Podcasts about sports entertainment network

Swanwick has worked as a print, TV and radio journalist. He began his career in 1993 as a reporter at The Courier-Mail in Brisbane, Australia. In 1996, Swanwick won the Queensland Media Award for his interview and exposé on Pauline Hanson, one of Australia's most publicized and controversial political figures. Swanwick moved to London in 1999 where he reported for Sky Sports. In 2003, he moved to Los Angeles where he became a Hollywood entertainment correspondent, writing for newspapers and magazines throughout Australia and Britain. In 2010, he began working as a host for ESPN SportsCenter. Swanwick hosts podcast Alcohol Free Lifestyle, focused on "health, wealth, love and happiness.” He co-founded international media agency, Sports Entertainment Network, which he started with Craig Hutchison in Melbourne, Australia. In 2015, Swanwick co-founded Swanwick Sleep, with brother Tristan, and founded the Alcohol Freedom Formula, which produces programs including 30 Day No Alcohol Challenge and Project 90 to help people reduce or quit drinking. Also in 2015, Forbes listed Swanwick as one of 25 Professional Networking Experts to Watch. Swanwick has been interviewed on podcasts Bulletproof Radio and Ben Greenfield Fitness, been featured in Psychology Today and Yahoo Health.[4] and spoken at health conferences including Paleo f(x). Work With Us: Arétē by RAPID Health Optimization Links: Join 90 Day Alcohol Free Lifestyle James Swanwick on X Anders Varner on Instagram Doug Larson on Instagram Coach Travis Mash on Instagram  

Sports Entertainment Network going against the grain in 2025 Triple M on top in Newcastle and Star in Cairns The 2WS memorial plaque gets a new home And Steve Ahern catches up with Ugly Phil in WSFM's new studios Movements, so many movements And the Aircheck National Radio Airplay Chart song of the week  See omnystudio.com/listener for privacy information.

The Sounding Board is made possible by our partners at Drinkwise. Drinkwise want to ensure everyone enjoys this time of year, but stays safe and looks out for one another. If you're having a drink, do it in moderation to make sure you can enjoy all the special moments with family and friends. TIME CODES 0.00 - Reading the Room – the AFL fixture release during the Socceroos game. Who got the mood right?   5.00 – The AFL Fixture. Why don't we play the weekend earlier to co-incide with the long weekend prior? asks Hutchy   6.25 – Hutchy's slight misjudgement of the time involved in getting to the World Cup. Channel 7 got caught out without having the right visas for reporters.   13.00 – Glass Jaw Award – Chip Le Grand to defend his election morning story.   15.30 – how entertaining has Elon Musk been on Twitter lately?   17.00 - From the Nick McKenzie Room at Crown Casino we bring you the 2nd annual Soundies Awards. 39.00 – Hutchy's Norm from Cheers story.   42.15 – Cal Twoomey's phantom draft success Email the show thesoundingboard@sen.com.au. This podcast is produced, engineered and edited by Jane Nield for Sports Entertainment Network.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Join Caroline Wilson and Corrie Perkin for Ep 321 - The Man Who Has Haunted the Entire Season.A huge thank you to everyone who joined us at our Movie Night for Red Energy – we'll bring you a full review of Good Luck to You Rio Grande next week on the podcast.You may have noticed Corrie popping up in the press recently launching the Sorrento Writer's Festival – April 27 – 30th 2023. Follow the festival on Instagram HERE or via the website https://sorrentowritersfestival.com.au/The Essendon Football Club are back in the headlines this week and the footy media have gone into overdrive. Caro gives us her take on the developments at the club including the future of Ben Rutten and the likelihood of Alistair Clarkson calling the Bombers home.In the Cocktail Cabinet for Prince Wine Store we discuss buying wine ‘by the glass' and Myles recommends;Hobo Wine Camp Alexander Valley CabernetLa Violetta Ye Ye Blanc 2021Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.To win a Prince Wine Store Introductory Wine Course for you and a friend - simpy fill in the entry for HERE and tell us about your favourite wine memory or experience.In BSF for Red Energy;The Tropic of Cancer by Henry MillerSlow Horses on Apple TVDonna Hay's Fragrant Thai Green Curry (see recipe below or HERE)The Hand that Held Mine by Maggie O'FarrellBest of Friends by Kamila ShamsieThis Devastating Fever by Sophie CunninghamIn 6 Quick Questions Caro and Corrie pay tribute to Lillian Frank, Caro shares her thoughts on the timing of Gillon McLachlan's exit as AFL boss and Corrie has some amazing facts about the rise of dog attacks in Melbourne.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Donna Hay's Fragrant Green Thai Curry1 X QUANTITY THAI GREEN CURRY PASTE (Get RECIPE HERE)1 X 400ML CAN COCONUT MILK1 CUP (250ML) CHICKEN STOCK8 X 125G CHICKEN THIGH FILLETS, TRIMMED AND QUARTERED2 TABLESPOONS FISH SAUCE4 KAFFIR LIME LEAVES, STEMS REMOVED AND FINELY SHREDDED½ CUP CORIANDER (CILANTRO) LEAVES½ CUP (80G) ROASTED CASHEWS, ROUGHLY CHOPPED1 LONG GREEN CHILLI, THINLY SLICEDWHITE RICE AND LIME WEDGES, TO SERVEMETHODPlace a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine.Top the curry with the lime leaf, coriander, cashews and chilli. Serve with the rice and lime wedges. Serves 4

Join Caro and Corrie for Ep 230. JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August thanks to Red Energy Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Producer Jane can assist you.We have 3 double passes to give away - first 3 people to email feedback@dontshootpod.com.au to be a winner.THIS WEEKCaro and Corrie discuss the Adelaide Crows and THAT Training Camp and the reporting surrounding it. Where to now for the Crows?BSFSmall Things Like These by Claire KeeganPersuasion on NetflixButternut Squash with Sage and Black Olive by Alice Zaslavsky (see recipe below). Myles Thompson from Prince Wine Store joins us for The Cocktail Cabinet and recommends;Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.To win a Prince Wine Store Introductory Wine Course for you and a friend - simpy fill in the entry for HERE and tell us about your favourite wine memory or experience.Plus we also pay tribute to Judith Durham and Olivia Newton John, Corrie's holiday prep, mandatory attire in parliament and more. To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Butternut Squash with Sage and Black Olivefrom In Praise of Veg by Alice ZaslavskyServes 42 butternut pumpkin (squash)1 teaspoon brown sugar (muscovado is my fav here)1 teaspoon salt flakes1/3 cup (80 ml) olive oil plus an extra teaspoon100g macadamia nuts80g butter50g kalamata olives, pitted1 handful of fresh sage leaves, plus extra to garnishPreheat the oven to 190degrees C with a baking tray inside.To slice the pumpkin in half, insert a sharp knife through the middle along one side, spin the pumpkin over without removing the knife and slice through the other side. Scoop the seeds out. Use the pumpkin hollow as a bowl to make a paste with the sugar, salt and 2 tablespoons of olive oil, then rub into the pumpkin halves.Pull the hot baking tray out and carefully line the base with a sheet of baking pater. Drizzle another 2 tablespoons of olive oil across the middle of the baking tray and lay the pumpkin halves, face side down, across the oily bits.Transfer to the over and roast for 40-50 minutes, until a fork can be poked through the top of the skin.With 15 minutes to go, wrap the macadamia nuts in a clean tea towel. Use a rolling pin, pestle or the bottom of a bottle to crush the nuts up a bit.Tip the crushed nuts into a cold frying pan. Add the butter and remaining 1 teaspoon olive oil and place over medium heat. Squash the olives between your thumb and forefinger to split them in half and pop out the pits. Toss the pitted olives and the sage into the butter mixture and gently sizzle for about 2-3 minutes, until the butter has turned as nut-brown as the nuts.When the pumpkin is ready, pile the nut mixture into the pumpkin hollows, drizzling any left-over buttery sauce around the pumpkin. Garnish with extra sage, season and serve.

