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How to keep cooking costs down when prices are jumping

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Manage episode 492032187 series 3600198
Content provided by RNZ. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by RNZ or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.
A price tag of more than $80 for just over 3kg of prime New Zealand lamb is a little too rich, even for a former chef who devoted decades to fine dining. According to Stats NZ in the past year food prices have gone up 4.4% percent. That's the biggest jump since December 2023. Tony Astle ran the legendary Auckland fine dining restaurant Antoines in Parnell for almost 50 years. He spoke to Lisa Owen about how to keep cooking costs down.
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1426 episodes

Artwork
iconShare
 
Manage episode 492032187 series 3600198
Content provided by RNZ. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by RNZ or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.
A price tag of more than $80 for just over 3kg of prime New Zealand lamb is a little too rich, even for a former chef who devoted decades to fine dining. According to Stats NZ in the past year food prices have gone up 4.4% percent. That's the biggest jump since December 2023. Tony Astle ran the legendary Auckland fine dining restaurant Antoines in Parnell for almost 50 years. He spoke to Lisa Owen about how to keep cooking costs down.
  continue reading

1426 episodes

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