I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, and
welcome to 3ABN Today.
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We are so glad
that you are joining us
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as you do each and everyday.
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And just from the
bottom of our hearts
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we want to thank
you for your prayers
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and your love, and
your financial support.
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This is the Mending
Broken People Network,
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and it exists because God uses
you to help support His work.
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I am really excited today.
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We have such a special guest
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and it's someone that
I've just kind of adopted
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as another
spiritual son in the Lord,
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he and his wife
are precious people
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and just want to
adopt both of them.
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But without any further ado,
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let me just
introduce our special guest
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and that is Jeremy Dixon with
Revive cafe's from New Zealand.
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You are a kiwi.
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That's right.
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Kiwi.
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And, Jeremy, you are a chef.
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That's right. Yes.
You're a Christian.
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And I would say
you're an evangelist.
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Since the health message is
the right arm of the gospel.
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You really have a
mission, don't you?
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Yes, I do.
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Yeah, so what
we're going to do is--
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we're going to be introducing
several things to you today
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and Jeremy is an amazing person,
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an amazing Christian young man.
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He has the number one
cookbook in New Zealand.
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And this is not just for
vegan-vegetarian cookbooks,
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this is-- he is at the top of
the list of all the cookbooks.
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So he is very good cook.
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I get fat if I
lived around his place
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where he's got
cafe's and wonderful things,
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but he's also a
very strong Christian
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and he is on a
mission from the Lord
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and we want you
to stay tuned today
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because you gonna
hear fascinating story
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and he may even give some advise
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to those who are thinking about
starting their own business.
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But before we get
into the interview,
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what we want to do
right now is have some music
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and we love music around here.
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We know you do as well.
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And right now we've
got a special treat today
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because Danny
Shelton, our founder
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is going to sing
for us "Give him glory."
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Give Him glory
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Give Him glory
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Lifting holy
hands towards heaven
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Worship Christ the Lord
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He is worthy
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He alone is worthy
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The Lamb slain
from the foundation
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His worthy of our praise
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Give Him glory
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Give Him glory
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Lifting holy
hands towards heaven
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Worship Christ the Lord
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Praise Him, Praise Him
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Praise the name of the Lord
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Let all heaven
and earth proclaim it
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That Jesus Christ is Lord
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Praise Him, praise Him
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Jesus our blessed Redeemer
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Praise Him, praise Him
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Every in joyful song
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Give Him glory
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Give our God all the glory
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Lifting holy
hands towards heaven
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Worship Christ the Lord
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Worship Christ the Lord
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Worship Christ the Lord
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Thank you, Danny.
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You know, Danny is
one of my favorite singers
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because he really
preaches a sermon in his songs.
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I just love the way he sings
because he's telling a story
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and he does it
for the glory of God.
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Once again welcome, and
if you are just joining us,
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our special guest today is
Jeremy Dixon from New Zealand.
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And I'm gonna share a scripture
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that is very
applicable to Jeremy's life.
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And that is Proverbs 16:3,
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the New King
James version says this,
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"Commit your works to the Lord
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and your thoughts
will be established."
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The NIV says it this way,
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"Commit to the
Lord whatever you do
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and your plans will succeed."
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And Jeremy is someone
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who is definitely
committed to the Lord
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and who has
committed his plan to the Lord.
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And God has given
him incredible success.
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Jeremy, once again
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we're so glad that you are here.
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Great to be here.
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This is actually
your third trip to 3ABN.
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You've been coming
over and doing programming.
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We're gonna announce
that in just a moment.
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And you know, what
I admire about you,
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our programmers are
not paid to come here.
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What they do is, they
have to pay their own expenses
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and he's is traveling
all the way from New Zealand
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and it's costs you
$10,000 a trip, hasn't it?
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So that shows your dedication
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to the project
that we have you on.
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I'm very
committed to 3ABN as well.
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Praise the Lord.
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Tell us a little
bit about growing up?
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Did you inherit
"the Adventist faith"
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or did you grow up
in an Adventist home
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or how did you
become an Adventist?
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I didn't have any kind of
religious upbringing at all
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or any kind of
Christian upbringing.
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I have
wonderful, wonderful parents
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and a great upbringing.
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And it wasn't until
I was at high school
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at a normal state high school.
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I met a friend
who is an Adventist.
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And we became very good friends
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and I went along to
some news activities.
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And develop some
new friendships as well.
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About that time I was
thinking a lot about life
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and death and
that type of thing.
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And death really scared me.
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I was kind of,
you know, death is,
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you get to the end of your life
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and it's just
black and that's it.
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I thought what
was the point of life
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if you just die
at the end of it.
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And at that same point in time,
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you know, became acquainted
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with the
Adventist Christian message,
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and just you know,
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what just
follows after the death,
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you know, we can live forever.
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And that's what
really grasped me
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along with the
prophecies of the--
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they gave the evidence
that the Bible is true.
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And that was pretty
much my stepping stone
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to becoming a Christian.
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Amen, glory.
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Now, you and your
precious wife Faraday,
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how long you've been married?
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12 years now? That's right.
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And like I
said, at the beginning
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I'd love to adopt both of these.
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You're just a
precious couple and you--
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did you meet her through church
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or when you were
working at the sanitarium?
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Oh, we actually grew up
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in the same town of Christchurch
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and went Adventist
Churches down there.
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But never ever rub
shoulders that we can remember.
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One thing was my wife
is seven years younger.
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So when I was 20 she was 13,
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so probably would have
been appropriate that age. Yes.
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But we both moved to
Auckland, independently.
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And meet each
other at Adventist Church
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and that's how we
got know each other.
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Oh, and the Lord brought
you two together, no doubt.
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That's right.
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So, you went to work for--
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tell us what the
Sanitarium is in New Zealand?
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Well, Sanitarium is
a fantastic company.
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It's the biggest cereal
manufacturer in New Zealand,
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kind of lot like
Kelloggs of New Zealand.
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And it's owned entirely
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by the
Seventh-day Adventist Church
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and all the funds go towards
the mission of the church,
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which is fantastic.
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Amen. And--
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What did you do
there? And I was in--
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I started off in
finance for two years
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and then eight years after that
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I worked in the
marketing department.
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And I was you know,
running all the brains,
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you know, which involve
marketing of promotions,
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TV commercials, and
all that sort of things
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and events and across all
the different cereal brands
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and that was
just such great fun.
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Oh, I'm sure, it was.
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They've got
wonderful things, we--
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JD ordered the biscuits?
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Weet-bix. Weet-- yeah.
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They're pronounced
Weet-bix Say it again.
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Weet-bix.
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It's a number one
breakfast cereal in New Zealand.
00:10:18.07\00:10:19.87
And it, we really enjoyed that
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when we were down
there in New Zealand.
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It's such a beautiful
country and just lovely.
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Now, you went
from being employed
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with the largest
cereal company in New Zealand
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to starting your own cafe.
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How on earth did you
make that transition?
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What happened?
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And there are few
things that happened.
00:10:42.68\00:10:43.71
Firstly, Verity and I went
to health retreat in Queensland,
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where we had, you
know, juice fasting,
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healthy, vegetarian meals,
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all the treatments to go with it
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and it was just
a great experience.
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We came back with so
much energy and vitality.
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And we tried to find,
you know, healthy food
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and it's so
difficult to find food that,
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you know, isn't
full of processed,
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sugar, flour, meat,
all those type of things.
00:11:04.58\00:11:08.19
So we kind of
thought it would be great
00:11:08.22\00:11:09.74
to have a really
healthy food outlet.
00:11:09.77\00:11:12.57
And about the same time
00:11:12.60\00:11:13.64
I kind of wanted a
bit of an event show,
00:11:13.67\00:11:15.30
I wanted to do
something for God,
00:11:15.33\00:11:17.66
some kind of mission,
some kind of a calling,
00:11:17.69\00:11:20.62
and I kind of started
thinking about those two things,
00:11:20.65\00:11:22.79
I thought, well,
why not open a cafe.
00:11:22.82\00:11:25.50
Or-- well, a cafe, and
restaurant in New Zealand,
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they're kind of
interchangeable term so--
00:11:27.58\00:11:29.00
Okay, okay.
00:11:29.03\00:11:30.50
So you did and this is you know,
00:11:30.53\00:11:34.25
something that I've
learned from Jeremy.
00:11:34.28\00:11:36.14
He said that about
90% of cafe's fail.
00:11:36.17\00:11:38.69
Is that correct? That's right.
00:11:38.72\00:11:40.33
And he was a
person who thought that
00:11:40.36\00:11:44.37
because he was doing it for God,
00:11:44.40\00:11:46.91
God was gonna
workout the miracles for him.
00:11:46.94\00:11:49.64
Tell us about the
beginning of your cafe?
00:11:49.67\00:11:53.35
How you started and the lessons
God thought you in hurry?
00:11:53.38\00:11:56.51
You see, there are
very many lessons I learned.
00:11:56.54\00:11:59.34
Also I read Ellen White,
00:11:59.37\00:12:00.74
Ellen White has
got some guidance
00:12:00.77\00:12:02.37
in terms of what a
restaurant should look like,
00:12:02.40\00:12:06.58
probably back on, you
know, in the early 1900s
00:12:06.61\00:12:08.34
so I read that, and obviously
just found exact prescription
00:12:08.37\00:12:11.07
because times have changed.
00:12:11.10\00:12:12.18
I kind of use
that as my blueprint
00:12:12.21\00:12:14.15
for like what a
restaurant would look like?
