October 11, 2024 • 6 mins
Bored of making the same old recipes? Is cooking becoming more of a chore? You might be stuck in a rut. Fortunately, Nici Wickes has some advice on how to pull yourself out and get back into the swing of things.
She recommends checking out cookbooks or magazines for some new recipes, eating out or trying new restaurants for some inspiration, and of course, taking a look to see what interesting things may be tucked away in your cupboards.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks.
Speaker 2 (00:11):
A'd be thirteen minutes to ten on News Talks, he'd
be after ten o'clock. We're talking screen Time. That's the
segment every week where our screen time expert gives us
three shows that she is watching or streaming and recommends
to us all. And she's really excited, as am I
about the second season of The Restaurant That Makes Mistakes.
If you haven't seen the first season, it's it is
just a really beautiful concept. So basically, people who have
(00:34):
Alzheimer's helped to run a restaurant and they go from
zero knowledge and running a restaurant into serving people, assisting
with the food preparation, running the whole thing, and as
you can imagine, like restaurants, so complex places. But it's
a really kind of intimate and beautiful concept for a
TV show. So I'm so excited about season two. We'll
tell you a bit more about that after ten o'clock.
(00:55):
Right now, though, it is time to catch up with
our cook. Nicki Wicks is here with us this morning morning. A, Yes.
Speaker 3 (01:00):
Good morning. I'm excited about that show too. I adore
the first season I thought they did a really great job.
The restaurant that makes mistakes. I think it's fantastic.
Speaker 2 (01:09):
It's such a good idea, such a good idea.
Speaker 3 (01:10):
Are you, isn't it?
Speaker 2 (01:11):
Are you a language person? I can imagine you?
Speaker 1 (01:14):
Are you?
Speaker 2 (01:14):
Very worldly?
Speaker 3 (01:16):
Very worldly? And look when I was filming World Kitchen,
so in multiple forty different countries, and what I learned.
I learned always to know how to say thank you,
how to say hello, and also how to say delicious
in different languages, because I always wanted to be able
to say that's delicious. And it was great. I think
I'm waiting for the piece of technology that is when
(01:39):
you can have a language implanted in your brain.
Speaker 1 (01:42):
Yes, and I just can't wait for it.
Speaker 2 (01:44):
I will be interested to see what like AI and
these and these chap tools are going to do to language.
I really hope that they don't mean people are less
incent deviced to learn languages. I think they would be
a real shame. You know, well, I.
Speaker 3 (01:54):
Think there's nothing quite like I mean translation tools. I mean,
I've never had great successes. There is just that stiltedness.
But I'm talking about an actual thing that gets put
in my brain so that when I'm going to Italy.
Speaker 2 (02:06):
I can speak the local diary. Yeah, ok, yeah, yeah,
fair enough, all right.
Speaker 3 (02:11):
But anyway, okay, raid game might suffer.
Speaker 2 (02:15):
Yes, yes, true. Now you're helping us get out of
a cooking rut this morning, and I'm doing a terrible
job with timing. But this is something that does affect
people from time to time. You just feel like a
bit blair with cooking app.
Speaker 3 (02:25):
Yeah, yeah, I think so. And I've just been through
a little a phase of that myself, which really surprised
me because I go through it perhaps least often than
other people, but my job relies on coming up with
new recipe ideas, and I just found myself very devoid
of ideas. I was like, oh, I've done that. Oh,
I don't know. Sometimes it's a seasonal thing. Sometimes we
(02:45):
just at the end of winter, we're a bit sick
of the winter fear. We haven't quite hit our straps
with some of the beautiful summer fair that's up ahead.
But anyway, I took myself away Jack down to Waypunamu,
down to the South Island, and because of that, I
wasn't in my own kitchen. I had to eat out
a little bit and I just got hugely inspired. I
(03:06):
was in Queenstown. I went to Sherwood, which is one
of my favorite restaurants down there, and for example, I
had a lot to eat the air as I would
dining alone, ordered everything, but one thing, for example, was
a salad that I have which was made out of
whitloof or indeed, there's those little boat shape ye dive
(03:27):
there you go, one of us is right.
Speaker 2 (03:31):
I love it.
Speaker 3 (03:31):
And this was lay it up on a plate with
some little slices of pear on it, some flakes of almonds,
and then this beautiful, very honeyed vinaigrette over it. And
I had it three times in the three days that
I was there because it was so damn juicy and delicious.
And I've come home, I'm recreating this in my own kitchen,
(03:52):
just with some cos letus I can't say to find.
Let's call it whitloff. And then we both get out
of jail because it's the same. So eating out one
beautiful way I think to get inspired. But there are
less expensive ways to do that. One is obviously through
social media. These days, I do do a bit of
scrolling and I you know, I'll look at a cake,
(04:13):
and I'll think, oh my goodness, I forgot about hummingbird cake.
And now, sitting on my bench as we speak, I've
got a humming bed. I've sort of taken it up notch.