Join Caroline Wilson and Corrie Perkin for Ep 229.JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August thanks to Red Energy Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Producer Jane can assist you.Caro is back from Scandanavia and her daughter Rose's wedding – she shares her observations from a wonderful family wedding (or two) her favourite towns, her unexpected highlights and impressions of life back in Melbourne after 3 weeks away.Myles Thompson from Prince Wine Store joins us for The Cocktail Cabinet and he recommends two wines;Yabby Lake Red Claw Pinot NoirAphelia Welkin Grenache 2021To win a Prince Wine Store Introductory Wine Course for you and a friend - simpy fill in the entry for HERE and tell us about your favourite wine memory or experience. Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF· Malibu Rising by Taylor Jenkins-ReedC'mon, C'mon (C'mon C'mon is available to stream in Australia now on Google Play and Apple TV and Prime Video Store)Caramel Pear Cake In 6 Quick Questions for Red Energy we talk heart-warming speeches, the Manley pride guernsey saga, the Chris Rock and Damien Hardwick apologies, the Barbie movie and we pay tribute to Archie Roach (check out Took the Children Away HERE).To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Corrie Perkin and producer Jane Nield for Ep 228. We can't wait to hear all about Caro's 'Mother of the Bride' Experience next week - in the meantime we bring you a whole host of recommendations for podcasts, books, screen and food.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August. Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Jane can assist you.This week Corrie and Jane talk podcast, books, screen, food and more – a whole host of recommendations to get you through the last month of Winter!Plus Myles from Prince Wine Store joins us for the Cocktail Cabinet with a couple of great Winter drinks.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.PODCASTSA Podcast of One's Own with Julia GillardThe Archive Fever podcast with Clare Wright and Yves ReesThe Teacher's Trial from Hedley ThomasWill Be WildI'll Drink to That (recommended by Gab at Prince Wine Store).The Rachel Maddow Show Podcast BOOKSHorse by Geraldine BrooksThe Patient Doctor by Dr Ben BraverySCREENBecoming Elizabeth on StanAftertaste on ABC IviewFOODJane Mc Donald's Pear Cake (see recipe below)Movida's Beef Cheeks Slowly Braised with Pedro Ximenez and Cauliflower PureeTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Jane MacDonald's Pear Cake.Pre time 20 minutesCooking time: 60 minutes1-2 tablespoons brown sugar3-4 pears, skin on2 tablespoons blanched almonds200g unsalted butter200g caster sugar3 eggs2 tablespoons self raising flour200g almond mealPreheat oven to 185degrees CSpread the brown sugar over the bottom of a 23cm lined cake tinCut the pears into quarters, then into 2-3 slices and lay over brown sugar. Sprinkle almonds over the top of the pears.Cream butter and caster sugar. Add eggs then flour and almond meal. Spread mixture over the pears.Bake for 45-60 minutes.When cool, turn out carefully onto a serving plate. Serve with cream or ice cream. Movida's Beef Cheeks Slowly Braised with Pedro Ximenez and Cauliflower Puree Ingredients:· 1.5 kg Beef Cheeks· 125 ml (½ cup) olive oil· 3 carrots, roughly chopped· 1 garlic bulb, halved· 1 brown onion, sliced· 500 ml (2 cups) Pedro Ximenez sherry· 500 ml (2 cups) red wine· 3 bay leaves· 3 tablespoons thyme leaves· 1 teaspoon fine sea salt· 1 head of cauliflower, broken into florets· 185 ml (¾ cup) cream· 40g butter Method:1. Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Pre heat oven to 150º.2. Heat half the olive oil in a large heavy-based, oven proof casserole dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml (17 fl oz/2 cups) water.3. Add the beef cheeks back into the dish, cover and cook in the oven for 4-6 hours, or until the cheeks are beginning to fall apart.4. Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.5. The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.6. Serve the cheeks and their sauce on warm plates with the cauliflower pureeon the side.

Join Corrie Perkin and our guest co-host today Craig Hutchison.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August. Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Producer Jane can assist you.This week Hutchy gives us an insight into his recent travels, including some interesting observations on the mood in the US and some predications of who might be in contention come the next US election.BSFThe Escape Artist by Jonathan FreedlandBillions (plus Hutchy also recommends Super Pumped – the Story of Uber, Succession and Ozark.The Famous 100 Cookie (see recipe HERE or below)In 6 Quick Questions we discuss Nick Kyrgios and his brand of car crash tennis, a sad observation at a major sporting event, the final episode of Neighbours – which leads Hutchy to a fan-boy revelation about Kylie Minogue!The Cocktail Cabinet for Prince Wine Store - Myles introduces us to a couple of the white wines from the ‘Le Tour Survival Dozen' box. Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.We also catch up with ocean swimmer Nick Martin who is preparing to swim the English Channel to raise funds for the Portsea Camp. You can donate to Nick's Go Fund Me campaign HERE. To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Famous 100 Cookie Recipe Ingredients· 500 grams (2 cups) Butter· 1 Can of Condensed Milk· 1 cup Sugar· 5 cups Self Raising FlourCream the Sugar and Butter, add condensed milk and flour. Place on greased trays and bake in moderate oven approx 180 degrees C (360F) until golden brown approximately 10-15 minutes.For a less ‘floury' biscuit – sub half a cup of flour for 1/2 cup of custard powder and put lemon or passionfruit icing between the two biscuits. Doesn't that sound completely heavenly!