00:12:14.18\00:12:17.10
So I just looked around Auckland
00:12:17.13\00:12:19.36
and there is always a lot of
cafes or restaurants for sale,
00:12:19.39\00:12:22.69
they're always
going out of business.
00:12:22.72\00:12:24.20
So I found one
on a good location,
00:12:24.23\00:12:25.84
in the middle of
Auckland, Central Auckland,
00:12:25.87\00:12:28.33
and put an offer on it,
00:12:28.36\00:12:30.02
and I bought the
business off the existing owner.
00:12:30.05\00:12:32.51
So you take on the lease,
00:12:32.54\00:12:33.57
you take on all
of the equipment,
00:12:33.60\00:12:35.83
tables and chairs
and that sort of things.
00:12:35.86\00:12:38.17
And so I resigned from my
job and signed up this lease
00:12:38.20\00:12:42.15
and started on the adventure.
00:12:42.18\00:12:43.73
And that's
amazing, so here you start--
00:12:43.76\00:12:47.21
Now this-- did New Zealand
00:12:47.24\00:12:49.04
or Auckland have any
plant based restaurants?
00:12:49.07\00:12:54.68
That's something interesting
when I first started research,
00:12:54.71\00:12:56.69
and I like went
to Sydney as well,
00:12:56.72\00:12:58.95
and look for Auckland and
looked up all the organic,
00:12:58.98\00:13:01.57
vegetarian, similar type
00:13:01.60\00:13:03.25
healthy type
restaurants and cafe,
00:13:03.28\00:13:05.26
so I could, you know,
find out what people were doing
00:13:05.29\00:13:06.93
and what was successful.
00:13:06.96\00:13:08.65
One fell into that process,
00:13:08.68\00:13:09.83
there is an awful
lot of closed down
00:13:09.86\00:13:12.37
vegetarian healthy restaurants,
00:13:12.40\00:13:14.17
you know, I went to Sydney
and looked up all these places
00:13:14.20\00:13:16.76
and turned up and half of
them were out of business,
00:13:16.79\00:13:20.07
so it's a very, very grueling
unforgiving industry to bean.
00:13:20.10\00:13:24.37
Yes, it is.
00:13:24.40\00:13:25.50
But so now you started
up, and you taken old cafe,
00:13:25.53\00:13:28.44
you transformed it.
00:13:28.47\00:13:30.24
What was your first day like,
00:13:30.27\00:13:31.88
when you opened up when people--
00:13:31.91\00:13:33.78
I mean, you use
the word plant based
00:13:33.81\00:13:36.03
rather than vegetarian
or vegan, is that correct?
00:13:36.06\00:13:38.51
That's correct, It's just
a much more acceptable term
00:13:38.54\00:13:42.38
to people who don't understand
this type of things. Okay.
00:13:42.41\00:13:44.91
So when you opened up
your "planed based restaurant,"
00:13:44.94\00:13:49.06
what happened the first day?
00:13:49.09\00:13:50.76
Well, we took this cafe,
00:13:50.79\00:13:52.37
we basically gave it
a fresh coat of paint.
00:13:52.40\00:13:55.74
You know, we just
made everything beautiful,
00:13:55.77\00:13:57.91
organize the kitchen
00:13:57.94\00:13:58.97
how we wanted it
for my style of food.
00:13:59.00\00:14:01.20
And I remember getting out
00:14:01.23\00:14:02.29
and we-- it is actually
opened at 7 am in the morning,
00:14:02.32\00:14:05.68
I remember walking, and
it's hard to chef as well
00:14:05.71\00:14:07.36
at this stage, I
remember opening up--
00:14:07.39\00:14:09.40
opening the doors,
00:14:09.43\00:14:10.69
first thing in the
morning the cafe was clean,
00:14:10.72\00:14:12.49
we spent the whole last week
00:14:12.52\00:14:14.60
just getting everything perfect,
00:14:14.63\00:14:15.86
every table aligned
in the right position
00:14:15.89\00:14:18.48
and I opened the
door, a very yum cold dark,
00:14:18.51\00:14:23.50
you know, people were
brushing by on the way to work,
00:14:23.53\00:14:26.31
and the first person came in,
00:14:26.34\00:14:28.49
and I was like
sitting behind the counter
00:14:28.52\00:14:30.00
booming with
excitement, my first customer,
00:14:30.03\00:14:31.80
the mission has began,
00:14:31.83\00:14:34.00
I want a cup of
coffee please, caffe latte.
00:14:34.03\00:14:36.32
Oh, sorry, we don't serve coffee
00:14:36.35\00:14:37.80
because I chose
not to serve coffee,
00:14:37.83\00:14:40.24
oh, okay, person walked out.
00:14:40.27\00:14:42.94
Okay, well, I can handle this.
00:14:42.97\00:14:44.35
Second person walked in,
00:14:44.38\00:14:45.41
hi, can I please have
double shot latte, please.
00:14:45.44\00:14:47.99
I'm sorry, we
don't serve coffee.
00:14:48.02\00:14:50.16
Third person walked in,
00:14:50.19\00:14:52.47
hi, there can I have some latte?
00:14:52.50\00:14:54.35
I'm sorry, we
don't serve coffee,
00:14:54.38\00:14:56.06
he said, what you
some kind of religious nut
00:14:56.09\00:14:57.81
or something and
stormed out the door.
00:14:57.84\00:15:00.35
I put my head and I'm thinking,
00:15:00.38\00:15:01.49
oh, no I've just
left everything behind,
00:15:01.52\00:15:03.86
this is just gonna be terrible
00:15:03.89\00:15:05.14
my first experience
was just feeling terrible,
00:15:05.17\00:15:08.46
here I have you know,
invested all this money,
00:15:08.49\00:15:11.13
my house was on the
line, personal finance,
00:15:11.16\00:15:13.40
I just saw bankruptcy coming
00:15:13.43\00:15:15.82
from these first
three people that walked in.
00:15:15.85\00:15:18.14
But that is not
the way it turned out
00:15:18.17\00:15:20.53
because you actually have
00:15:20.56\00:15:22.78
one of the most successful
restaurants in New Zealand
00:15:22.81\00:15:27.90
and not only one but now two.
00:15:27.93\00:15:31.76
At first you
thought God was going to,
00:15:31.79\00:15:36.70
I guess worked miracles for you
00:15:36.73\00:15:38.91
because you were
doing this for His glory.
00:15:38.94\00:15:41.03
You were trying to
teach the health message.
00:15:41.06\00:15:43.39
Did He work miracles for you?
00:15:44.82\00:15:46.40
Or how did He
broke things out for you?
00:15:46.43\00:15:48.46
God worked tremendous miracles
and gave me a lot of guidance,
00:15:48.49\00:15:53.10
but not in the way I
thought it would happen.
00:15:53.13\00:15:56.30
I thought I'm
doing this for God,
00:15:56.33\00:15:58.99
I'm putting
everything on the line,
00:15:59.02\00:16:00.38
and say crossing
my life for Him--
00:16:00.41\00:16:02.72
for this, for this venture.
00:16:02.75\00:16:05.37
And I thought He
would just make it all easy,
00:16:05.40\00:16:07.16
He would just make it
happen, He bring the customers,
00:16:07.19\00:16:09.18
the business sort of worked out.
00:16:09.21\00:16:10.64
It will just instantly grow
to be this prosperous business.
00:16:10.67\00:16:14.99
And I was very wrong,
00:16:15.02\00:16:16.73
God had a few years that
he wanted to develop my faith
00:16:16.76\00:16:20.87
to get that happening.
00:16:20.90\00:16:22.05
Yes.
00:16:22.08\00:16:23.15
And it has happened but
you know, I was thinking
00:16:23.18\00:16:27.03
probably one of the reasons
you've been so successful
00:16:27.06\00:16:29.72
where others haven't
00:16:29.75\00:16:30.78
is because you had
that financial background,
00:16:30.81\00:16:33.35
you have that
marketing background,
00:16:33.38\00:16:35.55
because you can have
the best food in the world,
00:16:35.58\00:16:38.77
but if somebody is,
00:16:38.80\00:16:41.04
doesn't have the business
acumen to go along with it.
00:16:41.07\00:16:44.28
Then it's very
difficult to make it succeed.
00:16:44.31\00:16:46.85
God lead some fantastic things
00:16:46.88\00:16:48.49
working at sanitarium,
with some great business skills,
00:16:48.52\00:16:51.08
but I kind of almost
thought I knew it all,
00:16:51.11\00:16:53.68
and there's nothing like getting
00:16:53.71\00:16:54.74
and then running
your own small business.
00:16:54.77\00:16:56.64
We had to do every
part of the business,
00:16:56.67\00:16:58.81
you know, you're
doing accounting,
00:16:58.84\00:17:00.39
human resources, piece control,
00:17:00.42\00:17:04.22
hygiene, hiring staff,
00:17:04.25\00:17:06.85
I tell you, you got your cash
tray is working, decorating,
00:17:06.88\00:17:10.26
marketing, there are just
so many heads you have to wear,
00:17:10.29\00:17:13.22
and I to learn very quickly,
00:17:13.25\00:17:14.48
so to do all
these different tasks.
00:17:14.51\00:17:17.13
Now, before we talk
about your cookbooks
00:17:17.16\00:17:19.44
because Jeremy
has the number one
00:17:19.47\00:17:21.67
best selling
cookbook in New Zealand
00:17:21.70\00:17:23.56
and it's just amazing.
