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Eat Well For Less New Zealand Season 5 Episode 2
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00:00Do you think we could pull off a slo-mo shot?
00:04Slo-mo's my middle name, let's go baby!
00:07Chef Michael Van Dielsen and food educator Ganesh Raj are back.
00:12Well, well, well, it's the scene of the crime.
00:16Taking over Kiwi kitchens...
00:21Boosting nutrition with banging recipes...
00:24He loves it! That was good!
00:28Through highs...
00:29Magic has been made.
00:31Nailed it!
00:32And lows...
00:33I won't eat that.
00:34That did not work out.
00:36While saving hard-earned cash...
00:38How much do you think we can save this family?
00:4010k.
00:41Whoa!
00:43We delve into what's in our food...
00:45Can you please give me the skinny on skins?
00:47And give the public their say...
00:49I can't taste that much, to be honest.
00:52To show us we can all...
00:53I love my job. It shows.
00:56Eat well for less.
00:57Ganesh!
00:58Tossie wants something to eat!
01:02In this episode...
01:03Don't wanna cook?
01:04Nah.
01:05The takeaways have taken over.
01:07Don't be silly!
01:08And Mum's the one left picking up the slack.
01:10What I want for us to cook healthy food.
01:14With a desperate need for change...
01:16I feel that Vinny is eating himself to death.
01:20Mike and Ganesh give it everything they've got...
01:22To kickstart the transformation.
01:24Taste...
01:25From their cooking...
01:26Is the best.
01:27Yeah!
01:28That's a win!
01:28That's a win!
01:29That's a win!
01:30Will the guys get everyone in the kitchen...
01:33Man, this is beautiful.
01:34...singing the same song.
01:36Can't believe it.
01:37You two get cooked a curry.
01:40Ah, smash that!
01:41In Ōtāra, Tamaki Makaurau, Auckland...
01:47...lived the Nūtāma whānau.
01:49Whakalofala, I Tu Ki Matoloosi.
01:54My name is Vinny Nūtāma.
01:57I'm Fooni Weun.
01:58Born and Raised Ōtāra.
01:59In Ōtāra, Tamaki Makaurau, Auckland...
02:00...lived the Nūtāma whānau.
02:02Wee-hoo!
02:04Whakalofala e Atu ki Matoloosi.
02:07My name is Vinny Nūtāma.
02:09I'm Whuunui and born and raised Ōtāra.
02:13It's our memory lane and the BX.
02:15Vinny met his wife Seppa in a story of modern love, online on Bebo.
02:21That's showing our age right now.
02:24It was everlasting love on a discontinued app.
02:2813 years later, here we are.
02:32Seppa is a dedicated youth worker in Ōtara,
02:35and Vinny is an alternative education teacher at a local college.
02:40See you later.
02:41The couple are heavily involved in their church, where Vinny is also a worship pastor.
02:46They both work long hours giving back to their community.
02:51My father passed away when I was around 11 from heart failure.
02:58Vinny is well aware that his father passed away four years younger than Vinny is now,
03:03and he's highly motivated to change.
03:06Within the past five years, I've lost about 50 plus kgs.
03:11I'm actually pre-diabetic at the moment, so I'm borderline diabetes.
03:17Yeah, we need, like, extra help in that area.
03:21Reality check.
03:23Like, if I'm looking at my husband's eyes, I think if I knew how to cook just simple healthy meals,
03:33I believe my husband wouldn't be where he is.
03:35That's really heading home for me right now.
03:38Yeah.
03:40But there is someone in the house trying to make more nutritious meals.
03:47Vinny's mum, Tosi.
03:50Sometimes I try to cook healthy, especially lots of veggies.
03:56Tosi is also mum to 17-year-old Vita.
04:00I think I'm gonna end up the same as my brother.
04:04Oh, morni mum.
04:06Go and make you some breakfast.
04:08You know I'm fasting.
04:10Usually we don't have breakfast.
04:13Out that door, straight to work, on an empty stomach.
04:17And then by the time it's lunchtime, oh boy.
04:21In this area, fast food joints outnumber fresh food outlets by approximately 10 to 1.
04:27And both Vinny and Seppa buy lunch every day, not only for themselves,
04:32but also for the rangatahi or youth they mentor.
04:36Sometimes she's messaging me.
04:38Hon, can you send me $30 for lunch?
04:41Some kids might want some food too.
04:43Let us pray.
04:45Father Galway, thank you.
04:46I think what we want to learn from Mike and Ganesh is just how to be more wise,
04:51in spending and in cooking.
04:53Also be a positive role model for my brother, Vita.
04:57Yeah, more time together in the kitchen rather than the drive-through.
05:00I'm ready for change.
05:02No more takeaways.
05:04Let's go.
05:08To help get the new tamas on a healthier, tastier track,
05:11Chef Michael Vandielsen and food educator Ganesh Raj,
05:15the biggest hearts in food TV, have landed in Otara.
05:21You ready for this?
05:23Always ready.
05:27He wasn't ready, because Ganesh is laser focused on the mission ahead.
05:31Starting with observing the new tamas shopping habits from a distance,
05:35to get an honest look at what's going in their trolley every week.
05:39We have the new tamas family.
05:41Let's have a look.
05:42Let the investigation begin.
05:48Vegetable section, I wonder what they'll get.
05:49Good place to start.
05:50Now, let's skip this whole part.
05:52They're going straight past it.
05:54No, they're not.
05:55They're getting you some salmon.
05:57Why get that?
05:58We can have fish and chips.
05:59She's got to be joking.
06:01Is she joking?
06:02I don't think.
06:03I want some chicken nuggets.
06:05Chicken nuggets.
