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#CinemaJourney
#Eat Well for Less New Zealand
#Eat Well for Less New Zealand
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00:00Do you think we could pull off a slo-mo shop?
00:04Slo-mo's my middle name, let's go baby!
00:06Chef Michael Bandialzen and food educator Ganesh Raj are back.
00:11Well, well, well, it's the scene of the crime.
00:16Taking over Kiwi kitchens.
00:18Oh my second!
00:21Boosting nutrition with banging recipes.
00:24He loves it!
00:27That was good!
00:28Through highs.
00:30Magic has been made.
00:31Nailed it!
00:32And lows.
00:33I won't eat that.
00:35That 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?
00:48And give the public their say.
00:50I can't taste that much to be honest.
00:52To show us we can all.
00:54I love my job, it shows.
00:56Eat well for less.
00:57Ganesh!
00:58Tossie wants something to eat!
01:02In this episode.
01:03I'm going to put the beans in earlier.
01:05Do you want to take over?
01:06The bell whanau are feeling dysfunctional in the kitchen.
01:09What are you going to do with your chicken?
01:10I was hoping I'd cook it.
01:12And they're on a slippery slope with unhealthy food.
01:15But Mike and Ganesh have a plan.
01:18Wow!
01:19You are going to pull them together with deliciousness.
01:22Really nice.
01:23Boom!
01:24Boom!
01:25We're in Parakai, beside the Kaipura River, near Tamaki Makaurau, Auckland with the bell whanau.
01:41I'm Anita.
01:42I'm Mike.
01:43I'm Baden.
01:44And we are the bell whanau.
01:46We are the bell whanau.
01:47There we go.
01:48Thanks.
01:49It's not together.
01:50It's all together.
01:51Are you guys?
01:52It's all together.
01:53As you see, working together isn't the bell's strong suit.
01:56I heard it in my head.
01:58The bells are a family of nine, with Baden, an early childhood educator, the last to fly
02:03the coop.
02:05Anita also works in early childhood education.
02:08And Mike is in the automotive industry.
02:11Mike is the confident cook in the house and prepares most dinners.
02:15Mike's got the natural instinct for the flavours that we don't have.
02:19Anita is an aspiring cook.
02:21I want to be in the kitchen and I want to be cooking.
02:24I want to build my confidence in the kitchen.
02:26However, there's something amiss in the bell kitchen.
02:29I'm a packet mix cook.
02:32I've got everything you had to make day.
02:34You just growl and grunt.
02:36Are you going to add anything else to it?
02:38Like what?
02:39Flavours are something I'm not very comfortable with.
02:42What to add?
02:43How much?
02:44I'm too scared of making it too spicy or not spicy enough.
02:47It definitely won't be spicy enough if you don't put spice in it.
02:51But what spices?
02:52And how does Baden feel about cooking?
02:55I'm going to Google and go.
02:57Your mac cheese is good though.
02:59It could do with salt and pepper.
03:01Shots fired.
03:02You can do with some salt and damn pepper.
03:04Return fire.
03:05But is this their vibe in the kitchen too?
03:08Six minutes a side.
03:09Not six minutes, then two days later, six minutes.
03:12It's me cooking it, not you.
03:14I'd say yes.
03:15It is.
03:16He's aggressive and condescending in the kitchen.
03:19I am not aggressive or condescending.
03:24Sarcastic maybe.
03:27He's got some cast iron pans that he loves more than me.
03:33More than me too, yes.
03:36Everyone else in the house is cooking style.
03:38I do find it a little bit on the bland side myself.
03:42But yeah, apart from that, it's all edible.
03:49Baden, you awake?
03:52Unfortunately, the Bell's eating habits aren't any better than their teamwork.
03:58Mike and Baden skip breakfast and Mike takes a prepackaged lunch and sugary brick to work.
04:03Or picks something up from the dairy along with Baden.
04:08While Anita's lunch go-to is a frozen meal in a box.
04:12They're quick and convenient, just kind of the pattern I've fallen into at the moment.
04:17Then dinners are had in front of the tally.
04:19A couple of hours after dinner, I will find a packet of biscuits.
04:23Packet?
04:24Half a packet.
04:26Just mindless eating.
04:32There is a real motivation for change coming from Anita, who's had a complicated relationship with food.
04:38Convenience food, potato chips and things like that were very much a comfort thing for me that I'd head for and just go,
04:43oh well, I'm just going to sit here and eat this.
04:45So I put on a lot of weight.
04:47A year ago, I was lucky enough to have bariatric surgery.
04:51My lifespan would have been a lot shorter otherwise.
04:54While it's changed my physical side of me, the mental side and the knowledge side is now what I feel like I need to catch up on.
05:03My cooking habits need to change because I actually want to take more control over what I'm eating.
05:09So absolutely got my health at the stake.
05:12How does Baden feel about his eating?
05:15I'm fairly healthy in other aspects, to be honest.
05:18Hmm.
05:19I would argue that in terms of some of the things that you're eating.
05:24Energy drinks.
05:25That I haven't had in how long?
05:26And your mountain juice.
05:28A dozen Dunkin Donuts you brought last night.
05:30I'm really worried about their health.
05:33Definitely don't want to go backwards.
05:35Just not sure how to go forwards exactly too.
05:38Rubbish day, hon.
05:39It's time for change.
05:42But are they ready for what Mike and Ganesh are about to bring?
05:45I want to learn to cook as a team.
05:47I'm ready to let other people into the kitchen until they damage one of my pans.
05:55Mike and Ganesh, we need help.
