Podcasts about Caroline Wilson

Nathan Bassett, Nathan McAndrew, Caroline Wilson, Damian Mori, Daniel Falzon, Carlee Taylor, Eddie Ockenden and Jeremy Hayward. See omnystudio.com/listener for privacy information.

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Join Caroline Wilson and Corrie Perkin for Ep 245 Join Us for our Podcast Morning Tea – December 14th. Thanks to Red Energy we're inviting you to join us in the studio for a Podcast Morning Tea on Wednesday 14th of December at 10.15am at our Southbank Studios. Be part of our recording for the morning, meet our special guests, ask Caro and Corrie a few questions and stay for morning tea. Tickets are limited – book your ticket HERE or via this link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie Email Producer Jane if you've got any questions via feedback@dontshootpod.com.au. This week Caro and Corrie discuss the so called ‘Civil War' at the Hawthorn Football Club, where the board room politics are at, the merits (or not) of The Dingley Plan and the quest to find Jeff Kennett's successor. Donald Trump's announcement that he'll run in the 2024 Presidential campaign fell a little flat, we wonder where this leaves the Republicans, the alternatives to Trump and Corrie pays tribute to Nancy Pelosi. In the Cocktail Cabinet for Prince Wine Store Myles joins us to discuss Rose including; Vasse Felix Classic Dry Rose 2022 Figuiere IGP Mediterranee Rose 2021 You can book for the Rose and Sausages event on Thursday the 24th of November HERE Use the promo code MESS at checkout online or instore for your 10% listener discount. In BSF for Red Energy; Fanatic Heart by Tom Keneally She Said at the movies Mindy's Avocado Hummus (see recipe below) This week Caro's grumpy about the World Cup and the multitude of issues surrounding Qatar's hosting. In 6 Quick Questions we talk about our best live show experiences of the week, Tracey Grimshaw's place in Australian Women in Media history, the Christmas jobs we've ticked off our list this week and Corrie has an amazing fact about the history of the work Christmas Party. To receive our weekly email which includes recipes SIGN UP HERE. For videos and pics make sure you follow us on Instagram, Facebook or Twitter Email the show via feedback@dontshootpod.com.au. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Mindy's Avocado Hummus Makes one batch 1 can of chickpeas (430g) 2 medium ripe avocados 3 tbsp of olive oil 1 tbsp tahini 1 handful of spinach 3 tbsp fresh lime juice 2 garlic cloves ½ teaspoon of salt ½ teaspoon of pepper Blend all ingredients together

Jason Gillespie, Caroline Wilson, David Schwarz, Mel FarrellSee omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin for Ep 244. Join Us for our Podcast Morning Tea – December 14th. Thanks to Red Energy we're inviting you to join us in the studio for a Podcast Morning Tea on Wednesday 14th of December at 10.15am at our Southbank Studios. Be part of our recording for the morning, meet our special guests, ask Caro and Corrie a few questions and stay for morning tea. Tickets are limited – book your ticket HERE or via this link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie Email Producer Jane if you've got any questions via feedback@dontshootpod.com.au. This week on the podcast Caro and Corrie discuss Betting and Cheating in Sport and the AFL Umpire Brownlow Scandal. Is it just another footy mess than Gillon McLachlan will attempt to resolve before he finally steps down? Plus Caro has strong feelings on the AFLW grand final which still doesn't have a confirmed venue. We've been binging The Crown Season 5. The Guardian review suggested “it's time for this bitty, boring show to end forever” – do we agree? Plus Corrie has a few thoughts on Tom Bower's new book Revenge: Meghan, Harry and the War Between the Windsors. In The Cocktail Cabinet for Prince Wine Store – Myles introduces us to Hear me Roar gin – with proceeds supporting Australian Women In Wine (find out more info HERE). Top Non-Champagne Sparkling Arras EJ Carr Late Disgorged 2007 Nadeson Collis ‘Inception' NV Ca' del Bosco Prestige Cuvee Rolet Cremant du Jura Blanc NV Domaine Champiou Vouvray NB Biondelli Metodo Classico Franciacorta NV In BSF for Red Energy we discuss; Small Acts of Defiance by Michelle Wright What's Love Got To Do with It at the movies Jen's Lemon Ice-Cream (see recipe below) This week Corrie's grumpy about being grumpy but also the very serious issue of our ruined roads after the heavy rains and flooding. In 6 Quick Questions we touch on; The scam that nearly caught us out, winning at Bridge v Scrabble, the thing that Sean Penn and Banksy have in common, the 3 most menial but necessary tasks in life, the menial and the difficult ones and another amazing fact. To receive our weekly email which includes recipes SIGN UP HERE. For videos and pics make sure you follow us on Instagram, Facebook or Twitter Email the show via feedback@dontshootpod.com.au. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Jen Hutton's Lemon Ice-Cream This ice cream literally takes 10minutes and is always a hit – served with berries – your guests will be screaming for more. Serves 8 Cooking Time: freeze overnight 600ml cream 1 and a half cups caster sugar Juice and rind of 2 lemons Blend cream and su

