Josh Emett is serving New Zealand up on a plate.

The Kiwi chef’s worked culinary magic in the restaurants of Gordon Ramsey, earning four Michelin Stars before returning home to establish iconic restaurants like Gilt Brasserie and The Oyster Inn.

There’s no doubt the world-renowned chef has played a role in shaping New Zealand’s modern dining scene.

But this year sees him in a very special role as Sail GP’s Culinary Collaborator – responsible for showcasing the country’s cuisine those descending on Auckland for the event.

Emett told Jack Tame he’s still in the scheming phase, but he’s working with a great catering company and they’re going to deliver some excellence.

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"Tucked away on the northwest tip of Ireland, Donegal has long been dubbed the nation’s “forgotten county.” No matter where you’re starting from, be it Dublin, Belfast, Shannon or Cork, tripping to Donegal is not a passing-through sort of experience, but a far-flung destination you’ve purposefully decided to visit.

"From rugged cliffs, towering sea stacks and quiet coves to charismatic heritage towns and whispers of the past crowning the landscape, wind-whipped County Donegal fast cast me under its spell."

Read Mike's full article here.

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Ed Sheeran kicked off his Loop Tour last night in Auckland, and he had a few tricks up his sleeve.

With a 10 storey tall screen behind the stage and a bridge that allowed him to perform in the middle of Go Media Stadium, it was a new level of spectacle.

Chris Schulz was at the show last night, and he told Jack Tame Sheeran took it to levels he hadn’t seen before.

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The Last Encore by Rebecca Heath

A remote island.

It's been eighteen years since the accidental explosion that killed The Cedrics Band lead singer Jonny Rake, and a special documentary is bringing the rest of the band back to play together for the first time.

With Jonny's daughter, Monet, stepping into her father's role, and a private island secured as the perfect reunion backdrop, it's set to be a special occasion. A reunion concert. But everyone remembers what happened on that fatal night differently, and as questions are asked about the band's rise and sudden tragic fall, not everyone likes the answers.

Old wounds reopen and tempers flare... Then a body is found. A killer on stage. They're trapped on the island together until help arrives, but that might be too late. Because Jonny's death wasn't an accident, and someone wants revenge.

Some Bright Nowhere by Ann Packer

Eliot and his wife Claire have been happily married for nearly four decades. They’ve raised two children in their sleepy Connecticut town and have weathered the inevitable ups and downs of a long life spent together. But eight years after Claire was diagnosed with cancer, the end is near, and it is time to gather loved ones and prepare for the inevitable.

Over the years of Claire’s illness, Eliot has willingly—lovingly—shifted into the role of caregiver, appreciating the intimacy and tenderness that comes with a role even more layered and complex than the one he performed as a devoted husband. But as he focuses on settling into what will be their last days and weeks together, Claire makes an unexpected request that leaves him reeling. In a moment, his carefully constructed world is shattered.

What if your partner’s dying wish broke your heart? How well do we know the deepest desires of those we love dearly? As Eliot is confronted with this profound turning point in his marriage and his life, he grapples with the man and husband he’s been, and with the great unknowns of Claire’s last days.

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Weddings are often The Event of a Lifetime, with the happy couple going all out to ensure they get the day of their dreams.

But this means weddings are often expensive and can be quite wasteful, with food, decor, and flowers often going to waste once the event is over.

So this wedding season, Kate Hall has a few tips on how you can make your special day a bit more sustainable.

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On the Saturday Morning with Jack Tame Full Show Podcast for Saturday 17 January 2026, world renowned Kiwi chef Josh Emett joins Jack in studio to talk about his very special role as Sail GP's culinary collaborator and shares his thoughts on New Zealand's incoming Michelin Star system.

Jack considers Razor's first mistake as All Blacks Coach.

Chef Nici Wickes shares a delicious summer dessert for one – Blackberry and Apple Galette.

Francesca Rudkin reviews the Oscar-tipped Shakespeare telling, Hamnet.

And sustainability expert Kate Hall gives tips on how to keep things low cost and environmentally friendly during wedding season.

Get the Saturday Morning with Jack Tame Full Show Podcast every Saturday on iHeartRadio, or wherever you get your podcasts.

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They’re an absolute nuisance in summer, especially around the barbeque later in the day!

If you’ve been in Australia during the holidays, you may have been near the coast with ponds and rivers, inlets and wetlands. There you’ll find salt-marsh mosquito – nasty biters (that species was eradicated from NZ some decades ago – just as well, it transmits Ross River Virus).

In New Zealand we don’t have any capable vectors of malaria or dengue or Chikungunya or encephalitis – biosecurity is important!

Our mozzies live in stagnant water. In the garden, a tyre-swing collects water during rain and mozzie larvae will inhabit that tyre. Blocked guttering, ponds, troughs, buckets, stock hoof-prints, etc, as well.

We even have a native species (Salt Pool Mosquito) in saltwater pools near rocky shores: Northland, Goat Island Marine Reserve, Bay of Plenty, Kaikoura. They bite too, especially during the day.

The idea is to use repellent – frequently!

The girls need protein to produce eggs, and that comes in the form of blood – especially from mammals and birds. Just a drop… that’s all they need.

Personally, I think that our mosquitoes are great parts of our environment; not many people realise that they have good jobs to do:

Larvae (juvenile phase) go up and down in water – they breathe through a snorkel system in their bum (which can have serious drawbacks).

They eat bacterial soup and clean the water, really. They change skin, moulting a few times, turning into a comma-shaped pupa/chrysalis before hatching as an adult mosquito with wings and an attitude (females only - males drink nectar and pollinate).

Larvae clean the water and are food for whitebait, aquatic insects and a huge food chain that follows.

The adult, flying, mosquitoes feed native birds (fantails, etc), dragonflies, jumping spiders, and a whole cohort of useful predators!

And with that drop of blood, you sponsor a complete ecological system: tolerance, please!

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Paddy Borthwick Pinot Gris 2025, Wairarapa

RRP $26.99

Pinot Gris’s perfect drinking window is from the day of release and usually around two years. With some wines it may be more.

This wine ticks all the boxes of freshness and vibrancy starting with a varietal and very fruity bouquet with a concentration of pear and apple flesh scents, then some white spice and white florals, some dandelion and white pepper. Medium weight with a satin-cream mouthfeel, flavours of white fleshed fruits touch the palate carried along with acidity and youthful freshness. Well-made with a lengthy leesy finish.

Food match:

Chicken, leek and sweet potato bake. This recipe also includes cream, Gouda cheese, and Dijon mustard. The dish has weight and intensity, creaminess and lots of touch points of flavours. The Paddy Gris offers the fruit contrast, has enough weight and an acid line to deliver a palate refreshing finish.

Option 2: If you are a fan of corn on the cob with lashings of butter and salt then a glass of Paddy B Gris is a delicious accompaniment.

The Vintage:

Overall, it was blessed vintage in the region with higher volumes compared to the previous four vintages. Plenty of ripe fruit with above average quality overall.

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