between the two milks, is it a swap?
25:45You like this one?
25:46Yeah.
25:47It's the same price.
25:48Actually, I have no preference about the milk.
25:52I just feel that if they are full of nutrition, it's health, so I have them.
25:56All will be revealed, but until then, Mike's got a recipe that will boost Na's baking confidence.
26:03Are you ready, soldier?
26:04Yeah, commander.
26:05This time, you do everything.
26:07And replace those highly processed bakery treats at the same time.
26:11Oh, Mike's greatest, the lemon pistachio cupcakes.
26:15I can make this.
26:16I'm so interested in the cupcake, I also want to make it.
26:20Three eggs go in the bowl, add one cup of plain unsweetened yogurt,
26:25then whisk in half a cup of vegetable oil.
26:27Oh, lemon juice, you need to make the lemon juice.
26:30Okay.
26:31Na prepares the muffin tray.
26:32I'll just machine.
26:33While the machine squeezes two tablespoons of lemon juice.
26:36I think it's enough.
26:38Whisk the liquid still well combined, then add the dry ingredients.
26:42One and a half cups of flour go in, two teaspoons of baking powder, and one cup of sugar.
26:48I never done from the beginning from the flour.
26:50I just bought the powder from the supermarket.
26:54You learn something, huh? PhD.
26:57Mix to combine, but don't over mix.
27:00Fill the cupcake moulds to three quarters full.
27:03Too much.
27:04The cupcakes go into a 180 degree oven for about 15 minutes.
27:08Engine on.
27:09They're done when they just start to turn golden, or test with a toothpick to see if it comes out clean.
27:15While they're cool, it's time to get onto the lemon and pistachio topping.
27:19Chop half a cup of roasted salted pistachio nuts.
27:22Then take one cup of icing sugar and add enough lemon juice to make a thin glaze.
27:27Ice each cupcake, top with chopped pistachios, and if you really want to make them Instagram ready,
27:33edible flowers for that final flourish.
27:37It's you.
27:39Who is this boy?
27:41That's baby.
27:43These cupcakes are as gorgeous as Thomas' home movies, but will they be a box office hit?
27:49Try. It's my gift.
27:52I made it.
27:54See?
27:55I like it.
27:59This is my first time for the lemon flavor.
28:02Oh, you need to.
28:04You eat my cake.
28:06Cake?
28:07Cake, yes.
28:08That's cake.
28:09Normally the cake he eat is I bought from somewhere.
28:13This is the first time something I make, he have it, the cake.
28:17Oh.
28:18Beautiful day, huh?
28:19Beautiful and delicious.
28:21I know.
28:22You know.
28:23The whole family's taken a shine to these less processed cupcakes.
28:26Perfect to pack for any outdoor adventure.
28:29And after the break, that's exactly what Michael has in mind.
28:33I can do this all day.
28:41Thomas and Na have been making the most of outdoor life ever since they moved to New Zealand four years ago.
28:46But they're still struggling to explore all the strange new ingredients in Kiwi supermarkets.
28:52So today Mike has a plan that really ticks all the boxes.
28:56So today we're going to challenge you with some new flavors.
29:00Oh.
29:01We're going to cook with some lamb.
29:02Mm-hmm.
29:03And we're also going to have a barbecue.
29:05Whoa.
29:06Barbecue.
29:07Whoa.
29:08Barbecue.
29:09We always want that.
29:10So we're going to make a lamb kofta with some mint yogurt and then we're going to do some yogurt flatbreads.
29:15Kofta really is just a Middle Eastern meatball with lots of fragrant herbs and spices to pack lamb mints with a punch.
29:21So that's you Thomas.
29:22You're away.
29:23All by myself.
29:24All by yourself.
29:25Yogurt flatbreads.
29:27Okay.
29:28Na starts with 350 grams each of flour and natural yogurt.
29:33So I just add them together and mix.
29:35Add them together.
29:36Add two teaspoons of baking powder, one of salt, then mix to form a dough.
29:40Perfect.
29:41Oh.
29:42If you look at that, done.
29:43That's good enough?
29:44It's perfect.
29:45Oh.
29:46It's come together.