00:17:23.59\00:17:24.68
I love your cookbooks.
00:17:24.71\00:17:26.17
But before we talk about that,
00:17:26.20\00:17:27.80
I want to talk
about the second business
00:17:27.83\00:17:29.44
because now you
have a very iconic
00:17:29.47\00:17:32.59
eating place in Auckland.
00:17:32.62\00:17:34.08
It's one of the
top cafes in Auckland,
00:17:34.11\00:17:38.09
you have the second store
00:17:38.12\00:17:40.53
and you run it in
an interesting way.
00:17:40.56\00:17:42.31
How do you run the second cafe?
00:17:42.34\00:17:44.44
Yes, I have two cafes
but I have one kitchen,
00:17:44.47\00:17:47.56
so one of the cafes has a
big kitchen and in the morning--
00:17:47.59\00:17:50.77
we're all counter service
food, so the food isn't--
00:17:50.80\00:17:53.61
it's not like a
traditional restaurant
00:17:53.64\00:17:54.90
where you place an order,
and it's gets made up. Okay.
00:17:54.93\00:17:57.40
Where lunch time
people want their food fast,
00:17:57.43\00:18:00.18
if you got a
half hour lunch break,
00:18:00.21\00:18:01.57
you want your food straightaway,
00:18:01.60\00:18:03.50
so in the morning they--
she is prepare all the food,
00:18:03.53\00:18:07.16
load up the cabin full
of salads, curries, meals.
00:18:07.19\00:18:11.15
Now at the lunch time we serve
00:18:11.18\00:18:12.23
over the counter
to people direct. Yes.
00:18:12.26\00:18:14.61
From in the
morning this one kitchen
00:18:14.64\00:18:15.80
makes up all the
food for both stores,
00:18:15.83\00:18:18.12
half of it goes in the cabinet
for the one down street store
00:18:18.15\00:18:21.22
which is the bigger one
00:18:21.25\00:18:22.40
and half of it
gets put into buckets
00:18:22.43\00:18:25.28
and just brought in courier
00:18:25.31\00:18:26.54
and then sends to
around the other store.
00:18:26.57\00:18:29.25
And now they are not
trickling in one at the time
00:18:29.28\00:18:31.73
asking for coffee but
you've got as you say down
00:18:31.76\00:18:34.75
under a queue that's a line,
00:18:34.78\00:18:37.28
they're queued
up for quite some--
00:18:37.31\00:18:40.31
Yep in the lunch time period
00:18:40.34\00:18:42.55
between 12 and 2 pm as
just usually queues at the door.
00:18:42.58\00:18:46.61
And we treat them
quite quickly too.
00:18:46.64\00:18:48.37
Yeah, that's amazing.
00:18:48.40\00:18:50.01
And I remember
the first when I--
00:18:50.04\00:18:51.35
'cause in those first 30
days when it was really tough.
00:18:51.38\00:18:53.86
I remember looking up one day
and seeing a queue out the door
00:18:53.89\00:18:56.43
and down the footpath.
00:18:56.46\00:18:57.49
I'm like wow,
this is incredible.
00:18:57.52\00:18:59.66
In that first moment
happen I just, you know,
00:18:59.69\00:19:01.31
I was just tingling
inside 'cause I can see that
00:19:01.34\00:19:03.20
God had brought people
along and already placed it.
00:19:03.23\00:19:06.00
And people were interested
in this really wheat food
00:19:06.03\00:19:08.43
which is is really
strange to some people.
00:19:08.46\00:19:10.67
It is strange to some people,
but you've had some incredible,
00:19:10.70\00:19:14.03
your customers had
some incredible stories,
00:19:14.06\00:19:16.19
haven't they? Yes.
00:19:16.22\00:19:17.25
And yours is more of a--
00:19:17.28\00:19:19.59
I mean, when
Jeremy when I say that
00:19:19.62\00:19:21.86
he is like a chef evangelist
he's really on a mission,
00:19:21.89\00:19:24.70
because you email
15,000 customers every month?
00:19:24.73\00:19:30.55
Every week. Every week.
00:19:30.58\00:19:32.46
What's in your email?
00:19:32.49\00:19:33.76
So we change our menu every week
00:19:33.79\00:19:35.02
so as different produce
comes through the seasons.
00:19:35.05\00:19:38.73
We change our menu
service tell about,
00:19:38.76\00:19:40.98
it changes every week.
00:19:41.01\00:19:42.41
You know, our hot meals
change every day as well.
00:19:42.44\00:19:44.36
So people are coming along,
there's always something new.
00:19:44.39\00:19:47.37
And so we send an
email our each week
00:19:47.40\00:19:49.90
with the menu for the week.
00:19:49.93\00:19:51.55
We have some
kind of a health tip,
00:19:51.58\00:19:54.49
maybe some kind
of ingredient profile
00:19:54.52\00:19:56.77
or some kind of cooking tip.
00:19:56.80\00:19:58.30
We have a recipe as well.
00:19:58.33\00:19:59.53
So just kind of keeping,
00:19:59.56\00:20:00.85
it's just not about eating food,
00:20:00.88\00:20:02.31
but encouraging my customers to,
00:20:02.34\00:20:04.30
you know, exercise
and do those great things.
00:20:04.33\00:20:06.38
So they can have
health and vitality.
00:20:06.41\00:20:08.79
And have you had
customers come in
00:20:08.82\00:20:10.86
who have shared
testimonies with you
00:20:10.89\00:20:13.23
how this is making a
difference in their life?
00:20:13.26\00:20:15.66
Yeah, that's most exciting part,
00:20:15.69\00:20:16.92
people just say, you
know, I've tried, you know,
00:20:16.95\00:20:18.92
using your
recipes, eating your food,
00:20:18.95\00:20:21.12
you know, I'm
becoming healthier,
00:20:21.15\00:20:22.31
got more vitality.
00:20:22.34\00:20:23.93
A lot of people say
they come to Revive for lunch
00:20:23.96\00:20:26.66
and they go back to their desks
00:20:26.69\00:20:27.73
and they can keep working,
00:20:27.76\00:20:28.79
they don't just
come here you know,
00:20:28.82\00:20:29.85
want to go to sleep when
they come back to the desk.
00:20:29.88\00:20:32.15
I mean, people who, you
know, have their families
00:20:32.18\00:20:34.48
are eating healthier,
it's just great to see
00:20:34.51\00:20:36.01
the people can
actually change their life
00:20:36.04\00:20:38.52
when they receive
this health message.
00:20:38.55\00:20:40.36
And have you had
anybody with like diabetes
00:20:40.39\00:20:43.01
or anything who has,
because of your health tips
00:20:43.04\00:20:45.81
who is beginning
to overcome that?
00:20:45.84\00:20:48.84
Yes, I have several
people have diabetes,
00:20:48.87\00:20:51.30
who had diabetes and
their score comes down
00:20:51.33\00:20:53.74
considerably after even
cooking from our cookbooks
00:20:53.77\00:20:56.80
for just a couple of weeks.
00:20:56.83\00:20:58.62
Very quick if you
start eating healthy food,
00:20:58.65\00:21:00.71
you can make health changes.
00:21:00.74\00:21:01.77
Oh, that's-- Almost instantly.
00:21:01.80\00:21:03.25
That's so gratifying,
isn't it? That is awesome.
00:21:03.28\00:21:05.54
So now, the other thing that
you have yet a third business
00:21:05.57\00:21:11.01
if you will, is you
developed a very popular item
00:21:11.04\00:21:17.74
for your restaurant
called the frooze balls.
00:21:17.77\00:21:20.14
Tell us about the frooze balls?
00:21:20.17\00:21:22.23
On the Revive we
used to make this little,
00:21:22.26\00:21:24.55
frooze nut
balls, so it would get,
00:21:24.58\00:21:26.58
nuts dried fruits and dry nuts,
00:21:26.61\00:21:28.44
put in a blender and then
roll them into little balls.
00:21:28.47\00:21:31.87
So like dried
apricots and almonds.
00:21:31.90\00:21:34.47
Almonds, dates,
cashews. Sounds delicious.
00:21:34.50\00:21:37.42
I roll them in coconut
and put them in the new bags
00:21:37.45\00:21:39.79
and sell them,
people just love them,
00:21:39.82\00:21:41.40
they are just
great healthy treat,
00:21:41.43\00:21:43.25
except they just
took ages to make.
00:21:43.28\00:21:45.11
My staff has been
hours rolling these balls,
00:21:45.14\00:21:47.83
and the blenders
would always break down
00:21:47.86\00:21:49.43
because of all the nuts
00:21:49.46\00:21:50.49
you know, blenders
don't like too many nuts,
00:21:50.52\00:21:51.89
nuts going through them.
00:21:51.92\00:21:53.44
I was talking to a friend
of mine who is an engineer,
00:21:53.47\00:21:56.09
and see look
this just taking ages
00:21:56.12\00:21:57.87
and he said, well, I can
make a machine to build those,
00:21:57.90\00:22:00.65
to make those, and he did.
00:22:00.68\00:22:03.20
And he made this
little machine contraption,
00:22:03.23\00:22:05.18
we put the
frozen nuts in the top,
00:22:05.21\00:22:07.69
comes down, it weighs them,
00:22:07.72\00:22:09.52
it puts them into this
press that compresses them,
00:22:09.55\00:22:13.00
comes out the end
roast with coconut coat,
00:22:13.03\00:22:15.62
and this machine makes
these lovely frooze balls.
