NRMA Insurance Executive Manager of Claims, Luke Gallagher, joined Carla Bignasca on 4BC Weekends to discuss Help Nation and it's partnership with Lifeline. 

In Local issues today, a revamped and mandatory code of conduct was announced which has upped the penalties for Australia’s big supermarkets if they breach. CEO of the Queensland Fruit and Vegetable Growers Rachel Chambers joins the show to talk through this announcement and if the protections for suppliers are strong enough.

Sky News Australia host, commentator and “cigar loving family man”, Paul Murray, joins Carla for the Sunday Breakdown. From the return of Julian Assange, Ben Roberts-Smith being awarded with a commemorative medal by Buckingham Palace and the first of two US presidential debates; we hear Paul’s take on these hot-button issues.

1 litre beef stock 1 kg braising beef (blade or gravy), 1 cup white wine cut into 1 cm dice ¼ Cup sherry vinegar 1 tablespoon caraway seeds 2 cups tomato passata 2 tablespoons sweet smoked paprika 500 g tomatoes, Skinned, seeded 1 tablespoon ground cumin and chopped 1 tablespoon cayenne pepper 1 teaspoon salt 2 bay leaves 1 teaspoon freshly ground black pepper 4 sprigs thyme ¼ cup olive oil 2 large potatoes, peeled and 4 red capsicums finely diced 2 medium onions, finely diced 200 ml sour cream to serve 6 long red chillies, seeded and smoked paprika to serve finely chopped 2 tablespoons snipped chives to serve Place the diced beef into a large mixing bowl with the spices, salt and pepper and toss well so it is evenly coated. Heat half the olive oil in a heavy-based saucepan or casserole over a medium heat. When the oil is sizzling, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate. Halve the capsicums lengthwise and rub them all over with a little more of the olive oil. Grill, skin-side up, until black and charred. Transfer to a bowl and cover with plastic wrap. When cool enough to handle, peel off the skin and slice away the seeds and pith. Chop roughly and place in a processor. Blitz on high to form a rough purée. Add the remaining oil to the casserole with the onion, puréed capsicum and chillies and lower the heat. Sauté gently for 5 minutes, or until the onion starts to soften. Return the beef to the casserole and sauté for 2-3 minutes. Add the stock, wine and sherry vinegar to the casserole and stir well. Add the tomato passata, tomatoes and the herbs and bring to the boil. Lower the heat and stir in the potatoes. Simmer gently for 1 hour, uncovered, stirring from time to time. Top up with extra stock or water if needed. Taste just before serving, and adjust the seasoning to your liking. Ladle into bowls and top with a dollop of sour cream, a sprinkle of paprika and chopped chives. Serve with warm crusty bread. Serves 6-8

For our Local Issues segment, QMUSIC Chief Executive Kris Stewart joins Carla in the wake of Caloundra Music Festival being cancelled indefinitely. Kris explains the issue and the flow on effects this will have on the QLD music sector. Kris also comments on a Nightlife Commissioner role in QLD, and the impact this could have on the health of Brisbane’s nightlife.

Former Deputy Chief Medical Officer Dr Nick Coatsworth joins Carla on the show. After being the reassuring voice at the peak of the pandemic, Dr Coatsworth can now add TV host to his resume - fronting Nine’s new four part series ‘Do You Want to Live Forever’ alongside Tracey Grimshaw. Dr Coatsworth tells us more about what we can expect from this series, as well as his thoughts on our perceived complacency towards to COVID 4 years on.

University of Southern Queensland Associate Professor Andrew Hemming joins the program to discuss the recent raising of the age of criminal responsibility in Victoria further. Professor Hemming explains what the current entails, why he has been so opposed to this move and what he feels the consequences of this change will be.

Retired Australian Special Forces Commando and 20 year veteran Wes Hennessey joins Carla for the Sunday Breakdown. Wes provides his comments on Peter Dutton’s nuclear energy announcement, Victoria raising the age of criminal responsibility and the latest shenanigans of Townsville’s embattled mayor Troy Thompson.

