Phil speaks with property development expert Steve Chandler, Managing Director of LEFTA, who warns that Aussie-trained apprentice tradies are becoming a thing of the past.

Despite the government offering $10,000 incentives, Steve says it’s not enough to fix a broken system. He argues that kids now stay in school through Year 12, often racking up uni debt for degrees that don’t lead to jobs—while apprenticeships are overlooked.

With few new tradies, Australia is relying on skilled migrants who still need to learn local building standards. Steve says we need to go back to basics and restart real hands-on training—before it’s too late.

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Phil chats with Dr Joe Kosterich, General Practitioner, to find out how likely it is to get bitten by a bat — and what you should do if it happens.

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Phil O’Neil 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 No bake Lemon Slice (recipe courtesy taste.com.au)

Ingredients (8)
 1/2 cup NESTLÉ Sweetened Condensed Milk
 100g butter
 200g granita biscuits
 1 cup Coles Desiccated Coconut
 2 tsp finely grated lemon rind
 Lemon icing
 2 cups pure icing sugar
 20g butter, softened
 2 1/2 tbsp lemon juice

Method
Step 1 Grease a 3cm deep, 15.5cm x 25cm (base) slab pan. Line base and sides
with baking paper, extending paper 2cm above edges of pan.
Step 2 Place condensed milk and butter in a small saucepan over medium heat.
Cook, stirring, for 5 minutes or until smooth and combined. Remove from heat.
Step 3 Using a food processor, process biscuits until fine crumbs. Transfer to a
bowl. Add coconut and lemon rind. Stir to combine. Add hot butter mixture. Mix well
to combine. Press mixture over the base of prepared pan. Cover. Refrigerate for 1
1/2 hours or until firm.
Step 4 Make lemon icing: Sift icing sugar into a bowl. Add butter and lemon juice.
Beat with a wooden spoon until smooth and combined. Spread icing over slice.
Stand at room temperature for 30 minutes or until icing has set. Cut into pieces.
Serve.

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