Don't Shoot The Messenger en 988571 Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger. https://megaphone.imgix.net/podcasts/1ed5321c-6af0-11ed-ac89-ef8fca8a418c/image/ee5ade-dtsmpodlogo_updated.jpg?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress Don't Shoot The Messenger no episodic SEN Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger. Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger.

]]> SEN webmaster@sen.com.au Ep 396 - Bad Decision after Bad Decision... After Bad Decision ON THIS EPISODE - The fallout from the Michael Voss departure at Carlton - The bad decisions from Carlton in the past couple of decades - David Attenborough turns 100 - The poor relationship between One Nation and the ABC - A delicious recipe from Corrie Carlton: What Just Happened • Replay/update of events of the past few days • What were the catalysts • Carlton culture • The search for a new coach David Attenborough turns 100 • His contribution to the natural world • His contribution to television • His contribution to saving the planet • His friendship with the Royals BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Ladder to the Sky by John Boyne SCREEN: Caro: How to get to Heaven from Belfast FOOD: Corrie: Boeuf Bourguignon from Gourmet French Essentials Cookbook “I think it’s the most perfect dish… And it was even better the day after” Boeuf Bourguignon SERVES 4 // PREP 25 MINS // COOK 2 HRS 25 MINS (PLUS MARINATING) One ingredient remains non-negotiable in the recipe for Burgundy braise: a bottle of the region's red wine. 4 pieces beef oyster blade (240gm each trimmed weight) 80 ml (⅓ cup) olive oil 300 gm piece speck, rind removed, cut into lardons 16 small pickling onions Seasoned plain flour, for dusting 50 ml Cognac 300ml veal stock 4 0 gm butter, coarsely chopped 300 gm tiny Swiss brown mushrooms Finely chopped parsley, crusty baguette and buttered steamed chat potatoes, to serve BURGUNDY MARINADE 750 m l red Burgundy or other pinot noir 6 thyme sprigs 6 parsley stalks 2 bay leaves 2 garlic cloves, crushed 1 For Burgundy marinade, combine ingredients in a large container and season with pepper. Add beef, turn to coat, then refrigerate overnight to marinate. 2 Remove beef from marinade (reserve marinade). Pat beef dry with paper towel, then bring to room temperature (30-45 minutes). 3 Preheat oven to 160°C. Heat half the oil in a casserole over medium heat, add speck and stir occasionally until golden (5-7 minutes). Remove from casserole and set aside. Reduce heat to low, add pickling onions and gently sauté until golden (15-17 minutes). Remove from casserole and set aside. Increase heat to high, then, working in batches, toss beef in seasoned flour, shaking off excess, add to pan and turn occasionally until well browned (5-6 minutes). Remove from pan, set aside and repeat with remaining beef. Reduce heat t o medium. Deglaze with Cognac, then carefully flambé until almost evaporated. Add stock, reserved marinade and beef, bring to a simmer, season to taste, cover and braise in oven for 45 minutes. Add speck and shallots and braise until shallots and beef are very tender (45 minutes). 4 Meanwhile, heat butter and remaining oil i n a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste. Stir mushrooms through braised beef mixture. Return to oven and braise, covered, for 15 minutes. 5 Divide Bourguignon among shallow bowls, scatter with parsley and serve with hot crusty baguette and buttered steamed potatoes on the side. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What was your Mother’s Day highlight Caro to Corrie: Which local media story this week rings alarm bells Corrie to Caro: What’s the latest highlight on the Queenscliff-Sorrento crossing Caro to Corrie: Why has Winter become suddenly more bearable Corrie to Caro: What’s your latest cooking GLT Caro and Corrie: What’s your latest recurring dream Wed, 13 May 2026 00:44:00 -0000 full SEN ON THIS EPISODE - The fallout from the Michael Voss departure at Carlton - The bad decisions from Carlton in the past couple of decades - David Attenborough turns 100 - The poor relationship between One Nation and the ABC - A delicious recipe from Corrie Carlton: What Just Happened • Replay/update of events of the past few days • What were the catalysts • Carlton culture • The search for a new coach David Attenborough turns 100 • His contribution to the natural world • His contribution to television • His contribution to saving the planet • His friendship with the Royals BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Ladder to the Sky by John Boyne SCREEN: Caro: How to get to Heaven from Belfast FOOD: Corrie: Boeuf Bourguignon from Gourmet French Essentials Cookbook “I think it’s the most perfect dish… And it was even better the day after” Boeuf Bourguignon SERVES 4 // PREP 25 MINS // COOK 2 HRS 25 MINS (PLUS MARINATING) One ingredient remains non-negotiable in the recipe for Burgundy braise: a bottle of the region's red wine. 4 pieces beef oyster blade (240gm each trimmed weight) 80 ml (⅓ cup) olive oil 300 gm piece speck, rind removed, cut into lardons 16 small pickling onions Seasoned plain flour, for dusting 50 ml Cognac 300ml veal stock 4 0 gm butter, coarsely chopped 300 gm tiny Swiss brown mushrooms Finely chopped parsley, crusty baguette and buttered steamed chat potatoes, to serve BURGUNDY MARINADE 750 m l red Burgundy or other pinot noir 6 thyme sprigs 6 parsley stalks 2 bay leaves 2 garlic cloves, crushed 1 For Burgundy marinade, combine ingredients in a large container and season with pepper. Add beef, turn to coat, then refrigerate overnight to marinate. 2 Remove beef from marinade (reserve marinade). Pat beef dry with paper towel, then bring to room temperature (30-45 minutes). 3 Preheat oven to 160°C. Heat half the oil in a casserole over medium heat, add speck and stir occasionally until golden (5-7 minutes). Remove from casserole and set aside. Reduce heat to low, add pickling onions and gently sauté until golden (15-17 minutes). Remove from casserole and set aside. Increase heat to high, then, working in batches, toss beef in seasoned flour, shaking off excess, add to pan and turn occasionally until well browned (5-6 minutes). Remove from pan, set aside and repeat with remaining beef. Reduce heat t o medium. Deglaze with Cognac, then carefully flambé until almost evaporated. Add stock, reserved marinade and beef, bring to a simmer, season to taste, cover and braise in oven for 45 minutes. Add speck and shallots and braise until shallots and beef are very tender (45 minutes). 4 Meanwhile, heat butter and remaining oil i n a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste. Stir mushrooms through braised beef mixture. Return to oven and braise, covered, for 15 minutes. 5 Divide Bourguignon among shallow bowls, scatter with parsley and serve with hot crusty baguette and buttered steamed potatoes on the side. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What was your Mother’s Day highlight Caro to Corrie: Which local media story this week rings alarm bells Corrie to Caro: What’s the latest highlight on the Queenscliff-Sorrento crossing Caro to Corrie: Why has Winter become suddenly more bearable Corrie to Caro: What’s your latest cooking GLT Caro and Corrie: What’s your latest recurring dream ON THIS EPISODE

- The fallout from the Michael Voss departure at Carlton

- The bad decisions from Carlton in the past couple of decades

- David Attenborough turns 100

- The poor relationship between One Nation and the ABC

- A delicious recipe from Corrie


Carlton: What Just Happened

• Replay/update of events of the past few days

• What were the catalysts

• Carlton culture

• The search for a new coach

David Attenborough turns 100

• His contribution to the natural world

• His contribution to television

• His contribution to saving the planet

• His friendship with the Royals

BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: Ladder to the Sky by John Boyne

SCREEN: Caro: How to get to Heaven from Belfast

FOOD: Corrie: Boeuf Bourguignon from Gourmet French Essentials Cookbook

“I think it’s the most perfect dish… And it was even better the day after”

Boeuf Bourguignon

SERVES 4 // PREP 25 MINS // COOK 2 HRS 25 MINS (PLUS MARINATING)

One ingredient remains non-negotiable in the recipe for Burgundy braise: a bottle of the region's red wine.

4 pieces beef oyster blade

(240gm each trimmed weight)

80 ml (⅓ cup) olive oil

300 gm piece speck, rind

removed, cut into lardons

16 small pickling onions

Seasoned plain flour, for dusting

50 ml Cognac

300ml veal stock

4 0 gm butter, coarsely chopped

300 gm tiny Swiss brown mushrooms

Finely chopped parsley, crusty baguette and buttered steamed chat potatoes, to serve

BURGUNDY MARINADE

750 m l red Burgundy or other pinot noir

6 thyme sprigs

6 parsley stalks

2 bay leaves

2 garlic cloves, crushed

1 For Burgundy marinade, combine ingredients in a large container and season with pepper. Add beef, turn to coat, then refrigerate overnight to marinate.

2 Remove beef from marinade (reserve marinade). Pat beef dry with paper towel, then bring to room temperature (30-45 minutes).

3 Preheat oven to 160°C. Heat half the oil in a casserole over medium heat, add speck and stir occasionally until golden (5-7 minutes). Remove from casserole and set aside. Reduce heat to low, add pickling onions and gently sauté until golden (15-17 minutes). Remove from casserole and set aside. Increase heat to high, then, working in batches, toss beef in seasoned flour, shaking off excess, add to pan and turn occasionally until well browned (5-6 minutes). Remove from pan, set aside and repeat with remaining beef. Reduce heat t o medium. Deglaze with Cognac, then carefully flambé until almost evaporated. Add stock, reserved marinade and beef, bring to a simmer, season to taste, cover and braise in oven for 45 minutes. Add speck and shallots and braise until shallots and beef are very tender (45 minutes).

4 Meanwhile, heat butter and remaining oil i n a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste. Stir mushrooms through braised beef mixture. Return to oven and braise, covered, for 15 minutes.

5 Divide Bourguignon among shallow bowls, scatter with parsley and serve with hot crusty baguette and buttered steamed potatoes on the side.

SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What was your Mother’s Day highlight

Caro to Corrie: Which local media story this week rings alarm bells

Corrie to Caro: What’s the latest highlight on the Queenscliff-Sorrento crossing

Caro to Corrie: Why has Winter become suddenly more bearable

Corrie to Caro: What’s your latest cooking GLT

Caro and Corrie: What’s your latest recurring dream

]]> 3159 QUICK LISTEN - BSF (From Ep 395) BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Cactus Pear For My Beloved by Samah Sabawi SCREEN: Caro: The Hack on Stan FOOD: Beef Rendang from Recipe Tin Eats – ‘You will never eat a better curry. It is so delicious’ Sat, 09 May 2026 21:00:00 -0000 full SEN BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Cactus Pear For My Beloved by Samah Sabawi SCREEN: Caro: The Hack on Stan FOOD: Beef Rendang from Recipe Tin Eats – ‘You will never eat a better curry. It is so delicious’ BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK: Corrie: Cactus Pear For My Beloved by Samah Sabawi

SCREEN: Caro: The Hack on Stan

FOOD: Beef Rendang from Recipe Tin Eats –

‘You will never eat a better curry. It is so delicious’

]]> 918 QUICK LISTEN - Cocktail Cabinet (From Ep 395) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Pinot Noir The MAY Mixed Dozen - https://princewinestore.com.au/may-mixed-dozen-2026-pinot-party  • William Downie Cathedral Pinot Noir 2025 • Gembrook Hill Village Pinot Noir 2025 • Pile Road - by Elk Cove Pinot Noir 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Fri, 08 May 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Pinot Noir The MAY Mixed Dozen - https://princewinestore.com.au/may-mixed-dozen-2026-pinot-party  • William Downie Cathedral Pinot Noir 2025 • Gembrook Hill Village Pinot Noir 2025 • Pile Road - by Elk Cove Pinot Noir 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Pinot Noir

The MAY Mixed Dozen - https://princewinestore.com.au/may-mixed-dozen-2026-pinot-party 

• William Downie Cathedral Pinot Noir 2025

• Gembrook Hill Village Pinot Noir 2025

• Pile Road - by Elk Cove Pinot Noir 2022

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 732 QUICK LISTEN - Six Quick Questions (From Ep 395) Six Quick Questions - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What’s your latest GLT Caro to Corrie: Of all the recent local literary scandals, which one has saddened you the most Corrie to Caro: Speaking of GLTs, what nasty surprise did you discover in the boot of your car last week Caro to Corrie: What was your Met Gala fashion Brownlow 3,2,1 Corrie to Caro: What made you wonder about the modern world last week Caro and Corrie: What was your Met Gala highlight Thu, 07 May 2026 21:00:00 -0000 full SEN Six Quick Questions - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What’s your latest GLT Caro to Corrie: Of all the recent local literary scandals, which one has saddened you the most Corrie to Caro: Speaking of GLTs, what nasty surprise did you discover in the boot of your car last week Caro to Corrie: What was your Met Gala fashion Brownlow 3,2,1 Corrie to Caro: What made you wonder about the modern world last week Caro and Corrie: What was your Met Gala highlight Six Quick Questions - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What’s your latest GLT

Caro to Corrie: Of all the recent local literary scandals, which one has saddened you the most

Corrie to Caro: Speaking of GLTs, what nasty surprise did you discover in the boot of your car last week

Caro to Corrie: What was your Met Gala fashion Brownlow 3,2,1

Corrie to Caro: What made you wonder about the modern world last week

Caro and Corrie: What was your Met Gala highlight

]]> 851 BONUS - The Mail Bag (From Ep 395) Caro and Corrie love hearing from YOU. Send through all your feedback, ideas, recipes and stories via email (feedback@dontshootpod.com.au), instagram or Facebook. Wed, 06 May 2026 21:00:00 -0000 full SEN Caro and Corrie love hearing from YOU. Send through all your feedback, ideas, recipes and stories via email (feedback@dontshootpod.com.au), instagram or Facebook. Caro and Corrie love hearing from YOU. Send through all your feedback, ideas, recipes and stories via email (feedback@dontshootpod.com.au), instagram or Facebook.

]]> 393 Ep 395 - The Devil Wears Prada 2 - Yay or Nay? ON THIS EPISODE - Both Caro and Corrie have been to see The Devil Wears Prada II… But have vastly different reviews - The met Gala fashion and highlights - Pinot Noir recommendations with Myles Thomson from the Prince Wine Store - A curry recipe ahead of winter The Devil Wears Prada II - How Devil Wears Prada 2 came about - Our thoughts on the film, the plot, the acting - What worked/ didn’t - Characters of Miranda, Andy, Emily – did we really need to see them evolve into their 2026 versions? Have they evolved – or diminished - Does the sequel diminish the original - Films that give birth to sequels. When does it work / not work - The Death of Print Media/death of the Fashion Mag Glossy - How do we access fashion The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Pinot Noir The MAY Mixed Dozen • William Downie Cathedral Pinot Noir 2025 • Gembrook Hill Village Pinot Noir 2025 • Pile Road - by Elk Cove Pinot Noir 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Cactus Pear For My Beloved by Samah Sabawi SCREEN: Caro: The Hack on Stan FOOD: Beef Rendang from Recipe Tin Eats – ‘You will never eat a better curry. It is so delicious’ SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What’s your latest GLT Caro to Corrie: Of all the recent local literary scandals, which one has saddened you the most Corrie to Caro: Speaking of GLTs, what nasty surprise did you discover in the boot of your car last week Caro to Corrie: What was your Met Gala fashion Brownlow 3,2,1 Corrie to Caro: What made you wonder about the modern world last week Caro and Corrie: What was your Met Gala highlight Wed, 06 May 2026 03:05:00 -0000 full SEN ON THIS EPISODE - Both Caro and Corrie have been to see The Devil Wears Prada II… But have vastly different reviews - The met Gala fashion and highlights - Pinot Noir recommendations with Myles Thomson from the Prince Wine Store - A curry recipe ahead of winter The Devil Wears Prada II - How Devil Wears Prada 2 came about - Our thoughts on the film, the plot, the acting - What worked/ didn’t - Characters of Miranda, Andy, Emily – did we really need to see them evolve into their 2026 versions? Have they evolved – or diminished - Does the sequel diminish the original - Films that give birth to sequels. When does it work / not work - The Death of Print Media/death of the Fashion Mag Glossy - How do we access fashion The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Pinot Noir The MAY Mixed Dozen • William Downie Cathedral Pinot Noir 2025 • Gembrook Hill Village Pinot Noir 2025 • Pile Road - by Elk Cove Pinot Noir 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Cactus Pear For My Beloved by Samah Sabawi SCREEN: Caro: The Hack on Stan FOOD: Beef Rendang from Recipe Tin Eats – ‘You will never eat a better curry. It is so delicious’ SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What’s your latest GLT Caro to Corrie: Of all the recent local literary scandals, which one has saddened you the most Corrie to Caro: Speaking of GLTs, what nasty surprise did you discover in the boot of your car last week Caro to Corrie: What was your Met Gala fashion Brownlow 3,2,1 Corrie to Caro: What made you wonder about the modern world last week Caro and Corrie: What was your Met Gala highlight ON THIS EPISODE

- Both Caro and Corrie have been to see The Devil Wears Prada II… But have vastly different reviews

- The met Gala fashion and highlights

- Pinot Noir recommendations with Myles Thomson from the Prince Wine Store

- A curry recipe ahead of winter


The Devil Wears Prada II


- How Devil Wears Prada 2 came about

- Our thoughts on the film, the plot, the acting

- What worked/ didn’t

- Characters of Miranda, Andy, Emily – did we really need to see them evolve into their 2026 versions? Have they evolved – or diminished

- Does the sequel diminish the original

- Films that give birth to sequels. When does it work / not work

- The Death of Print Media/death of the Fashion Mag Glossy

- How do we access fashion


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Pinot Noir

The MAY Mixed Dozen

• William Downie Cathedral Pinot Noir 2025

• Gembrook Hill Village Pinot Noir 2025

• Pile Road - by Elk Cove Pinot Noir 2022


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK: Corrie: Cactus Pear For My Beloved by Samah Sabawi

SCREEN: Caro: The Hack on Stan

FOOD: Beef Rendang from Recipe Tin Eats –

‘You will never eat a better curry. It is so delicious’


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What’s your latest GLT

Caro to Corrie: Of all the recent local literary scandals, which one has saddened you the most

Corrie to Caro: Speaking of GLTs, what nasty surprise did you discover in the boot of your car last week

Caro to Corrie: What was your Met Gala fashion Brownlow 3,2,1

Corrie to Caro: What made you wonder about the modern world last week

Caro and Corrie: What was your Met Gala highlight

]]> 3750 QUICK LISTEN - BSF (From Ep 394) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Catastrophist by Ronan Bennett SCREEN: Corrie: 3 Things I Want To See: Father Mother Sister Brother The Devil Wears Prada ii A Gentleman In Moscow SBS On demand FOOD: Corrie: 3 Things I Want to Cook: Immunity-boosting Green Goddess Soup by Recipe Tin Eats (Nagi Maehashi) Salmon Crumble from A Year of Jewish Cooking Banana Sticky Toffee Pudding by Delicious Magazine Sat, 02 May 2026 12:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Catastrophist by Ronan Bennett SCREEN: Corrie: 3 Things I Want To See: Father Mother Sister Brother The Devil Wears Prada ii A Gentleman In Moscow SBS On demand FOOD: Corrie: 3 Things I Want to Cook: Immunity-boosting Green Goddess Soup by Recipe Tin Eats (Nagi Maehashi) Salmon Crumble from A Year of Jewish Cooking Banana Sticky Toffee Pudding by Delicious Magazine BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: The Catastrophist by Ronan Bennett

SCREEN: Corrie: 3 Things I Want To See:

Father Mother Sister Brother

The Devil Wears Prada ii

A Gentleman In Moscow SBS On demand

FOOD: Corrie: 3 Things I Want to Cook:

Immunity-boosting Green Goddess Soup by Recipe Tin Eats (Nagi Maehashi)

Salmon Crumble from A Year of Jewish Cooking

Banana Sticky Toffee Pudding by Delicious Magazine

]]> 758 QUICK LISTEN - Six Quick Questions (From Ep 394) SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie and Caro: How has free public transport made a difference to you? Caro to Corrie: Which Royal rumor, even for you, is a bridge too far Corrie to Caro: How difficult was it contacting Ross Lyon about his emotional meeting with his indigenous players ? Caro and Corrie: Who’s your tip for the next James Bond Corrie and Caro: If the cold weather ever comes what will be your winter colour? Caro to Corrie: If the cold weather ever comes, what old favorite will be the first out of your wardrobe Thu, 30 Apr 2026 22:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie and Caro: How has free public transport made a difference to you? Caro to Corrie: Which Royal rumor, even for you, is a bridge too far Corrie to Caro: How difficult was it contacting Ross Lyon about his emotional meeting with his indigenous players ? Caro and Corrie: Who’s your tip for the next James Bond Corrie and Caro: If the cold weather ever comes what will be your winter colour? Caro to Corrie: If the cold weather ever comes, what old favorite will be the first out of your wardrobe SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie and Caro: How has free public transport made a difference to you?

Caro to Corrie: Which Royal rumor, even for you, is a bridge too far

Corrie to Caro: How difficult was it contacting Ross Lyon about his emotional meeting with

his indigenous players ?

Caro and Corrie: Who’s your tip for the next James Bond

Corrie and Caro: If the cold weather ever comes what will be your winter colour?

Caro to Corrie: If the cold weather ever comes, what old favorite will be the first out of your wardrobe

]]> 905 QUICK LISTEN - The Cocktail Cabinet (From Ep 394) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Aged Wines • O’Leary Walker Watervale Riesling 2013 • Wynns Black Label Shiraz 2013 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Wed, 29 Apr 2026 22:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Aged Wines • O’Leary Walker Watervale Riesling 2013 • Wynns Black Label Shiraz 2013 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Aged Wines

• O’Leary Walker Watervale Riesling 2013

• Wynns Black Label Shiraz 2013

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 798 Ep 394 - The Week That Was ON THIS EPISODE - What a week! - Sorrento Writers Festival wrap - Corrie’s daughter, Coco, welcomed baby Rose Isabella - It wasn’t the AFL’s best week… - Myles Thomson on Aged Wines – from the Prince Wine Store - Is Brown back in fashion? - Caro opens up on her difficult phone call to Ross Lyon A Festival Weekend That Was - Stats - Best Unexpected Highlight - Best Discussion About a Book - New Best Friend - Meaningful Moment - Funniest Moment AFL’s Not-So-Good-News Week It's been such a massive AFL news week with a series of disasters and missteps and off field stuff ups and ongoing political issues all worth referencing The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Aged Wines • O’Leary Walker Watervale Riesling 2013 • Wynns Black Label Shiraz 2013 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Catastrophist by Ronan Bennett SCREEN: Corrie: 3 Things I Want To See: Father Mother Sister Brother The Devil Wears Prada ii A Gentleman In Moscow SBS On demand FOOD: Corrie: 3 Things I Want to Cook: Immunity-boosting Green Goddess Soup by Recipe Tin Eats (Nagi Maehashi) Salmon Crumble from A Year of Jewish Cooking Banana Sticky Toffee Pudding by Delicious Magazine SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie and Caro: How has free public transport made a difference to you? Caro to Corrie: Which Royal rumor, even for you, is a bridge too far Corrie to Caro: How difficult was it contacting Ross Lyon about his emotional meeting with his indigenous players ? Caro and Corrie: Who’s your tip for the next James Bond Corrie and Caro: If the cold weather ever comes what will be your winter colour? Caro to Corrie: If the cold weather ever comes, what old favorite will be the first out of your wardrobe Wed, 29 Apr 2026 00:14:00 -0000 full SEN ON THIS EPISODE - What a week! - Sorrento Writers Festival wrap - Corrie’s daughter, Coco, welcomed baby Rose Isabella - It wasn’t the AFL’s best week… - Myles Thomson on Aged Wines – from the Prince Wine Store - Is Brown back in fashion? - Caro opens up on her difficult phone call to Ross Lyon A Festival Weekend That Was - Stats - Best Unexpected Highlight - Best Discussion About a Book - New Best Friend - Meaningful Moment - Funniest Moment AFL’s Not-So-Good-News Week It's been such a massive AFL news week with a series of disasters and missteps and off field stuff ups and ongoing political issues all worth referencing The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Aged Wines • O’Leary Walker Watervale Riesling 2013 • Wynns Black Label Shiraz 2013 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Catastrophist by Ronan Bennett SCREEN: Corrie: 3 Things I Want To See: Father Mother Sister Brother The Devil Wears Prada ii A Gentleman In Moscow SBS On demand FOOD: Corrie: 3 Things I Want to Cook: Immunity-boosting Green Goddess Soup by Recipe Tin Eats (Nagi Maehashi) Salmon Crumble from A Year of Jewish Cooking Banana Sticky Toffee Pudding by Delicious Magazine SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie and Caro: How has free public transport made a difference to you? Caro to Corrie: Which Royal rumor, even for you, is a bridge too far Corrie to Caro: How difficult was it contacting Ross Lyon about his emotional meeting with his indigenous players ? Caro and Corrie: Who’s your tip for the next James Bond Corrie and Caro: If the cold weather ever comes what will be your winter colour? Caro to Corrie: If the cold weather ever comes, what old favorite will be the first out of your wardrobe ON THIS EPISODE

- What a week!

- Sorrento Writers Festival wrap

- Corrie’s daughter, Coco, welcomed baby Rose Isabella

- It wasn’t the AFL’s best week…

- Myles Thomson on Aged Wines – from the Prince Wine Store

- Is Brown back in fashion?

- Caro opens up on her difficult phone call to Ross Lyon


A Festival Weekend That Was


- Stats

- Best Unexpected Highlight

- Best Discussion About a Book

- New Best Friend

- Meaningful Moment

- Funniest Moment


AFL’s Not-So-Good-News Week

It's been such a massive AFL news week with a series of disasters and missteps and off field stuff ups and ongoing political issues all worth referencing


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Aged Wines

• O’Leary Walker Watervale Riesling 2013

• Wynns Black Label Shiraz 2013

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: The Catastrophist by Ronan Bennett

SCREEN: Corrie: 3 Things I Want To See:


Father Mother Sister Brother

The Devil Wears Prada ii

A Gentleman In Moscow SBS On demand

FOOD: Corrie: 3 Things I Want to Cook:

Immunity-boosting Green Goddess Soup by Recipe Tin Eats (Nagi Maehashi)

Salmon Crumble from A Year of Jewish Cooking

Banana Sticky Toffee Pudding by Delicious Magazine


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie and Caro: How has free public transport made a difference to you?

Caro to Corrie: Which Royal rumor, even for you, is a bridge too far

Corrie to Caro: How difficult was it contacting Ross Lyon about his emotional meeting with

his indigenous players ?

Caro and Corrie: Who’s your tip for the next James Bond

Corrie and Caro: If the cold weather ever comes what will be your winter colour?

Caro to Corrie: If the cold weather ever comes, what old favorite will be the first out of your wardrobe

]]> 4058 QUICK LISTEN - Six Quick Questions (From Ep 393 - Live at the Sorrento Writers Festival) Anna and Caro go head to head with Six Quick Questions! Sat, 25 Apr 2026 22:00:00 -0000 full SEN Anna and Caro go head to head with Six Quick Questions! Anna and Caro go head to head with Six Quick Questions!

]]> 794 QUICK LISTEN - Cocktail Cabinet (From Ep 393 - Live at the Sorrento Writers Festival) Some wines from the Portsea Estate this week! Fri, 24 Apr 2026 22:00:00 -0000 full SEN Some wines from the Portsea Estate this week! Some wines from the Portsea Estate this week!

]]> 665 QUICK LISTEN - BSF (From Ep 393 - Live at Sorrento Writers Festival) Hear Caro and Anna's tips for Book, Screen and Food this week! Fri, 24 Apr 2026 01:47:00 -0000 full SEN Hear Caro and Anna's tips for Book, Screen and Food this week! Hear Caro and Anna's tips for Book, Screen and Food this week!

]]> 1545 Ep 393 - Live from the Sorrento Writers Festival This is our live recording from the Sorrento Writers Festival – With Caroline Wilson hosting, alongside Anna from the Op Shop. Special guests include the wonderful Rebecca Armitage, and Will Ross joins us from the Portsea Estate. Rebecca Armitage, is a great friend of the pod – the Tasmanian-based ABC journalist whose 'The Heir Apparent' received a rave review from Corrie over the summer and was named as the December 2025 pick for Reese (Witherspoon's) Book Club. A timely chat given Rebecca's long-time coverage of the Royal Family, Harry and Meghan's game changing recent Australian visit and our passion for Tasmania where this international page-turning novel - with a number of twists and several recognisable royal characters - is largely set. A BIG SHOUTOUT TO OUR FRIENDS AT THE PRINCE WINE STORE. Will Ross from the Portsea Estate joined us for The Cocktail Cabinet www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Book: Anna - Iluka by Cassie Shroud Caro - The Hobart Hotel by Mary-Lou Stephens Screen: Anna - Crime 101 Caro - Father Mother Brother Sister FOOD: Anna: Ultimate Roast Lamb: 12-hour lamb shoulder https://www.recipetineats.com/ultimate-roast-lamb-12-hour-shoulder/ Caro: Egg and Bacon Pie shortcrust pastry made with : 40z (100 g) (1 cup) plain flour pinch of salt 20z (50g) (¼ cup) butter, chopped 1 tbsp water 4 slices lean bacon, ruds removed, chopped 3 tomatoes, skinned and chopped 4 eggs salt and pepper milk for glazing Serves 3-4 reheat the oven to 400°F (200°C) (Gas Mark 6). Make the pastry and divide into two-thirds and one-third. Roll the larger piece out on a lightly floured surface with a lightly floured rolling pin. Line a 6-inch (15-cm) flan ring. Mix the bacon and tomatoes together and scatter over the base of the pastry, leaving four spaces at even distances for the eggs. Break an egg into each space. Sprinkle with salt and pepper. Roll out the remaining pastry to make a lid. Damp the rim of the pastry lining the flan ring. Place the pastry lid on top and press the edges together to seal. Brush the pastry with a little milk and bake for 15 minutes, then lower the temperature to 350°F (180°C) (Gas Mark 4) and cook for a further 15-20 minutes. Serve warm or cold. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Anna: Anzac Day or Anzac Eve? Anna to Caro: Will Tasmania be a burden or a boon for the AFL? Caro to Anna: What's your No. 1 local exhibition recommendation for winter? Anna to Caro: Focusing on the Carlton Football Club what was the greatest indictment on the Blues from last Thursday night's Collingwood game? Caro to Anna: I've mentioned mine. What book are you really looking forward to sinking your fangs into? Anna to Caro: What's the most disappointing element to the Mike Vrabel-Dianna Russini. scandal? Thu, 23 Apr 2026 02:56:00 -0000 full SEN This is our live recording from the Sorrento Writers Festival – With Caroline Wilson hosting, alongside Anna from the Op Shop. Special guests include the wonderful Rebecca Armitage, and Will Ross joins us from the Portsea Estate. Rebecca Armitage, is a great friend of the pod – the Tasmanian-based ABC journalist whose 'The Heir Apparent' received a rave review from Corrie over the summer and was named as the December 2025 pick for Reese (Witherspoon's) Book Club. A timely chat given Rebecca's long-time coverage of the Royal Family, Harry and Meghan's game changing recent Australian visit and our passion for Tasmania where this international page-turning novel - with a number of twists and several recognisable royal characters - is largely set. A BIG SHOUTOUT TO OUR FRIENDS AT THE PRINCE WINE STORE. Will Ross from the Portsea Estate joined us for The Cocktail Cabinet www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Book: Anna - Iluka by Cassie Shroud Caro - The Hobart Hotel by Mary-Lou Stephens Screen: Anna - Crime 101 Caro - Father Mother Brother Sister FOOD: Anna: Ultimate Roast Lamb: 12-hour lamb shoulder https://www.recipetineats.com/ultimate-roast-lamb-12-hour-shoulder/ Caro: Egg and Bacon Pie shortcrust pastry made with : 40z (100 g) (1 cup) plain flour pinch of salt 20z (50g) (¼ cup) butter, chopped 1 tbsp water 4 slices lean bacon, ruds removed, chopped 3 tomatoes, skinned and chopped 4 eggs salt and pepper milk for glazing Serves 3-4 reheat the oven to 400°F (200°C) (Gas Mark 6). Make the pastry and divide into two-thirds and one-third. Roll the larger piece out on a lightly floured surface with a lightly floured rolling pin. Line a 6-inch (15-cm) flan ring. Mix the bacon and tomatoes together and scatter over the base of the pastry, leaving four spaces at even distances for the eggs. Break an egg into each space. Sprinkle with salt and pepper. Roll out the remaining pastry to make a lid. Damp the rim of the pastry lining the flan ring. Place the pastry lid on top and press the edges together to seal. Brush the pastry with a little milk and bake for 15 minutes, then lower the temperature to 350°F (180°C) (Gas Mark 4) and cook for a further 15-20 minutes. Serve warm or cold. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Anna: Anzac Day or Anzac Eve? Anna to Caro: Will Tasmania be a burden or a boon for the AFL? Caro to Anna: What's your No. 1 local exhibition recommendation for winter? Anna to Caro: Focusing on the Carlton Football Club what was the greatest indictment on the Blues from last Thursday night's Collingwood game? Caro to Anna: I've mentioned mine. What book are you really looking forward to sinking your fangs into? Anna to Caro: What's the most disappointing element to the Mike Vrabel-Dianna Russini. scandal? This is our live recording from the Sorrento Writers Festival – With Caroline Wilson hosting, alongside Anna from the Op Shop.

Special guests include the wonderful Rebecca Armitage, and Will Ross joins us from the Portsea Estate.

Rebecca Armitage, is a great friend of the pod – the Tasmanian-based ABC journalist whose 'The Heir Apparent' received a rave review from Corrie over the summer and was named as the December 2025 pick for Reese (Witherspoon's) Book Club. A timely chat given Rebecca's long-time coverage of the Royal Family, Harry and Meghan's game changing recent Australian visit and our passion for Tasmania where this international page-turning novel - with a number of twists and several recognisable royal characters - is largely set.

A BIG SHOUTOUT TO OUR FRIENDS AT THE PRINCE WINE STORE.

Will Ross from the Portsea Estate joined us for The Cocktail Cabinet

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Book:

Anna - Iluka by Cassie Shroud

Caro - The Hobart Hotel by Mary-Lou Stephens

Screen:

Anna - Crime 101

Caro - Father Mother Brother Sister

FOOD:

Anna: Ultimate Roast Lamb: 12-hour lamb shoulder

https://www.recipetineats.com/ultimate-roast-lamb-12-hour-shoulder/

Caro: Egg and Bacon Pie

shortcrust pastry made with :

40z (100 g) (1 cup) plain flour

pinch of salt

20z (50g) (¼ cup) butter, chopped

1 tbsp water

4 slices lean bacon, ruds removed, chopped

3 tomatoes, skinned and chopped

4 eggs

salt and pepper milk for glazing

Serves 3-4

reheat the oven to 400°F (200°C) (Gas Mark 6). Make the pastry and divide into two-thirds and one-third. Roll the larger piece out on a lightly floured surface with a lightly floured rolling pin. Line a 6-inch (15-cm) flan ring. Mix the bacon and tomatoes together and scatter over the base of the pastry, leaving four spaces at even distances for the eggs. Break an egg into each space.

Sprinkle with salt and pepper. Roll out the remaining pastry to make a lid. Damp the rim of the pastry lining the flan ring. Place the pastry lid on top and press the edges together to seal. Brush the pastry with a little milk and bake for 15 minutes, then lower the temperature to 350°F (180°C) (Gas Mark 4) and cook for a further 15-20 minutes.

Serve warm or cold.

SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Anna: Anzac Day or Anzac Eve?

Anna to Caro: Will Tasmania be a burden or a boon for the AFL?

Caro to Anna: What's your No. 1 local exhibition recommendation for winter?

Anna to Caro: Focusing on the Carlton Football Club what was the greatest indictment on the Blues from last Thursday night's Collingwood game?

Caro to Anna: I've mentioned mine. What book are you really looking forward to sinking your fangs into?

Anna to Caro: What's the most disappointing element to the Mike Vrabel-Dianna Russini. scandal?

]]> 4360 QUICK LISTEN - Cocktail Cabinet (From Ep 392) SA Wines with Myles Thomson from the Prince Wine Store. Fri, 17 Apr 2026 22:00:00 -0000 full SEN SA Wines with Myles Thomson from the Prince Wine Store. SA Wines with Myles Thomson from the Prince Wine Store.

]]> 455 QUICK LISTEN - BSF (From Ep 392) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Clear by Carys Davies SCREEN: Corrie: Riot Women o SBS on Demand FOOD: Caro: Balsamic Chicken with Radicchi and Figs Fri, 17 Apr 2026 03:30:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Clear by Carys Davies SCREEN: Corrie: Riot Women o SBS on Demand FOOD: Caro: Balsamic Chicken with Radicchi and Figs BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Corrie: Clear by Carys Davies

SCREEN: Corrie: Riot Women o SBS on Demand

FOOD: Caro: Balsamic Chicken with Radicchi and Figs

]]> 455 BONUS - The Mail Bag (From Ep 392) If you have feedback, send it through to feedback@dontshootpod.com.au Thu, 16 Apr 2026 00:40:00 -0000 full SEN If you have feedback, send it through to feedback@dontshootpod.com.au If you have feedback, send it through to feedback@dontshootpod.com.au

]]> 734 Ep 392 - The Riskiest Joke from Gather Round ON TODAY’S SHOW - Gather Round, why it works and how it will continue to thrive - Festivals, writers festivals and the impact on community - Cocktail Cabinet – Adelaide Wines part 2 - Happy Birthday to Magda Szubanski - The riskiest joke Caro heard at Gather Round… Festivals - and why we love them - Caro on Gather Round, its history and its impact - Impact on South Australia, the brand, and the tourism market - Corrie on Sorrento Writers Festival - Impact on the local community - Impact on Australia’s wider creative community - Gather Round and writers festivals have their critics. What are their concerns and how festivals build for the future - World tensions and fuel crisis – impact on big events - Role of volunteers The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines Part 2 • In Praise Of Shadows Grenache Blanc 2025 • Wilunga 100 McLaren Vale Grenache Trott 2024 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Clear by Carys Davies SCREEN: Corrie: Riot Women o SBS on Demand FOOD: Caro: Balsamic Chicken with Radicchi and Figs SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What’s your latest reason for loving Lesley Manville Corrie to Caro: What strikes you as a bad career move Caro to Corrie: What’s the best community campaign you’ve seen lately Corrie to Caro: What depressed you the most about last weekend’s terrible weather Caro to Corrie: What was the riskiest joke you heard from the Premier over Gather Round Corrie to Caro: Who’s your birthday cheerio Wed, 15 Apr 2026 02:38:00 -0000 full SEN ON TODAY’S SHOW - Gather Round, why it works and how it will continue to thrive - Festivals, writers festivals and the impact on community - Cocktail Cabinet – Adelaide Wines part 2 - Happy Birthday to Magda Szubanski - The riskiest joke Caro heard at Gather Round… Festivals - and why we love them - Caro on Gather Round, its history and its impact - Impact on South Australia, the brand, and the tourism market - Corrie on Sorrento Writers Festival - Impact on the local community - Impact on Australia’s wider creative community - Gather Round and writers festivals have their critics. What are their concerns and how festivals build for the future - World tensions and fuel crisis – impact on big events - Role of volunteers The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines Part 2 • In Praise Of Shadows Grenache Blanc 2025 • Wilunga 100 McLaren Vale Grenache Trott 2024 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Clear by Carys Davies SCREEN: Corrie: Riot Women o SBS on Demand FOOD: Caro: Balsamic Chicken with Radicchi and Figs SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What’s your latest reason for loving Lesley Manville Corrie to Caro: What strikes you as a bad career move Caro to Corrie: What’s the best community campaign you’ve seen lately Corrie to Caro: What depressed you the most about last weekend’s terrible weather Caro to Corrie: What was the riskiest joke you heard from the Premier over Gather Round Corrie to Caro: Who’s your birthday cheerio ON TODAY’S SHOW

- Gather Round, why it works and how it will continue to thrive

- Festivals, writers festivals and the impact on community

- Cocktail Cabinet – Adelaide Wines part 2

- Happy Birthday to Magda Szubanski

- The riskiest joke Caro heard at Gather Round…


Festivals - and why we love them

- Caro on Gather Round, its history and its impact

- Impact on South Australia, the brand, and the tourism market

- Corrie on Sorrento Writers Festival

- Impact on the local community

- Impact on Australia’s wider creative community

- Gather Round and writers festivals have their critics. What are their concerns and how festivals build for the future

- World tensions and fuel crisis – impact on big events

- Role of volunteers

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines Part 2

• In Praise Of Shadows Grenache Blanc 2025

• Wilunga 100 McLaren Vale Grenache Trott 2024

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Corrie: Clear by Carys Davies

SCREEN: Corrie: Riot Women o SBS on Demand

FOOD: Caro: Balsamic Chicken with Radicchi and Figs

SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.


Caro to Corrie: What’s your latest reason for loving Lesley Manville

Corrie to Caro: What strikes you as a bad career move

Caro to Corrie: What’s the best community campaign you’ve seen lately

Corrie to Caro: What depressed you the most about last weekend’s terrible weather

Caro to Corrie: What was the riskiest joke you heard from the Premier over Gather Round

Corrie to Caro: Who’s your birthday cheerio

]]> 3284 QUICK LISTEN - Cocktail Cabinet (From Ep 391) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines • ⁠Emmalene Sauvignon Blanc 2025⁠ • ⁠Gentle Folk Vin de Sofa Red 2025⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Sat, 11 Apr 2026 22:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines • ⁠Emmalene Sauvignon Blanc 2025⁠ • ⁠Gentle Folk Vin de Sofa Red 2025⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines

• ⁠Emmalene Sauvignon Blanc 2025⁠

• ⁠Gentle Folk Vin de Sofa Red 2025⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 452 QUICK LISTEN - Six Quick Questions (From Ep 391) SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What's the worst thing about covering football Caro to Corrie: What’s the best thing about watching football Corrie to Caro: What has been your Autumn gardening triumph Caro to Corrie: To whom do you owe an apology Corrie to Caro: What’s the biggest lesson out of the Luke Sayers scandal Caro to Corrie: Should King Charles visit the US Thu, 09 Apr 2026 22:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What's the worst thing about covering football Caro to Corrie: What’s the best thing about watching football Corrie to Caro: What has been your Autumn gardening triumph Caro to Corrie: To whom do you owe an apology Corrie to Caro: What’s the biggest lesson out of the Luke Sayers scandal Caro to Corrie: Should King Charles visit the US SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What's the worst thing about covering football

Caro to Corrie: What’s the best thing about watching football

Corrie to Caro: What has been your Autumn gardening triumph

Caro to Corrie: To whom do you owe an apology

Corrie to Caro: What’s the biggest lesson out of the Luke Sayers scandal

Caro to Corrie: Should King Charles visit the US

]]> 704 QUICK LISTEN - BSF (From Ep 391) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Absolutist by John Boyne SCREEN: Caro: Steal on Prime FOOD: Corrie : ⁠Aliso Roman’s Sticky Apple Cake Wed, 08 Apr 2026 22:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Absolutist by John Boyne SCREEN: Caro: Steal on Prime FOOD: Corrie : ⁠Aliso Roman’s Sticky Apple Cake BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: The Absolutist by John Boyne

SCREEN: Caro: Steal on Prime

FOOD: Corrie : ⁠Aliso Roman’s Sticky Apple Cake

]]> 1215 Ep 391 - Connect With One Another ON THIS EPISODE: - The Easter Break, Anthony Albanese’s address & Gather Round is here - Are there memories from COVID creeping back in? - South Australian wines with Myles Thomson from the Prince Wine Store - What did you do with the extra hour from the ending of Daylight Savings? - The latest with the Luke Sayers saga The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines • Emmalene Sauvignon Blanc 2025 • Gentle Folk Vin de Sofa Red 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Absolutist by John Boyne SCREEN: Caro: Steal on Prime FOOD: Corrie : Aliso Roman’s Sticky Apple Cake SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What's the worst thing about covering football Caro to Corrie: What’s the best thing about watching football Corrie to Caro: What has been your Autumn gardening triumph Caro to Corrie: To whom do you owe an apology Corrie to Caro: What’s the biggest lesson out of the Luke Sayers scandal Caro to Corrie: Should King Charles visit the US Wed, 08 Apr 2026 04:32:00 -0000 full SEN ON THIS EPISODE: - The Easter Break, Anthony Albanese’s address & Gather Round is here - Are there memories from COVID creeping back in? - South Australian wines with Myles Thomson from the Prince Wine Store - What did you do with the extra hour from the ending of Daylight Savings? - The latest with the Luke Sayers saga The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines • Emmalene Sauvignon Blanc 2025 • Gentle Folk Vin de Sofa Red 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Absolutist by John Boyne SCREEN: Caro: Steal on Prime FOOD: Corrie : Aliso Roman’s Sticky Apple Cake SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What's the worst thing about covering football Caro to Corrie: What’s the best thing about watching football Corrie to Caro: What has been your Autumn gardening triumph Caro to Corrie: To whom do you owe an apology Corrie to Caro: What’s the biggest lesson out of the Luke Sayers scandal Caro to Corrie: Should King Charles visit the US ON THIS EPISODE:

- The Easter Break, Anthony Albanese’s address & Gather Round is here

- Are there memories from COVID creeping back in?

- South Australian wines with Myles Thomson from the Prince Wine Store

- What did you do with the extra hour from the ending of Daylight Savings?

- The latest with the Luke Sayers saga


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Adelaide/SA wines

• Emmalene Sauvignon Blanc 2025

• Gentle Folk Vin de Sofa Red 2025

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: The Absolutist by John Boyne

SCREEN: Caro: Steal on Prime

FOOD: Corrie : Aliso Roman’s Sticky Apple Cake

SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What's the worst thing about covering football

Caro to Corrie: What’s the best thing about watching football

Corrie to Caro: What has been your Autumn gardening triumph

Caro to Corrie: To whom do you owe an apology

Corrie to Caro: What’s the biggest lesson out of the Luke Sayers scandal

Caro to Corrie: Should King Charles visit the US

]]> 3454 QUICK LISTEN - Six Quick Questions (From Ep 390) SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: First Kristi Noem was moved from her role as Head of Homeland Security….Who do you think might be next in Donald Trump’s staff firing line Corrie to Caro: If money was no object, what would be your passion project Caro to Corrie: What did you see the other day that you haven’t seen for a long time Corrie to Caro: What was your Big Yellow Taxi moment Caro to Corrie: What experience just goes from bad to worse Corrie to Caro: Has the AFL made the right Grand Final call Sat, 04 Apr 2026 22:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: First Kristi Noem was moved from her role as Head of Homeland Security….Who do you think might be next in Donald Trump’s staff firing line Corrie to Caro: If money was no object, what would be your passion project Caro to Corrie: What did you see the other day that you haven’t seen for a long time Corrie to Caro: What was your Big Yellow Taxi moment Caro to Corrie: What experience just goes from bad to worse Corrie to Caro: Has the AFL made the right Grand Final call SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: First Kristi Noem was moved from her role as Head of Homeland Security….Who do you think might be next in Donald Trump’s staff firing line

Corrie to Caro: If money was no object, what would be your passion project

Caro to Corrie: What did you see the other day that you haven’t seen for a long time

Corrie to Caro: What was your Big Yellow Taxi moment

Caro to Corrie: What experience just goes from bad to worse

Corrie to Caro: Has the AFL made the right Grand Final call

]]> 783 QUICK LISTEN - BSF (From Ep 390) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Strangers by Belle Burden SCREEN: Corrie: The Madison on Paramount FOOD: Caro: Tom Parker Bowles’ Fish Pie Fri, 03 Apr 2026 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Strangers by Belle Burden SCREEN: Corrie: The Madison on Paramount FOOD: Caro: Tom Parker Bowles’ Fish Pie BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: Strangers by Belle Burden

SCREEN: Corrie: The Madison on Paramount

FOOD: Caro: Tom Parker Bowles’ Fish Pie

]]> 1317 QUICK LISTEN - Cocktail Cabinet (From Ep 390) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: MID-SEASON REDS • Clos de Gamot Cahors ‘Le Gamotin’ • Nevis Bluff Otago Pinot Noir Thu, 02 Apr 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: MID-SEASON REDS • Clos de Gamot Cahors ‘Le Gamotin’ • Nevis Bluff Otago Pinot Noir The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: MID-SEASON REDS

• Clos de Gamot Cahors ‘Le Gamotin’

• Nevis Bluff Otago Pinot Noir

]]> 608 BONUS - The Mail Bag (From Ep 390) Send through your feedback, tips and recipes to feedback@dontshootpod.com.au - or on Instagram or Facebook! Wed, 01 Apr 2026 21:00:00 -0000 full SEN Send through your feedback, tips and recipes to feedback@dontshootpod.com.au - or on Instagram or Facebook! Send through your feedback, tips and recipes to feedback@dontshootpod.com.au - or on Instagram or Facebook!

]]> 524 Ep 390 - Fashion, Fashion, Fashion ON THIS EPISODE: - Special guest in studio, Jane Lamerton - Corrie’s trip to Newcastle for the Writers Festival - The AFL’s Grand Final call - Who’s next in Trump’s firing line? WHATEVER HAPPENED TO MELBOURNE, THE FASHION CAPITAL - Christine Barro’s closes her Collins Street boutique after 27 years. - Le Louvre is having is final sale and closed 2 weeks ago after more thsn 100 years’ trading. - In January Marg Porritt, founer and owner of Featjers Boutique announced she was shutting up shop after 53 years - Miss Louise , the famous Melbourne shoe store which opened in 1965, closed last year SPECIAL GUEST - Jane Lamerton, to talk fashion. - Why was Melbourne the Fashion Capital - At its peak, which designers were here, which big departments stores etc - Remembering some of the big names, brands and styles - When did the decline begin – and why - What is the Aust rag trade now – and where do women go to find that extra special outfit The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: MID-SEASON REDS • Clos de Gamot Cahors ‘Le Gamotin’ • Nevis Bluff Otago Pinot Noir www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Strangers by Belle Burden SCREEN: Corrie: The Madison on Paramount FOOD: Caro: Tom Parker Bowles’ Fish Pie SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: First Kristi Noem was moved from her role as Head of Homeland Security….Who do you think might be next in Donald Trump’s staff firing line Corrie to Caro: If money was no object, what would be your passion project Caro to Corrie: What did you see the other day that you haven’t seen for a long time Corrie to Caro: What was your Big Yellow Taxi moment Caro to Corrie: What experience just goes from bad to worse Corrie to Caro: Has the AFL made the right Grand Final call Tue, 31 Mar 2026 21:00:00 -0000 full SEN ON THIS EPISODE: - Special guest in studio, Jane Lamerton - Corrie’s trip to Newcastle for the Writers Festival - The AFL’s Grand Final call - Who’s next in Trump’s firing line? WHATEVER HAPPENED TO MELBOURNE, THE FASHION CAPITAL - Christine Barro’s closes her Collins Street boutique after 27 years. - Le Louvre is having is final sale and closed 2 weeks ago after more thsn 100 years’ trading. - In January Marg Porritt, founer and owner of Featjers Boutique announced she was shutting up shop after 53 years - Miss Louise , the famous Melbourne shoe store which opened in 1965, closed last year SPECIAL GUEST - Jane Lamerton, to talk fashion. - Why was Melbourne the Fashion Capital - At its peak, which designers were here, which big departments stores etc - Remembering some of the big names, brands and styles - When did the decline begin – and why - What is the Aust rag trade now – and where do women go to find that extra special outfit The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: MID-SEASON REDS • Clos de Gamot Cahors ‘Le Gamotin’ • Nevis Bluff Otago Pinot Noir www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Strangers by Belle Burden SCREEN: Corrie: The Madison on Paramount FOOD: Caro: Tom Parker Bowles’ Fish Pie SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: First Kristi Noem was moved from her role as Head of Homeland Security….Who do you think might be next in Donald Trump’s staff firing line Corrie to Caro: If money was no object, what would be your passion project Caro to Corrie: What did you see the other day that you haven’t seen for a long time Corrie to Caro: What was your Big Yellow Taxi moment Caro to Corrie: What experience just goes from bad to worse Corrie to Caro: Has the AFL made the right Grand Final call ON THIS EPISODE:

- Special guest in studio, Jane Lamerton

- Corrie’s trip to Newcastle for the Writers Festival

- The AFL’s Grand Final call

- Who’s next in Trump’s firing line?


WHATEVER HAPPENED TO MELBOURNE, THE FASHION CAPITAL

- Christine Barro’s closes her Collins Street boutique after 27 years.

- Le Louvre is having is final sale and closed 2 weeks ago after more thsn 100 years’ trading.

- In January Marg Porritt, founer and owner of Featjers Boutique announced she was shutting up shop after 53 years

- Miss Louise , the famous Melbourne shoe store which opened in 1965, closed last year

SPECIAL GUEST - Jane Lamerton, to talk fashion.

- Why was Melbourne the Fashion Capital

- At its peak, which designers were here, which big departments stores etc

- Remembering some of the big names, brands and styles

- When did the decline begin – and why

- What is the Aust rag trade now – and where do women go to find that extra special outfit


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: MID-SEASON REDS

• Clos de Gamot Cahors ‘Le Gamotin’

• Nevis Bluff Otago Pinot Noir


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK: Caro: Strangers by Belle Burden

SCREEN: Corrie: The Madison on Paramount

FOOD: Caro: Tom Parker Bowles’ Fish Pie


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: First Kristi Noem was moved from her role as Head of Homeland Security….Who do you think might be next in Donald Trump’s staff firing line

Corrie to Caro: If money was no object, what would be your passion project

Caro to Corrie: What did you see the other day that you haven’t seen for a long time

Corrie to Caro: What was your Big Yellow Taxi moment

Caro to Corrie: What experience just goes from bad to worse

Corrie to Caro: Has the AFL made the right Grand Final call

]]> 4199 QUICK LISTEN - Six Quick Questions (Ep 389) SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What recent news poll results surprised you Corrie to Caro: The AFL has had a tough off-field start to the year. What was the good-news story this week Caro to Corrie: What wins the prize for This Year’s Diplomacy Faux Pas Corrie to Caro: What’s going on with Sam Kerr Caro to Corrie: If you were a media owner, what would you be seeking to acquire right now Corrie to Caro: How much is too much for a cup of coffee Fri, 27 Mar 2026 21:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What recent news poll results surprised you Corrie to Caro: The AFL has had a tough off-field start to the year. What was the good-news story this week Caro to Corrie: What wins the prize for This Year’s Diplomacy Faux Pas Corrie to Caro: What’s going on with Sam Kerr Caro to Corrie: If you were a media owner, what would you be seeking to acquire right now Corrie to Caro: How much is too much for a cup of coffee SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: What recent news poll results surprised you

Corrie to Caro: The AFL has had a tough off-field start to the year. What was the good-news story this week

Caro to Corrie: What wins the prize for This Year’s Diplomacy Faux Pas

Corrie to Caro: What’s going on with Sam Kerr

Caro to Corrie: If you were a media owner, what would you be seeking to acquire right now

Corrie to Caro: How much is too much for a cup of coffee

]]> 1166 QUICK LISTEN - The Cocktail Cabinet (From Ep 389) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: HUNTER VALLEY WINES Tedeschi Capitel Tenda Soave 2024 Domaine Font de Courtedune Cotes du Rhone Cuvee Le Mourre VV Village 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Thu, 26 Mar 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: HUNTER VALLEY WINES Tedeschi Capitel Tenda Soave 2024 Domaine Font de Courtedune Cotes du Rhone Cuvee Le Mourre VV Village 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: HUNTER VALLEY WINES

Tedeschi Capitel Tenda Soave 2024

Domaine Font de Courtedune Cotes du Rhone Cuvee Le Mourre VV Village 2023

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 405 QUICK LISTEN - BSF (From Ep 389) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Story of Lucy Gault by William Trevor SCREEN: Corrie: Run Away on Netflix FOOD: Caro: Xinjiang Lamb Skewers 600g diced lamb (preferably something a little fatty like rump or shoulder) 4 teaspoons cumin seeds 4 teaspoons fennel seeds 1 teaspoon Sichuan pepper 1 teaspoon sugar 30ml soy sauce 10ml grapeseed oil 10g fresh ginger, finely chopped Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn 1 red chilli, deseeded and finely sliced First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli. Wed, 25 Mar 2026 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Story of Lucy Gault by William Trevor SCREEN: Corrie: Run Away on Netflix FOOD: Caro: Xinjiang Lamb Skewers 600g diced lamb (preferably something a little fatty like rump or shoulder) 4 teaspoons cumin seeds 4 teaspoons fennel seeds 1 teaspoon Sichuan pepper 1 teaspoon sugar 30ml soy sauce 10ml grapeseed oil 10g fresh ginger, finely chopped Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn 1 red chilli, deseeded and finely sliced First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli. BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: The Story of Lucy Gault by William Trevor

SCREEN: Corrie: Run Away on Netflix

FOOD: Caro: Xinjiang Lamb Skewers

600g diced lamb (preferably something a little fatty like rump or shoulder)

4 teaspoons cumin seeds

4 teaspoons fennel seeds

1 teaspoon Sichuan pepper

1 teaspoon sugar

30ml soy sauce

10ml grapeseed oil

10g fresh ginger, finely chopped

Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn

1 red chilli, deseeded and finely sliced

First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli.

]]> 1105 BONUS - The Mail Bag (From Ep 389) Send through your feedback, questions and recommendations to feedback@dontshootpod.com.au. Or hit us up via Instagram or Facebook! Wed, 25 Mar 2026 02:02:00 -0000 full SEN Send through your feedback, questions and recommendations to feedback@dontshootpod.com.au. Or hit us up via Instagram or Facebook! Send through your feedback, questions and recommendations to feedback@dontshootpod.com.au. Or hit us up via Instagram or Facebook!

]]> 508 Ep 389 - A Good Coffee & A Good Chat ON THIS EPISODE - The lost art of letter writing - Hunter Valley wines with Myles Thomson - A $12 cup of coffee - The AFL’s indigenous participation issue - Our Book, Screen and Food recommendations The lost art of letter writing The Correspondent by Virginia Evans – and why we love a good book about letters - Synopsis of the novel and why we think it resonates - Why the genre “epistolary fiction” (stories told through letters, emails, or diary entries) works - Other examples of letter novels - Famous real-life collections of letters published as books - New technology v old-fashioned letter writing – and is there a renaissance ITEM 2: The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: HUNTER VALLEY WINES Tedeschi Capitel Tenda Soave 2024 Domaine Font de Courtedune Cotes du Rhone Cuvee Le Mourre VV Village 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Story of Lucy Gault by William Trevor SCREEN: Corrie: Run Away on Netflix FOOD: Caro: Xinjiang Lamb Skewers 600g diced lamb (preferably something a little fatty like rump or shoulder) 4 teaspoons cumin seeds 4 teaspoons fennel seeds 1 teaspoon Sichuan pepper 1 teaspoon sugar 30ml soy sauce 10ml grapeseed oil 10g fresh ginger, finely chopped Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn 1 red chilli, deseeded and finely sliced First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What recent news poll results surprised you Corrie to Caro: The AFL has had a tough off-field start to the year. What was the good-news story this week Caro to Corrie: What wins the prize for This Year’s Diplomacy Faux Pas Corrie to Caro: What’s going on with Sam Kerr Caro to Corrie: If you were a media owner, what would you be seeking to acquire right now Corrie to Caro: How much is too much for a cup of coffee Tue, 24 Mar 2026 04:29:00 -0000 full SEN ON THIS EPISODE - The lost art of letter writing - Hunter Valley wines with Myles Thomson - A $12 cup of coffee - The AFL’s indigenous participation issue - Our Book, Screen and Food recommendations The lost art of letter writing The Correspondent by Virginia Evans – and why we love a good book about letters - Synopsis of the novel and why we think it resonates - Why the genre “epistolary fiction” (stories told through letters, emails, or diary entries) works - Other examples of letter novels - Famous real-life collections of letters published as books - New technology v old-fashioned letter writing – and is there a renaissance ITEM 2: The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: HUNTER VALLEY WINES Tedeschi Capitel Tenda Soave 2024 Domaine Font de Courtedune Cotes du Rhone Cuvee Le Mourre VV Village 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Story of Lucy Gault by William Trevor SCREEN: Corrie: Run Away on Netflix FOOD: Caro: Xinjiang Lamb Skewers 600g diced lamb (preferably something a little fatty like rump or shoulder) 4 teaspoons cumin seeds 4 teaspoons fennel seeds 1 teaspoon Sichuan pepper 1 teaspoon sugar 30ml soy sauce 10ml grapeseed oil 10g fresh ginger, finely chopped Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn 1 red chilli, deseeded and finely sliced First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What recent news poll results surprised you Corrie to Caro: The AFL has had a tough off-field start to the year. What was the good-news story this week Caro to Corrie: What wins the prize for This Year’s Diplomacy Faux Pas Corrie to Caro: What’s going on with Sam Kerr Caro to Corrie: If you were a media owner, what would you be seeking to acquire right now Corrie to Caro: How much is too much for a cup of coffee ON THIS EPISODE

- The lost art of letter writing

- Hunter Valley wines with Myles Thomson

- A $12 cup of coffee

- The AFL’s indigenous participation issue

- Our Book, Screen and Food recommendations


The lost art of letter writing

The Correspondent by Virginia Evans – and why we love a good book about letters


- Synopsis of the novel and why we think it resonates

- Why the genre “epistolary fiction” (stories told through letters, emails, or diary entries) works

- Other examples of letter novels

- Famous real-life collections of letters published as books

- New technology v old-fashioned letter writing – and is there a renaissance


ITEM 2: The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: HUNTER VALLEY WINES

Tedeschi Capitel Tenda Soave 2024

Domaine Font de Courtedune Cotes du Rhone Cuvee Le Mourre VV Village 2023

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro: The Story of Lucy Gault by William Trevor

SCREEN: Corrie: Run Away on Netflix

FOOD: Caro: Xinjiang Lamb Skewers

600g diced lamb (preferably something a little fatty like rump or shoulder)

4 teaspoons cumin seeds

4 teaspoons fennel seeds

1 teaspoon Sichuan pepper

1 teaspoon sugar

30ml soy sauce

10ml grapeseed oil

10g fresh ginger, finely chopped

Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn

1 red chilli, deseeded and finely sliced

First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli.


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.


Caro to Corrie: What recent news poll results surprised you

Corrie to Caro: The AFL has had a tough off-field start to the year. What was the good-news story this week

Caro to Corrie: What wins the prize for This Year’s Diplomacy Faux Pas

Corrie to Caro: What’s going on with Sam Kerr

Caro to Corrie: If you were a media owner, what would you be seeking to acquire right now

Corrie to Caro: How much is too much for a cup of coffee

]]> 4276 QUICK LISTEN - Six Quick Questions (From Ep 388) SIX QUICK QUESTIONS FOR RED ENERGY Corrie to Caro: Who’s your hot date this week Caro to Corrie: Who was your hot date last Sunday morning Corrie to Caro: What are you embarrassed to admit you did for the first time this week Caro to Corrie: What was your Oscars Red Carpet 3,2,1 Brownlow vote Corrie to Caro: Off the back of last week, what’s your second-Favorite Autumn plant Caro to Corrie: What’s your latest Favorite animal Instagram account Sat, 21 Mar 2026 21:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Corrie to Caro: Who’s your hot date this week Caro to Corrie: Who was your hot date last Sunday morning Corrie to Caro: What are you embarrassed to admit you did for the first time this week Caro to Corrie: What was your Oscars Red Carpet 3,2,1 Brownlow vote Corrie to Caro: Off the back of last week, what’s your second-Favorite Autumn plant Caro to Corrie: What’s your latest Favorite animal Instagram account SIX QUICK QUESTIONS

FOR RED ENERGY

Corrie to Caro: Who’s your hot date this week

Caro to Corrie: Who was your hot date last Sunday morning

Corrie to Caro: What are you embarrassed to admit you did for the first time this week

Caro to Corrie: What was your Oscars Red Carpet 3,2,1 Brownlow vote

Corrie to Caro: Off the back of last week, what’s your second-Favorite Autumn plant

Caro to Corrie: What’s your latest Favorite animal Instagram account

]]> 770 QUICK LISTEN - BSF (From Ep 388) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Courageous Life of Weary Dunlop by Peter FitzSimons SCREEN: Caro: Scarpetta on Prime FOOD: Corrie: Yotam Ottolenghi’s Apple, Blackberry and Ginger Crumble Cake Ingredients 180g plain flour 1½ tsp baking powder ¼ tsp salt 4 small Granny Smith apples, peeled, cored and thinly sliced (360g) 35g fresh ginger, peeled and finely grated 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tsp 180g unsalted butter, diced, at room temperature, plus about 10g extra for greasing 130g caster sugar 3 eggs and 1 egg white 1 tsp vanilla extract 300g blackberries single cream (or custard), to serve Crumble topping 90g plain flour 80g demerara sugar 1 tsp ground ginger 1 tsp ground cinnamon 60g flaked almonds ¼ tsp salt 75g unsalted butter, melted and then slightly cooled Method First make the crumble topping. Put the flour, sugar, ginger, cinnamon, almonds and salt into a medium bowl. Stir to combine, then add the butter and, using a fork, mix together until combined and clumps form. Set aside in the fridge. Preheat the oven to 170°C fan. Grease a large, deep ovenproof dish – about 26cm wide – with butter and set aside. Sift the flour, baking powder and salt into a small bowl and set aside. Combine the apples, ginger and lemon juice in a separate small bowl and leave to macerate while you make the batter. Place the butter, sugar and lemon zest in the bowl of a stand mixer. Use the paddle attachment to beat on a medium-high speed for 3 minutes, until light and creamy. Whisk the eggs, egg white and vanilla extract in a small jug and, with the machine on, stream into the creamed butter mixture, in 4–5 additions, scraping down the sides of the bowl, until combined. The mixture will appear curdled but don’t worry: it will come together again. Reduce the speed to low, add the sifted dry ingredients and mix until just combined. Remove the bowl from the stand mixer. Reserving 100g each of the macerated apples and the blackberries, gently fold the rest into the cake batter. Scrape the mixture into the greased dish and smooth over the top. Scatter the reserved apples and blackberries on top, followed by the crumble topping: break the crumble into uneven clumps for texture, and make sure some of the fruit is poking out in places. Bake for 45–50 minutes, or until a skewer comes out clean. Set aside to cool for about 30 minutes before serving warm, with the cream. Fri, 20 Mar 2026 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Courageous Life of Weary Dunlop by Peter FitzSimons SCREEN: Caro: Scarpetta on Prime FOOD: Corrie: Yotam Ottolenghi’s Apple, Blackberry and Ginger Crumble Cake Ingredients 180g plain flour 1½ tsp baking powder ¼ tsp salt 4 small Granny Smith apples, peeled, cored and thinly sliced (360g) 35g fresh ginger, peeled and finely grated 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tsp 180g unsalted butter, diced, at room temperature, plus about 10g extra for greasing 130g caster sugar 3 eggs and 1 egg white 1 tsp vanilla extract 300g blackberries single cream (or custard), to serve Crumble topping 90g plain flour 80g demerara sugar 1 tsp ground ginger 1 tsp ground cinnamon 60g flaked almonds ¼ tsp salt 75g unsalted butter, melted and then slightly cooled Method First make the crumble topping. Put the flour, sugar, ginger, cinnamon, almonds and salt into a medium bowl. Stir to combine, then add the butter and, using a fork, mix together until combined and clumps form. Set aside in the fridge. Preheat the oven to 170°C fan. Grease a large, deep ovenproof dish – about 26cm wide – with butter and set aside. Sift the flour, baking powder and salt into a small bowl and set aside. Combine the apples, ginger and lemon juice in a separate small bowl and leave to macerate while you make the batter. Place the butter, sugar and lemon zest in the bowl of a stand mixer. Use the paddle attachment to beat on a medium-high speed for 3 minutes, until light and creamy. Whisk the eggs, egg white and vanilla extract in a small jug and, with the machine on, stream into the creamed butter mixture, in 4–5 additions, scraping down the sides of the bowl, until combined. The mixture will appear curdled but don’t worry: it will come together again. Reduce the speed to low, add the sifted dry ingredients and mix until just combined. Remove the bowl from the stand mixer. Reserving 100g each of the macerated apples and the blackberries, gently fold the rest into the cake batter. Scrape the mixture into the greased dish and smooth over the top. Scatter the reserved apples and blackberries on top, followed by the crumble topping: break the crumble into uneven clumps for texture, and make sure some of the fruit is poking out in places. Bake for 45–50 minutes, or until a skewer comes out clean. Set aside to cool for about 30 minutes before serving warm, with the cream. BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Corrie: The Courageous Life of Weary Dunlop by Peter FitzSimons

SCREEN:

Caro: Scarpetta on Prime

FOOD:

Corrie: Yotam Ottolenghi’s Apple, Blackberry and Ginger Crumble Cake


Ingredients

180g plain flour

1½ tsp baking powder

¼ tsp salt

4 small Granny Smith apples, peeled, cored and thinly sliced (360g)

35g fresh ginger, peeled and finely grated

1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tsp

180g unsalted butter, diced, at room temperature, plus about 10g extra for greasing

130g caster sugar

3 eggs and 1 egg white

1 tsp vanilla extract

300g blackberries

single cream (or custard), to serve


Crumble topping

90g plain flour

80g demerara sugar

1 tsp ground ginger

1 tsp ground cinnamon

60g flaked almonds

¼ tsp salt

75g unsalted butter, melted and then slightly cooled


Method

First make the crumble topping. Put the flour, sugar, ginger, cinnamon, almonds and salt into a medium bowl. Stir to combine, then add the butter and, using a fork, mix together until combined and clumps form. Set aside in the fridge.


Preheat the oven to 170°C fan. Grease a large, deep ovenproof dish – about 26cm wide – with butter and set aside. Sift the flour, baking powder and salt into a small bowl and set aside.


Combine the apples, ginger and lemon juice in a separate small bowl and leave to macerate while you make the batter.


Place the butter, sugar and lemon zest in the bowl of a stand mixer. Use the paddle attachment to beat on a medium-high speed for 3 minutes, until light and creamy. Whisk the eggs, egg white and vanilla extract in a small jug and, with the machine on, stream into the creamed butter mixture, in 4–5 additions, scraping down the sides of the bowl, until combined. The mixture will appear curdled but don’t worry: it will come together again. Reduce the speed to low, add the sifted dry ingredients and mix until just combined. Remove the bowl from the stand mixer. Reserving 100g each of the macerated apples and the blackberries, gently fold the rest into the cake batter.


Scrape the mixture into the greased dish and smooth over the top. Scatter the reserved apples and blackberries on top, followed by the crumble topping: break the crumble into uneven clumps for texture, and make sure some of the fruit is poking out in places.


Bake for 45–50 minutes, or until a skewer comes out clean. Set aside to cool for about 30 minutes before serving warm, with the cream.

]]> 1171 QUICK LISTEN - The Cocktail Cabinet (From Ep 388) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Bellarine wines for our special Queenscliff dinner www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Thu, 19 Mar 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Bellarine wines for our special Queenscliff dinner www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Bellarine wines for our special Queenscliff dinner


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 794 BONUS - The Mail Bag (From Ep 388) Send through your feedback and suggestions to feedback@dontshootpod.com.au - or hit us up via out socials! Wed, 18 Mar 2026 05:13:00 -0000 full SEN Send through your feedback and suggestions to feedback@dontshootpod.com.au - or hit us up via out socials! Send through your feedback and suggestions to feedback@dontshootpod.com.au - or hit us up via out socials!

]]> 594 Ep 388 - I've got several hot dates this week ON THIS EPISODE • A review of the Academy Awards • The Swans error of judgement • Bellarine Wines with Myles Thomson • Hot dates Academy Awards 2026 - Quick overview - Not what they used to be - Highlights. (with a fashion recap in Six Quick Questions) - Lowlights The Sydney Swans Bondi “error of judgement” - How the opening night pre-match tribute unfolded - Caro’s Andrew Dillon interviewed AFL response The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Bellarine wines for our special Queenscliff dinner www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Courageous Life of Weary Dunlop by Peter FitzSimons SCREEN: Caro: Scarpetta on Prime FOOD: Corrie: Yotam Ottolenghi’s Apple, Blackberry and Ginger Crumble Cake Ingredients 180g plain flour 1½ tsp baking powder ¼ tsp salt 4 small Granny Smith apples, peeled, cored and thinly sliced (360g) 35g fresh ginger, peeled and finely grated 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tsp 180g unsalted butter, diced, at room temperature, plus about 10g extra for greasing 130g caster sugar 3 eggs and 1 egg white 1 tsp vanilla extract 300g blackberries single cream (or custard), to serve Crumble topping 90g plain flour 80g demerara sugar 1 tsp ground ginger 1 tsp ground cinnamon 60g flaked almonds ¼ tsp salt 75g unsalted butter, melted and then slightly cooled Method First make the crumble topping. Put the flour, sugar, ginger, cinnamon, almonds and salt into a medium bowl. Stir to combine, then add the butter and, using a fork, mix together until combined and clumps form. Set aside in the fridge. Preheat the oven to 170°C fan. Grease a large, deep ovenproof dish – about 26cm wide – with butter and set aside. Sift the flour, baking powder and salt into a small bowl and set aside. Combine the apples, ginger and lemon juice in a separate small bowl and leave to macerate while you make the batter. Place the butter, sugar and lemon zest in the bowl of a stand mixer. Use the paddle attachment to beat on a medium-high speed for 3 minutes, until light and creamy. Whisk the eggs, egg white and vanilla extract in a small jug and, with the machine on, stream into the creamed butter mixture, in 4–5 additions, scraping down the sides of the bowl, until combined. The mixture will appear curdled but don’t worry: it will come together again. Reduce the speed to low, add the sifted dry ingredients and mix until just combined. Remove the bowl from the stand mixer. Reserving 100g each of the macerated apples and the blackberries, gently fold the rest into the cake batter. Scrape the mixture into the greased dish and smooth over the top. Scatter the reserved apples and blackberries on top, followed by the crumble topping: break the crumble into uneven clumps for texture, and make sure some of the fruit is poking out in places. Bake for 45–50 minutes, or until a skewer comes out clean. Set aside to cool for about 30 minutes before serving warm, with the cream. SIX QUICK QUESTIONS FOR RED ENERGY Corrie to Caro: Who’s your hot date this week Caro to Corrie: Who was your hot date last Sunday morning Corrie to Caro: What are you embarrassed to admit you did for the first time this week Caro to Corrie: What was your Oscars Red Carpet 3,2,1 Brownlow vote Corrie to Caro: Off the back of last week, what’s your second-Favorite Autumn plant Caro to Corrie: What’s your latest Favorite animal Instagram account Tue, 17 Mar 2026 02:03:00 -0000 full SEN ON THIS EPISODE • A review of the Academy Awards • The Swans error of judgement • Bellarine Wines with Myles Thomson • Hot dates Academy Awards 2026 - Quick overview - Not what they used to be - Highlights. (with a fashion recap in Six Quick Questions) - Lowlights The Sydney Swans Bondi “error of judgement” - How the opening night pre-match tribute unfolded - Caro’s Andrew Dillon interviewed AFL response The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Bellarine wines for our special Queenscliff dinner www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Courageous Life of Weary Dunlop by Peter FitzSimons SCREEN: Caro: Scarpetta on Prime FOOD: Corrie: Yotam Ottolenghi’s Apple, Blackberry and Ginger Crumble Cake Ingredients 180g plain flour 1½ tsp baking powder ¼ tsp salt 4 small Granny Smith apples, peeled, cored and thinly sliced (360g) 35g fresh ginger, peeled and finely grated 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tsp 180g unsalted butter, diced, at room temperature, plus about 10g extra for greasing 130g caster sugar 3 eggs and 1 egg white 1 tsp vanilla extract 300g blackberries single cream (or custard), to serve Crumble topping 90g plain flour 80g demerara sugar 1 tsp ground ginger 1 tsp ground cinnamon 60g flaked almonds ¼ tsp salt 75g unsalted butter, melted and then slightly cooled Method First make the crumble topping. Put the flour, sugar, ginger, cinnamon, almonds and salt into a medium bowl. Stir to combine, then add the butter and, using a fork, mix together until combined and clumps form. Set aside in the fridge. Preheat the oven to 170°C fan. Grease a large, deep ovenproof dish – about 26cm wide – with butter and set aside. Sift the flour, baking powder and salt into a small bowl and set aside. Combine the apples, ginger and lemon juice in a separate small bowl and leave to macerate while you make the batter. Place the butter, sugar and lemon zest in the bowl of a stand mixer. Use the paddle attachment to beat on a medium-high speed for 3 minutes, until light and creamy. Whisk the eggs, egg white and vanilla extract in a small jug and, with the machine on, stream into the creamed butter mixture, in 4–5 additions, scraping down the sides of the bowl, until combined. The mixture will appear curdled but don’t worry: it will come together again. Reduce the speed to low, add the sifted dry ingredients and mix until just combined. Remove the bowl from the stand mixer. Reserving 100g each of the macerated apples and the blackberries, gently fold the rest into the cake batter. Scrape the mixture into the greased dish and smooth over the top. Scatter the reserved apples and blackberries on top, followed by the crumble topping: break the crumble into uneven clumps for texture, and make sure some of the fruit is poking out in places. Bake for 45–50 minutes, or until a skewer comes out clean. Set aside to cool for about 30 minutes before serving warm, with the cream. SIX QUICK QUESTIONS FOR RED ENERGY Corrie to Caro: Who’s your hot date this week Caro to Corrie: Who was your hot date last Sunday morning Corrie to Caro: What are you embarrassed to admit you did for the first time this week Caro to Corrie: What was your Oscars Red Carpet 3,2,1 Brownlow vote Corrie to Caro: Off the back of last week, what’s your second-Favorite Autumn plant Caro to Corrie: What’s your latest Favorite animal Instagram account ON THIS EPISODE

• A review of the Academy Awards

• The Swans error of judgement

• Bellarine Wines with Myles Thomson

• Hot dates


Academy Awards 2026 - Quick overview


- Not what they used to be

- Highlights. (with a fashion recap in Six Quick Questions)

- Lowlights


The Sydney Swans Bondi “error of judgement”

- How the opening night pre-match tribute unfolded

- Caro’s Andrew Dillon interviewed AFL response


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Bellarine wines for our special Queenscliff dinner


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Corrie: The Courageous Life of Weary Dunlop by Peter FitzSimons

SCREEN:

Caro: Scarpetta on Prime

FOOD:

Corrie: Yotam Ottolenghi’s Apple, Blackberry and Ginger Crumble Cake


Ingredients

180g plain flour

1½ tsp baking powder

¼ tsp salt

4 small Granny Smith apples, peeled, cored and thinly sliced (360g)

35g fresh ginger, peeled and finely grated

1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tsp

180g unsalted butter, diced, at room temperature, plus about 10g extra for greasing

130g caster sugar

3 eggs and 1 egg white

1 tsp vanilla extract

300g blackberries

single cream (or custard), to serve


Crumble topping

90g plain flour

80g demerara sugar

1 tsp ground ginger

1 tsp ground cinnamon

60g flaked almonds

¼ tsp salt

75g unsalted butter, melted and then slightly cooled


Method

First make the crumble topping. Put the flour, sugar, ginger, cinnamon, almonds and salt into a medium bowl. Stir to combine, then add the butter and, using a fork, mix together until combined and clumps form. Set aside in the fridge.


Preheat the oven to 170°C fan. Grease a large, deep ovenproof dish – about 26cm wide – with butter and set aside. Sift the flour, baking powder and salt into a small bowl and set aside.


Combine the apples, ginger and lemon juice in a separate small bowl and leave to macerate while you make the batter.


Place the butter, sugar and lemon zest in the bowl of a stand mixer. Use the paddle attachment to beat on a medium-high speed for 3 minutes, until light and creamy. Whisk the eggs, egg white and vanilla extract in a small jug and, with the machine on, stream into the creamed butter mixture, in 4–5 additions, scraping down the sides of the bowl, until combined. The mixture will appear curdled but don’t worry: it will come together again. Reduce the speed to low, add the sifted dry ingredients and mix until just combined. Remove the bowl from the stand mixer. Reserving 100g each of the macerated apples and the blackberries, gently fold the rest into the cake batter.


Scrape the mixture into the greased dish and smooth over the top. Scatter the reserved apples and blackberries on top, followed by the crumble topping: break the crumble into uneven clumps for texture, and make sure some of the fruit is poking out in places.


Bake for 45–50 minutes, or until a skewer comes out clean. Set aside to cool for about 30 minutes before serving warm, with the cream.


SIX QUICK QUESTIONS


FOR RED ENERGY


Corrie to Caro: Who’s your hot date this week

Caro to Corrie: Who was your hot date last Sunday morning

Corrie to Caro: What are you embarrassed to admit you did for the first time this week

Caro to Corrie: What was your Oscars Red Carpet 3,2,1 Brownlow vote

Corrie to Caro: Off the back of last week, what’s your second-Favorite Autumn plant

Caro to Corrie: What’s your latest Favorite animal Instagram account

]]> 3948 QUICK LISTEN - Six Quick Questions (From Ep 387) SIX QUICK QUESTIONS FOR RED ENERGY  Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What literary funeral fact shocked you this week Caro to Corrie: What clothing item summed it all up over the weekend Corrie to Caro: What makes you happy in March Caro to Corrie: Which true story-inspired TV series will you NOT be watching Corrie to Caro:  What’s your interstate must-see over the next month Caro to Corrie: What new literary genre has captured your attention Sat, 14 Mar 2026 21:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY  Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What literary funeral fact shocked you this week Caro to Corrie: What clothing item summed it all up over the weekend Corrie to Caro: What makes you happy in March Caro to Corrie: Which true story-inspired TV series will you NOT be watching Corrie to Caro:  What’s your interstate must-see over the next month Caro to Corrie: What new literary genre has captured your attention SIX QUICK QUESTIONS

FOR RED ENERGY  Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What literary funeral fact shocked you this week

Caro to Corrie: What clothing item summed it all up over the weekend

Corrie to Caro: What makes you happy in March

Caro to Corrie: Which true story-inspired TV series will you NOT be watching

Corrie to Caro:  What’s your interstate must-see over the next month

Caro to Corrie: What new literary genre has captured your attention

]]> 704 QUICK LISTEN - Cocktail Cabinet (From Ep 387) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: what to drink when you’re watching the footy at home ⁠Breheny Draught⁠ ⁠Atlas Wines The Spaniard 2022⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Fri, 13 Mar 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: what to drink when you’re watching the footy at home ⁠Breheny Draught⁠ ⁠Atlas Wines The Spaniard 2022⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: what to drink when you’re watching the footy at home

⁠Breheny Draught⁠

⁠Atlas Wines The Spaniard 2022⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 657 QUICK LISTEN - BSF (From Ep 387) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Elements by John Boyne SCREEN: Corrie: Under Salt Marsh, new on BINGE FOOD: Caro: Caro’s steak recipe 1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend) Extra-virgin olive oil 2 big handfuls of rocket leaves Juice of 1 lemon Marinade 5 cornichons, finely sliced 1 tablespoon capers in vinegar, drained 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 2 tablespoons chives, finely chopped 3 tablespoons extra-virgin olive oil Salt and pepper Tabasco, to taste Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests. Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper. Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C. Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive. Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top. Thu, 12 Mar 2026 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Elements by John Boyne SCREEN: Corrie: Under Salt Marsh, new on BINGE FOOD: Caro: Caro’s steak recipe 1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend) Extra-virgin olive oil 2 big handfuls of rocket leaves Juice of 1 lemon Marinade 5 cornichons, finely sliced 1 tablespoon capers in vinegar, drained 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 2 tablespoons chives, finely chopped 3 tablespoons extra-virgin olive oil Salt and pepper Tabasco, to taste Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests. Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper. Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C. Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive. Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top. BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK:

Caro: The Elements by John Boyne


SCREEN:


Corrie: Under Salt Marsh, new on BINGE

FOOD:

Caro: Caro’s steak recipe

1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend)

Extra-virgin olive oil

2 big handfuls of rocket leaves

Juice of 1 lemon

Marinade

5 cornichons, finely sliced

1 tablespoon capers in vinegar, drained

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

2 tablespoons chives, finely chopped

3 tablespoons extra-virgin olive oil

Salt and pepper Tabasco, to taste

Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests.


Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper.

Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C.

Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive.

Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top.

]]> 940 BONUS - The Mail Bag (From Ep 387) For feedback and tips, get in touch at feedbac@dontshootpod.com.au Thu, 12 Mar 2026 07:00:00 -0000 full SEN For feedback and tips, get in touch at feedbac@dontshootpod.com.au For feedback and tips, get in touch at feedbac@dontshootpod.com.au

]]> 464 Ep 387 - When Sport and Politics Collide ON THIS EPISODE - A word on the Lionesses - Where sport and politics collide - The 2026 Academy Awards are coming - Vale Dennis Cometti - Myles Thomson – what to drink while watching the footy? Thanks to the Prince Wine Store A WORD ON THE LIONESSES - What is the state of play - Discuss the role sport can play with these issues - The ability to have a positive influence and make a difference - Sport meets politics Academy Awards 2026 - Caro to report - The year’s themes and issues – is there a trend - Who was overlooked, who should have been nominated - Caro’s tips - The Timothy Chalamet social media moment last weekend – does it deserve to cost him some votes - What to look out for at next week’s Oscars ceremony (on the red carpet and who might be Best Dressed, possible controversial moments, protest speeches etc) Vale Dennis Cometti The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: what to drink when you’re watching the footy at home Breheny Draught Atlas Wines The Spaniard 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Elements by John Boyne SCREEN: Corrie: Under Salt Marsh, new on BINGE FOOD: Caro: Caro’s steak recipe 1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend) Extra-virgin olive oil 2 big handfuls of rocket leaves Juice of 1 lemon Marinade 5 cornichons, finely sliced 1 tablespoon capers in vinegar, drained 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 2 tablespoons chives, finely chopped 3 tablespoons extra-virgin olive oil Salt and pepper Tabasco, to taste Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests. Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper. Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C. Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive. Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What literary funeral fact shocked you this week Caro to Corrie: What clothing item summed it all up over the weekend Corrie to Caro: What makes you happy in March Caro to Corrie: Which true story-inspired TV series will you NOT be watching Corrie to Caro: What’s your interstate must-see over the next month Caro to Corrie: What new literary genre has captured your attention If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS Wed, 11 Mar 2026 01:30:00 -0000 full SEN ON THIS EPISODE - A word on the Lionesses - Where sport and politics collide - The 2026 Academy Awards are coming - Vale Dennis Cometti - Myles Thomson – what to drink while watching the footy? Thanks to the Prince Wine Store A WORD ON THE LIONESSES - What is the state of play - Discuss the role sport can play with these issues - The ability to have a positive influence and make a difference - Sport meets politics Academy Awards 2026 - Caro to report - The year’s themes and issues – is there a trend - Who was overlooked, who should have been nominated - Caro’s tips - The Timothy Chalamet social media moment last weekend – does it deserve to cost him some votes - What to look out for at next week’s Oscars ceremony (on the red carpet and who might be Best Dressed, possible controversial moments, protest speeches etc) Vale Dennis Cometti The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: what to drink when you’re watching the footy at home Breheny Draught Atlas Wines The Spaniard 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Elements by John Boyne SCREEN: Corrie: Under Salt Marsh, new on BINGE FOOD: Caro: Caro’s steak recipe 1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend) Extra-virgin olive oil 2 big handfuls of rocket leaves Juice of 1 lemon Marinade 5 cornichons, finely sliced 1 tablespoon capers in vinegar, drained 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 2 tablespoons chives, finely chopped 3 tablespoons extra-virgin olive oil Salt and pepper Tabasco, to taste Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests. Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper. Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C. Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive. Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What literary funeral fact shocked you this week Caro to Corrie: What clothing item summed it all up over the weekend Corrie to Caro: What makes you happy in March Caro to Corrie: Which true story-inspired TV series will you NOT be watching Corrie to Caro: What’s your interstate must-see over the next month Caro to Corrie: What new literary genre has captured your attention If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS ON THIS EPISODE

- A word on the Lionesses

- Where sport and politics collide

- The 2026 Academy Awards are coming

- Vale Dennis Cometti

- Myles Thomson – what to drink while watching the footy? Thanks to the Prince Wine Store


A WORD ON THE LIONESSES

- What is the state of play

- Discuss the role sport can play with these issues

- The ability to have a positive influence and make a difference

- Sport meets politics


Academy Awards 2026 - Caro to report

- The year’s themes and issues – is there a trend

- Who was overlooked, who should have been nominated

- Caro’s tips

- The Timothy Chalamet social media moment last weekend – does it deserve to cost him some votes

- What to look out for at next week’s Oscars ceremony (on the red carpet and who might be Best Dressed, possible controversial moments, protest speeches etc)


Vale Dennis Cometti


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: what to drink when you’re watching the footy at home

Breheny Draught

Atlas Wines The Spaniard 2022

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK:

Caro: The Elements by John Boyne

SCREEN:

Corrie: Under Salt Marsh, new on BINGE

FOOD:

Caro: Caro’s steak recipe

1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend)

Extra-virgin olive oil

2 big handfuls of rocket leaves

Juice of 1 lemon

Marinade

5 cornichons, finely sliced

1 tablespoon capers in vinegar, drained

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

2 tablespoons chives, finely chopped

3 tablespoons extra-virgin olive oil

Salt and pepper Tabasco, to taste

Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests.


Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper.

Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C.

Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive.

Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top.


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What literary funeral fact shocked you this week

Caro to Corrie: What clothing item summed it all up over the weekend

Corrie to Caro: What makes you happy in March


Caro to Corrie: Which true story-inspired TV series will you NOT be watching

Corrie to Caro: What’s your interstate must-see over the next month

Caro to Corrie: What new literary genre has captured your attention


If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts.

DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG

And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS

]]> 4102 QUICK LISTEN - BSF (From Ep 386) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Mushroom Tapes by Helen Garner, Chloe Hooper and Sarah Krasnostein SCREEN: Caro: Is This Thing On? FOOD: Corrie: Passionfruit Slice – from our friend, Sarah Brockhoff Fri, 06 Mar 2026 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Mushroom Tapes by Helen Garner, Chloe Hooper and Sarah Krasnostein SCREEN: Caro: Is This Thing On? FOOD: Corrie: Passionfruit Slice – from our friend, Sarah Brockhoff BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Corrie: The Mushroom Tapes by Helen Garner, Chloe Hooper and Sarah Krasnostein

SCREEN:

Caro: Is This Thing On?

