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 --> 00:00:11,693 Speaker 1: from News Talks at. 3 00:00:11,653 --> 00:00:15,893 Speaker 2: Be Today's guest has changed the way that thousands of 4 00:00:16,013 --> 00:00:18,693 Speaker 2: Kiwis and honestly hundreds of thousands of people all over 5 00:00:18,733 --> 00:00:21,613 Speaker 2: the world are thinking about cooking at home. You might 6 00:00:21,653 --> 00:00:23,813 Speaker 2: know Alice Taylor from her days as a contestant on 7 00:00:24,133 --> 00:00:26,893 Speaker 2: Master Chef, or you may know her from the social 8 00:00:26,973 --> 00:00:32,293 Speaker 2: media phenomenon the Empire that is Alice Taylor Eats. Alice 9 00:00:32,373 --> 00:00:36,773 Speaker 2: shares no frills recipes and has honest conversations around food accessibility, 10 00:00:36,853 --> 00:00:40,533 Speaker 2: and they have seen her following online skyrocket to half 11 00:00:40,573 --> 00:00:43,853 Speaker 2: a million people across her different social media channels. She 12 00:00:44,133 --> 00:00:47,173 Speaker 2: is a refreshing new voice in New Zealand's food community 13 00:00:47,213 --> 00:00:50,173 Speaker 2: and she's with us live in studio this morning. Killed 14 00:00:50,173 --> 00:00:52,373 Speaker 2: a good morning, good morning. It is so good to 15 00:00:52,373 --> 00:00:54,653 Speaker 2: see you, and thank you for coming in in person. 16 00:00:54,773 --> 00:00:57,493 Speaker 2: Oh thank you so For people who don't know what 17 00:00:57,573 --> 00:01:00,013 Speaker 2: Alice Taylor Eats actually is, can you give us the 18 00:01:00,093 --> 00:01:01,533 Speaker 2: kind of ethos. 19 00:01:01,493 --> 00:01:05,493 Speaker 3: Well, it's pretty straightforward. We post cheap and realistic recipes. 20 00:01:05,853 --> 00:01:08,693 Speaker 3: We want to help people save money cooking at home, 21 00:01:09,053 --> 00:01:11,653 Speaker 3: give them tips and tricks, and ultimately also just make 22 00:01:11,693 --> 00:01:14,293 Speaker 3: them feel proud about what they're putting on the table, 23 00:01:14,853 --> 00:01:18,293 Speaker 3: because I think a lot of social media is about unrealistic. 24 00:01:18,373 --> 00:01:20,333 Speaker 3: So we also want to be a platform where people can, 25 00:01:20,493 --> 00:01:22,253 Speaker 3: you know, watch have a bit of fun, cook some 26 00:01:22,293 --> 00:01:24,053 Speaker 3: good food, and feel good about themselves. 27 00:01:24,053 --> 00:01:26,573 Speaker 2: That is such a good point because so much of 28 00:01:26,693 --> 00:01:30,293 Speaker 2: social media is kind of aspirationally fake, right, Yeah, people 29 00:01:30,333 --> 00:01:33,133 Speaker 2: pretending to live these kind of perfect lives. But it's 30 00:01:33,133 --> 00:01:36,333 Speaker 2: almost like you have seen a bit of a slot, 31 00:01:36,413 --> 00:01:39,253 Speaker 2: not necessarily in the market, but you're connecting to, you know, 32 00:01:39,453 --> 00:01:41,373 Speaker 2: an issue that a lot of people can write to. Yeah. 33 00:01:41,413 --> 00:01:44,653 Speaker 3: Absolutely. I think I always wanted to post on social media, 34 00:01:44,693 --> 00:01:47,093 Speaker 3: and even I was on Master Chef, you know, several 35 00:01:47,173 --> 00:01:49,773 Speaker 3: years ago, and I tried a bit to post, but 36 00:01:49,813 --> 00:01:52,093 Speaker 3: I just couldn't bring myself to do it because I 37 00:01:52,093 --> 00:01:54,613 Speaker 3: would look at all these other content creators and they'd 38 