ON THIS WEEK'S SHOW

- We review Andrew Dillon’s 2 years in the AFL CEO position

- Wintery wines with Myles Thomson

- Bob Murphy's inappropriate comment

- Bucket list holidays

- Rory McIlroy is coming to Melbourne - are you excited?

For feedback, comments and ideas, please email us at [email protected]

AFL LEADERSHIP – 2 years ago this month Andrew Dillon was announced as the next AFL CEO, taking the reigns from Gillon McLachlan later that year.

- Caro reports on Dillon’s performance to date

- What’s gone right

- What’s gone wrong

- What should happen next

- Succession planning – likely successors

- Is there a better way to structure the AFL organisation, including Commission

ITEM 2

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson

This week: What to pair with salmon

Hoddles Creek Estate Pinot Noir 2024

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydne

BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Corrie has a Book: Landlines by Raynor Winn

SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release

FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats

https://www.recipetineats.com/asian-glazed-salmon/

Ingredients

2 x 180g / 6oz salmon fillets , skinless (Note 1)

Oil spray (olive oil, canola oil etc)

Marinade

1 tsp fresh ginger , finely grated

1 garlic clove , crushed

1 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp sweet chili sauce (Note 2)

To Serve (optional)

Sesame seeds

Scallions/shallots , finely sliced

Steamed Asian Greens

Rice

Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.

Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.

Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn.

Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon!

Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week

Caro to Corrie: Which piece of display advertising really offended you last week

Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year

Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year

Corrie to Caro: Is Rory McIlroy a good investment

Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time