Full Show Podcast: 07 November 2025

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Episode Transcript

Speaker 1 (00:09):
You're listening to a podcast from News Talk zed B.
Follow this and our Wide Ranger podcasts now on iHeartRadio.

Speaker 2 (00:16):
Hello are you great New Zealanders? Welcome to Podcast two three.
A fantastic show. Today. We had a great chat about
hospitality and should they be given a bit of an
exemption on the text they pay on their booze feisty discussion,
real feisty discussion, and how people are no longer wanting
to buy booze when they go out and the cheering meals.
So that was a great hour and a half. Then

(00:38):
we got into a little bit of chat about KFC
in that creepy aird with the hacker we had Ray
Actually he put in a formal complaint. I don't know
about the old KFC ed It wasn't creepy, it was
just crap. I was about to say they word there.
And then we talked about almost getting banged up abroad.
A lot of people had some very colorful lives. There
was a fellow who was arrested in Congo, someone in

(01:00):
Bea Roots and where was the other guy arrested? I
don't know what was that? Panama? That's right, Panama. He
was on his little boat and I did to step
out of the compound and they grabbed them, bast them up,
chuck them in a cell and luckily the British High
Commissioner came in with bribes to get them out of there.
So fantastic story and fantastic show. And I've got to
say Matt Heath will be back with us on Monday.

(01:22):
How good. Looking forward to that download subscribe, give us
a review and until then, give them a taste of Kiwi, the.

Speaker 1 (01:29):
Big stories, the leak issues, the big trends and everything
in between. Matt Heath and Tyler Adams Afternoons News.

Speaker 2 (01:38):
Talk said the dead ay to you, welcome into Friday show.
Hope you're having a great day so far. Beautiful and Auckland,
beautiful mini parts of the country. That's what you want
for a Friday afternoon, a hit of a massive weekend
when it comes to sport and other but great Devut
Company is always just a reminder Matt is off this
weekend today. Obviously he'll be back next week looking forward.

(01:59):
Devin my mate back in the studio, but just me
flying solo for the time being, and a massive show
as we always do for you. This Friday after three o'clock.
We were going to get to this a little bit
earlier this week, but we were so chock a block
with the other topics we had on the table that
we didn't but we will. I promise you get to
it today because it's a doozy. This is on the

(02:19):
back of Kiwi Anthony dmil Monch. He spent eleven years
in a Balley prison after being caught with one point
seven kilograms of methamphetamine in twenty fourteen. He reckons he
was a victim to an online scam, but is now
seriously ill and he is pleading with the government and
our Prime Minister to help bring him home. But we
want to have a chat to you about instances where

(02:41):
you've almost got into trouble in some of those sketchy,
very strict countries. Have you ever had any close calls
when it comes to the law or local customs. Maybe
it was a scam that went a little bit haywai,
a night out that went too far, or a situation
where you had to talk your way out of trouble
in a foreign country. Looking forward to that after three o'clock,

(03:02):
and we're also going to have a chat with Anthony's
lawyer and see where things are at in terms of
his plea to come home and get out of that
Balinese prison. After two o'clock. You may have seen this ad.
It's cafc's latest promo. It's reimagined Colonel Sanders is a
hoodie wearing hacker breaking into the transmission to deliver so
called cheap meal deals. The brand called it disruptive, but

(03:25):
many kiwis it turned out, found it creepy and tone death.
Especially with real cybercrime on the rise. The Advertising Standards
Authority is now having to wagh through more than fifty
complaints about that particular ad. So was it ig marketing
if you've seen the cafc ad and we'll play you
a little bit of it a little bit later on,
or just a cringy attempt to go viral. I mean,

(03:46):
I thought it was pretty lame. Cafc ads are always
a bit crap, let's be honest, and same with Pizzahart
and some of those other fast food joints. But it
wasn't creepy, It wasn't that scary. It was just bad.
It was kind of like a max headroom situation. I
don't know. I just thought it was a bit lazy,
But what do you say that is after two o'clock.
But right now, let's have a chat about the cost

(04:06):
of going out. So, as we know, many in the
hospitality sector have had a rough ride over the past
couple of years. Over the past year, more than twenty
five hundred cafes, bars and restaurants across the country have
had to close their doors. That's twenty percent up on
last year. So for diner's habits are clearly shifting fast.
People are cutting back on the extras now fewer drinks

(04:28):
a lot, fewer drinks, sometimes no alcohol altogether, skipping dessert.
They're sharing manes instead of ordering their own, and even
loyal regulars are tightening their bouts. Fine dining and big
nights out are being replaced by simpler, cheaper options takeaway,
backyard barbecues, or simply cooking at home, and some are
avoiding restaurants altogether, worried about the cost of a night out.

(04:49):
Adding up in christ Church gg Bistro lasted just seven months.
The owner said diners still came, but the experience has
simply changed. The customers are doing exactly what many are
doing around the country. They're sharing dishes, now instead of
ordering a mane each yure, skipping the wine, asking for
tat water, instead of following up with dessert. That has

(05:09):
become the new normal, and it's similar around the country.
In Auckland, Wellington, small town, New Zealand, it's now seems
to be about budgeting, making meals stretched and thinking twice
about ordering those extras. So is eating out becoming a
luxury many of us just can't afford to do anymore.
Love to hear your thoughts on eight hundred eighty ten eighty.
It's in line with the news about the mitchelland Star

(05:32):
the judges being in New Zealand secretly over the last
year doing what they do to see if they can
award a couple of our outstanding hospitality venues, maybe one
or even two of those Mitcheland Stars. But as you
know with the mitchelland Star Guide usually it is incredibly
fine dining. And when it comes to fine dining and
those experiences, you know you are going to spend a

(05:53):
lot of money. So how many of us can afford
two three four hundred dollars to have one of those experiences? Oh,
eight hundred eighty ten eighty is the number to call.
And the bigger picture is what do we start to
lose as a culture if we do stop going out.
I think it's fair to say kiwis by and large
compared to our European counterparts, or even our American counterparts,

(06:15):
and to a lesser extent, the Australians. We don't tend
to go out and eat at a restaurant as much
as they do overseas. Why is that? Is that an
ingrained New Zealand thing that we do here. Love to
hear your thoughts on this one. The other element I
want to raise is this idea of excise tax in
the hospitality industry. So just giving you one example of

(06:35):
what hospital pays when it comes to that excised tax
on booze on a fifty literskeg of five percent beer
that has risen. The excise tax has risen from seventy
seven dollars in twenty twenty one to a projected ninety
two dollars earlier this year. So that's a thirty two
percent increase in the price paid by hospitality venues. So

(06:57):
if we are drinking less because it's too bloody expensive
to have a glass of wine at eighteen bucks a pop,
is that a big part of it. Does the government
seriously need to look at the excise tax when it
comes to hospitality. You can still have the X sized
tax for your takeaway alcohol and liquor stores, and you
can still have X sized tax for alcohol and other

(07:18):
areas outside of hospo. But do we not want to
try and give our hospitality industry a bit of a
leg up when it comes to making some profit on
the boots that they sell. Love to hear your thoughts
on this. Get on the phone. O eight one hundred
and eighty ten eighty is at number to call. Plenty
of texts coming through on nine two ninety two as well,
and email if that's your thing. Tyler at Newstalk ZB

(07:39):
dot co dot NZ back very shortly, greatv company. As
always it is twelve bars one the.

Speaker 1 (07:45):
Big stories, the big issues, the big trends and everything
in between.

Speaker 3 (07:50):
Matt Heath and Tyler Adams afternoons used TALKZB.

Speaker 2 (07:55):
Afternoon to you. It's a quarter past once. We're talking
about the changing nature of going out to eat in
New Zealand. Story today about restaurant owners down in christ
Church saying that it's drastically changed people coming out now
are sharing, they're not ordering any wines or alcohol and
certainly not ordering dessert. They're asking for tap water, and

(08:15):
they are saying to the owners that the affordability of
going out is just too much for them. So is
that you O eight one hundred and eighty ten eighty
And maybe not just for sitting down in a restaurant,
but across the board takeaways have gone up. Someone takes
before saying even fish and chips feels like a luxury now,
So is that true where you are? But I also
want to talk about how to help hospitality. And the
calls were made some time ago around excise tax. So

(08:38):
it's quite a significant tax that HOSPO and other pay
on alcohol. Doesn't make sense to try and give them
a little bit of a subsidy on that excise tax
or freeze it for a couple of years as a
way to keep HOSPO open as much as possible. There's
already been two thousand and five hundred hospitality venues closed
up and down the country of it last year. And

(09:00):
we need our hospitality industry to thrive. We need restaurants
and cafes and all that good stuff. That's what makes
a society a good place to be get and andy,
how are you.

Speaker 4 (09:12):
Good thing?

Speaker 5 (09:13):
Tyler? How are you doing today?

Speaker 2 (09:14):
I am good for a Friday? Mate, beautiful here in Auckland.
How could you not be happy?

Speaker 6 (09:19):
Exactly, mate, exactly.

Speaker 7 (09:21):
Look. I used to go out probably two three times
a week, whether it was for lunch or breakfast or dinner,
and COVID sort of changed those behavioral habits a little bit.
But for example, I had some friends come down from Northland.
We wanted to go out for dinner. I live out
in East Bokland and the how Gootney area, and we

(09:45):
went to three restaurants before we finally found one that
did anything other than a frozen lamburger. I personally think,
I actually think the hospitality guys need to lift their game.
I went out to a chain restaurant a few weeks ago.

(10:08):
Me and my partner got a platter for seventy five
dollars and there were six handfuls of cold out the
packet frozen deep fried spring rolls. You know the type
of thing you see them everywhere?

Speaker 2 (10:20):
Yeah, spring rolls pretty tasty, but yeah yeah not seventy
five bucks worth.

Speaker 7 (10:25):
Seventy five bucks cold, not well cooked. Friend, order the salad, unseasoned,
untoked vegetables.

Speaker 2 (10:34):
I mean, come on, yeah, yeah, I mean, if you're
paying seventy five bucks for a planter, you want it
to be, you know, not too long ago, that was,
you know, fairly luxury. If you spend seventy five bucks
for two people, yeah yeah, pretty much promised. You know,
some nice cuts of meat, some beautiful bits of fish, olives, dips,
all the rest of it. And it sounds like, I mean,

(10:57):
I get what you're saying, the hospitality need to step up,
but I sympathize that their costs are going through the
roof and perhaps that the margin that they make is
just not there anymore. And sadly that is the only
offering they can provide seventy five dollars, which sucks for them,
sucks for you, and it means that people just don't
want to go out anymore or charge me ninety.

Speaker 7 (11:17):
I mean, look, I think, sure there's a market for
the value type restaurants as well. But I'm also a
food supply to supermarket, so I look at quite often
looking at restaurants, and you know, to pay thirty eight
dollars for a chicken feeder chini to pay what is

(11:42):
it fifty dollars for a stock fillip for a meal?
What forty five dollars for a piece of snapper? And
not only that, I don't mind paying. I'd rather pay
more for something good than pay medium for something poor.
So I think, and I drive around. I got these
restaurants and cafes and lunch bars all the time. Most

(12:05):
of them don't make their own food, or lots of
them don't they They get it from a central bakehouse.
The biscuits and cakes, that crap, everything's unseasoned. A good
cafe and a good restaurant, and by good I mean
good food, good service, and good prices will always survive.

(12:26):
But I think what we've just done is like myself,
I paid seventy five dollars for that plaster, and the
lady came up to me and said, how was your meal?
And I said, to this, eighty five percent of it's
still on the plate. How do you think it was?

Speaker 3 (12:42):
Yeah?

Speaker 2 (12:42):
Yeah, I mean you're spot on the on the price
of the mains at the moment. Andy, And I get
it's been an inflationary period, but even bistros charging fifty
dollars for a maine it wasn't that long ago that
that was fine dining and i'd bulk at that fifty
dollars for a steak. I'd be like, oh, that's a
very special occasion. But now it's commonplace, right, the regular

(13:03):
standard franchise bistros is. It's very rare to see a
main under forty bucks these days, and that's probably out
of you know, just out of budget for a lot
of people.

Speaker 7 (13:14):
Yeah, and I heard you saying the other day or
how you went to that fine dining restaurant and you
walked out after two hundred and fifty dollars and was
still oh, i'd say unsatisfied.

Speaker 2 (13:24):
Yeah. Yeah, And it's hard because, yeah, I don't want
to knock it, because because the food was beautiful. But
I've just got to say, and I'm clearly not going
to name the place because they're trying their best. But
when I ordered the lamb, and I was expecting, you know,
a half decent bit of lamb, I without a word
of a lie, it was two bites. It would have been,
you know, maybe maybe fifteen grams worth of lamb on there.

(13:45):
I just looked at my partner. I thought, oh, come on,
you know, I was looking forward to a nice solid
bit of lamb here, and there's a couple of a
couple of beautiful, beautifully presented vigi's on the side. But
it would have been a snack. It would have been
a snack for a child. And I just think, man,
this is you know, I get that it's about the experience,
but I'm feeling a bit ripped off here.

Speaker 7 (14:06):
I think it's I think it's not about the experience
so much. I think nowadays it's about being satisfied. So
I can go to a you know, and there's some
really good places out there that are reasonably placed and
do great food, so I don't need everything to be perfect.

(14:28):
But when you're paying for food, A or I want
to get something that I might not make myself at home,
and I want to finish eating that and go, geez,
that was good. That was really good A. But I'm
finding that harder and harder to do. From local cafes
to restaurants, people are just banging out frozen products. God

(14:52):
I struggled with. Like I said, we went to three
restaurants to find somewhere that would have a steak meal,
a fresh meal, a pasta meal, and something cooked fresh.
I saw these shift there's five of them, all deep frying.