06:06Three packs of already processed chicken.
06:08Is it chicken?
06:09Ah.
06:10This is for my charming.
06:13First real dish we've heard.
06:16First real food we've seen.
06:18Ah, yes, my fave.
06:20Oh, bro.
06:23Don't do it, bro.
06:25There we go.
06:28Yes.
06:29I'm scared for them.
06:30Noodles.
06:31Noodles.
06:32That's your favourite noodles.
06:33You and Rita.
06:34Oh, no.
06:35Not the noodles.
06:36Mmm.
06:37That's one packet.
06:38There's plenty.
06:39Well, hang on.
06:41That's two.
06:42Michael.
06:43Yeah.
06:44Noodles, noodles.
06:45Four packets.
06:46Michael.
06:48Oh, look.
06:49We need that secret burger sauce.
06:50You love that, Dave.
06:53Can I get these?
06:54No.
06:55Say no.
06:56Good honour.
06:57Yes.
06:58Is this what happens with these guys?
07:00I mean, Sipa's trying to say no, but, you know, rubber arm.
07:04Look, we've seen enough.
07:05We can't help this family.
07:07Don't let Ganesha's delightfully offbeat humour fool you.
07:11Shall we guys bring them?
07:12Yep.
07:13They live for this.
07:15Hi.
07:16Hey.
07:17Hey.
07:18Hey.
07:19How are you today?
07:20How's it going?
07:21So what is this?
07:22Your weekly shop?
07:23Pretty much a week, yeah.
07:24Oh, those noodles are Vita's breakfast, lunch and dinner.
07:28My little brother.
07:29There is a lot of deep fried.
07:31Mm-hmm.
07:32Not very healthy.
07:34And there's more.
07:35Look at those guys.
07:36Tony, eh?
07:37Look at this guy Tony.
07:38He's making cash.
07:39Yeah.
07:40He's making cash off all of you.
07:41He only eats salads.
07:42Hey.
07:43Hey.
07:44No, just joking.
07:45I've got some potatoes.
07:46Yeah, that's the vegetable.
07:47Okay, so potatoes.
07:48Potatoes is the vibe.
07:49Anything green?
07:50Does that enter the vibe?
07:52Oh.
07:53We do have a piece of chicken.
07:54Wait a minute.
07:55That's mum's stir-free.
07:56Oh, mum, you're keeping the good stuff.
07:59I always want them to eat healthy.
08:01That's why you called us.
08:02That's it.
08:03That's right.
08:04Nobody calls us for fun.
08:06All right, let's go home.
08:08Let's have a closer look.
08:09Okay.
08:10I'm feeling, I guess, a little disappointed that I thought that that was good food.
08:18Wasn't expecting to be caught out like that.
08:21Happy that they're here to come and help us.
08:24It's time to pick apart what's going on with the Nutama's weekly food intake.
08:37What does it feel like to see all the food laid out like this?
08:41There's a lot.
08:43It looks very yum, but at the same time it looks very confronting.
08:47There's so much processed food.
08:50There is so much salt.
08:52To me this doesn't look like food.
08:54To me this looks like I've fallen into a really bad place with food.
08:59Mmm.
09:00And it's the sheer lack of vegetables that are on the table.
09:03That's another major concern.
09:05This looks like chicken.
09:07Says it's chicken.
09:08It's only 51% chicken.
09:10Mmm.
09:11Half that's chicken.
09:12We've got to go through some numbers with you.
09:14So, your total spend at the supermarket today was $395.
09:20But wait, there's more.
09:21We have $360 in eating out every week.
09:26But wait, there's even more.
09:28Your total takeaway spend per week is $770.
09:33Mmm.
09:34Oh my God.
09:35So your total combined spend is $1,525 per week.
09:40You run that out over a year, that's $79,304.
09:44Wow.
09:45A lot.
09:46That's shocking.
09:47I can't believe it.
09:49Now the minimum amount that a family of your size, age and location needs for your dietary requirements is $416 per week.
09:58$416.
09:59Mm-hmm.
10:00Mm-hmm.
10:01Sounds better.
10:02That's right.
10:03What happened to whole food in the family?
10:07I guess the line between real food and processed food, it was a bit of a blur.
10:12Do the two of you love her cooking?
10:14Yeah.
10:15Yes, we love it.
10:16Absolutely.
10:17We love mum's cooking.
10:18Yeah, I think it's time that we start helping out in the kitchen.
10:22For me, the reason why I'm not in the kitchen is because I don't know how to cook.
10:25So I'm keen to learn and to learn from mum and the team.
10:29I love the word team.
10:31You're going to have to be one if you're going to go anywhere with this.
10:34I'm actually pretty diabetic at the moment.
10:37You know, this has been a wake up call.
10:39We've got to move forward and start making some positive changes around here.
10:43Well done.
10:44That's why we're here.
10:45We're here to help you.
10:46Are we in?
10:47We are in.
10:48Okay.
10:49Let's go.
10:50Let's go.
10:51Let's go.
10:52Well done.
10:53This is a great start and I do look forward to the changes that we will make.
11:04We're ready.
11:05Yes, we're ready.
11:10You know what I feel?
11:11Tell me.
11:12And it's really sad.
11:13Tell me.
11:14I feel that Vinny is eating himself to death.
11:17Tossie is taking all the pressure right now.
11:19The heart's in the right place.
11:20We have to get her out of that kitchen.
11:22And get the younger generation into the kitchen.
11:24And so we have to teach them, A, what fresh food is.
11:27And then simple recipes.
11:28Yep.
11:29Fast recipes at work and have lots of flavour.
11:32How much are we going to save them?