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CJ Bruton, Jemma Barsby, Caroline Wilson, Henry Moeran, Shannon Hurn, Theo Doropoulos, Jono Beech See omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin for Ep 243.This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806. This week on the show Caro and Corrie the new Respect At Work Bill, reflect on the wonderful work of Kate Jenkins and her contribution to the cause and the shakeup facing boardrooms across Australia.The British Film Festival continues – Caro highly recommends Joyride with Olivia Coleman and we ponder just why the Brits make such good movies.In The Cocktail Cabinet for Prince Wine Store Myles takes us to the Otago region of NZ.Amisfield – Lake Hayes Pinot Noir 2019 $32Valli Bannockburn Vineyard Pinot Noir 2019 - $85Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Books, Screen and Food for Red EnergyThe Bullet That Missed by Richard OsmanThis England on BingeRoman Asparagus (see recipe below).In 6 Quick Questions Caro shares her thoughts on whether Gillon McLachlan should step down sooner than later and why, we discuss fears around the American mid-term elections, Helen Garner's best books as she celebrates her 80th birthday, the cautionary tales from this year's Spring Racing Carnival and Corrie has some Amazing Facts about the Myer Christmas Windows.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Roman AsparagusServes 4750g of asparagus1 tin flat anchovy fillets1 tbspn oil1 tbspn butterGround pepperSal – optionalSlices of Italian BreadVirgin olive oilCut asparagus into short lengths on the diagonal and discard any tough ends. Drain anchovies and mash with a fork. Melt oil and butter. In a fry pan add the asparagus, anchovy and pepper. Cover and cook over low heat, turning frequently until asparagus is cooked. Taste for seasoning.Heat olive oil in another pan and fry slices of bread til golden brown and serve with asparagus.

Join Caroline Wilson and Corrie Perkin for Ep 242.This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806. This week on the show Caro and Corrie debate the merits of the new $15million sponsorship of the Australian Diamonds by Visit Victoria in the wake of the failed sponsorship deal with Hancock Prospecting.The British Film Festival is always a highlight – Caro and Corrie have a list of must-see movies and Corrie gives us a mini review of Mrs Harris Goes to Paris. Corrie also had a wonderful night at The Wheeler Centre's Spring Fling Literary Festival launch – you can check out the program HERE and listen to The Book Pod with Ann Summers HERE.In the Cocktail Cabinet for Prince Wine Store Myles joins us to talk about a couple more favourites from the Spring Mixed Dozen. We discuss a couple of great producers including Koerner and Scout Wines.Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.In BSF for Red Energy;Salt and Skin by Eliza Henry-JonesThe latest season of Shetland (on Binge or Foxtel)Lime and Coconut Syrup Cake (see recipe below)This week Corrie's Grumpy about the weather and its potential to trigger SAD – seasonal affective disorder.In 6 Quick Questions we discuss;Being in close proximity with a lion or tiger (check our Jimmy Rees's Taronga Lion sketch HERE)The criminal event that shocked us this weekThe scariest childhood book charactersThe end of the ‘gamble responsibly' messageLiz Truss a couple weeks on from losing the top jobCaro's Amazing Facts about Neil Diamond's Sweet CarolineTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Lime and Coconut Syrup Cake125g butter, chopped3 eggs, beaten3/4 cup milk1 1/2 cups self-raising flour, sifted1 1/4 cups caster sugar1 1/4 cups desiccated coconutLime syrup3 limes, rind finely shredded, juiced1/2 cup white sugarStep 1Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan.Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined.Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean.Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind.Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve.

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Andrew McDonald, Premier Peter Malinauskas, Caroline Wilson, Austin Einhorn, Rashid Khan See omnystudio.com/listener for privacy information.

The veteran journalist believes there needs to be a "proper process" to get to the bottom of the allegations after both Alastair Clarkson and Chris Fagan were able to return to their coaching roles. See omnystudio.com/listener for privacy information.

Listen back to 3AW's first ever edition of Wide World of Sports hosted by Sam McClure every weeknight from 6-7pm.  Tonight, McClure covers all things sport and speaks with Caroline Wilson about the Hawthorn racism investigation as well as happenings with St Kilda and Essendon.See omnystudio.com/listener for privacy information.

Aaron Finch, Caroline Wilson, C.J. Bruton See omnystudio.com/listener for privacy information.

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Join Caroline Wilson and Corrie Perkin for Ep 241.This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806. This week on the show Corrie's been riveted by the Federal Budget coverage and Caro's singing the praises of our fav new Australian made facial serums from Ello Botanicals and we've got some thought provoking listener mail.We discuss The Diamonds v Gina Rienhart and how Netball Australia missed out on a much-needed financial boost. A week is a long time in politics, especially in the UK. It's goodbye to Liz Truss and a welcome to Rishi Sumak. What does the new PM need to do as soon as possible to restore credibility to the government?In the Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to two new arrivals from the Rhone region in France.Michel & Stephane Ogier Cotes du Rhone Blanc and the Cote De Rhone RougeVilmart Grand Reserve NVBooks Screen and Food for Red Energy;A Spool of Thread by Ann TylerNorth Sea Connection on Netflix (also mentioned Shetland and The Empress)Tomato and fried crouton salad with tonnato and capers from Just Add Lemon by Danielle Alverez (see recipe HERE or below).Caro's more than grumpy about the potential closure of the iconic Sorrento Cinema. Plus in 6 Quick Questions we discuss the stoush that fascinated us this week, Judy Dench calling out the producers of The Crown, sceptical survey results, Patti Smith's wonderful performance of A Hard Rain's Gonna Fall HERE, interntional pile ons and Amazing Facts about the UK PM's podium.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Tomato and fried crouton salad with tonnato and capers from Just Add Lemon by Danielle AlverezINGREDIENTS2 tbs olive oil, plus extra if needed2 tbs salt-packed capers, rinsed and dried1/2 country sourdough loaf, crust removed800g mixed heirloom tomatoes1 bunch basil, leaves pickedTONNATO100g good-quality olive oil-packed tinned tuna3 anchovy fillets1 tbs salt-packed capers, rinsed1 egg yolk90ml extra-virgin olive oil2 tsp soy sauce2 tbs lemon juice1 tsp Worcestershire sauce3 tbs pure (thin) creamMETHOD1.For the tonnato, add your tuna, anchovies, capers and egg yolk to a food processor. Put the lid on and process. Once it looks like everything is broken up a little, begin to stream in the olive oil. When it starts to thicken, add the soy sauce, lemon juice and Worcestershire, then the remaining olive oil. Finish with the cream and a bit of water to loosen it to a thick but drizzly consistency. Add a few cracks of fresh black pepper and check and adjust the seasoning. Refrigerate until ready to use.2.To make the salad, heat the olive oil in a small sauté pan over a high heat and add the dry capers. Ensure they are as dry as you can make them to avoid too much splatter. Allow the capers to sizzle a little and, when they have almost finished sizzling (meaning most of the water has evaporated), scoop them out and dry them on a piece of paper towel. Reserve the oil.3.Tear bread into rough pieces and add to the pan. Use the caper oil and some more olive oil, if needed, to shallow-fry croutons over medium heat. You want to fry the bread on a couple of sides, but you don't want it to be completely crispy. You want a bit of soft chew with a crusty exterior. Try to do this in one layer so that you don't overcrowd the pan. This might mean you need to do it in a couple of batches. Season croutons with salt and pepper.4.Spread the tonnato on the plate first, then cut up the tomatoes into thick slices and arrange on top. Sprinkle with salt and black pepper. Scatter the croutons over the top. Finish with fried capers and fresh picked basil leaves. Serve immediately.