05:58When you call for help, Anita, the heroes of Food TV heed the call.
06:04There's no problem we can't solve.
06:06We can do it.
06:07Let's do it.
06:08Let's do it.
06:10New family, new day.
06:12Nothing's going to stand in our way.
06:17Mike and Anita are on their weekly shopping run.
06:20And to get an honest look at what they're buying,
06:22Mike and Ganesh will observe from a distance.
06:26Ready, set.
06:28Let the investigation begin.
06:29Onions.
06:33You're good at picking them.
06:35Mints, the nachos.
06:37Do you see a shopping list?
06:38No meal plan, no nothing.
06:40It's like they're just grabbing stuff.
06:42How many are you getting?
06:43One a day.
06:44It's terrible.
06:45It is terrible, Anita.
06:46That's a really dangerous aisle.
06:48It is.
06:49It's a snack aisle and they're spending a lot of time in there.
06:52Munch slices, yes.
06:55Mountain Dew.
06:56Oh, that is the sweetest soft drink on the market.
07:01100%.
07:02That should last half a week.
07:04Half a week?
07:07Those sachets are going up.
07:08They must have spices in the cupboard.
07:11Crackers.
07:12That's convenience there, isn't it?
07:13What does it take to cut some salami, cut some cheese,
07:15chuck some crackers into a box?
07:18Cheese sticks.
07:19Didn't they just buy a block of cheese?
07:22Unnecessary.
07:24Look at those guys.
07:25Are those frozen meals?
07:28Five frozen meals.
07:30I think I've seen enough.
07:31Let's go spring them.
07:36Good morning.
07:37Hello.
07:38Hi.
07:39Anita.
07:40And Mike.
07:41Mike and Mike.
07:42How are we going to do this with the two Mikes?
07:43This is going to get complicated.
07:45What do we have here?
07:46Look at this, Mike.
07:47The building blocks of constipation.
07:50Inconvenient.
07:51No doubt they're convenient.
07:52Are they good for you?
07:53Okay.
07:54So let's look for some positives here.
07:55Okay.
07:56Okay.
07:57Positives.
07:58This chicken has a house in the Bahamas.
07:59You know that, eh?
08:00That's how rich it is.
08:01Seriously.
08:02Who is this?
08:03Mine are baked.
08:04Really?
08:05Yes.
08:06Put it in a corner here.
08:07Call this the naughty corner.
08:08Oh my gosh, that's scary.
08:09It's like we're feeding completely different people.
08:11We've got really good food here.
08:12Yes.
08:13And then we have really not so good food, highly processed, highly salt, highly sugared foods.
08:19We sort of go for convenience during the day.
08:21At night we have a lot of good intentions.
08:23Yes.
08:24Of cooking these meals and it doesn't always happen.
08:26What happens to the stuff that doesn't get cooked?
08:30Gets thrown out.
08:32Really?
08:33It's supposed to be used later on in the week.
08:35Is there a freezer in your house where things go to die?
08:37Yes.
08:38It's time to get back to the Bell's house and take a closer look at what they're eating.
08:45Just let them down easy, guys.
08:47Who's in charge of the diabetic corner?
08:52Or not.
08:53Look.
08:54The Kit Kats and the biscuits are mine.
08:57It's concerning to Mike and I between the Mountain Dew.
09:01Kit Kats.
09:02Kit Kats.
09:03Ginger kisses.
09:04Ginger kisses of death.
09:05I mean, what is that?
09:06Soft ginger sponge biscuit filled with buttercream.
09:09The words are beautiful, eh?
09:11They get you with the words.
09:12They do.
09:13Absolutely do.
09:14You have these for lunch?
09:15I do.
09:16They're just convenient to be able to take to work, stick in the freezer and have them there.
09:21These are my lunches.
09:22I'll eat one of those during the day.
09:24That's it?
09:25That's pretty much it.
09:26Four slices of salami, four slices of cheese and I'm guessing four crackers.
09:30That's just not going to sustain you.
09:32What is that?
09:33Fat salt?
09:34Fat salt cardboard.
09:35They're $4.99 each.
09:38But they're convenient.
09:39Convenience is a switch in your head.
09:41All your convenience comes at a price.
09:44Yeah.
09:45What about Anita's cheese stick snacks?
09:46Who eats these?
09:47Me.
09:48They're a good snack with some cucumber.
09:51And they're convenient.
09:52Convenience.
09:53And they're convenient.
09:54Cheers.
09:55You're reading from mine.
09:56Okay, so your supermarket shop today was $5.18.
09:58It's quite depressing actually.
10:00Adding $211 for eating out and takeaways brings their weekly total to $729.
10:07The minimum amount that a family of your size, age and location needs to meet dietary requirements is $316 per week.
10:17Your grand total that you spend every year on food, $37,938.
10:24You know a quarter of that would just be your sugary stuff.
10:29That's not convenience.
10:30No.
10:31That's just harmful.
10:32Think of health.
10:33Forget money.
10:34Yeah.
10:35Use that as your motivation to get rid of the things that are hurting you.
10:37Yeah.
10:38I love that.
10:39Are you strong enough to flick the switch in your brains?
10:42We are.
10:43You are?
10:44We absolutely are.
10:45That's why we've called you guys in to help us because we need this.
10:50And Mike, are you ready to relinquish some of that kitchen?
10:55I think I will let everyone touch my pants.
10:59I'm excited about that.
11:01That's a first.
11:02We'll take that.
11:04Absolutely bring it on.
11:05Bring on the change.
11:10So what are we going to do to help the Bell family?
