June 30, 2026 • 10 mins
THE BEST BITS IN A SILLIER PACKAGE (from Wednesday's Mike Hosking Breakfast) You People Just Don't Understand/I've Got a Bad Feeling About This
See omnystudio.com/listener for privacy information.
Listen
Watch
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:09):
You're listening to a podcast from News Talk, z'd be
follow this and our wide range of podcasts now on
iHeartRadio the rewrap.
Speaker 2 (00:22):
Okay, then it wasn't to the rewrap for Wednesday all
the best but from the Mike Husking breakfast on News Talks,
he'd be in a sillier package. I am Glen Hart,
And today the CRL moves one small step slightly closer
to almost just about nearly maybe possibly opening one day,
(00:43):
but the rest of the time we go to talk
about Mishan Stars. Mike was fixated on it. He watched
the whole thing.
Speaker 3 (00:50):
So the government might pay over six million to two Mission
organization for one restaurant to be given the Michelin Is
that value for money? No? Well, the problem with that
is you're wrong. And that's if you'd been bothered to
be awake before you texted me, you would have. They
got fifteen stars last night, fourteen one stars in one
two star, plus a large number of recommendations to go
(01:11):
into the Micheline guide.
Speaker 2 (01:13):
There's too many stories to click on. I can't be
clicking on all that.
Speaker 3 (01:16):
Well, I watched it last night, and that will bring me.
This is an example of some of the feedback on
the ceremony last night. Don't get me wrong on this.
The Michelin thing's fantastic. I'm a mass, massive Michelin fan,
and I was thrilled for the people who got the stars.
I was slightly thrilled for the people who got the recommendations.
A couple of things that come out of it. Did
the people who got the recommendations? How many of them
(01:36):
thought to themselves? I thought I was good for one star?
Did the one stars go? How come he got two?
I reckon, I'm good for two? And then can you
also ask the question how short of three are we?
Because three's where the real action is. But here's some
of the feedback from the actual ceremony. Not to be
a dick, but watching the Michelin Awards in New Zealand,
(01:57):
why have an MC who can't pronounce keywords and names?
It's painful to watch. What a botch job of a
night of celebration. And on that I could not agree more.
I watched the entire thing online. What a debarkle, What
an embarrassment for this country and whoever organized it needs
to be sacked. And to give somebody who paid for
(02:18):
it a massive refund.
Speaker 2 (02:20):
And you might sort of think, oh, that's a bit harsh,
But then you realize that the guy who's saying that
has hosted many events over the years and is very
good at it, so he does actually know what he's
talking about.
Speaker 1 (02:30):
Annoyingly a rewrap.
Speaker 2 (02:32):
Anyway, as obsessed as Mike was with this whole thing,
so as everybody listening, apparently.
Speaker 3 (02:38):
How do Michelin stars might benefit a restaurant? Apart from
the honor good question, Liz answer is go, as an
exercise to essence, try and book a table before Christmas.
You will not be able to find one. That's your answer.
Speaker 2 (02:53):
All right, then, about how we looking for Valentine's next year?
It'd be romantic, wouldn't it be romantic? Right up until
the point that your partner finds out that you've spent
nine hundred dollars on the chef telling you what you
can hate. I'm not saying that that's a bad investment.
I'm just saying that some people might not understand that
(03:14):
you've spent that much on a night out. Mind you,
you't ever know who you're gonna meet at one of
these fancy restaurants, do you.
Speaker 3 (03:24):
In a small example, of the small world Serena Williams,
who's playing tennis at the moment at Wimbledon. The last
time I was in a Michelin star restaurant, I think
it was the last time as a place called DaCast,
which is at the Plaz Rathne in Paris and the
Plaza Rathny. If you ever want a fantastic hotel, is
a fantastic hotel and it's a Michelin three star. The
Dcast restaurant. We made the mistake of not understanding what
(03:47):
was going on. They had a theme going, and the
theme was saving the world from the ocean, and so
everything on the menu was. First of all, it was
all in French, and it's not our fault we don't
speak French. It's not their fault. They weren't interested in
speaking English to it, so so it's a little bit
of that. But everything was a crustacean, which is not
the end of the world, because I'm quite a crustacean fan.
