Caroline Wilson and Corrie Perkin are best friends and it's time to start recording their conversations. Everything from sport to food to lifestyle are covered. Nothing is off limits. Just don't shoot the messenger.
THIS WEEK: Two big international news stories – The US Presidential debate & the release of Julian Assange The new Midnight Oil documentary Winter wines with Myles Thomson Where do Tupperware lids go!? Why Caro wants the Swans to win the premiership Item 1: International News Moment #1: The US Presidential Debate Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: A Summer cocktail and a Winter wine Michael Hall Barossa Valley Roussanne 2021 Zind Humbrecht Zind 2020 BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a Book: All Fours by Miranda July SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider. 1¼ tablespoons salt 2-2.5kg pork shoulder, bone in, skin removed 1 tablespoon olive oil 375ml apple cider (1 can) 500ml chicken stock 2 tablespoons Dijon mustard 8 garlic cloves, smashed (leave skins on) ¼ bunch thyme sprigs (about 8 sprigs) Freshly cracked black pepper 2 red onions, cut into 10 wedges 2 Granny Smith apples, peeled, cut into 8 wedges Preheat oven to 160C (150C fan-forced). Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides. Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock. Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat. Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours. Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed. Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6 DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed! SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What made you grumpy this week CARO TO CORRIE: What made you grumpy this week CORRIE TO CARO: Why do you want the Swans to win the flag CARO TO CORRIE: Which childhood pleasure did you revisit on the weekend CORRIE TO CARO: What long-standing vow are you breaking this week CARO TO CORRIE: What lifelong mystery remains a mystery Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
Myles Thomson has a wonderful Brandy Alexander recipe for us. Learn more about your ad choices. Visit megaphone.fm/adchoices
ON THIS EPISODE - The bombshell historic story revealed at the Australian Rules Hall of Fame - Corrie takes Caro to task in relation to the AFL Commission - Who should be the next host of Media Watch? - A tribute to Donald Sutherland Australian Rule Hall of Fame dinner and outcomes – and the Kelvin Templeton bombshell Vale Donald Sutherland. Is he the best non-American actor to have appeared in Hollywood movies? - What made Donald great - What people have said about his contribution - His best roles - Donald Sutherland films we remember THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles' Fave Winter Drinks – the Brandy Alexander! Red Energy owned by Snowy Hydro, a renewable energy leader BOOK: Caro has a Book: The Storm We Made by Vanessa Chan SCREEN: Corrie has a Screen: Wonka Apple TV/Amazon Prime Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe: Harissa and lemon roasted chicken thighs RECIPE: This is such a simple recipe that I confess I have been making it for years and never thought I'd put it in one of my books. It's so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does. You can also marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking. SERVES 4-6 1kg boneless, skinless chicken thighs 2 heaped tablespoons rose harissa 150g Greek yogurt finely grated zest and juice of 1 unwaxed lemon Maldon sea salt flakes and freshly ground black pepper To serve (optional) flatbreads coriander leaves thinly sliced spring onions lemon wedges Preheat the oven to 240°C (220°C fan), Gas Mark 9. Line a baking tray with baking paper. Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands. Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through. To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over. DID YOU SEE THAT? CORRIE discusses the Eddie and Jimmy Podcast – and Eddie putting the heat on Brisbane to start getting organised to the Olympics SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader CORRIE TO CARO: What media announcement saddened you last week CARO TO CORRIE: What political announcement confused you last week CORRIE TO CARO: Which two drug-related stories raised your eyebrows this week CARO TO CORRIE: When Paul Barry steps down at the end of the year, who should take over hosting Media Watch in 2025 CORRIE TO CARO: Hamish or Andy CARO TO CORRIE: Apple or pear Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW - Dusty's Day – his 300th game - Jason Dunstall's elevation to Legend status - The Bridgerton phenomenon - Gillon McLachlan's career move - Do election polls matter? THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Ballarat regional wines Provenance Golden Plains Pinot Noir 2022 Mt Langi Ghiran Cliff Edge Shiraz 2021 (will be online at Prince Wine Store in the coming days) BSF. Brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a Book: Major Pettigrew's Last Stand by Helen Simonson SCREEN: Caro has a Screen: Blue Lights SBS on Demand Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro and Corrie have a recipe: Ross Andrewartha's Anchovy Straws To begin, brush two slices of puff pastry with egg wash. Then create three ‘ribbons' of anchovies (you'll use one whole tin). Dust with Aleppo pepper and finely grated Parmesan. Sandwich with the other piece of puff and return to the freezer for 15mins to firm up. Cut into 1cm straws then place on their sides onto a lined baking tray. Bake at 180c for fifteen minutes. DID YOU SEE THAT? Kerri-Anne Kennerley's comments on the culture of bullying at Nine. SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: Should journalist Lauren Windsor have secretly recorded and then made public her private conversation with US Supreme Court Judge Samuel Alito CORRIE TO CARO: Has Gillon McLachlan made the right career move CARO TO CORRIE: What much-loved all-purpose, old-fashioned retailer is fast becoming a dinosaur CORRIE TO CARO: What now-historic occasion was a major disappointment at the time CARO TO CORRIE: What fact stopped you in your tracks this week CORRIE TO CARO: Off the back of Heather Ewart's book launch last week, nominate your next Aussie road trip Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW Turmoil at channel 9 & Peter Costello's resignation King's Birthday honours for Daniel Andrews Caro's chat with Simon Goodwin & the pressure of success A Netflix recommendation from Caro And the Bledisloe Cup of wines! THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND Amen Break Pinot Noir 2020 Rob Hall Yarra Valley Pinot Noir Bilancia Syrah 2020 Paisley Wines Boombox Shiraz BSF BOOK: Eleven Letters to You: A Memoir by Helen Elliott SCREEN: A Man in Full on Netflix Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Extra Puffy Brazilian Cheese Puffs 200g cheddar cheese, or a mixture of cheddar and parmesan 200g milk of choice 100g olive oil or melted butter 1 tsp fine sea salt 300g tapioca starch, or arrowroot 3 large eggs Extra olive oil or butter for greasing tins, or paper muffin cups Instructions Thermomix method 1. Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside. 2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1. 3. Add tapioca starch and mix to combine, 20 sec/speed 6. 4. Allow to cool for 20 mins or so. 5. Add eggs and cheese and mix 20sec/speed 6. 6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed container). 7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners. 8. Preheat oven to 200C. 9. Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that's fine, the crusty bits will melt and they will cook perfectly.) 10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don't fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins. 11. Serve hot for super crunchy outside and chewy inside! Conventional method: 1. Grate cheese and set aside. 2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling. (Stir now and then while it heats.) 3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so. 4. Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above. 