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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.
00:13And 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 win.
00:39This week we meet a family not only facing serious health restrictions.
00:43We've developed a number of food allergies and intolerances.
00:47But battling fussy toddlers too.
00:49I don't want anything in there.
00:52And thrown into the mix is a major chocolate addiction.
00:55Thank you New Zealand for Whitaker's chocolate.
00:57It is amazing.
00:59Mike and Ganesh have a massive challenge.
01:01Can they get this family eating their way to wellness for less?
01:04Their world of food has become so small, they don't know what to do.
01:08Today we're in Orewa with the Davissons.
01:23Dad Quint and Mum Daisha moved to New Zealand from the US six years ago.
01:27Since then they've had Finley who's three and Rowan is 20 months.
01:32They love the Kiwi way of life but they're navigating some serious health problems.
01:37We've developed in our family unit a number of food allergies and intolerances kind of all of a sudden.
01:43This one is the kid's one which I can't eat and Quint can't eat.
01:48This is Quint's one which I can't eat and the kids can't eat.
01:51This is my one.
01:52This family are not only facing gluten and dairy intolerances but Quint has Crohn's disease which means certain foods cause internal inflammation.
02:01As soon as I eat barley, white jacket potatoes, soy and eggs my body is just like no no this is not right.
02:09We have to move to more whole food based diet which is fine but with two toddlers running around it's really tricky.
02:18Are you excited for your snack plate?
02:20Snack plates are our favorite huh.
02:23Inherently picky of what they're interested in trying.
02:26Yeah they tend to go toward the salty things, the sweet things, the snacky things.
02:31There is however one food the whole family can agree on.
02:35You got some chocolate?
02:36Yes, peanut butter.
02:38Thank you New Zealand for Whitaker's chocolate.
02:40It is amazing. It is amazing.
02:42Why is there so many flavors?
02:43And there's so many flavors.
02:46The Davison's have definitely figured out which chocolate is their favorite but they're still struggling with some of our homegrown veg.
02:52Silver beet.
02:53Silver beet.
02:54I've heard of this before.
02:55A lot of the foods here and the way they're presented is foreign.
02:58I think people shred it, pickle it, put it on a hamburger.
03:02And then the seasonalness of the veggies.
03:04Yeah, that makes it really tricky.
03:06You find something the kids like and then all of a sudden it's gone or ten times the price.
03:10But it's not just the new veg they're struggling with.
03:13Back in the US they grew up watching a very different style of cooking.
03:17Our family dinner was opening a can or opening a package.
03:21We didn't see a lot of the whole food prep that went into making a meal.
03:26As an adult I enjoy cooking but it doesn't come naturally or without effort.
03:30Daisha and Quint are desperate to up-skill in the kitchen and try new things.
03:35Almost ready guys.
03:37But they also need to convince their picky toddlers to do the same.
03:39I don't want anything in there.
03:42You just want pasta with red sauce?
03:44Yes.
03:45Okay.
03:46I think we have become quite limited in the foods that we're making.
03:51It sort of feels like we're eating the same meal in different forms.
03:55And we don't even like it.
03:56Like I don't even enjoy it at all.
03:58Alright Finny, your pasta's coming.
04:00Battling toddlers and health restrictions, is it any wonder this family has lost their love of food?
04:07We're at quite a low and it's like the only way is up from here really.
04:11So if we can add some excitement back into our eating it's a huge win for us.
04:15And if we can save some money that's even a bigger win.
04:17Yeah.
04:18They've definitely come to the right place.
04:20Although Daisha's got one special condition.
04:23Don't touch my wicker.
04:26This whanau really need new food they can love as much as their chocolate.
04:31It's time to hit the supermarket.
04:34Chef Michael Van Dielsen and restauranteur Ganesh Raj will be outside keeping a close eye.
04:40Avocados, yes please.
04:42This one feels alright too.
04:44Yeah, alright.
04:45Look they've got some avocados but instead of going for the individual ones they've gone for a packet.
04:49Absolutely, but do they have a list?
04:51This one?
04:52Let me check my list.
04:54Yes they do.
04:55Yes they do.
04:56See if you see any berries too.
04:58They really love them.
05:00Sometimes they'll eat grapes.
05:01Alright, let's try that.
05:03Let's just do a little one though because...
05:05Don't want to waste it.
05:06Do you reckon we've got toddlers in this family?
05:08They are really thinking about what they're buying there.
05:11Almost like they're picky eaters.
05:12Ooh.
05:13Let's head over to...
05:15Cool, the gluten free section.
05:17Yeah.
05:18This is where we live, huh?
05:22Sometimes they eat them, sometimes they don't.
05:23If you live in that section, that's generally quite an expensive section.
05:28Cookies and cream.
05:29Yeah, let me see if the kids can have it.
05:30Looks good.
05:31It doesn't have listed dairy but should we try it as a treat?
05:33I think so, they'll like it.
05:35Okay.
05:36They do feel their pain because they're looking for new things.
05:39Absolutely.
05:40And look how happy they are when they find something they can all have.
05:42This one's theirs.
05:43Yep.
05:44This one's mine.
05:45And then mine's further down I think.
05:47Oh God, this one's $10.
05:49Okay, so let's stick to peanut butter.
05:51Dark with almond.
05:52Almond.
05:53Yep.
05:54I've been craving the caramel.
05:55The dark caramel?
05:56Yeah, yeah, yeah.
05:57The dark caramel.
05:58Okay.
05:59I mean this is not just about chocolate.
06:00It is a lot of chocolate.
06:01This is a love of chocolate.
06:02Yeah.
06:03Seaweed, there we go.
06:04Let's do four packs.
06:06That one, the sour cream one will definitely have milk in it.
06:09Maybe the tomato one?
06:10Yeah, we can all eat it.
06:11Okay.
06:12Corn chips.
06:13Regular.
06:14And one lime.
06:15And one lime.
06:16Three oat milks.
06:17Yeah.
06:18Yeah.
06:19Do you want to do two of these in one of those?
06:20Yeah.
06:21All right.
06:22Pasta sauce.
06:23Pasta sauce.
06:24Butter chicken.