29:47Now we're ready to roll.
29:48A little bit of flour on the bench so the dough doesn't stick.
29:51So if you put it into a nice round ball, like so.
29:54And start rolling.
29:56And then.
29:57Oh, this is the perfect shape.
29:59That's a flatbread.
30:00Oh, that's pretty easy.
30:01Perfect.
30:02Meanwhile, Thomas has successfully diced his first onion.
30:05You're doing well?
30:06I don't know.
30:07I think you're doing okay.
30:08Let's add the rest of the ingredients, huh?
30:10Two teaspoons of cinnamon, three teaspoons of allspice, a little chilli, and a fresh burst
30:16of mint.
30:17Because lamb and mint is a beautiful combination.
30:21Mix it well.
30:22Then roll into kofta logs with a clever little chopstick skewer.
30:27Because that allows you to turn them.
30:29And then once they're cooked, pull them off into their eating.
30:33Yeah.
30:34Right, Thomas.
30:35Just need another 60.
30:36Okay.
30:37There you go.
30:3860.
30:39No.
30:40The flatbreads are done.
30:41The kofta are underway.
30:42Now we just need to do a couple finishing items.
30:44Mm-hmm.
30:45And we're good to go to the barbecue.
30:46Yay.
30:47Oh.
30:48Na makes a start on a lemon yogurt dressing.
30:50Thomas.
30:51Okay.
30:52You are making a flavoured butter.
30:54Garlic.
30:55Hear that?
30:56New skill.
30:57It's like sand.
30:58Then amp up that garlic butter with a cup of chopped coriander.
31:02There's also coriander in the lemon yogurt dressing, along with finely chopped cucumber.
31:07Look at it.
31:08That's delicious.
31:09How's Shin going to enjoy this, do you think?
31:11I don't know, actually.
31:12He doesn't like green stuff.
31:16Long Bay Regional Park is one of Na and Thomas' favourite places.
31:20But this will be the first time they've ever used an outdoor barbecue.
31:24So whenever you cook on a barbecue, make sure that you oil the meat.
31:29And then they go on.
31:30Voila.
31:31Voila, voila.
31:32What a beautiful day to have a barbecue.
31:34Yeah.
31:35Yeah.
31:36So now, the only other trick really I can give you when you're using a barbecue is don't
31:40turn it too quickly.
31:41Oh.
31:42Time to stand around and watch meat cook.
31:44That's a good one.
31:45See that colour?
31:46Oh.
31:47Amazing.
31:48The lamb mince kofta only takes a few minutes each side.
31:51Lamb is done.
31:52Barbecue's still on.
31:53So now we'll do the flatbreads.
31:55See how they're puffing up now?
31:57I can do this all day.
31:59Perfect.
32:00All these flatbreads need now is a knob of that delicious butter.
32:04Last one, Thomas.
32:05And then we're going to eat.
32:09This is amazing.
32:10Did you guys make this?
32:11Yeah.
32:12OK, shall we make one up?
32:13Take one of those.
32:14Take one of those.
32:15Pull it off.
32:16On there.
32:17A little bit of that.
32:18Ganesh, some extra coriander.
32:19Yes, please.
32:20Delicious.
32:21Stay like that.
32:22I don't know.
32:23And then...
32:24A little squeeze of lemon.
32:25Here we go.
32:26Ready?
32:27Three, two, one.
32:28A little bit of lemon.
32:29This is so delicious, guys.
32:30This is life.
32:31This is life.
32:32Do it, Thomas.
32:33Do you like the flavours?
32:34Mmm.
32:35Mmm.
32:36I think it's such a great, quick dish.
32:38Mmm.
32:39Look, look, he loves the bread.
32:40Normally the barbecue and it's very dry.
32:43Would you try this dish again and come down here and use the barbie?
32:47Yeah, of course.
32:48Yes, for sure.
32:49Actually, we want to come here so many times, but because we don't know how to use that machine,
32:54we've never done that.
32:55But lucky today.
32:56Well done.
32:57It's a real family moment for Naa and Thomas, and how can you put a price on that?
33:03Although it's $7 per person for that entire spread, that's a recipe worth banking.
