Nine To Noon

THE RUN HOME TO CHRISTMAS WITH BRYAN CRUMP

9.10 How to have a sustainable Christmas 

Food waste, wrapping paper, plastic packaging - Christmas can be a wasteful time. 

Georgie Ferrari, Chief Executive at Sustainability Trust, join Bryan to discuss the practical steps we can take to have a sustainable holiday. 

9.25 Ranger in the Waitakere Ranges 

We think it's a good idea to recognise some of those who'll keep working through the summer break, so that the rest of us can enjoy a holiday.

We've chatted to a nurse and a fire fighter  - and today, it's a ranger. 

Riki Bennett is Ngahere Ranger in the Waitakere Ranges  - he joins Bryan for a chat.

9.40 What's going on with our eel populations? 

Senior lecturer at AUT, Dr Amandine Sabadel is a chemist, ecologist, environmental scientist and an eel expert. She's with Bryan to discuss why finding where they breed is so important - and why it's proving so difficult.

10.10 Kapa Haka for everyone

Bryan shares one of his favourite RNZ Concert interviews from the year. 

In the run-up to Matariki Weekend, he spoke to Rawi Pere, who helps lead  the Ngāti Rēhia Community Kapa Haka Group - a Kapa Haka group for all comers.

It made its debut in the Turner Centre in the Bay of Islands, in Kerikeri.

10.25 Tidying up the streets of Rotorua 

Observers may have noticed parts of Rotorua looking a little sharper with berms trimmed, rubbish cleared, and lawns neatly edged.

That tidy-up was driven by local rangatahi (youth) who have stepped forward to give their streets a festive spruce-up.

A crew of about a dozen young people, led by Waiariki Whānau Mentoring youth mentor Thomas Peato, has gathered once a week through December for a full day of maintenance mahi (work).

He joins Bryan for a chat. 

10.45 Christmas gift ideas with Alice Taylor ​ 

Alice Taylor is joining Bryan across the week to give yummy and simple Christmas gift ideas. Listen here for yesterday's recipes.

Today it's cheap chocolate brownies and garlic oil.

Brownies

3/4 cup cocoa powder

3/4 cup boiling water

3/4 cup oil (neutral, like canola or sunflower)

1 egg

1 small pear, grated

1 1/2 cups sugar

1 1/2 cups plain flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Method:

1. Preheat oven to 170°C (fan). Line a baking tin

2. In a large bowl, whisk together the cocoa powder and boiling water until smooth

3. Stir in the oil, then whisk in the egg and grated pear

4. Add the sugar and mix until fully dissolved

5. Stir in the flour, baking powder, and salt until just combined — don’t overmix

6. Pour into the prepared tin and bake for 25–35 minutes, until the centre has a slight jiggle

7. Cool completely in the tin before slicing.

Garlic oil

Heat sunflower oil to 63 degrees c with one whole peeled garlic (depending on how garlicky you want it!). When it cools, add a couple of sprigs of fresh rosemary. 

Check out Alice's popular Instagram for more festive inspiration. 

11.10 How to staycation in Christchurch 

In the last stop on our urban vacation tour, Kaila Colbin joins Bryan to tell us how we can have a wonderful holiday staycation in Christchurch. 

11.25 The retro audio boom 

There's been a surge in demand for cassettes, CDs and portable audio devices. 

Matthew Davis, owner of Flying Out Record Store in Auckland, is with Bryan to discuss the trend.

11.50 A Christmas miracle at Zealandia 

Against the odds, a takahē pair believed to be infertile have successfully hatched a chick at Wellington's Zealandia Te Māra a Tāne.

Dr Danielle Shanahan, Chief Executive of Zealandia joins Bryan to share the exciting news.