Full Show Podcast: 23 August 2025

Episode Transcript
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Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at B.

Speaker 2 (00:13):
It's not your weekend off the right way. Saturday Morning
with Jack Team News Talks at B.

Speaker 3 (00:43):
I tell you what you learn something new every day.
Good Morning, New Zealand. Welcome to the News Talks B,
Jack Tam and the Hot Seat through the midday. The
thing I have learned this morning is that Don mcglashon, Yes,
the Don mcglashon used to play the french horn. Yeah.
I had absolutely no idea not only did he play
the french horn or does he play the French horn,
but he's a very very very good French player. The

(01:07):
reason I know this is he once upon a time
played with the Auckland Philharmonic Orchestra. He was their second
French horn player. And Don mcglashon has just played with
an orchestra once again. He wasn't playing the french horn
this time round. He's been playing with the christ Shirt
Symphony Orchestra. And I'll tell you what. Don McGlashan is
everywhere at the moment. So he's just played with the CSO, right,

(01:27):
he'st He is the star of a documentary screening at
the New Zealand International Film Festival and as of this morning,
Don mcglashon has just released a brand new live album.
He is our special guest our feature interview after ten
o'clock this morning, so I cannot wait for that before
ten Hearty, Healthy, delicious, too fantastic winter soup recipes for you,

(01:49):
and we're going to be talking about the on stream
chemistry between Liam Neeson and Pamela Anderson in their brand
new film, so we'll get to that very shortly. Right now,
it is eight minutes past nine.

Speaker 4 (01:59):
Jack team.

Speaker 5 (02:01):
You know.

Speaker 3 (02:03):
That I like to try and kick things off on
a Saturday morning with a bit of chair, a bit
of sunshine. But I'll tell you what it is hard
to look beyond yet another terrible bleak milestone in the
appalling war in Gaza. So overnight the UN backed Food

(02:23):
Security Body has a very long name, a very long acronym,
but it's confirmed famine in Gaza City. It's officially reached
that threshold, the first time that famine has ever been
declared in the Middle East. As the UN Secretary General declared,
this is a man made catastrophe. There are many, many
third party countries that want to get more aid into Gaza.

(02:46):
A shortage of food isn't the problem. Access and distribution
is Two years ago, immediately after the October seventh attacks,
I said a few things on this show, and I
went back and looked up my editorial from that day.
I just want to share with you again a few
words that I wrote that day, quote Israel has the

(03:08):
right to exist in peace. Palestine should have the freedom
of statehood. Both of those things can be true. The
deliberate targeting of Israeli civilians is an appalling, utterly inexcusable
act of violence. The systematic flattening of Gaza no water,
no power, no food is an unacceptably brutal collective punishment

(03:30):
for a huge civilian population where almost half of people
are children. Both of those things can be true too.
As the war has progressed, the scale and nature of
Israel's reprisals has made it obvious to many millions of
fair minded people that a country born from the gravest

(03:54):
atrocities last century is now also responsible for them. Figures
from Elked Israeli database this week suggest that eighty three
percent of those killed in Gaza have been civilians, per
more than four out of five of course, Israel denies
genocide and war crimes, but independent verification is nigh impossible

(04:15):
as no journalists are allowed in and many of those
on the ground have been killed in Israeli attacks. But
one of the many, many great tragedies in all of
this is I think has become increasingly clear that Israel
has played into Hamas's hands. Evil as the strategy might
have been, Hamas wanted to spur an extreme and disproportionate response,

(04:39):
motivated by their own personal agendas and self preservation. Israel's
leaders fell for it, and now we have kids mere
minutes from the Mediterranean with ribs sticking out of their skin,
dying from malnutrition. The thing that I still don't understand
is how any Israeli leader thinks this will ultimately make

(05:01):
their people safer. Maybe in the short term, sure, is
Rali can sleep easy at night, protected by their military,
but every innocent person killed in Gaza breeds hate and
five other survivors. The war in Gaza has condemned generations
of Palestinians and Israelis to insecurity. I'm just going to

(05:25):
finish this morning with it with a line that I
wrote and shared with you immediately after October seventh, which
sadly feels just as relevant today. It's a cycle. Hate
and violence is a cycle. There is no way for
any party to kill and fight their way to a lasting,
peaceful resolution. Har Maas's attack has spurred the Israeli reprisal.

(05:49):
The reprisal will spur Palestinians into violence in the future,
which in turn will spur an Israeli reprisal. Rinse the
blood and repeat, Hate breeds, hate breeds.

Speaker 6 (06:01):
Hate check Team.

Speaker 3 (06:04):
Well, that was Cherry. Sorry, this feels like one of
those days where you have to address that. If you
want to get in touch this morning, you can do so.
Ninety two ninety two is our text number. You can
email me as well, Jacket Newstalks, ZEDB dot co dot
nz after ten o'clock this morning and our screen time segment,
we're going to look at a crazy couple of documentaries

(06:24):
one or crazy I'm fascinating couple of documentaries. One is
looking back at Hurricane Katrina twenty years on, going and
meeting some of the people in New Orleans who are
most affected by that, and the other one, which has
been incredibly keenly anticipated, looks at the reality TV phenomenon
The Biggest Loser. I think it's fair to say The

(06:46):
Biggest Loser wouldn't be made today. One of those shows
that maybe felt a little bit questionable at the time,
but feels very questionable today. So anyway, we're going to
tell you about that documentary after ten o'clock this morning.
Hayden Jones is and to kick us off for our
Saturday Morning next Right now, it's thirteen minutes past nine.
I'm Jack Tame at Saturday Morning. This is News Talk ZEDB.

Speaker 6 (07:05):
Why Bet a way to kick off your weekend.

Speaker 2 (07:08):
Then with Jacky Saturday Morning with Jack Team News Talks B.

Speaker 3 (07:14):
Six Team Menus past nine on News Silks by Jack.
You are one hundred percent right. Don mcglassans everywhere at
the moment's so good. I was at the CSO concert
last Saturday night. It was superb so oh who whoa
whoa good on stage with his trusty euphonium keyboard and guitar.
He's just such a versatile musician and poets still humming
Dominion Road to myself a week later. Thank you so
much for a great night, Don, says Anne love it.

(07:36):
Thanks An ninety two. If you want to get in
touch Hayden Jones is with us this morning, but not sidelined.
Don't tell me you've been banned, hato.

Speaker 7 (07:44):
No, no, no, we've got late game.

Speaker 3 (07:45):
Okay, what's a late game for your son's football team?

Speaker 7 (07:49):
Eighteen thirty?

Speaker 4 (07:50):
Oh yeah, teen thirty in the morning.

Speaker 3 (07:51):
Yeah, because our eight year old has eight am kickoffs,
which that's.

Speaker 8 (07:58):
Well.

Speaker 3 (07:58):
See, I think that's when I remember. I have these
memories of playing rugby on Hagley Park or like Woltham
Park as a kid in christ Church where you know,
you know, you turn up for an eight am kickoff
as like an eight year old, and the frost would
be so strong that steam would be coming off the earth,
you know that, you know that as the you know,

(08:18):
the kind of as the whatever, the frost started to dissipate,
and then you'd run out onto the pitch. You'd be
absolutely freezing cold. You go into the first ruck of
the game and then someone with their studded boots would
stamp on your toe. And I still don't know if
I've ever experienced pain like that.

Speaker 7 (08:35):
Anyway, I grew up, and I grew up in Southend
would play my Tolder and those boys from the Tolder
didn't have boots. They did it and be a feet
and most of them had you know, seven a side.

Speaker 3 (08:46):
He is on me.

Speaker 7 (08:46):
Let's work close to mustaches and mullets and always won
by fifty points.

Speaker 8 (08:50):
There you go, joy, Oh my goodness.

Speaker 3 (08:55):
Anyway, so you've been warming yourself up this week a
little bit you have. I've got to be honest, heyter,
you're a little late to the crazy. You've started baking sour.

Speaker 7 (09:04):
Well, look, nothing says you're a middle aged men, like
the stage in your life where you start baking sodo,
you know, long after sort of the craft beer stage,
before the veggie garden stage. Yes, soada was kind of
a it's in and there on that you've hit middle age?
Is my kids like to call it Boomertown. Nothing really
says middle age like me and a friend from down

(09:25):
the road who's got to kill a recipe. You come
with me. So we went to kind of a hospice
shop and they didn't have quite what we needed in
browsing two men browsing the aisles of farmers, and then
of course we ended up where every human ends up
Briscoes and brought my first Dutch oven.

Speaker 3 (09:40):
Oh I've got on do you cook sowdo on a
Dutch oven?

Speaker 7 (09:44):
Well, as a him South, and I saw a Dutch
oven was like something you did under the blankets to
your bed mate who was sleeping over. But no, it's
a cast iron cassehole dish.

Speaker 3 (09:54):
Yees, yeah, is that a Dutch oven?

Speaker 8 (09:56):
Though?

Speaker 3 (09:56):
As a Dutch over here, it's got the lid right.

Speaker 7 (09:58):
Well, look, I'm relying on I've only got one source
of truth the South. It's my mate down the road.
People at a Dutch oven at the Dutch.

Speaker 8 (10:05):
Over I think it is.

Speaker 3 (10:06):
I think it is a Dutch of it and another ones.
You mean, I've got one of two. They're good for
making like slow cook meats. Oh, if you want to
make like a pool beef, there's a particular. If you
want to make pul beef tacos, you need about six
hours maybe one twin. Need to just do it low
and slow, baby, that's how you do it anyway. Sorry,
you know, you know.

Speaker 7 (10:25):
When we were like kids on the news, well, and
I never thought that we would end up doing a
radio cooking show.

Speaker 3 (10:33):
It's yeah, it's the like the middle aged dad's cooking
class with Hato and Jack.

Speaker 7 (10:38):
Oh my god, hey, play out your phone, have your
phone in the studio, Yeah, pull out your phone and
opened up your photo gallery. Because my photo gallery is
kind of gone from sort of meals rolling out and
maybe you know, drinking times with my buddies or photos
of my kids to just photos of sourdough. You how,
and the listeners can do this at home as well.
But if you open up your photo gallery and that

(10:58):
tells you what stage of life you're in. So what
stage are you in?

Speaker 3 (11:01):
You've got yeah, minor photos of my kids like spewing
on themselves, basically just spearing all guests, you know, like
spearing on their mums, spearing on their grandma, spearing on
the neighbor. It's basically just.

Speaker 7 (11:13):
Yeah, yeah, So that's the stage of life you're in.
Then people will be opening their phones around your Zviella
and white Man and going, oh, I'm at that stage.
So I'm at the sod dough stage.

Speaker 4 (11:22):
Very happy.

Speaker 3 (11:23):
Yeah, I mean I think it's a good stage. It's
a healthy stage. So are you now keeping the sour
dough alive?

Speaker 7 (11:28):
Yes, I've got a starter called it Stewart.

Speaker 3 (11:31):
Right, very good? Why Stuart just a stister?

Speaker 7 (11:34):
Well yeah, just alliteration. The yeah, TV news alliteration's that's
how we wrong.

Speaker 3 (11:42):
Yeah, I like it. I'm into it. So so you've
done that, You've done the sour do I'm wondering what
the next craze is going to be for you. You
don't do the beer brewing or anything like that. You've
probably already done that.

Speaker 7 (11:52):
No, I had to go at beer brewing, but we
made one. But I quite liked it to start, and
I was happy with that, and then my friends wanted
to keep making different ones. I got steadily worse, and
I just wanted to go back because I was more
about just drinking beer whereas they were about experimenting.

Speaker 3 (12:03):
Yeah, right, Okay, I reckon, but I reckon. If it's
the stage of life thing. You've probably got two years
of sour dough making. Then the wood turning craze begins.
It's coming. It's an expensive one too. You've got to
be careful.

Speaker 7 (12:18):
No power. It's been a tough week for me. Actually,
I had a hearing test, so it's been a real
sort of move to had a hearing cat. I've got
perfect hearing, but my wife's is as listening. That was
actually the problems.

Speaker 4 (12:27):
That was waste of time.

Speaker 7 (12:28):
My daughter got a driver's license, which kind of you
know that means I'm one sit closely been driven around
by my kids.

Speaker 3 (12:35):
It's coming, it's coming, bro, it really is.

Speaker 9 (12:37):
Yeah, And I've got you.

Speaker 7 (12:39):
Do you own one of those little chili bins that
hohod like four to six beers and when you go
to dinner parties, everyone's got a little chiliban that they
take with them just so you can have a couple
of drinks. But then you've got a lot on the
next day, so.

Speaker 4 (12:49):
You can't go overboard. That's kind of a real middle
age life.

Speaker 3 (12:52):
That's good.

Speaker 10 (12:52):
This is good.

Speaker 3 (12:53):
It's all about balance, Hayden, this is this is necessarily. Hey,
I'm glad that you've made it to the stage. I
look forward to tasting some of your sour Dough't don't
be shy about sending through a couple of photos. Will
chuck them on the website so people can evaluate your efforts.

Speaker 7 (13:08):
Oh my goodness, this is wretch coming from me. You're
the Peter Pan of television news. So thing told.

Speaker 3 (13:14):
Spoken like someone who hasn't seen me after his son
woke him up at Halpas three this morning. Like you say,
it's all stage. Thank you so much, best of luck
for your ten thirty kickoff. We'll still talk to you
again very soon. Hato. Okay, there is Hayden Jones making
out for us this week and kicking off the show
on Saturday morning. Our Sporto's in next, a dominant start

(13:37):
for England and the Women's Rugby World Cup this morning.
Right now, it's twenty three past nine.

Speaker 6 (13:45):
Getting your weekends started.

Speaker 1 (13:47):
It's Saturday morning with Jack Team on News talksb Water.

Speaker 3 (13:52):
It gets in everywhere. As you may remember, those are
the first prescient words out of my dad's mouth when
he first came to see our new home. So we
bought this old villa right. Like most people who are
interested in the kind of the general flow and the
feel of a house, Dad had little time or concern

(14:14):
for things that looked nice. Instead, he paced the hallway,
running his finger along the top of the old skirting
boards and breathing on the glazing to check just how
quickly the condensation would clear.

Speaker 8 (14:28):
Well.

