Grocery Prices Are Out of Control - Here’s What To Do

In this episode of the Forkin' Good Podcast, Simon Gault and Kate Fenwick dive into the reality of rising living costs in New Zealand—from petrol prices to skyrocketing food bills—and how it’s changing the way we cook, shop, and eat.

They share practical, no-nonsense tips for stretching your grocery budget without sacrificing flavour, including:

Why cheaper cuts of meat are making a comeback
How to cook simple, nostalgic meals like curried sausages and meatloaf
Smart shopping strategies (reduced-to-clear, farmers markets, local produce)
Easy, affordable recipes using pantry staples
How to keep protein high even when food prices rise

Plus, Kate shares her personal health journey, including advice from a nutrition expert on managing stress, eating better while on the road, and simple habits that actually stick.

This episode is packed with real-life strategies, honest conversation, and plenty of food inspiration for anyone feeling the pressure of rising costs.

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Transcript

SPEAKER_00 0:07

Welcome to another episode of the Falk and Good Podcast with Simon Golton, the beautiful Kate Fenwick. And before we get into it today, have you liked and subscribed because it really helps us, right, Kate? We love it when they do that and make comments. Are you doing Kate?

SPEAKER_02 0:27

I'm good, Simon, except I'm really worried about the cost of living at the moment. Have you seen the price of petrol? It's insane.

SPEAKER_00 0:37

It is absolutely insane. It is crazy. And I know me personally, I'm really considering, you know, where I'm going. Do I have to make that trip today, or can I time it with something else? So I'm not, you know, going on the motorway every day and chewing up gas. It's just ridiculous. The cost of filling up is nuts. I was talking to somebody. Yeah, they do deliveries all over New Zealand. It's actually round pizzas, so they send pizza doughs and pizzas all over the country. And they got a 12.5% increase in cost for freight. I mean, that is just huge. And I'll bet you there's more coming, right? There is more coming. And you know, everybody's feeling it at the pump, right, when they're filling up their car now. You know, it's it it's all it's double, right?

SPEAKER_02 1:35

Oh, uh, I I went to fill up my car at Gull the other day, and I was using the app and I was like, oh, yep. So and it says like it's a maximum of $160. Now I've not been driving anywhere if possible. I've been walking, I've been trying to not start the car, but I had to fill a car up. And I it's like maximum was $160. Now normally my car costs way less than $160 to fill up, and it got to the $160 and then stopped, and I was like, oh, it's only three, like, like two-thirds fill. And I was like, that's insane. That's inside. I just like, you know, and I I love what they're doing in Aussie Simon. I I don't know if you've seen what they've done over there, but they've they've actually for the truckies, they've they've cut back the road users because the cost of diesel, like now you think of those poor truck drivers and people who own diesel cars. I know one of my well, like Brody's got a diesel car, all of a sudden you're paying road users and nearly four dollars a litre for diesel.

SPEAKER_00 2:50

Yeah, it's crazy. Absolutely crazy. You know, I've I I'm stuck between a rock and a hard place. I mean, you know, we're actually giving our team a little bit more at the moment because of the cost, but we are unable to increase our prices to people. I've got food on the water coming from Europe in a container, and I'm my oh my god, and you don't know really what it costs until it gets here. Yeah. So I'm terrified at the moment because the cost of living now is, you know, forget petrol for a moment, and let's look at food. You know, just incredible. And you've really got to start looking out there for those deals like buying your meat from somebody like Green Meadows, Meadows, using Misfit Gardens, buying things from the supermarket that are on special or they're, you know, what do they have it when they're trying to move something? Reduce the clear.

SPEAKER_02 3:54

That's right. Shop.

SPEAKER_00 3:56

Exactly.

SPEAKER_02 3:57

Yeah, and even local.

SPEAKER_00 3:59

You know, you've got to do it.

SPEAKER_02 4:00

Yeah, farmers' markets are good because they haven't been transported as much, you know. Like your local farmers have grown it and they've just brought it to the market. Not it's not about having to transport it in.

SPEAKER_00 4:14

Yeah, well you're cutting a middleman out, aren't you?