11:12They've got to spend more time in the kitchen together.
11:14Get them together cooking?
11:15Yeah.
11:16We've got to get Anita and Mike to build a bridge and just get over it.
11:20And that will give her confidence?
11:22Absolutely.
11:23Because without the confidence, she's never going to go forward.
11:26But it's like Mike needs to give her the space.
11:29And Baden as well.
11:30He needs to get in there.
11:31And I feel there's more friction between Baden and Mike than there is between Anita and Mike.
11:35Friction, friction, friction.
11:36Very much so.
11:37They are spending $38,000 a year right now.
11:41What do you reckon we can save them?
11:42$11,000 in savings.
11:44You reckon?
11:45It's a lot.
11:46I'm going to go a little bit higher.
11:47I'm going to go $15,000.
11:48Where are we going to get that from though?
11:50There's so much stuff.
11:52$11,000.
11:53$15,000.
11:54Yeah.
11:55Coming up, swap week kicks off.
11:57My Nacho Max.
11:59How much choice to cook?
12:00And the boys hope to get Anita and Mike.
12:03Tala is flavour.
12:04Look at all that tala.
12:05Cooking together.
12:06It was enjoyable.
12:07That was always convincing.
12:09The bell whānau.
12:10What are you doing?
12:11Aren't playing nice in the kitchen.
12:12What are you going to do with your chicken?
12:13It's me cooking it, not you.
12:14With an array of sugary and processed food choices.
12:15Five frozen meals.
12:16Calling out for change.
12:17They're a good snack with some cucumber.
12:18And they're convenient.
12:19You're reading the mind.
12:20It's day one of the eat well challenge.
12:21While the bells were out, we got stuck in to their kitchen.
12:23Some of their favourites are gone.
12:24All of my comfort stuff.
12:25That's right Mike.
12:38Your sugary comfort foods are off limits.
12:41I reward for not eating all the food.
12:53for not eating all day. No mountain Jew. What about you and your mountain Jew?
12:57I don't really care. Don't care. Your lollies, your chip snacks, I think you will care.
13:03My nacho mix. How am I supposed to cook? The fridge. My little cheeses.
13:12Also on the chopping block are Mike's crackers and cheese and Anita's frozen
13:18lunches in a box are out in the cold. There's nothing quick and easy left.
13:22Nothing to eat. But it's still got the peas. You still have your peas.
13:27So excited to hear Mike and Ganesha's ideas and get into the kitchen and actually have a play.
13:33I'm feeling a little bit apprehensive about how I'm going to get through the evenings.
13:38We're not mean Mike. You're still allowed some treats like your mint slices.
13:43I've got your biscuits here. Can Mike figure out if we've swapped his favourite biscuits
13:49A little bit nervous about this. For a cheaper option.
13:51All right.
13:56I think they're the same ones. Do you like them?
13:58I do. We actually did swap them Mike for a cheaper option
14:02with a sweet savings of 90 cents per pack. A perfect swap.
14:11Nachos. Anita is a self-declared packet cook. So will she be able to tell if we've swapped her
14:17usual packet spice for a better option?
14:19I think it's the spice mix that's been swapped out. She's on to us. Will the swap be a keeper?
14:26I actually like the fresh stuff on top of it. I like the different flavour. And I actually like
14:34setting it up on one plate like this and eating like this as a family.
14:37We've swapped the packet mix for homemade using spices raided from their own cupboard
14:42which would give them a saving of $1.20 a pack.
14:48You're cooked today G? Absolutely. And getting Anita in the kitchen with Mike is the only way this is
14:54going to work. Do you know by getting Anita and Mike in the kitchen cooking together it's going to
15:01give Anita a lot of confidence. I hope so Mike. I really do.
15:04Sounds like a plan boys. Ganesh has come up with a flavour packed recipe that he hopes will give them
15:11a dose of fresh fruit and veg while offering a cheaper alternative to their usual costly processed chicken.
15:19I feel like both of you are on the same page. You both want to make this work.
15:23And that's what this recipe is about today. Okay so today we're going to make grilled chicken tacos
15:29with mango salsa. Yum. Your wife is going to be standing next to you also preparing things
15:35and you're going to enjoy that. This is the new normal. We're all together. Sounds absolutely perfect.
15:42Anita's definitely on board but we'll see how Mike goes. I have something exciting to show you.
15:48You're going to do a crosshatch pattern on the mango without cutting your hands. Hey watch this so.
15:54Mango. The mango gives a hit of fresh fruit sweetness. And then crosshatch so we go this way.
16:02Ready? That looks so pretty. Right? Yep. Let's take your time. Take my time. Okay. Ready? Go ahead.
16:12Oh my gosh. So now cut away from you into the bowl. Mike look at this like a pro. Amazing.
16:24For the chicken marinade, add one teaspoon each of smoked paprika and garlic powder,
16:29half a teaspoon of cumin and chilli powder if you like it, and salt and pepper to taste.
16:34Are these spices you might already have in the house? Yes, definitely. Okay. Can we all agree
16:39we will never buy those packets again? I can agree with that if I've got a recipe to follow.
16:45And Mike, will you share your spices with your wife? Yes.
16:49Of course. For the salsa mix, dice a small red onion.
16:55Relax your right hand and just. Four tablespoons of fresh coriander.
16:59That all goes in there. Juice from one lime and one red chilli.
17:04Oh, hang on. Family question. What do you think? You know your family best. What do you think?
17:09I think half. There you go. See? Mike knows you guys better than anyone else.
17:14That smells so good. Are you on holiday in Mexico right now? I think you are.