11:34I'm going to go 30.
11:35I'm going to go $30,000.
11:37I'm going to go 25 because that'll be a lot in itself.
11:41I want you to win.
11:43We can do it, man.
11:4430K.
11:45That'll be amazing.
11:49Coming up, Swap Week gets off to a rocky start.
11:52I don't like it.
11:53And Mike delivers a sweet and sour dream.
11:56And there might be some left over for tomorrow.
11:58Well, for tonight.
11:59Takeaways have taken over in the Newtama household for themselves as well as the kids they mentor.
12:14Sometimes she's messaging me.
12:16And can you send me $30 for lunch?
12:19Like $30?
12:20Yeah.
12:21Some kids might want some food too.
12:23But they're ready for change.
12:25No more takeaways.
12:27So Vinnie and Seppa can save for a home of their own.
12:30It's time to leave the nest.
12:32Swap Week has kicked off in Ōtara, Tamaki Makaurau, Auckland.
12:39The Eat Well for Less team have transformed the kitchen with many of the Newtama's go-tos gone.
12:49Not my sausages.
12:50And my pies.
12:52Processed, packaged foods are off the menu.
12:55Oh, no.
12:57Teagle take-outs is crossed off.
12:59Oh, man.
13:00What are we going to do?
13:01Because those are our quick fixes.
13:04And many of the snacks and sweets are out too.
13:08Oh, my gosh.
13:10Oh, wow.
13:11Goodbye to cookie time.
13:13Goodbye to chocolate.
13:15Sorry, Vita.
13:16Goodbye to the noodles.
13:17That is breakfast, lunch and dinner.
13:19I'm disappointed.
13:20Oh, that's going to be hard.
13:22Here's to a better lifestyle, Vinnie.
13:25I know the road ahead will be challenging, very challenging.
13:28But if we do it together, it will be possible.
13:31I'm ready to face what's coming.
13:38Let the challenge begin.
13:40We're starting with Baby Steps, Vinnie's favourite energy drink.
13:45I wake up, I have an energy drink.
13:47Before I go to sleep, I have an energy drink.
13:49We've replaced his drinks with a healthy smoothie made with whole foods that will give sustained energy.
13:56The smoothie has a dose of fruit and veg.
13:59Cheers.
14:00Natural Greek yogurt for protein, calcium and probiotics.
14:03And LSA, a mixture of ground linseed, sunflower seeds and almonds.
14:09Sepper and Vinnie are ready for change.
14:11What do you reckon?
14:12But how much change?
14:14It's very fruity.
14:16Yeah, it's a bit tangy.
14:17I don't like it.
14:18I like it.
14:19It's sour and I like sour.
14:21It doesn't have enough sugar in it.
14:23Do I still have to drink it?
14:26This swap is less about saving money and more about introducing new ideas and flavours.
14:32Oh, you can have more then.
14:34Fingers crossed.
14:35Mike, this family do not know how to cook.
14:48How are you going to teach them the baby steps?
14:50I'll have to start from the beginning.
14:52I'll have to start by showing them how to cut a vegetable.
14:57Hi.
14:58How are we?
14:59Good.
15:01Welcome.
15:03Mike has devised a delicious recipe he hopes will spark Vinnie and Sepper's love of cooking.
15:10Look at this.
15:11Isn't this lovely?
15:12Mmm.
15:13Cooking in your kitchen together.
15:14Not too nervous?
15:15I'm a bit nervous.
15:16No need for the nerves, Vinnie.
15:18Mike has just the answer.
15:20Arguably one of the most famous takeaways ever.
15:23Crispy, sweet and sour pork.
15:25Sounds yum.
15:26It is delicious.
15:27Let's do it.
15:28I'm ready.
15:29So the first thing we need to do is actually get the pork into the oven.
15:32This will feed...
15:33Using the tip of a sharp knife, make a series of shallow cuts across the skin of the pork belly.
15:38Just use a sharp knife.
15:39Sprinkle over some salt and rub into the skin along with a touch of oil.
15:43So we just massage all that salt into it, pop it into a tray.
15:47This technique helps create a crispy, puffy crackling.
15:50Easy peasy.
15:51First job done.
15:52Roast the pork belly skin side up at 200 degrees for around 30 to 45 minutes.
15:57So now we need to start prepping the veggies.
16:00Start by slicing three peppers in half.
16:02This is actually my first time cutting a capsicum.
16:05That's great.
16:06How's that?
16:07Perfect.
16:08Then cut each into smaller pieces.
16:09Yours looks like mine, Vinnie.
16:10Doesn't it?
16:11Look at that.
16:12Cut two carrots into small chunks and finely dice an onion.
16:15That's it.
16:16That's it.
16:17Perfect.
16:18Top job.
16:19You cut your first onion.
16:20These are tears of joy.
16:22Don't dump more.
16:23Heat a cast iron pan with oil and gently fry the veggies.
16:26Give that a minute, then add a quarter of a fresh pineapple, peeled and sliced into chunks.
16:31Perfect.
16:32Add one small knob of ginger, three cloves of garlic and one can of whole peeled tomatoes.
16:38Cook for a further minute before adding four tablespoons of cider vinegar, three tablespoons
16:43of brown sugar, a pinch of salt and bring it all back to a simmer.
16:47Let that come up to the boil.
16:49Smells good.
16:50Smells great.
16:51Smells like a healthy lifestyle.
16:53Can't talk too much.
16:54We haven't tried it yet.
16:55Yeah.
16:59Does it look Vinnie and Super in the kitchen cooking?
17:02What does it feel like?
17:03Feel good.
17:04I'm so happy to see them cooking healthy food.
