When much of the city sleeps, Mike Jeffreys is keeping you company.

Mike provides laughs and companionship, the news & stories of the day from midnight on Mondays. 

When much of the city sleeps, Mike Jeffreys is keeping you company.
Mike&nbsp;provides&nbsp;laughs and companionship, the&nbsp;news &amp;&nbsp;stories of the day from midnight on Mondays.&nbsp;

Overnights with Mike Jeffreys - Full Show

Overnights with Mike Jeffreys

Overnights with Mike Jeffreys - Wednesday 14th January  2026 

The next generation of leaders are starting to come to the fore.

Millennials are stepping into leadership roles and so are some Gen Zs, and they’re rewriting the rules.
But is it for better or for worse? Gone are the days of command-and-control leadership. Younger generations value collaboration, inclusivity and authenticity.

Mike speaks with Business and Management Expert, Jasmine O’Reilly, who says the revolution
happening in Australian workplaces is definitely for the better.

“Workplaces are becoming more purpose-driven and people-centred, shared ownership is replacing the traditional hierarchy, and psychological safety is becoming a key driver of performance.”
Jasmine has three suggestions for building a workplace that embraces the future:

1. Treat communication as a two-way street, it’s a conversation not an announcement.
2. Lead with values rather than key performance indicators.
3. Reframe vulnerability and accountability as a strength.

The next generation of leaders are starting to come to the fore.
Millennials are stepping into leadership roles and so are some Gen Zs, and they&rsquo;re rewriting the rules. But is it for better or for worse? Gone are the days of command-and-control leadership. Younger generations value collaboration, inclusivity and authenticity.
Mike speaks with Business and Management Expert, Jasmine O&rsquo;Reilly, who says the revolution happening in Australian workplaces is definitely for the better.
&ldquo;Workplaces are becoming more purpose-driven and people-centred, shared ownership is replacing the traditional hierarchy, and psychological safety is becoming a key driver of performance.&rdquo; Jasmine has three suggestions for building a workplace that embraces the future:
1. Treat communication as a two-way street, it&rsquo;s a conversation not an announcement. 2. Lead with values rather than key performance indicators. 3. Reframe vulnerability and accountability as a strength.

Are younger generations improving Aussie workplaces?

Mike is joined by Sue Barrett, Business Strategist, Founder of Democracy Watch AU, to talk about her recent article that asks, "What would Bowie do in 2026?"

Ten years ago, David Bowie died. When he left us in 2016, Brexit was months away, Trump seemed unlikely, and we thought we understood democracy. We were wrong about everything.

Bowie was an early signal detector: one of the sharpest we've witnessed. Tomorrow belongs to those who can hear it coming.

Three songs keep rising: Five Years, I'm Afraid of Americans, Fantastic Voyage. They're field notes from our present.

Five Years detonates denial about running out of time. I'm Afraid of Americans diagnosed authoritarianism's machinery decades early - domination as democracy, certainty as weapon.  With Trump returning emboldened, we're living those warnings.

Fantastic Voyage asks: can we resist becoming what we hate?  The real battleground isn't politics or economics. It's character.

What would Bowie do?
Stop begging rigged systems to be fair.  Build power.  Change the frame from inside.  Start conversations that can't be unheard.

"Turn and face the strange"

Mike is joined by Sue Barrett, Business Strategist, Founder of Democracy Watch AU, to talk about her recent article that asks, "What would Bowie do in 2026?" Ten years ago, David Bowie died. When he left us in 2016, Brexit was months away, Trump seemed unlikely, and we thought we understood democracy. We were wrong about everything.
Bowie was an early signal detector: one of the sharpest we've witnessed. Tomorrow belongs to those who can hear it coming.
Three songs keep rising: Five Years, I'm Afraid of Americans, Fantastic Voyage. They're field notes from our present.
Five Years detonates denial about running out of time. I'm Afraid of Americans diagnosed authoritarianism's machinery decades early - domination as democracy, certainty as weapon.&nbsp; With Trump returning emboldened, we're living those warnings.
Fantastic Voyage asks: can we resist becoming what we hate?&nbsp; The real battleground isn't politics or economics. It's character.
What would Bowie do? Stop begging rigged systems to be fair.&nbsp; Build power.&nbsp; Change the frame from inside.&nbsp; Start conversations that can't be unheard.
"Turn and face the strange"

What would Bowie do in 2026?

