Ep 319 - Sid & Nancy

Don't Shoot The Messenger

ON TODAY’S SHOW

- Mike Sheahan co-hosting in Corrie’s absence

- Caro reflects on the treatment of Julia Gillard

- How have we rated Andrew Dillon’s first season as AFL CEO?

- A self-help book recommendation from Mike Sheahan

- The one person Mike would like to interview

RED ENERGY. OWNED BY SNOWY HYDRO, A RENEWABLE ENERGY LEADER.

What does Mike miss most in the media?

Why the Julia Gillard play made Caroline Wilson ‘angry and ashamed’

- Looking back at a period of time which reflects poorly on the way Julia Gillard was treated

Andrew Dillon’s comments on the umpires

- Mike didn’t like it – but why did the CEO make those comments?

- Either the standard previously was terrible, or it’s an ill-considered judgement

Laura Kane’s responsibility at AFL House

Mike discussed Andrew Dillon’s first season as the AFL CEO

Mike’s stint at the AFL – Caro says it was a ‘horrible time’ and Mike ‘went to the dark side’

Myles Thomson for The Cocktail Cabinet, thanks to the Prince Wine Store

Tour De France Mixed Dozen - $280

We’ve pick 3 from the mixed dozen for Myles to discuss

Trenel Macon Villages 2022 – Stage 5

La Ficelle – Stage 11

Cote Lavande – Stage 15

BSF - Book, Screen and Food – thanks to Red Energy.

Book: Mike Sheahan read ‘Letting Go’ by David Hawkins

Screen: Caro saw ‘The Bike Riders’

Mike saw a documentary on Michael Mosley – ‘Remembering Dr Michael Mosley’

Food, for Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:

Salmon & prawn pie in a pan | Jamie Oliver recipes

Ingredients

olive oil

1 x 270g pack of filo pastry

smoked paprika

100 g couscous

800 g ripe mixed-colour tomatoes

2 x 130g salmon fillets, skin off, pin-boned , from sustainable sources

165 g raw peeled king prawns , from sustainable sources

2 lemons

1 bunch of dill (20g)

Method

1. Preheat the oven to 180°C/350°F/gas 4.

2. Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous.

3. Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper. Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns.

4. Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go.

5. Brush with a little more oil, squeeze over the lemon juice and dust with more paprika.

6. Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad.

DID YOU SEE THAT? Gideon Haigh’s takedown of Gillon McLachlan for his new role at TAB

Morphed into a chat about Kane Cornes – Mike says he is a star

6 QUICK QUESTIONS

Caro to Mike: Which article about Barry Hall do you regret writing?

Mike to Caro: What did Caro learn at dinner with Ross Lyon during the week?

Caro to Mike: How did Melbourne handle Christian Petracca’s injury on King’s Birthday

Mike to Caro: You are so busy during footy season, how do you cope with the load and do you have plans to ever finish up?

Caro to Mike: Who would your number one Open Mike target be?

Mike to Caro: Do you think Michael Voss’s success at Carlton will change the way we view former coaches and if they could get another job?

Thanks to Red Energy, Cobram Estate Olive Oil and the Prince Wine Store.

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