SPEAKER_02 4:17

Yeah, yeah. And supporting your local growers. I mean, we're lucky down here we've got lots of fruit and veggie stalls that you can buy from, but I'm sure that they're actually probably having a few issues around people like just doing the five-finger discount. And also the same thing goes with the fuel, the petrol stations. I don't know if you've noticed, but most of them are all like prepaid now, no excuses, because there's just so many drive-offs because people just cannot afford to live in New Zealand right now.

SPEAKER_00 4:52

I don't know what to say to that. I mean, you know, drive-offs, I think are disgraceful, but there are those that are going to do it and always will, I guess.

SPEAKER_02 5:02

Well, but it's also like when you think about it, and I I, you know, reading a few articles in that about families at the moment, yeah, there's no excuse for the five-finger discount. But, you know, when people are getting desperate to feed their families, uh and now with the cost of petrol going up, food is going to go up, like because it's all transported, yeah, everything goes up. Everything goes up.

SPEAKER_01 5:30

Yeah. Yeah.

SPEAKER_00 5:32

Well, I I think we're in for a tough ride for a while, and we need to hanker down, we need to start planting some things in our garden. Yeah. So that you know, to save a little bit of money and you know, start eating more sausages and mints, and you know, I mean, sounds crazy, right? But you know, you go and see what a leg of lamb costs at the moment. It's just ridiculous. You know, this time of year I try and do a leg of lamb recipe for you know my Instagram, but I'm like, I'll just get shot down in flames. I can imagine off. Well, you can afford it, you know. It's like, oh well, I can't afford it. No. Especially when I'm just cooking it to put on a video, you know. So, you know, it's there's no leg of lamb videos going up at the moment. It's curried sausages and meatloaf, you know.

SPEAKER_02 6:24

Well, I saw your curried sausages video the other day, good old mum, you know, and mum inspired video. And I it's gone really well. Like you how many people is it now?

SPEAKER_00 6:38

Uh, it's nearly 500,000, 400 and something thousand views. So clearly it resonated, and it's that old school stuff that people still love, like you know, meatloaf with mashed potato and that sauce, you know, that sauce that goes over the meatloaf. And it was great to see with the curried sausage recipe. You know, mine is, you know, she's 90, and there are some things she can't eat. So peas she can't have, sultanas she can't have. So I made it very plain, and then everybody jumped in. Oh, you haven't put the apple in, you haven't put carrots in, you haven't put peas in. It's like, okay, right, I that was a bit of a whoopsie, but I wasn't actually doing it for you. I just filmed it whilst I was cooking it for my mum so I could put some frozen meals in her freezer. Yeah, I did do a little extra video the other day because I I thought, you know what, that curried sausage is was so good, so I did it again. So I've done another little video where I put how to pimp out your curry. Your curried sausages. So, what do you like in your curried sausages? I want to hear what you like in your current sausages. Are you a sultana girl in there?

SPEAKER_02 7:50

Well, I like that makes me curried sausages for me have always been quite plain. It's the deviled sausages that always had the apple. The apple in it. And how is that different from curried sausages? Oh, you're telling the story. Well no, because I always used to cook deviled sausages and and and that would you would have the sliced apple in there, but it wasn't a a curry base. I'll have to I haven't cooked it for years, because often like what I do with sausages, Simon, is I make spaghetti and meatballs because even the price of mints now is getting insane. And you squeeze out the sausages into little meatballs and and then fry them up and in a in a pan. I use some basil, just olive oil basil, and then add some tomatoes, chopped t tin of chopped tomatoes to it, and just sort of cook it all up in there and throw it on some spaghetti, and oh man, it's just real simple but real tasty, and and just using sausages meat, it's actually quite chapter.

SPEAKER_00 8:56

But good old snarls have got so many uses, like you say, you know. It's even fun for the kids when you squeeze it out and say, right, we want little tiny meatballs. And then you put the meatballs on a pizza. You know, you've just got to be careful when you slide it off into the oven, all the meatballs don't go rolling off the top of the pizza. So make sure you sort of make sure they're sitting in the sauce and put the cheese on top of the meatballs so they don't go rolling off when you slide it off your um your pizza peel if you've got one of those or the bottom of a cake tan. You know, when you're going into your oven and you made your pizza and you got on something, you've got to get it from that onto the tray in the oven or the pizza stone. That's the hardest bit about making a pizza, especially if you made your own dye. If you're using pre-made pizza bases, then it's easy. But you've still got the the problem of those meatballs, those little baby meatballs trying to escape. You know, they're out of there, man. They're off. But coming back to the question, so what do you like in your curried sausages? Are you do you put would you put sultanas in? What do you like?