FOOD:

Corrie: Passionfruit Slice – from our friend, Sarah Brockhoff


]]> 954 QUICK LISTEN - Six Quick Questions (Ep 386) SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which news icon surprised you this week Corrie to Caro: Barassi Way or Brunton Avenue Caro to Corrie: Which award was well-deserved at this weekend’s Actors Awards in Los Angeles Corrie to Caro: What’s the best comeback line you’ve heard this year Caro to Corrie: What is another reason to love March Corrie to Caro: Trash or Treasure: what was your great weekend find Thu, 05 Mar 2026 21:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which news icon surprised you this week Corrie to Caro: Barassi Way or Brunton Avenue Caro to Corrie: Which award was well-deserved at this weekend’s Actors Awards in Los Angeles Corrie to Caro: What’s the best comeback line you’ve heard this year Caro to Corrie: What is another reason to love March Corrie to Caro: Trash or Treasure: what was your great weekend find SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: Which news icon surprised you this week

Corrie to Caro: Barassi Way or Brunton Avenue

Caro to Corrie: Which award was well-deserved at this weekend’s Actors Awards in Los Angeles

Corrie to Caro: What’s the best comeback line you’ve heard this year

Caro to Corrie: What is another reason to love March

Corrie to Caro: Trash or Treasure: what was your great weekend find

]]> 754 QUICK LISTEN - The Cocktail Cabinet (From Ep 386) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: new vintage wines ⁠Onannon Main Ridge Tudibaring Pinot Noir 2022⁠ ⁠Wynns Coonawarra Black Label Cabernet 2021⁠ ⁠Rieslingfreak No. 4 Eden Valley Dry Riesling 2025⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Wed, 04 Mar 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: new vintage wines ⁠Onannon Main Ridge Tudibaring Pinot Noir 2022⁠ ⁠Wynns Coonawarra Black Label Cabernet 2021⁠ ⁠Rieslingfreak No. 4 Eden Valley Dry Riesling 2025⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: new vintage wines

⁠Onannon Main Ridge Tudibaring Pinot Noir 2022⁠

⁠Wynns Coonawarra Black Label Cabernet 2021⁠

⁠Rieslingfreak No. 4 Eden Valley Dry Riesling 2025⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


]]> 941 BONUS - The Mail Bag (From Ep 386) Send through your feedback, thoughts and questions to feedback@dontshootpod.com.au Tue, 03 Mar 2026 21:00:00 -0000 full SEN Send through your feedback, thoughts and questions to feedback@dontshootpod.com.au Send through your feedback, thoughts and questions to feedback@dontshootpod.com.au

]]> 329 Ep 386 - Where Did Summer Go? ON THIS EPISODE - International news, tensions and global politics from the summer – and the events in recent days - AFL Opening Round – and the season launch in Sydney - New vintage wines with Myles Thomson from Prince Wine Store - Did Brunton Avenue need to be changed to Barassi Way? - The one question you should NEVER ask when receiving an invite... - Another reason Corrie loves March A big weekend of international news. - How the conflict between Iran and US-Israel impacts Australians in the Middle East - Would you travel right now? - The impact on Sorrento Writers Festival program launch – how the sessions on global politics, Iran, war themes have taken off - Other Festival highlights AFL Launch Week - Party time in Sydney. Why Sydney? - Clubs to watch ( in crisis or likely to do well) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: new vintage wines Onannon Main Ridge Tudibaring Pinot Noir 2022 Wynns Coonawarra Black Label Cabernet 2021 Rieslingfreak No. 4 Eden Valley Dry Riesling 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Mushroom Tapes by Helen Garner, Chloe Hooper and Sarah Krasnostein SCREEN: Caro: Is This Thing On? FOOD: Corrie: Passionfruit Slice Ingredients 1 cup self raising flour 1/2 cup caster sugar 1 cup coconut 100 g butter melted 3 tbs passionfruit pulp 1 X 395g tin condensed milk 3 tbs lemon juice Instructions Preheat oven to 180 degrees (160 fan forced). Grease and line a rectangular slice pan with baking paper (16X26cm). Sift the flour into a large bowl. 4. Add the coconut, caster sugar and melted butter. 5. Mix together until it forms a dough (you might find it easier to use your hands!). 6. Press the mixture firmly into the prepared tin and smooth the top with the back of a spoon. 7. Bake in the oven for 10-12 minutes or until lightly golden. 8. Set aside to cool slightly. 9. Reduce the oven temperature slightly (to 160 degrees). 10. Whisk the condensed milk, lemon juice and passionfruit pulp together in a bowl. 11. Pour the mixture over the top of the cooled slice base. 12. Place back into oven for 15 minutes (or until the passionfruit layer has set when lightly touched). 13. Leave in the pan to cool completely. 14. Cut into slices. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which news icon surprised you this week Corrie to Caro: Barassi Way or Brunton Avenue Caro to Corrie: Which award was well-deserved at this weekend’s Actors Awards in Los Angeles Corrie to Caro: What’s the best comeback line you’ve heard this year Caro to Corrie: What is another reason to love March Corrie to Caro: Trash or Treasure: what was your great weekend find Tue, 03 Mar 2026 00:49:00 -0000 full SEN ON THIS EPISODE - International news, tensions and global politics from the summer – and the events in recent days - AFL Opening Round – and the season launch in Sydney - New vintage wines with Myles Thomson from Prince Wine Store - Did Brunton Avenue need to be changed to Barassi Way? - The one question you should NEVER ask when receiving an invite... - Another reason Corrie loves March A big weekend of international news. - How the conflict between Iran and US-Israel impacts Australians in the Middle East - Would you travel right now? - The impact on Sorrento Writers Festival program launch – how the sessions on global politics, Iran, war themes have taken off - Other Festival highlights AFL Launch Week - Party time in Sydney. Why Sydney? - Clubs to watch ( in crisis or likely to do well) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: new vintage wines Onannon Main Ridge Tudibaring Pinot Noir 2022 Wynns Coonawarra Black Label Cabernet 2021 Rieslingfreak No. 4 Eden Valley Dry Riesling 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Mushroom Tapes by Helen Garner, Chloe Hooper and Sarah Krasnostein SCREEN: Caro: Is This Thing On? FOOD: Corrie: Passionfruit Slice Ingredients 1 cup self raising flour 1/2 cup caster sugar 1 cup coconut 100 g butter melted 3 tbs passionfruit pulp 1 X 395g tin condensed milk 3 tbs lemon juice Instructions Preheat oven to 180 degrees (160 fan forced). Grease and line a rectangular slice pan with baking paper (16X26cm). Sift the flour into a large bowl. 4. Add the coconut, caster sugar and melted butter. 5. Mix together until it forms a dough (you might find it easier to use your hands!). 6. Press the mixture firmly into the prepared tin and smooth the top with the back of a spoon. 7. Bake in the oven for 10-12 minutes or until lightly golden. 8. Set aside to cool slightly. 9. Reduce the oven temperature slightly (to 160 degrees). 10. Whisk the condensed milk, lemon juice and passionfruit pulp together in a bowl. 11. Pour the mixture over the top of the cooled slice base. 12. Place back into oven for 15 minutes (or until the passionfruit layer has set when lightly touched). 13. Leave in the pan to cool completely. 14. Cut into slices. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which news icon surprised you this week Corrie to Caro: Barassi Way or Brunton Avenue Caro to Corrie: Which award was well-deserved at this weekend’s Actors Awards in Los Angeles Corrie to Caro: What’s the best comeback line you’ve heard this year Caro to Corrie: What is another reason to love March Corrie to Caro: Trash or Treasure: what was your great weekend find ON THIS EPISODE

- International news, tensions and global politics from the summer – and the events in recent days

- AFL Opening Round – and the season launch in Sydney

- New vintage wines with Myles Thomson from Prince Wine Store

- Did Brunton Avenue need to be changed to Barassi Way?

- The one question you should NEVER ask when receiving an invite...

- Another reason Corrie loves March


A big weekend of international news.

- How the conflict between Iran and US-Israel impacts Australians in the Middle East

- Would you travel right now?

- The impact on Sorrento Writers Festival program launch – how the sessions on global politics, Iran, war themes have taken off

- Other Festival highlights


AFL Launch Week

- Party time in Sydney. Why Sydney?

- Clubs to watch ( in crisis or likely to do well)


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: new vintage wines

Onannon Main Ridge Tudibaring Pinot Noir 2022

Wynns Coonawarra Black Label Cabernet 2021

Rieslingfreak No. 4 Eden Valley Dry Riesling 2025

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK:

Corrie: The Mushroom Tapes by Helen Garner, Chloe Hooper and Sarah Krasnostein

SCREEN:

Caro: Is This Thing On?

FOOD:

Corrie: Passionfruit Slice

Ingredients

1 cup self raising flour

1/2 cup caster sugar

1 cup coconut

100 g butter melted

3 tbs passionfruit pulp

1 X 395g tin condensed milk

3 tbs lemon juice

Instructions

Preheat oven to 180 degrees (160 fan forced).

Grease and line a rectangular slice pan with baking paper (16X26cm).

Sift the flour into a large bowl.

4. Add the coconut, caster sugar and melted butter.

5. Mix together until it forms a dough (you might find it easier to use your hands!).

6. Press the mixture firmly into the prepared tin and smooth the top with the back of a spoon.

7. Bake in the oven for 10-12 minutes or until lightly golden.

8. Set aside to cool slightly.

9. Reduce the oven temperature slightly (to 160 degrees).

10. Whisk the condensed milk, lemon juice and passionfruit pulp together in a bowl.

11. Pour the mixture over the top of the cooled slice base.

12. Place back into oven for 15 minutes (or until the passionfruit layer has set when lightly touched).

13. Leave in the pan to cool completely.

14. Cut into slices.

SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: Which news icon surprised you this week

Corrie to Caro: Barassi Way or Brunton Avenue

Caro to Corrie: Which award was well-deserved at this weekend’s Actors Awards in Los Angeles

Corrie to Caro: What’s the best comeback line you’ve heard this year

Caro to Corrie: What is another reason to love March

Corrie to Caro: Trash or Treasure: what was your great weekend find

]]> 4092 QUICK LISTEN - Six Quick Questions (From Ep 385) SIX QUICK QUESTIONSFOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Is there such a thing as a bad migrant Caro to Corrie: Which statement from the Prime Minister’s office pleased you this week Corrie to Caro: Are you across the Great Brush Amnesty (re: Hourglass brushes) Caro to Corrie: Which other royal family completely absorbed you this month Corrie to Caro: What new football team are you going to follow this year Caro to Corrie: What’s your latest “Diarygate” drama Fri, 27 Feb 2026 21:00:00 -0000 full SEN SIX QUICK QUESTIONSFOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Is there such a thing as a bad migrant Caro to Corrie: Which statement from the Prime Minister’s office pleased you this week Corrie to Caro: Are you across the Great Brush Amnesty (re: Hourglass brushes) Caro to Corrie: Which other royal family completely absorbed you this month Corrie to Caro: What new football team are you going to follow this year Caro to Corrie: What’s your latest “Diarygate” drama SIX QUICK QUESTIONSFOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy.

Call 131 806.

Corrie to Caro: Is there such a thing as a bad migrant

Caro to Corrie: Which statement from the Prime Minister’s office pleased you this week

Corrie to Caro: Are you across the Great Brush Amnesty (re: Hourglass brushes)

Caro to Corrie: Which other royal family completely absorbed you this month

Corrie to Caro: What new football team are you going to follow this year

Caro to Corrie: What’s your latest “Diarygate” drama

]]> 910 QUICK LISTEN - BSF (From Ep 385) BSF brought to us by Red Energy.Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK:Corrie: The Heir Apparent by Rebecca Armitage“What a book for the time… ” – Corrie SCREEN:Caro: Song Sung Blue“It is funny. It is sad. It will take you to places you will never imagine. It’s a great film. Kate Hudson is brilliant in it.” FOOD:Caro: Tomato Salad “A very simple recipe, by Adam Liaw. Make double, because it will last a few days and it’s absolutely delicious” 1 eschalot (French shallot), minced2 garlic cloves, peeled and grated1 anchovy, finely minced, or ½ tsp fish sauce (optional)¼ tsp dried oregano½ tsp sugar2 tbsp red wine vinegar3 tbsp olive oil4 heirloom tomatoes, cut into irregular chunks1 tbsp finely shredded parsleysalt and pepper, to seasonCombine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes. Thu, 26 Feb 2026 21:00:00 -0000 full SEN BSF brought to us by Red Energy.Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK:Corrie: The Heir Apparent by Rebecca Armitage“What a book for the time… ” – Corrie SCREEN:Caro: Song Sung Blue“It is funny. It is sad. It will take you to places you will never imagine. It’s a great film. Kate Hudson is brilliant in it.” FOOD:Caro: Tomato Salad “A very simple recipe, by Adam Liaw. Make double, because it will last a few days and it’s absolutely delicious” 1 eschalot (French shallot), minced2 garlic cloves, peeled and grated1 anchovy, finely minced, or ½ tsp fish sauce (optional)¼ tsp dried oregano½ tsp sugar2 tbsp red wine vinegar3 tbsp olive oil4 heirloom tomatoes, cut into irregular chunks1 tbsp finely shredded parsleysalt and pepper, to seasonCombine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes. BSF brought to us by Red Energy.Owned by Snowy Hydro, a leader in renewable energy.

Switch to 100% Aussie owned Red Energy.

BOOK:Corrie: The Heir Apparent by Rebecca Armitage“What a book for the time… ” – Corrie

SCREEN:Caro: Song Sung Blue“It is funny. It is sad. It will take you to places you will never imagine. It’s a great film. Kate Hudson is brilliant in it.”

FOOD:Caro: Tomato Salad

“A very simple recipe, by Adam Liaw. Make double, because it will last a few days and it’s absolutely delicious”

1 eschalot (French shallot), minced2 garlic cloves, peeled and grated1 anchovy, finely minced, or ½ tsp fish sauce (optional)¼ tsp dried oregano½ tsp sugar2 tbsp red wine vinegar3 tbsp olive oil4 heirloom tomatoes, cut into irregular chunks1 tbsp finely shredded parsleysalt and pepper, to seasonCombine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes.

]]> 759 QUICK LISTEN - The Cocktail Cabinet (From Ep 385) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Rosé ⁠Solis Cotes de Provence Rose 2022⁠⁠ Sutton Grange Fairbank Rose 2022⁠www.princewinestore.com.au  177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St SydneyBSF brought to us by Red Energy. Wed, 25 Feb 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Rosé ⁠Solis Cotes de Provence Rose 2022⁠⁠ Sutton Grange Fairbank Rose 2022⁠www.princewinestore.com.au  177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St SydneyBSF brought to us by Red Energy. The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Rosé

⁠Solis Cotes de Provence Rose 2022⁠⁠

Sutton Grange Fairbank Rose 2022⁠www.princewinestore.com.au 

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St SydneyBSF brought to us by Red Energy.

]]> 471 BONUS - The Mail Bag (From Ep 385) All your feedback, questions and thoughts on the Mail Bag! Get in touch with us at feedback@dontshootpod.com.au Tue, 24 Feb 2026 21:00:00 -0000 full SEN All your feedback, questions and thoughts on the Mail Bag! Get in touch with us at feedback@dontshootpod.com.au All your feedback, questions and thoughts on the Mail Bag!


Get in touch with us at feedback@dontshootpod.com.au

]]> 204 Ep 385 - Good On Her! ON THIS EPISODE - A full dissection of Wuthering Heights – and our ratings out of 10 - Kate Hudson's most recent brilliant performance - A brush amnesty... - Corrie's diary drama ITEM 1: What have they done to ‘Wuthering Heights’? A discussion - Corrie sets up the international story that is the film release Week One, and box office sales - Caro on Emerald Fennell and her mission with this film - Corrie on the Brontes - How true to the book? - How did we respond to the characters and acting performances - What about the set, costumes, music, - Did we like it/hate it/ambivalent The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Rosé Solis Cotes de Provence Rose 2022 Sutton Grange Fairbank Rose 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Heir Apparent by Rebecca Armitage “What a book for the time… ” – Corrie SCREEN: Caro: Song Sung Blue “It is funny. It is sad. It will take you to places you will never imagine. It’s a great film. Kate Hudson is brilliant in it.” FOOD: Caro: Tomato Salad “A very simple recipe, by Adam Lier. Make double, because it will last a few days and it’s absolutely delicious” 1 eschalot (French shallot), minced2 garlic cloves, peeled and grated1 anchovy, finely minced, or ½ tsp fish sauce (optional)¼ tsp dried oregano½ tsp sugar2 tbsp red wine vinegar3 tbsp olive oil4 heirloom tomatoes, cut into irregular chunks1 tbsp finely shredded parsleysalt and pepper, to seasonCombine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Is there such a thing as a bad migrant Caro to Corrie: Which statement from the Prime Minister’s office pleased you this week Corrie to Caro: Are you across the Great Brush Amnesty (re: Hourglass brushes) Caro to Corrie: Which other royal family completely absorbed you this month Corrie to Caro: What new football team are you going to follow this year Caro to Corrie: What’s your latest “Diarygate” drama Tue, 24 Feb 2026 01:54:00 -0000 full SEN ON THIS EPISODE - A full dissection of Wuthering Heights – and our ratings out of 10 - Kate Hudson's most recent brilliant performance - A brush amnesty... - Corrie's diary drama ITEM 1: What have they done to ‘Wuthering Heights’? A discussion - Corrie sets up the international story that is the film release Week One, and box office sales - Caro on Emerald Fennell and her mission with this film - Corrie on the Brontes - How true to the book? - How did we respond to the characters and acting performances - What about the set, costumes, music, - Did we like it/hate it/ambivalent The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Rosé Solis Cotes de Provence Rose 2022 Sutton Grange Fairbank Rose 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Heir Apparent by Rebecca Armitage “What a book for the time… ” – Corrie SCREEN: Caro: Song Sung Blue “It is funny. It is sad. It will take you to places you will never imagine. It’s a great film. Kate Hudson is brilliant in it.” FOOD: Caro: Tomato Salad “A very simple recipe, by Adam Lier. Make double, because it will last a few days and it’s absolutely delicious” 1 eschalot (French shallot), minced2 garlic cloves, peeled and grated1 anchovy, finely minced, or ½ tsp fish sauce (optional)¼ tsp dried oregano½ tsp sugar2 tbsp red wine vinegar3 tbsp olive oil4 heirloom tomatoes, cut into irregular chunks1 tbsp finely shredded parsleysalt and pepper, to seasonCombine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Is there such a thing as a bad migrant Caro to Corrie: Which statement from the Prime Minister’s office pleased you this week Corrie to Caro: Are you across the Great Brush Amnesty (re: Hourglass brushes) Caro to Corrie: Which other royal family completely absorbed you this month Corrie to Caro: What new football team are you going to follow this year Caro to Corrie: What’s your latest “Diarygate” drama ON THIS EPISODE

- A full dissection of Wuthering Heights – and our ratings out of 10

- Kate Hudson's most recent brilliant performance

- A brush amnesty...

- Corrie's diary drama


ITEM 1: What have they done to ‘Wuthering Heights’? A discussion

- Corrie sets up the international story that is the film release Week One, and box office sales

- Caro on Emerald Fennell and her mission with this film

- Corrie on the Brontes

- How true to the book?

- How did we respond to the characters and acting performances

- What about the set, costumes, music,

- Did we like it/hate it/ambivalent


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Rosé

Solis Cotes de Provence Rose 2022

Sutton Grange Fairbank Rose 2022

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Corrie: The Heir Apparent by Rebecca Armitage

“What a book for the time… ” – Corrie

SCREEN:

Caro: Song Sung Blue

“It is funny. It is sad. It will take you to places you will never imagine. It’s a great film. Kate Hudson is brilliant in it.”

FOOD:

Caro: Tomato Salad

“A very simple recipe, by Adam Lier. Make double, because it will last a few days and it’s absolutely delicious”

1 eschalot (French shallot), minced2 garlic cloves, peeled and grated1 anchovy, finely minced, or ½ tsp fish sauce (optional)¼ tsp dried oregano½ tsp sugar2 tbsp red wine vinegar3 tbsp olive oil4 heirloom tomatoes, cut into irregular chunks1 tbsp finely shredded parsleysalt and pepper, to seasonCombine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes.


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Is there such a thing as a bad migrant

Caro to Corrie: Which statement from the Prime Minister’s office pleased you this week

Corrie to Caro: Are you across the Great Brush Amnesty (re: Hourglass brushes)

Caro to Corrie: Which other royal family completely absorbed you this month

Corrie to Caro: What new football team are you going to follow this year

Caro to Corrie: What’s your latest “Diarygate” drama

]]> 3745 QUICK LISTEN - BSF (From Ep 384) BSF. BSF brought to us by R ed Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: All The Colors of the Dark by Chris Whitaker SCREEN: Caro and Corrie on The Walsh Sisters on Stan FOOD: Corrie: Zesty Whole Lemon Cake by Donna Hay (From Sunshine, Lemons and Sea Salt) INGREDIENTS 2 medium thin-skinned lemons+ 1 cup (220g) caster (superfine) sugar ½ cup (75g) plain (all-purpose) flour 1½ cups (180g) almond meal (ground almonds) 2 teaspoons baking powder ¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil 3 eggs, lightly whisked Lemon syrup ⅔ cup (160ml) lemon juice ⅓ cup (75g) caster (superfine) sugar, extra To serve candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt METHOD Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly. Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper. Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth. Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly. Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14 Cook’s note: + Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour. Sat, 21 Feb 2026 21:00:00 -0000 full SEN BSF. BSF brought to us by R ed Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: All The Colors of the Dark by Chris Whitaker SCREEN: Caro and Corrie on The Walsh Sisters on Stan FOOD: Corrie: Zesty Whole Lemon Cake by Donna Hay (From Sunshine, Lemons and Sea Salt) INGREDIENTS 2 medium thin-skinned lemons+ 1 cup (220g) caster (superfine) sugar ½ cup (75g) plain (all-purpose) flour 1½ cups (180g) almond meal (ground almonds) 2 teaspoons baking powder ¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil 3 eggs, lightly whisked Lemon syrup ⅔ cup (160ml) lemon juice ⅓ cup (75g) caster (superfine) sugar, extra To serve candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt METHOD Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly. Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper. Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth. Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly. Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14 Cook’s note: + Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour. BSF. BSF brought to us by R

ed Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK:

Caro: All The Colors of the Dark by Chris Whitaker

SCREEN:

Caro and Corrie on The Walsh Sisters on Stan

FOOD:

Corrie: Zesty Whole Lemon Cake by Donna Hay (From Sunshine, Lemons and Sea Salt)


INGREDIENTS

2 medium thin-skinned lemons+

1 cup (220g) caster (superfine) sugar

½ cup (75g) plain (all-purpose) flour

1½ cups (180g) almond meal (ground almonds)

2 teaspoons baking powder

¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil

3 eggs, lightly whisked

Lemon syrup

⅔ cup (160ml) lemon juice

⅓ cup (75g) caster (superfine) sugar, extra

To serve

candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt


METHOD

Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly.

Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper.

Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth.

Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer.

While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly.

Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14


Cook’s note:

+ Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour.

]]> 968 QUICK LISTEN - The Mail Bag (From Ep 384) Send through your questions, feedback and ideas to feedback@dontshootpod.com.au Or hit us up on Instagram or Facebook! Fri, 20 Feb 2026 21:02:00 -0000 full SEN Send through your questions, feedback and ideas to feedback@dontshootpod.com.au Or hit us up on Instagram or Facebook! Send through your questions, feedback and ideas to feedback@dontshootpod.com.au

Or hit us up on Instagram or Facebook!

]]> 433 QUICK LISTEN - Six Quick Questions (From Ep 384) SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Which sporting injustice struck you again this week Caro to Corrie: Which British police taskforce would you love to be serving Corrie to Caro: Which reunion are you most looking forward on the weekend Caro to Corrie: Which interview are you most looking forward to on the weekend Corrie to Caro: What’s your latest best GLT Caro to Corrie: Which rock n roll anniversary took you by surprise this week Fri, 20 Feb 2026 21:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Which sporting injustice struck you again this week Caro to Corrie: Which British police taskforce would you love to be serving Corrie to Caro: Which reunion are you most looking forward on the weekend Caro to Corrie: Which interview are you most looking forward to on the weekend Corrie to Caro: What’s your latest best GLT Caro to Corrie: Which rock n roll anniversary took you by surprise this week SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Which sporting injustice struck you again this week

Caro to Corrie: Which British police taskforce would you love to be serving

Corrie to Caro: Which reunion are you most looking forward on the weekend

Caro to Corrie: Which interview are you most looking forward to on the weekend

Corrie to Caro: What’s your latest best GLT

Caro to Corrie: Which rock n roll anniversary took you by surprise this week

]]> 819 Ep 384 - I Do Love a Season Launch ON THIS EPISODE - The latest on Andrew Mountbatten-Windsor - It’s launch week for the Sorrento Writers Festival - Caro takes us inside the Channel 7 AFL season launch - Find out why Corrie rewinds to the Lido Shuffle in Six Quick Questions - Caro calls out a sporting injustice Launch Week - Corrie getting ready to launch (SWF) - Caro launched (AFL season, TV etc) - And has 2026 started differently? Faster, more anxious, less cruisy, high-level etc If so, why? **please note – no Cocktail Cabinet today – Myles Thomson from the Prince Wine Store will be back next week** BSF. BSF brought to us by R ed Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: All The Colors of the Dark by Chris Whitaker SCREEN: Caro and Corrie on The Walsh Sisters on Stan FOOD: Corrie: Zesty Whole Lemon Cake by Donna Hay (From Sunshine, Lemons and Sea Salt) INGREDIENTS 2 medium thin-skinned lemons+ 1 cup (220g) caster (superfine) sugar ½ cup (75g) plain (all-purpose) flour 1½ cups (180g) almond meal (ground almonds) 2 teaspoons baking powder ¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil 3 eggs, lightly whisked Lemon syrup ⅔ cup (160ml) lemon juice ⅓ cup (75g) caster (superfine) sugar, extra To serve candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt METHOD Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly. Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper. Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth. Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly. Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14 Cook’s note: + Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Which sporting injustice struck you again this week Caro to Corrie: Which British police taskforce would you love to be serving Corrie to Caro: Which reunion are you most looking forward on the weekend Caro to Corrie: Which interview are you most looking forward to on the weekend Corrie to Caro: What’s your latest best GLT Caro to Corrie: Which rock n roll anniversary took you by surprise this week Thu, 19 Feb 2026 23:23:00 -0000 full SEN ON THIS EPISODE - The latest on Andrew Mountbatten-Windsor - It’s launch week for the Sorrento Writers Festival - Caro takes us inside the Channel 7 AFL season launch - Find out why Corrie rewinds to the Lido Shuffle in Six Quick Questions - Caro calls out a sporting injustice Launch Week - Corrie getting ready to launch (SWF) - Caro launched (AFL season, TV etc) - And has 2026 started differently? Faster, more anxious, less cruisy, high-level etc If so, why? **please note – no Cocktail Cabinet today – Myles Thomson from the Prince Wine Store will be back next week** BSF. BSF brought to us by R ed Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: All The Colors of the Dark by Chris Whitaker SCREEN: Caro and Corrie on The Walsh Sisters on Stan FOOD: Corrie: Zesty Whole Lemon Cake by Donna Hay (From Sunshine, Lemons and Sea Salt) INGREDIENTS 2 medium thin-skinned lemons+ 1 cup (220g) caster (superfine) sugar ½ cup (75g) plain (all-purpose) flour 1½ cups (180g) almond meal (ground almonds) 2 teaspoons baking powder ¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil 3 eggs, lightly whisked Lemon syrup ⅔ cup (160ml) lemon juice ⅓ cup (75g) caster (superfine) sugar, extra To serve candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt METHOD Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly. Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper. Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth. Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly. Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14 Cook’s note: + Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Which sporting injustice struck you again this week Caro to Corrie: Which British police taskforce would you love to be serving Corrie to Caro: Which reunion are you most looking forward on the weekend Caro to Corrie: Which interview are you most looking forward to on the weekend Corrie to Caro: What’s your latest best GLT Caro to Corrie: Which rock n roll anniversary took you by surprise this week ON THIS EPISODE

- The latest on Andrew Mountbatten-Windsor

- It’s launch week for the Sorrento Writers Festival

- Caro takes us inside the Channel 7 AFL season launch

- Find out why Corrie rewinds to the Lido Shuffle in Six Quick Questions

- Caro calls out a sporting injustice


Launch Week

- Corrie getting ready to launch (SWF)

- Caro launched (AFL season, TV etc)

- And has 2026 started differently? Faster, more anxious, less cruisy, high-level etc If so, why?


**please note – no Cocktail Cabinet today – Myles Thomson from the Prince Wine Store will be back next week**

BSF. BSF brought to us by R

ed Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK:

Caro: All The Colors of the Dark by Chris Whitaker

SCREEN:

Caro and Corrie on The Walsh Sisters on Stan

FOOD:

Corrie: Zesty Whole Lemon Cake by Donna Hay (From Sunshine, Lemons and Sea Salt)


INGREDIENTS

2 medium thin-skinned lemons+

1 cup (220g) caster (superfine) sugar

½ cup (75g) plain (all-purpose) flour

1½ cups (180g) almond meal (ground almonds)

2 teaspoons baking powder

¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil

3 eggs, lightly whisked

Lemon syrup

⅔ cup (160ml) lemon juice

⅓ cup (75g) caster (superfine) sugar, extra

To serve

candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt

METHOD

Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly.

Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper.

Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth.

Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer.

While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly.

Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14


Cook’s note:

+ Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour.


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Which sporting injustice struck you again this week

Caro to Corrie: Which British police taskforce would you love to be serving

Corrie to Caro: Which reunion are you most looking forward on the weekend

Caro to Corrie: Which interview are you most looking forward to on the weekend

Corrie to Caro: What’s your latest best GLT

Caro to Corrie: Which rock n roll anniversary took you by surprise this week

]]> 2879 QUICK LISTEN - Six Quick Questions (From Ep 383) SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which anniversary last week took you back in time Corrie to Caro: Which AFL club is under the most pressure this year ? Caro to Corrie: Which business closure this week shocked you Corrie to Caro: Why does the AFL suddenly have a woman problem again? Caro to Corrie: What is the one news item coming out of America that makes you smile Corrie to Caro: What mother daughter fashion critique made you laugh this week? Sat, 14 Feb 2026 21:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which anniversary last week took you back in time Corrie to Caro: Which AFL club is under the most pressure this year ? Caro to Corrie: Which business closure this week shocked you Corrie to Caro: Why does the AFL suddenly have a woman problem again? Caro to Corrie: What is the one news item coming out of America that makes you smile Corrie to Caro: What mother daughter fashion critique made you laugh this week? SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: Which anniversary last week took you back in time

Corrie to Caro: Which AFL club is under the most pressure this year ?

Caro to Corrie: Which business closure this week shocked you

Corrie to Caro: Why does the AFL suddenly have a woman problem again?

Caro to Corrie: What is the one news item coming out of America that makes you smile

Corrie to Caro: What mother daughter fashion critique made you laugh this week?

]]> 1010 QUICK LISTEN - The Cocktail Cabinet (From Ep 383) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: bushfire-affected wineries Bests Great Western Riesling 2025 https://princewinestore.com.au/bests-great-western-riesling-2025.html Minim Colbinabbin Fiano 2024 https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html Fri, 13 Feb 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: bushfire-affected wineries Bests Great Western Riesling 2025 https://princewinestore.com.au/bests-great-western-riesling-2025.html Minim Colbinabbin Fiano 2024 https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html The Cocktail Cabinet: With Myles Thomson of Prince Winestore.

This week: bushfire-affected wineries

Bests Great Western Riesling 2025

https://princewinestore.com.au/bests-great-western-riesling-2025.html

Minim Colbinabbin Fiano 2024

https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html

]]> 801 QUICK LISTEN - BSF (From Ep 383) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Flesh by David Szaly SCREEN: Caro: Blue Moon FOOD: Caro: Nigella Lawson’s Prawn and Salmon curry https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry Thu, 12 Feb 2026 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Flesh by David Szaly SCREEN: Caro: Blue Moon FOOD: Caro: Nigella Lawson’s Prawn and Salmon curry https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Corrie: Flesh by David Szaly

SCREEN:

Caro: Blue Moon

FOOD:

Caro: Nigella Lawson’s Prawn and Salmon curry

https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry

]]> 854 QUICK LISTEN - The Mail Bag (From Ep 383) All your questions, feedback and suggestions are answered here! Send them to us via Instagram, Facebook - or email feedback@dontshootpod.com.au Wed, 11 Feb 2026 21:00:00 -0000 full SEN All your questions, feedback and suggestions are answered here! Send them to us via Instagram, Facebook - or email feedback@dontshootpod.com.au All your questions, feedback and suggestions are answered here!


Send them to us via Instagram, Facebook - or email feedback@dontshootpod.com.au

]]> 882 Ep 383 - Where there's smoke, there's fire ON TODAY’S SHOW - The Jeffrey Epstein saga continues – one of the biggest stories from this century - Major cuts at the Washington Post - Does the AFL have a women problem? - The two AFL teams that MUST perform this year - Bushfire affected wineries with Myles Thomson from the Prince Wine Store Epstein, Epstein, Epstein: How does one man abuse hundreds of women, destroy a prince, forces a prime minister to the brink, threatens to bring down a president , - and still have so many industry and political leaders quacking in their boots six years after his death - The victims - The Perpetrators - The Crime Ring - The Networking - The Justice (and where is it?) - And what of Ghislaine Vale Washington Post – sacking 300 journalists – is it now in its death throws? The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: bushfire-affected wineries Bests Great Western Riesling 2025 https://princewinestore.com.au/bests-great-western-riesling-2025.html Minim Colbinabbin Fiano 2024 https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Flesh by David Szaly SCREEN: Caro: Blue Moon FOOD: Caro: Nigella Lawson’s Prawn and Salmon curry https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which anniversary last week took you back in time Corrie to Caro: Which AFL club is under the most pressure this year ? Caro to Corrie: Which business closure this week shocked you Corrie to Caro: Why does the AFL suddenly have a woman problem again? Caro to Corrie: What is the one news item coming out of America that makes you smile Corrie to Caro: What mother daughter fashion critique made you laugh this week? Wed, 11 Feb 2026 00:36:00 -0000 full SEN ON TODAY’S SHOW - The Jeffrey Epstein saga continues – one of the biggest stories from this century - Major cuts at the Washington Post - Does the AFL have a women problem? - The two AFL teams that MUST perform this year - Bushfire affected wineries with Myles Thomson from the Prince Wine Store Epstein, Epstein, Epstein: How does one man abuse hundreds of women, destroy a prince, forces a prime minister to the brink, threatens to bring down a president , - and still have so many industry and political leaders quacking in their boots six years after his death - The victims - The Perpetrators - The Crime Ring - The Networking - The Justice (and where is it?) - And what of Ghislaine Vale Washington Post – sacking 300 journalists – is it now in its death throws? The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: bushfire-affected wineries Bests Great Western Riesling 2025 https://princewinestore.com.au/bests-great-western-riesling-2025.html Minim Colbinabbin Fiano 2024 https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: Flesh by David Szaly SCREEN: Caro: Blue Moon FOOD: Caro: Nigella Lawson’s Prawn and Salmon curry https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which anniversary last week took you back in time Corrie to Caro: Which AFL club is under the most pressure this year ? Caro to Corrie: Which business closure this week shocked you Corrie to Caro: Why does the AFL suddenly have a woman problem again? Caro to Corrie: What is the one news item coming out of America that makes you smile Corrie to Caro: What mother daughter fashion critique made you laugh this week? ON TODAY’S SHOW

- The Jeffrey Epstein saga continues – one of the biggest stories from this century

- Major cuts at the Washington Post

- Does the AFL have a women problem?

- The two AFL teams that MUST perform this year

- Bushfire affected wineries with Myles Thomson from the Prince Wine Store


Epstein, Epstein, Epstein:

How does one man abuse hundreds of women, destroy a prince, forces a prime minister to the brink, threatens to bring down a president , - and still have so many industry and political leaders quacking in their boots six years after his death

- The victims

- The Perpetrators

- The Crime Ring

- The Networking

- The Justice (and where is it?)

- And what of Ghislaine


Vale Washington Post – sacking 300 journalists – is it now in its death throws?


The Cocktail Cabinet: With Myles Thomson of Prince Winestore.

This week: bushfire-affected wineries

Bests Great Western Riesling 2025

https://princewinestore.com.au/bests-great-western-riesling-2025.html

Minim Colbinabbin Fiano 2024

https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Corrie: Flesh by David Szaly

SCREEN:

Caro: Blue Moon

FOOD:

Caro: Nigella Lawson’s Prawn and Salmon curry

https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: Which anniversary last week took you back in time

Corrie to Caro: Which AFL club is under the most pressure this year ?

Caro to Corrie: Which business closure this week shocked you

Corrie to Caro: Why does the AFL suddenly have a woman problem again?

Caro to Corrie: What is the one news item coming out of America that makes you smile

Corrie to Caro: What mother daughter fashion critique made you laugh this week?

]]> 3618 QUICK LISTEN - Six Quick Questions (From Ep 382) SIX QUICK QUESTIONS Corrie to Caro: What was the most ridiculous media ban of the summer Caro to Corrie: What was one of your unexpected late-night happy moments this summer Corrie to Caro: What humiliating experience had you in fits of laughter over the summer Caro to Corrie: What was this summer’s car drama Corrie to Caro: What annual age-old problem did you finally solve this summer - what to do with leftover ham! RECIPE: 2 tablespoons extra-virgin olive oil 1 garlic clove, thinly sliced or grated 100g or so leftover ham, shredded 200g cherry tomatoes, left whole Salt Large handful rocket leaves 1 tablespoon butter Zest of 1 lemon, plus juice of ½ (about 50ml) 3 tablespoons grated Parmigiano Reggiano, plus extra to serve 200g favourite long pasta Place a large frying pan over a medium heat. Add the olive oil and ham and cook for a few minutes, or until the ham starts to caramelise. Add the garlic and toss for 30 seconds. Add the cherry tomatoes and ¼ cup (60ml) water. Season lightly with salt, being mindful that the ham can be quite salty. Cook, covered, for about 10 minutes, until the tomatoes are just soft and starting to release their juice. Meanwhile, bring a large saucepan of water to a lively boil and season until it's as salty as the sea. Add the pasta and cook until al dente. Add the rocket, butter, lemon zest and lemon juice to your sauce. Once the pasta is cooked, use tongs to fling it into the pan and give everything a good toss. Add a splash of pasta cooking water if needed to loosen things up, along with the Parmigiano Reggiano. Toss again, then serve immediately with extra cheese. Caro to Corrie: Which band did you rediscover this summer Fri, 06 Feb 2026 21:00:00 -0000 full SEN SIX QUICK QUESTIONS Corrie to Caro: What was the most ridiculous media ban of the summer Caro to Corrie: What was one of your unexpected late-night happy moments this summer Corrie to Caro: What humiliating experience had you in fits of laughter over the summer Caro to Corrie: What was this summer’s car drama Corrie to Caro: What annual age-old problem did you finally solve this summer - what to do with leftover ham! RECIPE: 2 tablespoons extra-virgin olive oil 1 garlic clove, thinly sliced or grated 100g or so leftover ham, shredded 200g cherry tomatoes, left whole Salt Large handful rocket leaves 1 tablespoon butter Zest of 1 lemon, plus juice of ½ (about 50ml) 3 tablespoons grated Parmigiano Reggiano, plus extra to serve 200g favourite long pasta Place a large frying pan over a medium heat. Add the olive oil and ham and cook for a few minutes, or until the ham starts to caramelise. Add the garlic and toss for 30 seconds. Add the cherry tomatoes and ¼ cup (60ml) water. Season lightly with salt, being mindful that the ham can be quite salty. Cook, covered, for about 10 minutes, until the tomatoes are just soft and starting to release their juice. Meanwhile, bring a large saucepan of water to a lively boil and season until it's as salty as the sea. Add the pasta and cook until al dente. Add the rocket, butter, lemon zest and lemon juice to your sauce. Once the pasta is cooked, use tongs to fling it into the pan and give everything a good toss. Add a splash of pasta cooking water if needed to loosen things up, along with the Parmigiano Reggiano. Toss again, then serve immediately with extra cheese. Caro to Corrie: Which band did you rediscover this summer SIX QUICK QUESTIONS

Corrie to Caro: What was the most ridiculous media ban of the summer

Caro to Corrie: What was one of your unexpected late-night happy moments this summer

Corrie to Caro: What humiliating experience had you in fits of laughter over the summer

Caro to Corrie: What was this summer’s car drama

Corrie to Caro: What annual age-old problem did you finally solve this summer - what to do with leftover ham!

RECIPE:

2 tablespoons extra-virgin olive oil

1 garlic clove, thinly sliced or grated

100g or so leftover ham, shredded

200g cherry tomatoes, left whole Salt

Large handful rocket leaves

1 tablespoon butter

Zest of 1 lemon, plus juice of ½ (about 50ml)

3 tablespoons grated Parmigiano

Reggiano, plus extra to serve 200g favourite long pasta

Place a large frying pan over a medium heat. Add the olive oil and ham and cook for a few minutes, or until the ham starts to caramelise. Add the garlic and toss for 30 seconds. Add the cherry tomatoes and ¼ cup (60ml) water.

Season lightly with salt, being mindful that the ham can be quite salty. Cook, covered, for about 10 minutes, until the tomatoes are just soft and starting to release their juice. Meanwhile, bring a large saucepan of water to a lively boil and season until it's as salty as the sea. Add the pasta and cook until al dente.

Add the rocket, butter, lemon zest and lemon juice to your sauce.

Once the pasta is cooked, use tongs to fling it into the pan and give everything a good toss.

Add a splash of pasta cooking water if needed to loosen things up, along with the Parmigiano Reggiano. Toss again, then serve immediately with extra cheese.

Caro to Corrie: Which band did you rediscover this summer

]]> 899 QUICK LISTEN - The Cocktail Cabinet (From Ep 382) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks And a shoutout to this week’s tasting – which is supporting Vic wines after the fires ⁠San Moro Fiano Salento 2024⁠ ⁠Schloss Lieser Feinherb Riesling 2023⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Thu, 05 Feb 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks And a shoutout to this week’s tasting – which is supporting Vic wines after the fires ⁠San Moro Fiano Salento 2024⁠ ⁠Schloss Lieser Feinherb Riesling 2023⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks

And a shoutout to this week’s tasting – which is supporting Vic wines after the fires

⁠San Moro Fiano Salento 2024⁠

⁠Schloss Lieser Feinherb Riesling 2023⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 629 QUICK LISTEN - BSF (From Ep 382) BSF brought to us by Red Energy. Over Summer we read, watched and cooked… BOOK: Caro: Less by Andrew Sean Green Corrie: Heart, The Lover by Lily King SCREEN: Caro: Hamnet Corrie: The Family Stone FOOD: Caro: Beef Rendang by Recipe Tin Eats https://www.recipetineats.com/beef-rendang/ Ingredients Spice Paste • 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a) • 1 small onion, finely chopped (Note 1b) • 5 cloves garlic, minced • 3 lemongrass stalks, white part only, sliced (Note 2) • 1 1/2 tbsp fresh galangal, finely chopped (Note 3) • 1 1/2 tbsp fresh ginger, minced • 2 tbsp oil (vegetable, canola or peanut oil) Curry • 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6″ cubes (Note 4) • 1 tbsp oil (vegetable, peanut, canola) • 1 cinnamon stick • 1/4 tsp clove powder • 3 star anise • 1/2 tsp cardamon powder • 1 lemongrass stick, bottom half of the stick only and smashed (Note 5) • 400ml / 14 oz coconut milk (1 standard can) • 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6) • 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7) • 1/3 cup desiccated coconut (finely shredded coconut) • 1 tbsp brown sugar or grated palm sugar • 1 1/2 tsp salt Instructions 1. Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first. 2. Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef. 3. Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chilli will make you cough!). 4. Add remaining Curry ingredients and beef. Stir to combine. 5. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently. 6. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes. 7. Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding. 8. Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9) 9. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice. Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay Minted pea and toasted almond salsa tartines Serves 4 1½ cups (360g) fresh ricotta 4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas ½ cup (50g) toasted flaked almonds ¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind 1 tablespoon extra virgin olive oil sea salt and cracked black pepper To serve shiso leaves (optional), dried chilli flakes and lemon wedges To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again. Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine. Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon. Wed, 04 Feb 2026 21:00:00 -0000 full SEN BSF brought to us by Red Energy. Over Summer we read, watched and cooked… BOOK: Caro: Less by Andrew Sean Green Corrie: Heart, The Lover by Lily King SCREEN: Caro: Hamnet Corrie: The Family Stone FOOD: Caro: Beef Rendang by Recipe Tin Eats https://www.recipetineats.com/beef-rendang/ Ingredients Spice Paste • 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a) • 1 small onion, finely chopped (Note 1b) • 5 cloves garlic, minced • 3 lemongrass stalks, white part only, sliced (Note 2) • 1 1/2 tbsp fresh galangal, finely chopped (Note 3) • 1 1/2 tbsp fresh ginger, minced • 2 tbsp oil (vegetable, canola or peanut oil) Curry • 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6″ cubes (Note 4) • 1 tbsp oil (vegetable, peanut, canola) • 1 cinnamon stick • 1/4 tsp clove powder • 3 star anise • 1/2 tsp cardamon powder • 1 lemongrass stick, bottom half of the stick only and smashed (Note 5) • 400ml / 14 oz coconut milk (1 standard can) • 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6) • 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7) • 1/3 cup desiccated coconut (finely shredded coconut) • 1 tbsp brown sugar or grated palm sugar • 1 1/2 tsp salt Instructions 1. Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first. 2. Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef. 3. Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chilli will make you cough!). 4. Add remaining Curry ingredients and beef. Stir to combine. 5. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently. 6. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes. 7. Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding. 8. Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9) 9. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice. Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay Minted pea and toasted almond salsa tartines Serves 4 1½ cups (360g) fresh ricotta 4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas ½ cup (50g) toasted flaked almonds ¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind 1 tablespoon extra virgin olive oil sea salt and cracked black pepper To serve shiso leaves (optional), dried chilli flakes and lemon wedges To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again. Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine. Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon. BSF brought to us by Red Energy.

Over Summer we read, watched and cooked…

BOOK:

Caro: Less by Andrew Sean Green

Corrie: Heart, The Lover by Lily King

SCREEN:

Caro: Hamnet

Corrie: The Family Stone

FOOD:

Caro: Beef Rendang by Recipe Tin Eats

https://www.recipetineats.com/beef-rendang/

Ingredients

Spice Paste

• 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)

• 1 small onion, finely chopped (Note 1b)

• 5 cloves garlic, minced

• 3 lemongrass stalks, white part only, sliced (Note 2)

• 1 1/2 tbsp fresh galangal, finely chopped (Note 3)

• 1 1/2 tbsp fresh ginger, minced

• 2 tbsp oil (vegetable, canola or peanut oil)

Curry

• 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6″ cubes (Note 4)

• 1 tbsp oil (vegetable, peanut, canola)

• 1 cinnamon stick

• 1/4 tsp clove powder

• 3 star anise

• 1/2 tsp cardamon powder

• 1 lemongrass stick, bottom half of the stick only and smashed (Note 5)

• 400ml / 14 oz coconut milk (1 standard can)

• 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)

• 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)

• 1/3 cup desiccated coconut (finely shredded coconut)

• 1 tbsp brown sugar or grated palm sugar

• 1 1/2 tsp salt

Instructions

1. Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.

2. Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

3. Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chilli will make you cough!).

4. Add remaining Curry ingredients and beef. Stir to combine.

5. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

6. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

7. Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.

8. Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)

9. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.

Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay

Minted pea and toasted almond salsa tartines

Serves 4

1½ cups (360g) fresh ricotta

4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas

½ cup (50g) toasted flaked almonds

¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind

1 tablespoon extra virgin olive oil sea salt and cracked black pepper

To serve

shiso leaves (optional), dried chilli flakes and lemon wedges

To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again.

Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine.

Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon.

]]> 1378 Ep 382 - Our Return for 2026! ON THIS SHOW -Ups and downs of summer … -Corrie’s thoughts on Adelaide Writers Festival drama -Caro’s take on the footy news -Myles is back with Summer Whites -Recommendations from the summer – BSF -Media bans, mother/son bonding, rediscovering old bands and more! What Silly Season? A Summer of big news stories. Nothing silly about any of that! How do we feel about – and how did we process the stories from the summer. What did Corrie make of the Adelaide Writers Festival controversy? What did Caro make of the footy news over the summer? The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks And a shoutout to this week’s tasting – which is supporting Vic wines after the fires ⁠⁠San Moro Fiano Salento 2024⁠⁠ ⁠⁠Schloss Lieser Feinherb Riesling 2023⁠⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Over Summer we read, watched and cooked… BOOK: Caro: Less by Andrew Sean Green Corrie: Heart, The Lover by Lily King SCREEN: Caro: Hamnet Corrie: The Family Stone FOOD: Caro: Beef Rendang by Recipe Tin Eats https://www.recipetineats.com/beef-rendang/ Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay Minted pea and toasted almond salsa tartines Serves 4 1½ cups (360g) fresh ricotta 4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas ½ cup (50g) toasted flaked almonds ¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind 1 tablespoon extra virgin olive oil sea salt and cracked black pepper To serve shiso leaves (optional), dried chilli flakes and lemon wedges To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again. Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine. Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon. SIX QUICK QUESTIONS Corrie to Caro: What was the most ridiculous media ban of the summer Caro to Corrie: What was one of your unexpected late-night happy moments this summer Corrie to Caro: What humiliating experience had you in fits of laughter over the summer Caro to Corrie: What was this summer’s car drama Corrie to Caro: What annual age-old problem did you finally solve this summer - What to do with leftover ham! (full recipe on Six Quick Questions podcast episode) Caro to Corrie: Which band did you rediscover this summer Wed, 04 Feb 2026 00:11:00 -0000 full SEN ON THIS SHOW -Ups and downs of summer … -Corrie’s thoughts on Adelaide Writers Festival drama -Caro’s take on the footy news -Myles is back with Summer Whites -Recommendations from the summer – BSF -Media bans, mother/son bonding, rediscovering old bands and more! What Silly Season? A Summer of big news stories. Nothing silly about any of that! How do we feel about – and how did we process the stories from the summer. What did Corrie make of the Adelaide Writers Festival controversy? What did Caro make of the footy news over the summer? The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks And a shoutout to this week’s tasting – which is supporting Vic wines after the fires ⁠⁠San Moro Fiano Salento 2024⁠⁠ ⁠⁠Schloss Lieser Feinherb Riesling 2023⁠⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Over Summer we read, watched and cooked… BOOK: Caro: Less by Andrew Sean Green Corrie: Heart, The Lover by Lily King SCREEN: Caro: Hamnet Corrie: The Family Stone FOOD: Caro: Beef Rendang by Recipe Tin Eats https://www.recipetineats.com/beef-rendang/ Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay Minted pea and toasted almond salsa tartines Serves 4 1½ cups (360g) fresh ricotta 4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas ½ cup (50g) toasted flaked almonds ¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind 1 tablespoon extra virgin olive oil sea salt and cracked black pepper To serve shiso leaves (optional), dried chilli flakes and lemon wedges To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again. Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine. Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon. SIX QUICK QUESTIONS Corrie to Caro: What was the most ridiculous media ban of the summer Caro to Corrie: What was one of your unexpected late-night happy moments this summer Corrie to Caro: What humiliating experience had you in fits of laughter over the summer Caro to Corrie: What was this summer’s car drama Corrie to Caro: What annual age-old problem did you finally solve this summer - What to do with leftover ham! (full recipe on Six Quick Questions podcast episode) Caro to Corrie: Which band did you rediscover this summer ON THIS SHOW

-Ups and downs of summer …

-Corrie’s thoughts on Adelaide Writers Festival drama

-Caro’s take on the footy news

-Myles is back with Summer Whites

-Recommendations from the summer – BSF

-Media bans, mother/son bonding, rediscovering old bands and more!


What Silly Season?

A Summer of big news stories. Nothing silly about any of that!

How do we feel about – and how did we process the stories from the summer.

What did Corrie make of the Adelaide Writers Festival controversy?

What did Caro make of the footy news over the summer?


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks

And a shoutout to this week’s tasting – which is supporting Vic wines after the fires

⁠⁠San Moro Fiano Salento 2024⁠⁠

⁠⁠Schloss Lieser Feinherb Riesling 2023⁠⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF brought to us by Red Energy.

Over Summer we read, watched and cooked…

BOOK:

Caro: Less by Andrew Sean Green

Corrie: Heart, The Lover by Lily King

SCREEN:

Caro: Hamnet

Corrie: The Family Stone

FOOD:

Caro: Beef Rendang by Recipe Tin Eats

https://www.recipetineats.com/beef-rendang/


Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay

Minted pea and toasted almond salsa tartines

Serves 4

1½ cups (360g) fresh ricotta

4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas

½ cup (50g) toasted flaked almonds

¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind

1 tablespoon extra virgin olive oil sea salt and cracked black pepper

To serve

shiso leaves (optional), dried chilli flakes and lemon wedges

To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again.

Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine.

Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon.


SIX QUICK QUESTIONS

Corrie to Caro: What was the most ridiculous media ban of the summer

Caro to Corrie: What was one of your unexpected late-night happy moments this summer

Corrie to Caro: What humiliating experience had you in fits of laughter over the summer

Caro to Corrie: What was this summer’s car drama

Corrie to Caro: What annual age-old problem did you finally solve this summer - What to do with leftover ham! (full recipe on Six Quick Questions podcast episode)

Caro to Corrie: Which band did you rediscover this summer

]]> 4513 2025 Rewind - Irish Drinks Hear Myles Thomson from the Prince Wine Store discuss Irish drinks from Episode 347 in 2025. Tue, 03 Feb 2026 03:28:00 -0000 full SEN Hear Myles Thomson from the Prince Wine Store discuss Irish drinks from Episode 347 in 2025. Hear Myles Thomson from the Prince Wine Store discuss Irish drinks from Episode 347 in 2025.

]]> 693 2025 REWIND - BSF (From Ep 376) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy SCREEN: CARO HAS A SCREEN: All Her Fault FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto Tue, 27 Jan 2026 20:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy SCREEN: CARO HAS A SCREEN: All Her Fault FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy

SCREEN: CARO HAS A SCREEN: All Her Fault

FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto

]]> 938 2025 REWIND - BSF (From Ep 349) BSF brought to us by Red Energy BOOK: Caro reviews The Friday Afternoon Club by Griffin Dunne SCREEN: Corrie reviews Fellow Travelers on Netflix FOOD: Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious magazine: the Italian Cookbook Produce • 1/2 bunch Flat-leaf parsley • 4 Garlic cloves • 2 Jalapenos • 2 Lemons, zest and juice of large Condiments • 150 g Olive Pasta & grains • 500 g Spaghettini Oils & vinegars • 80 ml Olive oil Dairy • 80 g Pecorino Sun, 25 Jan 2026 20:00:00 -0000 full SEN BSF brought to us by Red Energy BOOK: Caro reviews The Friday Afternoon Club by Griffin Dunne SCREEN: Corrie reviews Fellow Travelers on Netflix FOOD: Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious magazine: the Italian Cookbook Produce • 1/2 bunch Flat-leaf parsley • 4 Garlic cloves • 2 Jalapenos • 2 Lemons, zest and juice of large Condiments • 150 g Olive Pasta & grains • 500 g Spaghettini Oils & vinegars • 80 ml Olive oil Dairy • 80 g Pecorino BSF brought to us by Red Energy

BOOK:

Caro reviews The Friday Afternoon Club by Griffin Dunne

SCREEN:

Corrie reviews Fellow Travelers on Netflix

FOOD:

Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious

magazine: the Italian Cookbook

Produce

• 1/2 bunch Flat-leaf parsley

• 4 Garlic cloves

• 2 Jalapenos

• 2 Lemons, zest and juice of large

Condiments

• 150 g Olive Pasta & grains

• 500 g Spaghettini Oils & vinegars

• 80 ml Olive oil

Dairy

• 80 g Pecorino

]]> 940 2025 REWIND - Cocktail Cabinet - Sicilian Wines The Cocktail Cabinet: Myles discusses Sicilian wines www.princewinestore.com.au  177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney⁠⁠ Benanti Etna Bianco 2024 Feudo Arancio Grillo 2023⁠⁠⁠⁠ Feudo Montoni Lagnusa Nero d'Avola 2022⁠⁠ Tue, 20 Jan 2026 20:00:00 -0000 full SEN The Cocktail Cabinet: Myles discusses Sicilian wines www.princewinestore.com.au  177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney⁠⁠ Benanti Etna Bianco 2024 Feudo Arancio Grillo 2023⁠⁠⁠⁠ Feudo Montoni Lagnusa Nero d'Avola 2022⁠⁠ The Cocktail Cabinet: Myles discusses Sicilian wines

www.princewinestore.com.au 

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney⁠⁠

Benanti Etna Bianco 2024

Feudo Arancio Grillo 2023⁠⁠⁠⁠

Feudo Montoni Lagnusa Nero d'Avola 2022⁠⁠

]]> 699 2025 REWIND - Cocktail Cabinet (From Ep 378 - Hunter Valley Wines) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: wines from the Hunter Valley. Sun, 18 Jan 2026 20:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: wines from the Hunter Valley. The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: wines from the Hunter Valley.

]]> 655 2025 REWIND - BSF (Ep 354 - Caro on the Front Bar) Caro reflects on her appearance on The Front Bar. Fri, 16 Jan 2026 20:00:00 -0000 full SEN Caro reflects on her appearance on The Front Bar. Caro reflects on her appearance on The Front Bar.

]]> 1355 2025 REWIND - Shaynna Blaze interview (From Ep 378) SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change ⁠⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠⁠ VOICE OF CHANGE – supported by Red Energy: Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change. We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas. And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence. • Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/) • Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action. • Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact. Thu, 15 Jan 2026 21:00:00 -0000 full SEN SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change ⁠⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠⁠ VOICE OF CHANGE – supported by Red Energy: Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change. We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas. And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence. • Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/) • Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action. • Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact. SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change

⁠⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠⁠

VOICE OF CHANGE – supported by Red Energy:

Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change.

We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas.

And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence.

• Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/)

• Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action.

• Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact.

]]> 1163 2025 REWIND - Cocktail Cabinet - Oranges and Lemons (From Ep 364) Myles Thomson's recommendations relations to 'oranges and lemons'. PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons⁠ Departed Spirits Bloody Cello (500ml) 37%⁠⁠ Folle Envie 750ml⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Tue, 13 Jan 2026 20:00:00 -0000 full SEN Myles Thomson's recommendations relations to 'oranges and lemons'. PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons⁠ Departed Spirits Bloody Cello (500ml) 37%⁠⁠ Folle Envie 750ml⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Myles Thomson's recommendations relations to 'oranges and lemons'. PRINCE WINE STORE with Myles Thomson.

THIS WEEK: Oranges and Lemons⁠

Departed Spirits Bloody Cello (500ml) 37%⁠⁠

Folle Envie 750ml⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 674 2025 REWIND - BSF (From first Ep of 2025) Hear Caro and Corrie's recommendations this time last year, after their summer of reading, watching and cooking! Thu, 08 Jan 2026 20:00:00 -0000 full SEN Hear Caro and Corrie's recommendations this time last year, after their summer of reading, watching and cooking! Hear Caro and Corrie's recommendations this time last year, after their summer of reading, watching and cooking!

]]> 1214 2025 REWIND - Cocktail Cabinet - Riesling (From Ep 373) The Cocktail Cabinet: Myles discusses Rieslings www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney⁠ Wittmann Estate Riesling 2023 ⁠⁠Dr Loosen Dr L Dry Riesling 2024⁠ Tue, 06 Jan 2026 21:00:00 -0000 full SEN The Cocktail Cabinet: Myles discusses Rieslings www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney⁠ Wittmann Estate Riesling 2023 ⁠⁠Dr Loosen Dr L Dry Riesling 2024⁠ The Cocktail Cabinet: Myles discusses Rieslings

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney⁠

Wittmann Estate Riesling 2023

⁠⁠Dr Loosen Dr L Dry Riesling 2024⁠

]]> 485 2025 REWIND - Troy Bramston interview Hear our interview with Troy Bramston, about the release of his book - Gough Whitlam: The Vista of the New: the Definitive and Most Up-to-date Biography. Mon, 05 Jan 2026 23:04:00 -0000 full SEN Hear our interview with Troy Bramston, about the release of his book - Gough Whitlam: The Vista of the New: the Definitive and Most Up-to-date Biography. Hear our interview with Troy Bramston, about the release of his book - Gough Whitlam: The Vista of the New: the Definitive and Most Up-to-date Biography.

]]> 1117 2025 REWIND - Women In Sport (From Ep 361) Recap one of the highlights of 2025, our Women In Sport live panel discussion, with ERIN PHILLIPS, TAYLA FRASER AND RANA HUSSEIN. Mon, 05 Jan 2026 04:38:00 -0000 full SEN Recap one of the highlights of 2025, our Women In Sport live panel discussion, with ERIN PHILLIPS, TAYLA FRASER AND RANA HUSSEIN. Recap one of the highlights of 2025, our Women In Sport live panel discussion, with ERIN PHILLIPS, TAYLA FRASER AND RANA HUSSEIN.

]]> 3005 QUICK LISTEN - Six Quick Questions (From Ep 381) Join Corrie, Caro, Anna from the Op Shop and Rebecca Barnard for Six Quick Questions! SIX QUICK QUESTIONS - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Anna: What has been your festive or cultural highlight Corrie to Beck: Real Tree/fake tree/no tree Caro to Anna: Sister Julie starred on the Pod back in October- she is your Christmas Day host this year, what’s her theme? Corrie to Beck: Complete this sentence: ‘The most stressful thing about Christmas Day is….” Caro to Anna: What has been your personal Christmas hosting highlight Corrie to Beck: What’s your favorite Christmas carol (and any chance of a sing-a-long?) Mon, 22 Dec 2025 20:00:00 -0000 full SEN Join Corrie, Caro, Anna from the Op Shop and Rebecca Barnard for Six Quick Questions! SIX QUICK QUESTIONS - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Anna: What has been your festive or cultural highlight Corrie to Beck: Real Tree/fake tree/no tree Caro to Anna: Sister Julie starred on the Pod back in October- she is your Christmas Day host this year, what’s her theme? Corrie to Beck: Complete this sentence: ‘The most stressful thing about Christmas Day is….” Caro to Anna: What has been your personal Christmas hosting highlight Corrie to Beck: What’s your favorite Christmas carol (and any chance of a sing-a-long?) Join Corrie, Caro, Anna from the Op Shop and Rebecca Barnard for Six Quick Questions!

SIX QUICK QUESTIONS -

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Anna: What has been your festive or cultural highlight

Corrie to Beck: Real Tree/fake tree/no tree

Caro to Anna: Sister Julie starred on the Pod back in October- she is your Christmas Day host this year, what’s her theme?

Corrie to Beck: Complete this sentence: ‘The most stressful thing about Christmas Day is….”

Caro to Anna: What has been your personal Christmas hosting highlight

Corrie to Beck: What’s your favorite Christmas carol (and any chance of a sing-a-long?)

]]> 967 QUICK LISTEN - BSF (From Ep 381) and Anna From The Op Shop, Anna Barry OUR BEST FOR 2025 BOOK: Beck: The Names by Florence Knapp Anna: Our Evenings by Alan Hollinghurst Caro: Tenderfoot by Toni Jordan Corrie: What We Can Know by Ian McEwan SCREEN: Beck: Somebody Feed Phil (Netflix) Anna: Season 3 Blue Lights (SBS On Demand) Caro: One Battle After Another (cinemas) Corrie: Mobland (Paramount) FOOD: (FULL RECIPES ON FACEBOOK PAGE) Beck: Marouloslata (Greek Lettuce Salad) Anna: Lemon Pistachio Cake with Lemon Syrup Caro: Agrodulce Corrie: Coq au Vin from Sunday Life Magazine Sun, 21 Dec 2025 20:00:00 -0000 full SEN and Anna From The Op Shop, Anna Barry OUR BEST FOR 2025 BOOK: Beck: The Names by Florence Knapp Anna: Our Evenings by Alan Hollinghurst Caro: Tenderfoot by Toni Jordan Corrie: What We Can Know by Ian McEwan SCREEN: Beck: Somebody Feed Phil (Netflix) Anna: Season 3 Blue Lights (SBS On Demand) Caro: One Battle After Another (cinemas) Corrie: Mobland (Paramount) FOOD: (FULL RECIPES ON FACEBOOK PAGE) Beck: Marouloslata (Greek Lettuce Salad) Anna: Lemon Pistachio Cake with Lemon Syrup Caro: Agrodulce Corrie: Coq au Vin from Sunday Life Magazine and Anna From The Op Shop, Anna Barry

OUR BEST FOR 2025

BOOK:

Beck: The Names by Florence Knapp

Anna: Our Evenings by Alan Hollinghurst

Caro: Tenderfoot by Toni Jordan

Corrie: What We Can Know by Ian McEwan

SCREEN:

Beck: Somebody Feed Phil (Netflix)

Anna: Season 3 Blue Lights (SBS On Demand)

Caro: One Battle After Another (cinemas)

Corrie: Mobland (Paramount)

FOOD: (FULL RECIPES ON FACEBOOK PAGE)

Beck: Marouloslata (Greek Lettuce Salad)

Anna: Lemon Pistachio Cake with Lemon Syrup

Caro: Agrodulce

Corrie: Coq au Vin from Sunday Life Magazine

]]> 1935 QUICK LISTEN - Ross Lyon and Dwayne Russell (From Ep 381) St Kilda coach Ross Lyon and SEN commentator Dwayne Russell join Caro and Corrie for the live Christmas show special. Ross Lyon discusses his coaching career, his two stints at the Saints and some topical footy discussion points. And Dwayne Russell has just written a fiction novel, which we were excited to chat to him about! Sat, 20 Dec 2025 21:00:00 -0000 full SEN St Kilda coach Ross Lyon and SEN commentator Dwayne Russell join Caro and Corrie for the live Christmas show special. Ross Lyon discusses his coaching career, his two stints at the Saints and some topical footy discussion points. And Dwayne Russell has just written a fiction novel, which we were excited to chat to him about! St Kilda coach Ross Lyon and SEN commentator Dwayne Russell join Caro and Corrie for the live Christmas show special.


Ross Lyon discusses his coaching career, his two stints at the Saints and some topical footy discussion points. And Dwayne Russell has just written a fiction novel, which we were excited to chat to him about!

]]> 2802 Ep 381 - Christmas special - live from The Continental Hotel ON THIS EPISODE - Live from the Continental Hotel, Sorrento - Special guests – St Kilda coach Ross Lyon, SEN commentator, broadcaster and now author Dwayne Russell, Anna Barry, and Rebecca Barnard We chat with Ross Lyon about his two stints at St Kilda, and what drew him back to the club for a second coaching stint. Dwayne gives us his thoughts on AFL leadership, his role in the media, working with Caro over the years and of course, his debut novel ‘Killing For Sport’. BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Introducing Rebecca Barnard, musician, singer, songwriter and producer, and Anna From The Op Shop, Anna Barry OUR BEST FOR 2025 BOOK: Beck: The Names by Florence Knapp Anna: Our Evenings by Alan Hollinghurst Caro: Tenderfoot by Toni Jordan Corrie: What We Can Know by Ian McEwan SCREEN: Beck: Somebody Feed Phil (Netflix) Anna: Season 3 Blue Lights (SBS On Demand) Caro: One Battle After Another (cinemas) Corrie: Mobland (Paramount) FOOD: (Best recipe) Beck: Marouloslata (Greek Lettuce Salad) Anna: Lemon Pistachio Cake with Lemon Syrup Caro: Agrodulce Corrie: Coq au Vin from Sunday Life Magazine SIX QUICK QUESTIONS - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Anna: What has been your festive or cultural highlight Corrie to Beck: Real Tree/fake tree/no tree Caro to Anna: Sister Julie starred on the Pod back in October- she is your Christmas Day host this year, what’s her theme? Corrie to Beck: Complete this sentence: ‘The most stressful thing about Christmas Day is….” Caro to Anna: What has been your personal Christmas hosting highlight Corrie to Beck: What’s your favorite Christmas carol (and any chance of a sing-a-long?) Wed, 17 Dec 2025 20:00:00 -0000 full SEN ON THIS EPISODE - Live from the Continental Hotel, Sorrento - Special guests – St Kilda coach Ross Lyon, SEN commentator, broadcaster and now author Dwayne Russell, Anna Barry, and Rebecca Barnard We chat with Ross Lyon about his two stints at St Kilda, and what drew him back to the club for a second coaching stint. Dwayne gives us his thoughts on AFL leadership, his role in the media, working with Caro over the years and of course, his debut novel ‘Killing For Sport’. BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Introducing Rebecca Barnard, musician, singer, songwriter and producer, and Anna From The Op Shop, Anna Barry OUR BEST FOR 2025 BOOK: Beck: The Names by Florence Knapp Anna: Our Evenings by Alan Hollinghurst Caro: Tenderfoot by Toni Jordan Corrie: What We Can Know by Ian McEwan SCREEN: Beck: Somebody Feed Phil (Netflix) Anna: Season 3 Blue Lights (SBS On Demand) Caro: One Battle After Another (cinemas) Corrie: Mobland (Paramount) FOOD: (Best recipe) Beck: Marouloslata (Greek Lettuce Salad) Anna: Lemon Pistachio Cake with Lemon Syrup Caro: Agrodulce Corrie: Coq au Vin from Sunday Life Magazine SIX QUICK QUESTIONS - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Anna: What has been your festive or cultural highlight Corrie to Beck: Real Tree/fake tree/no tree Caro to Anna: Sister Julie starred on the Pod back in October- she is your Christmas Day host this year, what’s her theme? Corrie to Beck: Complete this sentence: ‘The most stressful thing about Christmas Day is….” Caro to Anna: What has been your personal Christmas hosting highlight Corrie to Beck: What’s your favorite Christmas carol (and any chance of a sing-a-long?) ON THIS EPISODE

- Live from the Continental Hotel, Sorrento

- Special guests – St Kilda coach Ross Lyon, SEN commentator, broadcaster and now author Dwayne Russell, Anna Barry, and Rebecca Barnard

We chat with Ross Lyon about his two stints at St Kilda, and what drew him back to the club for a second coaching stint.

Dwayne gives us his thoughts on AFL leadership, his role in the media, working with Caro over the years and of course, his debut novel ‘Killing For Sport’.

BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Introducing Rebecca Barnard, musician, singer, songwriter and producer, and Anna From The Op Shop, Anna Barry

OUR BEST FOR 2025

BOOK:

Beck: The Names by Florence Knapp

Anna: Our Evenings by Alan Hollinghurst

Caro: Tenderfoot by Toni Jordan

Corrie: What We Can Know by Ian McEwan

SCREEN:

Beck: Somebody Feed Phil (Netflix)

Anna: Season 3 Blue Lights (SBS On Demand)

Caro: One Battle After Another (cinemas)

Corrie: Mobland (Paramount)

FOOD: (Best recipe)

Beck: Marouloslata (Greek Lettuce Salad)

Anna: Lemon Pistachio Cake with Lemon Syrup

Caro: Agrodulce

Corrie: Coq au Vin from Sunday Life Magazine

SIX QUICK QUESTIONS -

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Anna: What has been your festive or cultural highlight

Corrie to Beck: Real Tree/fake tree/no tree

Caro to Anna: Sister Julie starred on the Pod back in October- she is your Christmas Day host this year, what’s her theme?

Corrie to Beck: Complete this sentence: ‘The most stressful thing about Christmas Day is….”

Caro to Anna: What has been your personal Christmas hosting highlight

Corrie to Beck: What’s your favorite Christmas carol (and any chance of a sing-a-long?)

]]> 6082 QUICK LISTEN - Six Quick Questions (From Ep 380) SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What was sporting interview raised your eyebrows on the weekend Caro to Corrie: What’s this week’s “good news “story for Australian book publishers Corrie to Caro: What was behind Rory McIlroy's strange Royal Melbourne comment last week Caro to Corrie: What was your big bubble-burst moment last week Corrie to Caro: Is there really leadership tension at AFL headquarters Caro to Corrie: What was this week’s embarrassing texting error Fri, 12 Dec 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What was sporting interview raised your eyebrows on the weekend Caro to Corrie: What’s this week’s “good news “story for Australian book publishers Corrie to Caro: What was behind Rory McIlroy's strange Royal Melbourne comment last week Caro to Corrie: What was your big bubble-burst moment last week Corrie to Caro: Is there really leadership tension at AFL headquarters Caro to Corrie: What was this week’s embarrassing texting error SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What was sporting interview raised your eyebrows on the weekend

Caro to Corrie: What’s this week’s “good news “story for Australian book publishers

Corrie to Caro: What was behind Rory McIlroy's strange Royal Melbourne comment last week

Caro to Corrie: What was your big bubble-burst moment last week

Corrie to Caro: Is there really leadership tension at AFL headquarters

Caro to Corrie: What was this week’s embarrassing texting error

]]> 931 QUICK LISTEN - Cocktail Cabinet (From Ep 380) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Champagne ⁠Bollinger Special Cuvee⁠ ⁠JP Deville Carte Noire Brut⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Thu, 11 Dec 2025 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Champagne ⁠Bollinger Special Cuvee⁠ ⁠JP Deville Carte Noire Brut⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Champagne

⁠Bollinger Special Cuvee⁠

⁠JP Deville Carte Noire Brut⁠


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 858 QUICK LISTEN - The Mail Bag (From Ep 380) We take your feedback, recommendations and tips! To be involved with the Mail Bag and to ask Caro and Corrie questions, please email your questions and ideas to feedback@dontshootpod.com.au or message us on Instagram or Facebook. Wed, 10 Dec 2025 22:26:00 -0000 full SEN We take your feedback, recommendations and tips! To be involved with the Mail Bag and to ask Caro and Corrie questions, please email your questions and ideas to feedback@dontshootpod.com.au or message us on Instagram or Facebook. We take your feedback, recommendations and tips!

To be involved with the Mail Bag and to ask Caro and Corrie questions, please email your questions and ideas to feedback@dontshootpod.com.au or message us on Instagram or Facebook.

]]> 534 QUICK LISTEN - BSF (From Ep 380) BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Stars and Bars by William Boyd SCREEN: Any Human Heart, the mini-series Apple TV FOOD: ⁠Yoghurt and Fig Cake – with a twist, from Delicious Magazine⁠ **note - Corrie uses Raspberries as a substitute Wed, 10 Dec 2025 21:00:00 -0000 full SEN BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Stars and Bars by William Boyd SCREEN: Any Human Heart, the mini-series Apple TV FOOD: ⁠Yoghurt and Fig Cake – with a twist, from Delicious Magazine⁠ **note - Corrie uses Raspberries as a substitute BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Stars and Bars by William Boyd

SCREEN: Any Human Heart, the mini-series Apple TV

FOOD: ⁠Yoghurt and Fig Cake – with a twist, from Delicious Magazine⁠

**note - Corrie uses Raspberries as a substitute

]]> 914 Ep 380 - Warm Regards, Cutie ON THIS EPISODE - What makes a great memoir? - The Anika Wells controversy - Champagne with Myles Thomson from the Prince Wine Store - Is there tension at AFL HQ? - Corrie’s text blunder this week! - Baz McCullum’s strange post-play interview after the second Test - Reece Witherspoon endorses another up and coming Australian author **REMINDER** – OUR CHRISTMAS PODCAST SPECIAL – NEXT WEEK Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento - TICKETS - https://www.trybooking.com/events/landing/1497723 ITEM 1: My Life As A Book: Why people write memoirs, and why memoirs can work – or seriously not work - Do we love/hate memoirs - What a good memoir can offer readers - Controversial memoirs and memoirs that create big news - Memoirs we have loved: ITEM 2: Where do we stand on the Anika Wells controversy The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Champagne Bollinger Special Cuvee JP Deville Carte Noire Brut www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Stars and Bars by William Boyd SCREEN: Any Human Heart, the mini-series Apple TV FOOD: Yoghurt and Fig Cake – with a twist, from Delicious Magazine **note - Corrie uses Raspberries as a substitute SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What was sporting interview raised your eyebrows on the weekend Caro to Corrie: What’s this week’s “good news “story for Australian book publishers Corrie to Caro: What was behind Rory McIlroy's strange Royal Melbourne comment last week Caro to Corrie: What was your big bubble-burst moment last week Corrie to Caro: Is there really leadership tension at AFL headquarters Caro to Corrie: What was this week’s embarrassing texting error Wed, 10 Dec 2025 08:28:00 -0000 full SEN ON THIS EPISODE - What makes a great memoir? - The Anika Wells controversy - Champagne with Myles Thomson from the Prince Wine Store - Is there tension at AFL HQ? - Corrie’s text blunder this week! - Baz McCullum’s strange post-play interview after the second Test - Reece Witherspoon endorses another up and coming Australian author **REMINDER** – OUR CHRISTMAS PODCAST SPECIAL – NEXT WEEK Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento - TICKETS - https://www.trybooking.com/events/landing/1497723 ITEM 1: My Life As A Book: Why people write memoirs, and why memoirs can work – or seriously not work - Do we love/hate memoirs - What a good memoir can offer readers - Controversial memoirs and memoirs that create big news - Memoirs we have loved: ITEM 2: Where do we stand on the Anika Wells controversy The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Champagne Bollinger Special Cuvee JP Deville Carte Noire Brut www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Stars and Bars by William Boyd SCREEN: Any Human Heart, the mini-series Apple TV FOOD: Yoghurt and Fig Cake – with a twist, from Delicious Magazine **note - Corrie uses Raspberries as a substitute SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What was sporting interview raised your eyebrows on the weekend Caro to Corrie: What’s this week’s “good news “story for Australian book publishers Corrie to Caro: What was behind Rory McIlroy's strange Royal Melbourne comment last week Caro to Corrie: What was your big bubble-burst moment last week Corrie to Caro: Is there really leadership tension at AFL headquarters Caro to Corrie: What was this week’s embarrassing texting error ON THIS EPISODE

- What makes a great memoir?

- The Anika Wells controversy

- Champagne with Myles Thomson from the Prince Wine Store

- Is there tension at AFL HQ?

- Corrie’s text blunder this week!

- Baz McCullum’s strange post-play interview after the second Test

- Reece Witherspoon endorses another up and coming Australian author


**REMINDER** – OUR CHRISTMAS PODCAST SPECIAL – NEXT WEEK

Live from The Continental Hotel, Sorrento.

- Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry

- $70 (includes drink on arrival and pass-around food)

- Wednesday December 17 5.30pm-7.30pm

- The Continental Hotel, Sorrento

- TICKETS - https://www.trybooking.com/events/landing/1497723


ITEM 1: My Life As A Book: Why people write memoirs, and why memoirs can work – or seriously not work

- Do we love/hate memoirs

- What a good memoir can offer readers

- Controversial memoirs and memoirs that create big news

- Memoirs we have loved:


ITEM 2: Where do we stand on the Anika Wells controversy


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Champagne

Bollinger Special Cuvee

JP Deville Carte Noire Brut


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Stars and Bars by William Boyd

SCREEN: Any Human Heart, the mini-series Apple TV

FOOD: Yoghurt and Fig Cake – with a twist, from Delicious Magazine

**note - Corrie uses Raspberries as a substitute


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: What was sporting interview raised your eyebrows on the weekend

Caro to Corrie: What’s this week’s “good news “story for Australian book publishers

Corrie to Caro: What was behind Rory McIlroy's strange Royal Melbourne comment last week

Caro to Corrie: What was your big bubble-burst moment last week

Corrie to Caro: Is there really leadership tension at AFL headquarters

Caro to Corrie: What was this week’s embarrassing texting error

]]> 4743 QUICK LISTEN - Six Quick Questions (From Ep 379) Real Christmas tree, fake Christmas tree, no Christmas tree? Favorite Christmas movie Finish this sentence: “My favourite way to spend Boxing Day is……" Mon, 08 Dec 2025 03:13:00 -0000 full SEN Real Christmas tree, fake Christmas tree, no Christmas tree? Favorite Christmas movie Finish this sentence: “My favourite way to spend Boxing Day is……" Real Christmas tree, fake Christmas tree, no Christmas tree?

Favorite Christmas movie

Finish this sentence: “My favourite way to spend Boxing Day is……"

]]> 453 QUICK LISTEN - BSF (From Ep 379) BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: 2025 Best Literacy Fiction: Corrie and Chris reveal Kris - The Loneliness of Sonia and Sunny – Kiran Desai Corrie – What We Can Know – Ian McEwan SCREEN: 2025 Best Screen Adaptation of a Book we have seen this year Kris: Small Things Like These Corrie – The Thursday Murder Club FOOD: 2025 Cookbooks We Love – Us again Something From Nothing – Alison Roman Corrie – Persiana Easy – Sabrina Ghayour Sat, 06 Dec 2025 13:00:00 -0000 full SEN BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: 2025 Best Literacy Fiction: Corrie and Chris reveal Kris - The Loneliness of Sonia and Sunny – Kiran Desai Corrie – What We Can Know – Ian McEwan SCREEN: 2025 Best Screen Adaptation of a Book we have seen this year Kris: Small Things Like These Corrie – The Thursday Murder Club FOOD: 2025 Cookbooks We Love – Us again Something From Nothing – Alison Roman Corrie – Persiana Easy – Sabrina Ghayour BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: 2025 Best Literacy Fiction: Corrie and Chris reveal

Kris - The Loneliness of Sonia and Sunny – Kiran Desai

Corrie – What We Can Know – Ian McEwan


SCREEN: 2025 Best Screen Adaptation of a Book we have seen this year

Kris: Small Things Like These

Corrie – The Thursday Murder Club

FOOD: 2025 Cookbooks We Love – Us again

Something From Nothing – Alison Roman

Corrie – Persiana Easy – Sabrina Ghayour

]]> 618 Ep 379 - 2025, a year in review (of books) ON THIS EPISODE SPECIAL GUEST CO-HOST THIS WEEK: Kris Humphreys of Avenue Bookstore (in Albert Park, Elsternwick and Richmond) We review our favourite books from 2025, in a range of categories **REMINDER** OUR CHRISTMAS PODCAST SPECIAL Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento - TICKETS: https://www.trybooking.com/events/landing/1497723 2025 – Talking Books • Best Beach Read Kris: A Great Act of Love – A Great Act of Love Corrie: The Cazalet Chronicles – Elizabeth Jane Howard • Best Crime/Thriller – Kris: Mischance Creek – Garry Disher Corrie: Wild Dark Shore - Charlotte McConaghy • Best Bio/Memoir – Kris: Mother Mary Comes to Me – Arundhati Roymother Corrie: Whitlam – Troy Bramston • Best Non-Fiction – Kris: When the Going Was Good – Graydon Carter Corrie: The Shortest History of the United States of America – Don Watson • Best Beautiful Book – Kris: Melbourne Heritage Interiors – Kristine Slawinski, Phil Campbell Corrie: 65000 Years: A Short History of Australian Art, Marcia Langton AO and Judith Ryan AM • Best Junior Fiction – Kris: Frances Bloom – Katrina Nannestad Billie B Brown series - Sally Rippin • Best Christmas Book for Little Readers Kris: Here come the cousins – Maggie Hutchings Corrie: Claris and the Christmas Surprise: A Claris Storybook – Megan Hess • The Book We Most Want To Read of the Summer Holiday Kris: The Elements – John Boyne Corrie: The Heir Apparent – Rebecca Armitage BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: 2025 Best Literacy Fiction: Corrie and Chris reveal Kris - The Loneliness of Sonia and Sunny – Kiran Desai Corrie – What We Can Know – Ian McEwan SCREEN: 2025 Best Screen Adaptation of a Book we have seen this year Kris: Small Things Like These Corrie – The Thursday Murder Club FOOD: 2025 Cookbooks We Love – Us again Something From Nothing – Alison Roman Corrie – Persiana Easy – Sabrina Ghayour SIX QUICK QUESTIONS - FOR RED ENERGY. Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. 1. Real Christmas tree, fake Christmas tree, no Christmas tree? 2. Favorite Christmas movie 3. Finish this sentence: “My favourite way to spend Boxing Day is……" A reminder – shoutout for PRINCE WINESTORE – unfortunately Myles couldn’t make it in this week – however get down to the Prince Wine Store or go to their website www.princewinestore.com.au to place your order ahead of Christmas! THANKS RED ENERGY AND PRINCE WINESTORE REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS Tue, 02 Dec 2025 23:58:00 -0000 full SEN ON THIS EPISODE SPECIAL GUEST CO-HOST THIS WEEK: Kris Humphreys of Avenue Bookstore (in Albert Park, Elsternwick and Richmond) We review our favourite books from 2025, in a range of categories **REMINDER** OUR CHRISTMAS PODCAST SPECIAL Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento - TICKETS: https://www.trybooking.com/events/landing/1497723 2025 – Talking Books • Best Beach Read Kris: A Great Act of Love – A Great Act of Love Corrie: The Cazalet Chronicles – Elizabeth Jane Howard • Best Crime/Thriller – Kris: Mischance Creek – Garry Disher Corrie: Wild Dark Shore - Charlotte McConaghy • Best Bio/Memoir – Kris: Mother Mary Comes to Me – Arundhati Roymother Corrie: Whitlam – Troy Bramston • Best Non-Fiction – Kris: When the Going Was Good – Graydon Carter Corrie: The Shortest History of the United States of America – Don Watson • Best Beautiful Book – Kris: Melbourne Heritage Interiors – Kristine Slawinski, Phil Campbell Corrie: 65000 Years: A Short History of Australian Art, Marcia Langton AO and Judith Ryan AM • Best Junior Fiction – Kris: Frances Bloom – Katrina Nannestad Billie B Brown series - Sally Rippin • Best Christmas Book for Little Readers Kris: Here come the cousins – Maggie Hutchings Corrie: Claris and the Christmas Surprise: A Claris Storybook – Megan Hess • The Book We Most Want To Read of the Summer Holiday Kris: The Elements – John Boyne Corrie: The Heir Apparent – Rebecca Armitage BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: 2025 Best Literacy Fiction: Corrie and Chris reveal Kris - The Loneliness of Sonia and Sunny – Kiran Desai Corrie – What We Can Know – Ian McEwan SCREEN: 2025 Best Screen Adaptation of a Book we have seen this year Kris: Small Things Like These Corrie – The Thursday Murder Club FOOD: 2025 Cookbooks We Love – Us again Something From Nothing – Alison Roman Corrie – Persiana Easy – Sabrina Ghayour SIX QUICK QUESTIONS - FOR RED ENERGY. Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. 1. Real Christmas tree, fake Christmas tree, no Christmas tree? 2. Favorite Christmas movie 3. Finish this sentence: “My favourite way to spend Boxing Day is……" A reminder – shoutout for PRINCE WINESTORE – unfortunately Myles couldn’t make it in this week – however get down to the Prince Wine Store or go to their website www.princewinestore.com.au to place your order ahead of Christmas! THANKS RED ENERGY AND PRINCE WINESTORE REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS ON THIS EPISODE

SPECIAL GUEST CO-HOST THIS WEEK: Kris Humphreys of Avenue Bookstore (in Albert Park, Elsternwick and Richmond)

We review our favourite books from 2025, in a range of categories


**REMINDER**

OUR CHRISTMAS PODCAST SPECIAL

Live from The Continental Hotel, Sorrento.

- Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry

- $70 (includes drink on arrival and pass-around food)

- Wednesday December 17 5.30pm-7.30pm

- The Continental Hotel, Sorrento

- TICKETS: https://www.trybooking.com/events/landing/1497723


2025 – Talking Books

• Best Beach Read

Kris: A Great Act of Love – A Great Act of Love

Corrie: The Cazalet Chronicles – Elizabeth Jane Howard


• Best Crime/Thriller –

Kris: Mischance Creek – Garry Disher

Corrie: Wild Dark Shore - Charlotte McConaghy


• Best Bio/Memoir –

Kris: Mother Mary Comes to Me – Arundhati Roymother

Corrie: Whitlam – Troy Bramston


• Best Non-Fiction –

Kris: When the Going Was Good – Graydon Carter

Corrie: The Shortest History of the United States of America – Don Watson


• Best Beautiful Book –

Kris: Melbourne Heritage Interiors – Kristine Slawinski, Phil Campbell

Corrie: 65000 Years: A Short History of Australian Art, Marcia Langton AO and Judith Ryan AM


• Best Junior Fiction –

Kris: Frances Bloom – Katrina Nannestad

Billie B Brown series - Sally Rippin


• Best Christmas Book for Little Readers

Kris: Here come the cousins – Maggie Hutchings

Corrie: Claris and the Christmas Surprise: A Claris Storybook – Megan Hess


• The Book We Most Want To Read of the Summer Holiday

Kris: The Elements – John Boyne

Corrie: The Heir Apparent – Rebecca Armitage


BSF brought to us by Red Energy.

Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK: 2025 Best Literacy Fiction: Corrie and Chris reveal

Kris - The Loneliness of Sonia and Sunny – Kiran Desai

Corrie – What We Can Know – Ian McEwan


SCREEN: 2025 Best Screen Adaptation of a Book we have seen this year

Kris: Small Things Like These

Corrie – The Thursday Murder Club


FOOD: 2025 Cookbooks We Love – Us again

Something From Nothing – Alison Roman

Corrie – Persiana Easy – Sabrina Ghayour


SIX QUICK QUESTIONS - FOR RED ENERGY. Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.


1. Real Christmas tree, fake Christmas tree, no Christmas tree?

2. Favorite Christmas movie

3. Finish this sentence: “My favourite way to spend Boxing Day is……"


A reminder – shoutout for PRINCE WINESTORE – unfortunately Myles couldn’t make it in this week – however get down to the Prince Wine Store or go to their website www.princewinestore.com.au to place your order ahead of Christmas!


THANKS RED ENERGY AND PRINCE WINESTORE


REMINDER

If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts.

DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG

And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS

]]> 3185 QUICK LISTEN - The Cocktail Cabinet (From Ep 378) This week, Myles Thomson from the Prince Wine Store discusses wines from the Hunter Valley region. Fri, 28 Nov 2025 07:00:00 -0000 full SEN This week, Myles Thomson from the Prince Wine Store discusses wines from the Hunter Valley region. This week, Myles Thomson from the Prince Wine Store discusses wines from the Hunter Valley region.

]]> 640 QUICK LISTEN - Shaynna Blaze, Voice of Change (From Ep 378) THIS WEEK’ S SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change ⁠⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠⁠ VOICE OF CHANGE – supported by Red Energy: Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change. We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas. And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence. • Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/) • Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action. • Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact. Thu, 27 Nov 2025 01:00:00 -0000 full SEN THIS WEEK’ S SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change ⁠⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠⁠ VOICE OF CHANGE – supported by Red Energy: Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change. We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas. And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence. • Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/) • Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action. • Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact. THIS WEEK’ S SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change

⁠⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠⁠



VOICE OF CHANGE – supported by Red Energy:

Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change.



We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas.

And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence.

• Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/)

• Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action.

• Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact.

]]> 1148 QUICK LISTEN - Six Quick Questions (From Ep 378) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is Susu and do you wish you had it? Caro to Corrie: Which athlete’s story left you breathless this week? Corrie to Caro: Where do you stand on the battle for High Street Northcote? Caro to Corrie: The Ashes – a must-watch in your household? Corrie to Caro: What do we really owe the dead? Caro to Corrie: Speaking of funerals and memorial services, which do you rate more essential; great flowers or great music? Wed, 26 Nov 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is Susu and do you wish you had it? Caro to Corrie: Which athlete’s story left you breathless this week? Corrie to Caro: Where do you stand on the battle for High Street Northcote? Caro to Corrie: The Ashes – a must-watch in your household? Corrie to Caro: What do we really owe the dead? Caro to Corrie: Speaking of funerals and memorial services, which do you rate more essential; great flowers or great music? SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: What is Susu and do you wish you had it?

Caro to Corrie: Which athlete’s story left you breathless this week?

Corrie to Caro: Where do you stand on the battle for High Street Northcote?

Caro to Corrie: The Ashes – a must-watch in your household?

Corrie to Caro: What do we really owe the dead?

Caro to Corrie: Speaking of funerals and memorial services, which do you rate more essential; great flowers or great music?

]]> 995 QUICK LISTEN - BSF (From Ep 378) BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: THE IMPOSSIBLE FORTUNE by Richard Osman SCREEN: CORRIE HAS A SCREEN: THE DIPLOMAT on Netflix FOOD: CORRIE HAS A RECIPE: Janno’s Eggplant Lasagne 2 medium eggplants (900g) cut into 1cm slices ½ cup olive oik 2 medium capsicums 750g jar pasta sauce / passata 250g packet instant lasagne sheets (9 sheets) 250g mozzarella cheese, sliced thinly Pistachio pesto (spread thinnish layer under lasagne): ½ cup shelled pistachios 1 cup firmly packed fresh basil ½ cup olive oil 2 garlic cloves crushed 2 tablespoons grated parmesan cheese (Blend ingredients together) White sauce (only spread this on top): 80g butter ½ cup plain flour 2 1/2 cups mils ½ cup grated parmesan cheese Add spinach (Heat butter in medium saucepan, cook flour, stirring until it thickens and bubbles. Gradually add in milk, stir until mixture boils and thickens. Remove from heat, stir in cheese and spinach) Method: 1 – oil rectangular dish 2 – Place eggplant in bowl, sprinkle with sale, stand 20 mins. Rinse under cold running water 3 – brush eggplant with oil, place in single layer on two oven trays. Bake uncovered moderately hot oven around 40 mins. Until brown and tender 4 – Quarter capsicums. Roast under griller in very hot oven, skin side up until skin blackens. Cover for 5 minutes. Peel away skin, cut pieces into thick strips 5 – Spread a third of the pasta sauce into prepared dish. Top with a third of the lasagne, another third of the sauce, half of the eggplant, half of the cheese, another third of the lasagne, then remaining sauce, capsicum, cheese layer and eggplant. Spread pistachio pesto over eggplant, top with white sauce 6 – Cover lasagne with foil, bake in moderate oven for 30 minutes. Remove when browned lightly. Stand for 5 minutes before serving. Tue, 25 Nov 2025 21:52:00 -0000 full SEN BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: THE IMPOSSIBLE FORTUNE by Richard Osman SCREEN: CORRIE HAS A SCREEN: THE DIPLOMAT on Netflix FOOD: CORRIE HAS A RECIPE: Janno’s Eggplant Lasagne 2 medium eggplants (900g) cut into 1cm slices ½ cup olive oik 2 medium capsicums 750g jar pasta sauce / passata 250g packet instant lasagne sheets (9 sheets) 250g mozzarella cheese, sliced thinly Pistachio pesto (spread thinnish layer under lasagne): ½ cup shelled pistachios 1 cup firmly packed fresh basil ½ cup olive oil 2 garlic cloves crushed 2 tablespoons grated parmesan cheese (Blend ingredients together) White sauce (only spread this on top): 80g butter ½ cup plain flour 2 1/2 cups mils ½ cup grated parmesan cheese Add spinach (Heat butter in medium saucepan, cook flour, stirring until it thickens and bubbles. Gradually add in milk, stir until mixture boils and thickens. Remove from heat, stir in cheese and spinach) Method: 1 – oil rectangular dish 2 – Place eggplant in bowl, sprinkle with sale, stand 20 mins. Rinse under cold running water 3 – brush eggplant with oil, place in single layer on two oven trays. Bake uncovered moderately hot oven around 40 mins. Until brown and tender 4 – Quarter capsicums. Roast under griller in very hot oven, skin side up until skin blackens. Cover for 5 minutes. Peel away skin, cut pieces into thick strips 5 – Spread a third of the pasta sauce into prepared dish. Top with a third of the lasagne, another third of the sauce, half of the eggplant, half of the cheese, another third of the lasagne, then remaining sauce, capsicum, cheese layer and eggplant. Spread pistachio pesto over eggplant, top with white sauce 6 – Cover lasagne with foil, bake in moderate oven for 30 minutes. Remove when browned lightly. Stand for 5 minutes before serving. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CARO HAS A BOOK: THE IMPOSSIBLE FORTUNE by Richard Osman

SCREEN: CORRIE HAS A SCREEN: THE DIPLOMAT on Netflix

FOOD: CORRIE HAS A RECIPE: Janno’s Eggplant Lasagne

2 medium eggplants (900g) cut into 1cm slices

½ cup olive oik

2 medium capsicums

750g jar pasta sauce / passata

250g packet instant lasagne sheets (9 sheets)

250g mozzarella cheese, sliced thinly


Pistachio pesto (spread thinnish layer under lasagne):

½ cup shelled pistachios

1 cup firmly packed fresh basil

½ cup olive oil

2 garlic cloves crushed

2 tablespoons grated parmesan cheese

(Blend ingredients together)


White sauce (only spread this on top):

80g butter

½ cup plain flour

2 1/2 cups mils

½ cup grated parmesan cheese

Add spinach

(Heat butter in medium saucepan, cook flour, stirring until it thickens and bubbles. Gradually add in milk, stir until mixture boils and thickens. Remove from heat, stir in cheese and spinach)


Method:

1 – oil rectangular dish

2 – Place eggplant in bowl, sprinkle with sale, stand 20 mins. Rinse under cold running water

3 – brush eggplant with oil, place in single layer on two oven trays. Bake uncovered moderately hot oven around 40 mins. Until brown and tender

4 – Quarter capsicums. Roast under griller in very hot oven, skin side up until skin blackens. Cover for 5 minutes. Peel away skin, cut pieces into thick strips

5 – Spread a third of the pasta sauce into prepared dish. Top with a third of the lasagne, another third of the sauce, half of the eggplant, half of the cheese, another third of the lasagne, then remaining sauce, capsicum, cheese layer and eggplant. Spread pistachio pesto over eggplant, top with white sauce

6 – Cover lasagne with foil, bake in moderate oven for 30 minutes. Remove when browned lightly. Stand for 5 minutes before serving.