Speaker 3 (14:28):
Dad's words rang in my ears a few weeks ago,
when we returned home from visiting the inlaws overseas, and
having earnestly agreed with my wife on the need for
a period of increased fiscal restraint when it came to
the family finances. We were alarmed to walk into the
lounge and discover water dripping from the light fittings as

(14:50):
yet another rainstorm lashed Auckland. Later that night, our eight
year old stumbled into the bedroom. Mum, he said, my
pillows wet. Turns out there's a reason they call it
a rainy day. Fund Needless to say, our roofs. That
has been a salient reminder of the relative limitations of
my skill set and qualifications. No one caught in a

(15:14):
literal storms sheltering their family with a broadcast journalism degree.
As we waited for the experts, I made some rudimentary
repairs involving masking tape, black plastic rubbish bags and an
old ice cream container. But as it turned out, I
actually needn't have bothered. When after three weeks of continuous use,

(15:38):
I had just about decided that we could give the
dehumidifier a night off, I received a panic phone call
from my better half get home now. It was a
bluebird day, but alas apparently not quite clear enough for
my wife to have remembered her lefty lucy and righty

(15:59):
tities when fiddling with a laundry hot water tap before
heading out for the day. It wasn't her. I blame
baby brain, but I will admit to feeling a little
bit panicked when she sent me a real time video
touring the house as she waded through three inch deep water.
G splosh, ca splosh, casplosh. The water filled the bathroom,

(16:25):
It spilled out into the hall, right through the kitchen,
and back all the way into the lounge, where the
roof had been leaking. Because it was a hot tap
that she had accidentally left running, the walls and the
ceilings were dripping in condensation. It was like we'd clad
the entire house with shower domes. It felt like Singapore
with a baby under one arm. She frantically scooped and

(16:47):
baled and laid out every towel in the house. Quarterisold
at a thousand. When I arrived home and finally we
had done all we could, exhausted every mop, sodden every towel,
we ordered takeaways on my phone and set the baby
for a bath. We should have seen it coming, of course.
As I lowered him into the tub, he lifted his

(17:09):
fat little arms above his head and brought them down
in a perfect slap. Thrilled, he kicked his legs, He thrashed,
he twisted and squealed. In an instant, water crashed over
the sides of the tub and poured over the very
same lounge floor. His family's towel supply was exhausted. His

(17:29):
parents were defeated. Water, I said to Martha, it gets
in everywhere. Jack Dan just coming up to nine thirty
on news talks. He'd be our sporto. Andrew Saville is
here with us this morning, killed usav.

Speaker 10 (17:44):
Killed to Jack, the key question is what did you
get for takeaways?

Speaker 11 (17:46):
Ah?

Speaker 10 (17:47):
To southe to soothe your panicked mind and body?

Speaker 3 (17:51):
Ah Eden noodlehouse? Have you had mount eat noodlehouse?

Speaker 12 (17:54):
Ah?

Speaker 3 (17:54):
No, Oh my gosh, so good. So it's the Chinese
place where they do like really fresh handmade noodles. It's
cheap and cheerful. But they had the Sichuan pepper, you know,
the one that makes it. It kind of works like
an anesthetic on your mouth.

Speaker 4 (18:07):
Do you know that one?

Speaker 3 (18:08):
Oh my gosh, we needed a bit of an anesthetic
last night last night.

Speaker 10 (18:13):
I don't know what it is, but are you just
Winter seems to have dragged, and I'm really looking forward
to summer for things to dry out. Yes, you will
be too, I think.

Speaker 4 (18:22):
Yeah.

Speaker 3 (18:22):
Our place, yeah, I would carefully suggest it's even damper
than yours at the moment. So yeah, yeah, no, very
much looking forward to some warmer climbs. Of course the
six months will be moaning about a drought, but you
know that's how things go.

Speaker 8 (18:36):
That's right.

Speaker 3 (18:36):
So let's start off with women's rugby Will Cup this
morning our first game and a dominant performance from England
over the USA sixty nine seven. I think the score
was but I mean, yeah, obviously early stages that English
team is going to be very hard to beat, though, yes.

Speaker 10 (18:51):
Very hard. Talk about laying a marker down. I didn't
think the USA. I know that the Black Funds have
beaten them regularly recently. I didn't think they were that bad,
but yeah, England sixty nine seven. The Black Funds play
Spain on Monday morning. I'd the similar scoreline, possibly if
not bigger. The Black Ferns have made quite a change

(19:12):
team from their last lineup, so they'll be looking to
chop and change through the pool games before they get
to the playoffs. But yes, England, I think They played
to forty thousand in Sunderland this morning, which is which
is a real football town and the Morse of England.
But that's a big, big crowd. I mean, I think
they've already sold eighty was sold out ticking him for

(19:34):
the final and everyone's assuming England will be there and
it'll be a major shock if they're not. So the
English women's team, yep, looking odds on. It's going to
take a heck of an effort by New Zealand whenever
they face them in the knockout rounds to beat the English.

Speaker 3 (19:48):
So what do you make of the changes to the
all backs squad?

Speaker 8 (19:51):
Yeah?

Speaker 10 (19:51):
Interesting, good to see the back line unchanged because they
need more cohesion, they need more time together, they need
better ball from the Ford pack. Ford's pretty much unchained.
Quite surprised by Simon Parker starting. I thought he might
have made a stable off the bench, but I'm not

(20:12):
against it. Look, he's a big lump of a lad.
He's almost the height of the thing is jack. He's big,
and he's a good ball runner and he's a very
good defender and he gets around the field. He actually
played a lot of open side flanka in last year's NPC.
But when you get to this level, you look at

(20:34):
Argentinian forwards and you stand beside him in a South
African forward pack and they are monsters. They are massive.
So yes, he's big, but a lot of other Test
match footballers are as well. So but I'm looking forward
to seeing how he goes. You know, it's not often
Norton has All Blacks or gets guys picked out of
North and for the All Blacks these days, so that's

(20:56):
good to see. For provincial rugby, He's he had a
really good season for the Chiefs earlier this year under
the wing of Clayton McMillan, who was himself a hard nosed,
loose forward. So looking forward to seeing how Simon Parker
goes tonight. And I've picked Scott Robinson and Carr picked
some real bulk on the bench again to Mighty Williams

(21:16):
and Wallace Stigi coming off the bench. Looking forward to
seeing them back after fairly leap the injury spells as well. Argentina,
what are you going to expect from them? Pretty much
the same. I think there'll be ebbs and flows in
the game, but the All Blacks really need a much
better eighty minute performance tomorrow morning.

Speaker 3 (21:32):
Yeah, totally, I agree with that. Thank you, sir. Don't forget,
of course that you can join Alliot Smith and former
All Black Ants Strawn for live commentary of the All
Blacks versus Argentina on news Talk zed B. They'll kick
things off at nine o'clock tomorrow morning from when I
say it is, and I think kickoff on the game
is about ten past nine. And of course the Warriors
are up against the Titans tonight, looking forward to or

(21:55):
hoping hoping they will lock down that top four position
seven thirty kickoff this evening, so very much, looking forward
to that big weekend of sport ahead. Right now, it's
twenty six to ten. We've got your film picks for
this week next twenty four two ten on News Talks,

(22:24):
he'd be Morning Jack. I would hate to have your
power bill, said Ben. Yeah, so I looked it up, Ben,
because so it's mate, she who shall not be named,
accidentally left on this hot tap and the laundry that
wasn't connected to anything and flooded the entire laundry half
the house yesterday. She was out for about three hours
and we have gas hot water, so I went and

(22:44):
checked my the gas usage for yesterday alone, I think
we're looking at about just twenty five dollars in gas.

Speaker 4 (22:51):
She got through it just just for.

Speaker 3 (22:53):
The hot water. So that's so, that's good. Happy days.
All you can do is laugh, right, there's our text
number and remortgage, the house jacket, newstalks, hev dot com,
ad frantisca ruggings here in person.

Speaker 13 (23:08):
Look if it makes you feel any better, My son
mister his flight back from this morning, and is you know,
trying to find a flight today?

Speaker 3 (23:14):
Thought you know you can.

Speaker 13 (23:17):
Yea to fly from you know, christ Church to Aukland.

Speaker 3 (23:20):
Good thing. Yes, the airlines, the airlines obviously aren't aware
of the dates for the for the Uni holidays, so
they know that there's not you know a lot of
people wanting.

Speaker 13 (23:30):
To fly all over the place anyway, So that you
make hope because I'm sorry, its going to cost me
considering more than twenty five that's true, that's true.

Speaker 3 (23:39):
You here with our movie picts this week. Two quite
interesting sounding films. That's start off with one that has
a lot of people talking, starring Liam Neeson and Pamela Anderson.
This is The Naked Gun.

Speaker 9 (23:50):
Once you kill a man for revenge. There's not going
back a voice in your head saying, oh that was awesome.
Who are you driven, Detective Frank Drebbon.

Speaker 3 (24:10):
Okay, this is tongue in cheek to say the least.

Speaker 13 (24:14):
This is a spoof. This is very much a spoof,
a copspoof, comedy.

Speaker 3 (24:19):
Basic kind of films that he does.

Speaker 13 (24:21):
Yes, based of course on the original which I think
was released late eighties, and there was a few others.

Speaker 3 (24:27):
That went with it.

Speaker 13 (24:28):
There was ever Plane in Top Secret, which was kind
of like a spy spoof as well. Everyone will remember
Leslie Nielsen. He was the star of these shows. He
wasn't always you know, this kind of comedic actor, but
I think it's what we mostly remember him for. Frank
Drebbon And in this ringmake Liam Neeson takes on the

(24:49):
role of Frank Dribbon junior, his son, and he has
that sort of same poker face, that same dead pan
kind of delivery, and as you mentioned, he's kind of
taking the mickey out of that tough guy, you know,
I we're kind of that he's made a sort of
a late career out of so he's a really great

(25:11):
choice and he totally totally dedicates himself to this role.
I'd like to say at this point, I don't find personally,
I don't find this kind of comedy really funny. It's
too obvious for me. It's all sight gags which kind
of make me smile, but they don't crack me up.
They don't take me by surprise and make me laugh

(25:32):
out loud. So this is not a film for me,
and I think it's important I should say that up front.
If you loved these spoofs, you know, Nake a Gun
and Airplane and things like that, if you loved them
back in the day, you're gonna absolutely love this. I
don't think it quite surpasses the original, but it's the
same kind of thing, and I think you're going to

(25:53):
really dig it. And probably what I enjoyed the most
was watching this in a full theater because there was
a woman at the back who was crackling with laughter
so loud. I just loved listening to her. I have
so much joy watching this film. It's a bit like
Day Night Live. Do you find sir, Day Night GAG's funny?

Speaker 3 (26:08):
They kind of make me small, but I don't get
them that don't make.

Speaker 13 (26:10):
Me laugh out loud.

Speaker 3 (26:11):
Vague yeah, yeah, totally.

Speaker 13 (26:13):
So that's how I find this kind of comedy. So
for me, this isn't for me. This is kind of
like pulling teeth a little. But I had a director
once who told me, Jack, the more you tell a joke,
the funnier it gets. And I would say this film
is proof that that is not necessarily true, because you know,
there's the whole gag with cops. You know that everyone
they always got a coffee in their hand, and everybody
laughed at the beginning of this film. I did notice

(26:34):
that the laughs did dry up the last did drive
about halfway through watching this film, and everyone was kind
of okay again and again.

Speaker 5 (26:40):
But no.

Speaker 13 (26:41):
Pamela Anderson also stars, and she is She has a
standout scene in a jazz club where she does a
sort of a scat song in order to give Liam
Neeson's character time to kind of find some information, and
that is she does a really good job of that,
and it's and it's it's quite good. But look basically
the films when the film starts as a bank heist
and what they steal out of a safe deposit box

(27:04):
is a device which has on it plot device right now,
if you think that is absolutely hilarious, and then you
are gonna love this film, and that's where I probably.

Speaker 5 (27:15):
Where.

Speaker 13 (27:16):
Actually, yeah, I kind of like that. That's my sense
of humor. Then go and enjoy.

Speaker 3 (27:21):
Lots of other people.

Speaker 13 (27:22):
Are enjoying it.

Speaker 3 (27:23):
But yeah, I just have to be honest with you.

Speaker 13 (27:24):
This this isn't kind of my captaque.

Speaker 9 (27:26):
Fair enough?

Speaker 3 (27:27):
Okay, that's the naked gun. What about the chemistry? Was
the big chemistry between old.

Speaker 13 (27:30):
No, no, no, no? They were quite charming together. Yeah, okay, yeah,
if you can get through the silliness.

Speaker 3 (27:36):
Yeah, right, So that's the naked gun that's showing in cinemas.
Also showing in cinemas. Let's ever listen to work mates.

Speaker 6 (27:41):
This is a professional production.

Speaker 14 (27:44):
Is this a professional theater?

Speaker 3 (27:53):
This is a New Zealand film from the International Film Festival.

Speaker 13 (27:56):
This is one I found quite funny. I do have
a sense of humor. Sophie Henderson wrote this script and
she also stars and as Lucy along with Matt Wheeland
as Tom. And they are brilliant together. Their chemistry is fantastic.
I'm presuming that they've worked together and know each other
quite well. They co manage a theater in Auckland, and
the film is based on Sophie's own experience of running

(28:17):
the Basement Theater when they actually shot the film at
the Basement Theater. And this is the point where the
theater would like me to say that self, that health
and safety has changed an awful lot since Sophie worked
there and based this film on it, because there's some
very funny things that these two do in order to
keep this theater going, which would of course not be

(28:38):
allowed today because you know, we love a road cone.
So I just like I know that Sophie did say
to me, Oh, I said the theaters stood of going.
We're not like that now, So I'm just going to
put that out there. But look, I think this is
a great film. Yes, they go to these incredible links
to keep the theater going, but there is a film
about theater, and it's a love letter to theater and

(28:59):
the incredible people who work in the arts, who just
make things happen and provide platforms for other people with
very little money. It's also a coming of age story.
So Lucy absolutely loves her job and is very dedicated
to it and can't really see herself ever moving on. Tom, however,
is in a relation to a bat to have a
baby and knows career wise he needs to take sort

(29:20):
of a step forward. So then Lucy wonders whether she's
in love with Tom, and she makes a wonderful mess
of that. And that's what I like about Sophie Henderson's
films is she writes real and relatable characters and they're messy,
and you know, there will be moments where you're watching
these characters and you will recognize these people. You will
know one of these people or what they're doing or
what they're going through. So this is a fabulous film.

(29:42):
It premiered at the New Zealand International Film Festival. It
is back now in cinemas.

Speaker 5 (29:47):
That's one.

Speaker 3 (29:47):
I had a good life at Great. It sounds really good.
So that's work mates. I'm looking forward to seeing that.
The thing about the basement theater has got very low roof,
you know, clustrophobic. Well, I just when I go in there,
I'm always just very aware of it. It's like being
in a submarine now.