00:22:15.65\00:22:18.32
And we start a
little company together
00:22:18.35\00:22:20.96
and we now sell them to
500 stores in New Zealand.
00:22:20.99\00:22:24.06
So there are a good
little health product.
00:22:24.09\00:22:26.29
And so this has become a
business on its own, has it?
00:22:26.32\00:22:28.84
Exactly, just by accident.
00:22:28.87\00:22:30.73
So, Jeremy, how did you,
00:22:30.76\00:22:33.72
you know, as far as
your training for cooking
00:22:33.75\00:22:36.38
and all of this
to become a chef,
00:22:36.41\00:22:38.56
how do you go about
developing your recipes,
00:22:38.59\00:22:41.49
because you now
have four cookbooks,
00:22:41.52\00:22:45.39
the first two were vegetarian,
and the second two were vegan,
00:22:45.42\00:22:49.44
but how did you go
about developing the recipes
00:22:49.47\00:22:54.32
for the restaurant
and for your cookbooks?
00:22:54.35\00:22:57.92
When first started I
thought of doing a chef course,
00:22:57.95\00:23:00.94
that's a four year course,
but the more I looked into it,
00:23:00.97\00:23:03.54
it's all about chef
course is about cooking meat
00:23:03.57\00:23:07.15
using all sort of white flour,
sugar, butter to make pastries,
00:23:07.18\00:23:11.75
matching wines,
00:23:11.78\00:23:13.02
is that you not very
much healthy cooking schools
00:23:13.05\00:23:15.16
you learn in a chef's course.
00:23:15.19\00:23:16.49
Okay, so for some of our viewers
00:23:16.52\00:23:18.37
who may not be familiar
with the health message.
00:23:18.40\00:23:21.13
Why aren't those
ingredients healthy?
00:23:21.16\00:23:23.31
Very highly processed,
00:23:23.34\00:23:25.35
there is a lot of
animals products in there,
00:23:25.38\00:23:26.97
full of cholesterol,
and it's just a very--
00:23:27.00\00:23:29.58
just full of processed food,
00:23:30.82\00:23:32.02
when if you are eating
good health food ingredients,
00:23:32.05\00:23:35.20
you're using you know,
00:23:35.23\00:23:36.26
natural fresh
fruit and vegetables,
00:23:36.29\00:23:38.86
whole grains that
haven't been processed,
00:23:38.89\00:23:41.08
your body can process some in,
00:23:41.11\00:23:42.24
you know, the static show
that vegetarians live longer.
00:23:42.27\00:23:45.86
Okay, so how did you
go about developing these,
00:23:45.89\00:23:49.46
I mean, you didn't want to
go to the traditional school,
00:23:49.49\00:23:52.29
what did you do?
00:23:52.32\00:23:53.39
So I hired some chefs,
00:23:53.42\00:23:55.63
and I've a mix of
chefs over the years,
00:23:55.66\00:23:57.10
I think I have
around about five or six,
00:23:57.13\00:23:59.04
and each of them have
really contributed to Revive
00:23:59.07\00:24:01.15
and I've learnt a
lot along the way.
00:24:01.18\00:24:03.04
And a point in time
came where chef resigned
00:24:03.07\00:24:05.35
and I just thought it, okay,
I want to be the chef for year,
00:24:05.38\00:24:07.48
so I actually took
on the chef's role.
00:24:07.51\00:24:09.65
From everything I've learnt
and developed more dishes,
00:24:09.68\00:24:12.51
using the whole
foods that I use,
00:24:12.54\00:24:15.47
and that's kinds of
where I develop them.
00:24:15.50\00:24:17.27
And I taste a lot
of recipes at home,
00:24:17.30\00:24:19.67
I've a life group every Friday.
00:24:19.70\00:24:21.47
And what is a life group?
00:24:21.50\00:24:23.29
Like a small group
where friends come along,
00:24:23.32\00:24:26.08
we have a meal together,
catch up pray together,
00:24:26.11\00:24:29.31
study the word, it's
just a great encouraging time.
00:24:29.34\00:24:32.17
So I weighs them,
always try my new meals
00:24:32.20\00:24:34.75
at on my life group people.
00:24:34.78\00:24:36.77
Okay.
00:24:36.80\00:24:37.83
And what do you do?
00:24:37.86\00:24:39.26
Do you just look and take a--
00:24:39.29\00:24:42.00
like a dish that's
maybe not so healthy,
00:24:42.03\00:24:44.19
and just make it healthier.
00:24:44.22\00:24:45.27
It's my favorite way
to developing dishes,
00:24:45.30\00:24:47.35
taking something
that's really yummy,
00:24:47.38\00:24:48.66
and really unhealthy,
00:24:48.69\00:24:50.14
getting rid of all
the unhealthy ingredients,
00:24:50.17\00:24:52.51
and then
substituting with whole food
00:24:52.54\00:24:54.21
plant based ingredients,
00:24:54.24\00:24:55.90
and making something
that still taste good,
00:24:55.93\00:24:58.47
and people can recognize
from the original dish.
00:24:58.50\00:25:00.99
You know, I don't know,
00:25:01.02\00:25:02.05
if should say
this on television,
00:25:02.08\00:25:03.55
but I am going to use
that one thing about Jeremy,
00:25:03.58\00:25:07.35
I've kind of been
holding this back,
00:25:07.38\00:25:08.99
but Jeremy's gonna be
doing a cooking program for us,
00:25:09.02\00:25:11.51
so we're so excited.
00:25:11.54\00:25:12.64
He is not just
going to he's finished--
00:25:12.67\00:25:14.84
you've done 26 cooking programs
00:25:14.87\00:25:18.59
and the one thing that is
so amazing for all the staff,
00:25:18.62\00:25:24.41
some of whom are not Adventist,
00:25:24.44\00:25:27.02
some of the crew
are not Adventist,
00:25:27.05\00:25:29.10
some of them don't
follow the health message,
00:25:29.13\00:25:31.11
and they love every
dish that you've made,
00:25:31.14\00:25:34.42
and that's rather
unique, I would say.
00:25:34.45\00:25:37.35
So one thing that I am
impressed about your food,
00:25:37.38\00:25:41.12
is it is so tasty and
it's always so beautiful.
00:25:41.15\00:25:44.11
Right.
00:25:44.14\00:25:45.25
But it just easy to
do too, you make it easy.
00:25:45.28\00:25:49.70
And so that's very impressive.
00:25:49.73\00:25:51.66
I think working
at cafe for 10 years,
00:25:51.69\00:25:53.61
I mean, you've got
to keep your cost down,
00:25:53.64\00:25:55.02
so we use easy
to find ingredients
00:25:55.05\00:25:56.96
that don't cost much,
00:25:56.99\00:25:58.24
we got labor cost, so
we make sure we developing
00:25:58.27\00:26:01.31
and crafting our
meals the easy way,
00:26:01.34\00:26:03.84
taking lots of shortcuts,
so having been in business,
00:26:03.87\00:26:06.37
forces you to make
things easier and cheaper
00:26:06.40\00:26:09.40
and also yeah,
if it doesn't sell
00:26:09.43\00:26:11.92
people are not gonna buy it.
00:26:11.95\00:26:12.99
So we've got to have food,
00:26:13.02\00:26:14.32
that people are
gonna want to eat.
00:26:14.35\00:26:16.08
Yes, amen.
00:26:16.11\00:26:17.34
So here and that is true,
00:26:17.37\00:26:20.18
I mean, when your
cookbooks were put out,
00:26:20.21\00:26:22.70
you're using
recipes, that you know,
00:26:22.73\00:26:26.27
are tried and
true and people enjoy.
00:26:26.30\00:26:29.23
But the thing that I
was thinking about is,
00:26:29.26\00:26:31.42
now you've got
two successful cafes,
00:26:31.45\00:26:34.63
you've got the
frooze ball machine,
00:26:34.66\00:26:36.65
how on earth, I mean,
00:26:36.68\00:26:39.03
when did you find the time
00:26:39.06\00:26:40.95
to start
thinking about a cookbook?
00:26:40.98\00:26:43.97
You know, I thought about it
for many years before I did it.
00:26:44.00\00:26:46.24
And it gets to the point
00:26:46.27\00:26:47.39
where you just have to
say I just got to do it.
00:26:47.42\00:26:49.69
I think part of being
in business for 10 years
00:26:49.72\00:26:51.91
you start to learn
how to delegate properly,
00:26:51.94\00:26:54.27
so you know, I can get my staff
00:26:54.30\00:26:55.72
to run the cafe
when I am not there,
00:26:55.75\00:26:57.61
so I've set it up
with great system,
00:26:57.64\00:26:59.46
so I can run, so I can over here
00:26:59.49\00:27:01.57
and film cooking programs.
00:27:01.60\00:27:04.43
So you just, use
that carve out time,
00:27:04.46\00:27:06.39
and focus on the
important things.
00:27:06.42\00:27:08.13
And you know one thing
that I've learned about you
00:27:08.16\00:27:10.73
is that you're
extremely organized,
00:27:10.76\00:27:12.77
so that helps a whole lot.
00:27:12.80\00:27:15.08
So you've now sold 100--
00:27:15.11\00:27:18.84
over a 100,000
cookbooks in New Zealand,
00:27:18.87\00:27:21.26
and I said, the
number one seller
00:27:21.29\00:27:24.48
as of cookbooks of all kinds,
00:27:24.51\00:27:27.67
not just the--
00:27:27.70\00:27:31.99
Vegetarian.