06:25Coconut base, so that's good.
06:26Who knows what's in these bottles?
06:27You know, you saute out some onions, you add some curry powder, add some tomatoes,
06:31add in some chicken, you're close.
06:32Let's do this one.
06:33Okay.
06:34Yeah, cool.
06:35Okay, I'll grab a salmon.
06:36Yeah.
06:37We're totally out of cheese.
06:38Let's get the pizza blend.
06:39They like the shredded cheese.
06:40They love it.
06:41They'll eat that one straight.
06:42Hummus.
06:43Let's get one pumpkin kumara and...
06:44They've got a smoky one.
06:46I mean, that's a lot of hummus.
06:48It is.
06:49You know, do you think she would entertain the idea of making her own?
06:53Yeah.
06:54We want the regular chicken nuggets and gluten-free chicken nuggets.
06:57It's better if we can just buy the gluten-free ones, though.
06:59This one has dairy in it.
07:00It's got potato in it.
07:01This is the one they normally eat.
07:04It does have potato.
07:05And this one's got milk in it, too.
07:07Okay.
07:08That's a lot of effort to find chicken nuggets.
07:11And it's actually probably quite good that they didn't find any.
07:14Yeah, exactly.
07:15Well done.
07:16Good teamwork.
07:17Let's go.
07:18They need our help.
07:19I think so.
07:20I really do.
07:21Let's do it.
07:22Okay.
07:23Let's get this tallied up before Ganesh and Mike reveal the total.
07:27Daisha tried hard to stick to her list.
07:29But how much are all those allergy-friendly treats going to add to the bill?
07:33What do we have here?
07:34I think it's a trolley of goodies.
07:36Now, how many people are we feeding here?
07:38Four people.
07:39This is somewhat different.
07:40I'm seeing lots of gluten-free.
07:42Yes.
07:43We're gluten-free, dairy-free, potato-free, soy-free, barley-free, and egg-free.
07:48Difference for different people.
07:49Yeah.
07:50Yeah.
07:51We either make three of everything, or we try to find one thing that can meet most or
07:56all of our needs.
07:57And that's kind of how we end up with lots of little snacky things.
08:00No, let's go through your trolleys.
08:02There's a lot of snackies.
08:03Wait till you meet my toddlers.
08:04So you do a little bit of baking?
08:06I do.
08:07I actually do heaps of baking.
08:08And it's 570.
08:09That's pretty good.
08:10But it's like a necessity for you guys.
08:11Yeah.
08:12Look, I'll pull out some of these guys.
08:14There's only two people in this family, really.
08:17Three?
08:18We can't give these up.
08:19But it is a little bit of an issue because the kids really like the peanut butter one.
08:24All good.
08:25And it has dairy in it.
08:26We just try to limit it as much as possible.
08:28A big block of cheese.
08:29That's for us.
08:30That's for us.
08:31We need you all to wear labels around your neck.
08:33We might.
08:34Two breasts.
08:35Two breasts.
08:36One of them will end up frozen.
08:38This is a shot for a week.
08:39Yeah.
08:40Yeah.
08:41So do you have lots of meat at home or lots of food at home to make meals out of?
08:44No.
08:45But what else are we going to eat?
08:46I'm still confused at what we're going to eat.
08:48So are we.
08:49We've got some of these.
08:51But what are we going to mix with these?
08:52Pasta, rice, the chicken, some of the veggies.
08:55If I can chop them up small enough, the kids will eat them.
08:58So that's all the veggies that we're talking about for a week.
09:01It's not a lot.
09:02No.
09:03Bananas, delicious.
09:04Yeah.
09:05And we're almost there.
09:06We have so much to learn.
09:07I mean every shot for you guys must be about looking at all the details.
09:10Yeah.
09:11How much do you think you spent today?
09:12I'm going to throw out 340.
09:14I'm going to say three.
09:15Michael, do you want to tell the number?
09:17314.
09:18Oh.
09:19But that's alright isn't it?
09:20314.
09:21Yeah.
09:22And you were so close because they count everything.
09:24Absolutely.
09:25But I think we need to get back to your house before the storm comes down on top of us and
09:29see what you've got at home.
09:30Yeah.
09:31Shall we do that?
09:32Sounds good.
09:33Is the Davison's kitchen hiding enough food for the rest of the week's meals?
09:38Mike and Ganesh are about to find out.
09:40Mmm.
09:41They do some baking.
09:42Gluten free.
09:43Oh look there's a bit of butter chicken.
09:45Look over here.
09:46Let them all.
09:47Unmeg, cinnamon, lemon pepper, thyme, ginger.
09:50This is a family that's trying to cook.
09:52But then they also have the butter chicken mild.
09:54Yeah I know.
09:55Confusing.
09:56Didn't we buy three of those today?
09:58We did.
09:59But you look at this.
10:01All these biscuits are at this height.
10:03You look at these guys.
10:04Look at that.
10:05They're all unopened.
10:06Everything's at kid eye level.
10:08And it's all the snacks.
10:10Dangerous.
10:12Alright refrigerator.
10:15It's empty.
10:16Oh.
10:17Look at that.
10:18You add this to what we brought today and give me seven nights meals.
10:22Impossible.
10:23Freezer.
10:24Oh here they are.
10:25Are these gluten free, dairy free, number free?
10:28Negative.
10:29No.
10:30Negative.
10:31There's not a lot in there is there?
10:32No there isn't.
10:33Really?
10:34Not a lot in there.
10:35Snacks?
10:36Check.
10:37Meals?
10:38Well they appear to be missing.
10:39It's time for this family to find out the true cost of convenience.
10:43G'day team.
10:44How are you?
10:45Good.
10:46Are you?
10:47Yes.
10:48How does it feel to see the entire shop laid out like that?
10:51Well it makes me think it's a lot of food.
10:53But I look at it and think I don't know what we eat.
10:56I see a lot of snacks.
10:57Yes.
10:58I don't see a lot of meals.
10:59Yep.
11:00We don't know if that's enough vegetables for a family your size to just be healthy.
11:05It's definitely a struggle with the kids to get them to eat it.