00:01:54,613 --> 00:01:58,133 Speaker 3: have perfect kitchens, crazy budgets, and I'd just think, oh, no, 39 00:01:58,253 --> 00:01:58,933 Speaker 3: I can't do it. 40 00:01:59,173 --> 00:01:59,693 Speaker 2: Yeah. 41 00:01:59,733 --> 00:02:02,773 Speaker 3: But then around a year ago I realized, actually, I 42 00:02:02,813 --> 00:02:06,093 Speaker 3: would love to see something like that, and so I 43 00:02:06,133 --> 00:02:09,093 Speaker 3: post stood a video and you know, immediately that kind 44 00:02:09,093 --> 00:02:11,413 Speaker 3: of took off and I could feel that people wanted 45 00:02:11,453 --> 00:02:13,733 Speaker 3: to see it. Too, So I think I did sort 46 00:02:13,733 --> 00:02:15,813 Speaker 3: of fit a gap in the market in a weird way. 47 00:02:15,853 --> 00:02:18,453 Speaker 3: But it was also just kind of by necessity. If 48 00:02:18,493 --> 00:02:20,253 Speaker 3: I was going to post, that was what I was 49 00:02:20,293 --> 00:02:21,613 Speaker 3: going to post because of my situation. 50 00:02:22,053 --> 00:02:24,973 Speaker 2: It's authentic. That's the thing that actually has cut through. 51 00:02:25,013 --> 00:02:27,133 Speaker 2: People go, oh my gosh, Alice isn't actually pretending to 52 00:02:27,133 --> 00:02:29,693 Speaker 2: be anything. She isn't here, and she can because it's 53 00:02:29,693 --> 00:02:31,733 Speaker 2: stuff that you'd be interested in. People go, actually, that's 54 00:02:31,733 --> 00:02:32,933 Speaker 2: stuff I'm interested in as well. 55 00:02:33,093 --> 00:02:36,053 Speaker 3: Exactly exactly, And I think there's just a need for 56 00:02:36,173 --> 00:02:39,533 Speaker 3: cheap and realistic recipes at the moment, especially, so I 57 00:02:39,573 --> 00:02:41,613 Speaker 3: think that people are finding the page really useful. I 58 00:02:41,653 --> 00:02:42,493 Speaker 3: hope they are at least. 59 00:02:42,573 --> 00:02:46,293 Speaker 2: Yeah true, if like the economy was absolutely gunning it right, 60 00:02:46,413 --> 00:02:48,613 Speaker 2: then then it might be a different story. What was 61 00:02:48,653 --> 00:02:51,613 Speaker 2: the recipe that took off? Well, the first video. 62 00:02:51,493 --> 00:02:54,053 Speaker 3: The first video, it took off like a little bit. 63 00:02:54,093 --> 00:02:56,613 Speaker 3: But I mean for someone with seven thousand followers, you know, 64 00:02:56,693 --> 00:02:59,093 Speaker 3: to get one hundred comments on this video of people 65 00:02:59,133 --> 00:03:01,613 Speaker 3: saying keep going, that was so exciting for me, and 66 00:03:01,653 --> 00:03:03,773 Speaker 3: I think it got a couple of hundred thousand views. 67 00:03:04,373 --> 00:03:07,373 Speaker 3: That was just literally a leftover check roast chicken. It 68 00:03:07,413 --> 00:03:10,133 Speaker 3: was like half eat and it looked terrible. I made 69 00:03:10,133 --> 00:03:13,013 Speaker 3: some rice. I talked about wanting to post and my 70 00:03:13,133 --> 00:03:16,293 Speaker 3: reasons for not posting, and people just loved it, and 71 00:03:16,333 --> 00:03:18,693 Speaker 3: so that really, I'm so glad I posted that video. 72 00:03:18,853 --> 00:03:21,933 Speaker 3: It's the most important one I posted because I identified 73 00:03:21,933 --> 00:03:24,413 Speaker 3: that actually people wanted to see that content, and I 74 00:03:24,493 --> 00:03:24,973 Speaker 3: kept going. 75 00:03:25,093 --> 00:03:26,933 Speaker 2: Yeah, so talk to us a bit more about your 76 00:03:27,053 --> 00:03:29,093 Speaker 2: food journey. How did you get into cooking? 