1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,573 --> 00:00:11,733 Speaker 1: from news Talks at be. 3 00:00:12,733 --> 00:00:14,933 Speaker 2: Nicki works our cock is here with us this morning 4 00:00:14,973 --> 00:00:18,973 Speaker 2: with a delicious snappy little springtime recipe. NICKI, good morning. 5 00:00:19,813 --> 00:00:21,373 Speaker 3: It isn't bit snappy, isn't it? 6 00:00:21,573 --> 00:00:22,493 Speaker 1: Yeah to you? 7 00:00:22,813 --> 00:00:25,133 Speaker 2: Yeah? So you are what next weekend going to be 8 00:00:25,173 --> 00:00:27,613 Speaker 2: in Port Charmers for the seafood Festival. I've never been 9 00:00:27,733 --> 00:00:29,333 Speaker 2: to the Port Charmer Seafood Festival. 10 00:00:29,453 --> 00:00:31,933 Speaker 3: I know, please put it on your bucket list or 11 00:00:32,173 --> 00:00:34,613 Speaker 3: I hate that expression actually, but please put it on 12 00:00:34,613 --> 00:00:38,933 Speaker 3: your wish list. Yes, because it's really special because of 13 00:00:38,973 --> 00:00:41,613 Speaker 3: the produce they You know, you're right there in sort 14 00:00:41,653 --> 00:00:46,333 Speaker 3: of power Land, clam Land, White Baby Blue, cold Blue, 15 00:00:46,333 --> 00:00:50,813 Speaker 3: cord Land, I'm crazy everywhere, and it's just one of 16 00:00:50,853 --> 00:00:53,533 Speaker 3: those food festivals where you know, there's lots of different 17 00:00:53,533 --> 00:00:56,693 Speaker 3: food that you're there for the seafood and it's extremely good. 18 00:00:56,733 --> 00:00:57,453 Speaker 3: Would be? 19 00:00:58,053 --> 00:00:58,613 Speaker 1: So would that be? 20 00:00:58,613 --> 00:01:00,173 Speaker 2: I'm putting you on the spot here, Would that be 21 00:01:01,333 --> 00:01:04,493 Speaker 2: our best kind of seafood region? Like I tager on 22 00:01:04,533 --> 00:01:05,933 Speaker 2: the in the lower part of the South Island. Do 23 00:01:05,973 --> 00:01:06,733 Speaker 2: you think I. 24 00:01:06,693 --> 00:01:07,573 Speaker 3: Think you'd had to say? 25 00:01:07,693 --> 00:01:07,973 Speaker 1: Yes? 26 00:01:08,253 --> 00:01:10,293 Speaker 3: I really do, because when I mean I was at 27 00:01:10,333 --> 00:01:12,653 Speaker 3: this festival two years ago and I was blown away. 28 00:01:12,693 --> 00:01:16,293 Speaker 3: I was like, oh, people are lining up for half craze, 29 00:01:16,333 --> 00:01:18,613 Speaker 3: well like butter on it at this festival. Yeah, that 30 00:01:18,653 --> 00:01:21,333 Speaker 3: doesn't happen everywhere. Oh look you can get a beautiful 31 00:01:21,733 --> 00:01:24,413 Speaker 3: big pile of power or fritters. Oh. And I was 32 00:01:24,453 --> 00:01:25,773 Speaker 3: really blown away. It was fantastic. 33 00:01:25,973 --> 00:01:26,533 Speaker 2: It's really good. 34 00:01:26,733 --> 00:01:28,533 Speaker 3: And the great thing about it is it's right on 35 00:01:28,573 --> 00:01:30,213 Speaker 3: the wharf. It's right at the port. 36 00:01:30,373 --> 00:01:31,253 Speaker 2: Yeah and port. 37 00:01:31,453 --> 00:01:32,813 Speaker 3: I mean, I don't know the last time that you 38 00:01:32,853 --> 00:01:35,493 Speaker 3: were invited into Ports of Auckland, but I never get 39 00:01:35,493 --> 00:01:37,893 Speaker 3: invited there. They don't open that up to the public, 40 00:01:37,933 --> 00:01:41,533 Speaker 3: whereas on this one day Port Charmers opens up. 41 00:01:41,693 --> 00:01:43,893 Speaker 2: Ah that's good. 42 00:01:44,093 --> 00:01:45,973 Speaker 3: Yeah, I'm wandering around. 