EATT Magazine podcast

By EATT Magazine podcast

About this podcast   English    United States

Welcome aboard the EATT Magazine Podcast!
Winner of The Australian Podcast Awards Castaway most popular vote category in Lifestyle, Health and Wellness
Drink, dine and explore with your host Cullen.
A delicious cocktail of tips, interviews and travel photography, with a few secret ingredients mixed in.
Your journey begins at our website, where you’ll find podcast 37 at the beginning of our travel podcast
Experience the islands with Cullen, meet local whisky makers, and linger over a glass or two. Find out what drives these passionate people, and why their whiskies are so unique.
Join us as we walk and talk our way around on this very unique journey.

April 30, 2018
Join us as we continue our Fiji village news story Johken school  students outside on a recent visit to the school In part two of our Fiji village news story, we join Debra and her team bringing enough books, pencils, stationery, skipping ropes, footballs for the whole school of 230 students. The children screamed with delight and all the new items they each got a pencil and rubbers and other learning aids. One of the children from the music school, learning guitar When we asked who wanted to learn guitar this young girl put up her hand and grinned from ear to ear, “me miss, please, I would like to learn”we handed her the guitar and she found it nearly as big as she was but that made her more determined as she strummed away. How to make Tapa Prints We were shown how the traditional Fijians print their designs on Tapa Tapa printing is handed down from generation to generation. All the prints tell a story of many journeys and endeavors in Fijian culture. Some are fishing stories, hunting and gathering food while some are decorative using their local designs and vegetation as print designs. The stencils are made from old hospital X-rays and make the perfect flexible printing surface. Because they are waterproof surface does not bleed. In this example, we are starting with the border and working into the center.  I had the privilege to learn  a traditional Tapa printing style by local artist Buna Matewai Black and red colors are the two key colors used. The black is made from the ash, and the red is from boiling the trees that can create a kind of glue. Sitting in my hotel room on the coral coast, we had arranged for my friend to come and visit me and teach me how to do her traditional Tapa printing. Buna turned up with a backpack full of her handmade inks and tapa, and the lesson began.  Tapa designs This Story is one of many different print styles like water with a boat in the sea and land are vital parts of the story, that can often include flowers and fauna. Final stages of a finished Tapa print On the finishing stages of Tapa printing, our hands stained with charcoal ink and we were proud of our efforts using local designs from the sea and the village.  Debra's tells a story of the turtle a key figure in many of the story's and designs and the local tribal elements of gathering shrimp. Thanks to Buna and her daughter Rosie for coming and visiting me and one of the other hotel guests who also was very proud of her design. A sponge is used covered with black, and sea sponges are used, and these soak up the ink and use these to create the designs You can contact Debra here If you would like to make a donation or support the team in some way. Subscribe with us on iTunes Stay in touch to catch the next podcast and download a bunch of podcasts for your next trip  Learn more about EATT Magazine
March 29, 2018 · transcript
Fiji village news starts out as we hear more from Debra Waters and a team of volunteers with the Johken school music department. Since Debra and her team has visited several Fiji villages we stop off with her at   the Johken school where, over the last couple of visits the school have started a music department. During previous visits, they also managed to bring over many guitars, bongos, flutes, percussion instruments. Head teacher Agnes teaching the students with the guitars donated by Debras team. They have also spent three days teaching all the school children's 274 students from 1st t 6th class how to play the instruments. Over time the team have been receiving donations to support the school supporting children from Fiji villages near Navua. On a recent trip up to 100kg of school equipment and medical supplies were delivered to a local small 12-bed hospital in Navua, and the Johken school of over 235 students also in Navua. Navua is a small town that floods regularly with the overflow from the Navua river. Apparently, this