77 00:03:29,293 --> 00:03:32,053 Speaker 3: Well, I mean I've always been obsessed with cooking. I've 78 00:03:32,093 --> 00:03:35,893 Speaker 3: been surrounded by really great cooks in my life. So yeah, 79 00:03:35,933 --> 00:03:38,133 Speaker 3: from a very young age, I was obsessed with cookbooks. 80 00:03:38,173 --> 00:03:40,213 Speaker 3: I remember reading them like as a kid instead of 81 00:03:40,333 --> 00:03:42,693 Speaker 3: picture books and stuff, which is a bit weird, I think. 82 00:03:43,253 --> 00:03:46,053 Speaker 3: And then when I was fifteen, I wrote my first 83 00:03:46,053 --> 00:03:48,813 Speaker 3: cookbook manuscript. It was always my dream to do that, 84 00:03:49,493 --> 00:03:52,173 Speaker 3: and sort of kept cooking, got a couple of jobs, 85 00:03:52,333 --> 00:03:56,053 Speaker 3: and kept cooking throughout university when I was studying my masters, 86 00:03:56,573 --> 00:04:00,413 Speaker 3: and then eventually I had a food Instagram started there 87 00:04:00,453 --> 00:04:03,773 Speaker 3: I posted cakes, and then Master Chef came back for 88 00:04:03,813 --> 00:04:07,333 Speaker 3: another season. Yeah, first time in several years, and my 89 00:04:07,453 --> 00:04:10,373 Speaker 3: dad had texted me that there was auditions, so I 90 00:04:10,373 --> 00:04:13,293 Speaker 3: got on that and I came third, and then out 91 00:04:13,293 --> 00:04:15,653 Speaker 3: of that I became a chef, worked in some really 92 00:04:15,773 --> 00:04:19,773 Speaker 3: big kitchens like Ammersfield, and then quit cheffing because I 93 00:04:19,853 --> 00:04:22,493 Speaker 3: just you know, wasn't for me and try to sort 94 00:04:22,493 --> 00:04:25,213 Speaker 3: of find a way that I could incorporate food as 95 00:04:25,253 --> 00:04:27,773 Speaker 3: well as politics into my career. And this is now 96 00:04:27,853 --> 00:04:29,213 Speaker 3: where I'm at. So it's been a bit of a 97 00:04:29,213 --> 00:04:30,773 Speaker 3: convoluted career, but a cool one. 98 00:04:30,893 --> 00:04:33,573 Speaker 2: No, that's so it's interesting that you that you try 99 00:04:33,613 --> 00:04:36,653 Speaker 2: the chefing thing and that wasn't quite for you. Do 100 00:04:36,693 --> 00:04:38,413 Speaker 2: you see yourself as being like a cook as opposed 101 00:04:38,413 --> 00:04:40,013 Speaker 2: to a chief? Is that a distinction? 102 00:04:40,333 --> 00:04:43,293 Speaker 3: It's hard to say. I mean, I think I think 103 00:04:43,333 --> 00:04:45,293 Speaker 3: I'll always be a chef. You know, I trained as 104 00:04:45,293 --> 00:04:49,173 Speaker 3: a chef, and I've worked in very intense, serious kitchens, 105 00:04:49,213 --> 00:04:51,853 Speaker 3: and the recipes that we developed, my partner and I together, 106 00:04:52,493 --> 00:04:54,333 Speaker 3: I don't think they would be anywhere near as good 107 00:04:54,373 --> 00:04:57,133 Speaker 3: if we didn't have that real proper training behind us. 108 00:04:57,773 --> 00:05:00,373 Speaker 3: So I definitely think the chefing influences what I do. 109 00:05:00,453 --> 00:05:03,613 Speaker 3: I don't do chefing day to day, but it's always 110 00:05:03,653 --> 00:05:06,293 Speaker 3: a part of it. And I guess now I'm more 111 00:05:06,453 --> 00:05:10,333 Speaker 3: of a content creator chef writer. I'm not sure, but yeah. 112 00:05:10,333 --> 00:05:15,133 Speaker 2: Yeah, it's yeah, like you said, well, it might seem convoluted, 113 00:05:15,173 --> 00:05:18,053 Speaker 2: but actually it's kind of a it's a like modern 114 00:05:18,453 --> 00:05:23,053 Speaker 2: digital information story, right that everyone relates to. And you 115 00:05:23,133 --> 00:05:26,813 Speaker 2: have had ridiculous success with this message and working out 116 00:05:26,813 --> 00:05:28,733 Speaker 2: that that one video head cut through that has led 117 00:05:28,773 --> 00:05:32,093 Speaker 2: to you know, half a million followers on social media. 