- Speaker #0
You're up at 4.30. People don't realise we get up at 4.30 in the morning on the day of the market.
- Speaker #1
I don't even know what busy was until my kids start playing sports.
- Speaker #0
We had it on the Saturday. The whole of New Zealand went on to lockdown on the Monday.
- Speaker #1
I know, I remember. We got to Greymouth and I've never been so happy to be anywhere in our lives. I would like to go and do a little...
- Speaker #0
They do a porridge there.
- Speaker #1
Yeah, might be good or busy. You're listening to the Pepper and Me podcast, Around the Dinner Table with Cherie, Cam and Lorne, where we chat all things food and business. Welcome back to Around the Dinner Table. Today you're here with the Slay Group chat.
- Speaker #2
Slay with an E
- Speaker #0
Slay Group chat Slay with an A
- Speaker #1
So We have myself Cherie from Pepper and Me Kim from Pain and Able Hi And Rochelle Duffy From Our Place Slash Little Big Markets Slash Everything And anything Yes All events Anything that's happening Around town
- Speaker #0
She's a happening gal Around town B Yeah I find it hard to explain What I do When people ask me Because there's just So many facets To what I do Slash
- Speaker #2
Yeah. Is there, do you have like a description of yourself or like anything like that that you blurt out?
- Speaker #0
No, I just usually say I dabble in events and I have a publication. That's generally how I explain myself.
- Speaker #1
Oh, that's nice.
- Speaker #2
That's good. Well, let's list it off though. When you say you dabble in events, what events are on your card?
- Speaker #0
Well, obviously we do the Little Big Markets. And that's kind of like our hero sort of constant event. And then we also in the summertime do Dinner in the Domain. And we do dinner in the park, which is in Matua. We also do our annual events like Vegan Vibes, Christmas in the Park. We also do Beasts of a Feast, which is a beer festival. So we kind of, yeah, do quite a few.
- Speaker #2
Quite a few.
- Speaker #0
Quite a few different things.
- Speaker #2
And then the publication.
- Speaker #0
And then we have Our Place magazine, which came out like seven years ago now.
- Speaker #1
Oh my gosh.
- Speaker #0
I know, crazy.
- Speaker #1
It's going quick.
- Speaker #0
I know. Yeah, and so, yeah, keeps us real busy. Pretty much.
- Speaker #1
So I've talked about our place on the podcast a bit because I've been telling everyone about my Foodie Finds article. Yes. So the latest one's just come out and that's got my stories about Mount Broukho, sorry, Mount Sourdough and the Marahui Gin Distillery.
- Speaker #0
Yes.
- Speaker #1
And then next issue, we're going to do a scone review.
- Speaker #0
Scones review. Scones Awards. Yeah, man.
- Speaker #1
And annual scone awards. Yes. By a plenty.
- Speaker #0
And when you say scone, I think it's, you know, like savoury, cheese. What's the story there?
- Speaker #1
I've come up with a criteria. I reckon it's cheese plus a maximum of two extra things. So if it's like cheese, pepper and spring onion or like cheese, jalapeno and feta, like that's fine. But if it's like full savoury with tomatoes, onion, herbs, da da da da.
- Speaker #0
It's like a pizza.
- Speaker #1
Do you think that's a good, or should it be cheese plus one? If it's got cheese and one other thing in the title.
- Speaker #0
Yeah,
- Speaker #1
cheese and something. Yeah. Cheese and bacon or cheese and onion. Or just ham. Yeah, okay. So cheese plus one. Yeah. And then we're going to, I think there's, we've got to try and figure out the judging score, but I'm thinking size. The way it's toasted. Yeah. Taste in particular, like the seasoning of it. So are they using tasty cheese? Is there salt and pepper in there? Is there like a little bit of paprika or cayenne? Is it soft and fluffy? I think my biggest thing with a scone is how much butter do they serve with the scone?
- Speaker #0
I'm a huge butter fan.
- Speaker #1
I feel like everyone is.
- Speaker #0
Yes. I hate it when you go to a place and you get a scone and they don't heat it enough and they... Give you a slither. A slither of butter. Yeah. And you're like...
- Speaker #2
Graving it on in.
- Speaker #1
Yeah.
- Speaker #0
In general, you need... I'm never buying this again.
- Speaker #1
I agree. Yeah. Where's your favourite scone?
- Speaker #0
Wow. I do like a sponge drop scone. Cheese scone.
- Speaker #1
That's been quite clear.
- Speaker #0
I was with you.
- Speaker #1
That coming in actually is that the sponge drop scone is elite.
- Speaker #0
I know. It is.
- Speaker #2
See, I'm wildflower, eh? Actually,
- Speaker #0
wildflower's goody too. Yep, they're both kind of close to where we are.
- Speaker #2
But again, like, wildflowers is quite herb. So maybe that's why I like it. Like, it's cheese scone, but it's very herby.
- Speaker #0
Yeah. It's good. And they heat well and they give you butter.
- Speaker #2
Yes, yep, heaps of butter.
- Speaker #1
Do they? Yeah, they might be frontrunners. Okay, cool. So I need to start my testing. I was supposed to do it last weekend, but I didn't.
- Speaker #0
You'll get there.
- Speaker #1
I will get there this weekend. Okay, on the plate, what's been on our plate this week? What's been the best thing you've eaten or cooked in the last few weeks, Rochelle? Well,
- Speaker #0
you know, you popped my hot pot cherry the other day.
- Speaker #1
I did pop your hot pot cherry! Isn't it fun?
- Speaker #0
So fun. And I can't believe that we haven't done one before. Like... That's crazy. Well, I haven't done one. Well, maybe you have, but maybe I just haven't really been around.
- Speaker #2
Whitney's just obsessed.
- Speaker #0
Yeah. Yeah, well, I haven't done one.
- Speaker #1
I didn't do any last year. I completely forgot about it.
- Speaker #0
It must be cool because it's like you're serving yourself and you're doing your thing. It's very communal.
- Speaker #1
It's very communal.
- Speaker #0
And I love that about food. Yes. It's really cool to have a group of people around a table and you're eating together and shooting shit and stuff like that. Yeah,
- Speaker #1
and it's very interactive. And you can, like, you can... You can make it like. how you want to make it. So you don't like spicy, so you have the non-spicy side. Totally. I had a vegetarian the other night, so we just kept one bit of the broth vegetarian, and she was having a field day with all the meats and veg and, sorry, not meats, like all the veg and like bits and bobs and po-po-po-po and stuff. Yeah, there's just all sorts. And how good's my garden?
- Speaker #0
I know. That was cool too. And, like, you can just put whatever you want in it, I think. You know, like you say, like. I'm one of those friends that one day I will get to the heat island.
- Speaker #1
I don't think you'll ever make it to that one. Even I was like that. Yeah,
- Speaker #0
you were a bit like that.
- Speaker #1
Szechuan broth is freaking hot. It's like one of the spiciest things.
- Speaker #2
What's been on my plate? Last week we did the Burger Burger event with both of you.
- Speaker #0
Yes.
- Speaker #1
Yeah.
- Speaker #2
It was the Shrews event. And I thought the croquettes.
- Speaker #1
Pulled beef cheek croquettes. They were good.
