Chapter 1: 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
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Chapter 2: Who is Dane Archery and what makes him special?
Then the Springbok tour, everybody knows what happened. And that's why there's so many South Africans here and so many all black shirts when you go and play in South Africa. Yeah, came here as a 10 year old, started off living in Epsom. That was horrible for us. Nothing against Epsom, but just the change from Sydenham to Epsom, you know what I mean?
Like I couldn't compute things like let's play FIFA on a TV screen. And I'm like, but the sun's out and we have a football. What do you mean? Let's pretend to play soccer, but we can play soccer. Those things coming from where we came from was mind blowing to me. You know what I mean? All those little things like my first day of school,
get kicked out of class because of punch someone, but he said, your mom, where I came from, like your mom, your family are more than happy for you to handle that physically. You know what I mean? Like the last thing I got told in the airport from my dad's brothers,
hit first we ask questions later you protect the woman in your family and your family name you know what i mean i'm coming here like we're but that's just the mindset we were coming from and then you came here and my parents couldn't compute the teacher saying no doesn't matter what happens they're like what do you mean doesn't matter what happens That's a crazy thing to say, isn't it?
Yeah, there's a consequence to every action and everything that you say. And sometimes you just need to be checked on it. Because if you don't check somebody out, then they keep saying it and it just gets out of hand.
Yeah. But I think it's not that we don't check people in New Zealand, right? But as a South African, we're very slow with our words but quick with our hands.
Yeah.
You know, and it's seen as a positive thing. And it's the same thing with like farmer types, right? Living down here in the Southland. Men don't talk about what they're upset with, but then you just find out, wow, I never see that guy anymore. Which is probably better removing yourself than smacking them, you know what I mean? But those adjustments were huge to make for us.
And then Epsom didn't work for that. So we moved to Roscoe. And... inner city suburbs like Mount Roskill just fitted just about perfectly. And then my dad got a job, or my mum got a job, sorry, in East Auckland. We moved to Panmure, went to Edgewater College where I started college. Edgewater was a school in Pakuranga, but students all bussing in from South Auckland.
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Chapter 3: How did Dane's upbringing influence his relationship with food?
Because you had a number of fights as well. Not only just, not only... Are you talking about organised fights? Well, I mean, most fights are organised. But these are fights within a boxing ring.
Yeah, I had a few fights within a boxing ring, did a bit of sprinting. Boxing, I was held back by emotion, being too emotional and wanted to scrap, you know, and it's just, the places you come from and stuff. And then it takes a while to get over that mindset, but never really gave it the time because I got epilepsy while I was, uh, early twenties while I was boxing.
So that meant boxing went away. Um, but then they don't have a record about that. Right. So I came back and had a few fights here and there, you know, have those celebrity, uh, raise some money, boxing matches, you know, be good to get another chef in there. Right.
Yeah, we can make that happen. Well, I think there was actually one on the horizon, which we can't say much about, but I got a phone call.
While we were having lunch with you.
Oh, stunning. Keep us in mind. Keep us in mind. No, we will. We absolutely will.
I think our world needs a run out. It needs some media time after what's going on.
A battle of the deep south. That'd be amazing.
Hey, when it comes to food, what age were you when you... Because there's different sorts of relationships you're going to have with food, right? You can look at it just as fuel. It's a necessity for life or you can see a passion in behind it. When do you...
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Chapter 4: What lessons did Dane learn from his culinary experiences abroad?
When I went overseas, I did a lot of private high-end stuff, and that's where I really saw the market. And that's why our business does what it does now. You know, like in places like Malaysia and Singapore and stuff, you can cook in private settings for the sort of numbers that you couldn't imagine when you were in a restaurant.
And the big thing about that and why our business is set up as it is now, as I learned there, the food's sold. We're not sitting here with a bunch of food and our fingers crossed that thank goodness people come in.
