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32 episodes with Snowy Hydro
32 episodes with Snowy Hydro
5 episodes with Snowy Hydro
5 episodes with Snowy Hydro
5 episodes with Snowy Hydro
4 episodes with Snowy Hydro
2 episodes with Snowy Hydro
2 episodes with Snowy Hydro
2 episodes with Snowy Hydro
In this episode, I sit down with Mark, the Managing Director of Bennett + Bennett. We discuss his experiences growing up in Brisbane, his journey in the land surveying industry, and his rise through the ranks at Bennett and Bennett. Mark shares insights on the company's history, their involvement in major projects like Snowy Hydro and Gold Coast Light Rail, and the importance they place on wellness and leadership programs. He also opens up about the personal transitions that accompanied his professional growth and his future vision for the company amidst the exciting backdrop of the upcoming 2032 Brisbane Olympics. Useful Links: Bennett + Bennett website: https://bennettandbennett.com.au/ Mark Billsborough on LinkedIn: https://au.linkedin.com/in/mark-billsborough-gaicd-836a334a Richard Triggs LinkedIn: au.linkedin.com/in/richardtriggs Arete Executive website: www.areteexecutive.com.au
In this bonus series for Patreon subscribers, Tom and Emerald talk through chapter 8 of author Paddy Manning’s epic history of the Australian Greens movement, “Inside The Greens: The Origins and Future of the Party, the People and the Politics.”In this instalment - 2004 Election, state elections in WA, NSW and VIC, the fight against Gunns pulp mill, the issue of Party Leadership and ‘Party Room rules,’ “Neoliberals on bikes,” stopping the privatisation of Snowy Hydro sell-off, and “Keep your rosaries off my ovaries.” ---------- The show can only exist because of our wonderful Patreon subscriber’s support. Subscribe for $3/month to get access to our fortnightly subscriber-only full episode, and unlock our complete library of over SIXTY past bonus episodes. https://www.patreon.com/SeriousDangerAU ---------- Links - Buy Inside The Greens - https://www.blackincbooks.com.au/books/inside-greens Paddy Manning - https://twitter.com/gpaddymanning Inside Inside The Greens - a rebuttal - https://www.inside-insidethegreens.com.au/ Produced by Michael Griffin Follow us on https://twitter.com/SeriousDangerAU https://www.instagram.com/seriousdangerau https://www.tiktok.com/@seriousdangerauSupport the show: http://patreon.com/seriousdangerauSee omnystudio.com/listener for privacy information.
Friday 28 February 2025 Qantas reports a sharp jump in profit, thanks to Jetstar, as the government green-lights Qatar’s investment in Virgin. And more, including: Coles outdoes Woolworths when it comes to sales growth. And BP dumps its plans to become green. Plus a warning from the RBA and Snowy Hydro runs into trouble. And don’t miss the latest episode of How Do They Afford That? - can ChatGPT save money on your family grocery bill? Get the episode from APPLE, SPOTIFY, or anywhere you listen to podcasts.Find out more: https://fearandgreed.com.auSee omnystudio.com/listener for privacy information.
The Kurri Kurri gas power plant’s cost has now more than doubled, to over a billion dollars, as its opening date continues to be delayed. Luke Grant chats with former Snowy Hydro boss, Paul Broad, where we learn of the extensive role Chris Bowen has played in the exorbitant cost blowouts and timeframe extensions. See omnystudio.com/listener for privacy information.
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
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
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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 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
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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
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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
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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
Drug dealing would be virtually impossible for criminals without social media and apps like Meta-owned WhatsApp, with a new study finding 70 per cent of Australians use them to buy illicit substances. NSW households face paying at least $20 a year extra on their electricity bills after a blowout in the already massive cost of a new privately owned transmission line to the troubled Snowy Hydro 2.0 project. A young man who was brutally stabbed to death in a suspected drug deal gone wrong in an industrial street was “polite” and “well mannered” when he sought information from residents less than 12 hours before his unsolved murder. More than half of Queensland's most hardcore youth offenders are roaming free on the streets – but the minister says more young criminals are locked up than ever. See omnystudio.com/listener for privacy information.