Ep 226 - It Doesn't Matter That it's the 70s - It's Still GoodWhile Caro is off being the ‘mother of the bride' Corrie Perkin is joined by Caro's great friend and regular pod guest Anna Barry aka Anna from the Op Shop.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August. Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Producer Jane can assist you.This WeekAnna's just been on a romp through Greece and Italy – she shares some of her highlights and what getting back to travel was like post COVID.We discuss the demise of Boris Johnson and what it says about personality politics. We empathise with the Queen – can anything else go wrong in her Jubilee year?In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some highlights from the July Tour De France ‘Le Tour Survival Dozen' box including;· Stephane Aviron Beaujolais Village 2020· Marcel Malbec 2018Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF· Fall by John Preston· Achilles by Madeline Miller· Borgen Series 4 · Neil Perry's chickpea and green lentil curry with spinach (see recipe HERE or below)Anna is Grumpy about the price of veggies and she fills us in on Bean Gate at the local veggie store.In 6 Quick Questions for Red Energy - we talk Wimbledon memories and favourite moments from Wimbledon 2022, what to give an 85 year old on her birthday, great rock tracks being seconded for advertising, the queen of winter flowers and another Amazing Fact.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Neil Perry's chickpea and green lentil curry with spinach – from Everything I Love to CookThis is a lovely, earthy curry, enriched by yoghurt and lime, which add a bit of sharpness and creaminess. I like to make a salsa to go with this, with chopped tomatoes, red onion and lots of fresh herbs, finished with a dash of rice wine vinegar and a sprinkle of sugar and salt. Add it on top of the yoghurt – it lifts the whole flavour profile. This is also a tasty sauce to place under pan-seared seafood such as scallops or prawns, or even a nice piece of white-fleshed fishIngredients1 cup green lentils½ tsp ground turmeric1 bay leaf1 bunch spinach, leaves picked, washed well and shredded1 tsp sea salt½ tsp red chilli powder1 tsp cumin seeds, toasted and lightly crushed1 cup tinned chickpeas, drained2 fresh long red chillies, cut into thin rounds1 tbsp Greek-style yoghurtjuice of 1 limesteamed rice, to servechopped tomatoes and chopped coriander, to serve (optional)Method1. Place the lentils in a saucepan, cover with cold water and bring to the boil. Take off the heat, drain immediately and rinse.2. Place the blanched lentils, turmeric, bay leaf and 1 litre (4 cups) water in a heavy-based pan with a tight-fitting lid over medium heat. Stir and bring to a simmer. Reduce the heat to low, cover and cook gently for about 1 hour or until the lentils are tender.3. Add the spinach, sea salt, chilli powder, cumin and 80ml (⅓ cup) water. Stir to combine, then return to a simmer. Cover and simmer gently for 30 minutes, stirring from time to time. Add the chickpeas and heat through, then remove from the heat.4. Stir in the fresh chilli and spoon into a serving bowl. Add the yoghurt on top, then the lime juice, and serve with steamed rice. Top with chopped tomatoes and coriander, if using.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 17 Footy Tips.This podcast is proudly supported by Red Energy To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corie Perkin for Ep 225This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the podcast we discuss the future of Tasmanian footy and a possible AFL team. Caro names her Tassie Dream Team (Peter Gutwin and Simon Garlick are up there!) and Corrie ponders the look and sound of a new AFL team.Ahead of Caro's trip overseas for her daughter's wedding Corrie shares a few pearls of wisdom for the Mother of the Bride and we find out what's on Caro's travel agenda.In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some Dry July recommendations;· Heaps Normal Quiet XPA non alcoholic· Tina non alcoholic beer· Brunswick Aces Spades SapiirUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF;Jesustown by Paul Daley. Paul Daley is in conversation with Corrie Perkin. 6pm- 7pm next Wednesday, July 13. $30 and the ticket includes wine and pass-around food. To book Click HereThe Split Series 3 on ABC TV and iviewGreek Lemon Chicken and Potatoes (see recipe HERE or below)This week Caro is Grumpy about Nick Kyrgios and his ongoing antics.In 6 Quick Questions we discuss kind gestures, Neil Simon movies, Corrie's mysterious Instagram occurrence, Caro's ‘gotcha' moment and a few amazing facts.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Greek Lemon Chicken and PotatoesGreek chicken and potatoes is a classic. I don't have the energy or courage to cater for a living but, if I did, this lemony dish would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.Ingredient4 pounds skin-on, bone-in chicken thighs3 russet potatoes, peeled and quartered½ cup fresh lemon juice½ cup olive oil6 cloves garlic, minced1 tablespoon dried oregano1 tablespoon kosher salt1 teaspoon dried rosemary1 teaspoon freshly ground black pepper1 pinch cayenne pepper1 cup chicken broth, divided1 teaspoon chopped fresh oregano, or to tasteDirectionsStep 1Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.Step 2Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.Step 3Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.Step 4Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.Step 5Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).Step 6Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.Step 7Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.Step 8Transfer potatoes to the platter with chicken.Step 9Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 16 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 224.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week we discuss Caro and Corrie's observations of recent life in Melbourne and Ballarat – it really is getting busy!The US Supreme Court overturned Roe v Wade eliminating the constitutional right to an abortion in some states in the US. Caro and Corrie discuss the ruling and what it means for women, for families, for the economy and many more facets of American life.In the Cocktail Cabinet for Prince Wine Store Myles brings in some Vermouth and Amaro for tasting.· Tenuta Aglaea Vermouth Rosso· Citrange Mandarino AmaroUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF for Red EnergyMiss Dior by Justine PicardieLost Illusions at the cinemaElvis at the cinemaAlice Zaslavsky's 'Seventies dinner party sprouts' – see recipe below or HERE.In 6 Quick Questions we talk must watch docos, why the Jordan DeGoey story dragged on so long, things more annoying than the price of iceberg lettuce, and impressive former Aussie sports start, another Bluey fact and an Amazing Fact.