We'll do that, wesk me next week, taking it up
a notch with a brown butter iceing frousting on it,
and it's going to be amazing. We can go to
the library. I do that often. I also went to
the Wanica Library when I was there and just picked
(04:34):
up a food book and was just flicking through that
and was reminded, Oh, that's right, there's kale in the world,
and you don't always just have to have it as
a leaf. And so I've made some kale pisto. So
I'm just giving our listeners a sort of idea of,
you know, where you can start if you're feeling a
bit stale. Generally, you're not going to find inspiration by
(04:56):
looking in your own fridge again or in your own
cupboard again, unless you dive to the back and discover
the currants and the pine nuts and you're reminded of
all a little salad with that or something. But just
to step outside your usual realm in some way, And
you know, we live in a time where that is
so dead easy to do, you know, and get a
(05:18):
little notepad, you know, watch an old Jamie Oliver rerun,
you know, flip through Instagram, but have a little notepad
beside you so that you can actually be going, I'm
going to make those chicken and spinach meat balls. I'm
going to make that.
Speaker 2 (05:30):
Yeah, shoecake, the key eggs, yeah yeah, yeah, that as.
Speaker 3 (05:36):
Well as looking at the produced carrots are amazing at
the moment. Yeah, so you know, little carrot salad, roasted
carrots with a tahini dressing and something.
Speaker 2 (05:45):
Hey, very quickly, we're gonna have to shoot a second.
What should I ask don Hey, she's with us after
ten Oh well.
Speaker 3 (05:50):
I'll tell you what not to ask her. Don't ask
her what her favorite dishes again today? I guess you
could ask her what? Ask her what inspires her these
days compared with say ten or twenty years ago when
she was younger.
Speaker 2 (06:05):
Oh, good question.
Speaker 3 (06:06):
I'd like to hear that.
Speaker 2 (06:07):
Yeah, okay, okay, I'll do that.
Speaker 1 (06:08):
Yeah.
Speaker 3 (06:09):
Oh I love Dona. Hey, she is an inspiration, that
is for sure. You know, her food has changed over time,
as we all do. If anything, we get a little
bit more simple in our cooking as we get old,
and nothing wrong with that, just pure good ingredients. So
I hope we've given some ideas and I'm sure John
will have some ideas for our listeners too.
Speaker 2 (06:26):
Fantastic, too right. She's an inspiration, as are you, Nikki.
Thank you very much. Nicky works there in the kitchen
for us.
Speaker 1 (06:32):
For more from Saturday Morning with Jack Tame, listen live
to News Talks ed B from nine am Saturday, or
follow the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack team podcast
from News Talks.
Speaker 2 (00:11):
A'd be thirteen minutes to ten on News Talks, he'd
be after ten o'clock. We're talking screen Time. That's the
segment every week where our screen time expert gives us
three shows that she is watching or streaming and recommends
to us all. And she's really excited, as am I
about the second season of The Restaurant That Makes Mistakes.
If you haven't seen the first season, it's it is
just a really beautiful concept. So basically, people who have
(00:34):
Alzheimer's helped to run a restaurant and they go from
zero knowledge and running a restaurant into serving people, assisting
with the food preparation, running the whole thing, and as
you can imagine, like restaurants, so complex places. But it's
a really kind of intimate and beautiful concept for a
TV show. So I'm so excited about season two. We'll
tell you a bit more about that after ten o'clock.
(00:55):
Right now, though, it is time to catch up with
our cook. Nicki Wicks is here with us this morning morning. A, Yes.
Speaker 3 (01:00):
Good morning. I'm excited about that show too. I adore
the first season I thought they did a really great job.
The restaurant that makes mistakes. I think it's fantastic.
Speaker 2 (01:09):
It's such a good idea, such a good idea.
Speaker 3 (01:10):
Are you, isn't it?
Speaker 2 (01:11):
Are you a language person? I can imagine you?
Speaker 1 (01:14):
Are you?
Speaker 2 (01:14):
Very worldly?
Speaker 3 (01:16):
Very worldly? And look when I was filming World Kitchen,
so in multiple forty different countries, and what I learned.
I learned always to know how to say thank you,
how to say hello, and also how to say delicious
in different languages, because I always wanted to be able
to say that's delicious. And it was great. I think
I'm waiting for the piece of technology that is when
(01:39):
you can have a language implanted in your brain.
Speaker 1 (01:42):
Yes, and I just can't wait for it.
Speaker 2 (01:44):
I will be interested to see what like AI and
these and these chap tools are going to do to language.
I really hope that they don't mean people are less
incent deviced to learn languages. I think they would be
a real shame. You know, well, I.
Speaker 3 (01:54):
Think there's nothing quite like I mean translation tools. I mean,
I've never had great successes. There is just that stiltedness.
But I'm talking about an actual thing that gets put
in my brain so that when I'm going to Italy.