Yeah.
and a big thing I learned out there was the reality is they're not better than us the media makes it look like these big cities and stuff like they're so much better than us they're not they're not like Auckland as a food city I reckon we might not have the volume of good places we might not have the volume of coffee that they do in Melbourne but our coffee's as good as a coffee in Melbourne our food's as good as the food in Singapore City we don't have the volume right but
some of our best chinese places they mix it man and the big thing i got was heaps of confidence when i was over there because like our produce is better the food we produce and i don't mean cook i mean the food we actually produce to be cooked is better than all of these and so our restaurants should be better than all of these and i think one of the big things we
don't know it's like a weird thing we have a kiwi kid like i won't use any names here but i worked with this kid at paducci right and he was half decent you know cutting by in his position doing enough to stay around and he moved to china and now he's like michelin starred wow it's probably obvious to people that know them crack now you say that but like now he's michelin starred and he's a big dog over there and there's posters of him on high-rise buildings
But you're saying that he wasn't the Dan Carter of cooking.
Oh, absolutely not. Absolutely not. I mean, he wasn't even the Johnny Wilkinson. It's tough for Johnny Wilkinson that he had to exist when Dan Carter existed.
And then he put us to the sword, the bastard.
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Chapter 5: How does Dane incorporate health and sustainability into his cooking?
And when I talk to people about it, unless we're in a setting, and I'm feeding them, and they're tasting the stuff, and we're all in those emotions,
people just act like i'm bonkers i've seen the conversation when we're not eating and when we are eating and it is exactly that there that you are on a vessel when you are at a table and you have a captive audience and people can make a tangible link through taste and connection to food when you are having that conversation and if you were to say it and we're in a we're on a drive heading somewhere going to the pub or something everyone's like ah shut the up about you
wiring on about your foraging and this that and the other and it just you're right it doesn't until you've got people on board then for whatever reason they're just disconnected to it but that's it's alchemy what you do
Oh, but that's my superpower, bro. If I can feed you, it's like an actual superpower because it's connected to your emotions and your brain. Like when you taste stuff, and even before you taste something, when you smell stuff, your brain starts going off with all these associations. And if we can hit you in the nostalgias and get you feeling all lovely and warm, we can sell you shit.
And I'm trying to sell you let's save ourselves. You know what I mean? It's not, I'm not trying to sell you potatoes. I'm trying to sell you health and a more sustainable planet. But honestly, the quality of life's the biggest thing. And it's not like from feeling better from eating good food, feeling connected from finding our food. Like it's the most human thing we're supposed to do.
And most people are so like ordering food through our app. I can't. I know it's the way of the world now. I know people go, but it's so nice. My food bag, everything's done for you. And it's like, yeah, but now you're saying you're not even worth your own time. Like we talk about self worth and being a happy person and all of these things. You're literally saying you're not worth your own time.
Your family's not worth your time. I get that. It's like amazing and everything. We're moving forward. We need two working parents in a household, blah, blah, blah. But who's working on the household? Like if you had a business and we go, oh, all the owners are working in the business. Okay. Who's working on the business?
But if we said the exact same thing for our family and our health, people are like, you're a weirdo, bro.
It's so funny. The more things you point out, it just... It's not like I'm ever disheartened when I hear you say these things. The more things you point out, they make absolute sense. And it feels like so much we have completely backwards now with the way the world has developed and been set up.
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Chapter 6: What role do fermented foods play in a healthy diet?
No, no, no. It's not a conversation, you know?
Oh, fuck. Hey, I'm mindful because I want to go back to the gut health stuff and how it affects your mental health or mental fitness. Is there some takeaways that the listeners of the Not For Radio podcast...
um can have from you as far as things they can add into their diet that you have seen throughout the years that a works or b is severely lacking in most people's diets because i noticed like for example a lot of the meals over the weekend had fermented foods in it like kimchi in it
Yeah. Oh, fermented foods is like, I'd say number two, number one, cut out the shit gluten. Like, and not like you have a chip buddy. It should be on shitty white bread, you know, but you shouldn't be eating two loads of shitty white. Like we all grew up. It's like, you go up. Four kids, two parents, and then all of a sudden it's six loaves of white bread a week.