43 00:01:46,093 --> 00:01:47,613 Speaker 2: There's usually a bit of a sort of health and 44 00:01:47,613 --> 00:01:50,293 Speaker 2: safety thing, eh. I meant like, as kids were used to, 45 00:01:50,973 --> 00:01:55,173 Speaker 2: my family used to just for kicks off of our 46 00:01:55,213 --> 00:01:58,093 Speaker 2: weekend activity. Cheap weekend activity would be the bundle the 47 00:01:58,093 --> 00:02:00,933 Speaker 2: four kids into the family van and we'd drive over 48 00:02:00,973 --> 00:02:03,933 Speaker 2: to Littleton Harbor and just walk around the walk around 49 00:02:03,973 --> 00:02:06,213 Speaker 2: the port in Littleton. And when I was a kid, 50 00:02:06,453 --> 00:02:08,853 Speaker 2: could just and some of those old dwarves, you know, 51 00:02:08,893 --> 00:02:10,853 Speaker 2: like one, one hundred and fifty years old, and you 52 00:02:10,973 --> 00:02:13,933 Speaker 2: just you're allowed to walk around them all gollo, I 53 00:02:13,973 --> 00:02:15,613 Speaker 2: want to stumble over the gaps. 54 00:02:15,653 --> 00:02:19,173 Speaker 3: And it was just totally, factually exactly stand on the edge, 55 00:02:19,253 --> 00:02:22,453 Speaker 3: looking around the ocean, puling around the big pilo. 56 00:02:22,973 --> 00:02:25,693 Speaker 2: Good thing. You're not allowed to do it probably a 57 00:02:25,733 --> 00:02:26,093 Speaker 2: good thing. 58 00:02:26,213 --> 00:02:27,973 Speaker 3: Yeah, but you are on this one day, So get 59 00:02:28,013 --> 00:02:29,533 Speaker 3: yourself a ticket. Nattie Limb is going to be the 60 00:02:29,613 --> 00:02:32,493 Speaker 3: two and I've been really loving whose show, yes, and 61 00:02:32,613 --> 00:02:35,453 Speaker 3: so yeah, it's a good day. It's fantastic. Look, I thought, 62 00:02:35,933 --> 00:02:38,213 Speaker 3: you know when you when we think about seafood, sometimes 63 00:02:38,213 --> 00:02:40,973 Speaker 3: we think it's very expensive. I think because you look 64 00:02:40,973 --> 00:02:43,013 Speaker 3: at you know, it's forty dollars a kilo, it's forty 65 00:02:43,053 --> 00:02:45,573 Speaker 3: five dollars a kilo. Whatever, snap, I can get up 66 00:02:45,613 --> 00:02:47,453 Speaker 3: to fifty dollars and all of that. But I've got 67 00:02:47,453 --> 00:02:50,853 Speaker 3: some easy fish tacos for you that use about one hundred, 68 00:02:50,893 --> 00:02:53,453 Speaker 3: one hundred and fifty grams of gurner. And I bought 69 00:02:53,453 --> 00:02:55,253 Speaker 3: this amount the other day and it was cost me 70 00:02:55,333 --> 00:02:58,893 Speaker 3: six six dollars something at my local fishmonger, so it 71 00:02:59,013 --> 00:03:00,893 Speaker 3: was nothing. And this is enough to make about six 72 00:03:00,973 --> 00:03:04,333 Speaker 3: taco which if you're me, I'm a two or three 73 00:03:04,373 --> 00:03:07,293 Speaker 3: taco girl, I think you can say. So, you know, 74 00:03:07,333 --> 00:03:09,653 Speaker 3: this feeds a few people, So look, get your lovely 75 00:03:09,653 --> 00:03:12,653 Speaker 3: goonet or snapper or whatever you like. Really it doesn't matter. 