118 00:05:32,253 --> 00:05:34,053 Speaker 2: So talk to us about that growth. Did you see 119 00:05:34,053 --> 00:05:34,453 Speaker 2: it coming? 120 00:05:36,173 --> 00:05:39,453 Speaker 3: I don't know if I necessarily saw it coming, but 121 00:05:39,533 --> 00:05:42,133 Speaker 3: I was very determined to make it work. I just 122 00:05:42,533 --> 00:05:46,493 Speaker 3: I've always wanted to write recipes, write cookbooks and sort 123 00:05:46,533 --> 00:05:48,613 Speaker 3: of we talk touch on this a bit before the 124 00:05:48,893 --> 00:05:53,333 Speaker 3: industry had changed, the platforms had changed, and I was really, really, 125 00:05:53,413 --> 00:05:56,253 Speaker 3: really determined to make it work. So I wasn't going 126 00:05:56,333 --> 00:05:59,333 Speaker 3: to stop until I had, you know, some success. Did 127 00:05:59,373 --> 00:06:01,973 Speaker 3: I imagine that it would grow to this size and 128 00:06:02,013 --> 00:06:05,333 Speaker 3: this short amount of time. No, I did not. I'm 129 00:06:05,453 --> 00:06:08,773 Speaker 3: pretty pretty shocked by it. But I'm so excited about 130 00:06:08,813 --> 00:06:10,613 Speaker 3: it because it really has been a dream of mine 131 00:06:10,653 --> 00:06:11,853 Speaker 3: for ye ten years. 132 00:06:12,253 --> 00:06:14,533 Speaker 2: And are they followers in New Zealand or are they 133 00:06:14,573 --> 00:06:16,453 Speaker 2: followers elsewhere? Yeah? 134 00:06:16,493 --> 00:06:19,493 Speaker 3: Well, I mean my biggest audience is New Zealand and 135 00:06:19,533 --> 00:06:22,973 Speaker 3: I think especially maybe six months ago, I had a big, big, 136 00:06:23,013 --> 00:06:26,733 Speaker 3: big majority Kiwi audience. Now that it's grown so much, 137 00:06:26,773 --> 00:06:28,893 Speaker 3: I'm getting a lot of American followers, a lot of 138 00:06:28,893 --> 00:06:33,973 Speaker 3: Australian followers, followers from Europe as well, so it's definitely expanding, 139 00:06:34,053 --> 00:06:37,293 Speaker 3: which is so exciting. And people send me their recipes 140 00:06:37,293 --> 00:06:41,653 Speaker 3: that they've made from like Iceland and the craziest places. 141 00:06:42,053 --> 00:06:44,013 Speaker 3: So it's pretty cool that you are kind of a 142 00:06:44,053 --> 00:06:47,293 Speaker 3: part of people's kitchens and homes in an exciting way 143 00:06:47,373 --> 00:06:48,693 Speaker 3: from you know, around the world. 144 00:06:48,853 --> 00:06:51,213 Speaker 2: But I suppose it affordable delicious food is something that 145 00:06:51,253 --> 00:06:53,093 Speaker 2: everyone everywhere can relate to. 146 00:06:53,133 --> 00:06:57,813 Speaker 3: Right, Yeah, I think it's it's super important at the moment, especially, 147 00:06:57,813 --> 00:07:00,693 Speaker 3: but I still think it's kind of timeless in some respects. 148 00:07:00,733 --> 00:07:04,493 Speaker 3: We all want to cook affordably in season, we all 149 00:07:04,533 --> 00:07:06,893 Speaker 3: need to cook, so I think that it's sort of 150 00:07:06,893 --> 00:07:07,813 Speaker 3: a universal thing. 