This podcast is proudly supported by Drinkwise. If you're choosing to drink, choose to Drinkwise.

Send Hutchy and Damo a question anytime via email [email protected]

The Sounding Board is proudly supported by Drinkwise - if you're choosing to drink, choose to drinkwise.

Our McCafe Interview Series is supported by McCafe and Pearlier T-shirts for supporting the show. Head to getpearler.com.au for more details.

Watch the full interview with Gary Vee on Youtube HERE.

TIME CODES

0.00 – Hutchy inked a deal with Rio Tinto for the Perth Wildcats. Anthony Albanese was photographed wearing a Rio Tinto t-shirt recently. Is it appropriate for the PM to sport a private company's logo?

2.45– The Footy Show Grand Final edition. Will Hutchy or Damo get any screen time?

8.00 – I’ve Got a Feel for Verity Damo!  The Dan Andrew’s crash story just keeps racking up the clicks. How does this story play out at Morning Prayers?

13.20 – Is Jordan Lewis a legend? The Festival of Headlines.

14.30 – The Radio Ratings and how new streaming metrics are impacting old school numbers.

16.30 – Victorian Racing. Damo’s got some inside mail on a possible business deal with Hutchy to buy Racing.com. Not correct says Hutchy.

20.15 – Fact Checking comes under fire.  

24.15 – Hutchy on the other end of an anonymous source story speculating on the radio rights Super Netball deal.

26.45 – The AFL Finals Series and how a few predictions panned out during the season.

28.30 – Question of the Week for Drinkwise from Tom Burns regarding the accessibility of AFL for overseas viewers. Hutchy shares a few viewing tips for Londoners.

Send Hutchy and Damo a question anytime via email [email protected]

This podcast is produced, engineered and edited by Jane Nield for SEN.

The Sounding Board is proudly supported by Drinkwise, if you're choosing to drink, choose to drinkwise.  

Send a suggestion for the Scorecard anytime via email to [email protected]

Damo’s Dish is proudly supported by Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria.

Aglio e Olio from Taste.com.au Recipe HERE.

Ingredients

Method

Step 1

Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.

Step 2

Heat oil in a large, non-stick frying pan over medium-low heat. Add garlic and chilli, if using. Cook for 1 to 2 minutes or until fragrant. Add pasta and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Serve sprinkled with parmesan and parsley.

This podcast is proudly supported by Drinkwise - if you're choosing to drink, choose to drinkwise.

Send us your question any time to [email protected]

The Sounding Board is proudly supported by Drinkwise - if you're choosing to drink, choose to drinkwise.

Our McCafe Interview Series is supported by McCafe. Win free McCafé coffee for a year on the MyMacca’s app. 25 winners everyday. Ends 29th August 2023 and Pearlier T-shirts for supporting the show. Head to getpearler.com.au for more details.

Watch the full interview with Gary Vee on Youtube HERE.

TIME CODES

0.0    – How is Damo going to cope in a ‘no blocking’ world on X? Plus behind the scenes at Footy Classified.

2.13       – Gary Vee’s comments in our bonus episode regarding the potential of the X platform were interesting. Where has Hutchy’s ‘walk and talk’ content gone?

4.25 – Damien Hardwick 90 days after resigning due to burnout. How did the Hardwick move to the Suns happen behind the scenes?

11.00 – The West Coast statement this week was bizarre. Were certain comments around tanking aimed at Hutchy?

18.35 - Tom Papley admits he’s lifted a segment from The Sounding Board for his podcast after Damo gave him and the Swans grief recently.

20.20 – ‘Foodgate’ stories spun from Sunday Footy Show antics are generating click bait stories like never before. TJ’s verity is up! Is there tension behind the scenes of the Sunday Footy Show?

24.10 - Taking out the Trash – the Commonwealth Games bill of $380million was slipped out early on a Saturday morning. 

26.50 – The sub editor. Discussion of filing a story and leaving notes to sub editors to ensure your favourite lines don’t get cut. Awkward when the notes to the editor gets accidentally left in the final copy.

28.50 – Peter Ryan from The Age might have just topped the ‘source attribution’ list for the year. Huge amount of explanation of sources has crept into the copy.

33.20 – Eddie Jones and his presser re cynical journalists. Sounded like he was talking to Damo.

34.30 =- How is Hutchy’s Wild Card idea tracking?. Hutchy pulls out the big guns and quotes the bible while analysing Damo’s approach.

37.30 – Question of the Week for Drinkwise. 

Send Hutchy and Damo a question anytime via email [email protected]

This podcast is produced, engineered and edited by Jane Nield for SEN.

The Sounding Board is proudly supported by Drinkwise, if you're choosing to drink, choose to drinkwise.  

Send a suggestion for the Scorecard anytime via email to [email protected]

Damo’s Dish is proudly supported by Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria.

 Damo's Pork Belly Roast with Crackling

• Pre heat your oven to 250degrees C.

• Damo suggests using pork belly. Dry the skin thoroughly with a paper towel and then score it with a very sharp knife or Stanley knife. Or ask you butcher to score it for you. Don’t cut all the way through to the meat. Dry again with paper towel and try and get it as dry as possible.

• Boil the kettle and pour over the skin (not the meat) to get it to start blistering. Then dry the skin again really well (in the scored cracks as well).

• Get you Cobram Estate Olive oil (Damo likes robust for this dish) and liberally apply all over the skin. Massage the oil into the skin and the score mark and then apply a good sprinkling of course sea salt over the entire thing.

• Place into the very hot oven for 10-15minutes. Check it regularly so it doesn’t burn. Once you see a bit of char bring the oven down to 180degrees C.

• If some of the crackling is getting too cooked just place a bit of foil over that patch to stop it burning. Take foil off towards the end and let it crisp up and dry before removing from the oven.

• Let the pork belly rest for a few minutes once you’ve removed from the oven – but don’t cover it. You want to keep it dry to ensure crispy crackling. 

Send us your feedback, recipe suggestion or question to [email protected]

The Sounding Board is proudly supported by Drinkwise - if you're choosing to drink, choose to drinkwise.

Our McCafe Interview Series is supported by McCafe. Win free McCafé coffee for a year on the MyMacca’s app. 25 winners everyday. Ends 29th August 2023 and Pearlier T-shirts for supporting the show. Head to getpearler.com.au for more details.

Join Craig Hutchison and Damian Barrett in conversation with Gary Vaynerchuk - serial entrepreneur, Chairman of VaynerX, CEO of Vaynermedia and 5 x New York Times Bestselling author.

We discuss;

You can follow Garry Vee on socials - links via his website HERE.

Send us an email anytime to [email protected].

This podcast is proudly supported by Drinkwise - if you're choosing to drink, choose to drinkwise.

Send us your question any time to [email protected]