As Australians spend more time in the sun, the Royal Australian College of GPs (RACGP) is urging patients to schedule skin checks for early detection of skin cancer.

The latest Australian Journal of General Practice (AJGP) highlights skin cancer management, including new treatments and the balance between over-diagnosis and early detection.

Dr. Michael Clemens, RACGP Vice President, discusses with Clinton how collaboration between GPs and oncologists, along with newer therapies, has improved early treatment and reduced melanoma recurrence after surgery, offering guidance on managing adverse events from these therapies.

As Australians spend more time in the sun, the Royal Australian College of GPs (RACGP) is urging patients to schedule skin checks for early detection of skin cancer.
The latest Australian Journal of General Practice (AJGP) highlights skin cancer management, including new treatments and the balance between over-diagnosis and early detection.
Dr. Michael Clemens, RACGP Vice President, discusses with Clinton how collaboration between GPs and oncologists, along with newer therapies, has improved early treatment and reduced melanoma recurrence after surgery, offering guidance on managing adverse events from these therapies.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Clinton Maynard

Australia Overnight with Clinton Maynard - Highlights

GPs essential to early diagnosis and treatment of melanoma

Listen to the full show podcast - Wednesday - 18th September

Listen to the full show podcast - Wednesday - 18th September

Overnights with Mike Jeffreys - Wednesday - 18th September

Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Best-ever homemade sausage rolls

Ingredients (12)
 4 sheets ready rolled puff pastry
 1 tbsp milk
 1 egg
 500g veal mince (or beef mince)
 500g sausage mince
 1 small brown onion, finely chopped
 1 small red onion, finely chopped
 1 medium carrot, coarsely grated
 3 cloves garlic, crushed
 1/4 cup finely chopped fresh flat-leaf parsley
 1 1/2 tbsp tomato sauce
 1/4 cup (60ml) worcestershire sauce

Method
Step 1 - Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with
baking paper. Thaw puff pastry.
Step 2 - Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal
mince, sausage mince, brown onion, red onion, carrot, garlic, parsley, tomato sauce
and Worcestershire sauce in a large bowl. Season with salt and pepper. Divide
mixture into 8.
Step 3 - Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon
1/8 of the mince mixture down along the long side of one pastry half, shaping mince
into a long sausage shape. Brush opposite long edge with a little egg mixture.
Step 4 - Roll up pastry to enclose filling, finishing seam side down. Brush top of log
with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on
prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and
eggwash.
Step 5 Bake for 25-30 minutes or until golden and cooked through.

Mike Jeffreys is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Best-ever homemade sausage rolls Ingredients (12)  4 sheets ready rolled puff pastry  1 tbsp milk  1 egg  500g veal mince (or beef mince)  500g sausage mince  1 small brown onion, finely chopped  1 small red onion, finely chopped  1 medium carrot, coarsely grated  3 cloves garlic, crushed  1/4 cup finely chopped fresh flat-leaf parsley  1 1/2 tbsp tomato sauce  1/4 cup (60ml) worcestershire sauce
Method Step 1 - Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. Thaw puff pastry. Step 2 - Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, brown onion, red onion, carrot, garlic, parsley, tomato sauce and Worcestershire sauce in a large bowl. Season with salt and pepper. Divide mixture into 8. Step 3 - Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture. Step 4 - Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash. Step 5 Bake for 25-30 minutes or until golden and cooked through.

Cooking with Sarah Boorer

Mike Jeffreys chats with Dale Sinden for the story behind today’s National Days for 18th September.

Mike Jeffreys chats with Dale Sinden for the story behind today’s National Days for 18th September.

GPs essential to early diagnosis and treatment of melanoma

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