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Speaker 1: You're listening to the Saturday Morning with Jack Tame podcast

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Speaker 1: from News Talks at b.

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Speaker 2: You.

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Speaker 3: This is Saturday Mornings. I'm Francisca bud Can filling in

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Speaker 3: for Jack Tame. With you until midday. Lovely to have

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Speaker 3: you with us now. Christmas has crept up on some

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Speaker 3: of us, but I can guarantee, as a man who

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Speaker 3: has been in hospital all his life, our guest today

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Speaker 3: will be well prepared. Marke Gregory is a chef who

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Speaker 3: has worked around the world. He's cooked for Royalty, Music Legends,

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Speaker 3: Sporting Greats and has spent decades in top European kitchens.

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Speaker 3: He's also appeared on TV shows like Reddy Steady Cook

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Speaker 3: and the BBC Good Food Show. And Mike was the

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Speaker 3: first KEYI chief to be awarded both the Master of

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Speaker 3: Culinary Arts by the Royal Academy and France's Master Craftsman

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Speaker 3: status as well. He was in twenty twenty two inducted

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Speaker 3: into the Restaurant Association's Hall of Fame and as a

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Speaker 3: founding trustee of Dine Aid, the charity for New Zealand's

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Speaker 3: restaurant industry, and he's a massive fan of Christmas as well.

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Speaker 2: Good Morning, Good Morning, Francesca.

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Speaker 3: Lovely to have you with us, and thank you very

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Speaker 3: much for the book. Christmas at the Castle Cook.

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Speaker 2: Yes, isn't it fun?

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Speaker 3: It is fun? Clearly you do like Christmas, hence you've

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Speaker 3: done a book about it. Is it a favorite time

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Speaker 3: of year? Is it a favorite food time?

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Speaker 2: It's a favorite for so many ways. We all know

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Speaker 2: it's full of hope and joy and things like that.

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Speaker 2: At Christmas, all roads lead home, so people come home,

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Speaker 2: and we have four children and six grandchildren and we

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Speaker 2: get to see them, although these days online on your

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Speaker 2: phone because they can't all be in the same country.

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Speaker 2: But I think food, yes, I think a lot of

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Speaker 2: our early memories are wrapped up around food and Christmas

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Speaker 2: times and having fun, you know, eating, playing games, hanging out,

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Speaker 2: falling out, cracking a joke, and for us, I wanted

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Speaker 2: to put all that into a book. So in the book,

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Speaker 2: there's loads of things to make and bake for Christmas,

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Speaker 2: loads of gifts you can make. And then the final

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Speaker 2: section chapter is play. So there's loads of games you

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Speaker 2: can play, in fact, our Top twelve, plus a load

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Speaker 2: of things you can make and do with the family

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Speaker 2: during the holidays. So it's about I hope, spending time

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Speaker 2: and reconnecting.

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Speaker 3: Do you have strong traditions around Christmas or do you

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Speaker 3: mix it up? Do you sort of have the same

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Speaker 3: you know that family expects, but then occasionally throw on

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Speaker 3: a surprise or two both.

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Speaker 2: I'll tell you a true story. This morning. We're having

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Speaker 2: a little bit of a party tomorrow someday. And I've

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Speaker 2: got some tags because in Italy, when people arrive, you

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Speaker 2: get them to write on a little card something joyous,

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Speaker 2: something positive, and you hang it on the Christmas tree.

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Speaker 2: So your Christmas tree has filled with lots of little

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Speaker 2: cards or tags filled with people's best wishes. I've got

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Speaker 2: them out this morning, ready for tomorrow. And my wife said,

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Speaker 2: what have you got those out for? I said, oh,

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Speaker 2: for the traditional put happy notes on the treesh goes,

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Speaker 2: Oh we're not doing that again, are we?

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Speaker 3: Oh you're bringing a bit of positive into Christmas. Oh

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Speaker 3: we're not doing many again.

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Speaker 2: I said, my darling, are you wearing green today?