Speaker 2 (15:06):
Yep, spot on, Andy, thank you very much for kicking
us off and giving me a buzz. And he's not wrong,
is he? I mean, even takeaway, we try and go
out where we can, because I generally believe we've got
to support hospital and support the good hospo because we
need them. If you know all the cafes and hospitality
venues and restaurants close in your neighborhood, it would suck
and you'd feel it. They're a massive part of our communities.

(15:29):
But when even takeaway burgers cost sixty bucks for two people,
then something is going wrong, and it's not the hospitality's fault,
you know. I don't think they are taking the mac.
There's a few texts coming through saying it's hospital's own
fault they've charging too much for their wine and for
their booze. But I don't think that that's the truth

(15:51):
of the situation there. They are facing so many increased
costs that they've got no choice but to pass those
costs on to customers because they're making still the same
profit level as they were five ten years ago, but
they are having to pay more more in excise tax
more in rent, more in wages, more for food. So,
going back to one of the questions I put right

(16:12):
at the start, does the government need to step in
here when it comes to the excise tax on alcohol?
That is a massive cost to hospitality. A massive chunk
of the cost of that glass of wine comes down
to excise tax. So does it make sense if we
want to get more people out into restaurants and cafes
around the country, just give them a break, Just freeze

(16:33):
that excise tax for a couple of years. Isn't it
far more beneficial to have people in restaurants than buying
up boots down at the liquor store. Just my thoughts,
What do you say? Oh, e one hundred and eighty
ten eighty is that number to call? It is twenty
four past one.

Speaker 1 (16:48):
The headlines and the hard questions. It's the Mike asking breakfast?

Speaker 8 (16:52):
Is Trump Tariff's a Supreme Court and the potential fallout
if you can't convince the justices. Bill Runsch is a
former United States Undersecretary for Commerce for Industry and Security.
Would you expect the Supreme Court to rule against the administration?

Speaker 3 (17:03):
Hard to tell.

Speaker 9 (17:04):
My current thinking is yes, they probably will go against
the President either to four or maybe six to three.

Speaker 8 (17:10):
Okay, if they do that, are refunds going to be
the outworking or is that not real?

Speaker 9 (17:15):
Well, under the law they should be provided the administration
can make it hard or easy. Trump may not want
to give them money back, but if the Justice's rule
that the terrorists were illegally collected, they he'll have to
give them back back.

Speaker 8 (17:27):
Monday from six am the Mike Hosking Breakfast with Mayley's
Real Estate Newstalk ZB.

Speaker 2 (17:32):
It is twenty six past one and we're talking about
hospitality in New Zealand. No, it's no secret they've been
struggling for a long time, but restaurant owners have come
out today saying that New Zealanders are just not dining
out the same way that they used to. They're no
longer having a maine each, They're sharing mains. They're certainly
not ordering booze and dessert forget about it. So is
that you o e one hundred and eighty ten eighty
is fine? Dining a thing of the past for you?

(17:54):
And when you go out, do you just not bother
ordering the booze because it's too expensive? And if you
work in hospitality, or a restaurant owner. There's a few
techs coming through saying that you're effectively taking the mick's.
It's you know, your own problem when it comes to
the price you're charging for booze. So what do you
say to those people? What are the true costs of
running a restaurant operation? And why has it become so expensive?

(18:17):
Oh one hundred and eighty ten eighty is that number
to call? Get atim eight?

Speaker 5 (18:21):
How's it going?

Speaker 2 (18:22):
I'm very good? What do you reckon?

Speaker 10 (18:25):
Yeah?

Speaker 11 (18:25):
I mean I don't work in any of those industries.
But what I was suggesting or when I was talking
to your colleague about was, you know, companies around the
world constantly work to KPIs and that's incentivized and performance.

Speaker 2 (18:41):
Yep.

Speaker 11 (18:41):
So what about incentivizing the sale of alcohol? So if
you do reach x amount of sales, then you warrens
or you fall into a category of not having to
pay the excise tax. So ultimately incentivisers trying to sell
that alcohol to people, whether or not they buy it
or not as entirely out of your control. But at

(19:03):
least it incentivises the businesses to try their hardest and
not that they're not doing it now, but to actually
perform and then their bills won't be as high, and
that kind of feed into you know, the government getting
involved and incentivising small businesses and small restaurants to actually

(19:27):
perform more. I'm not sure, but.

Speaker 2 (19:30):
Look, it's a good idea to drive it. Market forces
do the talking, so to speak. The hard part with that, though,
to my can see instantly, is there were big changes
to alcohol laws not so long ago in you know,
the supermarket's gone into a bit of strife because they
were having lost leaders on alcohol and some bars would
have these campaigns and trying to get people through the

(19:50):
door with cheap, cheap pints or you know, three shots
for a buck, whatever it was. So they can no
longer do that because it's promoting binge drinking, which I
you know, I think it was a little bit over
top at the time, and maybe they can change those
laws again, but it makes it that much more complex
change that side of it.

Speaker 11 (20:10):
Yeah, but that's massively reactionary though, isn't it. That's like, oh, no,
we've got a problem, we need to try and fix it,
rather than about thinking about like if you go globally
and you look at the way that alcohol has served
in France. Say, for example, you sit down, boom, there's
a craft in front of you, there's a couple of
drinks of red wine, and there's no like like. That's

(20:31):
a cultural thing, and obviously that cultural thing takes time.
But ultimately what the government is now doing is or
has done in the past, is, oh, there's a problem.
We've got to try and deal with it as a
reactionary thing rather than like promoting and looking forward thinking
and saying, well, if we put this in place, yes,
there might be a couple of instances where people take

(20:53):
the mick, but you're incentivizing businesses to do more, to
do more on net with their food, to do more
with their experience, to do more with their thing in
order to qualify for that tax break, in order to
qualify for not having to pay that excize on those things,
and ultimately it would feed into everyone doing better.

Speaker 2 (21:12):
I hear what you're saying. Yeah, yeah, so you hear
what you're saying, and that you know libertarian point of
view that if you achieve your KPIs and you sell enough,
then we give you a bit of a subsidy there
because you've achieved what you said you're going to achieve,
but you know, the government does have those levers. Regulation
is all about for many, you know, many things as
changing human behavior or the behavior of us as citizens.

(21:36):
So by freezing the excise tax on booze and hospo,
what that would arguably do is push more people towards
going into hospitality to order some drinks rather than going
to their bottle store. So that means the bottle stores
may may lose out a little bit, but it means
you're pumping more into the hospitality industry and arguably your
hope one they're there having a drink because it's not

(21:58):
as expensive as going to the bottle store, then they
get some food at the same time. So it changes
that behavior of us as as consumers.

Speaker 11 (22:06):
Yeah, and I understand that the freezing would, But then
what about those restaurant owners that would just take that
freeze and still not perform. Yeah, I like because there's
that side of the coin as well, where incentivizing performance
is why those KPIs exist in every other industry in
the world. Whereas if you just freeze the cost of alcohol,

(22:31):
restaurant owners might be like, you know, that's fine, We're
just going to take that money, pocket it and still
serve up.

Speaker 2 (22:36):
Crap food yep potential. And when you start to freeze
a particular text, that means less text take for the
government as well. So you've got to think about that,
and I suppose your idea would solve that part of
the equation. Tim, thank you very much for your call.
What do you think about Sim's idea? Oh, eight hundred
and eighty ten eighty. There's a lot of texts coming
through on the price of alcohol, So that's what I

(22:57):
think this focus is on, is that it is incredibly
expensive when you go out for food and order a
glass of wine. It's not unrealistic to be charged eighteen
bucks for a one hundred and fifty mil That is
burg big money for a lot of people out there,
so they just say, no, I don't want to buy
that anymore. And the problem for hospitality and restaurants and
cafes is that's often where they make their money. So

(23:17):
does it make sense to give them a bit of
a break on the old excise tax to try and
stare us into restaurants and cafes more than the bottle store.
Oh eight hundred and eighty ten eighty. Is that number
to call headlines wheth Rayleen is coming up. It is
twenty eight to two.

Speaker 12 (23:32):
Youth talks that'd be headlines with blue bubble taxis It's
no trouble with a blue bubble. The Children's Ministry claims
the results of the youth boot camp Pindit are encouraging,
despite seven of the eleven participants reoffending. It says almost
sixty percent showed overall improvement better than those who didn't
do the program. Free school lunches are having another change,

(23:56):
with large centralized contracts on the way out again and
local providers winning tenders for contracts. Next year, they'll average
three dollars forty six each. States of emergency have lifted
in all parts of the South Island batted by last
months severe weather Sarmoa has issued a travel advisory after
our measles outbreak, asking travelers to get vaccinated and carry proof.

(24:19):
More than eighty died from measles in Samoa in twenty
nineteen after its spread from New Zealand. Tesla shareholders have
approved a one trillion dollar payoffer for the world's richest man,
Elon Musk, if he manages to massively multiply the company's
value to eight point four trillion within ten years is

(24:40):
a too milk on a roll again See this and
more from stock Takes at ens at Herald Premium. Back
to matt Ethan Tyler Adams.

Speaker 2 (24:48):
Thank you very much, Raylan. We're talking about hospitality and
the changing trend of how we dine in this country.
Many hospitality owners who are having to close their doors
are saying that customers no longer want to buy drinks
the sharing mains instead of a mane each and certainly
not buying desserts. So if you've changed your trends and
how you go out and how often you go out,
love to hear from you, Oh eight hundred eighty ten eighty,

(25:09):
And what do we start to do to turn it around? Because,
no doubt about it, a thriving society and country needs restaurants,
cafes and a strong hospitality industry. Oh eight hundred eighty
ten eighty is the number to call. There's quite a
few texts coming through on the excise tax. In this regard, Tyler,
you haven't quite got the gist of the excise tax.
It's paid by the producer, not the restaurant.

Speaker 5 (25:28):
E g.

Speaker 2 (25:28):
I'm a brewer twelve bottle box of beers to a
restaurant is the same to a bottle store. Roughly, that's
from Mecca, yeah exactly. And I do understand that that
is paid by the producer, whether it's the wineries or
you as a brewer. But you pass those costs on
to a restaurant, do you not? And then those restaurants
are then passing that cost onto us as consumers. So

(25:49):
by somehow freezing it and I get the complexity there's
that it's the same to the liquor store as it
is to the restaurant. But surely there is a way
perhaps removing excise or freezing excise tax altogether. But there's
got to be a way to pull a lever to
try and push people towards hospitality rather than just your
local bottle store, you know, perhaps, and I know we

(26:09):
all hate the idea of more tax than I do
as well, but making it a little bit more expensive
at the bottle store than it is at the restaurant.
But what do you say, Oh, eight hundred and eighty
ten eighty is that number to call Redshead? How are
you doing?

Speaker 9 (26:23):
Yeah?

Speaker 2 (26:23):
Not too bad? House things for you?

Speaker 5 (26:25):
Good? Good?

Speaker 2 (26:27):
Yeah, yeah, box of fluffies love it.

Speaker 6 (26:30):
Yeah, yeah, awesome. So a couple of things as an
app that's out there. It's called the First Table.

Speaker 2 (26:36):
Yep, I love it, and yeah, do you use it?
Not for a long time, but I used to, Yeah,
because I you know, I don't mind sitting down for
dinner at four point thirty in the afternoon on five o'clock.
It's kind of nice. And then I'll in and ounce,
I get some beautiful food half price, but a being
but a boom. I'm satisfied, and then I can have
the rest at risk of the afternoon and evening. To myself,

(26:58):
it's great.

Speaker 6 (27:00):
Yeah, it's sort of extended it a bit now to
you know, you can actually get there about five point
thirty six on quite a lot of Masis. They've also
got a last table. So for people that don't know
how that works is minimumber two people back number four
and you have to buy a dream but non alcoholic
if you want non alcoholic and happy days everything's half price,

(27:23):
so you can't use that a fair old bit. And
the other thing we tryally get people in the restaurants,
maybe why don't they stop the GST on it?

Speaker 2 (27:34):
That would be that would be a Yeah, that would
be a far easier way to do it, I think.

Speaker 13 (27:40):
I think.

Speaker 6 (27:40):
So, yeah, you get you're rested, company rented through company
house and everything else, so you know, everything that goes through,
you put it back through, and you get the GSC
back on it. To me, that just seems sensible and
then you're not offloading that and everyone's happy getting a
fairly decent milk a fairly decent price.

Speaker 2 (28:01):
I guess you'd have to put a sunset clause on that, though,
wouldn't you, Richard. I mean, I think we can understand
hospital it's really struggling at the moment. But the argument
always is, well, my industry is struggling as well, why
do I have to pay GST? So if you were
to do that, and it makes you know, it seems
like from an administrative point of view, that would be
easier to do. You'd have to say this is your

(28:21):
your GST exempt or you can claim that back for
six months and then you go back to the normal.

Speaker 5 (28:27):
Yeah.

Speaker 6 (28:27):
Yeah, it's just something to maybe get people back on
their feet if people are tastes and all that don't look.
I mean, I've been to a few those first tables
and you're getting it at half priced and you see
what you're getting and you're like disappoint you're being paid
half price for some stuff.

Speaker 10 (28:42):
Yeah.

Speaker 6 (28:43):
Yeah, you go out and it's hard, you know, like
when you're paying Paul price. So pritt is someone's twenty
dollars through scoop of iceed tree, a bit of cake.
You're like you're having a laugh, you know what I mean?