11:08Look at how much processed stuff there is in the front there.
11:12If you look in your pantry you've got the most amazing array of spices in there.
11:16Well you've got every spice you need to make that for instance.
11:20It's the knowing how to put it together I think is where I get stuck.
11:24We've had more and more restrictions over the last few years so our comfort zone has gotten smaller and smaller.
11:29So now we just rely on basically the same meal five times during the week.
11:33I mean Mike and I really feel for you guys but I think things have just gone too far.
11:37So you remember your shop came to $314.70 something cents.
11:44Yes.
11:45And then we had a look around and we found that you're also doing a little bit of eating out.
11:49That's about $120 a week.
11:51Wow that adds up more than you think.
11:54The thing is the minimum amount for a family of your size, age and location to meet dietary requirements is $191 per week.
12:04Oh wow.
12:05But your total spend right now is about $434 a week.
12:09That comes in at over $22,000 a year.
12:12Wow.
12:13That's a lot.
12:14We acknowledge that you guys have very specific needs in your family.
12:17But we still think that the difference between the average amount and what you're spending right now is just too much.
12:23Yeah I agree.
12:24So what we need to give you is ways to actually bring that down by cooking more stuff yourself.
12:28Yeah that would be great.
12:30From hearing you now I think you just need some ideas.
12:33Our challenge is to give you food that not only excites you but excites the kids.
12:38Yeah.
12:39Are you up for it?
12:40Yeah that sounds really good.
12:41That's excellent.
12:42We're ready for more excitement than what we cook and eat.
12:44Yeah.
12:45Okay let's do it.
12:46I'm really excited to have just fresh ideas and new flavors.
12:50Like I'm so sick of red sauce.
12:52I'm so sick of it.
12:53So I am really excited to eat something different.
12:56And on the other side I don't enjoy cooking.
12:58So if I can gain some base skills of things that go together to get me a little bit more excited about it.
13:05That would be awesome.
13:06I don't know about you Ganesh but I feel we have a massive challenge this week.
13:11We've never had this many dietary requirements and every one of them is real.
13:17Their world of food has become so small they don't know what to do.
13:21They've lost their love we've got to bring the joy back.
13:24Yeah because there's a whole world of food out there that we've got to introduce them to.
13:27Absolutely and that food the kids have to like as well.
13:30So I think we need to get them in the kitchen get them excited about new flavors and new dishes.
13:35Are you confident we can do it?
13:37Don't know.
13:38Coming up can Ganesh tempt the taste buds of his toughest critics yet?
13:43Is it okay?
13:44While the Davison's were out the eat well for less team have been in to overhaul their kitchen.
13:54The kids salty and sugary snacks are now out of bounds and the cupboard stacked with healthy new ingredients.
14:00And the Davison's almost empty fridge is now brimming with fresh flavorful produce.
14:05Time to take a peek at their new look supplies.
14:09Oh my goodness.
14:11What do you see?
14:12Look there's your cereal Finley.
14:14We can still have that.
14:15Some rice cakes.
14:16Look at the Whittakers.
14:17Oh that's right.
14:18Not all of the Whittakers.
14:19Some.
14:20Alright.
14:21Some of our favorite snacks are on the do not eat area.
14:24So we'll have to try some new things this week I think.
14:27Alright should we see what's in the fridge?
14:30Oh my goodness.
14:31It looks a bit different doesn't it?
14:33Yeah.
14:34Tuna.
14:35Now hang on.
14:36I think this drawer was empty before.
14:38A lot more colorful veggies.
14:39Yeah.
14:40And just a lot more veggies.
14:41It's really colorful.
14:42They might not know what to do with everything yet.
14:44But by the end of this week Daisha and Quint will be pros.
14:48Let's kick off their week of discovery with a swap.
14:51You ready to try some too?
14:52We have jam.
14:54Ooh.
14:55Jam is a topping the whole whanau can agree on.
14:57So we've switched their usual brand for one that's cheaper, has less sodium and a higher ratio of strawberries.
15:03Mmm.
15:04Yeah?
15:05Does it taste the same as our old jam?
15:07Yeah.
15:08That's really nice Finley.
15:09You're right.
15:10I reckon it's strawberry jam.
15:12It doesn't taste quite as sweet but I taste more strawberry.
15:16And if it is less sugar I'd be happy to eat it.
15:18That's awesome.
15:19If it is cheaper I'd be really happy, yeah.
15:22I think we'll call that one a win.
15:24Now Ganesh is hoping to continue the winning streak with a meal the whole family can eat.
15:29Plus it's easy on the pocket.
15:31Finley are you ready for some dinner?
15:32Yeah.
15:33That's good because today we're going to make tuna steaks with a little bit of V-E-G-E-T-A-B-L-E-S
15:42and some delicious noodles.
15:44And these noodles, they're made from pulses and quinoa so they're friendly to your family.
15:50Excellent.
15:51Yeah.
15:52First up, chop the courgette ready for grating.
15:54This is the perfect job to get little hands involved with.
15:57You try it.
15:58How do we think?
15:59Sounds crunchy.
16:00It's crunchy.
16:01It's crunchy.
16:02Have you had tuna before?
16:03I've had it in a can.
16:04That's delicious.
16:05Nothing wrong with that.
16:06I don't think I've had it in this form.
16:07Well, we're going to pan fry it because I want to be able to give you something quick
16:11and easy, right?
16:12Yes, please.
16:13Yes, please.
16:14Finally slice the capsicum and it's time for taste test number two.
16:18What's this, Finley?
16:19A carrot.
16:21It looks like one.
16:22It's a capsicum.
16:23Mmm, crunchy.
16:28Is it okay?
16:29Yes.
16:30Great.
16:31Put it in.
16:32Beautiful.
16:33Well done.
16:34I mean, you spend a lot of time with the kids in the kitchen, right?
16:37Yeah, I do.
16:38Cooking is important to me.
16:39It was important to my grandma, especially.
16:42Baking.
16:43And it's something I really enjoy doing with my kids.
16:46You're doing them such a favor.
16:48With the kids happily chomping away on veg, grate some carrot into the bowl.