17:08And when we leave, you've got to be in charge of making sure they keep cooking, okay?
17:12I'm going to be strong.
17:16Okay, so now we're going to thicken it up.
17:18Mix together a teaspoon of corn flour and a half a cup of water, then stir through.
17:24Look at that.
17:25Oh.
17:26Looks amazing.
17:27Crispy.
17:28Cut the pork into quarters, then into thick chunks.
17:31Look at that.
17:32Doesn't it look delicious?
17:33Wow.
17:34Add to the sauce and it's good to go.
17:36Mmm.
17:37What do you think Mum and Tavita would think of it?
17:40I reckon they'll love it.
17:41They'll want this over takeaways any day.
17:44Vita would think this is from the takeaways.
17:48I hope you guys are hungry.
17:49Yeah!
17:52Feast your eyes.
17:54Oh.
17:55Did you cook that?
17:56Of course, of course.
17:58Garnish with chopped coriander and spring onions, then serve with Singapore noodles.
18:03And a couple of noodles.
18:05At only $5.96 per serve, could this flavour packed crowd pleaser, with a healthy twist,
18:11be the start of something beautiful?
18:17Mmm.
18:18Mmm.
18:19Mmm.
18:20Beautiful.
18:21The pork worked out well.
18:24It's good, and those pieces are just hitting the spot.
18:28Yeah.
18:29What do you think Vita?
18:30Amazing.
18:32And there might be some left over for tomorrow.
18:34No, for tonight.
18:38Would this meal become part of your weekly meal plan?
18:42Yes.
18:43Because I love it.
18:45Can you believe it?
18:46Well done.
18:47How do you feel?
18:48I feel proud that I get to make my family a feed.
18:51I feel like I'm getting emotional, us cooking together and just seeing mum with the smiles
18:56on their faces.
18:57Yeah.
18:58I'm so happy.
18:59This is the first meal I taste from their cooking.
19:00It's the best.
19:01Yeah.
19:02You guys, take that.
19:03That's a win.
19:04That's a win.
19:05Take that, y'all.
19:06We're on the road.
19:07Nice work, Michael.
19:14On the road.
19:15Nice work, Michael.
19:16Top job.
19:21Yes.
19:22Smashed it.
19:23They loved it.
19:24It was great.
19:25I tell you, if Swap Week continues like this, this week's going to be a huge success.
19:29Epic.
19:33Coming up, Swap Week has its ups.
19:35Is this going to go on our weekly meal plan?
19:37Of course.
19:38Straight up.
19:39Yeah.
19:40I'm going to check one more then.
19:41And downs.
19:44I wouldn't swap these.
19:56In the new Tama household, cooking fell on Tosie's shoulders.
20:00Come and help me cut the edges.
20:02Because of Vinny and Seppa's limited cooking knowledge.
20:05I've got to shoot off.
20:06Rinse it.
20:07So, to give Mum a break in the kitchen and replace the takeaways, the new Tamas are determined
20:12to make positive changes for their health.
20:15We're ready.
20:19In Ōtara, Tamaki Makaurau, Auckland, the new Tama whanau's week of transformation is well underway.
20:25Go and make you some breakfast.
20:28Vinny and Seppa skip breakfast.
20:30And then by the time it's lunch time, oh boy.
20:33Meaning they'll spend money on fast food during the day.
20:37But Ganesh has plans to change that.
20:40Oh.
20:41Ganesh's easy veggie eggy breakfast muffins.
20:44Oh wow.
20:45Using simple, whole food ingredients, these muffins have protein and vegetables that will
20:51help the new Tamas feel full until lunch time.
20:54Mmm, I like eggs, I like salt and I like cheese.
20:58We need to cook together.
20:59Let's go.
21:02First things first.
21:03First, grease a muffin tray with olive oil and finely chop a quarter of a cup of spring
21:08onions.
21:09How do you think I'm doing?
21:10Doing great.
21:11Doing an amazing job.
21:12Distribute a cup of frozen vegetables and the spring onions to the tray.
21:18Well done.
21:19Booyah.
21:20Onto the eggs.
21:21Oh, last time I cracked the egg all the shells went in.
21:24This makes progress, we just keep going.
21:27Crack eight eggs into a quarter of a cup of milk.
21:30Just a bit in there.
21:32Add half a teaspoon each of garlic powder, paprika, salt and black pepper.
21:37How does this work?
21:38And then we...
21:39Give it a whisk.
21:40Looks great.
21:41Want to have a try?
21:42Have a taste?
21:43After you.
21:46Here comes the tricky part.
21:47Pour the egg mixture into the tray and add a handful of grated cheese on top.
21:53Master piece.
21:54Bake at 180 degrees for about 20 minutes or until they're lightly golden.
21:59That was easy, eh?
22:00That was so easy.
22:01Hard and fast.
22:08Hi, guy.
22:09Oh, here's that.
22:10Oh.
22:11And we made it all ourselves.
22:13Looks delicious.
22:18That is good.
22:19Delicious.
22:20Delicious.
22:21So yummy.
22:22You like the spring onions?
22:23Yes.
22:24Yeah.
22:25I chopped them up.
22:26Is that true, Seb?
22:27It's true.
22:28It's true.
22:30They're buying something similar at the bakery for $6.50.
22:33Ganesha's muffins work out to be $2.50 each.
22:37This one tastes better than the one at the bakery.
22:40Is this going to go on our weekly meal plan?
22:42Of course.
22:43Straight up.
22:44I am going to take one more then.
22:52Hi, my love.
22:53Like most people, Vinny is partial to a sweet treat.
22:56Guess what?
22:57Oh, what's up?
22:58I don't know if you'll like this.
