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Life doesn’t pause just because you decide to take better care of yourself.

In this episode of the Forkin Good Podcast, Kate shares the start of her weight loss journey while juggling work travel, family life, and a schedule that refuses to slow down. We talk honestly about what makes change hard, why timing is never perfect, and how small, realistic steps matter more than big promises.

We also get into the very real challenge of feeding families right now. School lunchboxes, rising food costs, time pressure, and how parents can make better choices without blowing the budget or losing their minds.

This is not about perfection, quick fixes, or dramatic before and after stories. It’s about real life, real constraints, and finding a way forward anyway.

If you’re trying to look after your health while life keeps throwing curveballs, this one’s for you.

Let us know in the comments what part of life makes healthy change hardest for you right now.

Subscribe for weekly conversations on food, health, habits, and navigating modern life a little more thoughtfully.

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This week we pull in at The Corner Stone Café — the spot you’ll miss if you’re flying through… but once you find it, you’ll plan your drives around it.

We sit down with Phillippa, the owner, for a proper yarn about how the café came to be, what makes a great customer (and what definitely doesn’t), and why hospitality is harder than most people realise — especially when you’re running off septic, dealing with staffing shortages, and somehow still keeping standards sky-high.

We get into:

What makes Cornerstone such a destination (garden walk, shop next door, kids’ park, heaps of seating)

The reality of running a café in a semi-rural spot

Takeaway cups, lids, recycling rules, and why “wash don’t squash” actually matters

How they handle food scraps (compost, pig scraps, worm farm) and manage waste behind the scenes

Why good service isn’t “extra” — it’s the whole point

And yes… the corn fritters (with or without maple syrup — we’ll let you decide)

If you’re heading to the Coromandel, Tauranga, Hamilton or anywhere through Ngatea — this one’s your next stop.

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Kate’s off to the Gold Coast for her son’s 21st, so we kick things off with holidays, theme parks, and the art of actually switching your phone off without someone calling to “just take five minutes”.

Then we get stuck into a big one: E numbers. What they actually are, which ones are completely fine, and why the ones to watch usually live in ultra processed foods. We talk nitrates in processed meats, food colourings, MSG, and the difference between minimally processed food and the stuff that’s been engineered to taste so good you keep going back for more.

We also tee up a future episode on greenwashing, plus a proper look at what really happens at a recycling facility, because a few myths need a decent shake.

If you enjoyed it, give us a like, hit subscribe, and chuck a comment below: what’s the most confusing claim you’ve seen on a food label lately?

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Follow Simon on his channels below:
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This week on the Forkin’ Good Podcast, we start with a very real summer problem and end up somewhere much more important.

From getting rid of fruit flies without spraying chemicals everywhere, to why sleep is the foundation of good health and willpower.

Simon explains the simple sleep mistakes most people make, how alcohol and sugar affect sleep, why body temperature matters, and a few easy changes you can start tonight. No gimmicks. No extremes. Just practical stuff that works.

We also talk food, crumbed snapper, online comments, and why we’re building a healthier approach for 2026.

Watch on YouTube or listen wherever you get your podcasts.

Tell us in the comments, what’s the one thing that messes with your sleep the most? Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

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#ForkinGoodPodcast
#BetterSleep
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#HealthyHabits
#LifestylePodcast

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We hit Romulus & Remus (Ponsonby, Auckland) for the lasagne everyone raves about… and yep — it delivered.
From an Istanbul yoghurt-gin cocktail to blue cod cured in rock salt, this episode is stacked with big flavour, good yarns, and proper hospitality.

We chat with Claire about building a restaurant through tough times, why great teams matter, and how to keep food waste low without losing generosity. Then we head into the kitchen with Chef Tugay (Turkey → NZ) to unpack the magic behind his 10-layer, egg-yolk pasta lasagna, plus his wildly good eggplant chips and the ingredients he refuses to compromise on.

Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

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The first episode of the year is packed with great conversation, good food, and a few holiday surprises. Kate breaks tradition with her first-ever Christmas lunch at a restaurant (no dishes and no regrets). Simon shares what was on his plate at his mum’s, and how his leftover rum cream sauce found new life on summer berries a week later.

We dive into:

• Restaurant tipping in New Zealand
• Acts of kindness that actually make a difference
• Clever ways to use up Christmas leftovers

It’s a feel-good, light-hearted start to the year and the perfect listen for summer.

Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts.
Watch the full episode on YouTube — search Forkin Good Podcast

It’s good to be back. Let’s Forkin’ Go.

– Simon & Kate

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IIt’s our final Forkin’ Good Podcast of the year - and we're bringing the festive chaos with laughs, leftovers, and low-waste living! 🎅♻️

Join Simon and Kate in their Christmas hats as they share:

Genius ways to reuse Christmas leftovers (Brussels sprout glow-up, anyone?)

Zero-waste wrapping tips that don’t kill the vibe

What not to recycle (yes, glittery cards... we’re looking at you)

Hilarious family traditions and real talk about overbuying food

Bonus ideas like pavlova smoothies, Boxing Day toasty bars, frittatas, and more!

We’re wrapping up 2025 with some Forkin’ good laughs and loads of practical food + sustainability advice to help you save money, waste less, and relax more this Christmas. 🎁🍴💚

👉 Tell us your best (or worst) Christmas food tradition in the comments!
🎧 Subscribe to hear us again in the new year!
Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

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Facebook: / wastefreewithkate
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Kate & Simon hit the road to Kuaotunu and land at Luke’s Kitchen – the laid-back beachside spot serving up 80kg of mussels a day, wood-fired pizzas, and seriously good vibes on the Coromandel 🌊🍕🦪

In this episode of the Forking Good Podcast, you’ll meet:

Luke – the local lad who turned his dad’s mechanic workshop and a food caravan into one of NZ’s most loved coastal restaurants

Steve – the “overqualified” Auckland hospo pro who applied for a pizza chef job, moved for the lifestyle… and never left

They chat about:

How Luke’s Kitchen grew from a caravan to a Coromandel institution

Cracking 200 eggs a morning for their famous Spanish eggs

Running a 60-person summer team in a town of ~200 people

Surf, fishing and mental health: swapping city burnout for beach life

What really happens with food waste, water use and mountains of mussel shells

Why this spot should be on your NZ road-trip loop (and where else to stop nearby)

Stick around to the end for details on the Forking Good Christmas Hamper giveaway and how to enter 🎁

Subscribe, drop a comment, and add Luke’s Kitchen, Kuaotunu to your must-visit list next time you’re in Aotearoa 🇳🇿

Follow the podcast on Instagram and Tiktok: @forkingoodpod

Follow Simon on his channels below:
Instagram: @simon_gault
Facebook: @Officialsimongault
Tiktok: Simonjgault
Youtube: Simon Gault

Follow Waste-ed with Kate here:
Instagram: @wastedwithkate
Facebook: https://www.facebook.com/wastefreewithkate
Tiktok: wasted.kate
Youtube: Waste-ed with Kate