Advertise on podcast: Forkin' Good with Simon Gault & Kate Fenwick

Send us a text This week we pull in at The Corner Stone Café — the spot you’ll miss if you’re flying through… but once you find it, you’ll plan your drives around it. We sit down with Phillippa, the owner, for a proper yarn about how the café came to be, what makes a great customer (and what definitely doesn’t), and why hospitality is harder than most people realise — especially when you’re running off septic, dealing with staffing shortages, and somehow still keeping standards sky-high. We get into: What makes Cornerstone such a destination (garden walk, shop next door, kids’ park, heaps of seating) The reality of running a café in a semi-rural spot Takeaway cups, lids, recycling rules, and why “wash don’t squash” actually matters How they handle food scraps (compost, pig scraps, worm farm) and manage waste behind the scenes Why good service isn’t “extra” — it’s the whole point And yes… the corn fritters (with or without maple syrup — we’ll let you decide) If you’re heading to the Coromandel, Tauranga, Hamilton or anywhere through Ngatea — this one’s your next stop.  Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text Kate’s off to the Gold Coast for her son’s 21st, so we kick things off with holidays, theme parks, and the art of actually switching your phone off without someone calling to “just take five minutes”. Then we get stuck into a big one: E numbers. What they actually are, which ones are completely fine, and why the ones to watch usually live in ultra processed foods. We talk nitrates in processed meats, food colourings, MSG, and the difference between minimally processed food and the stuff that’s been engineered to taste so good you keep going back for more. We also tee up a future episode on greenwashing, plus a proper look at what really happens at a recycling facility, because a few myths need a decent shake. If you enjoyed it, give us a like, hit subscribe, and chuck a comment below: what’s the most confusing claim you’ve seen on a food label lately?  Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text This week on the Forkin’ Good Podcast, we start with a very real summer problem and end up somewhere much more important. From getting rid of fruit flies without spraying chemicals everywhere, to why sleep is the foundation of good health and willpower. Simon explains the simple sleep mistakes most people make, how alcohol and sugar affect sleep, why body temperature matters, and a few easy changes you can start tonight. No gimmicks. No extremes. Just practical stuff that works. We also talk food, crumbed snapper, online comments, and why we’re building a healthier approach for 2026. Watch on YouTube or listen wherever you get your podcasts. Tell us in the comments, what’s the one thing that messes with your sleep the most? Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate #ForkinGoodPodcast #BetterSleep #SleepTips #HealthyHabits #LifestylePodcast

Send us a text We hit Romulus & Remus (Ponsonby, Auckland) for the lasagne everyone raves about… and yep — it delivered. From an Istanbul yoghurt-gin cocktail to blue cod cured in rock salt, this episode is stacked with big flavour, good yarns, and proper hospitality. We chat with Claire about building a restaurant through tough times, why great teams matter, and how to keep food waste low without losing generosity. Then we head into the kitchen with Chef Tugay (Turkey → NZ) to unpack the magic behind his 10-layer, egg-yolk pasta lasagna, plus his wildly good eggplant chips and the ingredients he refuses to compromise on. Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text The first episode of the year is packed with great conversation, good food, and a few holiday surprises. Kate breaks tradition with her first-ever Christmas lunch at a restaurant (no dishes and no regrets). Simon shares what was on his plate at his mum’s, and how his leftover rum cream sauce found new life on summer berries a week later. We dive into: Restaurant tipping in New ZealandActs of kindness that actually make a differenceClever ways to use up Christmas leftoversIt’s a feel-good, light-hearted start to the year and the perfect listen for summer. Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts. Watch the full episode on YouTube — search Forkin Good Podcast It’s good to be back. Let’s Forkin’ Go. – Simon & Kate

