
Is He Happy Now? James Shaw on the Climate Change Commission and COP26
As the co-leader of the NZ Greens and the minister for Climate Change, James Shaw has defied his critics to get climate change on the government agenda with the overhaul of the Emissions Trading Scheme, cross-party support for the Zero Carbon Act, and the creation of the Climate Change Commission who’s daft report has just been published. All wins for sure but wins that feel about a decade too old and still too early to change NZ’s love affair with V8 utes, motorways and dairy herds. Is he satistifed with the Comission’s report? What will he bring to the table at the COP26 in Glasgow this year and has he overcome his mother’s threat to throw himout of the house if he ever got into politics?
Hear the Podcast Here:

Its super shiok la!
Adlena Wong grew up in Singapore. Her mix of Chinese, Indonesian and Malaysian heritage meant that she grew up eating a lot of sambal and dodo’s (a sticky taffy like pudding) as well as having Tau Huay (soy bean pudding sweetened with ginger and vanilla) for breakfast every weekend at the local hawker stall with her grandmum.
At the end of 2020, Singapore hawker culture was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. A whole generation of Singaporean bankers, lawyers, engineers and more have had their studies funded by their parents’ hawker stalls. Each stall often sells only one or two items that they are known for and its where the country’s best food can be found!
Adlena moved to New Zealand in 2019. When she was unable to find a job after a year of applying unsuccessfully for jobs she decided to follow her love of cooking and started Super Shiok Eats, a home-based takeout in Auckland selling Singapore street food through Facebook. She started with selling the iconic nasi lemak, a coconut rice dish served with spicy chilli sauce, sambal which is an all-day meal in Singapore. Since then she’s done a Singapore chilli crab special and made Auckland’s first Bak Chor Mee, a noodle soup served with ground meat. The menu changes daily depending on what Adlena feels like making. Today, she sells about 30 to 40 boxes of nasi lemak a day and has even catered for a Christmas party for 250 people, entirely cooked by herself in her home kitchen!
On the episode we talk about:
- What does ‘shiok’ even mean?
- Food vendors in the Asian subcontinent and their 10000 hours of expertise
- Singapore noodles
- Why you will never find them in Singapore
- Is there such a thing as Singaporean food?
- The Super Shiok Eats journey
Listen to the Podcast Here:
Photo Credit: Dean Purcell – NZ Herald