SPEAKER_02 10:04

Well, I haven't actually had curried sausages with sultanas in it, but I'd imagine that would be quite nice.

SPEAKER_00 10:10

Um I can tell you, after 400 and something thousand views, there was thousands of comments and the number of people that reckon that you've got to have peas in it. I serve the peas on the side just for the video because mum can't have peas, so that's why I didn't put them in. Uh, other people said you've got to have carrots in there. Um I agree with I agree with both of those things. And I and the other thing was the sultanas, the apple was a big one. Some people love banana in there. All of those things are good, but you know, the banana needs to go right at the end so you don't have mushy banana. I like sprinkling coconut, desiccated coconut over the top. And somebody, some if I've got a little bit of coconut cream or milk, put a splash of that into the curry as well, but then desiccated coconut over the top. And if I want to make it look really fancy, I go to an Indian shop and I buy fresh curry leaves. They're so cheap, they're like two dollars a packet, and you get a big bunch of them. And I fry those in a little bit of oil and put them over the top as a garnish, they look fantastic. Add a little crunch, and you get that real curry flavour. You know, they're not hot, they're not spicy. So there are so many things you can do with a good old sausage. The other thing is, you know, uh, do you take the skins off? I think you should take the skins off. So, and then the other thing, I'm going to carry on about this because some of you so I put I put the sausages into cold water with a bay leaf, and then bring the sausages up, and as soon as they hit the bill oil, I turn them off and drain them off. And when they're cool enough, I peel the skins off, and then I slice them, and then they go into my curry sauce. Then there were people, that's terrible. You should have browned the sausages off. Well, when yeah, you you know, browning them off is good, but then how do you get the skins off them? Pretty hard once you, you know, if you're frying them in a pan or on the barbecue, it's messy. When you want to do a you know a big pot of curried sausages and it frenzies so well, trust me, putting them in the cold water, bringing them up to the boil, it plumps them up. And all the flavours that you know, the sausage has got the flavour in there. Yeah. And arguably use a lose a little bit of fat out of the sausages when you're boiling them. Just bring them to the boil. But you know, also, arguably, that's not a bad thing, right? No.

SPEAKER_02 12:48

But I mean it's so good, like uh often, you know, we've I think over the years, and maybe it's because of Master Chef Simon, over the years we've gotten into like all these fine cuts of meat and you know, uh certainly, you know, and all the different names and wagu and all this stuff. And I think we've been a bit spoilt over the years, and now when it's like when the when you sort of start have to start pin penny pinching a bit. I know for me I lean into uh definitely reduced to clear. I'm always looking for reduced to clear meat. And if I'm not gonna eat it within the next couple of days, I freeze it. But I was on my own the other night and I need a I just needed a couple a simple protein and and have a bit of salad. So I had some salad stuff at home. And I I I just like I bought two chicken thighs and I didn't like chicken is actually excuse me, chicken is actually one of the cheaper meats at the moment. Yeah. Chicken pies are good value for me. It was five bucks. I couldn't eat both of them, like I only had one, then had the other one for lunch the next day, but I'm my dad used to be the best at cooking chicken pies, and I'll tell you how he used to do it.

SPEAKER_00 14:14

He'd get some he'd grow sage in the garden. So he'd pick sage leaves, and then you get a garlic clove and slice it wafer thin. Like you would with a razor blade, right? Yeah. Have you seen the movie Al Pacino where he's in jail and he slices it with the you know the garlic as he's making the spaghetti dish? I'm making the spaghetti dish. And I'm slicing the garlic. Sorry, I'm not very good at that mafia wraps in the tell my. But anyway, he gets the he let buys the chicken thighs with the skin on, and then he sort of loosens the skin and puts the thin slivers of garlic and the sage leaves under the skin, and then he seasons it with salt and cracked pepper, fresh cracked pepper, and he then just slowly cooks them on the barbecue, turning them regularly, so the skin becomes that golden crunchy brown, and that beautiful garlic and sage flavor goes through the chicken thigh meat. And I tell you, it is so simple, but delicious.

SPEAKER_02 15:22

Absolutely delicious. I'm sold. Now I'm getting hungry. This I didn't realise this podcast was going to be, you know, the the ultimate now I'm starving. Like we shouldn't be filming podcasts close to dinner either, Simon, just saying.