Send us a text IIt’s our final Forkin’ Good Podcast of the year - and we're bringing the festive chaos with laughs, leftovers, and low-waste living! 🎅♻️ Join Simon and Kate in their Christmas hats as they share: Genius ways to reuse Christmas leftovers (Brussels sprout glow-up, anyone?) Zero-waste wrapping tips that don’t kill the vibe What not to recycle (yes, glittery cards... we’re looking at you) Hilarious family traditions and real talk about overbuying food Bonus ideas like pavlova smoothies, Boxing Day toasty bars, frittatas, and more! We’re wrapping up 2025 with some Forkin’ good laughs and loads of practical food + sustainability advice to help you save money, waste less, and relax more this Christmas. 🎁🍴💚 👉 Tell us your best (or worst) Christmas food tradition in the comments! 🎧 Subscribe to hear us again in the new year! Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook:   / wastefreewithkate  Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text Kate & Simon hit the road to Kuaotunu and land at Luke’s Kitchen – the laid-back beachside spot serving up 80kg of mussels a day, wood-fired pizzas, and seriously good vibes on the Coromandel 🌊🍕🦪 In this episode of the Forking Good Podcast, you’ll meet: Luke – the local lad who turned his dad’s mechanic workshop and a food caravan into one of NZ’s most loved coastal restaurants Steve – the “overqualified” Auckland hospo pro who applied for a pizza chef job, moved for the lifestyle… and never left They chat about: How Luke’s Kitchen grew from a caravan to a Coromandel institution Cracking 200 eggs a morning for their famous Spanish eggs Running a 60-person summer team in a town of ~200 people Surf, fishing and mental health: swapping city burnout for beach life What really happens with food waste, water use and mountains of mussel shells Why this spot should be on your NZ road-trip loop (and where else to stop nearby) Stick around to the end for details on the Forking Good Christmas Hamper giveaway and how to enter 🎁 Subscribe, drop a comment, and add Luke’s Kitchen, Kuaotunu to your must-visit list next time you’re in Aotearoa 🇳🇿 Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text Join Kate & Simon for a caffeine-fuelled adventure as they road-trip to Coromandel and meet local legend John from Naughty Bean Coffee — a character, a storyteller, and one hell of a coffee roaster. This episode is all about coffee, cups, characters, and choices: How much coffee is actually good for you (science says more than you think) Inside the world of coffee roasting with a former builder–turned–barista   The personality behind the perfect cup — why experience matters just as much as flavour Milk, cream & lactose intolerance — and why cream is surprisingly kinder on your gut 2 litres before 2pm? The hydration rule that might just change your energy The ugly truth about takeaway coffee cups — BPA, PFAS, plastic liners & why they can’t be recycled Reusable cup habits that actually stick Chocolate fish, Kiwi cafes & all the Coromandel vibes PLUS: Enter our Christmas Hamper Giveaway just by leaving a comment It’s warm, funny, practical, a bit shocking in places… and full of the forking good energy you expect. Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text Welcome to a very special episode of the Forkin' Good Podcast — because today, we’re not just talking about food… we’re EATING it. Simon and Kate take you inside Lokanta, the legendary Mediterranean restaurant run by their long-time friend and Turkish chef Zeki, right in the heart of Auckland, New Zealand. This episode is part feast, part masterclass, part travel story — and fully packed with: 🍷 Proper Mediterranean dining 🐙 Octopus & lentils cooked the traditional way 🔥 Flaming saganaki 🦪 Rice-stuffed mussels 🥗 Why olive oil truly matters ❤️ Food, family & human connection 🌿 What the Mediterranean diet ACTUALLY is (not what Google tells you) You’ll hear: • Stories of cooking together in Turkey & the Greek Islands • Why Mediterranean food is naturally healthy, clean and flavour-packed • How we can cook this way at home • Zeki’s philosophy on food, hospitality, and why “less is more” • Rapid-fire questions including favourite herbs, sauces, secret dislikes & kitchen must-haves This episode has everything: food, friendship, travel, nostalgia, storytelling and the kind of hospitality that fills your soul. 👉 If you're in Auckland, GO to Lokanta. 👉 If you love good food, hit LIKE. 👉 If you want more Mediterranean adventures, SUBSCRIBE. 👉 Tell us in the comments: What dish should Simon & Kate try next? Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text 🍫 Kate’s $7 Brownie Rebellion Kate refuses to buy tiny café brownies for the kids and bakes her own big, gooey tray instead – topped with a sprinkle of Murray River salt. Simon taste-tests (brutally honestly) and LOVES it. 