November 7, 2025 • 8 mins
As the weather turns warmer, more of us are taking advantage and hanging our clothes outside in the sun to dry.
Kevin Milne’s not sure if the silly season has just come early, but he’s realised he’s quite the fan of clothes pegs – one kind in particular.
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Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from news Talks at b OH.
Speaker 2 (00:13):
Gay's not having it this morning. On the text, he says,
designed to share, designed to share. Anyone dare pinch my
chips gets their fingers cut right off. Jack, You're right,
fancy restaurants are a special experience, a rear treat in
our house. But like you, it's an experience. That's the thing.
You're not going for the meal, You're going for the experience. Yeah,
(00:33):
I mean, look, yeah, personally, I'm quite happy just having
the more relaxed, the more relaxed dining experience generally speaking.
But yeah, well once in a blue moon and like
every five years or something. Maybe, right, it's a very
very special treat. Two is our text number this morning.
Jacket newstalks hed be dot co dot and he said,
you know what I actually remember about leaving Madison Park
(00:55):
as well as the bladder obviously, because we did that.
I did that terrible mistake where we did a wine
match and I am not someone known for its great
drinking capacity at the best of times, not a big drinker,
and so we did the wine match and so by
the end of the night it was I was sort
of in a little bit of a sideway state, and
(01:17):
I remember going home in the taxi and the last
thing that did at the restaurant is they gave you
a jar of granola, so a jar of cereal to
take home with you, so that the next day, when
you woke up, you could go back and you could
look at the menu and think, oh, those are all
the things we had last night, and here's some cereal
to start the day. And as I made my way
home in the taxi, feeling a little bit wobbly, I
(01:38):
ate the granola. So there you go, most expensive dinner
of my life, and I left hungry. I'll get to
bore your feedback in a few minutes. Kevin Milner is
here with us this morning to kick the morning off together.
Speaker 3 (01:51):
Get Kevin, get a jack funny story. Funny story.
Speaker 2 (01:55):
Yeah, it's a nice idea.
Speaker 3 (01:58):
Actually, they give you a granola and you think about
the place again in the morning. Yeah, that's if you've
held out that long.
Speaker 2 (02:04):
Well that's the thing, isn't it. It's only if you
hold out that long, And apparently I didn't on that occasion.
It was it was kind of beautifully It was, you know,
beautifully presented, like it was this lovely jar. Yeah, and
they you know, they had like a little ribbon tied
around it and everything, And I thought, this is going
to look great tomorrow morning if we can get there. Ah,
and we're not going to get there. I'm just a
(02:24):
little bit peckish. But never mind.
Speaker 3 (02:27):
The only mitchellam place that I've eaten and was quite recently.
And then Hong Kong, right Cam's Roast Goose.
Speaker 2 (02:34):
Oh yeah, I saw there was one.
Speaker 3 (02:37):
Yeah, the goose was fantastic, but the everything else was
so wrong because it had a Mitchell and stay yet
the queue ab outside before we get for at least
twenty forty minutes they said in the book an hour,
but we got in a bit longer than that. And
(02:57):
the service was really average. And you shared that you
shared tables with everybody else, which I don't like much.
If I were to say, what were the best meals
ever had they were actually around there? Do you remember
a guy at TV in there called Mike Valentine. Yeah,
(03:18):
well Mikey is a superb cook. And go round to
him and Caroline men Ye's place for a meal, and
you'll be still going out to any restaurant.
Speaker 2 (03:29):
Yeah, oh, that's it. Like I say, though, I mean fundamentally,
it is people who make the best experiences, the best
dining experiences, as far as I'm concerned. No matter how
good the food is, it is the people that make it.
But Kevin, anyway, this morning, you have been turning your
attention to the warming weather and to clothes lines.
Speaker 3 (03:47):
Yes, yes, that's sort of. I don't know whether we're
getting into an early silly season, Jack, but it turns
out I'm a fan of clothes pegs. Last year I
got quite excited about these wonderfully colored plastic pegs called
mister Peg and the Peg family.
Speaker 2 (04:04):
Do you know, I'm Jack, I don't give it. It's
not something I usually give a lot of attention to.
E him on us.
Speaker 3 (04:09):
There's no need to be snobby about it, Jack. Their
pegs were smiling faces on them, right. I believe they
used to turn up at the bottom of laundry powder packets.