Michael Gardiner, Caroline Wilson, Rosemary from Uleybury, Ben ManentiSee omnystudio.com/listener for privacy information.

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Join Caroline Wilson and Corrie Perkin for Ep 240. This podcast is proudly supported by Red Energy. Moving house? Call Red Energy on 131 804. This week on the show our thoughts are with communities dealing with record flooding – many still waiting for the flood waters to peak.We discuss the situation in Britain, the latest developments, the future for PM Liz Truss and consider who might be the next British PM.We also discuss the trial of Bruce Lehrmann – the coverage and the public's response.In the Cocktail Cabinet for Prince Wine Store we invite you to join us on Wednesday October the 26th from 5pm – 7pm for a ‘meet and greet' at the store. Head to the Prince Wine Store Events page HERE – and book a free spot or just pop in on the night. In BSF:Exiles by Jane HarperAmsterdam at the moviesBill Granger's Marinated Lamb with Spicy Eggplant Salad (see recipe below)This week Corrie is grumpy about Ghislaine Maxwell's recent jail house interview defending Prince Andrew and complaining about her treatment in jail. You can read the full article HERE.In 6 Quick QuestionsWho should replace the Queen on the $5 noteWho made the biggest mess of their AFL Coach sacking this yearA summing up of the differences between Melbourne and SydneyKiss-and-Tell booksThe new craze of taking your cat for a walkPlus Caro's got an Amazing Fact about our passport system.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.MARINATED LAMB WITH SPICY EGGPLANT SALADFrom Bill's Open Kitchen by Bill GrangerServes 4INGREDIENTS· 1 teaspoon paprika· 1/2 teaspoon cumin· 2 garlic cloves, crushed· 2 tablespoons olive oil· 4 x 200 g (7 oz) lamb backstraps· sea salt· freshly ground black pepperTO SERVE· spicy eggplant salad (below)· coriander (cilantro) sprigs· plain yoghurtDIRECTIONSPlace the paprika, cumin, garlic and olive oil in a bowl and stir to combine. Trim the lamb of any excess fat and sinew then coat with the marinade. Cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.Heat a frying pan over a high heat. Season the lamb with salt and pepper and cook for 3 to 4 minutes each side.Transfer the lamb to a plate, cover with foil and keep in a warm place for 10 minutes. Slice each lamb fillet on the diagonal into 2 cm (3/4 inch) pieces and serve with the spicy eggplant salad, coriander sprigs and yoghurt.SPICY EGGPLANT SALAD· 2 large eggplant (aubergine)· 2 tablespoons olive oil· 3 garlic cloves, crushed· 3 tablespoons chopped flat-leaf (Italian) parsley· 3 tablespoons chopped coriander (cilantro)· 2 tablespoons paprika· 1 small red chilli, seeded and finely chopped· 1/2 teaspoon ground cumin· 2 tablespoons olive oil, extra· 4 large Roma (plum) tomatoes, roughly chopped· 1 teaspoon sea salt· 1 tablespoon brown sugar· 2 tablespoons lemon juice· 1 tablespoon red wine vinegar· freshly ground black pepperCut into 1 cm (1/2 inch) thick slices. Preheat the oven to 200°C (400°F).Place the eggplant in a single layer in two baking trays and brush with olive oil on each side. Cook for 30 minutes, swapping the position of the trays halfway through. Remove from the oven.Sprinkle the eggplant with water if it is a little dry. Cool for 5 minutes, dice and place in a bowl. Add the garlic, parsley, coriander, paprika, chilli and cumin and stir to combine.Place the extra olive oil in a saucepan over a medium to high heat and add the tomatoes, salt and sugar. Cook for 10 minutes, add the eggplant mixture and cook for another 5 minutes.Remove from the heat and stir in the lemon juice, vinegar and black pepper. Serve warm