33:09Time for another saving, and this time we're saving on packaging too.
33:14Making pancakes from scratch is easy, and so much cheaper than the plastic container of ready-made mix Naa usually buys.
33:21One cup flour.
33:23One teaspoon of baking powder, one cup of milk, add an egg, and whisk it into a smooth batter.
33:31A knob of butter into a hot pan, then the batter.
33:34I need weight.
33:35Exactly.
33:36Wait for the pancake to start bubbling.
33:38One, two, three.
33:40My first one.
33:41Then keep flipping till you've got pancakes for the whole family.
33:45Wow.
33:46Si.
33:47Papa, feed the family.
33:50I have known you for more than 10 years.
33:53This is the first time you've served food to me.
33:56Hi-pa.
33:57Hi-pa.
33:58We have future.
33:59You know?
34:00We have a whole life.
34:02I feed you.
34:03Boom.
34:04Boom.
34:05What do you say?
34:06What do you say?
34:07Good.
34:08Of course good.
34:09With love, right?
34:10It must be less sweet than the container one.
34:12I think it must be less sugar.
34:13Oh.
34:14Oh, no, no.
34:15You didn't put any sugar inside?
34:17Oh.
34:18Yes.
34:19Not only is there no added sugar in this batch of homemade pancakes, they are literally
34:26half the price of the store-bought container option.
34:29You want I teach you how to make it?
34:32You have already learned it.
34:34I do not need to know it.
34:35The jammy pancakes are clearly a hit with Shing, but Shing has a bit of a sweet tooth.
34:41The sausages Na usually buys for him are loaded with sugar, but only 60% meat.
34:46We've swapped them for a slightly more expensive option, but significantly less salt and sugar.
34:52We've also roasted some kumara and those mystery white carrots, aka parsnips.
34:59Oh, this is the real meat taste.
35:02Mmm.
35:03Yeah.
35:04I can feel that one is full of starch, no?
35:07Mmm.
35:08Sorry.
35:09We gave you the wrong one before.
35:12Juicy.
35:13Yeah.
35:14It's juicy.
35:15Right?
35:16I like this one.
35:17I really like this sausage.
35:19That's a yes vote from mum and dad, but Shing is not yet convinced by anything on his
35:24plate.
35:25He picked the green stuff away.
35:28Oh, this one.
35:29I like it.
35:30Why?
35:31How about eating it?
35:34Even small pieces, maybe he will try.
35:38Yeah.
35:39Yes.
35:40No?
35:41I think he doesn't like it only because he's not used to it.
35:46He haven't even tried it, even not bite it.
35:49I think he doesn't like it.
35:50It's your one.
35:51But I like it.
35:52Do you want one more?
35:53Yes.
35:54Sounds like these new sausages are already a keeper.
35:56And if we're looking for wins, at least the kumara won't go to waste.
36:01We're all guilty of letting produce go to waste.
36:04Thankfully, our waste expert Kate Meads is here with some handy food produce hacks.
36:09So Kate, tell me about produce.
36:12Because it is really expensive.
36:14How can we prolong it and get the most out of it and cut the wastage up?
36:18So there's a few really easy ways that you can make your produce last longer.
36:23One is using plastic containers.
36:25So it's airtight.
36:26It keeps the produce fresher for much longer.
36:28And one of the most important things to store out of its packaging is lettuce.
36:33The worst way to store lettuce leaves is in the bag.
36:36Pop it in your container and that will actually make your lettuce leaves last three times longer.
36:41Three times longer if you do that?
36:43Yep, absolutely.
36:44Your broccolis.
36:45Treat it like a bunch of flowers.
36:46You put that in a jar with a bit of water either on the bench or in the fridge.
36:50You cut the bottom off before you put them into the water.
36:52Into fresh water.
36:53But you do need to make sure you change the water like a bunch of flowers.
36:57The next super tip for you, Mike, is actually using up your herbs.
37:01Anything in particular?
37:02Any herbs that you've brought and not used.
37:04Chop them up.
37:05Chopity chop, just roughly.
37:06And then we just chuck olive oil into the ice cube trays.
37:11And then you just freeze that?
37:12Yep.