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
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
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
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
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
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
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
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
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
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
EP 292 – “Life's about being a tree sometimes!” 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. The Silly Season! Tips on handling such a busy time of the year, Caro's list of WORST locations for work Christmas parties, we ask why Black Friday sales have overtaken the traditional Boxing Day sales, and expectations for Christmas Day. COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Wine recommendations to have with your Christmas Turkey. La Dama Vini Valpolicella: https://www.princewinestore.com.au/francois-carillon-aligote-2021.html https://www.princewinestore.com.au/la-dama-vini-valpolicella-classico-2021.html https://www.princewinestore.com.au/la-dama-vini-valpoilicella-classico-ripasso-superiore-2019.html - for those wanting something with a little more umph! 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: Caro has a Book: Tomorrow, and Tomorrow and Tomorrow by Gabrielle Zevin SCREEN: Caro and Corrie discuss Mad About The Boy FOOD: Hamilton College cookbook's ripper orange cake Ingredients: 1 whole orange (sticker removed!) 1 cup white sugar 175g melted butter 3 eggs 1 ½ cups self raising flour If you'd like to purchase the Hamilton College cookbook: Contact the college at: Hamiltoncollege.vic.edu.au Or you can buy it at Hamiltonhampers.com.au We also find out what has made Corrie grumpy this week. And in six quick questions, Caro gives AFL CEO Andrew Dillon a clip, Corrie tells us which holiday season movie she is looking forward to this summer and Caro has another amazing fact. Learn more about your ad choices. Visit megaphone.fm/adchoices
EP 291 – “JUST GET THE TRAIN” 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. WAR COVERAGE: Summarised the war in the middle east and assessed the role of the media and its reporting. What heartbreaking scenes the locals are dealing with. “VALE PATRICK SMITH – A FEARLESS JOURNALIST” COCKTAIL CABINET - MYLES TOP 5 SELLERS - PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Jules Rose - https://www.princewinestore.com.au/jules-mediterranean-rose-2022.html Gilbert Blanc - https://www.princewinestore.com.au/gilbert-blanc-2022.html Querciabella Mongrana – https://www.princewinestore.com.au/querciabella-mongrana-2020.html Golfo Vermut – https://www.princewinestore.com.au/cillar-de-silos-golfo-vermut-negra-750ml.html Weinsteffaner Pilsner - https://www.princewinestore.com.au/weihenstephaner-pilsner-500ml.html B S F Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Corrie has a Book: A BRILLIANT LIFE by Rachelle Unreich SCREEN: Caro and Corrie discuss The Lesson FOOD: Caro has a Recipe: Lamb Meatballs – RECIPE MORRACAN MEATBALLS – Ingredients · 1 1/2 tbsp olive oil (for cooking) Meatballs: · 500 g / 1 lb lamb mince (ground lamb) (Note 1) · 1 small onion, grated using box grater (~1/2 cup, including juices, Note 2) · 1/2 cup panko breadcrumbs (sub ordinary) · 1 egg · 2 cloves garlic, crushed. · 1/4 cup coriander/cilantro leaves, finely chopped · 1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika) · 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy) · 1 tsp cooking/kosher salt · 1/4 tsp black pepper Minted Yoghurt Sauce (Note 3): · 3/4 cup plain yoghurt (I use Greek) · 1/2 cup (tightly packed) mint leaves · 2 tsp lemon juice · 1/4 tsp cooking/kosher salt To Serve as pockets: · 4 pita pockets, Lebanese or pita bread · 5 cups shredded lettuce (iceberg, cost/romaine) · 2 tomatoes, halved, thinly sliced · 1 red onion, halved, finely sliced · OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion) · Extra coriander/cilantro leaves, finely chopped (optional) Instructions 1. Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required. 2. Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs. 3. Cook - Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4) 4. Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander. Learn more about your ad choices. Visit megaphone.fm/adchoices