- Speaker #0
It was good.
- Speaker #1
Sensational Very very good Yep That was a really cool collab I think it's great I think so too Perfect Collabs like that are so fun Yeah I'm really struggling to balance my Life like that at the moment Because it does take up a few days out of your week And I'm coming to work at 9.15 And then leaving at 2.15 The day is just Literally not long enough And then if I lose a few days a week doing that I'm working 15 hours a week Yeah I know With Pepper and me I guess doing my normal job Which is a 40 hour a week job so I'm just like constantly chasing my tail how much longer is that promo on for it's finished is it done it's finished but we've got something else coming back with them in a very soon so we're going to do another burger on another side and uh amazing as well so we'll continue to work with burger burger yeah as much as we can yeah because I think too like it's it would be really good to have a bit of a lead in time because then by the time people kind of get get get their head around it and stuff like that if it goes too soon people don't get a chance to you know I thought so too. It actually went too quick.
- Speaker #0
It went too quick. Way too quick. Because I was telling people about it as well. And then it's like, you know, by the time they get their shit together and get there, they're like, oh, it's finished. You know? I know. And it's been a good lead in time as well.
- Speaker #1
It's like, been. Yeah. I know. I'm hoping they've got extra product to use. They can just bring it back. But I think they're planning new specials, specials, which I guess you want something fresh every few weeks, right? Really. So, yeah.
- Speaker #2
You think that the pre-hype, though, would be longer. Yeah. It's like, this will be here, this date to this date, versus like a 10-hour. Hurry up Yeah because it's not like Yeah I guess I'm probably biased Like I'm not going out For takeaways every week So like if I knew That was coming
- Speaker #0
Cool You'd plan for it Plan for it Yeah But actually That's why the event Was really good too It was a great event Because at least you got Like a good amount of people In the room trying it And that's kind of Is a good sort of Lead on from the hype as well I think you know
- Speaker #1
but i think collabs are great that's what our whole business is brought up on yeah it's collaboration cool like it's sometimes the tricky thing with collabs is figuring out how to make money because you often neither of you will make money yeah usually cover costs like a marketing which is great it is a marketing thing and then i guess like a lot of stuff we do food shows yeah all that sort of stuff you aim just to sort of cover costs yes but then you're like right i need to put some focus into actually selling some stuff and
- Speaker #0
making some money yeah sometimes hard with a collab because you've got everyone putting in a lot of effort two businesses putting in a lot of effort and then yeah yeah trying to keep it as cheap as possible though too like for example like you can do a collab with someone and then realize hey look the brands work really well together so maybe we could look at doing xyz for the next one so that you are sort of forever propelling what you've originally done like You know, for Burger Burger, for example, you could potentially talk to them about how you can have a stand in there permanently that maybe people can buy their products or bits and pieces.
- Speaker #1
Yeah, you're right. It is stuff like that or doing a Burger Burger mayo or something like that. I guess it comes down to events as well, which is your specialty, and making money from events.
- Speaker #0
Yeah. Like,
- Speaker #1
it's just I'm just rolling in it. I mean, it's impossible to make money from events.
- Speaker #0
The thing is, it depends. Like, look. If it was really easy, everybody would be doing it. And it's exactly the same with you. I think people sometimes see the perception that it's like, oh, look at Shree, you know, she's just doing all of this stuff and, you know, like going off and, you know, tra-la-la and how to, you know. And they all think it looks easy. But you know, we know, we all know, it's like when you run your own business, you're working 24-7 and it's the same with an event, you know. Like you're up at 4.30, people don't realise we get up at 4.30 in the morning on the day of the markets, you know. And I'm putting all those little pictures I, you know. that tails signs out. And it's all those little things. And, you know, we're there till like sort of 4.30 in the afternoon packing it all down. But when you're a customer, people just turn up and go, oh, that's just amazing. And you're like, yeah, I've just been here since 4.30. But I think it's the long-termness of it, you know. Like that's why I think we've had to evolve and we've had to like do more than just one event. That's why you'll see that we've got dinner in the domain. We've got dinner in the park. We've got Christmas in the park. All these different events, because if we were just relying, solely relying on the one event, it wouldn't be enough to, you know, retain what we need to do.
- Speaker #2
It's kind of the same concept. Like if you looked at Peppermint, it's a one product.
- Speaker #0
Totally.
- Speaker #2
It's very new stuff.
- Speaker #1
You have to be coming from all angles for sure.
- Speaker #2
Yeah, and I guess it creates something to talk about as well.
- Speaker #0
Yeah, and you know what? Like we've been doing the little markets. It's going to make me sound really old, but 16 years. Wow. It's been 16 years. Gosh. I know. And so when we first started the markets, it was just me. And it's so funny because I always talk to our staff about it. I'm like, storeholders had to apply by writing what they did and send it to me via post.
- Speaker #1
Wow.
- Speaker #0
And I would get to my mailbox and I'd open up the application and then I would send them a message back. It was just like crazy. That is crazy.
- Speaker #1
And it's hard to think.
- Speaker #0
But like what I'm saying is, is that like we've been through it all, you know, so it's kind of like I think that's why back then when we first started 17 years ago, we weren't really any other markets doing what we were doing. It was like the Taranga Farmers Market. I mean, that's just like the only thing that was happening at the time. And that's the only reason why we started it was because I was like been living overseas. And that's what we would do on the weekends is go to the local French market or whatever. And there'd be like some ladies selling some silk pyjamas or whatever, you know, like some. artisan thing and then there'll be someone you know like selling food products and it was like oh this is what we kind of did and then coming back here I was like the mount's really humming it's really kind of going somewhere but no one's really doing any markets you know other than sort of produce farmers markets you know yeah So I think we've evolved a lot since then and now there's like markets, it's just on trend now, you know. So it'll probably be the same when you first started now, like how many bloody spice companies are there, you know. Like it's the same type of thing.
- Speaker #1
That is right, that is exactly right.
- Speaker #0
You know, like so you have to learn to evolve with the times and keep yourself fresh and updated.
- Speaker #1
Yeah, and everyone loves the markets, it's such a staple of them out now, eh?
- Speaker #0
Yeah, it is. It is. Like, my kids are carny kids. I've had two kids in that time. No. Like,
- Speaker #1
now we've got lemonade. He's got his own.
- Speaker #0
Lemonade. And, like, you know, so it's definitely embedded the community in terms of what the Mount is, you know? Like, we're not the stuffy city. We are quite cruisy, coastal sort of people, you know, and that's kind of what the markets are about. And, I mean, I've met some amazing people through there. Like, I've met you through there. I've just... Most of, a lot of my friends I've met through there and like just all the connections that we've made has all been through that type of way.
- Speaker #1
Yeah, you meet the coolest and most interesting people, don't you? Everyone's trying to start a small business or foodies or entrepreneurs or all sorts.
- Speaker #0
I mean, you think about like, you know, yeah, like Johnny's dumplings. Anna's from Real Rad, Jenny from Sponge Drop. They've all started at the markets and now I kind of watch them from Little Chickens. And they eat the coop and then they kind of go off, which is really cool.
- Speaker #1
What are the coolest food trucks at the moment? What's happening in the food truck scene?