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Chris Davies, Caroline Wilson, Karrie Webb, Jo Dinnison, Sarah JonesSee omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin for Ep 239 - Now, Is Everyone Having a Good Time Out There?This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the podcast Caro and Corrie share a little slice of their l recent visit to Queensland for a special occasion celebration – Queensland it has been too long! A week on from Andrew Thornburn stepping down as the CEO of Essendon – we reflect on how weirdly that story became a political issue.Ita Buttrose has been calling out ageism against seniors – is it just another thing we have to content with now? How do we make older people feel relevant, employable and needed? You can listen to Ita's interview on RN HERE. In the Cocktail Cabinet for Prince Wine Store we invite you to join us on October 26th for an instore catch up. Save the date and drop in to Prince Wine Store on Wed 26th of October. It's a casual little drop in. Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFLessons by Ian McEwanMan In An Orange Shirt on StanChrissy's Marinated Prawns (see recipe below)Caro's Grumpy about price gouging and flight cancellations in the airline industry – are they getting the reputation as the new ‘banks'?In 6 Quick Questions Caro and Corrie discuss;Concussion – the AFL's most frightening elephant in the roomThe Danish Royal Famlily are scaling down. Should the Brits do the same?Oscar Wilde storiesThe Lust, Love, Lost exhibition at the Shrine of Remembrance – more details HERE.Plus Corrie shares some amazing facts about children and their growth spurts.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Chrissy's Marinated PrawnsMake up like a pesto pasteCoriander – choppedLemon Grass (only the white bits)Lime rind – finely grated (but no juice or it will cook the prawns)Ginger garlic, olive oil, fresh chiliLots of salt and pepper.Make into a thick pesto past.Put raw prawns in a plastic bag work mix through. Refrigerate until ready to cook (couple of hours).Pop on the BBQ or grill and serve.

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Join Caroline Wilson and Corrie Perkin for Ep 238 - Not Now. Not Ever. This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the show Caro and Corrie discuss the developments in the Hawthorn racism report story as Worksafe begin investigations and club figures like Jeff Kennett take their stance.There's been notable appointments at Essendon including new coach Brad Scott and new CEO Andrew Thorburn. What future for the ‘cult like' Essendon now?We reflect on 10 years since Julia Gillard's misogyny speech. You can watch it HERE for a reminder. Did we realise what a huge moment in international politics it was at the time and has the kind of name-calling and anti-woman behaviour left the Federal Parliament?Speaking of Men Behaving Badly we Tim Smith went on a twitter rant against a prominent Melbourne broadcaster recently – it's not the first of his social media outbursts!In the Cocktail Cabinet for Prince Wine Store Myles brings us a few Island Wine recommendations. · Tenuta Aglaea Etna Rosso Thalia 2018· Pala I Fiori Cannonau di Sardegna 2020Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Save the date and drop in to Prince Wine Store on Wed 26th of October. It's a casual little drop in. Not recording a full podcast but we'll be having a little chat with Myles in store, answering a few listener questions from our guests and tasting a wine or two.BSFThe Marriage Portrait by Maggie O'Farrell.See How They Run (with a mention to Theatre of Blood)Rick Stein's Madras Fish Curry of Snapper, Tomato and Tamarind see (recipe HERE.) or below.Corrie is Grumpy about the plethora of Melbourne café's that seem to close around 3pm!In 6 Quick QuestionsWe're pleased by the appointment of Jayne Jagot as the 56th Justice of the High Court and the seventh woman appointed to the Court, discuss the cardinal rules of journalism (and how not to break a couple of simple ones), talk about enjoyable household tasks - like Caro's compost which is giving her joy.Plus Corrie's finally gotten through the ironing pile and plus Caro's got an amazing fact about the energy crisis in Europe where bills are crippling.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Madras Fish Curry of Snapper, Tomato and Tamarind (recipe HERE.)by Rick Steinfrom Rick Stein's IndiaFeaturing snapper fillets, this curry is inspired by Rick Stein's Indian adventures. The fish dish uses madras curry flavours of tamarind and green chillies.Ingredients60mlvegetable oil1 tbspyellow mustard seeds1large onion, finely chopped15g / 3 clovesgarlic, finely crushed30fresh curry leaves2 tspKashmiri chilli powder2 tspground coriander2 tspturmeric400g canof chopped tomatoes100mlTamarind liquid (see ingredients and method below)2green chillies, each sliced lengthways into 6 pieces, with seeds1 tspsalt700gsnapper fillets, cut into 5cm chunksBoiled basmati rice, to serveFor the tamarind liquid:60gtamarind pulp120mljust-boiled waterMethodFirst, make the tamarind liquid. Take the tamarind pulp and put it in a bowl with the water. Leave to soak for 15 minutes, then work the paste with your fingers until it has broken down and the seeds have been released. Strain the slightly syrupy mixture through a fine sieve, rubbing it well against the sides of the sieve to extract as much of the liquid as possible. Discard the fibrous material and seeds left behind.Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden. Add the curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced. Add the fish, cook for a further 5 minutes or until just cooked through, and serve with plain rice.