(04:08):
But there were crustaceans you'd never heard of, and parts
of a fish you'd never seen before, in a way
that you, after a very short period of time, you thought,
have we made a mistake, And The answer was yes,
we had. And that's before I ordered a glass of
wine which came from lukeev and I said, this is
red wine. It shouldn't be served at four degrees and
he went to you, I thought, I wrote, mate. Whatever anyway,
(04:29):
so they then presented us with the bill four twelve
hundred euros for three people, and so that was good
times anyway. The point being at the next table was
Serena Williams, so I thought, and then I went down
that whole track. Is that Serena or is that the
other Williams? And I couldn't work out who it was
as her French and well, well we had the main
conversation was do we go over and interrupt her and
tell her how much we love at tennis or do
(04:51):
we just let her get on with her crustaceans. So
we let her get on with her crustaceans.
Speaker 2 (04:55):
She's struggling to still be playing tennis at Wimbledon, by
the way.
Speaker 3 (04:58):
Yeah, that'll be the crustaceans. She got other thing going
on in the line.
Speaker 2 (05:02):
I'm assuming that story mistate back to before AI, because
I certainly found if I was confronted with the menu,
I didn't fully understand. While I was away recently, I
would just put the old Google lens over it and
click translate, and it would tell me exactly what kind
of crustaceans I was about to ingest anchovies, an octopus,
(05:30):
and some kind of fish pat ai on one plate.
I had none of that's crustaceans, I realized, But same
kind of thing. Listen to me. I don't think it
was a Michelin starred out that I was eating it.
It was in the walled city of the Broad New
just so, so I am pretty cool. In case you
(05:53):
were wondering the rewrap you reckon? Hepkins each of those
sorts of places, Chris Hipkins, I wonder if he just
it looks like it might be fun for him. I
don't know if he looks the kind of person he
likes to have fun.
Speaker 1 (06:09):
Is he?
Speaker 2 (06:09):
I'm not sure.
Speaker 3 (06:16):
So here's the thing, this is what I'm meaning about Hepkins.
We've got to give himself an upper cuttle. Someone's got
to get to him. So the Michelin star thing yesterday
was globally significant. The Michelin Club is a major international
thing in culinary circles for New Zealand's best to join
that club. Is a serious upgrade on how we perceive ourselves,
how the world perceives us in terms of culinary tourism.
(06:38):
It was a big deal day, and yet in the
house here is Hepkins.
Speaker 4 (06:42):
How does sending six point three million dollars of taxpayers
money to a French tire company help the cafes and
take away shops that are going under in record numbers
under his government's leadership.
Speaker 3 (06:53):
See what I mean? He's in a misery bubble. He
can't get out of his own way. He wouldn't know
how to celebrate something if it came up and bit
him in the bum.
Speaker 2 (07:00):
It is hard to celebrate when you've just been bitten
in the bum, isn't it. It's kind of a good
news bad news story in that situation. I mean, you've
got to sort of rush off and put some into septiconic.
I suppose stop being so silly with your dad jokes.
Re wrap right, It's quite enough Michelin star talk for
one morning. Let's talk about train sets instead.
Speaker 3 (07:23):
Hey, guess what yesterday? Yesterday the Link Alliance Construction Consortium
handed over ownership of the CRL to Auckland Transport and
KiwiRail next stop in theory is an opening day. We
don't know which day, other than it will be a Sunday.
Now I can't tell you how many detours I have
taken in the early hours of the morning because of
the building of this CRL, But it is nowhere near
(07:46):
as inconvenient as having your businesses wrecked because of the
detours that kept customers away from Lord knows how many
businesses that have gone under. It has been such a
long winded and wearying experience. I am left with a
feeling of hope. I hope this works. The intrusion on
so many people's lives has me basically feeling that unless
we can do things a lot better as regards infrastructure,
(08:08):
we probably shouldn't bother building a stadium as in christ
Jute doable, as the reports have shown, under budget, on
time beautiful, we can sort of do. Roads at State
Highway one extension north of Auckland that I use every
Friday is literally a game changer and literally brings me
joy each and every week. Still, its size, its speed,
its quality is genuinely world class. It has literally improved
(08:32):
our lives. But the CRL seems to have been a
bridge too far. Going underground appears beyond us. I mean
we got there, I assume. I mean, I assume it's
going to open and trains will run, but at what price?
I personally have never been on a train in Auckland.
I doubt I ever will. So for trained users?
Speaker 2 (08:48):
What is a loop?