]]> 975 The Mail Bag (From Ep 378) Caro and Corrie respond to your feedback on The Mail Bag! To get in touch, send us a message via Instagram, Facebook, or email us at feedback@dontshootpod.com.au Tue, 25 Nov 2025 21:22:00 -0000 full SEN Caro and Corrie respond to your feedback on The Mail Bag! To get in touch, send us a message via Instagram, Facebook, or email us at feedback@dontshootpod.com.au Caro and Corrie respond to your feedback on The Mail Bag!


To get in touch, send us a message via Instagram, Facebook, or email us at feedback@dontshootpod.com.au

]]> 433 Ep 378 - There’s Something About Music ON THIS EPISODE Shaynna Blaze is our special guest, in studio – to discuss the ‘Voice of Change’ campaign Huner Valley wine recommendations from Myles Thomson at the Prince Wine Store The disturbing revelations from Mary Fowler in her book Flowers or music at a funeral – which is more important? **OUR CHRISTMAS PODCAST SPECIAL** Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento TICKETS - ⁠https://www.trybooking.com/events/landing/1497723⁠ THIS WEEK’ S SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change ⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠ VOICE OF CHANGE – supported by Red Energy: Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change. We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas. And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence. • Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/) • Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action. • Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact. The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: wines from the Hunter Valley (Notes to come) www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: THE IMPOSSIBLE FORTUNE by Richard Osman SCREEN: CORRIE HAS A SCREEN: THE DIPLOMAT on Netflix FOOD: CORRIE HAS A RECIPE: Janno’s Eggplant Lasagne (Recipe on Facebook - and notes of 'Quick Listen' episode of BSF) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is Susu and do you wish you had it? Caro to Corrie: Which athlete’s story left you breathless this week? Corrie to Caro: Where do you stand on the battle for High Street Northcote? Caro to Corrie: The Ashes – a must-watch in your household? Corrie to Caro: What do we really owe the dead? Caro to Corrie: Speaking of funerals and memorial services, which do you rate more essential; great flowers or great music? Tue, 25 Nov 2025 04:24:00 -0000 full SEN ON THIS EPISODE Shaynna Blaze is our special guest, in studio – to discuss the ‘Voice of Change’ campaign Huner Valley wine recommendations from Myles Thomson at the Prince Wine Store The disturbing revelations from Mary Fowler in her book Flowers or music at a funeral – which is more important? **OUR CHRISTMAS PODCAST SPECIAL** Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento TICKETS - ⁠https://www.trybooking.com/events/landing/1497723⁠ THIS WEEK’ S SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change ⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠ VOICE OF CHANGE – supported by Red Energy: Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change. We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas. And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence. • Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/) • Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action. • Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact. The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: wines from the Hunter Valley (Notes to come) www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: THE IMPOSSIBLE FORTUNE by Richard Osman SCREEN: CORRIE HAS A SCREEN: THE DIPLOMAT on Netflix FOOD: CORRIE HAS A RECIPE: Janno’s Eggplant Lasagne (Recipe on Facebook - and notes of 'Quick Listen' episode of BSF) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is Susu and do you wish you had it? Caro to Corrie: Which athlete’s story left you breathless this week? Corrie to Caro: Where do you stand on the battle for High Street Northcote? Caro to Corrie: The Ashes – a must-watch in your household? Corrie to Caro: What do we really owe the dead? Caro to Corrie: Speaking of funerals and memorial services, which do you rate more essential; great flowers or great music? ON THIS EPISODE

Shaynna Blaze is our special guest, in studio – to discuss the ‘Voice of Change’ campaign

Huner Valley wine recommendations from Myles Thomson at the Prince Wine Store

The disturbing revelations from Mary Fowler in her book

Flowers or music at a funeral – which is more important?


**OUR CHRISTMAS PODCAST SPECIAL**

Live from The Continental Hotel, Sorrento.

- Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry

- $70 (includes drink on arrival and pass-around food)

- Wednesday December 17 5.30pm-7.30pm

- The Continental Hotel, Sorrento

TICKETS - ⁠https://www.trybooking.com/events/landing/1497723⁠


THIS WEEK’ S SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change

⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠


VOICE OF CHANGE – supported by Red Energy:

Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change.


We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas.

And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence.

• Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/)

• Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action.

• Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact.

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: wines from the Hunter Valley

(Notes to come)

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CARO HAS A BOOK: THE IMPOSSIBLE FORTUNE by Richard Osman

SCREEN: CORRIE HAS A SCREEN: THE DIPLOMAT on Netflix

FOOD: CORRIE HAS A RECIPE: Janno’s Eggplant Lasagne

(Recipe on Facebook - and notes of 'Quick Listen' episode of BSF)

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: What is Susu and do you wish you had it?

Caro to Corrie: Which athlete’s story left you breathless this week?

Corrie to Caro: Where do you stand on the battle for High Street Northcote?

Caro to Corrie: The Ashes – a must-watch in your household?

Corrie to Caro: What do we really owe the dead?

Caro to Corrie: Speaking of funerals and memorial services, which do you rate more essential; great flowers or great music?


]]> 4002 QUICK LISTEN - Six Quick Questions (From Ep 377) Six Quick Questions. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What amazing fact did you learn in History Club last week Corrie to Caro: What small Springtime achievement made your weekend Caro to Corrie: Which household chore remains a drudge, 35 years later Corrie to Caro: What was the first sign former Victorian Liberal leader Brad Batten was in serious trouble Caro to Corrie: Who is your hero this week Corrie to Caro: What should we be getting excited about Sat, 22 Nov 2025 21:00:00 -0000 full SEN Six Quick Questions. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What amazing fact did you learn in History Club last week Corrie to Caro: What small Springtime achievement made your weekend Caro to Corrie: Which household chore remains a drudge, 35 years later Corrie to Caro: What was the first sign former Victorian Liberal leader Brad Batten was in serious trouble Caro to Corrie: Who is your hero this week Corrie to Caro: What should we be getting excited about Six Quick Questions.

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: What amazing fact did you learn in History Club last week

Corrie to Caro: What small Springtime achievement made your weekend

Caro to Corrie: Which household chore remains a drudge, 35 years later

Corrie to Caro: What was the first sign former Victorian Liberal leader Brad Batten was in serious trouble

Caro to Corrie: Who is your hero this week

Corrie to Caro: What should we be getting excited about

]]> 896 QUICK LISTEN - Cocktail Cabinet (From Ep 377) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: drinks in cans Masto’s Ginger Beer 330 ml $5.50 Bizzarro Spritz 250 ml Can $7.50 Suntory 196 Double Lemon 330 ml $7 Curatif Tommy’s Margarita Can 130 ml $11 Saison x Mischief Brew Amaro Tonic 250 ml $9 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Fri, 21 Nov 2025 21:00:00 -0000 full SEN The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: drinks in cans Masto’s Ginger Beer 330 ml $5.50 Bizzarro Spritz 250 ml Can $7.50 Suntory 196 Double Lemon 330 ml $7 Curatif Tommy’s Margarita Can 130 ml $11 Saison x Mischief Brew Amaro Tonic 250 ml $9 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: drinks in cans

Masto’s Ginger Beer 330 ml $5.50

Bizzarro Spritz 250 ml Can $7.50

Suntory 196 Double Lemon 330 ml $7

Curatif Tommy’s Margarita Can 130 ml $11

Saison x Mischief Brew Amaro Tonic 250 ml $9

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 792 QUICK LISTEN - BSF (From Ep 377) BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Sorry For The Dead by Nicola Upson SCREEN: CORRIE HAS A SCREEN: One To One: John and Yoko via Prime FOOD: CARO HAS A RECIPE: Radicchio Pear and Walnut Salad with Poppyseed Dressing 2 firm pears 1 small head of radicchio, leaves torn 100g marinated soft goat’s feta 100g (1 cup) walnuts, lightly toasted 1⁄2 quantity of lemon & poppy seed dressing (see below) Using a mandoline or a very sharp knife, carefully slice the pears thinly (but not paper thin). On a large platter, arrange half the radicchio, pear slices and goat’s feta. Sprinkle half the walnuts over, then drizzle with half the dressing. Repeat with the remaining ingredients and then serve straight away. Lemon and poppy seed dressing (makes about 200ml) 60ml (1⁄4 cup) lemon juice 1 garlic clove, finely minced 125 ml (1⁄2 cup) quality olive oil or any nut oil 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon poppy seeds Salt, to taste Place all the ingredients in a glass jar, screw the lid on and shake until well combined. The dressing will keep in the fridge for up to 4 weeks. Thu, 20 Nov 2025 21:00:00 -0000 full SEN BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Sorry For The Dead by Nicola Upson SCREEN: CORRIE HAS A SCREEN: One To One: John and Yoko via Prime FOOD: CARO HAS A RECIPE: Radicchio Pear and Walnut Salad with Poppyseed Dressing 2 firm pears 1 small head of radicchio, leaves torn 100g marinated soft goat’s feta 100g (1 cup) walnuts, lightly toasted 1⁄2 quantity of lemon & poppy seed dressing (see below) Using a mandoline or a very sharp knife, carefully slice the pears thinly (but not paper thin). On a large platter, arrange half the radicchio, pear slices and goat’s feta. Sprinkle half the walnuts over, then drizzle with half the dressing. Repeat with the remaining ingredients and then serve straight away. Lemon and poppy seed dressing (makes about 200ml) 60ml (1⁄4 cup) lemon juice 1 garlic clove, finely minced 125 ml (1⁄2 cup) quality olive oil or any nut oil 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon poppy seeds Salt, to taste Place all the ingredients in a glass jar, screw the lid on and shake until well combined. The dressing will keep in the fridge for up to 4 weeks. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CARO HAS A BOOK: Sorry For The Dead by Nicola Upson

SCREEN: CORRIE HAS A SCREEN: One To One: John and Yoko via Prime

FOOD: CARO HAS A RECIPE: Radicchio Pear and Walnut Salad with Poppyseed Dressing

2 firm pears

1 small head of radicchio, leaves torn

100g marinated soft goat’s feta

100g (1 cup) walnuts, lightly toasted

1⁄2 quantity of lemon & poppy seed dressing (see below)

Using a mandoline or a very sharp knife, carefully slice the pears thinly (but not paper thin).

On a large platter, arrange half the radicchio, pear slices and goat’s feta. Sprinkle half the walnuts over, then drizzle with half the dressing. Repeat with the remaining ingredients and then serve straight away.

Lemon and poppy seed dressing (makes about 200ml)

60ml (1⁄4 cup) lemon juice

1 garlic clove, finely minced

125 ml (1⁄2 cup) quality olive oil or any nut oil

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon poppy seeds

Salt, to taste

Place all the ingredients in a glass jar, screw the lid on and shake until well combined. The dressing will keep in the fridge for up to 4 weeks.

]]> 897 The Mail Bag (From Ep 377) We take your questions, feedback and tips! Send us a message on Instagram or Facebook, or send us an email at feedback@dontshootpod.com.au Wed, 19 Nov 2025 21:00:00 -0000 full SEN We take your questions, feedback and tips! Send us a message on Instagram or Facebook, or send us an email at feedback@dontshootpod.com.au We take your questions, feedback and tips! Send us a message on Instagram or Facebook, or send us an email at feedback@dontshootpod.com.au

]]> 1029 Ep 377 - Epstein could be the straw to break the Donald Trump back ON THIS EPISODE The Epstein Files… The unfolding political scandal in the States The victims, the fallout, where does this lead to and what impact will it have on US President, Donald Trump Drinks in cans with Myles Thomson (RTD’s… ‘Ready To Drink!’) A simple and delicious summer salad from Caro Corrie reviews ‘One to One’: John and Yoko via Prime Is it time to plan accommodation for the Brisbane Olympics? ****REMINDER – OUR CHRISTMAS PODCAST SPECIAL**** Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento - TICKETS: https://www.trybooking.com/events/landing/1497723 Epstein, Epstein, Epstein: He’s brought down a prince, can be bring down a president? - One of America’s great political scandals is unfolding… - What next for Trump and why is he finally calling for the release of the files - Latest on Andrew Mountbatten Windsor – will he appear before Congress? - Men in power and why for centuries have they felt entitled to have their way with women? David Frum ( Canadian-American political commentator and a former speechwriter for President George W. Bush. He is a senior editor at The Atlantic) on The Bulwark Podcast: “What you did with women was a completely separate part of your moral life…” WHY? The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: drinks in cans Masto’s Ginger Beer 330 ml $5.50 Bizzarro Spritz 250 ml Can $7.50 Suntory 196 Double Lemon 330 ml $7 Curatif Tommy’s Margarita Can 130 ml $11 Saison x Mischief Brew Amaro Tonic 250 ml $9 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. Brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Sorry For The Dead by Nicola Upson SCREEN: CORRIE HAS A SCREEN: One To One: John and Yoko via Prime FOOD: CARO HAS A RECIPE: Radicchio Pear and Walnut Salad with Poppyseed Dressing SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: What amazing fact did you learn in History Club last week Corrie to Caro: What small Springtime achievement made your weekend Caro to Corrie: Which household chore remains a drudge, 35 years later Corrie to Caro: What was the first sign former Victorian Liberal leader Brad Batten was in serious trouble Caro to Corrie: Who is your hero this week Corrie to Caro: What should we be getting excited about Tue, 18 Nov 2025 23:50:00 -0000 full SEN ON THIS EPISODE The Epstein Files… The unfolding political scandal in the States The victims, the fallout, where does this lead to and what impact will it have on US President, Donald Trump Drinks in cans with Myles Thomson (RTD’s… ‘Ready To Drink!’) A simple and delicious summer salad from Caro Corrie reviews ‘One to One’: John and Yoko via Prime Is it time to plan accommodation for the Brisbane Olympics? ****REMINDER – OUR CHRISTMAS PODCAST SPECIAL**** Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento - TICKETS: https://www.trybooking.com/events/landing/1497723 Epstein, Epstein, Epstein: He’s brought down a prince, can be bring down a president? - One of America’s great political scandals is unfolding… - What next for Trump and why is he finally calling for the release of the files - Latest on Andrew Mountbatten Windsor – will he appear before Congress? - Men in power and why for centuries have they felt entitled to have their way with women? David Frum ( Canadian-American political commentator and a former speechwriter for President George W. Bush. He is a senior editor at The Atlantic) on The Bulwark Podcast: “What you did with women was a completely separate part of your moral life…” WHY? The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: drinks in cans Masto’s Ginger Beer 330 ml $5.50 Bizzarro Spritz 250 ml Can $7.50 Suntory 196 Double Lemon 330 ml $7 Curatif Tommy’s Margarita Can 130 ml $11 Saison x Mischief Brew Amaro Tonic 250 ml $9 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. Brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Sorry For The Dead by Nicola Upson SCREEN: CORRIE HAS A SCREEN: One To One: John and Yoko via Prime FOOD: CARO HAS A RECIPE: Radicchio Pear and Walnut Salad with Poppyseed Dressing SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: What amazing fact did you learn in History Club last week Corrie to Caro: What small Springtime achievement made your weekend Caro to Corrie: Which household chore remains a drudge, 35 years later Corrie to Caro: What was the first sign former Victorian Liberal leader Brad Batten was in serious trouble Caro to Corrie: Who is your hero this week Corrie to Caro: What should we be getting excited about ON THIS EPISODE

The Epstein Files… The unfolding political scandal in the States

The victims, the fallout, where does this lead to and what impact will it have on US President, Donald Trump

Drinks in cans with Myles Thomson (RTD’s… ‘Ready To Drink!’)

A simple and delicious summer salad from Caro

Corrie reviews ‘One to One’: John and Yoko via Prime

Is it time to plan accommodation for the Brisbane Olympics?


****REMINDER – OUR CHRISTMAS PODCAST SPECIAL****

Live from The Continental Hotel, Sorrento.

- Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry

- $70 (includes drink on arrival and pass-around food)

- Wednesday December 17 5.30pm-7.30pm

- The Continental Hotel, Sorrento

- TICKETS: https://www.trybooking.com/events/landing/1497723


Epstein, Epstein, Epstein: He’s brought down a prince, can be bring down a president?

- One of America’s great political scandals is unfolding…

- What next for Trump and why is he finally calling for the release of the files

- Latest on Andrew Mountbatten Windsor – will he appear before Congress?

- Men in power and why for centuries have they felt entitled to have their way with women? David Frum ( Canadian-American political commentator and a former speechwriter for President George W. Bush. He is a senior editor at The Atlantic) on The Bulwark Podcast: “What you did with women was a completely separate part of your moral life…” WHY?


The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: drinks in cans

Masto’s Ginger Beer 330 ml $5.50

Bizzarro Spritz 250 ml Can $7.50

Suntory 196 Double Lemon 330 ml $7

Curatif Tommy’s Margarita Can 130 ml $11

Saison x Mischief Brew Amaro Tonic 250 ml $9

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. Brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CARO HAS A BOOK: Sorry For The Dead by Nicola Upson

SCREEN: CORRIE HAS A SCREEN: One To One: John and Yoko via Prime

FOOD: CARO HAS A RECIPE: Radicchio Pear and Walnut Salad with Poppyseed Dressing


SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Caro to Corrie: What amazing fact did you learn in History Club last week

Corrie to Caro: What small Springtime achievement made your weekend

Caro to Corrie: Which household chore remains a drudge, 35 years later

Corrie to Caro: What was the first sign former Victorian Liberal leader Brad Batten was in serious trouble

Caro to Corrie: Who is your hero this week

Corrie to Caro: What should we be getting excited about

]]> 3845 QUICK LISTEN - BSF (From Ep 376) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy SCREEN: CARO HAS A SCREEN: All Her Fault FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto Fri, 14 Nov 2025 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy SCREEN: CARO HAS A SCREEN: All Her Fault FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy

SCREEN: CARO HAS A SCREEN: All Her Fault

FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto

]]> 886 QUICK LISTEN - The Cocktail Cabinet (From Ep 376) Myles Thomson joins us from the Prince Wine Store with his recommendations for the week. Thu, 13 Nov 2025 21:00:00 -0000 full SEN Myles Thomson joins us from the Prince Wine Store with his recommendations for the week. Myles Thomson joins us from the Prince Wine Store with his recommendations for the week.

]]> 678 QUICK LISTEN - Six Quick Questions (Ep 376) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leder in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: Which other significant 50th anniversary is being celebrated this week Corrie to Caro: Where do you stand on the Wild Card round Caro to Corrie: What does the British media do better than just about anyone else Corrie to Caro: What weekend read moved you and shocked you Caro to Corrie: Of all his achievements, which do you think was former Senator Graham Richardson’s most significant Corrie to Caro: Of all the headlines out of Zohran Mamdani’s New York victory, what struck you the most Wed, 12 Nov 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leder in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: Which other significant 50th anniversary is being celebrated this week Corrie to Caro: Where do you stand on the Wild Card round Caro to Corrie: What does the British media do better than just about anyone else Corrie to Caro: What weekend read moved you and shocked you Caro to Corrie: Of all his achievements, which do you think was former Senator Graham Richardson’s most significant Corrie to Caro: Of all the headlines out of Zohran Mamdani’s New York victory, what struck you the most SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leder in renewable energy. Switch to 100% Aussie owned Red Energy.

Caro to Corrie: Which other significant 50th anniversary is being celebrated this week

Corrie to Caro: Where do you stand on the Wild Card round

Caro to Corrie: What does the British media do better than just about anyone else

Corrie to Caro: What weekend read moved you and shocked you

Caro to Corrie: Of all his achievements, which do you think was former Senator Graham Richardson’s most significant

Corrie to Caro: Of all the headlines out of Zohran Mamdani’s New York victory, what struck you the most

]]> 1230 The Mail Bag (From Ep 376) Caro and Corrie answer your feedback, questions and reviews on the Mail Bag. Send through your thoughts to feedback@dontshootpod.com.au - or hit us up on Instagram or Facebook. Tue, 11 Nov 2025 22:33:00 -0000 full SEN Caro and Corrie answer your feedback, questions and reviews on the Mail Bag. Send through your thoughts to feedback@dontshootpod.com.au - or hit us up on Instagram or Facebook. Caro and Corrie answer your feedback, questions and reviews on the Mail Bag.


Send through your thoughts to feedback@dontshootpod.com.au - or hit us up on Instagram or Facebook.

]]> 455 Ep 376 - It was so dramatic... and it is still so dramatic ON THIS EPISODE 50-year anniversary of Gough Whitlam’s dismissal Special guest interview, with Troy Bramston, author of Gough Whitlam: Vista of the New The introduction of the AFL Wildcard Round Corrie calls out the British media for ‘stuffing things up!’ **OUR CHRISTMAS PODCAST SPECIAL** Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento - TICKETS: https://www.trybooking.com/events/landing/1497723 INTERVIEW – TROY BRAMSTON, AUTHOR OF Gough Whitlam: Vista of the New Remembering The Dismissal, 50 years ago this week ITEM 3: The Cocktail Cabinet: With Myles Thomson of Prince Winestore www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy SCREEN: CARO HAS A SCREEN: All Her Fault FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leder in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: Which other significant 50th anniversary is being celebrated this week Corrie to Caro: Where do you stand on the Wild Card round Caro to Corrie: What does the British media do better than just about anyone else Corrie to Caro: What weekend read moved you and shocked you Caro to Corrie: Of all his achievements, which do you think was former Senator Graham Richardson’s most significant Corrie to Caro: Of all the headlines out of Zohran Mamdani’s New York victory, what struck you the most Mon, 10 Nov 2025 23:56:00 -0000 full SEN ON THIS EPISODE 50-year anniversary of Gough Whitlam’s dismissal Special guest interview, with Troy Bramston, author of Gough Whitlam: Vista of the New The introduction of the AFL Wildcard Round Corrie calls out the British media for ‘stuffing things up!’ **OUR CHRISTMAS PODCAST SPECIAL** Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday December 17 5.30pm-7.30pm - The Continental Hotel, Sorrento - TICKETS: https://www.trybooking.com/events/landing/1497723 INTERVIEW – TROY BRAMSTON, AUTHOR OF Gough Whitlam: Vista of the New Remembering The Dismissal, 50 years ago this week ITEM 3: The Cocktail Cabinet: With Myles Thomson of Prince Winestore www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy SCREEN: CARO HAS A SCREEN: All Her Fault FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leder in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: Which other significant 50th anniversary is being celebrated this week Corrie to Caro: Where do you stand on the Wild Card round Caro to Corrie: What does the British media do better than just about anyone else Corrie to Caro: What weekend read moved you and shocked you Caro to Corrie: Of all his achievements, which do you think was former Senator Graham Richardson’s most significant Corrie to Caro: Of all the headlines out of Zohran Mamdani’s New York victory, what struck you the most ON THIS EPISODE

50-year anniversary of Gough Whitlam’s dismissal

Special guest interview, with Troy Bramston, author of Gough Whitlam: Vista of the New

The introduction of the AFL Wildcard Round

Corrie calls out the British media for ‘stuffing things up!’


**OUR CHRISTMAS PODCAST SPECIAL**

Live from The Continental Hotel, Sorrento.

- Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry

- $70 (includes drink on arrival and pass-around food)

- Wednesday December 17 5.30pm-7.30pm

- The Continental Hotel, Sorrento

- TICKETS: https://www.trybooking.com/events/landing/1497723


INTERVIEW – TROY BRAMSTON, AUTHOR OF Gough Whitlam: Vista of the New

Remembering The Dismissal, 50 years ago this week

ITEM 3: The Cocktail Cabinet: With Myles Thomson of Prince Winestore


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy

SCREEN: CARO HAS A SCREEN: All Her Fault

FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto


SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leder in renewable energy. Switch to 100% Aussie owned Red Energy.

Caro to Corrie: Which other significant 50th anniversary is being celebrated this week

Corrie to Caro: Where do you stand on the Wild Card round

Caro to Corrie: What does the British media do better than just about anyone else

Corrie to Caro: What weekend read moved you and shocked you

Caro to Corrie: Of all his achievements, which do you think was former Senator Graham Richardson’s most significant

Corrie to Caro: Of all the headlines out of Zohran Mamdani’s New York victory, what struck you the most

]]> 4094 QUICK LISTEN - Six Quick Questions (From Ep 375) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What does the AFLW need to do to lift audiences Caro to Corrie: Which Australian celebrates a 83rd birthday this week and remains hardworking and relevant – and still with something new to say Congratulations to Helen Garner for winning the 2025 Bailie Gifford prize - https://www.theguardian.com/books/2025/nov/05/helen-garner-diaries-how-to-end-a-story-baillie-gifford-prize-for-nonfiction Corrie to Caro: What international standardisation would simplify international travel Caro to Corrie: Which American celebrates a 83rd birthday in two weeks and remains hardworking and relevant – and still with something new to say Corrie to Caro: This week’s Melbourne Cup – how do you rate your level of interest Caro to Corrie: Who’s your biggest fashion guru at the moment, and what trends is she predicting Fri, 07 Nov 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What does the AFLW need to do to lift audiences Caro to Corrie: Which Australian celebrates a 83rd birthday this week and remains hardworking and relevant – and still with something new to say Congratulations to Helen Garner for winning the 2025 Bailie Gifford prize - https://www.theguardian.com/books/2025/nov/05/helen-garner-diaries-how-to-end-a-story-baillie-gifford-prize-for-nonfiction Corrie to Caro: What international standardisation would simplify international travel Caro to Corrie: Which American celebrates a 83rd birthday in two weeks and remains hardworking and relevant – and still with something new to say Corrie to Caro: This week’s Melbourne Cup – how do you rate your level of interest Caro to Corrie: Who’s your biggest fashion guru at the moment, and what trends is she predicting SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: What does the AFLW need to do to lift audiences

Caro to Corrie: Which Australian celebrates a 83rd birthday this week and remains hardworking and relevant – and still with something new to say

Congratulations to Helen Garner for winning the 2025 Bailie Gifford prize - https://www.theguardian.com/books/2025/nov/05/helen-garner-diaries-how-to-end-a-story-baillie-gifford-prize-for-nonfiction

Corrie to Caro: What international standardisation would simplify international travel

Caro to Corrie: Which American celebrates a 83rd birthday in two weeks and remains hardworking and relevant – and still with something new to say

Corrie to Caro: This week’s Melbourne Cup – how do you rate your level of interest

Caro to Corrie: Who’s your biggest fashion guru at the moment, and what trends is she predicting

]]> 1490 QUICK LISTEN - BSF (From Ep 375) BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Heather Rose’s A Great Act of Love SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier FOOD:  CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’Ingredients 200g linguine 2 medium egg yolks 100g mascarpone 2 tbsp finely grated pecorino or veggie equivalent Finely grated zest 1 lemon, plus half its juice 30g unsalted butter 2-3 basil leaves, torn Extra-virgin olive oil to serve Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil. Thu, 06 Nov 2025 21:00:00 -0000 full SEN BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Heather Rose’s A Great Act of Love SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier FOOD:  CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’Ingredients 200g linguine 2 medium egg yolks 100g mascarpone 2 tbsp finely grated pecorino or veggie equivalent Finely grated zest 1 lemon, plus half its juice 30g unsalted butter 2-3 basil leaves, torn Extra-virgin olive oil to serve Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Heather Rose’s A Great Act of Love SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier FOOD:  CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’Ingredients

  • 200g linguine
  • 2 medium egg yolks
  • 100g mascarpone
  • 2 tbsp finely grated pecorino or veggie equivalent
  • Finely grated zest 1 lemon, plus half its juice
  • 30g unsalted butter
  • 2-3 basil leaves, torn
  • Extra-virgin olive oil to serve
  1. Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan.
  2. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside.
  3. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil.
]]> 1496 The Mail Bag (From Ep 375) We read and respond to your feedback and questions - if you would like to be involved with The Mail Bag, send us a message on Instagram, Facebook or email us at feedback@dontshootpod.com.au. Wed, 05 Nov 2025 23:04:00 -0000 full SEN We read and respond to your feedback and questions - if you would like to be involved with The Mail Bag, send us a message on Instagram, Facebook or email us at feedback@dontshootpod.com.au. We read and respond to your feedback and questions - if you would like to be involved with The Mail Bag, send us a message on Instagram, Facebook or email us at feedback@dontshootpod.com.au.

]]> 510 Ep 375 - The spark returns to Melbourne ON THIS EPISODE: Why Melbourne is having a revival It’s VCE exam time – Caro and Corrie reflect on their memories (and nightmares!) An extended BSF What is the best time of the year for the AFLW season to be played? We recognise a couple of important 83rd birthdays Upcoming fashion trends **CHRISTMAS PODCAST SPECIAL** Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday, December 17, 5.30pm-7.30pm - The Continental Hotel, Sorrento - CLICK HERE FOR TICKETS BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Heather Rose’s A Great Act of Love SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier FOOD: CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’ Ingredients • 200g linguine • 2 medium egg yolks • 100g mascarpone • 2 tbsp finely grated pecorino or veggie equivalent • Finely grated zest 1 lemon, plus half its juice • 30g unsalted butter • 2-3 basil leaves, torn • Extra-virgin olive oil to serve Method 1. Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan. 2. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside. 3. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What does the AFLW need to do to lift audiences Caro to Corrie: Which Australian celebrates a 83rd birthday this week and remains hardworking and relevant – and still with something new to say - Congratulations to Helen Garner for winning the 2025 Bailie Gifford prize - https://www.theguardian.com/books/2025/nov/05/helen-garner-diaries-how-to-end-a-story-baillie-gifford-prize-for-nonfiction Corrie to Caro: What international standardisation would simplify international travel Caro to Corrie: Which American celebrates a 83rd birthday in two weeks and remains hardworking and relevant – and still with something new to say Corrie to Caro: This week’s Melbourne Cup – how do you rate your level of interest Caro to Corrie: Who’s your biggest fashion guru at the moment, and what trends is she predicting Wed, 05 Nov 2025 01:01:00 -0000 full SEN ON THIS EPISODE: Why Melbourne is having a revival It’s VCE exam time – Caro and Corrie reflect on their memories (and nightmares!) An extended BSF What is the best time of the year for the AFLW season to be played? We recognise a couple of important 83rd birthdays Upcoming fashion trends **CHRISTMAS PODCAST SPECIAL** Live from The Continental Hotel, Sorrento. - Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry - $70 (includes drink on arrival and pass-around food) - Wednesday, December 17, 5.30pm-7.30pm - The Continental Hotel, Sorrento - CLICK HERE FOR TICKETS BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Heather Rose’s A Great Act of Love SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier FOOD: CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’ Ingredients • 200g linguine • 2 medium egg yolks • 100g mascarpone • 2 tbsp finely grated pecorino or veggie equivalent • Finely grated zest 1 lemon, plus half its juice • 30g unsalted butter • 2-3 basil leaves, torn • Extra-virgin olive oil to serve Method 1. Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan. 2. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside. 3. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What does the AFLW need to do to lift audiences Caro to Corrie: Which Australian celebrates a 83rd birthday this week and remains hardworking and relevant – and still with something new to say - Congratulations to Helen Garner for winning the 2025 Bailie Gifford prize - https://www.theguardian.com/books/2025/nov/05/helen-garner-diaries-how-to-end-a-story-baillie-gifford-prize-for-nonfiction Corrie to Caro: What international standardisation would simplify international travel Caro to Corrie: Which American celebrates a 83rd birthday in two weeks and remains hardworking and relevant – and still with something new to say Corrie to Caro: This week’s Melbourne Cup – how do you rate your level of interest Caro to Corrie: Who’s your biggest fashion guru at the moment, and what trends is she predicting ON THIS EPISODE:

Why Melbourne is having a revival

It’s VCE exam time – Caro and Corrie reflect on their memories (and nightmares!)

An extended BSF

What is the best time of the year for the AFLW season to be played?

We recognise a couple of important 83rd birthdays

Upcoming fashion trends


**CHRISTMAS PODCAST SPECIAL**

Live from The Continental Hotel, Sorrento.

- Caro and Corrie with guests Ross Lyon, Dwayne Russell, Rebecca Barnard and Anna “From the Op Shop” Barry

- $70 (includes drink on arrival and pass-around food)

- Wednesday, December 17, 5.30pm-7.30pm

- The Continental Hotel, Sorrento

- CLICK HERE FOR TICKETS

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CORRIE HAS A BOOK: Heather Rose’s A Great Act of Love

SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier

FOOD: CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’

Ingredients

• 200g linguine

• 2 medium egg yolks

• 100g mascarpone

• 2 tbsp finely grated pecorino or veggie equivalent

• Finely grated zest 1 lemon, plus half its juice

• 30g unsalted butter

• 2-3 basil leaves, torn

• Extra-virgin olive oil to serve

Method

1. Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan.

2. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside.

3. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil.

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.


Corrie to Caro: What does the AFLW need to do to lift audiences

Caro to Corrie: Which Australian celebrates a 83rd birthday this week and remains hardworking and relevant – and still with something new to say

- Congratulations to Helen Garner for winning the 2025 Bailie Gifford prize - https://www.theguardian.com/books/2025/nov/05/helen-garner-diaries-how-to-end-a-story-baillie-gifford-prize-for-nonfiction

Corrie to Caro: What international standardisation would simplify international travel

Caro to Corrie: Which American celebrates a 83rd birthday in two weeks and remains hardworking and relevant – and still with something new to say

Corrie to Caro: This week’s Melbourne Cup – how do you rate your level of interest

Caro to Corrie: Who’s your biggest fashion guru at the moment, and what trends is she predicting

]]> 4790 QUICK LISTEN - Six Quick Questions (From Ep 374) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What has stood out for you about Le Louvre jewellery heist? Caro to Corrie: What government agency v The people stoush are you watching with interest Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery Caro to Corrie: Which November doco release are you looking forward to seeing Corrie to Caro: What progressive fashion movement has dismally failed - Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en Caro to Corrie: What’s your latest podcast find Sat, 01 Nov 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What has stood out for you about Le Louvre jewellery heist? Caro to Corrie: What government agency v The people stoush are you watching with interest Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery Caro to Corrie: Which November doco release are you looking forward to seeing Corrie to Caro: What progressive fashion movement has dismally failed - Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en Caro to Corrie: What’s your latest podcast find SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: What has stood out for you about Le Louvre jewellery heist?

Caro to Corrie: What government agency v The people stoush are you watching with interest

Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery

Caro to Corrie: Which November doco release are you looking forward to seeing

Corrie to Caro: What progressive fashion movement has dismally failed

- Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en

Caro to Corrie: What’s your latest podcast find

]]> 958 QUICK LISTEN - The Cocktail Cabinet (From Ep 374) The Cocktail Cabinet: Myles discusses Gin www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Fri, 31 Oct 2025 21:00:00 -0000 full SEN The Cocktail Cabinet: Myles discusses Gin www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: Myles discusses Gin

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 612 QUICK LISTEN - BSF (From Ep 374) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Jonathan Coe's The Proof of My Innocence SCREEN: Corrie to review The Diplomat Series 3 Netflix FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour Fri, 31 Oct 2025 05:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Jonathan Coe's The Proof of My Innocence SCREEN: Corrie to review The Diplomat Series 3 Netflix FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CARO HAS A BOOK: Jonathan Coe's The Proof of My Innocence

SCREEN: Corrie to review The Diplomat Series 3 Netflix

FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour

]]> 751 Inside the Mail Bag - from Ep 374 Caro and Corrie discuss all the feedback and correspondence in the Mail Bag! Thu, 30 Oct 2025 22:51:00 -0000 full SEN Caro and Corrie discuss all the feedback and correspondence in the Mail Bag! Caro and Corrie discuss all the feedback and correspondence in the Mail Bag!

]]> 529 Ep 374 - You can't take the newsroom out of the person ON TODAY’S SHOW - Caro’s travel review from the UK - The latest on the AFL Commission, with Craig Drummond earmarked to be the next Chairman - The Royal Family crisis continues - Gin with Myles Thomson from the Prince Wine Store - The new John & Yoko documentary – One to One - Corrie’s latest podcast find ITEM 1: More Travel Tales – Caro’s UK report - Best Sight – Charlston Farmhouse - Best Gallery, Church or Garden – Prior Park and Clissold Park - Best Surprise – The food is extraordinary - Best Retail Purchase – NRBY clothing… and a lamp - Best Visiting London Tip – Check what’s on before you go – and keep a day or two spare, plan nothing for those days - Best Travel Wardrobe tip – travel light! Have a good pair of sneakers Corriew discusses the 50-year anniversary of her father’s passing – Graham Perkin ITEM 2: Craig Drummond tipped to be the new AFL Chairman, providing the clubs tick off on it ITEM 3: Royal Family’s Andrew and Fergie Crisis continues - Caro reports on the Fleet Street coverage and mood on the streets ITEM 4: The Cocktail Cabinet: Myles discusses Gin www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Jonathan Coe's The Proof of My Innocence SCREEN: Corrie to review The Diplomat Series 3 Netflix FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour S E R V E S 8 * 3 eggs * 175g (Goz) caster sugar * 1 heaped teaspoon vanilla bean paste * finely grated zest of 2 unwaxed limes * 250g (9oz) ricotta cheese * 100g (3 ½ oz) butter, melted * 100g (3 ½ oz) ground almonds * 50g (1%oz) desiccated coconut * 100g (3 ½ oz) plain flour * 1 teaspoon baking powder- * 150g (S ½ oz) dark chocolate chunks * 2 handfuls of dried coconut strips Preheat the oven to 180°C, 160°C fan (350°F), Gas Mark 4. Line a 22cm (8 ½ inch) round springform cake tin with baking paper. Beat the eggs, sugar, vanilla and lime zest together in a large mixing bowl until well combined, then beat in the ricotta. Mix in the melted butter, followed by the ground almonds and desiccated coconut. Add the flour, baking powder and dark chocolate chunks and mix until evenly combined. Pour the batter into the lined tin and smooth the surface, then scatter with the dried coconut strips. Bake for 1 hour until a skewer or knife inserted into the centre comes out clean. Remove from the oven and leave to cool completely in the tin before slicing and serving. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What has stood out for you about Le Louvre jewellery heist? Caro to Corrie: What government agency v The people stoush are you watching with interest Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery Caro to Corrie: Which November doco release are you looking forward to seeing Corrie to Caro: What progressive fashion movement has dismally failed - Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en Caro to Corrie: What’s your latest podcast find Wed, 29 Oct 2025 01:01:00 -0000 full SEN ON TODAY’S SHOW - Caro’s travel review from the UK - The latest on the AFL Commission, with Craig Drummond earmarked to be the next Chairman - The Royal Family crisis continues - Gin with Myles Thomson from the Prince Wine Store - The new John & Yoko documentary – One to One - Corrie’s latest podcast find ITEM 1: More Travel Tales – Caro’s UK report - Best Sight – Charlston Farmhouse - Best Gallery, Church or Garden – Prior Park and Clissold Park - Best Surprise – The food is extraordinary - Best Retail Purchase – NRBY clothing… and a lamp - Best Visiting London Tip – Check what’s on before you go – and keep a day or two spare, plan nothing for those days - Best Travel Wardrobe tip – travel light! Have a good pair of sneakers Corriew discusses the 50-year anniversary of her father’s passing – Graham Perkin ITEM 2: Craig Drummond tipped to be the new AFL Chairman, providing the clubs tick off on it ITEM 3: Royal Family’s Andrew and Fergie Crisis continues - Caro reports on the Fleet Street coverage and mood on the streets ITEM 4: The Cocktail Cabinet: Myles discusses Gin www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CARO HAS A BOOK: Jonathan Coe's The Proof of My Innocence SCREEN: Corrie to review The Diplomat Series 3 Netflix FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour S E R V E S 8 * 3 eggs * 175g (Goz) caster sugar * 1 heaped teaspoon vanilla bean paste * finely grated zest of 2 unwaxed limes * 250g (9oz) ricotta cheese * 100g (3 ½ oz) butter, melted * 100g (3 ½ oz) ground almonds * 50g (1%oz) desiccated coconut * 100g (3 ½ oz) plain flour * 1 teaspoon baking powder- * 150g (S ½ oz) dark chocolate chunks * 2 handfuls of dried coconut strips Preheat the oven to 180°C, 160°C fan (350°F), Gas Mark 4. Line a 22cm (8 ½ inch) round springform cake tin with baking paper. Beat the eggs, sugar, vanilla and lime zest together in a large mixing bowl until well combined, then beat in the ricotta. Mix in the melted butter, followed by the ground almonds and desiccated coconut. Add the flour, baking powder and dark chocolate chunks and mix until evenly combined. Pour the batter into the lined tin and smooth the surface, then scatter with the dried coconut strips. Bake for 1 hour until a skewer or knife inserted into the centre comes out clean. Remove from the oven and leave to cool completely in the tin before slicing and serving. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What has stood out for you about Le Louvre jewellery heist? Caro to Corrie: What government agency v The people stoush are you watching with interest Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery Caro to Corrie: Which November doco release are you looking forward to seeing Corrie to Caro: What progressive fashion movement has dismally failed - Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en Caro to Corrie: What’s your latest podcast find ON TODAY’S SHOW

- Caro’s travel review from the UK

- The latest on the AFL Commission, with Craig Drummond earmarked to be the next Chairman

- The Royal Family crisis continues

- Gin with Myles Thomson from the Prince Wine Store

- The new John & Yoko documentary – One to One

- Corrie’s latest podcast find


ITEM 1: More Travel Tales – Caro’s UK report


- Best Sight – Charlston Farmhouse

- Best Gallery, Church or Garden – Prior Park and Clissold Park

- Best Surprise – The food is extraordinary

- Best Retail Purchase – NRBY clothing… and a lamp

- Best Visiting London Tip – Check what’s on before you go – and keep a day or two spare, plan nothing for those days

- Best Travel Wardrobe tip – travel light! Have a good pair of sneakers


Corriew discusses the 50-year anniversary of her father’s passing – Graham Perkin


ITEM 2: Craig Drummond tipped to be the new AFL Chairman, providing the clubs tick off on it


ITEM 3: Royal Family’s Andrew and Fergie Crisis continues

- Caro reports on the Fleet Street coverage and mood on the streets


ITEM 4: The Cocktail Cabinet: Myles discusses Gin

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CARO HAS A BOOK: Jonathan Coe's The Proof of My Innocence

SCREEN: Corrie to review The Diplomat Series 3 Netflix

FOOD: Corrie has a Recipe: Dark Chocolate, Ricotta, Coconut and Lime Cake by Sabrina Ghayour

S E R V E S 8

* 3 eggs

* 175g (Goz) caster sugar

* 1 heaped teaspoon vanilla bean paste

* finely grated zest of 2 unwaxed limes

* 250g (9oz) ricotta cheese

* 100g (3 ½ oz) butter, melted

* 100g (3 ½ oz) ground almonds

* 50g (1%oz) desiccated coconut

* 100g (3 ½ oz) plain flour

* 1 teaspoon baking powder-

* 150g (S ½ oz) dark chocolate chunks

* 2 handfuls of dried coconut strips

Preheat the oven to 180°C, 160°C fan (350°F), Gas Mark 4.

Line a 22cm (8 ½ inch) round springform cake tin with

baking paper.

Beat the eggs, sugar, vanilla and lime zest together in a large

mixing bowl until well combined, then beat in the ricotta.

Mix in the melted butter, followed by the ground almonds and

desiccated coconut. Add the flour, baking powder and dark

chocolate chunks and mix until evenly combined.

Pour the batter into the lined tin and smooth the surface, then

scatter with the dried coconut strips. Bake for 1 hour until

a skewer or knife inserted into the centre comes out clean.

Remove from the oven and leave to cool completely in the tin

before slicing and serving.

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: What has stood out for you about Le Louvre jewellery heist?

Caro to Corrie: What government agency v The people stoush are you watching with interest

Corrie to Caro: What Cecil Beaton fact shocked you after seeing a new retrospective at the National Portrait Gallery

Caro to Corrie: Which November doco release are you looking forward to seeing

Corrie to Caro: What progressive fashion movement has dismally failed

- Recommendation from Corrie on the back of this - https://www.instagram.com/molliecampsie/?hl=en

Caro to Corrie: What’s your latest podcast find

]]> 4210 QUICK LISTEN - BSF (From Ep 373) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Julie - I am, I am , I am by Maggie O’Farrell Anna: The Predicament by William Boyd SCREEN: Corrie: Morning Wars, Season Four (Apple TV) Anna: Victoria Beckham (Netflix) FOOD: Julie: Vogue Living Chocolate Brownies 145g butter 1 cup sugar 90g cocoa 2 eggs 1/2 cup plain flour 1/2 cup chopped walnuts TO SERVE: Cocoa Thick Cream METHOD: Pre-heat the over to 150 degrees. Spray a 20cm square tin with Pure & Simple. Cream the butter, sugar and cocoa until light and fluffy. Beat in the eggs, followed by the flour and fold in the chopped walnuts. Spoon the mixture into the tin and bake for 33 minutes. Do not overcook as they will dry out. Cut the brownies into squares while still hot and leave to cool in the tin. Remove the brownies carefully with a spatula. Place a brownie on each serving plate, dust with Anna: Chicken Alla Romano (recipe to come) Thu, 23 Oct 2025 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Julie - I am, I am , I am by Maggie O’Farrell Anna: The Predicament by William Boyd SCREEN: Corrie: Morning Wars, Season Four (Apple TV) Anna: Victoria Beckham (Netflix) FOOD: Julie: Vogue Living Chocolate Brownies 145g butter 1 cup sugar 90g cocoa 2 eggs 1/2 cup plain flour 1/2 cup chopped walnuts TO SERVE: Cocoa Thick Cream METHOD: Pre-heat the over to 150 degrees. Spray a 20cm square tin with Pure & Simple. Cream the butter, sugar and cocoa until light and fluffy. Beat in the eggs, followed by the flour and fold in the chopped walnuts. Spoon the mixture into the tin and bake for 33 minutes. Do not overcook as they will dry out. Cut the brownies into squares while still hot and leave to cool in the tin. Remove the brownies carefully with a spatula. Place a brownie on each serving plate, dust with Anna: Chicken Alla Romano (recipe to come) BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Julie - I am, I am , I am by Maggie O’Farrell

Anna: The Predicament by William Boyd

SCREEN:

Corrie: Morning Wars, Season Four (Apple TV)

Anna: Victoria Beckham (Netflix)

FOOD:

Julie: Vogue Living Chocolate Brownies

145g butter

1 cup sugar

90g cocoa

2 eggs

1/2 cup plain flour

1/2 cup chopped walnuts

TO SERVE:

Cocoa

Thick Cream

METHOD:

Pre-heat the over to 150 degrees. Spray a 20cm square tin with Pure & Simple. Cream the butter, sugar and cocoa until light and fluffy. Beat in the eggs, followed by the flour and fold in the chopped walnuts. Spoon the mixture into the tin and bake for 33 minutes. Do not overcook as they will dry out. Cut the brownies into squares while still hot and leave to cool in the tin.

Remove the brownies carefully with a spatula.

Place a brownie on each serving plate, dust with

Anna: Chicken Alla Romano

(recipe to come)

]]> 982 QUICK LISTEN - Six Quick Questions (From Ep 373) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Julie: What’s your best new skincare discovery Corrie to Anna: What’s your travel tip-turned perfect hostess gift Anna to Corrie: Where do you stand on Prince Andrew Corrie to Anna: Which new release by your favourite Ab Fab star is on your reading wish-list Corrie to Julie: What’s your one piece of Spring Racing Carnival fashion advice Julie to Corrie: Marsha, Jan or Cindy Wed, 22 Oct 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Julie: What’s your best new skincare discovery Corrie to Anna: What’s your travel tip-turned perfect hostess gift Anna to Corrie: Where do you stand on Prince Andrew Corrie to Anna: Which new release by your favourite Ab Fab star is on your reading wish-list Corrie to Julie: What’s your one piece of Spring Racing Carnival fashion advice Julie to Corrie: Marsha, Jan or Cindy SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Julie: What’s your best new skincare discovery

Corrie to Anna: What’s your travel tip-turned perfect hostess gift

Anna to Corrie: Where do you stand on Prince Andrew

Corrie to Anna: Which new release by your favourite Ab Fab star is on your reading wish-list

Corrie to Julie: What’s your one piece of Spring Racing Carnival fashion advice

Julie to Corrie: Marsha, Jan or Cindy

]]> 828 QUICK LISTEN - The Cocktail Cabinet - Riesling The Cocktail Cabinet: Myles discusses Rieslingswww.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Wittmann Estate Riesling 2023⁠⁠ Dr Loosen Dr L Dry Riesling 2024⁠ Tue, 21 Oct 2025 21:00:00 -0000 full SEN The Cocktail Cabinet: Myles discusses Rieslingswww.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Wittmann Estate Riesling 2023⁠⁠ Dr Loosen Dr L Dry Riesling 2024⁠ The Cocktail Cabinet: Myles discusses Rieslingswww.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

⁠Wittmann Estate Riesling 2023⁠⁠

Dr Loosen Dr L Dry Riesling 2024⁠

]]> 469 Ep 373 - Sisters Make The Best Friends In The World ON THIS EPISODE - Sisters – and two special guests, Anna Barry and Julie Schaffer - Rieslings with Myles Thomson from the Prince Wine Store - A new skincare discovery - Spring Carnival fashion advice and tips Introducing Anna and Julie - How does their sister relationship work - Three great things about having a sister - What is one talent of your sister’s you wish you had, too - Famous sisters (Elizabeth and Margaret, Emily, Charlotte and Anne, Venus and Serena, Kylie and Danni, Lizzy and Jane, Meg, Jo, Beth ad Amy. Elsa and Anna, Baby Jane and Blanche, the Ugly Sisters More Travel Tales, this time from Rome…. To Anna and Julie, where did you go, what did you do. 6 Quick Travel Questions from your most recent travels - Best Meal - Best Sight - Best Surprise - Best Shopping Find - Best Church or Gallery - Best Travel Wardrobe tip The Cocktail Cabinet: Myles discusses Rieslings www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Wittmann Estate Riesling 2023 Dr Loosen Dr L Dry Riesling 2024 BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Julie - I am, I am , I am by Maggie O’Farrell Anna: The Predicament by William Boyd SCREEN: Corrie: Morning Wars, Season Four (Apple TV) Anna: Victoria Beckham (Netflix) FOOD: Julie: Vogue Living Chocolate Brownies 145g butter 1 cup sugar 90g cocoa 2 eggs 1/2 cup plain flour 1/2 cup chopped walnuts TO SERVE: Cocoa Thick Cream METHOD: Pre-heat the over to 150 degrees. Spray a 20cm square tin with Pure & Simple. Cream the butter, sugar and cocoa until light and fluffy. Beat in the eggs, followed by the flour and fold in the chopped walnuts. Spoon the mixture into the tin and bake for 33 minutes. Do not overcook as they will dry out. Cut the brownies into squares while still hot and leave to cool in the tin. Remove the brownies carefully with a spatula. Place a brownie on each serving plate, dust with Anna: Chicken Alla Romano Ingredients: 2 lb chicken (cut into pieces) ▢1.1 lb fresh tomatoes ▢1 ½ lb bell peppers (cut into chunks 1.5-inch) ▢1 medium onion (thinly sliced) ▢1 cup white wine ▢1 garlic clove (peeled and lightly smashed) ▢1 Tbsp fresh marjoram (chopped) ▢3 Tbsp Extravirgin olive oil ▢salt and pepper METHOD: Boil the tomatoes for 2 minutes. Leave them to cool a bit then peel them, cut them in halves and discard the seeds. . Chop them finely and place it in a bowl with all juices. In a braiser pan heat up three tablespoons of extravirgin olive oil over medium heat. Add chicken and season with salt and pepper. Brown the chicken for about 20 minutes. Pour in the wine over the chicken and let it evaporate (about 5 minutes). When you hear the meat sizzling again, make room in the center and add onions, garlic and marjoram. Sauté for a couple of minutes, until you’ll see the onions start to soften. Discard garlic. Add bell peppers and sauté until soft. Push them to the bottom of the pan placing the chicken on top so they will cook evenly. Add tomatoes, mix and cook for one minute. Pour a glass of water, season with salt and pepper and bring to a boil. Low heat to the lowest, cover the pan and cook for 30 minutes mixing from time to time. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Julie: What’s your best new skincare discovery Corrie to Anna: What’s your travel tip-turned perfect hostess gift Anna to Corrie: Where do you stand on Prince Andrew Corrie to Anna: Which new release by your favourite Ab Fab star is on your reading wish-list Corrie to Julie: What’s your one piece of Spring Racing Carnival fashion advice Julie to Corrie: Marsha, Jan or Cindy Mon, 20 Oct 2025 23:50:00 -0000 full SEN ON THIS EPISODE - Sisters – and two special guests, Anna Barry and Julie Schaffer - Rieslings with Myles Thomson from the Prince Wine Store - A new skincare discovery - Spring Carnival fashion advice and tips Introducing Anna and Julie - How does their sister relationship work - Three great things about having a sister - What is one talent of your sister’s you wish you had, too - Famous sisters (Elizabeth and Margaret, Emily, Charlotte and Anne, Venus and Serena, Kylie and Danni, Lizzy and Jane, Meg, Jo, Beth ad Amy. Elsa and Anna, Baby Jane and Blanche, the Ugly Sisters More Travel Tales, this time from Rome…. To Anna and Julie, where did you go, what did you do. 6 Quick Travel Questions from your most recent travels - Best Meal - Best Sight - Best Surprise - Best Shopping Find - Best Church or Gallery - Best Travel Wardrobe tip The Cocktail Cabinet: Myles discusses Rieslings www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Wittmann Estate Riesling 2023 Dr Loosen Dr L Dry Riesling 2024 BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Julie - I am, I am , I am by Maggie O’Farrell Anna: The Predicament by William Boyd SCREEN: Corrie: Morning Wars, Season Four (Apple TV) Anna: Victoria Beckham (Netflix) FOOD: Julie: Vogue Living Chocolate Brownies 145g butter 1 cup sugar 90g cocoa 2 eggs 1/2 cup plain flour 1/2 cup chopped walnuts TO SERVE: Cocoa Thick Cream METHOD: Pre-heat the over to 150 degrees. Spray a 20cm square tin with Pure & Simple. Cream the butter, sugar and cocoa until light and fluffy. Beat in the eggs, followed by the flour and fold in the chopped walnuts. Spoon the mixture into the tin and bake for 33 minutes. Do not overcook as they will dry out. Cut the brownies into squares while still hot and leave to cool in the tin. Remove the brownies carefully with a spatula. Place a brownie on each serving plate, dust with Anna: Chicken Alla Romano Ingredients: 2 lb chicken (cut into pieces) ▢1.1 lb fresh tomatoes ▢1 ½ lb bell peppers (cut into chunks 1.5-inch) ▢1 medium onion (thinly sliced) ▢1 cup white wine ▢1 garlic clove (peeled and lightly smashed) ▢1 Tbsp fresh marjoram (chopped) ▢3 Tbsp Extravirgin olive oil ▢salt and pepper METHOD: Boil the tomatoes for 2 minutes. Leave them to cool a bit then peel them, cut them in halves and discard the seeds. . Chop them finely and place it in a bowl with all juices. In a braiser pan heat up three tablespoons of extravirgin olive oil over medium heat. Add chicken and season with salt and pepper. Brown the chicken for about 20 minutes. Pour in the wine over the chicken and let it evaporate (about 5 minutes). When you hear the meat sizzling again, make room in the center and add onions, garlic and marjoram. Sauté for a couple of minutes, until you’ll see the onions start to soften. Discard garlic. Add bell peppers and sauté until soft. Push them to the bottom of the pan placing the chicken on top so they will cook evenly. Add tomatoes, mix and cook for one minute. Pour a glass of water, season with salt and pepper and bring to a boil. Low heat to the lowest, cover the pan and cook for 30 minutes mixing from time to time. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Julie: What’s your best new skincare discovery Corrie to Anna: What’s your travel tip-turned perfect hostess gift Anna to Corrie: Where do you stand on Prince Andrew Corrie to Anna: Which new release by your favourite Ab Fab star is on your reading wish-list Corrie to Julie: What’s your one piece of Spring Racing Carnival fashion advice Julie to Corrie: Marsha, Jan or Cindy ON THIS EPISODE

- Sisters – and two special guests, Anna Barry and Julie Schaffer

- Rieslings with Myles Thomson from the Prince Wine Store

- A new skincare discovery

- Spring Carnival fashion advice and tips


Introducing Anna and Julie

- How does their sister relationship work

- Three great things about having a sister

- What is one talent of your sister’s you wish you had, too

- Famous sisters (Elizabeth and Margaret, Emily, Charlotte and Anne, Venus and Serena, Kylie and Danni, Lizzy and Jane, Meg, Jo, Beth ad Amy. Elsa and Anna, Baby Jane and Blanche, the Ugly Sisters


More Travel Tales, this time from Rome….


To Anna and Julie, where did you go, what did you do.

6 Quick Travel Questions from your most recent travels

- Best Meal

- Best Sight

- Best Surprise

- Best Shopping Find

- Best Church or Gallery

- Best Travel Wardrobe tip


The Cocktail Cabinet: Myles discusses Rieslings

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Wittmann Estate Riesling 2023

Dr Loosen Dr L Dry Riesling 2024

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Julie - I am, I am , I am by Maggie O’Farrell

Anna: The Predicament by William Boyd

SCREEN:

Corrie: Morning Wars, Season Four (Apple TV)

Anna: Victoria Beckham (Netflix)

FOOD:

Julie: Vogue Living Chocolate Brownies

145g butter

1 cup sugar

90g cocoa

2 eggs

1/2 cup plain flour

1/2 cup chopped walnuts

TO SERVE:

Cocoa

Thick Cream

METHOD:

Pre-heat the over to 150 degrees. Spray a 20cm square tin with Pure & Simple. Cream the butter, sugar and cocoa until light and fluffy. Beat in the eggs, followed by the flour and fold in the chopped walnuts. Spoon the mixture into the tin and bake for 33 minutes. Do not overcook as they will dry out. Cut the brownies into squares while still hot and leave to cool in the tin.

Remove the brownies carefully with a spatula.

Place a brownie on each serving plate, dust with

Anna: Chicken Alla Romano

Ingredients:

2 lb chicken (cut into pieces)

▢1.1 lb fresh tomatoes

▢1 ½ lb bell peppers (cut into chunks 1.5-inch)

▢1 medium onion (thinly sliced)

▢1 cup white wine

▢1 garlic clove (peeled and lightly smashed)

▢1 Tbsp fresh marjoram (chopped)

▢3 Tbsp Extravirgin olive oil

▢salt and pepper

METHOD:

Boil the tomatoes for 2 minutes. Leave them to cool a bit then peel them, cut them in halves and discard the seeds. .

Chop them finely and place it in a bowl with all juices.

In a braiser pan heat up three tablespoons of extravirgin olive oil over medium heat. Add chicken and season with salt and pepper.


Brown the chicken for about 20 minutes.

Pour in the wine over the chicken and let it evaporate (about 5 minutes).

When you hear the meat sizzling again, make room in the center and add onions, garlic and marjoram. Sauté for a couple of minutes, until you’ll see the onions start to soften. Discard garlic.

Add bell peppers and sauté until soft. Push them to the bottom of the pan placing the chicken on top so they will cook evenly.

Add tomatoes, mix and cook for one minute. Pour a glass of water, season with salt and pepper and bring to a boil.

Low heat to the lowest, cover the pan and cook for 30 minutes mixing from time to time.

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Julie: What’s your best new skincare discovery

Corrie to Anna: What’s your travel tip-turned perfect hostess gift

Anna to Corrie: Where do you stand on Prince Andrew

Corrie to Anna: Which new release by your favourite Ab Fab star is on your reading wish-list

Corrie to Julie: What’s your one piece of Spring Racing Carnival fashion advice

Julie to Corrie: Marsha, Jan or Cindy

]]> 4238 QUICK LISTEN - Six Quick Questions (From Ep 372) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club Caro to Corrie: What do the AFL and the Liberal Party have in common Corrie to Caro: Describe your best-ever London pub experience Caro to Corrie: Which Albanian invention should Australia adopt Corrie to Caro: Favorite Diane Keaton film Caro to Corrie: Favorite Diane Keaton book Sat, 18 Oct 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club Caro to Corrie: What do the AFL and the Liberal Party have in common Corrie to Caro: Describe your best-ever London pub experience Caro to Corrie: Which Albanian invention should Australia adopt Corrie to Caro: Favorite Diane Keaton film Caro to Corrie: Favorite Diane Keaton book SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.

Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club

Caro to Corrie: What do the AFL and the Liberal Party have in common

Corrie to Caro: Describe your best-ever London pub experience

Caro to Corrie: Which Albanian invention should Australia adopt

Corrie to Caro: Favorite Diane Keaton film

Caro to Corrie: Favorite Diane Keaton book

]]> 1014 QUICK LISTEN - BSF (From Ep 372) BSF. BSF brought to us by Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. BOOK: Corrie’s book: The Names By Florence Knapp SCREEN: Caro’s Screen: One Battle After Another FOOD: Caro’s Recipe: Caponata Di Melanzane Fri, 17 Oct 2025 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. BOOK: Corrie’s book: The Names By Florence Knapp SCREEN: Caro’s Screen: One Battle After Another FOOD: Caro’s Recipe: Caponata Di Melanzane BSF. BSF brought to us by Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.

BOOK:

Corrie’s book: The Names By Florence Knapp

SCREEN:

Caro’s Screen: One Battle After Another

FOOD:

Caro’s Recipe: Caponata Di Melanzane

]]> 852 QUICK LISTEN - Cocktail Cabinet (From Ep 372) This week Myles discusses Sicilian Wines! Benanti Etna Bianco 2024 Feudo Arancio Grillo 2023 Feudo Montoni Lagnusa Nero d'Avola 2022 Fri, 17 Oct 2025 00:12:00 -0000 full SEN This week Myles discusses Sicilian Wines! Benanti Etna Bianco 2024 Feudo Arancio Grillo 2023 Feudo Montoni Lagnusa Nero d'Avola 2022 This week Myles discusses Sicilian Wines!

Benanti Etna Bianco 2024

Feudo Arancio Grillo 2023

Feudo Montoni Lagnusa Nero d'Avola 2022

]]> 683 Ep 372 - Our Wonderful Travels! ON THIS EPISODE - Caro and Corrie are back! - Holiday highlights - and Caro's Italian tips and adventures - Corrie's road trip - Caro's thoughts on Bailey Smith & the Cats - Sicilian Wines with Myles Thomson from the Prince Wine Store - Diane Keaton memories **Listeners will notice a change of audio quality throughout the episode - we had a couple of technical diffculties which we apologies for** ON THE ROAD AGAIN Caro and Corrie reflect on their three weeks of amazing travels Quick Travel Questions - Best meal so far - Best Sight - Best Surprise - Best Shopping Find - What’s the toughest travel choice you had to make this week The Cocktail Cabinet: Myles discusses Sicilian wines www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Benanti Etna Bianco 2024⁠ ⁠Feudo Arancio Grillo 2023⁠ ⁠Feudo Montoni Lagnusa Nero d'Avola 2022⁠ BSF. BSF brought to us by Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. BOOK: Corrie’s book: The Names By Florence Knapp SCREEN: Caro’s Screen: One Battle After Another FOOD: Caro’s Recipe: Caponata Di Melanzane Serves 8 to 10 1 kilo eggplants, peeled and cut into 2.5cm cubes Oil, for frying 1 large onion, sliced lengthwise 60 ml olive oil 60 ml wine vinegar 375 ml tomato sauce, plus more if necessary 1 bunch celery, tough outer ribs discarded, strings removed and coarsely sliced, then poached 180 grams green olives, pitted and cut into thirds 40 grams capers, rinsed and drained 1 tsp sugar, plus more to taste Hard-boiled eggs, peeled and halved, for garnish Chopped parsley for garnish Method Heat 1 inch of oil in a large sauté pan. Fry the eggplant pieces, a batch at a time, until browned. Drain well on paper towels. Season with salt. Sauté the onion in the olive oil for about 5 minutes, until just golden. Add the celery, olives, capers, tomato sauce, sugar, vinegar, and salt to taste. Gently stir in the eggplant, being careful not to break it up. Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool. Pile the caponata in a pyramid and surround it with hard-boiled eggs. Sprinkle with chopped parsley, and serve cold or at room temperature. This is even better if made a day before. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club Caro to Corrie: What do the AFL and the Liberal Party have in common Corrie to Caro: Describe your best-ever London pub experience Caro to Corrie: Which Albanian invention should Australia adopt Corrie to Caro: Favorite Diane Keaton film Caro to Corrie: Favorite Diane Keaton book Wed, 15 Oct 2025 10:02:00 -0000 full SEN ON THIS EPISODE - Caro and Corrie are back! - Holiday highlights - and Caro's Italian tips and adventures - Corrie's road trip - Caro's thoughts on Bailey Smith & the Cats - Sicilian Wines with Myles Thomson from the Prince Wine Store - Diane Keaton memories **Listeners will notice a change of audio quality throughout the episode - we had a couple of technical diffculties which we apologies for** ON THE ROAD AGAIN Caro and Corrie reflect on their three weeks of amazing travels Quick Travel Questions - Best meal so far - Best Sight - Best Surprise - Best Shopping Find - What’s the toughest travel choice you had to make this week The Cocktail Cabinet: Myles discusses Sicilian wines www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Benanti Etna Bianco 2024⁠ ⁠Feudo Arancio Grillo 2023⁠ ⁠Feudo Montoni Lagnusa Nero d'Avola 2022⁠ BSF. BSF brought to us by Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. BOOK: Corrie’s book: The Names By Florence Knapp SCREEN: Caro’s Screen: One Battle After Another FOOD: Caro’s Recipe: Caponata Di Melanzane Serves 8 to 10 1 kilo eggplants, peeled and cut into 2.5cm cubes Oil, for frying 1 large onion, sliced lengthwise 60 ml olive oil 60 ml wine vinegar 375 ml tomato sauce, plus more if necessary 1 bunch celery, tough outer ribs discarded, strings removed and coarsely sliced, then poached 180 grams green olives, pitted and cut into thirds 40 grams capers, rinsed and drained 1 tsp sugar, plus more to taste Hard-boiled eggs, peeled and halved, for garnish Chopped parsley for garnish Method Heat 1 inch of oil in a large sauté pan. Fry the eggplant pieces, a batch at a time, until browned. Drain well on paper towels. Season with salt. Sauté the onion in the olive oil for about 5 minutes, until just golden. Add the celery, olives, capers, tomato sauce, sugar, vinegar, and salt to taste. Gently stir in the eggplant, being careful not to break it up. Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool. Pile the caponata in a pyramid and surround it with hard-boiled eggs. Sprinkle with chopped parsley, and serve cold or at room temperature. This is even better if made a day before. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club Caro to Corrie: What do the AFL and the Liberal Party have in common Corrie to Caro: Describe your best-ever London pub experience Caro to Corrie: Which Albanian invention should Australia adopt Corrie to Caro: Favorite Diane Keaton film Caro to Corrie: Favorite Diane Keaton book ON THIS EPISODE

- Caro and Corrie are back!

- Holiday highlights - and Caro's Italian tips and adventures

- Corrie's road trip

- Caro's thoughts on Bailey Smith & the Cats

- Sicilian Wines with Myles Thomson from the Prince Wine Store

- Diane Keaton memories


**Listeners will notice a change of audio quality throughout the episode - we had a couple of technical diffculties which we apologies for**


ON THE ROAD AGAIN

Caro and Corrie reflect on their three weeks of amazing travels


Quick Travel Questions

- Best meal so far

- Best Sight

- Best Surprise

- Best Shopping Find

- What’s the toughest travel choice you had to make this week


The Cocktail Cabinet: Myles discusses Sicilian wines

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

⁠Benanti Etna Bianco 2024⁠

⁠Feudo Arancio Grillo 2023⁠

⁠Feudo Montoni Lagnusa Nero d'Avola 2022⁠

BSF. BSF brought to us by Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.

BOOK:

Corrie’s book: The Names By Florence Knapp

SCREEN:

Caro’s Screen: One Battle After Another

FOOD:

Caro’s Recipe: Caponata Di Melanzane

Serves 8 to 10

1 kilo eggplants, peeled and cut into 2.5cm cubes Oil, for frying

1 large onion, sliced lengthwise

60 ml olive oil

60 ml wine vinegar

375 ml tomato sauce, plus more if necessary

1 bunch celery, tough outer ribs discarded, strings removed and coarsely sliced, then poached

180 grams green olives, pitted and cut into thirds

40 grams capers, rinsed and drained

1 tsp sugar, plus more to taste

Hard-boiled eggs, peeled and halved, for garnish Chopped parsley for garnish

Method

Heat 1 inch of oil in a large sauté pan.

Fry the eggplant pieces, a batch at a time, until browned.

Drain well on paper towels.

Season with salt.

Sauté the onion in the olive oil for about 5 minutes, until just golden.

Add the celery, olives, capers, tomato sauce, sugar, vinegar, and salt to taste.

Gently stir in the eggplant, being careful not to break it up.

Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool.

Pile the caponata in a pyramid and surround it with hard-boiled eggs.

Sprinkle with chopped parsley, and serve cold or at room temperature.

This is even better if made a day before.


SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

FOR RED ENERGY. Red Energy. Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.

Corrie to Caro: How do you sum up the state of affairs at Geelong Footy Club

Caro to Corrie: What do the AFL and the Liberal Party have in common

Corrie to Caro: Describe your best-ever London pub experience

Caro to Corrie: Which Albanian invention should Australia adopt

Corrie to Caro: Favorite Diane Keaton film

Caro to Corrie: Favorite Diane Keaton book

]]> 4851 QUICK LISTEN - Six Quick Questions (From Ep 371) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: What were your Brownlow Red Carpet 3,2,1 Corrie to Caro: What was your Brownlow Color of the Night Caro to Corrie: Which personal toolkit deficiency has become evident on this NSW road trip Corrie to Caro: What did you attend last week to clock up another first? Caro to Corrie: Which Chris Fagan coaching moment warmed your heart this week Corrie to Caro: What have you become a regular at over the past year? Tue, 30 Sep 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: What were your Brownlow Red Carpet 3,2,1 Corrie to Caro: What was your Brownlow Color of the Night Caro to Corrie: Which personal toolkit deficiency has become evident on this NSW road trip Corrie to Caro: What did you attend last week to clock up another first? Caro to Corrie: Which Chris Fagan coaching moment warmed your heart this week Corrie to Caro: What have you become a regular at over the past year? SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Caro to Corrie: What were your Brownlow Red Carpet 3,2,1

Corrie to Caro: What was your Brownlow Color of the Night

Caro to Corrie: Which personal toolkit deficiency has become evident on this NSW road trip

Corrie to Caro: What did you attend last week to clock up another first?

Caro to Corrie: Which Chris Fagan coaching moment warmed your heart this week

Corrie to Caro: What have you become a regular at over the past year?

]]> 788 QUICK LISTEN - The Cocktail Cabinet (from Ep 371) The Cocktail Cabinet: Myles discusses Rose www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Mon, 29 Sep 2025 22:00:00 -0000 full SEN The Cocktail Cabinet: Myles discusses Rose www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney The Cocktail Cabinet: Myles discusses Rose


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 463 The Mail Bag (From Ep 371) Caro and Corrie answer your questions and feedback. To be part of the mail bag, email feedback@dontshootpod.com.au Mon, 29 Sep 2025 04:21:00 -0000 full SEN Caro and Corrie answer your questions and feedback. To be part of the mail bag, email feedback@dontshootpod.com.au Caro and Corrie answer your questions and feedback.

To be part of the mail bag, email feedback@dontshootpod.com.au

]]> 274 Ep 371 - Brownlow, road trips & Caro's new found love of public transport ON THIS EPISODE Caro’s night at the Brownlow medal Corrie’s road trip – up the Hume Highway in country Victoria, headed for NSW Rosé tips with Myles Thomson Caro’s new found love for public transport Where has the ‘service’ at service stations gone? THE MAILBAG - send through your recommendations, recipes, tips, feedback and questions – for our new segment, the Mail Bag. feedback@dontshootpod.com.au Or head to our facebook and Instagram pages to message us there AND REMEMBER to hit the subscribe button wherever you get your podcasts – and recommend us to your friends and family! THE WEEK THAT WAS Caro and Corrie reflect on a busy week. Road trip, Tassie trip, Guilt Trip, Tripping the Light Fantastic - Tripping the light fantastic at The Brownlow. Caro’s night and Corrie’s telly watching - We discuss our travels – and travelling coming up - And Guilt Trips – do you find it difficult to just go? Why are there always so many things we feel we have to get in order? And when you work, do you feel guilty stopping? How do get in the holiday mood Quick Travel Questions - Best Meal/dish - Best Coffee - Best Outdoor Experience - Best Secret Pleasure - Best Travel Wardrobe Tip - Best Shopping Find ITEM 3: The Cocktail Cabinet: Myles discusses Rose www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro’s book: The Peak by Sam Guthrie SCREEN: Caro’s Screen: Downton Abbey: The Grand Finale FOOD: Corrie’s Recipe: Donna Hay’s Char-grilled Asparagus and Parsley Pesto Pasta 300G GREEN ASPARAGUS, TRIMMED ¼ CUP (60ML) OLIVE OIL, PLUS EXTRA, FOR BRUSHING SEA SALT AND CRACKED PEPPER 2 CUPS FLAT-LEAF PARSLEY LEAVES 2 CLOVES GARLIC, CRUSHED 10 WHITE ANCHOVY FILLETS ½ CUP (40G) FINELY GRATED PARMESAN, PLUS EXTRA, TO SERVE 1 TABLESPOON FINELY GRATED LEMON RIND 2 TABLESPOONS LEMON JUICE 400G SPAGHETTI MICRO PARSLEY LEAVES, TO SERVE (OPTIONAL) Heat a char-grill pan over high heat. Brush the asparagus with oil and sprinkle with salt and pepper. Cook for 8–10 minutes or until just charred. Allow to cool slightly and roughly chop. Place in a food processor with the oil, parsley, garlic, anchovy fillets, parmesan, lemon rind, lemon juice, salt and pepper and process until roughly chopped. Set aside. Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid. Return the pasta to the saucepan with the pesto and reserved liquid and toss to combine. Divide between plates and top with micro parsley leaves and extra parmesan to serve. Serves 4. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: What were your Brownlow Red Carpet 3,2,1 Corrie to Caro: What was your Brownlow Color of the Night Caro to Corrie: Which personal toolkit deficiency has become evident on this NSW road trip Corrie to Caro: What did you attend last week to clock up another first? Caro to Corrie: Which Chris Fagan coaching moment warmed your heart this week Corrie to Caro: What have you become a regular at over the past year? Wed, 24 Sep 2025 03:03:00 -0000 full SEN ON THIS EPISODE Caro’s night at the Brownlow medal Corrie’s road trip – up the Hume Highway in country Victoria, headed for NSW Rosé tips with Myles Thomson Caro’s new found love for public transport Where has the ‘service’ at service stations gone? THE MAILBAG - send through your recommendations, recipes, tips, feedback and questions – for our new segment, the Mail Bag. feedback@dontshootpod.com.au Or head to our facebook and Instagram pages to message us there AND REMEMBER to hit the subscribe button wherever you get your podcasts – and recommend us to your friends and family! THE WEEK THAT WAS Caro and Corrie reflect on a busy week. Road trip, Tassie trip, Guilt Trip, Tripping the Light Fantastic - Tripping the light fantastic at The Brownlow. Caro’s night and Corrie’s telly watching - We discuss our travels – and travelling coming up - And Guilt Trips – do you find it difficult to just go? Why are there always so many things we feel we have to get in order? And when you work, do you feel guilty stopping? How do get in the holiday mood Quick Travel Questions - Best Meal/dish - Best Coffee - Best Outdoor Experience - Best Secret Pleasure - Best Travel Wardrobe Tip - Best Shopping Find ITEM 3: The Cocktail Cabinet: Myles discusses Rose www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro’s book: The Peak by Sam Guthrie SCREEN: Caro’s Screen: Downton Abbey: The Grand Finale FOOD: Corrie’s Recipe: Donna Hay’s Char-grilled Asparagus and Parsley Pesto Pasta 300G GREEN ASPARAGUS, TRIMMED ¼ CUP (60ML) OLIVE OIL, PLUS EXTRA, FOR BRUSHING SEA SALT AND CRACKED PEPPER 2 CUPS FLAT-LEAF PARSLEY LEAVES 2 CLOVES GARLIC, CRUSHED 10 WHITE ANCHOVY FILLETS ½ CUP (40G) FINELY GRATED PARMESAN, PLUS EXTRA, TO SERVE 1 TABLESPOON FINELY GRATED LEMON RIND 2 TABLESPOONS LEMON JUICE 400G SPAGHETTI MICRO PARSLEY LEAVES, TO SERVE (OPTIONAL) Heat a char-grill pan over high heat. Brush the asparagus with oil and sprinkle with salt and pepper. Cook for 8–10 minutes or until just charred. Allow to cool slightly and roughly chop. Place in a food processor with the oil, parsley, garlic, anchovy fillets, parmesan, lemon rind, lemon juice, salt and pepper and process until roughly chopped. Set aside. Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid. Return the pasta to the saucepan with the pesto and reserved liquid and toss to combine. Divide between plates and top with micro parsley leaves and extra parmesan to serve. Serves 4. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: What were your Brownlow Red Carpet 3,2,1 Corrie to Caro: What was your Brownlow Color of the Night Caro to Corrie: Which personal toolkit deficiency has become evident on this NSW road trip Corrie to Caro: What did you attend last week to clock up another first? Caro to Corrie: Which Chris Fagan coaching moment warmed your heart this week Corrie to Caro: What have you become a regular at over the past year? ON THIS EPISODE

Caro’s night at the Brownlow medal

Corrie’s road trip – up the Hume Highway in country Victoria, headed for NSW

Rosé tips with Myles Thomson

Caro’s new found love for public transport

Where has the ‘service’ at service stations gone?


THE MAILBAG - send through your recommendations, recipes, tips, feedback and questions – for our new segment, the Mail Bag.

feedback@dontshootpod.com.au

Or head to our facebook and Instagram pages to message us there


AND REMEMBER to hit the subscribe button wherever you get your podcasts – and recommend us to your friends and family!


THE WEEK THAT WAS

Caro and Corrie reflect on a busy week. Road trip, Tassie trip, Guilt Trip, Tripping the Light Fantastic


- Tripping the light fantastic at The Brownlow. Caro’s night and Corrie’s telly watching

- We discuss our travels – and travelling coming up

- And Guilt Trips – do you find it difficult to just go? Why are there always so many things we feel we have to get in order? And when you work, do you feel guilty stopping? How do get in the holiday mood


Quick Travel Questions

- Best Meal/dish

- Best Coffee

- Best Outdoor Experience

- Best Secret Pleasure

- Best Travel Wardrobe Tip

- Best Shopping Find

ITEM 3: The Cocktail Cabinet: Myles discusses Rose


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Caro’s book: The Peak by Sam Guthrie

SCREEN:

Caro’s Screen: Downton Abbey: The Grand Finale


FOOD:

Corrie’s Recipe: Donna Hay’s Char-grilled Asparagus and Parsley Pesto Pasta

300G GREEN ASPARAGUS, TRIMMED

¼ CUP (60ML) OLIVE OIL, PLUS EXTRA, FOR BRUSHING

SEA SALT AND CRACKED PEPPER

2 CUPS FLAT-LEAF PARSLEY LEAVES

2 CLOVES GARLIC, CRUSHED

10 WHITE ANCHOVY FILLETS

½ CUP (40G) FINELY GRATED PARMESAN, PLUS EXTRA, TO SERVE

1 TABLESPOON FINELY GRATED LEMON RIND

2 TABLESPOONS LEMON JUICE

400G SPAGHETTI

MICRO PARSLEY LEAVES, TO SERVE (OPTIONAL)

Heat a char-grill pan over high heat. Brush the asparagus with oil and sprinkle with salt and pepper. Cook for 8–10 minutes or until just charred. Allow to cool slightly and roughly chop.

Place in a food processor with the oil, parsley, garlic, anchovy fillets, parmesan, lemon rind, lemon juice, salt and pepper and process until roughly chopped. Set aside.

Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid. Return the pasta to the saucepan with the pesto and reserved liquid and toss to combine. Divide between plates and top with micro parsley leaves and extra parmesan to serve. Serves 4.


SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Caro to Corrie: What were your Brownlow Red Carpet 3,2,1

Corrie to Caro: What was your Brownlow Color of the Night

Caro to Corrie: Which personal toolkit deficiency has become evident on this NSW road trip

Corrie to Caro: What did you attend last week to clock up another first?

Caro to Corrie: Which Chris Fagan coaching moment warmed your heart this week

Corrie to Caro: What have you become a regular at over the past year?

]]> 4034 QUICK LISTEN - BSF (From Ep 370) BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie’s book: The Bay of Noon by Shirley Hazzard SCREEN: Caro Screen: Hostage on Netflix FOOD: Caro’s Recipe: ⁠Fish Tacos from Recipe Tin Eats Fri, 19 Sep 2025 22:00:00 -0000 full SEN BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie’s book: The Bay of Noon by Shirley Hazzard SCREEN: Caro Screen: Hostage on Netflix FOOD: Caro’s Recipe: ⁠Fish Tacos from Recipe Tin Eats BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Corrie’s book: The Bay of Noon by Shirley Hazzard

SCREEN:

Caro Screen: Hostage on Netflix

FOOD:

Caro’s Recipe: ⁠Fish Tacos from Recipe Tin Eats

]]> 854 QUICK LISTEN - Six Quick Questions (From Ep 370) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Will Sussan Ley still be Liberal leader at Christmas Corrie to Caro: What major change are you thinking of making in your life Caro to Corrie: Of all the extraordinary and dramatic happenings in American politics right now, what is the one image that haunts you Corrie to Caro: What's your latest packing for travel tip? Caro to Corrie: To all those women fashionistas attending next Monday’s Brownlow Medal night, what’s your big tip Corrie to Caro: To everyone going to next Monday’s Brownlow Medal night, what’s your big tip Thu, 18 Sep 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Will Sussan Ley still be Liberal leader at Christmas Corrie to Caro: What major change are you thinking of making in your life Caro to Corrie: Of all the extraordinary and dramatic happenings in American politics right now, what is the one image that haunts you Corrie to Caro: What's your latest packing for travel tip? Caro to Corrie: To all those women fashionistas attending next Monday’s Brownlow Medal night, what’s your big tip Corrie to Caro: To everyone going to next Monday’s Brownlow Medal night, what’s your big tip SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.



Caro to Corrie: Will Sussan Ley still be Liberal leader at Christmas

Corrie to Caro: What major change are you thinking of making in your life

Caro to Corrie: Of all the extraordinary and dramatic happenings in American politics right now, what is the one image that haunts you

Corrie to Caro: What's your latest packing for travel tip?

Caro to Corrie: To all those women fashionistas attending next Monday’s Brownlow Medal night, what’s your big tip

Corrie to Caro: To everyone going to next Monday’s Brownlow Medal night, what’s your big tip


]]> 866 QUICK LISTEN - The Cocktail Cabinet (From Ep 370) SPRING REDS WITH MYLES THOMSON www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Ministry of Clouds Grenache Carignan 2024 ⁠ ⁠Lodali Dolcetto 2024 Thu, 18 Sep 2025 08:00:00 -0000 full SEN SPRING REDS WITH MYLES THOMSON www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Ministry of Clouds Grenache Carignan 2024 ⁠ ⁠Lodali Dolcetto 2024 SPRING REDS WITH MYLES THOMSON

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

⁠Ministry of Clouds Grenache Carignan 2024 ⁠

⁠Lodali Dolcetto 2024

]]> 464 The Mail Bag - From Ep 370 Caro and Corrie discuss all your feedback, questions and recommendations on the Mail Bag. Make sure you email us if you have any thoughts for us to discuss on next week's episode of the Mail Bag! Thu, 18 Sep 2025 01:31:00 -0000 full SEN Caro and Corrie discuss all your feedback, questions and recommendations on the Mail Bag. Make sure you email us if you have any thoughts for us to discuss on next week's episode of the Mail Bag! Caro and Corrie discuss all your feedback, questions and recommendations on the Mail Bag. Make sure you email us if you have any thoughts for us to discuss on next week's episode of the Mail Bag!

]]> 728 Ep 370 - It Was a Golden Night ON THIS EPISODE - Memories from Sydney 2000, 25 years on - AFL off field drama (however, Corrie is far more interested in on field action with Hawthorn in the final 4!) - Myles’ spring red recommendations - Corrie’s Brownlow medal fashion tips - The haunting image relation to American politics right now AFL PRELIM FINALS WEEK… So why is all the drama off-field? Caro on September’s big off-field issues - AFL Commission and Richard Goyder - Bailey Smith, Charlie Curnow, Zach Merrett, Jordan Ridley and more - Did Nathan Buckley make the right coaching call (and what’s happening between Melbourne and Petracca) - Can the Hawks go all the way? 25 YEARS THIS WEEK SINCE THE SYDNEY OLYMPICS. What is your one lasting memory of those games? Caro and Corrie reflect on their memories while working on the Olympic Games SPRING REDS WITH MYLES THOMSON www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Ministry of Clouds Grenache Carignan 2024 Lodali Dolcetto 2024 BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie’s book: The Bay of Noon by Shirley Hazzard SCREEN: Caro Screen: Hostage on Netflix FOOD: Caro’s Recipe: Fish Tacos from Recipe Tin Eats SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Will Sussan Ley still be Liberal leader at Christmas Corrie to Caro: What major change are you thinking of making in your life Caro to Corrie: Of all the extraordinary and dramatic happenings in American politics right now, what is the one image that haunts you Corrie to Caro: What's your latest packing for travel tip? Caro to Corrie: To all those women fashionistas attending next Monday’s Brownlow Medal night, what’s your big tip Corrie to Caro: To everyone going to next Monday’s Brownlow Medal night, what’s your big tip Tue, 16 Sep 2025 02:00:00 -0000 full SEN ON THIS EPISODE - Memories from Sydney 2000, 25 years on - AFL off field drama (however, Corrie is far more interested in on field action with Hawthorn in the final 4!) - Myles’ spring red recommendations - Corrie’s Brownlow medal fashion tips - The haunting image relation to American politics right now AFL PRELIM FINALS WEEK… So why is all the drama off-field? Caro on September’s big off-field issues - AFL Commission and Richard Goyder - Bailey Smith, Charlie Curnow, Zach Merrett, Jordan Ridley and more - Did Nathan Buckley make the right coaching call (and what’s happening between Melbourne and Petracca) - Can the Hawks go all the way? 25 YEARS THIS WEEK SINCE THE SYDNEY OLYMPICS. What is your one lasting memory of those games? Caro and Corrie reflect on their memories while working on the Olympic Games SPRING REDS WITH MYLES THOMSON www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Ministry of Clouds Grenache Carignan 2024 Lodali Dolcetto 2024 BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie’s book: The Bay of Noon by Shirley Hazzard SCREEN: Caro Screen: Hostage on Netflix FOOD: Caro’s Recipe: Fish Tacos from Recipe Tin Eats SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Will Sussan Ley still be Liberal leader at Christmas Corrie to Caro: What major change are you thinking of making in your life Caro to Corrie: Of all the extraordinary and dramatic happenings in American politics right now, what is the one image that haunts you Corrie to Caro: What's your latest packing for travel tip? Caro to Corrie: To all those women fashionistas attending next Monday’s Brownlow Medal night, what’s your big tip Corrie to Caro: To everyone going to next Monday’s Brownlow Medal night, what’s your big tip ON THIS EPISODE

- Memories from Sydney 2000, 25 years on

- AFL off field drama (however, Corrie is far more interested in on field action with Hawthorn in the final 4!)

- Myles’ spring red recommendations

- Corrie’s Brownlow medal fashion tips

- The haunting image relation to American politics right now


AFL PRELIM FINALS WEEK… So why is all the drama off-field?


Caro on September’s big off-field issues

- AFL Commission and Richard Goyder

- Bailey Smith, Charlie Curnow, Zach Merrett, Jordan Ridley and more

- Did Nathan Buckley make the right coaching call (and what’s happening between Melbourne and Petracca)

- Can the Hawks go all the way?


25 YEARS THIS WEEK SINCE THE SYDNEY OLYMPICS. What is your one lasting memory of those games?

Caro and Corrie reflect on their memories while working on the Olympic Games


SPRING REDS WITH MYLES THOMSON

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Ministry of Clouds Grenache Carignan 2024

Lodali Dolcetto 2024


BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK:

Corrie’s book: The Bay of Noon by Shirley Hazzard

SCREEN:

Caro Screen: Hostage on Netflix

FOOD:

Caro’s Recipe: Fish Tacos from Recipe Tin Eats

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.


Caro to Corrie: Will Sussan Ley still be Liberal leader at Christmas

Corrie to Caro: What major change are you thinking of making in your life

Caro to Corrie: Of all the extraordinary and dramatic happenings in American politics right now, what is the one image that haunts you

Corrie to Caro: What's your latest packing for travel tip?

Caro to Corrie: To all those women fashionistas attending next Monday’s Brownlow Medal night, what’s your big tip

Corrie to Caro: To everyone going to next Monday’s Brownlow Medal night, what’s your big tip

]]> 3613 QUICK LISTEN - Six Quick Questions (From Ep 369) SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting Caro to Anna: What weapon would you keep by your bed to thwart an intruder Anna to Corrie: What surprising fact did you learn about yourself the other day Corrie to Anna: What’s your best Spring cleaning tip Anna to Caro: What’s your best Spring cleaning tip Caro to Corrie: What’s your best Spring cleaning tip Sat, 13 Sep 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting Caro to Anna: What weapon would you keep by your bed to thwart an intruder Anna to Corrie: What surprising fact did you learn about yourself the other day Corrie to Anna: What’s your best Spring cleaning tip Anna to Caro: What’s your best Spring cleaning tip Caro to Corrie: What’s your best Spring cleaning tip SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.



Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting

Caro to Anna: What weapon would you keep by your bed to thwart an intruder

Anna to Corrie: What surprising fact did you learn about yourself the other day

Corrie to Anna: What’s your best Spring cleaning tip

Anna to Caro: What’s your best Spring cleaning tip

Caro to Corrie: What’s your best Spring cleaning tip

]]> 820 QUICK LISTEN - BSF (From Ep 369) BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. The theme is ‘Spring’ BOOK: Caro’s book: Enchanted April by Elizabeth von Arnim Anna’s book: The End of the Morning by Charmaine Clift Corrie’s book: The Secret Garden by Frances Hodgson Burnett SCREEN: Caro’s Screen: In and Out Anna’s Screen: The Thursday Murder Club (Netflix) Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations) FOOD: Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill Serves four as a side 600g asparagus, woody ends trimmed (400g) 3 tbsp olive oil 30g unsalted butter 20g flaked almonds 30g baby capers (or regular), pat-dried on kitchen paper 10g dill, roughly chopped salt and black pepper I. Preheat the oven to 200°C fan. 2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper. Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate 1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus. 2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm. Corrie’s Recipe: Jill Dupleix’s Lime Delicious Fri, 12 Sep 2025 22:00:00 -0000 full SEN BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. The theme is ‘Spring’ BOOK: Caro’s book: Enchanted April by Elizabeth von Arnim Anna’s book: The End of the Morning by Charmaine Clift Corrie’s book: The Secret Garden by Frances Hodgson Burnett SCREEN: Caro’s Screen: In and Out Anna’s Screen: The Thursday Murder Club (Netflix) Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations) FOOD: Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill Serves four as a side 600g asparagus, woody ends trimmed (400g) 3 tbsp olive oil 30g unsalted butter 20g flaked almonds 30g baby capers (or regular), pat-dried on kitchen paper 10g dill, roughly chopped salt and black pepper I. Preheat the oven to 200°C fan. 2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper. Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate 1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus. 2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm. Corrie’s Recipe: Jill Dupleix’s Lime Delicious BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

The theme is ‘Spring’

BOOK:

Caro’s book: Enchanted April by Elizabeth von Arnim

Anna’s book: The End of the Morning by Charmaine Clift

Corrie’s book: The Secret Garden by Frances Hodgson Burnett

SCREEN:

Caro’s Screen: In and Out

Anna’s Screen: The Thursday Murder Club (Netflix)

Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations)

FOOD:

Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes

Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular), pat-dried on kitchen paper

10g dill, roughly chopped salt and black pepper

I. Preheat the oven to 200°C fan.

2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper.

Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate



1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus.

2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.

Corrie’s Recipe: Jill Dupleix’s Lime Delicious


]]> 1686 Full Interview - Kate Halfpenny, author of Boogie Wonderland (From Ep 369) Listen back to the raw, open and honest discussion we had with Kate Halfpenny during our live recording at the Blairgowrie Yacht Squadron. Fri, 12 Sep 2025 11:08:00 -0000 full SEN Listen back to the raw, open and honest discussion we had with Kate Halfpenny during our live recording at the Blairgowrie Yacht Squadron. Listen back to the raw, open and honest discussion we had with Kate Halfpenny during our live recording at the Blairgowrie Yacht Squadron.

]]> 1745 Ep 369 - Live at Blairgowrie Yacht Squadron ON THIS EPISODE - Special guest, award-winning writer Kate Halfpenny - Anna from the Op Shop joins us - A spring themed BSF - Caro’s take on the evolving AFL Commission drama - Caro, Corrie and Anna’s best spring cleaning SPECIAL GUEST, Kate Halfpenny Author of Boogie Wonderland: A memoir about sea changes, marriage and riding the waves of married life Kate Halfpenny is an award-winning writer, editor and commentator for Who, Vogue, Marie Claire and ABC Radio. She is a columnist for The Age and Sydney Morning Herald. Her first book arrived on book shelves a few weeks ago….. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. The theme is ‘Spring’ BOOK: Caro’s book: Enchanted April by Elizabeth von Arnim Anna’s book: The End of the Morning by Charmaine Clift Corrie’s book: The Secret Garden by Frances Hodgson Burnett SCREEN: Caro’s Screen: In and Out Anna’s Screen: The Thursday Murder Club (Netflix) Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations) FOOD: Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill Serves four as a side 600g asparagus, woody ends trimmed (400g) 3 tbsp olive oil 30g unsalted butter 20g flaked almonds 30g baby capers (or regular), pat-dried on kitchen paper 10g dill, roughly chopped salt and black pepper I. Preheat the oven to 200°C fan. 2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper. Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate 1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus. 2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm. Corrie’s Recipe: Jill Dupleix’s Lime Delicious SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting Caro to Anna: What weapon would you keep by your bed to thwart an intruder Anna to Corrie: What surprising fact did you learn about yourself the other day Corrie to Anna: What’s your best Spring cleaning tip Anna to Caro: What’s your best Spring cleaning tip Caro to Corrie: What’s your best Spring cleaning tip Thu, 11 Sep 2025 12:20:00 -0000 full SEN ON THIS EPISODE - Special guest, award-winning writer Kate Halfpenny - Anna from the Op Shop joins us - A spring themed BSF - Caro’s take on the evolving AFL Commission drama - Caro, Corrie and Anna’s best spring cleaning SPECIAL GUEST, Kate Halfpenny Author of Boogie Wonderland: A memoir about sea changes, marriage and riding the waves of married life Kate Halfpenny is an award-winning writer, editor and commentator for Who, Vogue, Marie Claire and ABC Radio. She is a columnist for The Age and Sydney Morning Herald. Her first book arrived on book shelves a few weeks ago….. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. The theme is ‘Spring’ BOOK: Caro’s book: Enchanted April by Elizabeth von Arnim Anna’s book: The End of the Morning by Charmaine Clift Corrie’s book: The Secret Garden by Frances Hodgson Burnett SCREEN: Caro’s Screen: In and Out Anna’s Screen: The Thursday Murder Club (Netflix) Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations) FOOD: Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill Serves four as a side 600g asparagus, woody ends trimmed (400g) 3 tbsp olive oil 30g unsalted butter 20g flaked almonds 30g baby capers (or regular), pat-dried on kitchen paper 10g dill, roughly chopped salt and black pepper I. Preheat the oven to 200°C fan. 2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper. Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate 1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus. 2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm. Corrie’s Recipe: Jill Dupleix’s Lime Delicious SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting Caro to Anna: What weapon would you keep by your bed to thwart an intruder Anna to Corrie: What surprising fact did you learn about yourself the other day Corrie to Anna: What’s your best Spring cleaning tip Anna to Caro: What’s your best Spring cleaning tip Caro to Corrie: What’s your best Spring cleaning tip ON THIS EPISODE

- Special guest, award-winning writer Kate Halfpenny

- Anna from the Op Shop joins us

- A spring themed BSF

- Caro’s take on the evolving AFL Commission drama

- Caro, Corrie and Anna’s best spring cleaning


SPECIAL GUEST, Kate Halfpenny

Author of Boogie Wonderland: A memoir about sea changes, marriage and riding the waves of married life

Kate Halfpenny is an award-winning writer, editor and commentator for Who, Vogue, Marie Claire and ABC Radio. She is a columnist for The Age and Sydney Morning Herald. Her first book arrived on book shelves a few weeks ago…..


BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

The theme is ‘Spring’

BOOK:

Caro’s book: Enchanted April by Elizabeth von Arnim

Anna’s book: The End of the Morning by Charmaine Clift

Corrie’s book: The Secret Garden by Frances Hodgson Burnett

SCREEN:

Caro’s Screen: In and Out

Anna’s Screen: The Thursday Murder Club (Netflix)

Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations)

FOOD:

Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes

Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular), pat-dried on kitchen paper

10g dill, roughly chopped salt and black pepper

I. Preheat the oven to 200°C fan.

2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper.

Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate


1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus.

2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.


Corrie’s Recipe: Jill Dupleix’s Lime Delicious


SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting

Caro to Anna: What weapon would you keep by your bed to thwart an intruder

Anna to Corrie: What surprising fact did you learn about yourself the other day

Corrie to Anna: What’s your best Spring cleaning tip

Anna to Caro: What’s your best Spring cleaning tip

Caro to Corrie: What’s your best Spring cleaning tip

]]> 4745 QUICK LISTEN - Cocktail Cabinet (From Ep 368) PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Sun, 07 Sep 2025 06:00:00 -0000 full SEN PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 442 QUICK LISTEN - Six Quick Questions (From Ep 368) SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Now that spring is here what's your first strategic move to deal with the change of season? Caro to Corrie: What was one of the amazing facts you learned at History Club this week Corrie to Caro: What was your most awkward moment at the AFL Awards night? Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts Corrie to Caro: What ground your gears at your most recent night out? Caro to Corrie: What is your September Challenge Sun, 07 Sep 2025 06:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Now that spring is here what's your first strategic move to deal with the change of season? Caro to Corrie: What was one of the amazing facts you learned at History Club this week Corrie to Caro: What was your most awkward moment at the AFL Awards night? Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts Corrie to Caro: What ground your gears at your most recent night out? Caro to Corrie: What is your September Challenge SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Now that spring is here what's your first strategic move to deal with the change of season?

Caro to Corrie: What was one of the amazing facts you learned at History Club this week

Corrie to Caro: What was your most awkward moment at the AFL Awards night?

Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts

Corrie to Caro: What ground your gears at your most recent night out?

Caro to Corrie: What is your September Challenge

]]> 953 QUICK LISTEN - BSF (From Ep 368) Hear this week's Book, Screen and Food segment from Don't Shoot The Messenger. BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro has a Book: An Inside Job by Daniel Silva SCREEN: Caro has a Screen: The Ballad of Wallis Island FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine The classic French combination of bacon, mushrooms and thyme turns chicken into a delicious crowd-pleaser. 1 large chicken, cut into 8 pieces 3 sprigs thyme sea salt and freshly cracked 2 tbsp tomato paste black pepper 2 cups chicken stock 2 tbsp olive oil 2-2 ½ cups red wine 3 tbsp butter 4 slices thick bacon, 8 slices pancetta, coarsely chopped coarsely chopped 12 eschalots, thickly sliced 200g button mushrooms, quartered 12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped and smashed 2 bay leaves SERVES 4 Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2 minutes. Add chicken and brown on al sides. Remove chicken and pancetta. Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4 minutes. Add tomato paste and stock and stir well. Return chicken to dish and cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and place in oven to bake for 45-60 minutes or until chicken is cooked and tender. Place dish over high heat on stove top and simmer, uncovered, for 5 minutes. or until juices are reduced by half. Stir in remaining butter. Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side. Food for thought Polenta Is perfect with osso buco or the hunter's shin of beef (see previous pages). Place 1.2L water, 300ml milk, 2 walnut-size pieces butter and 1 tbsp salt in a large pot over medium heat. When liquid is about to simmer, whisk in a mix of 300g polenta and 200g fine semolina. Swap to a wooden spoon when mixture starts to thicken and stir for 5-10 minutes or until you have a smooth, thick texture. Stir in 100g grated parmesan. Serve polenta within 15 minutes or It will start to set. Fri, 05 Sep 2025 06:00:00 -0000 full SEN Hear this week's Book, Screen and Food segment from Don't Shoot The Messenger. BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro has a Book: An Inside Job by Daniel Silva SCREEN: Caro has a Screen: The Ballad of Wallis Island FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine The classic French combination of bacon, mushrooms and thyme turns chicken into a delicious crowd-pleaser. 1 large chicken, cut into 8 pieces 3 sprigs thyme sea salt and freshly cracked 2 tbsp tomato paste black pepper 2 cups chicken stock 2 tbsp olive oil 2-2 ½ cups red wine 3 tbsp butter 4 slices thick bacon, 8 slices pancetta, coarsely chopped coarsely chopped 12 eschalots, thickly sliced 200g button mushrooms, quartered 12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped and smashed 2 bay leaves SERVES 4 Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2 minutes. Add chicken and brown on al sides. Remove chicken and pancetta. Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4 minutes. Add tomato paste and stock and stir well. Return chicken to dish and cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and place in oven to bake for 45-60 minutes or until chicken is cooked and tender. Place dish over high heat on stove top and simmer, uncovered, for 5 minutes. or until juices are reduced by half. Stir in remaining butter. Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side. Food for thought Polenta Is perfect with osso buco or the hunter's shin of beef (see previous pages). Place 1.2L water, 300ml milk, 2 walnut-size pieces butter and 1 tbsp salt in a large pot over medium heat. When liquid is about to simmer, whisk in a mix of 300g polenta and 200g fine semolina. Swap to a wooden spoon when mixture starts to thicken and stir for 5-10 minutes or until you have a smooth, thick texture. Stir in 100g grated parmesan. Serve polenta within 15 minutes or It will start to set. Hear this week's Book, Screen and Food segment from Don't Shoot The Messenger.

BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro has a Book: An Inside Job by Daniel Silva

SCREEN: Caro has a Screen: The Ballad of Wallis Island

FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine

The classic French combination of bacon, mushrooms and thyme

turns chicken into a delicious crowd-pleaser.

1 large chicken, cut into 8 pieces 3 sprigs thyme

sea salt and freshly cracked 2 tbsp tomato paste

black pepper 2 cups chicken stock

2 tbsp olive oil 2-2 ½ cups red wine

3 tbsp butter 4 slices thick bacon,

8 slices pancetta, coarsely chopped coarsely chopped

12 eschalots, thickly sliced 200g button mushrooms, quartered

12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped

and smashed

2 bay leaves SERVES 4

Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces

with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in

a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2

minutes. Add chicken and brown on al sides. Remove chicken and pancetta.

Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4

minutes. Add tomato paste and stock and stir well. Return chicken to dish and

cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and

place in oven to bake for 45-60 minutes or until chicken is cooked and tender.

Place dish over high heat on stove top and simmer, uncovered, for 5 minutes.

or until juices are reduced by half. Stir in remaining butter.

Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms

and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side.

Food for thought

Polenta Is perfect with osso buco or the hunter's shin of beef (see

previous pages). Place 1.2L water, 300ml milk, 2 walnut-size pieces

butter and 1 tbsp salt in a large pot over medium heat. When liquid is

about to simmer, whisk in a mix of 300g polenta and 200g fine semolina.

Swap to a wooden spoon when mixture starts to thicken and stir for

5-10 minutes or until you have a smooth, thick texture. Stir in 100g

grated parmesan. Serve polenta within 15 minutes or It will start to set.

]]> 1072 Inside the Mail Bag (From ep 368) Caro and Corrie answer your questions in the Mail Bag! Thu, 04 Sep 2025 00:57:00 -0000 full SEN Caro and Corrie answer your questions in the Mail Bag! Caro and Corrie answer your questions in the Mail Bag!

]]> 874 Ep 368 - I'm not Ginger Rogers! ON THIS EPISODE: What happened to peaceful public demonstrations Spring whites with Myles Thomson Caro’s awkward All-Australian award interactions Corrie’s September challenge What will the theme of spring be for clothing this year? It’s a no-no to film people dancing! REMINDER: Our DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) LINK TO TICKETS ITEM 1: What happened to peaceful public demonstrations - The March for Australia rally in Melbourne on Sunday - Involvement of the Neo-Nazi groups led by Thomas Sewell (later charged) - The attack on Camp Sovereignty in the King’s Domain MEANWHILE: the Bush Summit. Who’s backing the chat-fest? ITEM 3: The Cocktail Cabinet PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro has a Book: An Inside Job by Daniel Silva SCREEN: Caro has a Screen: The Ballad of Wallis Island FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine The classic French combination of bacon, mushrooms and thyme turns chicken into a delicious crowd-pleaser. 1 large chicken, cut into 8 pieces 3 sprigs thyme sea salt and freshly cracked 2 tbsp tomato paste black pepper 2 cups chicken stock 2 tbsp olive oil 2-2 ½ cups red wine 3 tbsp butter 4 slices thick bacon, 8 slices pancetta, coarsely chopped coarsely chopped 12 eschalots, thickly sliced 200g button mushrooms, quartered 12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped and smashed 2 bay leaves SERVES 4 Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2 minutes. Add chicken and brown on al sides. Remove chicken and pancetta. Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4 minutes. Add tomato paste and stock and stir well. Return chicken to dish and cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and place in oven to bake for 45-60 minutes or until chicken is cooked and tender. Place dish over high heat on stove top and simmer, uncovered, for 5 minutes. or until juices are reduced by half. Stir in remaining butter. Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Now that spring is here what's your first strategic move to deal with the change of season? Caro to Corrie: What was one of the amazing facts you learned at History Club this week Corrie to Caro: What was your most awkward moment at the AFL Awards night? Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts Corrie to Caro: What ground your gears at your most recent night out? Caro to Corrie: What is your September Challenge Wed, 03 Sep 2025 01:41:00 -0000 full SEN ON THIS EPISODE: What happened to peaceful public demonstrations Spring whites with Myles Thomson Caro’s awkward All-Australian award interactions Corrie’s September challenge What will the theme of spring be for clothing this year? It’s a no-no to film people dancing! REMINDER: Our DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) LINK TO TICKETS ITEM 1: What happened to peaceful public demonstrations - The March for Australia rally in Melbourne on Sunday - Involvement of the Neo-Nazi groups led by Thomas Sewell (later charged) - The attack on Camp Sovereignty in the King’s Domain MEANWHILE: the Bush Summit. Who’s backing the chat-fest? ITEM 3: The Cocktail Cabinet PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro has a Book: An Inside Job by Daniel Silva SCREEN: Caro has a Screen: The Ballad of Wallis Island FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine The classic French combination of bacon, mushrooms and thyme turns chicken into a delicious crowd-pleaser. 1 large chicken, cut into 8 pieces 3 sprigs thyme sea salt and freshly cracked 2 tbsp tomato paste black pepper 2 cups chicken stock 2 tbsp olive oil 2-2 ½ cups red wine 3 tbsp butter 4 slices thick bacon, 8 slices pancetta, coarsely chopped coarsely chopped 12 eschalots, thickly sliced 200g button mushrooms, quartered 12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped and smashed 2 bay leaves SERVES 4 Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2 minutes. Add chicken and brown on al sides. Remove chicken and pancetta. Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4 minutes. Add tomato paste and stock and stir well. Return chicken to dish and cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and place in oven to bake for 45-60 minutes or until chicken is cooked and tender. Place dish over high heat on stove top and simmer, uncovered, for 5 minutes. or until juices are reduced by half. Stir in remaining butter. Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Now that spring is here what's your first strategic move to deal with the change of season? Caro to Corrie: What was one of the amazing facts you learned at History Club this week Corrie to Caro: What was your most awkward moment at the AFL Awards night? Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts Corrie to Caro: What ground your gears at your most recent night out? Caro to Corrie: What is your September Challenge ON THIS EPISODE:

What happened to peaceful public demonstrations

Spring whites with Myles Thomson

Caro’s awkward All-Australian award interactions

Corrie’s September challenge

What will the theme of spring be for clothing this year?

It’s a no-no to film people dancing!


REMINDER:

Our DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

LINK TO TICKETS


ITEM 1:

What happened to peaceful public demonstrations

- The March for Australia rally in Melbourne on Sunday

- Involvement of the Neo-Nazi groups led by Thomas Sewell (later charged)

- The attack on Camp Sovereignty in the King’s Domain

MEANWHILE: the Bush Summit. Who’s backing the chat-fest?


ITEM 3: The Cocktail Cabinet

PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK: Caro has a Book: An Inside Job by Daniel Silva

SCREEN: Caro has a Screen: The Ballad of Wallis Island

FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine

FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine

The classic French combination of bacon, mushrooms and thyme

turns chicken into a delicious crowd-pleaser.

1 large chicken, cut into 8 pieces 3 sprigs thyme

sea salt and freshly cracked 2 tbsp tomato paste

black pepper 2 cups chicken stock

2 tbsp olive oil 2-2 ½ cups red wine

3 tbsp butter 4 slices thick bacon,

8 slices pancetta, coarsely chopped coarsely chopped

12 eschalots, thickly sliced 200g button mushrooms, quartered

12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped

and smashed

2 bay leaves SERVES 4

Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces

with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in

a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2

minutes. Add chicken and brown on al sides. Remove chicken and pancetta.

Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4

minutes. Add tomato paste and stock and stir well. Return chicken to dish and

cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and

place in oven to bake for 45-60 minutes or until chicken is cooked and tender.

Place dish over high heat on stove top and simmer, uncovered, for 5 minutes.

or until juices are reduced by half. Stir in remaining butter.

Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms

and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side.


SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Now that spring is here what's your first strategic move to deal with the change of season?

Caro to Corrie: What was one of the amazing facts you learned at History Club this week

Corrie to Caro: What was your most awkward moment at the AFL Awards night?

Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts

Corrie to Caro: What ground your gears at your most recent night out?

Caro to Corrie: What is your September Challenge

]]> 3345 QUICK LISTEN - The Cocktail Cabinet (From Ep 367) PRINCE WINE STORE with Myles Thomson. (notes to follow) www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Sun, 31 Aug 2025 22:00:00 -0000 full SEN PRINCE WINE STORE with Myles Thomson. (notes to follow) www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney PRINCE WINE STORE with Myles Thomson. (notes to follow)

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 485 QUICK LISTEN - BSF (From Ep 367) BSF brought to us by Red Energy. BOOK: Corrie has a Book: The Safekeep by Yael van der Wouden SCREEN: Corrie has a Screen: Professor T on ABC IView FOOD: Caro has a Recipe: Trudy’s Vodka Pasta Caro says there are many incarnations of this recipe – eg: https://www.recipetineats.com/vodka-pasta/ BUT – The two tips from Trudy – use penne, as well as meat from pork and fennel sausage FULL RECIPE: Ingredients: 1 onion diced 2 cloves of garlic (optional) 1 pkt (800gms approx) pork & fennel sausages (or any flavour) Bacon 1 bottle vodka pasta saice Slurp of cream to taste Salt and Pepper Method: Fry onion, garlic and bacon in a large pan with olive oil Remove sausage meat from their skins in about 4 or 5 sections You can spread the meat out in the pan or keep as meatballs Add to onions etc - brown them Add a slurp or 2 of vodka Add tomato sauce, salt and pepper Simmer for 15 minutes at least Add 1 parsley and parmesan to serve to your choice of pasta Add cream after tomato sauce at the end Sat, 30 Aug 2025 22:00:00 -0000 full SEN BSF brought to us by Red Energy. BOOK: Corrie has a Book: The Safekeep by Yael van der Wouden SCREEN: Corrie has a Screen: Professor T on ABC IView FOOD: Caro has a Recipe: Trudy’s Vodka Pasta Caro says there are many incarnations of this recipe – eg: https://www.recipetineats.com/vodka-pasta/ BUT – The two tips from Trudy – use penne, as well as meat from pork and fennel sausage FULL RECIPE: Ingredients: 1 onion diced 2 cloves of garlic (optional) 1 pkt (800gms approx) pork & fennel sausages (or any flavour) Bacon 1 bottle vodka pasta saice Slurp of cream to taste Salt and Pepper Method: Fry onion, garlic and bacon in a large pan with olive oil Remove sausage meat from their skins in about 4 or 5 sections You can spread the meat out in the pan or keep as meatballs Add to onions etc - brown them Add a slurp or 2 of vodka Add tomato sauce, salt and pepper Simmer for 15 minutes at least Add 1 parsley and parmesan to serve to your choice of pasta Add cream after tomato sauce at the end BSF brought to us by Red Energy.

BOOK: Corrie has a Book: The Safekeep by Yael van der Wouden

SCREEN: Corrie has a Screen: Professor T on ABC IView

FOOD: Caro has a Recipe: Trudy’s Vodka Pasta

Caro says there are many incarnations of this recipe – eg: https://www.recipetineats.com/vodka-pasta/

BUT – The two tips from Trudy – use penne, as well as meat from pork and fennel sausage

FULL RECIPE:

Ingredients:

1 onion diced

2 cloves of garlic (optional)

1 pkt (800gms approx) pork & fennel sausages (or any flavour)

Bacon

1 bottle vodka pasta saice

Slurp of cream to taste

Salt and Pepper

Method:

Fry onion, garlic and bacon in a large pan with olive oil

Remove sausage meat from their skins in about 4 or 5 sections

You can spread the meat out in the pan or keep as meatballs

Add to onions etc - brown them

Add a slurp or 2 of vodka

Add tomato sauce, salt and pepper

Simmer for 15 minutes at least

Add 1 parsley and parmesan to serve to your choice of pasta

Add cream after tomato sauce at the end

]]> 856 QUICK LISTEN - Six Quick Questions (From Ep 367) SIX QUICK QUESTIONS – FOR RED ENERGY Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Describe your recent alternative podcast experience Caro to Corrie: What does Melbourne lack – to its detriment as an international destination city Corrie to Caro: Describe your most recent unexpected victory Caro to Corrie: What surprised you about the annual Winter Ball in Canberra Corrie to Caro: Which author's latest book do you eagerly await more than any other Caro to Corrie: Which movie adaptation of a book you love are you eagerly awaiting more than any other Sat, 30 Aug 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS – FOR RED ENERGY Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Describe your recent alternative podcast experience Caro to Corrie: What does Melbourne lack – to its detriment as an international destination city Corrie to Caro: Describe your most recent unexpected victory Caro to Corrie: What surprised you about the annual Winter Ball in Canberra Corrie to Caro: Which author's latest book do you eagerly await more than any other Caro to Corrie: Which movie adaptation of a book you love are you eagerly awaiting more than any other SIX QUICK QUESTIONS – FOR RED ENERGY Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Describe your recent alternative podcast experience

Caro to Corrie: What does Melbourne lack – to its detriment as an international destination city

Corrie to Caro: Describe your most recent unexpected victory

Caro to Corrie: What surprised you about the annual Winter Ball in Canberra

Corrie to Caro: Which author's latest book do you eagerly await more than any other

Caro to Corrie: Which movie adaptation of a book you love are you eagerly awaiting more than any other

]]> 653 Ep 367 - LIVE from Prince Wine Store ON THIS EPISODE Live recording from Prince Wine Store in South Melbourne The AFL and Homophobia Mitch Brown stating publicly he is bi-sexual Corrie calls out a the Melbourne Airport… and no train line! Caro discusses her guest appearance with The Betoota Advocate DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) ⁠Don’t Shoot The Messenger/ A live recording event Tickets, Blairgowrie Yacht Squadron, Blairgowrie | TryBooking Australia THE AFL AND HOMOPHOBIA Why it’s still not a safe place if you’re gay or bisexual - ISAAC RANKINE’S HOMOPHOBIC SLUR – the 6th player in 2 seasons to be suspended for this kind of comment. - AFL’s role in overseeing conduct and administering penalties - Former West Coast player Mitch Brown stating publicly this week he is bi-sexual - He is the first male to play at AFL level to publicly reveal that he is gay or bisexual. ITEM 3: The Cocktail Cabinet – an extended mix PRINCE WINE STORE with Myles Thomson. (notes to follow) www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. BOOK: Corrie has a Book: The Safekeep by Yael van der Wouden SCREEN: Corrie has a Screen: Professor T on ABC IView FOOD: Caro has a Recipe: Trudy’s Vodka Pasta Caro says there are many incarnations of this recipe – eg: https://www.recipetineats.com/vodka-pasta/ BUT – The two tips from Trudy – use penne, as well as meat from pork and fennel sausage FULL RECIPE: Ingredients: 1 onion diced 2 cloves of garlic (optional) 1 pkt (800gms approx) pork & fennel sausages (or any flavour) Bacon 1 bottle vodka pasta saice Slurp of cream to taste Salt and Pepper Method: Fry onion, garlic and bacon in a large pan with olive oil Remove sausage meat from their skins in about 4 or 5 sections You can spread the meat out in the pan or keep as meatballs Add to oinions etc - brown them Add a slurp or 2 of vodka Add tomato sauce, salt and pepper Simmer for 15 minutes at least Add 1 parsley and parmesan to serve to your choice of pasta Add cream after tomato sauce at the end SIX QUICK QUESTIONS – FOR RED ENERGY Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Describe your recent alternative podcast experience Caro to Corrie: What does Melbourne lack – to its detriment as an international destination city Corrie to Caro: Describe your most recent unexpected victory Caro to Corrie: What surprised you about the annual Winter Ball in Canberra Corrie to Caro: Which author's latest book do you eagerly await more than any other Caro to Corrie: Which movie adaptation of a book you love are you eagerly awaiting more than any other Thu, 28 Aug 2025 20:00:00 -0000 full SEN ON THIS EPISODE Live recording from Prince Wine Store in South Melbourne The AFL and Homophobia Mitch Brown stating publicly he is bi-sexual Corrie calls out a the Melbourne Airport… and no train line! Caro discusses her guest appearance with The Betoota Advocate DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) ⁠Don’t Shoot The Messenger/ A live recording event Tickets, Blairgowrie Yacht Squadron, Blairgowrie | TryBooking Australia THE AFL AND HOMOPHOBIA Why it’s still not a safe place if you’re gay or bisexual - ISAAC RANKINE’S HOMOPHOBIC SLUR – the 6th player in 2 seasons to be suspended for this kind of comment. - AFL’s role in overseeing conduct and administering penalties - Former West Coast player Mitch Brown stating publicly this week he is bi-sexual - He is the first male to play at AFL level to publicly reveal that he is gay or bisexual. ITEM 3: The Cocktail Cabinet – an extended mix PRINCE WINE STORE with Myles Thomson. (notes to follow) www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. BOOK: Corrie has a Book: The Safekeep by Yael van der Wouden SCREEN: Corrie has a Screen: Professor T on ABC IView FOOD: Caro has a Recipe: Trudy’s Vodka Pasta Caro says there are many incarnations of this recipe – eg: https://www.recipetineats.com/vodka-pasta/ BUT – The two tips from Trudy – use penne, as well as meat from pork and fennel sausage FULL RECIPE: Ingredients: 1 onion diced 2 cloves of garlic (optional) 1 pkt (800gms approx) pork & fennel sausages (or any flavour) Bacon 1 bottle vodka pasta saice Slurp of cream to taste Salt and Pepper Method: Fry onion, garlic and bacon in a large pan with olive oil Remove sausage meat from their skins in about 4 or 5 sections You can spread the meat out in the pan or keep as meatballs Add to oinions etc - brown them Add a slurp or 2 of vodka Add tomato sauce, salt and pepper Simmer for 15 minutes at least Add 1 parsley and parmesan to serve to your choice of pasta Add cream after tomato sauce at the end SIX QUICK QUESTIONS – FOR RED ENERGY Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Describe your recent alternative podcast experience Caro to Corrie: What does Melbourne lack – to its detriment as an international destination city Corrie to Caro: Describe your most recent unexpected victory Caro to Corrie: What surprised you about the annual Winter Ball in Canberra Corrie to Caro: Which author's latest book do you eagerly await more than any other Caro to Corrie: Which movie adaptation of a book you love are you eagerly awaiting more than any other ON THIS EPISODE

Live recording from Prince Wine Store in South Melbourne

The AFL and Homophobia

Mitch Brown stating publicly he is bi-sexual

Corrie calls out a the Melbourne Airport… and no train line!

Caro discusses her guest appearance with The Betoota Advocate


DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

⁠Don’t Shoot The Messenger/ A live recording event Tickets, Blairgowrie Yacht Squadron, Blairgowrie | TryBooking Australia


THE AFL AND HOMOPHOBIA

Why it’s still not a safe place if you’re gay or bisexual

- ISAAC RANKINE’S HOMOPHOBIC SLUR – the 6th player in 2 seasons to be suspended for this kind of comment.

- AFL’s role in overseeing conduct and administering penalties

- Former West Coast player Mitch Brown stating publicly this week he is bi-sexual - He is the first male to play at AFL level to publicly reveal that he is gay or bisexual.


ITEM 3: The Cocktail Cabinet – an extended mix

PRINCE WINE STORE with Myles Thomson. (notes to follow)

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF brought to us by Red Energy.

BOOK: Corrie has a Book: The Safekeep by Yael van der Wouden

SCREEN: Corrie has a Screen: Professor T on ABC IView

FOOD: Caro has a Recipe: Trudy’s Vodka Pasta

Caro says there are many incarnations of this recipe – eg: https://www.recipetineats.com/vodka-pasta/

BUT – The two tips from Trudy – use penne, as well as meat from pork and fennel sausage

FULL RECIPE:

Ingredients:

1 onion diced

2 cloves of garlic (optional)

1 pkt (800gms approx) pork & fennel sausages (or any flavour)

Bacon

1 bottle vodka pasta saice

Slurp of cream to taste

Salt and Pepper


Method:

Fry onion, garlic and bacon in a large pan with olive oil

Remove sausage meat from their skins in about 4 or 5 sections

You can spread the meat out in the pan or keep as meatballs

Add to oinions etc - brown them

Add a slurp or 2 of vodka

Add tomato sauce, salt and pepper

Simmer for 15 minutes at least

Add 1 parsley and parmesan to serve to your choice of pasta

Add cream after tomato sauce at the end


SIX QUICK QUESTIONS – FOR RED ENERGY Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Describe your recent alternative podcast experience

Caro to Corrie: What does Melbourne lack – to its detriment as an international destination city

Corrie to Caro: Describe your most recent unexpected victory

Caro to Corrie: What surprised you about the annual Winter Ball in Canberra

Corrie to Caro: Which author's latest book do you eagerly await more than any other

Caro to Corrie: Which movie adaptation of a book you love are you eagerly awaiting more than any other

]]> 3357 QUICK LISTEN - Six Quick Questions (From Ep 366) SIX QUICK QUESTIONS, for Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What was the worst image of last week’s Putin-Trump meeting Corrie to Caro: What was your favourite David Stratton moment Caro to Corrie: Has the anti-Carire Bradshaw movement surprised you Corrie to Caro: What dining experience left you raving this week Caro to Corrie: What film are you so excited to see Corrie to Caro: What husband/wife team is the AFL’s hidden power couple Thu, 21 Aug 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What was the worst image of last week’s Putin-Trump meeting Corrie to Caro: What was your favourite David Stratton moment Caro to Corrie: Has the anti-Carire Bradshaw movement surprised you Corrie to Caro: What dining experience left you raving this week Caro to Corrie: What film are you so excited to see Corrie to Caro: What husband/wife team is the AFL’s hidden power couple SIX QUICK QUESTIONS, for Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: What was the worst image of last week’s Putin-Trump meeting

Corrie to Caro: What was your favourite David Stratton moment

Caro to Corrie: Has the anti-Carire Bradshaw movement surprised you

Corrie to Caro: What dining experience left you raving this week

Caro to Corrie: What film are you so excited to see

Corrie to Caro: What husband/wife team is the AFL’s hidden power couple

]]> 1125 QUICK LISTEN - BSF (From Ep 366) BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: A House In The Country by Jocelyn Playfair SCREEN: Caro has a Screen: Mr Burton, cinema on gen release FOOD: Caro has a Recipe: ⁠Roasted Red Skinned Potato Salad Wed, 20 Aug 2025 22:00:00 -0000 full SEN BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: A House In The Country by Jocelyn Playfair SCREEN: Caro has a Screen: Mr Burton, cinema on gen release FOOD: Caro has a Recipe: ⁠Roasted Red Skinned Potato Salad BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: A House In The Country by Jocelyn Playfair

SCREEN: Caro has a Screen: Mr Burton, cinema on gen release

FOOD: Caro has a Recipe: ⁠Roasted Red Skinned Potato Salad

]]> 886 Ep 366 - Trust your writers. Trust your audiences. ON THIS EPISODE Another homophobic slur in the AFL The AFL’s controversial decision to sign Snoop Dogg for the Grand Final entertainment Another Writers Festival drama Vale, David Stratton Film recommendations – which upcoming films are Corrie and Caro excited to see? The newest power couple in the AFL – making a big impact at two teams TWO EVENTS COMING: • Thanks to Red Energy, our live Don’t Shoot The Messenger podcast recording is on Thursday August 28 from 5pm • At Prince Wine Store, 177 Bank Street, South Melbourne • Wine tasting, & you can meet Myles! • No need to register – just come on the night PLUS: DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) LINK TO TICKETS NEW SEGMENT COMING: Inside The Mail Bag – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks! feedback@dontshootpod.com.au Another year, another Grand Final entertainment fracas - What do we think of the Snoop Dogg AFL GF day decision - Who is up in arms and why - Do we agree/disagree - Proceed or pull the pin Another weekend, another writers festival falls apart - Why Bendigo incurred writers’ wrath - Where to for writers festivals - Should we expect more writers fest cancellations based on freedom-of-speech restrictions (Dunkeld August 29-30///Emerging Writers mid Sept///Brisbane Writers Fest Sept 9-12///Queenscliff Oct 17-26///Canberra Oct 22-26 BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: A House In The Country by Jocelyn Playfair SCREEN: Caro has a Screen: Mr Burton, cinema on gen release FOOD: Caro has a Recipe: Roasted Red Skinned Potato Salad SIX QUICK QUESTIONS, for Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What was the worst image of last week’s Putin-Trump meeting Corrie to Caro: What was your favourite David Stratton moment Caro to Corrie: Has the anti-Carire Bradshaw movement surprised you Corrie to Caro: What dining experience left you raving this week Caro to Corrie: What film are you so excited to see Corrie to Caro: What husband/wife team is the AFL’s hidden power couple Mon, 18 Aug 2025 05:47:00 -0000 full SEN ON THIS EPISODE Another homophobic slur in the AFL The AFL’s controversial decision to sign Snoop Dogg for the Grand Final entertainment Another Writers Festival drama Vale, David Stratton Film recommendations – which upcoming films are Corrie and Caro excited to see? The newest power couple in the AFL – making a big impact at two teams TWO EVENTS COMING: • Thanks to Red Energy, our live Don’t Shoot The Messenger podcast recording is on Thursday August 28 from 5pm • At Prince Wine Store, 177 Bank Street, South Melbourne • Wine tasting, & you can meet Myles! • No need to register – just come on the night PLUS: DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) LINK TO TICKETS NEW SEGMENT COMING: Inside The Mail Bag – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks! feedback@dontshootpod.com.au Another year, another Grand Final entertainment fracas - What do we think of the Snoop Dogg AFL GF day decision - Who is up in arms and why - Do we agree/disagree - Proceed or pull the pin Another weekend, another writers festival falls apart - Why Bendigo incurred writers’ wrath - Where to for writers festivals - Should we expect more writers fest cancellations based on freedom-of-speech restrictions (Dunkeld August 29-30///Emerging Writers mid Sept///Brisbane Writers Fest Sept 9-12///Queenscliff Oct 17-26///Canberra Oct 22-26 BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: A House In The Country by Jocelyn Playfair SCREEN: Caro has a Screen: Mr Burton, cinema on gen release FOOD: Caro has a Recipe: Roasted Red Skinned Potato Salad SIX QUICK QUESTIONS, for Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What was the worst image of last week’s Putin-Trump meeting Corrie to Caro: What was your favourite David Stratton moment Caro to Corrie: Has the anti-Carire Bradshaw movement surprised you Corrie to Caro: What dining experience left you raving this week Caro to Corrie: What film are you so excited to see Corrie to Caro: What husband/wife team is the AFL’s hidden power couple ON THIS EPISODE

Another homophobic slur in the AFL

The AFL’s controversial decision to sign Snoop Dogg for the Grand Final entertainment

Another Writers Festival drama

Vale, David Stratton

Film recommendations – which upcoming films are Corrie and Caro excited to see?

The newest power couple in the AFL – making a big impact at two teams


TWO EVENTS COMING:

• Thanks to Red Energy, our live Don’t Shoot The Messenger podcast recording is on Thursday August 28 from 5pm

• At Prince Wine Store, 177 Bank Street, South Melbourne

• Wine tasting, & you can meet Myles!

• No need to register – just come on the night


PLUS:

DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

LINK TO TICKETS

NEW SEGMENT COMING: Inside The Mail Bag – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks!

feedback@dontshootpod.com.au

Another year, another Grand Final entertainment fracas

- What do we think of the Snoop Dogg AFL GF day decision

- Who is up in arms and why

- Do we agree/disagree

- Proceed or pull the pin

Another weekend, another writers festival falls apart

- Why Bendigo incurred writers’ wrath

- Where to for writers festivals

- Should we expect more writers fest cancellations based on freedom-of-speech restrictions (Dunkeld August 29-30///Emerging Writers mid Sept///Brisbane Writers Fest Sept 9-12///Queenscliff Oct 17-26///Canberra Oct 22-26

BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: A House In The Country by Jocelyn Playfair

SCREEN: Caro has a Screen: Mr Burton, cinema on gen release

FOOD: Caro has a Recipe: Roasted Red Skinned Potato Salad

SIX QUICK QUESTIONS, for Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Caro to Corrie: What was the worst image of last week’s Putin-Trump meeting

Corrie to Caro: What was your favourite David Stratton moment

Caro to Corrie: Has the anti-Carire Bradshaw movement surprised you

Corrie to Caro: What dining experience left you raving this week

Caro to Corrie: What film are you so excited to see

Corrie to Caro: What husband/wife team is the AFL’s hidden power couple

]]> 3436 QUICK LISTEN - Six Quick Questions (From Ep 365) SIX QUICK QUESTIONS Corrie to Caro: What’s the best book-to-screen adaptation you’ve seen this year Caro to Corrie: Which book-to-screen adaptation are you looking forward to seeing next year Corrie to Caro: Have you forgiven Bernard Tomic Caro to Corrie: What is the latest White House abomination Corrie to Caro: Should netball become an Olympic sport Caro to Corrie: What musical performance blew your mind last week Thu, 14 Aug 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS Corrie to Caro: What’s the best book-to-screen adaptation you’ve seen this year Caro to Corrie: Which book-to-screen adaptation are you looking forward to seeing next year Corrie to Caro: Have you forgiven Bernard Tomic Caro to Corrie: What is the latest White House abomination Corrie to Caro: Should netball become an Olympic sport Caro to Corrie: What musical performance blew your mind last week SIX QUICK QUESTIONS

Corrie to Caro: What’s the best book-to-screen adaptation you’ve seen this year

Caro to Corrie: Which book-to-screen adaptation are you looking forward to seeing next year

Corrie to Caro: Have you forgiven Bernard Tomic

Caro to Corrie: What is the latest White House abomination

Corrie to Caro: Should netball become an Olympic sport

Caro to Corrie: What musical performance blew your mind last week


]]> 900 QUICK LISTEN - BSF (From Ep 365) BSF. BSF brought to us by Red Energy. BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini SCREEN: Corrie has a Screen: Four Letters of Love movie general release FOOD: Caro has a Recipe: Slow-cooked lamb curry PRE-HEAD OVEN TO 150degrees 1 kg chuck steak 2 tbsp Greek yoghurt Sea Salt and Pepper 3 tbsp Garam Masala 1 tbsp Olive Oil __ ½ tsp fenugreek powder 1 tsp fennel seeds 2 tsp cummin powder 2 tsp coriander powder 1 tsp turmeric 1 tbsp curry powder __ 1 tbsp olive oil 2 red onions 3 garlic cloves 1 tbsp ginger 1 tin rinsed chickpeas 3 red chillis 1 tbsp caster sugar ½ cup coriander stalks 2 heaps tsp Tomato paste 400g can chopped tomato 400 mls beef stock 1 – trim beef into cubes. Season with S&P & garam masala Add yoghurt, olive oil 2 – Cover and put in fridge 3 – Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl 4 – Prep onions, garlic, ginger, chilli & Sugar 5 – Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min 6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours After 2 hours, add chickpeas and place back in oven after stir. 7 – Set on stove to thicken before serving with coriander, yoghurt, chutney and rice Wed, 13 Aug 2025 22:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini SCREEN: Corrie has a Screen: Four Letters of Love movie general release FOOD: Caro has a Recipe: Slow-cooked lamb curry PRE-HEAD OVEN TO 150degrees 1 kg chuck steak 2 tbsp Greek yoghurt Sea Salt and Pepper 3 tbsp Garam Masala 1 tbsp Olive Oil __ ½ tsp fenugreek powder 1 tsp fennel seeds 2 tsp cummin powder 2 tsp coriander powder 1 tsp turmeric 1 tbsp curry powder __ 1 tbsp olive oil 2 red onions 3 garlic cloves 1 tbsp ginger 1 tin rinsed chickpeas 3 red chillis 1 tbsp caster sugar ½ cup coriander stalks 2 heaps tsp Tomato paste 400g can chopped tomato 400 mls beef stock 1 – trim beef into cubes. Season with S&P & garam masala Add yoghurt, olive oil 2 – Cover and put in fridge 3 – Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl 4 – Prep onions, garlic, ginger, chilli & Sugar 5 – Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min 6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours After 2 hours, add chickpeas and place back in oven after stir. 7 – Set on stove to thicken before serving with coriander, yoghurt, chutney and rice BSF. BSF brought to us by Red Energy.


BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini


SCREEN: Corrie has a Screen: Four Letters of Love movie general release


FOOD: Caro has a Recipe: Slow-cooked lamb curry

PRE-HEAD OVEN TO 150degrees

1 kg chuck steak

2 tbsp Greek yoghurt

Sea Salt and Pepper

3 tbsp Garam Masala

1 tbsp Olive Oil

__

½ tsp fenugreek powder

1 tsp fennel seeds

2 tsp cummin powder

2 tsp coriander powder

1 tsp turmeric

1 tbsp curry powder

__

1 tbsp olive oil

2 red onions

3 garlic cloves

1 tbsp ginger

1 tin rinsed chickpeas

3 red chillis

1 tbsp caster sugar

½ cup coriander stalks

2 heaps tsp Tomato paste

400g can chopped tomato

400 mls beef stock


1 – trim beef into cubes. Season with S&P & garam masala

Add yoghurt, olive oil


2 – Cover and put in fridge


3 – Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl

4 – Prep onions, garlic, ginger, chilli & Sugar


5 – Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min


6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours


After 2 hours, add chickpeas and place back in oven after stir.


7 – Set on stove to thicken before serving with coriander, yoghurt, chutney and rice

]]> 894 QUICK LISTEN - The Cocktail Cabinet (From Ep 365) PRINCE WINE STORE with Myles Thomson. Wirra Wirra The 12th Man Chardonnay 2024 https://princewinestore.com.au/wirra-wirra-the-12th-man-chardonnay-2024.html Scout Wines Central Otago Pinot Noir 2023 https://princewinestore.com.au/100152-scout-wines-central-otago-pinot-noir-2023.html Querciabella Chianti Classico 2021 https://princewinestore.com.au/querciabella-chianti-classico-2021.html www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Tue, 12 Aug 2025 22:00:00 -0000 full SEN PRINCE WINE STORE with Myles Thomson. Wirra Wirra The 12th Man Chardonnay 2024 https://princewinestore.com.au/wirra-wirra-the-12th-man-chardonnay-2024.html Scout Wines Central Otago Pinot Noir 2023 https://princewinestore.com.au/100152-scout-wines-central-otago-pinot-noir-2023.html Querciabella Chianti Classico 2021 https://princewinestore.com.au/querciabella-chianti-classico-2021.html www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney PRINCE WINE STORE with Myles Thomson.

Wirra Wirra The 12th Man Chardonnay 2024


https://princewinestore.com.au/wirra-wirra-the-12th-man-chardonnay-2024.html


Scout Wines Central Otago Pinot Noir 2023

https://princewinestore.com.au/100152-scout-wines-central-otago-pinot-noir-2023.html


Querciabella Chianti Classico 2021

https://princewinestore.com.au/querciabella-chianti-classico-2021.html

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


]]> 660 Ep 365 - Comparison are Odious ON THIS EPISODE: The fallout from the cancelled Byron Bay Writers Festival Mini-break winter getaway recommendations Should netball become an Olympic sport? Recommendations from Myles Thomson TWO EVENTS COMING: • Thanks to Red Energy, our live Don’t Shoot The Messenger podcast recording is on Thursday August 28 from 5pm • At Prince Wine Store, 177 Bank Street, South Melbourne • Wine tasting, & you can meet Myles! • No need to register – just come on the night Plug our event: DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) LINK TO TICKETS: https://www.trybooking.com/DDXWV NEW SEGMENT COMING. Inside The Mail Bag – send recommendations, recipes, tips, feedback & questions – feedback@dontshootpod.com.au ITEM 1: In Praise of NSW Northern Rivers region – despite the rain - What happens when you have an outdoor festival and the rains come Or, how climate change is killing off Australia’s major events - Highlights of travelling in this region - Where to go, what to do, where to stay The Cocktail Cabinet. PRINCE WINE STORE with Myles Thomson. Wirra Wirra The 12th Man Chardonnay 2024 Scout Wines Central Otago Pinot Noir 2023 Querciabella Chianti Classico 2021 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini SCREEN: Corrie has a Screen: Four Letters of Love movie general release FOOD: Caro has a Recipe: Slow-cooked lamb curry PRE-HEAD OVEN TO 150degrees 1 kg chuck steak 2 tbsp Greek yoghurt Sea Salt and Pepper 3 tbsp Garam Masala 1 tbsp Olive Oil __ ½ tsp fenugreek powder 1 tsp fennel seeds 2 tsp cummin powder 2 tsp coriander powder 1 tsp turmeric 1 tbsp curry powder __ 1 tbsp olive oil 2 red onions 3 garlic cloves 1 tbsp ginger 1 tin rinsed chickpeas 3 red chillis 1 tbsp caster sugar ½ cup coriander stalks 2 heaps tsp Tomato paste 400g can chopped tomato 400 mls beef stock 1 Trim beef into cubes. Season with S&P & garam masala Add yoghurt, olive oil 2 Cover and put in fridge 3 Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl 4 Prep onions, garlic, ginger, chilli & Sugar 5 Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min 6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours After 2 hours, add chickpeas and place back in oven after stir. 7 Set on stove to thicken before serving with coriander, yoghurt, chutney and rice SIX QUICK QUESTIONS Corrie to Caro: What’s the best book-to-screen adaptation you’ve seen this year Caro to Corrie: Which book-to-screen adaptation are you looking forward to seeing next year Corrie to Caro: Have you forgiven Bernard Tomic Caro to Corrie: What is the latest White House abomination Corrie to Caro: Should netball become an Olympic sport Caro to Corrie: What musical performance blew your mind last week Tue, 12 Aug 2025 02:07:00 -0000 full SEN ON THIS EPISODE: The fallout from the cancelled Byron Bay Writers Festival Mini-break winter getaway recommendations Should netball become an Olympic sport? Recommendations from Myles Thomson TWO EVENTS COMING: • Thanks to Red Energy, our live Don’t Shoot The Messenger podcast recording is on Thursday August 28 from 5pm • At Prince Wine Store, 177 Bank Street, South Melbourne • Wine tasting, & you can meet Myles! • No need to register – just come on the night Plug our event: DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) LINK TO TICKETS: https://www.trybooking.com/DDXWV NEW SEGMENT COMING. Inside The Mail Bag – send recommendations, recipes, tips, feedback & questions – feedback@dontshootpod.com.au ITEM 1: In Praise of NSW Northern Rivers region – despite the rain - What happens when you have an outdoor festival and the rains come Or, how climate change is killing off Australia’s major events - Highlights of travelling in this region - Where to go, what to do, where to stay The Cocktail Cabinet. PRINCE WINE STORE with Myles Thomson. Wirra Wirra The 12th Man Chardonnay 2024 Scout Wines Central Otago Pinot Noir 2023 Querciabella Chianti Classico 2021 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini SCREEN: Corrie has a Screen: Four Letters of Love movie general release FOOD: Caro has a Recipe: Slow-cooked lamb curry PRE-HEAD OVEN TO 150degrees 1 kg chuck steak 2 tbsp Greek yoghurt Sea Salt and Pepper 3 tbsp Garam Masala 1 tbsp Olive Oil __ ½ tsp fenugreek powder 1 tsp fennel seeds 2 tsp cummin powder 2 tsp coriander powder 1 tsp turmeric 1 tbsp curry powder __ 1 tbsp olive oil 2 red onions 3 garlic cloves 1 tbsp ginger 1 tin rinsed chickpeas 3 red chillis 1 tbsp caster sugar ½ cup coriander stalks 2 heaps tsp Tomato paste 400g can chopped tomato 400 mls beef stock 1 Trim beef into cubes. Season with S&P & garam masala Add yoghurt, olive oil 2 Cover and put in fridge 3 Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl 4 Prep onions, garlic, ginger, chilli & Sugar 5 Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min 6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours After 2 hours, add chickpeas and place back in oven after stir. 7 Set on stove to thicken before serving with coriander, yoghurt, chutney and rice SIX QUICK QUESTIONS Corrie to Caro: What’s the best book-to-screen adaptation you’ve seen this year Caro to Corrie: Which book-to-screen adaptation are you looking forward to seeing next year Corrie to Caro: Have you forgiven Bernard Tomic Caro to Corrie: What is the latest White House abomination Corrie to Caro: Should netball become an Olympic sport Caro to Corrie: What musical performance blew your mind last week ON THIS EPISODE:

The fallout from the cancelled Byron Bay Writers Festival

Mini-break winter getaway recommendations

Should netball become an Olympic sport?

Recommendations from Myles Thomson


TWO EVENTS COMING:

• Thanks to Red Energy, our live Don’t Shoot The Messenger podcast recording is on Thursday August 28 from 5pm

• At Prince Wine Store, 177 Bank Street, South Melbourne

• Wine tasting, & you can meet Myles!

• No need to register – just come on the night


Plug our event:

DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

LINK TO TICKETS: https://www.trybooking.com/DDXWV


NEW SEGMENT COMING.

Inside The Mail Bag – send recommendations, recipes, tips, feedback & questions –

feedback@dontshootpod.com.au


ITEM 1: In Praise of NSW Northern Rivers region – despite the rain


- What happens when you have an outdoor festival and the rains come

Or, how climate change is killing off Australia’s major events

- Highlights of travelling in this region

- Where to go, what to do, where to stay


The Cocktail Cabinet. PRINCE WINE STORE with Myles Thomson.

Wirra Wirra The 12th Man Chardonnay 2024

Scout Wines Central Otago Pinot Noir 2023

Querciabella Chianti Classico 2021

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF.

BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini

SCREEN: Corrie has a Screen: Four Letters of Love movie general release


FOOD: Caro has a Recipe: Slow-cooked lamb curry

PRE-HEAD OVEN TO 150degrees

1 kg chuck steak

2 tbsp Greek yoghurt

Sea Salt and Pepper

3 tbsp Garam Masala

1 tbsp Olive Oil

__

½ tsp fenugreek powder

1 tsp fennel seeds

2 tsp cummin powder

2 tsp coriander powder

1 tsp turmeric

1 tbsp curry powder

__

1 tbsp olive oil

2 red onions

3 garlic cloves

1 tbsp ginger

1 tin rinsed chickpeas

3 red chillis

1 tbsp caster sugar

½ cup coriander stalks

2 heaps tsp Tomato paste

400g can chopped tomato

400 mls beef stock


1 Trim beef into cubes. Season with S&P & garam masala

Add yoghurt, olive oil

2 Cover and put in fridge

3 Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl

4 Prep onions, garlic, ginger, chilli & Sugar

5 Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min


6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours


After 2 hours, add chickpeas and place back in oven after stir.


7 Set on stove to thicken before serving with coriander, yoghurt, chutney and rice


SIX QUICK QUESTIONS

Corrie to Caro: What’s the best book-to-screen adaptation you’ve seen this year

Caro to Corrie: Which book-to-screen adaptation are you looking forward to seeing next year

Corrie to Caro: Have you forgiven Bernard Tomic

Caro to Corrie: What is the latest White House abomination

Corrie to Caro: Should netball become an Olympic sport

Caro to Corrie: What musical performance blew your mind last week

]]> 3855 QUICK LISTEN - Cocktail Cabinet (From Ep 364) PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons⁠ Departed Spirits Bloody Cello (500ml) 37%⁠⁠Folle Envie 750ml⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Fri, 08 Aug 2025 22:00:00 -0000 full SEN PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons⁠ Departed Spirits Bloody Cello (500ml) 37%⁠⁠Folle Envie 750ml⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons⁠

Departed Spirits Bloody Cello (500ml)

37%⁠⁠Folle Envie 750ml⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 659 QUICK LISTEN - Six Quick Questions (From Ep 364) SIX QUICK QUESTIONS Corrie to Caro: Where do you stand on Sam Groth Caro to Corrie: Where do you stand on Liam and Pamela Corrie to Caro: What is Nature’s most magical moment in Melbourne in Winter Caro to Corrie: What are your Logie Red Carpet 3,2,1 votes Corrie to Caro: What was your most positive retail experience this week Caro to Corrie: What was your most negative retail experience Thu, 07 Aug 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS Corrie to Caro: Where do you stand on Sam Groth Caro to Corrie: Where do you stand on Liam and Pamela Corrie to Caro: What is Nature’s most magical moment in Melbourne in Winter Caro to Corrie: What are your Logie Red Carpet 3,2,1 votes Corrie to Caro: What was your most positive retail experience this week Caro to Corrie: What was your most negative retail experience SIX QUICK QUESTIONS

Corrie to Caro: Where do you stand on Sam Groth

Caro to Corrie: Where do you stand on Liam and Pamela

Corrie to Caro: What is Nature’s most magical moment in Melbourne in Winter

Caro to Corrie: What are your Logie Red Carpet 3,2,1 votes

Corrie to Caro: What was your most positive retail experience this week

Caro to Corrie: What was your most negative retail experience


]]> 1056 QUICK LISTEN - BSF (From Ep 364) BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: After the Fall by Kirsten Alexander SCREEN: Caro has a Screen: The Stolen Painting FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind 1 shoulder of free-range or organic pork, well scored by your butcher 3 onions 1 whole lemon, skin and pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil 1 cup of water 1 tsp fennel seeds I tsp celery salt 1 tsp cooking salt pepper, freshly ground Serve this amazing, melt-in-your-mouth pork dish with lemon potatoes and salad. Method: Preheat the oven to 200°C. Dat the meat dry. Toast the fennel seeds and gently grind them using a mortar and pestle. Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions. Drizzle a little olive oil on the onions and sprinkle with salt. Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well. Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add i cup of water to the baking dish. Bake in the oven uncovered for about 30 minutes. Take your pork out, reduce the temperature of the oven to 150°C, cover the dish with foil and bake for a further 2 hours. Check the meat after the first hour to make sure there is enough liquid on the bottom, and add a little more if necessary. After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns and forms crackling. Wed, 06 Aug 2025 22:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: After the Fall by Kirsten Alexander SCREEN: Caro has a Screen: The Stolen Painting FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind 1 shoulder of free-range or organic pork, well scored by your butcher 3 onions 1 whole lemon, skin and pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil 1 cup of water 1 tsp fennel seeds I tsp celery salt 1 tsp cooking salt pepper, freshly ground Serve this amazing, melt-in-your-mouth pork dish with lemon potatoes and salad. Method: Preheat the oven to 200°C. Dat the meat dry. Toast the fennel seeds and gently grind them using a mortar and pestle. Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions. Drizzle a little olive oil on the onions and sprinkle with salt. Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well. Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add i cup of water to the baking dish. Bake in the oven uncovered for about 30 minutes. Take your pork out, reduce the temperature of the oven to 150°C, cover the dish with foil and bake for a further 2 hours. Check the meat after the first hour to make sure there is enough liquid on the bottom, and add a little more if necessary. After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns and forms crackling. BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: After the Fall by Kirsten Alexander

SCREEN: Caro has a Screen: The Stolen Painting

FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind

1 shoulder of free-range or organic pork, well scored by your butcher

3 onions

1 whole lemon, skin and pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil

1 cup of water

1 tsp fennel seeds

I tsp celery salt

1 tsp cooking salt pepper, freshly ground

Serve this amazing, melt-in-your-mouth pork dish with lemon potatoes and salad.

Method:

Preheat the oven to 200°C.

Dat the meat dry.

Toast the fennel seeds and gently grind them using a mortar and pestle.

Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions.

Drizzle a little olive oil on the onions and sprinkle with salt.

Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well.

Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add i cup of water to the baking dish.

Bake in the oven uncovered for about 30 minutes.

Take your pork out, reduce the temperature of the oven to 150°C, cover the dish with foil and bake for a further 2 hours. Check the meat after the first hour to make sure there is enough liquid on the bottom, and add a little more if necessary.

After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns and forms crackling.

]]> 4250 Ep 364 - One of the more brutal sackings THIS WEEK: - The fallout from Simon Goodwin's sacking - The remake of Pride and Prejudice - A citrus tasting session with Myles - The Logies WIN! Win a double pass to the Breast Cancer Network Australia Pink Lady Match THIS SUNDAY at the MCG, thanks to Red Energy. Just email your name and contact number to feedback@dontshootpod.com.au and the first 10 entries will win a double pass TWO BIG EVENTS : Thanks to Red Energy, our next Don’t Shoot The Messenger podcast is on Thursday August 28 from 5pm At Prince Wine Store, 177 Bank Street, South Melbourne You don’t need to register – just come on the night! AND: DSTM Live podcast recording at the Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests) LINK: ⁠⁠https://www.trybooking.com/DDXWV⁠⁠ New segment: The Mail Bag (coming soon) – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks! feedback@dontshootpod.com.au ITEM 1 Who on Earth would be an AFL coach? - Simon Goodwin – how it unfolded - Is the Melbourne Football Club still cursed - Michael Voss – how it’s unfolding THE REMAKE OF PRIDE AND PREJUDICE - Is it a risk to do a re-make given the first is still considered near perfect? PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons ⁠⁠Departed Spirits Bloody Cello (500ml) 37%⁠⁠ ⁠⁠Folle Envie 750ml⁠⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: After the Fall by Kirsten Alexander SCREEN: Caro has a Screen: The Stolen Painting FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind 1 shoulder of free-range or organic pork 3 onions 1 whole lemon, skin & pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil 1 cup of water 1 tsp fennel seeds I tsp celery salt 1 tsp cooking salt pepper, freshly ground Serve this pork dish with lemon potatoes and salad. Method: Preheat the oven to 200°C. Dat the meat dry. Toast the fennel seeds and gently grind them using a mortar and pestle. Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions. Drizzle a little olive oil on the onions and sprinkle with salt. Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well. Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add 1 cup of water to the baking dish. Bake in the oven uncovered for about 30 minutes. Take pork out, reduce temp to 150°C, cover dish with foil, bake for a further 2 hours. Check meat after the 1st hour to make sure there is enough liquid on the bottom, and add a little more if necessary. After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns & forms crackling. SIX QUICK QUESTIONS Where do you stand on Sam Groth Where do you stand on Liam and Pamela What is Nature’s most magical moment in Melbourne in Winter What are your Logie Red Carpet 3,2,1 votes What was your most positive retail experience this week What was your most negative retail experience Wed, 06 Aug 2025 02:48:00 -0000 full SEN THIS WEEK: - The fallout from Simon Goodwin's sacking - The remake of Pride and Prejudice - A citrus tasting session with Myles - The Logies WIN! Win a double pass to the Breast Cancer Network Australia Pink Lady Match THIS SUNDAY at the MCG, thanks to Red Energy. Just email your name and contact number to feedback@dontshootpod.com.au and the first 10 entries will win a double pass TWO BIG EVENTS : Thanks to Red Energy, our next Don’t Shoot The Messenger podcast is on Thursday August 28 from 5pm At Prince Wine Store, 177 Bank Street, South Melbourne You don’t need to register – just come on the night! AND: DSTM Live podcast recording at the Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests) LINK: ⁠⁠https://www.trybooking.com/DDXWV⁠⁠ New segment: The Mail Bag (coming soon) – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks! feedback@dontshootpod.com.au ITEM 1 Who on Earth would be an AFL coach? - Simon Goodwin – how it unfolded - Is the Melbourne Football Club still cursed - Michael Voss – how it’s unfolding THE REMAKE OF PRIDE AND PREJUDICE - Is it a risk to do a re-make given the first is still considered near perfect? PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons ⁠⁠Departed Spirits Bloody Cello (500ml) 37%⁠⁠ ⁠⁠Folle Envie 750ml⁠⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: After the Fall by Kirsten Alexander SCREEN: Caro has a Screen: The Stolen Painting FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind 1 shoulder of free-range or organic pork 3 onions 1 whole lemon, skin & pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil 1 cup of water 1 tsp fennel seeds I tsp celery salt 1 tsp cooking salt pepper, freshly ground Serve this pork dish with lemon potatoes and salad. Method: Preheat the oven to 200°C. Dat the meat dry. Toast the fennel seeds and gently grind them using a mortar and pestle. Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions. Drizzle a little olive oil on the onions and sprinkle with salt. Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well. Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add 1 cup of water to the baking dish. Bake in the oven uncovered for about 30 minutes. Take pork out, reduce temp to 150°C, cover dish with foil, bake for a further 2 hours. Check meat after the 1st hour to make sure there is enough liquid on the bottom, and add a little more if necessary. After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns & forms crackling. SIX QUICK QUESTIONS Where do you stand on Sam Groth Where do you stand on Liam and Pamela What is Nature’s most magical moment in Melbourne in Winter What are your Logie Red Carpet 3,2,1 votes What was your most positive retail experience this week What was your most negative retail experience THIS WEEK:

- The fallout from Simon Goodwin's sacking

- The remake of Pride and Prejudice

- A citrus tasting session with Myles

- The Logies


WIN! Win a double pass to the Breast Cancer Network Australia Pink Lady Match THIS SUNDAY at the MCG, thanks to Red Energy.

Just email your name and contact number to feedback@dontshootpod.com.au and the first 10 entries will win a double pass


TWO BIG EVENTS :

Thanks to Red Energy, our next Don’t Shoot The Messenger podcast is on Thursday August 28 from 5pm

At Prince Wine Store, 177 Bank Street, South Melbourne

You don’t need to register – just come on the night!


AND:

DSTM Live podcast recording at the Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests) LINK: ⁠⁠https://www.trybooking.com/DDXWV⁠⁠


New segment: The Mail Bag (coming soon) – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks!

feedback@dontshootpod.com.au


ITEM 1 Who on Earth would be an AFL coach?

- Simon Goodwin – how it unfolded

- Is the Melbourne Football Club still cursed

- Michael Voss – how it’s unfolding


THE REMAKE OF PRIDE AND PREJUDICE

- Is it a risk to do a re-make given the first is still considered near perfect?


PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons

⁠⁠Departed Spirits Bloody Cello (500ml) 37%⁠⁠

⁠⁠Folle Envie 750ml⁠⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: After the Fall by Kirsten Alexander

SCREEN: Caro has a Screen: The Stolen Painting

FOOD: Caro has a Recipe: Slow-roasted pork with lemons and orange rind

1 shoulder of free-range or organic pork

3 onions

1 whole lemon, skin & pith removed, leaving just the flesh zest of 1 orange 2 tbsp olive oil

1 cup of water

1 tsp fennel seeds

I tsp celery salt

1 tsp cooking salt pepper, freshly ground

Serve this pork dish with lemon potatoes and salad.

Method:

Preheat the oven to 200°C.

Dat the meat dry.

Toast the fennel seeds and gently grind them using a mortar and pestle.

Slice the onions and arrange them on the bottom of the baking dish. Slice the lemon and spread it over the onions.

Drizzle a little olive oil on the onions and sprinkle with salt.

Place your meat on top, and carefully but thoroughly rub the salt, celery salt and pepper on it. It is important to season your meat well.

Massage the meat thoroughly with olive oil. In a bow, combine the salt, celery salt, pepper, örange zest and ground fennel seeds. Rub this mixture into the meat, ensuring it goes into the scoring and onto the underside. Add 1 cup of water to the baking dish.

Bake in the oven uncovered for about 30 minutes.

Take pork out, reduce temp to 150°C, cover dish with foil, bake for a further 2 hours. Check meat after the 1st hour to make sure there is enough liquid on the bottom, and add a little more if necessary.

After the final hour of cooking, take off the foil, increase the oven temperature to approximately 200°C and continue to bake until the meat browns & forms crackling.

SIX QUICK QUESTIONS

Where do you stand on Sam Groth

Where do you stand on Liam and Pamela

What is Nature’s most magical moment in Melbourne in Winter

What are your Logie Red Carpet 3,2,1 votes

What was your most positive retail experience this week

What was your most negative retail experience

]]> 4250 QUICK LISTEN - BSF (From Ep 363) BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: Fire by John Boyne SCREEN: Caro has a Screen: Ridley Road SBS On Demand FOOD: Caro has a Recipe: ⁠Tangelo Tart⁠ Sat, 02 Aug 2025 22:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: Fire by John Boyne SCREEN: Caro has a Screen: Ridley Road SBS On Demand FOOD: Caro has a Recipe: ⁠Tangelo Tart⁠ BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: Fire by John Boyne

SCREEN: Caro has a Screen: Ridley Road SBS On Demand

FOOD: Caro has a Recipe: ⁠Tangelo Tart⁠

]]> 827 QUICK LISTEN - Six Quick Questions (From Ep 363) SIX QUICK QUESTIONS FOR RED ENERGY Caro to Corrie: Who is saving Democracy in America Corrie to Caro: Which favourite Australian author are you really disappointed in Caro to Corrie: What women’s movement achievement warmed your heart this month Corrie to Caro: What did The Hottest 100 judges get right Caro to Corrie: What is the latest milestone over-the-top celebration affectation Corrie to Caro: What form of entertainment do you love more and more as you grow older Wed, 30 Jul 2025 01:06:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY Caro to Corrie: Who is saving Democracy in America Corrie to Caro: Which favourite Australian author are you really disappointed in Caro to Corrie: What women’s movement achievement warmed your heart this month Corrie to Caro: What did The Hottest 100 judges get right Caro to Corrie: What is the latest milestone over-the-top celebration affectation Corrie to Caro: What form of entertainment do you love more and more as you grow older SIX QUICK QUESTIONS

FOR RED ENERGY

Caro to Corrie: Who is saving Democracy in America

Corrie to Caro: Which favourite Australian author are you really disappointed in

Caro to Corrie: What women’s movement achievement warmed your heart this month

Corrie to Caro: What did The Hottest 100 judges get right

Caro to Corrie: What is the latest milestone over-the-top celebration affectation

Corrie to Caro: What form of entertainment do you love more and more as you grow older

]]> 1138 Ep 363 - I don't think it was personal, he thought it was ON TODAY’S SHOW Caro addresses a heated exchange from the Agenda Setters last night The AFL divide… Top 9 vs Bottom 9, AFL Commission… A ‘tried and true’ Women’s Weekly recipe from Caro The Wall Street Journal taking on Donald Trump Did Caro and Corrie agree with the Hottest 100 Australian song? Plug our event: DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) LINK TO TICKETS: https://www.trybooking.com/DDXWV NEW SEGMENT COMING: Inside The Mail Bag (coming soon) – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks! feedback@dontshootpod.com.au Or head to our facebook and Instagram pages to message us there REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. And tell your family and friends about us! ITEM 1 Why is AFL Season 2025 a Game So Divided? - Top 9, bottom 9 – such a wasteland between them. How did we get here - Speaking of divided, how is the Commission feeling about itself and its current Chair, Richard Goyder – and when should he leave, who is likely heir, new commissioners in the wings? - For AFL fans who barrack for one of those Bottom 9 teams: anything to look forward to/surprise packages ITEM 2 NO MYLES THOMSON THIS WEEK – In the meantime, head to Prince Wine store and their wonderful staff will have their own recommendations for you – Myles will be back next week www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: Fire by John Boyne SCREEN: Caro has a Screen: Ridley Road SBS On Demand FOOD: Caro has a Recipe: Tangelo Tart SIX QUICK QUESTIONS FOR RED ENERGY Caro to Corrie: Who is saving Democracy in America Corrie to Caro: Which favourite Australian author are you really disappointed in Caro to Corrie: What women’s movement achievement warmed your heart this month Corrie to Caro: What did The Hottest 100 judges get right Caro to Corrie: What is the latest milestone over-the-top celebration affectation Corrie to Caro: What form of entertainment do you love more and more as you grow older Tue, 29 Jul 2025 01:42:00 -0000 full SEN ON TODAY’S SHOW Caro addresses a heated exchange from the Agenda Setters last night The AFL divide… Top 9 vs Bottom 9, AFL Commission… A ‘tried and true’ Women’s Weekly recipe from Caro The Wall Street Journal taking on Donald Trump Did Caro and Corrie agree with the Hottest 100 Australian song? Plug our event: DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) LINK TO TICKETS: https://www.trybooking.com/DDXWV NEW SEGMENT COMING: Inside The Mail Bag (coming soon) – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks! feedback@dontshootpod.com.au Or head to our facebook and Instagram pages to message us there REMINDER If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. And tell your family and friends about us! ITEM 1 Why is AFL Season 2025 a Game So Divided? - Top 9, bottom 9 – such a wasteland between them. How did we get here - Speaking of divided, how is the Commission feeling about itself and its current Chair, Richard Goyder – and when should he leave, who is likely heir, new commissioners in the wings? - For AFL fans who barrack for one of those Bottom 9 teams: anything to look forward to/surprise packages ITEM 2 NO MYLES THOMSON THIS WEEK – In the meantime, head to Prince Wine store and their wonderful staff will have their own recommendations for you – Myles will be back next week www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: Fire by John Boyne SCREEN: Caro has a Screen: Ridley Road SBS On Demand FOOD: Caro has a Recipe: Tangelo Tart SIX QUICK QUESTIONS FOR RED ENERGY Caro to Corrie: Who is saving Democracy in America Corrie to Caro: Which favourite Australian author are you really disappointed in Caro to Corrie: What women’s movement achievement warmed your heart this month Corrie to Caro: What did The Hottest 100 judges get right Caro to Corrie: What is the latest milestone over-the-top celebration affectation Corrie to Caro: What form of entertainment do you love more and more as you grow older ON TODAY’S SHOW

Caro addresses a heated exchange from the Agenda Setters last night

The AFL divide… Top 9 vs Bottom 9, AFL Commission…

A ‘tried and true’ Women’s Weekly recipe from Caro

The Wall Street Journal taking on Donald Trump

Did Caro and Corrie agree with the Hottest 100 Australian song?


Plug our event:

DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

LINK TO TICKETS: https://www.trybooking.com/DDXWV


NEW SEGMENT COMING: Inside The Mail Bag (coming soon) – send through your recommendations, recipes, tips, feedback and questions – and we are going to launch a new dedicated segment in the coming weeks!

feedback@dontshootpod.com.au

Or head to our facebook and Instagram pages to message us there


REMINDER

If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts.

And tell your family and friends about us!



ITEM 1 Why is AFL Season 2025 a Game So Divided?

- Top 9, bottom 9 – such a wasteland between them. How did we get here

- Speaking of divided, how is the Commission feeling about itself and its current Chair, Richard Goyder – and when should he leave, who is likely heir, new commissioners in the wings?

- For AFL fans who barrack for one of those Bottom 9 teams: anything to look forward to/surprise packages


ITEM 2

NO MYLES THOMSON THIS WEEK – In the meantime, head to Prince Wine store and their wonderful staff will have their own recommendations for you – Myles will be back next week

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


BSF. BSF brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.


BOOK: Corrie has a Book: Fire by John Boyne

SCREEN: Caro has a Screen: Ridley Road SBS On Demand

FOOD: Caro has a Recipe: Tangelo Tart


SIX QUICK QUESTIONS

FOR RED ENERGY

Caro to Corrie: Who is saving Democracy in America

Corrie to Caro: Which favourite Australian author are you really disappointed in

Caro to Corrie: What women’s movement achievement warmed your heart this month

Corrie to Caro: What did The Hottest 100 judges get right

Caro to Corrie: What is the latest milestone over-the-top celebration affectation

Corrie to Caro: What form of entertainment do you love more and more as you grow older

]]> 3548 QUICK LISTEN - Six Quick Questions (From Ep 362) SIX QUICK QUESTIONS – for RED ENERGY. 100% Australian owned electricity and gas. That’s Red Energy. Corrie to Caro: What was the biggest political waste of time you’ve witnessed this year Caro to Corrie: What has been the biggest social media waste of time you’ve witnessed this year Corrie to Caro: What was the most disturbing political story you’ve read this year Caro to Corrie: Where do you stand on the Raynor Winn Salt Path literary saga Corrie to Caro: What’s your current Melbourne “Must Visit” Caro to Corrie: For anyone travelling to the UK , what’s your best social media tip Thu, 24 Jul 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS – for RED ENERGY. 100% Australian owned electricity and gas. That’s Red Energy. Corrie to Caro: What was the biggest political waste of time you’ve witnessed this year Caro to Corrie: What has been the biggest social media waste of time you’ve witnessed this year Corrie to Caro: What was the most disturbing political story you’ve read this year Caro to Corrie: Where do you stand on the Raynor Winn Salt Path literary saga Corrie to Caro: What’s your current Melbourne “Must Visit” Caro to Corrie: For anyone travelling to the UK , what’s your best social media tip SIX QUICK QUESTIONS – for RED ENERGY. 100% Australian owned electricity and gas. That’s Red Energy.

Corrie to Caro: What was the biggest political waste of time you’ve witnessed this year

Caro to Corrie: What has been the biggest social media waste of time you’ve witnessed this year

Corrie to Caro: What was the most disturbing political story you’ve read this year

Caro to Corrie: Where do you stand on the Raynor Winn Salt Path literary saga

Corrie to Caro: What’s your current Melbourne “Must Visit”

Caro to Corrie: For anyone travelling to the UK , what’s your best social media tip

]]> 819 QUICK LISTEN - BSF (From Ep 362) BSF. BSF brought to us by Red Energy.100% Australian owned electricity and gas. That’s Red Energy. BOOK: Caro has a Book: A Possible Life by Sebastian Faulks SCREEN: Corrie has a Screen: Too Much on Netflix FOOD: Corrie has a Recipe: Dijonnaise Kipfler Potatoes and Seared Tuna Salad Ingredients Kipfler Potatoes Green beans Olive oil Tuna steaks Freshwater cress Dijonnaise mustard White wine vinegar Juice of lemon Salt and pepper Spanish capers Method Boil potatoes to tender Blanch beans for 3 minutes Mix it all together with the salad dressing (Dijonnaise mustard, white wine vinegar) Cook tuna in a heavy frypan just a minute or two each side – don’t overcook, it should look a little pink inside Wed, 23 Jul 2025 21:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy.100% Australian owned electricity and gas. That’s Red Energy. BOOK: Caro has a Book: A Possible Life by Sebastian Faulks SCREEN: Corrie has a Screen: Too Much on Netflix FOOD: Corrie has a Recipe: Dijonnaise Kipfler Potatoes and Seared Tuna Salad Ingredients Kipfler Potatoes Green beans Olive oil Tuna steaks Freshwater cress Dijonnaise mustard White wine vinegar Juice of lemon Salt and pepper Spanish capers Method Boil potatoes to tender Blanch beans for 3 minutes Mix it all together with the salad dressing (Dijonnaise mustard, white wine vinegar) Cook tuna in a heavy frypan just a minute or two each side – don’t overcook, it should look a little pink inside BSF. BSF brought to us by Red Energy.100% Australian owned electricity and gas. That’s Red Energy.

BOOK: Caro has a Book: A Possible Life by Sebastian Faulks

SCREEN: Corrie has a Screen: Too Much on Netflix

FOOD: Corrie has a Recipe: Dijonnaise Kipfler Potatoes and Seared Tuna Salad

Ingredients

Kipfler Potatoes

Green beans

Olive oil

Tuna steaks

Freshwater cress

Dijonnaise mustard

White wine vinegar

Juice of lemon

Salt and pepper

Spanish capers

Method

Boil potatoes to tender

Blanch beans for 3 minutes

Mix it all together with the salad dressing (Dijonnaise mustard, white wine vinegar)

Cook tuna in a heavy frypan just a minute or two each side – don’t overcook, it should look a little pink inside

]]> 825 Ep 362 - Not a tragedy, but a time of deep sadness ON THIS EPISODE Caro reflects on her past two weeks, after the sad passing of her father, Ian Wilson Dealing with grief – and various pieces of advice Myles has some French recommendations – his Tour de France specials Caro’s current ‘must visit’ in Melbourne Corrie’s tip for anybody travelling to the UK! If you enjoy our podcast, please press subscribe wherever you listen to us – and tell your friends to tune in! SHOUTOUT: DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) TICKETS - https://www.trybooking.com/DDXWV DISCUSSION: Funerals, farewells, family and friends PRINCE WINE STORE with Myles Thomson. THIS WEEK: Tour de France specials www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney https://princewinestore.com.au/marius-pays-d-oc-rouge-2023.html https://princewinestore.com.au/marcel-malbec-2020.html BSF. BSF brought to us by Red Energy.100% Australian owned electricity and gas. That’s Red Energy. BOOK: Caro has a Book: A Possible Life by Sebastian Faulks SCREEN: Corrie has a Screen: Too Much on Netflix FOOD: Corrie has a Recipe: Dijonnaise Kipfler Potatoes and Seared Tuna Salad Ingredients Kipfler Potatoes Green beans Olive oil Tuna steaks Freshwater cress Dijonnaise mustard White wine vinegar Juice of lemon Salt and pepper Spanish capers Method Boil potatoes to tender Blanch beans for 3 minutes Mix it all together with the salad dressing (Dijonnaise mustard, white wine vinegar) Cook tuna in a heavy frypan just a minute or two each side – don’t overcook, it should look a little pink inside SIX QUICK QUESTIONS – for RED ENERGY. 100% Australian owned electricity and gas. That’s Red Energy. Corrie to Caro: What was the biggest political waste of time you’ve witnessed this year Caro to Corrie: What has been the biggest social media waste of time you’ve witnessed this year Corrie to Caro: What was the most disturbing political story you’ve read this year Caro to Corrie: Where do you stand on the Raynor Winn Salt Path literary saga Corrie to Caro: What’s your current Melbourne “Must Visit” Caro to Corrie: For anyone travelling to the UK , what’s your best social media tip Tue, 22 Jul 2025 01:31:00 -0000 full SEN ON THIS EPISODE Caro reflects on her past two weeks, after the sad passing of her father, Ian Wilson Dealing with grief – and various pieces of advice Myles has some French recommendations – his Tour de France specials Caro’s current ‘must visit’ in Melbourne Corrie’s tip for anybody travelling to the UK! If you enjoy our podcast, please press subscribe wherever you listen to us – and tell your friends to tune in! SHOUTOUT: DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) TICKETS - https://www.trybooking.com/DDXWV DISCUSSION: Funerals, farewells, family and friends PRINCE WINE STORE with Myles Thomson. THIS WEEK: Tour de France specials www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney https://princewinestore.com.au/marius-pays-d-oc-rouge-2023.html https://princewinestore.com.au/marcel-malbec-2020.html BSF. BSF brought to us by Red Energy.100% Australian owned electricity and gas. That’s Red Energy. BOOK: Caro has a Book: A Possible Life by Sebastian Faulks SCREEN: Corrie has a Screen: Too Much on Netflix FOOD: Corrie has a Recipe: Dijonnaise Kipfler Potatoes and Seared Tuna Salad Ingredients Kipfler Potatoes Green beans Olive oil Tuna steaks Freshwater cress Dijonnaise mustard White wine vinegar Juice of lemon Salt and pepper Spanish capers Method Boil potatoes to tender Blanch beans for 3 minutes Mix it all together with the salad dressing (Dijonnaise mustard, white wine vinegar) Cook tuna in a heavy frypan just a minute or two each side – don’t overcook, it should look a little pink inside SIX QUICK QUESTIONS – for RED ENERGY. 100% Australian owned electricity and gas. That’s Red Energy. Corrie to Caro: What was the biggest political waste of time you’ve witnessed this year Caro to Corrie: What has been the biggest social media waste of time you’ve witnessed this year Corrie to Caro: What was the most disturbing political story you’ve read this year Caro to Corrie: Where do you stand on the Raynor Winn Salt Path literary saga Corrie to Caro: What’s your current Melbourne “Must Visit” Caro to Corrie: For anyone travelling to the UK , what’s your best social media tip ON THIS EPISODE

Caro reflects on her past two weeks, after the sad passing of her father, Ian Wilson

Dealing with grief – and various pieces of advice

Myles has some French recommendations – his Tour de France specials

Caro’s current ‘must visit’ in Melbourne

Corrie’s tip for anybody travelling to the UK!


If you enjoy our podcast, please press subscribe wherever you listen to us – and tell your friends to tune in!


SHOUTOUT:

DSTM Live podcast recording

Blairgowrie Yacht Squadron

Thursday Sept 11 5pm-7pm

$45 (includes drink on arrival, special guests and lucky door prizes)

TICKETS - https://www.trybooking.com/DDXWV


DISCUSSION: Funerals, farewells, family and friends


PRINCE WINE STORE with Myles Thomson. THIS WEEK: Tour de France specials

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


https://princewinestore.com.au/marius-pays-d-oc-rouge-2023.html

https://princewinestore.com.au/marcel-malbec-2020.html


BSF. BSF brought to us by Red Energy.100% Australian owned electricity and gas. That’s Red Energy.


BOOK: Caro has a Book: A Possible Life by Sebastian Faulks

SCREEN: Corrie has a Screen: Too Much on Netflix

FOOD: Corrie has a Recipe: Dijonnaise Kipfler Potatoes and Seared Tuna Salad

Ingredients

Kipfler Potatoes

Green beans

Olive oil

Tuna steaks

Freshwater cress

Dijonnaise mustard

White wine vinegar

Juice of lemon

Salt and pepper

Spanish capers


Method

Boil potatoes to tender

Blanch beans for 3 minutes

Mix it all together with the salad dressing (Dijonnaise mustard, white wine vinegar)

Cook tuna in a heavy frypan just a minute or two each side – don’t overcook, it should look a little pink inside



SIX QUICK QUESTIONS – for RED ENERGY. 100% Australian owned electricity and gas. That’s Red Energy.


Corrie to Caro: What was the biggest political waste of time you’ve witnessed this year

Caro to Corrie: What has been the biggest social media waste of time you’ve witnessed this year

Corrie to Caro: What was the most disturbing political story you’ve read this year

Caro to Corrie: Where do you stand on the Raynor Winn Salt Path literary saga

Corrie to Caro: What’s your current Melbourne “Must Visit”

Caro to Corrie: For anyone travelling to the UK , what’s your best social media tip


]]> 4345 QUICK LISTEN - Cocktail Cabinet (From Ep 361) COCKTAIL CABINET - www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Recommendations from Myles Thomson this week: Handpicked Regional Selection Yarra Valley Chardonnay 2023 - $25 Fontaleoni Chianti Colli Senesi DOCG 2023 - $25 Mon, 07 Jul 2025 22:00:00 -0000 full SEN COCKTAIL CABINET - www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Recommendations from Myles Thomson this week: Handpicked Regional Selection Yarra Valley Chardonnay 2023 - $25 Fontaleoni Chianti Colli Senesi DOCG 2023 - $25 COCKTAIL CABINET - www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Recommendations from Myles Thomson this week:

Handpicked Regional Selection Yarra Valley Chardonnay 2023 - $25

Fontaleoni Chianti Colli Senesi DOCG 2023 - $25

]]> 172 QUICK LISTEN - BSF (From Ep 361) BSF. BSF brought to us by Red Energy. Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806 BSF THEME: How to get through a cold July BOOK: Caro and Corrie each reveal 2 great authors to cosy-up with over Winter Caro: (1) Dervla McTiernan (2) Ann Tyler Corrie: (1) Mary Wesley (2) Jock Serong SCREEN: Caro and Corrie each reveal 2 TV shows /streaming service programs they cant wait to watch over Winter Caro: (1) The Gold (Stan) series one and two (2) The Gilded Age (Paramount plus) third series out now Corrie: (1) Outrageous on Britbox (2) How Disney Built America SBC on Demand FOOD: Caro and Corrie each reveal a Winter recipe – with a nod to Lean Cuisine’s health focus Caro: Diana Henry’s Stuffed Greek Chicken with Orzo Corrie: Jamie Oliver’s Salsa Verde recipe Mon, 07 Jul 2025 01:03:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806 BSF THEME: How to get through a cold July BOOK: Caro and Corrie each reveal 2 great authors to cosy-up with over Winter Caro: (1) Dervla McTiernan (2) Ann Tyler Corrie: (1) Mary Wesley (2) Jock Serong SCREEN: Caro and Corrie each reveal 2 TV shows /streaming service programs they cant wait to watch over Winter Caro: (1) The Gold (Stan) series one and two (2) The Gilded Age (Paramount plus) third series out now Corrie: (1) Outrageous on Britbox (2) How Disney Built America SBC on Demand FOOD: Caro and Corrie each reveal a Winter recipe – with a nod to Lean Cuisine’s health focus Caro: Diana Henry’s Stuffed Greek Chicken with Orzo Corrie: Jamie Oliver’s Salsa Verde recipe BSF. BSF brought to us by Red Energy.

Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806

BSF THEME: How to get through a cold July

BOOK: Caro and Corrie each reveal 2 great authors to cosy-up with over Winter

Caro: (1) Dervla McTiernan (2) Ann Tyler

Corrie: (1) Mary Wesley (2) Jock Serong

SCREEN: Caro and Corrie each reveal 2 TV shows /streaming service programs they cant wait to watch over Winter

Caro: (1) The Gold (Stan) series one and two

(2) The Gilded Age (Paramount plus) third series out now

Corrie: (1) Outrageous on Britbox

(2) How Disney Built America SBC on Demand

FOOD: Caro and Corrie each reveal a Winter recipe – with a nod to Lean Cuisine’s health focus

Caro: Diana Henry’s Stuffed Greek Chicken with Orzo

Corrie: Jamie Oliver’s Salsa Verde recipe

]]> 1117 QUICK LISTEN - Six Quick Questions (From Ep 361) SIX QUICK QUESTIONS Corrie to Caro: Of all the revelations in The Age/SMH recent exposes of chefs and hospitality gurus behaving badly what struck you the most? Caro to Corrie: What is the key take-home for you after attending a funeral or memorial services? Corrie to Caro: What's the cautionary tale emanating from the Antoinette Lattouf v ABC case? Caro to Corrie: What was your viewing highlight this week Corrie to Caro: Has the Essendon FC president David Barham forced a turning point in the Tasmania Stadium saga? Caro to Corrie: Which retirement announcement last week surprised you? Sat, 05 Jul 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS Corrie to Caro: Of all the revelations in The Age/SMH recent exposes of chefs and hospitality gurus behaving badly what struck you the most? Caro to Corrie: What is the key take-home for you after attending a funeral or memorial services? Corrie to Caro: What's the cautionary tale emanating from the Antoinette Lattouf v ABC case? Caro to Corrie: What was your viewing highlight this week Corrie to Caro: Has the Essendon FC president David Barham forced a turning point in the Tasmania Stadium saga? Caro to Corrie: Which retirement announcement last week surprised you? SIX QUICK QUESTIONS

Corrie to Caro: Of all the revelations in The Age/SMH recent exposes of chefs and hospitality gurus behaving badly what struck you the most?

Caro to Corrie: What is the key take-home for you after attending a funeral or memorial services?

Corrie to Caro: What's the cautionary tale emanating from the Antoinette Lattouf v ABC case?

Caro to Corrie: What was your viewing highlight this week

Corrie to Caro: Has the Essendon FC president David Barham forced a turning point in the Tasmania Stadium saga?

Caro to Corrie: Which retirement announcement last week surprised you?

]]> 785 Panel Discussion - Erin Phillips, Rana Hussein and Tayla Fraser (From Ep 361) Hear the full panel chat with Erin Phillips, Rana Hussein and Tayla Fraser from our Women in Sport lice recording. Fri, 04 Jul 2025 00:24:00 -0000 full SEN Hear the full panel chat with Erin Phillips, Rana Hussein and Tayla Fraser from our Women in Sport lice recording. Hear the full panel chat with Erin Phillips, Rana Hussein and Tayla Fraser from our Women in Sport lice recording.