Sort of. Maybe they still do now you can buy
them online as it were. Anyway, we had one of
these pegs in our kitchen for years. If any of
(04:31):
the kids got grumpy, Linda would bring out mister Peg.
Her little lecture went along the lines of if mister
Peg can maintain a smile despite being an old peg
hung out to dry every day, then surely we all can.
And it worked. You couldn't look at mister PEG's smile
without your spirits lifting. But now I've found some other
(04:53):
pegs that make me smile. They're the original classic Kiwi
Sunshine spring pegs in bright yellow, one hundred recycled plastic,
made in Hamilton. This PEG's been around since nineteen sixty
three apparently, but it's been repackaged in an extremely cheerful,
(05:14):
bright yellow pack. And what I like about the new
pack is it says on top still made here in
n Z by a good bloke named Brian. In the
small print, it tells us Brian's been making his well
loved pegs since he was a teenager. He did his
apprenticeship manufacturing pegs back in the early nineteen eighties, and
(05:38):
over forty years later he's still making them. I rang
up and asked him if he is still doing it,
and they confirmed yes he is. Jack. I love a
product that brings a bit of humanity to its production.
I'm not here to sell pegs, but I say, on
your Brian good boy. Good on your sunshine for helping
(06:00):
us keep our laundry on the line, especially here in
windy old Wellington.
Speaker 2 (06:05):
Yeah, so good, Kevin, so good. I want to I
want to. I'd love to know a bit more about
Brian's story. How you got into pigs in the first place.
Maybe just maybe you just saw a saw a you know,
I saw an opportunity in the market, Kevin.
Speaker 3 (06:19):
Yeh, that's right. No, they're good. I mean they mister
Peg and Pig family. I ended up buying a whole
bunch to them, and they're one of the toys I
play with my grandchildren with because they come in two sizes.
There's mister and missus Beg they're large, and then the
Peg children they're half sized ones. Yeah right, they all
look the same, but they have all got smiles on
(06:41):
their faces and they're all lovely colors and a joy
to play with.
Speaker 2 (06:46):
Ah. Very good. Well, you've opened my You've you've furthered
my horizons this morning, given in a way that I
wasn't anticipating necessarily.
Speaker 3 (06:57):
Yeah, how do you keep your clothes on the line?
On that case? You must have?
Speaker 2 (07:01):
This is okay, hang on, all steal yourself with Kevin, Yeah,
we don't hang clothes on the washing line.
Speaker 3 (07:09):
Oh no, for goodness sake, you don't find you don't
find the practice.
Speaker 2 (07:16):
We have we have. I've got a clothes horse. I
use the clothes horse. And and we've got and I've
got a dryer. Yes, because my wife says that if
we hang the towels on the on the washing line,
that they get all crunchy, and she doesn't like crunchy towels.
Speaker 3 (07:32):
You know.
Speaker 2 (07:33):
Okay, it's not as obviously not good for your clothes
or for the environmental for anyone. Really, I've got a
very efficient dryer, but we still use the dryer.
Speaker 3 (07:40):
So I reckon. I reckon a good old clothes line,
particularly a rotary clothes line, says the world. There are
people living in here.
Speaker 2 (07:50):
That's true, that's true. That's absolutely true. No I do.
I I agree with you. Is it a key we thing,
the rotary clothes line?
Speaker 3 (07:56):
Yeah, well it might be probably.
Speaker 2 (07:57):
I feel like that feels like the sort of thing
is going to be a New Zealand invention. Anyway, Kevin,
we will let you go and enjoy the weekend. Thank
you so much. That's that's so good. Here you go,
Gilly's messages us to say, Jack Kevin, they are the
only clothes pegs I've ever bought. I'm just sad that
you can't get the colded ones anymore. Brilliant Sunshine Pigs
is Gilly, So there you go. Josh reckons that vogals
peanut butter granola clusters deserve a couple of Michelin Stars,
(08:21):
and someone on the text is Jack. When it comes
to Michelin Star restaurants, it's important to get the balance right.
We went to one in Santiago as a special birthday treat.
It was all theater and honestly, some of the food
was awful, but like Emperor's New Clothes, everyone was just
saying loudly how wonderful it was. It was a memorable
night and we still laugh about it. Thank you for that.
(08:42):
Only two Only tur if you want to send us
a message this morning.