Speaker 6 (30:02):
Yeah, yeah, yeah.

Speaker 13 (30:03):
And I suppose if you knew that sometimes that they
put sort of ice container's over the smoke over the
smoke alarms, so that you know, yeah, yeah, things didn't go.

Speaker 3 (30:13):
I'm sure, I'm sure that standards that safety is up
to speak. Of course, of course it's okay, So that
is work mate's. Francisca's first pick is the Naked Gun.
All of the details for those films is up. On
the News Talks, he'd be websites, so nice to see
you in person. Good luck getting your son back. Don't
be afraid to make him hitchhike next time. Although we
never get across the cook straight these days, we'll give

(30:34):
them the state of the fairies, all right, call it
to ten. On News Talks, he'd be two delicious soup
recipes for your next.

Speaker 2 (30:40):
Saturday morning with Jack Team, keeping the conversation going through
the weekend US Talks.

Speaker 3 (30:45):
He'd be don't forget if you just feel like this
weekend and actually, as great as Francisca's film picks sound,
you're really into Liam Neeson repeating the same gag for
ninety minutes, if you just want to stay home this weekend,
you're thinking, actually, this is a weekend, we're just going
to stream a couple of series, watching your TV show

(31:06):
something like that. After ten o'clock we've got our screen
time segment and so we will share with you three
fantastic shows, three recommendations that will be really good if
you're feeling like that this weekend. Right now, though, it
is time to catch up with our cook, Nikki Wex,
who's here with them very hearty and healthy sounding recipes
for us this morning. Niki, Yes, good morning.

Speaker 6 (31:24):
I know.

Speaker 15 (31:25):
Well, easy soups, I thought, and I thought, well, we
could probably cram two of them. And boy is it
the day for it today? It is so cold today.

Speaker 3 (31:34):
Yeah, it's been very chilly.

Speaker 15 (31:37):
If we had to get a swimming what did you
do it? No, not yet, but well after you I promise,
I promise.

Speaker 3 (31:43):
It's not going to be easy in the ocean.

Speaker 15 (31:44):
It's okay in the ocean. Absolutely in the ocean.

Speaker 3 (31:47):
You're amazing in and out in an amazing I know.

Speaker 15 (31:50):
I don't want to do it now, but I will
after I come out, I'll be so happy.

Speaker 3 (31:54):
And so you have the soup ready to go, all right,
so that we can get through.

Speaker 15 (31:59):
Both of them. I have got a turmeric and ginger
chicken broth. So both of these soups this week are
not the ones that you would put a blea. You
put it through a blender.

Speaker 9 (32:07):
Like you would a.

Speaker 15 (32:08):
Pumpkin souper whatever. They're quite brothy and fantastic. I use
a chicken frame for this. I buy those boss Stocks.
It's not an ad, but I buy those boss Stocks
ones from the supermarket, which are two frames actually in
a bag, but from your butcher. All left over from
a roast chicken is a great idea. So in a pot,
cover the chicken frame or frames with water and bring

(32:29):
that to a rapid simmer. And then sometimes especially if
it's not a pre roasted chicken, if it's if you're
doing that from raw, you'll get a little bit of
scum comes on the top, so there's no other way
to put it. Take that off of the slotted spoon.
I don't know why I do it. I just must
have learned it at cooking school or something. Makes a
nice clear broth, and then you just throw all the
rest of your ingredients in, which is a large onion

(32:50):
that you've diced, half a leak, use the white and
the green bits chopped up, two carrots, dice those up
nice and small, a decent thumb sized piece of ginger,
and you're going to use a few extra strips to
garnish it. Later too, forty grams of fresh turmeric and
that sort of the shops at the moment you want
to grate that up and all you can use one

(33:10):
heaped tablespoon of dried turmeric, not quite as good, but
there you go, or fifty meals of turmeric juice. You
can sometimes buy the juice and supermarkets too. One to
two teaspoons of salt, because turmeric has a very earthy flavor,
and you really want to make sure that you offset
that with a bit of salt and a good half
to one teaspoon of black pepper jack. That really helps

(33:31):
our turmeric do. It's an anti inflammatory trick. And then
just cook all that up for about thirty to forty
five minutes, take the frame out, strip all the meat
off it, put the meat back in and taste it
for seasoning. And it's just absolutely beautiful. And I save
that in vols with a little bit more dinger, perhaps
some spring onions or chibes or coriander to garnish it.

(33:52):
So that's number one. Number two greens, garlic, lemon, and lentil.
My beautiful niece Harriet showed me how to cook this.
I thought doesn't sound great, love, but it was amazing.
So what you do is you gently fry a good
quarter of a cup of olive oil, one large onion
that you've chopped up, three cloves of garlic, and then
four to five big handfuls of chopped charred go in there.

(34:15):
Once those garlic and onions have softened up, you can
use charred spinach or silver beet and just char them
a little bit, which gives it a lovely smoky flavor.
Add a four hundred grand can of drained brown lentils,
pour over about a liter of water, don't even need
to use stock. Add a good amount of salt and pepper.
So I use one good teaspoon of sea salt, about

(34:36):
quarter of a teaspoon of pepper, and then squeeze in
lemon juice. This is the kicker juice from one to
two nice big juicy lemons. And I've usually got some
frozen fetter hanging around, so when I serve it, I
microplane or finally grate some of that frozen.

Speaker 14 (34:52):
Fetter on top.

Speaker 15 (34:54):
It's the most beautiful soup, and it's ready.

Speaker 14 (34:56):
In no time.

Speaker 15 (34:56):
It's really fantastic. It's really just as long as the
whole thing comes to a simmer. Yeah, it's beautiful, absolutely gorgeous.

Speaker 14 (35:02):
So two great soups for.

Speaker 3 (35:03):
Us to have delicious soups. And the key is of
a nice bit of crusty bread flashings.

Speaker 8 (35:09):
Of course.

Speaker 3 (35:11):
Well I would usually say butter.

Speaker 8 (35:14):
Well yeah, I.

Speaker 15 (35:18):
Mean, yeah, you need to use it on toast.

Speaker 14 (35:21):
I mean, that's the thing.

Speaker 15 (35:22):
Save it for the toast people. But yeah, and look,
you're saving on your power bill because I tell you what,
soup warms you up from the inside every single time.
So these nice brothy ones, they don't take long to cook,
so you're not using much electricity having them on the
stove for hours and hours and hours like a pean ham.

Speaker 14 (35:37):
Soup or whatever.

Speaker 15 (35:38):
They're quick, they're beautiful, and they're super nourishing and great.

Speaker 8 (35:42):
Yeah.

Speaker 3 (35:42):
So when you say you have a swim every day,
you go out your port, white cuttle, So you go
out into into the surf. Do you put your head under?

Speaker 14 (35:48):
Oh yeah, oh yeah, you god to put your head
into it.

Speaker 15 (35:50):
I go under three waves at least.

Speaker 3 (35:52):
Right, Okay, that's the routine. Three waves and that's the routine.

Speaker 15 (35:55):
And look, I'm a year round swimmer. I don't say
every day because sometimes it's just a bit prohibitive down here.
But and all I think when I come when I
go in, I just think I'm stupid and I I'm
not enjoying myself. As soon as I come out, I
feel sorry for everyone else who's waiting for summer.

Speaker 3 (36:12):
Just yeah, well, like someone who's say to me Once
I went from the midwinter swim months and someone said
to me, does it every day? And they said, every
day you don't swim in the ocean is another day
you don't swim the ocean before you die.

Speaker 15 (36:23):
And I was like, Yeah, that's not like that really,
know thin the summer comes, everyone goes on exactly. Yeah, yeah,
I don't feel at all I enjoyment when you're swimming.
So then you got a bit to go for one, now.

Speaker 6 (36:33):
Yeah, you go do that.

Speaker 3 (36:35):
Thank you so much. Those delicious sounding risks for Nikki's
two soups will be up and available on the news
talks He'd be website right now. It is seven to ten.

Speaker 2 (36:43):
Giving you the inside scoop on all you need to
know Saturday morning with Jack Team Youth Talks.

Speaker 9 (36:50):
It'd be.

Speaker 3 (36:52):
So it is that time of the year when the
big tech companies do their big announcements and you know,
they come out with all their new products and various
bits and pieces and things. So in a couple of
weeks time, we are expecting Apple to have their big
day where they you know, pull out everything on stage
and say this is the new iPhone. You definitely need
to spend three grand buying a brand new one, even
though you only updated your phone two years ago. But

(37:14):
it was Google's turn this week to do more or
less the same thing, and it was a bit weird,
to be honest. It was unusual. They certainly splashed the
cash when it came to the big names. So they
had the likes of NBA star Stephen Curry, they had
the Jonas brothers, which had our producer they'll be very
very excited, and they had us late night hosts, Jimmy Fallon,

(37:38):
he was hosting the whole thing. But it was just,
I don't know, the tone of the whole thing was
a little bit unusual. And so they were launching their
new phones, and you know Google's got the folding phones,
which is you know, fairly interesting, so they were announcing
new ones of those. Anyway, we're going to take a
close look at their announcements. What's going to and what
it's going to mean for the big tech race between
those top tech companies, and ask our tech s Burt

(38:01):
what he thought about the grand opening this week when
he joins us after ten o'clock and don't forget of course,
our feature interview is a man who is everywhere Kiwi
music legend Dommoglasson is the star of a new documentary
at the Film Festival. He's just played alongside the christi
At Symphony Orchestra, and after this amazing nationwide tour in

(38:21):
which he played all sorts of fascinating your venues and
gigs around the country, he's just released his first ever
live album. The album is called Take It to the Bridge.
We're gonna play you a little bit right after the
ten o'clock news and Don mcglashon will be our guest.
There's almost news time though almost ten o'clock Saturday morning.
I'm Jack Tayane. This is News Talks.

Speaker 4 (38:42):
He'd be.

Speaker 2 (38:57):
A cracking way to start Saturday Saturday morning with Jack
Team News Talks at the.

Speaker 16 (39:09):
Ricution.

Speaker 9 (39:11):
Shine on my Sister shine.

Speaker 8 (39:14):
On a co.

Speaker 16 (39:20):
Micalon shine A word of shinever vercau shine O, My
Sister shine on a come.

Speaker 3 (39:42):
Music legends. Dom McGlashan has written some of our most
loved songs, from Anchor Me and his time with the
Mudd and Birds through to his incredible work as a
solo artist and composer for film and television. In twenty
twenty three, Dom went on a very special tour around
New Zealand, and off the back of that, for the
first time ever, he's just released a solo live album,

(40:05):
Take It to the Bridge. Don Mglasson is with us
this morning. Cald A, good morning, how are you. I'm
very well, thank you, delighted to be speaking with you,
and it feels like you're sort of everywhere everywhere at
the moment. But take us back a little bit. It
was twenty twenty three when you were touring. Tell us
about the recording process to Take It to the Bridge.

Speaker 12 (40:26):
Well, I've never been really into live albums for some reason.
I don't know. I've been I must have been part
of the making of a dozen or more studio albums,
but I've never I guess I've never listened to many
live albums, that's the issue. So it sort of surprised
me that in the middle of this tour, or early

(40:46):
on in the tour with Anita Clark. I suddenly felt
this would be great, this is really special. I we
should be recording this. And luckily Bob our sound man
had already been had already started recording everything, and we
had all these cool venues to choose between, each with
a different sort of feeling. We did a big house
concert in Carterton, and we did Loons in Littleton a

(41:08):
couple of times, and and the Q Theater in Auckland,
so there's a lot to choose from, and they all
had kind of different audience feel I think I think
we realized quite early on that it was a sort
of an extraordinary event.

Speaker 3 (41:23):
I don't know why, but yeah, and you wanted to
capture it, capture it for posterity's sake.

Speaker 9 (41:30):
Yeah, yeah, or for for our sake in a way.

Speaker 12 (41:33):
I mean posterity, your posterity is are fairly slippery beasts,
So you got no idea what it's going to be
interested in. Certainly, Certainly, as we listened to the stuff
more and more, we kind of realized that we were
as we played, we were learning about the songs. And
that's a bizarre thing for me to say, because I've
been playing the songs for so long and patiently explaining

(41:55):
to them, to anybody who listened for so long, that
you wouldn't think that I would need to learn about them.

Speaker 9 (42:01):
But yeah, we learned a lot.

Speaker 12 (42:02):
I mean, it is a collaborator that really pushes me hard,
and every night it's quite different.

Speaker 9 (42:09):
So yeah, it was. It was a great tool.

Speaker 3 (42:11):
And so when you say you learn about the songs,
what do you mean by that?

Speaker 9 (42:16):
Well, I guess as I get older.

Speaker 12 (42:18):
I mean, I I start off with a lot of
songwriter to start off with a fragment of melody and
then they hum, they play the guitar and they hum
over it and say that outcomes, you know, going to
love your baby all night long or whatever, And I'm
not really like that.

Speaker 9 (42:35):
I always sort of.

Speaker 12 (42:37):
Think about an idea or a topic or some sort
of subject matter that I want to get into, and
I gradually write around that for days and days and
weeks and months before I let myself pick up the guitar,
Because picking up the guitar is kind of a that's
a door through which I can't return, you know, because

(42:58):
it's going to be a song, going to be a
song quite soon.

Speaker 9 (43:00):
As soon as I pick up the guitar.

Speaker 12 (43:02):
And but you'd think that would that would end up
with a bunch of songs that are whose meaning is
quite tidy. But it's the opposite with me. I mean, yeah,
I've got some songs that it's pretty obvious what they're about.
But I've got a bunch of other songs that are
probably the ones I prefer, which I don't really know
what they're about, and every time I perform them, I

(43:23):
sort of think, oh, that's what it's about. Or better,
even somebody comes up to me from the audience tells
me what the song's about.

Speaker 3 (43:31):
That's amazing. So and can you give us an example
is the one that springs to mind where someone has
helped you kind of interpret your own art in that way.

Speaker 12 (43:42):
Well, I guess White Valiant's a bit like that. It's
not so much interpreting, it's about locating it. I've had
a lot of people come up to me and say,
I know exactly the cliffs that you're talking about, and
the quarry that you're talking about, and the road.

Speaker 9 (43:58):
You know, it'll be somewhere near where they grew up.

Speaker 12 (44:02):
You know, it'll be some piece of landscape that's part
of their internal landscape, I guess, and in a way
that kind of underlines effect that the song, you know,
the song's kind of a vessel that people can pour
different ideas into.