]]> 2989 Ep 361 - Women In Sport Live Recording THE WOMEN IN SPORT PANEL – ALL THANKS TO LEAN CUISINE- listen to nobody but your body - RED ENERGY - Moving home? Stress less and make the move to Red Energy. Call 131 806. AND PRINCE WINESTORE – search prince wine store dot com dot au ON THIS EPISODE - It’s our live recording from the Women In Sport Panel – Erin Phillips, Rana Hussein and Tayla Fraser - We discuss their own journeys – and delve into meaningful conversations about racism, sexism, the impact sport has on community - The rise of AFLW with Erin Phillips - Melbourne Mavericks and Super Netball chat with Tayla Fraser - Rana Hussein’s insight to being a Muslim working in the sporting industry - Caro and Corrie have wine recommendations from Prince Wine Store, as well as Book, Screen and Food recommendations for how to get through a cold July! PANEL DISCUSSION – WITH ERIN PHILLIPS, TAYLA FRASER AND RANA HUSSEIN - Erin discussed her Hall of Fame induction - Erin re: being told she can no longer play footy - Her path to the WNBA and ultimately back to Australia for the AFLW - Rana on the impact COVD had on sporting organisations - The importance of sport on community - Taylor on why she is so grateful to have played netball growing up - The disappointing way the Collingwood netball team finished - Adam Goodes and the racism furore - Erin’s surprise at Australia’s intrigue about her being gay - Why the AFLW needs to embrace and encourage more indigenous girls to play footy - Rana’s positive outlook on the future – and why she is buoyed by the shifting views on muslims involved with sporting industry COCKTAIL CABINET - www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Recommendations from Myles Thomson this week: Handpicked Regional Selection Yarra Valley Chardonnay 2023 - $25 Fontaleoni Chianti Colli Senesi DOCG 2023 - $25 BSF. BSF brought to us by Red Energy. Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806 BSF THEME: How to get through a cold July BOOK: Caro and Corrie each reveal 2 great authors to cosy-up with over Winter Caro: (1) Dervla McTiernan (2) Ann Tyler Corrie: (1) Mary Wesley (2) Jock Serong SCREEN: Caro and Corrie each reveal 2 TV shows /streaming service programs they cant wait to watch over Winter Caro: (1) The Gold (Stan) series one and two (2) The Gilded Age (Paramount plus) third series out now Corrie: (1) Outrageous on Britbox (2) How Disney Built America SBC on Demand FOOD: Caro and Corrie each reveal a Winter recipe – with a nod to Lean Cuisine’s health focus Caro: Diana Henry’s Stuffed Greek Chicken with Orzo https://www.image.ie/living/diana-henrys-stuffed-greek-chicken-orzo-159058 Corrie: Jamie Oliver’s Salsa Verde recipe https://www.jamieoliver.com/recipes/vegetables/salsa-verde/ SIX QUICK QUESTIONS Corrie to Caro: Of all the revelations in The Age/SMH recent exposes of chefs and hospitality gurus behaving badly what struck you the most? Caro to Corrie: What is the key take-home for you after attending a funeral or memorial services? Corrie to Caro: What's the cautionary tale emanating from the Antoinette Lattouf v ABC case? Caro to Corrie: What was your viewing highlight this week Corrie to Caro: Has the Essendon FC president David Barham forced a turning point in the Tasmania Stadium saga? Caro to Corrie: Which retirement announcement last week surprised you? Thu, 03 Jul 2025 00:43:00 -0000 full SEN THE WOMEN IN SPORT PANEL – ALL THANKS TO LEAN CUISINE- listen to nobody but your body - RED ENERGY - Moving home? Stress less and make the move to Red Energy. Call 131 806. AND PRINCE WINESTORE – search prince wine store dot com dot au ON THIS EPISODE - It’s our live recording from the Women In Sport Panel – Erin Phillips, Rana Hussein and Tayla Fraser - We discuss their own journeys – and delve into meaningful conversations about racism, sexism, the impact sport has on community - The rise of AFLW with Erin Phillips - Melbourne Mavericks and Super Netball chat with Tayla Fraser - Rana Hussein’s insight to being a Muslim working in the sporting industry - Caro and Corrie have wine recommendations from Prince Wine Store, as well as Book, Screen and Food recommendations for how to get through a cold July! PANEL DISCUSSION – WITH ERIN PHILLIPS, TAYLA FRASER AND RANA HUSSEIN - Erin discussed her Hall of Fame induction - Erin re: being told she can no longer play footy - Her path to the WNBA and ultimately back to Australia for the AFLW - Rana on the impact COVD had on sporting organisations - The importance of sport on community - Taylor on why she is so grateful to have played netball growing up - The disappointing way the Collingwood netball team finished - Adam Goodes and the racism furore - Erin’s surprise at Australia’s intrigue about her being gay - Why the AFLW needs to embrace and encourage more indigenous girls to play footy - Rana’s positive outlook on the future – and why she is buoyed by the shifting views on muslims involved with sporting industry COCKTAIL CABINET - www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Recommendations from Myles Thomson this week: Handpicked Regional Selection Yarra Valley Chardonnay 2023 - $25 Fontaleoni Chianti Colli Senesi DOCG 2023 - $25 BSF. BSF brought to us by Red Energy. Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806 BSF THEME: How to get through a cold July BOOK: Caro and Corrie each reveal 2 great authors to cosy-up with over Winter Caro: (1) Dervla McTiernan (2) Ann Tyler Corrie: (1) Mary Wesley (2) Jock Serong SCREEN: Caro and Corrie each reveal 2 TV shows /streaming service programs they cant wait to watch over Winter Caro: (1) The Gold (Stan) series one and two (2) The Gilded Age (Paramount plus) third series out now Corrie: (1) Outrageous on Britbox (2) How Disney Built America SBC on Demand FOOD: Caro and Corrie each reveal a Winter recipe – with a nod to Lean Cuisine’s health focus Caro: Diana Henry’s Stuffed Greek Chicken with Orzo https://www.image.ie/living/diana-henrys-stuffed-greek-chicken-orzo-159058 Corrie: Jamie Oliver’s Salsa Verde recipe https://www.jamieoliver.com/recipes/vegetables/salsa-verde/ SIX QUICK QUESTIONS Corrie to Caro: Of all the revelations in The Age/SMH recent exposes of chefs and hospitality gurus behaving badly what struck you the most? Caro to Corrie: What is the key take-home for you after attending a funeral or memorial services? Corrie to Caro: What's the cautionary tale emanating from the Antoinette Lattouf v ABC case? Caro to Corrie: What was your viewing highlight this week Corrie to Caro: Has the Essendon FC president David Barham forced a turning point in the Tasmania Stadium saga? Caro to Corrie: Which retirement announcement last week surprised you? THE WOMEN IN SPORT PANEL – ALL THANKS TO LEAN CUISINE- listen to nobody but your body -

RED ENERGY - Moving home? Stress less and make the move to Red Energy. Call 131 806.

AND PRINCE WINESTORE – search prince wine store dot com dot au


ON THIS EPISODE

- It’s our live recording from the Women In Sport Panel – Erin Phillips, Rana Hussein and Tayla Fraser

- We discuss their own journeys – and delve into meaningful conversations about racism, sexism, the impact sport has on community

- The rise of AFLW with Erin Phillips

- Melbourne Mavericks and Super Netball chat with Tayla Fraser

- Rana Hussein’s insight to being a Muslim working in the sporting industry

- Caro and Corrie have wine recommendations from Prince Wine Store, as well as Book, Screen and Food recommendations for how to get through a cold July!


PANEL DISCUSSION – WITH ERIN PHILLIPS, TAYLA FRASER AND RANA HUSSEIN

- Erin discussed her Hall of Fame induction

- Erin re: being told she can no longer play footy

- Her path to the WNBA and ultimately back to Australia for the AFLW

- Rana on the impact COVD had on sporting organisations

- The importance of sport on community

- Taylor on why she is so grateful to have played netball growing up

- The disappointing way the Collingwood netball team finished

- Adam Goodes and the racism furore

- Erin’s surprise at Australia’s intrigue about her being gay

- Why the AFLW needs to embrace and encourage more indigenous girls to play footy

- Rana’s positive outlook on the future – and why she is buoyed by the shifting views on muslims involved with sporting industry


COCKTAIL CABINET - www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Recommendations from Myles Thomson this week:

Handpicked Regional Selection Yarra Valley Chardonnay 2023 - $25

Fontaleoni Chianti Colli Senesi DOCG 2023 - $25

BSF. BSF brought to us by Red Energy.

Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806

BSF THEME: How to get through a cold July

BOOK: Caro and Corrie each reveal 2 great authors to cosy-up with over Winter

Caro: (1) Dervla McTiernan (2) Ann Tyler

Corrie: (1) Mary Wesley (2) Jock Serong


SCREEN: Caro and Corrie each reveal 2 TV shows /streaming service programs they cant wait to watch over Winter

Caro: (1) The Gold (Stan) series one and two

(2) The Gilded Age (Paramount plus) third series out now


Corrie: (1) Outrageous on Britbox

(2) How Disney Built America SBC on Demand


FOOD: Caro and Corrie each reveal a Winter recipe – with a nod to Lean Cuisine’s health focus

Caro: Diana Henry’s Stuffed Greek Chicken with Orzo

https://www.image.ie/living/diana-henrys-stuffed-greek-chicken-orzo-159058

Corrie: Jamie Oliver’s Salsa Verde recipe

https://www.jamieoliver.com/recipes/vegetables/salsa-verde/


SIX QUICK QUESTIONS

Corrie to Caro: Of all the revelations in The Age/SMH recent exposes of chefs and hospitality gurus behaving badly what struck you the most?

Caro to Corrie: What is the key take-home for you after attending a funeral or memorial services?

Corrie to Caro: What's the cautionary tale emanating from the Antoinette Lattouf v ABC case?

Caro to Corrie: What was your viewing highlight this week

Corrie to Caro: Has the Essendon FC president David Barham forced a turning point in the Tasmania Stadium saga?

Caro to Corrie: Which retirement announcement last week surprised you?

]]> 5269 QUICK LISTEN - Six Quick Questions (From Ep 360) SIX QUICK QUESTIONS Corrie to Caro: Should the Victorian Liberals bail out John Presutto or let him go bankrupt Caro to Corrie: Who is the new kid on the American political block Corrie to Caro: Are you going to buy ACDC tickets Caro to Corrie: Which wedding are you very pleased not to be attending Corrie to Caro: What did you do on the weekend you haven’t done for years Caro to Corrie: What did you do on the weekend that you haven’t ever done – full stop. Sun, 29 Jun 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS Corrie to Caro: Should the Victorian Liberals bail out John Presutto or let him go bankrupt Caro to Corrie: Who is the new kid on the American political block Corrie to Caro: Are you going to buy ACDC tickets Caro to Corrie: Which wedding are you very pleased not to be attending Corrie to Caro: What did you do on the weekend you haven’t done for years Caro to Corrie: What did you do on the weekend that you haven’t ever done – full stop. SIX QUICK QUESTIONS

Corrie to Caro: Should the Victorian Liberals bail out John Presutto or let him go bankrupt

Caro to Corrie: Who is the new kid on the American political block

Corrie to Caro: Are you going to buy ACDC tickets

Caro to Corrie: Which wedding are you very pleased not to be attending

Corrie to Caro: What did you do on the weekend you haven’t done for years

Caro to Corrie: What did you do on the weekend that you haven’t ever done – full stop.

]]> 793 QUICK LISTEN - BSF (From Ep 360) BSF. Brought to us by Red Energy. BOOK: Caro: I Want Everything by Domonic Amerana SCREEN: Corrie and Caro have a Screen: Dept Q on Netflix FOOD: Caro has a Recipe: Greek Egg and Lemon Soup Ingredients 3-4 tbsp olive oil 1 small yellow onion, finely chopped 2 carrots, peeled and finely diced 2 celery ribs, finely diced 1 bay leaf 4 boneless chicken thighs (or two chicken breasts) 4 cups homemade chicken stock 1 cup orzo pasta (or anci de pepe) 2 eggs Juice of two lemons 1/4 cup fresh dill, chopped + more for serving Directions Heat a large pot over medium heat. Add the olive oil. Once the pot is hot, add onions, celery, carrots and season with salt and pepper. Cook until the vegetables are tender and translucent. This should take 5-10 minutes. Season the chicken with salt and pepper on both sides. Add the chicken thighs, bay leaf and chicken stock to the pot. Bring to a boil then lower the heat to medium. Skim off any chicken scum. Cover with a lid and simmer until the chicken is fully cooked. This should take 2o minutes. Remove the cooked chicken and shred with a fork. While the chicken cooks, cook the orzo or small pasta in a pot of boiling salted water. Cook until al dente. Drain the pasta (leave a small amount of pasta water so that the pasta doesn’t stick together. Leave roughly 4-5 tbsp worth). Set aside. In a medium bowl whisk the eggs and lemon juice. While whisking, slowly pour in 1 cup of hot broth. This step will temper the eggs and will ensure that they don’t curdle. Whisk until smooth. Set aside. Return the shredded chicken back to the pot and the cooked orzo. Slowly pour in the egg and lemon mixture, stirring continuously. Heat the soup on low for a few minutes. Keep on low heat to prevent curdling. Stir in the dill. Taste and adjust the seasoning. Serve and garnish with fresh dill. Sat, 28 Jun 2025 22:00:00 -0000 full SEN BSF. Brought to us by Red Energy. BOOK: Caro: I Want Everything by Domonic Amerana SCREEN: Corrie and Caro have a Screen: Dept Q on Netflix FOOD: Caro has a Recipe: Greek Egg and Lemon Soup Ingredients 3-4 tbsp olive oil 1 small yellow onion, finely chopped 2 carrots, peeled and finely diced 2 celery ribs, finely diced 1 bay leaf 4 boneless chicken thighs (or two chicken breasts) 4 cups homemade chicken stock 1 cup orzo pasta (or anci de pepe) 2 eggs Juice of two lemons 1/4 cup fresh dill, chopped + more for serving Directions Heat a large pot over medium heat. Add the olive oil. Once the pot is hot, add onions, celery, carrots and season with salt and pepper. Cook until the vegetables are tender and translucent. This should take 5-10 minutes. Season the chicken with salt and pepper on both sides. Add the chicken thighs, bay leaf and chicken stock to the pot. Bring to a boil then lower the heat to medium. Skim off any chicken scum. Cover with a lid and simmer until the chicken is fully cooked. This should take 2o minutes. Remove the cooked chicken and shred with a fork. While the chicken cooks, cook the orzo or small pasta in a pot of boiling salted water. Cook until al dente. Drain the pasta (leave a small amount of pasta water so that the pasta doesn’t stick together. Leave roughly 4-5 tbsp worth). Set aside. In a medium bowl whisk the eggs and lemon juice. While whisking, slowly pour in 1 cup of hot broth. This step will temper the eggs and will ensure that they don’t curdle. Whisk until smooth. Set aside. Return the shredded chicken back to the pot and the cooked orzo. Slowly pour in the egg and lemon mixture, stirring continuously. Heat the soup on low for a few minutes. Keep on low heat to prevent curdling. Stir in the dill. Taste and adjust the seasoning. Serve and garnish with fresh dill. BSF. Brought to us by Red Energy.

BOOK: Caro: I Want Everything by Domonic Amerana

SCREEN: Corrie and Caro have a Screen: Dept Q on Netflix

FOOD: Caro has a Recipe: Greek Egg and Lemon Soup

Ingredients

3-4 tbsp olive oil

1 small yellow onion, finely chopped

2 carrots, peeled and finely diced

2 celery ribs, finely diced

1 bay leaf

4 boneless chicken thighs (or two chicken breasts)

4 cups homemade chicken stock

1 cup orzo pasta (or anci de pepe)

2 eggs

Juice of two lemons

1/4 cup fresh dill, chopped + more for serving

Directions

Heat a large pot over medium heat. Add the olive oil. Once the pot is hot, add onions, celery, carrots and season with salt and pepper. Cook until the vegetables are tender and translucent. This should take 5-10 minutes.

Season the chicken with salt and pepper on both sides. Add the chicken thighs, bay leaf and chicken stock to the pot. Bring to a boil then lower the heat to medium. Skim off any chicken scum. Cover with a lid and simmer until the chicken is fully cooked. This should take 2o minutes. Remove the cooked chicken and shred with a fork.

While the chicken cooks, cook the orzo or small pasta in a pot of boiling salted water. Cook until al dente. Drain the pasta (leave a small amount of pasta water so that the pasta doesn’t stick together. Leave roughly 4-5 tbsp worth). Set aside.

In a medium bowl whisk the eggs and lemon juice. While whisking, slowly pour in 1 cup of hot broth. This step will temper the eggs and will ensure that they don’t curdle. Whisk until smooth. Set aside.

Return the shredded chicken back to the pot and the cooked orzo. Slowly pour in the egg and lemon mixture, stirring continuously.

Heat the soup on low for a few minutes. Keep on low heat to prevent curdling. Stir in the dill. Taste and adjust the seasoning.

Serve and garnish with fresh dill.

]]> 1049 QUICK LISTEN - The Cocktail Cabinet (From Ep 360) PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson The Whiskey Warmers www.princewinestore.com.au Benromach 10 year old scotch Michel Couvreur Unique – French Whiskey Morris Muscat Barrel Single Malt Whisky 700ml - https://princewinestore.com.au/morris-muscat-barrel-single-malt-whisky-700ml.html Fri, 27 Jun 2025 22:00:00 -0000 full SEN PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson The Whiskey Warmers www.princewinestore.com.au Benromach 10 year old scotch Michel Couvreur Unique – French Whiskey Morris Muscat Barrel Single Malt Whisky 700ml - https://princewinestore.com.au/morris-muscat-barrel-single-malt-whisky-700ml.html PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson

The Whiskey Warmers

www.princewinestore.com.au

Benromach 10 year old scotch

Michel Couvreur Unique – French Whiskey

Morris Muscat Barrel Single Malt Whisky 700ml - https://princewinestore.com.au/morris-muscat-barrel-single-malt-whisky-700ml.html

]]> 738 Modern Dilemma - How to handle an annoying, loud laugh? Caro had an experience last week, which has prompted this week's dilemma. When you're out for dinner and the table next to you is too loud, what do you do? Fri, 27 Jun 2025 02:30:00 -0000 full SEN Caro had an experience last week, which has prompted this week's dilemma. When you're out for dinner and the table next to you is too loud, what do you do? Caro had an experience last week, which has prompted this week's dilemma. When you're out for dinner and the table next to you is too loud, what do you do?

]]> 848 Ep 360 - Beautiful Feeling of the Warm Winter Sun ON THIS EPISODE - Coping through anxiety when the there’s a cloud of uncertainty on the world - Tips for winter - Which movie did Caro walk out of last week? - Winter Whiskeys with Myles Thomson - And which wedding is Corrie glad she is not attending!? We’d love you all to subscribe to the Don’t Shoot the Messenger podcast, wherever you get your podcasts from – apple, Spotify etc. And if you’re enjoying the show, tell your friends and family to have a listen! We always like to reach new people and we love hearing from you! Update on next week’s event – THANK YOU to everyone that entered to win their spot to our Women In Sport event – entries closed last week and the lucky winners have been contacted. If you missed out, you will still be able to hear the full discussion as it is released as Episode 361 for Don’t Shoot the Messenger – and we thank Lean Cuisine for making it possible. Lean Cuisine – listen to nobody but you’re body. Erin Phillips, Tayla Fraser and Rana Hussein will join us on the panel – next Wednesday evening. IITEM 1 - When the world is a dark and anxious place, how do we cope? ITEM 2 - PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson The Whiskey Warmers www.princewinestore.com.au Benromach 10 year old scotch Michel Couvreur Unique – French Whiskey Morris Muscat Barrel Single Malt Whisky 700ml BSF. Brought to us by Red Energy. BOOK: Caro: I Want Everything by Domonic Amerana SCREEN: Corrie and Caro have a Screen: Dept Q on Netflix FOOD: Caro has a Recipe: Greek Egg and Lemon Soup Ingredients 3-4 tbsp olive oil 1 small yellow onion, finely chopped 2 carrots, peeled and finely diced 2 celery ribs, finely diced 1 bay leaf 4 boneless chicken thighs (or two chicken breasts) 4 cups homemade chicken stock 1 cup orzo pasta (or anci de pepe) 2 eggs Juice of two lemons 1/4 cup fresh dill, chopped + more for serving METHOD: https://tomatotomatoe.ca/2025/02/19/matty-mathesons-avgolemono-greek-lemon-chicken-soup/ SIX QUICK QUESTIONS Corrie to Caro: Should the Victorian Liberals bail out John Presutto or let him go bankrupt Caro to Corrie: Who is the new kid on the American political block Corrie to Caro: Are you going to buy ACDC tickets Caro to Corrie: Which wedding are you very pleased not to be attending Corrie to Caro: What did you do on the weekend you haven’t done for years Caro to Corrie: What did you do on the weekend that you haven’t ever done – full stop. Thu, 26 Jun 2025 02:13:00 -0000 full SEN ON THIS EPISODE - Coping through anxiety when the there’s a cloud of uncertainty on the world - Tips for winter - Which movie did Caro walk out of last week? - Winter Whiskeys with Myles Thomson - And which wedding is Corrie glad she is not attending!? We’d love you all to subscribe to the Don’t Shoot the Messenger podcast, wherever you get your podcasts from – apple, Spotify etc. And if you’re enjoying the show, tell your friends and family to have a listen! We always like to reach new people and we love hearing from you! Update on next week’s event – THANK YOU to everyone that entered to win their spot to our Women In Sport event – entries closed last week and the lucky winners have been contacted. If you missed out, you will still be able to hear the full discussion as it is released as Episode 361 for Don’t Shoot the Messenger – and we thank Lean Cuisine for making it possible. Lean Cuisine – listen to nobody but you’re body. Erin Phillips, Tayla Fraser and Rana Hussein will join us on the panel – next Wednesday evening. IITEM 1 - When the world is a dark and anxious place, how do we cope? ITEM 2 - PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson The Whiskey Warmers www.princewinestore.com.au Benromach 10 year old scotch Michel Couvreur Unique – French Whiskey Morris Muscat Barrel Single Malt Whisky 700ml BSF. Brought to us by Red Energy. BOOK: Caro: I Want Everything by Domonic Amerana SCREEN: Corrie and Caro have a Screen: Dept Q on Netflix FOOD: Caro has a Recipe: Greek Egg and Lemon Soup Ingredients 3-4 tbsp olive oil 1 small yellow onion, finely chopped 2 carrots, peeled and finely diced 2 celery ribs, finely diced 1 bay leaf 4 boneless chicken thighs (or two chicken breasts) 4 cups homemade chicken stock 1 cup orzo pasta (or anci de pepe) 2 eggs Juice of two lemons 1/4 cup fresh dill, chopped + more for serving METHOD: https://tomatotomatoe.ca/2025/02/19/matty-mathesons-avgolemono-greek-lemon-chicken-soup/ SIX QUICK QUESTIONS Corrie to Caro: Should the Victorian Liberals bail out John Presutto or let him go bankrupt Caro to Corrie: Who is the new kid on the American political block Corrie to Caro: Are you going to buy ACDC tickets Caro to Corrie: Which wedding are you very pleased not to be attending Corrie to Caro: What did you do on the weekend you haven’t done for years Caro to Corrie: What did you do on the weekend that you haven’t ever done – full stop. ON THIS EPISODE

- Coping through anxiety when the there’s a cloud of uncertainty on the world

- Tips for winter

- Which movie did Caro walk out of last week?

- Winter Whiskeys with Myles Thomson

- And which wedding is Corrie glad she is not attending!?

We’d love you all to subscribe to the Don’t Shoot the Messenger podcast, wherever you get your podcasts from – apple, Spotify etc. And if you’re enjoying the show, tell your friends and family to have a listen! We always like to reach new people and we love hearing from you!

Update on next week’s event – THANK YOU to everyone that entered to win their spot to our Women In Sport event – entries closed last week and the lucky winners have been contacted.

If you missed out, you will still be able to hear the full discussion as it is released as Episode 361 for Don’t Shoot the Messenger – and we thank Lean Cuisine for making it possible. Lean Cuisine – listen to nobody but you’re body.

Erin Phillips, Tayla Fraser and Rana Hussein will join us on the panel – next Wednesday evening.


IITEM 1 - When the world is a dark and anxious place, how do we cope?


ITEM 2 - PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson

The Whiskey Warmers

www.princewinestore.com.au

Benromach 10 year old scotch

Michel Couvreur Unique – French Whiskey

Morris Muscat Barrel Single Malt Whisky 700ml

BSF. Brought to us by Red Energy.

BOOK: Caro: I Want Everything by Domonic Amerana

SCREEN: Corrie and Caro have a Screen: Dept Q on Netflix

FOOD: Caro has a Recipe: Greek Egg and Lemon Soup

Ingredients

3-4 tbsp olive oil

1 small yellow onion, finely chopped

2 carrots, peeled and finely diced

2 celery ribs, finely diced

1 bay leaf

4 boneless chicken thighs (or two chicken breasts)

4 cups homemade chicken stock

1 cup orzo pasta (or anci de pepe)

2 eggs

Juice of two lemons

1/4 cup fresh dill, chopped + more for serving

METHOD: https://tomatotomatoe.ca/2025/02/19/matty-mathesons-avgolemono-greek-lemon-chicken-soup/


SIX QUICK QUESTIONS

Corrie to Caro: Should the Victorian Liberals bail out John Presutto or let him go bankrupt

Caro to Corrie: Who is the new kid on the American political block

Corrie to Caro: Are you going to buy ACDC tickets

Caro to Corrie: Which wedding are you very pleased not to be attending

Corrie to Caro: What did you do on the weekend you haven’t done for years

Caro to Corrie: What did you do on the weekend that you haven’t ever done – full stop.

]]> 4184 QUICK LISTEN - Six Quick Questions (From Ep 359) SIX QUICK QUESTIONS FOR Red Energy. 100% Australian owned by Snowy Hydro, a leader in renewable energy Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio Caro to Corrie: What Donald Trump abomination escaped scrutiny last week Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience? Caro to Corrie: What news from Amazon.com.au surprised you last week Corrie to Caro: Describe your latest shocking rip-off experience Caro to Corrie: What is today’s tech tip Fri, 20 Jun 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR Red Energy. 100% Australian owned by Snowy Hydro, a leader in renewable energy Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio Caro to Corrie: What Donald Trump abomination escaped scrutiny last week Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience? Caro to Corrie: What news from Amazon.com.au surprised you last week Corrie to Caro: Describe your latest shocking rip-off experience Caro to Corrie: What is today’s tech tip SIX QUICK QUESTIONS FOR Red Energy. 100% Australian owned by Snowy Hydro, a leader in renewable energy

Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio

Caro to Corrie: What Donald Trump abomination escaped scrutiny last week

Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience?

Caro to Corrie: What news from Amazon.com.au surprised you last week

Corrie to Caro: Describe your latest shocking rip-off experience

Caro to Corrie: What is today’s tech tip


]]> 739 QUICK LISTEN - Cocktail Cabinet with Myles Thomson (From Ep 359) PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Yangarra Circle Grenache 2024 https://princewinestore.com.au/yangarra-circle-grenache-2024.html Bests Bin 1 Shiraz 2019 https://princewinestore.com.au/bests-bin-1-shiraz-2019.html Wed, 18 Jun 2025 22:00:00 -0000 full SEN PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Yangarra Circle Grenache 2024 https://princewinestore.com.au/yangarra-circle-grenache-2024.html Bests Bin 1 Shiraz 2019 https://princewinestore.com.au/bests-bin-1-shiraz-2019.html PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney


Yangarra Circle Grenache 2024

https://princewinestore.com.au/yangarra-circle-grenache-2024.html

Bests Bin 1 Shiraz 2019

https://princewinestore.com.au/bests-bin-1-shiraz-2019.html


]]> 457 Modern Dilemma - Late night emails Moral dilemma: Dear Caro and Corrie I am a small business owner in the creative industry and I do a lot of work at night. Is it okay to send my team emails outside of office hours. I get the feeling my staff don’t appreciate receiving my emails on weekends or at night, yet it’s often when I do my best work. Thank you for your advice, Slavedriver from Clifton Hill Tue, 17 Jun 2025 22:00:00 -0000 full SEN Moral dilemma: Dear Caro and Corrie I am a small business owner in the creative industry and I do a lot of work at night. Is it okay to send my team emails outside of office hours. I get the feeling my staff don’t appreciate receiving my emails on weekends or at night, yet it’s often when I do my best work. Thank you for your advice, Slavedriver from Clifton Hill Moral dilemma:

Dear Caro and Corrie

I am a small business owner in the creative industry and I do a lot of work at night. Is it okay to send my team emails outside of office hours. I get the feeling my staff don’t appreciate receiving my emails on weekends or at night, yet it’s often when I do my best work.

Thank you for your advice, Slavedriver from Clifton Hill


]]> 481 QUICK LISTEN - BSF (From Ep 359) BSF. BSF brought to us by Red Energy. Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy BOOK: Corrie has a book: Love Unedited by Caro Llewelyn SCREEN: Caro has a Screen: The Materialists FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream ROASTED BERRIES WITH ALMOND CRUMBLE & ROSEWATER CREAM SERVES 4 250 g (9 oz/1% cups) strawberries, hulled and halved 150 g (5% oz) fresh blackberries 2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream small handful mint, to garnish ALMOND CRUMBLE 75 g (2% oz/½ cup) plain (all-purpose) flour 115 g (4 oz/½ cup) caster (superfine) sugar 60 g (2 oz) butter, chopped 45 g (1½ oz/½ cup) flaked almonds Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and bake for 10 minutes. Remove the crumble mixture from the oven and add the almonds. Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves. Tue, 17 Jun 2025 22:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy BOOK: Corrie has a book: Love Unedited by Caro Llewelyn SCREEN: Caro has a Screen: The Materialists FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream ROASTED BERRIES WITH ALMOND CRUMBLE & ROSEWATER CREAM SERVES 4 250 g (9 oz/1% cups) strawberries, hulled and halved 150 g (5% oz) fresh blackberries 2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream small handful mint, to garnish ALMOND CRUMBLE 75 g (2% oz/½ cup) plain (all-purpose) flour 115 g (4 oz/½ cup) caster (superfine) sugar 60 g (2 oz) butter, chopped 45 g (1½ oz/½ cup) flaked almonds Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and bake for 10 minutes. Remove the crumble mixture from the oven and add the almonds. Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves. BSF. BSF brought to us by Red Energy.

Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy

BOOK: Corrie has a book: Love Unedited by Caro Llewelyn

SCREEN: Caro has a Screen: The Materialists

FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream

ROASTED BERRIES WITH ALMOND CRUMBLE &

ROSEWATER CREAM

SERVES 4 250 g (9 oz/1% cups) strawberries,

hulled and halved

150 g (5% oz) fresh blackberries

2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream

small handful mint, to garnish

ALMOND CRUMBLE

75 g (2% oz/½ cup) plain (all-purpose) flour

115 g (4 oz/½ cup) caster (superfine) sugar

60 g (2 oz) butter, chopped

45 g (1½ oz/½ cup) flaked almonds

Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside

in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and

bake for 10 minutes.

Remove the crumble mixture from the oven and add the almonds.

Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves.


]]> 1004 Ep 359 - I caught up for a drink with Albo ON THIS EPISODE - Caro’s catch up with the Prime Minister - Q&A and the Project axed & what it means for panel shows going forward - The June mixed dozen with Myles Thomson from the Prince Wine Store - A funny Hall of Fame wardrobe moment - A tech tip from Corrie! REMINDER: We also have a very special event coming-up on Wednesday, 2 July …Women In Sport Panel including Erin Phillips, Tayla Fraser and Rana Hussein presented by Lean Cuisine - listen to nobody but your bodyIt’s a live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy.It includes us! … our normal podcast … plus a Women In Sport panel … canapes, drinks … and some Lean Cuisine product for you to take homeThe only way in, is to win your way in – thanks to Lean Cuisine** ENTER TO WIN: ⁠⁠https://forms.gle/JYDvYCLdcrtsXbYx7 Q and A and The Project axed: sad farewell or good riddance? Were these two shows a product of their times (early days of social media, X/Twitter, public commentary area etc) or did they have longevity Why do TV panel shows work – and when do they work. And when do they not When 2 previously high-rating TV current affairs shows are axed in the same week, what does this say about: Free-to-air TV, Panel shows, Current affairs shows, The arrival of podcasts Current affairs shows/formats that work ITEM 2 PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Yangarra Circle Grenache 2024 Bests Bin 1 Shiraz 2019 BSF. BSF brought to us by Red Energy. Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy BOOK: Corrie has a book: Love Unedited by Caro Llewelyn SCREEN: Caro has a Screen: The Materialists FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream ROASTED BERRIES WITH ALMOND CRUMBLE & ROSEWATER CREAM SERVES 4 250 g (9 oz/1% cups) strawberries, hulled and halved 150 g (5% oz) fresh blackberries 2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream small handful mint, to garnish ALMOND CRUMBLE 75 g (2% oz/½ cup) plain (all-purpose) flour 115 g (4 oz/½ cup) caster (superfine) sugar 60 g (2 oz) butter, chopped 45 g (1½ oz/½ cup) flaked almonds Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and bake for 10 minutes. Remove the crumble mixture from the oven and add the almonds. Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves. SIX QUICK QUESTIONS FOR Red Energy. 100% Australian owned by Snowy Hydro, a leader in renewable energy Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio Caro to Corrie: What Donald Trump abomination escaped scrutiny last week Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience? Caro to Corrie: What news from Amazon.com.au surprised you last week Corrie to Caro: Describe your latest shocking rip-off experience Caro to Corrie: What is today’s tech tip Tue, 17 Jun 2025 01:11:00 -0000 full SEN ON THIS EPISODE - Caro’s catch up with the Prime Minister - Q&A and the Project axed & what it means for panel shows going forward - The June mixed dozen with Myles Thomson from the Prince Wine Store - A funny Hall of Fame wardrobe moment - A tech tip from Corrie! REMINDER: We also have a very special event coming-up on Wednesday, 2 July …Women In Sport Panel including Erin Phillips, Tayla Fraser and Rana Hussein presented by Lean Cuisine - listen to nobody but your bodyIt’s a live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy.It includes us! … our normal podcast … plus a Women In Sport panel … canapes, drinks … and some Lean Cuisine product for you to take homeThe only way in, is to win your way in – thanks to Lean Cuisine** ENTER TO WIN: ⁠⁠https://forms.gle/JYDvYCLdcrtsXbYx7 Q and A and The Project axed: sad farewell or good riddance? Were these two shows a product of their times (early days of social media, X/Twitter, public commentary area etc) or did they have longevity Why do TV panel shows work – and when do they work. And when do they not When 2 previously high-rating TV current affairs shows are axed in the same week, what does this say about: Free-to-air TV, Panel shows, Current affairs shows, The arrival of podcasts Current affairs shows/formats that work ITEM 2 PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Yangarra Circle Grenache 2024 Bests Bin 1 Shiraz 2019 BSF. BSF brought to us by Red Energy. Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy BOOK: Corrie has a book: Love Unedited by Caro Llewelyn SCREEN: Caro has a Screen: The Materialists FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream ROASTED BERRIES WITH ALMOND CRUMBLE & ROSEWATER CREAM SERVES 4 250 g (9 oz/1% cups) strawberries, hulled and halved 150 g (5% oz) fresh blackberries 2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream small handful mint, to garnish ALMOND CRUMBLE 75 g (2% oz/½ cup) plain (all-purpose) flour 115 g (4 oz/½ cup) caster (superfine) sugar 60 g (2 oz) butter, chopped 45 g (1½ oz/½ cup) flaked almonds Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and bake for 10 minutes. Remove the crumble mixture from the oven and add the almonds. Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves. SIX QUICK QUESTIONS FOR Red Energy. 100% Australian owned by Snowy Hydro, a leader in renewable energy Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio Caro to Corrie: What Donald Trump abomination escaped scrutiny last week Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience? Caro to Corrie: What news from Amazon.com.au surprised you last week Corrie to Caro: Describe your latest shocking rip-off experience Caro to Corrie: What is today’s tech tip ON THIS EPISODE

- Caro’s catch up with the Prime Minister

- Q&A and the Project axed & what it means for panel shows going forward

- The June mixed dozen with Myles Thomson from the Prince Wine Store

- A funny Hall of Fame wardrobe moment

- A tech tip from Corrie!


REMINDER: We also have a very special event coming-up on Wednesday, 2 July …Women In Sport Panel including Erin Phillips, Tayla Fraser and Rana Hussein presented by Lean Cuisine - listen to nobody but your bodyIt’s a live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy.It includes us! … our normal podcast … plus a Women In Sport panel … canapes, drinks … and some Lean Cuisine product for you to take homeThe only way in, is to win your way in – thanks to Lean Cuisine** ENTER TO WIN: ⁠⁠https://forms.gle/JYDvYCLdcrtsXbYx7


Q and A and The Project axed: sad farewell or good riddance?

Were these two shows a product of their times (early days of social media, X/Twitter, public commentary area etc) or did they have longevity

Why do TV panel shows work – and when do they work. And when do they not


When 2 previously high-rating TV current affairs shows are axed in the same week, what does this say about: Free-to-air TV, Panel shows, Current affairs shows, The arrival of podcasts


Current affairs shows/formats that work


ITEM 2

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: JUNE MIXED DOZEN

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Yangarra Circle Grenache 2024

Bests Bin 1 Shiraz 2019


BSF. BSF brought to us by Red Energy.

Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy

BOOK: Corrie has a book: Love Unedited by Caro Llewelyn

SCREEN: Caro has a Screen: The Materialists

FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream

ROASTED BERRIES WITH ALMOND CRUMBLE &

ROSEWATER CREAM

SERVES 4 250 g (9 oz/1% cups) strawberries,

hulled and halved

150 g (5% oz) fresh blackberries

2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream

small handful mint, to garnish

ALMOND CRUMBLE

75 g (2% oz/½ cup) plain (all-purpose) flour

115 g (4 oz/½ cup) caster (superfine) sugar

60 g (2 oz) butter, chopped

45 g (1½ oz/½ cup) flaked almonds

Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside

in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and

bake for 10 minutes.

Remove the crumble mixture from the oven and add the almonds.

Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves.


SIX QUICK QUESTIONS FOR Red Energy. 100% Australian owned by Snowy Hydro, a leader in renewable energy

Corrie to Caro: What funny wardrobe moment caused a brief ripple at the opening of Channel 7’s new studio

Caro to Corrie: What Donald Trump abomination escaped scrutiny last week

Corrie to Caro: Why was last Tuesday’s Agenda Setters an awkward experience?

Caro to Corrie: What news from Amazon.com.au surprised you last week

Corrie to Caro: Describe your latest shocking rip-off experience

Caro to Corrie: What is today’s tech tip

]]> 3856 QUICK LISTEN - Six Quick Questions (From Ep 358) SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Caro to Corrie: Which morning habit you thought had gone forever is coming back with a vengeance Corrie to Caro: What hidden tourist attraction did you unearth in Frankston recently Caro to Corrie: Who or what is Australia’s best international export Corrie to Caro: What’s your latest podcast surprise Caro to Corrie: As if you needed any further examples, what Royal Watcher observation this week struck you as total poppycock Corrie to Caro: Describe your latest fine dining experience Fri, 06 Jun 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Caro to Corrie: Which morning habit you thought had gone forever is coming back with a vengeance Corrie to Caro: What hidden tourist attraction did you unearth in Frankston recently Caro to Corrie: Who or what is Australia’s best international export Corrie to Caro: What’s your latest podcast surprise Caro to Corrie: As if you needed any further examples, what Royal Watcher observation this week struck you as total poppycock Corrie to Caro: Describe your latest fine dining experience SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers.

Caro to Corrie: Which morning habit you thought had gone forever is coming back with a vengeance

Corrie to Caro: What hidden tourist attraction did you unearth in Frankston recently

Caro to Corrie: Who or what is Australia’s best international export

Corrie to Caro: What’s your latest podcast surprise

Caro to Corrie: As if you needed any further examples, what Royal Watcher observation this week struck you as total poppycock

Corrie to Caro: Describe your latest fine dining experience

]]> 879 QUICK LISTEN - BSF (From Ep 358) BSF. BSF brought to us by Red Energy. BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik SCREEN: Caro has a Screen: PHOENECIAN SCHEME FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP Janelle’s Pumpkin Soup (serves 2) Ingredients: Around 115 grams Butter Chopped butternut pumpkin (1-2 depending on the size) 2 cups of water I cup of milk 3 tablespoons plain flour 1 egg yolk Method: Melt around 85 grams of butter in saucepan. Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout. Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk. Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick. Keep stirring, then add pumpkin puree and the rest of a cup of milk. Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread Thu, 05 Jun 2025 22:00:00 -0000 full SEN BSF. BSF brought to us by Red Energy. BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik SCREEN: Caro has a Screen: PHOENECIAN SCHEME FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP Janelle’s Pumpkin Soup (serves 2) Ingredients: Around 115 grams Butter Chopped butternut pumpkin (1-2 depending on the size) 2 cups of water I cup of milk 3 tablespoons plain flour 1 egg yolk Method: Melt around 85 grams of butter in saucepan. Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout. Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk. Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick. Keep stirring, then add pumpkin puree and the rest of a cup of milk. Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread BSF. BSF brought to us by Red Energy.

BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik

SCREEN: Caro has a Screen: PHOENECIAN SCHEME

FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP

Janelle’s Pumpkin Soup (serves 2)

Ingredients:

Around 115 grams Butter

Chopped butternut pumpkin (1-2 depending on the size)

2 cups of water

I cup of milk

3 tablespoons plain flour

1 egg yolk

Method:

Melt around 85 grams of butter in saucepan.

Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout.

Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk.

Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick.

Keep stirring, then add pumpkin puree and the rest of a cup of milk.

Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread

]]> 953 QUICK LISTEN - Cocktail Cabinet (From Ep 358) PRINCE WINE STORE presenting…The Cocktail Cabinet with Myles Thomson This week: Winter reds ⁠⁠Finca Lan Moras Malbec 2024 ⁠⁠ ⁠⁠Bondar Junto GSM 2024⁠⁠ ⁠⁠Quinta Do Noval 2017 ⁠⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Wed, 04 Jun 2025 22:00:00 -0000 full SEN PRINCE WINE STORE presenting…The Cocktail Cabinet with Myles Thomson This week: Winter reds ⁠⁠Finca Lan Moras Malbec 2024 ⁠⁠ ⁠⁠Bondar Junto GSM 2024⁠⁠ ⁠⁠Quinta Do Noval 2017 ⁠⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney PRINCE WINE STORE presenting…The Cocktail Cabinet with Myles Thomson This week: Winter reds

⁠⁠Finca Lan Moras Malbec 2024 ⁠⁠

⁠⁠Bondar Junto GSM 2024⁠⁠

⁠⁠Quinta Do Noval 2017 ⁠⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 619 Ep 358 - Dirty Dancing - love it or hate it? ON TODAY’S SHOW - The mid-term AFL report – surprise packages, under achievers, the coaches, challenges for the rest of the season and tip for the premiership - Winter reds with Myles Thomson from the Prince Wine Store - A hidden tourist attraction in Frankston - When Cate Blanchett ‘just wow-ed it’ recently - And Caro & Corrie’s fierce debate – is Dirty Dancing a good movie? IMPORTANT SHOUTOUT OUT We also have a very special event coming-up on Wednesday, 2 July … It’s a Women In Sport Panel including Erin Phillips, Tayla Fraser and Rana Hussein presented by Lean Cuisine - listen to nobody but your body It’s a live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy. It includes us! … our normal podcast … plus a Women In Sport panel … canapes, drinks … and some Lean Cuisine product for you to take home The only way in, is to win your way in – thanks to Lean Cuisine To register for the chance to be there, there’s a link in our show notes … it’s also in the Don’t Shoot the Messenger newsletter - and on the Don’t Shoot The Messenger Instagram and Facebook pages … entries close on the 18th June ** ENTER TO WIN: ⁠https://forms.gle/JYDvYCLdcrtsXbYx7 RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. AFL Season 2025: Caro’s mid-term report - Where does the season and standard of footy rate with other seasons - What are the greatest challenges facing clubs and AFL right now - Any surprise packages among the teams - Under-performers/under-achievers - Coaches – how are they going - What is the biggest challenge facing the back half of the season - Tip for the flag PRINCE WINE STORE presenting…The Cocktail Cabinet with Myles Thomson This week: Winter reds ⁠Finca Lan Moras Malbec 2024 ⁠ ⁠Bondar Junto GSM 2024⁠ ⁠Quinta Do Noval 2017 ⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik SCREEN: Caro has a Screen: PHOENECIAN SCHEME FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP Janelle’s Pumpkin Soup (serves 2) Ingredients: Around 115 grams Butter Chopped butternut pumpkin (1-2 depending on the size) 2 cups of water I cup of milk 3 tablespoons plain flour 1 egg yolk Method: Melt around 85 grams of butter in saucepan. Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout. Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk. Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick. Keep stirring, then add pumpkin puree and the rest of a cup of milk. Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Caro to Corrie: Which morning habit you thought had gone forever is coming back with a vengeance Corrie to Caro: What hidden tourist attraction did you unearth in Frankston recently Caro to Corrie: Who or what is Australia’s best international export Corrie to Caro: What’s your latest podcast surprise Caro to Corrie: As if you needed any further examples, what Royal Watcher observation this week struck you as total poppycock Corrie to Caro: Describe your latest fine dining experience THANKS RED ENERGY AND PRINCE WINESTORE Wed, 04 Jun 2025 00:35:00 -0000 full SEN ON TODAY’S SHOW - The mid-term AFL report – surprise packages, under achievers, the coaches, challenges for the rest of the season and tip for the premiership - Winter reds with Myles Thomson from the Prince Wine Store - A hidden tourist attraction in Frankston - When Cate Blanchett ‘just wow-ed it’ recently - And Caro & Corrie’s fierce debate – is Dirty Dancing a good movie? IMPORTANT SHOUTOUT OUT We also have a very special event coming-up on Wednesday, 2 July … It’s a Women In Sport Panel including Erin Phillips, Tayla Fraser and Rana Hussein presented by Lean Cuisine - listen to nobody but your body It’s a live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy. It includes us! … our normal podcast … plus a Women In Sport panel … canapes, drinks … and some Lean Cuisine product for you to take home The only way in, is to win your way in – thanks to Lean Cuisine To register for the chance to be there, there’s a link in our show notes … it’s also in the Don’t Shoot the Messenger newsletter - and on the Don’t Shoot The Messenger Instagram and Facebook pages … entries close on the 18th June ** ENTER TO WIN: ⁠https://forms.gle/JYDvYCLdcrtsXbYx7 RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. AFL Season 2025: Caro’s mid-term report - Where does the season and standard of footy rate with other seasons - What are the greatest challenges facing clubs and AFL right now - Any surprise packages among the teams - Under-performers/under-achievers - Coaches – how are they going - What is the biggest challenge facing the back half of the season - Tip for the flag PRINCE WINE STORE presenting…The Cocktail Cabinet with Myles Thomson This week: Winter reds ⁠Finca Lan Moras Malbec 2024 ⁠ ⁠Bondar Junto GSM 2024⁠ ⁠Quinta Do Noval 2017 ⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik SCREEN: Caro has a Screen: PHOENECIAN SCHEME FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP Janelle’s Pumpkin Soup (serves 2) Ingredients: Around 115 grams Butter Chopped butternut pumpkin (1-2 depending on the size) 2 cups of water I cup of milk 3 tablespoons plain flour 1 egg yolk Method: Melt around 85 grams of butter in saucepan. Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout. Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk. Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick. Keep stirring, then add pumpkin puree and the rest of a cup of milk. Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Caro to Corrie: Which morning habit you thought had gone forever is coming back with a vengeance Corrie to Caro: What hidden tourist attraction did you unearth in Frankston recently Caro to Corrie: Who or what is Australia’s best international export Corrie to Caro: What’s your latest podcast surprise Caro to Corrie: As if you needed any further examples, what Royal Watcher observation this week struck you as total poppycock Corrie to Caro: Describe your latest fine dining experience THANKS RED ENERGY AND PRINCE WINESTORE ON TODAY’S SHOW

- The mid-term AFL report – surprise packages, under achievers, the coaches, challenges for the rest of the season and tip for the premiership

- Winter reds with Myles Thomson from the Prince Wine Store

- A hidden tourist attraction in Frankston

- When Cate Blanchett ‘just wow-ed it’ recently

- And Caro & Corrie’s fierce debate – is Dirty Dancing a good movie?


IMPORTANT SHOUTOUT OUT

We also have a very special event coming-up on Wednesday, 2 July …

It’s a Women In Sport Panel including Erin Phillips, Tayla Fraser and Rana Hussein presented by Lean Cuisine - listen to nobody but your body

It’s a live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy.

It includes us! … our normal podcast … plus a Women In Sport panel … canapes, drinks … and some Lean Cuisine product for you to take home

The only way in, is to win your way in – thanks to Lean Cuisine

To register for the chance to be there, there’s a link in our show notes … it’s also in the Don’t Shoot the Messenger newsletter - and on the Don’t Shoot The Messenger Instagram and Facebook pages … entries close on the 18th June

** ENTER TO WIN: ⁠https://forms.gle/JYDvYCLdcrtsXbYx7


RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers.


AFL Season 2025: Caro’s mid-term report

- Where does the season and standard of footy rate with other seasons

- What are the greatest challenges facing clubs and AFL right now

- Any surprise packages among the teams

- Under-performers/under-achievers

- Coaches – how are they going

- What is the biggest challenge facing the back half of the season

- Tip for the flag


PRINCE WINE STORE presenting…The Cocktail Cabinet with Myles Thomson This week: Winter reds

⁠Finca Lan Moras Malbec 2024 ⁠

⁠Bondar Junto GSM 2024⁠

⁠Quinta Do Noval 2017 ⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy.

BOOK: Caro has a BOOK: The Long Corner by Alexander Maksik

SCREEN: Caro has a Screen: PHOENECIAN SCHEME

FOOD: Corrie has a Recipe: JANELLE’S PUMPKIN SOUP

Janelle’s Pumpkin Soup (serves 2)

Ingredients:

Around 115 grams Butter

Chopped butternut pumpkin (1-2 depending on the size)

2 cups of water

I cup of milk

3 tablespoons plain flour

1 egg yolk


Method:

Melt around 85 grams of butter in saucepan.

Add 5 cups of chopped pumpkin and I/2 cup chopped brown onion. Cook for 10 mins and toss pumpkin throughout.

Add 2 cups of water and simmer until tender. Puree in the whizzer with a quarter cup of milk.

Melt 30 gms butter in a pan, stir in 3 tablespoons plain flour. Allow it to thicken but not stick.

Keep stirring, then add pumpkin puree and the rest of a cup of milk.

Add an egg yolk before serving to thicken. Serve with cracked pepper and crusty bread


SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers.


Caro to Corrie: Which morning habit you thought had gone forever is coming back with a vengeance

Corrie to Caro: What hidden tourist attraction did you unearth in Frankston recently

Caro to Corrie: Who or what is Australia’s best international export

Corrie to Caro: What’s your latest podcast surprise

Caro to Corrie: As if you needed any further examples, what Royal Watcher observation this week struck you as total poppycock

Corrie to Caro: Describe your latest fine dining experience


THANKS RED ENERGY AND PRINCE WINESTORE

]]> 4615 QUICK LISTEN - Six Quick Questions (From Ep 357) SIX QUICK QUESTIONS FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Corrie to Caro: Where do you stand on The Dirty Games Caro to Corrie: Watching this week’s Four Corners’ story on why the Libs lost the election, what did you conclude Corrie to Caro: Should Chris Scott have been tougher on Bailey Smith Caro to Corrie: Which exhibition is a must-not-miss Corrie to Caro: Circling back to travel, on what occasion would you lift your ban on cruises Caro to Corrie: Who gets your Best Dressed at the Cannes Film Festival award Fri, 30 May 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Corrie to Caro: Where do you stand on The Dirty Games Caro to Corrie: Watching this week’s Four Corners’ story on why the Libs lost the election, what did you conclude Corrie to Caro: Should Chris Scott have been tougher on Bailey Smith Caro to Corrie: Which exhibition is a must-not-miss Corrie to Caro: Circling back to travel, on what occasion would you lift your ban on cruises Caro to Corrie: Who gets your Best Dressed at the Cannes Film Festival award SIX QUICK QUESTIONS FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers.

Corrie to Caro: Where do you stand on The Dirty Games

Caro to Corrie: Watching this week’s Four Corners’ story on why the Libs lost the election, what did you conclude

Corrie to Caro: Should Chris Scott have been tougher on Bailey Smith

Caro to Corrie: Which exhibition is a must-not-miss

Corrie to Caro: Circling back to travel, on what occasion would you lift your ban on cruises

Caro to Corrie: Who gets your Best Dressed at the Cannes Film Festival award

]]> 1236 QUICK LISTEN - Cocktail Cabinet (From Ep 357) PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i)⁠ Yalumba Samuel's Collection Eden Valley Viognier 2022⁠⁠ Nocturne SR Chardonnay 2024⁠ Head to www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Thu, 29 May 2025 22:00:00 -0000 full SEN PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i)⁠ Yalumba Samuel's Collection Eden Valley Viognier 2022⁠⁠ Nocturne SR Chardonnay 2024⁠ Head to www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i)⁠

Yalumba Samuel's Collection Eden Valley Viognier 2022⁠⁠

Nocturne SR Chardonnay 2024⁠

Head to www.princewinestore.com.au

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 531 QUICK LISTEN - BSF (From Ep 357) BOOK: Corrie has a Book: Twist by Colum McCann SCREEN: Caro has a Screen: Monsieur Aznavour FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi https://www.delicious.com.au/recipes/blueberry-almond-lemon-cake/cy6ehbic Ingredients (10) • 150g unsalted butter, at room temperature, plus extra for greasing • 190g caster sugar • 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbs • 1 tsp Woolworths Vanilla Extract • 3 large eggs, beaten • 90g self-raising flour, sifted • 1/8 tsp salt • 110g ground almonds • 200g blueberries • 70g icing sugar Method • 1. Preheat the oven to 180°C (fan-forced). Grease an 11 x 21cm loaf tin and line with parchment paper. Set aside. • 2. Place the butter, sugar, lemon zest, 1 tbs lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry, it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin. • 3. Bake for 15 minutes, then sprinkle the remaining 50g blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. • 4. Cover loosely with foil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely. • 5. Meanwhile, make the icing. Put the remaining 1 tbs lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on top of the cake will bleed into the icing a little, but don’t worry, this will add to the look. Wed, 28 May 2025 22:00:00 -0000 full SEN BOOK: Corrie has a Book: Twist by Colum McCann SCREEN: Caro has a Screen: Monsieur Aznavour FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi https://www.delicious.com.au/recipes/blueberry-almond-lemon-cake/cy6ehbic Ingredients (10) • 150g unsalted butter, at room temperature, plus extra for greasing • 190g caster sugar • 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbs • 1 tsp Woolworths Vanilla Extract • 3 large eggs, beaten • 90g self-raising flour, sifted • 1/8 tsp salt • 110g ground almonds • 200g blueberries • 70g icing sugar Method • 1. Preheat the oven to 180°C (fan-forced). Grease an 11 x 21cm loaf tin and line with parchment paper. Set aside. • 2. Place the butter, sugar, lemon zest, 1 tbs lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry, it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin. • 3. Bake for 15 minutes, then sprinkle the remaining 50g blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. • 4. Cover loosely with foil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely. • 5. Meanwhile, make the icing. Put the remaining 1 tbs lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on top of the cake will bleed into the icing a little, but don’t worry, this will add to the look. BOOK: Corrie has a Book: Twist by Colum McCann

SCREEN: Caro has a Screen: Monsieur Aznavour

FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi

https://www.delicious.com.au/recipes/blueberry-almond-lemon-cake/cy6ehbic

Ingredients (10)

• 150g unsalted butter, at room temperature, plus extra for greasing

• 190g caster sugar

• 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbs

• 1 tsp Woolworths Vanilla Extract

• 3 large eggs, beaten

• 90g self-raising flour, sifted

• 1/8 tsp salt

• 110g ground almonds

• 200g blueberries

• 70g icing sugar

Method

• 1.

Preheat the oven to 180°C (fan-forced). Grease an 11 x 21cm loaf tin and line with parchment paper. Set aside.

• 2.

Place the butter, sugar, lemon zest, 1 tbs lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry, it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.

• 3.

Bake for 15 minutes, then sprinkle the remaining 50g blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked.

• 4.

Cover loosely with foil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

• 5.

Meanwhile, make the icing. Put the remaining 1 tbs lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on top of the cake will bleed into the icing a little, but don’t worry, this will add to the look.

]]> 1016 Ep 357 - There Are Many Things I Love About You ON THIS EPISODE: Cookbooks, celebrity travel-and-food shows – Rick Stein, Stanley Tucc Winter Whites with Myles Thomson The controversial Enhanced Games Why did the Libs lose the election? SHOUTOUT: We also have a very special event coming-up on Wednesday, 2 July … it’s a Women In Sport Panel including Erin Phillips and Tayla Fraser presented by Lean Cuisine - listen to nobody but your body – live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy. To win your way in, there will a link in our show notes … it’s also in the Don’t Shoot the Messenger newsletter - and on the Don’t Shoot The Messenger Instagram and Facebook pages. ENTER: https://forms.gle/JYDvYCLdcrtsXbYx7 Food as an entrée to travel - The rise and rise of the Celebrity Travel-and-Food Show - Why these formats work and what makes a successful format - Shows we love - In publishing, the cookbook-as-travel-guide genre exploded prior to covid but has petered off since. Why - If you’re heading off to warmer climes, here are some tips about what to do in order to have the best possibly local cuisine experience PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i) ⁠Yalumba Samuel's Collection Eden Valley Viognier 2022⁠ ⁠Nocturne SR Chardonnay 2024⁠ Head to www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806 BOOK: Corrie has a Book: Twist by Colum McCann SCREEN: Caro has a Screen: Monsieur Aznavour FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi SIX QUICK QUESTIONS FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Corrie to Caro: Where do you stand on The Dirty Games Caro to Corrie: Watching this week’s Four Corners’ story on why the Libs lost the election, what did you conclude Corrie to Caro: Should Chris Scott have been tougher on Bailey Smith Caro to Corrie: Which exhibition is a must-not-miss Corrie to Caro: Circling back to travel, on what occasion would you lift your ban on cruises Caro to Corrie: Who gets your Best Dressed at the Cannes Film Festival award Tue, 27 May 2025 01:58:00 -0000 full SEN ON THIS EPISODE: Cookbooks, celebrity travel-and-food shows – Rick Stein, Stanley Tucc Winter Whites with Myles Thomson The controversial Enhanced Games Why did the Libs lose the election? SHOUTOUT: We also have a very special event coming-up on Wednesday, 2 July … it’s a Women In Sport Panel including Erin Phillips and Tayla Fraser presented by Lean Cuisine - listen to nobody but your body – live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy. To win your way in, there will a link in our show notes … it’s also in the Don’t Shoot the Messenger newsletter - and on the Don’t Shoot The Messenger Instagram and Facebook pages. ENTER: https://forms.gle/JYDvYCLdcrtsXbYx7 Food as an entrée to travel - The rise and rise of the Celebrity Travel-and-Food Show - Why these formats work and what makes a successful format - Shows we love - In publishing, the cookbook-as-travel-guide genre exploded prior to covid but has petered off since. Why - If you’re heading off to warmer climes, here are some tips about what to do in order to have the best possibly local cuisine experience PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i) ⁠Yalumba Samuel's Collection Eden Valley Viognier 2022⁠ ⁠Nocturne SR Chardonnay 2024⁠ Head to www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806 BOOK: Corrie has a Book: Twist by Colum McCann SCREEN: Caro has a Screen: Monsieur Aznavour FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi SIX QUICK QUESTIONS FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. Corrie to Caro: Where do you stand on The Dirty Games Caro to Corrie: Watching this week’s Four Corners’ story on why the Libs lost the election, what did you conclude Corrie to Caro: Should Chris Scott have been tougher on Bailey Smith Caro to Corrie: Which exhibition is a must-not-miss Corrie to Caro: Circling back to travel, on what occasion would you lift your ban on cruises Caro to Corrie: Who gets your Best Dressed at the Cannes Film Festival award ON THIS EPISODE:

Cookbooks, celebrity travel-and-food shows – Rick Stein, Stanley Tucc

Winter Whites with Myles Thomson

The controversial Enhanced Games

Why did the Libs lose the election?


SHOUTOUT:

We also have a very special event coming-up on Wednesday, 2 July … it’s a Women In Sport Panel including Erin Phillips and Tayla Fraser presented by Lean Cuisine - listen to nobody but your body – live podcast hosted by us at a special Don’t Shoot The Messenger live podcast for Red Energy. To win your way in, there will a link in our show notes … it’s also in the Don’t Shoot the Messenger newsletter - and on the Don’t Shoot The Messenger Instagram and Facebook pages.


ENTER: https://forms.gle/JYDvYCLdcrtsXbYx7

Food as an entrée to travel

- The rise and rise of the Celebrity Travel-and-Food Show

- Why these formats work and what makes a successful format

- Shows we love

- In publishing, the cookbook-as-travel-guide genre exploded prior to covid but has petered off since. Why

- If you’re heading off to warmer climes, here are some tips about what to do in order to have the best possibly local cuisine experience

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: Winter WHITES Vol (i)

⁠Yalumba Samuel's Collection Eden Valley Viognier 2022⁠

⁠Nocturne SR Chardonnay 2024⁠

Head to www.princewinestore.com.au

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers.

Red Energy Plug: Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806

BOOK: Corrie has a Book: Twist by Colum McCann

SCREEN: Caro has a Screen: Monsieur Aznavour

FOOD: Corrie has a Recipe: Blueberry, Almond and Lemon Cake from Simple by Yotam Ottolenghi

SIX QUICK QUESTIONS FOR RED ENERGY. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers.

Corrie to Caro: Where do you stand on The Dirty Games

Caro to Corrie: Watching this week’s Four Corners’ story on why the Libs lost the election, what did you conclude

Corrie to Caro: Should Chris Scott have been tougher on Bailey Smith

Caro to Corrie: Which exhibition is a must-not-miss

Corrie to Caro: Circling back to travel, on what occasion would you lift your ban on cruises

Caro to Corrie: Who gets your Best Dressed at the Cannes Film Festival award

]]> 4746 QUICK LISTEN - BSF (From Ep 356) BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie has a Book: Landlines by Raynor Winn SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats https://www.recipetineats.com/asian-glazed-salmon/ Ingredients 2 x 180g / 6oz salmon fillets , skinless (Note 1) Oil spray (olive oil, canola oil etc) Marinade 1 tsp fresh ginger , finely grated 1 garlic clove , crushed 1 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp sweet chili sauce (Note 2) To Serve (optional) Sesame seeds Scallions/shallots , finely sliced Steamed Asian Greens Rice Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight. Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source. Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn. Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon! Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side. Fri, 23 May 2025 22:00:00 -0000 full SEN BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie has a Book: Landlines by Raynor Winn SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats https://www.recipetineats.com/asian-glazed-salmon/ Ingredients 2 x 180g / 6oz salmon fillets , skinless (Note 1) Oil spray (olive oil, canola oil etc) Marinade 1 tsp fresh ginger , finely grated 1 garlic clove , crushed 1 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp sweet chili sauce (Note 2) To Serve (optional) Sesame seeds Scallions/shallots , finely sliced Steamed Asian Greens Rice Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight. Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source. Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn. Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon! Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Corrie has a Book: Landlines by Raynor Winn

SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release

FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats

https://www.recipetineats.com/asian-glazed-salmon/

Ingredients

2 x 180g / 6oz salmon fillets , skinless (Note 1)

Oil spray (olive oil, canola oil etc)

Marinade

1 tsp fresh ginger , finely grated

1 garlic clove , crushed

1 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp sweet chili sauce (Note 2)

To Serve (optional)

Sesame seeds

Scallions/shallots , finely sliced

Steamed Asian Greens

Rice

Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.

Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.

Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn.

Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon!

Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

]]> 1209 QUICK LISTEN - Six Quick Question (From Ep 356) SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week Caro to Corrie: Which piece of display advertising really offended you last week Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year Corrie to Caro: Is Rory McIlroy a good investment Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time Thu, 22 May 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week Caro to Corrie: Which piece of display advertising really offended you last week Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year Corrie to Caro: Is Rory McIlroy a good investment Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week

Caro to Corrie: Which piece of display advertising really offended you last week

Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year

Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year

Corrie to Caro: Is Rory McIlroy a good investment

Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time

]]> 955 QUICK LISTEN - Cocktail Cabinet (From Ep 356) PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: What to pair with salmon⁠ Hoddles Creek Estate Pinot Noir 2024⁠ ⁠ Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023⁠ www.princewinestore.com.au  177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Wed, 21 May 2025 22:00:00 -0000 full SEN PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: What to pair with salmon⁠ Hoddles Creek Estate Pinot Noir 2024⁠ ⁠ Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023⁠ www.princewinestore.com.au  177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson

This week: What to pair with salmon⁠

Hoddles Creek Estate Pinot Noir 2024⁠ ⁠

Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023⁠

www.princewinestore.com.au 

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 365 QUICK LISTEN - Modern Dilemma - A Holiday Conundrum A great modern dilemma this week: Each year my husband and I go north for a Queensland holiday. With many of our friends working less or retiring, we find each year more people we know are heading to the same Queensland destination. I am not anti-social, but I do like to get away. But last year I realised there were so many invitations - come to dinner, play golf, go walking or catch up - and we didn’t feel we had a proper break. How do you tell friends you just want to have a quiet holiday without appearing rude? Wed, 21 May 2025 00:05:00 -0000 full SEN A great modern dilemma this week: Each year my husband and I go north for a Queensland holiday. With many of our friends working less or retiring, we find each year more people we know are heading to the same Queensland destination. I am not anti-social, but I do like to get away. But last year I realised there were so many invitations - come to dinner, play golf, go walking or catch up - and we didn’t feel we had a proper break. How do you tell friends you just want to have a quiet holiday without appearing rude? A great modern dilemma this week:

Each year my husband and I go north for a Queensland holiday. With many of our friends working less or retiring, we find each year more people we know are heading to the same Queensland destination.

I am not anti-social, but I do like to get away. But last year I realised there were so many invitations - come to dinner, play golf, go walking or catch up - and we didn’t feel we had a proper break. How do you tell friends you just want to have a quiet holiday without appearing rude?

]]> 505 Ep 356 - Let's talk AFL leadership ON THIS WEEK'S SHOW - We review Andrew Dillon’s 2 years in the AFL CEO position - Wintery wines with Myles Thomson - Bob Murphy's inappropriate comment - Bucket list holidays - Rory McIlroy is coming to Melbourne - are you excited? For feedback, comments and ideas, please email us at feedback@dontshootpod.com.au AFL LEADERSHIP – 2 years ago this month Andrew Dillon was announced as the next AFL CEO, taking the reigns from Gillon McLachlan later that year. - Caro reports on Dillon’s performance to date - What’s gone right - What’s gone wrong - What should happen next - Succession planning – likely successors - Is there a better way to structure the AFL organisation, including Commission ITEM 2 PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: What to pair with salmon Hoddles Creek Estate Pinot Noir 2024 Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydne BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie has a Book: Landlines by Raynor Winn SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats https://www.recipetineats.com/asian-glazed-salmon/ Ingredients 2 x 180g / 6oz salmon fillets , skinless (Note 1) Oil spray (olive oil, canola oil etc) Marinade 1 tsp fresh ginger , finely grated 1 garlic clove , crushed 1 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp sweet chili sauce (Note 2) To Serve (optional) Sesame seeds Scallions/shallots , finely sliced Steamed Asian Greens Rice Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight. Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source. Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn. Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon! Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side. SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week Caro to Corrie: Which piece of display advertising really offended you last week Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year Corrie to Caro: Is Rory McIlroy a good investment Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time Tue, 20 May 2025 01:51:00 -0000 full SEN ON THIS WEEK'S SHOW - We review Andrew Dillon’s 2 years in the AFL CEO position - Wintery wines with Myles Thomson - Bob Murphy's inappropriate comment - Bucket list holidays - Rory McIlroy is coming to Melbourne - are you excited? For feedback, comments and ideas, please email us at feedback@dontshootpod.com.au AFL LEADERSHIP – 2 years ago this month Andrew Dillon was announced as the next AFL CEO, taking the reigns from Gillon McLachlan later that year. - Caro reports on Dillon’s performance to date - What’s gone right - What’s gone wrong - What should happen next - Succession planning – likely successors - Is there a better way to structure the AFL organisation, including Commission ITEM 2 PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson This week: What to pair with salmon Hoddles Creek Estate Pinot Noir 2024 Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydne BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie has a Book: Landlines by Raynor Winn SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats https://www.recipetineats.com/asian-glazed-salmon/ Ingredients 2 x 180g / 6oz salmon fillets , skinless (Note 1) Oil spray (olive oil, canola oil etc) Marinade 1 tsp fresh ginger , finely grated 1 garlic clove , crushed 1 tbsp soy sauce 2 tbsp oyster sauce 2 tbsp sweet chili sauce (Note 2) To Serve (optional) Sesame seeds Scallions/shallots , finely sliced Steamed Asian Greens Rice Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight. Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source. Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn. Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon! Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side. SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week Caro to Corrie: Which piece of display advertising really offended you last week Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year Corrie to Caro: Is Rory McIlroy a good investment Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time ON THIS WEEK'S SHOW

- We review Andrew Dillon’s 2 years in the AFL CEO position

- Wintery wines with Myles Thomson

- Bob Murphy's inappropriate comment

- Bucket list holidays

- Rory McIlroy is coming to Melbourne - are you excited?



For feedback, comments and ideas, please email us at feedback@dontshootpod.com.au


AFL LEADERSHIP – 2 years ago this month Andrew Dillon was announced as the next AFL CEO, taking the reigns from Gillon McLachlan later that year.

- Caro reports on Dillon’s performance to date

- What’s gone right

- What’s gone wrong

- What should happen next

- Succession planning – likely successors

- Is there a better way to structure the AFL organisation, including Commission


ITEM 2

PRINCE WINE STORE presenting….The Cocktail Cabinet with Myles Thomson

This week: What to pair with salmon

Hoddles Creek Estate Pinot Noir 2024 Remejeanne Cotes-du-Rhone Blanc Les Chevrefeuilles 2023


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydne

BSF. BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.


BOOK: Corrie has a Book: Landlines by Raynor Winn

SCREEN: Caro and Corrie have a Screen: The Salt Path on cinema release

FOOD: Caro has a Recipe: Asian Glazed Salmon from Recipe Tin Eats

https://www.recipetineats.com/asian-glazed-salmon/

Ingredients

2 x 180g / 6oz salmon fillets , skinless (Note 1)

Oil spray (olive oil, canola oil etc)

Marinade

1 tsp fresh ginger , finely grated

1 garlic clove , crushed

1 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp sweet chili sauce (Note 2)

To Serve (optional)

Sesame seeds

Scallions/shallots , finely sliced

Steamed Asian Greens

Rice

Marinade salmon – Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.

Preheat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.

Glaze – Place salmon on baking tray (no oil required, no paper – it will burn). Dab glaze onto the salmon, whatever will stick. Don't pour excess glaze on, it will pool around the salmon and burn.

Cook – Grill/broil for 7 minutes. Remove, spray the surface generously with oil. Grill/broil for another 1 to 3 minutes until the surface is caramelised at the salmon is cooked – the flesh should flake. (Internal temperature 50°C/122°F for medium rare – see Note 3) . Be careful not to overcook the salmon!

Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.


SIX QUICK QUESTIONS. Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.



Corrie to Caro: Were you disappointed by Bob Murphy on ABC 774 last week

Caro to Corrie: Which piece of display advertising really offended you last week

Corrie to Caro: Which bucket-list domestic holiday will you finally fulfil this year

Caro to Corrie: Which bucket-list domestic holiday will you finally fulfil this year

Corrie to Caro: Is Rory McIlroy a good investment

Caro to Corrie: Which bucket-list domestic holiday would you like to fulfil any time

]]> 3838 QUICK LISTEN - Six Quick Questions (From Ep 355) SIX QUICK QUESTIONS for RED ENERGY. Caro to Corrie: What was the most interesting post-election analysis you heard last week Corrie to Caro: What was the most explosive post-election interview you witnessed last week Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman Corrie to Caro: What trouble you most about the Willie Rioli story last week Caro to Corrie: Should Charles reunite with Harry Corrie to Caro: Describe the most fascinating eulogy you heard last week Fri, 16 May 2025 22:00:00 -0000 full SEN SIX QUICK QUESTIONS for RED ENERGY. Caro to Corrie: What was the most interesting post-election analysis you heard last week Corrie to Caro: What was the most explosive post-election interview you witnessed last week Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman Corrie to Caro: What trouble you most about the Willie Rioli story last week Caro to Corrie: Should Charles reunite with Harry Corrie to Caro: Describe the most fascinating eulogy you heard last week SIX QUICK QUESTIONS for RED ENERGY.

Caro to Corrie: What was the most interesting post-election analysis you heard last week

Corrie to Caro: What was the most explosive post-election interview you witnessed last week

Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman

Corrie to Caro: What trouble you most about the Willie Rioli story last week

Caro to Corrie: Should Charles reunite with Harry

Corrie to Caro: Describe the most fascinating eulogy you heard last week


]]> 1149 QUICK LISTEN - BSF (From Ep 355) BOOK: Caro has a Book: Look At Me by Anita Brookner SCREEN: Corrie has a Screen: The Four Seasons on Netflix FOOD: Caro has a Recipe: Mushroom and Pontina maccheroni SERVES 4 PREP TIME 15 MINS COOK 4O MINS (PLUS SOAKING) Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place. 500gm mixed mushrooms, such as Swiss brown, portobello and chestnut 2 tsp olive oil Finely grated zest of ½ lemon, plus 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves 60 gm chilled butter, coarsely chopped extra to serve 1 garlic clove, finely chopped 400 gm dried maccheroni Calabresi 250 gm mascarpone 20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes 50 gm parmesan, finely grated 150gm Fontina, torn into 3cm chunks 1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes). Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan. 3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes) 4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest Thu, 15 May 2025 22:00:00 -0000 full SEN BOOK: Caro has a Book: Look At Me by Anita Brookner SCREEN: Corrie has a Screen: The Four Seasons on Netflix FOOD: Caro has a Recipe: Mushroom and Pontina maccheroni SERVES 4 PREP TIME 15 MINS COOK 4O MINS (PLUS SOAKING) Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place. 500gm mixed mushrooms, such as Swiss brown, portobello and chestnut 2 tsp olive oil Finely grated zest of ½ lemon, plus 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves 60 gm chilled butter, coarsely chopped extra to serve 1 garlic clove, finely chopped 400 gm dried maccheroni Calabresi 250 gm mascarpone 20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes 50 gm parmesan, finely grated 150gm Fontina, torn into 3cm chunks 1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes). Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan. 3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes) 4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest BOOK: Caro has a Book: Look At Me by Anita Brookner

SCREEN: Corrie has a Screen: The Four Seasons on Netflix

FOOD: Caro has a Recipe:

Mushroom and Pontina maccheroni

SERVES 4

PREP TIME 15 MINS

COOK 4O MINS (PLUS SOAKING)

Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place.

500gm mixed mushrooms, such as Swiss brown, portobello and chestnut

2 tsp olive oil

Finely grated zest of ½ lemon, plus

1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves

60 gm chilled butter, coarsely chopped

extra to serve

1 garlic clove, finely chopped

400 gm dried maccheroni Calabresi

250 gm mascarpone

20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes

50 gm parmesan, finely grated

150gm Fontina, torn into 3cm chunks

1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes).

Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes).

Drain and return to pan.

3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes)

4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest


]]> 1167 QUICK LISTEN - Cocktail Cabinet (from Ep 355) PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson This week: Wines to go with mushrooms San Moro Primitivo Spirito Agricolo Ballarin Langhe Nebbiolo 2020 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Wed, 14 May 2025 22:00:00 -0000 full SEN PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson This week: Wines to go with mushrooms San Moro Primitivo Spirito Agricolo Ballarin Langhe Nebbiolo 2020 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson

This week: Wines to go with mushrooms

San Moro Primitivo

Spirito Agricolo Ballarin Langhe Nebbiolo 2020

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

]]> 496 QUICK LISTEN - Modern Dilemma - Accepting the second invitation first When is it okay to accept the second invitation first? Tue, 13 May 2025 22:00:00 -0000 full SEN When is it okay to accept the second invitation first? When is it okay to accept the second invitation first?

]]> 559 Ep 355 - Who is the Neil Balme of the Liberal Party? ON TODAY’S SHOW - How does the Liberal Party regroup and rebuild? - Port Adelaide’s letter to the AFL – and the AFL’s silence - Wines to go with mushrooms, recommendations from Myles Thomson - Should King Charles reunite with Harry? - Which book did Caro re-read this week? For feedback, comments and ideas, please email us at feedback@dontshootpod.com.au - we love hearing from you! And follow up on Facebook, Instagram and X! If the Liberal Party was a footy team, how would you advise the club out of its crisis? - The election has been lost, the brand is being trashed, the coach has been sacked and the side has lost some of its stars to other clubs (in this case, electoral defeat). Meanwhile the supporters are deserting the ship and those left behind are wondering: where to from here? - If the Liberal Party was a footy team in crisis, what would be advise about: • Membership • Building a brand/what do we stand for • Recruiting talent • Appealing to young people • Appealing to women • Crazy ideas (sack 40K people) • Off-field performance • On-field performance • How to turn it around - Which AFL clubs - and at what point in their history – best resemble the Lib Party now - If you were advising the Lib Party now, what would you be suggesting - In the footy world who is Dutton, who is Albo? Who is Jacinta Price? And who is Monique Ryan? ITEM 2 PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson This week: Wines to go with mushrooms San Moro Primitivo Spirito Agricolo Ballarin Langhe Nebbiolo 2020 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. BOOK: Caro has a Book: Look At Me by Anita Brookner SCREEN: Corrie has a Screen: The Four Seasons on Netflix FOOD: Caro has a Recipe: Mushroom and Pontina maccheroni SERVES 4 PREP TIME 15 MINS COOK 4O MINS (PLUS SOAKING) Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place. 500gm mixed mushrooms, such as Swiss brown, portobello and chestnut 2 tsp olive oil Finely grated zest of ½ lemon, plus 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves 60 gm chilled butter, coarsely chopped extra to serve 1 garlic clove, finely chopped 400 gm dried maccheroni Calabresi 250 gm mascarpone 20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes 50 gm parmesan, finely grated 150gm Fontina, torn into 3cm chunks 1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes). Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan. 3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes) 4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest SIX QUICK QUESTIONS Caro to Corrie: What was the most interesting post-election analysis you heard last week Corrie to Caro: What was the most explosive post-election interview you witnessed last week Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman Corrie to Caro: What trouble you most about the Willie Rioli story last week Caro to Corrie: Should Charles reunite with Harry Corrie to Caro: Describe the most fascinating eulogy you heard last week Tue, 13 May 2025 00:35:00 -0000 full SEN ON TODAY’S SHOW - How does the Liberal Party regroup and rebuild? - Port Adelaide’s letter to the AFL – and the AFL’s silence - Wines to go with mushrooms, recommendations from Myles Thomson - Should King Charles reunite with Harry? - Which book did Caro re-read this week? For feedback, comments and ideas, please email us at feedback@dontshootpod.com.au - we love hearing from you! And follow up on Facebook, Instagram and X! If the Liberal Party was a footy team, how would you advise the club out of its crisis? - The election has been lost, the brand is being trashed, the coach has been sacked and the side has lost some of its stars to other clubs (in this case, electoral defeat). Meanwhile the supporters are deserting the ship and those left behind are wondering: where to from here? - If the Liberal Party was a footy team in crisis, what would be advise about: • Membership • Building a brand/what do we stand for • Recruiting talent • Appealing to young people • Appealing to women • Crazy ideas (sack 40K people) • Off-field performance • On-field performance • How to turn it around - Which AFL clubs - and at what point in their history – best resemble the Lib Party now - If you were advising the Lib Party now, what would you be suggesting - In the footy world who is Dutton, who is Albo? Who is Jacinta Price? And who is Monique Ryan? ITEM 2 PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson This week: Wines to go with mushrooms San Moro Primitivo Spirito Agricolo Ballarin Langhe Nebbiolo 2020 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. BOOK: Caro has a Book: Look At Me by Anita Brookner SCREEN: Corrie has a Screen: The Four Seasons on Netflix FOOD: Caro has a Recipe: Mushroom and Pontina maccheroni SERVES 4 PREP TIME 15 MINS COOK 4O MINS (PLUS SOAKING) Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place. 500gm mixed mushrooms, such as Swiss brown, portobello and chestnut 2 tsp olive oil Finely grated zest of ½ lemon, plus 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves 60 gm chilled butter, coarsely chopped extra to serve 1 garlic clove, finely chopped 400 gm dried maccheroni Calabresi 250 gm mascarpone 20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes 50 gm parmesan, finely grated 150gm Fontina, torn into 3cm chunks 1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes). Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan. 3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes) 4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest SIX QUICK QUESTIONS Caro to Corrie: What was the most interesting post-election analysis you heard last week Corrie to Caro: What was the most explosive post-election interview you witnessed last week Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman Corrie to Caro: What trouble you most about the Willie Rioli story last week Caro to Corrie: Should Charles reunite with Harry Corrie to Caro: Describe the most fascinating eulogy you heard last week ON TODAY’S SHOW

- How does the Liberal Party regroup and rebuild?

- Port Adelaide’s letter to the AFL – and the AFL’s silence

- Wines to go with mushrooms, recommendations from Myles Thomson

- Should King Charles reunite with Harry?

- Which book did Caro re-read this week?


For feedback, comments and ideas, please email us at feedback@dontshootpod.com.au - we love hearing from you!


And follow up on Facebook, Instagram and X!


If the Liberal Party was a footy team, how would you advise the club out of its crisis?


- The election has been lost, the brand is being trashed, the coach has been sacked and the side has lost some of its stars to other clubs (in this case, electoral defeat). Meanwhile the supporters are deserting the ship and those left behind are wondering: where to from here?

- If the Liberal Party was a footy team in crisis, what would be advise about:

• Membership

• Building a brand/what do we stand for

• Recruiting talent

• Appealing to young people

• Appealing to women

• Crazy ideas (sack 40K people)

• Off-field performance

• On-field performance

• How to turn it around


- Which AFL clubs - and at what point in their history – best resemble the Lib Party now

- If you were advising the Lib Party now, what would you be suggesting

- In the footy world who is Dutton, who is Albo? Who is Jacinta Price? And who is Monique Ryan?


ITEM 2

PRINCE WINE STORE presenting… The Cocktail Cabinet with Myles Thomson

This week: Wines to go with mushrooms

San Moro Primitivo

Spirito Agricolo Ballarin Langhe Nebbiolo 2020


www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney



BSF. BSF brought to us by Red Energy.

BOOK: Caro has a Book: Look At Me by Anita Brookner

SCREEN: Corrie has a Screen: The Four Seasons on Netflix

FOOD: Caro has a Recipe:

Mushroom and Pontina maccheroni

SERVES 4

PREP TIME 15 MINS

COOK 4O MINS (PLUS SOAKING)

Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place.

500gm mixed mushrooms, such as Swiss brown, portobello and chestnut

2 tsp olive oil

Finely grated zest of ½ lemon, plus

1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves

60 gm chilled butter, coarsely chopped

extra to serve

1 garlic clove, finely chopped

400 gm dried maccheroni Calabresi

250 gm mascarpone

20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes

50 gm parmesan, finely grated

150gm Fontina, torn into 3cm chunks

1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes).

Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes).

Drain and return to pan.

3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes)

4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest


SIX QUICK QUESTIONS

Caro to Corrie: What was the most interesting post-election analysis you heard last week

Corrie to Caro: What was the most explosive post-election interview you witnessed last week

Caro to Corrie: What is the MAGA beauty aesthetic and why will you never be a Donald Trump kind of woman

Corrie to Caro: What trouble you most about the Willie Rioli story last week

Caro to Corrie: Should Charles reunite with Harry

Corrie to Caro: Describe the most fascinating eulogy you heard last week


]]> 4465 QUICK LISTEN - BSF (From Ep 354) BSF. Brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.Red Energy Plug:  Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: Blue Poles by Tom McIlroy SCREEN: Caro discusses The Front Bar FOOD: Caro has a Recipe: One-tray Chicken Bake ONE-TRAY CHICKEN 6 chicken thighs, bone in, skin on500g kipfler potatoes, peeled and chopped into, roughly, 2cm pieces 500g cherry tomatoes, left whole½ cup green olives in brine, pitted and halved¼ cup olive brine½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed½ lemon - halved, then finely sliced, skin, flesh and all½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoon olive oil1 tablespoon red wine vinegar Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top.Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste.If you don't have either piece of equipment you can cut the salt" into the oregano on a board. (If you do this, you will then need to scoop it up and add it to a bowl for oil and vinegar.) Stir in olive oil and vinegar.Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces. Snuggle chicken, skin side up, on top of everything. Season with extra salt and pepper. Bake in the oven for 40-50 minutes or until golden, bubbling, juicy and irresistible.Give your potatoes a quick prod to ensure they are also cooked through.Serve in the middle of the table for everyone to help themselves, especially to the delicious juices. Fri, 09 May 2025 22:00:00 -0000 full SEN BSF. Brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.Red Energy Plug:  Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: Blue Poles by Tom McIlroy SCREEN: Caro discusses The Front Bar FOOD: Caro has a Recipe: One-tray Chicken Bake ONE-TRAY CHICKEN 6 chicken thighs, bone in, skin on500g kipfler potatoes, peeled and chopped into, roughly, 2cm pieces 500g cherry tomatoes, left whole½ cup green olives in brine, pitted and halved¼ cup olive brine½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed½ lemon - halved, then finely sliced, skin, flesh and all½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoon olive oil1 tablespoon red wine vinegar Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top.Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste.If you don't have either piece of equipment you can cut the salt" into the oregano on a board. (If you do this, you will then need to scoop it up and add it to a bowl for oil and vinegar.) Stir in olive oil and vinegar.Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces. Snuggle chicken, skin side up, on top of everything. Season with extra salt and pepper. Bake in the oven for 40-50 minutes or until golden, bubbling, juicy and irresistible.Give your potatoes a quick prod to ensure they are also cooked through.Serve in the middle of the table for everyone to help themselves, especially to the delicious juices. BSF. Brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.Red Energy Plug: 

Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: Blue Poles by Tom McIlroy

SCREEN: Caro discusses The Front Bar

FOOD: Caro has a Recipe: One-tray Chicken Bake

ONE-TRAY CHICKEN

6 chicken thighs, bone in, skin on500g kipfler potatoes, peeled and chopped into, roughly, 2cm pieces 500g cherry tomatoes, left whole½ cup green olives in brine, pitted and halved¼ cup olive brine½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed½ lemon - halved, then finely sliced, skin, flesh and all½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoon olive oil1 tablespoon red wine vinegar

Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes,

Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top.Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste.If you don't have either piece of equipment you can cut the salt" into the oregano on a board. (If you do this, you will then need to scoop it up and add it to a bowl for oil and vinegar.) Stir in olive oil and vinegar.Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces.

Snuggle chicken, skin side up, on top of everything. Season with extra salt and pepper.

Bake in the oven for 40-50 minutes or until golden, bubbling, juicy and irresistible.Give your potatoes a quick prod to ensure they are also cooked through.Serve in the middle of the table for everyone to help themselves, especially to the delicious juices.

]]> 1340 QUICK LISTEN - The Cocktail Cabinet (From Ep 354) PRINCE WINE STORY presenting…. The Cocktail Cabinet with Myles Thomson This week: Mother’s Day celebration drinks ⁠www.princewinestore.com.au⁠ 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Delamere Sparkling Cuvee NV⁠ ⁠Zuani Vigne Bianco 2021⁠ ⁠Stephane Aviron Beaujolais Fleurie 2022⁠ Thu, 08 May 2025 22:00:00 -0000 full SEN PRINCE WINE STORY presenting…. The Cocktail Cabinet with Myles Thomson This week: Mother’s Day celebration drinks ⁠www.princewinestore.com.au⁠ 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Delamere Sparkling Cuvee NV⁠ ⁠Zuani Vigne Bianco 2021⁠ ⁠Stephane Aviron Beaujolais Fleurie 2022⁠ PRINCE WINE STORY presenting….

The Cocktail Cabinet with Myles Thomson

This week: Mother’s Day celebration drinks

⁠www.princewinestore.com.au⁠ 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Delamere Sparkling Cuvee NV⁠

⁠Zuani Vigne Bianco 2021⁠

⁠Stephane Aviron Beaujolais Fleurie 2022⁠


]]> 659 Ep 354 - It was a 'do nothing' campaign ON THIS EPISODE - We recap the Federal Election - Myles has some Mother's Day wine selections - Why Caro loved being on The Front Bar - The Hawthorn 100-year celebration For feedback, comments and suggestions, please email us at feedback@dontshootpod.com.au THE ELECTION CAMPAIGN -       How did our Election Day unfold -       Campaign observations of past few weeks -       What went right, What went wrong -       How the media fared PRINCE WINE STORY presenting…. The Cocktail Cabinet with Myles Thomson This week: Mother’s Day celebration drinks www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Delamere Sparkling Cuvee NV Zuani Vigne Bianco 2021 Stephane Aviron Beaujolais Fleurie 2022 BSF. Brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Red Energy Plug: Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: Blue Poles by Tom McIlroy SCREEN: Caro discusses The Front Bar FOOD: Caro has a Recipe: One-tray Chicken Bake ONE-TRAY CHICKEN 6 chicken thighs, bone in, skin on 500g kipfler potatoes, peeled and chopped into, roughly, 2cm pieces 500g cherry tomatoes, left whole ½ cup green olives in brine, pitted and halved ¼ cup olive brine ½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed ½ lemon - halved, then finely sliced, skin, flesh and all ½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoon olive oil 1 tablespoon red wine vinegar Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top. Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste. If you don't have either piece of equipment you can cut the salt" into the oregano on a board. (If you do this, you will then need to scoop it up and add it to a bowl for oil and vinegar.) Stir in olive oil and vinegar. Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces. Snuggle chicken, skin side up, on top of everything. Season with extra salt and pepper. Bake in the oven for 40-50 minutes or until golden, bubbling, juicy and irresistible. Give your potatoes a quick prod to ensure they are also cooked through. Serve in the middle of the table for everyone to help themselves, especially to the delicious juices. SIX QUICK QUESTIONS, FOR RED ENERGY. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Are performers under obligation to play their big hits? Caro to Corrie: Which ABC announcement won your applause this week Corrie to Caro: What’s your favourite “big occasion” Melbourne restaurant, bar none Corrie to Caro:  Which great Australian’s death are you mourning this week Caro to Corrie: Which Met Gala outfits won your Brownlow 3,2,1 votes Caro to Corrie:  Which New York story caught your attention this week Thu, 08 May 2025 01:47:00 -0000 full SEN ON THIS EPISODE - We recap the Federal Election - Myles has some Mother's Day wine selections - Why Caro loved being on The Front Bar - The Hawthorn 100-year celebration For feedback, comments and suggestions, please email us at feedback@dontshootpod.com.au THE ELECTION CAMPAIGN -       How did our Election Day unfold -       Campaign observations of past few weeks -       What went right, What went wrong -       How the media fared PRINCE WINE STORY presenting…. The Cocktail Cabinet with Myles Thomson This week: Mother’s Day celebration drinks www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Delamere Sparkling Cuvee NV Zuani Vigne Bianco 2021 Stephane Aviron Beaujolais Fleurie 2022 BSF. Brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Red Energy Plug: Moving home? Stress less and make the move to Red Energy. Call 131 806. BOOK: Corrie has a Book: Blue Poles by Tom McIlroy SCREEN: Caro discusses The Front Bar FOOD: Caro has a Recipe: One-tray Chicken Bake ONE-TRAY CHICKEN 6 chicken thighs, bone in, skin on 500g kipfler potatoes, peeled and chopped into, roughly, 2cm pieces 500g cherry tomatoes, left whole ½ cup green olives in brine, pitted and halved ¼ cup olive brine ½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed ½ lemon - halved, then finely sliced, skin, flesh and all ½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoon olive oil 1 tablespoon red wine vinegar Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top. Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste. If you don't have either piece of equipment you can cut the salt" into the oregano on a board. (If you do this, you will then need to scoop it up and add it to a bowl for oil and vinegar.) Stir in olive oil and vinegar. Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces. Snuggle chicken, skin side up, on top of everything. Season with extra salt and pepper. Bake in the oven for 40-50 minutes or until golden, bubbling, juicy and irresistible. Give your potatoes a quick prod to ensure they are also cooked through. Serve in the middle of the table for everyone to help themselves, especially to the delicious juices. SIX QUICK QUESTIONS, FOR RED ENERGY. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Are performers under obligation to play their big hits? Caro to Corrie: Which ABC announcement won your applause this week Corrie to Caro: What’s your favourite “big occasion” Melbourne restaurant, bar none Corrie to Caro:  Which great Australian’s death are you mourning this week Caro to Corrie: Which Met Gala outfits won your Brownlow 3,2,1 votes Caro to Corrie:  Which New York story caught your attention this week ON THIS EPISODE

- We recap the Federal Election

- Myles has some Mother's Day wine selections

- Why Caro loved being on The Front Bar

- The Hawthorn 100-year celebration


For feedback, comments and suggestions, please email us at feedback@dontshootpod.com.au


THE ELECTION CAMPAIGN

-       How did our Election Day unfold

-       Campaign observations of past few weeks

-       What went right, What went wrong

-       How the media fared

PRINCE WINE STORY presenting….

The Cocktail Cabinet with Myles Thomson

This week: Mother’s Day celebration drinks

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Delamere Sparkling Cuvee NV

Zuani Vigne Bianco 2021

Stephane Aviron Beaujolais Fleurie 2022

BSF. Brought to us by Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Red Energy Plug: Moving home? Stress less and make the move to Red Energy. Call 131 806.

BOOK: Corrie has a Book: Blue Poles by Tom McIlroy

SCREEN: Caro discusses The Front Bar

FOOD: Caro has a Recipe: One-tray Chicken Bake

ONE-TRAY CHICKEN

6 chicken thighs, bone in, skin on

500g kipfler potatoes, peeled and chopped into, roughly, 2cm pieces 500g cherry tomatoes, left whole

½ cup green olives in brine, pitted and halved

¼ cup olive brine

½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed

½ lemon - halved, then finely sliced, skin, flesh and all

½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoon olive oil

1 tablespoon red wine vinegar

Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes,

Preheat oven to 200C. In a large, deep-sided baking dish, add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top.

Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste.

If you don't have either piece of equipment you can cut the salt" into the oregano on a board. (If you do this, you will then need to scoop it up and add it to a bowl for oil and vinegar.) Stir in olive oil and vinegar.

Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces. Snuggle chicken, skin side up, on top of everything. Season with extra salt and pepper.

Bake in the oven for 40-50 minutes or until golden, bubbling, juicy and irresistible.

Give your potatoes a quick prod to ensure they are also cooked through.

Serve in the middle of the table for everyone to help themselves, especially to the delicious juices.

SIX QUICK QUESTIONS, FOR RED ENERGY. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Are performers under obligation to play their big hits?

Caro to Corrie: Which ABC announcement won your applause this week

Corrie to Caro: What’s your favourite “big occasion” Melbourne restaurant, bar none

Corrie to Caro:  Which great Australian’s death are you mourning this week Caro to Corrie: Which Met Gala outfits won your Brownlow 3,2,1 votes Caro to Corrie:  Which New York story caught your attention this week

]]> 4680 QUICK LISTEN - BSF (From Ep 353) BSF brought to us by RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Caro reviews The Marriage Plot, by Jeffrey Eugenides SCREEN: Corrie has a Netflix: The Residence FOOD: Corrie has a recipe: Belinda Jeffrey’s Flourless Almond, Coconut and Vanilla cake Thu, 01 May 2025 22:00:00 -0000 full SEN BSF brought to us by RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Caro reviews The Marriage Plot, by Jeffrey Eugenides SCREEN: Corrie has a Netflix: The Residence FOOD: Corrie has a recipe: Belinda Jeffrey’s Flourless Almond, Coconut and Vanilla cake BSF brought to us by RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.

BOOK: Caro reviews The Marriage Plot, by Jeffrey Eugenides

SCREEN: Corrie has a Netflix: The Residence

FOOD: Corrie has a recipe: Belinda Jeffrey’s Flourless Almond, Coconut and Vanilla cake


]]> 944 QUICK LISTEN - Six Quick Questions (From Ep 353) SIX QUICK QUESTIONS – for RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. Corrie to Caro: Has early voting changed the dynamics of the one-traditional election campaigns Caro to Corrie: What did you learn about political leadership on the weekend Corrie to Caro: Describe your Anzac Day highlight Corrie to Caro:  What two words at the 50 years of Countdown celebration made you nostalgic for the 1970s and 1980s Caro to Corrie: What did you do on the weekend you’ve always wanted to do Caro to Corrie:  What was your highlight of the 50 years of Countdown celebration Thu, 01 May 2025 14:00:00 -0000 full SEN SIX QUICK QUESTIONS – for RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. Corrie to Caro: Has early voting changed the dynamics of the one-traditional election campaigns Caro to Corrie: What did you learn about political leadership on the weekend Corrie to Caro: Describe your Anzac Day highlight Corrie to Caro:  What two words at the 50 years of Countdown celebration made you nostalgic for the 1970s and 1980s Caro to Corrie: What did you do on the weekend you’ve always wanted to do Caro to Corrie:  What was your highlight of the 50 years of Countdown celebration SIX QUICK QUESTIONS – for RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.

Corrie to Caro: Has early voting changed the dynamics of the one-traditional election campaigns

Caro to Corrie: What did you learn about political leadership on the weekend

Corrie to Caro: Describe your Anzac Day highlight

Corrie to Caro:  What two words at the 50 years of Countdown celebration made you nostalgic for the 1970s and 1980s

Caro to Corrie: What did you do on the weekend you’ve always wanted to do Caro to Corrie:  What was your highlight of the 50 years of Countdown celebration


]]> 765 QUICK LISTEN - The Cocktail Cabinet (From Ep 353) Myles Thomson has a selection of Pinot Noir on the Cocktail Cabinet this week, thanks to the Prince Wine Store. 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Recommendations: Xavier Goodridge Pa Pa Pinot Noir Mulline Pinot Noir Wed, 30 Apr 2025 22:00:00 -0000 full SEN Myles Thomson has a selection of Pinot Noir on the Cocktail Cabinet this week, thanks to the Prince Wine Store. 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Recommendations: Xavier Goodridge Pa Pa Pinot Noir Mulline Pinot Noir Myles Thomson has a selection of Pinot Noir on the Cocktail Cabinet this week, thanks to the Prince Wine Store. 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Recommendations:

Xavier Goodridge Pa Pa Pinot Noir

Mulline Pinot Noir

]]> 550 Ep 353 - Sorrento Writers Festival Wrap ON THIS EPISODE - Corrie and Caro discuss a huge weekend at the Sorrento Writers Festival. - Myles Thomson has a selection of Pinot Noir recommendations - A wrap of ANZAC Day Round in the AFL - The 50 Years of Countdown Highlights... If you have feedback and comments, please email us at feedback@dontshootpod.com.au A big weekend at the Sorrento Writers Festival What is the role of the festival Highlights Fan Girl moments Saturday night “Drinks with the…” Books we bought / books we want to buy as a result of the Festival What to do differently next year The Anzac Day weekend of footy   PRINCE WINE STORE presenting…. The Cocktail Cabinet with Myles Thomson. Search Prince Wine Store dot com dot au This week: Pinot Noir www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Recommendations: Xavier Goodridge Pa Pa Pinot Noir ⁠Mulline Pinot Noir⁠ BSF BSF brought to us by RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Caro reviews The Marriage Plot, by Jeffrey Eugenides SCREEN: Corrie has a Netflix: The Residence FOOD: Corrie has a recipe: Belinda Jeffrey’s Flourless Almond, Coconut and Vanilla cake   SIX QUICK QUESTIONS – for RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. Corrie to Caro: Has early voting changed the dynamics of the one-traditional election campaigns Caro to Corrie: What did you learn about political leadership on the weekend Corrie to Caro: Describe your Anzac Day highlight Corrie to Caro:  What two words at the 50 years of Countdown celebration made you nostalgic for the 1970s and 1980s Caro to Corrie: What did you do on the weekend you’ve always wanted to do Caro to Corrie:  What was your highlight of the 50 years of Countdown celebration Tue, 29 Apr 2025 07:03:00 -0000 full SEN ON THIS EPISODE - Corrie and Caro discuss a huge weekend at the Sorrento Writers Festival. - Myles Thomson has a selection of Pinot Noir recommendations - A wrap of ANZAC Day Round in the AFL - The 50 Years of Countdown Highlights... If you have feedback and comments, please email us at feedback@dontshootpod.com.au A big weekend at the Sorrento Writers Festival What is the role of the festival Highlights Fan Girl moments Saturday night “Drinks with the…” Books we bought / books we want to buy as a result of the Festival What to do differently next year The Anzac Day weekend of footy   PRINCE WINE STORE presenting…. The Cocktail Cabinet with Myles Thomson. Search Prince Wine Store dot com dot au This week: Pinot Noir www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Recommendations: Xavier Goodridge Pa Pa Pinot Noir ⁠Mulline Pinot Noir⁠ BSF BSF brought to us by RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Caro reviews The Marriage Plot, by Jeffrey Eugenides SCREEN: Corrie has a Netflix: The Residence FOOD: Corrie has a recipe: Belinda Jeffrey’s Flourless Almond, Coconut and Vanilla cake   SIX QUICK QUESTIONS – for RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. Corrie to Caro: Has early voting changed the dynamics of the one-traditional election campaigns Caro to Corrie: What did you learn about political leadership on the weekend Corrie to Caro: Describe your Anzac Day highlight Corrie to Caro:  What two words at the 50 years of Countdown celebration made you nostalgic for the 1970s and 1980s Caro to Corrie: What did you do on the weekend you’ve always wanted to do Caro to Corrie:  What was your highlight of the 50 years of Countdown celebration ON THIS EPISODE

- Corrie and Caro discuss a huge weekend at the Sorrento Writers Festival.

- Myles Thomson has a selection of Pinot Noir recommendations

- A wrap of ANZAC Day Round in the AFL

- The 50 Years of Countdown Highlights...


If you have feedback and comments, please email us at feedback@dontshootpod.com.au


A big weekend at the Sorrento Writers Festival What is the role of the festival

Highlights

Fan Girl moments

Saturday night

“Drinks with the…”

Books we bought / books we want to buy as a result of the Festival What to do differently next year

The Anzac Day weekend of footy

 

PRINCE WINE STORE presenting….

The Cocktail Cabinet with Myles Thomson. Search Prince Wine Store dot com dot au

This week: Pinot Noir

www.princewinestore.com.au

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Recommendations:

Xavier Goodridge Pa Pa Pinot Noir

⁠Mulline Pinot Noir⁠


BSF

BSF brought to us by RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Caro reviews The Marriage Plot, by Jeffrey Eugenides

SCREEN: Corrie has a Netflix: The Residence

FOOD: Corrie has a recipe: Belinda Jeffrey’s Flourless Almond, Coconut and Vanilla cake

 

SIX QUICK QUESTIONS – for RED ENERGY. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.

Corrie to Caro: Has early voting changed the dynamics of the one-traditional election campaigns

Caro to Corrie: What did you learn about political leadership on the weekend

Corrie to Caro: Describe your Anzac Day highlight

Corrie to Caro:  What two words at the 50 years of Countdown celebration made you nostalgic for the 1970s and 1980s

Caro to Corrie: What did you do on the weekend you’ve always wanted to do Caro to Corrie:  What was your highlight of the 50 years of Countdown celebration

]]> 4168 QUICK LISTEN - Six Quick Questions (From Ep 352) Corrie to Caro: Describe your most amazing GatherRound experience Caro to Anna: What is your favorite date on the footycalendar Anna to Caro: What was the only disappointment duringyour recent Adelaide trip Anna to Corrie: What has surprised you most aboutticket sales this year Corrie to Anna:  Which author are you most excited to meet at the SorrentoWriters Festival Caro to Corrie: What was yesterday’s heart-stoppingFestival moment Sun, 27 Apr 2025 23:00:00 -0000 full SEN Corrie to Caro: Describe your most amazing GatherRound experience Caro to Anna: What is your favorite date on the footycalendar Anna to Caro: What was the only disappointment duringyour recent Adelaide trip Anna to Corrie: What has surprised you most aboutticket sales this year Corrie to Anna:  Which author are you most excited to meet at the SorrentoWriters Festival Caro to Corrie: What was yesterday’s heart-stoppingFestival moment Corrie to Caro: Describe your most amazing GatherRound experience

Caro to Anna: What is your favorite date on the footycalendar

Anna to Caro: What was the only disappointment duringyour recent Adelaide trip

Anna to Corrie: What has surprised you most aboutticket sales this year

Corrie to Anna:  Which author are you most excited to meet at the SorrentoWriters Festival

Caro to Corrie: What was yesterday’s heart-stoppingFestival moment

]]> 718 QUICK LISTEN - Peter FitzSimons, live at the Sorrento Writers Festival (From Ep 352) Peter Fitzsimons was our very special guest at the live recording of episode 352, from the Sorrento Writers Festival. Sat, 26 Apr 2025 23:00:00 -0000 full SEN Peter Fitzsimons was our very special guest at the live recording of episode 352, from the Sorrento Writers Festival. Peter Fitzsimons was our very special guest at the live recording of episode 352, from the Sorrento Writers Festival.

]]> 1910 QUICK LISTEN - BSF (From Ep 352) BSF brought to us by Red Energy. Moving house?Stress less and make moving simple. Know when you move in, everything will beworking, you are powered up all systems go. Just call Red Energy on 131 806 BOOK: With Anzac Day in mind, we have a war theme: Anna reviews Precipice by Robert Harris Caro reviews Princes At War by Deborah Cadbury Corrie mentions Narrow Road to the Deep North (mini overview/review) on Amazon Prime from this weekend SCREEN:Anna reviews Small Things Like These (at the cinema)Caro reviews The Correspondent  FOOD:Anna: Caramelised Pear and Yoghurt Cake Caro: Virginia Trioli’s three ingredient Vodka Gimlet Corrie on the recipes in Annie Smithers’ two books Fri, 25 Apr 2025 23:00:00 -0000 full SEN BSF brought to us by Red Energy. Moving house?Stress less and make moving simple. Know when you move in, everything will beworking, you are powered up all systems go. Just call Red Energy on 131 806 BOOK: With Anzac Day in mind, we have a war theme: Anna reviews Precipice by Robert Harris Caro reviews Princes At War by Deborah Cadbury Corrie mentions Narrow Road to the Deep North (mini overview/review) on Amazon Prime from this weekend SCREEN:Anna reviews Small Things Like These (at the cinema)Caro reviews The Correspondent  FOOD:Anna: Caramelised Pear and Yoghurt Cake Caro: Virginia Trioli’s three ingredient Vodka Gimlet Corrie on the recipes in Annie Smithers’ two books BSF brought to us by Red Energy. Moving house?Stress less and make moving simple. Know when you move in, everything will beworking, you are powered up all systems go. Just call Red Energy on 131 806

BOOK: With Anzac Day in mind, we have a war theme:

Anna reviews Precipice by Robert Harris

Caro reviews Princes At War by Deborah Cadbury

Corrie mentions Narrow Road to the Deep North (mini overview/review) on Amazon Prime from this weekend

SCREEN:Anna reviews Small Things Like These (at the cinema)Caro reviews The Correspondent 

FOOD:Anna: Caramelised Pear and Yoghurt Cake

Caro: Virginia Trioli’s three ingredient Vodka Gimlet

Corrie on the recipes in Annie Smithers’ two books

]]> 2031 Ep 352 - Sorrento Writers Festival Live Recording ON THIS EPISODE Live recording from the Sorrento Writers Festival! Special guest interview with Peter Fitzsimons Anna from the Op Shop joins us for BSF   Were you there for our live recording? Or did you enjoy listening to the podcast? Please send through your feedback at feedback@dontshootpod.com.au Act 1: Guest Peter FitzSimons Discussion about Peter’s new book ‘Jacka’ The Aussie Adventure/war hero genre he has conquered so brilliantly. Why history? Why war heroes? And how does he churn them out Peter’s background as a sportsman, journalist and now successful author. Where did it all begin What does Anzac Day mean to Peter Next book idea?   Act 2: Guest, Anna from the Op Shop BSF brought to us by Red Energy. Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806 BOOK: With Anzac Day in mind, we have a war theme: Anna reviews Precipice by Robert Harris Caro reviews Princes At War by Deborah Cadbury Corrie mentions Narrow Road to the Deep North (mini overview/review) on Amazon Prime from this weekend SCREEN: Anna reviews Small Things Like These (at the cinema) Caro reviews The Correspondent   FOOD: Anna: Caramelised Pear and Yoghurt Cake Caro: Virginia Trioli’s three ingredient Vodka Gimlet Corrie on the recipes in Annie Smithers’ two books   SIX QUICK QUESTIONS Corrie to Caro: Describe your most amazing Gather Round experience Caro to Anna: What is your favorite date on the footy calendar Anna to Caro: What was the only disappointment during your recent Adelaide trip Anna to Corrie: What has surprised you most about ticket sales this year Corrie to Anna:  Which author are you most excited to meet at the Sorrento Writers Festival Caro to Corrie: What was yesterday’s heart-stopping Festival moment Thu, 24 Apr 2025 10:00:00 -0000 full SEN ON THIS EPISODE Live recording from the Sorrento Writers Festival! Special guest interview with Peter Fitzsimons Anna from the Op Shop joins us for BSF   Were you there for our live recording? Or did you enjoy listening to the podcast? Please send through your feedback at feedback@dontshootpod.com.au Act 1: Guest Peter FitzSimons Discussion about Peter’s new book ‘Jacka’ The Aussie Adventure/war hero genre he has conquered so brilliantly. Why history? Why war heroes? And how does he churn them out Peter’s background as a sportsman, journalist and now successful author. Where did it all begin What does Anzac Day mean to Peter Next book idea?   Act 2: Guest, Anna from the Op Shop BSF brought to us by Red Energy. Moving house? Stress less and make moving simple. Know when you move in, everything will be working, you are powered up all systems go. Just call Red Energy on 131 806 BOOK: With Anzac Day in mind, we have a war theme: Anna reviews Precipice by Robert Harris Caro reviews Princes At War by Deborah Cadbury Corrie mentions Narrow Road to the Deep North (mini overview/review) on Amazon Prime from this weekend SCREEN: Anna reviews Small Things Like These (at the cinema) Caro reviews The Correspondent   FOOD: Anna: Caramelised Pear and Yoghurt Cake Caro: Virginia Trioli’s three ingredient Vodka Gimlet Corrie on the recipes in Annie Smithers’ two books   SIX QUICK QUESTIONS Corrie to Caro: Describe your most amazing Gather Round experience Caro to Anna: What is your favorite date on the footy calendar Anna to Caro: What was the only disappointment during your recent Adelaide trip Anna to Corrie: What has surprised you most about ticket sales this year Corrie to Anna:  Which author are you most excited to meet at the Sorrento Writers Festival Caro to Corrie: What was yesterday’s heart-stopping Festival moment ON THIS EPISODE

Live recording from the Sorrento Writers Festival!

Special guest interview with Peter Fitzsimons

Anna from the Op Shop joins us for BSF

 

Were you there for our live recording? Or did you enjoy listening to the podcast? Please send through your feedback at feedback@dontshootpod.com.au


Act 1: Guest Peter FitzSimons

Discussion about Peter’s new book ‘Jacka’

The Aussie Adventure/war hero genre he has conquered

so brilliantly. Why history? Why war heroes? And how does he churn them out

Peter’s background as a sportsman, journalist and now successful author. Where did it all begin

What does Anzac Day mean to Peter

Next book idea?

 

Act 2: Guest, Anna from the Op Shop

BSF brought to us by Red Energy. Moving house?

Stress less and make moving simple. Know when you move in, everything will be

working, you are powered up all systems go. Just call Red Energy on 131 806

BOOK: With Anzac Day in mind, we have a war theme:

Anna reviews Precipice by Robert Harris

Caro reviews Princes At War by Deborah Cadbury

Corrie mentions Narrow Road to the Deep North (mini overview/review) on Amazon Prime from this weekend

SCREEN:

Anna reviews Small Things Like These (at the cinema)

Caro reviews The Correspondent

 

FOOD:

Anna: Caramelised Pear and Yoghurt Cake

Caro: Virginia Trioli’s three ingredient Vodka Gimlet

Corrie on the recipes in Annie Smithers’ two books

 

SIX QUICK QUESTIONS

Corrie to Caro: Describe your most amazing Gather

Round experience

Caro to Anna: What is your favorite date on the footy

calendar

Anna to Caro: What was the only disappointment during

your recent Adelaide trip

Anna to Corrie: What has surprised you most about

ticket sales this year

Corrie to Anna:  Which author are you most excited to meet at the Sorrento

Writers Festival

Caro to Corrie: What was yesterday’s heart-stopping

Festival moment


]]> 4753 QUICK LISTEN - BSF (From Ep 351) BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie reviews After The Fall by Kirsten Alexander SCREEN: Corrie reviews Cry Wolf SBS on Demand FOOD: Caro has a recipe DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS Spicy: Thai chicken soup; opposite, pea soup with parmesan crisps THAI CHICKEN SOUP 1 tablespoon vegetable oil 2 tablespoons Thai green curry paste 3 spring onions, sliced 450g chicken breast, thinly sliced 160ml coconut milk 650ml chicken stock 1-2 green chillies, deseeded and finely sliced 1 tablespoon grated fresh ginger 100g dried rice vermicelli noodles 200g sugar snap peas or snow peas, halved lengthways 2 heads pak choi, leaves separated Juice 1 lime, wedges to serve Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish Heat oil in large saucepan; add curry paste and spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste. Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring to the boil and simmer for 10-12 minutes or until chicken is cooked Add noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until noodles are tender. Check seasoning, ladle into serving bowls and garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4 Thu, 10 Apr 2025 21:00:00 -0000 full SEN BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie reviews After The Fall by Kirsten Alexander SCREEN: Corrie reviews Cry Wolf SBS on Demand FOOD: Caro has a recipe DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS Spicy: Thai chicken soup; opposite, pea soup with parmesan crisps THAI CHICKEN SOUP 1 tablespoon vegetable oil 2 tablespoons Thai green curry paste 3 spring onions, sliced 450g chicken breast, thinly sliced 160ml coconut milk 650ml chicken stock 1-2 green chillies, deseeded and finely sliced 1 tablespoon grated fresh ginger 100g dried rice vermicelli noodles 200g sugar snap peas or snow peas, halved lengthways 2 heads pak choi, leaves separated Juice 1 lime, wedges to serve Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish Heat oil in large saucepan; add curry paste and spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste. Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring to the boil and simmer for 10-12 minutes or until chicken is cooked Add noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until noodles are tender. Check seasoning, ladle into serving bowls and garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4 BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Corrie reviews After The Fall by Kirsten Alexander

SCREEN: Corrie reviews Cry Wolf SBS on Demand

FOOD: Caro has a recipe

DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS

Spicy: Thai chicken soup; opposite, pea soup with parmesan crisps

THAI CHICKEN SOUP

1 tablespoon vegetable oil

2 tablespoons Thai green curry paste

3 spring onions, sliced

450g chicken breast, thinly sliced

160ml coconut milk

650ml chicken stock

1-2 green chillies, deseeded and finely sliced

1 tablespoon grated fresh ginger

100g dried rice vermicelli noodles

200g sugar snap peas or snow peas, halved lengthways

2 heads pak choi, leaves separated

Juice 1 lime, wedges to serve

Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish

Heat oil in large saucepan; add curry paste and spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste. Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring to the boil and simmer for 10-12 minutes or until chicken is cooked Add noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until noodles are tender.

Check seasoning, ladle into serving bowls and garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4

]]> 824 QUICK LISTEN - Cocktail Cabinet (From Ep 351) THE COCKTAIL CABINET – with Myles Thomson. Search Prince Wine Store dot com dot au This week: To celebrate Gather ‘Round, Barossa Reds Wed, 09 Apr 2025 21:00:00 -0000 full SEN THE COCKTAIL CABINET – with Myles Thomson. Search Prince Wine Store dot com dot au This week: To celebrate Gather ‘Round, Barossa Reds THE COCKTAIL CABINET – with Myles Thomson. Search Prince Wine Store dot com dot au

This week: To celebrate Gather ‘Round, Barossa Reds

]]> 510 QUICK LISTEN - Six Quick Questions (From Ep 351) SIX QUICK QUESTIONS Corrie to Caro: Which AFL player do you constantly thank the heavens for Caro to Corrie: What struck you about the weekend’s protesting crowds in the United States Corrie to Caro: What’s’ your latest example of “when the cover-up is worse than the crime?” Caro to Corrie: What struck you about Joe Biden this week Corrie to Caro: What new-release film are you desperate to see Caro to Corrie: What new-release book are you desperate to read Tue, 08 Apr 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS Corrie to Caro: Which AFL player do you constantly thank the heavens for Caro to Corrie: What struck you about the weekend’s protesting crowds in the United States Corrie to Caro: What’s’ your latest example of “when the cover-up is worse than the crime?” Caro to Corrie: What struck you about Joe Biden this week Corrie to Caro: What new-release film are you desperate to see Caro to Corrie: What new-release book are you desperate to read SIX QUICK QUESTIONS

Corrie to Caro: Which AFL player do you constantly thank the heavens for

Caro to Corrie: What struck you about the weekend’s protesting crowds in the United States

Corrie to Caro: What’s’ your latest example of “when the cover-up is worse than the crime?”

Caro to Corrie: What struck you about Joe Biden this week

Corrie to Caro: What new-release film are you desperate to see

Caro to Corrie: What new-release book are you desperate to read

]]> 833 Ep 351 - People Surprise You ON TODAY’S SHOW: School reunions – the awkward nature of them, but why they can be great We look ahead to Gather Round (and some Barossa Reds) Why Caro is thankful for Patrick Dangerfield The new release book Corrie is desperate to read   If you want to contact us, please send an email to feedback@dontshootpod.com.au Or follow us on Instagram, X and Facebook   SORRENTO WRITERS FESTIVAL: YOU CAN WIN 2 x tickets to our Don’t Shoot the Messenger event at the Sorrento Writers Festival on Wednesday the 23rd of April. To go in the draw simply follow our page and tag who you would like to bring with you to see Caro & Corrie LIVE in Sorrento! T&Cs apply at sen.com.au/win   And head to www.sorrentowritersfestival.com.au to book tickets!   School reunions: Love ‘em, hate ‘em, hard to ignore ‘em The purpose of reunions – work, school, uni, international trips etc Your first school reunion – and how a lot happened between 18 and 23 or 28 Subsequent reunions and what we observe as we age Thinking about school what are the key memories Did school make you who you are   THE COCKTAIL CABINET – with Myles Thomson. Search Prince Wine Store dot com dot au This week: To celebrate Gather ‘Round, Barossa Reds BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie reviews After The Fall by Kirsten Alexander SCREEN: Corrie reviews Cry Wolf  SBS on Demand FOOD: Caro has a recipe DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS Spicy: Thai chicken soup; opposite, pea soup with parmesan crisps THAI CHICKEN SOUP 1 tablespoon vegetable oil 2 tablespoons Thai green curry paste 3 spring onions, sliced 450g chicken breast, thinly sliced 160ml coconut milk 650ml chicken stock 1-2 green chillies, deseeded and finely sliced 1 tablespoon grated fresh ginger 100g dried rice vermicelli noodles 200g sugar snap peas or snow peas, halved lengthways 2 heads pak choi, leaves separated Juice 1 lime, wedges to serve Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish Heat oil in large saucepan; add curry paste and spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste. Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring to the boil and simmer for 10-12 minutes or until chicken is cooked Add noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until noodles are tender. Check seasoning, ladle into serving bowls and garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4   SIX QUICK QUESTIONS Corrie to Caro: Which AFL player do you constantly thank the heavens for  Caro to Corrie: What struck you about the weekend’s protesting crowds in the United States Corrie to Caro: What’s’ your latest example of “when the cover-up is worse than the crime?” Caro to Corrie: What struck you about Joe Biden this week Corrie to Caro: What new-release film are you desperate to see Caro to Corrie: What new-release book are you desperate to read Tue, 08 Apr 2025 00:58:00 -0000 full SEN ON TODAY’S SHOW: School reunions – the awkward nature of them, but why they can be great We look ahead to Gather Round (and some Barossa Reds) Why Caro is thankful for Patrick Dangerfield The new release book Corrie is desperate to read   If you want to contact us, please send an email to feedback@dontshootpod.com.au Or follow us on Instagram, X and Facebook   SORRENTO WRITERS FESTIVAL: YOU CAN WIN 2 x tickets to our Don’t Shoot the Messenger event at the Sorrento Writers Festival on Wednesday the 23rd of April. To go in the draw simply follow our page and tag who you would like to bring with you to see Caro & Corrie LIVE in Sorrento! T&Cs apply at sen.com.au/win   And head to www.sorrentowritersfestival.com.au to book tickets!   School reunions: Love ‘em, hate ‘em, hard to ignore ‘em The purpose of reunions – work, school, uni, international trips etc Your first school reunion – and how a lot happened between 18 and 23 or 28 Subsequent reunions and what we observe as we age Thinking about school what are the key memories Did school make you who you are   THE COCKTAIL CABINET – with Myles Thomson. Search Prince Wine Store dot com dot au This week: To celebrate Gather ‘Round, Barossa Reds BSF brought to us by Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie reviews After The Fall by Kirsten Alexander SCREEN: Corrie reviews Cry Wolf  SBS on Demand FOOD: Caro has a recipe DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS Spicy: Thai chicken soup; opposite, pea soup with parmesan crisps THAI CHICKEN SOUP 1 tablespoon vegetable oil 2 tablespoons Thai green curry paste 3 spring onions, sliced 450g chicken breast, thinly sliced 160ml coconut milk 650ml chicken stock 1-2 green chillies, deseeded and finely sliced 1 tablespoon grated fresh ginger 100g dried rice vermicelli noodles 200g sugar snap peas or snow peas, halved lengthways 2 heads pak choi, leaves separated Juice 1 lime, wedges to serve Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish Heat oil in large saucepan; add curry paste and spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste. Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring to the boil and simmer for 10-12 minutes or until chicken is cooked Add noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until noodles are tender. Check seasoning, ladle into serving bowls and garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4   SIX QUICK QUESTIONS Corrie to Caro: Which AFL player do you constantly thank the heavens for  Caro to Corrie: What struck you about the weekend’s protesting crowds in the United States Corrie to Caro: What’s’ your latest example of “when the cover-up is worse than the crime?” Caro to Corrie: What struck you about Joe Biden this week Corrie to Caro: What new-release film are you desperate to see Caro to Corrie: What new-release book are you desperate to read ON TODAY’S SHOW:

School reunions – the awkward nature of them, but why they can be great

We look ahead to Gather Round (and some Barossa Reds)

Why Caro is thankful for Patrick Dangerfield

The new release book Corrie is desperate to read

 

If you want to contact us, please send an email to feedback@dontshootpod.com.au

Or follow us on Instagram, X and Facebook

 

SORRENTO WRITERS FESTIVAL:

YOU CAN WIN 2 x

tickets to our Don’t Shoot the Messenger event at the Sorrento Writers Festival

on Wednesday the 23rd of April.

To go in the draw

simply follow our page and tag who you would like to bring with you to see Caro

& Corrie LIVE in Sorrento!

T&Cs apply at

sen.com.au/win

 

And head to www.sorrentowritersfestival.com.au

to book tickets!

 

School reunions:

Love ‘em, hate ‘em, hard to ignore ‘em

The purpose of reunions – work, school, uni, international trips etc

Your first school reunion – and how a lot happened between 18 and 23 or 28

Subsequent reunions and what we observe as we age

Thinking about school what are the key memories

Did school make you who you are

 

THE COCKTAIL CABINET – with Myles Thomson. Search Prince Wine

Store dot com dot au

This week: To

celebrate Gather ‘Round, Barossa Reds


BSF brought to us by Red Energy: Owned by

Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red

Energy.

BOOK:

Corrie reviews After The Fall by Kirsten Alexander

SCREEN:

Corrie reviews Cry Wolf  SBS on Demand

FOOD:

Caro has a recipe

DAVID HERBERT – GARNISH WITH CORIANDER LEAVES AND PEA SHOOTS

Spicy:

Thai chicken soup; opposite, pea soup with parmesan crisps

THAI CHICKEN SOUP

1 tablespoon

vegetable oil

2 tablespoons Thai green curry paste

3 spring onions, sliced

450g chicken breast, thinly sliced

160ml coconut milk

650ml

chicken stock

1-2 green chillies, deseeded and finely sliced

1 tablespoon grated fresh ginger

100g dried rice vermicelli noodles

200g sugar snap peas or snow peas, halved lengthways

2 heads pak choi, leaves separated Juice

1 lime, wedges to serve

Small bunch coriander, roughly chopped, plus sprigs to garnish Pea shoots, to garnish

Heat oil in large saucepan; add curry paste and

spring onions. Fry for 2 minutes until aromatic; add chicken and coat in paste.

Add coconut milk, stir to combine, then add stock, chillies and ginger. Bring

to the boil and simmer for 10-12 minutes or until chicken is cooked Add

noodles, sugar snap peas, pak choi and lime juice. Simmer for 3-5 minutes until

noodles are tender.

Check seasoning, ladle into serving bowls and

garnish with coriander leaves and pea shoots. Serve with lime wedges. Serves 4

 

SIX QUICK QUESTIONS

Corrie to Caro: Which AFL player do you constantly thank the heavens for 

Caro to Corrie: What struck you about the weekend’s protesting crowds in the

United States

Corrie to Caro: What’s’ your latest example of “when the cover-up is worse than

the crime?”

Caro to Corrie: What struck you about Joe Biden this week

Corrie to Caro: What new-release film are you desperate to see

Caro to Corrie: What new-release book are you desperate to read

]]> 3792 Modern Dilemma - An Easter Camping Conundrum This week's dilemma - a group of friends go away camping over Easter, however there is not much time put into the quality of dinner. How can our listener ask their friends to lift their game!? Sun, 06 Apr 2025 20:00:00 -0000 full SEN This week's dilemma - a group of friends go away camping over Easter, however there is not much time put into the quality of dinner. How can our listener ask their friends to lift their game!? This week's dilemma - a group of friends go away camping over Easter, however there is not much time put into the quality of dinner. How can our listener ask their friends to lift their game!?

]]> 579 QUICK LISTEN - The Cocktail Cabinet - Barossa Whites (Ep 350)  THE COCKTAIL CABINET – with Myles Thomson from the Prince Wine Store. Search Prince Wine Store dot com dot au   This week: To celebrate Gather ‘Round, Barossa Whites (next week: Barossa Reds)   Spinifex Lola 2022 Michael Hall Barossa Valley Roussanne 2021 Dandelion Vineyards Legacy of the Barossa XO Pedro Ximinez   Fri, 04 Apr 2025 21:00:00 -0000 full SEN  THE COCKTAIL CABINET – with Myles Thomson from the Prince Wine Store. Search Prince Wine Store dot com dot au   This week: To celebrate Gather ‘Round, Barossa Whites (next week: Barossa Reds)   Spinifex Lola 2022 Michael Hall Barossa Valley Roussanne 2021 Dandelion Vineyards Legacy of the Barossa XO Pedro Ximinez    THE COCKTAIL CABINET – with Myles Thomson from the Prince Wine

Store. Search Prince Wine Store dot com dot au

 

This week: To celebrate Gather ‘Round, Barossa Whites (next week: Barossa Reds)

 

Spinifex Lola 2022

Michael Hall Barossa Valley Roussanne 2021

Dandelion Vineyards Legacy of the Barossa XO Pedro Ximinez

 

]]> 717 QUICK LISTEN- BSF (Ep 350) BSF – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Caro reviews The Dark Wives by Ann Cleeves SCREEN: Corrie reviews Amandaland FOOD: Corrie has a recipe: Recipe Tin Eats Caesar Salad (with chicken) FULL RECIPE: Caesar Salad - RecipeTin Eats Fri, 04 Apr 2025 20:00:00 -0000 full SEN BSF – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Caro reviews The Dark Wives by Ann Cleeves SCREEN: Corrie reviews Amandaland FOOD: Corrie has a recipe: Recipe Tin Eats Caesar Salad (with chicken) FULL RECIPE: Caesar Salad - RecipeTin Eats BSF – for Red Energy. Moving home? Stress

less and make moving simple. Call Red Energy on 131 806.

BOOK: Caro reviews The Dark Wives by Ann

Cleeves

SCREEN:

Corrie reviews Amandaland

FOOD:

Corrie has a recipe: Recipe Tin Eats Caesar Salad (with chicken)

FULL

RECIPE: Caesar

Salad - RecipeTin Eats

]]> 754 Ep 350 - The Most Extraordinary Performance I've Ever Seen ON TODAY’S SHOW We look ahead to the Sorrento Writers Festival – and all the logistics Corrie is managing Cory Booker’s history making 25-hour long speech The only love song without the word ‘love’ in it Myles gives some white recommendations from the Barossa The footy industry quote that grinds Caro’s gears   REMINDER: The Sorrento Writers Festival! TICKETS ARE STILL AVAILABLE There are 169 sessions – over 100 still have plenty of tickets Head to www.sorrentowritersfestival.com.au   For feedback and correspondence, email feedback@dontshootpod.com.au   The Testy, StressyArts World Arts orgs in crisis Boards playing it safe Arts philanthropists feeling disconnected Artists feeling like there’s no support Politicians who want to rule the cultural zeitgeist (ie Trump and the Kennedy Centre) The vagaries of putting on a show Sorrento Writers Festival as an example, how do you cater for everyone without watering down your offering and creating something bland, boring and safe   THE COCKTAIL CABINET – with Myles Thomson from the Prince Wine Store. Search Prince Wine Store dot com dot au   This week: To celebrate Gather ‘Round, Barossa Whites (next week: Barossa Reds)   Spinifex Lola 2022 Michael Hall Barossa Valley Roussanne 2021 Dandelion Vineyards Legacy of the Barossa XO Pedro Ximinez   BSF – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Caro reviews The Dark Wives by Ann Cleeves SCREEN: Caro reviews Amandaland FOOD: Corrie has a recipe: Recipe Tin Eats Caesar Salad (with chicken) FULL RECIPE: Caesar Salad - RecipeTin Eats   SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.   Corrie to Caro: What fun fact did you pick up over the weekend about the song If Not For You?   Caro to Corrie: What is the affliction called Tsunduku and when do you think you caught it   Corrie to Caro: Which new London Summer play are you devastated to be missing   Caro to Corrie: Which quote this week really annoyed you   Corrie to Caro: What football industry catch-cry really grinds your gears   Caro to Corrie: Which quote last week really pleased you Thu, 03 Apr 2025 02:26:00 -0000 full SEN ON TODAY’S SHOW We look ahead to the Sorrento Writers Festival – and all the logistics Corrie is managing Cory Booker’s history making 25-hour long speech The only love song without the word ‘love’ in it Myles gives some white recommendations from the Barossa The footy industry quote that grinds Caro’s gears   REMINDER: The Sorrento Writers Festival! TICKETS ARE STILL AVAILABLE There are 169 sessions – over 100 still have plenty of tickets Head to www.sorrentowritersfestival.com.au   For feedback and correspondence, email feedback@dontshootpod.com.au   The Testy, StressyArts World Arts orgs in crisis Boards playing it safe Arts philanthropists feeling disconnected Artists feeling like there’s no support Politicians who want to rule the cultural zeitgeist (ie Trump and the Kennedy Centre) The vagaries of putting on a show Sorrento Writers Festival as an example, how do you cater for everyone without watering down your offering and creating something bland, boring and safe   THE COCKTAIL CABINET – with Myles Thomson from the Prince Wine Store. Search Prince Wine Store dot com dot au   This week: To celebrate Gather ‘Round, Barossa Whites (next week: Barossa Reds)   Spinifex Lola 2022 Michael Hall Barossa Valley Roussanne 2021 Dandelion Vineyards Legacy of the Barossa XO Pedro Ximinez   BSF – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Caro reviews The Dark Wives by Ann Cleeves SCREEN: Caro reviews Amandaland FOOD: Corrie has a recipe: Recipe Tin Eats Caesar Salad (with chicken) FULL RECIPE: Caesar Salad - RecipeTin Eats   SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.   Corrie to Caro: What fun fact did you pick up over the weekend about the song If Not For You?   Caro to Corrie: What is the affliction called Tsunduku and when do you think you caught it   Corrie to Caro: Which new London Summer play are you devastated to be missing   Caro to Corrie: Which quote this week really annoyed you   Corrie to Caro: What football industry catch-cry really grinds your gears   Caro to Corrie: Which quote last week really pleased you ON TODAY’S SHOW

We look ahead to the Sorrento Writers Festival – and all the logistics Corrie is managing

Cory Booker’s history making 25-hour long speech

The only love song without the word ‘love’ in it

Myles gives some white recommendations from the Barossa

The footy industry quote that grinds Caro’s gears

 

REMINDER: The Sorrento Writers Festival!

TICKETS ARE STILL AVAILABLE

There are 169 sessions – over 100 still have plenty of tickets

Head to www.sorrentowritersfestival.com.au

 

For feedback and correspondence, email feedback@dontshootpod.com.au

 

The Testy, StressyArts World

Arts orgs in crisis

Boards playing it safe

Arts philanthropists feeling disconnected

Artists feeling like there’s no support

Politicians who want to rule the cultural zeitgeist (ie Trump and the Kennedy Centre)

The vagaries of putting on a show

Sorrento Writers Festival as an example, how do you cater for everyone without watering down

your offering and creating something bland, boring and safe

 

THE COCKTAIL CABINET – with Myles Thomson from the Prince Wine

Store. Search Prince Wine Store dot com dot au

 

This week: To celebrate Gather ‘Round, Barossa Whites (next week: Barossa Reds)

 

Spinifex Lola 2022

Michael Hall Barossa Valley Roussanne 2021

Dandelion Vineyards Legacy of the Barossa XO Pedro Ximinez

 

BSF – for Red Energy. Moving home? Stress

less and make moving simple. Call Red Energy on 131 806.

BOOK: Caro reviews The Dark Wives by Ann

Cleeves

SCREEN:

Caro reviews Amandaland

FOOD:

Corrie has a recipe: Recipe Tin Eats Caesar Salad (with chicken)

FULL

RECIPE: Caesar

Salad - RecipeTin Eats

 

SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call

Red Energy on 131 806.

 

Corrie to Caro: What fun fact did you pick up over the weekend about the song If

Not For You?

 

Caro to Corrie: What is the affliction called Tsunduku and when do you think

you caught it

 

Corrie to Caro: Which new London Summer play are you devastated to be missing

 

Caro to Corrie: Which quote this week really annoyed you

 

Corrie to Caro: What football industry catch-cry really grinds your gears

 

Caro to Corrie: Which quote last week really pleased you

]]> 3777 QUICK LISTEN - BSF (From Ep 349) BSF brought to us by Red Energy BOOK: Caro reviews The Friday Afternoon Club by Griffin Dunne SCREEN: Corrie reviews Fellow Travelers on Netflix FOOD: Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious magazine: the Italian Cookbook Produce • 1/2 bunch Flat-leaf parsley • 4 Garlic cloves • 2 Jalapenos • 2 Lemons, zest and juice of large Condiments • 150 g Olive Pasta & grains • 500 g Spaghettini Oils & vinegars • 80 ml Olive oil Dairy • 80 g Pecorino Fri, 28 Mar 2025 21:00:00 -0000 full SEN BSF brought to us by Red Energy BOOK: Caro reviews The Friday Afternoon Club by Griffin Dunne SCREEN: Corrie reviews Fellow Travelers on Netflix FOOD: Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious magazine: the Italian Cookbook Produce • 1/2 bunch Flat-leaf parsley • 4 Garlic cloves • 2 Jalapenos • 2 Lemons, zest and juice of large Condiments • 150 g Olive Pasta & grains • 500 g Spaghettini Oils & vinegars • 80 ml Olive oil Dairy • 80 g Pecorino BSF brought to us by Red Energy

BOOK:

Caro reviews The Friday Afternoon Club by Griffin Dunne

SCREEN:

Corrie reviews Fellow Travelers on Netflix

FOOD:

Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious

magazine: the Italian Cookbook

Produce

• 1/2 bunch Flat-leaf parsley

• 4 Garlic cloves

• 2 Jalapenos

• 2 Lemons, zest and juice of large

Condiments

• 150 g Olive Pasta & grains

• 500 g Spaghettini Oils & vinegars

• 80 ml Olive oil

Dairy

• 80 g Pecorino

]]> 889 QUICK LISTEN - Six Quick Questions (From Ep 349) SIX QUICK QUESTIONS Caro to Corrie: What story kept you awake this week Corrie to Caro: What was the most disturbing gender-based popular culture story you read this week Caro to Corrie: Which children’s entertainment icon celebrated a significant birthday recently Corrie to Caro: What has been your latest embarrassing phone moment Caro to Corrie: Which children’s book celebrates a significant birthday in August Corrie to Caro: What do you think of Tony Armstrong’s latest anti-racism strategy Thu, 27 Mar 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS Caro to Corrie: What story kept you awake this week Corrie to Caro: What was the most disturbing gender-based popular culture story you read this week Caro to Corrie: Which children’s entertainment icon celebrated a significant birthday recently Corrie to Caro: What has been your latest embarrassing phone moment Caro to Corrie: Which children’s book celebrates a significant birthday in August Corrie to Caro: What do you think of Tony Armstrong’s latest anti-racism strategy SIX QUICK QUESTIONS

Caro to Corrie: What story kept you awake this week

Corrie to Caro: What was the most disturbing gender-based popular culture story

you read this week

Caro to Corrie: Which children’s entertainment icon celebrated a significant birthday

recently

Corrie to Caro: What has been your latest embarrassing phone moment

Caro to Corrie: Which children’s book celebrates a significant birthday in August

Corrie to Caro: What do you think of Tony Armstrong’s latest anti-racism

strategy

]]> 1060 QUICK LISTEN - The Cocktail Cabinet (From Ep 349) THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: MYLES’ APRIL PICKS Pierre Marie Chermette Beaujolais Les Griottes Beaujolais 2023 375ml Torbreck Steading GSM 2021 375ml Querciabella Chianti Classico 2021 375ml Thu, 27 Mar 2025 01:13:00 -0000 full SEN THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: MYLES’ APRIL PICKS Pierre Marie Chermette Beaujolais Les Griottes Beaujolais 2023 375ml Torbreck Steading GSM 2021 375ml Querciabella Chianti Classico 2021 375ml THE COCKTAIL CABINET – brought to us by Prince Wine Store and

Myles Thomson.

This week: MYLES’ APRIL PICKS

Pierre Marie Chermette Beaujolais Les Griottes Beaujolais 2023 375ml

Torbreck Steading GSM 2021 375ml

Querciabella Chianti Classico 2021 375ml

]]> 545 Ep 349 - God you're out of date! ON THIS WEEK’S EPISODE We discuss young female executives Laura Kane’s role at the AFL – and Caro’s news re: Geoff Walsh in to the AFL’s Football Operations Department Tony Armstrong's anti-racism sketch Caro’s accidental pocket-dial! The story behind ‘Green Eggs and Ham” Myles Thomson’s April selections   REMINDER: The Sorrento Writers Festival is COMING SOON! www.sorrentowritersfestival.com.au - April 24-27, 2025 April 24 - 27, 2025 What is the one piece of advice you would give younger female executives?  Discussion about Laura Kane's rise at AFL and how her appointment has been received over the past 12 months     THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: MYLES’ APRIL PICKS Pierre Marie Chermette Beaujolais Les Griottes Beaujolais 2023 375ml Torbreck Steading GSM 2021 375ml Querciabella Chianti Classico 2021 375ml   BSF brought to us by Red Energy BOOK: Caro reviews The Friday Afternoon Club by Griffin Dunne SCREEN: Corrie reviews Fellow Travelers on Netflix FOOD: Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious magazine: the Italian Cookbook Produce • 1/2 bunch Flat-leaf parsley • 4 Garlic cloves • 2 Jalapenos • 2 Lemons, zest and juice of large Condiments • 150 g Olive Pasta & grains • 500 g Spaghettini Oils & vinegars • 80 ml Olive oil Dairy • 80 g Pecorino SIX QUICK QUESTIONS Caro to Corrie: What story kept you awake this week Corrie to Caro: What was the most disturbing gender-based popular culture story you read this week Caro to Corrie: Which children’s entertainment icon celebrated a significant birthday recently Corrie to Caro: What has been your latest embarrassing phone moment Caro to Corrie: Which children’s book celebrates a significant birthday in August Corrie to Caro: What do you think of Tony Armstrong’s latest anti-racism strategy Tue, 25 Mar 2025 01:31:00 -0000 full SEN ON THIS WEEK’S EPISODE We discuss young female executives Laura Kane’s role at the AFL – and Caro’s news re: Geoff Walsh in to the AFL’s Football Operations Department Tony Armstrong's anti-racism sketch Caro’s accidental pocket-dial! The story behind ‘Green Eggs and Ham” Myles Thomson’s April selections   REMINDER: The Sorrento Writers Festival is COMING SOON! www.sorrentowritersfestival.com.au - April 24-27, 2025 April 24 - 27, 2025 What is the one piece of advice you would give younger female executives?  Discussion about Laura Kane's rise at AFL and how her appointment has been received over the past 12 months     THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: MYLES’ APRIL PICKS Pierre Marie Chermette Beaujolais Les Griottes Beaujolais 2023 375ml Torbreck Steading GSM 2021 375ml Querciabella Chianti Classico 2021 375ml   BSF brought to us by Red Energy BOOK: Caro reviews The Friday Afternoon Club by Griffin Dunne SCREEN: Corrie reviews Fellow Travelers on Netflix FOOD: Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious magazine: the Italian Cookbook Produce • 1/2 bunch Flat-leaf parsley • 4 Garlic cloves • 2 Jalapenos • 2 Lemons, zest and juice of large Condiments • 150 g Olive Pasta & grains • 500 g Spaghettini Oils & vinegars • 80 ml Olive oil Dairy • 80 g Pecorino SIX QUICK QUESTIONS Caro to Corrie: What story kept you awake this week Corrie to Caro: What was the most disturbing gender-based popular culture story you read this week Caro to Corrie: Which children’s entertainment icon celebrated a significant birthday recently Corrie to Caro: What has been your latest embarrassing phone moment Caro to Corrie: Which children’s book celebrates a significant birthday in August Corrie to Caro: What do you think of Tony Armstrong’s latest anti-racism strategy ON THIS WEEK’S EPISODE

We discuss young female executives

Laura Kane’s role at the AFL – and Caro’s news re: Geoff Walsh in to the AFL’s Football Operations Department

Tony Armstrong's anti-racism sketch

Caro’s accidental pocket-dial!

The story behind ‘Green Eggs and Ham”

Myles Thomson’s April selections

 

REMINDER: The Sorrento Writers Festival is COMING SOON!

www.sorrentowritersfestival.com.au

- April 24-27, 2025

April 24 - 27, 2025

What is the one piece of advice you would give younger female executives? 

  • Discussion about Laura Kane's rise at AFL and how her appointment has been received over the past 12 months

 

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and

Myles Thomson.

This week: MYLES’ APRIL PICKS

Pierre Marie Chermette Beaujolais Les Griottes Beaujolais 2023 375ml

Torbreck Steading GSM 2021 375ml

Querciabella Chianti Classico 2021 375ml

 

BSF brought to us by Red Energy

BOOK:

Caro reviews The Friday Afternoon Club by Griffin Dunne

SCREEN:

Corrie reviews Fellow Travelers on Netflix

FOOD:

Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious

magazine: the Italian Cookbook

Produce

• 1/2 bunch Flat-leaf parsley

• 4 Garlic cloves

• 2 Jalapenos

• 2 Lemons, zest and juice of large

Condiments

• 150 g Olive Pasta & grains

• 500 g Spaghettini Oils & vinegars

• 80 ml Olive oil

Dairy

• 80 g Pecorino



SIX QUICK QUESTIONS

Caro to Corrie: What story kept you awake this week

Corrie to Caro: What was the most disturbing gender-based popular culture story

you read this week

Caro to Corrie: Which children’s entertainment icon celebrated a significant birthday

recently

Corrie to Caro: What has been your latest embarrassing phone moment

Caro to Corrie: Which children’s book celebrates a significant birthday in August

Corrie to Caro: What do you think of Tony Armstrong’s latest anti-racism

strategy

]]> 4909 QUICK LISTEN - Six Quick Questions (From Ep 348) SIX QUICK QUESTIONS, for Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy. Caro to Corrie: Who is your Billionaire To Watch Corrie to Caro: What recent football media events make you uncomfortable Caro to Corrie: Who is your US Democrat to Watch Corrie to Caro: What invitation were you so disappointed to have to refuse last week Caro to Corrie: What gross misuse of taxpayer dollars has sent you into a tizz Corrie to Caro: What artistic works made you think about sex recently Fri, 21 Mar 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS, for Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy. Caro to Corrie: Who is your Billionaire To Watch Corrie to Caro: What recent football media events make you uncomfortable Caro to Corrie: Who is your US Democrat to Watch Corrie to Caro: What invitation were you so disappointed to have to refuse last week Caro to Corrie: What gross misuse of taxpayer dollars has sent you into a tizz Corrie to Caro: What artistic works made you think about sex recently SIX QUICK QUESTIONS, for Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy.

Caro to Corrie: Who is your Billionaire To Watch

Corrie to Caro: What recent football media events make you uncomfortable

Caro to Corrie: Who is your US Democrat to Watch

Corrie to Caro: What invitation were you so disappointed to have to refuse last week

Caro to Corrie: What gross misuse of taxpayer dollars has sent you into a tizz

Corrie to Caro: What artistic works made you think about sex recently

]]> 935 QUICK LISTEN - BSF - From Ep 348 BSF brought to us by Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy. BOOK: Caro reviews The Girls With the Louding Voice SCREEN: Corrie reviews Toxic Town FOOD: Caro has a recipe: Puttanesca Rice Stuffed Tomatoes from Danielle Alverez’ cookbook Thu, 20 Mar 2025 21:00:00 -0000 full SEN BSF brought to us by Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy. BOOK: Caro reviews The Girls With the Louding Voice SCREEN: Corrie reviews Toxic Town FOOD: Caro has a recipe: Puttanesca Rice Stuffed Tomatoes from Danielle Alverez’ cookbook BSF brought to us by Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy.

BOOK: Caro reviews The Girls With the Louding Voice

SCREEN: Corrie reviews Toxic Town

FOOD: Caro has a recipe: Puttanesca Rice Stuffed Tomatoes from Danielle Alverez’ cookbook

]]> 992 QUICK LISTEN - The Cocktail Cabinet - From Ep 348 THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Corrie’s Birthday Blitz. Myles suggests 3 great drops Pressing Matters R0 Riesling 2021 Rare Hare DL Vineyard Mornington Peninsula Pinot Noir 2022 Full Circle Orange & Bay Gin 700ml Thu, 20 Mar 2025 00:14:00 -0000 full SEN THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Corrie’s Birthday Blitz. Myles suggests 3 great drops Pressing Matters R0 Riesling 2021 Rare Hare DL Vineyard Mornington Peninsula Pinot Noir 2022 Full Circle Orange & Bay Gin 700ml THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Corrie’s Birthday Blitz. Myles suggests 3 great drops

Pressing Matters R0 Riesling 2021

Rare Hare DL Vineyard Mornington Peninsula Pinot Noir 2022

Full Circle Orange & Bay Gin 700ml

]]> 475 Modern Dilemma - To Fix or not to Fix? (From Ep 348) Is it rude or kind to help people when you think their clothing needs fixing? Wed, 19 Mar 2025 20:00:00 -0000 full SEN Is it rude or kind to help people when you think their clothing needs fixing? Is it rude or kind to help people when you think their clothing needs fixing?

]]> 876 Ep 348 - It was a very, very strange time ON TODAY’S SHOW It’s five years since COVID lockdown – we reflect back on March 2020 What we learnt from COVID, what habits have remained and what could we improve next time? We celebrate Corrie’s birthday with Miles! Caro discusses AFL clubs opening their doors for journalists Elissa Blair Slotkin... Remember the name   For ideas, comments and feedback, please email us feedback@dontshootpod.com.au And find us in Instagram, Facebook and X @dontshootpod   The Sorrento Writers Festival is just over a month away! April 24-27 For details, head to https://sorrentowritersfestival.com.au/   5 Years Since Lockdown: Have We Recovered? -       Memories of that weird month of March and that 2020 Easter -       Did we misread (ie we thought the AFL comp would collapse, businesses would fall apart because people couldn’t meet (enter; Zoom!) etc -       What did we miss over those 2 years///our families///the community -       Lessons learned:  ·      good lessons ·      lessons we’d rather forget ·      ongoing issues that resulted from Lockdown (ie anxiety in teens, businesses that went under – hah! – health issues etc)   -       Any good that came out of Lockdown -       If we had to endure another pandemic, what would we do better next time     THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Corrie’s Birthday Blitz. Myles suggests 3 great drops Pressing Matters R0 Riesling 2021 Rare Hare DL Vineyard Mornington Peninsula Pinot Noir 2022 Full Circle Orange & Bay Gin 700ml   BSF brought to us by Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy. BOOK: Caro reviews The Girls With the Louding Voice SCREEN: Corrie reviews Toxic Town FOOD: Caro has a recipe: Puttanesca Rice Stuffed Tomatoes from Danielle Alverez’ cookbook SIX QUICK QUESTIONS, for Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy. Caro to Corrie: Who is your Billionaire To Watch Corrie to Caro: What recent football media events make you uncomfortable Caro to Corrie: Who is your US Democrat to Watch Corrie to Caro: What invitation were you so disappointed to have to refuse last week Caro to Corrie: What gross misuse of taxpayer dollars has sent you into a tizz Corrie to Caro: What artistic works made you think about sex recently Mon, 17 Mar 2025 23:39:41 -0000 Ep 348 - It was a very, very strange time full SEN Ep 348 - It was a very, very strange time ON TODAY’S SHOW It’s five years since COVID lockdown – we reflect back on March 2020 What we learnt from COVID, what habits have remained and what could we improve next time? We celebrate Corrie’s birthday with Miles! Caro discusses AFL clubs opening their doors for journalists Elissa Blair Slotkin... Remember the name   For ideas, comments and feedback, please email us feedback@dontshootpod.com.au And find us in Instagram, Facebook and X @dontshootpod   The Sorrento Writers Festival is just over a month away! April 24-27 For details, head to https://sorrentowritersfestival.com.au/   5 Years Since Lockdown: Have We Recovered? -       Memories of that weird month of March and that 2020 Easter -       Did we misread (ie we thought the AFL comp would collapse, businesses would fall apart because people couldn’t meet (enter; Zoom!) etc -       What did we miss over those 2 years///our families///the community -       Lessons learned:  ·      good lessons ·      lessons we’d rather forget ·      ongoing issues that resulted from Lockdown (ie anxiety in teens, businesses that went under – hah! – health issues etc)   -       Any good that came out of Lockdown -       If we had to endure another pandemic, what would we do better next time     THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Corrie’s Birthday Blitz. Myles suggests 3 great drops Pressing Matters R0 Riesling 2021 Rare Hare DL Vineyard Mornington Peninsula Pinot Noir 2022 Full Circle Orange & Bay Gin 700ml   BSF brought to us by Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy. BOOK: Caro reviews The Girls With the Louding Voice SCREEN: Corrie reviews Toxic Town FOOD: Caro has a recipe: Puttanesca Rice Stuffed Tomatoes from Danielle Alverez’ cookbook SIX QUICK QUESTIONS, for Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy. Caro to Corrie: Who is your Billionaire To Watch Corrie to Caro: What recent football media events make you uncomfortable Caro to Corrie: Who is your US Democrat to Watch Corrie to Caro: What invitation were you so disappointed to have to refuse last week Caro to Corrie: What gross misuse of taxpayer dollars has sent you into a tizz Corrie to Caro: What artistic works made you think about sex recently ON TODAY’S SHOW

  • It’s five years since COVID lockdown – we reflect back on March 2020
  • What we learnt from COVID, what habits have remained and what could we improve next time?
  • We celebrate Corrie’s birthday with Miles!
  • Caro discusses AFL clubs opening their doors for journalists
  • Elissa Blair Slotkin... Remember the name

 

For ideas, comments and feedback, please email us feedback@dontshootpod.com.au

And find us in Instagram, Facebook and X @dontshootpod

 

The Sorrento Writers Festival is just over a month away! April 24-27

For details, head to https://sorrentowritersfestival.com.au/

 

5 Years Since Lockdown: Have We Recovered?

-       Memories of that weird month of March and that 2020 Easter

-       Did we misread (ie we thought the AFL comp would collapse, businesses would fall apart because people couldn’t meet (enter; Zoom!) etc

-       What did we miss over those 2 years///our families///the community

-       Lessons learned: 

·      good lessons

·      lessons we’d rather forget

·      ongoing issues that resulted from Lockdown (ie anxiety in teens, businesses that went under – hah! – health issues etc)

 

-       Any good that came out of Lockdown

-       If we had to endure another pandemic, what would we do better next time

 

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Corrie’s Birthday Blitz. Myles suggests 3 great drops

Pressing Matters R0 Riesling 2021

Rare Hare DL Vineyard Mornington Peninsula Pinot Noir 2022

Full Circle Orange & Bay Gin 700ml

 

BSF brought to us by Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy.

BOOK: Caro reviews The Girls With the Louding Voice

SCREEN: Corrie reviews Toxic Town

FOOD: Caro has a recipe: Puttanesca Rice Stuffed Tomatoes from Danielle Alverez’ cookbook


SIX QUICK QUESTIONS, for Red Energy. 100% owned by Snowy Hydro, a leader in renewable energy.

Caro to Corrie: Who is your Billionaire To Watch

Corrie to Caro: What recent football media events make you uncomfortable

Caro to Corrie: Who is your US Democrat to Watch

Corrie to Caro: What invitation were you so disappointed to have to refuse last week

Caro to Corrie: What gross misuse of taxpayer dollars has sent you into a tizz

Corrie to Caro: What artistic works made you think about sex recently

]]> 4182 QUICK LISTEN - BSF - From Ep 347 BSF BSF brought to us by Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Corrie reviews Dusk by Robbie Arnott SCREEN: Caro reviews Zero Day on Netflix FOOD: Caro has a recipe: Greta Anna’s Tarte au Pommes   Fri, 14 Mar 2025 21:00:00 -0000 full SEN BSF BSF brought to us by Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Corrie reviews Dusk by Robbie Arnott SCREEN: Caro reviews Zero Day on Netflix FOOD: Caro has a recipe: Greta Anna’s Tarte au Pommes   BSF

BSF brought to us by Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.

BOOK: Corrie reviews Dusk by Robbie Arnott

SCREEN: Caro reviews Zero Day on Netflix

FOOD: Caro has a recipe: Greta Anna’s Tarte au Pommes

 

]]> 810 QUICK LISTEN - Six Quick Questions - From Ep 347 SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. Corrie to Caro: Of all the Academy snubs this year, who did the Oscars most overlook Caro to Corrie: A week late, but name your Top 3 Oscar ceremony dresses Corrie to Caro: What was the scariest local story you witnessed last week Caro to Corrie: What International Women’s Day happening did NOT please you Corrie to Caro: Should the next James Bond have been a woman Caro to Corrie: Who is your new sporting hero Thu, 13 Mar 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. Corrie to Caro: Of all the Academy snubs this year, who did the Oscars most overlook Caro to Corrie: A week late, but name your Top 3 Oscar ceremony dresses Corrie to Caro: What was the scariest local story you witnessed last week Caro to Corrie: What International Women’s Day happening did NOT please you Corrie to Caro: Should the next James Bond have been a woman Caro to Corrie: Who is your new sporting hero SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.

Corrie to Caro: Of all the Academy snubs this year, who did the Oscars most overlook

Caro to Corrie: A week late, but name your Top 3 Oscar ceremony dresses

Corrie to Caro: What was the scariest local story you witnessed last week

Caro to Corrie: What International Women’s Day happening did NOT please you

Corrie to Caro: Should the next James Bond have been a woman

Caro to Corrie: Who is your new sporting hero

]]> 890 QUICK LISTEN - The Cocktail Cabinet - From Ep 347 THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: In honor of St Patrick’s Day, Myles has 3 Irish drinks. Voyager Estate Coastal Chardonnay Ogier Le Temps Est Venu Cotes du Rhone Rouge 2022 And he discussed the Guinness Cocktail 'Parts Unknown' Wed, 12 Mar 2025 21:00:00 -0000 full SEN THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: In honor of St Patrick’s Day, Myles has 3 Irish drinks. Voyager Estate Coastal Chardonnay Ogier Le Temps Est Venu Cotes du Rhone Rouge 2022 And he discussed the Guinness Cocktail 'Parts Unknown' THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: In honor of St Patrick’s Day, Myles has 3 Irish drinks.

Voyager Estate Coastal Chardonnay

Ogier Le Temps Est Venu Cotes du Rhone Rouge 2022

And he discussed the Guinness Cocktail 'Parts Unknown'

]]> 645 QUICK LISTEN - Modern Dilemma - Borrowing and Sharing books What is the etiquette for borrowing, sharing and lending books? Tue, 11 Mar 2025 18:06:42 -0000 full SEN What is the etiquette for borrowing, sharing and lending books? What is the etiquette for borrowing, sharing and lending books?

]]> 934 Ep 347 - I was SO nervous ON THIS WEEK'S SHOW: The Agenda Setters review The AFL season launch Irish wines for St Patrick's Day A recipe described as 'the best apple tart you will ever make' Corrie has a new sporting hero! For feedback and correspondence, email us at feedback@dontshootpod.com.au And find us on Instagram @dontshootpod X @dontshootpod OUT AND ABOUT: (1)   Caro in Sydney AFL Launch (2)   Corrie in Adelaide at Adelaide Writers Week   DEBUTS AND PREMIERES: (1) Caro’s new TV show (2) Corrie’s writers fest program is out Head here to see the full program and to book your tickets (https://sorrentowritersfestival.com.au/) The Festival kicks off on Wednesday April 23 with 5 special Festival Eve sessions at the Sorrento Portsea RSL  From April 24-27, Sorrento will host more than 220 speakers across 160+ events.    THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: In honor of St Patrick’s Day, Myles has 3 Irish drinks. Voyager Estate Coastal Chardonnay Ogier Le Temps Est Venu Cotes du Rhone Rouge 2022 And he discussed the Guinness Cocktail 'Parts Unknown'   BSF BSF brought to us by Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Corrie reviews Dusk by Robbie Arnott SCREEN: Caro reviews Zero Day on Netflix FOOD: Caro has a recipe: Greta Anna’s Tarte au Pommes Serves 6-8 2 green apples, peeled, cored and very thinly sliced 65 ml calvados ¼ cup (55 g) caster sugar, plus 2 tablespoons caster sugar, extra 150 ml pure cream 3 egg yolks 2 tablespoons flaked almonds Crème fraîche or lightly whipped cream, to serve SWEET PASTRY 125 g unsalted butter 1⅔ cups (250 g) plain flour 100 g caster sugar 1 egg To make the pastry, cut the butter into small pieces, spread them out on a baking tray and place in the freezer for 15 minutes until very cold but not frozen. Place the flour, sugar, very cold butter and the egg in a food processor and process until it just starts to form a ball, adding 1 tablespoon of iced water as you blend. Knead a very little with the heel of your hand, then refrigerate for 1 hour. Preheat the oven to 200°C. Press half the quantity of pastry into a 23 cm tart tin, prick with a fork and refrigerate until required. (Keep the other half in the freezer until required for another use.) Bake the tart case for 12-15 minutes until lightly golden. Place the sliced apples in the pastry case and sprinkle the extra 2 tablespoons of sugar over the top. Return to the oven and bake for 15-20 minutes until the apple has caramelised a little. Beat together the calvados, the ¼ cup (55 g) of sugar, cream and egg yolks. Pour over the apple slices. Sprinkle the top with the almonds, return to the oven and bake for 15-20 minutes until the custard is browned and set. • Serve warm or cool with crème fraîche or lightly whipped cream. The tart is best made fresh but if made ahead of time, reheat in a moderate oven.   SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. Corrie to Caro: Of all the Academy snubs this year, who did the Oscars most overlook Caro to Corrie: A week late, but name your Top 3 Oscar ceremony dresses Corrie to Caro: What was the scariest local story you witnessed last week Caro to Corrie: What International Women’s Day happening did NOT please you Corrie to Caro: Should the next James Bond have been a woman Caro to Corrie: Who is your new sporting hero Tue, 11 Mar 2025 00:32:00 -0000 Ep 347 - I was SO nervous full SEN Ep 347 - I was SO nervous ON THIS WEEK'S SHOW: The Agenda Setters review The AFL season launch Irish wines for St Patrick's Day A recipe described as 'the best apple tart you will ever make' Corrie has a new sporting hero! For feedback and correspondence, email us at feedback@dontshootpod.com.au And find us on Instagram @dontshootpod X @dontshootpod OUT AND ABOUT: (1)   Caro in Sydney AFL Launch (2)   Corrie in Adelaide at Adelaide Writers Week   DEBUTS AND PREMIERES: (1) Caro’s new TV show (2) Corrie’s writers fest program is out Head here to see the full program and to book your tickets (https://sorrentowritersfestival.com.au/) The Festival kicks off on Wednesday April 23 with 5 special Festival Eve sessions at the Sorrento Portsea RSL  From April 24-27, Sorrento will host more than 220 speakers across 160+ events.    THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: In honor of St Patrick’s Day, Myles has 3 Irish drinks. Voyager Estate Coastal Chardonnay Ogier Le Temps Est Venu Cotes du Rhone Rouge 2022 And he discussed the Guinness Cocktail 'Parts Unknown'   BSF BSF brought to us by Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. BOOK: Corrie reviews Dusk by Robbie Arnott SCREEN: Caro reviews Zero Day on Netflix FOOD: Caro has a recipe: Greta Anna’s Tarte au Pommes Serves 6-8 2 green apples, peeled, cored and very thinly sliced 65 ml calvados ¼ cup (55 g) caster sugar, plus 2 tablespoons caster sugar, extra 150 ml pure cream 3 egg yolks 2 tablespoons flaked almonds Crème fraîche or lightly whipped cream, to serve SWEET PASTRY 125 g unsalted butter 1⅔ cups (250 g) plain flour 100 g caster sugar 1 egg To make the pastry, cut the butter into small pieces, spread them out on a baking tray and place in the freezer for 15 minutes until very cold but not frozen. Place the flour, sugar, very cold butter and the egg in a food processor and process until it just starts to form a ball, adding 1 tablespoon of iced water as you blend. Knead a very little with the heel of your hand, then refrigerate for 1 hour. Preheat the oven to 200°C. Press half the quantity of pastry into a 23 cm tart tin, prick with a fork and refrigerate until required. (Keep the other half in the freezer until required for another use.) Bake the tart case for 12-15 minutes until lightly golden. Place the sliced apples in the pastry case and sprinkle the extra 2 tablespoons of sugar over the top. Return to the oven and bake for 15-20 minutes until the apple has caramelised a little. Beat together the calvados, the ¼ cup (55 g) of sugar, cream and egg yolks. Pour over the apple slices. Sprinkle the top with the almonds, return to the oven and bake for 15-20 minutes until the custard is browned and set. • Serve warm or cool with crème fraîche or lightly whipped cream. The tart is best made fresh but if made ahead of time, reheat in a moderate oven.   SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806. Corrie to Caro: Of all the Academy snubs this year, who did the Oscars most overlook Caro to Corrie: A week late, but name your Top 3 Oscar ceremony dresses Corrie to Caro: What was the scariest local story you witnessed last week Caro to Corrie: What International Women’s Day happening did NOT please you Corrie to Caro: Should the next James Bond have been a woman Caro to Corrie: Who is your new sporting hero ON THIS WEEK'S SHOW:

  • The Agenda Setters review
  • The AFL season launch
  • Irish wines for St Patrick's Day
  • A recipe described as 'the best apple tart you will ever make'
  • Corrie has a new sporting hero!


For feedback and correspondence, email us at feedback@dontshootpod.com.au

And find us on Instagram @dontshootpod

X @dontshootpod


OUT AND ABOUT:

(1)   Caro in Sydney AFL Launch

(2)   Corrie in Adelaide at Adelaide Writers Week

 

DEBUTS AND PREMIERES:

(1) Caro’s new TV show

(2) Corrie’s writers fest program is out

  • Head here to see the full program and to book your tickets (https://sorrentowritersfestival.com.au/)
  • The Festival kicks off on Wednesday April 23 with 5 special Festival Eve sessions at the Sorrento Portsea RSL 
  • From April 24-27, Sorrento will host more than 220 speakers across 160+ events. 

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: In honor of St Patrick’s Day, Myles has 3 Irish drinks.

Voyager Estate Coastal Chardonnay

Ogier Le Temps Est Venu Cotes du Rhone Rouge 2022

And he discussed the Guinness Cocktail 'Parts Unknown'

 

BSF

BSF brought to us by Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.

BOOK: Corrie reviews Dusk by Robbie Arnott

SCREEN: Caro reviews Zero Day on Netflix

FOOD: Caro has a recipe: Greta Anna’s Tarte au Pommes

Serves 6-8

2 green apples, peeled, cored and very thinly sliced

65 ml calvados

¼ cup (55 g) caster sugar, plus 2 tablespoons caster

sugar, extra

150 ml pure cream

3 egg yolks

2 tablespoons flaked almonds

Crème fraîche or lightly whipped cream, to serve

SWEET PASTRY

125 g unsalted butter

1⅔ cups (250 g) plain flour

100 g caster sugar

1 egg

  • To make the pastry, cut the butter into small pieces, spread them out on a baking tray and place in the freezer for 15 minutes until very cold but not frozen.
  • Place the flour, sugar, very cold butter and the egg in a food processor and process until it just starts to form a ball, adding 1 tablespoon of iced water as you blend. Knead a very little with the heel of your hand, then refrigerate for 1 hour.
  • Preheat the oven to 200°C. Press half the quantity of pastry into a 23 cm tart tin, prick with a fork and refrigerate until required. (Keep the other half in the freezer until required for another use.) Bake the tart case for 12-15 minutes until lightly golden.
  • Place the sliced apples in the pastry case and sprinkle the extra 2 tablespoons of sugar over the top.
  • Return to the oven and bake for 15-20 minutes until the apple has caramelised a little.
  • Beat together the calvados, the ¼ cup (55 g) of sugar, cream and egg yolks. Pour over the apple slices.

Sprinkle the top with the almonds, return to the oven and bake for 15-20 minutes until the custard is browned and set.

• Serve warm or cool with crème fraîche or lightly whipped cream. The tart is best made fresh but if made ahead of time, reheat in a moderate oven.

 

SIX QUICK QUESTIONS – for Red Energy. Moving home? Stress less and make moving simple. Call Red Energy on 131 806.

Corrie to Caro: Of all the Academy snubs this year, who did the Oscars most overlook

Caro to Corrie: A week late, but name your Top 3 Oscar ceremony dresses

Corrie to Caro: What was the scariest local story you witnessed last week

Caro to Corrie: What International Women’s Day happening did NOT please you

Corrie to Caro: Should the next James Bond have been a woman

Caro to Corrie: Who is your new sporting hero

]]> 4420 QUICK LISTEN - Six Quick Questions - From Ep 346 Caro and Corrie's Six Quick Questions from Episode 346. Fri, 07 Mar 2025 21:00:00 -0000 full SEN Caro and Corrie's Six Quick Questions from Episode 346. Caro and Corrie's Six Quick Questions from Episode 346.

]]> 938 QUICK LISTEN - The Cocktail Cabinet - From Ep 346 THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In honour of International Women's Day March 8: Women winemakers Thu, 06 Mar 2025 21:00:00 -0000 full SEN THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In honour of International Women's Day March 8: Women winemakers THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

This week: In honour of International Women's Day March 8: Women winemakers

]]> 619 QUICK LISTEN - Modern Dilemma - Do you allow guests to help clean up? Corrie and Caro discuss whether cleaning up the kitchen while having guests for dinner is actually a help or a hindrance? Thu, 06 Mar 2025 01:30:44 -0000 full SEN Corrie and Caro discuss whether cleaning up the kitchen while having guests for dinner is actually a help or a hindrance? Corrie and Caro discuss whether cleaning up the kitchen while having guests for dinner is actually a help or a hindrance?

]]> 667 Ep 346 - Caro begins a new journey ON TODAY'S SHOW: Caro's new career path at Channel 7 Caro tells us all about the move and why she has made the decision to work with Channel 7 What is the premise of the show, how Caro made the decision and who she discussed it with We recognise International Women's Day If you have feedback and questions - please email us at feedback@dontshootpod.com.au Caro’s new career The new Ch 7 show Premise What it’s like to take on a new career move at a time when many contemporaries are retiring Is it harder or easier for women to take on a new role at our age   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In honour of International Women's Day March 8: Women winemakers **Please Note** - No BSF This week - it will return for ep 347. SIX QUICK QUESTIONS Corrie to Caro: What’s your biggest political football fear this year Caro to Corrie: Which speech brought you to tears Corrie to Caro: What perfect walk did you finally undergo this week Caro to Corrie: March 1 was the 50th anniversary of which event Corrie to Caro: Not that it’s a competition but…what is one thing that Melbourne clearly out-trumps Melbourne in Caro to Corrie: What emoji would you like to introduce to your IPhone Sun, 02 Mar 2025 21:20:00 -0000 Ep 346 - Caro begins a new journey full SEN Ep 346 - Caro begins a new journey ON TODAY'S SHOW: Caro's new career path at Channel 7 Caro tells us all about the move and why she has made the decision to work with Channel 7 What is the premise of the show, how Caro made the decision and who she discussed it with We recognise International Women's Day If you have feedback and questions - please email us at feedback@dontshootpod.com.au Caro’s new career The new Ch 7 show Premise What it’s like to take on a new career move at a time when many contemporaries are retiring Is it harder or easier for women to take on a new role at our age   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In honour of International Women's Day March 8: Women winemakers **Please Note** - No BSF This week - it will return for ep 347. SIX QUICK QUESTIONS Corrie to Caro: What’s your biggest political football fear this year Caro to Corrie: Which speech brought you to tears Corrie to Caro: What perfect walk did you finally undergo this week Caro to Corrie: March 1 was the 50th anniversary of which event Corrie to Caro: Not that it’s a competition but…what is one thing that Melbourne clearly out-trumps Melbourne in Caro to Corrie: What emoji would you like to introduce to your IPhone ON TODAY'S SHOW:

  • Caro's new career path at Channel 7
  • Caro tells us all about the move and why she has made the decision to work with Channel 7
  • What is the premise of the show, how Caro made the decision and who she discussed it with
  • We recognise International Women's Day


If you have feedback and questions - please email us at feedback@dontshootpod.com.au


Caro’s new career

The new Ch 7 show

Premise

What it’s like to take on a new career move at a time when many contemporaries are retiring

Is it harder or easier for women to take on a new role at our age

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

This week: In honour of International Women's Day March 8: Women winemakers


**Please Note** - No BSF This week - it will return for ep 347.


SIX QUICK QUESTIONS

Corrie to Caro: What’s your biggest political football fear this year

Caro to Corrie: Which speech brought you to tears

Corrie to Caro: What perfect walk did you finally undergo this week

Caro to Corrie: March 1 was the 50th anniversary of which event

Corrie to Caro: Not that it’s a competition but…what is one thing that Melbourne clearly out-trumps Melbourne in

Caro to Corrie: What emoji would you like to introduce to your IPhone

]]> 2767 QUICK LISTEN - Six Quick Questions - From Ep 345 SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Australian owned by Snowy Hydro, a leader in renewable energy Corrie to Caro: Should the Government avoid Passover when scheduling the Federal election Caro to Corrie: Which podcast made you stop in your tracks this week Corrie to Caro: Why did Roberta Flack resonate with you as a kid Caro to Corrie: What’s your favorite Roberta Flack song Corrie to Caro: What launch party this week are you moving heaven and earth to attend Caro to Corrie: Whose birthdays will be not be celebrating this year Fri, 28 Feb 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Australian owned by Snowy Hydro, a leader in renewable energy Corrie to Caro: Should the Government avoid Passover when scheduling the Federal election Caro to Corrie: Which podcast made you stop in your tracks this week Corrie to Caro: Why did Roberta Flack resonate with you as a kid Caro to Corrie: What’s your favorite Roberta Flack song Corrie to Caro: What launch party this week are you moving heaven and earth to attend Caro to Corrie: Whose birthdays will be not be celebrating this year SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Australian owned by Snowy Hydro, a leader in renewable energy

Corrie to Caro: Should the Government avoid Passover when scheduling the Federal election

Caro to Corrie: Which podcast made you stop in your tracks this week

Corrie to Caro: Why did Roberta Flack resonate with you as a kid

Caro to Corrie: What’s your favorite Roberta Flack song

Corrie to Caro: What launch party this week are you moving heaven and earth to attend

Caro to Corrie: Whose birthdays will be not be celebrating this year

]]> 670 QUICK LISTEN - The Cocktail Cabinet - From Ep 345 THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Adelaide wines Adelaide Hills The Other Wine Co Pinot Gris 2024 $29 Murdoch Hills Adelaide Hills Syrah 2021 $32 The Hills Apple and Pear Cider - $6 Women in Wine Little Frances 11th House Red Cabernet 2021 - $30 Vasse Felix Premier Chardonnay 2023 $46 Francesco Rinaldi Dolcetto d'Alba Roussot 2023 $45 Thu, 27 Feb 2025 21:00:00 -0000 full SEN THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Adelaide wines Adelaide Hills The Other Wine Co Pinot Gris 2024 $29 Murdoch Hills Adelaide Hills Syrah 2021 $32 The Hills Apple and Pear Cider - $6 Women in Wine Little Frances 11th House Red Cabernet 2021 - $30 Vasse Felix Premier Chardonnay 2023 $46 Francesco Rinaldi Dolcetto d'Alba Roussot 2023 $45 THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Adelaide wines

Adelaide Hills

The Other Wine Co Pinot Gris 2024 $29

Murdoch Hills Adelaide Hills Syrah 2021 $32

The Hills Apple and Pear Cider - $6

Women in Wine

Little Frances 11th House Red Cabernet 2021 - $30

Vasse Felix Premier Chardonnay 2023 $46

Francesco Rinaldi Dolcetto d'Alba Roussot 2023 $45

]]> 568 QUICK LISTEN - BSF - From Ep 345 BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro reviews The Cookbook Collector by Allegra Goodman SCREEN: The Newsreader on ABC iView FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella 6 garlic cloves, chopped ½ teaspoon salt 155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve 2 good handfuls of flat-leaf (Italian) parsley, chopped 90 g (3 oz) pecorino, freshly grated, plus extra to serve 100 ml (3½ fl oz/½ cup) extra-virgin olive oil Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6 Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside. To make the pappardelle, take one portion of the dough and roll it out onto a floured bench. Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough. Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes. Serve in warm bowls with the extra chopped almonds and pecorino on top. Wed, 26 Feb 2025 21:00:00 -0000 full SEN BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro reviews The Cookbook Collector by Allegra Goodman SCREEN: The Newsreader on ABC iView FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella 6 garlic cloves, chopped ½ teaspoon salt 155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve 2 good handfuls of flat-leaf (Italian) parsley, chopped 90 g (3 oz) pecorino, freshly grated, plus extra to serve 100 ml (3½ fl oz/½ cup) extra-virgin olive oil Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6 Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside. To make the pappardelle, take one portion of the dough and roll it out onto a floured bench. Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough. Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes. Serve in warm bowls with the extra chopped almonds and pecorino on top. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro reviews The Cookbook Collector by Allegra Goodman

SCREEN: The Newsreader on ABC iView

FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella

6 garlic cloves, chopped

½ teaspoon salt

155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve

2 good handfuls of flat-leaf (Italian) parsley, chopped

90 g (3 oz) pecorino, freshly grated, plus extra to serve

100 ml (3½ fl oz/½ cup) extra-virgin olive oil

Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6

Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside.

To make the pappardelle, take one portion of the dough and roll it out onto a floured bench.

Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough.

Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes.

Serve in warm bowls with the extra chopped almonds and pecorino on top.

]]> 769 Ep 345 - I think you're pretty word perfect ON THIS WEEK’S SHOW: The sad and tragic passing of Edward Millear – and how it was reported Adelaide wines with Myles Thomson We reflect on Roberta Flack’s work A great podcast recommendation from Corrie   Item 1: The coverage of death – and how the media should handle unexpected, sudden, dramatic tragedy Edward Millear, 17, died after collapsing while training on a stationary rower at Melbourne Grammar’s boat shed by the Yarra on Tuesday afternoon. -       Melbourne Grammar rower Edward Millear’s collapse last Tuesday -       What made us feel uncomfortable about the weekend follow-up -       How would we have run the weekend story https://www.theage.com.au/national/victoria/training-at-insane-levels-inside-the-brutal-elite-world-of-private-school-rowing-20250221-p5ldz7.html -       Intrusions and death stories we have covered, and the difficulties of reporting   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Adelaide wines Adelaide Hills The Other Wine Co Pinot Gris 2024 $29 Murdoch Hills Adelaide Hills Syrah 2021 $32 The Hills Apple and Pear Cider - $6 Women in Wine Little Frances 11th House Red Cabernet 2021 - $30 Vasse Felix Premier Chardonnay 2023 $46 Francesco Rinaldi Dolcetto d'Alba Roussot 2023 $45   BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro reviews The Cookbook Collector by Allegra Goodman SCREEN: The Newsreader on ABC iView FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella 6 garlic cloves, chopped ½ teaspoon salt 155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve 2 good handfuls of flat-leaf (Italian) parsley, chopped 90 g (3 oz) pecorino, freshly grated, plus extra to serve 100 ml (3½ fl oz/½ cup) extra-virgin olive oil Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6 Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside. To make the pappardelle, take one portion of the dough and roll it out onto a floured bench. Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough. Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes. Serve in warm bowls with the extra chopped almonds and pecorino on top. SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Australian owned by Snowy Hydro, a leader in renewable energy Corrie to Caro: Should the Government avoid Passover when scheduling the Federal election Caro to Corrie: Which podcast made you stop in your tracks this week Corrie to Caro: Why did Roberta Flack resonate with you as a kid Caro to Corrie: What’s your favorite Roberta Flack song Corrie to Caro: What launch party this week are you moving heaven and earth to attend Caro to Corrie: Whose birthdays will be not be celebrating this year Wed, 26 Feb 2025 04:09:00 -0000 Ep 345 - I think you're pretty word perfect full SEN Ep 345 - I think you're pretty word perfect ON THIS WEEK’S SHOW: The sad and tragic passing of Edward Millear – and how it was reported Adelaide wines with Myles Thomson We reflect on Roberta Flack’s work A great podcast recommendation from Corrie   Item 1: The coverage of death – and how the media should handle unexpected, sudden, dramatic tragedy Edward Millear, 17, died after collapsing while training on a stationary rower at Melbourne Grammar’s boat shed by the Yarra on Tuesday afternoon. -       Melbourne Grammar rower Edward Millear’s collapse last Tuesday -       What made us feel uncomfortable about the weekend follow-up -       How would we have run the weekend story https://www.theage.com.au/national/victoria/training-at-insane-levels-inside-the-brutal-elite-world-of-private-school-rowing-20250221-p5ldz7.html -       Intrusions and death stories we have covered, and the difficulties of reporting   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Adelaide wines Adelaide Hills The Other Wine Co Pinot Gris 2024 $29 Murdoch Hills Adelaide Hills Syrah 2021 $32 The Hills Apple and Pear Cider - $6 Women in Wine Little Frances 11th House Red Cabernet 2021 - $30 Vasse Felix Premier Chardonnay 2023 $46 Francesco Rinaldi Dolcetto d'Alba Roussot 2023 $45   BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro reviews The Cookbook Collector by Allegra Goodman SCREEN: The Newsreader on ABC iView FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella 6 garlic cloves, chopped ½ teaspoon salt 155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve 2 good handfuls of flat-leaf (Italian) parsley, chopped 90 g (3 oz) pecorino, freshly grated, plus extra to serve 100 ml (3½ fl oz/½ cup) extra-virgin olive oil Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6 Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside. To make the pappardelle, take one portion of the dough and roll it out onto a floured bench. Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough. Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes. Serve in warm bowls with the extra chopped almonds and pecorino on top. SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Australian owned by Snowy Hydro, a leader in renewable energy Corrie to Caro: Should the Government avoid Passover when scheduling the Federal election Caro to Corrie: Which podcast made you stop in your tracks this week Corrie to Caro: Why did Roberta Flack resonate with you as a kid Caro to Corrie: What’s your favorite Roberta Flack song Corrie to Caro: What launch party this week are you moving heaven and earth to attend Caro to Corrie: Whose birthdays will be not be celebrating this year ON THIS WEEK’S SHOW:

  • The sad and tragic passing of Edward Millear – and how it was reported
  • Adelaide wines with Myles Thomson
  • We reflect on Roberta Flack’s work
  • A great podcast recommendation from Corrie

 

Item 1: The coverage of death – and how the media should handle unexpected, sudden, dramatic tragedy

Edward Millear, 17, died after collapsing while training on a stationary rower at Melbourne Grammar’s boat shed by the Yarra on Tuesday afternoon.

-       Melbourne Grammar rower Edward Millear’s collapse last Tuesday

-       What made us feel uncomfortable about the weekend follow-up

-       How would we have run the weekend story https://www.theage.com.au/national/victoria/training-at-insane-levels-inside-the-brutal-elite-world-of-private-school-rowing-20250221-p5ldz7.html

-       Intrusions and death stories we have covered, and the difficulties of reporting

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Adelaide wines

Adelaide Hills

The Other Wine Co Pinot Gris 2024 $29

Murdoch Hills Adelaide Hills Syrah 2021 $32

The Hills Apple and Pear Cider - $6

Women in Wine

Little Frances 11th House Red Cabernet 2021 - $30

Vasse Felix Premier Chardonnay 2023 $46

Francesco Rinaldi Dolcetto d'Alba Roussot 2023 $45

 

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: Caro reviews The Cookbook Collector by Allegra Goodman

SCREEN: The Newsreader on ABC iView

FOOD: Corrie has a recipe: Pappardelle with almonds from Pranzo cookbook by Guy Mirabella

6 garlic cloves, chopped

½ teaspoon salt

155 g (5½ oz/1 cup) roasted almonds, chopped, plus extra to serve

2 good handfuls of flat-leaf (Italian) parsley, chopped

90 g (3 oz) pecorino, freshly grated, plus extra to serve

100 ml (3½ fl oz/½ cup) extra-virgin olive oil

Semolina and water dough (page 34), cut into four portions semolina flour, for dusting juice of 1 lemon freshly ground black pepper enough for 1-6

Combine the garlic, salt, almonds and parsley in a food processor and pulse until a course texture is reached. Stir in the pecorino, then the oil. Set aside.

To make the pappardelle, take one portion of the dough and roll it out onto a floured bench.

Use your hands to gently flatten the dough into an oval disk. Using a rolling pin, roll the dough out as thin as you can. Dust with semolina flour. Using a pizza wheel cutter, cut the dough into 1.5-2 cm (½-¾ in) wide ribbons and dust with semolina flour again. Repeat with the remaining dough.

Bring a large saucepan of water to the boil, add salt and cook the pappardelle. They will start to float to the top like gnocchi - let them float for about 1 minute, then drain, reserving 125 ml (4 fl oz/½ cup) of the pasta water. Put the cooked pappardelle back into the pan with the reserved pasta water. Stir the almond mixture, lemon juice and plenty of pepper through the pappardelle, then allow it to rest for a few minutes.

Serve in warm bowls with the extra chopped almonds and pecorino on top.


SIX QUICK QUESTIONS, FOR RED ENERGY. 100% Australian owned by Snowy Hydro, a leader in renewable energy

Corrie to Caro: Should the Government avoid Passover when scheduling the Federal election

Caro to Corrie: Which podcast made you stop in your tracks this week

Corrie to Caro: Why did Roberta Flack resonate with you as a kid

Caro to Corrie: What’s your favorite Roberta Flack song

Corrie to Caro: What launch party this week are you moving heaven and earth to attend

Caro to Corrie: Whose birthdays will be not be celebrating this year

]]> 3368 QUICK LISTEN - Six Quick Questions - From Epsiode 344 Caro and Corrie ask each other 6 quick questions to wrap up episode 344. Fri, 21 Feb 2025 21:00:00 -0000 full SEN Caro and Corrie ask each other 6 quick questions to wrap up episode 344. Caro and Corrie ask each other 6 quick questions to wrap up episode 344.

]]> 1064 QUICK LISTEN - BSF - From Ep 344 Book, Screen and Food - from Episode 344. Thu, 20 Feb 2025 21:00:00 -0000 full SEN Book, Screen and Food - from Episode 344. Book, Screen and Food - from Episode 344.

]]> 1049 QUICK LISTEN - The Cocktail Cabinet - From Ep 344 This week Myles discusses Summer Reds, thanks to the Prince Wine Store. Wed, 19 Feb 2025 20:00:00 -0000 full SEN This week Myles discusses Summer Reds, thanks to the Prince Wine Store. This week Myles discusses Summer Reds, thanks to the Prince Wine Store.

]]> 615 QUICK LISTEN - Modern Dilemma - how soon can you re-partner? Caro and Corrie discuss another mdoern dilemma this week - what are the acceptable parameters for re-partnering after your partner has passed? Tue, 18 Feb 2025 21:00:00 -0000 full SEN Caro and Corrie discuss another mdoern dilemma this week - what are the acceptable parameters for re-partnering after your partner has passed? Caro and Corrie discuss another mdoern dilemma this week - what are the acceptable parameters for re-partnering after your partner has passed?