Join Caroline Wilson and Corrie Perkin for Ep 237.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week Caro and Corrie discuss the 2022 AFL grand final, the triumphant Geelong team, the entertainment and some of the tensions behind the scenes in the wake of the Hawthorn Racism report story – which Caro declares if proven would be the worst coaching scandal of her career.What now for the AFL, Gillon McLachlan and some of the games most high profile senior coaches?Corrie was thrilled to be part of the Essendon Women's Network award judging and lunch recently. Special bouquet to Kelli Underwood who won Football Woman of the Year.In the Cocktail Cabinet brought to us by Prince Wine Store Myles Thomson shares some highlights of the Spring Mixed Dozen.Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Save the date and drop in to Prince Wine Store on Wed 26th of October. It's a casual little drop in. Not recording a full podcast but we'll be having a little chat with Myles in store, answering a few listener questions from our guests and tasting a wine or two.BSF for Red EnergyMrs Harris Goes to Paris by Paul GallicoSavage River (ABC and iView )Mandy's Zucchini Slice (see recipe below)This week Caro's grumpy about data breach issues and in 6 Quick Questions we discuss being hacked, reoccurring Year 12 exam nightmares, reunions, 80s songs we have on replay in our heads, the shameful state of Caro's car and Corrie has some amazing Tulip facts – inspired by the Tesselaar Tulip Festival.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Mandy's Zucchini SliceIngredients5 eggs150g grated zucchini150g Self-raising flour ( says sifted but I didn't).1 large finely chopped onion1 cup grated cheddar cheese200g rindless chopped bacon60 ml oilCracked pepper to taste.MethodPre-heat the oven to 170 CBeat the eggs until combinedAdd flour and mix, then add zucchini, onion, bacon, cheese and oil and stir to combine.The mixture will be quite sloppy but you can add a little more flour if you like, BUT you don`t want it dry.Grease a baking dish 30 x 20 and pour into the dish and bake for 30 mins or until cooked through.DELISH with a Greek salad (my idea) and a cup of tea in a very nice China cup and saucer!

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Caroline Wilson says the AFL has "lost control of the process" surrounding the Hawthorn racism investigation, which is causing "a lot of angst" within the league.See omnystudio.com/listener for privacy information.

The AFLM grand final returned to the MCG for the first time in three years. Robbie Williams' fuchsia suit almost stole the show, but it was Joel Selwood and his Cats that got the cream. Plus, we consider the serious allegations made against former officials at the Hawthorn football club, in a seismic week for footy that has once again raised complex questions about football's relationship with race.Some of the articles/programs mentioned this week: Caroline Wilson's article in The Age plus this piece from Mathew Stokes The Ticket podcast hosted by Tracey HolmesOffsiders featuring Charlie KingMelbourne's Sabreena Duffy is raising money and awareness about kids in care - find out more hereYou can follow The Outer Sanctum on Twitter, Instagram and Facebook. Email us at theoutersanctumpodcast@outlook.com The Outer Sanctum is recorded on the lands of the Wurundjeri people of the Kulin nation. We acknowledge the Traditional Owners and Custodians of the lands on which we work, live, learn and play, and pay our respects to Indigenous Elders past and present. We recognise that sovereignty has never been ceded – that this always was and always will be Aboriginal land. Hosted on Acast. See acast.com/privacy for more information.

Caroline Wilson, Tim Lane, Matthew Lloyd and Jimmy Bartel discuss the latest news out of the Hawthorn racism allegations. See omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin for Ep 236. This podcast is proudly supported by Red Energy. Moving house? Call local energy retailer Red Energy. Caro and Corrie discuss the Hawthorn Racism story – broken by Russell Jackson from ABC Sport (you can read the full story HERE).We discuss the role of Fagan and Clarkson, the AFL's response and ponder where to now for the game?Caro and Corrie also discuss the funeral of Queen Elizabeth 11, the key moments and the gestures that moved them the most.In the Cocktail Cabinet brought to us by Prince Wine Store Myles has 3 great Aussie sparkling options for celebrating the Grand Final.Hanging Rock NVDaosa from Adelaide HillsMeadowbank 2016 from TasmaniaUse the promo code MESS at checkout or in store for your 10% listener discount. www.princewinestore.com.au. Save the date and drop in to Prince Wine Store on Wed 26th of October. It's a casual little drop in and we'll be having a little chat with Myles in store, answering a few listener questions from our guests and tasting a wine or two.BSF for Red EnergyJock Serong's new novel The SettlementBecoming Elizabeth on STANJo's Deconstructed Beef Wellingtons (see recipe below). This week Corrie is grumpy about the possible renaming of the Maroondah hospital to honour the Queen (removing the indigenous name).6 Quick Questions· Corrie's annual Brownlow Medal red carpet review· Our favourite public holidays· A Melbourne monument for the Queen?· Caro's Spring floral success story· An amazing Finnish / Hollywood / Art world factYou can check out Clare's Ello Botanicals range HERE.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Jo's Deconstructed Beef WellingtonMake rounds of puff pastry and allow to cool.To make the duxelle – 500gm of mushrooms finely chopped in a food processor, gently fry until brown with 50g of butter, add a mushroom or chicken stock cube.Add two finely chopped shallots, fry for another 2 minutes, add a good splash of brand, chopped tarragon and 100 ml of cream. It's a cold suggestion.Cook your beef – slow cooked eye fillet for 70 degrees for 3 hours (regardless of oven or size of beef) and let it rest.Smear cold pastry round with pate, top with the duxelle, the sliced beef and chives.

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Hawthorn has been handed a damning review into the club's handling of young First Nations players. Caroline Wilson says the review "goes to the heart of some of the biggest names in football, and they're going to have to address this".See omnystudio.com/listener for privacy information.