🍝 Next-Level Bolognese Tips Simon shares his chef secrets for a proper bolognese: - Why a splash of milk at the end is magic - A tiny grate of nutmeg and even chicken livers (trust him!) - Pancetta vs bacon - Why fettuccine/tagliatelle beats spaghetti for holding sauce - Turning leftovers into pies, toasties, nachos & stuffed veg 🥗 30-Second Creamy Salad Dressing (No E-Numbers) Simon whisks up a “creamy” dressing with: Extra virgin olive oil, Balsamic (guava, pomegranate or whatever you’ve got), Mustard or lemon horseradish cream... All in under a minute – no bottles, no weird ingredients. 🍪 Forking Good Gooey Skillet Cookie Then Simon rolls out his “brownie points” – a hot skillet cookie with: Gooey cookie dough, A hidden layer of Nutella, A scoop of his Much Moore Christmas mince pie & vanilla ice cream, Finished with flake salt for that final 5% magic 🎒 Kids’ Lunchboxes, Waste & Real-Life Eating Kate and Simon chat about: Why kids’ lunchboxes are full of packets (and what to swap instead) - White bread vs proper grain bread - Fruit vs “99% fruit” lollies - Getting kids to pack their own lunch - The 80/20 rule: healthy most of the time, fun some of the time 🧼 Old-School Soap Shaker & Zero-Waste Dishes Kate shows Simon a seriously cool retro gadget: the soap shaker – a metal basket for solid dish soap that replaces plastic bottles and watery detergents. Plus: Wasted Kate dishcloths and how you can win some. 💬 JOIN THE CONVERSATION Tell us in the comments: Are you Team Brownie or Team Skillet Cookie? What’s your go-to, actually-eaten-by-kids lunchbox combo? Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text This week, it’s Simon’s turn in the hot seat! Kate grills (gently) the man behind the chef’s whites to uncover how a glider-flying Kiwi kid became one of New Zealand’s most recognised culinary voices. From growing up in Papakura with a pilot dad to washing dishes at 15 and learning perfection (and terror!) under legendary chef Tony Astle, Simon shares the hilarious, humbling and inspiring journey that shaped his career. Hear how a young apprentice ended up chatting with Elton John, cooking at Michelin-level restaurants in London, surviving a dodgy bedsit, and carving a giant turkey in half for his first wedding gig. It’s packed with stories of grit, luck, and “fail fast, fix fast” moments — plus the advice that’s guided Simon ever since. Kate and Simon also chat about food waste and the Love Food Hate Waste “Great Date Debate” busting myths about best before vs use by dates! 💬 Join the chat: Comment on YouTube to enter our Forking Good giveaways (including Simon’s book!). 📦 This week’s takeaway: Your nose knows — and your fridge deserves an Eat Me First section. Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text We thought it's about time to introduce one of our hosts! For those who don't know, Kate Fenwick AKA Waste-ed Kate, AKA The Nappy Lady, has been educating on waste and rubbish for over two decades! She say's she talks rubbish full time! Get to know Kate like never before in today's episode! Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text Welcome to the Forkin' Good Podcast with Simon Gault and Waste-Ed With Kate. Real food, real laughs, real talk about waste. In Episode 2 we cover: • Giving your food a second chance to reduce waste and save money! • Life hacks and recipes for cheese, leek, bananas, and more! • Recycling basics, but theres lot's more to learn! • Beeswax wraps, how to make the most! Tune in, have a laugh, and tell us what you want to hear next — we’re just warming up 🍴 Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text This week, Simon dusts off his apron and prepares a stunning lunch for Kate (and Brody behind the camera!) This meal was a great catalyst for discussion around sitting, sharing, and being present for a meal with friends. We need to do more of it! It's definitely an ep we recommend checking out the video version for! The food looked amazing!  Follow the podcast on Instagram and Tiktok: @forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook:   @wastefreewithkate  Tiktok: wasted.kate Youtube: Waste-ed with Kate

Send us a text Simon Gault and Kate Fenwick dish out practical ways to cook better, waste less, and have a cracking yarn about the food we love. In this first-ever episode, we’re just getting started! Kate checks in on her sleep habits (and Simon’s got a few opinions), we unpack the truth about processed and refined foods, and share some simple swaps to get your kitchen — and your energy — back on track. Tune in, have a laugh, and tell us what you want to hear next — we’re just warming up 🍴 Follow the podcast on Instagram and Tiktok: @forkingoodpod Check out the Video versions here: https://www.youtube.com/@Forkingoodpod Follow Simon on his channels below: Instagram: @simon_gault Facebook: @Officialsimongault Tiktok: Simonjgault Youtube: Simon Gault Follow Waste-ed with Kate here: Instagram: @wastedwithkate Facebook: https://www.facebook.com/wastefreewithkate Tiktok: wasted.kate Youtube: Waste-ed with Kate