16:52And it's time to move on to the tuna.
16:54For a delicious marinade, first grate some ginger.
16:57You guys like strong flavors.
16:59Yes, we do.
17:00So this is how we get those in.
17:02Yes.
17:03And I want the kids to like strong flavors too, instead of just sugar and salt.
17:07Next, grate some lemon zest and add olive oil to the bowl.
17:11Give it all a good mix.
17:13Put the noodles in boiling water and get the dressing on the go.
17:16Into the jar goes sesame oil, some honey, and a secret ingredient for sweetness.
17:21Do the kids like mandarins?
17:23They do, yeah.
17:24So this is a win for us.
17:25We want to try and use things that the kids are familiar with.
17:28So we have a good chance of them buying into whatever we make, right?
17:30Definitely.
17:31Add some olive oil, salt, and then pepper.
17:34And finally, the mandarins.
17:36Shake it all up.
17:37All right.
17:38With the perfect dressing ready to go, it's time to fry the tuna steaks.
17:42This fish is a powerhouse of essential nutrients and super easy to cook.
17:46And the best part about tuna is you just have to watch the side.
17:50To see how the cooking's going.
17:51That's so easy, yeah.
17:52I can't believe how fast that is.
17:53Now I know how to cook tuna.
17:55Yes, you do.
17:56I'm already getting there.
17:57You're doing tuna now.
17:59With the tuna cooked, it's time to get the sous chefs involved again.
18:02Look, guys.
18:03The little noodles are ready.
18:05I'm going to put these little noodles into this beautiful cloud salad.
18:10Who's going to help me stir it?
18:11Me.
18:12Okay, cool.
18:13Give the noodles and veg a good mix.
18:15Add the dressing.
18:17Thank you, team.
18:18You did such a good job.
18:19And all that's left to do is slice the tuna and serve.
18:23What's going on here?
18:24You get the first one because you helped me.
18:28Ooh.
18:29This is what you helped make in the kitchen.
18:31Yes.
18:33All right, team.
18:34This smells delicious.
18:35Shall we get into it?
18:36At $6 per portion, this is a nutritious and delicious meal that is safe for the whole family.
18:42And although Finley isn't keen on the veg now that they're all mixed up, at least Rowan and the adults are looking happy.
18:49The flavours are incredible.
18:50I really like it because it tastes fresh, but it's not boring.
18:53And I always thought tuna was kind of a more expensive meat.
18:57I think compared to salmon, tuna's more affordable.
19:00And there's like five more pieces which can become tuna salad.
19:05And more ways to present it to the kids if they'll eat it in another form.
19:08I think she's getting it, Mike.
19:10Is this dish something that you would cook again?
19:13I would definitely cook this again.
19:14The tuna's fantastic.
19:15And would you share the kitchen with this young man and teach him how to do it?
19:20I think we could do that.
19:22The question is, do you think I could do it?
19:24I think you could do it.
19:25Yeah.
19:26No, it's really easy.
19:27And you'd feel really fancy making something like this.
19:29I feel fancy eating it.
19:32It may not have been a clean sweep, but three out of four isn't bad at all.
19:37A delicious snack the Davison's all enjoy are corn chips.
19:42So today we're boldly going where no man has gone before
19:45and putting five natural corn chips under the spotlight in a taste test
19:49at the Stardome Observatory.
19:51I love corn chips.
19:54I want flavourful but not hot.
19:57I'm not brand loyal for corn chips.
19:58I'd say I'm price loyal.
19:59So a good bargain is a good way to go.
20:01These corn chip connoisseurs will be chomping through five today.
20:05We've got Mexicanos Natural Corn Chips, the cheapest of the lot.
20:09Doritos Original Salted.
20:11Tostitos Lightly Salted Tortilla Chips.
20:14Macro's Organic Corn Chips.
20:16And finally, Proper Salted Tortilla Chips, the priciest of them all.
20:20So which chip will have this gang reaching for the stars?
20:24Let's lift off with Macro's Organic Corn Chips.
20:27That smells like corn but it kind of makes sense.
20:31Good crunch.
20:33Nicely plain.
20:34I think it's too bland.
20:35Too salty for me.
20:36It definitely needs something with it.
20:39Macro's not looking too stellar.
20:41How will the Proper Salted Tortilla Chips touch down?
20:44I'm immediately happy seeing these bubbles.
20:46Just like a cut tortilla.
20:48And they're not as salty.
20:50I like these ones.
20:51They're very crunchy.
20:52I like them a bit thicker I think.
20:54Yeah?
20:55Better.
20:56Yep.
20:57A solid response.
20:58Let's see if the Tostitos can fly any higher.
21:01These are in fun shape.
21:02They look like Tostitos.
21:04Like the crunch factor I reckon has been a seven out of ten.
21:07I think they're the blandest.
21:08Yeah.
21:09Taste-wise.
21:10I feel like if you put toppings on these would go soggy really quickly.
21:13It's a nice delicate crunch to me and it just flows over your tongue.
21:16Sort of fills the mouth.
21:17Not bad Tostitos.
21:19How will the Doritos compare?
21:21What do they look like?
21:22Doritos.
21:23Yeah.
21:24Thinks very little aroma.
21:25Kind of oily.
21:26Tastes like potato chips.
21:27Like salted potato chips.
21:28Yeah.
21:29They're more processed though.
21:30They feel like they've been engineered to give you all the flavours you want.
21:33But they're not quite there.
21:35Looks like Doritos won't be winning any space races today.
21:38Finally, we've got the Mexicanos brand.
21:41See?
21:42These ones here.
21:43Bit of char.
21:44Biggest size though.
21:45This is the best for dipping.
21:46It comes in those big jumbo bags.
21:48These are super boring.
21:51It's like you're a kid at a party and these come out and you're like, oh no.
21:56Really hard and cardboarded.
21:59So which corn chip rocketed to the top?
22:01Corn-gratulations proper salted tortilla chips.
22:04They're pricey but this lot think they're definitely worth it.
22:08Probably the most quality chip that there was.
22:10So yeah, definitely not surprised they were up there.
22:13I probably will walk down the corn chip aisle now and be like, yeah, I know.