Ingredients 1 kg chuck, blade or rump steak, cut into 2 cm dice 2 tablespoons smoked paprika 1 litre tomato passata ½ tablespoon cumin seeds, dry-roasted and ground ½ tablespoon coriander seeds,dry-roasted and ground ¼ cup olive oil 4 red peppers 2 onions, finely diced 6 garlic cloves, crushed 2 long red chillies, thinly sliced 1 litre tomato passata  2 cups beef or chicken stock ½ cup red wine 1 cup basil leaves 1 cup coriander leaves Cornbread topping 2 cups self-raising flour 1 cup fine polenta 1 tablespoon chopped rosemary 1 teaspoon salt 2 cups milk 4 eggs 300 g cooked corn kernels 2 tablespoons olive oil Recipe Preheat the oven to 160°C. Place the diced beef into a large mixing bowl with the spices, salt and pepper and toss well so it is all evenly coated. Heat half the oil in a large, heavy-based casserole over a medium heat. When the oil is hot, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate. Halve the peppers lengthwise and rub them all over with a little more of the olive oil. Transfer to a bowl and cover with plastic wrap. When cool enough to handle, peel off the skin and slice away the seeds and pith. Chop roughly and place in a processor. Blitz on high to form a rough purée. Add the rest of the oil to the casserole and lower the heat. Add the onion, garlic and chillies and sauté gently for 5 minutes, or until the onion starts to soften. Return the beef to the casserole and sauté for 2-3 minutes. Add the tomato passata, puréed peppers, stock and wine and bring to the boil. Transfer the casserole to the oven, and cook, covered, for 2 hours. The ragù can be prepared for this stage ahead of time. When ready to eat, preheat the oven to 200°C. Stir the fresh basil and coriander into the ragù and pour it into a large gratin dish. To make the cornbread topping, combine the dry ingredients in a large mixing bowl. Whisk together the milk, eggs, oil and corn in a separate bowl, then stir into the dry ingredients to make a thick yellow batter. Spread the batter over the chilli beef and bake for 30 minutes until the topping is risen and golden and the chilli beef underneath is bubbling. Serves 4 hungry men

Professor Ken Baldwin from ANU joined Carla Bignasca to continue the nuclear debate which has raged in Australia this week.

Harvey Norman CEO Katie Page joined Carla Bignasca on 4BC Weekends to discuss all things women in sport.

AI is becoming a big part of society so Peter Fegan wanted to investigate why we need it, and what harm could be done?

Senator Pauline Hanson joined Peter Fegan to defend her parties video which has drawn the ire of the Irwin family.

Daily Mail Political Editor Peter van Onselen joined 4BC to breakdown the big political issues of the week. On the agenda; Hanson vs the Irwins, Setka vs Albanese, and the Queensland State Budget?

Ingredients ¼ cup olive oil  2kg veal shin, cut crosswise into 5cm slices 100g butter 4 anchovies  10 garlic cloves, crushed 2 onions, diced 1 carrot, sliced 2 sticks celery, sliced 200g olives, pitted  50g capers  2 bay leaves 1 cup red win 1 cup port 1 litre tomato passata  Salt Freshly ground black pepper  1 cup basil leaves  Gremolata  Zest of 1 lemon  2 tablespoons chopped parsley  ½ garlic clove, finely chopped (optional) Recipe Preheat the oven 175 degrees. Heat the oil in a heavy-based casserole and brown the veal pieces all over. Transfer the browned veal to a plate and keep warm. Add the butter to the casserole and when it starts to sizzle add the anchovies, garlic and onion. Saute over a medium heat until the anchovies begin to melt. Add the carrot and celery and sweat for about 5 minutes until they begin to soften. Add the olivers, capers and bay leaves to the casserole then pour in the wine, port and tomato passata. Season with salt and pepper and stir in half the basil leaves. Bring to the boil then lower the temperature to a simmer. Cover the casserole and transfer to the oven for 1 ½ hours, or until the meat is meltingly tender. Check the casserole from time to time to make sure that the meat is always covered in sauce.  Once the veal is cooked, remove the casserole from the oven. If the sauce is too thin, remove the lid from the casserole and boil vigorously on the stovetop for 5-10 minutes until reduced.  Mix together the gremolata ingredients and scatter onto the osso buco just before serving.  Serves 6

Home Improvement Tips - Leah and Ash from the Block and Joel from Eureka Furniture

Acting Superintendent Renee Kurtz from the Queensland Police Services People Capability Command joined Peter Fegan to discuss the latest in the Service's recruitment. 

Rob Mallett - who plays Elvis Presley in the stage production Elvis: A Musical Revolution - joined Peter Fegan to discuss what it takes to play one of great musical icons. 

Leader of the Nationals David Littleproud joined 4BC to breakdown the big political issues of the week. On the agenda; latest on Andrew Giles, turning the anthem into a pop song, and where is the Coalition's energy plan?

Bianca Stone has officially won LNP pre-selection for Gaven, running against State Housing Minister Meaghan Scanlon. She joined Peter Fegan for her first one on one interview. 

Ingredients 2 medium oranges 6 whole eggs 250g sugar 250g almond meal 1tsp baking powder 1stp vanilla Flaked almonds for top Method Preheat oven to 180 degrees Place oranges in a pot. Cover with water and simmer for two hours Blend oranges to a puree  Whip eggs and sugar together. Fold in vanilla, baking powder, orange and almond meal Pour into a lined cake tin  Bake for 70 minutes

When you've survived cancer yourself, there should be no need for you to help others fight the same battle. But Tiana Saunders doesn't think so. She is doing her bit for other young kids fighting the same battle she did. To help out head to the Kids' Cancer Project website.