76 00:03:12,693 --> 00:03:15,293 Speaker 3: You know, Travelli's a really lovely fish for this car 77 00:03:15,373 --> 00:03:18,533 Speaker 3: wi would be great. Sprinkle a bit of salt over it, 78 00:03:19,533 --> 00:03:21,533 Speaker 3: dusted and a little bit of flour that you've also 79 00:03:21,573 --> 00:03:24,213 Speaker 3: put a teaspoon of cuman seeds and there goes your 80 00:03:24,293 --> 00:03:27,093 Speaker 3: kind of Mexican flavor right there. That's where it starts, 81 00:03:27,133 --> 00:03:30,133 Speaker 3: as those cuman seeds. And then you're just going to 82 00:03:29,813 --> 00:03:33,333 Speaker 3: fry that off beautifully though, and a little bit of oil. 83 00:03:34,013 --> 00:03:35,733 Speaker 3: While the fish cooks, you can want to warm some 84 00:03:35,773 --> 00:03:38,573 Speaker 3: tortilla you can use. I love to use the proper 85 00:03:38,573 --> 00:03:41,693 Speaker 3: corn tortillas, but if you're tortilla, but if you're more 86 00:03:41,733 --> 00:03:44,253 Speaker 3: into the flower ones, you go for it. And I 87 00:03:44,413 --> 00:03:46,293 Speaker 3: warm those up by putting them in a little pile 88 00:03:46,373 --> 00:03:48,693 Speaker 3: in a dry pan and I just kind of rotate 89 00:03:48,733 --> 00:03:50,773 Speaker 3: them as I'm cooking the fish, and you want to 90 00:03:50,773 --> 00:03:52,533 Speaker 3: stack those up, But prior to that, I will have 91 00:03:52,573 --> 00:03:54,533 Speaker 3: made some guacamole, because I don't think you can have 92 00:03:54,573 --> 00:03:57,893 Speaker 3: a taco without a bit of guacamole. And avocado are 93 00:03:57,973 --> 00:04:00,213 Speaker 3: really prime at the moment. They're cheap and they're good. 94 00:04:01,013 --> 00:04:03,533 Speaker 3: So throw a whole avocado with a big handful of 95 00:04:03,533 --> 00:04:06,133 Speaker 3: fresh coriander, bit of lemon or lime juice, a little 96 00:04:06,173 --> 00:04:08,893 Speaker 3: bit of chili, perhaps chili flakes in there, good amount 97 00:04:08,893 --> 00:04:11,173 Speaker 3: of salt and pepper. Yes, you can put garlic in 98 00:04:11,213 --> 00:04:12,973 Speaker 3: there if you like, but don't be putting your chopped 99 00:04:13,013 --> 00:04:16,213 Speaker 3: tomatoes in there, thanks very much. No, I'm just about 100 00:04:16,253 --> 00:04:19,373 Speaker 3: the green stuff you know in here. So taste it, 101 00:04:19,413 --> 00:04:21,253 Speaker 3: you know, mush it all up either blender if you 102 00:04:21,293 --> 00:04:24,573 Speaker 3: like it really smooth. You can also when advocados are 103 00:04:24,613 --> 00:04:27,173 Speaker 3: a bit expensive, I will do it in a blender 104 00:04:27,293 --> 00:04:28,733 Speaker 3: and I will thin it down with a little bit 105 00:04:28,733 --> 00:04:32,173 Speaker 3: of ice cold water, and no one's the wiser and 106 00:04:32,213 --> 00:04:36,013 Speaker 3: you get a beautiful, really smooth, beautiful guacamole. Other people 107 00:04:36,053 --> 00:04:38,773 Speaker 3: like the chunky thing. You go for it to serve 108 00:04:38,813 --> 00:04:42,093 Speaker 3: our little tortilli. Smear each tortilla with the guacamole and 109 00:04:42,133 --> 00:04:44,493 Speaker 3: this helps with the juices from the fish and the 110 00:04:44,573 --> 00:04:47,933 Speaker 3: lemon juice in that not kind of make your tortilla collapse. 