22:19Up next, can we win the Davison's over with a butter chicken sauce swap?
22:24It doesn't taste any different than the jars that we've had before.
22:27We're in Orewa with the Davison's, a family of four who moved here from the US six years ago and are battling multiple food allergies and intolerances.
22:42They're desperate for new meals the whole family can enjoy that don't cost the earth.
22:47And there's also a big savings motivation.
22:49The Davison's are building a house.
22:51Do you remember which one's your room?
22:53It's that one up there.
22:54The one that faces the playground.
22:56You can look out for all your friends.
22:57Let's see if we can save them some cash with another swap.
23:01A family favourite is butter chicken.
23:04But their usual jarred versions are packed full of preservatives and sugar.
23:08So we've whipped up a fresh sauce from onion, garlic, ginger, curry powder, tomato paste, honey and finally coconut cream.
23:16Smells really yummy.
23:20Mmm.
23:21But will it pass the taste test?
23:24Mmm, look at that.
23:25Looks like Rowan is in.
23:27This sauce is not only cheaper and lower in sugar, but being homemade, all the ingredients are safe for the whole family.
23:34I mean, it's good.
23:35You like it?
23:37You're happy, huh?
23:38Flavour-wise, it doesn't taste any different than the jars that we've had before.
23:42We've had quite a variety of the different jar-based ones.
23:46True, yeah.
23:47And this is definitely on the better end of tasting ones.
23:49Yeah, it has more depth to it, I would agree.
23:51Yeah.
23:52So if it is different, it would be interesting to see what the cost is and I guess what the ingredients are too, if it's less sugar.
23:58I think if it had more natural ingredients and was cheaper, I'm definitely sold.
24:02I mean, even if it was just a healthier option.
24:04Yeah, I agree.
24:05And not cheaper, it would also be...
24:07I agree.
24:08Good.
24:09I think we can tick all those boxes for you team, so I'm going to call this another win.
24:14Because of the Davison's dietary needs, plant-based milks are crucial.
24:19But what do we need to be aware of with different milks when it comes to health and diet?
24:23Mike caught up with nutritionist Amanda Bryan to find out.
24:26So, there's been a massive explosion of milks on the market.
24:30And this is not even all of them.
24:32Why are people going for dairy alternatives?
24:35So we've seen a massive increase in plant-based milks.
24:38So not only the oat, almond, rice and soy, there's also things like hemp and potato.
24:43Potato milk.
24:44Potato milk, yes.
24:45Some of the reasons are for people who have a dairy allergy or people who might be lactose intolerant.
24:51Some people might choose to drink it for other reasons like environmental, wanting to move to plant-based lifestyle or simply for the taste.
24:59I would imagine a lot of people would think that these plant-based milks are healthier.
25:03Well, in terms of nutrition, the plant-based milks are usually lower in fat, but they're also lacking some key nutrients that we find in cow's milk.
25:11So, in particular, calcium, which is for strong bones, vitamin B12 is for our red blood cell production.
25:18That's only found in animal products.
25:20And particularly for children under 12 months, they're going through significant growth and development.
25:26And these plant-based alternatives aren't as suitable.
25:29They're missing those nutrients, also fat and protein for their growth.
25:33And I know that people, you know, they're worried about the sustainability of producing milk and the dairy industry.
25:39But these guys here, they've got their issues as well, haven't they?
25:42Oats is actually the only crop that we grow and produce in New Zealand.
25:46The almond, rice and soy, they're all produced overseas.
25:49There's actually a lot of water used in the production of these plant-based alternatives.
25:54Then there's also the food miles.
25:56There's really a lot to weigh up there with the environmental factors and the nutrition side of things.
26:00So, if I'm walking down the enormous aisle, which seems to be getting longer of alternative milks, what should I be looking out for?
26:07So, the key things are that the Ministry of Health recommends we have two servings of milk or milk products every day.
26:15So, if you're going to switch to these plant-based alternatives, check that there's added calcium and also be mindful that there could be other things like sugar added to it.
26:24Well, I'm sticking to my cow's milk.
26:26Good for you, Mike.
26:27But just remember, there still is a place for these products, especially for people with allergies and intolerances.
26:33It just pays to make sure you know what you're drinking.
26:36Okay.
26:37Roger.
26:38Finding quick and easy meals everyone can eat is this family's biggest challenge.
26:43But Quint also wants to upskill, so Mike has a take on a kiwi classic that's going to tick all those boxes.
26:50Mike's mini lamb pies.
26:52We like pies.
26:53Love pies.
26:54We like pies.
26:55Why don't you get started on these?
26:59While Quint's on parsnip duty, Daisha puts field mushrooms and tomatoes into a roasting pan.
27:04Add a touch of olive oil and then into the oven for 20 minutes.
27:08Parsnips we're going to put in the saucepan and boil and mash up.
27:12So they'll be instead of using potatoes.
27:15Add almond milk to the parsnips followed by some water and then bring to the boil.
27:20We're going to use this tortilla bases for our pie.
27:24That's really cool.
27:25Yeah, so as many as you can get out of that, we need 12.
27:28Corn tortillas are safe for the whole family and a great shortcut for pastry.
27:32While Quint cuts, Daisha starts to sauté the lamb chops.
27:37Hey, those are cute.
27:38You know what these would actually also really work for?
27:40Huh?
27:41Is mini pizzas.
27:42I don't know.
27:43I could get into that.
27:44Yeah, I think the kids would think that's fun.
27:45Let the kids decorate them.
27:46Lightly oil a muffin tray, take the nicely browned lamb off the heat, then drain the parsnips.
27:51Season with salt and pepper, mix in some olive oil and give it a good mash.
27:55Then take the roasted veg out and take the meat off the lamb chop.
27:59Just don't want to miss the little bits on the bone.
28:02You can gnaw them off in your own time.
28:04Dice the lamb, then pop it in a mixing bowl.
28:07Add the roasted tomatoes, Dijon mustard, chopped mushrooms, then give it a good mix.
28:12Pop the corn bases in the muffin cups.
28:15Fill with the delicious lamb mixture, then top with the mashed parsnip.