151 00:07:08,133 --> 00:07:12,773 Speaker 2: Yeah, what is the life for someone who is creating 152 00:07:12,813 --> 00:07:16,173 Speaker 2: content for that many people and who has experienced that 153 00:07:16,253 --> 00:07:18,933 Speaker 2: kind of explosion and follow us Like, what do you 154 00:07:18,933 --> 00:07:20,333 Speaker 2: have to do? How often do you have to post? 155 00:07:20,973 --> 00:07:24,413 Speaker 3: Yeah, it's pretty exciting and intense and every day kind 156 00:07:24,453 --> 00:07:27,093 Speaker 3: of looks different. And I used to do this and 157 00:07:27,213 --> 00:07:30,733 Speaker 3: have a full time job, which was very intense. So 158 00:07:30,853 --> 00:07:33,533 Speaker 3: now I've fortunately been able to just focus on this. 159 00:07:33,533 --> 00:07:35,693 Speaker 3: This is my full time job, and my partner and 160 00:07:35,693 --> 00:07:39,773 Speaker 3: I work together. So we'll film probably four days out 161 00:07:39,773 --> 00:07:43,413 Speaker 3: of the week, sometimes five. We'll do the ideation, we'll 162 00:07:43,453 --> 00:07:46,973 Speaker 3: create the recipes, will recipe, test, film, then we try 163 00:07:47,013 --> 00:07:50,653 Speaker 3: to go immediately into editing. We own like everything that 164 00:07:50,693 --> 00:07:52,813 Speaker 3: we do. We don't have an agent or a publisher 165 00:07:52,853 --> 00:07:55,133 Speaker 3: for our book or anything, so there's also a lot 166 00:07:55,173 --> 00:07:58,573 Speaker 3: of sort of behind the scenes stuff that's also you know, 167 00:07:58,653 --> 00:08:02,173 Speaker 3: business related. I had to register a company, which was 168 00:08:02,413 --> 00:08:06,613 Speaker 3: something else. So yeah, but it's been really exciting. I've 169 00:08:06,653 --> 00:08:10,293 Speaker 3: learned as i've gone, and I've got amazing parents that 170 00:08:10,333 --> 00:08:14,053 Speaker 3: are also very intelligent, and they've been so helpful. 171 00:08:14,093 --> 00:08:16,053 Speaker 2: So yeah, in guiding you, but it is a full 172 00:08:16,093 --> 00:08:18,093 Speaker 2: time job. I think this is something that is perhaps 173 00:08:18,173 --> 00:08:23,093 Speaker 2: underappreciated by people sometimes. In order to be servicing all 174 00:08:23,173 --> 00:08:25,893 Speaker 2: of those followers and giving them fresh ideas and fresh 175 00:08:26,013 --> 00:08:28,253 Speaker 2: content all the time, you're really working hard. 176 00:08:28,373 --> 00:08:30,933 Speaker 3: Oh yeah, And I think especially for me, something I'm 177 00:08:30,973 --> 00:08:33,613 Speaker 3: really adamant on is trying to respond to as many 178 00:08:33,613 --> 00:08:36,573 Speaker 3: people as possible, So we have sections in the day 179 00:08:36,613 --> 00:08:38,893 Speaker 3: where I'll just be trying to reply to as many people. 180 00:08:39,213 --> 00:08:41,733 Speaker 3: And I think that's also been part of the success 181 00:08:41,733 --> 00:08:43,973 Speaker 3: that I've had, especially because I get a lot of 182 00:08:43,973 --> 00:08:46,173 Speaker 3: my ideas from the people that follow me, and I 183 00:08:46,213 --> 00:08:48,453 Speaker 3: can understand how they're feeling, what they want, what they 184 00:08:48,453 --> 00:08:52,533 Speaker 3: don't want. So also, I guess the customer service side 185 00:08:52,533 --> 00:08:54,813 Speaker 3: of it does take a lot of time, the bigger 186 00:08:54,813 --> 00:08:57,493 Speaker 3: and bigger