Weekly Wrap is a look at the week in news, and what's coming up. Hosted by the OG team of Claire Kimball and Kate Watson, it drops at 6am Saturday morning and is all about helping you stay on top of the news + we give you some talking points for the week ahead. (Psst: For those who listen to the Saturday Squiz it's the same, with a fresh new name and look...) Looking for more? Check out our Saturday Squiz newsletter. Click here to get it in your inbox each weekend. LINKS Watch ABC's 730 interview with Hamas's head of international relations. Watch ABC's 4Corners episode on Snowy Hydro 2.0 Watch Hot Potato: The Story of The Wiggles on Amazon Prime #Sponsored: Angas Park's White Chocolate Christmas Bark recipe here # Sponsored: It's happening now at BHP Hosts: Claire Kimball & Kate Watson Producer: Annelise Taylor
Snowy Hydro 2.0 was meant to be a nation building project, supposed to begin delivering green power to the grid by next year. But the pumped hydro project in the Snowy Mountains of NSW has been up-ended by a single tunnelling machine called Florence that got bogged underground. The mega project was once estimated to cost $2 billion, but is now four years behind schedule and forecast to cost much more. Today, Four Corners reporter Angus Grigg on the mistakes that were made and the billions of taxpayer dollars they've cost. Featured: Angus Grigg, Four Corners reporter
EP. 287 “Let's Just Go Back to the Tie Dye Situation” Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. RED ENERGY LIVE PODCAST – NOVEMBER 16th, 2023 – BOOK TICKETS - Link Below Don't Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment THE COCKTAIL CABINET – Bringing Melburnians, the greatest wine in the world. Prince Wine Store dot com dot au Listen in for Myles favourite spring carnival twists on these beautiful spirits. LA GRITONA RESPOSADO TEQUILA https://www.princewinestore.com.au/la-gritona-reposado-tequila.html– CANONITA B.S.F B – BOOK – CANTICLE CREEK – ANDRIAN HYLAND S – SCREEN – Lessons in Chemistry – Apple Tv F – Food – Avacado, Grapefruit & Cashew Salad (Recipe Below) Avocado, Grapefruit & Cashew Salad Serves 4-6 100g Rocket Leaves 2 Large Red or Pink Grapefruit 2 Large Avocados 100g Toasted Cashew nuts ½ small bunch (about 10g) of chives, snipped into 5cm lengths Maldon Sea Salt flakes and freshly ground black pepper. FOR THE HARRISA VINAIGRETTE 2 Tablespoons rose harissa. 2 tablespoons clear honey 1 tablespoon red or white wine vinegar 3 tablespoons olive oil 1 teaspoon water Lay the rocket leaves across a serving platter. To Segment the grapefruit, use a small, sharp knife to cut away the top and bottom of the fruit. Rest the grapefruit on the cut surface, then slice out segments of grapefruit and discard the leftover skin. Repeat with the other grapefruit. If large, slice the segments into half – moon slices. Halve the avocados , remove the stones, peel the fruit, then cut each half into strips or chunks. Arrange the avocado and grapefruit over the rocket. Scatter over the chives. Combine the harissa, honey, vinegar, and oil in a small jug, then stir I about 1 teaspoon water to thin out the dressing a little. Season with salt and pepper. Drizzle the dressing all over the salad and serve immediately. 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. PROUDLY PRODUCED BY COURTNEY GABB Learn more about your ad choices. Visit megaphone.fm/adchoices
Ep 286 - Why Should I Be a Footnote in Someone Else's Life? This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au BOOK NOW FOR OUR LIVE PODCAST EVENT for RED ENERGY on THURSDAY NOVEMEBER 16th - Join Caro, Corrie and guests at Red Energy in Cremorne from 5pm - book your tickets HERE. Corrie is in Conversation with Deborah Conway on 18th October 6:00 pm – link to book HERE. This week on the podcast Caro and Corrie discuss the invisible women of history and the menfolk who made them invisible. We reflect on; Wifedom by Anna Funder The Dolly Parton Tribute Show by Kelly O'Brien Fairplay (Netflix) Dolly Parton's America podcast In The Cocktail Cabinet for Prince Wine Store Myles Thompson brings us 3 wines from Western Victoria. Eastern Peake Intrinsic Chardonnay 2021 LATTA Blanc 2022 Mulline Nouveau 2022 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy. The Last Painting of Sara de Vos by Domonic Smith Caravaggio's Shadow Stephanie Alexander's Bolognaise (see recipe HERE) Our recipe of the week is thanks to Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria In 6 Quick Questions we discuss which media have done a good job covering The Voice referendum and how Saturday's outcome will impact the PM, Peter Dutton, the AFLW and our culture. Plus, Caro has some Amazing Facts after her visit to Bollobek on the weekend. You can check out the garden HERE. Don't miss the NGVWA Garden Day on October 26th in Caulfield - details and tickets HERE. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN. Learn more about your ad choices. Visit megaphone.fm/adchoices