was the river used to film the blockbuster Anaconda. A early season downpour meeting high tide can bring floods to this region more recently due to changing weather patterns During that time the team were also able to learn how Tapa prints made. The Masi plants used to make Tapa prints grow very well in Vatulele because of the rocky soil, mixed with sand. The plant is also called the Mulberry plant and can grow up to ten to sixteen foot long. The plant and can also take from six to ten months to fully mature. The weather is also ideal for growing the Masi ( Mulberry plant) to as the climate is hot on the volcanic island of Vatulele. Masi, as it is known on Vatulele, is also a primary source of income. Mostly men from the local Fiji village work in the plantation working on the second stage stripping process. This process involves separating the bark of the mulberry plant from the stem. The women do mainly separate the bark of the mulberry plant from the stem. They use their feet to hold the stem and use their hands to pull out the bark. The bark is like a long strip once it is pulled out from the stem. A third process is used to scrape the bark. The knife is used to scrap the outer skin of the bark strip to achieve smooth white strips. The fourth stage is soaking the strips of the bark cloth in water. Because drinking water is conserved, in Vatulele seawater is used to soak the bark cloth. The strips are then prepared for the beating by soaking them. Soaking achieves a softer texture to the bark strips. And it can quickly be soaked just a few hours before beating process. The fifth stage of the beating process Each strip is beaten up using a wooden mallet, and that is shaped like a flat club. The strips are laid flat on a long wooden flat log that is carved by men in the village. Each strip is beaten until it is soft and up to a foot wide. This process is the most laborious part of beating process known as " vava ha" to the men of the Fiji village. The strips of Masi are layered on top of each other using three or four strips until they are about two feet wide. After that more beating is required until they achieve a six by two feet wide white Tapa to be used for painting. On an average, this can take a whole day for one woman to beat out a complete piece of six by two-foot tapa. The sixth stage the drying process is where the tapa is spread out to dry. The wet tapa cloth is then placed on strips of metal sheets or other flat surfaces as the tapa dries faster on larger surfaces.
Feb. 27, 2018
Join us on our gourmet foodie tour for part one of the EATT New Zealand Gourmet food travels with Waiheke Herbs. In part one of the podcast we leave Auckland city on our Gourmet food travels to meet with Wendy from Waiheke Herbs. Check out part one of our Gourmet podcast with Waiheke Herbs  Auckland is built between a couple of large harbours in the north of New Zealand’s North Island. The iconic Sky Tower In the centre has excellent views of the Viaduct Harbour home to many superyachts and filled with brilliant bars and cafes. The city’s oldest park, Auckland Domain is based around an extinct volcano, and the city maintains many of its historical Auckland buildings among the contraction of many new skyscrapers and apartment buildings. Historic Auckland buildings amongst a backdrop of new apartments and skyscrapers Pre ferry drinks can be ordered at one of the many bars located at the Ferry Building in Auckland Here is the view from the Botswana Butchery looking out across the harbour from upstairs across one of the barges Detailed view from the Botswana Butchery Detailed view from the Botswana Butchery Looking out from the Downtown Auckland ferry terminal towards Devonport and Hauraki Gulf Downtown Auckland ferry terminal towards Devonport and Hauraki Gulf Looking back at Auckland from one of the Passenger Ferries to Waiheke IslandFullers Ferries take you to Waiheke Island - The ultimate culinary destination and passes by Rangitoto Island. Rangitoto Island in the Hauraki Gulf near Auckland, New Zealand is 5.5 km wide Rangitoto Island is a volcanic island in the Hauraki Gulf near Auckland, New Zealand. The 5.5 km wide island has a cone rising 260 metres (850 ft) high. On the eastern side, visitors can walk through some of about seven known lava tubes — tubes left behind after the passage of liquid lava. The walk access is located about 200 metres from the top of the mountain. A torch is needed to explore the caves. The longest known cave is about 50 m long. In part two of the EATT magazine podcast about Waiheke Herbs, we discover Waiheke Herbs was a featured award winner in the New Zealand Cuisine