- Speaker #0
So many different food scenes. We've actually got Asian cuisine is making a really sort of high sort of comeback. Well, it's not even a comeback. It's kind of like there are so many really cool Like there's one called Humbow. They're really awesome. And, you know, like it's just this beautiful little Asian lady who cannot speak hardly any English, but she makes the best food. It's so good. Does a little dumplings. And I don't know because I don't know what they call them, but like the Asian pancakes. I don't know. Korean pancakes. Yeah, Korean. Sorry, Korean pancakes. She makes those. They are pretty awesome.
- Speaker #2
What's the food truck called?
- Speaker #0
Humbow. Humbow. Yeah, they're pretty cool. And look, I mean. I'm always, I always love, like, going and getting the French crepes. I know that they're always there, but, you know, you're always going to get a good crepe.
- Speaker #1
I love the ham and cheese crepe, yeah. It's the best crepe, eh? Covered in sea soil.
- Speaker #0
Smash strawbs. I mean, shit, they've just come out earlier. Yeah. And, like, she just hit it hard. And, you know, like, and obviously, because I did say to her, so what are you going to do when strawberry season's done? Like, what do you do then? But she's just evolved.
- Speaker #1
done like waffles and bits and pieces in between that but her main obviously thing will be strawberries yeah it's quite clever right clever i love people like so obviously watch watch all the camden markets um and then you see them starting to pop up here and i know this obsession with the humble crumble i just watch the humble crumble videos all day with the fruit compotes that's uh it's like the porridges that i love but it's crumble so you could choose your crumble based on maybe like apple rhubarb peach something else so you pick it and then you choose if you want custard and then you get like a big thing of like hot custard and then what crumble you want so it might be like a shortbread crumble or a coconut and almond crumble whatever on top and then they even have like custard flavoured ice cream or whipped cream or like caramels or like Oh, and they can get creme brulee crumble and they put the custard on and they blow torch it.
- Speaker #0
This is such a Cherie thing because it's like, you're always like, yeah, we're going to, no one's doing this. It's like, you've named about 50,000 different things on a menu.
- Speaker #1
No, but it's one thing. It's a crumble. So you'd have like your three pots with your.
- Speaker #2
Multiple directions.
- Speaker #1
Yeah. Well, what you do, I reckon porridge in the morning, crumble at night. Yeah, right. And in winter, you're on for the winter.
- Speaker #2
So where is the spice?
- Speaker #1
No,
- Speaker #0
she's just, it's.
- Speaker #1
no in camden markets in london yeah they also did they do push eating the porridge the posh porridge the loaded porridges i'm pretty sure came from there yeah yeah because they they developed it so they could be in the takeaway thing too yeah yeah and i saw one in made when i was there the other day oat bros all right he just makes his oats with just water and a bit of salt and then in the and he's got a small bowl and i reckon it fell over because you need a bigger space to put the toppings on yeah right But he had a couple of flavours, you know, a nice banoffee.
- Speaker #0
There's so many things, though. There's, like, yeah, like you said. And, you know, how things have evolved, too, is through social media, TikTok, all that stuff. So, you know, like, we were all seeing it. They're all going off. And then they're like, no one's doing it here. So, you know.
- Speaker #2
Yeah, Melbourne's another good scene for that.
- Speaker #1
Totally. It is, actually. They keep up with most things. Yeah. The other one I love is the giant Yorkshire. pudding.
- Speaker #0
I was just about to say that.
- Speaker #1
A full roast dinner and then they wrap it up in a burrito.
- Speaker #0
Yeah, and honestly and it's like a full roast. It looks great. So many people have just gone, I mean, like, you know, it's crazy. Yeah, and the strawberries started,
- Speaker #1
the strawberries started, strawberries and chocolate.
- Speaker #0
And they're just, you know, it's really cool seeing people evolve into what's, you know, working and what's not. I mean, what I love the most too is that you could come to the markets and you can try lots of different things as well. And you get to generally buy from the person that's standing in front of you that's taking your money, you know, that is the owner. And so you then feel like, okay, I'm intentionally buying off you because I want to support you or I want to support a small business. You know, like it's quite a nice exchange.
- Speaker #2
Any of your other events that aren't a little big markets, are they all just food dominant? Is there anything like that?
- Speaker #0
As in like all of the events that we do are food orientated?
- Speaker #2
Do you have one specific one that's just food orientated?
- Speaker #0
That's Dinner in the Domain. Yeah, so that's just all food trucks. That's in PAPS. And that, you know, I'm super stoked about that one because that's been going for a really long time now too. I don't know how many years, but for a really long time. We used to be under the trees. That's why it's called the Domain. Yes, I used to be. I didn't really be called that anymore, but it is. And then we had to move because council was developing that. area so that's how we got moved to the pony club but it's great it's a good vibe too people go down there they eat I mean half the time in the peak of summertime they're coming off the beach and they're just like walking straight on here and they're getting something to eat you know it's really cool very cool so that is food is definitely a gatherer of people right you know 100% yeah and that's kind of what works and you know like you know yeah if you do an event that's kind of what you know makes it It's like, and I think that's over the years we've refined things, we've done things, some things have worked, some things haven't, but we've always gone back to like, okay, people gather, they eat, they congregate, they want to hang out, and then they do other things. So it's usually that most of our events will always consist of having food and beverage of some sort. So yeah, it's cool. It's really cool. And I like the community and everyone seems to support each other. And all the foodies seem to get along and they kind of all sort of help each other of like, oh, you know, this is maybe they, some of them buy together and kind of have buying power and stuff like that. So I guess they all kind of support each other in that sense.
- Speaker #1
Very cool. I want to try the Kaimoana truck.
- Speaker #0
I know.
- Speaker #1
I haven't seen him lately, but I missed loads of dinner. It's a perfect place to take the kids for dinner.
- Speaker #0
Yeah. So easy.
- Speaker #1
So there's,
- Speaker #0
yeah, it just ticks all the boxes for so many different. types of people because some people might want to just go and have a beer and something light or some people might want to go and take the kids and just let them run around you know so it does tick loads of different boxes for the community what events did you want to do next what's like something that you uh i don't know that list of events look everyone always talks to me about doing the dinner on blanca again like we started yeah we always talk about like we always talk about that and you know I did it for years with Kim and we loved it so much but actually what really stopped it was because we COVID, it was this thing that was like this, like, you know, everyone was talking about it. We're like, what's going on with this whole COVID thing? And the last dinner on Blanc was in Papamoa on the sort of the beach. Well, not right on the beach, but on the beachfront and by the Papamoa Pioneer Club. And we had it on the Saturday. The whole of New Zealand went on to lockdown on the Monday.
- Speaker #1
I know, I remember because we were all excited.