Speaker 9 (44:20):
If that's not too pompously, No, no, no, not at all.

Speaker 3 (44:24):
It is interesting like that.

Speaker 16 (44:26):
Really.

Speaker 3 (44:27):
No, hey, look at this end of things, guilty as charge,
you know, so don't worry. This is a no judge.

Speaker 9 (44:36):
We can speak freely.

Speaker 17 (44:37):
Yeah.

Speaker 3 (44:38):
You know, usually when I think about a live album
and you touched on this a moment ago, you think
about an album being recorded in one place. But one
thing that distinguishes this record is that actually you've been
in these quite quite unique spaces as you to would
take it to the bridge. So talk to me about

(44:58):
the different kind of environments you were in and the
ways in which that may be changed the direction of
your performances and you know, influenced you you and Anita.

Speaker 12 (45:09):
Yeah, well, I think I think touring, especially when you're
you know, not doing main centers and you're touring all
over the country to quite far flying places.

Speaker 9 (45:19):
It reminds reminds me anyway of.

Speaker 12 (45:24):
How traveling through the country is kind of like filling
up a reservoir or like breathing in or something, and
then performing is like breathing out, if that makes any sense.

Speaker 9 (45:37):
So I'm seeing all these things.

Speaker 12 (45:39):
I'm seeing the trees, I'm seeing people as we go past,
I'm stopping in cafes and talking to people, and all
of that is all that A is giving me stuff
to write about.

Speaker 9 (45:52):
Janet Frame used to say this cool thing.

Speaker 12 (45:54):
She used to say that she would never take a cab,
never take a taxi to an interview or she had
to do a book tour or anything, because because nothing
would be sticking to her as she got out of
the taxi, she'd be too slippery, you know, Whereas if
she takes a bus or something, then she's more like
a you know, like a like a like a pylon

(46:16):
in the in the in the sea that's covered with barnacles.
And that's where the writing comes from. I love that,
and it's kind of true because when you when I'm
driving around, these impressions come and they sick to me
and they might turn into songs, or when I get
to where wherever we're going, they might turn into a

(46:37):
better way to sing a particular song, or a different
depth to a character that I'm trying to inhabit in
a particular song, so it is like like breathing and
then breathing out. And this tour, because we went to
lots of different places, was very much like that. You
know places is like Glean Hawkie, like right at the
far end of the of the lake, like yeah, and

(47:02):
all the yeah, all the way to you know to
we did away here.

Speaker 9 (47:07):
Show and.

Speaker 12 (47:10):
Later the tour was kind of broken up because we
got sick and we had to sort of stop the
tour and then we had to get back into it
about a month later, but went all the way. I
think the furthest north was Funda and then I don't know,
further south, might have been Glen Orky, not sure.

Speaker 3 (47:23):
Yeah, do you find too that there's another dimension because
you split your time between between Canada and New Zealand. Now,
do you find that there's an extra dimension as you
travel about New Zealand and that you kind of have
this element of separation some of the time and then
as you know, you're kind of relearning about these spaces

(47:43):
and seeing seeing the country change.

Speaker 12 (47:49):
Yeah, a little bit. I Mean I've always been somebody
who can't write about a place that I've just arrived at.
So in Canada, even though I've been coming here for
over a decade. Now, I don't I'm not writing about
beavers or or hockey or mounties.

Speaker 3 (48:08):
Yeah, that might Happenma Glasson's Maple Syrup tribute album coming
up so well.

Speaker 12 (48:15):
Little Bit, Yeah, we could sell it with little bottles
of maple syrup.

Speaker 9 (48:21):
I yeah, I tend to.

Speaker 12 (48:22):
And I think probably what happens is that images from home,
images from alter or kind of clarify as I'm over
here in Canada and i'm And it certainly happened to
me when I was living in England with the Mutton Birds,
that a lot of songs arrived that were more or
less let us home, led us home to people, and

(48:44):
it was very inco deeply inconvenient for us because I
was trying to write like shiny songs and what came
out for the four years we were there, which were
generally more involved let us let us to friends and relatives. Yeah,
ye's certainly what's happening now. And I'm finding Yeah, I'm
finding that.

Speaker 9 (49:08):
I guess. I guess I'm not.

Speaker 12 (49:09):
I'm not as I'm driving around the country, so as
we're heading to this or that venue, I'm not sort
of that engaged with what's changed.

Speaker 9 (49:16):
I'm engaged with where I've changed.

Speaker 12 (49:20):
And and you know how how you know that particular
road looked when I was twenty and when I was
thirty driving up on the way to that gig, and
how how I'm a different person now.

Speaker 3 (49:33):
You're listening to Jack Taime on News Talks ed V.
I'm speaking to Don McGlashan about his new live album,
Take It to the Bridge. You recently came back and
performed with the christ Symphony Orchestra, and I know that
you've performed with orchestras over the years. I think it
was that back when it was the Auckland Sinfonia now
the Philharmonic Orchestra in Auckland, you had plenty of experience

(49:55):
with them.

Speaker 1 (49:56):
What is that?

Speaker 3 (49:56):
What is that like for you being on stage and
performing with an orchestra and having that kind of that
lush sound.

Speaker 9 (50:05):
I was fantastic. The thrill.

Speaker 12 (50:07):
Part of the thrill was was working over a period
of months, maybe about eight months with Alex Vanden Brook,
who's the the CSO arranger or was working on that
project anyway, and he, he and I just battered ideas
backwards and forwards.

Speaker 9 (50:26):
You know, how should we approach a thing well made?

Speaker 12 (50:29):
Is it is it like a big, a big arrangement
that that gets really dramatic in the middle and then
tapes away, or is it something more quiet and threatening?
All the way through all these sorts of discussions, it
was it was not at all. I think sometimes when
when an orchestra gets sort of appended to a songwriter,

(50:49):
it's more like the arrangers doing there. But you turn up,
You've got three days to rehearse or two days to rehearse,
and then that's it was. This was much more a
back and forth process, and so by the time I
got on the stage, I really knew. I knew where
everything was going, and it was kind of like the
songs were coming to life the way I first imagined them,

(51:12):
because I think when when you first imagine a song,
it's it's kind of resplendent with all of these colors,
and then you play with your guitar and you play
with the band, and it goes in a different direction,
not not worse or better, but a different direction because
it's picked up by whoever you're collaborating with. But this
was a chance to just just coloring the songs in

(51:37):
a really cool way. And it was you know, there
were times when I was in front of the orchestra
and I just I just it was all I could
do to not forget the next line because I was
so thrilled by what the orchestra had done on the
last line.

Speaker 3 (51:51):
Ah, that's so special. What an amazing experience.

Speaker 9 (51:56):
It was amazing.

Speaker 12 (51:56):
And it was also I mean you mentioned the API
before as Orkhan Simphonia as it was, but it was
it was interesting that I had that experience. But that
experience was radically different because I was a French horn player.
I was actually second horn in the or symphony, which
then became the APO. Yeah, for quite a while, you know,
I think two or three years while I was sort

(52:18):
of paying my way through the end of university. But
I wasn't a very diligent French horn player and I
didn't practice enough. And French horns there they have a
way of punishing you when you when you think you
think you're too smart, and like, you know, I can
I can remember times when I just couldn't quite hit
the note I was supposed to hit, and the orchid

(52:39):
and the conductor would stop the orchestra and I still
carry a lot of anxiety from that, and it was
it was a kind of this working with the CSO
was a way of exercising that because because I was
in charge, you know, if I if I made a mistake,
I just laughed and the orchestra would fall about. But
it wasn't wasn't quite as life and death as it

(53:01):
was when I was a French horn.

Speaker 3 (53:02):
Yes, yes, yes, you've gone from hitting the wrong note
very nearly forgetting your lines, but now that you're the
man in front, it doesn't matter so much.

Speaker 5 (53:10):
Yeah.

Speaker 3 (53:10):
Hey, it is such a pleasure to speak. Thank you
so much, and we're so glad that you did make
that decision to record Take It to the Bridge. Congratulations Tom,
Thanks Jack. That is Don mcglashon his new live album
is Take It to the Bridge, and all the details
are of course, on the News Talks, he'd be website
before eleven o'clock. On News Talks, he'd be Our master

(53:30):
sommelier is here with his whine of the week and
it's a little bit of a surprise this week, so
he'll be here very shortly. Our textbird is as well
with all the news from Google's big announcement this week.
Their fancy new phones and the kind of various foldables
and bits of technology. But it wasn't so much the
tech that had people talking, rather the way they were

(53:51):
rolling it out. So the big names they had there
and the kind of big stage production they put together
was a little bit off. So he will explain why
very shortly. Next up, if you looking for something good
to watch this weekend, we have your screen time picks
for this weekend. Two past ten. You're with Jack Dame
on News Dogs EDBSNN.

Speaker 2 (54:10):
Your weekend off the right way. Saturday Morning with Jack
Dame News Dogs B.

Speaker 3 (54:16):
Twenty five Busken on Newsborg's EDB. Chris Schultz is in
for screen time this week. He's got three shows to
recommend for watching or streaming at home. Good morning, sir
and I Live and Breathe. Great to see you and studio. Okay,
so we'll start off with the first fiction piece this morning.
So this is streaming on Disney Plus tell Us about
Alien Earth, where.

Speaker 18 (54:36):
Everyone knows the Alien franchise. If you're a fan of
this series, you're very protective of it. Fans are very
vocal if the director gets it wrong. It's always been
a movie series and a few video games, but the
ones everyone harks back to other Ridley Scott original and
the James Cameron sequel, the more action focused sequel. They're

(54:58):
the basis for this series. This is a TV show
based on those movies. It's eight parts and look, everyone
was so nervous about how this was going to go
because these often get watered down. They they just they
don't look right, they don't feel right.

Speaker 9 (55:16):
Good news. They nail it.

Speaker 18 (55:17):
This is incredible. This is my show for the year.
Three episodes in.

Speaker 3 (55:22):
Oh my gosh.

Speaker 18 (55:23):
They have just gone to this extreme. So they've got
characters in here that just look amazing. They've they've introduced
new aliens, so it's not just that big metallic hulking anymore.
There's there's all kinds of other aliens. They've done it
in a really smart way. It's about a research vessel
that has crash landed on Earth skilled most of the
people except for one synthetic droid who's trying to protect

(55:45):
these aliens. And so the research the rescue crews going
in and they're encountering this new array of aliens. So
it's a fascinating setup. There's all kinds of other stuff
going on. You know, god like creators with God complexes.
This Mai stuff in their two it's it's riveting that
they've just got. It's dark, it's weird. It's almost like

(56:07):
David Lynchean. It's so strange. I don't know how they
were actually allowed to get away with it.

Speaker 3 (56:13):
But that's great, amazing, Yeah, fantastic. I think we're all
expecting you to say. And they've kind of sold out here,
but sounds superb. Okay, So that's Alien Earth. That's on
Disney Plus on Netflix. A keenly anticipated documentary fit for TV,
The Reality of the Biggest Loser.

Speaker 9 (56:29):
Huge documentary.

Speaker 18 (56:30):
It's number one on the New Zealand Netflix series right now,
everyone's watching us, everyone's talking about it. I had so
many conversations about it. For very good reason. This was
a really problematic reality show. This started in two thousand
and four when reality TV was still in those early stages,
and the provisors obvious they got overweight people and tried

(56:52):
to make them lose as much weight as possible over
the course of a season. And so this documentary is
going back and just putting that show back in our minds.
And it's really quite awkward and fronting watching some of
the stuff they put these contestants through. They yelled so

(57:12):
much abuse at them. They would take them to these
gems and they had these two trainers and they would
literally just get in their faces and force them to
run on these treadmills until they were throwing up. One
of them claims she died on a run outside on
a beach for nine minutes or something. Yeah, so they're
talking to the old contestants, they're asking them what they
went through on the show, and it's just led to

(57:34):
all kinds of things. There are allegations right now of
illegal drugs being used to push weight loss caffeine pills.
Some people say that it ruined their metabolisms and they've
never been able to keep that weight off.

Speaker 3 (57:50):
Yeah, I mean, this is the thing. A lot of
a lot of those people who competed in those shows
then put on the weight. I mean, I used to
watch The Biggest Loser. It's pretty crazy to think they
made that TV show. Remember how in the first episode
that introduced the contestants, and then they would have this
like buffet that this huge table laid out kind of
like a Roman orgy full of junk food and cakes

(58:11):
and lollies and chocolate and stuff, and they were sort
of encouraged to These people were sort of encouraged to
go in and stuff their faces as much as possible.
And then there were sort of filmed like it was really,
that's not a.

Speaker 18 (58:24):
Normal situation any of us encounter in our days. There's
another scene where they make them that they do that,
they make them build like towers using only their mouths.
They can't use their hands. They've got to pick up doughnuts,
you know, and jam rolls and lollies and build these towers.

Speaker 3 (58:41):
And you know it was okay, like, no, we didn't
really question it at the time.

Speaker 18 (58:46):
Well I did, yeah, but we are sort of in
this moment where we are looking back and reassessing this stuff. Yeah,
how we talked about bodies, how the paparazzi treated celebrities,
you know, what happened to Princess Diana and David Beckham.
And it's actually quite interesting, I think, to sort of
look back and reassess with our new I don't know, knowledge, yeah, wisdom,

(59:08):
and well.

Speaker 3 (59:09):
It's just just I mean, what's acceptable changes over time,
right in a society, it's always changing. So yeah, I
mean I can imagine that watching this, you look back
at it and you're like, wow, those those the producers
were you know, maybe a moral or whatever else. But
also it's kind of telling you a lot about us
as an audience at the time as well. You really
sort of forced to reflect on your own appetite for

(59:30):
want of a better word. So that's fit for TV,
The Reality of the Biggest Loser. I'm looking forward to
seeing that one also on Netflix. Katrina, Come Hell or
High Water.

Speaker 18 (59:39):
Disney Actually this was Disney five part series on Hurricane Katrina. Ye,
it's almost twenty years to the day. Yeah, I think
it was August twenty five when the first signs of
the storm started rolling in. You know that everyone knows
what Hurricane Katrina as. It was this Category five storm
that built over the Golf of Mexico and then just

(59:59):
basically ran straight through New Orleans. This is looking back,
it's interviewing.

Speaker 8 (01:00:08):
You know this thing.