SPEAKER_00 15:38

I know. Well, I actually had my big meal earlier today. I was very good because you know they say we should eat our big meals earlier in the day. And I had leftover curried sausages that I then I fried two eggs and I had the eggs on top of the curried sausages. And we'll we'll pop a photo up because I I took I snapped a picture of it, and those that are watching on YouTube can see it. But oh my god, you know, it didn't have any mashed potato, no rice, just yeah, leftover curried sausages and the couple of fried eggs on top. Oh my god, it was so good. And eggs are so good for us, right? If we can find a good source of cheap eggs, yeah, you know, and you do f you can find places that sell good eggs at a better price, especially on the side of the road sometimes, right?

SPEAKER_02 16:26

Yeah, yeah, yeah. Well, and that's one of the things I I know for my family, one of the meals that is is quite a quick one is sort of in using eggs, is fried rice. Especially the teenage boys and that. And you could literally get the two chicken thighs for five bucks like I did the other day. Like I would just cook them up myself, either boil them or roast them and then then make your fried rice with your eggs. Add extra egg and egg and soy, like just mix it up and just do it a bit extra so you're getting more protein in it.

SPEAKER_00 17:03

And then we'll put a ginger in there, maybe a splash of fish sauce. It's not going to make it salty unless you put too much in. My family won't want that anymore. And ginger's so good for us, and you know that last time I bought some ginger wasn't ridiculous to buy fresh ginger, and you just peel it with a potato peel, or even using the tip of a teaspoon is a great way to scrape the skin off ginger. Oh, yeah. And then you you know, you slice it really thin, like sort of matchsticks, toss that in so you've got that crunch. Super good for us. Yeah, garlic, ginger, soy sauce, bit of fish sauce, a little bit of chili, or if you've got some extra vision, chili oil, maybe, or fresh chili, doesn't matter, powdered chili, who cares. Yeah, but with your chicken thyme, it's gonna be banging with flavour. You've got some chopped a little bit of spring onion, maybe you can throw in there chopped up.

SPEAKER_01 17:59

Spring onion.

SPEAKER_00 18:00

Yeah. Is good. But yeah, this I don't know, eggs are good for us, protein, right? And that's the one thing when food gets expensive, like it is at the moment. A lot of people are buying more pasta, more rice, and going for those carbs, but we need to be mindful that we need to keep protein up as well. And eggs can be a good source of that. And just like you say, you know, that that you know, chicken thigh meat is good, but also chicken mints. That's not expensive. Pork mints, mints, yes, it's all gone up in price, but it's cheaper than going and buying a piece of steak, right?

SPEAKER_02 18:40

I mean, you can make it go a long way, right? You know?

SPEAKER_00 18:44

Yeah, well, I had 500 grams of mints and just under five six five hundred grams of sausages, so it was six sausages, and I squeezed the skin out and I mixed the two together, and I made a meatloaf that would feed ten. And the sauce over the top in the video is so good. And do you know what the secret? I call it that sauce, because you know, like mum or mum or grandma always made a meatloaf, right? And I always had that sauce on top. So I've called it that sauce, yeah. And the secret that was in my family is bushels have a coffee essence, but it has coffee, caramel, and chicory in it.

unknown 19:28

Yeah.

SPEAKER_00 19:28

And I pour some of that into that sauce that goes, and it doesn't suddenly taste like you have an espresso coffee. In fact, yeah, it's actually more commonly used in sort of coffee smoothies and cold coffee drinks or in baking, but in the sauce, that sauce that goes over the meatloaf. If somebody looks on my Instagram, they can find the video and then they just need to comment meatlife and I'll send them the recipe. Oh, fantastic. That's pretty easy.

SPEAKER_02 20:02

Love that.

SPEAKER_00 20:03

Well, maybe we could put it up on the fork and good page.

SPEAKER_02 20:06

We probably should sign up.

SPEAKER_00 20:07

On the fork and good Instagram, yeah. And you know, such a good job.