Speaker 2 (28:55):
Yeah, yeah, but you're right, Richard, I mean first table.
If you haven't had a look at it or seen
it or heard about it, it seems to be a
win win. It's a win for people like Richard and
myself when you want fifty percent off your food at
a restaurant, and it means that killing tables at times
that ordinarily they'll be really quiet. So I think it
starts at five o'clock and then you can get into
five point thirty and then I believe they pick back

(29:17):
up again at about eights eight thirty. But go check
it out. If you're a restaurant, do you utilize first
table and does it work for you? It seems to
be a win win for a lot of people out there.
Or maybe it's stitching up the restaurants a little bit.
What do you say? Nine two ninety two is the
text number as well. And I've got an email here
from a restaurant tour. I will get to that very shortly.
Back in a moment, it's nineteen to two.

Speaker 1 (29:38):
Have a chat with the lads on eight hundred eighty
ten eighty Matt Heathan Tyler Adams Afternoons News talks 'B.

Speaker 2 (29:46):
News Talks THEB. We're talking about hospitality struggling at the moment,
and they say that it is somewhat due to our
changing preferences with how we dine. We are no longer
buying booze when we go out, we are certainly not
getting desserts, and some people are even sharing mains just
because they can't afford to have the full experience. So
if you change the way that you go out, or
do you still go out at all? Oh, eight hundred

(30:07):
eighty ten eight is the number to call. And we've
been talking about the alcohol excise tax. So it has
been floated in the past about some sort of freeze
on that alcohol excised tax. It is quite significant. This
is the text take that the government gets from the
sale of alcohol. So whether that would help in some
way as a lever to get more people going into
hospitality venues rather than buying takeaway booze from their bottle store. Hugh,

(30:32):
how are you good? Thank you, you're a good person
to chat to. You want to do some fact checking
on the alcohol excise tax.

Speaker 14 (30:40):
Yeah, there's a basic problem, unfortunately, and that is that
exercises charged through customs. It's paid by the brewery or
the winery or whatever at the point of time that
it leaves those premises, or that leaves the importer or
leaves their storage. In other words, that can go from.

Speaker 15 (31:03):
There to a wholesaler or to a retailer, to a
restaurant several layers, each of whom will be charging a
margin on top, each of which will have a GST
on top. But so the price that you're paying at
a hospital outlet is nothing to do with a charge

(31:25):
that the hospital outlet is paying. It's already been.

Speaker 2 (31:28):
Charged on through the system, right, So that's the same
excise taxes is arguably that when it gets sold to
a bottle store, when it gets sold to anybody else
who sells alcohol, it has applied the same to anybody.

Speaker 15 (31:42):
Yep, which has a lot of other consequences because I
mean the excises, amongst other things, also part of the
harm prevention to do with alcohol, but or is supposed
to be. But the reality is that it used to be,
for example, that every year that when the excis went up,

(32:06):
as it does each year, at the rate of and
that you know, bear prices would increase by that amount
automatically because the the breweries would pass it on automatically.
Of course, things have got more complicated since. But if
you're say a small winery, you know you are totally
subject to what people will pay for your product. There

(32:29):
is no scope for really often for planting, putting any
extra charge on once inflation increases the amount of exercise,
so you're basically swallowing it in your in your bottom line.

Speaker 2 (32:42):
So that clears Sorry you carry on you Sorry.

Speaker 15 (32:44):
Yeah, I was going to say that that that means
that from the point of view of harm prevention, there's
just no relationship in terms of pricing of exercise and
pricing of alcohol.

Speaker 2 (32:55):
So you're advocate for removing that excise text completely.

Speaker 15 (33:00):
I think that if it was that point of sale
and probably more closely linked with the tax system instead
of the custom system, then there would be more levers
that government could pull to ensure that either whether it's
an incentivization or to ensure that Actually, if it was

(33:20):
meant to be to increase the level of process to
prevent harm, then actually it would be it could be
a tool that could be used.

Speaker 2 (33:32):
That makes more sense to me. And thank you for
clearing that up, because I could see the complexity when
that excis is charged at customs or at the producer level,
So that makes a lot more sense because then you
can tweak it. So if it is at the point
of sale, hospitality may be given a better deal on
the text bar charge at the point of sale, and
liquor stores have an increased level of tax to try

(33:55):
and steer people towards hospitality rather than just getting takeaway booze.

Speaker 15 (34:00):
Yeah, because I mean, if you think about a restaurant,
I mean, a restaurant is an environment where it's fail
less set up for people to be able to over indulge,
and there's certainly find better ability to manage the level
of consumption. So you'd think that's a safe environment. There

(34:21):
should be the scope to reward it av.

Speaker 2 (34:23):
Yeah, I agree one hundred percent. You absolutely thank you
very much for giving me a buzz what do you
say to huge thoughts? Should that eggs science tanks be
charged at the point of sale? And he's bang on.
When you look at at alcohol harm reduction, you've got
to say hospitality and restaurants and cafes and bars are
the perfect place to be selling booze in terms of

(34:44):
being able to control the harm that is undertaken on
their premises. They've got security. You are in a premisst
where bartenders are watching how much you were drinking, versus
going to a liquor store and being able to buy
how much booze you want. As long as you're not
drunk when you go in there, you can fill up
your trolley and go to town wherever you like. So what
do you say, Oh, at one hundred eighty ten eighty

(35:06):
is that number to call? Got a place messages When
we come back though, we have a chat with Sharon,
who wants to talk about portion sizes. It is eleven
to two.

Speaker 1 (35:15):
Madeath Tyler Adams taking your calls on eight hundred and
eighty ten eighty. It's mad Heathen Tyler Adams afternoons news
talks be.

Speaker 2 (35:25):
Afternoon. It is eight minutes to two. Sharon, how are
you good.

Speaker 16 (35:29):
Thank you, Tyler. This is only my opinion and from
my perspective, but my husband and I are fortunate enough,
but sometimes we go out twice a week eating out
at restaurants. But it's, like I said, it's the portion
sizes that get down. This is why we have sometimes
one meal between the two of us because we just
can't eat the volume of food that you're you know,

(35:51):
dished up right, so you know, and there are your
cafe and things that do a an over sixty five's portion,
which is you know, it is much better. But that's
the problem that we find. And it's not that we're
being mean or whatever else in ordering two different dishes,
but honestly, some of them are huge.

Speaker 2 (36:13):
And that is good to hear share it, because you know,
I don't want to I don't want to keep talking
about this this fine dining restaurant we went to too
much because they're trying to do their best. But that's
the opposite problem I had am My portion size was
it was minuscule. It was you know, it wouldn't be
a snack for a child. But it sounds like you're
going the opposite way where you're getting American sized portions.
And you've got no choice but to share it.

Speaker 16 (36:36):
No, well, that's right. And as for the alcohol, a
lot of people in the old age groups, shall we
say on medicines, we can't drink alcohol. It's not you know,
producer to drink that with the medicines that we take,
so we just don't have it.

Speaker 2 (36:49):
Yeah.

Speaker 16 (36:49):
Also, it is the price, you know, like you say,
sixteen or whatever dollars for you know, a measurement of wine.
It's an awful lot of money for what you're getting.

Speaker 2 (36:58):
Yeah, and you've got a price. And I mean this
is just my own experience, as usually when we go
out to restaurant, I'll have maybe two or three and
that puts me over the point that I'll be driving home.
So were you beran or taxi in and then taxi out,
and you have to price that into the night as well,
don't you. So you know it might be two yeah,
two hundred and fifty bucks on food and booze at

(37:19):
a really nice restaurant and then another sixty dollars there
and back in a taxi. Starts to add up.

Speaker 16 (37:25):
Yeah, I mean, we don't have that problem because we
can't do that because we're in the countryside but you know,
but that's the problem.

Speaker 4 (37:31):
That's the volume of food.

Speaker 16 (37:32):
Or you might give some really nice food and it's
loaded up with fries or something you've got, you know.
So I know it's difficult for restaurants, and you know
we do try and support them, but sometimes they're their
own worst enemy.

Speaker 2 (37:45):
Yeah. No, good to hear from your Sharon. I mean
restaurants listening out there, just go easy on the food portions.
It's too much for Sharon and our husband. That's why
they have to split it. If you've got a local
restaurant that goes goes hard on the portion size, I
love to hear from you. They're worth a shout out.
Oh one hundred and eighty ten eighty is the number
to call This text to sees quickly Stables and Richmond's

(38:07):
Great play Stables Fond and Nelson has half sized manes
specifically for the older, smaller eater. Good to know. Oh
eight hundred and eighty teen eighty is the number to
call Tony. You want to have a chat about alcohol
price in at restaurants.

Speaker 17 (38:21):
Yeah, I just think you can go to your local
bolesaler and buy you know, it doesn't be here for
twenty five dollars or a good bottle of wine for
twenty five dollars and like Sharon with a saying sixteen
dollars for a small measure, that's yeah, it becomes disproportionate
to what they should be charging. But the fact is

(38:44):
that they all do it, so I suppose they're getting.

Speaker 3 (38:46):
Away with it.

Speaker 17 (38:47):
And likewise, with food sized portions, meals aren't cheap, and
you want to feel like you're getting good value for money,
so you're not leaving the restaurant and having to abduction
to McDonald's on the way home to fill up you.

Speaker 2 (39:02):
Yeah, so you've your belly, Yeah, exactly. I'm with you, Tony.
If I go to a restaurant, my number one thing,
and I don't think it's too much to ask for,
is I want to be full by the time I
leave that restaurant. And I understand, you know, the fine
dining experiences that might be about the journey of the
culinary journey, so to speak, and that sounds like a
very bougie phrasing, but it's just not something I'm into.

(39:24):
I want to be fed.

Speaker 17 (39:26):
Plus, I think the other thing is the consistency of
portion sizes and value for money. You know, if you're
not a regular, like you are a visitor, and you
find let's say thirty five or forty dollars for a
maine and then you've got to play. You would expect
vegetables with that, but quite often you've got to pay
more and it just becomes, as you were saying, a
very expensive housing.

Speaker 2 (39:48):
Yeah exactly. Anyway, Tony, thank you very much for your
phone call and your bang on. That will be what
a lot of people are feeling and experiencing out there.

Speaker 14 (39:58):
Right.

Speaker 2 (39:58):
We're going to carry this on after two o'clock. We're
gonna have a chat with Sean who's been waiting for
a little while, and be great to chat with Sean.
He thinks socialism is the problem. Yes, this is going
to be a fascinating discus, but can you get your views?
I eight hundred eighty ten eighty is that number to
call a little bit of luke homes to go out
great turns. Stay right here, we'll be back toy shortly.
News's next. Thank you very much, ray Lean, welcome back

(40:32):
into the show. It is six past two. So we've
been having a great discussion about the woes of hospitality
and that has long been known for the last couple
of years, they've rarely had it tough. But many restaurant
owners and cafe owners are saying a lot of it
now is down to changing trends. So when people go out,
they no longer order booze wine, beer, they just want
tap water. They're sharing mains, and they're certainly not ordering desserts.

(40:55):
So keen to hear from you if that's your situation,
or do you even go out at all? I wait
one hundred eighty ten eighty. But was also been having
a discussion about the excise tax on alcohol, and people
have made the point that is often charged at customs
when it's imported into the country, or charged at the
producer level, whether that's wineries or local brewers, and that

(41:16):
is fact, that's accurate. But someone did suggest changing that
tax regime to have it at the point of sale,
to allow a less tax for hospitality owners, and maybe
ramp up the tax when it comes to bottle stores
in order to try and change behavior to direct more
New Zealanders to hospitality venues if they want to drink
rather than just buy up large at the bottle store.

(41:38):
What do you say, oh, eight hundred and eighty ten
eighty is the number to call, and I mentioned Sean.
He's been waiting for some time and he's thankfully waited
over the news. Sean, very good afternoon to you. Hello Sean.
Oh bugger, Sean might have waited just a little bit
too long. We'll try and give Sean a call back.

(41:58):
He'll be a good person to chat to because he
wants to talk about socialism. He thinks that is the problem,
which is a fascinating we pitch. So we'll try and
get Sean back and see if we can have a
to him. In the meantime, let's go to joy Get
a joy, Give a Tyler, how are you very good?
You want to have a chat about fist table?

Speaker 18 (42:17):
Well, yeah, a couple of things I want to talk about.
As I go out quite often for dinner. I do
have my favorite Tai place. I know a couple of
callers have talked about. You know, they like to go
out to eat something they can't cook at home. Well,
you know, you can't go wrong with time. And then
I'll tell you what the portions, the prices, the service
they know how to roll.

Speaker 2 (42:34):
Yeah, yep, I'm with you there.

Speaker 18 (42:36):
When it comes to one hundred percent like you know,
they say hospital is in trouble. My favorite tie is
opening a new one in the suburbs. Because I told
them they need to get in the birth right. They're
in the CBD of Hamilton. They're doing great. I think
you need to get into the birds. So they get them.
They aren't mean another one right now. The thing is
you go to foot table. They've got that one chance
to keep you yet Yep, I'm going to step away

(42:57):
from the crime baby loo wman pack and say, get
in my alcohol.

Speaker 2 (43:01):
This is good.

Speaker 18 (43:04):
So what I was going to say that I tried
a new restaurant. So they've got one, aren't there? Top
four of us in blood of bloody blad. There's no
warm welcome, there's no water coming to the table, there's
no nothing. And I'm thinking, and then I tacked my
boys out show and they've got to get for dinner
out again. That's just how we roll. And they said, Mom,
you're not going to be happy, are you? I said, no,

(43:24):
I'm not. And there's five minutes in. This isn't panning
well for them portions. And there was another man that
talked about he went out through his table and he
bolted sometimes at half the price. Well I did, because
mine would have come to about one hundred and fifty
but obviously only paid about one and sixty. Boys were
happy with their food, they weren't hungry afterwards. Mine was
very average. But the point is service is a big thing.

