SB: The Dungeon - Finlay MacDonald - pt1

The Dungeon – the bfm alternative to desert island discs.

Here we ask for the five least favourite things of a guest – and if they're bad enough (the things, not the guest) we consign them to the dungeon.

This week columnist Finlay MacDonald.

His five things stretch from pedestrians to poor email etiquette .

Listen to Audio
MP3, 13m08s, 3MB

SB: The Dungeon - Finlay MacDonald - pt2

Part 2 of The Dungeon with Finlay MacDonald.

Listen to Audio
MP3, 6m47s, 1.6MB

SB: Garth Bray - TVNZ Australian Correspondent

Garth joins us to talk on Australian issues.

For such a close neighbor it can be a bit of a mystery, old Australia fair.

Not so fair if you're an Aboriginal or an immigrant it seems....

Listen to Audio
MP3, 15m05s, 3.5MB

SB: Paul Casserly with Letters to The Editor

The weekly segment where Paul joins us with a selection of letters to the editor that give us an 'in' to the issues of the week.

Today we look at medical waiting lists, child abuse and Karen Walker.

A couple of good tellings-off ensue.

Listen to Audio
MP3, 8m55s, 2MB

SB: Rock Star Recipe with Dai Henwood

We go to someone we feel is a rockstar and ask them for one of their favourite recipes.

This week Dai gives us a recipe for a lovely fish dish. He is feeling chipper after not getting too wu-tanged on Saturday night.

Ingredients – to serve two.

A can of Cannelloni beans
Two fresh fillets of fish
A healthy dose of white wine (two cups)
Some cherry tomatoes
Pitted olives

Instructions:
Wash beans and olives – chuck'em into a baking tray with the cherry tomatoes, depending on how much you like your tomatoes cooked – lay the fillets of fish upon the top so it seals it as a parcel.
Pour over a good amount of white wine – maybe a pinot grigio or a sav blanc – and then you just season it up with decent rock salt and a bit of black pepper.

Then you chuck it in the oven – pre-heated to 200 degrees for about twenty minutes.

Then after twenty minutes you have a