37:13Pop it in the freezer.
37:15And here, the frozen one.
37:18So you can just pop one of those out.
37:20So like roasted carrots just out of the oven.
37:22Put a bit of this on there.
37:23Toss it, toss it, serve.
37:24Yeah.
37:25Even on a piece of steak.
37:27Piece of steak straight off the barbecue.
37:29A little bit of this on top.
37:32Beautiful.
37:33We underutilise our freezers so much.
37:36And there's little things like this that you can just take a moment of time to prep.
37:40Not only save yourself money by not buying more herbs.
37:43Yes.
37:44But also save yourself time in the long run.
37:47Because now you're just popping out a little nugget of flavour.
37:50Don't waste it.
37:51Freeze it.
37:52Use it.
37:53And let's stop wasting food.
37:55It's gold.
37:56Coming up, can Na and Thomas make all those new changes the new normal?
38:01Let's see if there's any money we can save you.
38:05Oh, this important part.
38:15For Na and Thomas Zhang Huang, it's been a huge week of new food.
38:19Mmm.
38:20Oh, very strong smell.
38:22And new skills.
38:24Na even has a new and improved husband.
38:27Oh, you're good at this.
38:28Of course.
38:29Machine.
38:30Mike and Ganesh are paying one last visit to see if their changes are going to stick.
38:35Right, so sir, here we go.
38:37How do you think that went?
38:38Hopefully well.
38:39Well, they've got all those new ingredients to try, you know.
38:41Totally.
38:42Hello, Thomas.
38:43Hey.
38:44Morning.
38:45Well, very well.
38:46Good, good, good.
38:47Good to see you, Thomas.
38:48Hi, good to see you.
38:49Good.
38:50How has this whole week been?
38:52Terrific, I have to say.
38:53I learned so much.
38:55I can remember that fish.
38:57How to cook without a list.
38:59Without a recipe.
39:00Without a recipe.
39:01Yeah, yeah, yeah.
39:02The machine is taking over.
39:03Yeah, yeah, yeah.
39:04You've both cooked quite a bit, but more so, Thomas.
39:06Yes.
39:07Tell me about the recipes that you've cooked.
39:09I remember the fish in my heart.
39:11Say it.
39:12You also make the pancake and make the cupcake.
39:14That's too easy.
39:15A pancake.
39:16But if I can make the cupcake and pancake, you can make it for Xing, and I can put the cupcake in Xing's lunchbox in the future.
39:21Of course.
39:22That's amazing.
39:23That's great.
39:24Right.
39:25After these few days, I feel I have future in New Zealand.
39:28We've come back from Long Bay.
39:31I told Nana, in New Zealand, the child's birthday, we can just go to Long Bay, you know?
39:37You just buy some meat, buy some lamb, you cook for the children.
39:42That is the best part about all this, right?
39:44Yeah.
39:45You feel more at home.
39:46And we're not saying give up the food that you're already cooking, no.
39:49Yeah.
39:50All we've done is just given you a whole pile of new things to experiment with.
39:53Yes, make us feel more fit in, actually, really.
39:56Yes.
39:57Yeah.
39:58Well, let's see if there's any money we can save you as well.
40:03Oh, that's the important part.
40:04Shall we?
40:05Okay.
40:07So, how did we feel about the sausages?
40:11I love it.
40:12Yeah, really.
40:13Because it feels real meat.
40:15Oh, this is the real meat taste.
40:18Mmm, yeah.
40:19I like this one.
40:20Did we swap the sausages?
40:22Yes, we did.
40:23Ah.
40:24You have country pork sausages instead of the old one.
40:28But here's the difference.
40:29These sausages have 85% meat.
40:32So much less salt and so much less sugar.
40:35These sausages are better for your family's health overall,
40:38including the young man's health.
40:41Now, there is one difference.
40:43Are you willing to have better sausages, but you have to pay a bit more?
40:48Actually, this is not too much expensive compared to that one.
40:51So it's only $2 expensive, but it tastes much better.
40:55So I will take this one.
40:56So we keep this?
40:57Yeah.
40:58Yeah, yeah.
40:59Well done.
41:00What do we think of the pancakes?