For the first time in three years, the AFL grand final will be played at the MCG in front of a capacity crowd.  But it'll be two teams from out of town who will play off for the ultimate glory. Geelong and Sydney are through to the grand final after one of the most thrilling finals series in recent years.  Neither team has won a premiership in 10 years but they've come painfully close. Geelong lost a grand final in 2020 and the Swans played off in losing grand finals in 2014 and 2016.  There is plenty in this game for the casual observer: retiring legends, players who have made incredible comebacks from injury, and two coaches who can cement their status as club legends with a win on Saturday.  Today on Please Explain, Walkley-award winning columnist and former chief football writer for the Age, Caroline Wilson joins Angus Thomson to preview the grand final.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

Mathew Stokes joins Michael Gleeson, Jake Niall and Caroline Wilson to preview the grand final, discuss Patrick Cripps' Brownlow win, look at what's next for Brisbane and Collingwood and much more. Plus, Melbourne defender Libby Birch is our special guest to talk AFLW.   Got a question about your club? Send it to realfootypod@theage.com.au for our hosts to answer. Follow us on Twitter and Facebook. And if you value independent, quality journalism, please subscribe to The Age today. Thanks for listening and don't forget to check out more great podcasts from The Age & SMH.Support the show: https://subscribe.theage.com.au/See omnystudio.com/listener for privacy information.

For the first time in three years, the AFL grand final will be played at the MCG in front of a capacity crowd.  But it'll be two teams from out of town who will play off for the ultimate glory. Geelong and Sydney are through to the grand final after one of the most thrilling finals series in recent years.  Neither team has won a premiership in 10 years but they've come painfully close. Geelong lost a grand final in 2020 and the Swans played off in losing grand finals in 2014 and 2016.  There is plenty in this game for the casual observer: retiring legends, players who have made incredible comebacks from injury, and two coaches who can cement their status as club legends with a win on Saturday.  Today on Please Explain, Walkley-award winning columnist and former chief football writer for the Age, Caroline Wilson joins Angus Thomson to preview the grand final.Subscribe to The Age & SMH: https://subscribe.smh.com.au/See omnystudio.com/listener for privacy information.

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Jeremy Finlayson, Tom Doedee, Caroline Wilson, Graham ArnoldSee omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin for Ep 235. This podcast is proudly supported by Red Energy. Moving house? Call local energy retailer Red Energy. Caro sums things up well this week with our episode title ‘What A Remarkable 7 Days We've All Been Living Through'.Caro and Corrie discuss their feelings on hearing the news of the Queen's death, the Queen's great achievements, our thoughts on King Charles and what may lie ahead for the monarchy.Caro's off to Sydney for the Swans v Collingwood prelim on Saturday – she has a few recommendations for what to do if you have 48 hours in the Harbour City including;A walk around one side or the other of the Harbour. – Clontaff to Manly and Penny Royal BeachThe Sydney Botanic GardensThe Daniel Boyd Exhibition at the art galleryMuseum of Contemporary Art at Circular QuayThe 18 Footers for a drink at Double Bay.In The Cocktail Cabinet for Prince Wine Store Myles joins us to discuss the kind of drinks that might be fitting to mark the life of Queen Elizabeth 11 .Mery Melrose Pineau des Charentes (red or white)Samuel Smith Chocolate StoutCongrats to our final winners of the Intro to Wine Course at Prince Wine Store – Marika McMahon, Julie Barber and Andrew Healey.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE. Plus Save the Date for our get together at Prince Wine Store on Wednesday the 26th of October. More details to come.IN BSF; Corrie's 5 Royals Books You Must ReadMatthew Dennison – The Queen (a biography)The Queen Mother: The Official Biography by William ShawcrossPrince Philip Revealed – Ingrid SewardDianna – Andrew MortonRebel Prince – Tom BowerThe Uncommon Reader by Alan BennettMrs Queen Takes the Train by William Kuhn Caro's 5 Royals Films You Must Watch 5.The Young Victoria4.Elizabeth (with Cate Blanchet)3. Roman Holiday2. The Favourite (Olvia Coleman as Princess Anne)1.The Queen (with Helen Mirren)@Clemmine Donohoe's Welcome Spring Salad (see recipe below)This week Caro's Grumpy about Airlines jacking up their prices as soon as the footy finals were announced.Plus in 6 Quick Questions we discuss lavish September events, statistics that shocked during the week, electric scooters, the highlights of the Melbourne Writer's Festival, travel GLTs and another Amazing Fact.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Clemmine Donohoe's Welcome Spring Salad 1 cup FaroChicken stock or waterSalt350g Broad beans, peeled1 cucumber, finely dicedSmall bunch each of parsley & mint, finely choppedSugar snap or snow peas, finely slicedBunch of watercress or something similar100g fetaAlmondsSumacDressing1/4 cup olive oil2 pieces of preserved lemon, finely chopped1/2 lemon, juicedRice vinegar to tasteSea saltBlack pepperCook farro according to packet instructions, using either water or stock. Let cool.Add all the greens and herbs and mix well with the cooled faro.Mix handful of almonds with 1 tbsp oil and 1sp sumac and sea salt. Toast in pan or oven until golden.Mix dressing ingredients together and add when you're about to eat (keep salad undressed in fridge for meal prep and add dressing when desired)Top dressed salad with crumbles of feta and crunchy almonds.Enjoy!

Michael Gleeson, Jake Niall and Caroline Wilson preview a big weekend of preliminary finals, look at Jordan De Goey's contract situation, analyse where the Demons have gone wrong this season and ask why so many players seem to want to leave Fremantle. Plus, an update on Essendon's coach hunt, a look ahead to what looms as a grand final preview in the AFLW this weekend, Brownlow predictions and much more.   Got a question about your club? Send it to realfootypod@theage.com.au for our hosts to answer. Follow us on Twitter and Facebook. And if you value independent, quality journalism, please subscribe to The Age today. Thanks for listening and don't forget to check out more great podcasts from The Age & SMH.Support the show: https://subscribe.theage.com.au/See omnystudio.com/listener for privacy information.