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Alice's 'Seventies dinner party sprouts', from In Praise of VegIngredients:500 g (1 lb 2 oz) brussels sprouts, trimmed and halved1 tablespoon peanut oil roasted peanuts, roughly chopped, to garnish (optional)chopped red chilli, to garnish (optional)Rob's rump marinade2 tablespoons honey (preferably runny)2 tablespoons light soy sauce2 tablespoons peanut oil1 teaspoon ground coriander1 teaspoon caraway seeds¼ teaspoon cayenne pepper2–3 garlic cloves, crushedMethod:Preheat the oven to 220 C (425 F), with a heavy baking tray or roasting tin inside.Meanwhile, in a shallow dish, stir all the marinade ingredients together until combined. Arrange the brussels sprouts, cut side down, in the marinade to help it soak in.When the oven has heated up, give the brussels sprouts one last stir through the marinade. Wearing an oven mitt, take the hot tray from the oven, line it with baking paper, then pop the brussels sprouts onto the hot tray, from outside in, using a pair of tongs in your other hand to turn them cut side down again; reserve the remaining marinade in the bowl.Roast the sprouts for 10 minutes, or until the top leaves are basically burnt.Pour the peanut oil into your left-over marinade to loosen it off, then drizzle over the roasted sprouts.Toss them into a bowl and smugly serve, scattered with peanuts and chopped red chilli if you like. These sprouts are sure to turn even the most bullish Brassica denier into a believer.Tips:Preheating the tray helps give more of a golden crust on the sprouts.Feel free to skip lining the tray before using if you like to live dangerously – it'll give you more colour on the sprouts, but will take some cleaning.Soaking the stains in vinegar and bicarbonate of soda (baking soda) followed by a good scrub should do it.I like to use an appropriately sized storage vessel for marinading purposes, so that I can pop the leftovers in there and save on washing up!If you decide to give the marinade a whirl with lamb, try using lamb eye fillet rather than rump, and pull back on the honey; 1 tablespoon should suffice.Dietaries: Sub in maple syrup instead of honey to turn this one fully plant-based.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 15 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 223.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the show we discuss;Watergate 50th anniversary - June 17, 1972: 50 years since 5 men broke into the Democratic election headquarters in the Watergate Building in Washington and were caught by police.FILMAll The President's Men (1976)The Final Days (1989)Nixon (1995)Frost/Nixon 2008Mark Felt: The Man Who Brought Down the White House (2017)The Post (2018)BOOKSAll the President's Men by Bob Woodward and Carl Bernstein 1974The Final Days by Bob Woodward and Carl Bernstein (1976)Blind Ambition by John Dean (1976)Watergate: The Corruption of American Politics and the Fall of Richard Nixon by Fred Emery (1995)Personal History by Katharine Graham (1997)'Frost/Nixon: Behind The Scenes of the Nixon Interviews by David Frost (2007)Richard Nixon: The Life by John A Farrell (2017)THE COCKTAIL CABINET for Prince Wine Store: Myles highlights a couple of favourites from the June Mixed Dozen 2022 - Winter Warmers box including· Quinta Milu Milu Tempranillo 2019· Kumeu River Village Chardonnay 2021· Marchesi Alfieri La Tota Barbera d'Asti 2019 (Screwcap)This week Caro is ‘Grumpy' about the ‘dinosaur' blokes in AFL Media who are down playing the optics of the Jordan DeGoey footage.BSF:The Palace Papers: Inside the House of Windsor – The Truth and the Turmoil by Tina BrownOperation MincemeatDaisy's Perfect Pass-Around Dish (see recipe below)In 6 Quick Questions for Red Energy we touch on Julian Assange, new pre-prep year of play-based learning for all four year-olds, the over saturation of worthy causes in AFL, Logies fashion, winter comfort food and of course an amazing fact.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Daisy's Perfect Pass-around dishToasted Bruschetta, buttered.Thinly sliced radish (use a Mandolin), topped with an anchovy and a strip of roasted red capsicum.

Join Caroline Wilson and Corrie Perkin for Ep 222.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the show Caro and Corrie discuss men behaving badly – especially AFL players including the fallout from the Melbourne FC player punch on and Bailey Smith's drug admissions. Does the AFL need to reassess its policies and is Jeff Kennett wrong to suggest Smith should be banned for 2 years?With eye watering prize money being awarded – we discuss the ongoing saga of Greg Norman's Saudi backed gold tournament and what the PGA will do in response.In the Cocktail Cabinet for Prince Wine Store Myles introduces us to some wonderful warming Australian fortified wines (anyone for a glass of ‘sticky'?).· Campbell's Rutherglen Topaque· Campbell's Classic MuscatUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFGreat Books to take on a Beach Holiday. Big Little Lies and Nine Perfect Strangers by Liane MoriartyExiles by Jane Harper (new novel which comes out in October)The Secret History by Donna TarttAnatomy of a Scandal by Sarah VaughnTransit of Venus by Shirley HazzardBel Canto by Ann PatchettOutlander by Diana GabaldonCrazy Rich Asians by Kevin KwanI Am Pilgrim by Terry HayesAny novel by Maggie O'FarrellA good Ken Follett – maybe Never (2021) or the Knightsbridge series which includes Pillars of the EarthCaro's been to the movies to see Top Gun: Maverick and shares a great Tuna Dip recipe (see below)6 Quick Questions for Red Energy;The surprises emerging from the American committee hearings into the January 6th Capitol Building RiotsFavourite Tom Cruise MoviesThe legacy of the Watergate break-in as the 50th anniversary approachesThe stunning new Australian Ballet production KunstkamerCorrie's podcast tip – The Rest Is HistoryTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Caro's Tuna DipOne can (185 grams) Sirena tuna in oil1/4 chopped red onionTwo tablespoons lemon juiceOne hard boiled eggThree tablespoons quality mayonnaiseOne tablespoon Olive oil (optional)Two/three anchoviesTwo tablespoons large capers drainedWhiz all ingredients together adding olive oil at the end if needed for textureFry capers in hot pan sprayed with oilPlace tuna mixture in bowl and top with capersServe with crackers, warm baguette or cruditésCorrie's friend adds 2 tablespoons of brandy!

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 14 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 13 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 221.This podcast is proudly presented by Red Energy - most satisfied customers 11 years in a row. This week Caro and Corrie pay tribute to two influential Melbourne identities – it's vale to Sally Chirnside and Ron Reed.We reflect on the Queen's Platinum Jubilee – what did it teach us about the monarchy of the past and the future and who are our favourite royals?In the Cocktail Cabinet for Prince Wine Store – Myles has some special recommendations for Corrie who's hosting a wine maker for lunch soon.· Craiglee Shiraz 2017 from Sunbury· Frankland Estate Isolation Ridge 2017 from WA· Michael Hall Sang de Pigeon Chardonnay from SA.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF;The Magician's Assistant by Ann PatchettFirst Lady (Streaming on Prime)Yoghurt and Spiced Roasted Salmon Tortillas from Simply by Sabrina Ghayour - recipe HERE or below.Caro's Grumpy about the state of Melbourne's muddy parks this week and in 6 Quick Questions we discuss;We also chat about political snubs, favourite winter colours and Corrie is singing the praises of her new Monte slippers in new shearling material, keeping her comfy and warm inside AND outside of the house. For a listener discount of 15% - head to www.montestore.com and use the promocode DONTSHOOT15 at checkout.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Yogurt and Spice Roasted Salmon BY SABRINA GHAYOURThese little salmon bites are something I've made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day. Serves 4Ingredients500g skinless salmon fillet, cut into 4cm cubesFor the marinade:4 tablespoons Greek yogurt1 tablespoon garlic granules1 heaped tablespoon rose harissa1 teaspoon ground turmeric1 teaspoon paprikaFinely grated zest of 1 unwaxed lime and a good squeeze of juice1 teaspoon olive oilGenerous amount of Maldon sea salt flakes and freshly ground black pepperTo serve:Tortilla wrapsSliced tomatoesFinely sliced onionCoriander leavesGreek yogurtStep 1Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.Step 2Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.Step 3Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 12 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 220 – Let's Face It, We All Cried at the End.