Join Caroline Wilson and Corrie Perkin for Ep 142.

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SHOW NOTES

There's a whiff of FOMO in the air this week as the who's who of the AFL world leave Melbourne and head to the Hub in Queensland before a 2020 Grand Final at the GABBA. We check in on Caro and Corrie's monthly challenges and make the pledges for the month ahead.

As Victorians limp to the end of Stage 4 lock down we discuss the likely look of the 'Road Map for the Way Out' and reflect on the challenges of the past week.

We look at the three key issues facing the AFL now - including the concern regarding its policies and protocols regarding Indigenous players.

Corrie's 'Crush of the Week' for Red Energy is former PM Paul Keating for his continued commitment to superannuation reform. You can see a portion of his speech HERE.

In 'BSF' Corrie's already devoured the latest offering from Jock Serong The Burning Island - available at My Bookshop HERE.

Caro enjoyed watching I Am Woman on Stan - the biopic on Helen Reddy, and also got rave reviews for her rendition of David Herbert's Salmon Tray Bake. Get the recipe HERE from the Weekend Australian or below.

Salmon Tray Bake by David Herbert

12 stems broccolini

1 small cauliflower, trimmed and cut into 8 wedges

2 red onions, cut into wedges

Extra-virgin olive oil

4 salmon fillets

1 teaspoon sesame seeds

4 spring onions, thinly sliced

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For the dressing

2 tablespoons soy sauce

Finely grated zest and juice of 2 limes

2 tablespoons toasted sesame oil

3cm piece fresh ginger, grated

1 red chilli, deseeded and finely sliced (reserve some to garnish)

Heat oven to 200C (fan). Put broccolini stems, cauliflower wedges and onions on a large roasting tray, drizzle over a little olive oil and season with black pepper, then roast for 25 minutes, stirring occasionally. Meanwhile, mix all the dressing ingredients in a bowl. After 25 minutes, remove the tray from the oven and toss the vegetables lightly. Make four spaces in the vegetables for the fish, then add the salmon. Sprinkle over the dressing and the sesame seeds (mainly over the fish fillets), then return to the oven for 10-12 minutes, until the fish is cooked through – it will flake easily with a fork – and the vegetables are cooked. Sprinkle with sliced spring onions and the reserved chilli. Serves 4

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