17:19I've never been to Mexico, so I can only assume. You have been to Mexico right now.
17:23There I go. This is our version of going to Mexico.
17:27Salsa, done. Meat, marinating. Let's get the chicken in a pan on the stove and let's get dinner going.
17:33OK. So, Baden, like, there's a bit of friction when you cook with your dad in the kitchen.
17:39I think a lot of it is he's got so much knowledge. Yes.
17:43And he doesn't have the way to pass it on appropriately. Yes.
17:47So I think it's a bit of a learning curve for everyone on how we listen to how he speaks.
17:54OK. Also how he talks to us and explains stuff to us.
17:57Can we do that? I think it's possible. Communication.
18:01OK. One. Done. One. And two.
18:07Just take me with the chicken, yeah?
18:09On a medium-high heat, toss for five to six minutes until fully cooked.
18:13Oh, yeah. Colour is flavour. Look at all that colour.
18:17Hang on a second. I've interrupted your phone.
18:20I'm sorry. There's only one teacher in this classroom. Carry on, Mike.
18:23Anita and Mike are cooking like they've never cooked before.
18:26Oh, yeah. Together, ladders.
18:28It's actually not as scary as what I thought it would be.
18:31What do you mean? Cooking or in the kitchen with Mike?
18:33I think we're both. In the kitchen with Mike, absolutely.
18:36I am going to watch from over here, play referee, and get ready for the slaw and the yoghurt dressing.
18:42For the slaw, slice two cups of cabbage.
18:44For the yoghurt lime sauce, add one cup of plain yoghurt, fresh lime juice, and a teaspoon of honey.
18:49Mix well, then it's ready to serve. Lovely.
18:54All right.
18:54You're not going to believe this, but we're about to sit down and eat in two minutes.
18:57Oh, wow. That was actually really quick.
19:00How did Anita do?
19:01She did well.
19:02And was Mike as lovely as you hoped he would be?
19:04Better than I hoped he would be, I think.
19:07At only $7.93 a serve, let's hope it makes it to the weekly repertoire.
19:12It looks absolutely just beautiful.
19:17How did it feel making it?
19:18It was enjoyable.
19:19That was almost convincing.
19:20Yeah, it was.
19:23Rounding starting.
19:28It's literally gone.
19:29Is that a good sign?
19:30It is a good sign.
19:31Mm-hmm.
19:32I mean, if it keeps making food like this, I'm happy.
19:36Will this dish go on your weekly meal plan?
19:40Absolutely, yes.
19:41It will be in the rotation.
19:42And that meal plan will obviously be a chat that you'll have together, right?
19:46Communication.
19:48We're going to have chicken tacos.
19:49Great.
19:49Whole marinade in the morning and then cook the chicken when we're all year.
19:52Easy.
19:53I like to hear easy.
19:54It's all easy.
19:54It's all easy.
19:55Let's go with easy.
19:56I like easy.
20:00Yay.
20:01Got them cooking together.
20:02Nailed it.
20:03I just hope it doesn't all fall apart when we leave.
20:05Oh, boy.
20:07Coming up.
20:08Baden.
20:09Baden and Mike are in the kitchen together.
20:12Show off.
20:12Okay.
20:13With Anita to keep things civil.
20:15I'm trying, I'm trying.
20:25We're in picturesque parakai with the bell whanau, who are spending a small fortune on unnecessary food choices.
20:32Cheese sticks.
20:33One of those being a favourite snack for Anita.
20:36Individually wrapped cheese sticks.
20:38Yay.
20:39My cheese.
20:40Will she figure out if we swapped it for a better option?
20:44It looks similar shape.
20:49Tastes very much the same.
20:50I think this is my usual.
20:52It's not your usual, Anita.
20:54It is a swap for a cheaper block of cheese, simply cut into sticks.
20:58Saving four dollars per 200 grams and saving on the packing waste.
21:04Hey hun.
21:04Guess what?
21:06We've given Mike's lunch a complete overhaul.
21:08I've got your lunch.
21:10Including his usual pre-packaged crackers, salami and cheese.
21:14Pretty good.
21:15And we've also included a few other healthy options to get him through the day.
21:18Carrots, tomatoes, ham sandwich.
21:22What does he think of the Eat Well cracker combo?
21:26Definitely tastes different.
21:27So would you swap that for your usual packet crackers?
21:32Yes I would.
21:32That's good.
21:33Swapping to this combo will save the bells $1.44 per pack or $7.20 every week.
21:40And will also reduce more packaging.
21:43Got your drink too.
21:44Finally, we've replaced his Mountain Dew.
21:47Taste a little plain.
21:49With water.
21:50If Mike replaces just one can a day with water,
21:53it would mean 11 and a half less teaspoons of sugar.
21:57So what's the overall verdict?
21:59Let's give this a try.
22:01If you eat more at lunch time and more throughout the day,
22:04then you're going to be less hungrier after dinner.
22:08And so less snacking.
22:10So it would have that long term effect too.
22:13That's the spirit Anita.
22:15You're doing our work for us.
22:16Mike and Baden's lunches left a lot to be desired.
22:22So our Mike has come up with a recipe for a bakery favourite at a fraction of the price
22:26and packed with vegetables.
22:28Mike's pork, veggie and chilli sausage rolls.
22:31I haven't made sausage rolls for 20 years.
22:34What's first?
22:35Dice half an onion and toast two teaspoons of fennel seeds.
22:41That smells so good.
22:43Fennel seeds go particularly well with pork, adding a subtle and niece-like flavour,
22:48creating a savoury sweet sausage roll.