28:19Add a little bit of parmesan for the diners who can eat dairy, and they're ready to go in the oven.
28:24I mean, they look really pretty.
28:26Yeah, they do.
28:27Cook in the oven for just over 10 minutes, and then it's time to serve it to our critics.
28:32Today's special dinner guest is Daisha's sister Lauren, who also lives in New Zealand.
28:38Yummy pies. That one's for Finley.
28:42Each pie comes in at just over $1.50, so it's a great cost-cutting meal for the family.
28:47Plus, it's packed full of nutrition.
28:49Crunch it, crunch, crunch, crunch.
28:52You know what, Finley? We could make these again and put anything that you like in them.
28:56What would you like to eat inside of a pie?
28:58A mint and cheese.
29:00Mint and cheese.
29:02What do you think?
29:03I'm not sold on the parsnip, but I really like the idea of the little pies.
29:06Everything else is really good.
29:07Yeah.
29:08And the corn tortillas actually turned out really good.
29:10It works really well, yeah.
29:11What I like a lot about these is that the kids can really easily get involved in making these.
29:15Like, it'll be really fun for them.
29:16I think you're pretty happy.
29:18This is really, really nice.
29:20This will be really easy to, like, reheat for the kids for meals.
29:24That's what I think, too.
29:25These could fit in the lunchbox really well.
29:26Yeah.
29:27It's a win for me.
29:28Well done.
29:29You, too.
29:30Nice work, Davison's.
29:32Finley might prefer a mince version, but I'm going to call that a clean sweep on the rest.
29:37Coming up, the Davison's try cooking Thai without their usual safety net.
29:41There's no bottle of sauce.
29:43We're in Orewa with the Davison's.
29:53They've been cooking up a storm so far this week and are ready to kick their convenience foods to the curb.
29:58They have complex dietary needs, so they're always on the hunt for meals the whole whānau can enjoy on budget.
30:04And Ganesh has the perfect recipe.
30:07Ganesh Thai salmon and rice noodle salad.
30:10Yum.
30:11I like Thai.
30:12We really like Thai flavours.
30:13Yeah, I love Thai flavours, but I don't see any of the normal things we associate with Thai.
30:17There's no bottle of sauce.
30:19First, cover rice noodles in boiling water and soak for around 10 minutes.
30:24Grate turmeric and then ginger into a bowl and add soy, honey and melted coconut oil.
30:30Then cube some honeydew melon.
30:32Oh, the kids would eat that by itself, too, I think.
30:35It's nice to be able to cook with you.
30:37I don't think we've ever really cooked together.
30:39No, I don't think so.
30:41First date.
30:43Drain the rice noodles, rinse and add a touch of oil to stop them sticking.
30:49Give the salad dressing a good mix, then grate some courgette, carrot and cucumber into the bowl of noodles.
30:55Wow, it's very colourful.
30:57I know, I love it.
30:58For a fragrant flavour hit, lemongrass is the next addition.
31:02Mmm.
31:03That smells good.
31:04I love lemongrass.
31:05I've never bought it, I've never cooked with it.
31:06Do you think you can overdo it?
31:08We'll find out.
31:09We'll find out.
31:10Add a cup of bean sprouts, some chopped mint and coriander and then the delicious dressing.
31:15It smells so good.
31:17This is definitely something I would order.
31:19Give the salad a good mix and place into a serving bowl.
31:22This is a dish absolutely packed with nutrition and the salmon's not even in yet.
31:27There's actually a lot of veggies in here.
31:28Look how much this made.
31:29Yeah.
31:30All that's left to do is add the salmon pieces and lunch is good to go.
31:34Perfect.
31:36Well done.
31:37This looks so good.
31:38Looking delicious.
31:39Yeah.
31:40Coming in at around $6.50 per serve, this is a seriously delicious dish that's safe for
31:45the entire family and easy on the pocket.
31:48Best of all, there are no jarred sauces in sight.
31:51It's so fresh.
31:52Oh my goodness.
31:53Well done.
31:54It's really balanced.
31:55How do you feel knowing that you made this?
31:57It's so good I already forgot that I made it.
32:00I'm really proud of you for doing that.
32:02Like I think this would be quite a scary dish.
32:05Now it's a weekly dish.
32:07It was actually super easy.
32:09Something tells me Quint will be making this again in the not too distant future.
32:13Let's see if we can continue the wins with another swap.
32:17What do we have here?
32:18Hummus.
32:19Ooh, we love hummus.
32:21Finley and Rowan are both hummus fiends, but the store bought versions are packed full
32:26of preservatives.
32:27This looks a lot smoother than the hummus that we buy.
32:30So we have whipped up a homemade hummus to see if we can tempt them.
32:34Smells really lemony and garlicky.
32:37Oh man, that's really good.
32:40It's much more lemony.
32:41Do you like it Rowan?
32:42Yes?
32:43I'm not.
32:44What do you think Finley?
32:45I don't like it either.
32:47You don't like that?
32:48Maybe it's a bit strong of flavour for you.
32:50I would definitely eat this.
32:51It's better than the one that we buy.
32:53Oh Rowan.
32:54Oh Rowan's going for it.
32:56Well Finley's the only hold out on this one, but I'd still call that a win.
33:02And now Mike's here to keep tempting their taste buds with new flavours.
33:06I'm super excited because I'm not only cooking with one of you, I'm cooking with you both.
33:11Today we're going to do a shimula rubbed chicken breast.
33:15So shimula is like a Moroccan spice paste, a flavour explosion.
33:20Amazing.
33:21And you like your dips?
33:22Yes.
33:23Kids like their dips.
33:24We're going to make using eggplant because eggplant's in season now.
33:27Baba ganoush.
33:28Ooh.
33:29To give Quint a confidence boost, Dacia's taking a break, leaving Mike temporarily in charge.
33:34Goodie.
33:35Solid.
33:36Okay, see you.
33:37Bye.
33:38Bye.
33:39To start us off with is Italian parsley and coriander.
33:41The parsley and coriander will give the shimula paste a fresh flavour kick.
33:45Next, on to the spices.