SPEAKER_02 20:15

I actually got given a book years ago by this lady who she's an elderly lady and she loved my leftover book that I had written around making sure you have you know don't waste food. So this must have been about this also seven years ago I wrote that that book. And she gave me a book from during the war when they were rationing food. And I I have to dig it out. I know it's on my bookshelf, but I have to dig it out. And I think before the next podcast, I'm gonna share with you some of the stuff that was in there because it was all about replacements, like when butter got expensive and eggs got expensive, they had varying like products that you could use as replacements or replacement recipes. And I'm gonna set you a challenge, Simon, to um do some of these old school recipes. Because I even for myself, like Edmonds has been like the cookbook for in my household since I was probably about 17.

SPEAKER_00 21:15

It's probably probably the best cookbook that's ever came out of New Zealand. Uh when I went and worked on Super Yachts, you can't take a whole bunch of books or anything. The only book I took was Edmonds.

SPEAKER_02 21:26

It's great, isn't it?

SPEAKER_00 21:28

Because it's just that it's got kind of everything in there. But you know, going back to that World War II thing, there was a country, and I don't recall which one it was in Europe, but they couldn't get access to a certain amount of food, uh a particular food, and the health benefits from them not eating that for that period while World War II was on were just incredible. They saw a whole lot of disease go and all sorts of things. So some good comes out of not being able to get some of these expensive things. Sometimes. I'm sorry I don't recall what it was, so I shouldn't remember.

SPEAKER_02 22:05

You can share you can share it once. You can put it in the comments once you remember. Um but it's it's it is quite interesting. Like it starts it starts making us be quite creative, I think. You know, we've we try different things and and even like grandma, I remember grandma used to just do uh like a goo-lash and it was cheap cheap meat, cheap cuts of meat and just gravy and whatever veggies she had, and it just became a a stew. But she would cook it like the old slow cooker, you know, by the time it might have been a bit of a bit of a tough old boot of piece of meat, but by the time it sat in the the slow cooker for you know a day, it just falls apart in your mouth.

SPEAKER_00 22:54

And those cheaper carts, those tough cuts that need a lot of long slow cooking, they're just banging with flavour. They have way more flavour. I mean, I can tell you from owning restaurants, the most popular cut of steak is i fillet. Yes, it's tender, but the flavor in comparison to having rump or scotch or sirlin, there's no comparison. Yeah, yeah. And then, you know, it's like think of lamb shanks, right? They used to be cheap. And then restaurants started to show them, and you know, now they're they cost a fortune for a lamb shank.

SPEAKER_02 23:30

Oh, and it it's just crazy, isn't it? But even I think going into winter, one of the things I got from a girlfriend, and I will dig these recipes out and I will share them with people. I got these really good recipes for soups. Now I'm not a big soup eater, Simon, and I reckon we should do a podcast on soup, and I'll get you to make it for me, because you know, why not? But um I love a good soup. And she gave me these recipes that were quite random. One was a lentil and bacon soup, and or ham, lentil and ham. And like at the moment, you know, even buying ham hocks is ridiculous. Bacon hocks. But sometimes you get you can like boil up. I saw in the Foursquare the other day, like they've got big bags of frozen bones, different bones, lamb, neck, all sorts of different bones that are frozen. I mean, they're actually quite good if you're making a soup, surely.

SPEAKER_00 24:36

Oh, loads of flavour, just got to skim the fat off the top when you use those cuts, but you know, long, slow cooking and all falls off the bone and just adds incredible flavour into into your soup. It's yeah, the cost of pork hocks now. Although we sell in the deli, when I think about it, we import a pork hock from Spain, and it's 650 grams, and it's in a foil bag, and just take it out of the foil bag, it's got all the jelly in there. They're already cooked, you just put them in the oven, heat them up for 20 minutes, and they're like $17. I bet you can't go to a butcher or anywhere and buy 650 grams of a pork hot for $17, but the next shipment mightn't be quite so cheap. Yeah.

SPEAKER_02 25:31

Yeah, the cost of getting them in is gonna be insane. But I think that's there's lots of things that we can do, and maybe, you know, and I'd love to hear from some of our listeners what their thoughts are around, you know, what you know, what do you want to learn? Like, is there recipes or different things that they wanna, you know, you know, well what are they what are they what suggestions have they got?

SPEAKER_00 25:55

Because there's probably a bunch of good cooks out there, they don't need us to probably got some good ideas. In fact, didn't you have some comments? Have you got some comments there tucked in your little feeble bag?

SPEAKER_02 26:08

I mean this but this hasn't got a lot of lot to do with the food.