- Speaker #0
going we were flying to america that monday yeah we all had all the girls down for the dinner on block we all went out oh like yeah it was all kind of like a lull back then yeah and then it sort of yeah boom and people were saying you're still going to do it i'm like we were all just a bit like well i don't really know no one's like i don't really know what's good this whole covered thing is because everybody was just talking about it but we didn't really know what was going to happen and then the government just went slam but they you know we didn't know about it until i think it was like either Saturday night when the event was in full hum or the Sunday morning that it was like we are going to be going into lockdown at you know 12pm on Monday get yourself prepared and everyone was running out and getting freaking toilet paper you know and we had some pallets of wine from dinner on block I said we're gonna be fine I think but um but yeah so I think that's definitely like I like that style of event where you've got this big you build up and it's like quite charming and it's you know like sort of sort of semi-theatrical and but in saying that like I don't know I do enjoy just supporting what's happening out there too like you know Rosie's from you know Rosie's dining table, Madeline doing her you know Sunday suppers and things like that like it also is quite nice to come in from a supporting role you know and sort of putting my sort of flair on or helping supporting with other people. stuff yeah from your perspective what does that look like like how are you involved well I mean like I kind of can come in and just be like event manage things you know so that's definitely sort of over the years of doing events I can kind of help in the area where people have these great ideas but they don't really know how to actually sort of put it into fruition and structure it, whereas like that's kind of over the years, that's just what I've done, you know. Like obviously I did events before running the markets, but so I've kind of had sort of, you know, years of experience in doing it. But it's actually what is quite overwhelming for people. Like they have all these great ideas, but they can't structure into, so how are we going to execute this? I'm like, oh, it's just really easy. You just do X, X, X, X.
- Speaker #1
Yeah,
- Speaker #0
yeah. My brain will just know how to slip into it, you know.
- Speaker #1
You're so good at that. You're always coming to me with the ideas and I'm like, I can't do it. I don't know.
- Speaker #0
I'm like, it'll be so easy. You just do this and this and this. And you're like, oh my God.
- Speaker #1
I'm like, oh, I've got to make some mayo.
- Speaker #0
No, but like, I think that's definitely, you know, everything evolves all the time. Like I'm not down at the markets every Saturday. I mean, I am every now and again when, you know, we've got sort of a team that look after that now. In the wintertime, I think you'll see me there more, but in the summertime, like, we've got a whole team that looks after that, which I really like to step back, you know, that whole sort of, like, working on the business, not in the business type scenario. And then that really leads me into being able to do, like, my passion projects, which is, like, you know, helping Sheree if she wants to do a dinner or, you know, like, sort of, obviously, my main thing at the moment is the magazine and, you know, like... I can go on tour with musicians.
- Speaker #2
I just recently went away with Sweet Mids.
- Speaker #0
Yeah. So I can sort of do some passion projects, which I think I've kind of earned my stripes to do now. You know, like I feel like I'm like, there are still days where I'm at the markets, you'll see me putting up gazebos and that's not beneath me. It's just more that it's like, it's quite nice to have a team that can do that and I can go, cool, I can put my efforts into this over here and achieve more. than me just still putting up gazebos, you know, like not that that's a bad job to do. It's just that I can see more of other things that I can do.
- Speaker #2
Moving on to something else.
- Speaker #1
I think if I didn't have people with me, I'd do it all the time. I think I don't. I have to like keep a lid on it because I know, one, it doesn't make much money. Yeah. And then if any, and then two, like it kind of, it puts. the team, the whole team under quite a lot of pressure for like a week. Yeah. And like the prep and babysitters and then you go and do it and you have a great time and everyone loves it and you make amazing food and you have blast. And then you're like, cool, like how does that, you know, all this great marketing, but I've not made any money. So I've just got to like put a limit on how much I do that. Totally. But I do love it. Like I absolutely love it.
- Speaker #0
I know.
- Speaker #1
It must be a way to make it.
- Speaker #0
You know what I mean? Like, yeah, totally.
- Speaker #1
Yeah. Well, that's why I want to do it in my house because. I do like a run through my head. Like the event that I did at the surf club last year, we paid three grand to hire the surf club and we paid three grand to hire the table linen and the crockery and all that and she took it away and sort of washed it sort of thing. So there's six and then we've got my staff and your food cost sits at about 30%. Mine's probably on the higher side of that because I want people to have an absolutely... A lot of food. Like it's always going to be my priority to make sure that people have the best food experience on the day. So when you put that in and then staff, like...
- Speaker #0
you're done you've got no show yeah but I think that's kind of where people need to understand the power of your brand and the power of collaborations and sponsorships and that's kind of another thing that is like a whole nother podcast that's what you're good at right being like hey yeah your brand is actually like this you need to propel it this way so you partner with this people because that's what's going to give you the most for them and the most for you and and bring your cost down so that there is a better profit margin yeah and I think Like, you know, like people, I mean, you know, like people ask you to promote stuff all the time. So you know that the power that you've got, your social media and all those types of things. And it's very hard to sometimes sort of, I guess, ask for things in your position if you feel like, oh, no, but, you know, I don't want to. But that's where you, you know, you could be doing that on different projects and know that you can get more out of it.
- Speaker #1
Yeah, I could be saying,
- Speaker #0
hey, I'd love to be part of it. But you know, you go, okay, this is what my menu looks like. Who can I partner with XYZ to make sure that your, you know, your costs are going down? And they would be, like, stoked to be part of it. You know?
- Speaker #2
You're envisioning, like, a next job,
- Speaker #1
are you? Okay,
- Speaker #0
so what I want to What's she going to launch now?
- Speaker #1
I talked about it before on the podcast, and I really just want to set up a little pop-up restaurant at home. And then hire the tableware, and you'd eventually, I guess, build up a collection so that you wouldn't have to hire the
- Speaker #0
Yeah. Well, that's That's exactly what we did. Like the reason why we're, you know, we have a warehouse, albeit, you know, is because over the years, you know, once we started getting bigger as well and we did more. Like we are a little bit of a travelling circus because of the fact that we knew what was our biggest overheads, hiring power, all of that stuff costs like hiring a generator is like $9,000 a pop, right? That's not even including your oil, you know, your gas. And if I'm doing something to fuel it, and then if you are, if we're doing Dinner in the Domain once a week. So that's just one cost. So over the years we were like, okay, well, we need to buy our own generator. We need to buy our own octaver festivals. We need to buy our own marquees. So we have our own infrastructure. And, yeah, it took us time to get there. And you'll find that even here with Pepper and me. It's like you're like, I've got to invest in infrastructure.
- Speaker #1
That's true.
- Speaker #2
It turns your variable costs into fixed costs, doesn't it?
- Speaker #0
Yeah. And then it means that at least when we're doing an event. We've got this one infrastructure that can go to all of these different events and we don't have to outsource. True. It's out,
- Speaker #2
out, grow it,
- Speaker #0
yeah. Yeah, so there's definitely sort of, you know, that didn't happen overnight, you know, and would be the same with you. But that's kind of same, same but different. Yeah, that's true. You know what I mean? Right,
- Speaker #1
you are right,
- Speaker #0
yeah. So, and then it's easy for us to collaborate with people because we are a travelling circus. Because, like, you know, for example, we do, like, the gigs at Butterpie Domain or they're like... You know Alex from Rhythm and Outs will be like, hey we want you to do the food for XYZ and they know that we just turn up and they don't even have to do anything. We just turn up, power's laid out, food are in, tables are out, lights on, boom. And they're like, oh my god, you've just saved us time, energy, all of that stuff. True. So yeah, it's not just the events that we do,
- Speaker #1
it's the other side of that stuff too.