Speaker 3 (08:49):
Which is all it is? Actually change? Do more travelers
use it? Does a carget left at home? The most
misunderstood bit of the service is when they say, and
they do it often reporters. They say things like it
can move nineteen thousand people an hour. None of that
matters unless there are nineteen thousand people wanting to be moved.
What it can do and what it does only matter
if they're aligned. As far as I can see, it
(09:11):
connects bits of downtown Auckland. I'm not sure that's a puzzle.
Thousands have been crying out to be sold. As I say,
I hope I'm wrong. I hope this is a revelation
and a revolution. I hope people use this thing in
world record amounts. Because it's billions over budget and years
over due, so it starts life with a gargantuan debt
to us all it's got a lot of making up
(09:31):
to do, unlike a stadium or a highway. I have
zero excitement. It's been too big, too slow, too draining.
It needs to prove me wrong.
Speaker 2 (09:40):
Yeah, I've got a bad feeling about this. It's been
such a long time coming, this train that we're all
waiting for. It can't possibly live up to expectations gin it.
Of course, Han Solo famous for saying I've got a
(10:02):
bad feeling about this. I'm only reminded of that because
I happened to be re White watching the movie Solo.
But sort of is it a sequel or a prequel?
It's kind of in there somewhere about the young Han Solo,
and it made me I don't remember much about the
movie on the on rewatching it, especially not when he
(10:24):
says at one stage towards the end, I've got a
really good feeling about this, which I think is the
last time you ever said that. I am clean Hart.
That's just a little bit of mindless waffle at the end.
You didn't really need to hang around for that, but
thank you if you did, and I thank you in
advance for coming back and listening to me waffle on.
Speaker 1 (10:42):
Again tomorrow for more from News talk said B. Listen
live on air or online, and keep our shows with
you wherever you go with our podcast on iHeartRadio
You're listening to a podcast from News Talk, z'd be
follow this and our wide range of podcasts now on
iHeartRadio the rewrap.
Speaker 2 (00:22):
Okay, then it wasn't to the rewrap for Wednesday all
the best but from the Mike Husking breakfast on News Talks,
he'd be in a sillier package. I am Glen Hart,
And today the CRL moves one small step slightly closer
to almost just about nearly maybe possibly opening one day,
(00:43):
but the rest of the time we go to talk
about Mishan Stars. Mike was fixated on it. He watched
the whole thing.
Speaker 3 (00:50):
So the government might pay over six million to two Mission
organization for one restaurant to be given the Michelin Is
that value for money? No? Well, the problem with that
is you're wrong. And that's if you'd been bothered to
be awake before you texted me, you would have. They
got fifteen stars last night, fourteen one stars in one
two star, plus a large number of recommendations to go
(01:11):
into the Micheline guide.
Speaker 2 (01:13):
There's too many stories to click on. I can't be
clicking on all that.
Speaker 3 (01:16):
Well, I watched it last night, and that will bring me.
This is an example of some of the feedback on
the ceremony last night. Don't get me wrong on this.
The Michelin thing's fantastic. I'm a mass, massive Michelin fan,
and I was thrilled for the people who got the stars.
I was slightly thrilled for the people who got the recommendations.
A couple of things that come out of it. Did
the people who got the recommendations? How many of them
(01:36):
thought to themselves? I thought I was good for one star?
Did the one stars go? How come he got two?
I reckon, I'm good for two? And then can you
also ask the question how short of three are we?
Because three's where the real action is. But here's some
of the feedback from the actual ceremony. Not to be
a dick, but watching the Michelin Awards in New Zealand,
(01:57):
why have an MC who can't pronounce keywords and names?
It's painful to watch. What a botch job of a
night of celebration. And on that I could not agree more.
I watched the entire thing online. What a debarkle, What
an embarrassment for this country and whoever organized it needs
to be sacked. And to give somebody who paid for
(02:18):
it a massive refund.
Speaker 2 (02:20):
And you might sort of think, oh, that's a bit harsh,
But then you realize that the guy who's saying that
has hosted many events over the years and is very
good at it, so he does actually know what he's
talking about.
Speaker 1 (02:30):
Annoyingly a rewrap.
Speaker 2 (02:32):
Anyway, as obsessed as Mike was with this whole thing,
so as everybody listening, apparently.