Speaker 18 (01:00:08):
You watch a lot of documentaries and you know when
you had a good one, right, You can tell when
it's a director who really cares and he's gotten everyone
to talk and it's there to tell a really gripping story.
And right from the start of this you can tell
that they're doing this properly. They've got this guy narrating
it who's like a New Orleans resident, and he's sitting
on a stoop. He's got the dreadlocks, he's got the accent.

(01:00:32):
He's almost like the spiritual guide for you through the show,
because this is horrifying. Obviously, the footage, it's like watching
nine to eleven. You know, it never loses to impact.
These hotels with windows that are just completely blown out
and the curtains are you know, in the way this
firefighters just watching their their fire station just get demolished

(01:00:53):
by this hurricane. Like the footage is amazing, amazing and
harrowing at the same time. You know, we've just been
through this with cyclone Gabrielle. There'll be people in New
Zealand who can't watch this for that reason, but they've
I've just done it right that you know, the footage
and the Superdome as well, when the roof starts on
the up and the rain comes in and all of that.
So I'm only two episodes in right, absolutely riveted. It's

(01:01:17):
just so compelling, it's so well told, and they've got
everyone plase, yeah, firefighters, victims, all of it.

Speaker 3 (01:01:25):
Yeah, no, it sounds amazing, sounds really compelling. That's been
of me as well. So that's Katrina Come Hell or
high Water. That's on Disney Plus. Alien Earth is also
on Disney Plus and Fit for TV. The Reality of
the Biggest Loser is on Netflix. Don't forget. You can
find Chris Schultz on a substack Boiler Room with Chris Schultz.
Will make sure there's a link to that up on
a news talks eb website as well. Right now, it

(01:01:46):
is twenty eight to eleven.

Speaker 1 (01:01:51):
Getting your weekends started. It's Saturday Morning with Jack Team
on news talks'b.

Speaker 3 (01:01:57):
Bad Night, Talk to you.

Speaker 14 (01:02:00):
Oqscried through and shoes come through much.

Speaker 6 (01:02:09):
And I sound like oh loom.

Speaker 3 (01:02:12):
Both two come first from the story. This is Lave.
It's spelt la u f e y but pronounced lave.
I'm reliably informed. This is one of the rare times
on news STOOKSZB where I can say that I've actually
heard the song already. She's a product of the times

(01:02:35):
in the way that she's kind of forged her path
in the music industry. So critical masses and pop music
can develop from unexpected places in the world of TikTok
and YouTube, and she has emerged as a bedroom indie
pop creator on TikTok during the pandemic influx. She was
quickly spotted for her knack for marrying twenty first century

(01:02:55):
lyrical stories with arrangements and melodies that might be more
befitting of previous centuries. So it's kind of like kind
of like show tunes or like, you know, like musical
music combined with a little bit of pope. She's been
heralded as gen Z's Icelandic Chinese singer songwriter. She had
formal training and a whole host of classical instruments and

(01:03:16):
yet still Oozer's pop and mainstream appeal. She won a
Grammy for Best Traditional Pop Vocal Album at the last Grammys,
and she's just released her third record, So Lave's a
matter of Time is the name of the record. Estelle Clifford,
our music reviewer, is going to join us before midday today.
We'll play a little bit more and you can have

(01:03:36):
a listen for yourself. But yeah, it's interesting.

Speaker 9 (01:03:38):
I like it.

Speaker 3 (01:03:39):
It's kind of I put it on in the background
sometimes if we've got someone coming over and I want
to sound classy. You know, I want someone to be like,
oh yeah, nice, it's kind of timeless. Sound there you
got there. I'm like, yeah, you know about that. Lave
is her name. So looking forward to playing some of
that very shortly. Our textbird is in in a couple
of minutes. It's twenty thirty to eleven on newstalks.

Speaker 2 (01:03:57):
He'd be putting the tough questions to the newspeakers, some
mic asking breakfast.

Speaker 9 (01:04:02):
It's a wonderful world of the Central Bank in their
view of where we're asked. Christian Harksby, Reserve Bank Governor's
back with.

Speaker 18 (01:04:07):
Us, and it's really been the economy stalling over this
Q two that's revised down, and that's what we're responding to.

Speaker 8 (01:04:13):
The Q two.

Speaker 9 (01:04:14):
A lot of people saw it coming and were yelling
and you didn't. How come you didn't see it?

Speaker 4 (01:04:18):
Well, we saw some of that come through in the
early phase and we indicated that there was some signs
the essence.

Speaker 7 (01:04:25):
Then there's been even more signed till.

Speaker 4 (01:04:26):
We've got more confidence that we can lower rates and
we can lower them very quick.

Speaker 6 (01:04:30):
Great here, but you should have done that already.

Speaker 4 (01:04:32):
We just looked forward from where we are is all
we can do. We played a board in front of us.

Speaker 10 (01:04:36):
Back Monday from six am, the Mike Husking Breakfast with
Maylee's Real Estate News Talk ZB.

Speaker 3 (01:04:42):
Well, it was kind of like a talk show crossed
with the shopping Channel. It was all a bit weird
Google announcing its big new products. They had Jimmy Fallon,
the late night host from the US running the show.
They had some big names, the likes of the Jonas Brothers,
Stephen Curry, the NBA star, and watching all of the
products get announced was our texpert, Paul Stenhouse. Paul, it

(01:05:02):
was a bit of a weird kind of launch.

Speaker 10 (01:05:04):
Wasn't it.

Speaker 9 (01:05:05):
Yeah.

Speaker 14 (01:05:06):
I feel like maybe the time is up for these
types of things, you know, do we really need, Like
especially when you think about pre COVID, Apple used to
have an auditorium. It was like this whole big thing.
Google often used to have their big conferences as kind
of festivals outside and then COVID happened and it all
kind of went pre recorded and this was just like

(01:05:27):
it had a studio audience.

Speaker 3 (01:05:28):
And I think too that the technology isn't like it's
massage different. Yeah, yeah, it's kind of just like little iteration.

Speaker 8 (01:05:37):
Yeah.

Speaker 14 (01:05:37):
Yeah, you know when you think of the first iPad
or iPhone. It's like, let's explain what it can do
and actually show you when people were wild and yes,
hearing the crowd was something awesome. It's like we've got
another megapixel added to the camera, like do your clap
you're not, I don't know, but look, AI was everywhere
at this big Google thing. Gemini is Google's AI model,

(01:06:00):
and Gemini Live is going to when you use the
audio feature, when you talk to it, it will now
be able to if you're excited or concerned. Hopefully it
also knows some things about sarcasm too, which will maybe
give it some more context when it's trying to give
you a response. The new pixel phone Jack, the camera app,
is going to have a photo coach built in to

(01:06:21):
help you with composition. People in my life who I
think could probably use that tool. And that's really still
trying to make all of these AI magic suggestions and
things more contextual. They don't want you having to hunt
and go searching like searching old. Right, So if you're
at the airport, can it pull up your boarding pass
on your lock screen? If you're in the car and

(01:06:43):
it thinks you're headed to your next appointment, can it
give you the directions automatically? These kinds of things. But
I just need to say, if you haven't seen the
Google pixel fold, you've got to see this phone, Like Apple,
what are you doing?

Speaker 10 (01:06:57):
Like?

Speaker 3 (01:06:57):
Where are you?

Speaker 7 (01:06:58):
What plan do you want?

Speaker 14 (01:06:59):
This phone is like an iPhone with a screen on
the front and then you can literally open it like
a book and inside is another screen. It's almost a
big square. It's cool, and my gosh, it's expensive. Jacket's
almost I think, eighteen hundred US dollars.

Speaker 9 (01:07:14):
Cool but cool.

Speaker 3 (01:07:16):
I mean, why do you need it? What's the point
in having a bigger screen?

Speaker 14 (01:07:21):
They mean, they say, so you can, you know, watch Netflix,
so you can have two apps open side by side
on your screen.

Speaker 6 (01:07:26):
I will say.

Speaker 14 (01:07:27):
The funny feature is you can have it open like
a book. Yeah, but almost like a stand. Think of
it right the back of the rock and then the
thing coming up and then you can use the front
facing camera, so you can then use it almost like
a eighteen hundred dollars for a phone that has a
built in stand.

Speaker 3 (01:07:42):
Because I've got a friend who maybe it's just because
I'm used to just having a normal shaped smartphone, but
I've got a friend who's got a folding one and
it like, I got over the novelty very quickly. After
a while. It just kind of looked weird and slightly ungainly,
you know, because because so much of the stuff that
we use isn't set for that square interface. It's set
for it's set for the oblong and so correct.

Speaker 6 (01:08:04):
Yeah.

Speaker 3 (01:08:05):
I don't know this one.

Speaker 14 (01:08:06):
It's different because I don't know if your friends one
has the screen on both the apps inside. Yeah, so
you can actually just use it like a normal phone,
and then when you want to watch Netflix or you.

Speaker 3 (01:08:15):
Can open it up until the bigger version. Yeah, and
it only costs you, you know, three and a half
thousand New Zealand dollars.

Speaker 9 (01:08:20):
What a steal.

Speaker 3 (01:08:22):
Hey, thank you so much, Paul, appreciate your time. That's
our textbook, Paul Stenhouse here. It was Google's turn. I
think it's going to be Apple's turn to do the
same thing in a couple of weeks. Because I tend
to agree with Paul. I reckon the days of having
these big tech bosses dancing on a stage might be
in the past. I reckon, unless they've got something truly
innovative and new and exciting seventeen to eleven, you're with

(01:08:43):
Jactame on news Talks, he'd be We've got your wine
of the week.

Speaker 6 (01:08:46):
Next, no better way to kick off your weekend.

Speaker 2 (01:08:51):
Then with Jack Saturday morning with Jack Team News Talks,
he'd be four.

Speaker 3 (01:08:58):
Teams to eleven on newsbalks, you'd be time to get
your wine of the week. And Master Somalier Cameron Douglas
is here with us this morning, killed her.

Speaker 4 (01:09:04):
Good morning, nice to be back.

Speaker 3 (01:09:05):
Nice to be checking your wine for us this week.
And please forgive me butchering. The pronunciation is seafreed. I
think I can do that. But I think we say seafreed,
don't we find Nelson seafreed.

Speaker 4 (01:09:16):
Can say seafreed or sifried.

Speaker 3 (01:09:18):
Okay, okay, let's go sifried Zweigeldt. Yeah from twenty twenty four. Okay, Sweigeldt.
I think I think, okay, we're close enough. A cifried
Zweigelt from Nelson twenty twenty four is the year. Tell
us about the wine.

Speaker 4 (01:09:33):
Well, this is a wonderful wine. That is it ticks
all the boxes of I need a red wine? Which
one is it going to be? I don't want it
too light, and I don't want it too heavy, and
z Weigelt ticks all of those boxes in such a
lovely way. It's right, it's exuberant. It's got lots of
red berry fruit flavors from plums to blackberries to boison

(01:09:56):
berries laced with violets, lots of delicacy in there. But
it's also dry, so it has this texture to it
as well. That is from what we call across in
the wine world. It's across from Saint Laurent Great Variety
in bloo Frankish Great Variety, and that was developed in

(01:10:20):
nineteen twenty three by doctor Frederick or Fritz as they
call him, Vigout. So he named this new great variety
after himself. What do you think, Yeah, well, well might
as well.

Speaker 17 (01:10:32):
Why not.

Speaker 3 (01:10:34):
There's no guarantee that a century later a New Zealand
radio host isn't going to But to the name, well,
you know what.

Speaker 4 (01:10:42):
Saint Laurent's parents are the Saint Laurent and the blow Frankish,
right right, But Saint Laurent's parent, one of its parents
is pin and Noir. So there's a little link between
the idea of sort of that softness and elegance from
the Saint Laurent parent and then sort of that more robust,

(01:11:02):
muscly side from the blow frankish right. And so when
it comes to food, it is also rather versatile, and
I can only make suggestions to the listeners, but I thought, gosh,
one thing that I've had that is really delicious with
the wine, this is venus and sausage.

Speaker 9 (01:11:23):
Yeah, and venus and.

Speaker 4 (01:11:24):
Sausage is always going to have this little layer of richness,
a little bit of fattiness, which sausage is like. But
if you contrast all of that immediately with something like
onion jam and then layered potatoes with cream and cheese,
then you've got the elements for a fabulous wine and

(01:11:45):
food pairing because of the sweetness of the meat and
the sweetness of the Saint Laurent side of Vigeld, and
then you've got this muscly, meaty, tannic side of the
wine that contrasts perfectly with the fattier side of the sausage.
And a red wine of this sort of weight and
intensity works rather well with something they've got cream in it,

(01:12:09):
because all of that nice protein and cheesiness and creamy
potatoes softens any tannins that you encounter in a wine
like this.

Speaker 3 (01:12:19):
Yeah, in twenty twenty four turned out to be a
pretty good vintage for the Nelson region, right, because they
were expecting La Nina or in Almina, right, Yeah.

Speaker 4 (01:12:27):
Yeah, there was a little bit of an expectation that
they might get a different kind of season away from
the l Nina cycle into an al Nino, but it
kind of didn't happen because it was very hot and
very dry, and that meant great things in terms of
fruits that after flowering and everything was looking great, but

(01:12:50):
when an unexpected frost comes along that hit some of
the region and that sort of blew the idea out
of the fish tank. As they say. However, grape vines
have a wonderful way of recovering and you wouldn't know
bet there was any frost affected for anywhere in that
region after that recovery. So in summary, they had a

(01:13:12):
great seat.

Speaker 3 (01:13:13):
Yeah right, yeah, okay, great, So the wine is a
sci Fried Vigelt from twenty twenty four. Sounds fantastic. Thank you, Cameron.
We'll make sure all the details are on the news talks.

Speaker 4 (01:13:22):
He'd be website and great pronunciation.

Speaker 8 (01:13:24):
Well done.

Speaker 3 (01:13:26):
Only took me five attempts. We got there in the end,
but no, it sounds amazing. I've not had his vigult before,
so I reckon that could be a bit of me.

Speaker 4 (01:13:32):
Yeah.

Speaker 9 (01:13:33):
Check it out.

Speaker 1 (01:13:33):
It's a great wine garding with still sharp one hundred
bucks of free accessories on selected chainsaws.

Speaker 3 (01:13:40):
Rude climb Pass is, of course our man in the garden.
He's with us this morning, calder Rude Cura Jack.

Speaker 9 (01:13:46):
Is everything going all right in your out?

Speaker 4 (01:13:48):
Yeah?

