Ep 356 - Let's talk AFL leadership

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