23:00We're not totally mean, so in the spirit of gradual change,
23:03we've swapped Vinny's favourite cookie for a smaller option.
23:09Where's the rest of the cookie?
23:11It's about the portion.
23:12True that.
23:13And it's also slightly cheaper.
23:15They look good.
23:16Hopefully, this will be another step in the right direction.
23:20Put light on the chocolate.
23:22I don't like it.
23:23Well, I like it.
23:25Yeah.
23:26I like it because the portion is small.
23:27Stop trying to ask colour to me.
23:29I am trying to sell it to you.
23:30To be really honest, no.
23:32I wouldn't swap these.
23:35And I continue to eat it.
23:37So you must like it.
23:40We got there in the end.
23:41Maybe.
23:42If they do choose to swap,
23:44it'll be a saving of $2.39,
23:46but if it helps with eating smaller portions,
23:49it's an automatic win.
23:54Biffing a bicky every now and then
23:55will help Vinny manage his ongoing health.
23:57Being pre-diabetic means he has an increased risk
24:00of developing type 2 diabetes,
24:02a disease that occurs when your blood sugar is too high.
24:10Ganesh is visiting nutritionist Amanda Bryan
24:12to get some solid expert advice on what foods we can all eat
24:15to help prevent or manage diabetes.
24:18So Amanda, when I'm out there, people are always asking me,
24:21Ganesh, I have diabetes.
24:23What should I eat?
24:24Hey, I'm not surprised by that.
24:26There are a lot of people in New Zealand living with diabetes.
24:29Roughly around 300,000 people,
24:31but also there's an estimated further 100,000 people
24:35that are living with pre-diabetes or at risk of diabetes.
24:39That is not good news.
24:41But give us the good news.
24:42Food is obviously what we love.
24:44Mm-hmm.
24:45So ideally we want to be sticking to those whole foods.
24:48If we look at our plate and we try and set it up
24:51by having a line down the middle and on one half
24:54we're featuring the really colourful stuff,
24:56colourful vegetables.
24:57They're high in fibre.
24:59They are less likely to increase blood glucose levels.
25:03A key part in the prevention or management of diabetes
25:07is limiting the amount of glucose or sugar consumed.
25:10Mm-mm.
25:11But also carbohydrate foods.
25:13So in one quarter of our plate
25:15we're going to have some carbohydrates.
25:17So that's things like our rice, our pasta, our bread,
25:21but also some vegetables are higher in carbohydrates
25:25like potatoes, kumara, even corn is quite high in carbohydrates.
25:29Our last quarter there is our protein quarter
25:32so we can have our animal sources like our beef here,
25:35our chicken, our eggs,
25:37and we can have our plant sources like our legumes tofu as well.
25:41Beautiful.
25:42And we have some breakfast options here.
25:44I know smoothies are a really convenient on-the-go model for people
25:48but that is something that we really need to be mindful of
25:51with diabetes.
25:52Yes.
25:53Because if we think about it, if we're blending food
25:55that's doing some of the digestion for our bodies
25:58and it can actually make the glucose more absorbable.
26:01So again, if we follow that plate model
26:04and we're having vegetables using that as the base of our smoothie,
26:08a bit of protein.
26:10Here we can use our dairy products like milk or yoghurt.
26:14And then we could also use carbohydrate.
26:17We could use some oats.
26:18And to sweeten it we could just use a little bit of fruit.
26:21And another consideration are our seeds, so our healthy fats.
26:25And so it's about having foods in combination.
26:28That is going to help slow the digestive process
26:31and lessen that peak of blood sugar.
26:38Coming up.
26:39Do we know what we're doing?
26:40No.
26:41Vinny and Sepper attempt a hearty staple.
26:43I'm feeling stressed.
26:44Yeah.
26:45You ready?
26:46I was born ready.
26:47Ganesh pushes them to the next level.
26:49I'm pretty nervous.
26:50Don't be afraid.
26:51The curry level.
26:52Got smell from my room back there.
26:54We're in Otara, Tamaki Makaurau, Auckland,
27:08where the new tamas are heading to the end
27:10of their Eat Well transformation
27:12to save money on takeaways
27:14and shifting the cooking from tosi.
27:16Hi, my love.
27:18Hey.
27:19What's for dinner?
27:20After a massive day of work in church ministry,
27:23Vinny and Sepper often fall into the convenience of takeaways.
27:28Morning, Anne.
27:29Morning, my love.
27:30But they do have a little time in the morning,
27:33so Mike has devised a hearty and deliciously simple recipe
27:36that they can get going in the morning
27:38before they leave for work.
27:40And we've got this bad boy here.
27:42Slow cooker.
27:43Slow cooker.
27:44Leaving the slow cooker to do the hard work.
27:46Mike's slow cooked silverside with green potatoes.
27:50Mmm.
27:51Sounds nice.
27:52Let's go.
27:55Add one and a half kilograms of corn silverside
27:58and cover with water.
27:59Add two bay leaves,
28:03two tablespoons of brown sugar,
28:05one tablespoon of malt vinegar,
28:08and one high five.
28:10That's us.
28:11Then set on low for seven to nine hours,
28:13or high for five to six hours.
28:15Add one more high five.
28:17Get ready for work.
28:19Have a great day, my love.
28:20You too.
28:21By the time they get home, the silverside is tender
28:26and the water is full of savoury flavour.
28:28Mmm.
28:29Smells good.
28:30It's ready to be used for a simple homemade sauce that includes one of Mike's favourite ingredients.
28:37Dijon mustard.
28:39And this is going to be for our amazing sauce.
28:43For the sauce, bring two cups of the braising liquid to a low heat.
