Nights with Jon E

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Malcolm Gordon in Studio

Malcolm Gordon joined George and Andrew in studio for NZ Music Month.


Unicef & Babies in Nepal

The pictures of the devastation that is currently happening in Nepal are all too common but something that might not occur to us, is all of the babies currently being born into this ravaged country. Around twelve babies are being born every hour without access to basic healthcare in the areas of Nepal worst hit by two powerful earthquakes.

John chats with UNICEF Programmes Manager, Hamish Lindsay.


Children's Commissioner on the Budget

Childrens Commissioner Dr. Russell Wills wants a rethink of universal services such as pensions and free children's healthcare so more public spending can go to the neediest families.
He joined John on the phone to dicuss the budget announcement and what it means for needy families.


All About Kubala Ministries

Andrew Kubala is the founder of Kubala Ministries.
Kubala Ministries partners with local churches to build God’s Kingdom through evangelism and healing the sick.


NZ Music Month 4

This week on Homegrown we’re celebrating NZ Music Month in style with the Homegrown Unsigned Competition and this week you can hear some more entries and there is still time for you to email your song in to This email address is being protected from spambots. You need JavaScript enabled to view it.

Plus this week’s Homegrown Invasions is none other than Jon E Clist. Playing live from his deck in Mangawhai. Plus some of the best live performances from Life FM’s Morning Wake Up during NZ Music Month.

Made with the help of NZ on Air, it’s Homegrown, Friday Nights at 11 on Life FM and Saturdays Nights at 6 on New Zealand’s Rhema



Sophie Gray's Goulash

Sophie Gray from Destitute Gourmet caught up with Luke and chatted about stews.



This is a simple beef casserole/stew. It has lots of rich sauce so its great with rice or mashed spuds. You can add extra veg, use it as a pie filling or put dumplings in it or a cobbler topping on top, I also use it for pot pies.  You can also serve it as a rustic soup or “Stoup” – in between a stew and a soup, with a chunk of good bread for dunking in it.

Serves 6-8

2-3 Tbsp Oil

2 Medium Onions peeled and cut in chunks

1 Tbsp Paprika

1 kg Blade Steak cut into pieces

1 400g can chopped tomatoes

1 capsicum sliced - optional

3 potatoes scrubbed and cut in chunks or thick slices

1/2 tsp thyme

Bay leaf

Salt and freshly ground black pepper

750 ml beef stock

2 Tbsp Plain flour

1/2 cup tomato paste

Heat 1 tbsp of the oil in a large saucepan and brown the meat  a little at a time, adding more oil as required. Set the browned meat aside while you continue with the rest.

When all the meat is browned and set aside add the onions to the pan and cook gently till starting to colour.

Return the meat  to the pan, sprinkle in the paprika and stir until the meat and onions are coated; taking care not to let the spices burn.

Add the tomatoes, potatoes, capsicum if using, herbs, salt and pepper and stock and bring to the boil.
Simmer gently for 1 1/2 hours. While the stew is cooking combine the flour and tomato paste mixing till smooth.
When the meat is tender whisk the flour and tomato paste mixture into the sauce a bit at a time mixing until completely incorporated.This will both thicken and enrich the stew.

Cooks tip:The goulash has a wonderful savoury flavour and quite a liquid sauce. You can serve it with crusty bread as a hearty soup for 4-6 people or with rice and vegetables or in pot pies or pasties. Add a dollop of sour cream or natural yoghurt and a sprinkle of paprika to garnish.

It freezes well and like most casseroles it improves if kept in the fridge overnight.


The Beginings of Mainly Music

If you've ever been involved with children's and young mothers ministry in the church you've probably heard of mainly music. John was joined in studio by Jo Hood, the founder of Mainly Music.


Sophie Gray and the Wonder of Oats

Sophie Gray from Destitute Gourmet chats with Luke about the benefits of eating oats.


Easy Overnight Oats

Overnight oats are a great alternative to porridge, and provide a wider variety of nutrient opportunities. You can use plain oats and your preferred combo of nuts, seeds and dried fruits or use a readymade untoasted muesli as a base.

For each serving you will need: A bowl, glass, jamjar or tumbler – if taking to work jars are handy
½ cup of raw, untoasted muesli – or your fave combo of oats, dried fruits and nuts
Approx ½ a cup offFresh squeezed orange juice
2-3 tbsp unsweetened greek yoghurt Topping – not essential but even more delicious
A handful of berries– I use defrosted frozen mixed berries durig the week, and at the weekend sliced fresh seasonal fruit
A few slivered almonds to top – optional

The night before place the muesli into a bowl, jar or glass. Add enough fresh orange juice to just cover the muesli and then refrigerate overnight.
In the morning top with a generous dollop of thick Greek yoghurt and some fruit. In the unlikely event that you need a little extra sweetness you can add a swizzle of honey.

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