693: Dane Archery
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What exciting updates do the hosts share at the beginning?
How are Snipers? Welcome to the podcast. Jay and Dunk with you. There's a lot to report back on. You might have seen in the episode description of the Sniper Elite episode on Monday. We have a national champion in our midst at the age of 44. Jay is now officially the New Zealand Men's Stone Skimming Champion of New Zealand. Well done.
The first ever. Which is the only time that I ever could win it because I know that next year the competition is going to be hot when I head down to defend it. More of a story in the Sniper Elite episode, so I won't punish you with it because it's very fucking self-sourcing.
But long story short, we'll be heading to the Northern Hemisphere, which is going to be all time to go to the Worlds, which is awesome. So not for radio and the radio show heading to the Northern Hemisphere in September. Now, over the weekend, it was at Lake Hawi Station, and we had one of our favourite humans on the planet cook for us, and he's going to be our guest today.
Yeah, you're in for an absolute treat. You won't be able to mistake the passion and pride and reverence that this man holds within my life and everybody's lives in which he interacts with. So without further ado, we'll rip right on into the legend that is Dane Archery.
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I said, hey, hi, hey, bye, hey, bye. They're going to go, hey, bye, da, da, da, da. This is Jane Duncan. This is Not For Radio. That's how professional we are. We spend quite a lot of time and money on our stings, and it shows. And we've been looking forward to having this chat for quite some time, and it was one that's been bubbling away for probably the best part of 12 months. We make an annualised pilgrimage to Lake Hawea Station, and one of the absolute treats that we get to experience whenever we go to Lake Hawea Station is Chef Dan Archery and his team. And... When I first met Dane last year, I was inspired and moved to tears and wanted to be better and wanted to have a better relationship with my food.
It wasn't as if he set out to give us an education, but by geez did we get one. And once you know, you can't unknow the things that you know. And it is a great honour and both a privilege to be sitting on opposite sides of a screen now, as opposed to opposite sides of a table. Welcome to Not For Radio, the one, the only, the illustrious, the magical, the wonderful, Dane Archery. Hello, brother man. Thank you, guys. Thank you. Thanks, man. This is, we're going to, I think what we had at dinner the other night at Lake Haui Station was probably a very concise version of how it is that you've gotten to where you are. And i think it'll be not a bad place to start just to sort of revisit that for those that weren't lucky enough to be there and i suppose that's part and parcel of it all is that we were lucky enough to be with you to hear it but i think it is it's a journey that's inspiring and it's a journey that once shared will probably get the wheels and cogs turning and a lot of other people as well so a little bit of an introduction about yourself and and the points that you touched on if you wouldn't mind
So brilliant. I'm a South African born, born in Durban, east coast of South Africa. Come from a little suburb called Sydenham, which I now have learned is the rather dangerous place but growing up there we never felt that you know what i mean it's like kids from south auckland it's it's just home it's where you came from uh you look at statistics now and you think holy moly or you think about things you saw and you think wow that's not normal but we immigrated to new zealand when i was 10 years old um we weren't really planning on immigrating and it all happened very very quickly and uh a big thing was just the freedom of thought here and i think something that a lot of kiwis sleep on is the fact that so many south african immigrants are here because new zealand was the first country to speak out in the first world against apartheid and it started with some legends bg williams the great all black kicked out of a bar in south africa and spoke out and
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Chapters
8 chapters
1
What exciting updates do the hosts share at the beginning?
0:00–4:08
2
Who is Dane Archery and what makes him special?
4:08–8:11
3
How did Dane's upbringing influence his relationship with food?
8:11–17:03
4
What lessons did Dane learn from his culinary experiences abroad?
17:03–27:18
5
How does Dane incorporate health and sustainability into his cooking?
27:18–35:04
6
What role do fermented foods play in a healthy diet?
35:04–41:04
7
What are Dane's views on the food system and its impact on health?
41:04–46:42
8
How does Dane envision the future of food and cooking?
46:42–53:29