Speaker 3 (01:13:49):
Not two bad thanks. Despite the flooding this week, yep,
things have been okay otherwise the gardens and good neck.
I put strawberries in you'd be pleased to hear. Good Yep,
strawberries run, peace, straws down. So we're organized on that front,
which is which is good. Although it is still pretty
cold I would say unusually cold in England at the moment,

(01:14:09):
Like it almost feels sort of like proper South Island cold.
But anyway, hopefully Yeah, but you're focusing this morning on
some winter movements with silk at this time of year.

Speaker 6 (01:14:22):
Well there are.

Speaker 17 (01:14:23):
You're talking about being cold, that's right this morning here too,
we've ended up with a frost, especially on the on
the lower areas of christ Church, and and and it's
quite cool to see what happens in frost because there
are certain little spiders, native spiders, that have little websites everywhere,
you know, on the lawns and on and on on

(01:14:44):
all sorts of places in your garden, and you can
and here comes to thing. When you wake up in
the morning and the sun comes up and there's still
kind of frozen, you get this amazing if you like,
you call it a gossamer of silk that becomes literally
frozen and speckled with droplets of ice and water. And

(01:15:07):
a lot of people miss that. If you don't get
up early, you won't see that. They're just amazing to
see that. Now, those creatures they make websites, of course,
because websites are the things they catch their preying, you
know what I mean. Yeah, it's a good word website,
isn't it's And those websites are not trying to sell
you stuff.

Speaker 8 (01:15:27):
They're actually there for this. Yeah, that's right, there you go.

Speaker 17 (01:15:33):
But so a seet web spider princess that you find
in the forest is a trampoline and it has these
lovely little guy ropes at the bottom and at the
top sticking up from the trampoline so that at night,
when a multro beagle flies passed and it doesn't see
the little gossamers, if you like, it loses its balance
and it falls onto the trampoline and then they go

(01:15:54):
and get them.

Speaker 8 (01:15:55):
But these ones, the little.

Speaker 17 (01:15:57):
Ones that I'm finding on the lawn and everywhere in
the hedges, are absolutely small native spiders that are literally
having their home there. And it looks gorgeous because the
moment it thaws out, you won't see them again. And
this is where they where they live, and this is
how they move, and this is how they catch their prey,

(01:16:18):
even in the middle of winter.

Speaker 8 (01:16:19):
I loved that.

Speaker 3 (01:16:20):
Yeah, that's amazing. It's so beautiful. Like you said, so
you gotta you've gotta be up early to see some
of these things, right, Yes, you got.

Speaker 6 (01:16:27):
It, Yeah, you got it.

Speaker 17 (01:16:30):
But that's why I took those photos and chucked them
in there.

Speaker 8 (01:16:32):
Now.

Speaker 9 (01:16:34):
Yeah, yes, lovely stuff sort of stuff.

Speaker 3 (01:16:38):
Okay, well, we will make sure that we put those
photos that the gossamer and that kind of thing up
on the up on the news talks websites and people
can see them as well. Thank you very much, sir,
so is there anything else I need to do with
the strawberries for now that they'll be okay despite the
cold with them. As I've put the piece right, it's
all going to survive.

Speaker 17 (01:16:53):
You're keeping fine. You're keeping fine because even if it's
if there's a little bit of a frost, it's not
such a big deal. If it gets too much, which
it won't be happening in green Auckland, I would say
you could put something over the top to stop it,
you know, frost cloths and things like that.

Speaker 3 (01:17:09):
Honestly, Rangers too, I know you've always you got away. Yeah,
I feel like it's this. I feel like it's close enough.
We're getting close enough to the end of winter, aren't we.
It's always a bit of a punt with the Hydrangers.
I feel like, you know, you just you never want
to leave it too late. But cut them back.

Speaker 4 (01:17:26):
Very good.

Speaker 3 (01:17:26):
Thank you sir. We will catch you again very soon.
Route climb passed in the garden for us. After eleven
o'clock on news talks, we're going to tell you about
the brand new thriller from Joan Nesbow. It's a standalone
so you don't have to read previous stories in a
series or anything like that. It's called Wolf Hour, So
our book review is going to be in with her
thoughts on that. Our travel correspondent is taking us to
warmer climbs this morning is he so often does at

(01:17:48):
this time of year with his favorite bites and sights
on the Sunshine Coast. News is next, though it's almost
eleven o'clock. I'm Jack Tame. It's Saturday morning, and you
know what this is news talk.

Speaker 2 (01:17:58):
ZB Saturday Morning with Jack team keeping the conversation going
through the weekend US talks EDB.

Speaker 3 (01:18:30):
Honestly, I feel like I've been sold a bit of
a doozy. Tonight is the twenty third of August. Well,
today is the twenty third of August, so tonight is
the night of the twenty third of August, which means
it was time for the black moon. When I heard
of a black moon, I thought, oh my gosh, a
black moon. That's going to be amazing. It's going to
look amazing. But then I thought, hang on, this isn't
a whole pops of the moon. Is that it's kind
of shiny, it's bright in the sky. If it's black,

(01:18:52):
how's that going to work? Turns out that yeah, that's
the issue, well, not the issue. The issue is that
it's been poorly named a black moon. So basically a
black moon is the thirteenth new moon of the year,
but sometimes you have black moons and sometimes you don't,
basically depending on the celestial calendar. But despite the name,
you can actually see the moon. So despite it being

(01:19:14):
called a black moon, you can actually see the moon.
In fact, the moon's going to be out during the
day and it's going to be bright at night, so
it's a good time for stargazing. If you're into stargazing.
It usually means that the sky is really dark and
you'll be able to see the stars for it really clearly.
They'll be really distinct in the sky. But a black
moon doesn't actually change too much in the moon itself,
although it should be fairly prominent. So it's the twenty

(01:19:36):
third of August, we'll all be celebrating a black moon,
just not in the way that some of us may
be expected. Before midday on news Talk ZB, we're going
to play some new music from Leave. She has a
really really interesting sound, a really interesting background. She kind
of hit it big through to via TikTok. During the
covid years and she's got a brand new album out.
It's really it's a weird kind of blend of different

(01:19:58):
musical genres. It's kind of jazzy and yet kind of
musically as in you know, like like a like a
like a stage musical. And she's got a really beautiful
clear voice. So anyway, we're going to play you some labor.
She's really hard to kind of pin down. We'll play
some of that album before midday as well as that
will have your book picks for this weekend Right now though,

(01:20:20):
time to catch up with that. Sustainability commentator Kate Hall
is here and she's talking sustainable food this morning.

Speaker 6 (01:20:25):
Good morning, good mind Jack.

Speaker 3 (01:20:27):
Do you know when I think of sustainable food, I
think of the obvious stuff like or try not to
waste food around around the kitchen and that kind of thing,
But actually there are so many things that we can
do just to be a bit more sustainable in the kitchen.
And when you do think about the scale of waste
when it comes to food, it's really appalling.

Speaker 19 (01:20:45):
Oh my goodness, yes it is. I think people when
any sustainable food, they think of like legi garden, you know,
and like someone with her lifestyle block and they can
have a house.

Speaker 3 (01:20:56):
Cow, and like, do you not have a house cow?

Speaker 6 (01:20:59):
Is that what you're telling me?

Speaker 19 (01:21:00):
I mean, I feel like a house.

Speaker 3 (01:21:06):
True to that, but it's quite different.

Speaker 9 (01:21:09):
It is.

Speaker 19 (01:21:10):
Yeah, it's different and the same ol food. Doesn't that
you don't actually need a lot of land or a
lot of time to do it. I mean things do
take time. There are some simple things like, you know,
I make butcher. You know, so instead of buying fizzy
drink or you know, a nice dress, making open butcher
it's so much more cost effective as well. And I've

(01:21:32):
actually gotten down to fine art that it would only
take me, you know, a few minutes. I just basically
just make me put my scoby in it.

Speaker 3 (01:21:40):
But there is one downside to that, and that's that
when any if anyone's ever visiting your house and they
open the fridge and there's like a jar with a
scoby in it, it looks like disturbing, like something else.
Because I've brewed my own butcher as well, and it
can be a shocking sight.

Speaker 6 (01:21:55):
It can be.

Speaker 19 (01:21:56):
I have been known to just in the evening take
all my scobies out. I like to like wash them
and count them I know this is this is weird,
be going off topic, but I am local scobi dealer
and kambucha maker. But everyone loves them, you know. I
think for the grossness of having some Scobi's in your fridge,
the kamb butcher tastes great.

Speaker 3 (01:22:15):
Yeah, and so you can do that, like not just
with ko butcher, but like making sauer krat or something
like that works pretty similarly.

Speaker 19 (01:22:22):
Right, Absolutely, I've made saur krat before. Personally, isn't a
food I eat a lot. Yeah, so I didn't kind
of you continue making that regularly, but yeah, basically it's
just you know, salty water doesn't take up too much
space in your pantry too. Bread is a really big
one I think for me when I think about sustainable food,
looking at the foods that you eat regularly. Because if

(01:22:44):
you're going to all this trouble to reduce waste around
one thing, you know that you don't doing very much,
it's actually probably not worth your time passing over. But
something like bread is a really awesome one that you
can make yourself. When I first started making it, I
found a recipe online and it was like a rough waste.
I'm cerely act gluten free so it also had to

(01:23:05):
be free of gluten, and it was disgusting.

Speaker 9 (01:23:09):
Yeah.

Speaker 19 (01:23:10):
I genuinely remember blocking my nose and eating it because
I was like, I'm not going to waste this bread.

Speaker 4 (01:23:18):
Yeah, not good.

Speaker 19 (01:23:19):
But over the years I have found buy my bread
mixers from the Alternative bread Coat. She's a lady in
fun Day who makes a bread mix It takes me
six minutes and thirty seconds to.

Speaker 6 (01:23:30):
Put it together.

Speaker 3 (01:23:31):
Wow, do you have a bread maker?

Speaker 4 (01:23:33):
Nope?

Speaker 19 (01:23:34):
No, and an oven? You could get a bread maker.

Speaker 10 (01:23:37):
Yeah.

Speaker 19 (01:23:37):
Again, it's just space, you know, lots of all of
an apartments and don't have space for all this stuff.
So yeah, yeah, that is delicious. It is way more
cost effective than the supermarket. Yeah, we're just focusing on
those main food groups.

Speaker 5 (01:23:51):
Yeah.

Speaker 3 (01:23:52):
And I suppose you could do that with like yogurt.
I mean, there's actually quite a lot of stuff you
can do now. So I don't truthfully, I don't make
my own bread. I don't make my own yogurt, but
I do I do my own soda water ooh yeah,
because and that's an easy one. It is an easy
one to do. But just because for a couple of reasons.
First of all, it obviously seems very wasteful to be

(01:24:12):
buying like bottle after bottle, even though you can recycle
the bottles, it still seems a bit wasteful. But also,
I just get through so much soda water that if
I was buying it all at the supermarket, I'd be
buying like four or five bottles a week. And that,
I mean, that's just like it's gonna be very inconvenient
for taking back to the car.

Speaker 19 (01:24:29):
Oh, totally, you can actually be really clever and you know,
not only cost affective, but space effected. You know, like
because again all these things take space in your pantry,
and people go, oh, it's just too much effort, but
if you try, it's one thing. And you know, even
on the bread bread situation, if you can't make your
own bread, you can likely find a bakery close to

(01:24:53):
you and just bring a fabric bag or a pillow cake,
yeah right, something to pop it in. Because there's lots
of doy kind of basics you can make. But if
you're not a goy person, you can likely outsource that
and still in a sustainable, low based way.

Speaker 3 (01:25:07):
Yeah, and like buying bulk and you know, kind of
refilling your pantry staples. That's an obvious thing to do
as well.

Speaker 19 (01:25:14):
Yes, yep, especially I know you know, before I had
a baby, I had the more freedom of time to
go to a bolt than shop like quite regularly, probably
once a week or a couple of times a month.
But when you talk about buying bulk, actually buy like
heaps of rice, heaps of sugar. Yeah, you can just
do that every nice three months. Again, it depends on

(01:25:36):
how much pantry space you have, but it's not actually
a huge You don't have to go out of your
way very much to just buy those staples, herbs, spices,
baking ingredients. Yeah, it can actually just be a much
more effective way to do your shopping.

Speaker 9 (01:25:51):
Yeah.

Speaker 3 (01:25:52):
Can I add something to your list of ways to
be more sustainable in the kitchen? So I'm a big
believer and like just using what you've got sometimes, right, So,
I just, for whatever reason, I just hate meal planning.
I think it's because it's at the end of the
week for me, like I get to the very end
of the way and we've got to go to the supermarket,
and I'm like, oh, I just can't bear to think
about the weaker head. And so we always kind of

(01:26:12):
plan for like, you know, we have like we have
my food bags, so that comes to the first three
or four days, and then after that I'm always like,
this's just clean up what if we've got And a
good way to do that if you actually want to
have a meal meal is to put what if you've
got in the pantry into AI. So you go to
check GPT or anything else and you go like, what

(01:26:33):
could I make out of this? That would be nice?
Quite good.

Speaker 19 (01:26:38):
Yeah, I've totally done that before. Yeah, it definitely works.
Also if you don't have AI or you're not you
know on that band Megan.

Speaker 20 (01:26:47):
Yet.

Speaker 19 (01:26:48):
One thing I do with all of the vegetables and
my punch in the fridge especially that needs to be
used up, I seen them or freight them, depending on
what they are. I blend them and put them on pasta.

Speaker 6 (01:26:59):
Oh yeah, immediately, And you don't you don't really.

Speaker 19 (01:27:04):
Have to think about it, like as long as is
and I've checking a few consultants and spaces. It always
makes a pasta sauces always different.

Speaker 3 (01:27:12):
That's good. It's a very good idea. Yeah, okay, can
I can I add one last thing to it?

Speaker 9 (01:27:17):
Then?

Speaker 3 (01:27:18):
And this is maybe I mean not something for everyone necessarily,
but for those of us who do enjoy a little
bit of meat sometimes have a little bit of tcharito
in your fridge because charita lasts ages obviously because it's
all cured. And then like a little bit of charita
goes so far soft exactly. So if you were doing
your steam vegi's that are kind of pass their best,

(01:27:39):
but you're turning then and talk of pasta srse, maybe
you got a little bit of garlic, and then you've
just got honestly, like a third of a chiriza sausage
is more than enough for one person for dinner. Like
it just goes so far and it really makes a meal.
So there you go.

Speaker 19 (01:27:52):
So I'm getting hungry.

Speaker 20 (01:27:55):
Look look at us.