For Local Issues this week Peter Fegan looked at housing in QLD. Jess Caire on what the Property Council want to see in the state budget next week, while Scott Challen - CEO of QHI Group - spoke about the 7 star energy requirement for new builds and how it is holding us back. 

ARL Commissioner Kate Jones joined Peter Fegan to chat about the rapid change in women’s Rugby League 

Father Frank Brennan has published a new book - Lessons from Our Failure to Build a Constitutional Bridge in the 2023 Referendum - and joined Peter Fegan to discuss the path forward. The book can be found at the website.

Award winning journalist Samantha Maiden joined 4BC to breakdown the big political issues of the week. On the agenda; Direction 99 and the future of Andrew Giles, is there an early election on the horizon?

Ingredients 2.5kg pork loin 2 tablespoons of salt 1 tablespoon of freshly ground black pepper 6 garlic cloves, thinly sliced ¼ cup fresh thyme leaves ¼ cup fresh sage leaves ½ cup parsley leaves ¼ cup olive oil  Recipe Open out the pork loin and lay it, skin-side down, on your work surface. Rub in 1 tablespoon of the salt and all the pepper then scatter on the garlic and fresh herbs. Roll the loin up into a log shape and tie securely with butchers string at 5cm intervals. You can prepare the pork to this up to two days in advance. The herbs and seasonings will permeate the flesh and add extra flavour. When ready to cook, preheat the oven to 220 degrees and place the pork on a rack inside a large roasting tin. Rub all over with oil and season with the rest of the salt. Roast for 20 minutes then lower the oven temperature to 175 degrees and roast for one hour. The pork is cooked when the internal core temperature reaches 72 degrees. Transfer cooked pork to a hot dish and leave it to the rest for 30 minutes in a warm spot. Remove the string and carve into slices, each with a crisp layer of crackling. Serve with your choice of accompaniments. Serves 8-12.

Olivia Maragna from Aspire Retire joins Peter Fegan to talk about the big news in the world of finance.

Utah’s 44th district representative and the Vice Chair for the House of Rules Committee Jordan Teuscher was at the forefront of changes to social media rules for children. He joined Peter Fegan to discuss the changes they made.

NRMA Insurance Executive Claims Manager, Natalie Major, joined Peter Fegan on 4BC Weekends to provide details on how to best prepare for wild weather. NRMA Insurance has created Help Nation to help Australians to know the risks and prepare for wild weather. 

Robert Dow from Rail Back on Track breaks down the Premiers announcement of 50c fares on all public transport.

Nine Chief Political Editor Charles Croucher joined 4BC to breakdown the big political issues of the week. On the agenda; Kids on social media, energy debate continues to roll on, and the Trump/Rudd circus continues.

Ingredients  4 lamb shanks  Salt Freshly ground black pepper 100g butter 2 onions, finely chopped 6 garlic cloves, crushed 2 tablespoons roughly chopped thyme  1 bay leaf 500g mushrooms sliced 1cm thick 375ml chicken stock  375ml port Recipe Preheat oven to 160 degrees. Season the lamb shanks with salt and pepper. Heat the oil in an ovenproof pot and brown the shanks all over. Transfer to play. Lower the heat under the pot and add the butter, onion, garlic, thyme and bay leaf and fry for 3-4 minutes, until the onion is soft but not coloured. Add the mushrooms and stock and bring to boil. Simmer for 10 minutes until the mushrooms are soft. Add the port and return to the boil.  Increase the oven temperature to 200 degrees, remove the lid and cook for a further 30-40 minutes, until the sauce reduces and thickens. Keep an eye on it to make sure it doesn’t burn.  Serve with lots of mashed potatoes.  Serves 4

Maria Boulton joined Peter Fegan the morning after handing over the reigns at the Australian Medical Association of Queensland.  They discussed her time as President, the current state of the health system, and gave the current leadership at score out of 10. 

Ambulance ramping is still an issue within our community. Despite Health Minister Shannon Fentiman announcing a $764m investment to tackle ramping when she took over the portfolio last year, latest figures show 45.5 percent of patients were waiting beyond the 30-minute mark, with ambulances losing an average of 17 minutes per trip – two minutes higher than in the previous quarter. Lauren Hansford, daughter of Wayne Irving who died while in a ramped ambulance last year, calls in to share her thoughts on the lack of progress the government seems to have made and what more needs to be done. 

President of Lions Club Brisbane West John Williams joins to discuss the Moggill Marathon, a fantastic event raising money for Bravery Box to continue to help kids suffering from cancer. John gives us an update on the event and tells us more about Bravery Box and a certain comedian who supported the event last year.

Nationals leader David Littleproud calls in post-budget to break it all down and provide comment. David also shares his thoughts on the proposed South Australian social media laws and NRL Magic Round sticking around in Brisbane for the next few years.

