Paul Bloxham: HSBC Chief Economist on Australian business confidence rising but staying low

Jack Crosti: Auckland chef explains why he was disappointed with this week's Michelin ceremony

A Michelin-trained chef has criticised the Michelin Guide after Tuesday night’s inaugural awards ceremony in a post on social media. Jack Crosti, who has worked for Michelin-starred kitchens across the UK and Europe, voiced his support for Michelin coming to New Zealand, but described the ceremony as a 'joke' and questioned the selection process. He says this was a 'once-in-a-lifetime' event for chefs and operators and it wasn't delivered properly. "It felt very disconnected...some restaurants were left out, some others were included, there's no consistency, really."  LISTEN ABOVE See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Carolyn Young: Retail NZ CEO on the increase in delivery fees in online shopping

Finding a deal online is getting harder and harder, according to new reports. Delivery software firm Shippit has found standard New Zealand delivery fees have risen 30 cents this year, to an average of $10. Express delivery's gone up $3 to average $17.40 Retail NZ CEO Carolyn Young says it's down to global factors.  "When the Middle East crisis started, we know that freight companies increase their prices immediately."  LISTEN ABOVE See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Jenee Tibshraeny: NZ Herald Wellington business editor on the IMF warning the Government will need to hike taxes and cut spending

The International Monetary Fund is broadly happy with how the Government and Reserve Bank are steering the economy - but it's warned some changes need to take place. The agency says the Government will need to hike taxes, as well as continue cutting spending, to get the country’s finances on a more sustainable path forward. NZ Herald Wellington business editor Jenee Tibshraeny explained how this could be implemented. LISTEN ABOVE See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Jeremy Hutton: Milford Asset Management expert on the state of the markets at the mid-point of 2026

2026 is halfway over, and experts have noticed which trends are leading investor conversations. The chips and computer hardware sector has seen some growth thanks to the AI boom, but the Middle East conflict has continued to generate concerns. Milford Asset Management's Jeremy Hutton explained further. LISTEN ABOVE See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.

Perspective with Heather du Plessis-Allan: Here's why I'm so stoked about the NZ Michelin launch

I totally run the risk of being way too much of a fangirl about the Michelin stars handed out, but I am so excited about this. Mainly, I'm excited for the people who run those restaurants because I realise what this means for them. It means full bookings. It means international recognition. It means the ability to walk into a kitchen anywhere in the world and say, "I worked in a Michelin-starred restaurant," and have people know exactly what that means - and know that you're good. I am also stoked for the people who love eating out. All of a sudden, there's a list to tick off, isn't there? How is it, for example, that I've eaten at Arataki Restaurant in Queenstown but never at Paris Butter in Auckland, even though it's just down the road from me? I now intend to rectify that quickly. But there's also a part of me that is really pleased because this has righted a wrong - the local punishment that has been going on for Amisfield. I don't dispute that the alleged behaviour of the former head chef wasn't good and I don't dispute that the owners of the restaurant should not have allegedly turned a blind eye to it for so long. But I did not like the fact that the establishment continued to be punished even after Vaughan Mabee, who was at the centre of the controversy, had left the building. Especially by Cuisine magazine, which then refused to recommend Amisfield as a restaurant. Amisfield was the best restaurant in the country until, all of a sudden, it was no longer the best restaurant in the country according to Cuisine because one man had left. Michelin has now righted that wrong by giving it a star. That decision was controversial. I've already read one take on it that wasn't entirely complimentary. But I don't care. Because what I want to know is this: is Amisfield a good place to eat? Now that the legendary - and problematic -chef has gone, is it still good? Apparently, the answer is yes. But we had to get foreigners to tell us that because we all went a bit weird and a bit cancel-culture on the place. For the record, I ate at Amisfield when the chef at the centre of the controversy was still there. It was one of the best meals I've ever had and I'm pleased it remains excellent - at least according to Michelin. LISTEN ABOVE See omnystudio.com/listener [https://omnystudio.com/listener] for privacy information.