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Phil O’Neil’s weekly talk with Leith Van Onselen, Chief Economist at the MB Fund &  Co-founder of Macrobusiness, to dissect the politics behind Australia’s economy.

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Phil O’Neil’s weekly political chat with Terry Barnes – Columnist, political and policy consultant & former Howard government adviser.

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Dr Karl Kruszelnicki, renowned author and science commentator, answers listeners' questions.

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Phil speaks with Adrian Meder from the Australian Marine Conservation Society, who says South Australian seafood remains a top sustainable choice despite the recent algal bloom.

Most fisheries are unaffected, and any seafood on the market is safe to eat.

He urges consumers to support local fishers and farmers listed in the GoodFish guide, praising their careful stewardship of SA’s marine environment.

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Phil speaks with Melissa Conley Tyler, Honorary Fellow at the University of Melbourne, about whether global cooperation still works as the UN faces major staff cuts due to U.S. funding reductions.

Some say multilateralism is dying, but despite the crisis, the UN continues to make progress on global agreements—from health and development to cybercrime and ocean protection—showing that quiet, persistent cooperation still matters.

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Phil speaks with Mark Temple, Senior Lecturer in Molecular Biology at Western Sydney University, who uses DNA sequences to compose music.

Temple hopes this creative blend of science and art can make complex ideas more accessible and inspire young people to explore careers that combine both fields.

His work, soon to be published, is aimed at scientific outreach—not biotech—showing how DNA can be a surprising source of musical inspiration.

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Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chinese Noodle Soup (recipe courtesy recipetineats.com)

Ingredients
3 cups chicken stock/broth, low sodium
2 garlic cloves, smashed
1.5 cm / 1/2" ginger piece, cut into 3 slices (optional, but highly recommended)
1 1/2 tbsp light soy sauce, or normal all purpose soy sauce
2 tsp sugar (any)
1 1/2 tbsp Chinese cooking wine
1/4 – 1/2 tsp sesame oil, toasted (optional)

Toppings & Noodles
180g / 6oz fresh egg noodles
2 large bok choy or other vegetables of choice (use any blanchable veg
1 cup shredded cooked chicken (or other protein of choice)
1 scallion / shallot, green part only finely sliced (optional garnish)

Instructions
1. Place Broth ingredients in a saucepan over high heat. Place lid on, bring to
simmer then reduce to medium and simmer for 8 – 10 minutes to allow the
flavours to infuse.
2. Meanwhile, cook noodles according to packet directions.
3. Cut bok choys in half (for small / medium) or quarter (for large). Wash
thoroughly.
4. Either cook the bok choi in the broth in the soup broth OR noodle cooking
water for 1 min (if noodles required boiling).
5. Pick garlic and ginger out of soup.
6. Place noodles in bowls. Top with chicken and bok choy. Ladle over soup,
garnish with green onions. Great served with chilli paste or fresh chillis.

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Professor David Flint chats to Phil O’Neil on the week’s important issues & political news.

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Phil speaks with Di Geddes, Registered Nurse and founder of Exceptional Care For You, about how federal NDIS cost-cutting is scrapping ‘animal therapy’—a service that helps people with disabilities and health conditions through positive interactions with animals.

Now lumped in with tarot and aromatherapy as ‘complementary therapy,’ it’s no longer funded.

Advocacy groups say the system has become too medicalised and ignores individual needs.

Geddes blames dodgy providers and dishonest participants for rorting the system, saying genuine providers and clients are paying the price—with delays, reduced care, and many struggling to stay afloat.

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