Join Caroline Wilson and Corrie Perkin for Ep 285 - First Time I've Ever Cried in the Final Act. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Save the Date for our Live Podcast event on Thursday 16th of November - at Red Energy in Cremorne. It's been a big week for Corrie and Caro which included family reunions, Football finals, the Brownlow, Car break ins, a family outing to the ballet and much more. In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us covering the Iberian Peninsula. Check out the Iberian Mixed Dozen HERE. Altano Tinto DOC Duero 2019 Abellio Albarino 2021 Palacios Remondo 'La Vendimia' Garnacha Tempranillo 2020 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The It Girl - Ruth Ware Colin from Accounts on Binge Corrie share's Sabrina Ghayour's Spiced Rhubarb and Almond Cake recipe (see recipe below) Our recipe of the week is thanks to Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria In 6 Quick Questions picks we discuss musical toilets, the demise of a great institution and Corrie has a Hay fever themed Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN. Spiced Rhubarb and Almond Cake Serves 8-10 400g rhubarb, trimmed and cut into 5mm-thick slices 225g caster sugar, plus 2 tablespoons 3 teaspoons ground cinnamon 3 large eggs 2 teaspoons vanilla bean paste 2 teaspoons ground ginger 225g self-raising flour 150g salted butter, melted plus extra for greasing 150g flaked almond, 75g toasted For the filling 300ml double cream, cold from the fridge Seeds from 4 cardamom pods, crushed using a mortar and pestle 1 teaspoon ground cinnamon 2-3 tablespoons icing sugar 1 teaspoon vanilla bean paste 175g smooth blackberry jam Preheat the oven to 160 degrees C (140 fan forced). Grease a 24cm spring-form cake tin and line it with baking paper. Put the rhubarb slices into a mixing bowl with the 2 tablespoons caster sugar and 1 teaspoon of the cinnamon and mix well. Set aside. Put the eggs, remaining caster sugar, vanilla paste, remaining cinnamon and ginger into a large mixing bowl and heat together to mix thoroughly. Add the flour and melted butter and mix well, then mix in the rhubarb pieces, followed by the toasted almonds. Give everything a thoroughly good mix to ensure the ingredients are evenly combined. Pour the mixture into the prepared cake tin and use a spatula to smooth out the surface. Scatter the raw flaked almonds liberally over the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Remove the cooled cake from the tin and cut it in half horizontally to make 2 sandwich layers. Use the layer covered in almonds as the top cake layer. To make the cream filling, put the double cream into a mixing bowl with the cardamon, cinnamon, icing sugar and vanilla paste and beat using an electric hand whisk until soft with peaks form and it just holds its shape. If you have the time, refrigerate the cream to chill it before using. Spread the cream over the lower half of the cake. Stir the jam to loosen and spoon it over the cream, then sandwich with the top cake layer. Learn more about your ad choices. Visit megaphone.fm/adchoices
This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. 2.00 – Caro and Corrie went to the Brownlow last night - They didn't get to the afterparty – but Caro has been to the afterparty in years gone by - Caro wouldn't leave Melbourne in September – great time of the year 5.30 – Feedback from throughout the week 7.10 – Caro went to Swan Lake at the State Theatre - It's beautiful, extraordinary - Caro sat next to a Carlton fan who paid $800 for a one way trip for Bris vs. Carl Preliminary Final - Caro says it's so cruel - Corrie – it's unfair to capitalise on these events and key times of the year - The demise of Qantas 10.20 – The Week that Was - Corrie and Caro had a night at the state Library – footy finals panel (with Mike Sheahan and Sonja Hood) 12.30 – Discussion re: Sonja Hood - She has been such a leader – an example being the way she handled the booing of Jason Horne-Francis earlier this year 17.00 —Brownlow observations - Corrie: it's a great industry celebration & a great networking night - Goal and Mark of the Year 25.00 – Fashion discussion from the Brownlow - Caro and Corrie spoke about some of the fashion that stood out to them and Corrie gave her 3, 2 and 1 27.30 – The Cocktail Cabinet – with Myles Thompson (for Prince Wine Store) - Recapped the 2003 Brownlow, the last time Caro went with Corrie - Spring lamb – red wines to go with it – Recommendation - Lucien Lardy - Beaujolais Villages 2021 - White wine recommendation - Vicoletto Catarratto 36.20 – Recommendations from Corrie: Book: Restless Dolly Maunder by Kate Genville Screen: Billions on Stan Recommendation from Caro: (for Cobram Estate Extra Virgin Oliver Oil) Food: Recipe from Caro: Sweet Greek cook book – lamb recipe: Plati Sto Fourno - https://grecianpurveyor.com/blogs/journal/plati-sto-fourno-slow-roasted-shoulder-of-lamb-by-kathy-tsaples-sweet-greek INGREDIENTS 1 shoulder of lamb 2 lemons, skin and pith removed so you have just the flesh 3 onions 1 head of garlic 8 cloves of garlic, peeled and sliced in half Plenty of Extra virgin olive oil Ladi Biosas 1 tbsp Mountain Treasures Organic Oregano sprigs of rosemary 2 tsp cooking salt Salt Odyssey Fleur de Sel 1 tsp black pepper METHOD (see link above) 50.10 – Why is Corrie grumpy!? - Why do they make golf ball markers green? - Why do we need stickers on fruit? 54.00 – 6 QUICK QUESTIONS – for Red Energy Learn more about your ad choices. Visit megaphone.fm/adchoices
