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 - Highlights

Overnights with Mike Jeffreys

Wake Up with Mike Jeffreys - Wednesday 11th February

Why don’t Australian men flirt anymore? It’s a question many women - and plenty of men - are quietly asking.

Mike is joined by Dating and Connection Expert, Karina Chapman, who says Aussie men aren’t bad at flirting, they’re just stuck in their own heads.

“In Australia, we value being laid-back and not standing out, and that’s translated into men holding back instead of showing interest,” Karina explains. “Fear of rejection, confusion around signals, and not wanting to appear creepy, means many men think about flirting, but don’t actually act.”

Research shows people correctly read flirting signals less than 30% of the time, which is why relying
on subtle glances and nods rarely works. Karina says good flirting isn’t about bravado or cheesy lines.

“It’s about clarity. Say hello. Offer a genuine compliment. Start a light conversation and see how it’s received.” Her message is simple: opportunity and attraction grow through respectful initiative, not silent hope.

Why don&rsquo;t Australian men flirt anymore? It&rsquo;s a question many women - and plenty of men -&nbsp;are quietly asking.
Mike is joined by Dating and Connection Expert, Karina Chapman, who says Aussie men aren&rsquo;t bad at flirting, they&rsquo;re just stuck in their own heads.
&ldquo;In Australia, we value being laid-back and not standing out, and that&rsquo;s translated into men holding back instead of showing interest,&rdquo; Karina explains. &ldquo;Fear of rejection, confusion around signals, and not wanting to appear creepy, means many men think about flirting, but don&rsquo;t actually act.&rdquo;
Research shows people correctly read flirting signals less than 30% of the time, which is why relying on subtle glances and nods rarely works. Karina says good flirting isn&rsquo;t about bravado or cheesy lines.
&ldquo;It&rsquo;s about clarity. Say hello. Offer a genuine compliment. Start a light conversation and see how it&rsquo;s received.&rdquo; Her message is simple: opportunity and attraction grow through respectful initiative, not silent hope.

Why Aussie men won’t make a move

Overnights with Mike Jeffreys - Wednesday 11th February

Mike 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 upChicken Enchiladas (recipe courtesy recipetineats)

Ingredients
8 tortillas , flour or corn (about 20cm / 8")

Enchilada Seasoning:
1 tsp EACH onion powder, garlic powder, salt
1 tbsp EACH dried cumin powder, paprika, dried oregano
1/4 tsp black pepper
3/4 tsp cayenne pepper (optional, adjust to taste)

Enchilada Sauce
2 tbsp olive oil
3 tbsp flour , plain/all purpose
2 cups (500ml) chicken stock/broth , low sodium
1.5 cups (375ml) tomato passata or US puree (Note 4 sub)

Chicken Filling:
600g / 1.2lb chicken breast , sliced in half horizontally (or boneless thigh) (Note 2)
2 tbsp olive oil , separated
1/2 onion , chopped
2 garlic cloves , finely minced
1 red capsicum/bell pepper , diced
400g / 14oz refried beans (Note 3)
400g/14oz canned corn , drained (sub frozen 1 3/4 cups)
1/4 cup (65ml) water
1 cup (100g) cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)

Topping
1.5 cups (150g) cheese , shredded
2 tbsp coriander/cilantro , roughly chopped

Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

Enchilada Sauce
Make roux – Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.
Add other ingredients – Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.
Simmer to thicken – Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove.

Chicken Filling
Coat chicken – Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
Cook chicken – Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
Add everything else – Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery.

Assemble and bake:
Preheat oven to 180°C/350°F.
Roll – Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8.
Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.
Bake 20 – 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!

Mike 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 Chicken Enchiladas (recipe courtesy recipetineats)
Ingredients
<ul>
<li>8 tortillas , flour or corn (about 20cm / 8")</li>
</ul>
Enchilada Seasoning:
<ul>
<li>1&nbsp;tsp&nbsp;EACH onion powder, garlic powder, salt</li>
<li>1&nbsp;tbsp&nbsp;EACH dried cumin powder, paprika, dried oregano</li>
<li>1/4&nbsp;tsp&nbsp;black pepper</li>
<li>3/4&nbsp;tsp&nbsp;cayenne pepper&nbsp;(optional, adjust to taste)</li>
</ul>
Enchilada Sauce
<ul>
<li>2 tbsp olive oil</li>
<li>3 tbsp flour , plain/all purpose</li>
<li>2 cups (500ml) chicken stock/broth , low sodium</li>
<li>1.5 cups (375ml) tomato passata or US puree (Note 4 sub)</li>
</ul>
Chicken Filling:
<ul>
<li>600g / 1.2lb chicken breast , sliced in half horizontally (or boneless thigh) (Note 2)</li>
<li>2 tbsp olive oil , separated</li>
<li>1/2 onion , chopped</li>
<li>2 garlic cloves , finely minced</li>
<li>1 red capsicum/bell pepper , diced</li>
<li>400g / 14oz refried beans (Note 3)</li>
<li>400g/14oz canned corn , drained (sub frozen 1 3/4 cups)</li>
<li>1/4 cup (65ml) water</li>
<li>1 cup (100g) cheese shredded (Mexican cheese blend, Monterey Jack, cheddar)</li>
</ul>
Topping
<ul>
<li>1.5 cups (150g) cheese , shredded</li>
<li>2 tbsp coriander/cilantro , roughly chopped</li>
</ul>
Enchilada Seasoning:&nbsp;Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
Enchilada Sauce
<ul>
<li>Make roux &ndash;&nbsp;Heat oil in saucepan over medium heat. Add flour and stir 20 seconds.</li>
<li>Add other ingredients &ndash;&nbsp;Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine.</li>
<li>Simmer to thicken &ndash;&nbsp;Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove.</li>
</ul>
Chicken Filling
<ul>
<li>Coat chicken &ndash;&nbsp;Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.</li>
<li>Cook chicken &ndash;&nbsp;Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.</li>
<li>Saute onion &ndash;&nbsp;In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.</li>
<li>Add everything else &ndash;&nbsp;Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery.</li>
</ul>
Assemble and bake:
<ul>
<li>Preheat&nbsp;oven to 180&deg;C/350&deg;F.</li>
<li>Roll &ndash;&nbsp;Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8.</li>
<li>Smear&nbsp;a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese.</li>
<li>Bake&nbsp;20 &ndash; 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander!</li>
</ul>

Wake Up with Mike Jeffreys - Wednesday 11th February

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