(43:49):
I won't go back.

Speaker 2 (43:50):
Ye sadly yep Kiwi's just vote with their legs rather
than than voicing their disapproval. And that's just a cultural thing,
you know. I don't think there's anything necessarily wrong with that,
but it is. It is the way that we operate
that if we don't like something, we probably won't say
at the time, We just won't go back there. Right, No,
I did this thing? Oh you did? Say good on?

(44:11):
You good on?

Speaker 18 (44:11):
You know, they've got to have a chance to make
it right. So when they don't, that's even worse. So
I think very average. I think very very average. And
she was almost like I had anything else. Thought, well,
there you go, that's your chance, love.

Speaker 2 (44:25):
So what what does the ultimate dining experience look like
for you? Joyce? So you go into into the restaurants,
you get seated, you talk to the weight, stuff with it, Yeah,
with eye contact. Within minutes, they've got some water there
for you to be able to pour around the table,
then back within a couple of minutes to get a
drinks order. Or yet you need a bit more time
for the drinks order. No more than five minutes, yeah,

(44:46):
no more than five minutes for the drink Yeah, because
everybody's thirsty when they get in. Then you get the
drinks order. The drinks order should be there as long
as you're not getting crazy cocktails. They should be there
within ten to fifteen minutes. And then at that point yeah,
and at that point you're ready to order your food.

Speaker 18 (45:01):
Yep, oh we normally were. You know, there's a group
of us going out, you know, like mates. Now we're
happy to his three or four bottles of wine at
the table. Throughout the the restaurants is the establishments themselves.
What they need is to get themselves like a matre
dy or like a waiter or waitress that's invested in it.
You know, they don't have to have shares in the place,
but say, hey, well sells the most alcohol tonight, they
get the night off, whatever it may be, and sentivize

(45:22):
these waters and maitresses. Because it's shocking in New Zealand. Yeap,
But anyway, So I think the hospital has them, not
themselves blamed when it comes to service and things like that.
But you know when you get your Indian places, your
Tie places, they know how to do it.

Speaker 5 (45:37):
Yeah.

Speaker 18 (45:38):
You know five bucks remain you can sometimes get half
at home and you've got them the next night.

Speaker 2 (45:42):
Yeah, spot on joy. Yeah they're not showing the portions
Tie and Chinese restaurants, no doubt about that, thank you
very much. I mean, does she have a point? Is
the service sometimes a bit lacking? In New Zealand? I
would say I faced it the other way recently where
they were almost too attentive, and I know people say,
I shout out, what are your winging about?

Speaker 5 (45:58):
Now?

Speaker 2 (45:58):
For Tyler? But seriously they there was three weight stuff
and maybe they're a bit bored. But we got the
food and one came up and said, does everything all right?
And said it it's beautiful, Thank you very much, loving
the food, compliments to the shift. Then another one came
out and asked the same thing, and see, does everything
right with the foo? While I had a mouth and say, yep, yep,
it's all good, it's all good. Then the third one
came up and asked the same thing. I just looked

(46:18):
at my partner and said, look, I get I'm trying
to be polite here, but everything's okay with the food now,
I just want to eat. But what do you say?
Is service a bit lacking in hospitality and New Zealand? Right,
we've got Shaan Beck, so we're going to come back
and have a chat with Sean very shortly. It is
twelve past two.

Speaker 1 (46:35):
Your home of afternoon Talk, Mad Heathen Taylor Adams Afternoons call.

Speaker 3 (46:40):
Oh eight hundred eighty ten eighty youth Talk, said be.

Speaker 2 (46:45):
Afternoon, it's caught a past two and we've got Sean back.
Sure and good a gooday?

Speaker 4 (46:50):
How are you today?

Speaker 2 (46:51):
I am fantastic, really good to get you on the line,
and thanks very much for holding over the news as well,
very generous of you. No't worry so you wanted to
talk about the tax on alcohol? Is that right, Seawan?
You think that's maybe the government regulations are too farther.
They're causing more harm than good.

Speaker 4 (47:10):
The problem with the discussion you're having today is everyone's
looking at trying to solve a macro problem with micro changes.
People go to hospitality when they have disposable income with
no disposable income, people won't go out no matter what
the price is. And there's two ways of increasing Kiwi's

(47:32):
disposable income. One is reducing unnecessary regulation, and the second
one is reducing taxes. Now, governments never reduced taxes, so
you need to get rid of useless regulations. Let me
explain this really simply. If I have a regulation which
happened on my business, it cost me one hundred thousand

(47:54):
dollars for some of that was not necessary. I tried
to explain to the government, But that means they get
thirty seven thousand dollars less than tact And I was
talking to a rock. Dollars I spend comes out of
my profit. They get thirty seven percent of that. So

(48:16):
just multiply that. Well, you know what, look at the
price of petrol. Right, So there's a lot of people
here that don't believe in the carbon thing, just like
they don't believe in alcohol. There's always people on either
side of the debate. But the price of petrols fifty
percent of that is buying carbon credits fifty cents per lead.

(48:41):
People would say that's a big incentive to go to
go out to a restaurant. When your disposable income increases yep. Off,
you start to look at reducing taxes on individual items
like alcohol or GST or whatever other impulse the government

(49:04):
has you For everyone who wants it, you have fifty
than people against it. Now, if you want to talk
about alcohol taxes, if you look at you know the
major alcohol distributors, you have that you know, seven hund
and fifty mili bottle of Jack Daniels yep for forty
forty five dollars on sel. Only seven dollars and fifty

(49:27):
cents is the actual cost of alcohol inside the riiskey,
inside everything else. It's a little bit for transportation, but
it gets here for ten dollars. It's all taxed.

Speaker 2 (49:42):
But and you're quite right, Sean, there's there's a hell
of a lot of texts when it comes to alcohol.
But as other people have have alluded to, the thinking
behind some of that alcohol excise tax was harm reduction.
And you can argue whether it's been successful. Clearly it hasn't,
because we've still got a lot of alcohol harm in
this country. But that is the driving force behind it.
And I take it that you think that's that's a

(50:04):
fools gat And there may be some some a little
bit of here messaging into that message that it's not
really about alcohol helm it's about the government getting some
more money out of us.

Speaker 4 (50:14):
Correct Now they have the trouble of they collect so
much money from cigarettes, people are smoking less. There's a
tax episet. When you try to target one industry, then
the other five thousand industries shield agrees. So you have
a risible situation where you're all running around pointing the

(50:38):
gun in the circular shootoffs. But what one I've talked
to in Parliament is like a political science made. There's
not a single businessman there that knows how things operate.
But as the national party, it's as bad as labor.

Speaker 2 (50:54):
But is there not some benefit to having levers? And
I understand the point you're making, and you get in
a lot of agreement via text, but is there not
some relevance there when you've got a lever And in
this case it's regulation and tax on alcohol, but a
way to change behavior of consumers, to direct them somehow
into hospitality that is of more benefit to this country.

(51:14):
You have more people working in that area rather than
directing people to their bottle store. Because I've looked at
the figures shorn and our level of drinking hasn't changed,
so it doesn't matter if there's a cost of living crisis.
People are still buying booze. They're just getting it from
the liquor store instead of their local cafe.

Speaker 4 (51:31):
I think it's a fool's choice to be arguing whether
you buy it the bottle shop or hospitality through two
different groups. You're not going to go, let's go to
a restaurant and get hammered, or let's just buy a
bottle and drink outside of a paper bag. When you're
looking at hospitality, you're an industry. Why does hospitality get

(51:53):
a break? Why not pet care? Why not dental care?
Why not everything get a target attax break?

Speaker 2 (51:59):
Yep, yeah, I believe in.

Speaker 4 (52:01):
And you see in my accent. I've been living here
for ten years. I originally American. What do people decide
this was the tax burden? Save a higher disposable income
and let them decide. I'm not in the business of
deciding whether alcohol and the bittle shop is more than
a restaurant, but it's one people gone to a restaurant.

(52:22):
The more disposable income.

Speaker 2 (52:23):
Yeah, well, yeah, yeah, I mean yeah, you're certainly right
on that account that if people have got more disposable income,
then they will be eating out more and spending a
lot more of their money doing those those nic to
haves rather than the needs. And a lot of people
are short on cash at the moment for various reasons.
But I mean, this is interesting sure because today there
was the news about the subsidy to our film industry,

(52:43):
and I take it you wouldn't agree with with that either,
even if it does, even if it does bring in
that return, if the government is right, and you've got
to take it with a grain of salt. But they
believe that for every one dollars spending that subsidy, the
return on investment is two dollars forty. Does that not
make sense?

Speaker 4 (52:59):
I don't believe that calculation at all. My I've dealt
with the Treasury several times and several different businesses and
all their numbers are boldus. I wouldn't agree with that
at all. But there's one more thing. On the hospitality yep,
this is use as regulation. For instance, friends of mine,
on the cap day they close on all the major holidays.

(53:22):
Why because the twenty two dollars minimum wage to pay
you have to double on a holiday and give them
a free day somewhere else. So essentially the workers getting
eighty eight dollars an hour to work on a holiday
and nobody can make money at those wages.

Speaker 2 (53:40):
Yeah. Well, and you know, and the cafes pass that
on to you know, some of the cafes pass it
onto consumers as well, and that you know, if they're
not going out now, they're certainly not going out during
a holiday when you've got a pay next for fifteen percent.

Speaker 4 (53:51):
Are they exactly?

Speaker 3 (53:53):
Yeah?

Speaker 2 (53:54):
Sean, always nice to have a chat with you. Thank
you very much for hanging on and having a chat.
So what do you think about Sean's proposal there that
there's too much government government overreach when it comes to
hospitality and this idea of taxi text on alcohol and
stepping in too much and you just let the market
forces dictate. And when people have more cash in their

(54:15):
hands and the economy is working well, more in their pockets,
I should say then they are going to be spending
in hospitality. Can you get your thoughts I eight one
hundred eighty ten eighty nine to two ninety two is
that text number got to take a break. We're horribly late.
It is twenty three past two.

Speaker 3 (54:34):
Matt Heath and Tyler Adams afternoons.

Speaker 1 (54:37):
Call Oh eight hundred eighty ten eighty on youth Talk
said there very.

Speaker 2 (54:40):
Good afternoon due to twenty five past two. So a
very interesting call there from Sean. And I should have
said to him actually when he mentioned, you know how
many people go to a restaurant to have more drinks
than they probably should mean me. I do that often
as often a time that I've gone to a restaurant
now after two or three wines, I'm like, I'm all in,
I'm having fun. Let's go, let's go cost a fortune.

(55:01):
But I've certainly done it, and I imagine many of
us have as well. Oh eight hundred eighty ten eighty
is the number to call. A couple of texts and
support thoughts of Sean. This American is absolutely right, get
a Sean is correct. That's why we don't open. That
was Sewan's point about the needing to pay worker is
at one point five times their salary during a public

(55:21):
holiday and giving them a day in lou If you're
a hospitality worker, I'd love to get your thoughts on
on Sewan's thinking around that. Clearly, it is a big
expense for the hospitality owner. That's why many of them
don't open, or if they do, they charge up that
fifteen percent. Well, I mean, this is easy for me
to say, but I'm okay with paying that extra fifteen
percent if I go out during a public holiday, because

(55:44):
you know, we all know that hospitality can be an
incredibly hard job and we need those workers out there,
and you've got to pay them fairly. And if I
weather that cost is a consumer rather than the hospitality owner,
then I'm all for it. But what do you say? Oh,
e one hundred and eighty ten eighty is the number
to call get a pull?

Speaker 13 (56:02):
Yes, Hi, how are you?

Speaker 2 (56:03):
I'm good, beautiful day today, stunning?

Speaker 13 (56:07):
Yeah, my comments is it not on Sean's call. But
I lived in Australia for many years and BYO is
a big thing in Australia, So you can bring your
own wine. Lots of restaurants, maybe your neighborhood restaurants, you know,
like Vietnamese, Thai, Indian, Italian, not the high end restaurants.

(56:28):
They usually tend to be fully licensed, but some restaurants
are either BYO or the BYO an license. So you're
given the option. If it's got the benefit that you
choose the wine that you want to bring, you do
get charged the cork each and that can vary. But
at the end of the night, if you don't drink
all the wine, you can put the cat back on

(56:48):
it now because it's all screw cap mostly anyway, and
take it with you.

Speaker 3 (56:52):
Yeah, and that.

Speaker 13 (56:53):
Seems to work very well in you lived in a
city Sydney, and.

Speaker 2 (56:58):
It's a great idea you can do. There are there
are some outlets that do allow bring your own alcohol
into a restaurant there mostly I mean this is just
my experience, but they're mostly Thaie Asian Chinese restaurants that
allow you to bring your own booze. But it's a
good idea, I mean, as the restaurant winning in that serration,
I suppose they are, because why else would they do it,

(57:19):
but that hoping that you buy a significant amount of
food when you bring your wine in as well well.

Speaker 13 (57:24):
I guess, but they do also the corkage that they charge,
they say that can vary. I mean, we lived in
an Italian sort of area, so there are loads of
Italian restaurants that offer that option as well. But you know,
you serve yourself generally, you know, so you puy as
much as you want in the glass and you're paying
the corkage to take care of the washing up obviously,

(57:46):
but say if you don't finish or you can take
it with you. It's just another option. And we always
used to hunt out those restaurants, as I said, the
high end restaurants, you know, like down at the Circle
of Key and and places like that. They're always fully licensed.
You don't get an option to bby open. The neighborhood
restaurant's definitely a big thing over there I have come across,

(58:08):
so I think one I think in Auckland that does
do be whyo rare in beautiful toronas so, but it's
not as popular as what it is in Australia.