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 Avocado pasta salad (recipe courtesy recipetineats.com)

Ingredients
500 g spiral pasta (or other of choice)
1 tbsp cooking / kosher salt (for cooking water)

Creamy Avocado Ranch Dressing:
1 1/3 cups avocado (smush in cup measures, ~ 1 1/2 avocados
1/2 cup buttermilk
1/3 cup whole egg mayonnaise
3 tbsp lemon juice (sub cider vinegar)
1 1/2 garlic cloves , finely grated or minced
1/2 tsp onion powder
1 1/4 tsp cooking salt
1/2 tsp black pepper
1/4 cup dill , finely chopped
Seasoned Chicken (or use any cooked chicken):
2 x 250g chicken breasts, skinless boneless
1/2 tsp smoked paprika (sub ordinary)
1/2 tsp cooking salt
1/4 tsp black pepper
2 tbsp extra virgin olive oil

Add-ins (or use your own!):
250 g streaky bacon
6 eggs
250 g cherry tomato , halved
1/4 red onion, very finely sliced
1 celery stem, finely sliced 0.5 cm
1/4 cup dill, finely chopped

Instructions
Chicken & crispy bacon:
1. Pre-heat the oven to 220°C/430°F (200°C fan-forced).
2. Bacon: Place bacon slices on a rack set on an oven tray. Bake 20
minutes or until deep golden and crispy, then remove from the
oven and let it cool – it will get crispier. Then chop into 1 cm pieces.
3. Pound chicken: Cover chicken with baking paper then pound to 1.5
cm even thickness using a meat mallet, rolling pin or cast
iron pan.
4. Season: Mix the paprika, salt and pepper in a small bowl. Place
chicken on a baking tray, drizzle then rub with half the oil. Sprinkle
with seasoning, then repeat on the other side.
5. Bake the chicken for 12 minutes or until the internal temperature is
67°C/153°F. Remove from the tray and rest for 5 minutes then cut
into 4 x 1cm pieces.


Cook pasta:
1. Bring a large pot of water to the boil then add the 1 tablespoon of
salt. Cook the pasta per the packet time plus 2 minutes
2. Drain, rinse under water then leave to drain well and cool.
Boil eggs:
1. 9 minutes: Bring a large saucepan of water to boil. Lower eggs in
using a slotted spoon then start the timer for 9 minutes. Reduce
stove heat so eggs are not bouncing around so much that the
shells crack.
2. Peel in cold water: Remove eggs using a slotted spoon into a large
bowl or sink of cold water (iced water is best, but I never waste ice
on eggs!). Leave for 5 minutes then peel while submerged under
water, it's easier.
3. Pat dry then cut eggs into quarters.


Dressing:

1. Place all ingredients except the dill into a container just large
enough to fit the head of a stick blender. Blitz until the avocado is
smooth.
2. Add dill and jus blitz to mix through. Taste and adjust salt, if
needed.
Toss:
1. Place the pasta and dressing in a very large bowl along with
everything else EXCEPT the eggs. Toss gently to combine.
2. Add eggs, then toss gently to disperse. Serve!
Recipe Notes:
1. Avocado – I know it’s unusual to ask you to measure the flesh, but
given that not all avocados are exactly the same size, I need you to do it!
Scoop the flesh, smush into measuring cups.
2. Buttermilk – A near-perfect sub in this recipe is to use half yogurt +
half milk. I doubt anyone could tell the difference – I can’t!
3. Mayonnaise – I like whole egg mayonnaise, it’s got a smoother flavour
than normal mayo. Kewpie mayonnaise is almost as great here!
Substitute with sour cream or yogurt for a lighter version.
4. Fresh dill – Coriander/cilantro and chives are also herbs use in ranch,
but I like dill the best. Use the same quantity.
5. Cooking pasta – For pasta salads, I like to overcook the pasta until it’s
extra-soft because pasta goes firm once cool. So if it’s overly soft when
hot, it will be the perfect texture when cool!
6. Storing – Keeps for 4 days in the fridge, and stays green thanks to the
lemon in the dressing!
7. Nutrition per serving.