Artisan Awards in 2017 Portobello Mushroom recipe with the Waiheke Island Herb Spread. Try our new recipe from our Gourmet foodie tour. Portobello Mushrooms with Waiheke Island Herb Spread Ingredients 3 to 6 large organic Portobello Mushrooms 3 to 5 cloves of organic garlic 30 to 50 grams of New Zealand organic butter 3 to 5 tablespoons of Rangihoua Estate is a multi-award-winning producer of Extra Virgin Olive Oils 3 to 6 large teaspoons of  Waiheke Island Herb Spread In a large non-stick pan suitable for placing under a grill place the large organic Portobello Mushrooms with a small amount of water Quickly steam the mushrooms on either side with a little butter and olive oil plus the finely chopped garlic New Zealand Organic ButterOnce the mushrooms are lightly steamed, add a generously heaped teaspoon of Waiheke Island Herb Spread into the centre of the mushroom while the mushrooms are topside down Remove from the heat and add a slice of camembert or other suitable cheese and place under the grill for a few minutes, enough to soften the cheese. Serve with cracked pepper a glass of sparkling water and a
Jan. 30, 2018
Join us for our interview with Wendy Kendall from Waiheke Herbs on our journey to discover New Zealand Gourmet food. Making our way from Auckland, New Zealand to Waiheke island – the second-largest island in the Hauraki Gulf of New Zealand. Located just 35 mins by ferry from Auckland Cullen makes his way to Waiheke Island to learn more from the shores of Oneroa beach.The trip to Waiheke Island passes the wild coastlines of other islands and is a popular destination for Auckland locals and international visitors to New Zealand seeking New Zealand Gourmet food. Waiheke Herbs as a business grew organically from long lunches with friends and family who were impressed by the herb spread and other tasty products. All made with a blend of healthy herbs in olive oil. The spread is made at Rangihoua Estate which produces some of New Zealand’s best olive oil winning international awards. Rangihoua estate also hosts many tours to show them how the olive oil is made and to taste the many flavours. The herb spread recipe took over a year to develop in 2004, and after many iterations, it has stood the test of time. It was important to Wendy the spread could be made from perennial herbs that could be picked fresh throughout the year across all seasons including a few wild herbs from the local environment.Some of the Herbs are grown at Wendy’s herbs gardens on Waiheke, and others come from organic growers in Auckland. Waiheke Herbs also branched out into an aioli made with a combination of the herb spread also, free-range eggs and capers which is now very popular. Beautiful Calendula flowers – the petals feature in the Herb Spread and have medicinal qualities. While it has been compared to a pesto, it has no cheese, basil or nuts so its one of the few spreads people with allergies can have, and it’s unique flavour is highly sort after by nutritionists and foodies. It is very versatile and can be used to add flavour and nutritional qualities to a wide variety of meals. The gradual process from farmers market to supermarket took a very small numbers of years. People of all ages also enjoy the digestive healthy qualities of the herbs. Many of the herbs have been used since ancient times including those such as parsley which is unusually high in iron among other properties such and vitamin C just to name a few. Organic cider vinegar is also an essential part of some of the products in the range produced by passionate creators for its many health benefits. The people and the passion behind many of the organic ingredients are a vital part of the process. The challenging climate both very hot and dry, then cold and wet, produces the most robust herbs as part of the mix. Health and wellbeing are a core principle of the company supporting sustainable values and organics wherever possible for the environment, locally and globally. Go Green, and Green Living, have been just two of the many trade shows that have helped launch Waiheke Herbs across New Zealand. While the Waiheke Herbs herb spread has been a favourite for many locals, visitors now from around the world seeking more and more authentic gourmet New Zealand food experiences are quick to discover Waiheke Herbs on their culinary journey. Wendy' desire to develop a range of products using 100% natural and delicious ingredients began in a unique and wild way. Wild weeds and native plants were central to the artisan story of creating a range of herb spreads and skin care products. In part one of our two-part interview Wendy unpacks the adventure...