it gets. Yeah, but it's a very rewarding job. 187 00:08:57,893 --> 00:08:59,053 Speaker 3: It's just a different one. 188 00:08:59,133 --> 00:09:01,453 Speaker 2: Yeah, Right, what do people ask you, like, how do 189 00:09:01,493 --> 00:09:02,253 Speaker 2: they inspire you? 190 00:09:02,653 --> 00:09:06,173 Speaker 3: Well, I mean I get so much wonderful feedback and 191 00:09:06,413 --> 00:09:10,213 Speaker 3: probably receive two hundred and three hundred photos of people's 192 00:09:10,253 --> 00:09:13,253 Speaker 3: cooking that they've done every day. I receive a lot 193 00:09:13,293 --> 00:09:17,773 Speaker 3: of requests for different dishes, and yeah, that's been so 194 00:09:17,893 --> 00:09:21,093 Speaker 3: much fun. And even just seeing what recipes take off, 195 00:09:21,213 --> 00:09:24,733 Speaker 3: what recipes are being recreated more than others. What are 196 00:09:24,773 --> 00:09:27,133 Speaker 3: people looking for at this time of the year. I'm 197 00:09:27,173 --> 00:09:31,853 Speaker 3: constantly trying to identify that and plan accordingly. So there's 198 00:09:31,893 --> 00:09:34,213 Speaker 3: a lot of strategy involved, but we love it. It's 199 00:09:34,213 --> 00:09:34,973 Speaker 3: such a great job. 200 00:09:35,093 --> 00:09:37,933 Speaker 2: So obviously you take inspiration for all sorts of different 201 00:09:37,973 --> 00:09:42,213 Speaker 2: dishes in different cuisines. Yes, but are there some foundational 202 00:09:42,293 --> 00:09:45,973 Speaker 2: principles that you think most of your recipes rely on 203 00:09:46,013 --> 00:09:48,293 Speaker 2: when it comes to delicious affordable food. 204 00:09:48,573 --> 00:09:51,413 Speaker 3: Yeah, I mean, I guess the construction of a recipe, 205 00:09:51,453 --> 00:09:54,253 Speaker 3: we would always consider a couple of things. The first 206 00:09:54,293 --> 00:09:56,573 Speaker 3: is the cost of the ingredients. We try to keep 207 00:09:56,613 --> 00:09:59,973 Speaker 3: that as low as possible, a few dollars at most 208 00:10:00,453 --> 00:10:03,893 Speaker 3: per person for each portion. And then we also try 209 00:10:03,933 --> 00:10:06,293 Speaker 3: to consider it because now we have an international audience, 210 00:10:06,613 --> 00:10:10,093 Speaker 3: how do we create opportunity to talk about adjusting for 211 00:10:10,133 --> 00:10:14,493 Speaker 3: the seasons, for dietary requirements, etc. And then we also 212 00:10:14,533 --> 00:10:17,733 Speaker 3: try to consider time because time is money, and I 213 00:10:17,773 --> 00:10:20,733 Speaker 3: think a lot of I guess I think one of 214 00:10:20,773 --> 00:10:22,453 Speaker 3: the things that we've done well is talk about cooking 215 00:10:22,453 --> 00:10:25,573 Speaker 3: from scratch but also with as little time as possible. 216 00:10:25,933 --> 00:10:27,373 Speaker 3: So those are the sort of the three things that 217 00:10:27,413 --> 00:10:31,453 Speaker 3: we consider the international audience, the budget, and time, and 218 00:10:31,493 --> 00:10:34,373 Speaker 3: then we'll go into constructing a recipe. We've tried our 219 00:10:34,413 --> 00:10:38,653 Speaker 3: best to kind of provide as many staple recipes, foundational recipes, 220 00:10:38,653 --> 00:10:41,253 Speaker 3: and even if you look at our ebook, I would 221 00:10:41,253 --> 00:10:43,453 Speaker 3: love to count the number of ingredients, because I think 222 00:10:43,453 --> 00:10:46,093 Speaker 3: it would be very few. We use the same ingredients 223 00:10:46,093 --> 00:10:49,093 Speaker 3: across so many things, so I actually don't think that 224 00:10:49,133 --> 00:10:51,773 Speaker 3: there's many ingredients involved at all. And that's also a 225 00:10:51,813 --> 00:10:53,133 Speaker 3: consideration we've taken. 