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.This week Caro and Corrie discuss exhaustion. We came out of lockdown all guns blazing – and now? Plus Corrie has some tips on how to take care and conserve during Winter. . .it's all about the ginger!We talk Tasmania – the coldest state and the hottest spot right now. Caro gives us an update on the Apple Isle's bid for its own AFL club and we share some of our favourite destinations if you're heading to Tassie for a holiday.In The Cocktail Cabinet for Prince Wine Store Myles answers a listener question about recommendations for affordable drinks options for a party or celebration with a maximum spend of $25 per bottle – plus a few tips on calculating how much you'll need to buy.· Rive Droite Rive Gauche Cotes Du Rhone 2020· Ca Erto Soave 2020· Dal Zotto Pucino ProseccoUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFMother's Boy by Patrick GaleDowntown Abbey: A New EraClem's Pumpkin Soup (see recipe below or check it out on Instagram HERE) Plus in 6 Quick Questions Caro names the current favorite for AFL Coach of the Year, we talk weekend highlights and lowlights, the most anticipated cinema event of 2022 and discuss the remarkable Naked Zoom Call mishap at the ABC recently.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.CLEM'S BUTTERNUT PUMPKIN SOUPI butternut pumpkinI onion roughly choppedI leek5 garlic clovesGround CuminGround coriander1 whole nutmeg finely gratedButter and olive oilPepita seeds500ml of chicken stock500ml waterCrusty Bread to mop it up1. Prep the pumpkin by slicing in half, scooping out the seeds then cutting into half moons2. Toss in oil, salt and spics and pop into the oven at 200C3. Meanwhile roughly chop your leek, onion and garlic4. Melt a knob of butter in a pot and saute your leeks, onion and garlic on a low to medium heat until translucent (being careful not to burn the bottom).5. Turn over the pumpkin and roast for a further 10 minutes until they are golden and soft to touch.6. Set pumpkin aside to cool, when it's cool you should be able to peel off the skin easily.7. Pop pumpkin back into the pot with the onions, leeks and garlic and add 500ml of chicken stock and 500ml of water and cook8. Meanwhile drizzle the pepitas in oil and a dash of spice of your choice (Clem used curry powder) a pinch of sugar and salt.9. Spread the pepitas evenly on a baking tray and pop in a 200C oven for a few minutes until they're golden and crunchy (be careful not to burn)10. Time to whiz / puree up the soup (using a stick blender) or allow to cool a little and use a blender.11. Serve soup topped with the pepitas and a spoon of natural yoghurt.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 11 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.This week Caro and Corrie debrief after the Federal Election and ponder the catalyst for the change in government, what the election results tell us about Australia in 2022 and the role of the media in the campaign.In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a delicious coffee mocha liqueur Unico Zellofrom Applewood in the Adelaide Hills.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF· Rachel Again by Marion Keyes· Join Corrie's Zoom bookclub in July – head to @corrieisreading for info.· Hacks Season 2 on Stan· Khao Soi from Gourmet Traveller (get the recipe HERE or see below).This week Caro is grumpy about Nick Riewoldt's comments about drug use in AFL clubs.In 6 Quick Questions we discuss #1 winter ‘to do' list tasks, James Bond films and the interesting facts about the Bond legacy and much more.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Khao Soi from Gourmet TravellerINGREDIENTS1 tbsp coriander seedsSeeds of 1 black cardamom pod6 garlic cloves5 red shallots4 long red dried chillies, soaked in hot water for 30 minutes, liquid reserved40 gm ginger, finely chopped3 cm piece turmeric, finely chopped1 lemongrass stalk (about 7cm; white part only), thinly sliced1 tbsp curry powder60 ml (¼ cup) vegetable oil650 ml coconut milk600 ml chicken stock3 makrut lime leaves, coarsely torn4 chicken thighs (about 250gm each), skin on, bone in3 tbsp fish sauce2 tbsp dark soy sauce1 tsp sugar150 gm egg noodlesTo serve: lime wedges, thinly shaved shallots, bean sprouts, pickled mustard greens, fried noodles, corianderMETHODMain1Dry-roast coriander and cardamom seeds, then coarsely crush with a mortar and pestle. Transfer to a food processor with garlic, shallots, chilli, ginger, turmeric, lemongrass, curry powder and 2-3 tbsp chilli soaking liquid, process to a smooth paste (add more liquid to loosen if necessary) and season to taste.2Heat oil in a saucepan over medium heat, add paste and cook, stirring, until thick and slightly darker in colour (3-4 minutes). Add coconut milk, stock and makrut lime leaves, bring to the simmer, then add chicken, reduce heat to low and simmer until tender (about 1 hour). Add fish and soy sauces, and sugar, season to taste, and keep warm.3Meanwhile, cook noodles in a saucepan of boiling salted water until tender (1-2 minutes), then drain. Divide among serving bowls, ladle in broth and chicken and serve garnished with a choice of toppings to taste.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 10 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 218.This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.It's Federal Election week so this week Caro and Corrie discuss the campaign and reflect on some of the journalism that has had an impact on the hopes of Scott Morrison and Anthony Albanese in their quest for an election victory.Caro's family slipped off to Hawaii to celebrate her Dad's birthday recently – she shares her experience and a few tips for the perfect Hawaiian holiday.In the Cocktail Cabinet for Prince Wine Store Myles has a few tips for pairing wine with mushrooms and recommends a the 2017 Rendous-Vous Malbec.The Cocktail Cabinet for Prince Wine Store – bringing Melbournians' the greatest wine in the world. Visit Prince Wine Store.com.auUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFThe Moonflower Murders by Anthony HorowitzLicorice Pizza (Stream on Amazon Prime or buy on ITunes or Google Play)Life on ABCTV iview· Donna Hay's Crispy Mushroom Tacos with Avocado and Lime Yoghurt from One Pan Perfect (see recipe below)Corrie's grumpy about the dubious credentials of Clive Palmer's United Australia Party candidates.In 6 Quick Questions we discuss stores you always overspend at, the ugliest spat of 2022, the new phenomenon of The Coastal Grandmother, Corrie's latest grandparent tip and Caro has a Hawaiian themed amazing fact.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Donna Hay's Crispy Mushroom Tacos with Avocado and Lime Yoghurt from One Pan Perfect Ingredients½ cup (125 ml) extra virgin olive oil, plus extra for brushing1 tablespoon sweet smoked paprika1 teaspoon chilli flakesSea salt and cracked black pepper1 kg portobello mushrooms, sliced into 5mm pieces4 fresh jalapeno chillies, halved and seeds removed2 cups (180g) finely shredded white cabbage½ cup (8g) coriander leaves, torn1 avocado, sliced8x15cm flour tortillas, to serveFor lime yoghurt1 cup (280g) plain thick yoghurt2 teaspoons finely grated lime rind2 tablespoons lime juiceSea salt and cracked black pepperMethodPreheat oven to 240 degrees CPlace the oil, smoked paprika, chilli, salt and pepper in a large bowl and mix to combine. Add the mushrooms and gently mix to coat. Place on a large baking tray line with non-stick baking paper. Brush the jalapeno chillies with a little oil and add to the tray. Bake for 45 minutes, stirring occasionally , until the mushrooms are crispy.To make lime yoghurt, place the yoghurt, lime, lime juice, salt and pepper in a bowl and mix to combine.Divide the cabbage, coriander, avocado and lime yoghurt between the tortillas. Top with the mushrooms and jalapeno chillies and serve. Serves 4.