28:46Mmm.
28:47Dissolve a tablespoon of corn flour with two tablespoons of water
28:52and combine with a tablespoon of the Dijon mustard.
28:56Woo.
28:57Then check in with each other.
28:58Do we know what we're doing?
28:59No.
29:00Feeling, uh...
29:01I'm feeling stressed.
29:02Yeah.
29:03Hopefully enthusiasm overcomes the nerves.
29:06That looks good.
29:07Great job.
29:10For the green potato mash, roughly chop four large agria potatoes.
29:15Cover with water and bring to the boil.
29:17Then let simmer until tender.
29:21Mash in two tablespoons of butter and season to taste.
29:25Then fold in two finely sliced spring onions and one cup of defrosted peas.
29:33That's all veggies.
29:34Yeah.
29:36So you're a chef all along.
29:38Chef's my middle name.
29:42Yielding.
29:43Slice the silver side and it's ready.
29:46Wow.
29:48And at only $6.46 per serve, if it makes it to the weekly meal plan,
29:52it'll be a long-term money saver.
29:54Nice.
29:55Yeah.
29:56And way healthier than takeaways.
29:58Made by yours truly.
30:00Oh.
30:01Yeah.
30:02Yeah.
30:03Wow.
30:04Dig in, guys. Dig in.
30:05Dig in.
30:06Thank you very much, Vincent.
30:10Very nice.
30:11Tastes nice.
30:12Mashed potatoes.
30:13Spot on.
30:14So yummy.
30:15So delicious.
30:16So nice.
30:17Is this going to be part of our weekly meal plan?
30:20Of course, Vincent.
30:21Yes.
30:22Meal.
30:23Can't wait to have this more often.
30:24Yes.
30:25Definitely going on the plan.
30:26Enough said.
30:27So happy.
30:28Burgers are a favourite takeaway for the new tamas and they also regularly buy burger sauce.
30:44So we wanted to give the great New Zealand public their say on what makes the best tasting burger sauce.
30:51To do that, we've popped in to meet the good folks at Communities Feeding Communities,
30:55who offer emergency food support for people in need.
31:02We're putting five well-known brands to a taste test.
31:06What makes a good burger sauce is the pickly taste.
31:09It's something that's thick and creamy.
31:11Not too oily.
31:12To tell you the truth, I've never eaten a burger sauce in my life.
31:15So, hey, this will be a first for me.
31:19First up is a Kiwi classic.
31:24To me, this tastes like a takeaway sauce.
31:27Nice, thick, creamy, salty.
31:30It's not too oily.
31:31It's got a lot of pickles in it, which I love, and it's very creamy.
31:34It's the first burger sauce I've ever tasted.
31:36It's the best one so far.
31:38Yeah.
31:39Mmm.
31:40That's a good start, but how does the cheapest option compare?
31:45To me, it's not as nice as the other one.
31:47Well, I really like my pickles and it's not as prickly as the other ones.
31:49No, it's not pickle-y.
31:50Too spicy.
31:51Not a fan.
31:52The next brand is twice the price of the previous, so will that mean double the flavour?
31:58To me, this was much more bland.
32:00I just don't think it's something I'd put on my burger.
32:02It's probably my third least favourite out of three tastes.
32:07Maybe this supermarket-owned brand can lift the game.
32:11Now this one looks like burger sauce.
32:13It looks like burger sauce.
32:14Yeah.
32:15Definitely more creamy.
32:16Quite a bit of flavour.
32:17Doesn't feel oily.
32:18No.
32:19I think that's my favourite so far.
32:21And finally, can the most expensive brand steal the win?
32:25Oh.
32:26It doesn't taste or feel like burger sauce.
32:29Yeah.
32:30Really vinegary.
32:31Yeah.
32:32Definitely more watery.
32:33It's just quite bland, isn't it?
32:34So which burger sauce do our good sorts think is the best?
32:38And the winner is...
32:40Yeah.
32:41Oh.
32:42You called it.
32:43We've got that.
32:44We've got that one in our food at home.
32:45You knew it.
32:46Yeah.
32:47I've got that one at home too.
32:48Yeah.
32:49The top spot goes to the middle price range brand, Watty's Burger Sauce Classic.
32:53I suppose it shows that the most expensive product is not always the best product.
32:58So it's good to shop around.
33:05Back at the New Tummers, the guys have something big planned.
33:09You're up next, Ganesh.
33:10I am.
33:11Yeah, but when you think about it, by this time of the week, they should be a bit more upskilled.
33:15Yeah, they should, but are they skilled enough for what I've got in store for them?
33:18Ooh-hoo!
33:19Good luck, sir.
33:21You ready?
33:22I was born ready.
33:23Let's go.
33:24Good.
33:25Ganesh wants to build Vinnie and Seppa's kitchen skills.
33:29Have you made a curry before?
33:31No.
33:32But change is hard, and this is a massive step up for any home cook.
33:37Today I want to share a dish with you guys that my grandmother and my mother used to cook.
33:42Ganesh's Tamil-style chicken coconut curry with raita.
33:46Mmm.
33:47Cool.
33:48I love curry.
33:49Let's get into it.
33:50You guys ready?
33:51We're ready.
33:53First up, Vinnie's making the marinade.
33:55Go, Vinnie.
33:56From scratch.
33:57Pretty nervous.
33:58Don't be afraid.
33:59Don't be afraid.
34:00Add one teaspoon of garam masala.
34:03Garam masala is a combination of between eight to twelve spices that Indians always have on
34:10our shelf, and it's great for a marinade.
34:12It works really quickly.
34:13Add one teaspoon of turmeric powder and one tablespoon of yogurt.