00:27:32.02\00:27:33.10
Vegetarian plant base,
00:27:33.13\00:27:34.22
I was trying to use
your word plant based.
00:27:34.25\00:27:36.31
And these are
the Revive cookbooks,
00:27:36.34\00:27:39.96
and you have the
revive cafe cookbook,
00:27:39.99\00:27:43.37
one, two, three and four.
00:27:43.40\00:27:45.29
The first two are
vegetarian but not vegan.
00:27:45.32\00:27:49.10
And these two are vegan. Great.
00:27:49.13\00:27:51.23
Now what I like about
your cookbooks and I don't--
00:27:51.26\00:27:55.57
I wish we had
some pictures to show.
00:27:55.60\00:27:57.93
But every single recipe
has a full picture next to it.
00:27:57.96\00:28:04.93
so you see the presentation,
they're beautiful recipes,
00:28:04.96\00:28:10.06
beautiful pictures, it
just makes my mouth water.
00:28:10.09\00:28:13.75
I want to get in
there and try your recipes.
00:28:13.78\00:28:16.60
And you also have various
00:28:16.63\00:28:19.26
besides the mouth
watering of these given salads,
00:28:19.29\00:28:25.27
hot pot stir fries
and main meal soups,
00:28:25.30\00:28:28.61
sides, sweet
things, flavor boosters.
00:28:28.64\00:28:32.08
But you also put
little tips in here.
00:28:32.11\00:28:34.71
Tell us about
the tips that you do?
00:28:34.74\00:28:37.59
Yes, every page has some kind
of a tip on how to cook faster,
00:28:37.62\00:28:41.90
or profiles
ingredients that people can use.
00:28:41.93\00:28:44.73
There is actually a huge
range of different ingredients
00:28:44.76\00:28:47.25
you can use in
plant based cooking.
00:28:47.28\00:28:49.18
There is no
shortage of ingredients.
00:28:49.21\00:28:50.56
So I try to profile
everything that people can use.
00:28:50.59\00:28:52.94
Well, give us
an example of a tip
00:28:52.97\00:28:54.84
because something else you
gonna be seeing a lot of Jeremy
00:28:54.87\00:28:58.19
because we're doing
some 60 second health tips
00:28:58.22\00:29:01.59
and I guess their health
tips good easy cooking tips.
00:29:01.62\00:29:05.47
Yes.
00:29:05.50\00:29:06.57
But give us something
00:29:06.60\00:29:09.14
that you could let me maybe
cook ahead and keep on store.
00:29:09.17\00:29:11.93
And then use in
a multiple recipes.
00:29:11.96\00:29:14.24
Oh, there is lots of things
for example, frozen bananas,
00:29:14.27\00:29:16.67
keeping frozen
bananas in your freezer,
00:29:16.70\00:29:18.63
instant delicious smoothie.
00:29:18.66\00:29:20.80
How to cook brown rice?
00:29:20.83\00:29:21.97
So many people are
scared to cook brown rice.
00:29:22.00\00:29:24.25
But there's a
very simple formula
00:29:24.28\00:29:25.70
on how to cook it
perfect every time.
00:29:25.73\00:29:27.92
Cutting carrots,
you can cut a carrot,
00:29:27.95\00:29:29.75
in about 20 different ways,
00:29:29.78\00:29:31.46
and they can just
help vary your meals
00:29:31.49\00:29:33.31
and make look
them more attractive.
00:29:33.34\00:29:34.76
Using color, you got to use,
00:29:34.79\00:29:36.27
pick all the color of
the rainbow in every meal,
00:29:36.30\00:29:39.00
people eat with their eyes.
00:29:39.03\00:29:40.06
So these kind of
cooking tips really help people
00:29:40.09\00:29:42.45
to you know, cook for themselves
00:29:42.48\00:29:43.84
and cook delicious meals.
00:29:43.87\00:29:46.07
Well, I have to say that
one of my favorite things
00:29:46.10\00:29:49.83
that we've learned from you
was the peanut butter smoothie
00:29:49.86\00:29:52.73
and the bananas,
I've frozen bananas
00:29:52.76\00:29:55.24
and used in
smoothies for are a long time.
00:29:55.27\00:29:58.25
But I've always put, I
never even thought about it,
00:29:58.28\00:30:00.47
I just would
freeze the banana whole.
00:30:00.50\00:30:02.26
Yeah.
00:30:02.29\00:30:03.39
And you know, I'd wrap
it up and freeze it whole,
00:30:03.42\00:30:05.40
and then I saw
you, you chopped it up,
00:30:05.43\00:30:06.90
I mean you just--
00:30:06.93\00:30:08.00
Chopped into little chunks.
00:30:08.03\00:30:09.08
Chopped into little chunks,
00:30:09.11\00:30:10.18
and it's so much easier to work
with when it is done that way.
00:30:10.21\00:30:14.51
Just a few little, just
two little changes in skills
00:30:14.54\00:30:17.05
can really change
your cooking experience.
00:30:17.08\00:30:19.16
Yes. Amen.
00:30:19.19\00:30:20.40
And so when you--
when you did the cookbook,
00:30:20.43\00:30:23.17
tell us about this process
00:30:23.20\00:30:26.26
because, this is not
your typical cookbook,
00:30:26.29\00:30:30.35
this is a cookbook as I said
00:30:30.38\00:30:31.79
that has
beautiful illustrations.
00:30:31.82\00:30:35.21
For each recipe
has its a full picture
00:30:35.24\00:30:39.64
and when you did this cookbook,
00:30:39.67\00:30:43.28
you didn't trust
this kitty party course.
00:30:43.31\00:30:47.00
Tell us about the process
00:30:47.03\00:30:48.23
of how you put a
cookbook together?
00:30:48.26\00:30:49.85
Well, I approached
some publishers to start,
00:30:49.88\00:30:51.37
well then say, I'd like
to, I've got successful cafe.
00:30:51.40\00:30:53.43
Can I-- can you
publish a cookbook for me?
00:30:53.46\00:30:56.34
I rang all these
publishers they said,
00:30:56.37\00:30:57.78
not, too many cookbooks around,
00:30:57.81\00:30:59.42
no one wants vegetarian,
and no one was interested,
00:30:59.45\00:31:02.10
so I'm like,
okay, I'll do it myself.
00:31:02.13\00:31:04.23
So I hired a graphic designer.
00:31:04.26\00:31:06.42
I bought a good camera
and took out photography,
00:31:06.45\00:31:08.52
so did all my photography
00:31:08.55\00:31:10.49
and I learned the
graphic design program
00:31:10.52\00:31:13.99
and just basically
left everything behind
00:31:14.02\00:31:17.04
and focused on it
for a couple of months
00:31:17.07\00:31:18.50
and just turned
out this cookbook
00:31:18.53\00:31:20.07
using all the recipes
00:31:20.10\00:31:21.81
I've learned along
the years at Revive.
00:31:21.84\00:31:23.43
And here the
publishers who didn't want it,
00:31:23.46\00:31:26.88
I bet when this became
your number one cookbook
00:31:26.91\00:31:29.31
in New Zealand that
they must have been just.
00:31:29.34\00:31:32.06
Oh, definitely, I've had
many publishers approach me
00:31:32.09\00:31:34.31
since wanting to take on
00:31:34.34\00:31:35.41
and trying to
publish the new ones.
00:31:35.44\00:31:37.11
I'm sure they have.
00:31:37.14\00:31:38.92
Now, Jeremy, you do
things to market it,
00:31:38.95\00:31:42.12
just I mean it's just
to me it's fascinating
00:31:42.15\00:31:44.79
that you took up photography.
00:31:44.82\00:31:46.94
You know how to make
things look very appealing
00:31:46.97\00:31:50.66
even for the cookbook.
00:31:50.69\00:31:52.28
But are you a
perfectionist or do you--
00:31:52.31\00:31:58.01
I mean what would
you say about yourself?
00:31:58.04\00:31:59.78
No, I'm more of into excellence.
00:31:59.81\00:32:01.83
Excellence.
00:32:01.86\00:32:02.90
So I believe in
getting things excellent,
00:32:02.93\00:32:04.47
pushing that extra mile
to get things excellent,
00:32:04.50\00:32:07.17
but the extra, extra mileage
00:32:07.20\00:32:09.43
to get to
perfection is far to fast
00:32:09.46\00:32:11.44
so cookbooks aren't
perfect but they're excellent,
00:32:11.47\00:32:13.94
so that's kind of how
I like to live my life.
00:32:13.97\00:32:16.62
And I like that
about your recipes
00:32:16.65\00:32:18.72
is that they're
simple and use ingredients
00:32:18.75\00:32:20.93
that we can find
it at the wholesale
00:32:20.96\00:32:25.48
or the co-op type stores
00:32:25.51\00:32:27.36
because some of
the stores for us,
00:32:27.39\00:32:30.02
some of the
ingredients we would hear
00:32:30.05\00:32:31.83
in the States anyway
00:32:31.86\00:32:33.08
all would go to
maybe not Walmart
00:32:33.11\00:32:36.83
but they would be in
most of your grocery stores,
00:32:36.86\00:32:39.12
there are few
little international--
00:32:39.15\00:32:40.47
Most of the ingredients
00:32:40.50\00:32:41.56
you can find it in
your average supermarket.