1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They're yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch! DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles SIX QUICK QUESTIONS CORRIE TO CARO: Did the King's Birthday honors get the timing right with Daniel Andrews? CARO TO CORRIE: What job do you wish had come your way CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet CARO TO CORRIE: What big literary event are you looking forward to this week CORRIE TO CARO: What telephone call gave you the biggest surprise this year CARO TO CORRIE: What big screen event are you looking forward to this week Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW: Laura Tingle, the ABC and the Murdoch media empire We discuss Caro's article on Alastair Clarkson & the latest with the Hawthorn racism dispute Myles Thomson takes us to Greece A recipe from Wholesome By Sarah And Dancing like you did in the 80's! THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines Kir-Yianni Paranga White (Roditis & Malagousia) 2023 Gentilini Rhombus Robola 2022 BSF brought to us by Red Energy. BOOK: Caro has a Book: Work by Bri Lee SCREEN: Corrie has a Screen: The Way, My Way Thank you to Cobram Estate Olive Oil: FOOD: Corrie has a recipe: Sarah Pound's Thai Green Curry with Broccoli and Chickpeas https://www.facebook.com/reel/401711212501442 Thai green curry with broccoli & chickpeas PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4 I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it. What you'll need 3 tablespoons sesame seeds 3 tablespoons salted peanuts 2 tablespoons extra-virgin olive oil 1 onion, diced 4 garlic cloves, finely chopped 2.5 cm piece of ginger, grated 190 g green curry paste 400 ml can coconut milk 1 tablespoon fish sauce 2 teaspoons brown sugar 2 heads of broccoli, chopped into florets (approximately 3 cups) 1 large zucchini, cut into rounds 400 g can chickpeas, rinsed and drained zest and juice of 1 lime TO SERVE 1 handful of coriander leaves 1 handful of Thai basil leaves 60 g (½ cup) finely sliced spring onion finely sliced green chilli Spiced Coconut Rice (page 226) or steamed rice lime wedges Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside. Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant. Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours. Add the coconut milk, fish sauce and brown sugar. Stir well and let the mixture come to a gentle simmer. Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through. Squeeze on the lime juice, sprinkle on the lime zest and stir well. The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over. DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can't see. SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg CARO TO CORRIE: Which two old journos made complete sense this week CORRIE TO CARO: Which sport have you completely lost interest in CARO TO CORRIE: Which Tiktok social media phenomenon is bringing you complete joy this week CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory AND TWO PODCAST RECOMMENTATIONS: The Fourth Estate podcast - The Laura Tingle episode Anderson Cooper 360 Learn more about your ad choices. Visit megaphone.fm/adchoices
ON THIS WEEK'S SHOW: 2 high-profile Aus companies experience #metoo moments Portrait controversies continue Tasmania wines The impact Reece Witherspoon's book club is having And a 30-year milestone for a classic British Rom-Com THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly) BSF: BOOK: Long Island by Colm Toibin SCREEN: D/Artagnan FOOD - Slow-roasted lamb 1,6-2.2 kg bone-in lamb shoulder' 1 brown onion, unpeeled, cut into 6 wedges 2 cups (500 ml) water MARINADE 2½ tsp finely chopped fresh rosemary leaves 1 tbsp dried oregano 2 garlic cloves* (big!), finely minced 1 tsp cooking salt* ½ tsp black pepper ¼ cup (60 ml) extra-virgin olive oil (Cobram Estate) LAMB JUS 1 tsp cornflour 14 cup (60 ml) water ¼ tsp cooking salt* Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!) Preheat the oven to 230°C (210°C fan-forced). Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes. Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes. Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours). Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug. Serve - Use tongs for tearing the meat off the bone - no knife for carving needed! Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table! NOTES 1. If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving. 2. Substitute with 1¼ tsp finely chopped dried rosemary. 3. I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on. 4. Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required. Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.). DID YOU SEE THAT? The impact of Reece Witherspoon's book club 6 QUICK QUESTIONS: CORRIE TO CARO: Who inspired you this week CARO TO CORRIE: Who least impressed you this week CORRIE TO CARO: What media deal worried you this week CARO TO CORRIE: What media announcement brought joy this week CORRIE TO CARO: What was the saddest public political sight this week? CARO TO CORRIE: What movie milestone are you celebrating this month Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW We discuss portraits! The Kings' Portrait, the first since his coronation And Gina Rinehart had requested the removal of an unflattering portrait of her Beechworth wines with Myles Thomson Scottie Sheffler's arrest The best two sporting jobs up for grabs in Victoria right now Great (and not so great) speeches THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines Fighting Gully Road Sangiovese Savaterre Frere Cadet Chardonnay BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: Enter Ghost by Isabella Hammad SCREEN: Corrie has a Screen: The Taste of Things Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe: Marcus's Amazing Paella: Paella for the Travellers Golfers (easily fed 8 hungry golfers) 1kg of Arborio rice 2lt chicken stock 500ml fish stock 3 tbs smoked paprika Good squeeze of Harissa paste (to taste) Pinch of saffron threads (steep in 100mls of hot water) 10 Artichoke hearts – halved 2 red peppers blackened – deseeded and cut into strips 4 cloves garlic – crushed 4 onions – diced 1 Atlantic salmon fillet (large)- cubed 12 large green prawns - peeled 12 Calamari rings 12 mussels 4 chicken thighs – cubed 2 chorizo sausages – 1cm diced 500g frozen peas Lots of EVO Method 1. Cover the paella pan with a thin film of EVO 2. Brown chicken pieces and set aside 3. Add some more EVO add garlic and onions, lightly brown 4. Add more EVO, enough to ensure that all the rice will get coated. 5. Add rice and stir to coat completely with oil 6. Add chicken and fish stock 7. Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine 8. Return chicken to pan 9. From here on its all about presentation 10. Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas. 11. Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don't cook so long that you dry out the paella. 12. Add mussels towards the end of the cook as they only need a few minutes. Notes: 1. Use the best quality arborio rice you can find 2. If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road. 3. If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice. 4. Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people. 5. If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef's Hat in South Melbourne, specialist BBQ stores and Spanish grocers. DID YOU SEE THAT? Discussion on Scottie Sheffler's arrest – and this article in the New York Post about his time behind bars SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week CARO TO CORRIE: Which speech impressed you last week CORRIE TO CARO: What Saturday shopping trip opened your eyes last week CARO TO CORRIE: Which speech least impressed you last week CORRIE TO CARO: What are the two hottest jobs going in sport right now CARO TO CORRIE: What news of a TV return caused excitement this week Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW: A milestone birthday in Caro's family As we head toward the Sir Doug Nicholls Indigenous Round, what's keeping footy's bosses awake at night? (Read Caro's story in The Age on this topic here) The game's declining Indigenous numbers Homophobia and discrimination Drugs in footy and keeping young men safe Brendan Gale's departure from Richmond to Tasmania Red Energy owned by Snowy Hydro, a renewable energy leader. THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! BSF – brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader Book from Corrie: "Water" by John Boyne (read it here) Screen from Caro: The Fall Guy (in cinemas now - preview it here) Food from Caro: Blonde Minestrone by Alice Zavlavsky (recipe here) Thank you to Cobram Estate Olive Oil – Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. DID YOU SEE THAT? The media coverage of Harry and Meghan's trip to Nigeria SIX QUICK QUESTIONS – for Red Energy owned by Snowy Hydro, a renewable energy leader Corrie to Caro: The big question that lingers over Ruth Bader Ginsberg - should she have quit under Obama? Caro to Corrie: What poll out of the UK last week caught your attention Corrie to Caro: What was your Mother's Day highlight Caro to Corrie: What poll out of the USA last week caught your attention Corrie to Caro: Where have we been going wrong with avocadoes Caro to Corrie: Who do you prefer – Joe or Aiden? Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW - The AFL's stance on violence against women - The derogatory list involving Yarra Valley Grammar School students - What is the most boring day? - A shout out to Melbourne's weather - Corrie's getaway to Byron Bay A big shout out for Corrie, who was recognised in The Age for her work with the Sorrento Writers Festival Click here to read the article https://www.theage.com.au/cbd/upstart-writers-festival-aiming-to-take-melbourne-s-mantle-20240506-p5fpck.html In relation to the AFL's stance on violence against women, Caro and Corrie referenced the following comments and articles: Sian Pryor on X: The AFL announcer last night asked for a minute's silence for ‘the women who've lost their lives'. Once again the men are missing. The women are the actors in this phrase. As if a life is like a lost set of car keys. How about ‘for the women murdered by men'? Language. Matters. Waleed Aly in The Age: Holding all men responsible for a violent minority has failed to keep women safe Julia Baird in The Age: The AFL's ‘call to arms' is a step forward. Shame about the steps backwards THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Rutherglen wines Chambers Old Vine Muscadelle Pfeiffer Seriously Nutty Dry Apera BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: What happened to Nina? By Dervla McTiernan SCREEN: Corrie has a Screen: The Idea of You on Prime Thank you to Cobram Estate Olive Oil FOOD: Caro has a recipe: The world's easiest quiche TOMATO & SPINACH QUICHE Serves 6 4 Roma tomatoes Salt and pepper, to taste Extra virgin olive oil, to taste 1 small onion, finely diced 200g spinach 300ml cream 3 egg yolks 1 egg SHORTCRUST PASTRY 210g plain flour Pinch of salt 125g unsalted butter, cubed 25ml cold water 1 egg To make the pastry, sieve flour and salt into a bowl. Rub butter into flour until it resembles breadcrumbs. Make a well in the centre and add the water and lightly beaten egg. Carefully bring in flour mixture until dough comes together. Knead lightly. Shape dough into 2 discs and wrap in plastic film. Refrigerate for 1 hour. Roll the pastry out to about 3mm thick and line a fluted quiche tin with a little overhang at the top. (Any leftover pastry can be frozen for another use.) Refrigerate tart case. Preheat oven to 200°C. Cut the tomatoes in half lengthways and place on a lined baking sheet, sprinkling the cut side with salt and pepper and a little oil. Place in the oven and bake at the same time that you are blind-baking the tart case - for about 20 minutes until the tomatoes are roasted and the pastry is golden brown. Remove from oven, set aside. Reduce oven to 160°C. Sweat the onion in a frying pan in a little oil until soft. Add the spinach and cook for another couple of minutes. Cool. Arrange spinach mixture on the pastry. Place tomatoes on top. Mix the cream and eggs, then season with salt and black pepper. Pour into the pastry-lined tin and put in oven. Cook for 40 minutes. The filling will puff up and turn golden-brown. Rest quiche rest for a minute, then serve. NOTE: This quiche can be served at room temperature, too. DID YOU SEE THAT? Media Watch discussed the ABC's coverage of the recent tragic events at Bondi Junction SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What's the most boring day CORRIE TO CARO: What irritates you beyond belief while listening to radio interviews CARO TO CORRIE: What caused joy this week CORRIE TO CARO: What is one of Australia's great myths about Melbourne CARO TO CORRIE: What was your favorite Met Gala Ball outfit CORRIE TO CARO: Which problem suffered by all of your children have you never really respected Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW A wrap of a WONDERFUL weekend at the Sorrento Writers Fest Caro's story with Jeremy Finlayson A discussion on Vanity Fair Podcast recommendations We review Mornington Peninsula Pinot Noir THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Mornington Peninsula Estate pinot noir Moorooduc Estate Pinot Noir 2020 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022 BSF - brought to us by Red Energy BOOK: Corrie reviews Shakespeare: The Man Who Pays The Rent by Judi Dench SCREEN: Caro reviews High Country Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Moroccan chicken with Pearl couscous DID YOU SEE THAT? CORRIE TO REVEAL why she has gone cold on Vanity Fair. SIX QUICK QUESTIONS CORRIE TO CARO: Ahead of the Rivalry Round, what's the biggest rivalry going around at the moment. CARO TO CORRIE: Who's side are you on: Sarah Williams or Anthony Albanese CORRIE TO CARO: Which broadcast ratings results are you almost praying for CARO TO CORRIE: What's this week's best podcast CORRIE TO CARO: Why do you love the month of May CARO TO CORRIE: What do you despise the month of May Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW It's our live recording from the Sorrento Writers Fest! We were delighted to have Marg Downey join us for a chat Anna from the Op Shop for BSF We discuss the significance of ANZAC Day Plus another very special guest... Dame Edna lives on! THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. As we project forward to our special raffle prizes which includes some stunning local wine packages Corrie and Caro briefly review our PWS Pinot packs Moorooduc Estate Pinot Noir 2024 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022 BSF - For Red Energy BOOK: We each nominate a book about war which has stayed with us Anna: Dreamers of the Day - Mary Dora Russell Caro: All The Frequent Troubles Of Our Days - Rebecca Donner Corrie reviews A Boy In Winter - Rachel Seiffert SCREEN: Caro and Anna review Back to Black the new Amy Winehouse flick Thank you to Cobram Estate Olive Oil: FOOD: Anna has a recipe: Chicken with apple cider DID YOU SEE THAT? Cape Wickham named Australia's top golf course... But Victoria is punching above its weight across the board with golf courses in Australia! SIX QUICK QUESTIONS for Red Energy. CARO TO CORRIE: in preparation for this years festival what is one amazing literary fact you've uncovered? CORRIE TO ANNA: On the one year anniversary of Barry Humphries' death what remains your favourite ever BH line? ANNA TO CARO : What remains your best ever book to film adaptation? CARO TO ANNA: Which literary hero would you most like to sit next to at dinner? ANNA TO CORRIE: Can Which literary hero would you like to bring back from the dead to write one more novel? CORRIE TO CARO: How Speaking of ghosts if you could ghost write one football biography whose would it be? Learn more about your ad choices. Visit megaphone.fm/adchoices