Join Caroline Wilson and Corrie Perkin recorded live from Crown Melbourne. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au This week our special guests are Deborah Conway and Willy Zygier. Deborah's just released her no-holds-barred memoir Book of Life - we unpack the process and response to the book so far. Plus Deb and Willy perform live for us. You can catch the Songs from the Book Of Life shows from October 4th - full details and links to book HERE or head to www.deborahconway.com You can also catch Corrie in conversation with Deborah Conway on Wednesday the 18th of October at 7pm at the Stonnington Library in South Yarra - tickets available HERE. In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us with his Brownlow Medal selections; The Gilbert Blanc 2022 Schmolzer and Brown Beechworth Pinot Noir 2022 The Quin Barossa Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The music biographies we love Music movies we love Willy shares his recipe for Amba (see recipe below) Our recipe of the week is thanks to Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria In 6 Quick Questions Deborah picks her dream singer songwriter to jam with and shares her top beauty tip, Caro and Corrie share their favourite Ron Barassi memories and Corrie has an Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. Willy Zygier's Amba 1 tablespoon Cobram Estate Olive Oil 2 garlic cloves minced 1 ripe mango diced (frozen works) 1/4 teaspoon ground cumin 1/4 teaspoon sumac 1/4 teaspoon ground fenugreek 1/2 teaspoon turmeric 1/4 teaspoon salt or more to taste 2 fresh red chillies or 1/4 teaspoon cayenne 1/4 cup white or apple cider vinegar Juice of 1/2 lemon Blend together to make a smooth paste. Great with falafels or meat of your choice! Learn more about your ad choices. Visit megaphone.fm/adchoices
As we head towards summer, it looks like the lights will go out for some of us. The energy market operator predicts blackouts in some parts of the country because governments have failed to replace ageing coal plants with renewable power fast enough. Today, energy expert at the Grattan Institute Alison Reeve on why we have to rely on coal power for longer than expected. Featured: Alison Reeve, Climate Change and Energy Deputy Program Director at Grattan Institute
SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 282. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. This week Caro and Corrie discuss footy finals, their recent trips to Sydney and Port Fairy and the ongoing Gillon McLachlan Farewell Tour. In the Cocktail Cabinet for Prince Wine Store Myles joins us for Part 2 of our tasting tips with fragrant whites; Shaw & Smith M3 Chardonnay 2021 375ml Pascal Reverdy Terre de Maimbray Sancerre 2022 375ml Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Enbury Heath by Stella Gibbons The Newsreader on ABC TV and The Newsreader Podcast Leigh Sales and Lisa Millar Double Cheese Drop Scones - get the recipe HERE or below. Caro's Grumpy about the erratic Melbourne weather that's making it very difficult to plan ahead with Spring fashion choices. In 6 Quick Questions Caro admits to an awkward run in with Swans player Callum Mills, Pups in Pubs is on the agenda and Corrie recommends listening to the 7am podcast interview with Joel Gerges - El Niño is coming, at the worst possible time – listen HERE. Plus Corrie has a Melbourne Show Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. Double Cheese Drop Scones INGREDIENTS 2 cups flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 50g fridge cold butter 2 rounded cups grated tasty cheddar cheese 1 1/3 cups milk METHOD Preheat the oven to 200 C. Combine the flour, baking powder and salt in a mixing bowl. Grate in the butter and then rub with your fingers until it resembles coarse crumbs. Mix in the cheese. Make a well in the centre and pour in the milk, quickly mix with a knife just until ingredients are combined. Don't over-mix. Drop large spoonfuls of dough onto a cold baking tray and bake for 15 minutes or until the scones are golden and crisp. These are best when served warm. They reheat well. Makes 8-10 scones. Learn more about your ad choices. Visit megaphone.fm/adchoices
SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 281. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. This week on the podcast we discuss the The Voice referendum – can one song (John Farnham's You're the Voice) save an ailing YES campaign? Watch the video HERE. Plus we touch on the connection between music and political and social causes and why music matters. The Age has named it's Top 50 AFL Influencers who will impact footy over the next decade – Caro and Corrie have a few thoughts. In the Cocktail Cabinet for Prince Wine Store we share a few of our favourite wine bars including; Gimlet in Melbourne Franca in Sydney The Royal Oak in Double Bay Conlon's Hotel in Port Fairy The Alps Wine Bar in Prahan Gerald's in Carlton North Odessa at Leavers Hotel in Creswick Mitchell Harris Wines in Ballarat Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Book of Life by Deborah Conway Red White and Royal Blue on Prime Butterflied leg of lamb with pomegranate salsa by Sabrina Ghayour – get the recipe HERE. Our recipe of the week is thanks to Cobram Estate - Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria Corrie is Grumpy about the impact of Melbourne's Big Build and in 6 Quick Questions we discuss the big shake up on morning radio in Melbourne, a new fashion trend Corrie WON'T be embracing and Caro has an Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. Learn more about your ad choices. Visit megaphone.fm/adchoices
SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 280. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. Footy - The Great Unifier? September 21st, State Library of Victoria - tickets HERE. This week we discuss the recent Four Corners report 'The Silence: AFL's Last Taboo' . You can watch the full episode on i view HERE. Plus a lot has happened since we discussed THAT World Cup soccer kiss forced on Jenni Hermoso by Luis Rubiales - is it a game-changing moment in the equality battle? In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Tom Lake by Ann Patchett (also mentioned Sorrow and Bliss by Meg Mason, State of Wonder and The Magician's Assistant by Ann Patchett). Asteroid City at the movies Rabbit Tagine (see below). Our recipe of the week is thanks to Cobram Estate. In 6 Quick Questions for Red Energy we touch on our favourite things about the start of Spring, Helen Mirren's casting as Israeli PM Golda Meir and Corrie has and Amazing Fact or two about Spring. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. Rabbit Tagine 1.6 kg rabbit (about 2). Hind legs and shoulders jointed, saddle cut into 3 (note Caro's friend substituted chicken) Plain flour to dust 60ml (1/4 cup) Cobram Estate Olive Oil plus extra to drizzle 2 large golden shallots, thinly sliced lengthways 2 garlic cloves, coarsely chopped 2 tsp each black and yellow mustard seeds 1tsp each coriander and cumin seeds 1 tsp each ground ginger and ground cloves 1 cinnamon quill 1 tbsp each sweet paprika and ground turmeric 750ml (3 cups) chicken stock 3 stalks of celery, trimmed cut into 5mm-thick diagonal slices ½ preserved lemon, thinly sliced lengthways, plus extra to serve 10 strands of saffron, soaked in 40ml boiling water for 20minutes 120g green and black olives, pitted and halved Juice of one lemon Micro fennel to serve 1. For rabbit, place 2 litres water and 70g sea salt flakes in a large bowl and whisk to combine. Add rabbit and refrigerate overnight, ensuring it is submerged in the brine. Add more water if required. When ready, drain well and pat dry. 2. Dust rabbit in flour and shake off excess flour. Heat a large casserole dish over high heat, add Cobram Estate Olive Oil and sear rabbit, turning until browned all over (5 minutes). Remove from the pan and stand on a plate 3. Reduce heat to medium-high, add golden shallots and cook stirring frequently, until softened (4 minutes). Add garlic and spices and cook, stirring continuously, until fragrant (2 minutes). Add stock, rabbit, celery, preserved lemon and saffron water and strands. Cover with a cartouche, then seal with the lid. Reduce heat to very low and cook, stirring occasionally, until the meat falls away from the bone (3 hours). Discard cinnamon quills from the sauce and stir in olives and lemon juice and drizzle with extra Cobram Estate Olive Oil – then season. 4. To serve, divide tagine among bowls, scatter with extra preserved lemon and micro fennel. Learn more about your ad choices. Visit megaphone.fm/adchoices