Speaker 3 (01:27:56):
Teaming eh No, I love that cool. Hey, thank you
so much. We're going to make sure all of those
tips and recommendations are on the news talk zep website.
You have a wonderful weekend, and I and all I
can do is assure you that no one thinks of
you as a housecow right now.

Speaker 6 (01:28:11):
Thank you.

Speaker 8 (01:28:12):
Okay, yeah, get up.

Speaker 3 (01:28:13):
The great work, Kate. We'll see you again, saying Kate Hall,
of course you can find her all on all the
social media platforms, just by searching ethically. Kate seventeen past
eleven with jacktam on Newstalks. He'd be our travel correspondent.

Speaker 2 (01:28:25):
Is in next travel with Windy wo Tours where the
world is yours for now?

Speaker 3 (01:28:31):
My god, he's our travel correspondent. He's here this morning.

Speaker 6 (01:28:34):
Good morning sir, Good morning Jack.

Speaker 21 (01:28:36):
Did you know the black moon is apparently a powerful
time for deep transformation?

Speaker 8 (01:28:41):
Oh?

Speaker 3 (01:28:42):
I didn't know that. Isn't every time a powerful time
for deep transformation? Have you been reading your horror up again?

Speaker 8 (01:28:49):
Well?

Speaker 21 (01:28:50):
I went on a website called Living with the Moon. Yeah,
rightmoon dot com. I think it's sort of get at
pagans and would be witches. Well, apparently the black moon
is the most extraordinary time for the process of personal growth.

Speaker 8 (01:29:05):
So there you go, Jackson, something for you tonight.

Speaker 3 (01:29:07):
Yeah, we could you get in this time tomorrow and
see what's happened a completely different person by then? Anyway?
Oh yeah, I feel like there's a you know, there's
a prediction for every sort of astronomical event, isn't there. Anyway, morning,
we are celebrating flavors of the Sunshine Coast and you've
just been on the Sunshine Coast at their premiere food festival.

Speaker 21 (01:29:30):
I timed it right, yes, because every year in late
July through early August, the Curated Plate takes center stage
and this is the most extraordinary gorge fest on food
and drink, so all across the Sunshine Coast they have
this collection of culinary experiences in the most gorgeous settings

(01:29:50):
and it just really showcases how good the region's culinary
arsenal is. So if you want to check out that
festival year end of July early August every year. But
the thing that just blows me away about the Sunshine Coast, Jack,
is it is chip our house of premium local produce
like they've got somewhere. Were around a thousand food and

(01:30:13):
drink producers based on the Sunshine Coast, So I know.
So if you just want to take your belly for
a holiday, you know, to do a bit of nothing
and sipping, it's absolutely the place to go.

Speaker 3 (01:30:27):
Okay, Yeah, So you talked about Mulaney last week and
you mentioned now it's kind of a food mecha of sorts.
Where should you start?

Speaker 21 (01:30:34):
Uh yeah, so many tastes, so little time, but a
really good place right in the heart of Maple Street
as Mullaney Food Coast. So this is like a one
stop and porium for us, so much local artisan produce.
They've got a cafe, they've got a deli. It's like
a cellar dwarf for food. And one of the really
cool things you can do is just go in there

(01:30:54):
and pick up a picnic box. So they'll just load
it up with you know, local cured meats and olives
and pastes, the works.

Speaker 8 (01:31:02):
It's big dairy country mullany.

Speaker 21 (01:31:04):
So the shop also hens its own gelato every day.
I thought of you, Jack, as I had two scoops
of fig and almonds gelatto, thank you very much. They
also had their own from Marjorie, and I could not
believe the size of the queue spilling out the door
like kids in the candy shop. But they stuck over
two hundred and fifty Jesus in that promajorie. So yeah,

(01:31:28):
it's a really good one stop shop.

Speaker 3 (01:31:29):
And speaking of Buffalo is a big deal in these parts.

Speaker 8 (01:31:33):
Oh my goodness, Yes, Mulaney Buffalo.

Speaker 21 (01:31:36):
They produce buffalo milk and buffalo meat, high protein, lower fat,
and lower cholesterol than standard beef or dairy milk.

Speaker 8 (01:31:46):
That's why it's so popular.

Speaker 21 (01:31:47):
But the street food to tuck into a mulaney is
buffalo cofter. Quite a few eateries sell these coftas, so
it's a ground buffalo kebab or patty and then they'll
serve it and peter topped with zingy sauces like ziki.

Speaker 8 (01:32:05):
But a q can bar but man, they god have
two of them would be my recommendation.

Speaker 3 (01:32:10):
Yeah, okay, because the meat's quite lean, right, so it
is not very late, so the cosper itself is not
going to be super delicious. Do you sort of need
the spices to kind of.

Speaker 8 (01:32:22):
A bit of a George up? Yes, yeah, very much so.
But that's so scrummy.

Speaker 3 (01:32:27):
Yeah no, that sounds great. Any special fines on Maple Street?

Speaker 8 (01:32:31):
Spill Wine.

Speaker 21 (01:32:32):
I was listening to your scenario last hour and Spill
is such a chic neighborhood wine bar, a great spot
for a tasting session.

Speaker 8 (01:32:41):
It was more like.

Speaker 21 (01:32:42):
An exploratory for me, Jack, because Spill showcases so many
lesser known varietals from across Ossie, including their own wine.
The fellow who heads it up really interesting story, Jamie Fleming.
He was a finalist on Mastership Australia, but man, it's

(01:33:02):
a small world.

Speaker 8 (01:33:03):
He used to work at the Blue.

Speaker 21 (01:33:05):
Pub in myth Fit because he's a hard core snowboarder,
so we spent a lot of time talking about Methvin
and the new hot pools. But he does this really
good pet nut. Now, for some weird reason, Ozzies love
pet nut. It's not so common in New Zealand. But
it's like a very light summary sparkling, similar to prosecco,

(01:33:30):
but with less sugar and lower alcohol and spill. Make
their own pet nut from the Deo grapes, which are Portuguese.
But anyway, the thing about it, it's like the Sunshine
Coast and Glass. You get this taste of burned pineapple
in their bubbles.

Speaker 8 (01:33:46):
It is so good.

Speaker 3 (01:33:48):
So for sweet snacks. What makes yin Dina so distinctive.

Speaker 21 (01:33:53):
Two irresistible stops the Budroom Ginger Factory. They are the
world's biggest producer of confectionery ginger and oh my god,
you can go crazy in their store. But their chocolate
ginger balls they are particularly addictive, as is the ginger
biscuit and cinnamon gelatto right across the road. After binging

(01:34:14):
on the ginger balls, I headed to Nutworks, and these
guys are one of Australia's biggest macedamia nut processes. They
top a lot of the mac nuts and very tasty coating.
So I had ridiculous creations Jack like Lemington chocolate Macedamia's
and maple pancake Max and the crunchy hickory Macedamias very

(01:34:39):
popular with the Americans. They love anything hickory, don't they
the USA. So yeah, lots of free tastings at Nutworks,
that's a do not miss.

Speaker 3 (01:34:48):
I think the Macedamia it's a close call between it
and the cashew, but it might just be the king
of nuts when it comes to confectionery at the very least.

Speaker 8 (01:34:57):
Yeah, I think so, I'd agree, so good.

Speaker 3 (01:34:59):
Yeah, okay, just got very high fat content, I think
your macedamia, which it does. So what about a standout
dining destination for a real splash a special occasion?

Speaker 7 (01:35:10):
Yeaw.

Speaker 21 (01:35:11):
I checked out a new opening called Alsawa Estate. The
actual property is not new because it's like this private
botanical garden. It used to be a wedding venue. Now
it's opened a restaurant wrapped in all of this botanical finery.
They have a colossal edible garden. So their dishes are

(01:35:32):
very you know, hyper local. They deepened that garden for
their lunches. I had the most amazing lunch, feasting on
things like gingerbraized short ribs, and they served this whole
roasted pumpkin jack which was filled with a central well
of smoked yogurt and chili jam. I would like to

(01:35:55):
try that at home. I'm sure it's doable, but got
it was good. So Alsawa definitely add to your ticklus.

Speaker 3 (01:36:03):
So the yogurt is smoked with the chili jam, So
the yogurt to smoke and then it has chili jam
on the side. Is the kind of separate components.

Speaker 21 (01:36:12):
Yeah, oh man correct, and then it's all put in
like a central pocket of the pump so like, oh,
it's just extraordinary.

Speaker 3 (01:36:20):
Oh yeah, that sounds so good. And you're if you're
in Malulabar, we would be good for seafood with a
bit of a difference of an edge.

Speaker 21 (01:36:29):
Well, yeah, I would really recommend you make a booking
with Saltwater Echo Tours. So these guys are an indigenous
owned and operated cruise company and they take to the
waters around Malula Bar with a bush tucker cruise. So
it blends ocean bounty think malula, bar prawns and so forth,
with traditional native ingredients, lots of native botanicals. And I

(01:36:53):
just grazed through so many awesome combos like fresh fish
tacos with wattle seed mayo, that was a first for me,
smoked barrel mundy with pig face, and sat in ash.

Speaker 3 (01:37:06):
Lily pilly with pig face.

Speaker 8 (01:37:10):
Yeah, pig face.

Speaker 4 (01:37:11):
Yeah, So.

Speaker 21 (01:37:13):
The face, well, it's a it's a great little backstory. Yes,
sometimes you do see that sort of resemblance, but it's
like a fruit pig face, which is like a groundcover
producers and the fruit itself, pig face fruit tastes like
a strawberry dipped in salt, really crazy ingredients, and you

(01:37:39):
can go Lily pily berries are kind of like a
cross between the taste of an apple and a cherry.

Speaker 8 (01:37:46):
So that was slatted on.

Speaker 21 (01:37:48):
This Bear of Monday as well, but it was just
a real revelation, the Boshtaker cruise.

Speaker 8 (01:37:54):
Yeah, what a name.

Speaker 3 (01:37:55):
Pig face. Yeah, No, it looks it looks interesting.

Speaker 6 (01:38:02):
It is, yeah, very good.

Speaker 3 (01:38:05):
Yeah, it sounds sounds amazing, sound like you had the
best time and like you said, so good so many good,
delicious sounding options. Thank you very much, Mike. We're going
to make sure that all of Mike's tips for eating
and sipping your way around the Sunshine Coast up on
the News Talks website. Don't forget that everything from our
show goes up there News Talks. He'd be dot co
dot zed Ford slash Jack. That is the fastest way

(01:38:26):
to get to our show page and find everything that
we've talked about on the radio. And it's just got eleven.

Speaker 6 (01:38:31):
Thirty getting your weekends started.

Speaker 1 (01:38:37):
It's Saturday morning with Jack team on News TALKSB where you're.

Speaker 5 (01:38:42):
Going on there.

Speaker 16 (01:38:46):
Than a ready, you're the mumpy.

Speaker 6 (01:38:50):
It is, you know I can take it.

Speaker 3 (01:38:53):
Doning indeed, so many days so.

Speaker 6 (01:38:56):
Like and see you work in Kisses though we couple
with her on the show.

Speaker 3 (01:39:06):
Twelve on new STIGs V. That's Justin Bieber and from
one half throb to another to get a moment there.
Jason Pine is with us now. He's of course taking
over the reins on new stiks eDV with weekend spport
this afternoon. Big news in the in the Rugby broadcast

(01:39:26):
deal world this week Piney indeed, yeah, with Rugby going
to be shared across TV and ZED and Sky, so
freeawear options as well as the paid options for the
all backs, etcetera. So talk us through how you were
thinking about the TV rights. Yeah, well the Frediweb. It's great.

Speaker 22 (01:39:42):
I think all sporting organizations now realize they have to
have some sort of freeware element in their broadcast because
you know, to get exposure across as wide an audience
as possible is important. So they've ticked that box with
NPC far Apart, MCUP and Hartland Championship going to be
available free to wear, which is great. The other really
interesting part of this broadcast deal is the fact that
there are five All Blacks tests and five Black Fern's

(01:40:04):
tests across the five years, so effectively one a year
that sit outside the broadcast agreement. So New Zealand and
Rugby will negotiate with not just Sky but others as
well for the right to broadcast those games. So it's
something we've never seen before whenever Sky have been involved
and Spark you know, briefly all All Blacks and Blackfn's

(01:40:25):
tests were included in the agreements outside now and I
think this has to be a revenue play for New
Zealand Rugby, because we know the Sky Dealers is quite
a reduction on the last time. The last one was
one hundred and eleven million. This one's around seventy five
from all reports. So TV and Z will make up
some of that with what they pay for free to
wear rights, but they're still a shortfall. So New Zealand Rugby,

(01:40:45):
I mean, who do they I presume they'll speak to Sky,
but they'll also talk to I mean, who knows are
we going to be watching the All Blacks on Netflix? Jack,
I don't know, we might, So how do you even price? Yeah,
it's not at all, It's not inconceivable at all, I
actually think, I mean, it's a real sign of the times.
I actually think New Zealand Rugby, at first glance, at

(01:41:07):
first Blush have played this reasonably well. Seems like there's
a bit of a balance there. I mean the other thing,
by having those games available outside of the broadcast deal,
you know, there is a potential I suppose. I mean,
you know, I don't know about the state of the
state of the free to wear broadcasters coffers at the moment,

(01:41:27):
but I suppose that there will be an opportunity for
more people to see those games there might otherwise have
seen them if it's behind you know, the Skype paywall.

Speaker 3 (01:41:35):
What they have to do.

Speaker 22 (01:41:36):
I think New Zealand Rugby is balance our eyeballs against
dollars in that regard. They want as many people watching
rugby as possible, but they know that broadcasters a revenue
stream for them. The All Blacks tests outside of the agreement.
That feels like an overseas played to me, I'm not so.
I mean, I'm not so sure it'll be a TV
and Z coming to the bargaining table. As I said,

(01:41:58):
how do you even price up a ago? I'm sure
there are experts around the world who'll be able to
help them on that sort of thing.

Speaker 3 (01:42:04):
But we'll go both sides.

Speaker 22 (01:42:05):
After midday David Kirk, chair of the board, leads us
off and Gary Burchett, who heads up the sport at
sky Sport, he's ahead of sport contents are going to
join us. So how happy are both of them about
what's transpired here? And look, I'm sure people have a
bit to say as well. I think the free to
wear is great. You know that NPC and Farah Parma
Cup are going to be back on free where I

(01:42:25):
think that's a major win for.

Speaker 6 (01:42:26):
All of us.

Speaker 3 (01:42:27):
Absolutely, and you're celebrating the latest All Bleck centurion. Yeah,
Cody Taylor. What a player.