Hear Myles' recommendations on the Cocktail Cabinet. He'll have more for us in episode 308! Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW The tragic events at Bondi Junction Francesca Carter joins the show to discuss the emotional heaviness in Ballarat right now A deep-dive review of Scoop – on Netflix Caro's review of Richard Clapton – he hasn't lost it! Patrick Dangerfield's leadership at the AFLPA And we look ahead to the Sorrento Writers Festival THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wedding Anniversary Sparkling celebration BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. Coldstream Hills Sparkling Chardonnay Ca'del Bosco Prestige Cuvee Brut NV BOOK: Corrie reviews Young Rupert: The Making of the Murdoch Empire by Walter Marsh SCREEN: Caro reviews Jeanne du Barry Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: A great Autumnal recipe – Fig, prosciutto and Castello blue cheese DID YOU SEE THAT? CORRIE TO REVEAL – CNBC reporting on mega wealthy Americans applying for citizenship in other countries… SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: Which old rock‘n'roller's show inspired you this week CARO TO CORRIE: What are the 3 things keeping you awake at night in the lead up to the Writers Fest CORRIE TO CARO: What football partnership inspired you this week CARO TO CORRIE: What favorite annual Autumn pleasure did you partake in over the weekend CORRIE TO CARO: Complete this sentence: “The thing I have learned after 35 years of marriage is….” CARO TO CORRIE: If you were going to be thrown out of a rental house because you karaoked one too many times with the same song, what would that song be And a shoutout for Ello Botancials – Tasmanian all natural botanical facial oils. Remember, Don't Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20 Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
Myles Thomson joins us to discuss Autumn wines! Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW - Gather Round – everywhere you walk someone has a smile on their face! - Sam Mostyn's appointment as the Governor-General - The latest with the Bruce Lehrmann case - We turn our focus to music – including our thoughts on Beyonce's new album and Tina Arena's performance last Wednesday - Daylight Savings – how did you spend the extra hour? ITEM 1: Gather Round in Adelaide – Caro's wrap - As successful as the 2023 inaugural year - Highlights and Top Tips to Adelaide - Lowlights ITEM 2: Sam Mostyn appointment - Caro reflects on Sam, the person - Divided opinions - why ITEM 3: Court case to watch: The Bruce Lehmann defamation case before the Federal Court has taken new twists and turns in the past week ITEM 4: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Autumn Delights! April Mixed Dozen Hobo Wine Camp Folk Machines Parts and Labour Red Thymiopoulos Young Vines BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews It Takes a Town by Aoife Clifford SCREEN: Caro reviews Vera – Season 13 on ABC iview Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe: Ottolenghi's Pasta with Prawns, Tomato and Marinated Feta INGREDIENTS 200g feta, broken into 1–2cm pieces ½ tsp chilli flakes4 tsp fennel seeds, toasted and lightly crushed 75ml olive oil 350g orzo or another small, thin pasta shape (I used this one from Waitrose) 3 garlic cloves, crushed 3 strips finely shaved orange skin 1 x 400g tin chopped tomatoes 500ml vegetable stock 400g raw shell-off prawns 30g basil leaves, roughly shredded Salt and black pepper METHOD In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. Set aside while you cook the pasta Place a large sauté pan, for which you have a lid, on a medium high heat. Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper. Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper. Cook for 2–3 minutes, or until boiling, then stir in the fried pasta. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the pasta is cooked. Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. Stir in the prawns for 2–3 minutes until they are pink and cooked. Stir in the basil and serve at once, with the marinated feta sprinkled on top. DID YOU SEE THAT? CARO reveals there will be no questions from the audience at the Sorrento Writers Festival SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What current music phenomenon are you watching with interest CORRIE TO CARO: Is a homophobic slur on the footy field as bad as a racial slur? CARO TO CORRIE: What was your cultural highlight this week CORRIE TO CARO: How did you rate Tina Arena's performance last week CARO TO CORRIE: Can babies learn to love vegetables CORRIE TO CARO: How did you spend the extra hour Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices
It's Gather Round - so let's celebrate Adelaide Wines! Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW: - The Bruce Lehrmann case – what a stuff up! - The Mamamia report and the impact/future of influencers - Corrie's exciting news - Do you prefer Christmas or Easter? - Footy news and milestones - And we dip our lid to Diana Ross, who turned 80 last week THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In celebration of Gather Round, Myles discusses Adelaide wines Michael Hall Mount Torrens - Adelaide Hills XO Wine Co Cherry Pie Light Red BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Caro reviews My Brilliant Sister by Amy Brown SCREEN: Corrie reviews The Gentlemen on Netflix Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: Salt and Vinegar Potatoes DID YOU SEE THAT? CORRIE TO REVEAL from the Huffington Post SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: Should the story about the Lions end-of-season trip have been reported CARO TO CORRIE: Which newspaper ad astounded you on the weekend CORRIE TO CARO: Christmas or Easter CARO TO CORRIE: Which footy milestone pleased you on the weekend CORRIE TO CARO: What was going on with Rickie Lee Jones last week CARO TO CORRIE: Diana Ross turned 80 last week. What are your 3 favorite Diana Ross moments And a reminder that SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk' button on the top right of the screen – and leave a message – it can be a comment, a question, anything! Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW: Easter preparation & tips – Haigs chocolate, swim in the ocean, feed your garden, bite the bullet for your summer clothes What's on this week? Kate Middleton's cancer diagnosis & how it was announced Easter wines The passing of Laurent de Brunhoff Caro has become a member of the … Tassie Devils! THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Easter wines With white fish: Chalmers Mother Block White Blend With lamb: Poiteven With chocolate: Inkwell Dark Star Late Harvest BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews Pheasant Nest by Louise Milligan SCREEN: Caro reviews Zone of Interest Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: EASTER RECIPES Caro has a recipe: Bill Granger's Coconut Fish Corrie has a recipe: Jane's Fig Trifle: DID YOU SEE THAT? CARO re: Laurent de Bruhnoff SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What did you do for the first time last week CARO TO CORRIE: What was the biggest stuff-up you heard about last week CORRIE TO CARO: What is Question 7 CARO TO CORRIE: Which chairman's message struck a nerve this week CORRIE TO CARO: Should men be banned from artistic displays? CARO TO CORRIE: Planning a wedding in a post-covid world, what have you noticed has changed Learn more about your ad choices. Visit megaphone.fm/adchoices
This week, Myles Thomson discusses Portuguese wine. Learn more about your ad choices. Visit megaphone.fm/adchoices