Speaker 2 (58:20):
A pretty commonplace down in Christoots, I've got to say, Paul.
But the thing with the b y restaurants is they
tend to get pretty loose as the night goes on,
because when people are bringing their own poops into a
situation and they can pour their own. Yeah, sometimes I
feel for the staff when there's a big group and
it gets gets pretty rowdy.

Speaker 13 (58:37):
Yeah, yes, I guess I'll tell self responsibility and self
control there along the line with service, I find it
I haven't come across really bad service here because I
find most of the waiters and waitresses on their OI
experience from places like Britain or Europe or South America,
and they're always quite the same as New Zealanders. Go

(58:58):
on there are we and work in Britain and Australia.
You know, people come from the wild and they're usually
very pleasant and the lady is lucky enough to go
to a restaurant where they give huge cautions. The option
is as well, you could always ask for it to
be boxed at the end if you can't eat your food,
or your food to take it home box and have it.

Speaker 2 (59:16):
Doggy begs for lunch. Yeah begs. Yeah, absolutely, it's a
beautiful lunch the next day. Yeah, just quickly, just because
we've got the headlines hot on our tail. But being
in Australia, I was just trying to find the information out.
Is it true that to buy alcohol off license from
a bottle store significantly more expensive than here, But is

(59:37):
there some rationale behind that to direct people more to
hospital in Australia or is that part of the reason
why booze is a bit more expensive than a bottlestore.

Speaker 13 (59:46):
I can answer that. To be honest, I do know
that having recently been in Britain for a while I'm British, obviously,
I found some New Zealand wine over the cheaper to
buy than here in New Zealand.

Speaker 2 (01:00:02):
You're going to upset a lot of people, Paul. That's
you know that that is a sow point for many
New Zealanders, whether it's our or lamb or butter, to
see those processes of those products overseas. But yeah, sorry,
I know. I mean, look, that is how the world
economy works. It's just the reality of it. It sucks
for a lot of us in New Zealand when our
products have been sold for cheaper overseas, but you know,

(01:00:23):
there as market forces are playing at the end of
the day, isn't it.

Speaker 13 (01:00:26):
But I also have to say that the New Zealand
brand in well the UK is one of quality. Everybody
associates quality with New Zealand, and they loved the New
Zealand wines. They loved the New Zealand lamb, the New
Zealand butter as well, So you know, so yeah, but
I guess that's the way the will, but that was

(01:00:47):
my thought mainly on the BYO thing, if that could
be an option. And yeah, hospitality is a big thing,
and as you said sort of earlier on, we hate
to see restaurants sort of go under because there's such
a big thing in our lives. Aren't there a great
thing to opportunity to get together with friends, go up
for a special time and that type of thing.

Speaker 2 (01:01:05):
So it's a brilliant part of any community, absolutely, and
we've all got our locals that we love to go
down to you and as you say, Paul, it's about
that connection and socializing, which is a massive part of
mental health and a good society. So we're no doubt
going to lose many of our restaurants in tough times,
but if more and more start to go, then we're
all going to suffer, no doubt about it. But thank

(01:01:26):
you very much, Paul. That's a good point about b YO. Right,
we'll pick this up for a little bit after the headlines.
Can you get your thoughts on eight hundred eighty ten
eighty Have you changed your dining habits and what if
anything needs to happen to try and help out hospitality
get through these tough times. It is twenty eight to
three back very shortly. You listening to news talks, he'd.

Speaker 3 (01:01:45):
Be youth talks. It'd be headlines.

Speaker 12 (01:01:50):
We're blue bubble taxis. It's no trouble with a blue
bubble or Tamaitikei admits areas of its youth boot camp
can be strengthened, including staffing and cultural elements, but its
report on the pilot fines the results encouraging. It says
although seven out of the eleven participants reoffend and non
attendees had worse outcomes. The Prime Minister says he's confident

(01:02:13):
will get a free trade agreement across the line with
India soon and although the country's a hard negotiator, he
wants the best deal we can secure. Auckland police have
found weapons and drugs, including ketamine and a small home
made explosive device after searching a Takapuna property yesterday. A
man's been charged under the rimy for discharging blood and

(01:02:36):
contaminants where they could enter water after complaints of a
stench at a Southland slink skin factory. Avalanche conditions are
holding back repairs to Great Walk bridges batted by recent
spring storms. Doc Hope Milford Track will still reopen on
November nineteen, but alpine sections of the Kepler and root
Boon tracks are still closed. All one hundred and twenty

(01:03:00):
properties in an exclusive or Etangi hot spot on Waheki
Island will be revalued by Auckland Council. Up more it
ends in here all premium back Martin matt Ethan Tyler Adams.

Speaker 2 (01:03:12):
Thank you very much, Raylan. We've been talking about the
hospitality industry. It's long been known, it's it's battled over
the past couple of years. Twenty five hundred restaurants, cafes
and bars have closed their doors over the past year,
but more and more saying that we're changing our dining habits.
So we'll take a few more calls on this. Have
you stopped going out as much as you have? And
when you do go out, are you just not ordering
booze de dessert? A you sharing your mains? So what

(01:03:33):
one hundred and eight ten eighty is that number to call?
Hey you Loyd Gooday?

Speaker 19 (01:03:38):
Yes, a little well known secret that I'm going to
share with you. We have we have two pubs in Devonport.
Of course, they are they got to pay for your boats.
But every other cafe and a small restaurant in Devonport.

Speaker 2 (01:03:51):
All the way out the whole lot, right.

Speaker 19 (01:03:53):
So we've got two two Indian, a tie, two Italians,
a Greek and a Persian and they're all bee way
over and they will charge between four to ten twelve
dollars a bottle corbage. And since we like our wine,
we take it with us of course friends and we
get a regionally value meil and we can enjoy our

(01:04:14):
own wine and its extremely well.

Speaker 2 (01:04:16):
Sounds like good times in Devenport. So so why is it?
Why is is that a Devenport thing? Is it something
to do with You're right?

Speaker 19 (01:04:23):
Yeah, if you go up to Taka, everything's everything's license licensed.
I don't think there are too many byos and.

Speaker 11 (01:04:33):
Check a.

Speaker 19 (01:04:33):
But everything in Devenport.

Speaker 2 (01:04:35):
Is yeah right, and it works pretty well. There's there's
not too many people that get too sloppy with the
b wyo.

Speaker 19 (01:04:41):
They just get kicked out.

Speaker 2 (01:04:42):
Yeah, yeah, fair enough to yeah, pretty they run a
pretty tight type shit. I've got to say some of
those Chinese and Entai restaurants when they've got byoh, they
don't have any security anything else. They're just pretty staunch
owners and when it gets a bit loose, they just
whip them out. They they know what they're doing.

Speaker 20 (01:04:58):
I agree with you, and I think that in all
my experience of dining at BO, the number of times
you've come across someone who's got out of control would
be on finger of one finger.

Speaker 14 (01:05:09):
So very rare.

Speaker 2 (01:05:10):
Yeah, Lloyd, nice to hear from you. So BYO Central
and Devenport. Good to know that's where I'm heading this weekend.
Fantastic right, That is where we'll leave it on. Maybe
a couple more texts because We've had so many texts
coming through and I've neglected that. And actually I did
say I've got an email, so I'll get to their
email before we wrap this one up as well. Sorry
to disagree with you a little bit, Tyler. That's fine, Well,
I love disagreement. Many hospore taking the mick. Let's allow

(01:05:33):
an inflation rate over the last five years being thirty percent.
Something that costs thirty dollars five years ago should be
priced at thirty nine dollars, but it's often charged at
fifty to sixty. As you say, how can two burgers
cost the consumer sixty bucks? Hospo or kill themselves if
they price themselves out of the business if they don't
meet the proper price quality equation. No different from any
other business. Thank you, and this one on the other side. Damn,

(01:05:56):
this topic is annoying me. Do people realize the overheads
on hospitality, rent, staff, wages, food, tax, etc. It's bloody
hard business to work in. Give us a break. Thank
you very much for those text Now just bear with me.
Why find this email from the restaurant too? Here it
is get A Tyler. I run several restaurants in New Zealand.
Ran several restaurants in New Zealand before leaving a year

(01:06:18):
ago it was too hard to go into profit. Now,
living in Bali, I can eat at fine dining restaurants
with amazing service and a six course tasting menu with
two cocktails. That sets me back New Zealand sixty five dollars.
A casual restaurant will cost around New Zealand thirty dollars
for two courses and a few bin tang bears. The
family style sharing concept changed New Zealand dining, and I

(01:06:39):
suggest people look for two or three course specials Wellington
on a plate that is a great event. It's a
good example where you can dine out on special pricing.
I get all of my meals delivered here and spends
between n Z ten bucks to fifteen bucks a day
total on meals. That's from Chris. So there you go.
If you're worried about the price of food in New Zealand,
go to Bali. It's always a good time. Right, let's

(01:07:00):
get into this one because we've had a good chat
about hospitality and think it everyone who called in text
on that one. But let's have a chat about this
KFC latest promo that is absolutely upset many many New
Zealanders the Advertising Standard Authority. They are now dealing with
fifty complaints over this particular ad. So here's just a
weiry taste of that particular ad.

Speaker 3 (01:07:21):
Hello New Zealand, Time the Colonel Hacker.

Speaker 2 (01:07:24):
So that just gives you a wee taste of it.
We don't want to play out the whole ad because
you know, they pay good money for advertising, so we
don't want to give you the specials that they're trying
to promote. But it's effectively and I reimagine Colonel Sanders.
He's a hoodie wearing hacker and they say they're breaking
into deliver these cheap meal deals. So the brand called
it disruptive, but many kiwis found it creepy and tone death,

(01:07:45):
especially with real cybercrime on the rise. As I said before,
the ASA is now investigating fifty complaints. That makes it
one of the most complained about ads this year. So
was there edgy marketing or just a cringy attempt to
go viral? Personally, I've got to say the KFC ads
are always pretty bad. I don't know if they've ever
really hit the mark. Same with Pizza Hut and some

(01:08:07):
of those other farts. So McDonald is a right they
do all right from time to time, but KFC is
just always just bad, cringey. They're never that funny. So
what did you reckon about this ad? Did it scare
your kids as many people said online? Did you think
it was a bit tone deaf? The implication here is
that many people are dealing with cybercrime. I mean, it's
a bit max headroom situation. But did you really think

(01:08:29):
it was someone hacking your TV?

Speaker 9 (01:08:31):
You?

Speaker 2 (01:08:31):
What did you think of you've seen this at oh
eight hundred eighty ten eighty If you're one of the
fifty people that complain formally, Love to hear from you
nine to nine two. Did it hit the nail on
the head or was it in bad taste? Love to
hear your thoughts. It as eighteen to.

Speaker 3 (01:08:45):
Three back thy surely a fresh take on talkback.

Speaker 1 (01:08:48):
It's Matt Heathen Taylor Adams afternoons have your say on
eight hundred eighty ten eighty news talks.

Speaker 2 (01:08:54):
They'd be very good afternoons you. So we're talking about
this KFC AD that's upset a lot of New Zealanders.
It's reimagined Colonel Sanders as some sort of hoodie wearing
hacker v FA vendetta anonymous style that's breaking in to
your transmission to deliver these cheap meal deals. So the
ASA has had fifty complaints. That makes it the most

(01:09:15):
complained about ad this year in New Zealand. Many of
those complainers said it was creepy, it was scary for
their children, and it was in bad taste considering the
number of people dealing with cybercrime at the moment. So,
if you have seen that particular ad, how did you
feel about it? Was it a bit on the nose?
I've got to say, I just think it was a
bad ad. I thought it was just unfunny. Wasn't that original?

(01:09:38):
You know, Max Headroom, how long ago was that? It
was in the eighties, So it wasn't that original. It
wasn't that funny. It didn't make me laugh, and with
the deals even that good. I love k Fry as
much as an next man, but I don't know. What
do you say? One hundred eighty ten eighty get a ray?
How are you?

Speaker 21 (01:09:53):
Yeah? Well, thanks sol?

Speaker 2 (01:09:54):
Hell are you very good?

Speaker 5 (01:09:56):
So?

Speaker 2 (01:09:56):
Were you one of the complainants?

Speaker 4 (01:09:58):
Yeah?

Speaker 21 (01:09:58):
Well, I didn't complain to the ASA. I just wrote
a nasty worded email directly to KFC asking you if
they were aware of some of the international movements that
are are occurring around the world with regards to hacking
and online violent extremism and coercing young people to self

(01:10:19):
harm and the like of that. So I just felt
it was in pretty poor taste given given what's going
on around the world. It's almost like the advert where
Prilled Turner's Cars had to remove the advert of the
part of the ad where a call was screeching away
and they felt that that was promoting the boy racist.

(01:10:41):
They just hadn't even considered that that by having a hacker,
which is essentially could be a criminal act, that they're
they're eromanticizing it. And you know, there's a there's a
wave of criminal activity that's happening in on not the
dark Web, but on on file sharing platforms where young
children are coersing other young children to commit the most

(01:11:02):
violent self harm around the world. That we just can't
be promoting that type of thing. We can't.

Speaker 2 (01:11:08):
Yeah, well do you not think I mean, like I
said before, Ray, I just thought it was a stupid ad.
I just thought there was no way that anyone would
really think it was a proper hacker coming through on
their TV seat surely.

Speaker 21 (01:11:20):
Yeah, well that's I don't think anyone would have thought
that it was just I thought it was in bad
taste given and I had a little bit of bit
of work in the space and trying to educate teachers
and social workers in space, and literally the week before
I saw the AD, I was I was speaking it
to the Special Education Principals Association of New Zealand at
their AGM and and the positive conversations we're having there.