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Speaker 3: As the Grinch just got out of bed?

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Speaker 1: Oh?

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Speaker 3: Blease. But you do live in a real life castle,

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Speaker 3: or maybe as close as it comes li having a castle.

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Speaker 2: It is. It was built one hundred years ago by

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Speaker 2: a captain and He built it for his Scottish wife

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Speaker 2: who was missing Scotland. So if any anybody knows Takapoona

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Speaker 2: and Milford, it's on the waterfront between Takapoona and Milford.

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Speaker 2: A lot of people walk past it, you know, each

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Speaker 2: day on the coastal walk. So we live there.

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Speaker 3: Oh it's a wonderful spot. I know it I very much.

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Speaker 3: The minute I saw it in the book, I said

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Speaker 3: a bit.

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Speaker 2: Ah. It puts a smile on our faces every morning

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Speaker 2: we wake up.

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Speaker 3: You've got one of the best views in your kitchen

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Speaker 3: if you're going to stand at a bench and do

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Speaker 3: some cooking looking straight out at Ringo total.

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Speaker 2: Do you know what. I spent almost twenty five years

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Speaker 2: working in underground kitchens in London and other countries. So

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Speaker 2: you go to work on the underground, you work underground,

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Speaker 2: You go home on the underground for about five months

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Speaker 2: of the year. You don't you do not see daylight.

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Speaker 2: So now with that view, we never ever take it

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Speaker 2: for granted.

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Speaker 3: Oh it's so spiritual. Are you a Christmas hair man

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Speaker 3: or a Christmas turkey?

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Speaker 2: We do both. My son wild If we do not

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Speaker 2: have a baked hand with caramelized pineapple basically he won't

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Speaker 2: come home. However, turkey, I whilst cooking for a long time,

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Speaker 2: we found a way to lock in the moisture in turkey.

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Speaker 2: So turkey in our house is actually rather nice and

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Speaker 2: not dry because all we do is brin it. The

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Speaker 2: secret to it is to brine it, okay, and it locks.

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Speaker 2: You know, when you have smoked salmon or smoked chicken,

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Speaker 2: they're always moist. If you brine a turkey, it will

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Speaker 2: end up moist.

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Speaker 3: I thought that the problem with the turkey was people

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Speaker 3: just overcooked it and hints it was dry.

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Speaker 2: I think these days with probes. Yeah, there are a

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Speaker 2: couple of great recipes in the book, but get yourself

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Speaker 2: a temperature probe and basically probe the turkey, check it's done.

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Speaker 2: And also I think I do about thirty five minutes

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Speaker 2: per kilo something like that, and then give it an

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Speaker 2: extra thirty five minutes at the end.

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Speaker 3: See it all just feels like it feels like such

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Speaker 3: hard work for me. I've given up and I've gone

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Speaker 3: for the turkey roulard. You know what I mean? Yes,

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Speaker 3: would you fantastic?

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Speaker 2: Look I talked to someone this week. They're having a

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Speaker 2: leg of lamb. I was someone last week and they're

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Speaker 2: having salmon. They're going down to talk on anyway, they're

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Speaker 2: having salmon, which they're doing on a barbecue. But if

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Speaker 2: you want the easiest Christmas ever, charge everybody forty dollars

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Speaker 2: for coming and do a seafood platter. Make a seafood

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Speaker 2: platter because they are expensive, so do charge everyone. It's

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Speaker 2: a big thing around the world now where people are

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Speaker 2: beginning to charge family members to come for Christmas Day

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Speaker 2: because there is a cost of living squeeze, not just

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Speaker 2: here in New Zealand everywhere. But you buy it, even crayfish,

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Speaker 2: it's all cooked. All you've got to do is take

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Speaker 2: it out of the fridge, put it on a platter,

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Speaker 2: and every and it spoils everyone.