22:50I don't know when it's ready.
22:52It smells fragrant.
22:53It's happy days in the kitchen, but it is time to add something that has so far been missing.
23:00Are you getting to come help us?
23:02Baden!
23:02But for now, Anita will be here to keep the peace.
23:06What could possibly go wrong?
23:07Grate these two please.
23:09All right.
23:10Grate one small carrot and a small zucchini.
23:13Squeeze out excess water using a tea towel.
23:16This helps avoid the veggies becoming mushy and bland.
23:20Once the fennel seeds are fragrant, set aside.
23:23How often does this happen, all of us actually working together in the kitchen?
23:27Not very.
23:28Never happened.
23:28You're probably right.
23:31In a tablespoon of sunflower oil, add a medium heat.
23:35Add the onions, zucchini and carrots,
23:37plus two cloves of chopped garlic, a quarter teaspoon of chilli and saute for five minutes.
23:43Pork mince.
23:44Pork mince.
23:45Combine the pork mince with the roasted fennel seeds.
23:47Put the fennel seeds in.
23:49Three quarters of a cup of panko breadcrumbs.
23:52One egg.
23:53Show off.
23:54And the cooked veggies.
23:55Who's going to do the mixing?
23:56You can do the mixing.
23:57Okay.
23:59Right, what's next?
24:00For the pastry, we need an egg wash made by lightly beating one egg.
24:05Cut the puff pastry in half.
24:08Then spread the filling, brushing the seam with egg wash to help it stick.
24:12These look like the store-bought ones.
24:14Aiden, have you made sausage rolls before?
24:17This is a first.
24:19Evenly cut each roll into smaller rolls and place on an oven tray.
24:24Can I just suggest not having them facing that way so close to the edge?
24:27Just so when they expand, they've got room to move.
24:30Doing good.
24:31Brush the tops with the egg wash and lightly sprinkle with two tablespoons of sesame seeds.
24:36And blow.
24:38Such plan.
24:41Bake in the oven for 35 minutes at 180 degrees.
24:44Mike was actually quite gentle with us.
24:46Quite civil.
24:48It's good.
24:48I enjoyed this.
24:49I actually have fun.
24:51I think that's the most important thing is actually about having fun.
24:54And at only 71 cents each, let's hope they taste as good as they look.
25:00Sausage rolls.
25:01Oh my gosh, they smell so good.
25:08They're really good.
25:08Oh wow.
25:10Are they as good as store-bought?
25:12Not as fatty.
25:14It feels healthier.
25:16It's because it's homemade.
25:17Something that any of us can make by ourselves.
25:20As we found out in this, how quick is it when we work together?
25:23We can prep them really quickly and then we can pop them in the freezer.
25:27I'm worried they won't make it to the freezer.
25:30That's a huge saving and definitely another snack win for the Bells.
25:34Now it's time to take on another of Anita's beloved lunch options that she buys in a box.
25:42Oh, okay.
25:43Can she figure out if we've swapped them or not for a better option?
25:48It's all up to you.
25:49Starting with mac and cheese.
25:51It's cheesy.
25:54Tastes good.
25:56So I think that this one is a swap out, but I like it.
25:59Anita's right, it was a swap.
26:02But how about the cheesy bacon pasta?
26:04One of my favourite ones with the bacon through it.
26:10I love the bacon in it.
26:12I don't think this one is a swap out.
26:14I think this is my usual.
26:15Yes, I do like it.
26:16And yes, I would have it for my lunches.
26:18It actually was a swap.
26:19Number three.
26:20Number three.
26:21And finally, the cottage pie.
26:25It's really good.
26:26Something you would eat?
26:27Absolutely.
26:28I think that one's been a swap out from my usual.
26:32Two out of three ain't bad, Anita.
26:34We swapped all three boxes with simple recipes made from scratch using ingredients already in
26:39the Bell's kitchen.
26:40With a saving of $4.40 per meal or a whopping $22 a week, this could be an easy win.
26:46Frozen meals like this are popular with budget conscious consumers in New Zealand.
26:52So, we thought it's time to give a group of discerning dancers their say in a taste test of five
26:58popular macaroni and cheese brands.
27:01A great mac and cheese for me, it's a real dance between the flavour coming through from the cheese
27:06and then the texture in the pasta.
27:07And not too much flour in the sauce.
27:10I would be looking for the quality of the pasta.
27:13You have to have bacon in it and have a hard crust and creamy, yummy flavour of cheese.
27:21First to hit the dance floor is a contender from Tauranga.
27:24Bon appetit.
27:27Quite salty.
27:28I would like a little bit more cheese.
27:31I think it's not too thick and rich.
27:35Not bad at all.
27:36Can this household name tango with that?
27:41I'm not a fan.
27:42I just think it's too watery.
27:44Yeah, it's watery and tasteless.
27:46I like it.
27:47If I was feeding this to kids, I think they'd deal with this one much more.
27:50Yep, 100%.
27:52Will this brand from Christchurch bring the moves?
27:56There are red pepper.
27:58Unusual.
27:59I never tried it before, but I actually quite like it.
28:01It lacks real pepper.
28:02Like a good grind of pepper.
28:04Yes, that would help a lot, I think.
28:07Maybe the most expensive brand can lift the game a bit.
28:10I like that there's a crust.
28:12Nice, crunchy bit of texture in it.
28:15I really enjoyed it.
28:16I can taste the cheese and it smelt really nice.
28:19That's a tough act to follow, but will the cheapest steal the show?