Are banks and the NZX dead men walking? Sam Stubbs
New Zealand’s big financial institutions are highly profitable and deeply dysfunctional, according to Simplicity CEO, Sam Stubbs. So why are banks charging so darn much on their floating mortgages? Is there any saving the much maligned NZX or is it living on borrowed time? And are team New Zealand the ultimate metaphor for our aspirational economy? We answer all of these questions, and more.
Floating mortgages
Known as floating mortgages, or variable rate loans, have crept back into focus recently as another example of bank excess. A small premium to pay for extra flexibility is a reasonable thing to expect – but currently floating rates around twice as much as the shorter term fixed rate loans.
The loans work on the most flexible of all criteria, the rate is‘floating’ up or down, according to the state of market interest rates. Importantly, people are able to pay the loans back as soon as they’d like, meaning they won’t be stung with penalty for getting out before the term of the repayments. You could even say that providing the cost was the same as fixed rates, and provided interest rate expectations where that they’d be lower for longer (like it is right now), then the floating rate is the best choice for many.
Unfortunately for consumers, these floating mortgages have become an incredible money maker for the big banks with floating rate profit margins hitting the highest in 19 years. Looking a little deeper and it’s easy to see why. Interest rates are tied to the market rate in only the vaguest of ways. Currently banks are charging 3.15 per cent to 4.35 per cent over the OCR rate of 0.25 per cent. Now of course there’s more to the revenue model than this, but you’re starting to see the picture.
“In theory, a floating rate should be cheaper. There’s no compelling reason why it should be more expensive,” said Stubbs.
In response to this, Simplicity has created the nation’s cheapest floating mortgage by a country mile.
Their mortgage [currently] has a floating rate of 2.25 per cent, more than halving most of the available bank loans in the space.
To arrive at this impressive new lending rate, Simplicity introduced a straightforward relationship between two mutually interested parties; Their KiwiSaver investors looking for return on their savings, and property buyers looking for capital to fund the purchase of their first home.
It’s something Stubbs reckons the banks could make happen easily, but they’re hamstrung by their own special interests.
“The borrower pays less, the investor gets more. Who gets less is the bank, the intermediary,” said Stubbs.
In many ways, Stubbs’ undermining of the banks around floating mortgages is a precursor to further destruction down the line. I suspect Simplicity is an analogue version of what ultimately will come through decentralised finance (see ‘Tokenised” peer-to-peer lending). Banks until now have survived off of pure dominance and inertia. There’s a very strong argument that on many of their services; from lending, to spending, to sending money overseas, there are other quicker companies that can do it better.
It’s an age old story of an industry failing to adapt. something we’ve seen in an incredible way through the year with our national stock exchange.
So what is going wrong with the NZX?
In a perfect world, the New Zealand Stock Exchange would be the host for all of New Zealand’s greatest, most exciting companies. A place for people to buy a slice of Xero, a pinch of Fonterra, and little of all of them through an ETF or your KiwiSaver fund.
In reality, as Sam puts it, it’s become a dead man walking.
As the host for all of New Zealand’s top companies to go public, the exchange should be a farmers market where the fund managers show up on the weekend with their tote bag and a pocket full of cash.
In reality, it’s become more like a supermarket looking to cut in on the suppliers with their own ‘Signature Range’ of managed funds. Fund managers like Simplicity are forced to compete with the NZX itself as it introduces white labelled bags of self raising flour in the form of index funds, which they then put to the top of the pile.
Amidst high profile divestments like we saw with Xero, cybersecurity failings as we watched all last year, and a recent damning report from the FMA — things aren’t looking rosey for our local farmer’s market.
Are the odds stacked against us?
Hearing us babble on about overly dominant greedy banks and a self interested stock exchange, you might think that it’s all doom and gloom from here on out. But like we see with Team New Zealand, we’ve always had the odds stacked against us.
Team New Zealand has a fraction of the budget of our competitors and a tiny little population to draw from, but somehow every America’s Cup we show up with the quickest boat and the savviest group of sailors.
Similarly, our financial sector may suffer from some distinct failings, but we can rely on the resourceful innovation of our people to still overperform. Yes, our major financial institutions will continue to hold strong for the foreseeable future, but they’re drinking margaritas in a sunset industry all the while missing those important texts from the babysitter.
Smaller, smarter companies will find ways to do things better for consumers, like we’ve seen with Simplicity’s floating mortgages, and ultimately that’s the future we’re going to see.
The harsh reality of the free-market is that sometimes, the status quo get’s taken down – when this occurs, the disturbance can be massive. The really concerning thing about some of our institutions, is that change is that change is being resisted – when you’re already a dead man walking, if the writing’s on the wall, resistance is not only futile, but it could amplify the mess to come.
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The father (and Son) of all Pies
New Zealanders spend more than $118million annually on pies consuming close to 66 million pies a year. From a gas station to a supermarket to a bistro, they are just about everywhere and for us Kiwis, the ultimate comfort food. The Kiwi pie is famous mainly because of our pastry.
Back in 1981, Tom and Ben’s father, Eddie, started Dads Pies in a small pie shop at Red Beach. Word spread fast and they went from a small pie shop to a pie factory in Silverdale to being stocked at Wild Bean Café’s across the country. It’s fair to say therefore that both Ben and Tom grew up around pastry and pies. In their own words, they were the cool kids in as their dad delivered all the pies for Friday pie day at school.
Thirty five years on, not only do the brothers manage Dads Pies and their expanding export business in Japan, Dubai and beyond but they’ve also founded another range, The Baker’s Son pies. While both the brands have top notch ingredients in common, the Baker’s son range also produces family sized pies (which means having pie for dinner is now a legitimate option) and have recently introduced a range of vegan pies. Combined, the family factory makes close to 70,000 pies a day. In their time, they’ve experimented with hundreds of flavours as well as sweet pies but three decades later, their best-seller continues to be the classic Mince n Cheese.
On the show today we talk about:
- Why do Kiwis love pies so much
- High quality pie fillings and why that makes a difference
- Vegan pies – is that even a thing and do they taste good?
- Running a multi generation family owned business and the associated complexities
- Key learnings from exporting pies globally
- Creating a new brand and how that rejuvenates a business that’s been around for decades
Listen to the Podcast Here:
Favourite quote:
“Kiwi pies are different from Ozzie and Brit pies for two reasons, the first is the pastry and importantly because of our ingredients. We don’t see the pie as a pastry pocket to stuff in leftover ingredients. Instead, the ingredients inside make the pie!”

10-years of NZ Tech Podcast: The Past, Present, Future of Tech: Part 3
And finally, Part 3 of the 10th anniversary edition of NZ Tech Podcast, as we delve into the Past, Present and Future of Tech as it relates to New Zealand and the world at large.
Hosted by Paul Spain and this week’s guests: Sarah Putt and Bill Bennett.
Special thanks to organisations who support innovation and tech leadership in New Zealand by partnering with NZ Tech Podcast:
Umbrellar Connect
Sumo Logic
Vodafone NZ
HP
Spark NZ
Vocus
Gorilla Technology