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 Avocado pasta salad (recipe courtesy recipetineats.com)
Ingredients 500 g spiral pasta (or other of choice) 1 tbsp cooking / kosher salt (for cooking water)
Creamy Avocado Ranch Dressing: 1 1/3 cups avocado (smush in cup measures, ~ 1 1/2 avocados 1/2 cup buttermilk 1/3 cup whole egg mayonnaise 3 tbsp lemon juice (sub cider vinegar) 1 1/2 garlic cloves , finely grated or minced 1/2 tsp onion powder 1 1/4 tsp cooking salt 1/2 tsp black pepper 1/4 cup dill , finely chopped Seasoned Chicken (or use any cooked chicken): 2 x 250g chicken breasts, skinless boneless 1/2 tsp smoked paprika (sub ordinary) 1/2 tsp cooking salt 1/4 tsp black pepper 2 tbsp extra virgin olive oil
Add-ins (or use your own!): 250 g streaky bacon 6 eggs 250 g cherry tomato , halved 1/4 red onion, very finely sliced 1 celery stem, finely sliced 0.5 cm 1/4 cup dill, finely chopped
Instructions Chicken &amp; crispy bacon: 1. Pre-heat the oven to 220&deg;C/430&deg;F (200&deg;C fan-forced). 2. Bacon: Place bacon slices on a rack set on an oven tray. Bake 20 minutes or until deep golden and crispy, then remove from the oven and let it cool &ndash; it will get crispier. Then chop into 1 cm pieces. 3. Pound chicken: Cover chicken with baking paper then pound to 1.5 cm even thickness using a meat mallet, rolling pin or cast iron pan. 4. Season: Mix the paprika, salt and pepper in a small bowl. Place chicken on a baking tray, drizzle then rub with half the oil. Sprinkle with seasoning, then repeat on the other side. 5. Bake the chicken for 12 minutes or until the internal temperature is 67&deg;C/153&deg;F. Remove from the tray and rest for 5 minutes then cut into 4 x 1cm pieces. 
Cook pasta: 1. Bring a large pot of water to the boil then add the 1 tablespoon of salt. Cook the pasta per the packet time plus 2 minutes 2. Drain, rinse under water then leave to drain well and cool. Boil eggs: 1. 9 minutes: Bring a large saucepan of water to boil. Lower eggs in using a slotted spoon then start the timer for 9 minutes. Reduce stove heat so eggs are not bouncing around so much that the shells crack. 2. Peel in cold water: Remove eggs using a slotted spoon into a large bowl or sink of cold water (iced water is best, but I never waste ice on eggs!). Leave for 5 minutes then peel while submerged under water, it's easier. 3. Pat dry then cut eggs into quarters. 
Dressing:
1. Place all ingredients except the dill into a container just large enough to fit the head of a stick blender. Blitz until the avocado is smooth. 2. Add dill and jus blitz to mix through. Taste and adjust salt, if needed. Toss: 1. Place the pasta and dressing in a very large bowl along with everything else EXCEPT the eggs. Toss gently to combine. 2. Add eggs, then toss gently to disperse. Serve! Recipe Notes: 1. Avocado &ndash; I know it&rsquo;s unusual to ask you to measure the flesh, but given that not all avocados are exactly the same size, I need you to do it! Scoop the flesh, smush into measuring cups. 2. Buttermilk &ndash; A near-perfect sub in this recipe is to use half yogurt + half milk. I doubt anyone could tell the difference &ndash; I can&rsquo;t! 3. Mayonnaise &ndash; I like whole egg mayonnaise, it&rsquo;s got a smoother flavour than normal mayo. Kewpie mayonnaise is almost as great here! Substitute with sour cream or yogurt for a lighter version. 4. Fresh dill &ndash; Coriander/cilantro and chives are also herbs use in ranch, but I like dill the best. Use the same quantity. 5. Cooking pasta &ndash; For pasta salads, I like to overcook the pasta until it&rsquo;s extra-soft because pasta goes firm once cool. So if it&rsquo;s overly soft when hot, it will be the perfect texture when cool! 6. Storing &ndash; Keeps for 4 days in the fridge, and stays green thanks to the lemon in the dressing! 7. Nutrition per serving.

Overnights with Mike Jeffreys - Wednesday 14th January 2026

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