34:18Cut 500 grams of chicken thighs into bite-sized pieces and add a teaspoon of salt and stir through.
34:26While Vinnie's focused on that, Seppa's going to make the curry paste.
34:29And it becomes the base of all the flavour for when that bad boy goes in.
34:33Mmm.
34:34Hungry already.
34:35And to make your life easier, we're going to use this nifty machine.
34:38Add three garlic cloves.
34:39And then peel it off.
34:42Peel a decent sized piece of ginger.
34:44Boom.
34:45Peel and quarter one large onion.
34:47And chuck the whole thing in.
34:50Add two teaspoons of curry powder.
34:52Mmm.
34:53One teaspoon each of cumin and coriander powder.
34:57Don't get too crazy.
34:59And half a teaspoon of chilli powder, if you like heat.
35:02And then of course we have our good friend garam masala.
35:04Garam masala is like the base flavour.
35:06One teaspoon of garam.
35:08Pour in two tablespoons of water to help it all bind together.
35:13Mmm.
35:14Spicy.
35:15Vinnie can taste this on the spoon and see what's going on.
35:16Not yet, not yet, not yet, not yet.
35:17Don't freak him out so early.
35:18I'm kidding.
35:19To make your life even easier, I want to give you this little gizmo.
35:20Oh, wow.
35:21Yeah.
35:22Oh, thank you.
35:23Thank you, team.
35:24Thank you very much.
35:25Wow, this is a new member to our family.
35:26Yay.
35:27And lo and behold, you've made a paste.
35:28Marinated chicken, check.
35:29Spice paste, check.
35:30Here's the next part.
35:31We're going to put some oil in the pan and we're going to fry aromatics.
35:36Heat sunflower oil in a large pan over a medium heat.
35:37Add one teaspoon of mustard seeds.
35:39See how it's popping?
35:40Yeah.
35:41Releasing flavour.
35:42Oh, it's like popcorn.
35:43Add six to eight curry leaves.
35:44Then add the curry paste.
35:45All right, this is good.
35:46So we're going to spend a little bit of time on this.
35:47We're going to spend a little bit of time on this.
35:48We're going to put some oil in the pan and we're going to fry aromatics.
35:53Heat sunflower oil in a large pan over a medium heat.
35:57Add one teaspoon of mustard seeds.
35:59See how it's popping?
36:00Yeah.
36:01Releasing flavour.
36:02Oh, it's like popcorn.
36:03Add six to eight curry leaves.
36:04Then add the curry paste.
36:06All right, this is good.
36:08So we're going to spend a little bit of time, five minutes or so.
36:13I love curry.
36:15I hear you make a very good curry.
36:18I already know this one's going to be better.
36:21And you know the good thing is?
36:23You're not cooking it.
36:25Gently add the marinated chicken and fry for five minutes until slightly browned.
36:30Marriage made in heaven.
36:31Pour in a can of tomatoes and cook a further five minutes until the sauce thickens.
36:36Man, this is beautiful.
36:38Add one cup of coconut milk and an optional quarter cup of fresh cream for richness.
36:44Then some salt to taste.
36:46This will take 10 to 15 minutes of a simmer.
36:49Finally, the cucumber rita, which is a side dish often served alongside spicy meals to help cool your palate.
36:56Grate half a cucumber.
36:58Just a little bit of salt in there.
37:00Half a cup of our yogurt.
37:03Cumin from before.
37:04Just a little hint.
37:05This looks amazing.
37:06To make life easier on you, we're going to use frozen vegetables.
37:11Just mix it through for me, Vinnie. Mix it through for me.
37:14Chicken curry is dancing with the vegetables.
37:17What he said.
37:18At only $5.38 per serving, let's hope it makes it onto their growing list of recipes.
37:24Oh.
37:25Oh.
37:26Looky, look.
37:27Oh, I feel so happy.
37:30Got smaller from my room back there.
37:32Oh.
37:33The moment of truth.
37:35Dig in.
37:36Mmm.
37:37Mmm.
37:38That's good.
37:39That's really good.
37:40It's delicious.
37:41I love it.
37:42Oh, it tastes so delicious.
37:43Can't believe it.
37:44You two can cook a curry.
37:45Mmm.
37:46Feel the flavours sparkling in my mouth.
37:47I'm like, wow.
37:48That's way better than our takeaways, to be honest.
37:50Ooh.
37:51Who is this lady?
37:52Is this dish going into your weekly rotation of dishes?
37:56Definitely.
37:57Yes.
37:58Definitely.
37:59So all you have to do now is keep it up.
38:00We can do it.
38:01We can do it.
38:02You're going to have to because Tasi is not cooking anymore.
38:05That was great.
38:07Yeah, it was.
38:08You know what I love the most is that you've got all those veggies in there, and then,
38:11Definitely.
38:12Yes.
38:13Definitely.
38:14So all you have to do now is keep it up.
38:15We can do it.
38:16We can do it.
38:17You're going to have to because Tossie's not cooking anymore.
38:22That was great.
38:23Yeah, it was.
38:24You know what I love the most?
38:25Is that you've got all those veggies in there and they don't even notice them.
38:29Right?
38:30It's as if they never had a problem with veggies, they just weren't eating them.
38:41It's the end of swap week and time to find out if the newtamas are ready to ditch the takeaways for a healthier and cheaper meal plan.
38:51And to find out who won the savings bet.
38:54I'm going to go $30,000.
38:56I'm going to go $25,000.
38:57I want you to win.
39:01You know, we're asking a lot.
39:03It is a lot, but you know what?
39:04They have to change for their health.
39:07How are you guys feeling after this whole week?