Speaker 1 (08:44):
For more from Saturday Morning with Jack Tame, listen live
to News Talks B from nine am Saturday, or follow
the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack team podcast
from news Talks at b OH.
Speaker 2 (00:13):
Gay's not having it this morning. On the text, he says,
designed to share, designed to share. Anyone dare pinch my
chips gets their fingers cut right off. Jack, You're right,
fancy restaurants are a special experience, a rear treat in
our house. But like you, it's an experience. That's the thing.
You're not going for the meal, You're going for the experience. Yeah,
(00:33):
I mean, look, yeah, personally, I'm quite happy just having
the more relaxed, the more relaxed dining experience generally speaking.
But yeah, well once in a blue moon and like
every five years or something. Maybe, right, it's a very
very special treat. Two is our text number this morning.
Jacket newstalks hed be dot co dot and he said,
you know what I actually remember about leaving Madison Park
(00:55):
as well as the bladder obviously, because we did that.
I did that terrible mistake where we did a wine
match and I am not someone known for its great
drinking capacity at the best of times, not a big drinker,
and so we did the wine match and so by
the end of the night it was I was sort
of in a little bit of a sideway state, and
(01:17):
I remember going home in the taxi and the last
thing that did at the restaurant is they gave you
a jar of granola, so a jar of cereal to
take home with you, so that the next day, when
you woke up, you could go back and you could
look at the menu and think, oh, those are all
the things we had last night, and here's some cereal
to start the day. And as I made my way
home in the taxi, feeling a little bit wobbly, I
(01:38):
ate the granola. So there you go, most expensive dinner
of my life, and I left hungry. I'll get to
bore your feedback in a few minutes. Kevin Milner is
here with us this morning to kick the morning off together.
Speaker 3 (01:51):
Get Kevin, get a jack funny story. Funny story.
Speaker 2 (01:55):
Yeah, it's a nice idea.
Speaker 3 (01:58):
Actually, they give you a granola and you think about
the place again in the morning. Yeah, that's if you've
held out that long.
Speaker 2 (02:04):
Well that's the thing, isn't it. It's only if you
hold out that long, And apparently I didn't on that occasion.
It was it was kind of beautifully It was, you know,
beautifully presented, like it was this lovely jar. Yeah, and
they you know, they had like a little ribbon tied
around it and everything, And I thought, this is going
to look great tomorrow morning if we can get there. Ah,
and we're not going to get there. I'm just a
(02:24):
little bit peckish. But never mind.
Speaker 3 (02:27):
The only mitchellam place that I've eaten and was quite recently.
And then Hong Kong, right Cam's Roast Goose.
Speaker 2 (02:34):
Oh yeah, I saw there was one.
Speaker 3 (02:37):
Yeah, the goose was fantastic, but the everything else was
so wrong because it had a Mitchell and stay yet
the queue ab outside before we get for at least
twenty forty minutes they said in the book an hour,
but we got in a bit longer than that. And
(02:57):
the service was really average. And you shared that you
shared tables with everybody else, which I don't like much.
If I were to say, what were the best meals
ever had they were actually around there? Do you remember
a guy at TV in there called Mike Valentine. Yeah,
(03:18):
well Mikey is a superb cook. And go round to
him and Caroline men Ye's place for a meal, and
you'll be still going out to any restaurant.
Speaker 2 (03:29):
Yeah, oh, that's it. Like I say, though, I mean fundamentally,
it is people who make the best experiences, the best
dining experiences, as far as I'm concerned. No matter how
good the food is, it is the people that make it.
But Kevin, anyway, this morning, you have been turning your
attention to the warming weather and to clothes lines.
Speaker 3 (03:47):
Yes, yes, that's sort of. I don't know whether we're
getting into an early silly season, Jack, but it turns
out I'm a fan of clothes pegs. Last year I
got quite excited about these wonderfully colored plastic pegs called
mister Peg and the Peg family.
Speaker 2 (04:04):
Do you know, I'm Jack, I don't give it. It's
not something I usually give a lot of attention to.
E him on us.
Speaker 3 (04:09):
There's no need to be snobby about it, Jack. Their
pegs were smiling faces on them, right. I believe they
used to turn up at the bottom of laundry powder packets.
Sort of. Maybe they still do now you can buy
them online as it were. Anyway, we had one of
these pegs in our kitchen for years. If any of
(04:31):
the kids got grumpy, Linda would bring out mister Peg.