226 00:10:53,413 --> 00:10:56,653 Speaker 2: Can I be really pigheaded and off of you my 227 00:10:56,773 --> 00:10:57,333 Speaker 2: tip money? 228 00:10:57,333 --> 00:10:57,613 Speaker 3: Please? 229 00:10:57,653 --> 00:10:59,853 Speaker 2: You think I have one little tip in the kitchen, 230 00:11:00,133 --> 00:11:02,173 Speaker 2: and that is that everyone should always have a little 231 00:11:02,213 --> 00:11:06,893 Speaker 2: bit of turzo because a tiny amount of turita will 232 00:11:06,893 --> 00:11:10,333 Speaker 2: elevate almost any dish exactly. And you can, honestly, you 233 00:11:10,333 --> 00:11:12,333 Speaker 2: can go and you can have a can of lent tools, 234 00:11:12,693 --> 00:11:15,493 Speaker 2: two cloves of garlic, half an onion, and you put 235 00:11:15,493 --> 00:11:17,053 Speaker 2: a little bit of charta and they're just a tiny 236 00:11:17,053 --> 00:11:19,533 Speaker 2: thingum and it's just so much nicer. 237 00:11:19,693 --> 00:11:21,053 Speaker 3: That's a brilliant tip there. 238 00:11:21,093 --> 00:11:21,293 Speaker 1: You go. 239 00:11:22,133 --> 00:11:24,173 Speaker 2: Feel free to use that. I'm not sure it's necessarily 240 00:11:24,213 --> 00:11:27,533 Speaker 2: going to keep all of your followers happy. You mentioned 241 00:11:28,013 --> 00:11:30,253 Speaker 2: the PDF, and this is I mean, this in itself 242 00:11:30,333 --> 00:11:33,093 Speaker 2: is a great idea. So instead of publishing a big, 243 00:11:33,173 --> 00:11:37,373 Speaker 2: really flashy, expensive cockbook, you've got this new PDF, which 244 00:11:37,493 --> 00:11:39,533 Speaker 2: is a way that people can share a new different 245 00:11:39,573 --> 00:11:40,973 Speaker 2: dishes and recipes. Tell us about it. 246 00:11:41,133 --> 00:11:43,773 Speaker 3: Yeah, so we wanted to create a place for all 247 00:11:43,813 --> 00:11:46,533 Speaker 3: of the recipes to be all together, because on Instagram 248 00:11:46,613 --> 00:11:49,693 Speaker 3: you're scrolling through it's a little bit complicated, right, And 249 00:11:50,173 --> 00:11:52,613 Speaker 3: we really wanted to make an ebook, but we wanted 250 00:11:52,693 --> 00:11:55,373 Speaker 3: to own it, especially because we wanted to control the price. 251 00:11:55,693 --> 00:11:58,653 Speaker 3: We wanted to keep it low, and so Orian and 252 00:11:58,693 --> 00:12:01,493 Speaker 3: I wrote it together. It's an ebook collection of some 253 00:12:01,533 --> 00:12:04,213 Speaker 3: of our best recipes, most popular ones, and we're only 254 00:12:04,253 --> 00:12:07,013 Speaker 3: selling it for twelve dollars twelve New Zealand dollars and 255 00:12:07,053 --> 00:12:08,893 Speaker 3: you can get it from wherever you are in the world, 256 00:12:09,053 --> 00:12:11,613 Speaker 3: download it, and of course if you want to, you 257 00:12:11,613 --> 00:12:13,933 Speaker 3: can gift gift it or print it off and gift 258 00:12:14,013 --> 00:12:17,413 Speaker 3: a copy. So, yeah, we we loved writing that book. 259 00:12:17,453 --> 00:12:19,333 Speaker 3: It was just such a It felt like the right 260 00:12:19,373 --> 00:12:22,013 Speaker 3: thing to do in the right time, and people have 261 00:12:22,133 --> 00:12:24,493 Speaker 3: just been loving it. So we're so thrilled with how 262 00:12:24,493 --> 00:12:25,173 Speaker 3: well it's gone. 263 00:12:25,333 --> 00:12:27,893 Speaker 2: Yeah, it's such a good idea, and like you say, 264 00:12:28,373 --> 00:12:30,853 Speaker 2: you know, it's a great way for you know, people 265 00:12:30,933 --> 00:12:32,893 Speaker 2: to if they're looking for a little thoughtful gift at 266 00:12:32,933 --> 00:12:35,253 Speaker 2: Christmas something like that, exactly, it can be a little option. 