Sport with 4BC Sports reporter Sam Leckie has a very special guest - none-other than The great Wally Lewis who joins to give his thoughts on the upcoming games this weekend. They also speak with Broncos Assistant Coach John Cartwright off the back of the Bronc’s win last night over the Manly Sea Eagles.

Brookfield Show President Dan Petrie joined Peter Fegan on 4BC Weekends to discuss the details of the show!

Aspire Retire Financial Services co-founder Olivia Maragna joins for Money Talks post-federal budget hand down! Olivia breaks down what she describes as the “chicken feed” budget and how it will affect different Australians.

Cherie Bennett is a working nurse of 13 years and a mum. She joined Peter Fegan to celebrate the First Responder Mums who save lives and hold families together. 

Member for Miller Mark Bailey joined Peter Fegan to discuss why the Oxley Rail Bridge has such a high number of serious accidents. 

Pork Hocks:  4 X 700G smoked pork hocks 1 Onion, quartered 1 carrot, cut into chunks 2 bay leaves 1 cinnamon stick 4 cloves Peel of 1 orange Glaze: ¾ cup Marsala 200 g softened butter ¾ cup raw sugar Splash of brandy Recipe Ask your butcher to remove the knuckle end of the hock and to ‘french’ the bones for a neat presentation. Put the hocks in a stockpot or large casserole dish with the remaining ingredients and cover generously with cold water. Bring to the boil, skimming away any impurities that rise to the surface, then lower the heat and simmer, uncovered, for 1½ hours. The meat needs to be very soft, but not falling off the bones. Remove the pan from the heat and leave the hocks to cool in the stock. When hocks are completely cold, lift them out of the stock (which you can strain and reuse), and pat dry. Remove the skin and trim away any thick fatty bits. (they’ll make a great treat for the dog). Preheat the oven to 190 degrees. For the glaze, use a fork to beat the Marsala into the butter. Smear it all over the hocks and sprinkle them with sugar. Arrange the hocks in a deep roasting tin and pour in the reserved stock to a depth of about 3cm. This stops the hocks from sticking to the tin, keeps them moist and reduces down to make a lovely sauce. Bake in the oven for 20 minutes, until the butter and sugar form a shiny dark glaze. Remove the hocks from the roasting tin and keep warm while you make a quick sauce. Add a splash of brandy to the roasting tin and bubble vigorously over a high heat. Serve the glazed hocks with the sauce and heaps of mashed potatoes.  Serves 4.

Acting Assistant Commissioner Andrew Massingham joined 4BC to break down a big week in the fight against youth crime. 

Olivia Maragna from Aspire Retire Financial Services joined Peter Fegan to break down all the big issues in the world of finance, including what the upcoming Federal Budget means for Aussies.

On the show: Erin Molan on Domestic Violence and John Peel, a former prison officer, shares his memories of the Boggo Road jail. Local Issues focuses on homelessness in Logan with Darren McGhee, the YFS Outreach manager and Mayor Jon Raven. There's also a new innovation in theme park technology and Dylan Karaitiana, the Managing Director at Metrix, breaks it all down. Sports with Sam Leckie, weather with Garry Youngberry and what's on Nine News with Mia Glover. The Weekend Catchup with Laurie Lawrence and Peter Fegan gives his thoughts on all the big topics from the past week.

Amid news that Logan City Council was shutting out the homeless at Oliver Sports Complex - YFS Logan Homelessness Outreach Manager Darren McGhee and Logan City Mayor Jon Raven joined Peter to clear up the news and plead for government help in managing the issue. 

Erin Molan is leading the charge for change when it comes to Domestic Violence in Australia. She joined 4BC Weekends to discuss it. 

Ingredients 2kg pork-belly spare ribs  Lemon wedges to serve  4 tablespoons brown sugar 1 tablespoon caraway seeds, ground 1 tablespoon ground ginger 1 tablespoon chilli flakes 2 tablespoons chopped coriander leaves 1 tablespoon freshly ground black pepper 1 teaspoon salt  Recipe Combine the sticky rub ingredients in a large mixing bowl. Use your hands to rub the mixture into the spare ribs. Cover with plastic wrap and leave to marinate in the refrigerator overnight, or for up to two days. Turn the meat around in the marinade every 6 hours or so.  When ready to cook, light a fire in your kettle barbecue. When the coals die down to about 160 degrees, scatter a small handful of hickory woodchips onto the coals to create smoke. Sit the ribs on the grill, pull down the hood on the barbecue and cook the ribs for 3 hours. Every 45 minutes or so, add a few more woodchips to keep the smoke going. When the ribs are cooked, they should be soft and tender. Serve with lemon wedges. Serves 4

TMR Manager of Road Rules Nick Mackay joined 4BC Weekends to go over some of the road rules which people may not know.