00:32:41.59\00:32:43.01
Okay.
00:32:43.04\00:32:44.07
It's the occasion ingredient
00:32:44.10\00:32:45.14
you might have to
go to health store.
00:32:45.17\00:32:46.34
Okay.
00:32:46.37\00:32:47.44
But now you also
are doing marketing tips
00:32:47.47\00:32:50.06
on National
Television there in New Zealand,
00:32:50.09\00:32:52.60
is that correct?
00:32:52.63\00:32:53.68
Cooking tips. I
mean cooking tips.
00:32:53.71\00:32:54.77
That's right. Yes.
00:32:54.80\00:32:55.84
So National
station there I go on
00:32:55.87\00:32:57.61
once every couple of months
on there, good morning show
00:32:57.64\00:32:59.82
and demonstrate
a healthier recipe
00:32:59.85\00:33:01.63
and it's lot of fun.
00:33:01.66\00:33:03.14
Yeah, and then
and have you found
00:33:03.17\00:33:05.88
that by calling
it plant based food
00:33:05.91\00:33:07.90
that people rather than
saying vegan or vegetarian,
00:33:07.93\00:33:10.67
are people just
more open to that?
00:33:10.70\00:33:12.70
Well, 80% of my
customers eat meat.
00:33:12.73\00:33:15.81
They're just
normal New Zealand people
00:33:15.84\00:33:17.37
that eat normal, you know.
00:33:17.40\00:33:18.75
80% of your customers.
00:33:18.78\00:33:21.57
So I need to keep that in
mind with everything I'm doing,
00:33:21.60\00:33:23.83
I'm not there for vegetarian
people, I'm there for people
00:33:23.86\00:33:26.29
who are just normal
meat eating New Zealanders.
00:33:26.32\00:33:29.56
So it's
important to use language
00:33:29.59\00:33:30.93
that doesn't scare people off
00:33:30.96\00:33:32.22
and vegan is a great thing
to be but that word doesn't--
00:33:32.25\00:33:36.84
can scare some people
off who are into eating meat,
00:33:36.87\00:33:38.90
so using a word
plant based or whole foods,
00:33:38.93\00:33:41.26
just explains what we do
00:33:41.29\00:33:42.76
in a more kind of
consumer friendly way.
00:33:42.79\00:33:45.22
Okay. Okay.
00:33:45.25\00:33:46.70
If you've got meat eater
00:33:46.73\00:33:48.75
who are just coming
back again and again
00:33:48.78\00:33:50.87
and successful enough that
he had to start a second cafe
00:33:50.90\00:33:54.92
that shows you that this kind
of food is can be very tasty,
00:33:54.95\00:34:00.51
very appealing to
the average person.
00:34:00.54\00:34:02.71
I even had customers
who come back and they said,
00:34:02.74\00:34:05.22
hello mate, I've
been here three times
00:34:05.25\00:34:07.04
and there is no meat.
00:34:07.07\00:34:08.17
You guys are vegetarian
which is really funny.
00:34:08.20\00:34:10.99
They didn't even
notice it will be funny.
00:34:11.02\00:34:13.98
And it's funny.
00:34:14.01\00:34:15.16
So now you've not got
just one but four cookbooks out
00:34:15.19\00:34:20.01
and now I want to
share the story of how we met
00:34:20.04\00:34:24.02
because this was so fascinating.
00:34:24.05\00:34:25.92
I've a dear friend in
New Zealand who called me
00:34:25.95\00:34:28.40
and she said, you've got
to get Jeremy Dixon on 3ABN.
00:34:28.43\00:34:34.77
He is the most wonderful cook
00:34:34.80\00:34:38.13
and one she was
just raving about you,
00:34:38.16\00:34:42.20
and telling me about your
cafes and it was kind of like,
00:34:42.23\00:34:47.12
well, you know I don't
just invite somebody over
00:34:47.15\00:34:51.03
to drive completely
over from New Zealand
00:34:51.06\00:34:54.11
which is quite costly to
just come do a program for us,
00:34:54.14\00:34:58.75
a cooking program.
00:34:58.78\00:35:00.37
And we want to do a series
00:35:00.40\00:35:02.06
if you're gonna come
that far I was thinking.
00:35:02.09\00:35:04.66
And here I'm mulling
all of this over in my mind,
00:35:04.69\00:35:07.98
when Brenda Walsh come
into waltzing into my--
00:35:08.01\00:35:11.70
no, I called you
first, that's what happened.
00:35:11.73\00:35:14.05
I called you to see about it
00:35:14.08\00:35:17.16
and not, I wasn't feeling
00:35:17.19\00:35:18.76
just like this was
gonna be too positive
00:35:18.79\00:35:20.95
and you said, I'm
coming over to do,
00:35:20.98\00:35:24.35
you know, Brenda Walsh was here,
00:35:24.38\00:35:25.55
was eating at my restaurant
00:35:25.58\00:35:27.27
and has invited me to
3ABN to do a cooking program,
00:35:27.30\00:35:32.08
so that's how we met.
00:35:32.11\00:35:33.29
It was just like the
Lord opened the door.
00:35:33.32\00:35:35.72
So when he got here
00:35:35.75\00:35:37.43
and we saw what cute dimples
he had, no, I'm just kidding.
00:35:37.46\00:35:40.62
I'm giving him the
hard time about that.
00:35:40.65\00:35:42.72
But when you were here,
00:35:42.75\00:35:44.12
and we saw that your personality
00:35:44.15\00:35:46.64
matched your talent
00:35:46.67\00:35:48.07
and that your
heart for God was true.
00:35:48.10\00:35:51.17
We decided to ask
you to do a program.
00:35:51.20\00:35:54.03
And that program is Cook 30.
00:35:54.06\00:35:56.59
And Cook 30 is a
different type of program,
00:35:56.62\00:36:03.28
cooking program
than 3ABN has had before
00:36:03.31\00:36:06.03
because this isn't
one where you just walk in
00:36:06.06\00:36:09.45
and everything is pre-measured
00:36:09.48\00:36:11.61
and we're just sitting
there telling you the recipe.
00:36:11.64\00:36:14.30
What this program is all about
as you'll see the launch date,
00:36:14.33\00:36:18.67
it's launched in
first quarter of 2015.
00:36:18.70\00:36:23.25
This program is
one where he walks in
00:36:23.28\00:36:28.60
and there is
nothing on the counter
00:36:28.63\00:36:30.69
and in 30 minutes you're
putting together a full meal.
00:36:30.72\00:36:33.66
That's right.
00:36:33.69\00:36:34.82
Tell us a little
bit about the program?
00:36:34.85\00:36:38.03
So it's all about how you'd
normally cook in your kitchen
00:36:38.06\00:36:40.31
or how I cook at home.
00:36:40.34\00:36:42.32
And you are-- it's
all about multitasking,
00:36:42.35\00:36:43.92
you can't just start one
recipe and stop the second one,
00:36:43.95\00:36:46.75
you've got to for
example put the brown rice on,
00:36:46.78\00:36:49.33
you got to then start the curry,
00:36:49.36\00:36:51.03
you might been
chop up your salad,
00:36:51.06\00:36:53.08
you might been come back
00:36:53.11\00:36:54.31
and add some more
ingredients to curry,
00:36:54.34\00:36:56.44
put something in the oven.
00:36:56.47\00:36:58.14
Finish the
dessert, finish the curry
00:36:58.17\00:37:01.06
and then the meal is ready.
00:37:01.09\00:37:02.47
So it's all about multitasking
00:37:02.50\00:37:04.36
to create a delicious
meal in just 30 minutes.
00:37:04.39\00:37:06.98
And mostly in
these you do something
00:37:07.01\00:37:10.24
with a little sweet factors
00:37:10.27\00:37:12.19
where you've got
the main meal and salad.
00:37:12.22\00:37:14.56
Yes, you know,
like a main savory dish.
00:37:14.59\00:37:15.69
Okay.
00:37:15.72\00:37:16.80
Perhaps an accompaniment
like quinoa or brown rice,
00:37:16.83\00:37:19.63
maybe a salad accompaniment
like asparagus or butternut.
00:37:19.66\00:37:23.74
Oh, yes.
00:37:23.77\00:37:24.91
And then in
salad something fresh
00:37:24.94\00:37:26.74
and normally some
kind of healthy dessert
00:37:26.77\00:37:28.41
or sweet like a smoothie
00:37:28.44\00:37:29.83
or something like that.
00:37:29.86\00:37:31.82
Amen, amen.
00:37:31.85\00:37:33.28
Tell us about your
peanut-butter smoothie.
00:37:33.31\00:37:36.02
That's become my
favorite. That's your favorite.
00:37:36.05\00:37:37.28
Well, JD loves peanut-butter,
00:37:37.31\00:37:39.22
and it is absolutely, you know,
my one weakness is ice-cream
00:37:39.25\00:37:43.48
and I try not to do it
more than once a month,
00:37:43.51\00:37:45.70
but every now and
then I get on a kick.
00:37:45.73\00:37:47.58
But with the
peanut-butter smoothie,
00:37:47.61\00:37:49.57
I can actually forego ice-cream.
00:37:49.60\00:37:51.76
I mean this is a
wonderful substitute,
00:37:51.79\00:37:53.19
it's just delicious.