(01:11:42):
I was just dumbfounded that then a respected organization like
AFC would be would be almost romanticizing a criminal activity.
I think their response to me was obviously I didn't
like I said, I didn't complain to the ASA, but
they came back quite positively said they were reviewing reviewing it.
They weren't quite aware of one of the things that

(01:12:02):
I had highlighted to them in my email, and then
I actually didn't see very much of the advert for
a week or so, but it certainly then it's been
coming through in the on the radio, in a couple
of TV ads more recently, so they've obviously realized, well,
they made a decision that it's It wasn't as bad
as perhaps some of us thoughted with wood Land, but yeah,

(01:12:24):
it's just not smart for this day and age. You know,
online crime is rough, online violent coersion is roth. Young
children are being victimized all around the world every day,
and romanticizing a hacker persona is not appropriate.

Speaker 2 (01:12:40):
Good on you Ray for calling up and as Ray said,
he made a complaint to KFC directly they came back
to him with with somewhat of a positive take on it,
but it's still played so clearly. I think they realistically
they're lapping up the controversy. There's the whole point about
advertising writers. It gets people talking and we're talking about
it now. But Ray, thank you very much for your

(01:13:02):
phone call and you're getting a bit of support on
the text machine. What do you reckon it? One hundred
and eighty ten eighty is the number to callus. He says.
The KFC advertisement was completely tone deaf and just playing stupid.
I agree with Ray, how can you think that's an
appropriate way to advertise chicken considering children are watching a
mind saw a pop up on the TVNZ plus website

(01:13:25):
and frighten them. Shame on UKFC. And this one goes
the other side. Oh my lord, a KFC advert The
complainers need to get out more. This world is so pc.
So what do you say? Oh eight hundred and eighty
ten eighty Rage died say he works in the space
with children. So keen you get your thoughts on this.
It is eleven minutes to three back very surely here
on Newstalks EDB, the issues.

Speaker 1 (01:13:47):
That affect you and a bit of fun along the way.
Matt Heathen Tayler Adams Afternoons News Talks.

Speaker 2 (01:13:53):
EDB, News Talks EDB. So we're talking about this KFC
AD the Hacker ad. If you haven't seen it, it's
effectively a Tacker type character. It's anonymous v for Vendetta style.
Someone some hacker. We're in a colonel and his mask
saying I'm breaking into the transmission to give you some
good deals on fried chicken. But it's upset quite a

(01:14:14):
few people. And there's a few ticks saying that it
hasn't got a lot of people upset, Tyler. There's fifty complaints.
That is the most complained about ad in New Zealand.
I think if you go to the trouble to write
a formal complaint to the ASA, there'll be a lot
more people out there thinking that it was in bad taste.
But they just haven't gone through that final step. But
what do you say? Oh, eight one hundred and eighty
ten eighty, there's a lot of people saying, what is

(01:14:37):
the problem here? Oh my god, Tyler. Some people just
need to get a life. It's only an AD for
f's sake. That's from Steve Kriichie Dickens mate, that ad
is so lame and harmless. Karnism is on the rise.
I say, that's from Warzel and this one as soon
as it came on, I just muted it. Haven't even
heard the full ad. It is horrendous. Get A Edwards,

(01:14:57):
how are you?

Speaker 15 (01:14:59):
Oh?

Speaker 11 (01:14:59):
Great? Thanks?

Speaker 22 (01:15:01):
Terrible, terrible ad. But I think people need to chow out.
I think Ray's taking a little bit too far. It's
not that that bad and it's not going to cause
it's not really bad taste. It's just a badly pitch
to give ad. And to be honest, it's working because,
as I said, everyone's talking about it, and you know
it's on national radio and people are probably thinking, like yourselves,

(01:15:22):
fried chicken.

Speaker 2 (01:15:23):
Yeah yeah, Well I think who ever created that ad
will be rubbing their hands together and saying, you, beauty jackpot,
This is exactly what we wanted, isn't it. I mean
when I saw that story from Shane Curry Media Insider,
it's a great piece, and Shane is a very good
journalist and always a fascinating piece of the Media Insider.
But the fifty complaints and I just thought, of all

(01:15:44):
the things that you see on TV, that is what
got you raped up? Some lame massad about fried chicken
and here's a deal for you, Max Headroom style. I
just thought cheaper is that that's what upsets people these days.

Speaker 22 (01:15:57):
Yeah, I mean the ale lot better obviously. I mean
there's a lot more deserving stuff on TV. I'm watching
The Gainster at the moment, and tell you what that's disturbing.

Speaker 2 (01:16:05):
What is this a TV show? The Gangster?

Speaker 22 (01:16:08):
It gained the Oh yeah, yeah.

Speaker 2 (01:16:11):
Yeah, mate, you're a brave man. I've seen it pop
up and I just need to get on the right
headspace because I know what that that psychopath did in
his life, and yeah, I don't know if I can
do it to myself. Mate.

Speaker 22 (01:16:21):
It looks like a full noise watch that's taken me
five days to watch two episodes. It goes terrible ad,
but it's.

Speaker 2 (01:16:30):
Work nice it would. Thank you very much for giving
me a buzz. A couple of texts here, this one here, Hey, guys,
regarding the ad, I agree, it's very creepy. When I
initially saw it, I was anxious my TV had been hacked,
but quickly realized it was an ad. It's horrible, especially
with the prevalence of online and phone hacking and vulnerable

(01:16:51):
people which had definitely been taking down scary. That's from Michelle.
Thank you for that one, Michelle. There can't be too
many people out there that thought it was the real deal.
I mean, maybe I'm just, you know, showing my age
here on the younger side of things, but it was
so amateur and amateurish, and I think it was meant
to be. Is that part of the problem that a

(01:17:11):
lot of people thought this was a genuine hacking attempt
into your TV. There's no doubt about it that there
are scumbag scammers and hackers out there that are ripping
off a lot of vulnerable people in New Zealand. We've
talked about it at length on the show. But I
think in that case, when the Colonel Sanders pops up
in a mask saying I've got a deal for you
on chicken, you can rest assured that that's not someone
who's trying to take your year well earned money. Apart

(01:17:34):
from if you want some chicken, of course, great show, Tyler,
thank you. Yes, the cafc AD gives me the creeps.
I was quite horrified when first saw and heard it.
My mind went back to the Book of Stephen King.
It should be removed as it sounds like a threat
next but not for ear Okay, well, in that case,
I'll just pull that to the side and this one. Yes, Tyler,
my elderly mother was terrified by the skinny ad. Yeah,

(01:17:57):
that is creepy. That is absolutely creepy. The Ai Woman,
which shows a woman who has been cloned. And now
the cafc AD is well not very considerate of older
people who are afraid of technology, etc. So it shouldn't laugh.
But when you watch that ad you can clearly say
it's just a lame attempt at KFC trying to shift
some chicken. And I love AKFC as much as an

(01:18:19):
ex person, but they never rarely nail it in terms
of the ads. I'll just go because I get a
waft of that chicken and when I get that craving,
nothing else will do. Tato and gravy red rolls. Yeah,
good times, but thank you very much. We'll wrap that
one up because after three o'clock, I do want to
have a chat about getting almost banged up abroad. This
is on the back of a kiwi who's been sucking

(01:18:40):
a Balinese prison for eleven years. He's asking the Prime
Minister and the government for help to get him back
to New Zealand. But want to talk about your near missus.
If you've been in a sketchy country or a strict country?
Did you almost get locked up or in trouble with
the law or authorities love to get your stories. Oh,
eight hundred and eighty ten eighty is that number? Nine
two nine two is the text?

Speaker 1 (01:19:01):
Talking with you all afternoon? It's Matt Heathen, Taylor Adams afternoons.

Speaker 3 (01:19:06):
Use dogs.

Speaker 2 (01:19:07):
It'd be very good afternoons. You welcome back into the program.
It's seven past three. Just before we get into the
next topic. A couple of texts here around the KFC
ad that's freaked a lot of people out. Tyler is crap.
Stopped plugging it. It's good stuff, bad chicken. You can't
beat it. Absolutely And this one, if you're still watching TV,

(01:19:28):
there is something seriously wrong with you from Martin. Thank
you Martin and Tyler. What was the name of that show?
The caller said, I couldn't quite hear. So that was
a caller Edward who mentioned a new TV show called Monster.
The Ed Gains Story, and it is of course about
Ed Gain. If you don't know who Ed Gain is,
google him, but just be warned. He's a freakish dude.

(01:19:51):
He was a serial killer in America and I'm pretty
sure he was the inspiration for Norman Bates in Psycho.
So it looks like a pretty full noise sort of watch.
If that's your sort of thing, go for Gold. You
can find it on Netflix. But that was the show
Monster the Ed Gains story, but it looks super creepy
right onto this story. So we did float this a
little bit earlier in the week, but we didn't get

(01:20:13):
to it. So now we are going to get into it.
We want to have a chat to you about times
that you've almost been banged up abroad, those times that
you've been in a country that's a little bit sketchy,
a little bit strict, and you almost got on the
wrong side of the law or wrong side of the locals.
Oh eight hundred and eighty ten eighty is that number
to call. It's on the back of a kiwi. Anthony D.

(01:20:34):
Melamonch he spent eleven years in a barley prison after
being caught with one point seven kilograms of meth in
twenty fourteen. He says he was a victim of an
online dating scam, but he is now seriously ill. He's
been in there eleven years and he is pleading with
our prime Minister Christopher Luxen and our government of course
to bring him home, especially after seeing other foreigners repatriated

(01:20:57):
through diplomatic deals. This was some of the Balley nine
that have managed to escape their death sentence in Indonesia
and be repatriated back to Australia and an English woman
as well who was also so convicted of smuggling drugs
into that country. So very soon we will have a
chat to his lawyer, Craig Tuck. But before we get
to Craig, I really want to hear from you. Have

(01:21:19):
you ever been into a situation overseas in one of
those countries, whether it's Bali, Indonesia, Thailand, the Middle East,
parts of Europe, where you had a close call with
the authorities. You may be unknowingly stepped out of line.
Maybe it was a scam that went a little bit
too far, or a night out after a few drinks

(01:21:40):
and you did something that almost landed you in prison.
Love to hear your stories, Oh, eight hundred and eighty
ten eighty, what happened and how did you get out
of it? Whether it was bartering your way out, having
to pay a bit of a bribe, or maybe you
ended up talking your way out of it. Love to
hear your stories on oh eight hundred eighty ten eighty
almost banged up abroad? Come on through. This is going

(01:22:00):
to be a great conversation. Back very shortly. It is
ten past three. You're listening to newstalks 'db New stalks
'd be to you. So I've asked the question, when
did you almost get into some pretty major trouble overseas
in a sketchy country or a strict country, whether that
was Southeast Asia, parts of Europe, the Middle East, South America.
Loved to get your stories on Oh eight hundred and

(01:22:21):
eighty ten eighty. It was on the back of a
Kiwi man. He's in a Balinese jail as we speak.
He's been there for eleven years. He was convicted of
smuggling methanphetamine into that country. He said it was an
online dating scam. He's quite ill at the moment, so
he's actually pleading for our government to bring him home.
But can you get your stories? How did it all
go wrong? And what happened? How did you get out

(01:22:42):
of it? A nine two ninety two is the text number.
This text just came through here. GeTe Tyler. Someone I
know did a few years in a tie prism for
cocaine eleven in a tiny soil. Had to sleep on
the floor. If one wanted to turn over, you had
to all turnover. Yuck went in a happy go lucky guy,
came out extremely quiet and hardly spoke. I bet that

(01:23:04):
sounds absolutely horrendous.

Speaker 10 (01:23:06):
Get a nil, hello, sir. It may be of interest
that in the very early sixties sixty one, I sailed
from England to New Zealand in my little boat and
I was in Panama in the compound there, the American compound,
and I very stupidly decided to have a walk in

(01:23:30):
Panama City and in those I mean the president was
later put in prison. I mean it was terrible and
I was stupid and I went for a walk and
the police stopped me, two policemen and demanded my passport.
Now there was no law to say you had to
carry a passport. I didn't have it with me, and

(01:23:54):
he belted me and threw me in a car and
took me into prison.

Speaker 13 (01:24:00):
It was very, very horrible.

Speaker 10 (01:24:02):
I was terrified, and it was a scam because what
they then did I found out later was the police
contacted the British embassy and say they had an Englishman
in prison, right, and it was a common thing. It's appalling.

(01:24:26):
A representative from the British embassy went to the police
station with two bottles of whiskey and five hundred dollars
and I was released.

Speaker 2 (01:24:37):
You would have been so thankful when they turned up
with that we bribe, was I ever?

Speaker 10 (01:24:42):
And to give me a roller king They said, there's
notices everywhere telling you not to leave the compound, and
they went very simple, and they were right. I was stupid,
but I was just interested, you know.

Speaker 2 (01:24:57):
Oh yeah, I mean many of us would have done that. Neil.
You're in a country with some you know plenty going
on and you think I'll just go for a we
wander and have a look. How often do I get
to be in a place like this? But I foun
you picked the wrong day to do that, and obviously
those crabbed cops got you pretty fast, that's right.

Speaker 10 (01:25:16):
Oh, the corruption was incredible. But anyway, apart from getting belted,
you know, punched me in the chest, punched me in
the side of the head and threw me headfast into
a police car. This busted pulled police car and threw
me in a and well, I don't want your listeners,

(01:25:39):
you know, into a little windows through with feces, feces
all over the floor and cockroaches and all. And I
mean I was terrified.

Speaker 2 (01:25:52):
You would have thought that was it, right, most of
us would have. When you get chucked into that situation,
you think this is it sne I.