Nov. 29, 2017
Chris takes us through some of the stories that hail from the China Terrace, where the China Terrace Pinot noir is grown. In part 3 of our story on the New Zealand Gourmet Wines from Gibbston valley, Chris walks us through some of the wines we have sampled over lunch. View the images for this podcast from inside iTunes  We then continue our story with more details on the wines from Gibbston Valley's historic Home Block vineyard and a history of some of the Gourmet Wines we sample throughout lunch. Many activities at Gibbston Valley include the Wine Cave Tour Winery & Cave tour Tour, Lunch & Transport Prestige Wine Tour Two Course lunch and tour To name a few of the packages that can be found on the Gibbston Valley winery tours website The Gibbston Valley wine club Offers quarterly shipments of wines with good regular savings also New Zealand Gourmet Wine Start at the begginng of our gourmet wine storty with part one Follow on the journey as we look further into the history and culture  of these local wines in part two The EATT Magazine Travel Podcast winner of the 2017 Cast Away Australian Podcast Awards most popular vote category in Lifestyle, Health and Wellness. The Gibbston Valley Winery Restaurant is Open daily from 12 p.m to 3 p.m. Located only 25 minutes from Queenstown, Gibbston Valley Winery Restaurant merges stunning surroundings with a mix of indoor and outdoor options. Bookings are recommended for groups and is also available for private evening functions at the Gibbston Valley Winery Restaurant  Flights into Queenstown are available from Air New Zealand  Jetstar Qantas  Find more flights to Queenstown today 
Nov. 16, 2017
Join Chris and Cullen for lunch EATT Gourmet with a Pinot from Central Otago where before lunch even starts Chris spills a few beans about the naming of the Bendigo region, home of the Bendigo wines. Bendigo wine a the name of a block of vines known as the Gibbston Valley Winery Bendigo West Vineyard and the Bendigo east vineyard. The Gibbston Valley Winery Restaurant merges stunning surrounds with the elegant beauty of wine and food. Prepared by Head Chef Anthony Gradiska, the seasonal menu features carefully-selected ingredients that reflect local flavours and expertly match The Gibbston Valley wines. Bendigo wines The site is staggeringly bright, beautiful and precisely positioned to produce wines that elicit, exude and exceed in their class on complexity with a depth that's drawn deep from within this glacially carved landscape. The Gibbston Valley Winery, Bendigo wine region consists of the Bendigo West Vineyard located at an altitude of 400 meters, and the Schoolhouse is the highest of the Bendigo Vineyards giving both spectacular wines and views from its grand and majestic place within the valley. Its gradual gently sloping North face is remarkably frost resistant in this ancient looking landscape which lies adjacent to the original School building which formed an important part the heart the local Bendigo community. The stark beauty of this vineyard, created by a unique combination of compounded finer glacial outwash and schist soils add brilliantly to the much later and more cooling ripening process of the grapes. This impact on the grapes and vine as the early autumn colours of Central Otago are just emerging. Interestingly for those of you who don’t know some of the varied origins of the name Bendigo here are a few that may or may not come as a surprise From the Collins dictionary states A city in SE Australia, in central Victoria: founded in 1851 after the discovery of gold. Pop: 68 715 (2001) Translations include Bendigo Spanish बेंडिगो Hindi Bendigo Latin Bendigo Norwegian 本迪戈Chinese The wines from the Bendigo region Each of The wines from the Bendigo region packs a unique aspect of the site and soil. School House Vineyard Starting at the School House Vineyard where the flavour Profile is elegant, concentrated, perfumed and mineral. Soil: weathered and windblown fine schist loess above moronic gravel debris and a calcareous layer Variety: Single Vineyard Pinot Noir, Pinot Noir, Pinot Gris Characteristic: Our highest altitude vineyard with steep gradient, complex soil and spectacular views Flavour Profile: Wines are elegant, concentrated, perfumed and mineral China Terrace Vineyard Where the Flavour Profile is abundantly ripe red fruits, structured and savoury  Soil: loess and sand over glacial outwash and schist Variety: Single Vineyard Pinot Noir, Pinot Noir, and Chardonnay Characteristic: Complex Soil that contains more nutrients and moisture Flavour Profile: Wines are abundant in red fruits, structured and savoury Ardgour Vineyard Where the flavour profile is a robust, fruit driven and inherently very much Central Otago Soil: loess and sand over alluvial gravel Varietals: Pinot Noir, Pinot Gris Characteristics: windswept and remote Flavour profile: Wines are robust, fruit driven and inherently Central Otago Red Shed east & west Soil: loess and sand over alluvial gravel Variety: Pinot Noir, Pinot Blanc, and Riesling Characteristics: Gravelly warm sites that ripen early