111 00:04:48,133 --> 00:04:50,693 Speaker 3: Top it with a bit of lettuce then your fish pieces. 112 00:04:52,133 --> 00:04:53,653 Speaker 3: In the summer, i'd be using a little bit of 113 00:04:53,693 --> 00:04:56,293 Speaker 3: chopped tomatoes or salsa or something like that. But really, 114 00:04:56,293 --> 00:04:58,373 Speaker 3: at the moment, we're not in there. We're not in 115 00:04:58,373 --> 00:05:00,493 Speaker 3: that tomato season. I know they are here all year round, 116 00:05:00,493 --> 00:05:02,813 Speaker 3: but I wouldn't be using them. Bit a fresh coriander, 117 00:05:03,093 --> 00:05:05,693 Speaker 3: some lovely hot sauce, and a good squeeze of lime 118 00:05:05,773 --> 00:05:09,093 Speaker 3: juice if you've got it, lemon juice, fold and eat them. 119 00:05:09,133 --> 00:05:12,173 Speaker 3: And they're They're just insanely good. And as I say, 120 00:05:12,493 --> 00:05:14,613 Speaker 3: a small amount of fish goes a long way with 121 00:05:14,693 --> 00:05:16,733 Speaker 3: these pretty healthy dinner. 122 00:05:16,773 --> 00:05:19,733 Speaker 2: I think, I just reckon it's great. I mean, you 123 00:05:19,733 --> 00:05:21,893 Speaker 2: can turn anything into a taco these days, but it 124 00:05:22,013 --> 00:05:24,333 Speaker 2: is just so I mean, well, yeah, I've got to 125 00:05:24,373 --> 00:05:27,613 Speaker 2: be careful here, because I do. I do love like 126 00:05:27,653 --> 00:05:31,933 Speaker 2: a little bit of pork and going yeah, but that does. 127 00:05:32,013 --> 00:05:34,373 Speaker 2: I think it's very hard to get like super fresh 128 00:05:34,413 --> 00:05:36,093 Speaker 2: fish taco. It's very very hard to beat. 129 00:05:36,213 --> 00:05:38,133 Speaker 3: Oh, it's very hard to get them. Yeah, I agree, 130 00:05:38,173 --> 00:05:40,453 Speaker 3: so lok, yeah, knock yourselves out. There'll be someone selling 131 00:05:40,453 --> 00:05:42,893 Speaker 3: those at the festival. I guarantee it. Yeah, well, I 132 00:05:43,333 --> 00:05:44,573 Speaker 3: can't guarantee it, but I bet there. 133 00:05:44,733 --> 00:05:48,533 Speaker 2: Well yes, yeah, I guarantee yes, yeah yeah. Okay, Well, 134 00:05:48,573 --> 00:05:50,573 Speaker 2: we look forward to your reporting back. It's a tough 135 00:05:50,573 --> 00:05:54,013 Speaker 2: gig next weekend from the from the Port Charmers Seafood Festival, 136 00:05:54,053 --> 00:05:55,693 Speaker 2: and we'll make sure we've got details for that up 137 00:05:55,693 --> 00:05:58,213 Speaker 2: on the News Talks. He'd be website for. 138 00:05:58,253 --> 00:06:01,293 Speaker 1: More from Saturday Morning with Jack Tame. Listen live to 139 00:06:01,413 --> 00:06:04,453 Speaker 1: News Talks he'd be from nine am Saturday, or follow 140 00:06:04,493 --> 00:06:06,053 Speaker 1: the podcast on iHeartRadio.