33:46It does seem like a lot, but you've probably got most of these already in your pantry.
33:50Yep.
33:51So start from the top, tablespoon of ground coriander.
33:53How's your week been?
33:54Tell me about it.
33:55It's been inspiring.
33:56I like that word.
33:58Or with the Crohn's.
34:00I've kind of stopped finding the joy in food and more just thinking about it as I need
34:04to eat for nutrition.
34:05So it's up to us, Ganesh and I, to bring it back.
34:08Yes.
34:09No pressure team.
34:10This paste needs coriander, cumin, garam masala, turmeric, chilli powder, smoked paprika, onions
34:17and garlic.
34:18Add some lemon juice, grapeseed oil and give the mixture a good blitz.
34:23That there.
34:24Oh, smell that.
34:26Oh.
34:27So this here, you could use this marinade in many other things.
34:31Okay.
34:32So today we're marinating chicken.
34:33You would probably more so traditionally use this as a marinade for say lamb.
34:37Okay.
34:38Slice the chicken breast in half if they're large and then add to the chamoula paste.
34:42Give that a little mix around in there.
34:44I'm just going to wash my hands.
34:45Once the chicken is well covered, it goes into the fridge to marinade and Quint can be
34:49tagged out.
34:50That's good with me.
34:51I'll take a break.
34:53That means Daisha's tagged back in for the next stage of the cook.
34:56Hello.
34:57Are you good?
34:58I'm ready.
34:59We're going to do the baba ganoush, which is basically a roasted eggplant puree.
35:02All right.
35:03So the first thing we need to actually do is cook them.
35:06Cut the eggplants in half and score the inner flesh in a crisscross pattern to allow the
35:10flavour to penetrate.
35:12Drizzle the eggplant with olive oil.
35:14Scatter some salt over and place under the grill for five minutes.
35:18Time to chop some garlic and get the spices ready.
35:21You know, getting your kids into new flavours now while they're young is so important.
35:26Definitely.
35:27I don't want to be force feeding them things that they don't like.
35:30I want them to choose these things because they're fun and they like them.
35:33It's that whole experience from beginning to end.
35:35I'm always trying to get our girls into the kitchen cooking, but man, they just make such
35:39a mess.
35:40I know.
35:41You know, I actually love the mess.
35:42When I see the mess, I see the creativity and I see the joy.
35:45And messes can be cleaned up.
35:46But that joy and that passion, like that's lifelong.
35:48That's a new way of looking at it.
35:49I won't look at my kids cooking the same way again.
35:53Add ground coriander and cumin to a bowl.
35:56Next grind fennel seeds in a pestle and mortar.
35:59And if you like, you can even use it as a stress release.
36:02Just think of Auckland traffic.
36:04Yeah, do that.
36:05See how it works?
36:07It does.
36:08Add the chopped garlic to the top of the eggplant and pop under the grill again until the flesh
36:12is soft and tender.
36:14If you put a spoon in there, you want the eggplant to release easily.
36:19Scoop out the flesh of the eggplant and place into a large mixing bowl.
36:23I find baba ganoush works much better if it's still got a little bit of chunkiness to it.
36:28Add tahini paste to the eggplant, some lemon juice, then season with salt and pepper.
36:33Wow, that's really good.
36:37It's good, huh?
36:38It's really good.
36:39That's delish.
36:40Your job is done.
36:41Awesome.
36:42Daisha's out and quince in for the final stage of the cook.
36:45The chicken is now shamula.
36:48Time to cook some chicken.
36:50Place in a hot saucepan to brown and seal in the flavour.
36:54The next tip is don't turn it too quickly.
36:57Because if you turn it too quickly, you're not going to get that char.
37:01So we're just looking for...
37:03Oh, yeah, there's the char.
37:05Once the chicken has a nice char on all sides, fire it into the oven for just under 10 minutes.
37:11Looking delicious.
37:14Really good.
37:15Top job.
37:16Look at that.
37:17All that's left to do is slice the juicy chicken.
37:20Oh, it's perfect, I'd say.
37:22And serve with the baba ganoush and a quinoa salad.
37:25Here we go, team.
37:26Oh, my.
37:27That is fancy.
37:29Here you go, sir.
37:30That looks beautiful.
37:32Amazing.
37:33Daisha, what's going on right now?
37:34This is a treat.
37:35This elegant meal comes in at only $8 per serve and best of all is packed full of nutrition.
37:42Well done on the chicken.
37:44Right?
37:45Mm-hmm.
37:46This is legitimately the most enjoyable meal I've had, like, in years.
37:50You've only had one bite.
37:52I know, I know.
37:53I'm just getting started.
37:54That's it.
37:55How are you feeling about your cooking abilities compared to before we came?
37:59I'm reminded of how much, again, I like to cook and how much I like to cook with natural
38:04ingredients.
38:05And this has allowed me to branch out a little bit and see more flavor possibilities, which
38:09is really exciting for me.
38:11And then for me, it was more about the confidence.
38:14And I almost think confidence in planning.
38:16I'm starting to feel a little bit more comfortable.
38:18Well, this feels really different from when we first met you.
38:21Will you cook this again?
38:22Oh, yeah.
38:23I need more now.
38:24Yeah, 100%.
38:25It's already gone, but yeah, definitely.
38:28It's delicious.
38:29I'd call that a resounding yes.
38:31Coming up, can Mike and Ganesh seal the deal on this week's food overhaul?
38:36No picky boos.
38:45In Oriwa, the week is drawing to a close.
38:48The Davison's have embraced our cook from scratch challenge.
38:51But have Mike and Ganesh managed to reignite their love for food?
38:55Say, how do you think they got on?
38:57Well, a lot of new recipes.
38:59And lots of new flavors.
39:00I hope they like them.
39:02Hi, people.
39:03Hello.
39:04Are you good?
39:05Good, good.
39:06Welcome.
39:07Come in, come in.
39:08Good to see you.
39:09How's the week been?
39:11It's been really good.
39:13Really, really good.
39:14Lots of new and exciting stuff for us.
39:16What about those recipes?
39:17Love them.
39:18Like, I love how versatile they are.