NZ Sales & Marketing Insider – Episode 3: Dion Nash

10-years of NZ Tech Podcast: The Past, Present, Future of Tech: Part 2
Enjoy Part 2 of the 10th anniversary edition of NZ Tech Podcast, as we delve into the Past, Present and Future of Tech as it relates to New Zealand and the world at large.
Hosted by Paul Spain and this episodes’s guests: Sarah Putt and Bill Bennett.
Special thanks to organisations who support innovation and tech leadership in New Zealand by partnering with NZ Tech Podcast:
Umbrellar Connect
Sumo Logic
Vodafone NZ
HP
Spark NZ
Vocus
Gorilla Technology

The Rangatira Golf Club
What’s unique about the Rangatira Golf Club? Our hosts speak with greenskeeper and club record holder (65) Richie Nimmo about a feature on the 18th hole unlike any in the rest of the country. As well, they find out what’s going on at the club and how they managed an upgrade, demanded by council, that cost them $150,000.
Listen now:

10-years of NZ Tech Podcast: The Past, Present, Future of Tech – Part 1
In this 10th anniversary edition of NZ Tech Podcast we delve into the Past, Present and Future of Tech as it relates to New Zealand and the world at large.
Hosted by Paul Spain and this week’s guests: Sarah Putt and Bill Bennett.
Listen to NZ Tech Podcast:
Special thanks to organisations who support innovation and tech leadership in New Zealand by partnering with NZ Tech Podcast:
Umbrellar Connect
Sumo Logic
Vodafone NZ
HP
Spark NZ
Vocus
Gorilla Technology

Cow to Cone, an Ice Cream maker that’s Different
Murray and his business partner Julian are third generation dairy farmers from Nelson. In 2017 they did what no one expects from two farmers and went into the ice cream business. From cow to cone, their whole process is a labour of love. We all know that ice cream comes from milk but in the case of most ice cream companies we have no idea where that milk comes from or how good the quality of milk actually is. That is not the case with the ice cream made by Appleby Farms.
From cow to cone, they own the whole process. What does that mean? Murray explains, “we raise the cows, feed the cows, milk the cows, grow the fruit that goes into the icecream, transport the milk to the factory and then make our own icecream.” They are one of the few, if not only icecream maker in New Zealand that follows this philosophy.
Neighbours and friends for years, Julian and Murray are third and fourth generation dairy farmers based in Nelson. Murray says, “I came back to NZ temporarily because I had used up all my work visas. At the same time the farm manager on the family farm had decided to do something different so I decided I’d be the farm manager until they found someone else and 25 years later, I’m still there.”
After spending a few years making sure all their cows were A2 certified, Julian and Murray were looking for a way to grow their dairy farming business, generate better returns and create a product that wasn’t really a commodity. While other farms focus on making yoghurt or cheese, Julian and Murray decided to turn some of their milk into icecream. And, when you consider that on a per capita basis New Zealand is second largest consumer of icecream globally, it feels like a great business decision!
Since selling their first scoop in December 2017, they’ve now built their own creamery in Nelson, won a whole bunch of awards for their icecream and export their premium ice creams to Singapore and Australia. Made using real milk, real cream and in most cases local fruit, Appleby Farms Icecream is a worthy addition to your supermarket trolley.
On the show today we talk about:
- Dairy farming in New Zealand – how it’s different from the rest of the world
- A2 milk – what is it really and what’s the fuss?
- Growing a dairy farming business and how icecream came in to the picture
- Whacky flavours v/s the originals v/s the best ingredients, the secret to being a successful icecream brand
Listen to the Podcast Here:
Quotes:
“Having been involved in a few start-ups before, I can say that it always is more difficult than you expect, it always costs more and it always takes longer.”
“95% of the dairy cow population live in a corral or a shed. They are industrial factory farms. In comparison, in NZ our animals stay outside all year round and are able to express a lot of their natural behaviours. This leads to a really high quality product.”
Appleby Farms: https://www.applebyfarms.co.nz/

Is the Climate Change Commission ambitious enough?
The NZ Climate Change Commission released its landmark report late January. The 650-page discussion document sets an agenda for how New Zealand could achieve GHG emissions reductions to align with our international obligations, such as the Paris Agreement, and achieve the goal of being carbon neutral by 2050. It’s a big document, with lots to say and implications that some say are as radical as the Rogernomics revolution of the 1980s. But is it radical enough? And what does it not say about the need for change? To explain the document and early reactions to it, Vincent is joined by the two of the climate change team from Newsroom.co.nz, Marc Daalder and Rod Oram.
Hear the Podcast Here:
Visit Newsroom’s coverage here
Visit the Climate Change Commission here

NZ Tech Podcast Interview: Jason Langley – Managing Director, Ingram Micro
Jason Langley (Managing Director, Ingram Micro) joins Paul Spain to share perspectives on new technology, leadership, cyber security, working from home, technology distribution and more.
Special thanks to organisations who support innovation and tech leadership in New Zealand by partnering with NZ Tech Podcast:
Umbrellar Connect
Sumo Logic
Vodafone NZ
HP
Spark NZ
Vocus
Gorilla Technology