267 00:12:35,333 --> 00:12:39,413 Speaker 2: You had that Nigella, you call that your cake boocket. 268 00:12:39,573 --> 00:12:41,213 Speaker 3: Yeah, I was insane. 269 00:12:41,373 --> 00:12:43,373 Speaker 2: Yes, tell us the story. 270 00:12:43,493 --> 00:12:45,693 Speaker 3: Yeah, so this was my other book that I came 271 00:12:45,733 --> 00:12:49,533 Speaker 3: out with a few years ago. Yeah, exactly. And she 272 00:12:50,413 --> 00:12:54,013 Speaker 3: managed to get a copy through a mutual friend who's 273 00:12:54,053 --> 00:12:57,453 Speaker 3: just a wonderful human. And I didn't really expect anything 274 00:12:57,453 --> 00:12:59,573 Speaker 3: of it. I just knew that they were connected, and 275 00:13:00,053 --> 00:13:01,853 Speaker 3: I gave it to him, said please, just if you 276 00:13:01,893 --> 00:13:06,773 Speaker 3: see her, please, she's my idol. And I work one 277 00:13:06,853 --> 00:13:10,453 Speaker 3: day and I saw Nigella Lawson had tagged me in 278 00:13:10,493 --> 00:13:14,973 Speaker 3: a post. I could not believe it. It still doesn't feel real. Yeah, 279 00:13:15,013 --> 00:13:17,373 Speaker 3: and it just it was just so wonderful. It was 280 00:13:17,413 --> 00:13:20,893 Speaker 3: such a cool experience because I've cooked hundreds of her 281 00:13:20,933 --> 00:13:25,093 Speaker 3: recipes and I love her ethos around food. She's unapologetic, 282 00:13:25,573 --> 00:13:29,493 Speaker 3: she cooks really beautiful, simple recipes and makes people wake. 283 00:13:29,533 --> 00:13:31,853 Speaker 3: I think she gives a lot of people confidence, yeah, 284 00:13:31,893 --> 00:13:34,253 Speaker 3: to have fun as well in the kitchen. So it 285 00:13:34,333 --> 00:13:35,213 Speaker 3: was such a compliment. 286 00:13:35,413 --> 00:13:40,293 Speaker 2: Yeah, fantastic. Hey you congratulations, Elie. I yeah, it's amazing 287 00:13:40,293 --> 00:13:42,253 Speaker 2: what you have managed to achieve. And I just know 288 00:13:42,333 --> 00:13:45,693 Speaker 2: that so many people really really appreciate all of the 289 00:13:45,733 --> 00:13:47,933 Speaker 2: advice and recipes that you're sharing. So keep it up. 290 00:13:48,053 --> 00:13:48,413 Speaker 3: Thank you. 291 00:13:48,493 --> 00:13:50,893 Speaker 2: Yeah, good luck with taking over the world, my goodness. 292 00:13:51,413 --> 00:13:53,413 Speaker 2: You can find Alice on social media, of course, at 293 00:13:53,413 --> 00:13:56,293 Speaker 2: Alice Taylor Eats, or you can get her new ebook 294 00:13:56,613 --> 00:13:59,613 Speaker 2: at Alice Taylor eats dot com. We'll make sure that 295 00:13:59,653 --> 00:14:01,733 Speaker 2: link is up on the News Talks he'd be website 296 00:14:01,773 --> 00:14:03,013 Speaker 2: as well. 297 00:14:03,013 --> 00:14:06,133 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 298 00:14:06,213 --> 00:14:09,053 Speaker 1: to News Talk Set B from nine am Saturday, or 299 00:14:09,093 --> 00:14:11,013 Speaker 1: follow the podcast on iHeartRadio.