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Ep 356 - Let's talk AFL leadership

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Manage episode 483805396 series 2343580
Content provided by SEN. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SEN or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

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 Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023

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

  continue reading

471 episodes

Artwork
iconShare
 
Manage episode 483805396 series 2343580
Content provided by SEN. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SEN or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

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 Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023

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

  continue reading

471 episodes

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