Drive with Nerida

Listen Again

Homelessness in Christchurch

Matthew Mark is the Christchurch City Missioner and talked with Luke about the current need and situation.


Changing to Decimal Currency

Decimalisation was first discussed as early as the 1900s, but it wasn’t until the 1960s that both the National and Labour parties supported it, Senior Historian Imelda Bargas chatted with Luke.


Baby Bird-Sitting

Bird babysitting is the latest trend. Nesting dotterels at North Piha needed looking after so the Auckland Council advertised for volunteers. Ben Paris is the senior biodiversity advisor for Auckland Council and chatted with Luke.


Vanilla Slice

So easy, only takes 15mins to make, 30mins in the fridge and good to go! 

Makes 8

1 pkt Lattice biscuits

600ml double cream

100g pkt vanilla pudding mix

Place a layer of crackers on the bottom of a paper lined rectangular baking dish.

Mix cream and pudding together until thick, pour onto biscuit base and top with another layer of biscuits.

Refrigerate for at least 30 minutes before slicing and serving.

Optional: When in season, add two fresh mangoes peeled and sliced to the mixture topped with the following icing.

Passionfruit Icing Makes 1/2 cup 1 cup (120g) icing sugar 1 tablespoon passionfruit pulp 1 teaspoon (15g) butter, softened In a bowl, mix the ingredients together until an even spreadable consistency is reached.

Recipe from Mrs.Val Savage.


Being Kind

A little kindness can go along way, this is a true story from a friend of mine:

"My first time driving after 10 days sick in bed and in standstill traffic during a major downpour, I sneezed and didn't realise my foot had came off the brake & the car was moving! It rolled in to the car in front and instead of words of annoyance or anger, the driver asked me gently what happened and tearfully I explained and apologised. He continued to speak to me gently and kindly wishing me good health and a safer trip home to get well."




July is about discovering new music. So, we’re on the lookout for new things. Whether thy be artists that are completely new to homegrown or friends of the show who have new music, we are bringing it all to you! This week it is Auckland based band Aro. Made up of core members Charles and Emily Looker these guys are a band to watch out for. Formerly known as Chem, these guys have a new EP hitting the streets and so we’re gonna play some songs and have a wee chat about the whole thing…

Made with the help of NZ on Air, it’s Homegrown Saturdays Nights at 6 on Rhema.


Italian Sponge Cake

A traditional Italian Sponge Cake (Pan di Spagna) made with only 3 ingredients: eggs, flour, and sugar!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8

For an 18-20 cm (7-8 inches) pan:
120 grams (½ cup + 1½ tablespoon) sugar
4 extra large eggs at room temperature
a pinch of salt
1 teaspoon grated lemon zest or vanilla extract optional
120 grams ( 1 cup + 1 tablespoon) cake flour, sifted *you can use all-purpose flour: 120 grams=1 cup

Take the eggs out of the refrigerator ahead of time as the eggs need to be at room temperature or soak them for a few minutes in a bowl of warm water.

Preheat the oven to 170 degrees C.

Butter and flour (or spray with baking spray) a 20 cm (8 inches) pan.

Put the eggs, sugar, salt, and lemon zest in the bowl of your stand mixer.

Beat the eggs until very fluffy and pale yellow (about 15/20 minutes on medium/high speed). To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.

Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.

Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!

Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 30 minutes!)

Turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5/10 minutes so it can cool down slowly.

Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down (without the pan) to cool completely.

Enjoy it!

Author As Easy As Apple Pie


Frugal Fun

Di caught up with Emma from Craving Fresh and chatted with her about having fun with being frugal.


Chicken Adobo

Erika's recipe for a classic Fillipino dish.


• Equal parts soy sauce and vinegar (enough to cover the chicken)
• Chicken thighs (1-2 per person, you can also cook any part of the chicken, but thighs taste the best!)
• 4-6 cloves of garlic per pound of chicken (add more if desired)
• 3 bayleaves per pound of chicken
• 1 tsp of black pepper corns

• Combine all ingredients in a large pot
• Optional: marinate for 1-3 hours
• Cook on stove pot
• Bring pot to boil on high heat
• Turn down heat, simmer for 30 minutes
• Stir occasionally
• Remove lid and simmer for another 20 minutes, reducing the sauce
• Check if chicken is cooked by piercing it, and seeing if the juices are clear
• Serve with steamed rice, 1 cup per person

Everyone has their own variation of adobo. My mom likes to add some things to make it more flavourful:
• 1 tbsp of brown sugar
• 2 tsp of chili oil

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