00:37:53.22\00:37:54.28
Just frozen bananas, a
tablespoon of peanut-butter,
00:37:54.31\00:37:57.09
some good milk, bit of
honey perhaps, and a blender
00:37:57.12\00:38:01.48
and it gets a really nice
00:38:01.51\00:38:02.96
beautifully
thick creamy texture.
00:38:02.99\00:38:05.23
It's delicious.
00:38:05.26\00:38:06.33
And then how do you serve it?
00:38:06.36\00:38:08.69
Always in the
really nice glasses,
00:38:08.72\00:38:10.45
presentation is everything.
00:38:10.48\00:38:11.84
So you get some very
nice goblets poured in,
00:38:11.87\00:38:14.54
it's just delicious.
00:38:14.57\00:38:15.64
Yeah, but you don't
just pour it in by itself.
00:38:15.67\00:38:18.02
Tell us how you serve
it. There is something--
00:38:18.05\00:38:20.32
Oh, there is--
yes, yes. Those glasses.
00:38:20.35\00:38:22.56
Just make a little
mixture with carob and water
00:38:22.59\00:38:24.61
into a nice kind
of a chocolaty look.
00:38:24.64\00:38:26.33
And then you
decorate the glasses
00:38:26.36\00:38:27.86
before you poured in, poured in
00:38:27.89\00:38:29.65
and that contrast of
color just makes it look good.
00:38:29.68\00:38:31.92
Oh, and it makes
it taste so good too.
00:38:31.95\00:38:34.66
So what was your experience
in doing the Cook 30 programs?
00:38:34.69\00:38:41.24
Oh, it's been great,
it's a lot of hard work.
00:38:41.27\00:38:44.63
No, it's been great
just it's very obviously
00:38:44.66\00:38:46.39
you need to get
use to television.
00:38:46.42\00:38:48.00
And being able to fit
things in small time slots,
00:38:48.03\00:38:51.13
that's probably
the most difficult part
00:38:51.16\00:38:52.51
is being able to fit everything
in that 30 minute program.
00:38:52.54\00:38:55.74
Because you don't
have things pre-chopped
00:38:55.77\00:38:57.55
and you're doing everything as--
00:38:57.58\00:38:59.54
So you got to work really fast
00:38:59.57\00:39:01.19
and you got to choose
the right recipes as well
00:39:01.22\00:39:02.95
and the right
combination of recipes.
00:39:02.98\00:39:04.89
You can't have
five massively time,
00:39:04.92\00:39:07.99
it's time for all
recipes you want to make,
00:39:08.02\00:39:10.66
you got couple of
easy ones and a hard one.
00:39:10.69\00:39:12.34
So it will balance that.
00:39:12.37\00:39:13.44
You're doing it
like we do at home.
00:39:13.47\00:39:14.99
That's what I love,
it gives you an idea,
00:39:15.02\00:39:18.00
I mean you know learn so much
00:39:18.03\00:39:19.60
by watching
these cooking program
00:39:19.63\00:39:21.95
and let me clue
you on something else.
00:39:21.98\00:39:24.34
Remember these four beautiful
cookbooks that he is done.
00:39:24.37\00:39:28.57
Well, the Cook
30 program on 3ABN
00:39:28.60\00:39:33.46
is also going to
have its own cookbook.
00:39:33.49\00:39:36.68
That's right.
00:39:36.71\00:39:37.82
So we're very
excited about that.
00:39:37.85\00:39:40.39
So you have all of these recipes
00:39:40.42\00:39:42.14
that will be available.
00:39:42.17\00:39:43.26
And you can read the book
00:39:43.29\00:39:44.36
and follow it
along with the show.
00:39:44.39\00:39:46.16
And what we'd
like to do right now,
00:39:46.19\00:39:48.07
is show you just a little sample
00:39:48.10\00:39:50.48
of the Cook 30 program.
00:39:50.51\00:39:52.09
Welcome to Cook 30.
00:40:15.88\00:40:18.33
I'm Jeremy Dixon
00:40:18.36\00:40:19.42
from the Revive Cafes
in Auckland, New Zealand,
00:40:19.45\00:40:21.98
and also author of
the Revive Cafe cookbooks.
00:40:22.01\00:40:25.53
And today, I'm
going to share with you
00:40:25.56\00:40:27.37
some delicious cafe style
meals that you can cook at home.
00:40:27.40\00:40:32.28
Cook 30 food is all
about plant based whole foods.
00:40:32.31\00:40:36.23
We're gonna be
using lots of grains
00:40:36.26\00:40:38.03
like quinoa and brown rice.
00:40:38.06\00:40:40.65
Protein sources like
beans, nuts and lentils,
00:40:40.68\00:40:44.84
fresh fruit and vegetables
00:40:44.87\00:40:46.50
and tying it all together
with international flavors
00:40:46.53\00:40:49.69
and fresh herbs and spices.
00:40:49.72\00:40:52.37
And the best part
about Cook 30 food
00:40:52.40\00:40:55.09
is you don't have to spend hours
00:40:55.12\00:40:57.22
slaving away in
the kitchen to make it.
00:40:57.25\00:41:00.22
I'm gonna show you how to
make a tasty meal for you family
00:41:00.25\00:41:03.23
in just 30 minutes and
your family will love it.
00:41:03.26\00:41:08.71
On the menu today we have
00:41:08.74\00:41:10.41
a spinach, ginger,
pumpkin and tofu curry
00:41:10.44\00:41:13.60
served over
freshly cooked quinoa.
00:41:13.63\00:41:17.18
We have a Revive
raw salad with beetroot
00:41:17.21\00:41:19.74
and mints and a
corn and pepper fiesta.
00:41:19.77\00:41:24.01
And to finish it off our lovely
sweet an Honest Pino Colado.
00:41:24.04\00:41:29.75
Okay, if you want to
cook meals in a hurry,
00:41:29.78\00:41:31.91
you got to make sure
you're well prepared.
00:41:31.94\00:41:33.52
They don't happen by accident.
00:41:33.55\00:41:35.74
You want to start with
a nice clear work surface,
00:41:35.77\00:41:38.09
make sure it's
all clear and clean.
00:41:38.12\00:41:39.80
Chopping board
on a wet tea towel
00:41:39.83\00:41:41.93
to make sure it
doesn't slip, sharp knife.
00:41:41.96\00:41:45.30
We've got two pots on the
stove hot and ready to go.
00:41:45.33\00:41:48.98
The jug is
boiled with hot water.
00:41:49.01\00:41:51.48
The oven is on a 350
Fahrenheit or about 180 Celsius,
00:41:51.51\00:41:55.62
and our fridge
and pantry are stocked
00:41:55.65\00:41:58.13
with all the food
we're going to need.
00:41:58.16\00:42:00.52
So let's get started.
00:42:00.55\00:42:02.87
First job is the quinoa.
00:42:02.90\00:42:04.86
So there is hot pan here,
00:42:04.89\00:42:06.93
and we're going
to use some quinoa
00:42:06.96\00:42:08.39
and quinoa is a great
nutritious grain to use.
00:42:08.42\00:42:11.69
And a very simple recipe,
00:42:11.72\00:42:13.80
one cup of quinoa
to two cups of water.
00:42:13.83\00:42:18.95
And then your boiling water
00:42:18.98\00:42:21.24
and this will just
cut down the cooking time.
00:42:21.27\00:42:23.15
When you're cooking fast,
00:42:23.18\00:42:24.23
you don't have
time to sit around
00:42:24.26\00:42:25.62
waiting for water to boil.
00:42:25.65\00:42:27.44
The pan is nice and hot.
00:42:32.08\00:42:34.86
So one cup of quinoa
to two cups of water,
00:42:34.89\00:42:37.35
same recipe as rice.
00:42:37.38\00:42:41.03
Two other rules
in cooking quinoa.
00:42:41.06\00:42:42.52
Number one is lid on.
00:42:42.55\00:42:44.17
We use an absorption method
00:42:44.20\00:42:45.43
which means we want the moisture
00:42:45.46\00:42:46.68
to go inside the quinoa,
00:42:46.71\00:42:48.32
not evaporate off the top.
00:42:48.35\00:42:50.36
And also you
never want to stir it.
00:42:50.39\00:42:52.63
Little steam beans
will appear in the quinoa
00:42:52.66\00:42:55.26
which actually cook it.
00:42:55.29\00:42:56.43
If you start
stirring it all the time,
00:42:56.46\00:42:57.85
you destroy those steam beans
00:42:57.88\00:42:59.07
and inhabit its
ability to be able to cook.
00:42:59.10\00:43:01.65
So we got it on really hot.
00:43:01.68\00:43:03.45
And it's starting to bubble now.
00:43:03.48\00:43:05.43
So when it's bubbling
you want to turn it down,
00:43:05.46\00:43:07.89
so it's just on
a really low heat
00:43:07.92\00:43:09.89
and should be just bubbling.
00:43:09.92\00:43:11.94
And it will take
around about 15 minutes
00:43:11.97\00:43:13.82
to cook so really
fast grain, so it's great.
00:43:13.85\00:43:17.36
Okay, second job is
the butternut pumpkin.
00:43:17.39\00:43:21.36
This is going to be a
great ingredient for our curry.
00:43:21.39\00:43:24.24
So we're going to cut
this in half with butter knife.
00:43:24.27\00:43:28.15
Half has a seeds in
it and half doesn't.
00:43:28.18\00:43:30.62
We're going to use this.
00:43:30.65\00:43:31.97
Half speed and use
the other half later.