]]> 828 Ep 344 - I've broken every rule on the dance floor ON THIS EPISODE: -       The AFL Indigenous All-Stars match -       Corrie’s tips for hitting the dance floor -       Corrie reviews a gripping, moving book by Geraldine Brooks -       Can you fold a fitted sheet? -       How cold can you drink Pinot Noir? If you have feedback, questions and ideas - email us at feedback@dontshootpod.com.au Item 1: The AFL’s Indigenous All-Stars Match -       The importance of the revival -       Who’s behind it and why -       Reason for dwindling numbers of indigenous players -       Is the AFL a safe place for First Nations footballers   Item 2: What song makes you dance? Moggs’ Stones choice – totally unexpected. -       What are ours and why -       Best dance night you’ve had in recent times -       Tips for Over 55 Dancing Queens   Item 3: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Summer reds Alto Alto Rosso Envinate Benje Tinto Benanti Etna Rosso BSF BSF brought to us by Red Energy. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. BOOK: Corrie reviews Memorial Days by Geraldine Brooks SCREEN: Corrie reviews Rivals on Disney FOOD Caro has a recipe: Quince Cake   SIX QUICK QUESTIONS – for RED ENERGY - Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. Corrie to Caro: Did the BAFTAS get it right with their choice for Best Picture Caro to Corrie: What was your BAFTA highlight Corrie to Caro: What is the least-understood rule in the AFL Caro to Corrie: What is your Washington Bad News Story # 284 Corrie to Caro: What review irritated you this week Caro to Corrie: Complete this sentence: “If there was just one domestic chore I wish I could conquer it would be ….” Tue, 18 Feb 2025 00:04:01 -0000 Ep 344 - I've broken every rule on the dance floor full SEN Ep 344 - I've broken every rule on the dance floor ON THIS EPISODE: -       The AFL Indigenous All-Stars match -       Corrie’s tips for hitting the dance floor -       Corrie reviews a gripping, moving book by Geraldine Brooks -       Can you fold a fitted sheet? -       How cold can you drink Pinot Noir? If you have feedback, questions and ideas - email us at feedback@dontshootpod.com.au Item 1: The AFL’s Indigenous All-Stars Match -       The importance of the revival -       Who’s behind it and why -       Reason for dwindling numbers of indigenous players -       Is the AFL a safe place for First Nations footballers   Item 2: What song makes you dance? Moggs’ Stones choice – totally unexpected. -       What are ours and why -       Best dance night you’ve had in recent times -       Tips for Over 55 Dancing Queens   Item 3: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Summer reds Alto Alto Rosso Envinate Benje Tinto Benanti Etna Rosso BSF BSF brought to us by Red Energy. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers. BOOK: Corrie reviews Memorial Days by Geraldine Brooks SCREEN: Corrie reviews Rivals on Disney FOOD Caro has a recipe: Quince Cake   SIX QUICK QUESTIONS – for RED ENERGY - Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app. Corrie to Caro: Did the BAFTAS get it right with their choice for Best Picture Caro to Corrie: What was your BAFTA highlight Corrie to Caro: What is the least-understood rule in the AFL Caro to Corrie: What is your Washington Bad News Story # 284 Corrie to Caro: What review irritated you this week Caro to Corrie: Complete this sentence: “If there was just one domestic chore I wish I could conquer it would be ….” ON THIS EPISODE:

-       The AFL Indigenous All-Stars match

-       Corrie’s tips for hitting the dance floor

-       Corrie reviews a gripping, moving book by Geraldine Brooks

-       Can you fold a fitted sheet?

-       How cold can you drink Pinot Noir?


If you have feedback, questions and ideas - email us at feedback@dontshootpod.com.au


Item 1: The AFL’s Indigenous All-Stars Match

-       The importance of the revival

-       Who’s behind it and why

-       Reason for dwindling numbers of indigenous players

-       Is the AFL a safe place for First Nations footballers

 

Item 2: What song makes you dance? Moggs’ Stones choice – totally unexpected.

-       What are ours and why

-       Best dance night you’ve had in recent times

-       Tips for Over 55 Dancing Queens

 

Item 3:

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Summer reds

Alto Alto Rosso

Envinate Benje Tinto

Benanti Etna Rosso

BSF

BSF brought to us by Red Energy. 100% Aussie Owned Red Energy – providing the choice of green power to homeowners and small business customers.

BOOK:

Corrie reviews Memorial Days by Geraldine Brooks

SCREEN:

Corrie reviews Rivals on Disney

FOOD

Caro has a recipe: Quince Cake

 

SIX QUICK QUESTIONS – for RED ENERGY - Choose Australian owned and manage your energy anytime, anywhere with the Red Energy mobile app.

Corrie to Caro: Did the BAFTAS get it right with their choice for Best Picture

Caro to Corrie: What was your BAFTA highlight

Corrie to Caro: What is the least-understood rule in the AFL

Caro to Corrie: What is your Washington Bad News Story # 284

Corrie to Caro: What review irritated you this week

Caro to Corrie: Complete this sentence: “If there was just one domestic chore I wish I could conquer it would be ….”

]]> 4334 QUICK LISTEN - The Cocktail Cabinet - From Ep 343 BSF brought to us by Red Energy. Moving made easy. Call 131 806. BOOK: Caro reviews Rules of Civility by Amor Towles SCREEN: Caro reviews Prime Target on Apple TV FOOD Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine  Sat, 15 Feb 2025 20:00:00 -0000 full SEN BSF brought to us by Red Energy. Moving made easy. Call 131 806. BOOK: Caro reviews Rules of Civility by Amor Towles SCREEN: Caro reviews Prime Target on Apple TV FOOD Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine  BSF brought to us by Red Energy. Moving made easy. Call 131 806.

BOOK:

Caro reviews Rules of Civility by Amor Towles

SCREEN:

Caro reviews Prime Target on Apple TV

FOOD

Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine 

]]> 626 QUICK LISTEN - BSF - From Ep 343 BSF brought to us by Red Energy. Moving made easy. Call 131 806. BOOK: Caro reviews Rules of Civility by Amor Towles   SCREEN: Caro reviews Prime Target on Apple TV FOOD Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine Ingredients (14) 130g unsalted butter, softened, chopped 130g caster sugar 2 large eggs, at room temperature 1 tsp vanilla extract 1 cup (150g) self-raising flour 80g plain flour 1/4 cup (60ml) milk 165g mascarpone 2 tbs lemon juice 165g frozen raspberries Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting Frosting 1 cup (250g) mascarpone 1/3 cup (40g) icing sugar, sifted Finely grated zest of 1 lemon Method 1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper. 2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl. 3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely. 4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl. 5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve. Sat, 15 Feb 2025 03:00:00 -0000 full SEN BSF brought to us by Red Energy. Moving made easy. Call 131 806. BOOK: Caro reviews Rules of Civility by Amor Towles   SCREEN: Caro reviews Prime Target on Apple TV FOOD Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine Ingredients (14) 130g unsalted butter, softened, chopped 130g caster sugar 2 large eggs, at room temperature 1 tsp vanilla extract 1 cup (150g) self-raising flour 80g plain flour 1/4 cup (60ml) milk 165g mascarpone 2 tbs lemon juice 165g frozen raspberries Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting Frosting 1 cup (250g) mascarpone 1/3 cup (40g) icing sugar, sifted Finely grated zest of 1 lemon Method 1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper. 2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl. 3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely. 4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl. 5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve. BSF brought to us by Red Energy. Moving made easy. Call 131 806.

BOOK:

Caro reviews Rules of Civility by Amor Towles

 

SCREEN:

Caro reviews Prime Target on Apple TV

FOOD

Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine

Ingredients (14)

130g unsalted butter, softened, chopped

130g caster sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1 cup (150g) self-raising flour

80g plain flour

1/4 cup (60ml) milk

165g mascarpone

2 tbs lemon juice

165g frozen raspberries

Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting

Frosting

1 cup (250g) mascarpone

1/3 cup (40g) icing sugar, sifted

Finely grated zest of 1 lemon

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper.

2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl.

3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely.

4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl.

5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve.

]]> 727 QUICK LISTEN - Six Quick Questions - From Ep 343 SIX QUICK QUESTIONS Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie Corrie to Caro: The Superbowl half-time show: thoughts? Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer Corrie to Caro: What has been your drink of the month Caro to Corrie: What’s your new year’s resolution – and how’s it going Corrie to Caro: Of all the little things that get broken in your life what is the most annoying Fri, 14 Feb 2025 21:00:00 -0000 full SEN SIX QUICK QUESTIONS Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie Corrie to Caro: The Superbowl half-time show: thoughts? Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer Corrie to Caro: What has been your drink of the month Caro to Corrie: What’s your new year’s resolution – and how’s it going Corrie to Caro: Of all the little things that get broken in your life what is the most annoying SIX QUICK QUESTIONS

Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie

Corrie to Caro: The Superbowl half-time show: thoughts?

Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer

Corrie to Caro: What has been your drink of the month

Caro to Corrie: What’s your new year’s resolution – and how’s it going

Corrie to Caro: Of all the little things that get broken in your life what is the most annoying

]]> 1742 QUICK LISTEN - Modern Dilemma - Re-gifting This week's modern dilemma is related to a common theme we can all relate to - regifting! Thu, 13 Feb 2025 21:00:00 -0000 full SEN This week's modern dilemma is related to a common theme we can all relate to - regifting! This week's modern dilemma is related to a common theme we can all relate to - regifting!

]]> 563 Ep 343 - I don't think he's 100% comfortable with this ON THIS EPISODE Succession planning – their history in the AFL and how will the Ken Hinkley handover play out The reputational damage for Sam Kerr Summer Rieslings with Myles Thomson Favourite romance movies for Valentine’s Day A big shoutout for Working Dog productions   Send us your questions and suggestions: feedback@dontshootpod.com.au Item 1: Luggagegate. Or, Life Is Just A Series of Coincidences Item 2: Why Succession Planning Matters (and if you don’t you’re not doing the best thing by your business) -       Caro reports on Ken Hinkley Item 3: Sam Kerr and reputational damage THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Summer Rieslings Frankland Estate Isolation Ridge Riesling 2023 Schmolzer and Brown Obstgarten K Riesling 2022 BSF brought to us by Red Energy. Moving made easy. Call 131 806. BOOK: Caro reviews Rules of Civility by Amor Towles   SCREEN: Caro reviews Prime Target on Apple TV FOOD Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine Ingredients (14) 130g unsalted butter, softened, chopped 130g caster sugar 2 large eggs, at room temperature 1 tsp vanilla extract 1 cup (150g) self-raising flour 80g plain flour 1/4 cup (60ml) milk 165g mascarpone 2 tbs lemon juice 165g frozen raspberries Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting Frosting 1 cup (250g) mascarpone 1/3 cup (40g) icing sugar, sifted Finely grated zest of 1 lemon Method 1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper. 2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl. 3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely. 4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl. 5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve.   SIX QUICK QUESTIONS Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie Corrie to Caro: The Superbowl half-time show: thoughts? Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer Corrie to Caro: What has been your drink of the month Caro to Corrie: What’s your new year’s resolution – and how’s it going Corrie to Caro: Of all the little things that get broken in your life what is the most annoying Thu, 13 Feb 2025 00:00:00 -0000 Ep 343 - I don't think he's 100% comfortable with this full SEN Ep 343 - I don't think he's 100% comfortable with this ON THIS EPISODE Succession planning – their history in the AFL and how will the Ken Hinkley handover play out The reputational damage for Sam Kerr Summer Rieslings with Myles Thomson Favourite romance movies for Valentine’s Day A big shoutout for Working Dog productions   Send us your questions and suggestions: feedback@dontshootpod.com.au Item 1: Luggagegate. Or, Life Is Just A Series of Coincidences Item 2: Why Succession Planning Matters (and if you don’t you’re not doing the best thing by your business) -       Caro reports on Ken Hinkley Item 3: Sam Kerr and reputational damage THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Summer Rieslings Frankland Estate Isolation Ridge Riesling 2023 Schmolzer and Brown Obstgarten K Riesling 2022 BSF brought to us by Red Energy. Moving made easy. Call 131 806. BOOK: Caro reviews Rules of Civility by Amor Towles   SCREEN: Caro reviews Prime Target on Apple TV FOOD Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine Ingredients (14) 130g unsalted butter, softened, chopped 130g caster sugar 2 large eggs, at room temperature 1 tsp vanilla extract 1 cup (150g) self-raising flour 80g plain flour 1/4 cup (60ml) milk 165g mascarpone 2 tbs lemon juice 165g frozen raspberries Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting Frosting 1 cup (250g) mascarpone 1/3 cup (40g) icing sugar, sifted Finely grated zest of 1 lemon Method 1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper. 2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl. 3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely. 4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl. 5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve.   SIX QUICK QUESTIONS Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie Corrie to Caro: The Superbowl half-time show: thoughts? Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer Corrie to Caro: What has been your drink of the month Caro to Corrie: What’s your new year’s resolution – and how’s it going Corrie to Caro: Of all the little things that get broken in your life what is the most annoying ON THIS EPISODE

Succession planning – their history in the AFL and how will the Ken Hinkley handover play out

The reputational damage for Sam Kerr

Summer Rieslings with Myles Thomson

Favourite romance movies for Valentine’s Day

A big shoutout for Working Dog productions

 

Send us your questions and suggestions: feedback@dontshootpod.com.au

Item 1: Luggagegate. Or, Life Is Just A Series of Coincidences

Item 2: Why Succession Planning Matters (and if you don’t you’re not doing the best thing by your business)

-       Caro reports on Ken Hinkley

Item 3: Sam Kerr and reputational damage


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Summer Rieslings

Frankland Estate Isolation Ridge Riesling 2023

Schmolzer and Brown Obstgarten K Riesling 2022

BSF brought to us by Red Energy. Moving made easy. Call 131 806.

BOOK:

Caro reviews Rules of Civility by Amor Towles

 

SCREEN:

Caro reviews Prime Target on Apple TV

FOOD

Corrie has a recipe: Raspberry and Lemon Mascarpone Cake from Delicious Magazine

Ingredients (14)

130g unsalted butter, softened, chopped

130g caster sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1 cup (150g) self-raising flour

80g plain flour

1/4 cup (60ml) milk

165g mascarpone

2 tbs lemon juice

165g frozen raspberries

Fresh raspberries, to decorate, plus 8 extra fresh raspberries, for frosting

Frosting

1 cup (250g) mascarpone

1/3 cup (40g) icing sugar, sifted

Finely grated zest of 1 lemon

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 24cm x 13cm x 6.5cm-deep loaf pan and line pan with baking paper.

2.In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flours together and set 2 tbs flour mixture aside in a separate bowl.

3.Fold milk, mascarpone, lemon juice and remaining flour mixture into vanilla mixture in two batches. Toss frozen raspberries with reserved 2 tbs flour mixture and quickly fold two-thirds through batter (do not over-mix or the berries will bleed). Spread into loaf pan and scatter remaining coated berries on top. Bake for 1 hour 15 minutes, or until a skewer inserted in centre comes out clean. Stand in pan on a wire rack for 10 minutes, then turn out onto wire rack and set aside to cool completely.

4.For the frosting, whisk all ingredients in a large bowl until combined. Crush the 8 extra fresh raspberries in a small bowl with a fork and add three-quarters of crushed raspberries to frosting for a pink swirl.

5.Spread frosting over loaf, drizzle with remaining crushed raspberries and top with fresh raspberries to serve.

 

SIX QUICK QUESTIONS

Caro to Corrie: St Valentine’s Day this week. What’s your favourite romance movie

Corrie to Caro: The Superbowl half-time show: thoughts?

Caro to Corrie: St Valentine’s Day this week. Who is your favourite romance writer

Corrie to Caro: What has been your drink of the month

Caro to Corrie: What’s your new year’s resolution – and how’s it going

Corrie to Caro: Of all the little things that get broken in your life what is the most annoying

]]> 4726 QUICK LISTEN - Six Quick Questions - From Ep 342 Corrie to Caro: Describe your attraction to Marianne Faithful Caro to Corrie: What was your cultural highlight last week Corrie to Caro: How do you feel about eating at a Guy Grossi restaurant Caro to Corrie: What’s the most annoying room in your house Corrie to Caro: What did you do on the weekend that you haven’t done in years Caro to Corrie: What article last week had you in fits Fri, 07 Feb 2025 21:00:00 -0000 full SEN Corrie to Caro: Describe your attraction to Marianne Faithful Caro to Corrie: What was your cultural highlight last week Corrie to Caro: How do you feel about eating at a Guy Grossi restaurant Caro to Corrie: What’s the most annoying room in your house Corrie to Caro: What did you do on the weekend that you haven’t done in years Caro to Corrie: What article last week had you in fits Corrie to Caro: Describe your attraction to Marianne Faithful

Caro to Corrie: What was your cultural highlight last week

Corrie to Caro: How do you feel about eating at a Guy Grossi restaurant

Caro to Corrie: What’s the most annoying room in your house

Corrie to Caro: What did you do on the weekend that you haven’t done in years

Caro to Corrie: What article last week had you in fits

]]> 843 QUICK LISTEN - The Cocktail Cabinet - From Ep 342 THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Vermouth as a perfect Summer drink Cocchie Americano - https://princewinestore.com.au/cocchi-vermouth-di-torino-750ml.html Tenuta Aglaea Vermouth Bianco - https://princewinestore.com.au/tenuta-aglaea-vermouth-bianco.html Thu, 06 Feb 2025 23:00:00 -0000 full SEN THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Vermouth as a perfect Summer drink Cocchie Americano - https://princewinestore.com.au/cocchi-vermouth-di-torino-750ml.html Tenuta Aglaea Vermouth Bianco - https://princewinestore.com.au/tenuta-aglaea-vermouth-bianco.html THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Vermouth as a perfect Summer drink

Cocchie Americano - https://princewinestore.com.au/cocchi-vermouth-di-torino-750ml.html

Tenuta Aglaea Vermouth Bianco - https://princewinestore.com.au/tenuta-aglaea-vermouth-bianco.html

]]> 387 QUICK LISTEN - BSF - From Ep 342 BSF brought to us by RED ENERGY – Moving home? Stress less and make the move to Red Energy. Call 131 806.   BOOK: Corrie reviews 2024 Booker shortlisted novel Creation Lake by Rachel Kushner SCREEN: Caro reviews The Brutalist (general release) FOOD Caro’s recipe is Clem’s Prawn Rolls Wed, 05 Feb 2025 21:00:00 -0000 full SEN BSF brought to us by RED ENERGY – Moving home? Stress less and make the move to Red Energy. Call 131 806.   BOOK: Corrie reviews 2024 Booker shortlisted novel Creation Lake by Rachel Kushner SCREEN: Caro reviews The Brutalist (general release) FOOD Caro’s recipe is Clem’s Prawn Rolls BSF brought to us by RED ENERGY – Moving home? Stress less and make the move to Red Energy. Call 131 806.

 

BOOK:

Corrie reviews 2024 Booker shortlisted novel Creation Lake by Rachel Kushner

SCREEN:

Caro reviews The Brutalist (general release)

FOOD

Caro’s recipe is Clem’s Prawn Rolls

]]> 982 QUICK LISTEN - Modern Dilemma - FebFast Caro and Corrie discuss the way we deal with not drinking - especially in social events. Mon, 03 Feb 2025 23:13:15 -0000 full SEN Caro and Corrie discuss the way we deal with not drinking - especially in social events. Caro and Corrie discuss the way we deal with not drinking - especially in social events.

]]> 764 Ep 342 - You laugh, you mock, and you scoff! ON THIS EPISODE -       The DEI Policy & Australia’s dangerous move toward Trumpy exclusion policies -       The Cocktail Cabinet – Vermouth as a perfect Summer drink -       The passing of Marrianne Faithful -       Caro’s wonderful & nostalgic experience this week -       Toga parties at retirement villages!?   Item 1: DEI politics: Australia’s dangerous move toward Trumpy exclusion policies   -       What is DEI policy -       What have been the benefits to govt and private sectors -       Background and update on what’s currently happening in US -       The Washington air crash tragedy -       Our own examples of when we’ve seen how DEI improves a culture, a workplace, our society   https://www.theguardian.com/australia-news/2025/jan/31/peter-dutton-push-to-axe-dei-public-service-positions-compared-to-donald-trump   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Vermouth as a perfect Summer drink Cocchie Americano - https://princewinestore.com.au/cocchi-vermouth-di-torino-750ml.html Tenuta Aglaea Vermouth Bianco - https://princewinestore.com.au/tenuta-aglaea-vermouth-bianco.html   BSF BSF brought to us by RED ENERGY – Moving home? Stress less and make the move to Red Energy. Call 131 806.   BOOK: Corrie reviews 2024 Booker shortlisted novel Creation Lake by Rachel Kushner SCREEN: Caro reviews The Brutalist (general release) FOOD Caro’s recipe is Clem’s Prawn Rolls   SIX QUICK QUESTIONS   Corrie to Caro: Describe your attraction to Marianne Faithful Caro to Corrie: What was your cultural highlight last week Corrie to Caro: How do you feel about eating at a Guy Grossi restaurant Caro to Corrie: What’s the most annoying room in your house Corrie to Caro: What did you do on the weekend that you haven’t done in years Caro to Corrie: What article last week had you in fits Mon, 03 Feb 2025 00:45:16 -0000 Ep 342 - You laugh, you mock, and you scoff! full SEN Ep 342 - You laugh, you mock, and you scoff! ON THIS EPISODE -       The DEI Policy & Australia’s dangerous move toward Trumpy exclusion policies -       The Cocktail Cabinet – Vermouth as a perfect Summer drink -       The passing of Marrianne Faithful -       Caro’s wonderful & nostalgic experience this week -       Toga parties at retirement villages!?   Item 1: DEI politics: Australia’s dangerous move toward Trumpy exclusion policies   -       What is DEI policy -       What have been the benefits to govt and private sectors -       Background and update on what’s currently happening in US -       The Washington air crash tragedy -       Our own examples of when we’ve seen how DEI improves a culture, a workplace, our society   https://www.theguardian.com/australia-news/2025/jan/31/peter-dutton-push-to-axe-dei-public-service-positions-compared-to-donald-trump   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Vermouth as a perfect Summer drink Cocchie Americano - https://princewinestore.com.au/cocchi-vermouth-di-torino-750ml.html Tenuta Aglaea Vermouth Bianco - https://princewinestore.com.au/tenuta-aglaea-vermouth-bianco.html   BSF BSF brought to us by RED ENERGY – Moving home? Stress less and make the move to Red Energy. Call 131 806.   BOOK: Corrie reviews 2024 Booker shortlisted novel Creation Lake by Rachel Kushner SCREEN: Caro reviews The Brutalist (general release) FOOD Caro’s recipe is Clem’s Prawn Rolls   SIX QUICK QUESTIONS   Corrie to Caro: Describe your attraction to Marianne Faithful Caro to Corrie: What was your cultural highlight last week Corrie to Caro: How do you feel about eating at a Guy Grossi restaurant Caro to Corrie: What’s the most annoying room in your house Corrie to Caro: What did you do on the weekend that you haven’t done in years Caro to Corrie: What article last week had you in fits ON THIS EPISODE

-       The DEI Policy & Australia’s dangerous move toward Trumpy exclusion policies

-       The Cocktail Cabinet – Vermouth as a perfect Summer drink

-       The passing of Marrianne Faithful

-       Caro’s wonderful & nostalgic experience this week

-       Toga parties at retirement villages!?

 

Item 1: DEI politics: Australia’s dangerous move toward Trumpy exclusion policies

 

-       What is DEI policy

-       What have been the benefits to govt and private sectors

-       Background and update on what’s currently happening in US

-       The Washington air crash tragedy

-       Our own examples of when we’ve seen how DEI improves a culture, a workplace, our society

 

https://www.theguardian.com/australia-news/2025/jan/31/peter-dutton-push-to-axe-dei-public-service-positions-compared-to-donald-trump

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Vermouth as a perfect Summer drink

Cocchie Americano - https://princewinestore.com.au/cocchi-vermouth-di-torino-750ml.html

Tenuta Aglaea Vermouth Bianco - https://princewinestore.com.au/tenuta-aglaea-vermouth-bianco.html

 

BSF

BSF brought to us by RED ENERGY – Moving home? Stress less and make the move to Red Energy. Call 131 806.

 

BOOK:

Corrie reviews 2024 Booker shortlisted novel Creation Lake by Rachel Kushner

SCREEN:

Caro reviews The Brutalist (general release)

FOOD

Caro’s recipe is Clem’s Prawn Rolls

 

SIX QUICK QUESTIONS

 

Corrie to Caro: Describe your attraction to Marianne Faithful

Caro to Corrie: What was your cultural highlight last week

Corrie to Caro: How do you feel about eating at a Guy Grossi restaurant

Caro to Corrie: What’s the most annoying room in your house

Corrie to Caro: What did you do on the weekend that you haven’t done in years

Caro to Corrie: What article last week had you in fits

]]> 3754 QUICK LISTEN - Six Quick Questions - From Ep 341 SIX QUICK QUESTIONS Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event? Caro to Corrie: Which anniversary this week struck home Corrie to Caro: Do you approve of the new Australian Open experience? Caro to Corrie: If you were tech-savvy, what would you like to invent? Corrie to Caro: What gets harder as you get older? Caro to Corrie: Two words, one question: Who’s Back? Sat, 01 Feb 2025 20:00:00 -0000 full SEN SIX QUICK QUESTIONS Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event? Caro to Corrie: Which anniversary this week struck home Corrie to Caro: Do you approve of the new Australian Open experience? Caro to Corrie: If you were tech-savvy, what would you like to invent? Corrie to Caro: What gets harder as you get older? Caro to Corrie: Two words, one question: Who’s Back? SIX QUICK QUESTIONS

Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event?

Caro to Corrie: Which anniversary this week struck home

Corrie to Caro: Do you approve of the new Australian Open experience?

Caro to Corrie: If you were tech-savvy, what would you like to invent?

Corrie to Caro: What gets harder as you get older?

Caro to Corrie: Two words, one question: Who’s Back?

]]> 734 QUICK LISTEN - BSF - From Ep 341 BSF – brought to us by Red Energy. BOOK: Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst SCREEN: Caro on her Best Screen of Summer 2024-5: A Real Pain Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus FOOD Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake 450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted 345 g (12 oz/1½2 cups) caster sugar 4 eggs 250 ml (8½ fl oz/1 cup) sunflower oil 1 tablespoon limoncello 1 teaspoon natural vanilla extract 250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing 250 g (9 oz/2 cups) icing (confectioners') sugar, sifted 3 tablespoons mascarpone, at room temperature 2 tablespoons orange juice 100 g (3½ oz) coconut flakes, toasted enough for 8-10 Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper. Combine the flour, baking powder and caster sugar in a large bowl and mix well. In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated. Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray. To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips. Transfer to a large plate and top v with the toasted coconut. This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving). Fri, 31 Jan 2025 20:00:00 -0000 full SEN BSF – brought to us by Red Energy. BOOK: Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst SCREEN: Caro on her Best Screen of Summer 2024-5: A Real Pain Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus FOOD Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake 450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted 345 g (12 oz/1½2 cups) caster sugar 4 eggs 250 ml (8½ fl oz/1 cup) sunflower oil 1 tablespoon limoncello 1 teaspoon natural vanilla extract 250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing 250 g (9 oz/2 cups) icing (confectioners') sugar, sifted 3 tablespoons mascarpone, at room temperature 2 tablespoons orange juice 100 g (3½ oz) coconut flakes, toasted enough for 8-10 Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper. Combine the flour, baking powder and caster sugar in a large bowl and mix well. In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated. Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray. To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips. Transfer to a large plate and top v with the toasted coconut. This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving). BSF – brought to us by Red Energy.

BOOK:

Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd

Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst

SCREEN:

Caro on her Best Screen of Summer 2024-5: A Real Pain

Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus

FOOD

Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio

Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake

450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted

3 teaspoons baking powder, sifted

345 g (12 oz/1½2 cups) caster sugar

4 eggs

250 ml (8½ fl oz/1 cup) sunflower oil

1 tablespoon limoncello

1 teaspoon natural vanilla extract

250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing

250 g (9 oz/2 cups) icing (confectioners') sugar, sifted

3 tablespoons mascarpone, at room temperature

2 tablespoons orange juice

100 g (3½ oz) coconut flakes, toasted enough for 8-10

Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.

Combine the flour, baking powder and caster sugar in a large bowl and mix well.

In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.

Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.

To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips.

Transfer to a large plate and top v

with the toasted coconut.

This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).

]]> 1198 QUICK LISTEN - The Cocktail Cabinet - Ep 341 THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking White Wine - Racine Picpoul de Pinet 2022 Departed Spirits Green Apple Vodka (500ml) 37% Mountain Culture Status Quo Can 355ml Thu, 30 Jan 2025 20:00:00 -0000 full SEN THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking White Wine - Racine Picpoul de Pinet 2022 Departed Spirits Green Apple Vodka (500ml) 37% Mountain Culture Status Quo Can 355ml THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking

White Wine - Racine Picpoul de Pinet 2022

Departed Spirits Green Apple Vodka (500ml) 37%

Mountain Culture Status Quo Can 355ml

]]> 510 Modern Dillema - Do you tell if you are 'WFB'? Is it reasonable to be upfront and honest if you are 'WFB' (Working From Beach)? Wed, 29 Jan 2025 20:00:00 -0000 full SEN Is it reasonable to be upfront and honest if you are 'WFB' (Working From Beach)? Is it reasonable to be upfront and honest if you are 'WFB' (Working From Beach)?

]]> 422 Ep 341 - We are back for 2025! ON THIS EPISODE It’s been a special summer for Caro and Corrie The stories of the summer – Donald Trump’s first week Caro’s take on the footy stories from the summer – Jamarra Ugle-Hagan, Luke Sayers All your correspondence and feedback Your favourite segments return – Cocktail Cabinet, Book, Screen & Food, and Six Quick Questions Caro’s take on the news in footy – Jamarra Ugle-Hagan’s absence from Bulldogs’ training, the Luke Sayers scandal   Summer’s biggest news story: Donald Trump’s First Week The Inauguration – thoughts (and Melania’s outfits) Elon – and the Nazi salute 5 take-home messages from Trump’s First Week back in the Oval Office What is our greatest fear about Trump Presidency #2   THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking White Wine - Racine Picpoul de Pinet 2022 Departed Spirits Green Apple Vodka (500ml) 37% Mountain Culture Status Quo Can 355ml   BSF – brought to us by Red Energy. BOOK: Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst SCREEN: Caro on her Best Screen of Summer 2024-5: A Real Pain Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus FOOD Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake 450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted 345 g (12 oz/1½2 cups) caster sugar 4 eggs 250 ml (8½ fl oz/1 cup) sunflower oil 1 tablespoon limoncello 1 teaspoon natural vanilla extract 250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing 250 g (9 oz/2 cups) icing (confectioners') sugar, sifted 3 tablespoons mascarpone, at room temperature 2 tablespoons orange juice 100 g (3½ oz) coconut flakes, toasted enough for 8-10 Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper. Combine the flour, baking powder and caster sugar in a large bowl and mix well. In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated. Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray. To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips. Transfer to a large plate and top v with the toasted coconut. This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).   SIX QUICK QUESTIONS Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event? Caro to Corrie: Which anniversary this week struck home Corrie to Caro: Do you approve of the new Australian Open experience? Caro to Corrie: If you were tech-savvy, what would you like to invent? Corrie to Caro: What gets harder as you get older? Caro to Corrie: Two words, one question: Who’s Back? Tue, 28 Jan 2025 23:50:53 -0000 full SEN ON THIS EPISODE It’s been a special summer for Caro and Corrie The stories of the summer – Donald Trump’s first week Caro’s take on the footy stories from the summer – Jamarra Ugle-Hagan, Luke Sayers All your correspondence and feedback Your favourite segments return – Cocktail Cabinet, Book, Screen & Food, and Six Quick Questions Caro’s take on the news in footy – Jamarra Ugle-Hagan’s absence from Bulldogs’ training, the Luke Sayers scandal   Summer’s biggest news story: Donald Trump’s First Week The Inauguration – thoughts (and Melania’s outfits) Elon – and the Nazi salute 5 take-home messages from Trump’s First Week back in the Oval Office What is our greatest fear about Trump Presidency #2   THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking White Wine - Racine Picpoul de Pinet 2022 Departed Spirits Green Apple Vodka (500ml) 37% Mountain Culture Status Quo Can 355ml   BSF – brought to us by Red Energy. BOOK: Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst SCREEN: Caro on her Best Screen of Summer 2024-5: A Real Pain Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus FOOD Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake 450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted 345 g (12 oz/1½2 cups) caster sugar 4 eggs 250 ml (8½ fl oz/1 cup) sunflower oil 1 tablespoon limoncello 1 teaspoon natural vanilla extract 250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing 250 g (9 oz/2 cups) icing (confectioners') sugar, sifted 3 tablespoons mascarpone, at room temperature 2 tablespoons orange juice 100 g (3½ oz) coconut flakes, toasted enough for 8-10 Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper. Combine the flour, baking powder and caster sugar in a large bowl and mix well. In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated. Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray. To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips. Transfer to a large plate and top v with the toasted coconut. This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).   SIX QUICK QUESTIONS Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event? Caro to Corrie: Which anniversary this week struck home Corrie to Caro: Do you approve of the new Australian Open experience? Caro to Corrie: If you were tech-savvy, what would you like to invent? Corrie to Caro: What gets harder as you get older? Caro to Corrie: Two words, one question: Who’s Back? ON THIS EPISODE

  • It’s been a special summer for Caro and Corrie
  • The stories of the summer – Donald Trump’s first week
  • Caro’s take on the footy stories from the summer – Jamarra Ugle-Hagan, Luke Sayers
  • All your correspondence and feedback
  • Your favourite segments return – Cocktail Cabinet, Book, Screen & Food, and Six Quick Questions


Caro’s take on the news in footy – Jamarra Ugle-Hagan’s absence from Bulldogs’ training, the Luke Sayers scandal

 

Summer’s biggest news story: Donald Trump’s First Week

  • The Inauguration – thoughts (and Melania’s outfits)
  • Elon – and the Nazi salute
  • 5 take-home messages from Trump’s First Week back in the Oval Office
  • What is our greatest fear about Trump Presidency #2

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store. Search Prince Wine Store dot com dot au. - Welcome Myles Thomson. This week: best of Summer drinking

White Wine - Racine Picpoul de Pinet 2022

Departed Spirits Green Apple Vodka (500ml) 37%

Mountain Culture Status Quo Can 355ml

 

BSF – brought to us by Red Energy.

BOOK:

Caro on her Best Book of Summer 2024-25: Gabriel’s Moon by William Boyd

Corrie on her Best Book of Summer 2024-5: Our Evenings by Alan Hollinghurst

SCREEN:

Caro on her Best Screen of Summer 2024-5: A Real Pain

Corrie on her Best Screen of Summer 2024-5: The Agency on Paramount Plus

FOOD

Caro on her Best Summer Recipe of Summer 2024-5: Tomato Carpaccio

Corrie on her Best Summer Recipe of Summer 2024-5: Guy Mirabella’s Orange Coconut Cake

450 g. (1 lb/3 cups) plain (all-purpose) flour, sifted

3 teaspoons baking powder, sifted

345 g (12 oz/1½2 cups) caster sugar

4 eggs

250 ml (8½ fl oz/1 cup) sunflower oil

1 tablespoon limoncello

1 teaspoon natural vanilla extract

250 g (9 oz/1 cup) mascarpone, at room temperature grated zest and juice of 1 orange icing

250 g (9 oz/2 cups) icing (confectioners') sugar, sifted

3 tablespoons mascarpone, at room temperature

2 tablespoons orange juice

100 g (3½ oz) coconut flakes, toasted enough for 8-10

Preheat the oven to 180°C (360°F). Grease a 22 cm (8¾ in) angel food cake tin with butter and line the centre tube with baking paper.

Combine the flour, baking powder and caster sugar in a large bowl and mix well.

In another bowl, combine the eggs, oil, limoncello, vanilla and mix well with a balloon whisk Whisk in the mascarpone, orange zest and juice until well combined. Add the wet mixture to the dry and fold it through with a spatula until just incorporated.

Spoon the batter into the prepared tin and bake for 50 minutes, or until it tests done with a skewer. Remove from the oven and leave to cool in the tin completely. Once cool, gently turn the cake out onto a wire rack positioned over a baking tray.

To prepare the icing (frosting), whisk together the icing sugar, mascarpone and orange juice until smooth. Pour the icing over the top and side of the cake - the baking tray will catch any drips.

Transfer to a large plate and top v

with the toasted coconut.

This cake is best served straight away or the same day, but it will keep for up to 2 days stored in an airtight container in the refrigerator (bring to room temperature before serving).

 

SIX QUICK QUESTIONS

Corrie to Caro: Should Grace Tame have worn her anti-Murdoch t-shirt to the Australian of the Year event?

Caro to Corrie: Which anniversary this week struck home

Corrie to Caro: Do you approve of the new Australian Open experience?

Caro to Corrie: If you were tech-savvy, what would you like to invent?

Corrie to Caro: What gets harder as you get older?

Caro to Corrie: Two words, one question: Who’s Back?

]]> 4308 2024 Rewind - From Ep 323 - Cocktail Cabinet, Spanish Wines We talk Spanish Wines, thanks to the Prince Wine Store. Sat, 25 Jan 2025 21:00:00 -0000 full SEN We talk Spanish Wines, thanks to the Prince Wine Store. We talk Spanish Wines, thanks to the Prince Wine Store.

]]> 391 2024 Rewind - From Ep 335 - American alcohol Thanks to the Prince Wine Store, we discuss American alcohol. Wed, 22 Jan 2025 21:00:00 -0000 full SEN Thanks to the Prince Wine Store, we discuss American alcohol. Thanks to the Prince Wine Store, we discuss American alcohol.

]]> 637 2024 Rewind - From Ep 332 - The Cocktail Cabinet In this episode from 2024, we discussed wines to go with Spring Lamb. Mon, 20 Jan 2025 22:34:18 -0000 full SEN In this episode from 2024, we discussed wines to go with Spring Lamb. In this episode from 2024, we discussed wines to go with Spring Lamb.

]]> 499 2024 Rewind - From Ep 300 - Our milestone episode, The Cocktail Cabinet Join Caro, Corrie, Anna Barry and Myles Thomson for the Cocktail Cabinet, on the day of our 300th episode celebration! Tue, 14 Jan 2025 21:00:00 -0000 full SEN Join Caro, Corrie, Anna Barry and Myles Thomson for the Cocktail Cabinet, on the day of our 300th episode celebration! Join Caro, Corrie, Anna Barry and Myles Thomson for the Cocktail Cabinet, on the day of our 300th episode celebration!

]]> 369 2024 Rewind - The Cocktail Cabinet - Ep 328 While Caro and Corrie have a break, listen back to the Cocktail Cabinet - this is from Episode 328. THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong Mon, 13 Jan 2025 23:28:36 -0000 full SEN While Caro and Corrie have a break, listen back to the Cocktail Cabinet - this is from Episode 328. THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong While Caro and Corrie have a break, listen back to the Cocktail Cabinet - this is from Episode 328.

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong

]]> 808 2024 Rewind - From Ep 336 - The Cocktail Cabinet thanks to the Prince Wine Store While Caro and Corrie take a break over the summer, we will post some clips from 2025 - of both BSF and the Cocktail Cabinet. Enjoy! THE COCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store Myles discusses Rosé Wed, 08 Jan 2025 19:00:00 -0000 full SEN While Caro and Corrie take a break over the summer, we will post some clips from 2025 - of both BSF and the Cocktail Cabinet. Enjoy! THE COCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store Myles discusses Rosé While Caro and Corrie take a break over the summer, we will post some clips from 2025 - of both BSF and the Cocktail Cabinet. Enjoy!

THE COCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store

Myles discusses Rosé

]]> 752 2024 Rewind - From Ep 330 - BSF We hope you're having a great summer so far - here's a DSTM rewind, from Ep 330. BOOK: Caro has a book: Beautiful Ruins by Jess Walter SCREEN: Corrie has a Screen: Bank of Dave on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a Recipe: Avocado and Caviar dip 2-3 avocado White or Brown onion, chopped finely Twist of lemon juice Mix it all up with a squeeze of lemon juice and top with caviar Mon, 06 Jan 2025 22:56:00 -0000 full SEN We hope you're having a great summer so far - here's a DSTM rewind, from Ep 330. BOOK: Caro has a book: Beautiful Ruins by Jess Walter SCREEN: Corrie has a Screen: Bank of Dave on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a Recipe: Avocado and Caviar dip 2-3 avocado White or Brown onion, chopped finely Twist of lemon juice Mix it all up with a squeeze of lemon juice and top with caviar We hope you're having a great summer so far - here's a DSTM rewind, from Ep 330.


BOOK: Caro has a book: Beautiful Ruins by Jess Walter

SCREEN: Corrie has a Screen: Bank of Dave on Netflix

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Corrie has a Recipe: Avocado and Caviar dip

2-3 avocado

White or Brown onion, chopped finely

Twist of lemon juice

Mix it all up with a squeeze of lemon juice and top with caviar

]]> 715 Cocktail Cabinet with Myles Thompson, from the Prince Wine Store (Ep #340) Hear Myles' Christmas recommendations and tips, all thanks to the Prince Wine Store. Thu, 19 Dec 2024 21:00:00 -0000 full SEN Hear Myles' Christmas recommendations and tips, all thanks to the Prince Wine Store. Hear Myles' Christmas recommendations and tips, all thanks to the Prince Wine Store.

]]> 502 Anna's famous Turkey Brine Recipe - Ep 340 Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe. Wed, 18 Dec 2024 22:58:00 -0000 full SEN Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe. Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe.

]]> 412 Ep 340 - Christmas Special (feat. Anna from the Op Shop) Our Christmas special – with Anna Barry, special guest co-host!   How to navigate the next week with decorum, patience & goodwill to all men (and women) How and where to shop effectively Where to shop efficiently Great Gift Ideas House and table decorations How to spend Christmas Eve THE COCKTAIL CABINET Lilbert Fils Extra Brut Querciabella Chianti Classico 2021 Von Hovel Saar Riesling Kabinett 2022 BSF BOOK: Anna: The Venice Hotel by Tess Woods Caro’s: This Strange Eventful History by Claire Messud Corrie’s: Our Evenings by Alan Hollinghurst   SCREEN: Anna: The Agency Caro: Out of Season Corrie: Black Doves   FOOD: Anna: poached and marinated prawns Poached and Marinated Prawns SERVES 4 1 celery stalk, halved crossways 3 black peppercorns 1 shallot, halved and unpeeled 2 marjoram or oregano sprigs 1 fresh bay leaf 2 slices of lemon Sea salt 16 large raw prawns MARINADE 125ml (½ cup) extra virgin olive oil 1 lemon, ½ finely sliced, ½ juiced Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped ½ long red chilli, seeds removed, sliced Sea salt and black pepper INGREDIENTS METHOD 1 Place the celery, peppercorns, shallot, marjoram or oregano, bay leaf and lemon slices in a large saucepan. 2Cover with 2 litres of cold water and season well with salt. Bring to the boil, then reduce the heat to low and add the prawns. 3Gently poach the prawns for 4-5 minutes or until they are just cooked. Remove the prawns and, when cool enough to handle, peel and devein them, discarding the heads and shells. 4 Transfer the prawns to a shallow bowl and add the marinade ingredients. Stir to coat and set aside to marinate for 15 minutes, before serving at room temperature. Alternatively, make ahead and refrigerate, then bring to room temperature before serving. TIP You can make this dish ahead of time. Just be sure to bring the prawns to room temperature before serving. Plenty of bread to mop up all the delicious marinade is a must.   Caro: Lemon and Ricotta pasta Fresh Ricotta (in the tub) Short pasta 1 cup Ricotta into a bowl, mix with 1/3 cup parmesan cheese, 1 garlic clove chopped, olive oil, juice / rind 1 lemon Drain pasta (with spinach) Scatter with fresh basil and chilli flakes Drizzle Cobram Estate Olive Oil on top   Corrie: Tarragon ChickenFrom Julia Busuttil Nishimura’s ‘Good Cooking Every Day’ 1 × 1.6-1.8kg chicken, broken down into 6 pieces sea salt plain flour, for dusting 2 tbsp extra virgin olive oil 2 tbsp unsalted butter 6 eschalots (French shallots), halved 125ml (½ cup) dry white wine 250ml (1 cup) pure cream 300ml chicken stock handful of tarragon sprigs black pepper METHOD Preheat the oven to 180C fan-forced Season the chicken pieces with salt and dust in the flour, shaking off any excess. Heat half the olive oil and butter in a large, deep ovenproof frypan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan. Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the eschalots and a pinch of salt and cook for 4-5 minutes, or until the eschalots are beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan. Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened. SIX QUICK QUESTIONS CARO TO ANNA: What’s the best value-for-money gift currently in the Op Shop ANNA TO CARO: What made you frustrated this week CARO TO CORRIE:  With three weddings under your belt, what are your 3 best tips CORRIE TO CARO: What made you angry this week CORRIE TO ANNA: What is your favorite time of the Summer holiday day ANNA TO CORRIE: What is your favorite time of the Summer holiday day Tue, 17 Dec 2024 01:23:00 -0000 Ep 340 - Christmas Special (feat. Anna from the Op Shop) full SEN Ep 340 - Christmas Special (feat. Anna from the Op Shop) Our Christmas special – with Anna Barry, special guest co-host!   How to navigate the next week with decorum, patience & goodwill to all men (and women) How and where to shop effectively Where to shop efficiently Great Gift Ideas House and table decorations How to spend Christmas Eve THE COCKTAIL CABINET Lilbert Fils Extra Brut Querciabella Chianti Classico 2021 Von Hovel Saar Riesling Kabinett 2022 BSF BOOK: Anna: The Venice Hotel by Tess Woods Caro’s: This Strange Eventful History by Claire Messud Corrie’s: Our Evenings by Alan Hollinghurst   SCREEN: Anna: The Agency Caro: Out of Season Corrie: Black Doves   FOOD: Anna: poached and marinated prawns Poached and Marinated Prawns SERVES 4 1 celery stalk, halved crossways 3 black peppercorns 1 shallot, halved and unpeeled 2 marjoram or oregano sprigs 1 fresh bay leaf 2 slices of lemon Sea salt 16 large raw prawns MARINADE 125ml (½ cup) extra virgin olive oil 1 lemon, ½ finely sliced, ½ juiced Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped ½ long red chilli, seeds removed, sliced Sea salt and black pepper INGREDIENTS METHOD 1 Place the celery, peppercorns, shallot, marjoram or oregano, bay leaf and lemon slices in a large saucepan. 2Cover with 2 litres of cold water and season well with salt. Bring to the boil, then reduce the heat to low and add the prawns. 3Gently poach the prawns for 4-5 minutes or until they are just cooked. Remove the prawns and, when cool enough to handle, peel and devein them, discarding the heads and shells. 4 Transfer the prawns to a shallow bowl and add the marinade ingredients. Stir to coat and set aside to marinate for 15 minutes, before serving at room temperature. Alternatively, make ahead and refrigerate, then bring to room temperature before serving. TIP You can make this dish ahead of time. Just be sure to bring the prawns to room temperature before serving. Plenty of bread to mop up all the delicious marinade is a must.   Caro: Lemon and Ricotta pasta Fresh Ricotta (in the tub) Short pasta 1 cup Ricotta into a bowl, mix with 1/3 cup parmesan cheese, 1 garlic clove chopped, olive oil, juice / rind 1 lemon Drain pasta (with spinach) Scatter with fresh basil and chilli flakes Drizzle Cobram Estate Olive Oil on top   Corrie: Tarragon ChickenFrom Julia Busuttil Nishimura’s ‘Good Cooking Every Day’ 1 × 1.6-1.8kg chicken, broken down into 6 pieces sea salt plain flour, for dusting 2 tbsp extra virgin olive oil 2 tbsp unsalted butter 6 eschalots (French shallots), halved 125ml (½ cup) dry white wine 250ml (1 cup) pure cream 300ml chicken stock handful of tarragon sprigs black pepper METHOD Preheat the oven to 180C fan-forced Season the chicken pieces with salt and dust in the flour, shaking off any excess. Heat half the olive oil and butter in a large, deep ovenproof frypan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan. Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the eschalots and a pinch of salt and cook for 4-5 minutes, or until the eschalots are beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan. Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened. SIX QUICK QUESTIONS CARO TO ANNA: What’s the best value-for-money gift currently in the Op Shop ANNA TO CARO: What made you frustrated this week CARO TO CORRIE:  With three weddings under your belt, what are your 3 best tips CORRIE TO CARO: What made you angry this week CORRIE TO ANNA: What is your favorite time of the Summer holiday day ANNA TO CORRIE: What is your favorite time of the Summer holiday day Our Christmas special – with Anna Barry, special guest co-host!

 

How to navigate the next week with decorum, patience & goodwill to all men (and women)

How and where to shop effectively

Where to shop efficiently

Great Gift Ideas

House and table decorations

How to spend Christmas Eve


THE COCKTAIL CABINET

Lilbert Fils Extra Brut

Querciabella Chianti Classico 2021

Von Hovel Saar Riesling Kabinett 2022


BSF

BOOK: Anna: The Venice Hotel by Tess Woods

Caro’s: This Strange Eventful History by Claire Messud

Corrie’s: Our Evenings by Alan Hollinghurst

 

SCREEN: Anna: The Agency

Caro: Out of Season

Corrie: Black Doves

 

FOOD:

Anna: poached and marinated prawns

Poached and Marinated Prawns SERVES 4 1 celery stalk, halved crossways 3 black peppercorns 1 shallot, halved and unpeeled 2 marjoram or oregano sprigs 1 fresh bay leaf 2 slices of lemon Sea salt 16 large raw prawns MARINADE 125ml (½ cup) extra virgin olive oil 1 lemon, ½ finely sliced, ½ juiced Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped ½ long red chilli, seeds removed, sliced Sea salt and black pepper INGREDIENTS METHOD 1 Place the celery, peppercorns, shallot, marjoram or oregano, bay leaf and lemon slices in a large saucepan. 2Cover with 2 litres of cold water and season well with salt. Bring to the boil, then reduce the heat to low and add the prawns. 3Gently poach the prawns for 4-5 minutes or until they are just cooked. Remove the prawns and, when cool enough to handle, peel and devein them, discarding the heads and shells. 4 Transfer the prawns to a shallow bowl and add the marinade ingredients. Stir to coat and set aside to marinate for 15 minutes, before serving at room temperature. Alternatively, make ahead and refrigerate, then bring to room temperature before serving. TIP You can make this dish ahead of time. Just be sure to bring the prawns to room temperature before serving. Plenty of bread to mop up all the delicious marinade is a must.

 

Caro: Lemon and Ricotta pasta

Fresh Ricotta (in the tub)

Short pasta

1 cup Ricotta into a bowl, mix with 1/3 cup parmesan cheese, 1 garlic clove chopped, olive oil, juice / rind 1 lemon

Drain pasta (with spinach)

Scatter with fresh basil and chilli flakes

Drizzle Cobram Estate Olive Oil on top

 

Corrie: Tarragon ChickenFrom Julia Busuttil Nishimura’s ‘Good Cooking Every Day’

1 × 1.6-1.8kg chicken, broken down into 6 pieces

sea salt

plain flour, for dusting

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

6 eschalots (French shallots), halved

125ml (½ cup) dry white wine

250ml (1 cup) pure cream

300ml chicken stock

handful of tarragon sprigs

black pepper

METHOD

Preheat the oven to 180C fan-forced

Season the chicken pieces with salt and dust in the flour, shaking off any excess.

Heat half the olive oil and butter in a large, deep ovenproof frypan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan.

Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the eschalots and a pinch of salt and cook for 4-5 minutes, or until the eschalots are beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan.

Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened.


SIX QUICK QUESTIONS

CARO TO ANNA: What’s the best value-for-money gift currently in the Op Shop

ANNA TO CARO: What made you frustrated this week

CARO TO CORRIE:  With three weddings under your belt, what are your 3 best tips

CORRIE TO CARO: What made you angry this week

CORRIE TO ANNA: What is your favorite time of the Summer holiday day

ANNA TO CORRIE: What is your favorite time of the Summer holiday day

]]> 5159 Book, Screen, Food - Top 5 lists for 2024 (and 2025) - Ep 339 2024 BOOKS (see show notes from full show podcast) 2025 BOOKS (see show notes from full show podcast) 2024 SCREENS All Of Us Strangers Kneecap Lee Blitz The Holdovers 2025 SCREENS In The Grey The Amateur Black Doves Lockerbie: A Search for Truth Zero Day 2024 RECIPES Chimichurri: 3 anchovies  3 small garlic cloves 1 shallot  2 chillis Half bunch parsley  Full bunch coriander  Zest 1 lemon, juice of half  1 tblspoon capers  1/2 cup olive oil  2tbsp sherry vinegar  Salt Beef Tomato Carpaccio with Spring Onion and Ginger Salsa One Pot Pasta with Ricotta and Lemon Asparagus, Pea & Watercress with Anchovy Cream Dressing: 6 anchovies 2 garlic cloves 1 tablespoon Dijon mustard Juice of ⅛ lemon (about 50ml) 80ml olive oil 30g Parmigiano Reggiano or Parmesan (½ cup, lightly packed), plus extra to serve 1 bunch asparagus, woody stems snapped off 1 cup peas Handful watercress or rocket 5 tbl spoon extra virgin olive oil 75g (½ cup) breadcrumbs To make the anchovy cream, combine the anchovies, garlic, mustard, lemon juice and olive oil in a small food processor on blender. Blitz for a minute or so until the mixture is smooth, creamy, and thick. Add the cheese and blitz again until well combined. Taste, then season with salt and plenty of pepper. If you prefer, you can make this dressing in a mortar and pestle: start by bashing the anchovies and garlic cloves to form a paste, then add the remaining ingredients. Boil pot of water, season with salt. Blanch asparagus for 2-3 minutes until bright green/just tender. In last 30 seconds, add the peas. Drain & immediately plunge the asparagus & peas into a bowl of iced water. Drain & set aside. Prepare breadcrumbs, heat 2 tbl spoons olive oil in frying pan over medium heat. Add breadcrumbs, fry, stir regularly until golden brown (3 mins). Remove from pan & drain on kitchen paper. Assemble: Toss asparagus, peas, & watercress/rocket in a large bowl with a teaspoon of anchovy cream. Spread a generous spoonful of the anchovy cream on the base of a serving platter, then top with the dressed greens. Scatter over a handful of the breadcrumbs and finish with extra grated cheese. Serve immediately. Beetroot cured salmon 2025 RECIPES Chicken thighs with spiced ghee & yoghurt Recipes for a Lifetime of Beautiful Cooking Almond crumble cake with peach & blackberry Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274 Brown Butter Strawberry Cake: 150g unsalted butter 3 eggs 200g caster sugar 2 teaspoons vanilla extract or vanilla bean paste 200g full-fat plain yoghurt 100g (1 cup) almond meal 200g self-raising flour ½ teaspoon ground cinnamon good pinch of sea salt 250g strawberries, hulled and halved Preheat the oven to 180°C fan-forced. Grease a 23 cm round cake tin with butter and sprinkle in some demerara sugar, then shake the tin to coat the base and side and tap out the excess. Set aside. Melt the butter in a small saucepan over a medium heat and simmer gently until the butter is fragrant and nut brown. Set aside to cool. Beat the eggs and sugar in the large bowl of a stand mixer fitted with the paddle attachment on a high speed for 7-8 minutes or until pale and voluminous. Add the vanilla and yoghurt and beat to combine. Reduce the speed to low and add the almond meal, flour, cinnamon and salt. Mix until just combined. Pour in the cooled browned butter and mix until just incorporated. Spoon batter into the tin & smooth the surface. Arrange halved strawberries, cut-side up, on top of the cake batter. Sprinkle on some demerara sugar, bake for 50-55 minutes. Allow to cool in the tin for 15 mins, transfer to a wire rack to cool completely. Mon, 09 Dec 2024 21:00:00 -0000 full SEN 2024 BOOKS (see show notes from full show podcast) 2025 BOOKS (see show notes from full show podcast) 2024 SCREENS All Of Us Strangers Kneecap Lee Blitz The Holdovers 2025 SCREENS In The Grey The Amateur Black Doves Lockerbie: A Search for Truth Zero Day 2024 RECIPES Chimichurri: 3 anchovies  3 small garlic cloves 1 shallot  2 chillis Half bunch parsley  Full bunch coriander  Zest 1 lemon, juice of half  1 tblspoon capers  1/2 cup olive oil  2tbsp sherry vinegar  Salt Beef Tomato Carpaccio with Spring Onion and Ginger Salsa One Pot Pasta with Ricotta and Lemon Asparagus, Pea & Watercress with Anchovy Cream Dressing: 6 anchovies 2 garlic cloves 1 tablespoon Dijon mustard Juice of ⅛ lemon (about 50ml) 80ml olive oil 30g Parmigiano Reggiano or Parmesan (½ cup, lightly packed), plus extra to serve 1 bunch asparagus, woody stems snapped off 1 cup peas Handful watercress or rocket 5 tbl spoon extra virgin olive oil 75g (½ cup) breadcrumbs To make the anchovy cream, combine the anchovies, garlic, mustard, lemon juice and olive oil in a small food processor on blender. Blitz for a minute or so until the mixture is smooth, creamy, and thick. Add the cheese and blitz again until well combined. Taste, then season with salt and plenty of pepper. If you prefer, you can make this dressing in a mortar and pestle: start by bashing the anchovies and garlic cloves to form a paste, then add the remaining ingredients. Boil pot of water, season with salt. Blanch asparagus for 2-3 minutes until bright green/just tender. In last 30 seconds, add the peas. Drain & immediately plunge the asparagus & peas into a bowl of iced water. Drain & set aside. Prepare breadcrumbs, heat 2 tbl spoons olive oil in frying pan over medium heat. Add breadcrumbs, fry, stir regularly until golden brown (3 mins). Remove from pan & drain on kitchen paper. Assemble: Toss asparagus, peas, & watercress/rocket in a large bowl with a teaspoon of anchovy cream. Spread a generous spoonful of the anchovy cream on the base of a serving platter, then top with the dressed greens. Scatter over a handful of the breadcrumbs and finish with extra grated cheese. Serve immediately. Beetroot cured salmon 2025 RECIPES Chicken thighs with spiced ghee & yoghurt Recipes for a Lifetime of Beautiful Cooking Almond crumble cake with peach & blackberry Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274 Brown Butter Strawberry Cake: 150g unsalted butter 3 eggs 200g caster sugar 2 teaspoons vanilla extract or vanilla bean paste 200g full-fat plain yoghurt 100g (1 cup) almond meal 200g self-raising flour ½ teaspoon ground cinnamon good pinch of sea salt 250g strawberries, hulled and halved Preheat the oven to 180°C fan-forced. Grease a 23 cm round cake tin with butter and sprinkle in some demerara sugar, then shake the tin to coat the base and side and tap out the excess. Set aside. Melt the butter in a small saucepan over a medium heat and simmer gently until the butter is fragrant and nut brown. Set aside to cool. Beat the eggs and sugar in the large bowl of a stand mixer fitted with the paddle attachment on a high speed for 7-8 minutes or until pale and voluminous. Add the vanilla and yoghurt and beat to combine. Reduce the speed to low and add the almond meal, flour, cinnamon and salt. Mix until just combined. Pour in the cooled browned butter and mix until just incorporated. Spoon batter into the tin & smooth the surface. Arrange halved strawberries, cut-side up, on top of the cake batter. Sprinkle on some demerara sugar, bake for 50-55 minutes. Allow to cool in the tin for 15 mins, transfer to a wire rack to cool completely. 2024 BOOKS

(see show notes from full show podcast)

2025 BOOKS

(see show notes from full show podcast)

2024 SCREENS

All Of Us Strangers

Kneecap

Lee

Blitz

The Holdovers

2025 SCREENS

In The Grey

The Amateur

Black Doves

Lockerbie: A Search for Truth

Zero Day

2024 RECIPES

  • Chimichurri:

3 anchovies 

3 small garlic cloves

1 shallot 

2 chillis

Half bunch parsley 

Full bunch coriander 

Zest 1 lemon, juice of half 

1 tblspoon capers 

1/2 cup olive oil 

2tbsp sherry vinegar 

Salt

6 anchovies

2 garlic cloves

1 tablespoon Dijon mustard

Juice of ⅛ lemon (about 50ml)

80ml olive oil

30g Parmigiano Reggiano or Parmesan (½ cup, lightly packed), plus extra to serve 1 bunch asparagus, woody stems snapped off

1 cup peas

Handful watercress or rocket

5 tbl spoon extra virgin olive oil

75g (½ cup) breadcrumbs

To make the anchovy cream, combine the anchovies, garlic, mustard, lemon juice and olive oil in a small food processor on blender. Blitz for a minute or so until the mixture is smooth, creamy, and thick. Add the cheese and blitz again until well combined. Taste, then season with salt and plenty of pepper. If you prefer, you can make this dressing in a mortar and pestle: start by bashing the anchovies and garlic cloves to form a paste, then add the remaining ingredients.

Boil pot of water, season with salt. Blanch asparagus for 2-3 minutes until bright green/just tender. In last 30 seconds, add the peas. Drain & immediately plunge the asparagus & peas into a bowl of iced water. Drain & set aside.

Prepare breadcrumbs, heat 2 tbl spoons olive oil in frying pan over medium heat. Add breadcrumbs, fry, stir regularly until golden brown (3 mins). Remove from pan & drain on kitchen paper.

Assemble: Toss asparagus, peas, & watercress/rocket in a large bowl with a teaspoon of anchovy cream. Spread a generous spoonful of the anchovy cream on the base of a serving platter, then top with the dressed greens.

Scatter over a handful of the breadcrumbs and finish with extra grated cheese. Serve immediately.

2025 RECIPES

150g unsalted butter

3 eggs

200g caster sugar

2 teaspoons vanilla extract or vanilla bean paste

200g full-fat plain yoghurt

100g (1 cup) almond meal

200g self-raising flour

½ teaspoon ground cinnamon

good pinch of sea salt

250g strawberries, hulled and halved

Preheat the oven to 180°C fan-forced. Grease a 23 cm round cake tin with butter and sprinkle in some demerara sugar, then shake the tin to coat the base and side and tap out the excess. Set aside.

Melt the butter in a small saucepan over a medium heat and simmer gently until the butter is fragrant and nut brown. Set aside to cool.

Beat the eggs and sugar in the large bowl of a stand mixer fitted with the paddle attachment on a high speed for 7-8 minutes or until pale and voluminous. Add the vanilla and yoghurt and beat to combine. Reduce the speed to low and add the almond meal, flour, cinnamon and salt. Mix until just combined. Pour in the cooled browned butter and mix until just incorporated.

Spoon batter into the tin & smooth the surface. Arrange halved strawberries, cut-side up, on top of the cake batter. Sprinkle on some demerara sugar, bake for 50-55 minutes. Allow to cool in the tin for 15 mins, transfer to a wire rack to cool completely.

]]> 2282 The Cocktail Cabinet from Ep #339 - The Prince Wine Store Myles Thomson gives us 5 Christmas Day wines to consider. Wed, 04 Dec 2024 22:24:59 -0000 full SEN Myles Thomson gives us 5 Christmas Day wines to consider. Myles Thomson gives us 5 Christmas Day wines to consider.

]]> 738 Ep 339 - The Big Lists of 2024 (and 2025) ON THIS EPISODE A show of lists! Categories include: top 5 footy stories, news stories, books, screens, food, gifts Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  Top 5 Footy Stories of 2024 (Caro) Collingwood off field upheaval Longmire Hinkley / Ginnivan Melbourne / Petracca Fagan / Brisbane   Top 5 News Stories of 2024, in no particular order (Corrie) More voters than ever went to the polls The Paris Olympic Games Pro-Palestinian protests The Royal Family health battles US Election   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. The 5 Best Wines for Christmas Day Stefano Lubiana NV Von Hovel Saar Riesling Trocken 2022 Marchesi Alfieri La Tota Barbera d'Asti 2022 (Screwcap) Stephane Aviron Beaujolais Morgon Cote du Py 2021 Curatolo Arini Dolce NV BSF brought to us by Red Energy BOOK: Caro on her Best Books of 2024 1. Enter Ghost by Isabella Hamad 2. Lola In The Mirror by Trent Dalton 3. Wellness by Nathan Hill 4. Beesting by Paul Murray  5. The Hazelbourne Ladies Motorcycle and Flying Club by Helen Simonson   Corrie Books to read in 2025 1 Dorothy Parker in Hollywood by Gail Crowther 2 ‘Memorial Day by Geraldine Brooks 3 The final Two in John Boyne’s Elements series (Water and earth – now Fire and Air) 4 Unsettled: A Journey Through Time and Place by Kate Grenville (April)( 5 February : Killing Time by Alan Bennett - a brand new story, set in a home for the elderly; a glorious, darkly comic treat.             SCREEN: Caro on her Best Screen of 2024 All Of Us Strangers Kneecap Lee Blitz The Holdovers   Corrie on her Best Screen (to watch) in 2025 In The Grey The Amateur Black Doves (Netflix) Lockerbie: A Search for Truth (Peacock) Zero Day (Netflix)   FOOD  Caro on her Best Summer Recipes of 2024 Chimichurri Beef Tomato Carpaccio with Spring Onoin and Ginger Salsa One Pot Pasta with Ricotta and Lemon Asparagus, Pea & Watercress with Anchovy Cream Dressing Beetroot cured salmon Corrie on her Best Recipes (to cook) in Summer 2025 Chicken thighs with spiced ghee and yoghurt from Recipes for a Lifetime of Beautiful Cooking Almond crumble cake with peach and blackberry from Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274 Brown Butter Strawberry Cake     DID YOU GIVE THAT? Caro and Corrie revel their 5 Top Hostess/Host Gifts for 2024 Caro: Home produce (apricot jam) Small baby Christmas Cake Pot plants (Caro likes a pot of basil most)     Cobram Estate Olive Oil Perfumes (to fit in your bag) – Estée Lauder does a great pocket perfume   Corrie: Homemade shortbread Napkins Gardenia Pasta from Mediterranean Wholesalers Malfy Gin tasting pack Tue, 03 Dec 2024 01:09:00 -0000 full SEN ON THIS EPISODE A show of lists! Categories include: top 5 footy stories, news stories, books, screens, food, gifts Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  Top 5 Footy Stories of 2024 (Caro) Collingwood off field upheaval Longmire Hinkley / Ginnivan Melbourne / Petracca Fagan / Brisbane   Top 5 News Stories of 2024, in no particular order (Corrie) More voters than ever went to the polls The Paris Olympic Games Pro-Palestinian protests The Royal Family health battles US Election   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. The 5 Best Wines for Christmas Day Stefano Lubiana NV Von Hovel Saar Riesling Trocken 2022 Marchesi Alfieri La Tota Barbera d'Asti 2022 (Screwcap) Stephane Aviron Beaujolais Morgon Cote du Py 2021 Curatolo Arini Dolce NV BSF brought to us by Red Energy BOOK: Caro on her Best Books of 2024 1. Enter Ghost by Isabella Hamad 2. Lola In The Mirror by Trent Dalton 3. Wellness by Nathan Hill 4. Beesting by Paul Murray  5. The Hazelbourne Ladies Motorcycle and Flying Club by Helen Simonson   Corrie Books to read in 2025 1 Dorothy Parker in Hollywood by Gail Crowther 2 ‘Memorial Day by Geraldine Brooks 3 The final Two in John Boyne’s Elements series (Water and earth – now Fire and Air) 4 Unsettled: A Journey Through Time and Place by Kate Grenville (April)( 5 February : Killing Time by Alan Bennett - a brand new story, set in a home for the elderly; a glorious, darkly comic treat.             SCREEN: Caro on her Best Screen of 2024 All Of Us Strangers Kneecap Lee Blitz The Holdovers   Corrie on her Best Screen (to watch) in 2025 In The Grey The Amateur Black Doves (Netflix) Lockerbie: A Search for Truth (Peacock) Zero Day (Netflix)   FOOD  Caro on her Best Summer Recipes of 2024 Chimichurri Beef Tomato Carpaccio with Spring Onoin and Ginger Salsa One Pot Pasta with Ricotta and Lemon Asparagus, Pea & Watercress with Anchovy Cream Dressing Beetroot cured salmon Corrie on her Best Recipes (to cook) in Summer 2025 Chicken thighs with spiced ghee and yoghurt from Recipes for a Lifetime of Beautiful Cooking Almond crumble cake with peach and blackberry from Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274 Brown Butter Strawberry Cake     DID YOU GIVE THAT? Caro and Corrie revel their 5 Top Hostess/Host Gifts for 2024 Caro: Home produce (apricot jam) Small baby Christmas Cake Pot plants (Caro likes a pot of basil most)     Cobram Estate Olive Oil Perfumes (to fit in your bag) – Estée Lauder does a great pocket perfume   Corrie: Homemade shortbread Napkins Gardenia Pasta from Mediterranean Wholesalers Malfy Gin tasting pack ON THIS EPISODE

  • A show of lists! Categories include: top 5 footy stories, news stories, books, screens, food, gifts


Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 


Top 5 Footy Stories of 2024 (Caro)

Collingwood off field upheaval

Longmire

Hinkley / Ginnivan

Melbourne / Petracca

Fagan / Brisbane

 

Top 5 News Stories of 2024, in no particular order (Corrie)

More voters than ever went to the polls

The Paris Olympic Games

Pro-Palestinian protests

The Royal Family health battles

US Election

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

The 5 Best Wines for Christmas Day

Stefano Lubiana NV

Von Hovel Saar Riesling Trocken 2022

Marchesi Alfieri La Tota Barbera d'Asti 2022 (Screwcap)

Stephane Aviron Beaujolais Morgon Cote du Py 2021

Curatolo Arini Dolce NV


BSF brought to us by Red Energy

BOOK:

Caro on her Best Books of 2024

1. Enter Ghost by Isabella Hamad

2. Lola In The Mirror by Trent Dalton

3. Wellness by Nathan Hill

4. Beesting by Paul Murray 

5. The Hazelbourne Ladies Motorcycle and Flying Club by Helen Simonson

 

Corrie Books to read in 2025

1 Dorothy Parker in Hollywood by Gail Crowther

2 ‘Memorial Day by Geraldine Brooks

3 The final Two in John Boyne’s Elements series (Water and earth – now Fire and Air)

4 Unsettled: A Journey Through Time and Place by Kate Grenville (April)(

5 February : Killing Time by Alan Bennett - a brand new story, set in a home for the elderly;

a glorious, darkly comic treat.

           

SCREEN:

Caro on her Best Screen of 2024

All Of Us Strangers

Kneecap

Lee

Blitz

The Holdovers

 

Corrie on her Best Screen (to watch) in 2025

In The Grey

The Amateur

Black Doves (Netflix)

Lockerbie: A Search for Truth (Peacock)

Zero Day (Netflix)

 

FOOD 

Caro on her Best Summer Recipes of 2024

Chimichurri

Beef Tomato Carpaccio with Spring Onoin and Ginger Salsa

One Pot Pasta with Ricotta and Lemon

Asparagus, Pea & Watercress with Anchovy Cream Dressing

Beetroot cured salmon


Corrie on her Best Recipes (to cook) in Summer 2025

Chicken thighs with spiced ghee and yoghurt from Recipes for a Lifetime of Beautiful Cooking

Almond crumble cake with peach and blackberry from Good Cooking Every Day: Simple Recipes. Beautiful Menus. All Year Round

Verana’s Potato Salad https://www.irishexaminer.com/recipes/?c-recipeid=12274

Brown Butter Strawberry Cake

 

 

DID YOU GIVE THAT?

Caro and Corrie revel their 5 Top Hostess/Host Gifts for 2024

Caro:

Home produce (apricot jam)

Small baby Christmas Cake

Pot plants (Caro likes a pot of basil most)    

Cobram Estate Olive Oil

Perfumes (to fit in your bag) – Estée Lauder does a great pocket perfume

 

Corrie:

Homemade shortbread

Napkins

Gardenia

Pasta from Mediterranean Wholesalers

Malfy Gin tasting pack

]]> 4856 The Cocktail Cabinet from Ep #338 - The Prince Wine Store Myles Thomson gives us details on the latest Mixed Dozen. Tue, 26 Nov 2024 21:00:00 -0000 full SEN Myles Thomson gives us details on the latest Mixed Dozen. Myles Thomson gives us details on the latest Mixed Dozen.

]]> 705 Ep 338 - If Alan Jones was a woman... ON TODAY’S SHOW: Alan Jones’ fall from grace The Martha Stewart documentary Changing AFL media landscape Saoirse Ronan’s viral clip from The Graham Norton Show Extra fee for tomato sauce at the pub!?   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod    Blessed are the babysitters. How did we go?   Powerful Men & Powerful Women and the Fall From Grace: How even in crime, it’s a sexist world. Case studies: Alan Jones and Martha Stewart Update on charges against Alan Jones and events that led to this moment How and why for so many years did he survive as a protected species Martha Stewart doco on Netflix Martha Update on her corporate crime and 5 months’ prison sentence How and why did she become a target – why was she not protected species THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson This week: Summer whites mixed dozen BSF brought to us by RED ENERGY BOOK: Caro has a book: the New York Trilogy by Paul Auster SCREEN: Caro and Corrie review: Last Night on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Donna Hay’s Olive And Almond Couscous With Oregano Lamb | Donna Hay INGREDIENTS 300g lamb backstrap (boneless loin) olive oil, for brushing 1 tablespoon marjoram or oregano leaves sea salt and cracked black pepper olive and almond couscous 1 cup (200g) couscous 1¼ cups (310ml) hot chicken stock 20g butter, softened ¼ cup (40g) sliced green olives ⅓ cup (20g) toasted flaked almonds METHOD To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds.  Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice.  Place the couscous in bowls and top with the lamb to serve. Serves 2   DID YOU SEE THAT? The changing media landscape in the AFL next year – how will it impact the post-game press conference? SIX QUICK QUESTIONS for RED ENERGY. CORRIE TO CARO: What pub surcharge horrified you this week CARO TO CORRIE: What talk show message caught your eye over the weekend CORRIE TO CARO: Why are wealthy family feuds such perfect media fodder CARO TO CORRIE: What Youtube message caught your eye over the weekend CORRIE TO CARO: What’s your latest cultural example of female revisionism CARO TO CORRIE: What’s your latest fashion GLT Thank you Red Energy, Prince Winestore and Cobram Olive Oil Mon, 25 Nov 2024 00:10:18 -0000 Ep 338 - If Alan Jones was a woman... full SEN Ep 338 - If Alan Jones was a woman... ON TODAY’S SHOW: Alan Jones’ fall from grace The Martha Stewart documentary Changing AFL media landscape Saoirse Ronan’s viral clip from The Graham Norton Show Extra fee for tomato sauce at the pub!?   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod    Blessed are the babysitters. How did we go?   Powerful Men & Powerful Women and the Fall From Grace: How even in crime, it’s a sexist world. Case studies: Alan Jones and Martha Stewart Update on charges against Alan Jones and events that led to this moment How and why for so many years did he survive as a protected species Martha Stewart doco on Netflix Martha Update on her corporate crime and 5 months’ prison sentence How and why did she become a target – why was she not protected species THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson This week: Summer whites mixed dozen BSF brought to us by RED ENERGY BOOK: Caro has a book: the New York Trilogy by Paul Auster SCREEN: Caro and Corrie review: Last Night on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Donna Hay’s Olive And Almond Couscous With Oregano Lamb | Donna Hay INGREDIENTS 300g lamb backstrap (boneless loin) olive oil, for brushing 1 tablespoon marjoram or oregano leaves sea salt and cracked black pepper olive and almond couscous 1 cup (200g) couscous 1¼ cups (310ml) hot chicken stock 20g butter, softened ¼ cup (40g) sliced green olives ⅓ cup (20g) toasted flaked almonds METHOD To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds.  Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice.  Place the couscous in bowls and top with the lamb to serve. Serves 2   DID YOU SEE THAT? The changing media landscape in the AFL next year – how will it impact the post-game press conference? SIX QUICK QUESTIONS for RED ENERGY. CORRIE TO CARO: What pub surcharge horrified you this week CARO TO CORRIE: What talk show message caught your eye over the weekend CORRIE TO CARO: Why are wealthy family feuds such perfect media fodder CARO TO CORRIE: What Youtube message caught your eye over the weekend CORRIE TO CARO: What’s your latest cultural example of female revisionism CARO TO CORRIE: What’s your latest fashion GLT Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW:

Alan Jones’ fall from grace

The Martha Stewart documentary

Changing AFL media landscape

Saoirse Ronan’s viral clip from The Graham Norton Show

Extra fee for tomato sauce at the pub!?

 

Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 

 

Blessed are the babysitters. How did we go?

 

Powerful Men & Powerful Women and the Fall From Grace: How even in crime, it’s a sexist world.

Case studies: Alan Jones and Martha Stewart

Update on charges against Alan Jones and events that led to this moment

How and why for so many years did he survive as a protected species

Martha Stewart doco on Netflix Martha

Update on her corporate crime and 5 months’ prison sentence

How and why did she become a target – why was she not protected species


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson

This week: Summer whites mixed dozen

BSF brought to us by RED ENERGY

BOOK: Caro has a book: the New York Trilogy by Paul Auster

SCREEN: Caro and Corrie review: Last Night on Netflix

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a recipe: Donna Hay’s Olive And Almond Couscous With Oregano Lamb | Donna Hay

INGREDIENTS

  • 300g lamb backstrap (boneless loin)
  • olive oil, for brushing
  • 1 tablespoon marjoram or oregano leaves
  • sea salt and cracked black pepper

olive and almond couscous

  • 1 cup (200g) couscous
  • 1¼ cups (310ml) hot chicken stock
  • 20g butter, softened
  • ¼ cup (40g) sliced green olives
  • ⅓ cup (20g) toasted flaked almonds

METHOD

  1. To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds. 
  2. Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice. 
  3. Place the couscous in bowls and top with the lamb to serve. Serves 2

 

DID YOU SEE THAT? The changing media landscape in the AFL next year – how will it impact the post-game press conference?

SIX QUICK QUESTIONS for RED ENERGY.

CORRIE TO CARO: What pub surcharge horrified you this week

CARO TO CORRIE: What talk show message caught your eye over the weekend

CORRIE TO CARO: Why are wealthy family feuds such perfect media fodder

CARO TO CORRIE: What Youtube message caught your eye over the weekend

CORRIE TO CARO: What’s your latest cultural example of female revisionism

CARO TO CORRIE: What’s your latest fashion GLT

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4787 Ep 337 - Don't Shoot the... Moderator THIS WEEK: The role of a moderator Corrie's mini-break When is the next federal election? Why don't our current AFL greats want to get into coaching? Want to get in touch with Caro and Corrie? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  TODAY: The Role of the Moderator (1) C&C and The Pool (2) Dolly Alderton in Melbourne and Hugh van Cuylenburg The Pool and why we loved it Why moderators/interviewers/hosts matter The down side of the Celebrity Interviewer What happened at the Dolly event Why we love a movie post-screening Q&A   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au - THIS WEEK: Summer wines   BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Corrie has a book: Theory and Practice by Michelle de Kretser SCREEN: Caro and Corrie review THE DAY OF THE JACKAL on Binge FOOD: Caro has a recipe: Martha Stewart Salmon recipe (notes to come) 4 pieces of salmon, skin on Rub is in salt & pepper (1 tsp each) Put it on parchment - into the oven on 120 degrees (25-30 minutes) HERB RELISH: 2 tablespoons capers 1 small shallot (finely chopped) Juice and rind of 1 lemon 2 tablespoons of Cobram Estate Extra Virgin Olive Oil Salt and Pepper A cup of parsley 3/4 cup of any soft herb (dill, mint, chives etc) Mix in a bowl Put the Herb relish on top of the salmon Serve with vegetables of choice (asparagus a suggestion)   DID YOU SEE THAT? When will the next federal election be?                             SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CARO TO CORRIE: Name just 3 great things about being on a mini break CORRIE TO CARO: What struck you most about the appointment of the new ABC Radio breakfast team? CARO TO CORRIE:   What most perplexes you about the Prince Andrew-King Charles fall-out CORRIE TO CARO:  Why are you so envious of your daughters this week CARO TO CORRIE: Which December movie are you excited to see CORRIE TO CARO: What favourite Melbourne outing did you achieve after some neglect last week Mon, 18 Nov 2024 07:17:00 -0000 Ep 337 - Don't Shoot the... Moderator full SEN Ep 337 - Don't Shoot the... Moderator THIS WEEK: The role of a moderator Corrie's mini-break When is the next federal election? Why don't our current AFL greats want to get into coaching? Want to get in touch with Caro and Corrie? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  TODAY: The Role of the Moderator (1) C&C and The Pool (2) Dolly Alderton in Melbourne and Hugh van Cuylenburg The Pool and why we loved it Why moderators/interviewers/hosts matter The down side of the Celebrity Interviewer What happened at the Dolly event Why we love a movie post-screening Q&A   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au - THIS WEEK: Summer wines   BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Corrie has a book: Theory and Practice by Michelle de Kretser SCREEN: Caro and Corrie review THE DAY OF THE JACKAL on Binge FOOD: Caro has a recipe: Martha Stewart Salmon recipe (notes to come) 4 pieces of salmon, skin on Rub is in salt & pepper (1 tsp each) Put it on parchment - into the oven on 120 degrees (25-30 minutes) HERB RELISH: 2 tablespoons capers 1 small shallot (finely chopped) Juice and rind of 1 lemon 2 tablespoons of Cobram Estate Extra Virgin Olive Oil Salt and Pepper A cup of parsley 3/4 cup of any soft herb (dill, mint, chives etc) Mix in a bowl Put the Herb relish on top of the salmon Serve with vegetables of choice (asparagus a suggestion)   DID YOU SEE THAT? When will the next federal election be?                             SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CARO TO CORRIE: Name just 3 great things about being on a mini break CORRIE TO CARO: What struck you most about the appointment of the new ABC Radio breakfast team? CARO TO CORRIE:   What most perplexes you about the Prince Andrew-King Charles fall-out CORRIE TO CARO:  Why are you so envious of your daughters this week CARO TO CORRIE: Which December movie are you excited to see CORRIE TO CARO: What favourite Melbourne outing did you achieve after some neglect last week THIS WEEK:

  • The role of a moderator
  • Corrie's mini-break
  • When is the next federal election?
  • Why don't our current AFL greats want to get into coaching?


Want to get in touch with Caro and Corrie?

Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 


TODAY:

The Role of the Moderator

(1) C&C and The Pool

(2) Dolly Alderton in Melbourne and Hugh van Cuylenburg

The Pool and why we loved it

Why moderators/interviewers/hosts matter

The down side of the Celebrity Interviewer

What happened at the Dolly event

Why we love a movie post-screening Q&A

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au - THIS WEEK: Summer wines

 

BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app

BOOK: Corrie has a book: Theory and Practice by Michelle de Kretser

SCREEN: Caro and Corrie review THE DAY OF THE JACKAL on Binge

FOOD: Caro has a recipe: Martha Stewart Salmon recipe (notes to come)

  • 4 pieces of salmon, skin on
  • Rub is in salt & pepper (1 tsp each)
  • Put it on parchment - into the oven on 120 degrees (25-30 minutes)
  • HERB RELISH:
  • 2 tablespoons capers
  • 1 small shallot (finely chopped)
  • Juice and rind of 1 lemon
  • 2 tablespoons of Cobram Estate Extra Virgin Olive Oil
  • Salt and Pepper
  • A cup of parsley
  • 3/4 cup of any soft herb (dill, mint, chives etc)
  • Mix in a bowl
  • Put the Herb relish on top of the salmon
  • Serve with vegetables of choice (asparagus a suggestion)

 

DID YOU SEE THAT? When will the next federal election be?        

                   

SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app

CARO TO CORRIE: Name just 3 great things about being on a mini break

CORRIE TO CARO: What struck you most about the appointment of the new ABC Radio breakfast team?

CARO TO CORRIE:   What most perplexes you about the Prince Andrew-King Charles fall-out

CORRIE TO CARO:  Why are you so envious of your daughters this week

CARO TO CORRIE: Which December movie are you excited to see

CORRIE TO CARO: What favourite Melbourne outing did you achieve after some neglect last week

]]> 3972 The Cocktail Cabinet with Myles - from Ep #336 - The Prince Wine Store Myles gives us his recommendations for the week. Sun, 17 Nov 2024 22:32:19 -0000 full SEN Myles gives us his recommendations for the week. Myles gives us his recommendations for the week.

]]> 720 Ep 336 - Kelli Underwood, special guest co-host ON THIS EPISODE: Special guest co-host, Kelli Underwood Caro asks Kelli about her decision finish with Offsiders We explore Kelli’s experience as a ground breaking play-by-play commentator of AFL How the AFLW can improve and evolve And some topical ‘6 quick questions’   Kelli Underwood joins Caroline Wilson While Caro is a ground breaker in the industry, Kelli is too – having been the first woman to call AFL on TV for channel 10 Her first experience in a commentary box with 3AW – and the various roles she had Her addiction to the adrenaline of calling a game of footy Some of the biggest stories she has broken Kelli’s decision to finish up with Offsiders Memorable episodes of Offsiders Calling AFL games – Rex Hunt planted the seed The challenges she faced – and her experience with Ch 10 – did 12 games over 2 years but felt like a failure at the end of it – however ABC continued to believe in her and gave her games Kelli spoke about why she loves seeing females coming through as callers of AFL / AFLW games – Jess Webster, Lauren Bourdin, Jo Wotton Kelli says she controls the negativity now – the feedback can be so predictable People have an obsession with people that make mistakes – of course commentators will make mistakes AFLW – they’re not doing enough – it has come a long way and the quality is improving -but who is in there advocating and innovating with AFLW? THE COCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store This week, Myles discusses Rosé BOOK, SCREEN, FOOD (BSF) – for RED ENERGY – Be empowered with the Red Energy mobile app BOOK: Kelli Underwood reviews ANGE by Vince Rugari SCREEN: My Old Ass – Kelli saw this at the cinema last week FOOD: Caro has a recipe: Tomato Curry ITEM 5 – SIX QUICK QUESTIONS – for RED ENERGY Caro to Kelli: 1 – Where did you stand on the Lachie Neale / Abbey Holmes post-game kiss? 2 – Did Tom Morris deserve to return to football reporting? 3 – Should Adelaide have re-signed Matthew Nicks? 4 – Should John Longmire move on as Swans’ coach? 5 – Your favourite sports commentator? 6 – Jack Ginnivan or Ken Hinkley – which side are you on? Tue, 12 Nov 2024 01:22:00 -0000 Ep 336 - Kelli Underwood, special guest co-host full SEN Ep 336 - Kelli Underwood, special guest co-host ON THIS EPISODE: Special guest co-host, Kelli Underwood Caro asks Kelli about her decision finish with Offsiders We explore Kelli’s experience as a ground breaking play-by-play commentator of AFL How the AFLW can improve and evolve And some topical ‘6 quick questions’   Kelli Underwood joins Caroline Wilson While Caro is a ground breaker in the industry, Kelli is too – having been the first woman to call AFL on TV for channel 10 Her first experience in a commentary box with 3AW – and the various roles she had Her addiction to the adrenaline of calling a game of footy Some of the biggest stories she has broken Kelli’s decision to finish up with Offsiders Memorable episodes of Offsiders Calling AFL games – Rex Hunt planted the seed The challenges she faced – and her experience with Ch 10 – did 12 games over 2 years but felt like a failure at the end of it – however ABC continued to believe in her and gave her games Kelli spoke about why she loves seeing females coming through as callers of AFL / AFLW games – Jess Webster, Lauren Bourdin, Jo Wotton Kelli says she controls the negativity now – the feedback can be so predictable People have an obsession with people that make mistakes – of course commentators will make mistakes AFLW – they’re not doing enough – it has come a long way and the quality is improving -but who is in there advocating and innovating with AFLW? THE COCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store This week, Myles discusses Rosé BOOK, SCREEN, FOOD (BSF) – for RED ENERGY – Be empowered with the Red Energy mobile app BOOK: Kelli Underwood reviews ANGE by Vince Rugari SCREEN: My Old Ass – Kelli saw this at the cinema last week FOOD: Caro has a recipe: Tomato Curry ITEM 5 – SIX QUICK QUESTIONS – for RED ENERGY Caro to Kelli: 1 – Where did you stand on the Lachie Neale / Abbey Holmes post-game kiss? 2 – Did Tom Morris deserve to return to football reporting? 3 – Should Adelaide have re-signed Matthew Nicks? 4 – Should John Longmire move on as Swans’ coach? 5 – Your favourite sports commentator? 6 – Jack Ginnivan or Ken Hinkley – which side are you on? ON THIS EPISODE:

Special guest co-host, Kelli Underwood

Caro asks Kelli about her decision finish with Offsiders

We explore Kelli’s experience as a ground breaking play-by-play commentator of AFL

How the AFLW can improve and evolve

And some topical ‘6 quick questions’

 

Kelli Underwood joins Caroline Wilson

While Caro is a ground breaker in the industry, Kelli is too – having been the first woman to call AFL on TV for channel 10

Her first experience in a commentary box with 3AW – and the various roles she had

Her addiction to the adrenaline of calling a game of footy

Some of the biggest stories she has broken

Kelli’s decision to finish up with Offsiders

Memorable episodes of Offsiders

Calling AFL games – Rex Hunt planted the seed

The challenges she faced – and her experience with Ch 10 – did 12 games over 2 years but felt like a failure at the end of it – however ABC continued to believe in her and gave her games

Kelli spoke about why she loves seeing females coming through as callers of AFL / AFLW games – Jess Webster, Lauren Bourdin, Jo Wotton

Kelli says she controls the negativity now – the feedback can be so predictable

People have an obsession with people that make mistakes – of course commentators will make mistakes

AFLW – they’re not doing enough – it has come a long way and the quality is improving -but who is in there advocating and innovating with AFLW?


THE COCKTAIL CABINET, WITH Myles Thomson from the Prince Wine Store

  • This week, Myles discusses Rosé


BOOK, SCREEN, FOOD (BSF) – for RED ENERGY – Be empowered with the Red Energy mobile app

BOOK: Kelli Underwood reviews ANGE by Vince Rugari

SCREEN: My Old Ass – Kelli saw this at the cinema last week

FOOD: Caro has a recipe: Tomato Curry


ITEM 5 – SIX QUICK QUESTIONS – for RED ENERGY

Caro to Kelli:

1 – Where did you stand on the Lachie Neale / Abbey Holmes post-game kiss?

2 – Did Tom Morris deserve to return to football reporting?

3 – Should Adelaide have re-signed Matthew Nicks?

4 – Should John Longmire move on as Swans’ coach?

5 – Your favourite sports commentator?

6 – Jack Ginnivan or Ken Hinkley – which side are you on?

]]> 4787 Ep 335 - The US Election ON TODAY’S SHOW Our thoughts on the US election The result, the media coverage, what it means going forward Why are people so keen to get into the Qantas Chairman’s lounge? Zach Tuohy’s book excerpt re: Brendon Bolton Derby Day fashion And a Spring Bruschetta recipe   THE US ELECTION: WHAT JUST HAPPENED? -       How the day unfolded for us -       Media coverage – how did we access? Who did a good job? -       Why did Trump win -       Why did Harris lose -       Biggest fear/biggest relief -       What will shift over the next 4 years -       Does a Trump administration affect Australia -       Any lessons we might learn for forthcoming 2025 federal election   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses American wine and BSF brought to us by Red Energy BOOK: Corrie has a book: So Late In the Day by Claire Keegan SCREEN:  Caro reviews Blitz FOOD:  CORRIE HAS A RECIPE : Spring Bruschetta by Julia Busuttil Nishimura  350 g fresh shelled peas or frozen baby peas 2 garlic cloves juice of ½ lemon, plus extra juice and finely grated zest to serve handful each of mint leaves and parsley leaves 30 g Pecorino Romano, grated, plus extra to serve 80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling sea salt and black pepper 4 slices of sourdough 2 × 100 g buffalo mozzarella balls, roughly torn, at room temperature 8 anchovy fillets in olive oil, drained Whenever I have friends over, I usually start with something on grilled bread. These bruschetta are great because, if you use frozen peas, they are not just for spring, although eating them in spring does feel very right. The bread can be grilled and the topping made ahead of time, with assembly taking place just before serving. Blanch the peas until tender, drain and refresh under cold water. Reserve 50 g (⅓ cup) of the peas and set aside. Finely grate one of the garlic cloves and place in a food processor with the peas, the lemon juice, mint, parsley and Pecorino Romano. Process to a fairly smooth mixture, scraping the side of the bowl if needed. Stream in the olive oil, process again to combine and season to taste. Transfer to a bowl and mix in the reserved peas. Set aside. Grill both sides of the bread on a grill plate until golden and slightly charred on both sides. Halve the remaining garlic clove and rub one side of the grilled bread with the cut side of the garlic. Place the bread on a serving plate and drizzle with some extra olive oil. Top with some mozzarella, follow with a spoonful of the pea mixture and finish by draping over an anchovy fillet. Top with some lemon zest and extra lemon juice, another drizzle of olive oil, a scattering of extra Pecorino Romano and season with salt and pepper. Cut each slice in half to serve as a snack. SERVES 8 DID YOU SEE THAT? A new term for airports – ‘Gate-Lice’ SIX QUICK QUESTIONS for Red Energy   CARO TO CORRIE: What sporting story never ceases to surprise you CORRIE TO CARO: Which excerpt from a recently-retired footballer’s memoir raised your eyebrows CARO TO CORRIE: Can you give us your 3.2.1 Derby and Cup Day fashions CORRIE TO CARO:  What’s so special about the Qantas Chairman’s Lounge CARO TO CORRIE: Which phone number did you not expect to call this week CORRIE TO CARO: Over the weekend, where did you go on a surprise date   Thank you Red Energy, Prince Winestore and Cobram Olive Oil Wed, 06 Nov 2024 23:00:31 -0000 Ep 335 - The US Election full SEN Ep 335 - The US Election ON TODAY’S SHOW Our thoughts on the US election The result, the media coverage, what it means going forward Why are people so keen to get into the Qantas Chairman’s lounge? Zach Tuohy’s book excerpt re: Brendon Bolton Derby Day fashion And a Spring Bruschetta recipe   THE US ELECTION: WHAT JUST HAPPENED? -       How the day unfolded for us -       Media coverage – how did we access? Who did a good job? -       Why did Trump win -       Why did Harris lose -       Biggest fear/biggest relief -       What will shift over the next 4 years -       Does a Trump administration affect Australia -       Any lessons we might learn for forthcoming 2025 federal election   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses American wine and BSF brought to us by Red Energy BOOK: Corrie has a book: So Late In the Day by Claire Keegan SCREEN:  Caro reviews Blitz FOOD:  CORRIE HAS A RECIPE : Spring Bruschetta by Julia Busuttil Nishimura  350 g fresh shelled peas or frozen baby peas 2 garlic cloves juice of ½ lemon, plus extra juice and finely grated zest to serve handful each of mint leaves and parsley leaves 30 g Pecorino Romano, grated, plus extra to serve 80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling sea salt and black pepper 4 slices of sourdough 2 × 100 g buffalo mozzarella balls, roughly torn, at room temperature 8 anchovy fillets in olive oil, drained Whenever I have friends over, I usually start with something on grilled bread. These bruschetta are great because, if you use frozen peas, they are not just for spring, although eating them in spring does feel very right. The bread can be grilled and the topping made ahead of time, with assembly taking place just before serving. Blanch the peas until tender, drain and refresh under cold water. Reserve 50 g (⅓ cup) of the peas and set aside. Finely grate one of the garlic cloves and place in a food processor with the peas, the lemon juice, mint, parsley and Pecorino Romano. Process to a fairly smooth mixture, scraping the side of the bowl if needed. Stream in the olive oil, process again to combine and season to taste. Transfer to a bowl and mix in the reserved peas. Set aside. Grill both sides of the bread on a grill plate until golden and slightly charred on both sides. Halve the remaining garlic clove and rub one side of the grilled bread with the cut side of the garlic. Place the bread on a serving plate and drizzle with some extra olive oil. Top with some mozzarella, follow with a spoonful of the pea mixture and finish by draping over an anchovy fillet. Top with some lemon zest and extra lemon juice, another drizzle of olive oil, a scattering of extra Pecorino Romano and season with salt and pepper. Cut each slice in half to serve as a snack. SERVES 8 DID YOU SEE THAT? A new term for airports – ‘Gate-Lice’ SIX QUICK QUESTIONS for Red Energy   CARO TO CORRIE: What sporting story never ceases to surprise you CORRIE TO CARO: Which excerpt from a recently-retired footballer’s memoir raised your eyebrows CARO TO CORRIE: Can you give us your 3.2.1 Derby and Cup Day fashions CORRIE TO CARO:  What’s so special about the Qantas Chairman’s Lounge CARO TO CORRIE: Which phone number did you not expect to call this week CORRIE TO CARO: Over the weekend, where did you go on a surprise date   Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW

Our thoughts on the US election

The result, the media coverage, what it means going forward

Why are people so keen to get into the Qantas Chairman’s lounge?