Oct. 31, 2017
In part two of our interview with Mark, we get more great tips on discounts in and around Queenstown on the EATT Magazine Travel Podcast He also gives us insights into a discounted site of things to do in and around Queenstown including some great deals on various attractions from cruises to helicopter tours and discounted restaurants around New Zealand partaking in a program where you get up to 50% off the food bill for two to four diners.        A collection of images from around the lake   Stunning views at every turn on a flight from Melbourne, Australia From Milford Sound to Skydiving, Eco Tours and wine tours this website is so well known by locals, and now by more and more travellers new deals, activities and attractions are added reguarly.   The first website is First Table Where confirmations are soon emailed out once payment has been completed.     The restaurant chooses the days or times it's available so that you can clearly make a booking a head of time.    The second website is bookme Which allows you to find deals as well as book activities with lots of  awesome things to do around Queenstown The EATT Magazine Travel Podcast is in the process of updating its travel podcast menu, and today we are pleased to add these two new discount sites to the menu for you.     Cast Away Australian Podcast Awards most popular vote in Lifestyle, Health and Wellness The EATT Magazine Travel Podcast
Oct. 25, 2017
Fortunately when looking for visitor information in Queenstown, New Zealand a fair bit of story is packed into things to see and do, luckily we catch up with local Mark Houliston who shares a few quick tips on Queenstown and the surrounding area. Mark explains how you can get quickly orientated in Queenstown as well as refreshed at some of his favorite local watering holes. He is passionately connected to the landscape and characters that help to make Queenstown a very sought after destination for people from around the world. From people who love mountain biking and bungee jumping heli-skiing adventure holidays makers right through to the wine aficionados struggling to make their way through the menu list of some of Queenstown's best restaurants. Why not get yourself acquainted when you arrive with the local stories and history when you arrive to the visitor information centre in Queenstown. Finding the answer on what to do is different for everyone and so as part of this challenge we were able to garner just a few of the many reasons in this podcast interview as Mark outlines some of Queenstown’s unique attractions. His insights include sharing a few top tips on websites to visit for great deals on everything from restaurants to accommodation. To get more details on Queenstown and what to do from Queenstown's only official Visitor Information Centre and part of the nationwide Tourism New Zealand and Government approved i-SITE Network. The website provides comprehensive, impartial information and booking service updates not only for Queenstown but also Fiordland, Southland, Otago, West Coast, Nelson, and Canterbury plus all of New Zealand for accommodation, activities, attractions and travel bookings. Planning and booking your Queenstown holiday, package or activity is simple with local guides and advice and with the visitor information in Queenstown exploring is now so comfortable with local experts knowledge of Queenstown and Fiordland in a natural, friendly way that exemplifies the New Zealand travel experience and stay tuned for more visitor information from Queenstown in part two of the podcast withj great discount websites from Mark. Thirsty for a little more ?  Cast Away Australian Podcast Awards most popular vote Lifestyle Health Wellness EATT Magazine Podcast
Sept. 23, 2017