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Speaker 3: A couple of salads. It's really interesting you talk about

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Speaker 3: that because it's been quite controversial sort of over the

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Speaker 3: last few years, when you know it's hit the news

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Speaker 3: that some you know, a family member charged her family

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Speaker 3: to come for Christmas. But actually it makes sense if

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Speaker 3: you haven't divvied up the work, if you're not all

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Speaker 3: turning up with a plate yes, or the salad or

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Speaker 3: the dessert or something. Then and if one person is

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Speaker 3: doing all the work. I think it's a great idea.

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Speaker 2: It makes it It's about sharing. I mean weddings. To

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Speaker 2: give you an idea, weddings around the world, from China

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Speaker 2: to Italy. Quite often when you have a big wedding

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Speaker 2: outside of the immediate family, everyone else pays for their

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Speaker 2: own ticket. So you have these in many parts of

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Speaker 2: the world and have done for many decades. Huge weddings.

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Speaker 2: No one can afford them, but everybody who wants to

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Speaker 2: come can come, so that you can invite the whole village,

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Speaker 2: but they know that they pay their for their seat.

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Speaker 3: There we go. The book has lots of side recipes,

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Speaker 3: which is great for vegetarians, especially.

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Speaker 2: My wife's a veggie side So.

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Speaker 1: That's what.

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Speaker 3: You have cooked for some really famous faces. Haven't you

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Speaker 3: were you just seventeen when you cooked for Muhammadale?

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Speaker 2: I think I was about seventeen eighteen. Yes, Basically I

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Speaker 2: had to do a party for Muhammad Ali and he

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Speaker 2: arrived around twenty minutes twenty five minutes before his guests.

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Speaker 2: I was a spotty teenager. It was two o'clock in

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Speaker 2: the morning because it was after an event, and he

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Speaker 2: talked to me for twenty minutes like he didn't know

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Speaker 2: me from a barus soap, but he was so gracious

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Speaker 2: and so considerate. And then when his guests came, you know,

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Speaker 2: he entertained them. The next morning when I came in,

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Speaker 2: there was a week's wages, which is about sixty dollars

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Speaker 2: at the time, waiting for me as a tip. Now,

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Speaker 2: it was definitely not about the tip, but how gracious

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Speaker 2: a man.

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Speaker 3: Absolutely, I mean, what is there more pressure on you

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Speaker 3: when you are cooking for presidents and rock stars and things?

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Speaker 2: Actually not really, because I looked after Brad Pitt for

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Speaker 2: a couple of months and in London when he was

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Speaker 2: making a movie. And you know what, most people, the

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Speaker 2: stars themselves are absolutely brilliant. The pains in the neck

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Speaker 2: are all.

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Speaker 3: The rounds on ah right, yeah.

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Speaker 2: My goodness me right, it's interesting. Yeah, you know, give

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Speaker 2: an idea. We looked after Ricky Martin. He was a

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Speaker 2: big star in the nineties and early two thousands, massive star,

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Speaker 2: and all he liked was fried chicken and a salad,

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Speaker 2: night after night after night, fried chicken and a salad.

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Speaker 2: Like any chef can do that with their eyes closed,

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Speaker 2: so simple.

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Speaker 3: I was wondering whether they're actually interested in food or

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Speaker 3: is it more about do they have quite specific dietary requirements?

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Speaker 2: Very often yes, you get what's called the treatment, which

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Speaker 2: is a book of what they like and what they

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Speaker 2: don't like, and if there's any allergies, Like where's King

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Speaker 2: Charles Really no seafood because you can get you know,

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Speaker 2: he feels when he's traveling and doing things, he can

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Speaker 2: become sick more easily with fish and seafood. But then

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Speaker 2: you know, looking after Michael Jackson, you actually got the

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Speaker 2: recipes as well the actual ingredients, so it was like

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Speaker 2: cooking by numbers.

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Speaker 3: Oh my gosh, seems to be cooked for everybody. If

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Speaker 3: you could cook for someone today, who would you love

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Speaker 3: to be able to cook for?

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Speaker 2: Oh? Good good. I have not been asked that.