39:20Once you get organized, they're super easy to make.
39:23Having the recipes this week has definitely re-sparked that.
39:26There is joy in food.
39:28Yes.
39:29And what about the kids?
39:31I think anybody with toddlers knows that it's up and down.
39:35We feel good now.
39:37And I think as long as we feel good and can keep trying with them,
39:40they'll come along too.
39:41I think we're on a different direction of what to offer them to try.
39:44Yes.
39:45That's your big change, yeah?
39:46Is that you're offering them real food?
39:48Yeah.
39:49Yeah.
39:50Are they starting to get into it?
39:51I think the dips, like, are really approachable for them.
39:54Yeah.
39:55So I think we'll start there.
39:56And then we'll work our way into the raw veggies and more creative things.
40:00Saying the right things, Ganesh.
40:02This is very different from the two people we met all those days ago.
40:06Isn't it?
40:07Okay.
40:08Well, let's see what's in these bags.
40:10All right.
40:11No picky boos.
40:12Let's start with what did we think of the jam?
40:17Yeah.
40:18Hmm.
40:19That's really nice, Finley.
40:20You're right.
40:21Tasted more real, I guess you'd say.
40:23It was a really good flavour.
40:24Yeah.
40:25Guess what it was.
40:26It was a swap.
40:27Oh, yeah.
40:28And you've actually nailed it.
40:29It's made from just strawberries and a little bit of sugar.
40:33Well, it tastes real and the savings are real.
40:35Oh, wow.
40:36Yes.
40:37Is that a keeper?
40:38Definitely.
40:39We'll take that.
40:40Good start.
40:41What about the hummus?
40:43That's really good.
40:44It's much more lemony.
40:45The kids left sure.
40:47I think it was really strong in lemon and garlic.
40:50So I reckon it's a swap and it's homemade or close to it.
40:53And if it is, I think we could add things to it for the kids to make it.
40:57Ooh.
40:58She's like three steps.
40:59She's done with us.
41:00I don't even have to cover it anymore.
41:02No.
41:03Yes, we did swap it and yes, it was a homemade one.
41:06Wow.
41:07Here's the ingredients.
41:08You know, you've already got tahini in there.
41:10We used it in the baba ganoush.
41:11There's some chickpeas.
41:12There's some lemon.
41:13There's some garlic.
41:14Amazing.
41:15And there's a recipe.
41:16Easy.
41:17And was there a saving?
41:18$4.35.
41:19Yeah, that's huge.
41:21Is that a keeper?
41:22Definitely.
41:23Yeah, without a doubt.
41:24Boom.
41:25Now, what did we think of the butter chicken sauce?
41:27Flavor-wise, it doesn't taste any different than the jars that we've had before.
41:32Even though it was comparable to what we would buy, I think we would prefer to make something
41:37that was a lot punchier.
41:38Yeah.
41:39I'm just so happy that you keep using the words, make it yourself.
41:43Because, well, I didn't expect that.
41:48It's a combination of the basic ingredients that make up a butter chicken.
41:52I want to empower you to cook.
41:54I don't want to frighten you with like 10,000 ingredients.
41:57Yes.
41:58What if you could make it yourself and get a savings?
42:01Jeez.
42:02Right?
42:03Yeah.
42:04So, what do you reckon?
42:05Making from scratch from now on?
42:06100%.
42:07Yeah.
42:08Wow.
42:09Yeah.
42:10I think you've really shown us that there's some freedom that we can take in the kitchen.
42:12And we do have the ability to make what we want easily with basic ingredients and significant
42:17savings from buying it at the store.
42:19Absolutely.
42:20And we know what's in it.
42:21So the other day when we had your shop laid out on the table, tell me what was going through
42:26your mind.
42:27It was uninspiring.
42:28There was a lot of snacks.
42:29And we've got those snacks here.
42:31So what we've done is we've removed all of those snacks.
42:35Yeah.
42:36We have left you with rice crackers because the kids love them.
42:39Yeah.
42:40And we've left you with some bars of Whittakers.
42:44You didn't take it from me.
42:45Because you've got to have just a little bit of luxury there.
42:48I do.
42:49But if we take away those snacks, that's per shop.
42:53Yeah.
42:54That's a lot.
42:55That's a lot.
42:56It's a bold move, but are we taking these away?
42:58Yep.
42:59I think so.
43:00That's a good saving.
43:01So you remember what you were spending, which was $22,615 per year.
43:07Yeah.
43:08Yeah.
43:09So we take out all the kids' snacks.
43:10We follow through with the swaps that we've shown you today.
43:13You will still save $121.42 a week.
43:16Wow.
43:17Wow.
43:18By doing all of these things, you're going to save $6,313 a year.
43:22Wow.
43:23That's a lot.
43:24That's putting us towards the new car that we were looking at.
43:26Yeah.
43:27That's good.
43:28Awesome.
43:29So are we into it?
43:30Are we going to hold on to this?
43:31Definitely.
43:32I think you've really made a mark on our path moving forward.
43:34We're immensely grateful for that, so thank you.
43:36Yeah, thank you.
43:37I think you've made an amazing start.
43:38Exactly.
43:39You're on your way, guys.
43:40We're really proud of you, and we wish you all the best with your new food adventure.
43:46I'm proud of us, too.
43:47We'll be back.
43:48Oh.
43:49I want some bubba cooked by you.
43:52My value in this lies in the future of our kids and their knowledge of natural foods,
43:58their willingness to approach natural foods, and their taste for them and enjoyment for
44:02them, so I feel like now I have the tools to really live that value and demonstrate it
44:07for my kids.
44:08Yeah.
44:09Wow.
44:10So for me, it's life-changing, without a doubt.
44:12So they've got all the chocolate still in the house, right?
44:16If we leave it there, they're going to take it.
44:17They're going to eat it.
44:18I mean-
44:19They're going to do it.
44:20Six bars.
44:21It's going-
44:22Snookies.
44:23Snookies.
44:24No, you're not going to eat it.
44:25Yeah.
44:33That's it.
44:34Everything's gone now.
44:35Reality is set back in.
44:36I was in fantasy land for a while.
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