Speaker 2 (02:06):
I can speak the local diary. Yeah, ok, yeah, yeah,
fair enough, all right.
Speaker 3 (02:11):
But anyway, okay, raid game might suffer.
Speaker 2 (02:15):
Yes, yes, true. Now you're helping us get out of
a cooking rut this morning, and I'm doing a terrible
job with timing. But this is something that does affect
people from time to time. You just feel like a
bit blair with cooking app.
Speaker 3 (02:25):
Yeah, yeah, I think so. And I've just been through
a little a phase of that myself, which really surprised
me because I go through it perhaps least often than
other people, but my job relies on coming up with
new recipe ideas, and I just found myself very devoid
of ideas. I was like, oh, I've done that. Oh,
I don't know. Sometimes it's a seasonal thing. Sometimes we
(02:45):
just at the end of winter, we're a bit sick
of the winter fear. We haven't quite hit our straps
with some of the beautiful summer fair that's up ahead.
But anyway, I took myself away Jack down to Waypunamu,
down to the South Island, and because of that, I
wasn't in my own kitchen. I had to eat out
a little bit and I just got hugely inspired. I
(03:06):
was in Queenstown. I went to Sherwood, which is one
of my favorite restaurants down there, and for example, I
had a lot to eat the air as I would
dining alone, ordered everything, but one thing, for example, was
a salad that I have which was made out of
whitloof or indeed, there's those little boat shape ye dive
(03:27):
there you go, one of us is right.
Speaker 2 (03:31):
I love it.
Speaker 3 (03:31):
And this was lay it up on a plate with
some little slices of pear on it, some flakes of almonds,
and then this beautiful, very honeyed vinaigrette over it. And
I had it three times in the three days that
I was there because it was so damn juicy and delicious.
And I've come home, I'm recreating this in my own kitchen,
(03:52):
just with some cos letus I can't say to find.
Let's call it whitloff. And then we both get out
of jail because it's the same. So eating out one
beautiful way I think to get inspired. But there are
less expensive ways to do that. One is obviously through
social media. These days, I do do a bit of
scrolling and I you know, I'll look at a cake,
(04:13):
and I'll think, oh my goodness, I forgot about hummingbird cake.
And now, sitting on my bench as we speak, I've
got a humming bed. I've sort of taken it up notch.
We'll do that, wesk me next week, taking it up
a notch with a brown butter iceing frousting on it,
and it's going to be amazing. We can go to
the library. I do that often. I also went to
the Wanica Library when I was there and just picked
(04:34):
up a food book and was just flicking through that
and was reminded, Oh, that's right, there's kale in the world,
and you don't always just have to have it as
a leaf. And so I've made some kale pisto. So
I'm just giving our listeners a sort of idea of,
you know, where you can start if you're feeling a
bit stale. Generally, you're not going to find inspiration by
(04:56):
looking in your own fridge again or in your own
cupboard again, unless you dive to the back and discover
the currants and the pine nuts and you're reminded of
all a little salad with that or something. But just
to step outside your usual realm in some way, And
you know, we live in a time where that is
so dead easy to do, you know, and get a
(05:18):
little notepad, you know, watch an old Jamie Oliver rerun,
you know, flip through Instagram, but have a little notepad
beside you so that you can actually be going, I'm
going to make those chicken and spinach meat balls. I'm
going to make that.
Speaker 2 (05:30):
Yeah, shoecake, the key eggs, yeah yeah, yeah, that as.
Speaker 3 (05:36):
Well as looking at the produced carrots are amazing at
the moment. Yeah, so you know, little carrot salad, roasted
carrots with a tahini dressing and something.
Speaker 2 (05:45):
Hey, very quickly, we're gonna have to shoot a second.
What should I ask don Hey, she's with us after
ten Oh well.
Speaker 3 (05:50):
I'll tell you what not to ask her. Don't ask
her what her favorite dishes again today? I guess you
could ask her what? Ask her what inspires her these
days compared with say ten or twenty years ago when
she was younger.
Speaker 2 (06:05):
Oh, good question.
Speaker 3 (06:06):
I'd like to hear that.
Speaker 2 (06:07):
Yeah, okay, okay, I'll do that.
Speaker 1 (06:08):
Yeah.
Speaker 3 (06:09):
Oh I love Dona. Hey, she is an inspiration, that
is for sure. You know, her food has changed over time,
as we all do. If anything, we get a little
bit more simple in our cooking as we get old,
and nothing wrong with that, just pure good ingredients. So
I hope we've given some ideas and I'm sure John
will have some ideas for our listeners too.
Speaker 2 (06:26):
Fantastic, too right. She's an inspiration, as are you, Nikki.
Thank you very much. Nicky works there in the kitchen
for us.
Speaker 1 (06:32):
For more from Saturday Morning with Jack Tame, listen live
to News Talks ed B from nine am Saturday, or
follow the podcast on iHeartRadio.
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