28:22Oh, where's the crust?
28:25There's something off about it.
28:27Yeah, yep.
28:29Which brand do our dancers think comes out on top?
28:33The winner is...
28:36The most expensive, Farrow, is the clear winner tonight.
28:40Great crust and well presented. I'm sold.
28:42Oh, yeah.
28:45Coming up, our Mike is brave enough to get Baden and Mike in the kitchen.
28:49It's the lads in the kitchen.
28:52Without Anita as a buffer.
28:53Are they going to be okay?
28:55Is Mike's sweet recipe enough to break through the bitterness?
28:59Sounds complicated.
29:09Rubbish day, hon.
29:10The bells are throwing out an enormous amount of food every week.
29:13We get food to cook with all good intentions, which doesn't get cooked.
29:18Oh my god, it's blue.
29:20Breaks my heart. It's embarrassing.
29:23But Ganesh has come up with a cunningly simple plan to cut down on the waste.
29:28Ganesh's burrito bowl.
29:29Using leftovers from the chicken, taco and mango salsa meal
29:33and a few extra ingredients to make a wonderfully nutritious dish.
29:36All right, shall we start?
29:38Let's do this.
29:42In a bowl of leftover brown rice and shredded cabbage.
29:44It's like that.
29:45Add half a cup of black beans, which helps stretch the leftovers further.
29:49And they're a great source of protein and fibre.
29:53Chicken.
29:53Reheat the leftover chicken and add the remaining mango salsa.
29:57That chicken we would have put in the fridge normally to have another day in.
30:01That day would never come.
30:03Yeah.
30:04Yeah.
30:04How pretty.
30:05Add a quarter cup of sliced pickled onions or jalapenos and one sliced avocado.
30:11Sauce.
30:11Sauce.
30:12Then half a cup of the leftover yogurt sauce.
30:14A decent drizzle.
30:16Add two tablespoons of roasted pumpkin seeds to finish.
30:19How easy was that?
30:20It's the power of leftovers.
30:22At just $5 a serve, let's hope it's tasty enough to get over their aversion to leftovers.
30:27That's actually surprisingly really good.
30:31The beans and the avocado make it really creamy and easy to eat.
30:36And it'd be good for lunch too.
30:38Cut down on our wastage.
30:39It's definitely going to be on the lunch menu.
30:41A double win for health and budget.
30:44And saving money might help the Bells get a step closer to a dream they have for a greenhouse.
30:48Being able to actually grow our own plants from seedlings,
30:52pick fresh tomatoes and basil and use them in the cookie.
30:56And any food waste the Bells create can be turned into compost for their garden.
31:03Food waste that ends up in landfill gives off the powerful greenhouse gas methane.
31:08So the more food waste we can compost the better.
31:11Mike's visiting waste expert Kate Fenwick to break down composting.
31:14Mike, I've got three composting options here.
31:19So let's start with this one here.
31:21These have been around for a long time, this sort of style of compost bin.
31:25Often seen in backyards, you know, next to people that you don't like.
31:28Hiding in the corner.
31:30When filling your composter, it's important to follow the 60-40 rule.
31:3460% brown, leaves, branches, paper and 40% greens.
31:40Food waste, your grass, your things and things like that.
31:43Stack it like a club sandwich, one on top of the other.
31:46To keep your compost healthy and pest free, avoid adding meat, bones, grease and dairy products.
31:53Once it's full, you need to turn the compost and that keeps the compost aerated.
31:58The oxygen helps all those bacteria to actually break it down quicker.
32:04It can take up to six to eight months for this compost to completely break down.
32:09Cool.
32:10What about this guy?
32:13This one looks fancy, doesn't it?
32:14It looks like fun.
32:17So this is a tumbler composter.
32:19And will this give you the same product as this, just in a faster time?
32:24Yeah, but it's easier because this one is rotating the compost and that keeps the compost aerated.
32:30You know, you could bring your glass of wine.
32:32That's it.
32:32You could stand here.
32:33So your mum was just going to go tumble my compost.
32:37Look at this little guy.
32:38Yeah, this one's quite cute, isn't it?
32:40So this is actually a worm fun.
32:42You bury it down into the ground, add your worms, type of worms.
32:46And then you start adding your food waste.
32:48And that would feed their plants.
32:50And you just can't constantly be feeding it.
32:51Just keep filling it.
32:52And if you're growing anything yourself at home, compost is gold.
32:55Well, you have to go and buy it, don't you?
32:56That's it.
32:57You can post it on your own.
33:00That's great.
33:02Back in Parakai, it's the pointy end of swap week.
33:06Another tray.
33:06Baden and Mike have been in the kitchen together.
33:09Doing good.
33:10But only with Anita as a buffer.
33:12Such a layer.
33:13Until now.
33:15Because our Mike hopes to get Mike and Baden working as a team.
33:18Two men in the kitchen tussling for power.
33:22And you're there in the middle, the referee.
33:25I can do it.
33:26So you're going to do all that and make the food tasty
33:30and economical and delicious.
33:32No pressure, Mike.
33:33Easy.
33:37Mike.
33:37Mike.
33:38Good to see you.
33:38You too.
33:39Welcome.
33:40The recipe to hopefully unite the pair is a tasty twist on a pub classic
33:45that could save them money and replace their processed frozen fish with delicious fresh fish.
33:51Because fresh is always better.
33:52For this, we are making Mike's chilli lemon crumbed gurnard with some butternut chips.
33:58And then to finish it, we're going to make our own little creamy tartare sauce.
34:01And the beauty about this is we can crumb the fish in the morning.