If you can make that two, it's a step forward. And when you're eating gluten, eat high-quality gluten. Every now and then, buy one of those expensive loaves of sourdough. And then with fermented food, it's not just like, you can just add kimchi. You make a ragu at home and you stir a tablespoon of kimchi through. It's going to be richer. It's going to have more umami.
The acidity is going to balance it a bit. You're going to look smarter, but your gut's going to benefit, you know? And here's a controversial one. Just everything that you think you need to take a supplement for, try and find it in your food and you'll find yourself less fat.
What are the easiest supplementation pieces that you would get? Say, for example, magnesium is a big one for everybody at the moment. Where is the best sources of the magnesium and the main vitamin groups?
The simple answer is just eat the darkest greens you can every day. somewhere like if you have a salad don't just have iceberg just chiffonade some kale slice some kale thinly and put a fruit you know what i mean just add dark greens in and like greens that are very close to white like iceberg
nothing in it at all it's just water you know what i mean like drop drop some of those things eat more ferments but like i think the main thing is just look for solutions that are actually possible for you so if you buy kim and like if you really want to get into it and you go on youtube there's like so many fermenters on youtube it's ridiculous making kimchi is literally cutting up cabbage
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Chapter 7: What are Dane's views on the food system and its impact on health?
But in their mind, they're like, oh, custard in New Zealand's with kumara, you know what I mean?
I think this is an ongoing series that we would love to keep checking in with you from time to time because it's just... Like, I just love being around you. I love having conversations with you. I've told you this endlessly. I think that you're one of the most spectacular humans that I've met ever. Fucking bar none. Like, I've just...
There is something that you provide us with that is needed and appreciated. And we're just so lucky to be in and around you and to be able to call you a mate now, whether you like it or not. It really is.
It's an honour. You talk about brain farts being around those rich people. The crazier ones are like hanging out with Jay and Dunk like boys. You know what I mean? Petra Bagus is like my mate. That's madness to me. You know what I mean? I'm like, in my head, it's like, Cindy Crawford, Anne Hathaway, Petra Bagus, they're in the same category. Yeah, same, same. And now we're like mates.
It's just bonkers.
Yeah. It's even weirder is telling your daughter that when we're sitting at dinner with her and not knowing it's her daughter.
Oh, mate. It was great because I've been emailing back and forth with her daughter and what a weapon she is.
She's amazing. Well, great, great people make great people. And her parents, her mum and dad are just two of the greats. They're so, so lovely and revered in New Zealand and probably globally. How is it now that I think someone was... Someone was actually, you mentioned it, because she missed out, Petra missed out on a job when she was younger.
And one of the guys that was there, he was like, we need that chick. And everybody else that was casting her for the role was like, no, no, we don't need her. And so now she's referred to as the roles that she wasn't given. Like, that's the level of stardom that she is. Like, everyone gets to kick themselves and go, fuck, we could have had Petra, you know? Yeah.
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Chapter 8: How does Dane envision the future of food and cooking?
Two charities this time, huh? Yeah. Good ones. Good ones. I like it.
Turn up when the bucket's being rattled. We're there.
Putting trees in the ground. I love that. Our grandkids will sit underneath and go, fucking hell. This is something that our grandfathers put in.
You'll have to find out who said that before Ricky Gervais stole it. Yeah.
I'll find that today. That is my mission. It's profoundly good. All right, Dave, mate.
Appreciate you, bro. Go well. Go long.
Thank you, gentlemen. Until next time. Yes, indeed.
Just a couple of things. Obviously, Chef Dane, the absolute man. Make sure you jump in the episode notes and check out that series on him. He is truly one of the most special people I've ever met and is easily my top chef of all time. He just has clocked food as far as I'm concerned. Also as well, we were mentioning this a little while back and we paused it, but it's back underway.
We have the chance for you to join us at the Repco Bathurst 1000. This is for supercars, V8 supercars. About two hours out of Sydney. We have two of these trips to give away, and it's with Willamette Travel. We've absolutely loaded them up. The rest of them are completely sold out. We're hosting about 40 people, so hopefully you listening right now would be into that.
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