'I get through it steak by steak' - Quotes of the Day
"I have rats and possums on my property and that's a trap, right there. I know what a trap looks like, I know what it smells like and that to me is a trap right there."
New Zealand defence coach Scott McLeod on not being lured into talking about potentially playing Ireland in the quarter-finals
"This is not about revenge or anything like that."
Wales forwards coach Jonathan Humphreys on playing Georgia who beat them last autumn
"He [New Zealand's chef Wallace] can speak French. He's a Kiwi boy but he's fluent in French. He's been teaching some of the boys some words, even though we all suck probably."
New Zealand flanker Dalton Papalii on learning some French
"We know it's a position that is in the firing line."
Scotland's forwards coach John Dalziel on injuries to their hookers
"I’ve had itchy feet."
New Zealand wing Mark Telea on wanting to get back on the pitch
"He is a fantastic coach with a massive rugby IQ. We're learning every day when we're working with him. He simplifies the game of rugby for us."
Australia head coach Eddie Jones still has the backing of his captain, Will Skelton
"One hundred per cent a pushover try. I’m not going to say what it really does to me, but anyway. For a scrum coach that’s the thing you dream about."
South Africa scrum coach Daan Human on whether he prefers seeing the Boks score a pushover try or steal one against the head when defending on their own line
"I swapped my shirt with Ben Earls but the Chile shirt is worth a lot and I'm going to keep the first two."
Chile back-row forward Raimundo Martínez on trading jerseys with the England flanker
"I normally give myself a few days if something bad happens in my career. I'm an emotional eater. I get through it steak by steak."
Injured France lock Paul Willemse tells the Rugby World Cup 2023 official podcast how he copes with setbacks
"I tried to keep myself in a shape that’s not round over the summer."
Hooker Johnny Matthews, called up to the Scotland squad after injuries to Dave Cherry and Stuart McInally, on how he was 'World Cup-ready'