41:01Yeah, that pancake is not sweet.
41:02That's the most lovely part I like.
41:04Yes.
41:05Oh.
41:06This is the food from heaven.
41:09We did in fact swap it out because we gave you all the ingredients to make your own.
41:15And learning new skills.
41:16Yeah, yeah, yeah.
41:17And saving a little bit of money.
41:20Oh.
41:21It's a good saving.
41:22It is.
41:23Plus, you don't have the wastage.
41:25Yes.
41:26You don't have plastic that you have to throw away.
41:28Yes.
41:29That's a big amount.
41:30That's actually half the price of that bottle.
41:32Keeping it?
41:33Yeah, of course.
41:34Okay.
41:35That's a keeper.
41:36What do we think about the gherkins, the pickles?
41:39Oh, the pickles, we feel that the smell is not that strong.
41:43The only one, maybe we can only have two.
41:45Then we need to wait for a while because it's too soft.
41:48This one, I think I can eat the whole jug.
41:51Yeah.
41:52Well, did we swap it?
41:54Guess what?
41:55We did swap it.
41:57So this one has less salt and less sugar.
42:00Oh, we can have more of this.
42:02You can also save money.
42:04Oh, this is a bit cheaper.
42:05Cheaper.
42:06Are we keeping it?
42:07Yes, of course.
42:08Yeah.
42:09What did we think of the milk?
42:11I feel it have more protein.
42:13I don't know if that's true or not because it feels more thick.
42:17Big difference with the old milk we drink.
42:21But I like this one.
42:22Well, you do drink a lot of milk.
42:2468 liters of wine.
42:25We're tall.
42:26Did we swap it?
42:29Yes, we did.
42:31There you go.
42:32What's the protein percentage of this milk?
42:35Same amount of protein, but it's got less sugar.
42:38So two of these.
42:39Yeah.
42:40So if you keep to that, you'll save $3.30.
42:43Oh, it's cheaper.
42:44Don't that much.
42:45Yes.
42:46Keeping?
42:47Yes, of course.
42:48Keeping.
42:49How do you feel about all these new recipes that you've now cooked?
42:52Do you feel good about them?
42:53Yes.
42:54And they are easy enough for Thomas to do.
42:56I'm very happy about that.
42:58You guys have learned so much.
43:00Yeah, cover a lot of range.
43:02Remember before, you were spending $505, not only at the supermarket, but also on takeaways.
43:08We feel now you can cook different foods in your own home.
43:11You can take out the $125 a week that you were spending on takeaways.
43:16Whoa, whoa.
43:17That's quite a bit.
43:18Annually.
43:19Yes.
43:20Yeah, that's $6,534.
43:22Oh, a lot.
43:23Know about the money.
43:24We can save so many packages for the nature of New Zealand, you know?
43:29Oh.
43:30This is a beautiful place.
43:31That's why we're here, you know?
43:33I think this week has not just been about money.
43:36Yes, of course.
43:37It's been about the health of your family and also sharing the jobs of husband and wife,
43:42mother and father in the kitchen.
43:44Absolutely.
43:45And getting Thomas into this space and getting you out into your study.
43:50Yes.
43:51So are we committed?
43:52Yes.
43:53100%?
43:54Yeah, of course.
43:55200%?
43:56Yeah, of course.
43:57When you leave, don't leave.
44:00$6,000 is a big amount of money.
44:04It means a lot to us, especially with Xin growing up.
44:07We need to spend more money on him.
44:09But I have to say, I love the barbecue.
44:11We really want to do that for a long time ago.
44:14Finally, we did it this time.
44:16Ready?
44:17Everybody?
44:18Yes.
44:19Happy?
44:20Happy?
44:21Chicken?
44:22Chicken.
44:23What's a chicken?
44:24Cow.
44:25Cow.
44:26Cow.
44:27What does a cow do?
44:28Ship, ship, ship, jump!
44:30Jump, jump, jump, jump!
44:32Jump, jump!
44:33Jump!
44:34Jump!
44:35Go.
44:36Merry Christmas!
44:37Happy.
44:38Happy.
44:39Happy.
44:40You're welcome.
44:41Woo!
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