ON TODAY'S SHOW - Kate Middleton – what's going on!? - Caro celebrated her nephew's wedding – and it was a wonderful week! - We discussed Caro's piece on ‘The Football Whisperer', Neil Balme – and the importance of having great people like him around a football club - Corrie's frustration with Tupperware - Why Caro got kicked out of a pub! - The impact of the Tasmania – and why Caro is so passionate about it - Why comments from Lily Allen caught Corrie's attention - We introduce SEN Talk – with some correspondence from a listener Reminder: You are invited to our next live show! • Wednesday, April 24 (5:30pm for a 6pm start) • Sorrento Portsea RSL - SELLING FAST • $40.00 per ticket • BOOK HERE ITEM 2: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Portuguese wines. Search Prince Wine Store dot com dot au (LINKS TO COME) BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Caro reviews These Precious Days by Ann Patchett Screen brought to you by ‘Just A Farmer' SCREEN: Corrie reviews Gray on Stan Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe: Pistacio, Lemon and Rosemary Cake SERVES 8-10 150g unsalted butter 4 x 10cm sprigs of rosemary, leaves very finely chopped 3 eggs 100g golden caster sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract (alcohol-free) 2 heaped tablespoons Greek yogurt finely grated zest of 3 large unwaxed lemons 100g ground almonds 300g pistachio slivers (or whole nuts), very finely blitzed in a food processor, plus extra to decorate FOR THE ICING 150g icing sugar 25ml freshly squeezed lemon juice Preheat the oven to 180°C (160°C fan), Gas Mark 4. Take a large square of baking paper, scrunch it up, then smooth it out and use to line a 22-24cm round cake tin or ovenproof dish. Warm the butter in a saucepan over a gentle heat until just melted, then remove from the heat, stir in the rosemary and leave to infuse. Put the eggs, caster sugar and vanilla and lemon extracts into a mixing bowl and beat together until well combined. Mix in the yogurt, followed by most of the lemon zest (reserving a little for decorating the cake), the ground almonds and pistachios. Pour in the infused melted butter and mix again until evenly combined. Pour the batter into the prepared cake tin or ovenproof dish and shake to level the surface, then bake for about 45 minutes until golden brown on top and springy to touch. Remove from the oven and leave the cake to cool completely in the tin or dish. Mix the icing ingredients together in a small bowl until smooth. Carefully remove the cake from the tin or dish and set it on a serving plate. Pour the icing on top and leave to set, then scatter with the pistachios and reserved lemon zest before serving. DID YOU SEE THAT? CORRIE TO REVEAL – Lily Allen and “you can't have it all” SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What controversial incident turned back the clock for you over the weekend CARO TO CORRIE: What new fashion trend turned back the clock for you over the weekend CORRIE TO CARO: What event will be bittersweet for you this week CARO TO CORRIE: Another fashion question: Who's wardrobe would you like to buy CORRIE TO CARO: What major footy story has made you question yourself over recent months CARO TO CORRIE: What kitchen drama is prompting a whole rethink Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices
This week we focus on the Yarra Valley region with Myles Thomson from Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices
On this week's episode: - A special guest joins us for BSF – Caro's daughter, Clementine! - Caro and Corrie's thoughts on the Sam Kerr story - The Academy Awards – was it one of the best in recent memory? - Private schools & the recent stories from Louise Milligan and Jordan Baker - The Princess Catherine photo scandal - And what's the hottest issue in footy this week? Reminder: You are invited to our next live show! • Wednesday, April 24 (5:30pm for a 6pm start) • Sorrento Portsea RSL • $40.00 per ticket • BOOK HERE The Cocktail Cabinet, with Myles Thomson This week, we focus on the Yarra Valley Cabernet oakridge Oakridge LVS Barkala Cabernet Sauvignon 2019 Yarra Yering Light Dry Red Arfion Pinot Grigio Luke Lamberts Chardonnay (link to come) BSF – Book, Screen, Film With special guest, Clementine Donohoe BOOK: Clem reviews Expectation by Anna Hope SCREEN: Clem reviews Anatomy of a Fall FOOD: Clem's Sardines and Beans Thank you to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria: SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What new method to beat the heat did you discover over the weekend? This mister from Bunnings! CARO TO CORRIE: What does the Princess Catherine Picture Scandal tell us CORRIE TO CARO: At the start of the heatwave, what fun fact did you learn about municipal public pools CARO TO CORRIE: What was the toughest gig on American TV last week CORRIE TO CARO: What's the hottest footy issue this week CARO TO CORRIE: Who do you hope is not at home when you go home REMINDER: SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk' button on the top right of the screen – and leave a message – it can be a comment, a question, anything! Learn more about your ad choices. Visit megaphone.fm/adchoices
Hear from Myles Thomson with some more recommendations for us as we come into Autumn. Learn more about your ad choices. Visit megaphone.fm/adchoices
Reminder: You are invited to our next live show! Wednesday, April 24 (5:30pm for a 6pm start) Sorrento Portsea RSL $40.00 per ticket BOOK HERE ON THIS WEEK'S EPISODE: - We discuss episode 300 – thanks to those who came along and for your feedback - Caro describes a ‘bizarre' film which created a discussion – which animal would you like to be? - Why Caro loves the Melbourne Garden Festival - Corrie recommends Fran Lebowitz – ‘Pretend It's a City' – a love letter to New York - Why is Labour Day different in each state? - Corrie has a new best friend – and you won't guess who it is! - And Caro has some strong thoughts on Alastair Clarkson and the season ahead for him THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au Ogier Le Temps Est Venu Cotes du Rhone Blanc 2022 Stoney Rise Savagnin This week: Autumn Whites BSF brought to us by Red Energy. BOOK: CORRIE reviews The In-Between by Christos Tsiolkas SCREEN: CARO reviews Lobster Thank you to Cobram Estate Olive Oil FOOD: CARO discusses Thai Lamb Skewers RECIPE: Serves 4, Prep time 15 mins, Cook time 10 mins 4 garlic cloves 3 coriander roots 1 lemongrass stalk, white part only, finely chopped 1 tsp white peppercorn 2 tsp condensed milk 2 tbsp fish sauce 1 tsp gluten-free soy sauce 30 gm light palm sugar, finely grated 1 tsp coriander seeds, toasted ¼ tsp ground star anise 2 lam backstraps (250gm each), trimmed, cut into 2cm strips 60 ml coconut cream (1/4 cup) Betel leaves, to serve 1 – Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lamb Season to tase and toss to combine, marinate for 30 minutes 2 – Heat a BBQ or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes) Serve on Betel leaves with a side of steamed rice (optional) DID YOU SEE THAT? CORRIE reports: Royals Behaving out of Character SIX QUICK QUESTIONS for Red Energy. CORRIE TO CARO: Which AFL coach is most under the pump going into Season 2024 CARO TO CORRIE: Which world leader is most under the pump going into Election 2024 CORRIE TO CARO: March is traditionally Melbourne's biggest month. Apart from footy, what's your fave March event CARO TO CORRIE: What was your favorite February event CORRIE TO CARO: What grinds your gears about this particular week in March CARO TO CORRIE: Who's your New Best Friend Learn more about your ad choices. Visit megaphone.fm/adchoices
There were some fabulous recommendations and reviews for Book, Screen and Film this week - here's the full chat with Caro, Corrie and Anna Barry. Learn more about your ad choices. Visit megaphone.fm/adchoices
Myles Thompson joined us live at Bell Hotel for our 300th show celebration, hear his recommendations! Learn more about your ad choices. Visit megaphone.fm/adchoices
Hear our full interview with Essendon coach, Brad Scott and legendary AFL journalist, Mike Sheahan, from our live event at Bells Hotel for the 300th episode of Don't Shoot The Messenger. Learn more about your ad choices. Visit megaphone.fm/adchoices
A wonderful celebration for our 300th show! We thank you all for being part of the Don't Shoot the Messenger family. Please forgive us for any inconsistencies with audio during this recording of the live show at Bells Hotel. Reminder: You are invited to our next live show! Wednesday, April 24 (5:30pm for a 6pm start) Sorrento Portsea RSL $40.00 per ticket BOOK HERE On this week's show: Essendon FC coach, Brad Scott and legendary journalist in the world of the AFL, Mike Sheahan. Hear Brad Scott discuss: What lured him back to coaching The way Essendon's approach was different than other clubs AFL's pursuit of competitive balance Why he never went on Open Mike Dealing with criticisms The balance between challenging, yet supporting Jake Stringer to perform at his best THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles' March Dozen > Kris Wines Pinot Grigio > Rizzi Barbere D'Alba BSF brought to us by Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers. BOOK: Anna: Marple: 12 New Stories Caro: Snowfall by Jorn Lier Horst Corrie: Day by Michael Cunningham SCREEN: Anna: Feud: Capote v The Swans (Binge) Caro: Fool Me Once (Netflix) Corrie: Wicked Little Letters (opens in cinemas in March) FOOD - Thanks to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil Anna: Salmon with Sesame Seeds Caro: Quince and Almond Cake Corrie: Stephanie's Chocolate Cake DID YOU SEE THAT? Caro discusses 'Trad Life' SIX QUICK QUESTIONS for Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers. CORRIE TO CARO: What's your top travel tip from last week's trip to the Gold Coast ANNA TO CORRIE: What's your top travel tip from last week's trip to Port Fairy CARO TO ANNA: What retirement made you feel old this week CORRIE TO CARO: What retirement made you feel sad this week CORRIE TO ANNA: What are you most looking forward to in footy season 2024 CARO TO CORRIE: What philanthropic gesture made your week And a HUGE thank you to: Red Energy Cobram Estate Olive Oil Prince Wine Store Ello Botanicals Learn more about your ad choices. Visit megaphone.fm/adchoices
COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season. Beer: Kaiju Cerveza Crisp Lager White wine: Deep Woods Estate Sauvignon Blanc Red wine: Handpicked Regional Selection Mclaren Vale Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Learn more about your ad choices. Visit megaphone.fm/adchoices
POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don't Shoot The Messenger on the SEN app and push the ‘Talk' button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro talks about her recent trip to Sydney and her art experiences, while Corrie shares about On Bunurong Country: Art and Design in Frankston. Don't Shoot The Messenger's 300th Birthday details NEXT WEEK! Thursday, 29 February – 5:30 for 6pm start Bell's Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there's a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season. Beer: Kaiju Cerveza Crisp Lager White wine: Deep Woods Estate Sauvignon Blanc Red wine: Handpicked Regional Selection Mclaren Vale Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF – Cobram Estate – Australia's most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Good Material by Dolly Alderton Screen: Good Grief on Netflix Food: Grilled Chicken Skewers and Smashed Cucumber Salad Ingredients for chicken skewers: skewers for grilling, 1kg skinless chicken thighs, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil Ingredients for smashed cucumber salad: red chilli finely sliced, 5 cloves crushed garlic, 1 tablespoon fish sauce, 2 tablespoons grated palm sugar, 1 tablespoon lime or lemon juice, 1 tablespoon rice vinegar, 4 lime leaves very finely sliced, 3 large peeled cucumbers, 1 cup roasted peanuts, roughly chopped Method: Immerse the skewers in water for an hour or two. Chop the chicken into 2cm x 2cm pieces. Place the chicken in a bowl with the oyster and hoisin sauces and sesame oil; mix thoroughly. Thread the meat onto the skewers evenly; let sit at room temperature. To make the smashed cucumber salad, combine the chilli, garlic, fish sauce, palm sugar, juice and vinegar in a bowl. Mix well and add more to achieve a balance of salty, sweet, sour and hot. Add the lime leaves. Cut the cucumbers into 5cm lengths, then halve them length- ways and place them on a chopping board, cut-side down. Hit them with a mallet until they split and flatten. Place in a bowl and pour over the dressing. Let macerate. Now, grill the skewers (preferably over a charcoal grill) to your liking. Scatter the peanuts over the salad and serve immediately. Serves: 4 people DID YOU SEE THAT? Melanie Safka passed away SIX QUICK QUESTIONS: CARO TO CORRIE: What local Mornington Peninsula sporting event do you wish you could be part of? CORRIE TO CARO: What local Mornington Peninsula cultural event have we completely overlooked? CARO TO CORRIE: Sorrento Writers Fest tickets have gone on sale. Which are your events to watch? CORRIE TO CARO: On the eve of Season 2024, who's your coach to watch? CARO TO CORRIE: What advertising pitch surprised you? CORRIE TO CARO: What is your favourite late-flowering summer flower? Learn more about your ad choices. Visit megaphone.fm/adchoices
COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera. Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount. Learn more about your ad choices. Visit megaphone.fm/adchoices
POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don't Shoot The Messenger on the SEN app and push the ‘Talk' button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro and Corrie reflect on the two Mitchells from this week's news: Harold Mitchell's passing and Neil Mitchell's farewell. They also discuss working in industries where there's a lack of women in power, and the subject of ageing. Don't Shoot The Messenger's 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell's Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there's a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera. Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount. BSF – Cobram Estate – Australia's most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Wellness by Nathan Hill Screen: The Gilded Age (season two) on Paramount+ Food: Donna Hay's Veal Cutlets with Minted Pea Puree Ingredients for the cutlets: veal cutlets, cracked black pepper, 2 tablespoons olive oil, 3 tablespoons fresh mint leaves Ingredients for minted pea purée: 3 waxy potatoes, whole and unpeeled 60g (2 oz) butter, 3/4 cup (6 fl oz) cream, sea salt, 2 cups fresh peas, 2 tablespoons chopped fresh mint Method: To make the minted pea purée, place the potatoes in a saucepan of boiling water and cook over medium-high heat for 12-15 minutes or until soft. Drain and cool slightly, then press to remove the skins. Return the potatoes to the saucepan and mash well. Return the saucepan to the warm stovetop, add the butter, cream and salt and whip with a whisk until smooth. Keep the mash warm. Place the peas in a saucepan of boiling water and cook for 5 minutes or until tender. Drain. Place the peas, mint and a few spoonfuls of the mash in a food processor and process until smooth. Add the peas to the potato and stir over low heat to warm. To cook the veal, sprinkle the meat well with pepper. Heat the oil in a frying pan over medium-high heat, add the veal and mint and cook for 4-5 minutes each side or until the veal is cooked to your liking and the mint is crisp. To serve, place the minted pea purée on serving plates and top with veal cutlets and the crisp mint. Serves: 4 people DID YOU SEE THAT? Corrie saw Taylor Swift at the Super Bowl downing drinks SIX QUICK QUESTIONS CORRIE TO CARO: What's the latest QANTAS atrocity? CARO TO CORRIE: What good news came out of Canberra last week? CORRIE TO CARO: What one word pops into your head when I say Season 2024? CARO TO CORRIE: What one word pops into your head when I say Season 2024? CORRIE TO CARO: Should Barnaby Joyce be filmed or rescued? CARO TO CORRIE: Should Prince Andrew be brought back into the Working Royals fold? Learn more about your ad choices. Visit megaphone.fm/adchoices
We chat about Sparkling Wine with Myles Thompson from The Prince Wine Store. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Learn more about your ad choices. Visit megaphone.fm/adchoices
POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don't Shoot The Messenger on the SEN app and push the ‘Talk' button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro and Corrie are back and have been watching the ABC's political doco Nemesis: the inside story of ambition, betrayal and revenge in the Coalition years of government. Also, we woke up to the news today about King Charles' latest health battle. Don't Shoot The Messenger's 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell's Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there's a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week: Myles brings us two lovely recommendations for you and your loved one ahead of Valentine's Day. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF – Cobram Estate – Australia's most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Lola in the Mirror by Trent Dalton Screen: The Greatest Night in Pop on Netflix Food: Lou's Salad DID YOU SEE THIS? Ashleigh Gardner won the Belinda Clark Award but wasn't see in the newspaper until ten pages in Melbourne's overreaction to the 37-degree day last week! SIX QUICK QUESTIONS: CARO TO CORRIE: What was your favourite Grammy's outfit? CORRIE TO CARO: How do you explain Kylie's enduring star power? CARO TO CORRIE: What was your favourite Grammy's moment? CORRIE TO CARO: What are you and Brendan doing for the first time this weekend? CARO TO CORRIE: What's your current favourite podcast? CORRIE TO CARO: What new football programming decision is long overdue? And Caro plugs the return of Footy Classified for the upcoming AFL season! Learn more about your ad choices. Visit megaphone.fm/adchoices
POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leaderin renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don't Shoot The Messenger on the SEN app - and push the ‘talk' button on the top right of the screen – and leave a message – it can be a comment, a question, anything!” Caro and Corrie's first episode for the year – and we hear all about their summer. What did they get up to over the holiday period? The goals they set and failed to achieve, the goals they did achieve, big news stories and the highlights & lowlights. Don't Shoot The Messenger's 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell's Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there's a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au. This week: What did we enjoy/drink/discover over the summer? Myles has three stunning recommendations Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria CARO'S best book of the summer: The Heart's Extended Furies by John Boyne CORRIE'S best: My Name Is Barbra by Barbra Streisand CARO'S best screen: Boy Swallows Universe - Netflix CORRIE'S best: Maestro - cinemas and Netflix CARO'S best food: Spaghetti alla Nerano - As recommended by Stanley Tucci - LINK: That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) (allrecipes.com) CORRIE'S best: Cherry and Walnut Cake from Recipes From A Lifetime Of Beautiful Cooking by Danielle Alvarez and Libby Travers We debuted our new segment “DID YOU SEE THIS?” - Corrie discussed this article by Martin McKenzie-Murray in the Saturday Paper: - LINK: https://www.thesaturdaypaper.com.au/news/media/2024/01/26/the-conf-lict-the-abc-masterclass-what-not-do#mtr SIX QUICK QUESTIONS: CARO TO CORRIE: What's the weirdest catering request you've heard this summer? CORRIE TO CARO: What literary genre did you wholeheartedly re-embrace this summer? CARO TO CORRIE: What's the weirdest money story you've heard this summer? CORRIE TO CARO: What New Year's Eve tradition did you avail yourself of for the first time this year? CARO TO CORRIE: What's the weirdest Netflix show you've watched this summer? CORRIE TO CARO: What was the toughest gig you faced over summer? Also on the show – A huge congratulations to Caro for the birth of her newest granddaughter, Agatha! And there was a milestone in Corrie's family, too, with Willow's first day at school. Learn more about your ad choices. Visit megaphone.fm/adchoices
Anna from the Op Shop has some wonderful ideas and tips for this summer! Learn more about your ad choices. Visit megaphone.fm/adchoices
We chat about great wines for Christmas Day. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Learn more about your ad choices. Visit megaphone.fm/adchoices
EP 295 – Our Christmas Special POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. Anna Barry from the Op Shop joins us with some amazing Christmas tips and recommendations. Also with Anna: How is your Christmas shopping going, what does Christmas Day look like, your big wins so far this year, the mistake you always make Anna's summer tips: 1 – Surrealist Lee Miller exhibition at the Heide Museum 2 – Outing to the Abbotsford Convent, Julie's Dining Room, Collingwood's children's farm, walk along the Yarra 3 – Newly renovated Prahran Pool 4 – Get back into the city! 5 – Plan an evening at Memo Hall, Acland Street, St Kilda Don't Shoot The Messenger's 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell's Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there's a link in the show notes And the first 50 people to book will receive an Ello Botanicals gift All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au This week: Christmas Wines: Petilia Flanghina - $30 Murdoch Hill Chardonnay - $32 Roche de Bellen Bourgogne Rouge - $50 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Anna has a book: The Bee Sting, by Paul Murray (plus: 3 books we want to read over the summer) SCREEN: Caro has a screen: The Eight Mountains (plus: 3 screens we want to watch over the summer) FOOD: Anna has a recipe, Christmas Wreath Pavlova (plus: 3 things we want to make over the summer) https://www.tamingtwins.com/christmas-wreath-pavlova/ 4 Eggs, Whites only 250 g Caster sugar For the couli: 150 g Raspberries 2 tbsp Icing sugar For the decoration: 300 ml Double cream 2 tbsp Icing sugar 150 g Cherries 80 g Pomegranate seeds 225 g Raspberries Fresh mint, Optional Instructions Meringue base: Preheat the oven to 140C. In a very clean bowl whisk the egg whites until stiff. Gradually add the sugar, a little at a time, whisking well in between each addition. Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide. Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue. Spoon in dollops onto the template and smooth the top so it's flat. Bake at 140C for about an hour. Turn off the oven and allow the pavlova to cool in the oven. Couli: Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar. Topping: Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar. When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs. Also on the show: Why Anna is grumpy, what we'd like for Christmas and the musical & stage performances we are looking forward to next year, as well as the author conversations we are excited for. Learn more about your ad choices. Visit megaphone.fm/adchoices
Caroline Wilson counts down the top 10 AFL stories for the 2023 season. Learn more about your ad choices. Visit megaphone.fm/adchoices
We chat about Sparkling Wine with Myles Thompson from The Prince Wine Store. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Learn more about your ad choices. Visit megaphone.fm/adchoices
Our dilemmas are all thanks to Ello Botanicals. Tasmanian all natural botanical facial oils And remember Don't Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20. Learn more about your ad choices. Visit megaphone.fm/adchoices
POWERED BY RED ENERGY. Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Our 300th Birthday details! Thurs, 29 February, 6pm Bell's Hotel. Brad Scott as special guest Book: https://ballparkentertainment.com.au/tickets/dstm-300-event LISTS: 5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells COCKTAIL CABINET – PrinceWineStore.com.au Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Willie Smiths Heritage Blend 2023 $30 Emmalene Pinot Noir Sparkling Rose 2022 $30 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F BOOK: Top 5 books this year SCREEN: Napoleon FOOD: Chris's Prawn Bisque Ingredients 750g/1kg Uncooked whole Prawns Olive oil 2 carrots 3 celery sticks 1 red onion Bay leaves Teaspoon Dried mixed herbs 400g of Tomato Paste Plain Flour (2 heaped tablespoons ). Brandy White wine 2 Litres Fish Stock or shellfish Stock 1 Vegetable/Fish Stock cube 6 Parsley Stalks 1/2 teaspoon chilli Flakes Salt & pepper Spoon of Butter Method Peel and clean prawns . Retain all shells and heads for stock Heat two tablespoons of Olive oil (approximately) in a reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix over heat with a wooden spoon. Don't burn , stir to cook shells and heads until they turn orange in colour remove from heat and add a liberal splash of brandy . Stir and carefully flambé the shells ( this intensifies the prawn flavour) Return to moderate heat and stir in chopped Onions ( stirring for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat Stir in Tomato paste covering the vegetables and shells . Add pepper, salt & Chilli flakes Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance. return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of Brandy all whilst stirring to mix . Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube . leave mixture to reduce over low heat . Stir often to prevent mixture sticking to the bottom of the saucepan. After 20 min taste mixture ( it's a leap of faith as it looks uninviting) and add either more wine, stock , salt , pepper ,water, tomato paste to taste if needed . Note the flavour of the mixture will intensify during further cooking . After about 1 hour ( can take longer ) remove mixture from the heat . Add a tablespoon of olive oil and some Butter to ANOTHER large saucepan . Heat until butter begins to sizzle. Add a decent handful or more of diced prawn flesh into the oil/ butter mixture. Stir constantly until prawns begin to cook . Add some salt and pepper, and a splash of White Wine and another splash of brandy( optional) Mix for 30 seconds and remove from heat . Prawns should be just cooked . Placing the saucepan with the prawn flesh in the sink or on a breadboard , Place a suitable strainer over the saucepan. Now pour your stock mixture through the sieve into the saucepan with the prawn meat . (this should be done in batches) We now have a saucepan of prawn Bisque with prawn meat Return the Bisque to low heat and stir . Taste again . You can still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do add paste you just have to keep it on the heat for 10/15 min on low ( Stirring frequently) To serve, ladle into bowls or mugs. Learn more about your ad choices. Visit megaphone.fm/adchoices
POWERED BY RED ENERGY. Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Our 300th Birthday details! Thurs, 29 February, 6pm Bell's Hotel. Brad Scott as special guest Book: https://ballparkentertainment.com.au/tickets/dstm-300-event LISTS: 5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells COCKTAIL CABINET – PrinceWineStore.com.au Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Willie Smiths Heritage Blend 2023 $30 Emmalene Pinot Noir Sparkling Rose 2022 $30 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F BOOK: Top 5 books this year SCREEN: Napoleon FOOD: Chris's Prawn Bisque Ingredients 750g/1kg Uncooked whole Prawns Olive oil 2 carrots 3 celery sticks 1 red onion Bay leaves Teaspoon Dried mixed herbs 400g of Tomato Paste Plain Flour (2 heaped tablespoons ). Brandy White wine 2 Litres Fish Stock or shellfish Stock 1 Vegetable/Fish Stock cube 6 Parsley Stalks 1/2 teaspoon chilli Flakes Salt & pepper Spoon of Butter Method Peel and clean prawns . Retain all shells and heads for stock Heat two tablespoons of Olive oil (approximately) in a reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix over heat with a wooden spoon. Don't burn , stir to cook shells and heads until they turn orange in colour remove from heat and add a liberal splash of brandy . Stir and carefully flambé the shells ( this intensifies the prawn flavour) Return to moderate heat and stir in chopped Onions ( stirring for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat Stir in Tomato paste covering the vegetables and shells . Add pepper, salt & Chilli flakes Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance. return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of Brandy all whilst stirring to mix . Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube . leave mixture to reduce over low heat . Stir often to prevent mixture sticking to the bottom of the saucepan. After 20 min taste mixture ( it's a leap of faith as it looks uninviting) and add either more wine, stock , salt , pepper ,water, tomato paste to taste if needed . Note the flavour of the mixture will intensify during further cooking . After about 1 hour ( can take longer ) remove mixture from the heat . Add a tablespoon of olive oil and some Butter to ANOTHER large saucepan . Heat until butter begins to sizzle. Add a decent handful or more of diced prawn flesh into the oil/ butter mixture. Stir constantly until prawns begin to cook . Add some salt and pepper, and a splash of White Wine and another splash of brandy( optional) Mix for 30 seconds and remove from heat . Prawns should be just cooked . Placing the saucepan with the prawn flesh in the sink or on a breadboard , Place a suitable strainer over the saucepan. Now pour your stock mixture through the sieve into the saucepan with the prawn meat . (this should be done in batches) We now have a saucepan of prawn Bisque with prawn meat Return the Bisque to low heat and stir . Taste again . You can still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do add paste you just have to keep it on the heat for 10/15 min on low ( Stirring frequently) To serve, ladle into bowls or mugs. Learn more about your ad choices. Visit megaphone.fm/adchoices
Hear this week's recipe, with a special guest, Sian Armstrong. Lime Salmon · 4 skinless salmon fillets · 3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling · 3 tablespoons limes juice · 1 garlic clove crushed · salt and pepper Salsa · 1 large mango, peel and sliced · half a large red capsicum · ¼ cup of coriander · 1small red onion · 1 large avocado · 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil · juice of a lime · 1 tablespoon of coconut water Method 1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready. 2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes. 3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side. 4. Plate up salmon with mango salsa, and serve. Learn more about your ad choices. Visit megaphone.fm/adchoices
Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au If yours is featured, we'll send you an Ello Botanical gift pack – providing a piece of luxury to your every day Learn more about your ad choices. Visit megaphone.fm/adchoices
POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. CONGRATULATIONSCARO! – Recently recognised for her Outstanding Contribution to Journalism at the 2023 Walkley Awards. A few farewells… - The Gold Coast Commonwealth Games - Peter Hitchener at weekly Nine News after 50 years - Neil Mitchell from the 3AW Morning show Discussion was about the hard-working nature of Peter Hitchener and Neil Mitchell, and whether each network made the right call with their replacements. COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Wine recommendations to have with your Christmas Turkey. - Citrus theme today, inspired by Caro's table cloth for Christmas - Fighting Gully Road - If you are matching food with wine, make sure the wine is sweeter than the food Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Light Over Liskeard by Louis de Bernieres SCREEN: Caro on Saltburn FOOD: Sian from Cobram Estate - Discussed healthy fats – Extra virgin olive oil is the one to pick – highest quality and most health benefits https://cobramestate.com.au/blogs/recipes/bbq-lime-salmon-with-avocado-and-mango-salsa Lime Salmon · 4 skinless salmon fillets · 3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling · 3 tablespoons limes juice · 1 garlic clove crushed · salt and pepper Salsa · 1 large mango, peel and sliced · half a large red capsicum · ¼ cup of coriander · 1small red onion · 1 large avocado · 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil · juice of a lime · 1 tablespoon of coconut water Method 1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready. 2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes. 3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side. 4. Plate up salmon with mango salsa, and serve. Also on the show: Why Caro is grumpy with the post office, if Kyle Sandilands will cut it in Melbourne, Corrie's advice for Joe Biden, the Christmas themed songs earning eye-watering royalties each year and Corrie is in a rage about the latest series of The Crown! To get in touch, please email: feedback@dontshootpod.com.au Learn more about your ad choices. Visit megaphone.fm/adchoices
We rewind back to episode 80, where Corrie gave a a recipe courtesy of Jamie Oliver, for a One Tray Salmon and Green Beans. All thanks to Cobram Estate Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices
Our most recent chat with Myles, who recommended some brilliant wines to have with Christmas Turkey! Learn more about your ad choices. Visit megaphone.fm/adchoices
This week's dilemma relates to a venue being too small for the amount of people invited to a significant birthday event - what to do?? Learn more about your ad choices. Visit megaphone.fm/adchoices
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