Photos: Babiche Martens
Ganesh Raj is familiar to most Kiwis looking to create tasty, healthy and budget-friendly meals.
Eat Well For Less New Zealand, the popular TVNZ show he co-hosts with celebrity chef Michael Van de Elzen, is heading into its fifth season, and that show inspired Ganesh’s latest concept, The Humble Yum Yum, a series of 30-minute, one-pan recipes that feed a family for less than $20. And he knows they work because he’s tested them on his harshest critics – his wife Jo and their daughter Kali.
“Kali’s travelled the world with us and learned about food as it’s always been a big part of our life,” says Ganesh, 54, who lives in Auckland with Jo, 51, and their eight-year-old Havanese dog Lola, their substitute “baby” while Kali, 19, studies in Melbourne.
“I cook a lot of Asian, Middle Eastern and Mediterranean flavours, and I’ve always tested recipes at home first.
“If they aren’t right, Kali and Jo have no problem giving me very robust feedback! Kali takes care of herself and focuses on health, but she refuses to tolerate bad food.”
TV producer and writer Jo adds, “We have a child who’s tiny, but can eat a huge amount! Kali learned cooking from an early age. She got her first knife when she was four. It was one of those kids’ ones with a pink handle, and she’d chop fruit like strawberries and watermelon.”
The couple admit they have a serious case of empty-nest syndrome with Kali away.
“Her first day of university was my 50th birthday, so it was a double whammy,” recalls Jo. “It was her first time away from us and I cried the entire flight home.”
Continues Ganesh, “I’m very good at doing the pretending, but it was pretty brutal, especially in the weeks leading up to her leaving. It’s a bit better now, but there’s always a part of you that’s sad when a piece of you leaves.”
However, the couple is always looking for an upside and it’s come in the form of re-dating.
“I feel like I’m in the third act of my life,” laughs Ganesh. “The first was my childhood, the second was getting married and raising a child. Now it’s time for us to rediscover each other again. We go for coffee, see movies – it’s so lovely.”
Jo agrees. “When you’re a new parent, you have to work hard to prioritise date nights and talk about something apart from your child. Now we’re at the other end, we’ve started being a couple again and finding out what this new life looks like.
“Kali was very wanted, but now we’re in our fifties, I think we’re in a place we can follow our dreams and use the knowledge we’ve gained to bring passion projects to life that we didn’t have time to do.”
One of those dreams for Ganesh is helping people learn to cook well on a tight budget.
“The Humble Yum Yum started online with South Seas Healthcare during Covid and it’s grown into a cooking programme in South Auckland,” explains Ganesh. “The plan is to replicate the model across New Zealand, because it works. So many people don’t know how to cook – these recipes are quick, and show you how to prepare and make good food while doing it affordably.”
For more on The Humble Yum Yum, visit southseas.org.nz/food-programme.
Ganesh’s top budget tips
Pantry power-up: Make sure you stock up on all-stars like rice, beans, pasta and canned tomatoes. With these staples, you can whip up a tasty meal anytime.
Meal planning magic: Map out weekly meals based on your schedule and budget to ensure fewer impulse buys. You’ll save money and use what’s in your kitchen. Plan for three days max. Include two leftovers in there.
The ultimate shopping list: Write a shopping list and stick to it! A well-organised list keeps you on track, so you don’t end up with a trolley full of things you don’t need.
Bulk up and save: Buy essentials like rice, pasta and beans in bulk. Stored properly, these last for ages, giving you a steady supply of budget-friendly meal bases.
Batch cooking bonanza: Cook big batches of meals that freeze well – think fried rice, pastas, stews, curries and casseroles.
Leftover remix: Get creative with leftovers to avoid waste. Turn last night’s rice into fried rice and make those extra beans into a salad.
Meatless marvels: Add proteins like beans, lentils and eggs to the mix. They’re budget-friendly and packed with nutrients.
Versatile vibes: Stock up on ingredients like onions, garlic and olive oil. These kitchen staples add lots of flavour.
Prep like a pro: After shopping, take some time to wash, chop and marinate your ingredients. Prepping ahead makes cooking a breeze and helps resist the urge to order takeout.
Keep it simple: Stick to quick, easy, affordable recipes. Think stir-fries, rice bowls and pasta dishes.
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