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 9 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row. This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 217. This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row. This week on the show Caro and Corrie's guest is Lisa Curry AO, MBE talking about her new memoir Lisa: A Memoir- 60 Years of Life, Love and Loss (with Ellen Whinnett). Lisa's book has just hit #2 on the indie bookstore's bestseller list. For more information head to www.harpercollins.com.au HERE.Books, Screen, Food· Lisa: A Memoir- 60 Years of Life, Love and Loss (with Ellen Whinnett).· The Offer on Paramount Plus· A Nice Plum Cake from Ostro (see recipe HERE or below)In the Cocktail Cabinet for Prince Wine Store Myles talks Cabernet· Jo perry Dormilona cabernet· A.Rodda Cuvee de Chaise Beechworth Cabernet Blend 2019The Cocktail Cabinet for Prince Wine Store – bringing Melbournians' the greatest wine in the world. Visit Prince Wine Store.com.auUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Plus this week Caro's Grumpy about the way the Liz Cambage saga has played out.In 6 Quick Questions we talk about the worst and best aspects of the federal election campaign, the best thing about the footy on the weekend, viewing highlights including On the Brink on Australian Story. We mark Daphne du Maurier's birthday and Corrie has an amazing fact!To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.A Nice Plum Cake – adapted from Julia Bustuttil Nishimura from Ostro. This version adapted by Sweet Treats by the Sea (recipe HERE). Ingredients for cake150 g softened unsalted butter150 g castor sugar2 eggs at room temperature1 vanilla pod split and seeds scraped100 g almond meal150 g plain flour, sifted1 tsp baking powder100 ml full cream milkAbout 300 g plums, washed, cut in half, stones removedIngredients for crumble topping40 g plain flour40 g brown sugar30 g flaked almonds40 g chilled unsalted butter1. Preheat oven to 180°C (less for a fan forced oven). Brush a deep round 22 cm spring-form or loose bottomed cake pan with melted butter and line the base and sides with baking paper.2. In a large bowl, use electric beaters to beat the butter and sugar and vanilla seeds together until pale and fluffy.3. Add the eggs one at a time and beat after each until well combined.4. Stir in the ground almonds.5. Add half the milk and stir to incorporate.6. Add half the sifted flour and baking powder and stir gently until just combined. Then add remaining milk, stir, followed by remaining flour and stir to combine.7. Spread the mixture into the prepared cake pan and top with the plums cut side up, pressing them into the mixture just a little.8. Combine the dry ingredients for the crumble topping in a bowl; add the butter, cut into small pieces and rub together to a crumbly mixture.9. Scatter over the top of the plums and bake for around 45 minutes or until a skewer inserted into the centre of the cake comes out clean.10. Remove from the oven and leave in pan for 15 minutes before turning out onto a wire rack to cool completely.11. Can be served slightly warm with cream or ice-cream or as a cake with tea or coffee.

Join Caroline Wilson and Corrie Perkin at our Live Podcast Event on Thursday the 5th of May at Bells Hotel.Thanks to Red Energy for presenting our live show - most satisfied customers 12 years in a row - isn't it time you called Red Energy on 131 806.Our special guests are Heather Ewart, Barrie Cassidy, Julia Wilson and Anna Barry. We discuss Heather's wonderful show Back Roads on ABC TV and why it's so successful plus life for Barry after The Insiders.With the most important federal election in 20 years looming - do Barry and Heather wish they were covering it? What are some of the key issues in the election campaign, what's the appeal of the Teal Candidates and we get Heather and Barry's election night predictions.Myles Thompson joins us for The Cocktail Cabinet for Prince Wine Store - use the promo code MESS online OR INSTORE to receive a special 10% listener discount. Head to our dedicated Don't Shoot the Messenger page HERE.In BSF we talk;Cosy Crime - Julia's top 3 authors are Agatha Christie, Dorothy Sayers and Margery Allingham. Julia's favourite Dorothy Sayers novels are;Strong PoisonHave His CarcassUnnatural DeathMurder Must AdvertiseThe Nine TailorsJulia's Margery Allingham favourites are;The Oaken HeartPolice at the FuneralMore Work For the UndertakerThe Fashion in ShroudsThe Beckoning LadyAnna recomends; Evil Under the Sun by Agatha CristieThursday Murder Mystery Club and The Man Who Died Twice by Richard OsmanCaro reccomends;Josephine Tey's The Daugher or Time, A Shilling for Candles and The Franchise AffairCorrie reccomends;Anne Glenconnor's booksViewing recomendations include; The Offer on Paramount PlusGaslit on StanA Very British Scandal on Amazon PrimeFoodJulia's Tomato and Onion Pie. Put sliced tomatoes and sliced brown onion in a casserole dish. Season with salt and pepper and bake for 40-50 minutes. You can add tinned tomatoes if you're short on fresh. Put little blobs of butter on the top to finish off. Julia's Beef Stew 2 pounds of beef skirt or chuck 1 or 2 brown onions sliced1 cube of beef stock1 tablespoon of worstershire sauce3 tablespoons of tomato puree3 to 6 strips of baconhalf to one cup of red wineone large pinch of thymeclove of garlicteaspoon of sugar and a tablespoon of flour to coat the meat in before browning2 tablespoons of malt vinegarMETHOD - cut the steak into 2 and 1/2 inch cubes and coat with sugar and flour mixMix all other ingredients (except the bacon) togetherThe night before line the casserole dish with onions and meatPour the stock mixture over and stand in the fridge overnightNext day cover in bacon, close the lid and cook in a moderate oven for two and a half hours. Anna's Slow-roasted lamb shoulder with smoked paprika and thyme recipe - get the recipe HERE. Anna's Flourless chocolate & almond cake - get the recipe HERE. Corrie recomends Donna Hay's One Pan Perfect. In Dear Caro and Corrie listener Jane has a dinner party dilemma. Send us your question to feedback@dontshootpod.com.au. To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 215.PRE MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast eventWHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week on the podcast Caro and Corrie reflect on ANZAC Day – the day that Melbourne came back to life (and Caro got breathalysed for the first time in 2 years!). Is ANZAC Day as significant as it once once and what were the take homes from the long weekend?We touch on the looming federal election as the media takes sides and other key figures fill the void on the campaign while Anthony Albanese is in COVID isolation.In the Cocktail Cabinet for Prince Wine Store we discuss;Guigal Cotes du Rhone BlancUse the promo code MESS at checkout online to receive a listener discount.Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Visit Prince Wine Store.com.au.In BSF;Loveland by Robert LuskinsThe Flower School by Joseph MassieAnatomy of A Scandal on NetflixTo be reviewed soon Gaslit on StanBarbequed Lamb with Charred Onions and Mint Salsa by Adam Liaw (or see recipe below)Chicken with Figs and Vinegar by Maggie BeerThis week Caro is grumpy about the legacy of COVID and in 6 Quick Questions we discuss the banning of Russian and Belarusian players from Wimbledon, Elon Musk's acquisition of Twitter, the joys of a weekend Scrabble tournament, Caro's surprise Australian music discovery and Corrie has a Shakespearian amazing fact.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Barbecued lamb leg with charred onion and mint salsa by Adam LiawServes 6-8Butterflied lamb legs are available from supermarkets but are often pre-marinated, and something like this does not need any extra marinating. A good seasoning with salt and pepper is all you need; the barbecue can do the rest of the work.Ingredients6 spring onions3 garlic cloves, peeled and bruised1.2kg lamb leg, butterfliedsalt and pepper, to season¾ cup olive oil2 large green chillies½ bunch mint, picked3 tbsp apple cider vinegargood pinch of sugarMethod1. Cut the spring onions into 10cm lengths, discarding the roots. Place the spring onions and garlic on a deep plate. Season the lamb all over with salt and pepper and place it on top of the spring onions and garlic. Drizzle with ¼ cup of olive oil and set aside for at least an hour.2. Heat the grill of a hooded barbecue to medium heat and grill the lamb for about 25-30 minutes, turning once, until it's well browned and cooked to your liking. If you don't have a hooded barbecue, sear the lamb until well browned and then cook in an oven at 200C fan-forced (220C conventional) for about 30 minutes. Set aside to rest.3. While the lamb is resting, grill the onions, garlic and green chillies until blistered and lightly blackened. Move to a cutting board and roughly chop it all together. Combine with the mint, apple cider vinegar, sugar and remaining olive oil. Season well with salt and pepper and mix to combine. Slice the lamb across the grain into slices 1cm thick and spoon the salsa over the top.