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Speaker 3: I'm just thinking about it because I suppose you actually

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Speaker 3: do want to cook for somebody who has an appreciation

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Speaker 3: for food, right, who loves it? Who would be who

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Speaker 3: wants to kind of be blown away rather than I

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Speaker 3: love it the fried chicken.

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Speaker 2: I think who I'd like to cook for, and I

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Speaker 2: haven't done it yet. I'd love to go down to

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Speaker 2: City Mission one Christmas and do the big meal there

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Speaker 2: and help with that, purely because Christmas is like and

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Speaker 2: cooking for people is like a giant hug. And to

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Speaker 2: go and give all those people a giant hug at

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Speaker 2: Christmas time would actually be rather cool.

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Speaker 3: And I know that you do give back a lot.

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Speaker 3: Can you tell me about dynad.

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Speaker 2: Yes, dynad we work with many restaurants around the country.

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Speaker 2: I'm here in Auckland, there are many. Just go on

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Speaker 2: the website dynad dot org dot and you'll see all

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Speaker 2: of the restaurants like, hell O, Beastie, We've got a

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Speaker 2: message the other day. They've already raised four six hundred dollars. Incredible.

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Speaker 2: You go to a restaurant, there's two dollars added to

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Speaker 2: the table bill, which is paid by you, the customer,

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Speaker 2: so only two dollars per table. We've raised about one

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Speaker 2: point two million dollars and one hundred percent of the

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Speaker 2: money goes to the food banks around New Zealand, so

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Speaker 2: not one senders taken out. Everybody volunteers. Sophie Gilmour and

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Speaker 2: Lauren and Jane Torrance does the pr Everybody volunteers, and

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Speaker 2: that means all the money we fundraise can actually go

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Speaker 2: and help people.

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Speaker 3: No, it's amazing because food and security is becoming a

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Speaker 3: real issue, and we're seeing food banks really struggle.

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Speaker 1: At the moment.

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Speaker 2: Well on us, you know, a serious note. I was

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Speaker 2: talking with Helen, the city missioner here in Auckland a

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Speaker 2: little while ago. She said, one in five families at

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Speaker 2: the moment, one in five US struggling with low food security.

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Speaker 2: So that's a deep concern. So basically, if you're going

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Speaker 2: out have a good time, please say yes to the

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Speaker 2: two dollars at the end of the meal, add another

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Speaker 2: two dollars if you wish to, and all of that

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Speaker 2: money will go and do some good.

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Speaker 3: Now, if people can pick up the book Christmas at

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Speaker 3: the Castle Cookbook, but also you've got a series on

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Speaker 3: YouTube and new cooking series on YouTube.

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Speaker 2: Yes, I'm I'm really happy. We only came out about

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Speaker 2: a month ago. We've just passed two hundred thousand views

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Speaker 2: and next year it's already been picked up by Apple

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Speaker 2: TV and Amazon. So it's all It's called Christmas at

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Speaker 2: the Castle and we've done eight programs. There's Annabelle White,

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Speaker 2: there's a friend of mine, Oliver Maurice who cooks on movies,

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Speaker 2: and my daughter and Elise who's quite a well known chef. Yes, overseas,

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Speaker 2: so we've done a series all about Christmas. It's the

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Speaker 2: same as the book. We make something lovely to eat,

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Speaker 2: we make a gift, and then we play a game

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Speaker 2: at the end of each program.

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Speaker 3: I love it, really nice to meet you, and thank

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Speaker 3: you very much much for the goodies that you bought

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Speaker 3: me as well. That was very kind of you. I

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Speaker 3: feel like I'm I feel like Christmas is really coming now.

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Speaker 2: Mark well, ho ho ho, hold on to your Santa

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Speaker 2: hat make Gregory.

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Speaker 3: Thank you so much. It is a twenty past tenure

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Speaker 3: with News Talks EB.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks EDB from nine am Saturday, or follow

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Speaker 1: the podcast on iHeartRadio.