The real sauce on NZ’s
food & drink story
The dinner party you never want to leave—we bust the myths, question the questionable and serve juicy hot takes while celebrating what makes NZ bloody delicious
What’s in The Sauce?
Join Vicki Ravlich-Horan (editor-in-chief of Nourish Magazine) and Tash McGill (the spirit behind More Good Drinks) as they serve up interviews, hot takes, food trends, and irresistible libations.
We're not here to reheat press releases or parrot marketing spin. We're pouring out the truth about what (and who) makes this country taste bloody good. Pour yourself something good and listen up!
Available on Spotify and everywhere you listen.
Our latest hot take & chat
Our latest hot take & chat
Meet Tash & Vicki
Part journalism, part advocacy, part the group chat!
We share an obsessive commitment to telling New Zealand's food and beverage stories with depth, honesty, and just enough irreverence to keep things interesting.
Vicki Ravlich-Horan
Founding editor of Nourish Magazine, Vicki's spent over a decade championing New Zealand food writing with the tenacity of a Wellington southerly. She believes every great dish deserves an even better story, and she's dedicated to making sure those stories don't get lost in the noise of #foodporn. When she's not editing copy, she's testing slow-cooked lamb ragu recipes or evangelising about the misunderstood virtues of eggplant. Vicki brings the publishing prowess, the editorial eye, and enough industry connections to fill a commercial kitchen.
Tash McGill
Two decades in the drinks business—from New Zealand tourism strategy to consulting for brands, judging spirits competitions from Auckland to London, and being shortlisted for the IWSC Spirits Communicator Trophy. Former President of the NZ Food Writers Guild and the force behind More Good Drinks, New Zealand's only 100% dedicated drinks publication. Tash writes with a distiller's precision and genuine belief that the stories behind bottles matter as much as what's in them. She celebrates excellence, calls out snake oil, and has never met a bad cocktail menu she couldn't diplomatically eviscerate.
Our StoryIn the era of food noise, we offer something more.
When "content" has replaced reporting and brand partnerships blur editorial lines, we're old-fashioned enough to believe independent voices still matter. We think you deserve to know which restaurant is actually good (not just Instagram-friendly), why your favourite wine suddenly costs more, what "sustainable" really means on that label, and which craft distillery is pushing boundaries versus just pushing out average product with nice branding.
We champion: Anyone taking risks to make things properly and being honest about the shortcuts.
We question: Greenwashing. False marketing claims. Food trends that prioritise aesthetics over substance. The gap between what brands say and what they do.
We believe: Great food and beverage makes every part of life taste better. You're smart enough to handle nuance, complexity, and the truth—even when it's complicated.
Get in touch
Got a story tip? We're always hunting for the next great New Zealand food or beverage story worth telling.
Want to collaborate? Whether it's guest appearances, consulting work, or industry partnerships, we're open to conversations—as long as editorial independence stays intact.
Want to sponsor? We're building something sustainable here. We'll always label sponsored content clearly and never compromise editorial integrity. If that works for you, let's chat.
Just want to say hi? We're surprisingly friendly. Pour yourself something good and drop us a line.