Speaker 10 (01:25:59):
Thought nobody will ever know where I am. But the
police themselves, the corrupt police, contacted the British embassy and
told them, because it was a regular thing.

Speaker 2 (01:26:11):
Did they not ask for a bribe right there? And
then I'm just surprised they busted you up instead of saying, yeah,
you can either do this the hard way or the
easy way.

Speaker 10 (01:26:20):
Where's your passport? And of course I didn't have it
with me, so they belted me and demanded five hundred dollars,
which five hundred dollars you know, I mean they had
twenty effects you box in my pocket. And that's when
they threw in the police car and continued with their
usual run of the mill with the and they did

(01:26:44):
it with the Americans as well. Eventually the Americans lost
their patients for them. They sent troops in and arrested
the president and everything changed and apparently it's quite a
nice place now, was it?

Speaker 2 (01:26:58):
Was it what they call Martyr's Day? Was it in
the mid sixties?

Speaker 10 (01:27:01):
Was it early sixties?

Speaker 22 (01:27:04):
Yeah?

Speaker 2 (01:27:04):
Right, yeah.

Speaker 10 (01:27:06):
I can't remember the name of the president, but he
was a drug dealer and the chief of the police
was was a mafio. So I mean it was all terrible,
you know. But anyway, that's about. That's our little story.

Speaker 2 (01:27:22):
That's a great story, Neil. And you look, you got
out of it, and now you've got a pretty phenomenal
story to tell people. During your So you did you
circumnavigate a lot of the world in your little boat?

Speaker 22 (01:27:34):
Did you?

Speaker 2 (01:27:34):
You went from England to Panama? And then who did
you go from there?

Speaker 13 (01:27:37):
Oh?

Speaker 10 (01:27:37):
No, well, what boy?

Speaker 9 (01:27:39):
You?

Speaker 10 (01:27:40):
It was England as ours, Madeira, Canary Islands, across Atlantic,
all around the Caribbean, then the Marquesa Islands, the two
or more two islands too, you know what.

Speaker 3 (01:27:56):
A great land.

Speaker 2 (01:27:57):
How old?

Speaker 10 (01:28:00):
I can't remember. I'm eighty one now, so.

Speaker 2 (01:28:03):
In the sixties, so so you would have been early twenties.

Speaker 10 (01:28:10):
I've got a wee bit dementia, you know, so I
can't remember that very well, which I tell you this
my dear friend, and you're very patient listening to me
that that experience. I've dined out on it rather than once.

Speaker 2 (01:28:24):
I would too, Neil. If I had something like that
happened to me, I would tell everybody who was up
for listening, and most people would thank you very much.
This text a nice text, great accent, Neil, Isn't it?

Speaker 5 (01:28:34):
Isn't it?

Speaker 2 (01:28:35):
It reminds me of Postman Pat. I love that show
Postman Pat. Actually, Neil, if you're still there, Oh no,
he's just gone. Am I kind of in the I
mean lock you're English. I'm kind of in the right
area there, and I kind of kind of but great accent.
Thank you very much, Neil. Oh one hundred and eighty
ten eighty is the number to call Love to hear
your midnight run stories or almost midnight run stories. If
you've almost got into trouble overseas? What happened? How did

(01:28:57):
you get out of it? Come on through? Nine two
ninety two is the text number. It is nineteen past three.
Craig Puck is a.

Speaker 1 (01:29:07):
Mad Heathen tyler. Itams afternoons. Call Oh eight hundred eighty
ten eighty on News Talk ZV.

Speaker 2 (01:29:13):
Craigtark is a New Zealand barrister and founder of law
AID International Chambers, specializing in human rights and transnational criminal law.
He's represented clients in complex international cases, from human trafficking
victims to detained foreign nationals and even celebrities and rock stars.
He's currently representing New Zealander Anthony D. Melmonch, who's spent

(01:29:33):
eleven years in a barley prison, hoping our government will
step into help, and Craig joins us now a very
good afternoon to you.

Speaker 23 (01:29:40):
Well, good morning from Australia.

Speaker 2 (01:29:43):
Nice to have you on, Craig. So let's start off
with the situation when somebody may get themselves into trouble
with the law in a foreign country. So how do
people usually end up getting into serious legal trouble abroad?
Is it a misunderstanding of local laws, a bit of
bad luck or something more deliberate.

Speaker 23 (01:30:02):
Well, I guess it starts with everybody's having a good
time until they'm not. And it can be the wild
wild West in terms of jurisdictions, depending on, of course,
and where you're holidaying or what you're up to, you're
own business and your engagement with security services, A police

(01:30:23):
force or others can quickly lead to quite a shocking
experience when you're detained if you're not used to it,
and then your powers gone essentially, So it's what do
you do once you've been detained? So that I guess
that's where everything starts. Out of the blue, you're detained,

(01:30:46):
Where do we go with that? And in New Zealand
we've got what's called a police Detentional Legal Assistance scheme,
so the police would automatically enable you to make a
phone call to a list of lawyers. So that's the
New Zealand situation. Overseas, it's quite different. Some jurisdictions, some

(01:31:06):
strong rule of law juristics, do have a police detention scheme.
Others do not. So it's just assume it's all good
till it's night. You've been arrested, whether that be because
you're out having a few too many and something goes down,
or that you're on business and the authorities decide that
one have a close look at you and detain you.

(01:31:29):
So the first thing to consider is you're going to
need legal advice and how are you going to obtain
that strong rule of law jurisdiction you will be able
to access a lawyer and others. It's the wild wild West,
so it can be random, feral, and some of the
lawyers can be dangerous, and I'm thinking of some of

(01:31:51):
the Asian countries where the lawyers, perhaps in a detention situation,
will be working quite closely with the police, so you
need to be aware of that. Interesting to me is
that when we travel, we have insurance for our property
and for our health. But if you look close your policies,
there's nothing at all that relates to being detained. So

(01:32:16):
m FAT for many people they'd be wanting to contact.
M FAT is not therefore your legal assistance. They will
direct you generally to a list of lawyers in country,
lawyers many who have no experience with police and being detained.

(01:32:38):
And your encounter is going to be essentially in a
weak rule of law jurisdiction with a fiefdom rather than
with an organization or institution that we're used to dealing
with the police here. So it's going to be a

(01:32:59):
phone call and it will start with that, and often
we get called from family members or people that were
present when the person was detained, and that's the starting point.

Speaker 2 (01:33:12):
And when people get they get into trouble and they
get brought into that system. As you say, there are
some jurisdictions where the lawyer is presented to them, maybe
working closely with the police. What is it that that
surprises your clients the most if they have been put
in that situation.

Speaker 23 (01:33:30):
Well, the first thing is generally just the shock of
being powerless, and that's where it starts and what they
should say or shouldn't say. Obviously, in New Zealand you're
given your rights and depending on the jurisdiction that they change.

(01:33:50):
But the first thing to remember is respect gets respect,
and that you are not obliged to say anything generally speaking,
and that you would want to contact a lawyer to
start a conversation. That means that you're keeping the communication
channels open and that you're not just being subjugated by

(01:34:13):
the security services or the police that are dealing with you.
So generally speaking, the police view that as a great
opportunity and speed is everything in terms of getting a
statement and for getting information about you or about matters

(01:34:34):
that they can subsequently use in court. So you are
generally required to provide information such as your name, place
and date of birth in particulars, but after that you're not.
In some jurisdictions you are required to provide further information,

(01:34:55):
but again it's a matter of talking to a lawyer
that you can trust and engaging with m fact if necessary,
who can provide other support, not legal support.

Speaker 2 (01:35:12):
These are really great tips for people who find themselves
in that situation abroad. Can we have a chat about
the case of Anthony demail Monch just give us a
brief overview. He's been in prison in the Balinese prison
now for eleven years. What was the brief overview of
his case and how we ended up in that prison?

Speaker 23 (01:35:30):
Yes, so I was engaged quite early on in the
proceedings and flew to Bali and met with the Indonesian
drug squad who had detained him. They were operating, they say,
on information that was obtained through their security services, and

(01:35:53):
told me at the time I think there were close
to thirty police officers in a small room with me,
that they were going to shoot him wow, and that
the case against him was very strong and that the
information was such that he would be executed. So as

(01:36:13):
that matter, as we started to explore it and engage
a quite a diverse team of specialist we could see
that he was somebody that's come from Wanghaanoi, didn't have
a passport, had never traveled, and was being played. So

(01:36:34):
long story short, the trial proceeded as it does in Indonesia,
sort of one day a week over many months and
has resulted in a long prison term which hopefully we're
going to see the end of soon.

Speaker 15 (01:36:55):
Now.

Speaker 23 (01:36:56):
Just to give you some idea of the situation in
Kraba Khan, and certainly the officials there are doing their best.
I'm not in any way being negative given the resources
they've gotten, their approach. That jail has changed over the
years to be a much more sort of how shall

(01:37:17):
I put it, a much more formal place with security
measures in place. So he's there, there's a lot of
foreign prisoners detained on drug trafficking and similar offending. And yeah,
so he's kind of worked his way through the system

(01:37:41):
over there and hopefully is ready to come home fairly soon.

Speaker 2 (01:37:45):
So obviously he's having some health issues at the moment,
and he has made that play with your assistance and
others to our government to intervene. What role, if any
can the New Zealand government play in this case at
this stage? Can they intervene and talk with the Indonesian
authorities to try and work out a deal.

Speaker 22 (01:38:06):
Yes, so.

Speaker 23 (01:38:08):
Have been involved, and they're a very professional organization that
have provided assistance in all sorts of ways, but are
restricted in terms of what undertakings they can provide through
the government and how they are able to engage with
another country's criminal justice system, So that needs to be

(01:38:28):
made very clear. They are an organization that's working all
over the world to assist kiwis and are very professional
in what they do. It's a situation with Tony though,
that we see play out with a whole bunch of
other foreign nationals where governments engage directly at a high

(01:38:50):
political level to ensure the release of prisoners. And I'm
not sure where our government is at with that currently,
but it's certainly something that we're all hoping for that
they can step in and create a channel to get.

Speaker 2 (01:39:08):
He's hoping for a good outcome in Tony's case. Craig
really enjoyed chatting with you. Thank you very much for
your time and expertise, and have a great afternoon.

Speaker 23 (01:39:16):
Thank you.

Speaker 2 (01:39:17):
That is Craig Tark, barrister with significant experience and assisting
those who get into trouble Overseas and obviously representing New
Zealander Anthony DMLMNCH who's still still stuck in a Balinese prison.
Right headlines coming up with Raylene, then taking more of
your stories about getting into trouble overseas. Brian's been holding
on for some time. He was arrested in Congo, so
there's going to be a great story. It is twenty

(01:39:38):
eight to four.

Speaker 12 (01:39:40):
You talk said the headlines with Blue Bubble taxis it's
no trouble with a blue bubble. Gloria Vale has been
given another week to submit to the Ministry of Education,
hoping it'll let its school continue after a review found
it wasn't physically or mentally safe for children. Treasury is
warning climate change rising rising sea levels, storms, floods, and

(01:40:04):
others severe weather will exacerbate infrastructure and public investment. It
also points out our aging population will pressure superannuation and
healthcare orong Talmodi Key says it's loom from the youth
boot Camp pilot and although many participants reoffended, the severity
was reduced. A person's been arrested after armed police swarmed

(01:40:27):
Innis Road in christ Church's Muddy Hoe. This afternoon called
to reports of a gun. Yelling was heard on the
street and Mighty Hooe Primary School went into lockdown for
a time. Revelations after last month's heis from Paris's Louve
that its security system password was its own name and
less than half of it is covered by security cameras.

(01:40:49):
Four people have been arrested, no sign of the missing jewels.
Irresponsible and creepy watchdog probes fifty complaints about KFC hacker
ad You can see more at ensid Herald Premium.

Speaker 2 (01:41:02):
That now to matt Ethan Tyler Adams. Thank you very much, Rayleen,
And we're talking about almost getting into trouble in a
foreign and country, whether that was a sketchy country, whether
there was some political unrest. Love to hear your stories
and experiences and how did you get out of it? Oh,
one hundred and eighty ten eighty is that number to call.
Brian's been hanging on for some time. Get Abrien.

Speaker 14 (01:41:22):
Hi?

Speaker 2 (01:41:23):
How are you very good?

Speaker 8 (01:41:24):
Now?

Speaker 2 (01:41:24):
You're arrested in Congo?

Speaker 21 (01:41:27):
Yeah?

Speaker 5 (01:41:27):
Yeah, Look, my wife and I we've been away six years.
We were returning home and we caught up with a
group of twenty or thirty Kiwis and Aussies and did
a overland trip round through Central Africa. And I had
a bit of a task on the tour, and that
was to keep everyone hydrated. The water there wasn't that great,
so we used to drink the local beer in quantities

(01:41:49):
and yeah, well you know, you knew you were going
to be okay drinking that. We were traveling through in
to see the gorillas up in the Congo, and we
crossed the border and took with us about sixty or
seventy dozen beer and small bottles. No problem, stay hydrated

(01:42:10):
for a week or two. And on the way back
we called in a very small village and they didn't
have the same size bottles in Uganda, so we bought
twenty to thirty dozen of the big bottles, put him
in the truck, and we headed off to the border,
lined up and we're slowly edging forward and we were
sitting there as a group, and just like out of
the movies, come screaming down the road behind us, several

(01:42:32):
army jeeps and they scream up beside us and we
were all looking wondering what it is, and they surround
the truck wall the guns drawn, and then they all
start pointing at me, and I'm sitting there going like
this can't be happening. And anyway, the gesture for me
to get off the truck, and I didn't have a
clue what was going on, and some guy in nondescript

(01:42:52):
clothes came up and said he was the local secret
police captain, and you know you're coming with me, And
luckily one of the Ossie guys on board, very thankfully,
he jumped off with me and they put us in
this at the back of this army jeep trying to
back off into the distance. In the meantime, the trucks

(01:43:13):
weren't allowed to turn around and they had to cross
the border and they disappeared, and they had everything, all
all our passports and money. So we were I had
to say, packing it a bit. And we ended up
back in this village and we were taken into these
rooms and left in there for a couple of hours,
and we had no idea why we'd been arrested. And

(01:43:34):
then this guy comes in and he wanted to know
why we had defrauded in this little bottle store. What
we didn't understand was everybody bought their beer by putting
an empties. Glasses so precious there that if he wanted
to buy a beer had to hand over the previous
empty bottle, and it was basically swap a bottle. And
we had gone and negotiated the price for these thirty

(01:43:57):
or forty crates, Bear loaded them in.