Join Caroline Wilson and Corrie Perkin for Ep 214 - I'm So Not WhoopedPRE MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast eventWHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week on the show we reflect on two very different Easter experiences for Caro and Corrie. Corrie confined by COVID and Caro busy with a huge round of football.As the federal election campaign kicks up a gear there's a notable lack of ‘whoop factor' from both leaders – where to next for both parties?Plus we talk about Greg Norman's decision to head up a Saudi-funded rival golf league. With exorbitant wages and prize money on offer but allegations of atrocities against the Saudi's being revealed regularly – will Greg Norman's reputation end up in tatters if he pushes ahead?In the Cocktail Cabinet for Prince Wine Store we discuss;Gunderloch Fritz Riesling 2020Sons of Eden 'Freya' Eden Valley Riesling 2021Mount Langi Ghiran Cliff Edge ShirazClonakilla Hilltops Shiraz 2021Use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Visit Prince Wine Store.com.au.In BSF;Clock Dance by Anne Tyler (as well as Digging for America)Season 2 of Bridgerton on NetflixPineapple Upside Down Cake (see recipe HERE or below).This week Corrie's grumpy about the logistics of reporting your positive COVID case (and the missing chocolate bunny) plus in 6 Quick Questions we touch on umpiring in the AFL, the significance of ANZAC Day and another amazing fact. Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Pineapple and Ginger Upside-Down CakeGet the recipe HERE. 8-10 servingsIngredientsTOPPING 2 tablespoons (25g) butter⅓ cup (80g) brown sugar½ pineapple—peeled, cored, sliced and cut into piecesCAKE BATTER2 sticks (225g) soft butter, plus extra for greasing1 cup (200g) superfine sugar (see note after step 5)4 large eggs, separated1½ tablespoons (20g) grated fresh ginger1 teaspoon pure vanilla extract1¾ cups (220g) all-purpose flour½ teaspoon salt2¼ teaspoons baking powder½ teaspoon baking soda½ cup plus 1 tablespoon (100ml) whole milkIce cream, to serve1. Grease an 8¾-inch to 10-inch round cake pan with softened butter and line with parchment paper.2. MAKE THE TOPPING: In a small saucepan, melt the butter and brown sugar until the sugar crystals have melted and the mixture is bubbling. Simmer for 1 minute, then pour into the prepared pan. Arrange the pineapple pieces on top of the caramel in any pattern you like. Try to cover as much surface area as possible so you can have a lot of fruit in each slice. Preheat the oven to 350°F.3. MAKE THE BATTER: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes, then add the egg yolks, ginger and vanilla and mix until well incorporated. In a separate, clean bowl, whip the egg whites (either by hand or with a handheld mixer) until soft peaks form. Set aside.4. In a medium bowl, add the flour, salt, baking powder and baking soda, and whisk well to combine. Add half the dry ingredients to the butter and gently mix, then, with the machine still running, add all the milk and mix. Carefully add the remaining dry ingredients and finish mixing by hand with a spatula. Fold in the whipped egg whites. Pour the batter on top of the pineapple in the pan and spread it out evenly. Gently tap the pan on your work surface to ensure the cake batter has dropped into place.5. Bake until a skewer inserted in the middle of the cake comes out clean, 1 hour to 1 hour 15 minutes. Cool slightly before flipping the cake out. To flip it over, place a flat plate or cake tray on top of the pan, then, holding the plate in place with your hand, flip the cake over quickly and carefully. Once flipped, remove the pan and peel back the parchment paper. Serve warm or at room temperature.NOTE: Superfine sugar, also known as caster sugar, is just sugar that has been ground into finer crystals than granulated sugar. (This makes it lighter in weight and quicker to dissolve.) If you can't find it at the store, you can make your own: For 1 cup superfine sugar, grind 1 cup and 2 teaspoons granulated sugar in a blender or food processor for 30 seconds.