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Daniel Garb, Caroline Wilson, Brett Chalmers See omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin for Ep 234.Caro and Corrie discuss Round 1 of the AFL Finals – every game was a soap opera. The AFL are back in full swing in the hospitality stakes says Caro after a recent event – and as rights negotiations wrap up they'll be very happy with the breathtaking results we've seen so far in finals.We discuss Meghan and Harry who are back in the UK and Megs' interview with The Cut (read it HERE), the pushing back of Harry's memoir publication date and what can be resolved during the UK trip.In The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of great wines that are perfect on a chilly Spring day or great when the weather warms up a little too.Ravensworth Long Way Round Tinto $32De bortoli Villages Tempranillo Touriga (2020) $22To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE. Plus Save the Date for our get together at Prince Wine Store on Wednesday the 26th of October. More details to come.BSF· The Neil Balme memoir: A Tale Of Two Men By Anson CameronSherwood ON BBC TV And BingePalak and Potato Curry from The Joy of Better Cooking by Alice Zaslavsky (see recipe below).In 6 Quick Questions for Red Energy we discuss the quote that might come back to haunt the Independent federal member for Kooyong Dr Monique Ryan, Serena Williams and her place in the annals of world sport, Corrie's latest Feeding Fussy Toddlers trick, the fashions on the Venice Film Festival red carpet and much more.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Palak & Potato Curry from Alice Zaslavsky's upcoming The Joy of Better Cooking.6-8 New potatoes, washed, scrubbed and quartered to fork size.1 brown onion roughly chopped1 thumb-sized knob of ginger, roughly chopped (no need to peel)2-3 garlic cloves, roughly chopped2 long green chillies (or to taste) finely chopped2 teaspoons salt flakes1 teaspoon garam masala1 teaspoon ground cumin1 teaspoons ground coriander2 bunches of English spinach, washed and spun (Corrie added heaps more).1 tomato roughly chopped¼ cup (60ml) neutral-flavoured oil.Tadka topping2 tablespoons neutral-flavoured oil (like grapeseed oil)24 fresh curry leaves (roughly 2-3 stems)2-3 small whole dried red chillies2 teaspoons brown mustard seeds2 teaspoons cumin seedsTo serveCooked white or brown basmati riceLemon wedges½ cup (125ml) single (pure) cream, or plain or coconut yoghurtPlace the potato pieces in a saucepan of well-salted cold water. Bring to the boil, then drop the heat to a simmer and cook until fork-tender (about 15-20minutes). Drain and set aside.Meanwhile get cracking on the topping. In a large, heavy-based saucepan, heat the oil to shimmering. Fry the curry leaves until crispy and vibrant green, then remove and drain on a paper towel. Keeping the heat low, temper the whole spices, largest to smallest, making sure not to burn them. Add the whole chillies and mustard seeds in the first minute; once the mustard seeds start to pop, add the cumin seeds. Once aromatic, skim the spices out of oil and set aside with the curry leaves for garnishing.Add the onion and ginger to the left-over spice oil in the pan and listen for sizzle. Stir about, cover with the lid and turn the heat down low. Allow the onion mixture to sweat away for 8-10mnutes. Once the onion has softened but not coloured, add the garlic, green chilli, salt, garam masala and ground cumin and coriander and stir until fragrant.Pop the spinach leaves into the pan, stirring to coat. Cover with the li for 4-5 minutes over low heat, preparing for The Ulitimate Dissapearing Spinach Trick that takes what seems to be an inordinate amount of spinach and makes it…practically disappear, like magic.Once the spinach has wilted, transfer the mixture to a blender, add the tomato and blitz until finely chopped. With the motor going slowly pour in the oil to emulsify to a fine, creamy gravy.Pour the palak back into the pan, add the cooked potato and gently warm everything through. Serve the palak over the rice, scattered with the tempered spices and curry leaves, with lemon wedges and cream or yoghurt. `

Mathew Stokes joins Michael Gleeson, Caroline Wilson and Jake Niall to review a cracking first round of finals and preview the upcoming semi-finals. The Pies finally lost a close one; is the magic over? How will the Demons react when they match up against Dayne Zorko for the first time since the Petty sledge? Plus, the under-the-radar Swans, why Jeremy Cameron is the biggest weapon in this finals series, where to now for Richmond and the Bulldogs and why the Demons are the team to beat in AFLW.   Got a question about your club? Send it to realfootypod@theage.com.au for our hosts to answer. Follow us on Twitter and Facebook. And if you value independent, quality journalism, please subscribe to The Age today. Thanks for listening and don't forget to check out more great podcasts from The Age & SMH.Support the show: https://subscribe.theage.com.au/See omnystudio.com/listener for privacy information.