Speaker 22 (01:42:33):
He's been a one hundred test matches for him. Only
thirteen other players have done it, so he becomes number
fourteen and a very exclusive club. So I want to get,
you know, tributes to Cody Taylor, not just from the audience,
but also a couple of his former teammates. White Crocket's
going to join us. He packed down and about a
million scrums alongside Cody Taylor for the Crusaders and the
All Blacks Matt Todd as well. And yeah, other bits

(01:42:54):
and pieces too, including this afternoon a chat from the
Australian side of the Tasman about this netball exodus. Yeah,
Chack the number of players. So we're leaving New Zealand
to go and play in Australia. How do they feel
about that in Australia. I wonder whether they feel as
though we're sort of, you know, barging in. But we'll
get a we'll get a view on that from across the.

Speaker 3 (01:43:12):
Team's interesting, there will be intriguing. One final thought for you,
Pioney I reckon Chris Wood is still not being celebrated
nearly enough. The fact that he made the Players Associate
Players Association EPL Team of the Year is just a
ridiculous achievement.

Speaker 22 (01:43:29):
Post during the week of home standing alongside Mohammed Salah
in Virgil Vanadis.

Speaker 3 (01:43:34):
That's quite crazy. It's like, here's a guy from Hamilton
who's just standing up there with the best footballers in
the world. I just it's crazy. Yeah, it's hard to Yeah,
I just have to watch myself. Yeah, it is certainly
is all right, looking forward to this afternoon. Thank you sir.
We will let you go and get get yourself sworded.
Weekend sport kicking off right after the midday news. Don't forget,

(01:43:55):
of course, tomorrow morning live coverage of the All Blacks
versus Argentina. Elliott Smith will have the call alongside former
All Black and strawng Coverage begins at nine o'clock, kick
off at ten past nine. Right now it's twenty two
to twelve. We've got that new music from Lave for
you before midday and next now, next up your book
picks for this weekend.

Speaker 1 (01:44:14):
Saturday Morning with Jack Team Full Show podcast on iHeartRadio
powered by News Talks EDB.

Speaker 3 (01:44:21):
Tweeter twelve on News Talks EDB. Joan Nesbo is back
with a brand new thriller. This is a standalone, so
you don't need to have read previous ones to keep
up with the storyline. It's called Wolf Hour. Our book
reviewer Katherine Rains is here with her thoughts on what
do you reckon?

Speaker 11 (01:44:35):
Catherine, Look, it's good as you say. He's Joanispo's kind
of a very prolific author. He is a Norwegian author,
but Wolf In the standalone is actually set in America,
or well actually precisely in Minneapolis, and it's got. While
it's setting's not Norwegian, it's kind of retains many of
his trademarks. And it starts in twenty sixteen, and it

(01:44:58):
revolves around the serial killer and a disgraced detective, a
guy called Bob As. And Detective As is an interesting
guy's a bit of an anti hit zero. He's a rebel,
he's a bit morally gray, and he has a good
and healthy disregard for rules. But he's also struggling in
his personal life to come to terms with the loss
of his daughter and the breakdown of his marriage, and

(01:45:18):
so he's making lots of wrong choices in life and
attempts to find solutions. At the same time, there's this
very sophisticated killer on the Prowler guy called Thomas Gomez,
and you know, all the signs are pointing towards him
when they thought it actually disappeared a number of years ago.
And Ozdes really wants to solve this particular case and
he keeps working on it, but he's taken off and

(01:45:40):
suspended from duty and everything seems to be going on.
And then there's the sniper who's on a mission of revenge,
but he also wants to highlight the problem with America's
very lacks gun control. So you flip between these third
person viewpoints and Bob Ohs and several other characters in
the first person viewpoint of the Murderer, which is a

(01:46:01):
really interesting way to tell the story, and it's clever,
and it didn't end how I would expect it, and
it's a really interesting mix this book. It's a bit political,
it's a bit gory, it's a bit sad in a
really weird way. It's quite heartwarming as well, but yeah,
it does retain those real Nesbo characteristics and how he
tells a story.

Speaker 3 (01:46:21):
Yeah, okay, great, that sounds fantastic. So that's Wolf Ower
by Joan Nisbo. You've also read The Wasp Trap by
Mark Edwards.

Speaker 11 (01:46:29):
So this is a story of six friends, Will who
tells most of the story, Sophie Rohan, Theo, Georgia, and Lily,
and they meet up after twenty five years to celebrate
the life of their former professor, a guy called Sebastian
Marlow and set in two thousand and four. They meet
up at Theo and Georgina's very beautiful house and they
realize that I've got a lot of catching up to
do because they haven't seen each other since nineteen ninety nine,

(01:46:52):
and back in ninety nine, they created this dating website together,
but they also create within this website, created this test
to identify psychopaths, and this questionnaire that they developed has
turned into a tool known as the Wasp Trap. But
as their night progresses in twenty twenty four, they found
themselves in this situation being held at gunpoint, and they

(01:47:13):
are informed that they must share their deepest and dark
secrets to the group or be picked off one by one.
And as they kind of Scramble. The book goes back
and forth to the past and the present day, and
their predicament comes very die and it's dark and it's clever,
and it's suspenseful, and you just kind of wonder how
well they know each other, and you kind of chills
down your spine and you've got no idea what's coming next.

(01:47:34):
And it's that real perfect lock room mystery with characters
all holding lots of secrets of their own right.

Speaker 3 (01:47:40):
That sounds amazing cool. Okay, there's the Wasp Trap. Wasp
Trap by Mark Edwards. Catherine's first book was wolf Ower
by Jo NIE's Buy and both of those will be
on the News talks 'B website. Thank you, Catherine. New
music from Lave for you in a couple of minutes
right now. It's sixteen to twelve on News talks ZEDB.

Speaker 2 (01:47:57):
Giving you the inside scoop on All you Need to
Know Saturday Morning with Jack Team News talks.

Speaker 5 (01:48:04):
'B, Beautifuy Fly on to Change clim Doom Old.

Speaker 1 (01:48:24):
Clim Doom.

Speaker 12 (01:48:27):
School.

Speaker 3 (01:48:30):
That song is called Forget Me Not. It's by Lave.
She's got a new album called A Matter of Time.
Interesting name given. It sort of feels like slightly timeless
music a kind of hard to pin down. Stelle Clifford
is our music review She's with us now, good morning.

Speaker 8 (01:48:47):
Hello.

Speaker 20 (01:48:47):
Don't you just feel like you're watching some old school
nineteen fifties movie, yeah, or something, or that Cinderellerie snow
White thing where you're out in the forest and the
birds are floating around.

Speaker 3 (01:48:59):
Totally, it's all beautiful.

Speaker 14 (01:49:00):
She's so clever.

Speaker 20 (01:49:02):
I love this though, because there's this prettiness to it,
right in this flourishes of the orchestra and the strings.
But actually some of what she writes, the lyrics can
actually be quite dark, and it makes me think Grim
Brother's kind of fairy.

Speaker 3 (01:49:17):
Tale for sure, like the old school ones before we.

Speaker 20 (01:49:20):
Gave them nice endings. Yeah, yeah, so she's like that.
She said in a recent interview. My songs of self
reflection on this album aren't very hopeful. They're actually quite cynical.
But it's not the whole tone, you know, there's still
brightness about it, and there's somewhere. She's even teased on
her Instagram She's like, the only way to get through
this song is to skip down the road, and it's

(01:49:42):
quite joyful, and I think that's the energy of the
music that's behind her voice as well. That song in particular,
Forget Me Not. I just think that really showcases the
control in her voice. Someone who has studied classical music
and jazz music, there's just something so magic about the

(01:50:02):
way they use their voices and their instruments too, Like
just the controllery here and there.

Speaker 8 (01:50:09):
I'm like, far out.

Speaker 20 (01:50:10):
That just actually blows my mind a little bit. Right
from the side of the album, Like I said, you're
in that kind of snow whitey sort of thing. But
then every now and then a lyric will drop. I
like that she sometimes just drops into her native tongue
and you almost don't realize until you really are listening
to what's going on. And there's a few swears that
she's randomly peppered in, maybe near the end of a song.

(01:50:31):
It just really kind of makes you go, wait, what
you're talking about. She worked with Aaron Desnow on some
of the songs on this album, so think Tate Racie Abrams.
So that's where that pop. So she does have she
does have interest, and she does have musicality that is
pop and she wanted, I guess, to bring that out
a little bit more and you hear that kind of

(01:50:53):
and the later songs of the album. There's quite a
few tracks on this, but I think someone more of
that pop vibe comes in that he's able to bring
to that. And she did say that she thinks he
helped her sort of get like a level of shine
and some speed and paste the music that she hasn't
necessarily always had or when you sit in that nineteen
fifties movie old school style, you can get quite swoony

(01:51:15):
and drifty and whimsical. But she wanted to bring it
some pace into some of the music that she's got,
So I think he actually does quite a good job
on it. I think it kind of means when you
hear some of the pop tracks, I mean, they're not
hugely too poppy, but they would be reminiscent I think
of Taylor Swift, and I think we've had someone like
Aaron work on that sort of thing. You know, that's

(01:51:37):
his style, right, So there's a little you can kind
of once you've heard it a few times, I think
you can kind of pick out the tracks that he's
probably worked with her on. There's a great song on
the album called Tough Luck, and there are some low
key Burns that I am so here for and the
lyrics on that out in a Cheetah who didn't cheat
on her but chanted it on the girl before her. Look,

(01:51:58):
it's just a real story.

Speaker 8 (01:52:00):
You're like, what.

Speaker 3 (01:52:02):
Give it to him?

Speaker 8 (01:52:03):
Yeah?

Speaker 3 (01:52:03):
Yeah, right, yeah yeah.

Speaker 20 (01:52:04):
I love that she kind of follows rule what musicality is,
but not I mean, if you're going to blend classical
jazz and pop music, it feels like you're throwing a
whole lot up in the air and sort of seeing
where it lands. So she says that she doesn't get
too stuck in rules of how music's supposed to be
if it sounds and feels right to her. Then with
this album in particular, she's had real confidence in saying,

(01:52:26):
this is what my sound is, and this is what
I'm playing with. And I actually really love that because,
I mean, jazz is a wonderful genre to be in.
It makes you want to dance, It makes this is
such beautiful imagery with that kind of music. I think,
so yeah, the way she does it, I mean, for
if you get a chance to see any of her
music videos that she's just released, they are very cinematic

(01:52:49):
and just wonderful. I think I think she's really pushing
some boundaries, but also really finding her place and how
to mix all of those things that she loves and
put them into one thing. If you want to know
what classical jazz and pop sound like together, their lave
is your le a very Icelandic way to say that.

(01:53:09):
Of course there is a you sound, but I can't
quite get it, and it makes me want to say
like like Marty instead.

Speaker 3 (01:53:16):
I've done enough job with pronunciation, poor old side free
to stay. I called sea free this morning, so you know,
it's just if you're looking for an Icelandic pronunciation, you've
come to the wrong place, I'm afraid.

Speaker 20 (01:53:25):
Oh yeah, And maybe don't look at it. Just don't
look at how it's written, I think is the best way,
and just get it in your head to say leve
and then you'll very good.

Speaker 3 (01:53:34):
Because you know what my take is. And I feel
very like it's very rare that for someone like this,
who's a little bit not off Broadway. But you know,
it's very unusual for me to have to have heard
of her before we played an album. We have played
a couple of songs of hers before, but you know,
I feel like it's perfect music. For if you've got

(01:53:54):
someone coming out for dinner or something and you want
to seem cool and interesting.

Speaker 20 (01:53:59):
Look, I think that's because that's some discussion where they're like.

Speaker 3 (01:54:01):
What's this old, like don't you know? Don't you know
that you are? And you feel all like you really
know exactly, and you're like, yeah, yeah, like I think
I read somewhere that she's classically trained.

Speaker 8 (01:54:12):
Yeah, but it is, it is.

Speaker 3 (01:54:14):
It is interesting music.

Speaker 1 (01:54:15):
It is.

Speaker 20 (01:54:16):
It's really interesting music. And I think there is that
thing that actually you don't look it's beautiful for background,
but really try and sit with it so you can
hear some of her storytelling and lyrics because they're kind
of funny, like she does have that sort of dark
wish about her. Yeah, and I think again that gives
you that interest piece. So look, you're a conversation starter
at your dinner parties.

Speaker 3 (01:54:34):
Jacks, Yeah, exactly.

Speaker 20 (01:54:36):
Yeah, that's got to going on, you know.

Speaker 3 (01:54:37):
All I wanted just for someone to think that I'm
cool and interesting, you know, So this is perfect. No,
that sounds really good. So what did you give a
matter of time.

Speaker 20 (01:54:44):
As an eight out of teen for me?

Speaker 3 (01:54:46):
I really enjoyed it. Yeah, very good. Hey, thanks so yeah, cool,
all right, we'll have a bit more of a listening
in a few minutes. That is a Stelle Clifford our
music viewer eight out of teen for a matter of
time by Lave, it's seven to twelve. On News Talks,
you'd be.

Speaker 6 (01:55:00):
Cracking.

Speaker 2 (01:55:00):
Way to start your Saturday Saturday morning with Jack d
News Talk V.

Speaker 3 (01:55:07):
It is racing towards Miday on Newstalks HEB, which means
I'm getting turfed out and Jason Pine is taking over.
He's counting down to the start of weekend sport for
this afternoon, looking at that new Rugby TV rights deal.
Cody Taylor becoming the latest All Blacks Centurion when he
kicks off tomorrow against Argentina and Buenos Ailre is. Of

(01:55:28):
course News Talks HEB is gonna have coverage of that game.
You know that coverage starts at nine o'clock tomorrow morning.
Elliott Smith and former All Black ants Strawn with the
call for everything from our show. You can go to
News Talks HEADB dot co dot in his ed Ford
slash Jack. It's all up there. Thanks to my wonderful
producer Libby for doing all the buttons and dials setting
everything up for us this week until next Saturday. Go

(01:55:50):
the All Blacks go, the Warriors go, the Black Ferns.
We're going to leave you with leave. Her new album
is just a matter of time. This song is called
silver Lining, See you next week.

Speaker 5 (01:56:09):
The silver lieis a be there, The silver Line.

Speaker 6 (01:56:42):
Names are there. We for more from Saturday Morning with
Jack Tame.

Speaker 1 (01:57:00):
Listen live to News Talks a B from nine am Saturday,
or follow the podcast on iHeartRadio.

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