- Speaker #0
And that people just can't get their head around, you know?
- Speaker #1
Whole of the world, isn't it?
- Speaker #2
Me and my flatmate talked about doing a little two-course wine pairing.
- Speaker #0
Yeah.
- Speaker #2
Together with like four people. You wouldn't make any money on it, but it'd be pretty cool, a little bit of entertainment.
- Speaker #1
Yeah. Oh, I just love it. It is exciting. And there's so many moving parts that all come together to make a good event.
- Speaker #0
Yeah, and I think it's, like I said before, it's an addiction, you know, because this rush of like... you know seeing it on a map and us just talking about it as a team oh i don't this is not just me it's me and my it's out my team you know and i've got a great team and so we all kind of talk about things and then we kind of you know have a plan around how we're going to execute and then when you execute it and you see all these happy people and everyone's real stoked and then you're like that's so awesome and then you know and it's like when's the next one and i'm just like oh you know like so you do definitely get addicted to it you
- Speaker #2
know is it like working with that team being able to take, I guess, the load of the markets off your plate and then now steering it towards the magazine.
- Speaker #0
Yeah.
- Speaker #2
Is the magazine becoming your main passion?
- Speaker #0
You know, it is. But the magazine is kind of, you know, like a reflection of the markets at the same time. Like it kind of, same, same, but different in the sense like we met all these amazing people at the markets and there was no storytelling of these people. Yeah. And so that's the natural progression to go into. a publication. Also, I'd like to say that it's also because Chris, obviously my husband and I work together and he's a graphic designer and illustrator. And so he wanted to kind of do something other than event side of things too. So it was kind of made sense for us to do that. And then, you know, like I'm kind of sales and marketing, so I could do that side of things. He could design it. So again, sort of there's a massive cost to putting it out, but... in terms of us being able to do it internally ourselves means we didn't have to outsource either. Yeah, yeah. And then the stories that we would find out from people from the markets and just all the collaborations we've done made sense to then put it into the publication as well. So it's definitely where our passion is at the moment.
- Speaker #2
So for 16 years, you two have been working together?
- Speaker #0
Yeah.
- Speaker #2
How's that been?
- Speaker #0
Oh, I actually love it, to be honest with you. I don't think it's for everybody. Like, but I think it's just because Chris and I are complete polar opposites. Like, you know, he's quite quiet. He kind of just absorbs and is just quite cruisy. I'm loud and got to talk all the time and be involved. And so, you know, it works quite well together. And it just means like, weirdly enough, we spend heaps of time together at work. But then it means when we get home, we don't have to actually even talk about work because... I don't have to ask him about how his day was or vice versa and sit there for three hours and complain about something. He'll be excited about something because he's kind of just been with me throughout the day to see it anyway. Yeah. So, yeah, it's really good. And we've got two kids and it means that we can plan our lives at home around our work and not have to feel like we're really restricted with, oh, I have to work a nine to five and I'm working for somebody else and, you know, like.
- Speaker #2
Yeah, yeah.
- Speaker #1
Brings a great flexibility, eh? That's the biggest benefit for me too. Got a lot on, but I can control it when I do my lot on.
- Speaker #0
Exactly.
- Speaker #1
I can't control my children's sports. Oh my gosh. I just say, everyone always says to me, I've got a real bee in my bonnet about this at the moment. Everyone's been saying to me for the last five years, you must be so busy. I don't even know what busy was until my kids start playing sports.
- Speaker #2
Swimming on a Friday night.
- Speaker #1
See? They're not even athletes. All Kit does is pole dance on the freaking goal. Sid, did you enjoy that Snapchat cam?
- Speaker #2
Yeah, I did.
- Speaker #1
He's having the absolute time of his life. He was player of the day. He had the most enthusiasm. So two swimming lessons.
- Speaker #0
Wait, it's going to get... As they get older, they need you more. They do. You're just a full-time Uber driver.
- Speaker #1
I am a full-time Uber driver. And do you know what I used to do when I was a teenager? I used to row five mornings a week at 5am. My poor mum had to do all the carding. Like, why did she do that?
- Speaker #2
I've had some reflection on this really recently. I used to get driven up from Whakatane to Auckland and Rotorua and Hamilton four out of seven days a week.
- Speaker #1
That is wild. That is wild. And did we appreciate it? Absolutely not. I would have whinged in bed for 10 minutes every morning.
- Speaker #0
I know when I look back at it.
- Speaker #2
My iPhone was out of, well, my iPod was out of battery.
- Speaker #1
Oh no! Take a moment to thank the parents for doing that running. Tell you what, I would not do that for my children. They want a row? You'd be finding your own ride.
- Speaker #0
Say that now, but I guarantee you, I'll be in that car.
- Speaker #1
I literally won't.
- Speaker #2
Not for me.
- Speaker #1
Not for me. I'm sorry.
- Speaker #0
So Kat's Olympic sport career is done.
- Speaker #1
Well, yes. In the rough. Yeah, yeah, yeah. So we've got... Football training's two a week, swimming lessons two a week, games two a week, and I've got three birthday parties for kids this week. Tell you what, I was thinking, I was like, oh, thank God I'm divorced, because imagine having to do it every week. At least I get a five-day break.
- Speaker #0
Yeah, that's the best.
- Speaker #2
It's my first time ever hearing that. Actually,
- Speaker #0
I say that all the time, because everyone's always like, let's do this, let's do this. I'm like, Cherie, you've got a week off. I'm still in it. I'm 24.
- Speaker #1
I know, but when I do have it. Obviously I don't have any help with it.
- Speaker #0
Exactly.
- Speaker #1
So I'm the full-time moving driver. Whereas if it's two parents, you could be like, right, you do it. I don't know if the soccer games are at the same time in different places. How am I supposed to be two places at once? Tag team, eh? I know. I've made trying to make some friends. You've got to really have to be. Yeah. It's a good way. So that you can carpool.
- Speaker #0
Yeah. On the chats with the soccer dads.
- Speaker #1
You're going to have to go talk to people. I do.
- Speaker #0
Just give them some pepper and me.
- Speaker #2
With some product.
- Speaker #1
For someone who's not, like, I am a very social person, but I'm also like, I don't know. I just sometimes I'm like, oh.
- Speaker #0
I'm exactly the same. I need social all the time, but sometimes I know when it's.
- Speaker #1
Like on the cold winter's night at the football field, like you will find me sitting in my car.
- Speaker #0
Editing some. Literally,
- Speaker #1
I'm working. I'm trying to catch up on the work I've not done in my 15 hours of work. But last week I got out. I chatted with three to four dads. Some kicked a ball around for an hour. It's running. It's got in there. Good for you. I know. Stop for me.
- Speaker #2
It's not like coordinating birthday parties. How does that work?
- Speaker #1
I don't know. I feel a bit out of the loop because I'm not really like in any school circles. No, but the thing is because I live across the other side of town now. So for me, if they like want to play it out or whatever, I have to like drive back here, which is half an hour, and then back home, which is another half an hour, and then back to do a pick up. Yeah. It's another hour, so it's kind of two hours out of my day, so it just gets a bit, it's not good admin. But then obviously I've got my friends over there, and they're all there.