Speaker 3 (02:38):
How do Michelin stars might benefit a restaurant? Apart from
the honor good question, Liz answer is go, as an
exercise to essence, try and book a table before Christmas.
You will not be able to find one. That's your answer.
Speaker 2 (02:53):
All right, then, about how we looking for Valentine's next year?
It'd be romantic, wouldn't it be romantic? Right up until
the point that your partner finds out that you've spent
nine hundred dollars on the chef telling you what you
can hate. I'm not saying that that's a bad investment.
I'm just saying that some people might not understand that
(03:14):
you've spent that much on a night out. Mind you,
you't ever know who you're gonna meet at one of
these fancy restaurants, do you.
Speaker 3 (03:24):
In a small example, of the small world Serena Williams,
who's playing tennis at the moment at Wimbledon. The last
time I was in a Michelin star restaurant, I think
it was the last time as a place called DaCast,
which is at the Plaz Rathne in Paris and the
Plaza Rathny. If you ever want a fantastic hotel, is
a fantastic hotel and it's a Michelin three star. The
Dcast restaurant. We made the mistake of not understanding what
(03:47):
was going on. They had a theme going, and the
theme was saving the world from the ocean, and so
everything on the menu was. First of all, it was
all in French, and it's not our fault we don't
speak French. It's not their fault. They weren't interested in
speaking English to it, so so it's a little bit
of that. But everything was a crustacean, which is not
the end of the world, because I'm quite a crustacean fan.
(04:08):
But there were crustaceans you'd never heard of, and parts
of a fish you'd never seen before, in a way
that you, after a very short period of time, you thought,
have we made a mistake, And The answer was yes,
we had. And that's before I ordered a glass of
wine which came from lukeev and I said, this is
red wine. It shouldn't be served at four degrees and
he went to you, I thought, I wrote, mate. Whatever anyway,
(04:29):
so they then presented us with the bill four twelve
hundred euros for three people, and so that was good
times anyway. The point being at the next table was
Serena Williams, so I thought, and then I went down
that whole track. Is that Serena or is that the
other Williams? And I couldn't work out who it was
as her French and well, well we had the main
conversation was do we go over and interrupt her and
tell her how much we love at tennis or do
(04:51):
we just let her get on with her crustaceans. So
we let her get on with her crustaceans.
Speaker 2 (04:55):
She's struggling to still be playing tennis at Wimbledon, by
the way.
Speaker 3 (04:58):
Yeah, that'll be the crustaceans. She got other thing going
on in the line.
Speaker 2 (05:02):
I'm assuming that story mistate back to before AI, because
I certainly found if I was confronted with the menu,
I didn't fully understand. While I was away recently, I
would just put the old Google lens over it and
click translate, and it would tell me exactly what kind
of crustaceans I was about to ingest anchovies, an octopus,
(05:30):
and some kind of fish pat ai on one plate.
I had none of that's crustaceans, I realized, But same
kind of thing. Listen to me. I don't think it
was a Michelin starred out that I was eating it.
It was in the walled city of the Broad New
just so, so I am pretty cool. In case you
(05:53):
were wondering the rewrap you reckon? Hepkins each of those
sorts of places, Chris Hipkins, I wonder if he just
it looks like it might be fun for him. I
don't know if he looks the kind of person he
likes to have fun.
Speaker 1 (06:09):
Is he?
Speaker 2 (06:09):
I'm not sure.
Speaker 3 (06:16):
So here's the thing, this is what I'm meaning about Hepkins.
We've got to give himself an upper cuttle. Someone's got
to get to him. So the Michelin star thing yesterday
was globally significant. The Michelin Club is a major international
thing in culinary circles for New Zealand's best to join
that club. Is a serious upgrade on how we perceive ourselves,
how the world perceives us in terms of culinary tourism.
(06:38):
It was a big deal day, and yet in the
house here is Hepkins.
Speaker 4 (06:42):
How does sending six point three million dollars of taxpayers
money to a French tire company help the cafes and
take away shops that are going under in record numbers
under his government's leadership.
Speaker 3 (06:53):
See what I mean? He's in a misery bubble. He
can't get out of his own way. He wouldn't know
how to celebrate something if it came up and bit
him in the bum.
Speaker 2 (07:00):
It is hard to celebrate when you've just been bitten
in the bum, isn't it. It's kind of a good
news bad news story in that situation. I mean, you've
got to sort of rush off and put some into septiconic.