Join Cullen with Christopher Keys the Winemaker from Gibbston Valley making great wines from inside his cave making wine slowly with one taste at a time.   View images from your iTunes device for this podcast here    Click Here to Subscribe Arriving at the Gibbston Valley winery looking for more great wines, just a few miles from Queenstown is a unique experience. The vineyard is tucked beautifully into the mountainside drenched in the warm baking sun of central Otago, cradling a beautiful outdoor restaurant that forms a warm and inviting array of spaces that act as comfortable tasting houses. From the time you arrive at the bottom of the long drive with vines either side, you can sense the experiences ahead will be something unique. Good Wine, Food and Living Is a motto here inside one of the region’s unique and founding wineries, the focus has always been on handcrafting great wines while honouring the traditions that have built up over time since releasing Central Otago's first commercial vintage in 1987. Gibbston Valley wines are unfined, unfiltered and sustainably produced. The ruggedly-beautiful and incredibly diverse setting stands out as the warm and friendly staff are inspired by the pursuit of good wine, good food and what they like to call good living. Christopher Keys has an artistic background in both languages and literature, and his life took an unexpected turn when he ventured into life as a winemaker. From 1998 to 2006, he worked in wineries in Hawke’s Bay, New Zealand the USA and France; a period notable for soaking up as much wine knowledge as possible. Christopher oversees the wine-making at Gibbston Valley, often with a camera in hand to engage his other passion, photography. Gibbston valley offers an experience wine tasting in New Zealand's largest wine cave Daily wine cave and tasting tours are hosted and provide an opportunity where you can visit the Home Block, the region's oldest vineyard, do a tasting in the wine cave and catch a glimpse of the winemakers in action. For a more exclusive experience, upgrade to one of their great wine private tour options. The wine cave is also available for private functions including weddings, corporate dinners, and other special events. More details can be found at And More Queenstown podcasts can also be found here  The EATT Magazine Travel Podcast winner of the 2017 Cast Away Australian Podcas...
Aug. 23, 2017
In part two of our travel podcast, we continue our conversation with Maryann at The Winery discovering how New Zealand wineries are leading in new wine time trends.   Click Here to Subscribe Looking at a map of Queenstown in New Zealand The Winery is situated right in the centre of town, and leading in an innovate trend not just among the locals but also with many visitors when it comes to wine time. See the images for this podcast from within iTunes by following this link  on New Zealand wineries wine time trends. Emerging from what some might compare to, but not quite like “the slow food movement” where your tasting time becomes much more of a down time and where time, in fact, becomes an essential part of the entire experience. What exactly is the rush anyway? Many visitors to this part of the world are often disarmed by the awe-inspiring “Middle-earth feeling” that comes with the remarkable view, unrelenting as soon as you disembark at the airport. This breathtaking experience slows down even the fastest city slicker seeking adventure immediately on arrival. In essence, this wine time machine has somehow been decanted into the enclave of The Winery. So much so you might not notice yourself easing into the chair beside you or not see yourself in the mirrored glass quietly heading for your next tasting, at such an early part of the day. But let's face it, it is in fact so much more than that. It interrupts your day, delays your restaurant booking, emails lay unchecked, text messages denied and tomorrows events ultimately end up somehow redesigned or rescheduled and why not. Suddenly in the clarity of a single glass in one hand and nothing in the other you realise something critical. You are on vacation; you're on holiday, you have reached your true north, your last destination, your very own wine time.   About The Winedub  The Winedub is an original 1958 split screen VW single cab pickup that was fully restored over 15 months.  The Winedub has been fitted out with our Enomatic Wine Serving System so that 46 different wines to be served - by the taste, half or full glass.           More details on The Winery and the WineDub can be found at As tourist numbers to New Zealand continue to grow, the WineCaseNZ app has just been released so that visitors can easily select, purchase and ship a mixed case of their favourite wines back home. WineCaseNZ has over 500 of the country’s top wines from more than 100 wineries spanning from Waiheke Island though to Central Otago and every wine region in between. WineCaseNZ ships to more than 40 countries across the world with a fully inclusive service covering insurance, duties, taxes and guaranteed delivery to your door.
Disclaimer: The podcast and artwork embedded on this page are from EATT Magazine podcast, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.