34:05And cook it in the afternoon.
34:06Roger that.
34:07Sounds complicated.
34:09It's pretty easy.
34:09We're using butternut for the chips because it's naturally sweet, nutty and roasts beautifully.
34:18Slice one butternut in half, leaving the skin on.
34:21What the skin does, it holds the chip together.
34:23It stops it kind of turning to mush.
34:25Cut into thick wedges, removing the seeds.
34:29Lovely.
34:29Give that a little toss toss.
34:31Lay the wedges on a baking tray and roast for 10 to 15 minutes at 180 degrees.
34:39You like that?
34:42Well done.
34:43Thank you so much.
34:44Now Mike and Baden in the kitchen together.
34:46Are they going to be okay?
34:47Yeah, I think they'll be fine.
34:48Are you sure?
34:49I think so.
34:50Do you want to go and check?
34:51Yeah.
34:53Hi.
34:54Hi.
34:55What's going on here?
34:56The boys are in the kitchen cooking.
34:58Oh, hey.
34:59This is amazing.
35:00You want to get part of it?
35:01You want to come in?
35:02I'd love to.
35:03Yeah, come on in.
35:04Set three bowls.
35:06One with a cup of plain flour and white pepper.
35:09An egg.
35:10Bowl two with an egg and half a cup of milk lightly whisked.
35:14And bowl three with two cups of wholemeal breadcrumbs,
35:18zest from a lemon to add a citrusy note,
35:20and half a teaspoon of chilli flakes adds a tiny bit of heat.
35:24Sold for you, sold for me.
35:26So you're seasoning each part of the crumbing process.
35:29Heat a pan before adding a quarter cup of sunflower or canola oil.
35:33Both of which have high smoke points,
35:35making them suitable for high heat cooking like frying.
35:40Evenly coat the fish fillet with flour.
35:43Then dip in the egg wash and coat in breadcrumbs.
35:46I love adding the lemon and the crumb.
35:48That's actually really cool.
35:50And a bit of chilli.
35:51And the chilli.
35:53Pan fry on a medium heat on each side until golden brown.
35:57Well done. Top job.
35:59Last thing, creamy ta-ta sauce.
36:01So the base of a ta-ta is a mayonnaise.
36:04So I'm going to make the mayonnaise in the neutral bullet.
36:08And then you add the elements to make it a ta-ta.
36:11Chop two tablespoons each of capers and gherkins,
36:14and zest and juice from a lemon.
36:16Are you enjoying all this watching?
36:19Mike's standing back. He's not even saying anything.
36:21There's no instructions.
36:23Say obstruction or instructions?
36:24Instructions.
36:25For the creamy ta-ta sauce, add two egg yolks, two teaspoons of white wine vinegar,
36:31and one teaspoon of Dijon mustard into a food processor and blitz to combine.
36:36So the beauty about using one of these is the machine does all the work for you.
36:40Yes, you could sit there and whisk it by hand.
36:42But hey, you got one or one of these, let these do it for you.
36:45Perfect.
36:46And then you simply add the oil.
36:48Gradually add 150 ml of sunflower oil until the mayonnaise is thick and smooth.
36:53Add the other ingredients and stir well to combine.
37:00Lovely.
37:00Add two tablespoons of parsley.
37:02We need a little bit of flavour, but also colour.
37:05Great. Lovely.
37:08Yum.
37:09To finish, fire the fish into the oven at 180 degrees to reheat and serve.
37:14Teamwork makes the dream work.
37:16Add only $11.53 per serve.
37:19It'll be a good saver if it makes it to the weekly meal plan.
37:21Wow.
37:25So what was it like being in the kitchen working on a dish together?
37:28It was nice.
37:28It was enjoyable.
37:30Yeah.
37:30We know what you can do.
37:31Let's see how it tastes.
37:32Yes.
37:36Gurnard.
37:42Let it sink in, guys.
37:43This is what fresh food tastes like.
37:45I just love how flavourful it all is.
37:48That's, yeah, really nice.
37:50And it's healthy.
37:51All about the healthy.
37:52That's right.
37:53He said it.
37:53Yeah.
37:54He said it.
37:54He means it.
37:55Good.
37:56So, Bao family, are we going to put this onto our weekly meal plan?
37:59Yes.
38:00100%.
38:01I think this is going to be a weekly favourite.
38:03And Baden, you've got a recipe now to take with you when you leave home.
38:07I do.
38:08If I start flatting, it'll become the favourite.
38:10Yeah.
38:11Way of charming the ladies.
38:13Whoa.
38:14Whoa.
38:14Stop it.
38:16Unexpected twist.
38:19I'm really happy right now, actually.
38:22A, the food was delicious.
38:23B, new recipe ideas.
38:25And again, how simple it was.
38:28And being able to work again in the kitchen with these two has been absolutely amazing.
38:34Great job, Mike.
38:35That was a great dish for that family.
38:37A beautiful dish.
38:38And Anita's got this new confidence.
38:40It's amazing in the kitchen.
38:41But they've had their dinner now.
38:43Okay.
38:44And what happens when it starts getting a little bit darker?
38:47Mike goes into macaroon hell.
38:50Whole pack of macaroon hell.
38:52Hope not.
39:01We're in the mighty Kaipara district with the bell whanau.
39:05It's the end of the Eat Well Challenge and time to find out if Mike and Ganesh have converted
39:09the bells from convenience and comfort eating to a healthier lifestyle.
39:15It's also time for Mike and Ganesh to put their money where their mouths are with how
39:18much they thought they could save the family.
