Afternoons for Friday 23 May 2025

 

1:15 Dunedin hand-made rockets shoot off into space 

Weather-willing, 45 hand-made rockets will shoot into the air from a Dunedin park on Sunday.

They've been crafted this week at free rocketry workshops as part of Techweek, which has been celebrating technology and innovation across the country.

Mike Turner is a rocketry enthusiast and is the man behind the workshops - the literal teacher of rocket science.

1:25 Botanic gardens protecting biodiversity

We've probably all had the chance to take a wander through botanic gardens, but how much thought do we give to just how important they are.

This week is Botanic Gardens Week and this year the message is that 'botanic gardens are the zoos for plants'.

Emma Simpkins from Auckland Botanic Gardens spoke to Jesse. 

1:35 How to conquer your inner critic

Many of us suffer from Imposter Syndrome, when the inner critic in us doesn't think we are good enough.

Even former Prime Minister Dame Jacinda Ardern spoke about it in her speech at Yale this week.

Alison Shamir is an expert in this field and has written a book called Conquer Your Imposter, a guide to help high achievers reclaim their self-worth. She told Jesse how we can conquer Imposter Syndrome.

2:20 NZ Live - 20th anniversary special - Don McGlashan

Today we're joined another New Zealand music icon, Don McGlashan.

3:08 Food - Banana Caramel Slice

Sam Parish talked to Jesse about making a delicious caramel slice that has banana as the base.

Banana Caramel Slice

Serves: 12 | Prep: 30 mins | Cook: 30 mins

Is there really anything I need to say to convince you to make this? It's got banana in it, so technically it's a fruit salad. With all due respect to the caramel slice queens - Nagi (RecipeTin Eats) and Brookies (@brookiebakehouse) - this one takes a slight left turn. There's banana in the base (I know), freezer stash nostalgia, and just enough fruit content to make you feel smug about eating three pieces. Not the classic - but absolutely a classic in the making. Plus, caramel slice freezes like a dream. Life hack from my grandma: always have a stash in the freezer.  

Shape

Ingredients

Base

150g malt or shortbread biscuits

50g butter, melted

1 banana, whole

1 banana, thinly sliced

Caramel filling

395g can sweetened condensed milk

¼ cup (60ml) golden syrup

70g butter, chopped

Pinch of flaky salt

Topping

100g dark chocolate, melted

3 tsp vegetable oil

Shape

Method

Preheat oven to 180°C fan-forced. Grease and line a 12cm × 24cm loaf pan with baking paper.

Make the base:

In a food processor, blitz the biscuits, melted butter, and whole banana until smooth. Press the mixture into the prepared pan. Layer the thinly sliced banana evenly over the top.

Bake for 12-14 minutes, or until golden and firm to touch.

Make the caramel:

In a saucepan over medium heat, combine the condensed milk, golden syrup, chopped butter, and salt. Cook, stirring, for 5 minutes or until golden and thickened slightly.

Pour the caramel over the baked base and return to the oven for 15-20 minutes, or until golden and bubbling.

Top with chocolate:

Mix the melted chocolate with oil, then pour over the hot caramel. Smooth with a small palette knife. Let cool at room temp, then refrigerate for at least 2 hours or until firm.

Slice and serve. Or freeze it and live your best life.

Shape

Hot tips

Use it up: Got sad bananas? This is your moment. I keep them in the freezer for this exact situation.  

Spice it up: A pinch of cinnamon, nutmeg or a kiwi classic ground ginger in the base gets people talking.

3:16 Music 101: Maggie Tweedie

Maggie Tweedie, host of Music 101 on RNZ each Saturday afternoon from 1pm talks about what's happening on the music scene over the weekend, what's coming up on her show tomorrow and because Friday is new music day - she'll pick us a track to play.

3:25 Weekend Stuff: Taking care of Pansies

Gardening guru Lynda Hallinan talked to Jesse about how to grow and take care of Pansies.

 

3:35 Critter of the Week

It's often said New Zealand has no native snakes, but that's not quite true. The venomous, ocean-dwelling yellow-bellied sea snake (Hydrophis platurus) occasionally drifts into our waters. Around 6 to 10 are spotted each year, and because they arrive naturally, they're officially classed as a native species. Chief Executive of Forest & Bird, Nicola Toki, told Jesse this beautiful snake is a true pelagic species, spending its entire life at sea and even giving birth in the open ocean. 

3:45 The pre-Panel

Wallace Chapman and producer ... preview tonight's instalment of The Panel.