- Speaker #0
And they've got pads.
- Speaker #1
The kids just take themselves off to each other's houses and have the scooters and bikes. So they still have that, just not with the school or sports kind of peeps. So it's a bit different, yeah. But that's my choice. I have to live with that.
- Speaker #0
irrelevant conversation I just like it's just saying I'm like well I feel like Sheree just needed to have a little bit of a rant about the school situation well I'm by it all I'm like people I have a whiteboard I've started one because there's just so much yeah not even going to tell you about it because it's boring but it's like there's just so much going on with the kids and the older they get the more that they need from you so I guess that's why you know And school holidays, like, oh my God. And so like, the only reason why I'm talking about this is because I was just talking about it today because I'm planning our school holidays and the staff were like, didn't you just have school holidays? I'm like, I know,
- Speaker #1
I feel like,
- Speaker #0
when are they not on holiday? And so if I was in a nine to five job working for somebody else, I don't know, I would find it extremely hard to work that in. Or if I, you know, you just feel like you will... constantly using your holiday up, you know, before you want to.
- Speaker #1
Yeah.
- Speaker #0
If you're in a critical role and you couldn't work from home or whatever, you're kind of screwed. So I must admit there's one thing, going back to Chris and I working together, is the fact that, like, I do enjoy us working together so we can tag team. And we don't have to kind of answer to anybody else.
- Speaker #2
Yeah. I guess that's the perk of being the boss as well.
- Speaker #0
Yeah. Yeah. Yeah.
- Speaker #2
But. I live a very selfish lifestyle.
- Speaker #1
Well, it's not selfish. It's not selfish. It's just.
- Speaker #0
Where you're at. Yeah. You're in this stage of being able to do that. Yeah. And live it up, you know, because.
- Speaker #1
You can see why people don't have kids, I guess, though. Like, it certainly wasn't what I was thinking about when I chose to have a kid. Babies are easier. Babies are so much easier. Yeah. Like Kit, the disco, the school disco today. Oh my gosh, the drummer over the disco.
- Speaker #2
During the day.
- Speaker #1
Well, Kit's is during the day, luckily. Pepper's is tonight.
- Speaker #0
Because the younger ones go sort of early.
- Speaker #1
The theme is circus and there's been so many tears about like, that's not a good enough circus costume. And I'm like, I don't even know what a circus costume is. Like, do you want to go as a lion? Absolutely not. I want an acrobat. costume. Well sorry, I'll just pull one of those from thin air. So I said togs, obviously. I glued a star to it. Oh my goodness gracious me, that was not going down well.
- Speaker #0
And the schools usually just pin it on you at the last minute. I know. School disco tomorrow.
- Speaker #1
It's probably because I didn't read the app. There was probably one weeks ago and I was like, oh she'll be right. It's just a disco.
- Speaker #2
Schools have apps now.
- Speaker #1
Yeah.
- Speaker #2
Oh,
- Speaker #1
wow. And they pop off. Like, honestly.
- Speaker #0
That's the concept.
- Speaker #1
People are like, oh, you missed my notification. I'm like, oh, what? One of my 17 platforms I'm supposed to be monitoring right now. Yeah. What are the teams doing?
- Speaker #2
Some marketing.
- Speaker #0
On a beach. Yeah.
- Speaker #1
Let's run some ads. Yeah.
- Speaker #0
Honestly, I'm the same. I miss all the important stuff because I'm just bogged down with all the, like, lost crock. Has anyone seen it?
- Speaker #1
Like,
- Speaker #0
what? It's like lost property constantly.
- Speaker #1
Looking too high. Size 9 to 12 jersey. A lot. It is a lot.
- Speaker #2
So you two together working with the magazine, what's on next for?
- Speaker #1
Oh, well, the scone.
- Speaker #0
The scone. The scone, yeah. It's coming up.
- Speaker #2
Anything else?
- Speaker #1
I thought I might try and track down the new soul bowl and see what's happening there.
- Speaker #0
Yes.
- Speaker #1
But I really want to make a porridge. I really just want to do a little.
- Speaker #0
Can they do a porridge there?
- Speaker #1
Yeah. Yeah. It won't be good, it'll be vegan.
- Speaker #0
Sure.
- Speaker #2
No, it might be coconut.
- Speaker #0
Yeah.
- Speaker #1
I'll go and have a look, I'll try.
- Speaker #0
I don't know, maybe they've got, they might have a different menu now that they've moved into a bigger site and they might change a few things up. Yeah, because they probably will, because that's where they were, it was probably a smaller offering that they could only do so much.
- Speaker #1
So they're down by Sea People, eh?
- Speaker #0
Where the Sea People used to be in the mountains and Sea People have moved into the... Yeah. the main drag.
- Speaker #1
It's on my list to hit up because they could do with some love I'd say.
- Speaker #2
I'd have checked with them the other day and they said that it's changed quite a lot. They're getting a lot more families coming in.
- Speaker #1
There's actually seating.
- Speaker #2
Room for pants. They're doing the food so much more comfortable because they've got a kitchen.
- Speaker #0
They don't have to just prep everything or just, you know, it's just limited basically to what they could do. But yeah, yeah. So the magazine was cool. So this will be Cherie's book. third issue with us. It's going to be the third one. Yeah, the next one. That'll be August, September.
- Speaker #1
I'm open to suggestions, but I really like, yeah, I want to go rogue, you know, do some rogue things. Something that gets people's attention.
- Speaker #0
Yeah, totally.
- Speaker #2
Do you have any ideas on that?
- Speaker #0
It'll just come. We'll just go with the flight.
- Speaker #1
It just comes to me, yeah.
- Speaker #2
Food to take into the bedroom.
- Speaker #0
Yeah.
- Speaker #1
Speaking of GGO, Mystery Boxes. GTO, Girls Get Off, launched their mystery box last night. It's good. Sold out in an hour. I've been telling Viv, she's like, what works for me? One thing that never fails to work for us, a mystery box. And now they've obviously got enough add-ons to their toys. So they've got four toys, they've got wipes and lube and all sorts of, that they can do mystery boxes with them. Sold out in an hour.
- Speaker #0
That is so cool.
- Speaker #1
Absolutely blew them away, yeah. I know, I reckon that's cool too it just goes to show there's just something about bringing a bit of surprise to an adult life that like, you know it's like Dinner on Blanc, mystery location secret thing, all that sort of stuff just plays into giving an adult a bit of excitement.
- Speaker #0
Totally and Stacey from Kitchen Takeover, she was one of our table leaders at Dinner on Blanc and she was like, oh my god she knew the vibe about people just wanting to be kept in suspense you know, about what they were doing and the whole journey, you know. And obviously that, you know, is something that Kitchen Takeover did as well.
- Speaker #1
Mystery location.
- Speaker #0
Mystery location.
- Speaker #1
The thing about that though is you have to impress.
- Speaker #0
Yeah, and you have to invest, you know, because you do have to impress with food and decor.
- Speaker #1
You don't want people to let down, eh? Nah. Where was the last Kitchen Takeover? We went to the rugby club and like.
- Speaker #0
Oh, that's right.