39:12I'm feeling amazing.
39:13We're feeling great.
39:14And happy.
39:16My confidence in the kitchen has grown rapidly.
39:20For me, the best part was having my husband by my side and going through the steps together.
39:25I am so proud of them.
39:28Thank you, Vincent, for doing this.
39:31Yeah.
39:32So this week you have eaten a huge amount of different types of foods that you wouldn't normally have.
39:38Tell me about the dishes that you had.
39:40What did we start with?
39:41Crispy, sweet and sour pork.
39:43That was delicious.
39:45Mmm.
39:46Beautiful.
39:47We had a good time cooking that one.
39:49Mum was super happy.
39:50So yummy.
39:51Compared to the takeaways, how do you feel about them now?
39:54We're not going to get that anymore.
39:56That's for sure.
39:57What about the veggie, eggy breakfast muffins?
40:00They were very delicious and easy to make.
40:03Do you like the spring onions?
40:05Yes.
40:06Yeah.
40:07What's great is there were vegetables in there.
40:10That's it.
40:11And then we slide things down with the silver side.
40:14Oh, I love it.
40:15It really tastes beautiful.
40:17There's no taste.
40:18Mashed potatoes.
40:19Spot on.
40:20I really enjoyed the green mash.
40:22I've never had mash with the peas inside it.
40:24And of course, finally, the chicken curry.
40:27In all honesty, that was my favourite dish, was the curry.
40:30Mmm.
40:31Yeah, I loved it.
40:32For myself, just seeing it all unfold, it's a dish that I could continually make.
40:38Man, this is beautiful.
40:39So shall we see if we've saved you some money?
40:42Yes, let's do it.
40:43Yes.
40:44Who loves cookies?
40:47What did you think of the cookies that you had?
40:51I didn't like it.
40:53It just didn't taste the same.
40:54But here's what you've got.
40:56Two benefits.
40:57The first one is a saving.
40:59Mmm.
41:00Of almost $2.40 for the same quantity of your big one.
41:07But here's the best part.
41:08You had less cookies.
41:10And so this was about you still having your treat, but portion control.
41:14But what do you say?
41:15Is this a swap?
41:17Yes, it's a swap.
41:19We won!
41:21Hold him to that, eh?
41:22Yes, I will.
41:23Now, Vinny, usually in the morning when you get up, what is the little can of stuff that you drink?
41:29Don't say the word.
41:30And this time you were given another drink to try.
41:33What was it?
41:34It was a smoothie.
41:35I didn't really like it, but I know that there's other ways or other ingredients that you can add into it,
41:43which will make it extra nice.
41:46Okay, well, it was a beautiful smoothie made with all homegrown ingredients.
41:51You can see carrots, bananas, milk.
41:54Spinach.
41:55Spinach.
41:56A little bit of yogurt.
41:58It costs $1.66 more.
42:01But let's talk about health.
42:04Would you swap this out?
42:06Pay a little bit more for the sake of health?
42:08Yes.
42:09Yes.
42:10Keeper.
42:11Fresh food.
42:12So do you remember you were spending $79,304 per year?
42:19With all the swaps that you would take and the ones that you wouldn't, you get a saving of about $5 a week.
42:26Then there was a whole bunch of stuff that was processed and unnecessary and some of it we didn't even know what it was, right?
42:34So that's about $215 worth of stuff that we're going to get rid of.
42:38Now we're not meanies.
42:40So eating out was quite a big figure.
42:42So we've halved that figure.
42:43That's down to $180 a week.
42:46However, your takeaways was out of control.
42:49So we've taken $620 out of what you're spending which leaves you still $150 a week to spend on takeaways.
42:57So if you do all of these things, do the swaps, cut the dining out in half, take away that money from the takeaways, you'll save per week $1,020.
43:09Just over $53,000 a year in savings.
43:14Yeah.
43:15I think it was just out of hand.
43:19That amount of money on takeaways a week is disgusting.
43:23But I'm happy with how we are now and our future.
43:28It's a new page.
43:30You've turned it.
43:32It's a new book.
43:34We'll be able to use it towards our rangatahi that we take out.
43:39We can use it towards our house that we're going to be saving for.
43:43Why don't you get Vita in because we've got to talk to everybody as a family.
43:47Vita, come on.
43:49Welcome, welcome to the table.
43:51So are we going to commit as a family together to save $53,000?
43:58Yes, we are.
44:00Yes, we are.
44:01You are?
44:02Yes.
44:03Be responsible for each other.
44:04For each other.
44:05Alright.
44:06When you see those fast food places, you just keep on driving.
44:09Can we do it?
44:10Yes, we can.
44:11Yes, we can.
44:12Alright, high five.
44:13High five.
44:14Good job.
44:15Yeah.
44:20Well done, Ganesh.
44:21What a win.
44:22That felt great.
44:23That was some big savings, huh?
44:25Yeah, wasn't it?
44:26Alright.
44:27Tossie, you alright?
44:29Thank you very much.
44:30Perfect.
44:31Can we get you anything else?
44:33Yes.
44:34I want some food.
44:35I'm hungry.
44:36Please?
44:37Vinny!
44:38What?
44:39What?
44:40What?
44:41Tossie wants something to eat!
44:42Oh!
44:43What?
44:44How'd you?
44:45What about me?
44:46How'd you walk?
44:47How'd you do?
44:48How'd you walk?
44:49I'd like...
44:50How'd you find me?
44:51I'm hungry.
44:52How'd you change me?
44:53You've been hungry.
44:54I'm hungry.
44:55I'm hungry.
44:56I'm hungry.
44:57I'm hungry.
44:58You've eaten a Air zitten.
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