Her little lecture went along the lines of if mister
Peg can maintain a smile despite being an old peg
hung out to dry every day, then surely we all can.
And it worked. You couldn't look at mister PEG's smile
without your spirits lifting. But now I've found some other
(04:53):
pegs that make me smile. They're the original classic Kiwi
Sunshine spring pegs in bright yellow, one hundred recycled plastic,
made in Hamilton. This PEG's been around since nineteen sixty
three apparently, but it's been repackaged in an extremely cheerful,
(05:14):
bright yellow pack. And what I like about the new
pack is it says on top still made here in
n Z by a good bloke named Brian. In the
small print, it tells us Brian's been making his well
loved pegs since he was a teenager. He did his
apprenticeship manufacturing pegs back in the early nineteen eighties, and
(05:38):
over forty years later he's still making them. I rang
up and asked him if he is still doing it,
and they confirmed yes he is. Jack. I love a
product that brings a bit of humanity to its production.
I'm not here to sell pegs, but I say, on
your Brian good boy. Good on your sunshine for helping
(06:00):
us keep our laundry on the line, especially here in
windy old Wellington.
Speaker 2 (06:05):
Yeah, so good, Kevin, so good. I want to I
want to. I'd love to know a bit more about
Brian's story. How you got into pigs in the first place.
Maybe just maybe you just saw a saw a you know,
I saw an opportunity in the market, Kevin.
Speaker 3 (06:19):
Yeh, that's right. No, they're good. I mean they mister
Peg and Pig family. I ended up buying a whole
bunch to them, and they're one of the toys I
play with my grandchildren with because they come in two sizes.
There's mister and missus Beg they're large, and then the
Peg children they're half sized ones. Yeah right, they all
look the same, but they have all got smiles on
(06:41):
their faces and they're all lovely colors and a joy
to play with.
Speaker 2 (06:46):
Ah. Very good. Well, you've opened my You've you've furthered
my horizons this morning, given in a way that I
wasn't anticipating necessarily.
Speaker 3 (06:57):
Yeah, how do you keep your clothes on the line?
On that case? You must have?
Speaker 2 (07:01):
This is okay, hang on, all steal yourself with Kevin, Yeah,
we don't hang clothes on the washing line.
Speaker 3 (07:09):
Oh no, for goodness sake, you don't find you don't
find the practice.
Speaker 2 (07:16):
We have we have. I've got a clothes horse. I
use the clothes horse. And and we've got and I've
got a dryer. Yes, because my wife says that if
we hang the towels on the on the washing line,
that they get all crunchy, and she doesn't like crunchy towels.
Speaker 3 (07:32):
You know.
Speaker 2 (07:33):
Okay, it's not as obviously not good for your clothes
or for the environmental for anyone. Really, I've got a
very efficient dryer, but we still use the dryer.
Speaker 3 (07:40):
So I reckon. I reckon a good old clothes line,
particularly a rotary clothes line, says the world. There are
people living in here.
Speaker 2 (07:50):
That's true, that's true. That's absolutely true. No I do.
I I agree with you. Is it a key we thing,
the rotary clothes line?
Speaker 3 (07:56):
Yeah, well it might be probably.
Speaker 2 (07:57):
I feel like that feels like the sort of thing
is going to be a New Zealand invention. Anyway, Kevin,
we will let you go and enjoy the weekend. Thank
you so much. That's that's so good. Here you go,
Gilly's messages us to say, Jack Kevin, they are the
only clothes pegs I've ever bought. I'm just sad that
you can't get the colded ones anymore. Brilliant Sunshine Pigs
is Gilly, So there you go. Josh reckons that vogals
peanut butter granola clusters deserve a couple of Michelin Stars,
(08:21):
and someone on the text is Jack. When it comes
to Michelin Star restaurants, it's important to get the balance right.
We went to one in Santiago as a special birthday treat.
It was all theater and honestly, some of the food
was awful, but like Emperor's New Clothes, everyone was just
saying loudly how wonderful it was. It was a memorable
night and we still laugh about it. Thank you for that.
(08:42):
Only two Only tur if you want to send us
a message this morning.
Speaker 1 (08:44):
For more from Saturday Morning with Jack Tame, listen live
to News Talks B from nine am Saturday, or follow
the podcast on iHeartRadio.
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