- Speaker #1
I remember we were rocked up and we're like. the rugby club but then obviously you walk inside and it was completely transformed into france i think and it was incredible like it was that they'd completely transformed it yeah um but yeah it was quite funny were you there no no yeah um speaking of um suspense we've all felt victim to that going off to sweet mix kids yeah oh yes our little duo tour the three of us ended up been in um grey mouth the first grey mouth at the space people love the province so we went to on a sweet mix kids album release tour and all we got told was to shop at the airport at auckland at 9 00 a.m and we'll be back what sunday night yeah something like that yeah that was a long few days eh that first trip yeah oh we went out the night before eh well we had to go out the night before yes we did go out and then we went out the night we had to get up
- Speaker #0
And we had to get up at 7 and be at the airport, and we're at the airport. We're like, we don't know where we're going. We don't know what we're doing. And everyone was like, are you guys all right? We're like, we just don't really know anything. And I also think that, you know, we're all kind of, I guess, in charge, we own our own businesses. So to then be plonked into this unknown of what is quite hard too. So we were like, we don't know where we're going. We don't know what we're doing or whatever.
- Speaker #1
And where did we fly to? Remember, we flew to Christchurch.
- Speaker #0
Christchurch.
- Speaker #1
And we still didn't know where we were going. No. So then they put us on a bus. ...to cross the Alps. That was a five hour bus?
- Speaker #0
Yeah.
- Speaker #1
That was a long bus. And we were so hungover.
- Speaker #2
I thought we'd bust alcohol. With what,
- Speaker #0
50 people that we didn't know? No one else knew.
- Speaker #1
There was no food. We were like, thought we were going to starve to death. It was really the unknown for us prepared people. And we were starving, we'd had no food all day. No.
- Speaker #0
And we stopped off at that little place.
- Speaker #1
One shop in the middle of the Alps. And it was like, all they had to sell was pies.
- Speaker #2
Red wine and then Summersbees.
- Speaker #0
Warm cider. Warm cider.
- Speaker #1
Red wine. And we were hungover. We were like, just want a nice cold beer. How did we roll? Did we go red wine?
- Speaker #0
No, it was Summersbees. Warm, sweet,
- Speaker #1
sickly cider.
- Speaker #0
Actually, didn't you get some caramel creams?
- Speaker #2
Nah.
- Speaker #1
Mud shakes. Oh,
- Speaker #0
that's right. Mud shakes.
- Speaker #2
That was a Stewart Island.
- Speaker #0
Oh, yeah.
- Speaker #2
Me and J-Dog went in. Oh,
- Speaker #1
God. Do you remember we got to Greymouth by sunset, so it had been a full 12 hours of travelling. Yeah. Hungover. And then... We got to Greymouth and I'd never been so happy to be anywhere in our lives. We like unloaded out of the bus at dusk and then they had like sweet mix kids playing out on the walls.
- Speaker #0
And we had power. We were dumplings or whatever.
- Speaker #1
Oysters and power. So good. And cold champagne and I was like, this is the best day of my life.
- Speaker #0
We had gone through the band and we were like, oh my god, we need to get out of here. And then we were like, yeah. Yeah, so, yeah, that was suspense.
- Speaker #1
And then we had the best night at the Grey Mouth Club. The Spadesale House.
- Speaker #0
And wasn't it, it was in collaboration with The Rock? No. Haraki. Haraki, that rock.
- Speaker #1
Yeah, Radio Haraki.
- Speaker #0
And there was all these people. I just remember all these people. It was freezing outside, actually. It was really cold. And we'd go outside and there'd be people. Remember that chick that just rocked up? And she was in her 90? And she was like, I saw on social that you were down here and I just wanted to come down.
- Speaker #1
And we were like, what? Yeah,
- Speaker #0
that was so good.
- Speaker #2
And so she's come out of bed or something. Yeah, yeah.
- Speaker #0
She's gone out of bed to come and meet you. And I was... That's pretty specifically though, eh? Yeah. And I was like, Sheree, I think... And my whole action mode, marketing mode went in, and I was like, Sheree, you need to get down to South Island, you need to go to all your stockists, you need to go into these towns, you need to meet people in the province, you need to meet these people.
- Speaker #1
Yeah, that was good. We really did enjoy Grey Mouth.
- Speaker #0
Yeah, it was good.
- Speaker #2
I'm still waiting for the whole, like, go and cook with someone, like Dave's mum.
- Speaker #1
Yeah, that'd be nice. That would be so fun. I do. I just need to get my farmer boots on and get to the small towns of New Zealand.
- Speaker #0
Yeah.
- Speaker #1
That's where I'm wanted. Not Wellington. Yeah. Not cool enough for Wellington.
- Speaker #0
You know, there's just so much happening in Wellington too. It's all, there's just so much. I think the people that really actually present themselves to be supportive is probably, you know, all these really cool small towns that we probably just like.
- Speaker #1
Yeah, they do.
- Speaker #0
We just don't have a need to go there. But if you go there, you're like, man, this is epic.
- Speaker #1
Winton. Epic, so epic.
- Speaker #0
Yeah, so.
- Speaker #1
Just great people, aren't they? Just very chill. Not that Valentinians aren't great. They're just like.
- Speaker #0
They've just got too much to stimulate them.
- Speaker #1
Maybe,
- Speaker #0
I think, you know. Yeah, yeah. There's too much going on.
- Speaker #1
Just be real cool and real on trend.
- Speaker #0
Yeah.
- Speaker #1
Yeah.
- Speaker #0
We're cool. We're on trend.
- Speaker #1
Well. Sometimes. Sometimes, yeah. We're not really.
- Speaker #0
Talk to mums.
- Speaker #1
That's not on trend. That's actually not on brand. Not at all. We need a nanny.
- Speaker #0
Yeah.
- Speaker #1
Something.
- Speaker #2
Gang name it,
- Speaker #1
Nanny A. Yeah,
- Speaker #0
yeah. Anyway, magazine is where our passion is. Yeah, cool. And it's really cool to collaborate with Cherie and get some stuff going on there, which is really cool.
- Speaker #1
What's your favourite Be For Me product?
- Speaker #0
You know.
- Speaker #1
The salt of Aotearoa. Yeah. I love it. I love that one.
- Speaker #0
I love it. Honestly, I love it.
- Speaker #1
It's so funny because I just don't often hear this. I love how everyone's got such a different favorite. I know. I love it.
- Speaker #0
And because I know that there's still lots of products that are not spicy. But, like, you know, I guess everyone's always like, Szechuan oil, you know, because it's like that's there. But, like, I know. I get it. I understand. I get it. I get it. Because I'm not a spicy girl, you know, like in terms of.
- Speaker #2
Do you like the poke, Amy?
- Speaker #1
That's what I said to you before.
- Speaker #0
I don't think I've used it, to be honest with you. And TikTok, we use TikTok quite a bit.
- Speaker #1
What's your favourite meal out in the Mount or in the Bay, in the Bay of Plenty? Best meal.