39:2111,000 savings.
39:23I'm going to go 15,000.
39:25Well, it's a moment of truth.
39:27They are working well together in the kitchen.
39:29The thing that worries me is that is there enough in these bags to save that family the money that
39:33they need to.
39:35Kia ora, guys.
39:36Come on in, come on in.
39:37Thank you, thank you.
39:40So you need to tell us how your eating habits have changed in the house.
39:44I love the fact that we're actually sitting around the table and eating together as a family,
39:48that we're not, Mike and I aren't sitting in front of the TV and mindlessly eating and
39:53Baden's not heading off to his room as well.
39:54So it's been really nice to have all of us sitting here together enjoying these meals.
39:58Do you know, I've noticed something when we walked in.
40:01Tell me.
40:01What's behind me?
40:03Oh, the weekly planner.
40:06Finally using it.
40:08I feel like you're already winning.
40:10Yeah, absolutely.
40:11So the chicken tacos with the mango salsa.
40:14That is so good.
40:16Loved it.
40:17Does this mean it's staying on the weekly rotation?
40:20Absolutely.
40:21So how are those sausage rolls?
40:26Oh, wow.
40:27They were better than the shop brought ones and just as easy to make.
40:33Really good.
40:33Crumbed Gurnard with the chilli and lemon crumbing.
40:37I just love how flavourful it all is.
40:39And it's healthy.
40:40All about the healthy.
40:42Gurnard's one of my favourite fish.
40:43It's a keeper.
40:44Keeper.
40:45It's a keeper.
40:46And what do they think of the burrito bowl?
40:48The beans and the avocado make it really easy to eat.
40:52It's definitely going to be on the lunch menu.
40:55It's such a versatile way to reuse the leftovers from the tacos.
40:59Wow.
41:00We started the week with lots of vegetable wastage and now they're talking usage.
41:04I know.
41:04I mean, Anita and Mike, do you recognise Beden?
41:07No.
41:07No, absolutely not.
41:09Loving the new energy.
41:10So this is your goal?
41:12To get a veggie pod and get a tunnel house?
41:14Yes.
41:14Well, that's going to cost you quite a bit of money.
41:17Shall we see if we've saved you any money?
41:19What did you think of the frozen meals?
41:21So I actually really liked them.
41:22It's really good.
41:24We did swap them out.
41:25With a little meal prep,
41:26we created a healthier version with a saving of...
41:30Almost $22 a week.
41:32Wow.
41:32That's a massive saving.
41:34Keeper?
41:35Yes.
41:35Goody.
41:37Mike, what did you think about the lunchbox we gave you?
41:39It was good.
41:40Definitely tastes different.
41:42The swap from the package stackers would save $1.44 a pack or $7.20 a week.
41:47You had a sandwich, you had hummus, you had carrots, bits and pieces in the lunchbox.
41:51Things that are going to sustain you all day.
41:54Is this a swap and will you also take a lunchbox as opposed to bits and pieces?
41:58It is a swap.
41:59And I will take a lunchbox.
42:01We did it.
42:02Yes.
42:04And Anita's cheese sticks, which she thought hadn't been swapped...
42:08Tastes very much the same.
42:10...were in fact swapped with a block of a cheaper brand and cut into sticks.
42:14Saving of $4 a packet.
42:16Swap?
42:17Yes, a definite swap, yes.
42:18Brilliant.
42:19What about Mike's mint chocolate biscuits?
42:21I believe that they were the same ones that I normally have.
42:26No, they weren't.
42:26But you still like them?
42:28Yes.
42:28You'll get a little bit of a saving per pack.
42:30So is this a straight swap for you?
42:32It is.
42:33Lovely.
42:34We also swapped Anita's packet nacho mix for spices in her own pantry.
42:38That is awesome.
42:40With a saving of...
42:41$1.20 a packet.
42:43And you get your own personally branded spice bag.
42:45I know, how cool is that?
42:46When we first met the Balfano, they were spending $729 per week.
42:53Almost $38,000 a year on food.
42:56If you do all the swaps that you said you would and be half your takeaway,
43:01get rid of the junk food, you would save $326.51 per week.
43:08So that's $16,978.
43:13Wow.
43:14That is absolutely amazing.
43:16Huge amount.
43:17And I think more importantly, it's not just the money.
43:20It's about changing our habits and looking after our own health as well for all of us.
43:25It's time for a change.
43:27So can you guys do this?
43:28Can you keep it up?
43:29We can.
43:29Yeah.
43:30Definitely.
43:30Will you support each other?
43:32Yes.
43:32Yeah.
43:33I'll try.
43:35Baden.
43:35I will.
43:3717,000, Baden.
43:39Shake my hand.
43:40You will do it.
43:41I will.
43:42Transformation is life changing.
43:44I've actually enjoyed it, you know, staying out in my room a bit longer and
43:49communicating with my parents more and yeah, actually taking the time to enjoy their company.
43:54I feel like you've got more control over or more input into what our meals are going to be.
44:00Yeah.
44:03Fantastic family.
44:05Anita's doing so well.
44:06She's got family working together.
44:08Yeah.
44:08She's confident.
44:10All right, team.
44:11Time to get this meal prep underway.
44:13Baden, you're on the onion, right?
44:14Yeah.
44:15All right.
44:16Get going with that knife.
44:17Remember, keep your knuckles tucked in.
44:18Getting all this meal prep ready.
44:20It's going to be fat and healthy.
44:21Come on, let's get this moving.
44:23I think we've gone too far.
44:24We've created a monster.
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