SPEAKER_00 26:13

Oh, isn't that? Okay, all right.

SPEAKER_02 26:14

Well somebody will give us a comment about Well, you've had some good comments on your on your sausage one and the meatloaf one. I mean that you've got like and and well we will we will post it, we'll repost it on the forking good and get some comments on there. No, the comments that I've got here for this week is slightly, you know, one's on my uh and one lady said on the um video, and she's like she said she said this had me in fits, this did. So she was just cracking up. Had another one who said, listen to Simon with Dom yesterday. So they'd listened to your Dom Harvey interview. So good. Now following fork and good and have added Simon's stock to my Woolworths shopping list.

SPEAKER_00 26:59

Oh good. I can find my stock and great. I love her. Good out there. That is awesome.

SPEAKER_02 27:07

And then another one was on the um video where I was talking about ding dongs and the recycling, and Yana commented, I know, I know what this is. So if you want to know what I'm talking about, you have to watch the the episode of the ding dong episode, the recycling tour.

SPEAKER_00 27:24

Yeah, so that's yeah, the tour about the yeah, the tour of the recycling plant. Horrifying. People will be anyway. We've banged on about that a lot.

SPEAKER_02 27:34

We have banged on to about that a lot. So, and just a reminder people to like and subscribe if you're watching the the podcast and loving the content. Please like and subscribe.

SPEAKER_00 27:46

It helps us and supports the when you make a comment, we read them all, try and reply. Unfortunately, on like Spotify and places like that at the moment you can't reply, but definitely on YouTube we read them all, we reply. And you know, it's just great when you join our community, right? Like, because I think we're building a little community of people here, which is a pretty cool thing. So we like to hear from them.

SPEAKER_02 28:15

And what do you want to see? Like we were talking last week about having this getting out and maybe taking somebody on a road hooking adventure. So, you know, we're still waiting to we've had a few people say they'd be keen to come along. So, you know, tell us what where you'd like us to go and if you think it's a great idea, and we'll set up a giveaway in the next couple of weeks, Simon.

SPEAKER_00 28:38

Yeah, come and have dinner with Kate and Simon. Yeah. In the mini, remember? In the mini. In the mini from East Auckland Mini Garage. Have ever you go into East Auckland Mini Garage, say Simon said you get a discount.

SPEAKER_02 28:53

Does that mean you do? I just have a mini. I I want a mini. That's so cool. I I want to try an electric one, I reckon. I I've been off the electric cars always, Simon. And now all of a sudden, with the petrol for the first time ever, I've been thinking, do I do I look at a hybrid? Because I've had my car for like eight, nine years in the case of getting up there with all the travel I do. And for the first time ever, I'm like, uh, do I look at a hybrid? Do I look at an electric? Like, what are your thoughts? And I actually I actually think I just had a thought. We need to interview and uh Brody, who's our market uh our um manager person and here producer, we need to talk to the the guy Gavin about doing a podcast with him about EV vehicles because finally he I might be changing my mind.

SPEAKER_00 29:49

Well, I was never that keen on the electric car, but then when I got the Mini Countryman from East Auckland Mini Garage with a full charge, and I just plug it into my normal plug in the garage, I didn't have the flash charger, would charge it overnight, and I'd get up the next morning, I'd have 450 kilometre range. And I tell you that they are they have all the bells and whistles, those cars. They don't look like minis. I, you know, one of the first cars I had was a mini, and it was my grandmother's, and she was selling it. And you had a push button start on the floor, you had a bit of rope that you'd pull down inside to open the door, sliding windows. I tell you, Mr. Bean would have been eating his heart out if he'd seen me racing around and that thing. And I wish I'd never sold it. You know, it was when grandma's car had less than 3,000 miles on the clock. Used to get sheep put over it every night. Imagine if I still had that today. Oh, it'd be worth a fortune if you st if you'd kept it. Yeah, would be. It'd be worth a fortune.

SPEAKER_02 30:59

But no, I uh I think that electric cars, you know, you hear all sorts of people, there's lots of different opinions, but certainly my experience was tremendous with the Well, I'm gonna get Gavin on here and we're gonna have a chat to him about it because I think we need to to discuss it in deep in depth about the because I'm sure there's a lot of people out there considering it at the moment.

SPEAKER_00 31:21

There you go.

