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KaiJuly 3, 2019

The Spinoff Reviews New Zealand #86: Perky Nana lumps

alex (33)

We review the entire country and culture of New Zealand, one thing at a time. Today, The Spinoff office hoons two bags of Perky Nana Lumps. 

Last week the internet exploded with the news that a yet another Kiwiana fusion product was to crawl its way out of the ocean and onto our shores in July. They were the frankly pornographic-sounding Perky Nana Lumps, a Frankenstein of Pineapple Lumps and Perky Nana bars. The Facebook comments were absolutely going off. “Can you please buy me some of these if you have time and are not working lol” wrote Deborah, tagging in her beau. “My idea of heaven” said Gemma, to nobody in particular. Many people began clearing space in their freezer in anticipation.

So, are they worth the shelf space next to your frozen soups? Or best enjoyed at tropical room temperature? The Spinoff goons ate two bags – one fresh, one frozen – to bring you this analysis.

Simon Day

The Perky Nana Lump starts well as the chocolate and banana start to blend and the richness of each flavour complements the other. Initially, as the creamy chocolate and chewy banana textures start to combine, it’s a pleasant experience. But the chocolate fades, the Nana becomes hard like old chewing gum, and develops a sour, sharp flavour that makes your lips purse. It literally leaves a bad taste in your mouth. Bring back Pineapple Lumps.

Later, after sampling a frozen lump

“That tastes like you’ve inhaled deeply at a petrol station.”

Alex Casey

Gather round children and let me read you a story involving these lumps, these lovely Nana lumps. As someone who is 100% allergic to bananas but also believes that a little party never killed nobody, I have long coveted the Nana they call Perky. I love how the chocolate gets all melty and the innards go stringy then hard like a borderline Zombie Chew. I also think it’s a pretty rude sounding chocolate, which goes a long way if you are considering the comedy value of your confectionery. Old Gold is another funny choc, but I digress. 

I found these lumps absolutely delectable in the beginning of the taste test. I’m no mathematician but I feel like, just as mini savoury pies feel like they have three times the pastry, the Nana lump felt as if it had much more chocolate around it. The texture is the same as the jumbo version, but once the chocolate has worn off it starts to get a bit of a nana tang and the roof of my mouth starts flaring up big time. Just like it does when I eat real bananas. That’s neo-realism, that’s a job well done, that’s a nana made perky. Call the ambo. 

Later, after sampling a frozen lump

I did not enjoy that. Shatters like a Crunchie but delivers none of the same joy. Best enjoyed at room temp. 

Ollie Rusden

My Perky Nana lump was frozen, which all red-blooded Kiwis recognise as the correct way to consume these bad boys. Frozen, the perky nana lump is the perfect melange of your favourite snacks. The brittle crunch of Crunchie Bar, the portability and aerodynamics of the Pineapple Lump, and the taste of a highly Perky Nana. The old Pineapple Lump is obsolete, standing in the fruity shadow of the vastly superior Perky Nana Lump. 6/10.

Toby Manhire 

“They don’t end well, these Perky Nanas, they taste like CRC at the end.”

Tina Tiller

Nana? Yeah nah. You wanna know something? I ate one and I would not eat another. Also, I can’t believe I just had some Cadbury. I like me some Pine(blooop)apple Lumps but the Nanas were a let down. But I don’t like them in the first place so I believe my input is invalid but, whatevs, I do what I want.

Duncan Greive

The consistency is outstanding. Pineapple lumps have that issue where they’re either too soft/marshmallowy or get-stuck-in-your-teeth sticky. Bad QC. Here we take all the great things about the format (a nice lump) with an intriguing and sophisticated banana variation. I normally think bananas are “yuck”, but these are definitely “yum”. What I think we have discovered here is that lumps need to come in many more flavours (but NOT shapes/sizes). 

Later, after sampling a frozen lump

*uncontrollable coughing*

Jihee Junn

Banana > Pineapple, therefore: Perky Nana Lump > Pineapple Lump.

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KaiJuly 2, 2019

A quest to find New Zealand’s most crack up celebrity chef

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Calum Henderson reckons New Zealand has the most celebrity chefs per capita. Here, he tries to find the funniest. 

There are few things I love more in this life than taking a celebrity chef’s name in vain and using it to roast the living hell out of my nearest and dearest. It goes like this: someone posts a pic to their Insta story of some exotic wild mushrooms they’ve foraged. I hit reply and type the first thing that pops into my head.

“Sorry Yotam Ottolenghi.”

Send. Seen. No reply. Don’t care! If this is the price I must pay for my art then so be it. Keep scrolling.

What’s this? Somebody else has posted a pic of them eating at a restaurant any fancier than say a McDonald’s? “Woah! Sorry Rick Stein.”

“It was my birthday.” “This was our first meal out since the baby was born.” “I work for Metro, this is my job.” “Stop cyber bullying me.”

Look, Mum. I’ll tell you the same thing I tell everybody else. It’s not cyber-bullying because it’s funny. 

The funniest celebrity chefs to say in these scenarios are always New Zealand celebrity chefs. I don’t really know why that is, and I don’t really know what makes some inherently funnier than others either. Maybe if I rank all the ones I can think of from least to most funny, we might be able to get to the bottom of it?

17) Simon Gault

Just not a very funny name. Sorry!

16) Nadia Lim

Too mainstream, too ubiquitous, too obvious.

15) Jax Hamilton

If the person you’re roasting knows who Jax Hamilton is then this one could absolutely rock – otherwise too niche.

14) Josh Emett

Don’t know what to tell ya. Nothing about Josh Emett tickles my funny bone.

Josh Emett on The Cafe

13) Peter Gordon

Still not laughing.

12) Karena and Kasey Bird

Good if somebody posts about how much they love cooking with their sibling I guess. But too many syllables.

11) Hudson and Halls

“Sorry Hudson and Halls!” could be good if you spot two male friends in the kitchen, but personally I wouldn’t. Just feels like thin ice.

10) Michael van de Elzen

Hosted New Zealand’s funniest ever cooking show where he went around trying to ‘improve’ other cultures’ cuisines. But the name itself is a bit of a mouthful.

9) Lionel Skeggins

Not a celebrity chef per se, but would be so funny if you ever saw someone holding a tray of muffins that I’ve got to include him.

8) Ray McVinnie

Fun name to say. Seems to have the perfect meter for this specific purpose.

7) Jo Seagar

Please God please let Jo Seagar make a TV comeback.

6) Chelsea Winter

Nice roast lamb you’ve made there.

5) Peta Mathias

Nice Mediterranean salad you’ve made there.

4) Al Brown

Nice bagel you’ve made there.

3) Alison Holst

Nice banana bread you’ve made there.

2) Annabel Langbein

Nice Central Otago stone fruit preserve you’ve made there.

1) Allyson Gofton

Conceptually the funniest New Zealand celebrity chef, no question. Always so under the pump to get the Food in a Minute ready before the news. That’s all of us in the kitchen, really, and there’s nothing funnier to me than tearing into someone’s hastily assembled weekday dinner with a “sorry Allyson Gofton.”

I think the real question we should be asking ourselves here is: what makes some funnier than others? Partly it’s just the way the name sounds on the lips – ideally I reckon you want a classic four or five syllables, the right mix of hard and soft consonants and vowels. A celebrity chef is also more likely to be inherently funny if they have a ‘thing’, rather than just being generally good at cooking.

Apart from that there’s no real rhyme or reason to it. Most of the time it just depends on the situation at hand. Trust your gut and go with the first thing that pops into your head.