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

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Speaker 1: from News Talks.

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Speaker 2: That'd be our cook. Nicky Wex is here with us

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Speaker 2: this morning. I'm sure she's got some thoughts on Michelin

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Speaker 2: starred restaurants. Good morning Nikki.

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Speaker 1: Good morning Jack. Yes, big week, big week for our

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Speaker 1: hospitality sector. I'd say, I mean it's a great thing.

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Speaker 2: Yeah, I can saw our brown made some interesting comed

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Speaker 2: It's just about the kind of pressure that can put

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Speaker 2: on on on chefs and restaurants, and I can I

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Speaker 2: can appreciate that. I can see how that would you know,

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Speaker 2: how that might influence you and kind of, you know,

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Speaker 2: wigh on you and hang over you. I remember talking

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Speaker 2: to Matt Lamb but about that, the kind of pressure

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Speaker 2: that comes with the expectations sometimes. But yeah, at the

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Speaker 2: same time, if it means that, you know, it gives

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Speaker 2: a bit of a boost to our hospital scene, I

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Speaker 2: think there's probably probably good.

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Speaker 1: And I have sat for so long that we have

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Speaker 1: such incredible dining in this country, you know, up and

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Speaker 1: down the length of the country, and our food really

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Speaker 1: does stand up there in terms of any of the

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Speaker 1: wonderful meals and I've had overseas and I feel as

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Speaker 1: though it's great to have an international standard. Whether or

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Speaker 1: not that's the standard we want, I don't know, but

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Speaker 1: I think it'd be great. And I also think that

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Speaker 1: if our chiefs can get their head around it, they

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Speaker 1: can control that sort of pressure themselves too, you know,

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Speaker 1: I think it's a good thing. I did love what

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Speaker 1: you said about us being pretty casual. So yes, I

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Speaker 1: have dined in a couple of Michelin Star restaurants, one

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Speaker 1: in Lyon and one in San Sebastian, and both were

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Speaker 1: very stuffy and you know, very sort of fine dining in.

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Speaker 1: The food was extraordinary. But I'm really looking forward to

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Speaker 1: the fact that these judges will see that New Zealand

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Speaker 1: can bring that sort of level of cuisine but in

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Speaker 1: perhaps a more relaxed which doesn't mean as slack or

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Speaker 1: you know, bad service kind of environments. So yeah, I'm

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Speaker 1: looking forward to it.

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Speaker 2: Right. So I've been jiggling my strawberries very very thoughtfully,

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Speaker 2: because we need a bit of term for that. Anyone's

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Speaker 2: got no ideas about that, you know what I mean though, right?

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Speaker 2: And when you move your storbies just a little bit

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Speaker 2: so they don't you do so, which means they are

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Speaker 2: and they are just right now, like I reckon this afternoon,

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Speaker 2: I'm probably gonna have my first strawberries of the season.

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Speaker 1: I love it. Have you got them covered so the

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Speaker 1: birds don't get it?

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Speaker 2: Certainly?

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Speaker 1: Oh, I love it.

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Speaker 2: I love it.

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Speaker 1: God. Well, look, you know, I mean, I love strawberries,

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Speaker 1: but I think unfortunately they do appear on our shelves

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Speaker 1: too early to be really great. So I actually think

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Speaker 1: that strawberries have got a struggle on their hands for

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Speaker 1: popularity because there's so many other great berries these days.

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Speaker 1: And really, strawberries get really good end of November December

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Speaker 1: purely in the shops. Until then, they can be a

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Speaker 1: little bit white on the inside. They can be a

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Speaker 1: little bit chewy, a little bit, I don't know. It's

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Speaker 1: a little bit lacking in flavors. So at this time

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Speaker 1: of the year, I am buying punnets of them, and

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Speaker 1: I like to rather than jiggle them, I pop them

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Speaker 1: in a pan and roast them. Yeah, because that way, Oh,

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Speaker 1: it really brings the sunshine into them. It's great. So look,

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Speaker 1: you can you can either roast them or do them

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Speaker 1: on the stovetop. But the thing is, when you're cooking strawberries,

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Speaker 1: is you want to cook them until they just slump

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Speaker 1: a little. You don't want to cook them to oblivion

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Speaker 1: because they sort of swim up and go very mushy.

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Speaker 1: So roasting is probably the safest option here. I don't know,

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Speaker 1: oven on one hundred and eighty something like that. In

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Speaker 1: a pan, I've used a tablespoon of brown and white

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Speaker 1: sugar juice from an orange in there. You could use

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Speaker 1: a lemon as well, and then plenty of vanilla. I've

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Speaker 1: got some old old vanilla pods that I brought back

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Speaker 1: years ago from Vietnam I think declared them. Have them,

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Speaker 1: scrape the seeds out and put that in the pan

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Speaker 1: with them as well, and oh, it just really intensifies

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Speaker 1: the flavor of them. I've given you lots of different

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Speaker 1: serving suggestions for these. I love them spooned over breosh toast,

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Speaker 1: or on a toasted croissant that's also been swiped with

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Speaker 1: a nice big heap of fresh ricotta in a bowl,

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Speaker 1: of course, with some ice cream that makes sense. But

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Speaker 1: a lick of balsamic vinegar, believe it or not, or

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Speaker 1: a grind of black pepper and some crushed taizelnuts is amazing.

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Speaker 1: Those two flavors, those flavors go really well with strawberries.

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Speaker 1: Maybe fill some bought grapes or some homemade crapes with

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Speaker 1: these cooled strawberries, with some chopped pistachios, but a Greek

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Speaker 1: yok it bit of whipped cream, and then I love

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Speaker 1: to buy a terrible sponge cake from the supermarket, or

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Speaker 1: make your own homemade bask cheesecake or sponge cake, but

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Speaker 1: you know, either, or top it with a whole lot

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Speaker 1: of beautiful whipped cream or Musca pony and then put

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Speaker 1: these you know, just spoon these beautiful, drizzly kind of

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Speaker 1: cooled roasted strawberries on top, and you've just got a

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Speaker 1: winning dessert. So so many things you can do with them.

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Speaker 2: Jack, It sounds so good and very easy, very easy.

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Speaker 2: You could that no time, right.

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Speaker 1: Yeah, absolutely, and you won't be sorry. They'll just taste

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Speaker 1: like you know, round about you know, January, the strawberries

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Speaker 1: are starting to do jemmy just by themselves. But at

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Speaker 1: the moment we've got to give them a little bit

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Speaker 1: of help. So you keep jiggling, and I can't wait

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Speaker 1: till you first take you know, you taste that first strawberr,

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Speaker 1: because it's gonna be oh I know.

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Speaker 2: It's such a good feeling. A Hey, Carol's just text

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Speaker 2: us to say she's just put your strawberry and vanilla

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Speaker 2: shortcake in the oven. Tell you what this would be good?

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Speaker 2: On top of that, wouldn't it my good.

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Speaker 1: Strawberry recipes and canvas today? So I'm all about the strawberries.

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Speaker 2: That's fantastic. Hey, thanks so much, Nicky. We'll make sure

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Speaker 2: that recipe for Nicky's roasted vanilla strawberries is up on

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Speaker 2: the News talks 'DB website, so if your strawberries are

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Speaker 2: ready for enjoying, like Minor, you can start getting into.

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Speaker 1: It for more from Saturday Morning with Jack Tame. Listen

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Speaker 1: live to Newstalks i'd be from nine am Saturday, or

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