Real Kiwi Fish & Chips: A Story of Migration

This week we unpack the real and true history of fish & chips: a journey of migration and how food, techniques and technology move around the world. We're so passionate about understanding how this dish evolved and has become uniquely Kiwi in it's own way - and different in every part of the world. To help understand it, we talk to Izzy from Rivers Catch in Rotorua. Izzy shares how she turned a suburban Rotorua fish and chip shop into a destination by treating it like a restaurant experience. The conversation covers her move from the Philippines to New Zealand, and the menu choices that make Rivers Catch stand out. We discuss fish selection, chip cuts, sustainability, Filipino-inspired dishes like lumpia and adobo fish tacos, and how she educates customers without losing the comfort of a classic Kiwi takeaway. Tash and Vicki also help frame the cultural place of fish and chips in New Zealand and the community value of a good local takeaway. Key topics - Izzy explains that Rivers Catch is an upmarket fish and chip shop in Sunnybrook, Rotorua, chosen deliberately for its suburban location and local customer base rather than tourists. - She shares her journey from the Philippines to New Zealand, including her background as a nurse, her culinary training in Auckland, and the moment she realized kitchen work felt like home. - Izzy talks about learning the realities of hospitality ownership through Fish Smith in Herne Bay, which taught her the business side of opening and running a shop. - She describes how Rivers Catch was built on more than food alone, with attention to atmosphere, service, music, seating, reading material, and an overall restaurant-style experience. - Izzy explains her sourcing philosophy, including nearby organic vegetables, sustainable fish suppliers from Napier, and a strong preference for quality and consistency. - She breaks down her favorite fish choices, especially blue warehou, trevally, gemfish, and tarakihi, and why she avoids relying on snapper or hoki for battered fish and chips. - The conversation explores how she uses menu cards at the counter to educate customers about different fish, helping locals become more adventurous and informed. - Izzy shares how Filipino dishes have become part of the business identity, including fish and prawn lumpia and adobo fish tacos, which have found a strong audience. - She explains her chip strategy, including thick-cut 18 mm chips, shoestring chips for kids and burgers, and why she stopped short of hand-cutting every chip. - The hosts and Izzy discuss the cultural significance of fish and chips in New Zealand, especially its role as a suburban institution and a familiar family meal.