The Joint Venture: inspiratia insightsThe team look over the past week of news and give their views on market trends in the energy sectorIn this week's episode, we explore several pivotal developments in the energy sector. We delve into the European Investment Bank's financing of PGE Group's Baltica offshore wind farm in the Baltic Sea. We discuss BP Ventures' lead in funding Advanced Ionics, a US-based start-up seeking to use industrial vapour to reduce green hydrogen production costs. Additionally, we cover the UK government's shortlist of hydrogen projects for further funding assessment and negotiations, which includes 17 projects with a combined capacity of 262MW across England, Scotland, and Wales. In our PPA round-up, we outline significant agreements such as Ingevity Corporation's contract with NextEra Energy Resources, TagEnergy's deal with Snowy Hydro, and EDF Energy's seven-year PPA with Brockwell Energy. We turn our attention to the UK's accelerating shift towards electric vehicles and the parallel challenges facing charging infrastructure. As the country embarks on its ambitious mission to phase out internal combustion vehicles by 2030, the spotlight is on the substantial hurdles in the path towards EV adoption. Finally, we delve into the pressing issue of the green skills shortage and its potential impact on the global energy transition. With a sustainable future depending on a vast array of technical proficiencies, including renewable energy technologies, the current shortage in green skills presents an urgent and widespread challenge. Hosted by:Oliver Carr - Lead AnalystDila Cebeci - Senior AnalystAshkenaz Al - Reporter Reach out to us at: podcasts@inspiratia.comFind all of our latest news and analysis by subscribing to inspiratiaListen to all our episodes on Apple Podcasts, Spotify, and other providers.
SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 278. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au This week on the podcast we reflect on the Breast Cancer Network Australia's moving Field of Women event at the MCG. You can access the wonderful resources of BCNA via their website www.bcna.org.au and listen to the Upfront About Breast Cancer podcast 'What You Don't Know Until You Do' with Dr Charlotte Tottman HERE. We also discuss the Ben Keays goal and the AFL's goal line technology issues plus THAT World Cup kiss. Was it inappropriate for Spanish FA president Luis Rubiales to kiss payer Jenni Hermoso smack bang on the lips? In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with three Spanish offerings; Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 Casa Rojo Enemigo Mio Garnacha 2021 Cillar de Silos Golfo Vermut Negra 750ml Corrie also recommends Drops of God on Apple TV Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Sorrow and Bliss by Meg Mason The Miracle Club at the movies Corrie's Pan Baked Tomato and Parmesan Fetta - see recipe HERE. or below. Our recipe of the week is thanks to Cobram Estate – Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. In 6 Quick Questions Corrie shares her Women's World Cup best uniform votes, we touch on the Bradley Cooper fake nose debate, Michael Parkinson's memorable interviews plus another Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. Pan-baked tomato & parmesan feta by Donna Hay Serves: 4 Ingredients 60ml extra virgin olive oil 2 red onions, sliced 3 cloves garlic, sliced 12 stalks cavolo nero (about 240g), stems removed 3 x 400g cans cherry tomatoes Sea salt Cracked black pepper 25g finely grated Parimgiano Reggiano 6 sprigs lemon thyme 2 x 200g packs feta Basil leaves, to serve Pasta or toasted sourdough, to serve Method Heat a large ovenproof frying pan over medium heat. Add 1 tbsp oil and the onions and cook for 8 minutes, or until the onions are lightly golden. Add the garlic and cook for 2 minutes. Add the cavolo nero and cook for 1 minute, or until wilted. Add the tomatoes, salt and pepper and stir to combine. Bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tomato sauce thickens slightly. Remove from the heat. Preheat the oven grill to high. Meanwhile, place the Parmigiano Reggiano, thyme and remaining oil in a bowl and mix to combine. Place the feta in the centre of the pan and top with the Parmigiano mixture. Grill for 8-10 minutes, or until the Parmigiano is golden. Serve with the basil leaves and pasta or thick slices of toasted sourdough. Learn more about your ad choices. Visit megaphone.fm/adchoices
Conciertos de música colombiana con Luis Alfonso, vallenato colombiano con Paola Monroy y Jamir Ospino, música flamenca con la banda La Pandilla Flamenca, la bailaora Farida Rabih y la violinista Zola Li en Western Australia, festival de Rock Latino con las bandas Los Más Altos y Southland Latin Roc, y en el contexto de la Semana de la Ciencia, Snowy Hydro está invitando a los estudiantes a aprender sobre la energía de las industrias del futuro. Escucha el podcast para conocer todos los detalles.
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