Speaker 15 (01:43:59):
The truck and we disappeared.

Speaker 5 (01:44:00):
And of course the retailer came out of a small
rundown little business and there was no empty beers there,
and of course that's a lot of business. So he
had gone down the road and reported it at the
local army post, and of course they had nothing better
to do, so they whipped up and arrested us, and
we were sitting there and they wanted to us to

(01:44:24):
pay money, and we had no money because the money
had gone across the border with our passports into Tanzania,
and so the standoff remained, and we were there overnight,
and we had no idea what we're going to do.
This was before mobile phones or anything, you know, our partners,
everything was out of the country, and it basically came
down that after about twenty four hours they came back

(01:44:45):
to us and they said, we can't give you know,
we've got no way of paying for anything, and so
they thankfully let us go, but they just literally under
the cell door and put us out on the side
of the street. And again we're now thirty ks on
the border with no money and no way of getting anywhere.

(01:45:07):
We were able to talk our way onto a local
bus and get back down to the border, and thankfully
the team had turned the trucks around and the following
day they came back. But we had no idea what
we were going to do. We were sitting there begging
for water and food from the locals. So yeah, it
was a fairly challenging time and quite innoculous that we

(01:45:29):
had done nothing untoward, but they pounced on us pretty quick.

Speaker 2 (01:45:32):
That is insane. I mean, I can't imagine what was
going through your hid, Brian when they screamed with the
military vehicles and the guns blazing, and then watch in
the back of that car. I mean, well, what goes
through your head there? So how am I going to
get out of this one? Who am I going to call?
Can I call anyone? I mean, cheap is well? Terrified?

Speaker 5 (01:45:48):
Yeah, we literally when they surrounded us, we had no
idea and you know, quite often there's a lot of shakedowns,
especially back thirty five forty years ago. You know, they
would plant drugs on the trucks. They would when you
were traveling around. You had to watch out if there
were crowds along the road because if somebody died in
the family, there was always the possibility that as you

(01:46:12):
travel past, they throw the body under the truck and
then they pull you over and they tell the police
you run someone over. Yeah, and you know, anything to
look a very very poor. And it was back then,
and we were traveling with years worth of money and cameras,
and you know, we we were considered rich. So look
when we got our passports and everything back, we did

(01:46:34):
the right thing. We went back down there. Mainly we
were a bit bit concerned that we wouldn't get out
of the out of the country, and we went back
and we settled up. But it didn't cost us a
lot of money. But yeah, we we were fairly concerned
for the twenty four hours we were we were held.

Speaker 2 (01:46:48):
Out our bed. I mean, you know, that's why you've
got to be so careful in those countries. And not
that you did much wrong, Brian, but you know, as
you know, life is cheap and those sort of places,
so a terrifying experience all around.

Speaker 6 (01:46:59):
Yeah, yeah, it was, it was.

Speaker 5 (01:47:02):
And look, just just quickly, my son just four years
ago flew out to Dat No arm and his buddy
and him had bought their tickets and the buddy had
arranged divisas and they got off the plane and were
immediately taken into custody because his buddy had booked visas
with the wrong year on it. And they arrived in

(01:47:25):
the country and it is only too three years ago,
and they were nineteen years old, and they were immediately
taken away into custody. And you know, myself and my
wife when we got the phone call, we were trying
to get a hold of the console general in somewhere
in Non pen to No Cambodia. It was sorry he
had not Vietnam to try and get down there and

(01:47:45):
get them free. And I mean that only happened a
few years ago, and it was just a simple oversight,
and he said, they were freaking.

Speaker 2 (01:47:51):
Oh, I bet, I bet. I mean it is terrifying,
particularly you know at the border, where those guys don't
muck around in the best of countries, let alone a
place like Campodier in Vietnam. Brian, great story, Thank you
very much for giving me a buzz. It is seventeen
to four. Back very shortly. We have a chat to
Bob who was arrested in be route. That is coming

(01:48:12):
up next.

Speaker 1 (01:48:13):
The big stories, the big issues, the big trends and
everything in between.

Speaker 3 (01:48:18):
Matt Heath and Tyler Adams afternoons used talks.

Speaker 2 (01:48:20):
That'd be very good afternoon to you a couple of
textcuz we've got Elliott Smith standing by Hi Tyler living
in Moscow in the late nineties, myself and Key and
a ke we Collie got stopped in the street by
the police for a document check a common occurrence in
those days. Anyway. The police didn't believe our documents were
legit and marched us to a bus which was already

(01:48:41):
loaded up with others who failed a document check off.
We go to a local police station where we were
shoved into a small cell with about fifteen other guys.
We were held for three hours and it was like
something out of a movie, with the prison guard running
the keys along the paths of the cell as he
looked at us, asking the prisoners where they were from
or what they were doing. Eventually we got out no
bribe offered or given, which was also a surprise. It's

(01:49:04):
a great story and this one quickly. Two times that
are still clear on my head. In the eighties, Samoy
in Thailand, I'd become too comfortable with the area, was
carrying in a sling bag all my nightly drugs. I
was also too high. A Tai cop asked me to
show what was inside the bag and a split second
I ran into a nightclub toilet and dumped the drugs.

(01:49:24):
Second close call, I carried dope through the time Allasian
border looked at the Thai border officer, gave him a
New Zealand fifty cent coin and carried on cheap as mate.
You are rolling the dice on those things. Thank you
very much. Great discussion right. The All Blacks twenty twenty
five Grand Slam Tour is set to continue with the
Kiwi side facing off against Scotland and Murrayfield Edinburgh on

(01:49:46):
Sunday morning. News talks here. B Elliott Smith is on
the ground and will be commentating. Elliott Smith, very good afternoon,
good evening.

Speaker 24 (01:49:55):
Your time, greetings, Tyler.

Speaker 3 (01:49:57):
Good to catch up.

Speaker 2 (01:49:58):
So what's the vibe like on the ground in Edinburgh
at the moment looking ahead to this test against Scotland.

Speaker 3 (01:50:03):
Mate.

Speaker 24 (01:50:04):
Oh, it's a wonderful city and it's a city that
loves rugby and Borough Prague club themselves and they are
proud supporters of the Scottish rugby team. Murrayfield's a venue
that holds a special place in the Edinburgh's hearts and
Scottish people's hearts. And then you tart with all the
history around the city and the fact that we're expecting
a deluge of fans expat New Zealanders and other rugby

(01:50:27):
fans coming in over the next twenty four forty eight
hours ahead of this game at all points to being
a pretty special occasion come Sunday morn in New Zealand time.

Speaker 2 (01:50:36):
There's a lot riding on it for both teams, isn't there, Alliott?
I mean for the Scots they'll be gunning for their
first one against the All Blacks at murray Field after
one hundred and twenty years of trying. And for the
All Blacks, obviously they want to maintain that record absolutely.

Speaker 24 (01:50:49):
Look, it's been a long wait for Scotland and they've
got pretty close over the last three meetings against the
All Blacks. The biggest margin has been eight points or
roughly yet average of eight points between them. Last time
they were here it was nine points twenty twenty eighteen
others but close to twenty fourteen point so there hasn't
been much in the matches between these sides. They probably

(01:51:12):
should have won in twenty eighteen when Boden Barrat had
to chase down Stuart Hogg to save the game. So
excuse Lee. So you know, for for Scotland, they've got
hopes that this will be the time they break through
and claim a famous win over the All Blacks. McField
Black says, you see, they've got that record to protect.

(01:51:33):
They believe that they are certainly capable of of doing
that and you know that only with a team that
is the one that loses that record.

Speaker 2 (01:51:41):
Taylor, Yeah, absolutely, and it's a bit of a special occasion.
The All Blacks will be wearing the white jersey and
the poppy of courses. Well, just tell us a little
bit about that that commemoration for this Test match.

Speaker 24 (01:51:52):
Yeah, one hundredth anniversary of Murrayfield. So basically Scottish Rugby
asked New Zealand Rugby if Theill Blacks could come over
and play the Test match to commemorate it. New Zealand
Rugby said, yip will do that and Scotland ragby also
going to wear a deep blue jersey. So traditionally in
rugby it's the home team that actually gives up the

(01:52:13):
advantage you're wearing their home jersey that usually decide to
wear the ultimate strip. But in this occasion Scotland argon
and wear their home jersey and the All Blacks all
where the ultimate white strip and also commemorating armists take
coming up very very shortly as well, So all that
sort of plays into it. And as I said, one
hundredth anniversary of Murrayfield, there's really special venue for Scotland

(01:52:37):
for the Scottish team did love this to be the
occasion where they finally break through and beat the All Blacks.

Speaker 2 (01:52:42):
Yeah, let's have a little bit of a chat about
the team going forward for this Test match. One of
the more intriguing selection calls crect me if I'm wrong, Elliott,
but the launching of the of Peter Larkeye and Wallace,
the Titi and the loose forwards interesting selection call pretty much.

Speaker 24 (01:52:59):
So, look, I have you never played together for the
All Blacks as a commodation. It feels like this is
maybe the start of things to come for for the
All Blacks. You know there are duo, a lot of pace,
a lot of power between those two players, but they've
never had the opportunity to start together. For the All Backs,
then you throw on Ardie Savea is the other member
of that loose Ford trio. So it's quite the combination.

(01:53:21):
Satiti coming in to the run on side. For some
parker who's probably more defensively minded, you'd have to say
Stiti break with ball and hands, probably a little bit
to work on when it comes to his defense. But
as I said, quality players and it's gonna be interesting
to see whether they can meld together. I guess there
is the term into a loose Ford trio. They can

(01:53:45):
work at test level. You know, they've all got their strengths.
They said, power is the real strength and the pace
that they can offer. But they can't have three of
the same things. So I'm intrigued to see how that
goes on Sunday one time. It's going to be very interesting.

Speaker 2 (01:53:57):
Now, just a wee funny side note is the team
are obviously having a good time in Edinburgh, but Robinson
is getting a bit over the old bagpipes.

Speaker 24 (01:54:05):
Mate.

Speaker 2 (01:54:06):
There's some joker next to the hotel just going full
noise on the same song every day.

Speaker 4 (01:54:11):
Yeah.

Speaker 24 (01:54:11):
Well, they're staying in the Royal Mile and this is
where all the tourists converge, and there's a few bagpipes
there looking to make a buck and they've got the
old hat out trying to collect a bit of money,
busting that sort of thing. And there's one that's in
very very close proximity to the All Black Hotel. And yes,
he raised us at the media conference about twelve hours
ago thereabouts that one bloke had been sort of playing

(01:54:34):
the same tune he feels like for about three days straight.
So you know, look, it's all part of the atmosphere.
And as I say, it's staying in the Royal Mile.
They're very very close to Edinburgh Castle. They're right in
the thick of it and with that comes all the
trimmings and all the you know, the extra things around
Edinburgh and the hospitality and things like that. And you know,
maybe they can put a pipe in the other bagpipes

(01:54:57):
that were by winning on saturd afternoon time.

Speaker 2 (01:55:01):
Love it mate. The bag pipes are certainly in a
quiet taste when it comes to instruments. Go well over there,
we'll chat again soon, Jeta. That is News Talks airb's
Elliott Smith with the call on Sunday morning that will
be broadcast live right here on News Talks AREB Gold
Sport and iHeartRadio. Kicks off at four ten am Sunday morning.
How good looking forward to that. It is seven two four.

Speaker 1 (01:55:22):
The big stories, the big issues, the big trends and
everything in between.

Speaker 3 (01:55:27):
Matt Heath and Tyler Adams afternoons used talks at B.

Speaker 2 (01:55:32):
Very good afternoon Shire. It is five two four and
that is asked for another another week obviously a big
weekend sport wise, the All Blacks, as we just said,
a chat to Elliott Smith who's on the ground at Edinburgh.
That kicks off at four ten on Sunday morning. Elliott
with the call right here on News Talks their B.
You've got Kiwi's versus Samara in the Pacific League Championship

(01:55:53):
Final that kicks off on Sunday night six oh five pm.
And the black Caps are on Sunday as well, that
starts at one fifteen pm. So all going on on Sunday. Hey,
thanks very much for this week all your calls and texts.
Absolutely loved it very much, looking forward to my mate
Matt Heath. He will be back with us on Monday,
but until then, have a fantastic weekend, hopefully the sun

(01:56:15):
stays with us. Enjoy it and to go out, we've
picked a butte song One Night in Bangcock by Murray
Head after all those fantastic stories about almost getting into
trouble in places like Bangkok. Fantastic city, but if you
step out of line, it can go horribly wrong, can't it.
Thank you very much again. We'll do it all again
from Monday afternoon with my mate Matt Heath back in

(01:56:36):
his rightful spot. Until then, have a great weekend.

Speaker 1 (01:57:09):
For more from Newstalk st B, listen live on air
or online, and keep our shows with you wherever you
go with our podcasts on iHeartRadio.