- Speaker #0
Well, you know I love Alma. I love going to Omokaroa. But that's only because for Chris and I, we like going out there. The kids can play. It's super fun. super relaxed and they do have really good food you know like a great food they do and you don't go there i've never gone there and gone oh that wasn't great like i've always gone there and left going man that was a sensational meal but most recently though like that um madeline's like we're obviously doing something in the next issue with yes that little lunch was delicious agree simple delightful yeah so we went to lunch
- Speaker #1
with the madeline who does Honest is the Madeline Project And we went to her home And she's doing this little Is it called supper? It's called Sunday suppers Sunday suppers Yeah Something like that eh? Yeah And she's just picking Like six random people Who are looking for They apply They apply And you go to her house And she cooks you lunch And you make new friends Yeah I think that's the point of it Hopefully I think the point of it Is just to meet new people And it's good food And she's a sensational cook She's a background of like Super yachts and fine foods And she is She Everything, that was the best, focaccia, beautiful butter, big lump of honeycomb, truffle salt, focaccia and then that hummus, so smooth with like mild chilli oil and then those beans,
- Speaker #0
like oh! So good. And then she asked, what were those crabs, but they were...
- Speaker #1
They were Morton Bay bugs.
- Speaker #0
Morton Bay bugs. Yeah,
- Speaker #1
you don't see them very often here. And half,
- Speaker #0
just grilled.
- Speaker #1
Morton Bay.
- Speaker #0
Morton Bay.
- Speaker #1
It's an island just out of Brisbane.
- Speaker #0
I think she just, did she not get them from the supermarket? No. They're from Faro.
- Speaker #1
Oh,
- Speaker #0
they're from Faro.
- Speaker #1
She's got the Faro online, which is good to know. So your Morton Bay bug is actually probably a really good affordable option. It is.
- Speaker #0
I looked into it,
- Speaker #1
yeah. It is quite meaty. It's kind of in between a prawn and a crayfish, I guess.
- Speaker #0
Yeah.
- Speaker #1
They've got a real flat head. They have like little bulldozers.
- Speaker #0
Yeah.
- Speaker #1
Funny we think.
- Speaker #0
It's quite flat and then a tail. Yeah. So it's kind of, so when you cut it in half, obviously there's. still quite a bit of flesh in there. Yeah,
- Speaker #1
that's so nice.
- Speaker #0
But yeah, so those were just a few things that I've...
- Speaker #2
That's coming up next.
- Speaker #0
That's coming up in the next issue. Cool. Yeah, so it's cool because that's the thing with the magazine is that Chris and I don't go out and hunt out for ideas. They kind of just organically come to us, which was really cool. And it just means that both Chris and I can sort of, yeah, like be passionate about something else rather than just constantly being... like absorbed into events because it's real time consuming the magazine is too don't get me wrong it just doesn't happen overnight but it's sort of I think as we're maturing our passions are maturing into something else you know and I think Chris and I are enjoying doing the magazine still with the events in the background but we're sort of putting our efforts into that kind of area because we've kind of like I said like we've got good staff, they can handle that and we get to just now do the fun stuff that we want to do.
- Speaker #1
Epic! That's so good.
- Speaker #2
I know. I was going to say, if you ever need someone to write a wine review.
- Speaker #0
Oh yes.
- Speaker #1
Oh yes, Campbell's been studying his wine.
- Speaker #0
Okay. Interesting. Where to next with that then, Cam?
- Speaker #2
I don't know, it depends on actually we've been talking about going to Malborough, is it Malborough? The Wine and Food Festival?
- Speaker #0
Toast. we did go it's wicked love it they've moved it they're now doing it in
- Speaker #1
February January I'm excited about it I am thrilled because I can't go in November this year so I will be there in January can we book that beautiful yoga lodge oh my god we went to a yoga retreat it was so nice it was honestly amazing pretty sure you guys were sending me videos when I was in Vietnam in a bus an overnight bus just like oh well we made a few mistakes I made a Well we got absolutely two sent.
- Speaker #0
What? You probably did.
- Speaker #2
The night before.
- Speaker #1
Firstly the night before, secondly the morning of, and then we only made it to two wineries.
- Speaker #0
But, the things we did do well, the things we did do well is, Get sent. We found, we hired a minivan in Wellington and we drove over, and then we hired a young student in Martinborough to drive our van around. Oh,
- Speaker #1
it was all licensed. Right.
- Speaker #0
Oh, yeah, 100%. So that we didn't have to keep on and going on and off and back.
- Speaker #1
And then we did this beautiful big supermarket shop at... Wellington. What's that fancy place in Wellington?
- Speaker #0
Oh, I can't remember now.
- Speaker #1
You know, everyone will know the fancy place in Wellington. And I just cooked all weekend. And I had that time of my life cooking for everyone all weekend.
- Speaker #0
It was awesome. It was great. So we had a personal chef. We had a driver. We had a wine festival.
- Speaker #1
And then like the best accommodation you could ever want.
- Speaker #0
Honestly, the accommodation was amazing. And it also, we had four days, so you could just take it at your own pace. Yeah,
- Speaker #1
we had a great time.
- Speaker #2
It was a completely reversed day out.
- Speaker #0
It landed on there, but I wanted to go anyway. And they were the clients of the magazine, so they came up with, yeah. So the great thing with the magazine is that it's servicing, obviously local stories, but we're able to collaborate with lots of people out of. because you also have a quite a good website as well where you yeah a lot of the blogs yeah and chris yeah that's on his project to-do list is to kind of keep on that invigorate that you know our place was our is it our place magazine.co.nz yeah oh cool that's where you'll find the dining guide as well if you everyone's asking me where do we come i know the dining guide is right yeah yeah cool and so
- Speaker #2
yeah oh cool all right i think yeah i think we've probably
- Speaker #1
We'd better wind up because I've got to go collect the robot from the disco. And then I'll pick up and buy a new acrobat costume for the next disco at 5.30pm. And then I have to stay on the side of town.
- Speaker #0
We should just have a podcast with your kids and you ask them about school pick-up.
- Speaker #1
I think. Do you know what we're going to do? Let's just do something new. We have to wait until football's finished. But I reckon Pippa can start the porridge stall at the Little Big Markets.
- Speaker #0
Yes, absolutely.
- Speaker #1
Is that something? She can do it. We'll just make a big pot of porridge and we'll have all the toppings.
- Speaker #0
All the toppings.
- Speaker #1
Raspberry compote. No protein. No vegan. No dairy-free. Cream. You're getting cream. You're getting caramel. You're getting brown sugar melt into a little puddle.
- Speaker #0
You're getting butter.
- Speaker #1
Everything. Yeah, it's nice. It's un-PC porridge. That's what it's called.
- Speaker #2
Un-PC.
- Speaker #1
Yeah.
- Speaker #2
Un-vegan. Yeah.
- Speaker #0
Thank you very much.
- Speaker #1
Coming on, great to have you. Thank you.
- Speaker #2
Check out our place and check out Cherie's next article in our places. And also any event.
- Speaker #0
Any events, all the events. All the events. Masariki's next.
- Speaker #2
Little big market.
- Speaker #0
Probably won't be launched after that, but you know.
- Speaker #1
Thank you. Have a good weekend. Bye. Thanks for listening to the Peppermi podcast guys. Make sure you like and subscribe. And if you're interested in any of the products that we're talking about, you'll find us at peppermi.co.nz.