00:43:32.00\00:43:35.18
I'm just gonna
chop it out into cubes
00:43:35.21\00:43:38.59
so just cut nice long strips.
00:43:38.62\00:43:40.69
You want to cut so
it's nice and thin,
00:43:40.72\00:43:43.14
so it is going to
cook really quickly.
00:43:43.17\00:43:45.64
Just chopping
lovely slices like that.
00:43:45.67\00:43:50.31
It's a fun program.
00:43:54.11\00:43:56.00
It's really
exciting to watch in.
00:43:56.03\00:43:57.79
You'll learn so
much and we just want you
00:43:57.82\00:44:00.15
to be sure that
you tune in to Cook 30.
00:44:00.18\00:44:03.15
Now, the thing that I would
like you to share right now,
00:44:03.18\00:44:08.95
God has really helped
you overcome many challenges.
00:44:08.98\00:44:12.39
What would your
advice be to someone
00:44:12.42\00:44:15.10
who was maybe
thinking about starting
00:44:15.13\00:44:17.90
a plant based cafe
or a health ministry.
00:44:17.93\00:44:20.84
What would you say to them?
00:44:20.87\00:44:22.40
Well, the first
piece of advice would be
00:44:22.43\00:44:23.88
to follow God's
calling and just do it.
00:44:23.91\00:44:26.50
Too many people
including myself,
00:44:26.53\00:44:28.11
you put things off for too long
00:44:28.14\00:44:29.67
but just decide to do it
and follow God's calling.
00:44:29.70\00:44:32.62
And it's number one thing.
00:44:32.65\00:44:33.86
The second thing,
00:44:33.89\00:44:35.02
probably what I wish
I'd have done that I hadn't
00:44:35.05\00:44:37.04
and looking back
I should have done
00:44:37.07\00:44:38.88
is get some more
experience in hospitality.
00:44:38.91\00:44:42.07
The cafes and restaurants
00:44:42.10\00:44:43.30
are very, very
difficult business model to run.
00:44:43.33\00:44:46.80
It's probably one of the
most complex business model
00:44:46.83\00:44:48.56
you got to have,
you know, correct food,
00:44:48.59\00:44:50.55
the right staff,
the right location,
00:44:50.58\00:44:53.61
all these systems in place,
00:44:53.64\00:44:55.34
so get some experience
in some hospitality outlets.
00:44:55.37\00:44:58.79
So what you are saying is
go to work for a restaurant--
00:44:58.82\00:45:01.23
Exactly. Exactly.
00:45:01.26\00:45:02.54
Even if it's a
unhealthy one like McDonald's,
00:45:02.57\00:45:04.35
just get experience and find out
00:45:04.38\00:45:05.82
what happens in the
background of hospitality
00:45:05.85\00:45:08.01
because that's
where I've to spend
00:45:08.04\00:45:09.13
five years
learning very painfully
00:45:09.16\00:45:11.65
where as I
probably could have gone
00:45:11.68\00:45:12.81
and work
somewhere and learn that
00:45:12.84\00:45:14.47
and save myself a
lot of pain lot earlier.
00:45:14.50\00:45:16.33
Okay. Okay.
00:45:16.36\00:45:17.45
I think it's important
00:45:17.48\00:45:18.53
to get some
business advices around us,
00:45:18.56\00:45:20.65
while you're
starting a business,
00:45:20.68\00:45:22.11
so you gonna get
a good accountant,
00:45:22.14\00:45:23.51
to get some people
who have got skills
00:45:23.54\00:45:24.83
that you don't
have to complement you.
00:45:24.86\00:45:27.15
If you just go off on
your line, just cooking food,
00:45:27.18\00:45:29.92
it's never going to
survive as business.
00:45:29.95\00:45:31.84
And that's why 90% of
the businesses do fail
00:45:31.87\00:45:35.29
is because the people who
start them are technicians,
00:45:35.32\00:45:38.83
they're people who cook,
00:45:38.86\00:45:40.02
they're not entrepreneurial
who know how to marketing,
00:45:40.05\00:45:43.44
do all of the rest of the stuff.
00:45:43.47\00:45:45.54
So this is something that...
00:45:45.57\00:45:49.01
it's very, very helpful to know.
00:45:49.04\00:45:51.85
Well, once again, we want
to give you the opportunity
00:45:51.88\00:45:56.18
if you want to order
any of Jeremy's cookbooks
00:45:56.21\00:46:00.39
and, you know, the reason
that these are the number one
00:46:00.42\00:46:04.00
selling
cookbooks in New Zealand,
00:46:04.03\00:46:05.99
100,000 copies is
because they are beautiful,
00:46:06.02\00:46:09.27
they are
excellent, wonderful recipes,
00:46:09.30\00:46:12.27
they make great gifts
so if you've got someone
00:46:12.30\00:46:15.98
even, remember it, this
is very popular with people
00:46:16.01\00:46:19.40
who are not
vegetarian or not vegan.
00:46:19.43\00:46:22.16
These recipes are quite--
they're appealing to people.
00:46:22.19\00:46:26.24
The mainstream, yeah.
00:46:26.27\00:46:27.47
They're mainstream type recipes,
00:46:27.50\00:46:29.28
they just happen to be healthy.
00:46:29.31\00:46:31.00
So if you'd like to
get in touch with Jeremy
00:46:31.03\00:46:34.17
or write to him or to find
out how you can get his books,
00:46:34.20\00:46:38.79
here's how you can get in touch.
00:46:38.82\00:46:42.92
If you'd like to contact Jeremy
or order one of his cookbooks,
00:46:42.95\00:46:46.66
then you can email him
at jeremy@revive.co.nz.
00:46:46.69\00:46:51.98
That's jeremy@revive.co.nz
00:46:52.01\00:46:56.30
or you can visit
his website for recipes,
00:46:56.33\00:46:58.77
health tips and
more at revive.co.nz.
00:46:58.80\00:47:03.20
That's revive.co.nz.
00:47:03.23\00:47:06.44
Contact him today
to eat better tomorrow.
00:47:06.47\00:47:09.75
Well, just as
Jeremy said he learns
00:47:13.35\00:47:15.63
as he goes in his
business, I also learn as I go
00:47:15.66\00:47:18.28
and just found out that
these beautiful cookbooks
00:47:18.31\00:47:20.44
are also available
some through the ABC Stores,
00:47:20.47\00:47:23.55
you might check Pacific
Press website or on amazon.com.
00:47:23.58\00:47:28.65
And once they make a wonderful
gifts for anyone they are,
00:47:28.68\00:47:33.09
they are designed to have appeal
00:47:33.12\00:47:37.25
to people not only who
are vegetarian or vegan
00:47:37.28\00:47:40.41
but to people who aren't
used to eating plant based diet.
00:47:40.44\00:47:45.69
Is that correct? That's right.
00:47:45.72\00:47:47.05
And you know, the wonderful
thing about these books
00:47:47.08\00:47:50.57
is that they do
have that broad appeal
00:47:50.60\00:47:52.62
and they make wonderful gift,
00:47:52.65\00:47:54.31
so right, we are
going to go to a second song
00:47:54.34\00:47:58.27
and then we're
going to come back
00:47:58.30\00:48:00.08
for a final thought with Jeremy,
00:48:00.11\00:48:03.35
but right now
Danny Shelton standing by
00:48:03.38\00:48:05.93
and he is going to
sing a beautiful song
00:48:05.96\00:48:08.76
called "The First
Moment of Eternity."
00:48:08.79\00:48:11.50
Well, sometimes I've wondered
00:48:32.77\00:48:38.01
Is it worth at all
00:48:38.04\00:48:42.18
When the road seems rough
00:48:42.21\00:48:45.85
And so long
00:48:45.88\00:48:51.16
Then I look towards heaven
00:48:51.19\00:48:55.92
And think of that day
00:48:55.95\00:49:00.80
When Jesus
00:49:00.83\00:49:03.24
Will call me away
00:49:03.27\00:49:10.16
The first moment
00:49:10.19\00:49:13.13
Of eternity
00:49:13.16\00:49:18.88
Will be worth
00:49:18.91\00:49:21.22
All the trials down here
00:49:21.25\00:49:28.22
When I hear
00:49:28.25\00:49:31.21
The King of all ages say
00:49:31.24\00:49:38.18
Come home, child
00:49:38.21\00:49:41.00
Come home to stay
00:49:41.03\00:49:45.83
For every rough road traveled
00:49:48.65\00:49:52.52
In this world below
00:49:52.55\00:49:57.49
My reward will
be a million years
00:49:57.52\00:50:04.49
For every pain and sorrow
00:50:04.52\00:50:11.30
That if we can't meet now
00:50:11.33\00:50:15.88
I'll receive the robe
00:50:15.91\00:50:20.09
And the crown
00:50:20.12\00:50:25.20
The first moment
00:50:25.23\00:50:28.04
Of eternity
00:50:28.07\00:50:33.99
Will be worth
00:50:34.02\00:50:36.16
All the trials down here
00:50:36.19\00:50:41.86
When I hear
00:50:43.65\00:50:46.43
The King of all ages say
00:50:46.46\00:50:53.24
Come home, child
00:50:53.27\00:50:55.81
Come home to stay
00:50:55.84\00:51:00.37
When I hear
00:51:02.59\00:51:05.11
The King of all ages say
00:51:05.14\00:51:11.90
Come home, child
00:51:11.93\00:51:14.61
Come home to stay
00:51:14.64\00:51:20.81