Join Caroline Wilson and Corrie Perkin for Ep 233.This week Corrie reports back from the Byron Bay Writers Festival and shares her 5 Most Anticipated New September Books plus we touch on those great books being made into movies or series.In The Cocktail Cabinet for Prince Wine Store we've got another winner of the Intro to Wine Appreciation Course at Prince Wine Store – congratulations Brett Phillip who has won a double pass.To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF for Red Energy;· Lessons in Chemistry by Bonnie Garmus· League of Their Own (Amazon Prime)· Alice Heart Roast Cauliflower with Crisp Bread Crumbs from Gourmet Traveller (see this month's edition or recipe below).Caro also has strong thoughts on Kevin Sheedy's future at Essendon, Corrie recommends you grab the tissues to watch the wonderful footy moment captured this week when Sophie Locke from the Hawks AFLW team found out she'd make her debut just weeks after losing her Mum. Read the story and watch the video HERE via The Age. Plus with AFL finals just around the corner we discuss the potential highlights and Corrie has an Amazing Fact.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Alice Heart Roast Cauliflower with Crisp Bread Crumbs2 tsp sweet smoked paprika4 garlic cloves, crushed1 extra-large cauliflower (1.5kg), tough or excess outer leaves removed and base trimmed1 large pinch of saffron strands, steeped in 2 tbs just-boiled water11/2 tbsp honey3 tbsp Sherry vinegar2 tsp finely chopped rosemary (or thyme)90g of sourdough breadcrumbs2 tbsp capers, rinsed and drainedFinely grated zest and juice of 1 small lemon50gm flame raisins1 small bunch of flat-leaf parsley, choppedChicory or rocket salad, mustard-dressed lentils to serve.1.Preheat oven to 190C2. Combine paprika and two crushed garlic cloves with 2 tbsp olive oil. Season with Salt and Pepper and rub mixture over surface of cauliflower.Set in a large casserole, cover with the lid and roast in the middle of the oven for 1 hour 20 minutes, or until tender when a skewer is poked in.3. Meanwhile, combine steeped saffron, honey, Sherry vinegar, rosemary and. Tbsp olive oil in a small bowl. Season well and set aside.4. Put the final 2 tbsp olive oil in a large frying pan (skillet) set over a medium heat. Add the two remaining crushed garlic cloves and stir for a few seconds. Tip in breadcrumbs, capers, lemon zest and raisings, stirring for 4-5 minutes until golden and crisp) the oil will be absorbed – feel free to add a little more if you like).Remove from the heat and season.When cool stir in chopped parsley.5. Remove lid from cauliflower, spoon saffron dressing over and continue to roast for 10 minutes until golden. Either keep cauliflower in the pot and take straight to the table or carefully transfer to a serving platter and squeeze the lemon juice over the top. Spoon crisp breadcrumbs over the top to serve, letting some fall down into the cooking juices at the sides. A chicory or rocket salad and perhaps some mustard dressed lentil go well her too.

This week, Michael Gleeson, Caroline Wilson and Jake Niall preview the first week of finals and talk selection, key match-ups and who might go all the way. Plus, All-Australian selection debate, Dusty's future, your questions answered and Marnie Vinall breaks down the biggest news out of AFLW round one.   Got a question about your club? Send it to realfootypod@theage.com.au for our hosts to answer. Follow us on Twitter and Facebook. And if you value independent, quality journalism, please subscribe to The Age today. Thanks for listening and don't forget to check out more great podcasts from The Age & SMH.Support the show: https://subscribe.theage.com.au/See omnystudio.com/listener for privacy information.

Join Caroline Wilson and guest co-hosts this week Anna Barry (aka Anna from the Op Shop) and Clem Donohoe.A huge thank you to everyone who joined us at our Movie Night for Red EnergySpring is in the air and we talk footy finals, fashion and the re-emergence of city life plus Clem shares her list of the hottest new restaurants in Melbourne.Jeow from Chef Thi LeGray and Gray – Georgian bread and wine at 188 High StreetAru by Chef Khanh NguyenSerai by Chef Ross MagnayeIn the Cocktail Cabinet for Prince Wine Store we share some of your wonderful entries in our Intro to Wine Course Competition. Congratulations to Hilary Rossignuolo who is our winner of the double pass this week.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.BSFThe Second Cut by Louise Welch (sequel to The Cutting Room plus Caro recommends The Bullet Train)The Lost City of Melbourne – Watch via the MIFF Play app HERE.Pecan and Chocolate Torte (Caprese Torte - see recipe below).Anna's Grumpy about bank ‘customer service' and in 6 Quick Questions for Red Energy we discuss the scrapping of Best Before dates, QANTAS's $50 apology offer, the right of the Finnish Prime Minister to legally party, the ONJ state funeral and the AFLW season opener.For more recipes and recommendations from Clem Donohoe - head to her instagram HERE.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Caprese Torte 1 and a half cups pecans – roasted180g good quality dark chocolate4 eggs separated220g unsalted butter – melted then cooled1 cup caster sugar1 and a half teaspoons vanilla extractCocoa to dustPre heat oven to 170CGrease and line the base of a 24 inch spring form pan and then dust with flourPlace pecans and chocolate into a food processor and blitz in short sharp bursts until finely ground. Be careful it doesn't turn into a paste. Set aside.In a large bowl, beat yolks and sugar with an electric beater for 4 minutes until thick and pale. Gently mix in butter and vanilla then stir in the pecan mixture thoroughly until combined.In a separate clean dry bowl with dry beaters, whisk the egg whites and a pinch of salt until fluffy and holding their shape but not overly stiff and grainy. Whisk a quarter of the whites into the egg mixture, then fold in the remaining whites gently but firmly. Pour batter into the prepared pan and jiggle it slightly to settle it evenly.Bake for 50 minutes or until it begins to pull away from the sides of the pan and feels firm when you place the palm of your hand on the surface and wobble it gently.Cool the cake in the pan on a wire rack for 10 minutes, then carefully invert on the rack to cool completely.To serve – dust cake with cocoa then serve with whipped cream.Store leftover cake in an airtight container in the fridge for up to a week.

Matt Chorley explores all four corners of the UK in Disunited Kingdom. He speaks to Ciaran Jones, Head of News at Wales Online, Caroline Wilson, Senior Reporter at The Herald, John Manley, Political Correspondent for Irish News, and Nicola Adam, Editor of the Lancashire Post and Blackpool Gazette.PLUS Alice Thomson and Trevor Kavanagh discuss the cost of living crisis and troubled teens. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.