SPEAKER_02 31:22

You better get it on podcast.

SPEAKER_00 31:24

Yeah, well, you need to get on the blower to them. And people can tell us if they're interested in that. I love talking about cars. I've had I love cars. Yeah.

SPEAKER_02 31:33

It's a great way to blow money cars, but but don't have it at the moment, so nobody's got it at the moment. That's why I keep saying to everybody, you know, I'll drive a I'll drive an electric car when somebody sponsors me one. But yeah. Just putting it out there.

SPEAKER_00 31:53

Well I think everybody else would be thinking the same thing, Kate.

SPEAKER_02 31:56

Well, let's just let's just put it out there, you know, I'll even pick people up and take them. There you go. I'll start a start an app telling everybody where I'm going, who needs a ride. Uber Kate. Uber Cate, yeah. Yeah. Well, they might I might get sued for Uber Cate. I'll have to come up with and there's also in Caddy Caddy there's Kate's cab, so I'm I'm gonna have to be created. It'd be forking good rides. There you go. Yeah, or maybe we're just road hooking Simon. Um but hey, uh the other thing I needed to catch up with you about was I met up with Kylie last week.

SPEAKER_00 32:35

So Kylie. Okay, so for context, you should tell everybody who Kylie was, and that's fantastic you did. I'm so that's just awesome. So, Kylie, do you want to talk about Kylie's? No, you you you can introduce Kylie, that's great. So, Kylie and I work together on the Four Wheels of Health, which is a health program that I run with Kylie, and she is a guru. She founded Nourished Clinic, but she is qualified in nutrition, naturopath, DNA, she can interpret all this stuff, she can prescribe the right supplements. She is absolutely amazing. And we did the podcast with Professor Grant Schofield, Kylie White, and Kate and I, and we talked about GLP1, the new uh injection for weight loss that is still relatively new and researched to a certain extent, but not fully understood yet. So we discussed that, but she talked to you about your health, and out of it came you had a one-on-one private session with Kylie. So you were with the best. So tell us, how'd it go?

SPEAKER_02 33:56

Well, it was really cool actually, because I walked in, didn't really know what I was expecting, and next minute I'm standing on this body scan machine, which was reading all sorts of data from my from my body, obviously. But I it scanned my body and it gave her a whole lot of stats and things. And then I sat down and talked to her about my lifestyle and how like I'm on the road a lot, and that's where I've sort of come a gutzer sometimes with having minimal food choices. Talked about my schedule, talked about how like you know, stress is as I've said over the past sort of six months, stress has been quite big for me and and trying to deal with that. And it was really good actually, because I had a had a well she yeah, uh we just talked on the first day and she gave me a few sort of uh ideas, but then on Friday I got sent this whole uh plan for me. So the simple plan, which is really good because she listened to what I said about travelling in that, and the first thing she said is you need to make a like a first aid food box that I carry in the car with me with like protein like good quality protein bars, some seaweed nuts and different bits and pieces in there, just so that if I can't like finish a workshop late and don't have somewhere to go for dinner, then I've got some stuff. She also said three meals a day, so no snacks, just three meals a day. And I need to load up on protein in the morning, have protein at lunch and protein at night. And one of the things, I'm not gonna give it all up because I'm I know we're gonna have a podcast with Kylie as well, but one of the things that is re I've been really focusing on for the last week because I find it hard to just go all in and just feel like I I get confused and then I sort of give up. So this last week I've been focusing on r reducing my caffeine intake, which is one thing, but also not eating vegetables that are growing under the ground.

SPEAKER_00 36:08

So it's a great tip if you're wanting to lose weight. Eat veggies that grow above the ground.

SPEAKER_02 36:15

Yeah. So I've cut out carrots, I've cut out potatoes, kamara, like anything that's growing underground, I've I've just cut it out. And so my husband's been amazing. He cooked stir-fry last night. We had stir-fry, chicken, and veg. I've had like I had my chicken thighs just with a bit of salad. But if I haven't got like lettuce in that, I'm not buying that at the moment because it's getting expensive because it's not lettuce seasoned. So even if I just chop up half an avocado and half a tomato, that works for me too, you know. So yeah, it's just been starting to also be aware of what I put in my mouth. So I've gone to a smaller plate of like just changing these little things and just getting used to it and thinking about like the three meals a day and no fruit, no processing. But I'll cover all of that off when we talk to Kylie, because she'll I'm sure she'll give the whys and wherefores as opposed to me who I'm just doing what I'm told, Simon.