I suppose stop being so silly with your dad jokes.
Re wrap right, It's quite enough Michelin star talk for
one morning. Let's talk about train sets instead.
Speaker 3 (07:23):
Hey, guess what yesterday? Yesterday the Link Alliance Construction Consortium
handed over ownership of the CRL to Auckland Transport and
KiwiRail next stop in theory is an opening day. We
don't know which day, other than it will be a Sunday.
Now I can't tell you how many detours I have
taken in the early hours of the morning because of
the building of this CRL, But it is nowhere near
(07:46):
as inconvenient as having your businesses wrecked because of the
detours that kept customers away from Lord knows how many
businesses that have gone under. It has been such a
long winded and wearying experience. I am left with a
feeling of hope. I hope this works. The intrusion on
so many people's lives has me basically feeling that unless
we can do things a lot better as regards infrastructure,
(08:08):
we probably shouldn't bother building a stadium as in christ
Jute doable, as the reports have shown, under budget, on
time beautiful, we can sort of do. Roads at State
Highway one extension north of Auckland that I use every
Friday is literally a game changer and literally brings me
joy each and every week. Still, its size, its speed,
its quality is genuinely world class. It has literally improved
(08:32):
our lives. But the CRL seems to have been a
bridge too far. Going underground appears beyond us. I mean
we got there, I assume. I mean, I assume it's
going to open and trains will run, but at what price?
I personally have never been on a train in Auckland.
I doubt I ever will. So for trained users?
Speaker 2 (08:48):
What is a loop?
Speaker 3 (08:49):
Which is all it is? Actually change? Do more travelers
use it? Does a carget left at home? The most
misunderstood bit of the service is when they say, and
they do it often reporters. They say things like it
can move nineteen thousand people an hour. None of that
matters unless there are nineteen thousand people wanting to be moved.
What it can do and what it does only matter
if they're aligned. As far as I can see, it
(09:11):
connects bits of downtown Auckland. I'm not sure that's a puzzle.
Thousands have been crying out to be sold. As I say,
I hope I'm wrong. I hope this is a revelation
and a revolution. I hope people use this thing in
world record amounts. Because it's billions over budget and years
over due, so it starts life with a gargantuan debt
to us all it's got a lot of making up
(09:31):
to do, unlike a stadium or a highway. I have
zero excitement. It's been too big, too slow, too draining.
It needs to prove me wrong.
Speaker 2 (09:40):
Yeah, I've got a bad feeling about this. It's been
such a long time coming, this train that we're all
waiting for. It can't possibly live up to expectations gin it.
Of course, Han Solo famous for saying I've got a
(10:02):
bad feeling about this. I'm only reminded of that because
I happened to be re White watching the movie Solo.
But sort of is it a sequel or a prequel?
It's kind of in there somewhere about the young Han Solo,
and it made me I don't remember much about the
movie on the on rewatching it, especially not when he
(10:24):
says at one stage towards the end, I've got a
really good feeling about this, which I think is the
last time you ever said that. I am clean Hart.
That's just a little bit of mindless waffle at the end.
You didn't really need to hang around for that, but
thank you if you did, and I thank you in
advance for coming back and listening to me waffle on.
Speaker 1 (10:42):
Again tomorrow for more from News talk said B. Listen
live on air or online, and keep our shows with
you wherever you go with our podcast on iHeartRadio
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Betrayal Weekly
Betrayal Weekly is back for a new season. Every Thursday, Betrayal Weekly shares first-hand accounts of broken trust, shocking deceptions, and the trail of destruction they leave behind. Hosted by Andrea Gunning, this weekly ongoing series digs into real-life stories of betrayal and the aftermath. From stories of double lives to dark discoveries, these are cautionary tales and accounts of resilience against all odds. From the producers of the critically acclaimed Betrayal series, Betrayal Weekly drops new episodes every Thursday. If you would like to share your story, you can reach out to the Betrayal Team by emailing them at betrayalpod@gmail.com and follow us on Instagram at @betrayalpod and @glasspodcasts. Please join our Substack for additional exclusive content, curated book recommendations, and community discussions. Sign up FREE by clicking this link Beyond Betrayal Substack. Join our community dedicated to truth, resilience, and healing. Your voice matters! Be a part of our Betrayal journey on Substack.