Join Caroline Wilson and Corrie Perkin for Ep 213 - Keep Your Powder Dry.PRE MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast eventWHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week on the podcast we discuss the upcoming Federal election and what some of the key issues might be, plus Corrie has a few hints for the Morrison and Albanese media strategists.Caro updates us on the simmering issue of racism in the AFL and how Hawthorn and Jeff Kennett have responded to recent revelations. How can the AFL help to improve things for first nations players in the game?In the Cocktail Cabinet for Prince Wine Store, Myles recommends the De Bortoli Botrytis Semillon Florence Broadhurst to pair with our pear recipes this week.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF we discuss;Free Love by Tess HadleySeries Two of Smother on ABC TVPear Salad and Pear and Quince Crumble (See recipes below)In 6 Quick Questions we talk about two significant media moves in the past week, go-to sources for updates on the Ukraine conflict (Corrie suggests Ukrainecast and the Ezra Klein Show podcast, bed airing and much more.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 212 - The Final Straw.PRE MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast eventWHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveCorrie joins us from her Port Fairy getaway and once again sings the praises of a stay in Regional Victoria (especially if you've got some travel vouchers to spend).Caro set the cat amongst the pigeons this week with her story on coverage of Cyril Rioli and the story on Cyril Rioli's departure from the Hawthorn Football Club and why he would never return to the club. You can read Caro's article published in The Age on Saturday 2nd of April HERE.Will it be the story that finishes Jeff Kennett's time at the Hawks even earlier than planned?In The Cocktail Cabinet for Prince Wine Store - Myles introduces the April Mixed Dozen.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF we discuss;The Brilliant Boy by Gideon HaighCapatani on NetflixPlus Corrie's looking forward to Anatomy of a Scandal on NetflixBec's Twist on Jamie Oliver's Hummingbird Cake - get the recipe HERE or see the recipe below.Corrie's Grumpy about political advertising during news programs on TV and in 6 Quick Questions we ponder the Queen's decision to be chaperoned by Prince Andrew, the best storyline in the upcoming AFLW grand final, Corrie's unique idea to save the economy 'bring us your Nannas' and much more.Caro was a guest co-host on The Sounding Board podcast this week with Damien Barrett - listen HERE, or subscribe wherever you get your podcasts.To attend Jon Faine in Conversation with Corrie Perkin in Geelong book your tickets via this link https://www.trybooking.com/events/landing/879904JOIN US FOR FOOTY TIPSTo join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 211 - I'm Back to Cacking Myself Again.PRE MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast eventWHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week on the show Caro and Corrie have a post Oscars debrief – the drama and the dresses are all up for discussion. . . will Will Smith be stripped of his award in the wake of his attack on Chris Rock?In The Cocktail Cabinet for Prince Wine Store, Myles introduces us to some delicious locally made liqueurs by Marionette Winery.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF we review;Love Stories by Trent Dalton (listen to The Book Pod with Corrie and Trent HERE)CODA which won best film at the OscarsFig and blue cheese wrapped in prosciuttoCaro's Grumpy about dodgy parking and in 6 Quick Questions we ponder which TV network has got the Shane Warne memorial scheduling right, the swarming of the ground after Buddy Franklin kicked his 1000th goal last Friday, phrases that take us back to the 70s (like cacking and spewin') and we put an electric vehicle on the wish list.JOIN US FOR FOOTY TIPSTo join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 210 – Healthy Distance, Healthy Perspective.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast event WHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week we discuss;The Lifetime Achievement Award bestowed on Caro by the Melbourne Press Club at the 2022 Quill Awards. Watch the video tribute to Caro HERE.The Tom Morris Affair: from attacked to attacker – and then sacked - in just two daysRead Megan Barnard's statement HERE. The problem with Luke Beveridge and trouble at the Western Bulldogs.In The Cocktail Cabinet for Prince Wine Store, Myles introduces us to the Firkin Whiskey Co.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF;The Mitford Vanishing by Jessica FellowesDeep Water at the moviesLiz's Date and Almond Balls (see recipe below)Plus in 6 Quick Questions we discuss the fall-out from the Kimberly Kitching ‘mean girls' claims, reminisce on favourite Elvis songs and movies, Crepe Myrtle is our Caro's fav autumn bloom and touch on a heart-warming footy story and a fun fact.JOIN US FOR FOOTY TIPSTo join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.LIZ's DATE & ALMOND BALLSMakes about 12 balls (I usually make a double batch as they freeze well and keep for quite a while in the fridge)INGREDIENTS1 cup dried pitted Medjool dates1 cup whole almonds1/4 cup desiccated coconut1/2 teaspoon vanilla extract1/4 teaspoon saltExtra desiccated coconut, for rollingDESCRIPTIONNB: don't forget to soak the dates first. The double quantity makes 26 balls of 27-29g each (ave 28g per ball). The food food processor struggles to cope when all ingredients are added at once, so best to blend the dry ingredients firstDIRECTIONSSoak the dates in a bowl of warm water for 20 minutes. Drain the water.Pulse the almonds, salt and 1/4 cup coconut in food processor until coarsely ground.Add the soaked dates to a food processor along with the vanilla extract. Process until smooth and well combined.Form tablespoons full of mixture into balls. Roll in the extra desiccated coconut.Store bliss in an airtight container in the fridge or freezer.

Join Caroline Wilson and Corrie Perkin for Ep 209 – ‘That Child! She's Like Cinderella'.MOTHER'S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you're invited to join us for our first live podcast event in 2022.WHEN: Thursday 5th of MayWHERE: Bell's Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week Caro and Corrie head to Hollywood and discuss the 50th anniversary of The Godfather, the Oscar nominations (which includes plenty of Australians), Rebel Wilson's BAFTA hosting and Vale William Hurt.In the Cocktail Cabinet for Prince Wine Store, Myles has some local wines to share;2021 Lucky Cat Nouveau Shiraz from the King ValleyMartingale Estate 2020 ChardonnayHead to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF we review;Corrie has a Book – Strange Flowers by Donal Ryan·The Gilded Age on Paramount Plus / AmazonClemmie Donohoe's Prawn Rolls (see recipe below or in the Highlights on Clem's Instagram HERE).This week Caro's grumpy about footy seating and in Six Quick Questions we touch on the death of Kimberley Kitching, BAFTA fashions, what we're looking forward to about the AFL season, Corrie's lost hour on the weekend watching MAFS plus another Amazing Fact.JOIN US FOR FOOTY TIPSTo join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.Clemmie Donohoe's Prawn Rolls with Lemon MayoINGREDIENTSGood fresh bread rolesPrawns (peeled and deveined) then cut in half2-3 celery sticksChivesTarragonLettuceFor the lemon mayo2 egg yolksJuice from one and a half lemonsNeutral oil (like grape seed oil)1 tbsp Dijon mustardGood sea salt flakesMethodAdd the egg yolks into a food processor followed by lemon juice, dijon and salt. Whizz these ingredients up and then slowly add the oil a little at a timeBlend until thickened.METHODChop the herbs and the celery (not too finely for the celery, you want a bit of crunch). Chuck everything in a bowl. Add a generous amount of cracked pepper and salt. Stuff in the roll with the lettuce. Too easy!Split the rolls and fill with lettuce and the prawn mixTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Join Caroline Wilson and Corrie Perkin for Ep 208. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we ponder the enigma that was Shane Warne who passed away at just 52 on Saturday, and reflect on the huge impact his death has had on his fans and the wider community around the world. Corrie shares some very personal memories of her father's death from a heart attack and empathises with what the Warne family must be going through all whilst in the public eye.Our special guest for International Women's Day is Jane Caro, former advertising industry executive, writer, social commentator and senate candidate in the forthcoming 2022 federal election.Jane has written her first adult novel, The Mother, published by Allen and Unwin ($32.99) and we discuss some of the issues like family violence that weave their way through The Mother.Plus we discuss Jane's recent decision to stand for the Senate as a member of the Reason Party. What made her want to fight in the forthcoming federal election?Dear Caro and Corrie we have a great question from listener Kylie “Is it ok to reach out to friends of your mum to see if they have noticed her “fading” from a memory perspective? She's not very old (70 this year) but living alone for 2 years of covid seems to have dulled her disproportionately, if that makes sense!” Send your question to feedback@dontshootpod.com.auIn the Cocktail Cabinet for Prince Wine Store, Myles Thompson checks in from Italy and introduces us to La Dama Vini Valpolicella Classico 2020Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF for Red Energy we talk about;The Love Songs of W.E.B Du Bois by Honoree Fanonne JeffersThe BatmanPrawns and Chorizo SkewersPlus we talk Tassie footy and the new stadium, another Amazing Fact, our Internation Women's Day heroes and Jubli china.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.