SPEAKER_00 37:18

Well, good on you. Good on you. I've got one question for you though. Have you started on those turmeric and ginger health shots? Or are they still sitting on the fridge?

SPEAKER_02 37:28

Well, still on the fridge. I still I just have to like I I'm home this week, so I should just start on it.

SPEAKER_00 37:35

Okay, when we talk next week, they're gonna be gone because one bottle should last you a week. And Kate, the three top things for fighting cancer is turmeric, ginger, and garlic. So you've got a turmeric health shot and a ginger health shot. They're organic, they're cold pressed, it's juice. So good for you. We're coming into colder weather. Oh, yes. It'll help keep the colds away. Please, please, you have it like a shot of tequila in the morning. And don't tell me in your youth you've never had a tequila shot at some stage. But this one will blow you, the ginger will blow your head off. But honestly, they are so so good for you, those health shots. Yeah, I promise. They are really good.

SPEAKER_02 38:20

Look, absolutely promise that I'll do that this week, Simon, because I've got a week at home, so it gives me time to do it.

SPEAKER_00 38:27

Well, I think it's really exciting what you're embarking on, and having Kylie supporting you is going to be fantastic. And I think we're all going to look to see how it all goes for you. Because I think, you know, the stress and dealing, you know, working out what is stressing you out and trying to find those little things to reduce because you're not going to wake up, as Grant Schofield says, on your dying bed and go, Oh my goodness, I wish I'd done that extra week's work for the council talking about rubbish.

SPEAKER_02 39:04

Yeah. Right? Yeah. Yeah. Yep. I I totally and it has been good because this week, just as a sort of a mindset reset, I suppose, just thinking about like, what do I and I think even just in that podcast when I talked to Grant and Kylie and and I said I actually do love my work, that for me was a really highlighting point of going, you know, even though my work is busy and I do get stressed, I do love my work. And so looking outside of that, and like even just in the last you know, week or so I've been going for walks when I can, because I don't want to drive the car as well. It's quite highly motivational, actually. So yeah.

SPEAKER_00 39:51

It's all about balance though, isn't it? I mean, you love your work, but people love smoking, people love drinking alcohol. That's why they do it, right? And you work so incredibly hard because you love it. But let's just temper it and put Kate first. Yeah, that's the most important thing. Without your health, you don't have work. Without your health, you don't have beautiful children and husbands and all of those things. So Kate is number one. Kate is number one. You think of that all the time first. Put Kate first. What have you done for yourself today? Whether it's the walk, taking time to organise that first aid emergency box that's in the car, you know, just look after you, most importantly.

SPEAKER_02 40:41

100%. Do I sound like my mother? You do sound like my mother. That's okay. I've got, you know, take it on board, Simon. I actually know I've been really good. I've been sleeping better, eating better, feeling better, and coping with stress a bit better. So, you know, it's all it's all when you start feeling a little bit better, you then can, you know, you have a bit more energy to go and do something as well. So no, it's good.

SPEAKER_00 41:10

I'm I'm it's it's not a marathon, right? It's slowly catch the monkey one step at a time, and we all get there.

SPEAKER_02 41:19

Yeah, and then I'm seeing Kylie in three weeks to jump on that body scan again. See what's yeah, that's gonna tell the Well I'll tell you what, you might want to do it.

SPEAKER_00 41:31

When I did the documentary Why Are We Fat, they showed everybody that on the program. Because I did that. I did a whole bunch of scans and then they show it at the end. So maybe you could bring your first one along and you and your week three one. That'll put a bit of pressure on you, right? Because you won't want to show them you won't want to show anybody. Right. That it hasn't shown. Do you think we should end this podcast right now? Thank you very much. Not outro. What another great episode. Thank you for watching, everybody. Don't forget to like and subscribe, unless there's anything you'd like to see.

SPEAKER_02 42:12

No, no, like and subscribe. I'm done talking about me. I've got to go for a walk and get get my body scan results good for the next three weeks. But no, thank you guys for joining us, and we'll be back again next week with another episode from the Falking Good Podcast with Kate's Kate Fenwick and Simon Gold. See you everybody.