Zach Tuohy’s book excerpt re: Brendon Bolton

Derby Day fashion

And a Spring Bruschetta recipe

 

THE US ELECTION: WHAT JUST HAPPENED?

-       How the day unfolded for us

-       Media coverage – how did we access? Who did a good job?

-       Why did Trump win

-       Why did Harris lose

-       Biggest fear/biggest relief

-       What will shift over the next 4 years

-       Does a Trump administration affect Australia

-       Any lessons we might learn for forthcoming 2025 federal election

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses American wine and

BSF brought to us by Red Energy

BOOK: Corrie has a book: So Late In the Day by Claire Keegan

SCREEN:  Caro reviews Blitz

FOOD:  CORRIE HAS A RECIPE : Spring Bruschetta by Julia Busuttil Nishimura

 350 g fresh shelled peas or frozen baby peas

2 garlic cloves

juice of ½ lemon, plus extra juice and finely grated zest to serve

handful each of mint leaves and parsley leaves

30 g Pecorino Romano, grated, plus extra to serve

80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling

sea salt and black pepper

4 slices of sourdough

2 × 100 g buffalo mozzarella balls, roughly torn, at room temperature

8 anchovy fillets in olive oil, drained

Whenever I have friends over, I usually start with something on grilled bread. These bruschetta are great because, if you use frozen peas, they are not just for spring, although eating them in spring does feel very right. The bread can be grilled and the topping made ahead of time, with assembly taking place just before serving.

Blanch the peas until tender, drain and refresh under cold water.

Reserve 50 g (⅓ cup) of the peas and set aside.

Finely grate one of the garlic cloves and place in a food processor with the peas, the lemon juice, mint, parsley and Pecorino Romano.

Process to a fairly smooth mixture, scraping the side of the bowl if needed. Stream in the olive oil, process again to combine and season to taste. Transfer to a bowl and mix in the reserved peas. Set aside.

Grill both sides of the bread on a grill plate until golden and slightly charred on both sides. Halve the remaining garlic clove and rub one side of the grilled bread with the cut side of the garlic. Place the bread on a serving plate and drizzle with some extra olive oil. Top with some mozzarella, follow with a spoonful of the pea mixture and finish by draping over an anchovy fillet. Top with some lemon zest and extra lemon juice, another drizzle of olive oil, a scattering of extra Pecorino Romano and season with salt and pepper. Cut each slice in half to serve as a snack.

SERVES 8

DID YOU SEE THAT? A new term for airports – ‘Gate-Lice’


SIX QUICK QUESTIONS for Red Energy

 

CARO TO CORRIE: What sporting story never ceases to surprise you

CORRIE TO CARO: Which excerpt from a recently-retired footballer’s memoir raised your eyebrows

CARO TO CORRIE: Can you give us your 3.2.1 Derby and Cup Day fashions

CORRIE TO CARO:  What’s so special about the Qantas Chairman’s Lounge

CARO TO CORRIE: Which phone number did you not expect to call this week

CORRIE TO CARO: Over the weekend, where did you go on a surprise date

 

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4122 The Cocktail Cabinet with Myles - from Ep #335 - The Prince Wine Store Heat the recommendations from Myles Thomson from the Prince Wine Store. Tue, 05 Nov 2024 07:00:00 -0000 full SEN Heat the recommendations from Myles Thomson from the Prince Wine Store. Heat the recommendations from Myles Thomson from the Prince Wine Store.

]]> 606 The Cocktail Cabinet from Ep #334 - The Prince Wine Store We get the best recommendations for the week thanks to Prince Wine Store. Wed, 30 Oct 2024 08:00:00 -0000 full SEN We get the best recommendations for the week thanks to Prince Wine Store. We get the best recommendations for the week thanks to Prince Wine Store.

]]> 520 Ep 334 - John Silvester - Sly of the Underworld ON THIS WEEK’S EPISODE Special guest, John Silvester (Sly of the Underworld) True crime, crime drama and books We discuss Jack Ginnivan The US Election Miles’ Derby Weekend Sparkling recommendations   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod    Interview with John – his new book Dark City: True Stories of Crimes, Cock-Ups, Crooks and Cops (Pan Macmllan $36.99)   -The book’s premise - Dark City is the second riotous collection of stories from 'Sly of the Underworld'. How did Naked City – the first in the series – fare? Feedback from readers? Cops? Crims? - What’s your biggest crime story / longest/most distressing to cover - Written/co-authored more than 30 books, including Naked City, and the Chopper and Underbelly series, later adapted to film and television.How did the Underbelly series come about?   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au. This week: Myles discusses Derby Weekend Sparkling   BSF brought to us by RED ENERGY – Be empowered with the Red Energy mobile app BOOK: Caro has a book: Death at the Sign of the Rook by Kate Atkinson SCREEN: Caro reviews Lee Thank you to Cobram Estate Olive Oil. FOOD: SLY has a Recipe: Cedar Planked Salmon Marinade The salmon marinade keeps the fish moist while adding tons savory flavor: Soy sauce Vegetable oil Rice vinegar Sesame oil Green onions Fresh ginger Minced garlic How to Cook Salmon On a Cedar Plank Here's a brief overview of what you can expect when you make cedar plank salmon: Soak the cedar planks. Make the marinade. Grill the planks until they start to smoke and crackle. Place the salmon on the planks, close the grill, and grill until the salmon is flaky. How Long to Cook Salmon On a Cedar Plank Salmon cooked on soaked cedar planks on a grill preheated to medium leat should flake perfectly with a fork after about 20 minutes. Don't forget hat the fish will continue to cook after it is removed from the heat   SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader. CORRIE TO JOHN: Should former chief police commissioners stay out of current affairs CARO TO CORRIE: Should former presidents stay out of current election campaigns CARO TO JOHN: Where do you stand on Jack Ginnivan CORRIE TO CARO: What’s the one thing you miss most about being a kid CARO TO JOHN: What’s your favorite TV crime drama  CORRIE TO CARO: Who is your favorite crime novelist   Thank you Red Energy, Prince Winestore and Cobram Olive Oil Mon, 28 Oct 2024 07:07:19 -0000 full SEN ON THIS WEEK’S EPISODE Special guest, John Silvester (Sly of the Underworld) True crime, crime drama and books We discuss Jack Ginnivan The US Election Miles’ Derby Weekend Sparkling recommendations   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod    Interview with John – his new book Dark City: True Stories of Crimes, Cock-Ups, Crooks and Cops (Pan Macmllan $36.99)   -The book’s premise - Dark City is the second riotous collection of stories from 'Sly of the Underworld'. How did Naked City – the first in the series – fare? Feedback from readers? Cops? Crims? - What’s your biggest crime story / longest/most distressing to cover - Written/co-authored more than 30 books, including Naked City, and the Chopper and Underbelly series, later adapted to film and television.How did the Underbelly series come about?   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au. This week: Myles discusses Derby Weekend Sparkling   BSF brought to us by RED ENERGY – Be empowered with the Red Energy mobile app BOOK: Caro has a book: Death at the Sign of the Rook by Kate Atkinson SCREEN: Caro reviews Lee Thank you to Cobram Estate Olive Oil. FOOD: SLY has a Recipe: Cedar Planked Salmon Marinade The salmon marinade keeps the fish moist while adding tons savory flavor: Soy sauce Vegetable oil Rice vinegar Sesame oil Green onions Fresh ginger Minced garlic How to Cook Salmon On a Cedar Plank Here's a brief overview of what you can expect when you make cedar plank salmon: Soak the cedar planks. Make the marinade. Grill the planks until they start to smoke and crackle. Place the salmon on the planks, close the grill, and grill until the salmon is flaky. How Long to Cook Salmon On a Cedar Plank Salmon cooked on soaked cedar planks on a grill preheated to medium leat should flake perfectly with a fork after about 20 minutes. Don't forget hat the fish will continue to cook after it is removed from the heat   SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader. CORRIE TO JOHN: Should former chief police commissioners stay out of current affairs CARO TO CORRIE: Should former presidents stay out of current election campaigns CARO TO JOHN: Where do you stand on Jack Ginnivan CORRIE TO CARO: What’s the one thing you miss most about being a kid CARO TO JOHN: What’s your favorite TV crime drama  CORRIE TO CARO: Who is your favorite crime novelist   Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON THIS WEEK’S EPISODE

Special guest, John Silvester (Sly of the Underworld)

True crime, crime drama and books

We discuss Jack Ginnivan

The US Election

Miles’ Derby Weekend Sparkling recommendations

 

Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 

 

Interview with John – his new book Dark City: True Stories of Crimes, Cock-Ups, Crooks and Cops (Pan Macmllan $36.99)

 

-The book’s premise

- Dark City is the second riotous collection of stories from 'Sly of the Underworld'. How did Naked City – the first in the series – fare? Feedback from readers? Cops? Crims?

- What’s your biggest crime story / longest/most distressing to cover

- Written/co-authored more than 30 books, including Naked City, and the Chopper and Underbelly series, later adapted to film and television.How did the Underbelly series come about?

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au. This week: Myles discusses Derby Weekend Sparkling

 

BSF brought to us by RED ENERGY – Be empowered with the Red Energy mobile app

BOOK: Caro has a book: Death at the Sign of the Rook by Kate Atkinson

SCREEN: Caro reviews Lee

Thank you to Cobram Estate Olive Oil.

FOOD: SLY has a Recipe: Cedar Planked Salmon Marinade

The salmon marinade keeps the fish moist while adding tons savory flavor:

Soy sauce

Vegetable oil

Rice vinegar

Sesame oil

Green onions

Fresh ginger

Minced garlic

How to Cook Salmon On a Cedar Plank

Here's a brief overview of what you can expect when you make cedar plank salmon:

Soak the cedar planks.

Make the marinade.

Grill the planks until they start to smoke and crackle.

Place the salmon on the planks, close the grill, and grill until the salmon is flaky.

How Long to Cook Salmon On a Cedar Plank

Salmon cooked on soaked cedar planks on a grill preheated to medium leat should flake perfectly with a fork after about 20 minutes. Don't forget hat the fish will continue to cook after it is removed from the heat

 

SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader.

CORRIE TO JOHN: Should former chief police commissioners stay out of current affairs

CARO TO CORRIE: Should former presidents stay out of current election campaigns

CARO TO JOHN: Where do you stand on Jack Ginnivan

CORRIE TO CARO: What’s the one thing you miss most about being a kid

CARO TO JOHN: What’s your favorite TV crime drama 

CORRIE TO CARO: Who is your favorite crime novelist

 

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4062 The Cocktail Cabinet from Ep #333 - The Prince Wine Store Heat the best recommendations thanks to the Prince Wine Store. Wed, 23 Oct 2024 01:00:00 -0000 full SEN Heat the best recommendations thanks to the Prince Wine Store. Heat the best recommendations thanks to the Prince Wine Store.

]]> 547 Ep 333 - I don't like dress ups ON THIS WEEK’S SHOW: The GWS dress up story The New York Times Top 100 books of 21st century The US election Lidia Thorpe’s interruption to the King’s reception   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  ALL DRESSED UP -       Greater Western Sydney and the costume party debacle  – Caro to explain -       Other fancy dress misdemeanours ie Prince Harry as a Nazi, Paris Hilton in a Native American outfit -       With Halloween next week, how do we feel about dress-ups -       Our own great fancy dress moments THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles discusses Spring Mixed Dozen BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a book: Stone Yard Devotional  by Charlotte Wood SCREEN: Caro reviews Disclaimer on Apple TV Thank you to Cobram Estate Olive Oil   FOOD: Caro has a Recipe:  Asparagus and creme fraiche vol-au-vents Ingredients (8) 2 x 4-pack store-bought vol-au-vent pastry shells 1 tbs extra virgin olive oil 2 bunches asparagus, trimmed and cut into 3cm pieces 3 garlic cloves, finely chopped 170g creme fraiche Finely grated zest of 2 lemons 1/2 cup (40g) finely grated pecorino, plus extra to serve Chervil leaves, to serve Method 1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. 2. Place pastry shells on prepared tray. Bake in oven for 5-8 minutes or according to packet instructions. 3. Meanwhile, place oil in a medium frypan over medium heat. Add asparagus and garlic. Cook, stirring occasionally, for 4-5 minutes or until the asparagus is bright green and just tender. Remove the pan from the heat and stir through creme fraiche, zest and pecorino until well combined and pecorino begins to melts. Season with salt flakes and black pepper. 4. Spoon the asparagus filling into the warm tart shells. Serve topped with chervil and extra pecorino. DID YOU SEE THAT? The best 100 books of the 21st century, according to the New York Times                 SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What was the strangest headline you saw over the weekend CARO TO CORRIE: What car moment really got up your goat this week CORRIE TO CARO:  How do you feel about Independent Senator Lidia Thorpe interrupting King Charles’ Canberra reception this week by shouting out “you are not our king” and “this is not your land CARO TO CORRIE: What surprised you in the Q and A section of former UK MP Rory Stewart’s Melbourne appearance this week CORRIE TO CARO:   What moment of nature filled you with joy over the past week CARO TO CORRIE: Two weeks to go, who do you think will win the US presidential election Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 22 Oct 2024 00:09:05 -0000 Ep 333 - I don't like dress ups full SEN Ep 333 - I don't like dress ups ON THIS WEEK’S SHOW: The GWS dress up story The New York Times Top 100 books of 21st century The US election Lidia Thorpe’s interruption to the King’s reception   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  ALL DRESSED UP -       Greater Western Sydney and the costume party debacle  – Caro to explain -       Other fancy dress misdemeanours ie Prince Harry as a Nazi, Paris Hilton in a Native American outfit -       With Halloween next week, how do we feel about dress-ups -       Our own great fancy dress moments THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles discusses Spring Mixed Dozen BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a book: Stone Yard Devotional  by Charlotte Wood SCREEN: Caro reviews Disclaimer on Apple TV Thank you to Cobram Estate Olive Oil   FOOD: Caro has a Recipe:  Asparagus and creme fraiche vol-au-vents Ingredients (8) 2 x 4-pack store-bought vol-au-vent pastry shells 1 tbs extra virgin olive oil 2 bunches asparagus, trimmed and cut into 3cm pieces 3 garlic cloves, finely chopped 170g creme fraiche Finely grated zest of 2 lemons 1/2 cup (40g) finely grated pecorino, plus extra to serve Chervil leaves, to serve Method 1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. 2. Place pastry shells on prepared tray. Bake in oven for 5-8 minutes or according to packet instructions. 3. Meanwhile, place oil in a medium frypan over medium heat. Add asparagus and garlic. Cook, stirring occasionally, for 4-5 minutes or until the asparagus is bright green and just tender. Remove the pan from the heat and stir through creme fraiche, zest and pecorino until well combined and pecorino begins to melts. Season with salt flakes and black pepper. 4. Spoon the asparagus filling into the warm tart shells. Serve topped with chervil and extra pecorino. DID YOU SEE THAT? The best 100 books of the 21st century, according to the New York Times                 SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What was the strangest headline you saw over the weekend CARO TO CORRIE: What car moment really got up your goat this week CORRIE TO CARO:  How do you feel about Independent Senator Lidia Thorpe interrupting King Charles’ Canberra reception this week by shouting out “you are not our king” and “this is not your land CARO TO CORRIE: What surprised you in the Q and A section of former UK MP Rory Stewart’s Melbourne appearance this week CORRIE TO CARO:   What moment of nature filled you with joy over the past week CARO TO CORRIE: Two weeks to go, who do you think will win the US presidential election Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON THIS WEEK’S SHOW:

The GWS dress up story

The New York Times Top 100 books of 21st century

The US election

Lidia Thorpe’s interruption to the King’s reception

 

Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 


ALL DRESSED UP

-       Greater Western Sydney and the costume party debacle  – Caro to explain

-       Other fancy dress misdemeanours ie Prince Harry as a Nazi, Paris Hilton in a Native American outfit

-       With Halloween next week, how do we feel about dress-ups

-       Our own great fancy dress moments

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles discusses Spring Mixed Dozen


BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie has a book: Stone Yard Devotional  by Charlotte Wood

SCREEN: Caro reviews Disclaimer on Apple TV

Thank you to Cobram Estate Olive Oil

 

FOOD: Caro has a Recipe: 

Asparagus and creme fraiche vol-au-vents

Ingredients (8)

  • 2 x 4-pack store-bought vol-au-vent pastry shells
  • 1 tbs extra virgin olive oil
  • 2 bunches asparagus, trimmed and cut into 3cm pieces
  • 3 garlic cloves, finely chopped
  • 170g creme fraiche
  • Finely grated zest of 2 lemons
  • 1/2 cup (40g) finely grated pecorino, plus extra to serve
  • Chervil leaves, to serve

Method

1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

2. Place pastry shells on prepared tray. Bake in oven for 5-8 minutes or according to packet instructions.

3. Meanwhile, place oil in a medium frypan over medium heat. Add asparagus and garlic. Cook, stirring occasionally, for 4-5 minutes or until the asparagus is bright green and just tender. Remove the pan from the heat and stir through creme fraiche, zest and pecorino until well combined and pecorino begins to melts. Season with salt flakes and black pepper.

4. Spoon the asparagus filling into the warm tart shells. Serve topped with chervil and extra pecorino.

DID YOU SEE THAT? The best 100 books of the 21st century, according to the New York Times                

SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO: What was the strangest headline you saw over the weekend

CARO TO CORRIE: What car moment really got up your goat this week

CORRIE TO CARO:  How do you feel about Independent Senator Lidia Thorpe interrupting King Charles’ Canberra reception this week by shouting out “you are not our king” and “this is not your land

CARO TO CORRIE: What surprised you in the Q and A section of former UK MP Rory Stewart’s Melbourne appearance this week

CORRIE TO CARO:   What moment of nature filled you with joy over the past week

CARO TO CORRIE: Two weeks to go, who do you think will win the US presidential election

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4472 The Cocktail Cabinet from Ep #332 - The Prince Wine Store We discuss the recommendations from the Prince Wine Store. Tue, 15 Oct 2024 09:00:00 -0000 full SEN We discuss the recommendations from the Prince Wine Store. We discuss the recommendations from the Prince Wine Store.

]]> 468 Ep 332 - King Charles Has Snubbed Melbourne! ON THIS EPISODE King Charles’ visit to Australia Why kitchens are our world A frustration with Wordle Heartwarming moments  KITCHEN CONFIDENTIAL Or, why kitchens are our world, especially at this time of year Although we love winter cooking, Spring and Summer are big for both of us in terms of cooking, feasting, having people around the table, Christmas, Summer entertaining etc What tips have we learned after all these years ie how NOT to spend an entire beautiful beach day in the kitchen Introducing Virginia Trioli’s book A Bit On The Side: Reflections On What Makes Life Delicious. Corrie discusses last night’s event and some take homes from Virginia   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses a white to go with Spring asparagus and a red to go with Spring Lamb Racine Picpoul De Pinet   BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Caro has a book: We Solve Murders by Richard Osman SCREEN: Corrie reviews Lonely Planet on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a Recipe: Fennel and Zucchini Salad with Preserved Lemon Dressing by Yotam Ottolenghi Ingredients 20g mint leaves, roughly chopped 20g dill, roughly chopped 25g chives, roughly cut into 2cm lengths 75ml olive oil 2 large (750g) fennel bulbs, trimmed, halved lengthways and finely shaved on a mandolin or by hand 2 (420g) courgettes, trimmed and finely shaved on a mandolin or by hand 1 tbsp lemon juice 1½ tsp fennel seeds, toasted and roughly crushed with a pestle and mortar 1½ tsp pink peppercorns, roughly crushed with a pestle and mortar salt and black pepper For the preserved lemon dressing: 40g preserved lemon (1-2 lemons), pips discarded and flesh and skin roughly chopped (35g) ½ (20g) small shallot, roughly chopped 1 garlic clove, crushed 2½ tbsp olive oil METHOD: Make the dressing by putting the preserved lemon, shallot, garlic and lemon juice into the small bowl of a food processor and blitzing until finely chopped. With the machine running, gradually add the oil and blitz for 1–2 minutes more, until completely smooth. Transfer to a small bowl. Put all the herbs, 4 tablespoons of oil and a pinch each of salt and pepper into the food processor and pulse to finely chop. Add the fennel, courgette, lemon juice, ⅔ teaspoon of salt and a good grind of pepper to a large bowl and mix well to combine. Set aside for 5 minutes to soften, then add the herb mixture and toss together well. Transfer half the salad to a large plate, and spoon over half the dressing and half the fennel seeds and pink peppercorns. Repeat once more, drizzle with the last tablespoon of oil and serve right away. DID YOU SEE THAT? We discuss King Charles’ upcoming trip to Australia  SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CORRIE TO CARO: What mother-daughter moment touched your heart this week CARO TO CORRIE: What mother-daughter moment touched your heart this week CORRIE TO CARO: In this week of local council elections what has most ground your gears CARO TO CORRIE: What’s your latest Wordle whinge CORRIE TO CARO: What email came out of the blue this week and shocked and devastated you? CARO TO CORRIE: What’s the latest on the musical public toilet’s hit parade Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 15 Oct 2024 00:32:19 -0000 full SEN ON THIS EPISODE King Charles’ visit to Australia Why kitchens are our world A frustration with Wordle Heartwarming moments  KITCHEN CONFIDENTIAL Or, why kitchens are our world, especially at this time of year Although we love winter cooking, Spring and Summer are big for both of us in terms of cooking, feasting, having people around the table, Christmas, Summer entertaining etc What tips have we learned after all these years ie how NOT to spend an entire beautiful beach day in the kitchen Introducing Virginia Trioli’s book A Bit On The Side: Reflections On What Makes Life Delicious. Corrie discusses last night’s event and some take homes from Virginia   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses a white to go with Spring asparagus and a red to go with Spring Lamb Racine Picpoul De Pinet   BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Caro has a book: We Solve Murders by Richard Osman SCREEN: Corrie reviews Lonely Planet on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a Recipe: Fennel and Zucchini Salad with Preserved Lemon Dressing by Yotam Ottolenghi Ingredients 20g mint leaves, roughly chopped 20g dill, roughly chopped 25g chives, roughly cut into 2cm lengths 75ml olive oil 2 large (750g) fennel bulbs, trimmed, halved lengthways and finely shaved on a mandolin or by hand 2 (420g) courgettes, trimmed and finely shaved on a mandolin or by hand 1 tbsp lemon juice 1½ tsp fennel seeds, toasted and roughly crushed with a pestle and mortar 1½ tsp pink peppercorns, roughly crushed with a pestle and mortar salt and black pepper For the preserved lemon dressing: 40g preserved lemon (1-2 lemons), pips discarded and flesh and skin roughly chopped (35g) ½ (20g) small shallot, roughly chopped 1 garlic clove, crushed 2½ tbsp olive oil METHOD: Make the dressing by putting the preserved lemon, shallot, garlic and lemon juice into the small bowl of a food processor and blitzing until finely chopped. With the machine running, gradually add the oil and blitz for 1–2 minutes more, until completely smooth. Transfer to a small bowl. Put all the herbs, 4 tablespoons of oil and a pinch each of salt and pepper into the food processor and pulse to finely chop. Add the fennel, courgette, lemon juice, ⅔ teaspoon of salt and a good grind of pepper to a large bowl and mix well to combine. Set aside for 5 minutes to soften, then add the herb mixture and toss together well. Transfer half the salad to a large plate, and spoon over half the dressing and half the fennel seeds and pink peppercorns. Repeat once more, drizzle with the last tablespoon of oil and serve right away. DID YOU SEE THAT? We discuss King Charles’ upcoming trip to Australia  SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CORRIE TO CARO: What mother-daughter moment touched your heart this week CARO TO CORRIE: What mother-daughter moment touched your heart this week CORRIE TO CARO: In this week of local council elections what has most ground your gears CARO TO CORRIE: What’s your latest Wordle whinge CORRIE TO CARO: What email came out of the blue this week and shocked and devastated you? CARO TO CORRIE: What’s the latest on the musical public toilet’s hit parade Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON THIS EPISODE

  • King Charles’ visit to Australia
  • Why kitchens are our world
  • A frustration with Wordle
  • Heartwarming moments 


KITCHEN CONFIDENTIAL

Or, why kitchens are our world, especially at this time of year

Although we love winter cooking, Spring and Summer are big for both of us in terms of cooking, feasting, having people around the table, Christmas, Summer entertaining etc

What tips have we learned after all these years ie how NOT to spend an entire beautiful beach day in the kitchen

Introducing Virginia Trioli’s book A Bit On The Side: Reflections On What Makes Life Delicious. Corrie discusses last night’s event and some take homes from Virginia

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: Myles discusses a white to go with Spring asparagus and a red to go with Spring Lamb

Racine Picpoul De Pinet

 

BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app

BOOK: Caro has a book: We Solve Murders by Richard Osman

SCREEN: Corrie reviews Lonely Planet on Netflix

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a Recipe: Fennel and Zucchini Salad with Preserved Lemon Dressing by Yotam Ottolenghi

Ingredients

20g mint leaves, roughly chopped

20g dill, roughly chopped

25g chives, roughly cut into 2cm lengths

75ml olive oil

2 large (750g) fennel bulbs, trimmed, halved lengthways and finely shaved on a mandolin or by hand

2 (420g) courgettes, trimmed and finely shaved on a mandolin or by hand

1 tbsp lemon juice

1½ tsp fennel seeds, toasted and roughly crushed with a pestle and mortar

1½ tsp pink peppercorns, roughly crushed with a pestle and mortar

salt and black pepper

For the preserved lemon dressing:

40g preserved lemon (1-2 lemons), pips discarded and flesh and skin roughly chopped (35g)

½ (20g) small shallot, roughly chopped

1 garlic clove, crushed

2½ tbsp olive oil

METHOD:

Make the dressing by putting the preserved lemon, shallot, garlic and lemon juice into the small bowl of a food processor and blitzing until finely chopped. With the machine running, gradually add the oil and blitz for 1–2 minutes more, until completely smooth. Transfer to a small bowl.

Put all the herbs, 4 tablespoons of oil and a pinch each of salt and pepper into the food processor and pulse to finely chop. Add the fennel, courgette, lemon juice, ⅔ teaspoon of salt and a good grind of pepper to a large bowl and mix well to combine. Set aside for 5 minutes to soften, then add the herb mixture and toss together well.

Transfer half the salad to a large plate, and spoon over half the dressing and half the fennel seeds and pink peppercorns. Repeat once more, drizzle with the last tablespoon of oil and serve right away.


DID YOU SEE THAT? We discuss King Charles’ upcoming trip to Australia 


SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app

CORRIE TO CARO: What mother-daughter moment touched your heart this week

CARO TO CORRIE: What mother-daughter moment touched your heart this week

CORRIE TO CARO: In this week of local council elections what has most ground your gears

CARO TO CORRIE: What’s your latest Wordle whinge

CORRIE TO CARO: What email came out of the blue this week and shocked and devastated you?

CARO TO CORRIE: What’s the latest on the musical public toilet’s hit parade

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 3997 Ep 331 - Can Girl Power Win Elections? ON TODAY’S SHOW: The challenges with Daylight Savings Can Girl Power win elections? How did Caro cope without Football? Corrie’s long-term crush Why Caro is proud of Melbournians   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod    Item 1: What Time/Day/Week Is It? Daylight saving, how we coped with the change The challenges of Australia having different time zones The challenges of Australia having different school and public holidays   Item 2: Can Girl Power win elections Liz Cheney, former Republican senator, last week endorsed Democratic VP Kamala Harris for president of the US. Confusing times in the US The impact of Girl Power. How women are making a difference Is gender balance still a thing Any lessons for the forthcoming 2025 Australian election ie Bring Out Your Women!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au – This week: Myles discusses rum BSF brought to us by RED ENERGY. Owned by Snowy Hydro, a renewable energy leader.    BOOK: Caro has a book: Agatha Christie SCREEN: Corrie and Caro discuss Night Sleeper on Stan ….and other rail thrillers we love FOOD: Corrie has a Recipe: Prosciutto Wraps 24 baby green beans, topped and tailed Micro salad leaves or wild rocket, chopped 3 tablespoons toasted pine nuts 3 tablespoons grated parmigiano reggiano 1-2 tablespoons extra virgin olive oil Juice of one large lemon  12 thin slices prosciutto   DRESSING: 1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil Pinch of dried chilli flakes 1 teaspoon chopped garlic 1-2 tablespoons chopped parsley Put dressing ingredients in a bowl and whisk. Place beans in a bowl, cover with boiling water , leave for 1 min then drain with cold water Combine beans, leaves nuts and parmesan, Drizzle with olive oil and lemon juice, season. Lay out prosciutto slices put a handful of bean mix on each slice then roll up. Drizzle with dressing just before serving.  This will make 12-24 roll-ups, depending on how much prosciutto you use for each parcel.                                DID YOU SEE THAT? Coverage of October 7 – Mark Leibler’s article in the Weekend Australian Josh Fydenberg’s article in the Weekend Australian George Brandis’s article in The Age                                 SIX QUICK QUESTIONS CORRIE TO CARO: How did you cope with your first weekend without footy CARO TO CORRIE: Which long-time Crush continues to be your long-time Crush CORRIE TO CARO:  What recent survey has nenewed your faith in Victoria CARO TO CORRIE: Whose newly-released memoir will you NOT be reading CORRIE TO CARO:   What is your most irritating kitchen chore CARO TO CORRIE: What most irritating kitchen chore did you tackle on the weekend  Thank you Red Energy, Prince Winestore and Cobram Olive Oil Mon, 07 Oct 2024 23:53:05 -0000 Ep 331 - Can Girl Power Win Elections? full SEN Ep 331 - Can Girl Power Win Elections? ON TODAY’S SHOW: The challenges with Daylight Savings Can Girl Power win elections? How did Caro cope without Football? Corrie’s long-term crush Why Caro is proud of Melbournians   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod    Item 1: What Time/Day/Week Is It? Daylight saving, how we coped with the change The challenges of Australia having different time zones The challenges of Australia having different school and public holidays   Item 2: Can Girl Power win elections Liz Cheney, former Republican senator, last week endorsed Democratic VP Kamala Harris for president of the US. Confusing times in the US The impact of Girl Power. How women are making a difference Is gender balance still a thing Any lessons for the forthcoming 2025 Australian election ie Bring Out Your Women!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au – This week: Myles discusses rum BSF brought to us by RED ENERGY. Owned by Snowy Hydro, a renewable energy leader.    BOOK: Caro has a book: Agatha Christie SCREEN: Corrie and Caro discuss Night Sleeper on Stan ….and other rail thrillers we love FOOD: Corrie has a Recipe: Prosciutto Wraps 24 baby green beans, topped and tailed Micro salad leaves or wild rocket, chopped 3 tablespoons toasted pine nuts 3 tablespoons grated parmigiano reggiano 1-2 tablespoons extra virgin olive oil Juice of one large lemon  12 thin slices prosciutto   DRESSING: 1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil Pinch of dried chilli flakes 1 teaspoon chopped garlic 1-2 tablespoons chopped parsley Put dressing ingredients in a bowl and whisk. Place beans in a bowl, cover with boiling water , leave for 1 min then drain with cold water Combine beans, leaves nuts and parmesan, Drizzle with olive oil and lemon juice, season. Lay out prosciutto slices put a handful of bean mix on each slice then roll up. Drizzle with dressing just before serving.  This will make 12-24 roll-ups, depending on how much prosciutto you use for each parcel.                                DID YOU SEE THAT? Coverage of October 7 – Mark Leibler’s article in the Weekend Australian Josh Fydenberg’s article in the Weekend Australian George Brandis’s article in The Age                                 SIX QUICK QUESTIONS CORRIE TO CARO: How did you cope with your first weekend without footy CARO TO CORRIE: Which long-time Crush continues to be your long-time Crush CORRIE TO CARO:  What recent survey has nenewed your faith in Victoria CARO TO CORRIE: Whose newly-released memoir will you NOT be reading CORRIE TO CARO:   What is your most irritating kitchen chore CARO TO CORRIE: What most irritating kitchen chore did you tackle on the weekend  Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW:

  • The challenges with Daylight Savings
  • Can Girl Power win elections?
  • How did Caro cope without Football?
  • Corrie’s long-term crush
  • Why Caro is proud of Melbournians

 

Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 

 

Item 1: What Time/Day/Week Is It?

Daylight saving, how we coped with the change

The challenges of Australia having different time zones

The challenges of Australia having different school and public holidays

 

Item 2: Can Girl Power win elections

Liz Cheney, former Republican senator, last week endorsed Democratic VP Kamala Harris for president of the US. Confusing times in the US

The impact of Girl Power. How women are making a difference

Is gender balance still a thing

Any lessons for the forthcoming 2025 Australian election ie Bring Out Your Women!

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au – This week: Myles discusses rum

BSF brought to us by RED ENERGY. Owned by Snowy Hydro, a renewable energy leader. 

 

BOOK: Caro has a book: Agatha Christie

SCREEN: Corrie and Caro discuss Night Sleeper on Stan ….and other rail thrillers we love

FOOD: Corrie has a Recipe: Prosciutto Wraps

24 baby green beans, topped and tailed

Micro salad leaves or wild rocket, chopped

3 tablespoons toasted pine nuts

3 tablespoons grated parmigiano reggiano

1-2 tablespoons extra virgin olive oil

Juice of one large lemon 

12 thin slices prosciutto

 

DRESSING:

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil

Pinch of dried chilli flakes

1 teaspoon chopped garlic

1-2 tablespoons chopped parsley

Put dressing ingredients in a bowl and whisk.

Place beans in a bowl, cover with boiling water , leave for 1 min then drain with cold water

Combine beans, leaves nuts and parmesan, Drizzle with olive oil and lemon juice, season. Lay out prosciutto slices put a handful of bean mix on each slice then roll up. Drizzle with dressing just before serving. 

This will make 12-24 roll-ups, depending on how much prosciutto you use for each parcel. 

                             

DID YOU SEE THAT? Coverage of October 7 –

Mark Leibler’s article in the Weekend Australian

Josh Fydenberg’s article in the Weekend Australian

George Brandis’s article in The Age                              

 

SIX QUICK QUESTIONS

CORRIE TO CARO: How did you cope with your first weekend without footy

CARO TO CORRIE: Which long-time Crush continues to be your long-time Crush

CORRIE TO CARO:  What recent survey has nenewed your faith in Victoria

CARO TO CORRIE: Whose newly-released memoir will you NOT be reading

CORRIE TO CARO:   What is your most irritating kitchen chore

CARO TO CORRIE: What most irritating kitchen chore did you tackle on the weekend 

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4627 Ep 330 - This Was One For The Good Guys ON TODAY’S SHOW: A Grand Final Review The Chris Fagan story Why Caro wouldn’t be surprised if Dean Cox is coaching Sydney in the next couple of years Bridget Jones Diary 4 Who did Caro liaise with at the AFL Grand Final function? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  Item 1: Grand Final -       The Brisbane story -       The Chris Fagan story -       The Sydney collapse story   Item 2: Vale Dame Maggie Smith -       Maggie Smith’s acting career -       Her impact on literature: bringing characters to life on the Big Screen -       Some great Maggie quotes -       Some great Maggie roles   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: The Young Guns Myles discusses next gen mixed dozen   BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Caro has a book: Beautiful Ruins by Jess Walter SCREEN: Corrie has a Screen: Bank of Dave on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a Recipe: Avocado and Caviar dip 2-3 avocado White or Brown onion, chopped finely Twist of lemon juice Mix it all up with a squeeze of lemon juice and top with caviar DID YOU SEE THAT? Bridget Jones Diary 4 is coming!                           SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CORRIE TO CARO: Who did you shamelessly ingratiate yourself with at this year’s Grand Final CARO TO CORRIE: Which just-released report shocked you CORRIE TO CARO:  What’s the new Spring plant you’ve fallen in love with CARO TO CORRIE: What Kris Kristofferson movie have you never seen and are now determined to see CORRIE TO CARO:  What’s the latest cost-cutting move implemented by your household CARO TO CORRIE: What traditional habit of a lifetime are you not prepared to break Thank you Red Energy, Prince Winestore and Cobram Olive Oil Wed, 02 Oct 2024 03:37:00 -0000 Ep 330 - This Was One For The Good Guys full SEN Ep 330 - This Was One For The Good Guys ON TODAY’S SHOW: A Grand Final Review The Chris Fagan story Why Caro wouldn’t be surprised if Dean Cox is coaching Sydney in the next couple of years Bridget Jones Diary 4 Who did Caro liaise with at the AFL Grand Final function? Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  Item 1: Grand Final -       The Brisbane story -       The Chris Fagan story -       The Sydney collapse story   Item 2: Vale Dame Maggie Smith -       Maggie Smith’s acting career -       Her impact on literature: bringing characters to life on the Big Screen -       Some great Maggie quotes -       Some great Maggie roles   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: The Young Guns Myles discusses next gen mixed dozen   BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Caro has a book: Beautiful Ruins by Jess Walter SCREEN: Corrie has a Screen: Bank of Dave on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a Recipe: Avocado and Caviar dip 2-3 avocado White or Brown onion, chopped finely Twist of lemon juice Mix it all up with a squeeze of lemon juice and top with caviar DID YOU SEE THAT? Bridget Jones Diary 4 is coming!                           SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CORRIE TO CARO: Who did you shamelessly ingratiate yourself with at this year’s Grand Final CARO TO CORRIE: Which just-released report shocked you CORRIE TO CARO:  What’s the new Spring plant you’ve fallen in love with CARO TO CORRIE: What Kris Kristofferson movie have you never seen and are now determined to see CORRIE TO CARO:  What’s the latest cost-cutting move implemented by your household CARO TO CORRIE: What traditional habit of a lifetime are you not prepared to break Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW:

A Grand Final Review

The Chris Fagan story

Why Caro wouldn’t be surprised if Dean Cox is coaching Sydney in the next couple of years

Bridget Jones Diary 4

Who did Caro liaise with at the AFL Grand Final function?


Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 


Item 1: Grand Final

-       The Brisbane story

-       The Chris Fagan story

-       The Sydney collapse story

 

Item 2: Vale Dame Maggie Smith

-       Maggie Smith’s acting career

-       Her impact on literature: bringing characters to life on the Big Screen

-       Some great Maggie quotes

-       Some great Maggie roles

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: The Young Guns Myles discusses next gen mixed dozen

 

BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app

BOOK: Caro has a book: Beautiful Ruins by Jess Walter

SCREEN: Corrie has a Screen: Bank of Dave on Netflix

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Corrie has a Recipe: Avocado and Caviar dip

2-3 avocado

White or Brown onion, chopped finely

Twist of lemon juice

Mix it all up with a squeeze of lemon juice and top with caviar

DID YOU SEE THAT? Bridget Jones Diary 4 is coming!

                         

SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app

CORRIE TO CARO: Who did you shamelessly ingratiate yourself with at this year’s Grand Final

CARO TO CORRIE: Which just-released report shocked you

CORRIE TO CARO:  What’s the new Spring plant you’ve fallen in love with

CARO TO CORRIE: What Kris Kristofferson movie have you never seen and are now determined to see

CORRIE TO CARO:  What’s the latest cost-cutting move implemented by your household

CARO TO CORRIE: What traditional habit of a lifetime are you not prepared to break

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 3998 Ep 329 - AFL Grand Final week ON TODAY’S SHOW - It’s Grand Final week! - Why Port Adelaide are a watch for Caro - Changing roles in the media landscape - Meryl Streep’s powerful comments re: women’s rights in Afghanistan Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  Grand Final, Here We Come - Caro’s Sydney Prelim Finals week - Grand Final week in Melb - Brownlow Medal night - The romance of the (ex-Melb teams) Swans v Lions match-up - Caro’s tips on who to watch on The Big Day THE COCKTAIL CABINET – brought to us by Prince Wine Store. Bringing Melburnians the greatest wine in the world. Prince Wine Store dot com dot au. This week: Which wine to drink while watching the Grand Final on the telly. BSF brought to us by RED ENERGY. BOOK: Corrie has a book: Kitchen Sentimental by Annie Smithers (non-fiction) SCREEN: Corrie and Caro discuss a Screen: Slow Horses (series 4) on Apple TV FOOD: Caro has a Recipe: Mediterranean baked fish with tomato and fennel Serves 4 2 large fennel bulbs, thinly sliced (500g) plus the fronds for garnish 5 garlic cloves, thinly sliced 3 tbsp olive oil 2 tsp cumin seeds, toasted and lightly crushed 2 tsp fennel seeds, toasted and lightly crushed 1 tbsp tomato paste 150ml ouzo 600g peeled and chopped plum tomatoes 1 tsp caster sugar 2 tbsp thyme leaves, picked, plus extra for garnish 2 strips of shaved lemon peel 600g fish cut into 4cm chunks 200g sheep’s milk feta, broken into 2cm chunks 60g unsalted butter 1 tsp chilli flakes 2 tsp lemon juice Salt & pepper Preheat the oven to 220ºC. In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened. Add the cumin and fennel seeds and cook for another minute. Stir in the tomato paste and then add the raki or ouzo. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, sugar, half of the thyme, the lemon skin, 1 teaspoon of salt and some black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel. Divide the hot sauce evenly between four individual casserole dishes or small pans. Alternatively, use one large dish. Season the sea bass pieces with salt and pepper and dot them inside, skin side down. Arrange over the squid followed by the prawns. Press the feta pieces around the fish so that they are also slightly submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top shelf in the oven 8-12 minutes, depending on the size of your dishes, or until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden. Just before the casseroles are done, melt the butter in a small frying pan until it starts to foam. Add the chilli and cook until the butter just begins to brown. Pour in the lemon juice, stir and remove from the heat. Spoon this over the hot casseroles as soon as they come out of the oven. Sprinkle with the fennel fronds and serve hot with bread on the side. DID YOU SEE THAT? Meryl Streep on how a female cat has more rights than women in Afghanistan SIX QUICK QUESTIONS for Red Energy. CORRIE TO CARO: What did you do at the MCG on Saturday night that you haven't done for more than a decade CARO TO CORRIE: Which forthcoming Summer movie are you desperate to see CORRIE TO CARO:  What new book will you take comfort in straight after the grand final CARO TO CORRIE: What Red Carpet fashion phenomenon have you recently observed CORRIE TO CARO:  While reading about Keith Urban and his forthcoming Aussie tour, what did you suddenly realise CARO TO CORRIE: What’s your Brownlow Red Carpet fashions 3,2, 1 Thu, 26 Sep 2024 01:56:39 -0000 Ep 329 - AFL Grand Final week full SEN Ep 329 - AFL Grand Final week ON TODAY’S SHOW - It’s Grand Final week! - Why Port Adelaide are a watch for Caro - Changing roles in the media landscape - Meryl Streep’s powerful comments re: women’s rights in Afghanistan Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod  Grand Final, Here We Come - Caro’s Sydney Prelim Finals week - Grand Final week in Melb - Brownlow Medal night - The romance of the (ex-Melb teams) Swans v Lions match-up - Caro’s tips on who to watch on The Big Day THE COCKTAIL CABINET – brought to us by Prince Wine Store. Bringing Melburnians the greatest wine in the world. Prince Wine Store dot com dot au. This week: Which wine to drink while watching the Grand Final on the telly. BSF brought to us by RED ENERGY. BOOK: Corrie has a book: Kitchen Sentimental by Annie Smithers (non-fiction) SCREEN: Corrie and Caro discuss a Screen: Slow Horses (series 4) on Apple TV FOOD: Caro has a Recipe: Mediterranean baked fish with tomato and fennel Serves 4 2 large fennel bulbs, thinly sliced (500g) plus the fronds for garnish 5 garlic cloves, thinly sliced 3 tbsp olive oil 2 tsp cumin seeds, toasted and lightly crushed 2 tsp fennel seeds, toasted and lightly crushed 1 tbsp tomato paste 150ml ouzo 600g peeled and chopped plum tomatoes 1 tsp caster sugar 2 tbsp thyme leaves, picked, plus extra for garnish 2 strips of shaved lemon peel 600g fish cut into 4cm chunks 200g sheep’s milk feta, broken into 2cm chunks 60g unsalted butter 1 tsp chilli flakes 2 tsp lemon juice Salt & pepper Preheat the oven to 220ºC. In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened. Add the cumin and fennel seeds and cook for another minute. Stir in the tomato paste and then add the raki or ouzo. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, sugar, half of the thyme, the lemon skin, 1 teaspoon of salt and some black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel. Divide the hot sauce evenly between four individual casserole dishes or small pans. Alternatively, use one large dish. Season the sea bass pieces with salt and pepper and dot them inside, skin side down. Arrange over the squid followed by the prawns. Press the feta pieces around the fish so that they are also slightly submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top shelf in the oven 8-12 minutes, depending on the size of your dishes, or until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden. Just before the casseroles are done, melt the butter in a small frying pan until it starts to foam. Add the chilli and cook until the butter just begins to brown. Pour in the lemon juice, stir and remove from the heat. Spoon this over the hot casseroles as soon as they come out of the oven. Sprinkle with the fennel fronds and serve hot with bread on the side. DID YOU SEE THAT? Meryl Streep on how a female cat has more rights than women in Afghanistan SIX QUICK QUESTIONS for Red Energy. CORRIE TO CARO: What did you do at the MCG on Saturday night that you haven't done for more than a decade CARO TO CORRIE: Which forthcoming Summer movie are you desperate to see CORRIE TO CARO:  What new book will you take comfort in straight after the grand final CARO TO CORRIE: What Red Carpet fashion phenomenon have you recently observed CORRIE TO CARO:  While reading about Keith Urban and his forthcoming Aussie tour, what did you suddenly realise CARO TO CORRIE: What’s your Brownlow Red Carpet fashions 3,2, 1 ON TODAY’S SHOW

- It’s Grand Final week!

- Why Port Adelaide are a watch for Caro

- Changing roles in the media landscape

- Meryl Streep’s powerful comments re: women’s rights in Afghanistan


Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod 


Grand Final, Here We Come

- Caro’s Sydney Prelim Finals week

- Grand Final week in Melb

- Brownlow Medal night

- The romance of the (ex-Melb teams) Swans v Lions match-up

- Caro’s tips on who to watch on The Big Day

THE COCKTAIL CABINET – brought to us by Prince Wine Store. Bringing Melburnians the greatest wine in the world. Prince Wine Store dot com dot au.

This week: Which wine to drink while watching the Grand Final on the telly.

BSF brought to us by RED ENERGY.

BOOK: Corrie has a book: Kitchen Sentimental by Annie Smithers (non-fiction)

SCREEN: Corrie and Caro discuss a Screen: Slow Horses (series 4) on Apple TV

FOOD: Caro has a Recipe: Mediterranean baked fish with tomato and fennel

Serves 4

2 large fennel bulbs, thinly sliced (500g) plus the fronds for garnish

5 garlic cloves, thinly sliced

3 tbsp olive oil

2 tsp cumin seeds, toasted and lightly crushed

2 tsp fennel seeds, toasted and lightly crushed

1 tbsp tomato paste

150ml ouzo

600g peeled and chopped plum tomatoes

1 tsp caster sugar

2 tbsp thyme leaves, picked, plus extra for garnish

2 strips of shaved lemon peel

600g fish cut into 4cm chunks

200g sheep’s milk feta, broken into 2cm chunks

60g unsalted butter

1 tsp chilli flakes

2 tsp lemon juice

Salt & pepper

Preheat the oven to 220ºC.

In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened. Add the cumin and fennel seeds and cook for another minute. Stir in the tomato paste and then add the raki or ouzo. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, sugar, half of the thyme, the lemon skin, 1 teaspoon of salt and some black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel.

Divide the hot sauce evenly between four individual casserole dishes or small pans. Alternatively, use one large dish. Season the sea bass pieces with salt and pepper and dot them inside, skin side down. Arrange over the squid followed by the prawns. Press the feta pieces around the fish so that they are also slightly submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top shelf in the oven 8-12 minutes, depending on the size of your dishes, or until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden.

Just before the casseroles are done, melt the butter in a small frying pan until it starts to foam. Add the chilli and cook until the butter just begins to brown. Pour in the lemon juice, stir and remove from the heat. Spoon this over the hot casseroles as soon as they come out of the oven. Sprinkle with the fennel fronds and serve hot with bread on the side.


DID YOU SEE THAT? Meryl Streep on how a female cat has more rights than women in Afghanistan


SIX QUICK QUESTIONS for Red Energy.

CORRIE TO CARO: What did you do at the MCG on Saturday night that you haven't done for more than a decade

CARO TO CORRIE: Which forthcoming Summer movie are you desperate to see

CORRIE TO CARO:  What new book will you take comfort in straight after the grand final

CARO TO CORRIE: What Red Carpet fashion phenomenon have you recently observed

CORRIE TO CARO:  While reading about Keith Urban and his forthcoming Aussie tour, what did you suddenly realise

CARO TO CORRIE: What’s your Brownlow Red Carpet fashions 3,2, 1

]]> 3600 Ep 328 - Words matter, remember that ON THIS WEEK’S SHOW -       Footy finals roundup -       The US Presidential debate -       Our thoughts on the Emmy’s -       Is this the way Dusty wants to go out? -       When is it appropriate to toot your horn?   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Item 1:  Footy finals roundup -       All the fallout from the weekend of footy Item 2:  The US Presidential debate and why the cats and dogs of Springfield are in hiding THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong   BSF brought to us by Red Energy BOOK: Caro has a book: The Sportswriter by Richard Ford SCREEN: Caro has a Screen: The Perfect Couple on Netflix Thank you to Cobram Estate Olive Oil   FOOD: Corrie has a Recipe: From the new Ottolenghi cookbook Comfort: Linguine with miso butter, shitake and spinach  190g dried linguine (or spaghetti) 1tbsp olive oil 10g unsalted butter, fridge-cold, cut into 2cm cubes 1banana shallot, finely chopped (75g) 150g fresh shiitake mushrooms, roughly sliced 3garlic cloves, crushed 50g white miso paste 1tsp light soy sauce I tbsp Chinkiang black (or malt) vinegar 150g baby spinach leaves salt and black pepper To serve shichimi togarashi (or chilli flakes) lemon or lime wedges The butter, miso and cooking water al combine to emulsify and coat the linguine here in the most comforting of al sauces. It's totally creamy without the use of any cream, and is perfect for an easy mid-week supper. Ingredients note: The suggestion to add togarashi - the Japanese 7-spice mix - feels fusion and works well, but some regular chili flakes and a really (really!) good crack of black pepper works brilliantly too. Serves 2 Bring a large saucepan with 2litres of water to the boil. Ad 1teaspoon of salt, followed by the pasta, and cook until al dente. Drain, saving 200ml of the cooking water. Meanwhile, put the oil and 15g of the butter into a large sauté pan and place on a medium-high heat. Add the shallot and cook for about 5minutes, until soft but not taking on any colour. Add the mushrooms, along with a good grind of pepper, and cook for about 7minutes, until the moisture has evaporated and they are starting to brown. Add the garlic, miso, soy sauce and vinegar and stir for about 30 seconds until combined. Add the reserved pasta-cooking water, mxi well and bring to a simmer. Reduce the heat to medium and, keeping the mixture at a good simmer, ad the remaining 85g of butter piece by piece, stirring constantly until the sauce has emulsified and thickened slightly: this should take about 3minutes. Return the cooked pasta to the pan, toss for 30 seconds, then add the spinach. Toss and turn for a minute, until it has wilted, then serve with a generous shake of shichimi togarashi (or chili flakes and a few extra grinds of pepper) and lemon or lime wedges alongside for squeezing.                               DID YOU SEE THAT? We discuss ‘The Apprentice’ – the new film about Donald Trump which has been seen at the Cannes Film Festival                                        SIX QUICK QUESTIONS for Red Energy CORRIE TO CARO: Is banning 14-year-olds from social media a pipe dream? CARO TO CORRIE: Speaking of media, what’s the latest interesting piece of info you’ve discovered about Rupert Murdoch and his family CORRIE TO CARO:  Are you disappointed in Dustin Martin? CARO TO CORRIE: What’s your Emmys Red Carpet fashions 3,2, 1 CORRIE TO CARO: On what occasion is it ever appropriate to toot? CARO TO CORRIE: What’s your latest retail whinge   Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 17 Sep 2024 00:46:56 -0000 Ep 328 - Words matter, remember that full SEN Ep 328 - Words matter, remember that ON THIS WEEK’S SHOW -       Footy finals roundup -       The US Presidential debate -       Our thoughts on the Emmy’s -       Is this the way Dusty wants to go out? -       When is it appropriate to toot your horn?   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod Item 1:  Footy finals roundup -       All the fallout from the weekend of footy Item 2:  The US Presidential debate and why the cats and dogs of Springfield are in hiding THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong   BSF brought to us by Red Energy BOOK: Caro has a book: The Sportswriter by Richard Ford SCREEN: Caro has a Screen: The Perfect Couple on Netflix Thank you to Cobram Estate Olive Oil   FOOD: Corrie has a Recipe: From the new Ottolenghi cookbook Comfort: Linguine with miso butter, shitake and spinach  190g dried linguine (or spaghetti) 1tbsp olive oil 10g unsalted butter, fridge-cold, cut into 2cm cubes 1banana shallot, finely chopped (75g) 150g fresh shiitake mushrooms, roughly sliced 3garlic cloves, crushed 50g white miso paste 1tsp light soy sauce I tbsp Chinkiang black (or malt) vinegar 150g baby spinach leaves salt and black pepper To serve shichimi togarashi (or chilli flakes) lemon or lime wedges The butter, miso and cooking water al combine to emulsify and coat the linguine here in the most comforting of al sauces. It's totally creamy without the use of any cream, and is perfect for an easy mid-week supper. Ingredients note: The suggestion to add togarashi - the Japanese 7-spice mix - feels fusion and works well, but some regular chili flakes and a really (really!) good crack of black pepper works brilliantly too. Serves 2 Bring a large saucepan with 2litres of water to the boil. Ad 1teaspoon of salt, followed by the pasta, and cook until al dente. Drain, saving 200ml of the cooking water. Meanwhile, put the oil and 15g of the butter into a large sauté pan and place on a medium-high heat. Add the shallot and cook for about 5minutes, until soft but not taking on any colour. Add the mushrooms, along with a good grind of pepper, and cook for about 7minutes, until the moisture has evaporated and they are starting to brown. Add the garlic, miso, soy sauce and vinegar and stir for about 30 seconds until combined. Add the reserved pasta-cooking water, mxi well and bring to a simmer. Reduce the heat to medium and, keeping the mixture at a good simmer, ad the remaining 85g of butter piece by piece, stirring constantly until the sauce has emulsified and thickened slightly: this should take about 3minutes. Return the cooked pasta to the pan, toss for 30 seconds, then add the spinach. Toss and turn for a minute, until it has wilted, then serve with a generous shake of shichimi togarashi (or chili flakes and a few extra grinds of pepper) and lemon or lime wedges alongside for squeezing.                               DID YOU SEE THAT? We discuss ‘The Apprentice’ – the new film about Donald Trump which has been seen at the Cannes Film Festival                                        SIX QUICK QUESTIONS for Red Energy CORRIE TO CARO: Is banning 14-year-olds from social media a pipe dream? CARO TO CORRIE: Speaking of media, what’s the latest interesting piece of info you’ve discovered about Rupert Murdoch and his family CORRIE TO CARO:  Are you disappointed in Dustin Martin? CARO TO CORRIE: What’s your Emmys Red Carpet fashions 3,2, 1 CORRIE TO CARO: On what occasion is it ever appropriate to toot? CARO TO CORRIE: What’s your latest retail whinge   Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON THIS WEEK’S SHOW

-       Footy finals roundup

-       The US Presidential debate

-       Our thoughts on the Emmy’s

-       Is this the way Dusty wants to go out?

-       When is it appropriate to toot your horn?

 

Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod

Item 1:  Footy finals roundup

-       All the fallout from the weekend of footy

Item 2:  The US Presidential debate and why the cats and dogs of Springfield are in hiding

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong

 

BSF brought to us by Red Energy

BOOK: Caro has a book: The Sportswriter by Richard Ford

SCREEN: Caro has a Screen: The Perfect Couple on Netflix

Thank you to Cobram Estate Olive Oil

 

FOOD: Corrie has a Recipe: From the new Ottolenghi cookbook Comfort: Linguine with miso butter, shitake and spinach 

190g dried linguine (or spaghetti)

1tbsp olive oil

10g unsalted butter, fridge-cold, cut into 2cm cubes

1banana shallot, finely chopped (75g)

150g fresh shiitake mushrooms, roughly sliced 3garlic cloves, crushed

50g white miso paste

1tsp light soy sauce

I tbsp Chinkiang black (or malt) vinegar

150g baby spinach leaves salt and black pepper

To serve shichimi togarashi (or chilli flakes) lemon or lime wedges

The butter, miso and cooking water al combine to emulsify and coat the linguine here in the most comforting of al sauces. It's totally creamy without the use of any cream, and is perfect for an easy mid-week supper.

Ingredients note: The suggestion to add togarashi - the Japanese 7-spice mix - feels fusion and works well, but some regular chili flakes and a really (really!) good crack of black pepper works brilliantly too.

Serves 2

Bring a large saucepan with 2litres of water to the boil. Ad 1teaspoon of salt, followed by the pasta, and cook until al dente. Drain, saving 200ml of the cooking water.

Meanwhile, put the oil and 15g of the butter into a large sauté pan and place on a medium-high heat. Add the shallot and cook for about 5minutes, until soft but not taking on any colour. Add the mushrooms, along with a good grind of pepper, and cook for about 7minutes, until the moisture has evaporated and they are starting to brown. Add the garlic, miso, soy sauce and vinegar and stir for about 30 seconds until combined. Add the reserved pasta-cooking water, mxi well and bring to a simmer. Reduce the heat to medium and, keeping the mixture at a good simmer, ad the remaining 85g of butter piece by piece, stirring constantly until the sauce has emulsified and thickened slightly: this should take about 3minutes.

Return the cooked pasta to the pan, toss for 30 seconds, then add the spinach. Toss and turn for a minute, until it has wilted, then serve with a generous shake of shichimi togarashi (or chili flakes and a few extra grinds of pepper) and lemon or lime wedges alongside for squeezing.

                             

DID YOU SEE THAT? We discuss ‘The Apprentice’ – the new film about Donald Trump which has been seen at the Cannes Film Festival

                                      

SIX QUICK QUESTIONS for Red Energy

CORRIE TO CARO: Is banning 14-year-olds from social media a pipe dream?

CARO TO CORRIE: Speaking of media, what’s the latest interesting piece of info you’ve discovered about Rupert Murdoch and his family

CORRIE TO CARO:  Are you disappointed in Dustin Martin?

CARO TO CORRIE: What’s your Emmys Red Carpet fashions 3,2, 1

CORRIE TO CARO: On what occasion is it ever appropriate to toot?

CARO TO CORRIE: What’s your latest retail whinge

 

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4377 Ep 327 - Live from Red Energy HQ ON TODAY’S SHOW -       Live from Red Energy! -       Date night at the footy – Caro and Corrie went to watch the Hawks -       Our wrap of the first week of finals footy -       James Packer and Lachlan Murdoch discussion -       Has Sydney become the cultural capital of Australia?   THANKS TO RED ENERGY - owned by Snowy Hydro, a renewable energy leader.   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod   Item 1:  Footy finals roundup The stories, the surprises, the worries, the heroes, the ridiculous   Item 2:  Australian Story on the ABC 3-part series, first one went to air this week. Making Lachlan Murdoch by journalist and author of ‘Successor: The High Stakes of Lachlan Murdoch. He is also the producer and writer behind the successful podcast Rupert, The Last Murdoch   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson – Search Prince Wine Store dot com dot au. This week: the Iberian Peninsula Mixed Dozen BOOK: CARO has a book:  The Guest By Emma Kline SCREEN: CORRIE has a Screen: A Spy Among Friends on Britbox   Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: CARO has a Recipe: Thai Red Salmon Curry                               DID YOU SEE THAT? CORRIE discusses Melbourne’s theatre history – has Sydney become the cultural capital of Australia without us even noticing?                                        SIX QUICK QUESTIONS for RED ENERGY - owned by Snowy Hydro, a renewable energy leader.   CORRIE TO CARO:  What artistic interview intrigued you this week CARO TO CORRIE: What artistic announcement intrigued you this week CORRIE TO CARO: What was it about Bill Shorten's resignation that fascinated you? CARO TO CORRIE: Which Royal Family member has most surprised you this year? CORRIE TO CARO: What has most worried you about the Melbourne battle for the new Mayor? CARO TO CORRIE: What shopping mistake do you keep on making, week after week Thank you Red Energy, Prince Winestore and Cobram Olive Oil THANK YOU RED ENERGY FOR HOSTING US CORRIE TO CLOSE   Tue, 10 Sep 2024 04:10:28 -0000 full SEN ON TODAY’S SHOW -       Live from Red Energy! -       Date night at the footy – Caro and Corrie went to watch the Hawks -       Our wrap of the first week of finals footy -       James Packer and Lachlan Murdoch discussion -       Has Sydney become the cultural capital of Australia?   THANKS TO RED ENERGY - owned by Snowy Hydro, a renewable energy leader.   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod   Item 1:  Footy finals roundup The stories, the surprises, the worries, the heroes, the ridiculous   Item 2:  Australian Story on the ABC 3-part series, first one went to air this week. Making Lachlan Murdoch by journalist and author of ‘Successor: The High Stakes of Lachlan Murdoch. He is also the producer and writer behind the successful podcast Rupert, The Last Murdoch   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson – Search Prince Wine Store dot com dot au. This week: the Iberian Peninsula Mixed Dozen BOOK: CARO has a book:  The Guest By Emma Kline SCREEN: CORRIE has a Screen: A Spy Among Friends on Britbox   Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: CARO has a Recipe: Thai Red Salmon Curry                               DID YOU SEE THAT? CORRIE discusses Melbourne’s theatre history – has Sydney become the cultural capital of Australia without us even noticing?                                        SIX QUICK QUESTIONS for RED ENERGY - owned by Snowy Hydro, a renewable energy leader.   CORRIE TO CARO:  What artistic interview intrigued you this week CARO TO CORRIE: What artistic announcement intrigued you this week CORRIE TO CARO: What was it about Bill Shorten's resignation that fascinated you? CARO TO CORRIE: Which Royal Family member has most surprised you this year? CORRIE TO CARO: What has most worried you about the Melbourne battle for the new Mayor? CARO TO CORRIE: What shopping mistake do you keep on making, week after week Thank you Red Energy, Prince Winestore and Cobram Olive Oil THANK YOU RED ENERGY FOR HOSTING US CORRIE TO CLOSE   ON TODAY’S SHOW

-       Live from Red Energy!

-       Date night at the footy – Caro and Corrie went to watch the Hawks

-       Our wrap of the first week of finals footy

-       James Packer and Lachlan Murdoch discussion

-       Has Sydney become the cultural capital of Australia?

 

THANKS TO RED ENERGY - owned by Snowy Hydro, a renewable energy leader.

 

Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod

 

Item 1:  Footy finals roundup

The stories, the surprises, the worries, the heroes, the ridiculous

 

Item 2:  Australian Story on the ABC 3-part series, first one went to air this week. Making Lachlan Murdoch by journalist and author of ‘Successor: The High Stakes of Lachlan Murdoch. He is also the producer and writer behind the successful podcast Rupert, The Last Murdoch

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson – Search Prince Wine Store dot com dot au. This week: the Iberian Peninsula Mixed Dozen

BOOK: CARO has a book:  The Guest By Emma Kline

SCREEN: CORRIE has a Screen: A Spy Among Friends on Britbox

 

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: CARO has a Recipe: Thai Red Salmon Curry

                             

DID YOU SEE THAT? CORRIE discusses Melbourne’s theatre history – has Sydney become the cultural capital of Australia without us even noticing?

                                      

SIX QUICK QUESTIONS for RED ENERGY - owned by Snowy Hydro, a renewable energy leader.

 

CORRIE TO CARO:  What artistic interview intrigued you this week

CARO TO CORRIE: What artistic announcement intrigued you this week

CORRIE TO CARO: What was it about Bill Shorten's resignation that fascinated you?

CARO TO CORRIE: Which Royal Family member has most surprised you this year?

CORRIE TO CARO: What has most worried you about the Melbourne battle for the new Mayor?

CARO TO CORRIE: What shopping mistake do you keep on making, week after week

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

THANK YOU RED ENERGY FOR HOSTING US

CORRIE TO CLOSE  

]]> 3610 Ep 326 - When in doubt, blame the woman (The Yoko Ono Syndrome) ON THIS EPISODE: - Father’s Day & a weekend without footy - The fallout with Christian Petracca and Melbourne - Why are wives and partners often blamed when there’s controversy? - Caro’s shoutout for her editor of the last 3 decades   Send through feedback feedback@dontshootpod.com.au Follow us on socials: Facebook.com/dontshootpod Instagram: @Dontshootpod Twitter: @Dontshootpod   When a man’s in trouble, blame the woman Unpacking the Christian Petracca story – the impact of his injury on his life, and his fiancé Bella Beischer – and the trip to Noosa   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: A deep-dive into Myles’ Spring Mystery Box Baron Jacques Cremant de Bourgogne Brut NV Two Tonne STH Pinot Noir 2023 BSF: BOOK: Corrie has a book: Cherrywood by Jock Serong SCREEN: Caro has a Screen –Rebus on SBS ON DEMAND Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Apricot and Almond Cake from the Hamilton and Alexandra College cookbook More Food With Friends Prep time: 15 minutes Cooking time: 40 minutes Serves: 8-10 150g juicy dried apricots 250ml cold water 2 cardamom pods, cracked 200g ground almonds 50g fine polenta 1 teaspoon baking powder, gluten free if required 150g caster sugar 6 large eggs 2 teaspoons lemon juice 1 teaspoon rosewater non stick cooking spray To decorate 2 teaspoons rosewater or apricot jam I teaspoon lemon juice 2½ teaspoons finely chopped pistachios Put the dried apricots together with the cracked cardamom pods and seeds into a small saucepan and cover with the cold water. Bring to the boil and bubble for 10 minutes, checking occasionally that the pan hasn't run out of water. Remove from the heat and let the apricots cool. Preheat the oven to 180°C. Grease the sides of cake tin and line the bottom with baking paper. Remove five dried apricots and tear them in half for later use and make sure you also remove the cardamom husks, but leave the seeds in the pan. Scrape the remaining apricot mixture into a food processor with the ground almonds, polenta, baking powder, caster sugar and eggs and blitz until well combined. Open the food processor, scrape down the sides and add two teaspoons of lemon juice and the rosewater and blitz again. Scrape the mixture into the prepared tin, smooth the top, arrange the apricot halves around the circumference and pop in the oven to bake for 40 minutes. If the cake is browning up at the 30 minute mark, pop some alfoil loosely on the top. When it is ready, the cake will be coming away from the edges of the tin and a skewer will come out clean when tested. Place the cake in it's tin on a wire rack. If using apricot jam, just warm it a little to make it easier to spread. Stir in a teaspoon of lemon juice to jam and brush over the surface of the cake. Sprinkle the chopped pistachios over the top and leave the cake to cool in the tin. Cook's tip Store in an airtight container for 5-7 days or in the fridge if the weather is hot. The cake can also be frozen successfully for up to three months DID YOU SEE THAT? Priscilla, Queen of the Desert has turned 30                                        SIX QUICK QUESTIONS for Red Energy CORRIE TO CARO: What Saturday newspaper institution has completely dropped the ball this week CARO TO CORRIE: Apart from the Harbor, the Opera House, the beaches – and just about everything else we love about Sydney – what else does Sydney do really, really, well CORRIE TO CARO: What favorite long-term relationship of yours is about to break up and is leaving you bereft CARO TO CORRIE: What might history show was a turning point in the US 2024 presidential election CORRIE TO CARO: What was your most fascinating conversation at the all-Australian function last week Tue, 03 Sep 2024 01:27:16 -0000 Ep 326 - When in doubt, blame the woman (The Yoko Ono Syndrome) full SEN Ep 326 - When in doubt, blame the woman (The Yoko Ono Syndrome) ON THIS EPISODE: - Father’s Day & a weekend without footy - The fallout with Christian Petracca and Melbourne - Why are wives and partners often blamed when there’s controversy? - Caro’s shoutout for her editor of the last 3 decades   Send through feedback feedback@dontshootpod.com.au Follow us on socials: Facebook.com/dontshootpod Instagram: @Dontshootpod Twitter: @Dontshootpod   When a man’s in trouble, blame the woman Unpacking the Christian Petracca story – the impact of his injury on his life, and his fiancé Bella Beischer – and the trip to Noosa   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: A deep-dive into Myles’ Spring Mystery Box Baron Jacques Cremant de Bourgogne Brut NV Two Tonne STH Pinot Noir 2023 BSF: BOOK: Corrie has a book: Cherrywood by Jock Serong SCREEN: Caro has a Screen –Rebus on SBS ON DEMAND Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Apricot and Almond Cake from the Hamilton and Alexandra College cookbook More Food With Friends Prep time: 15 minutes Cooking time: 40 minutes Serves: 8-10 150g juicy dried apricots 250ml cold water 2 cardamom pods, cracked 200g ground almonds 50g fine polenta 1 teaspoon baking powder, gluten free if required 150g caster sugar 6 large eggs 2 teaspoons lemon juice 1 teaspoon rosewater non stick cooking spray To decorate 2 teaspoons rosewater or apricot jam I teaspoon lemon juice 2½ teaspoons finely chopped pistachios Put the dried apricots together with the cracked cardamom pods and seeds into a small saucepan and cover with the cold water. Bring to the boil and bubble for 10 minutes, checking occasionally that the pan hasn't run out of water. Remove from the heat and let the apricots cool. Preheat the oven to 180°C. Grease the sides of cake tin and line the bottom with baking paper. Remove five dried apricots and tear them in half for later use and make sure you also remove the cardamom husks, but leave the seeds in the pan. Scrape the remaining apricot mixture into a food processor with the ground almonds, polenta, baking powder, caster sugar and eggs and blitz until well combined. Open the food processor, scrape down the sides and add two teaspoons of lemon juice and the rosewater and blitz again. Scrape the mixture into the prepared tin, smooth the top, arrange the apricot halves around the circumference and pop in the oven to bake for 40 minutes. If the cake is browning up at the 30 minute mark, pop some alfoil loosely on the top. When it is ready, the cake will be coming away from the edges of the tin and a skewer will come out clean when tested. Place the cake in it's tin on a wire rack. If using apricot jam, just warm it a little to make it easier to spread. Stir in a teaspoon of lemon juice to jam and brush over the surface of the cake. Sprinkle the chopped pistachios over the top and leave the cake to cool in the tin. Cook's tip Store in an airtight container for 5-7 days or in the fridge if the weather is hot. The cake can also be frozen successfully for up to three months DID YOU SEE THAT? Priscilla, Queen of the Desert has turned 30                                        SIX QUICK QUESTIONS for Red Energy CORRIE TO CARO: What Saturday newspaper institution has completely dropped the ball this week CARO TO CORRIE: Apart from the Harbor, the Opera House, the beaches – and just about everything else we love about Sydney – what else does Sydney do really, really, well CORRIE TO CARO: What favorite long-term relationship of yours is about to break up and is leaving you bereft CARO TO CORRIE: What might history show was a turning point in the US 2024 presidential election CORRIE TO CARO: What was your most fascinating conversation at the all-Australian function last week ON THIS EPISODE:

- Father’s Day & a weekend without footy

- The fallout with Christian Petracca and Melbourne

- Why are wives and partners often blamed when there’s controversy?

- Caro’s shoutout for her editor of the last 3 decades

 

Send through feedback feedback@dontshootpod.com.au

Follow us on socials:

Facebook.com/dontshootpod

Instagram: @Dontshootpod

Twitter: @Dontshootpod

 

When a man’s in trouble, blame the woman

Unpacking the Christian Petracca story – the impact of his injury on his life, and his fiancé Bella Beischer – and the trip to Noosa

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: A deep-dive into Myles’ Spring Mystery Box

Baron Jacques Cremant de Bourgogne Brut NV

Two Tonne STH Pinot Noir 2023


BSF:

BOOK: Corrie has a book: Cherrywood by Jock Serong

SCREEN: Caro has a Screen –Rebus on SBS ON DEMAND

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a recipe: Apricot and Almond Cake from the Hamilton and Alexandra College cookbook More Food With Friends

Prep time: 15 minutes

Cooking time: 40 minutes

Serves: 8-10

150g juicy dried apricots

250ml cold water

2 cardamom pods, cracked

200g ground almonds

50g fine polenta

1 teaspoon baking powder, gluten free if required

150g caster sugar

6 large eggs

2 teaspoons lemon juice

1 teaspoon rosewater non stick cooking spray

To decorate

2 teaspoons rosewater or apricot jam

I teaspoon lemon juice

2½ teaspoons finely chopped pistachios

Put the dried apricots together with the cracked cardamom pods and seeds into a small saucepan and cover with the cold water. Bring to the boil and bubble for 10 minutes, checking occasionally that the pan hasn't run out of water.

Remove from the heat and let the apricots cool.

Preheat the oven to 180°C. Grease the sides of cake tin and line the bottom with baking paper.

Remove five dried apricots and tear them in half for later use and make sure you also remove the cardamom husks, but leave the seeds in the pan.

Scrape the remaining apricot mixture into a food processor with the ground almonds, polenta, baking powder, caster sugar and eggs and blitz until well combined.

Open the food processor, scrape down the sides and add two teaspoons of lemon juice and the rosewater and blitz again.

Scrape the mixture into the prepared tin, smooth the top, arrange the apricot halves around the circumference and pop in the oven to bake for 40 minutes. If the cake is browning up at the 30 minute mark, pop some alfoil loosely on the top.

When it is ready, the cake will be coming away from the edges of the tin and a skewer will come out clean when tested.

Place the cake in it's tin on a wire rack. If using apricot jam, just warm it a little to make it easier to spread. Stir in a teaspoon of lemon juice to jam and brush over the surface of the cake.

Sprinkle the chopped pistachios over the top and leave the cake to cool in the tin.

Cook's tip

Store in an airtight container for 5-7 days or in the fridge if the weather is hot. The cake can also be frozen successfully for up to three months


DID YOU SEE THAT? Priscilla, Queen of the Desert has turned 30

                                      

SIX QUICK QUESTIONS for Red Energy

CORRIE TO CARO: What Saturday newspaper institution has completely dropped the ball this week

CARO TO CORRIE: Apart from the Harbor, the Opera House, the beaches – and just about everything else we love about Sydney – what else does Sydney do really, really, well

CORRIE TO CARO: What favorite long-term relationship of yours is about to break up and is leaving you bereft

CARO TO CORRIE: What might history show was a turning point in the US 2024 presidential election

CORRIE TO CARO: What was your most fascinating conversation at the all-Australian function last week

]]> 3926 Ep 325 - The Wooden Spoon Bandit ON THIS WEEK’S SHOW -       Our wrap of the 2024 AFL Home and Away season -       The sad passing of Sam Landsberger -       The challenges school teachers are facing -       The big issues to watch in AFL land over the next few months -       A great asparagus risotto recipe   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod   Dramatic end to the 2024 home-and-away season -       The week started with Tuesday morning’s news of the death of Sam Landsberger -       Caro reflects on Sam, his career and contribution -       When sports journalism loses its finest -       Season 2024: ·      the surprises – and which teams shocked and amazed ·      the heroes and villains ·       the big stories and issues ·       AFL HQ performance ·      Toward the Finals series   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines to accompany Spring asparagus BSF brought to us by Red Energy BOOK: Caro has a book: Absolutely and Forever by Rose Tremain SCREEN: Corrie has a Screen – Take My Hand on general cinema release Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Sylvia Fountaine’s Asparagus Risotto via feastingathome.com DID YOU SEE THAT? CORRIE discusses this article on Mamamia.com.au 'I've been a teacher for 30 years. Now, I'd rather work at McDonalds than step into a classroom again.'                                        SIX QUICK QUESTIONS for Red Energy CARO TO CORRIE: What was your big takeaway from last week’s Democratic National Convention in Chicago CORRIE TO CARO: What AFL stories are going to dominate the off season? CARO TO CORRIE: What is your secret Sydney pleasure CORRIE TO CARO: It’s a perennial question of ours, but what is your favourite first sign of Spring? CARO TO CORRIE: What is your favorite first sign of Spring CORRIE TO CARO: What was your greatest piece of luck this week   Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 27 Aug 2024 01:09:57 -0000 Ep 325 - The Wooden Spoon Bandit full SEN Ep 325 - The Wooden Spoon Bandit ON THIS WEEK’S SHOW -       Our wrap of the 2024 AFL Home and Away season -       The sad passing of Sam Landsberger -       The challenges school teachers are facing -       The big issues to watch in AFL land over the next few months -       A great asparagus risotto recipe   Email us at feedback@dontshootpod.com.au Facebook.com/dontshootpod Instagram @dontshootpod Twitter @dontshootpod   Dramatic end to the 2024 home-and-away season -       The week started with Tuesday morning’s news of the death of Sam Landsberger -       Caro reflects on Sam, his career and contribution -       When sports journalism loses its finest -       Season 2024: ·      the surprises – and which teams shocked and amazed ·      the heroes and villains ·       the big stories and issues ·       AFL HQ performance ·      Toward the Finals series   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines to accompany Spring asparagus BSF brought to us by Red Energy BOOK: Caro has a book: Absolutely and Forever by Rose Tremain SCREEN: Corrie has a Screen – Take My Hand on general cinema release Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Sylvia Fountaine’s Asparagus Risotto via feastingathome.com DID YOU SEE THAT? CORRIE discusses this article on Mamamia.com.au 'I've been a teacher for 30 years. Now, I'd rather work at McDonalds than step into a classroom again.'                                        SIX QUICK QUESTIONS for Red Energy CARO TO CORRIE: What was your big takeaway from last week’s Democratic National Convention in Chicago CORRIE TO CARO: What AFL stories are going to dominate the off season? CARO TO CORRIE: What is your secret Sydney pleasure CORRIE TO CARO: It’s a perennial question of ours, but what is your favourite first sign of Spring? CARO TO CORRIE: What is your favorite first sign of Spring CORRIE TO CARO: What was your greatest piece of luck this week   Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON THIS WEEK’S SHOW

-       Our wrap of the 2024 AFL Home and Away season

-       The sad passing of Sam Landsberger

-       The challenges school teachers are facing

-       The big issues to watch in AFL land over the next few months

-       A great asparagus risotto recipe

 

Email us at feedback@dontshootpod.com.au

Facebook.com/dontshootpod

Instagram @dontshootpod

Twitter @dontshootpod

 

Dramatic end to the 2024 home-and-away season

-       The week started with Tuesday morning’s news of the death of Sam Landsberger

-       Caro reflects on Sam, his career and contribution

-       When sports journalism loses its finest

-       Season 2024:

·      the surprises – and which teams shocked and amazed

·      the heroes and villains

·       the big stories and issues

·       AFL HQ performance

·      Toward the Finals series

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines to accompany Spring asparagus


BSF brought to us by Red Energy

BOOK: Caro has a book: Absolutely and Forever by Rose Tremain

SCREEN: Corrie has a Screen – Take My Hand on general cinema release

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a recipe: Sylvia Fountaine’s Asparagus Risotto via feastingathome.com


DID YOU SEE THAT? CORRIE discusses this article on Mamamia.com.au

'I've been a teacher for 30 years. Now, I'd rather work at McDonalds than step into a classroom again.'

                                      

SIX QUICK QUESTIONS for Red Energy

CARO TO CORRIE: What was your big takeaway from last week’s Democratic National Convention in Chicago

CORRIE TO CARO: What AFL stories are going to dominate the off season?

CARO TO CORRIE: What is your secret Sydney pleasure

CORRIE TO CARO: It’s a perennial question of ours, but what is your favourite first sign of Spring?

CARO TO CORRIE: What is your favorite first sign of Spring

CORRIE TO CARO: What was your greatest piece of luck this week

 

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4653 Ep 324 - Turn up on time, know your lines and don't be a dick ON TODAY’S SHOW: -       The wither of Australian free-to-air TV -       The challenges the alcohol and hospitality industries are facing -       Bernard Tomic’s latest indiscretion -       Our wrap of the Logies -       Why we are looking forward to the John Farnham documentary If you have feedback, comments or suggestions, email us: feedback@dontshootpod.com.au  Wither Australian free-to-air TV? Despite the joy and upbeat Logies awards night, our broadcasters are at the crossroads of either keeping a steady course and risking further plummeting of audience numbers OR they redefine their organisations, their offering, their branding - and try something new THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Unpacking the Distributor Tasting cocktail cabinet BSF brought to us by Red Energy BOOK: Corrie has a book: Broccoli and Other Love Stories By Paulette Whitney SCREEN: Caro has a Screen – Presumed Innocent Thank you to Cobram Estate Olive Oil FOOD: Caro has a recipe: Beef tagliata - Italian recipes by GialloZafferano Ingredients: Entrecôte 28 oz (800 g) - (sirloin) Arugula ¾ cup (100 g) Cherry tomatoes ¾ cup (100 g) Salt to taste Black pepper to taste Extra virgin olive oil to taste Method: To prepare sliced beef tagliata with arugula and cherry tomatoes, make sure to take the piece of entrecôte out of the fridge at least one hour before cooking, as the meat must not be cooked cold. Wash and dry the arugula well. Then wash and cut the tomatoes in half  1. Move on to the meat: remove the fat (if present) from the surface 2, then divide the piece of meat into slices about 1 ½” (4 cm) thick 3. Heat the grill and let it warm up nice and hot. When the grill is hot, lay a piece (or maximum two) of meat 4, then reduce the heat, to medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use a fork, so as not to pierce it and let the juices come out) and cook for another 3-4 minutes 5. To ensure that the cooking is rare, you can use a kitchen thermometer 6: when the core temperature is around 125-129° F (52-54° C), the meat is ready. Take it off the grill and leave it on the cutting board for a minute to let it rest and retain its juices 7 (if you have to leave it longer, cover it with aluminum foil). Then cut crosswise to obtain several slices with a sharp non-serrated knife 8. Arrange a bed of arugula on a serving plate, the beef tagliata, and some tomatoes 9. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper. and your sliced beef tagliata with arugula and cherry tomatoes is ready to be served! DID YOU SEE THAT? Bernard Tomic’s latest indiscretion SIX QUICK QUESTIONS CARO TO CORRIE: What TV show deserved a Logie in 2024 CORRIE TO CARO: What was the Australian television game changer at the 2024c Logies CARO TO CORRIE: What new movie are you desperate to see CORRIE TO CARO: What 2024 award-winning show are you now desperate to see CARO TO CORRIE: What 2024 award-winning show are you still keen to avoid CORRIE TO CARO: What schmaltzy Logies moment was completely justified Thank you Red Energy, Prince Winestore and Cobram Olive Oil CARO TO CLOSE   Tue, 20 Aug 2024 00:55:06 -0000 full SEN ON TODAY’S SHOW: -       The wither of Australian free-to-air TV -       The challenges the alcohol and hospitality industries are facing -       Bernard Tomic’s latest indiscretion -       Our wrap of the Logies -       Why we are looking forward to the John Farnham documentary If you have feedback, comments or suggestions, email us: feedback@dontshootpod.com.au  Wither Australian free-to-air TV? Despite the joy and upbeat Logies awards night, our broadcasters are at the crossroads of either keeping a steady course and risking further plummeting of audience numbers OR they redefine their organisations, their offering, their branding - and try something new THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Unpacking the Distributor Tasting cocktail cabinet BSF brought to us by Red Energy BOOK: Corrie has a book: Broccoli and Other Love Stories By Paulette Whitney SCREEN: Caro has a Screen – Presumed Innocent Thank you to Cobram Estate Olive Oil FOOD: Caro has a recipe: Beef tagliata - Italian recipes by GialloZafferano Ingredients: Entrecôte 28 oz (800 g) - (sirloin) Arugula ¾ cup (100 g) Cherry tomatoes ¾ cup (100 g) Salt to taste Black pepper to taste Extra virgin olive oil to taste Method: To prepare sliced beef tagliata with arugula and cherry tomatoes, make sure to take the piece of entrecôte out of the fridge at least one hour before cooking, as the meat must not be cooked cold. Wash and dry the arugula well. Then wash and cut the tomatoes in half  1. Move on to the meat: remove the fat (if present) from the surface 2, then divide the piece of meat into slices about 1 ½” (4 cm) thick 3. Heat the grill and let it warm up nice and hot. When the grill is hot, lay a piece (or maximum two) of meat 4, then reduce the heat, to medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use a fork, so as not to pierce it and let the juices come out) and cook for another 3-4 minutes 5. To ensure that the cooking is rare, you can use a kitchen thermometer 6: when the core temperature is around 125-129° F (52-54° C), the meat is ready. Take it off the grill and leave it on the cutting board for a minute to let it rest and retain its juices 7 (if you have to leave it longer, cover it with aluminum foil). Then cut crosswise to obtain several slices with a sharp non-serrated knife 8. Arrange a bed of arugula on a serving plate, the beef tagliata, and some tomatoes 9. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper. and your sliced beef tagliata with arugula and cherry tomatoes is ready to be served! DID YOU SEE THAT? Bernard Tomic’s latest indiscretion SIX QUICK QUESTIONS CARO TO CORRIE: What TV show deserved a Logie in 2024 CORRIE TO CARO: What was the Australian television game changer at the 2024c Logies CARO TO CORRIE: What new movie are you desperate to see CORRIE TO CARO: What 2024 award-winning show are you now desperate to see CARO TO CORRIE: What 2024 award-winning show are you still keen to avoid CORRIE TO CARO: What schmaltzy Logies moment was completely justified Thank you Red Energy, Prince Winestore and Cobram Olive Oil CARO TO CLOSE   ON TODAY’S SHOW:

-       The wither of Australian free-to-air TV

-       The challenges the alcohol and hospitality industries are facing

-       Bernard Tomic’s latest indiscretion

-       Our wrap of the Logies

-       Why we are looking forward to the John Farnham documentary


If you have feedback, comments or suggestions, email us:

feedback@dontshootpod.com.au


 Wither Australian free-to-air TV?

Despite the joy and upbeat Logies awards night, our broadcasters are at the crossroads of either keeping a steady course and risking further plummeting of audience numbers OR they redefine their organisations, their offering, their branding - and try something new

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Unpacking the Distributor Tasting cocktail cabinet

BSF brought to us by Red Energy

BOOK: Corrie has a book: Broccoli and Other Love Stories By Paulette Whitney

SCREEN: Caro has a Screen – Presumed Innocent

Thank you to Cobram Estate Olive Oil

FOOD: Caro has a recipe: Beef tagliata - Italian recipes by GialloZafferano

Ingredients:

Entrecôte 28 oz (800 g) - (sirloin)

Arugula ¾ cup (100 g)

Cherry tomatoes ¾ cup (100 g)

Salt to taste

Black pepper to taste

Extra virgin olive oil to taste

Method:

To prepare sliced beef tagliata with arugula and cherry tomatoes, make sure to take the piece of entrecôte out of the fridge at least one hour before cooking, as the meat must not be cooked cold. Wash and dry the arugula well. Then wash and cut the tomatoes in half 

1. Move on to the meat: remove the fat (if present) from the surface 2, then divide the piece of meat into slices about 1 ½” (4 cm) thick 3. Heat the grill and let it warm up nice and hot. When the grill is hot, lay a piece (or maximum two) of meat 4, then reduce the heat, to medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use a fork, so as not to pierce it and let the juices come out) and cook for another 3-4 minutes 5. To ensure that the cooking is rare, you can use a kitchen thermometer 6: when the core temperature is around 125-129° F (52-54° C), the meat is ready. Take it off the grill and leave it on the cutting board for a minute to let it rest and retain its juices 7 (if you have to leave it longer, cover it with aluminum foil). Then cut crosswise to obtain several slices with a sharp non-serrated knife 8. Arrange a bed of arugula on a serving plate, the beef tagliata, and some tomatoes 9. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper. and your sliced beef tagliata with arugula and cherry tomatoes is ready to be served!


DID YOU SEE THAT? Bernard Tomic’s latest indiscretion


SIX QUICK QUESTIONS

CARO TO CORRIE: What TV show deserved a Logie in 2024

CORRIE TO CARO: What was the Australian television game changer at the 2024c Logies

CARO TO CORRIE: What new movie are you desperate to see

CORRIE TO CARO: What 2024 award-winning show are you now desperate to see

CARO TO CORRIE: What 2024 award-winning show are you still keen to avoid

CORRIE TO CARO: What schmaltzy Logies moment was completely justified

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

CARO TO CLOSE  

]]> 4363 Ep 323 - Travelling never gets any less enjoyable ON TODAY’S SHOW: Caro returns! We hear all about her trip All the sports news – Dusty, Olympics & Hawthorn’s rise The impact Kamala Harris is having on the youth vote Monday’s Four Corner’s report re: Channel 7 Caro’s trip Highlights Lowlights New travel tips/observations What does not improve when you travel Watching the Olympics from Over There Following the footy from over there Topsy-turvey Top 8 Biggest surprise/s – which story raised your eyebrows Dusty retirement - thoughts THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines from Brittany (Notes to come)   BOOK: Caro has a book: The First Friend by Malcolm Knox SCREEN: Caro has a Screen – The Ministry of Ungentlemanly Warfare Thank you to Cobram Estate Olive Oil. FOOD: Corrie has a recipe: Joe’s BBQ Portuguese Prawns (Recipe to come)                                              DID YOU SEE THAT? Corrie discusses the USA election & Kamala Harris’s impact on the youth vote   SIX QUICK QUESTIONS for Red Energy   CORRIE TO CARO: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7 CARO TO CORRIE: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7 CORRIE TO CARO: What was your most problematic overseas purchase CARO TO CORRIE: What do you wish you’d purchased for your weekend in Byron Bay CORRIE TO CARO: What were 3 great things about the Margate Soul Festival CARO TO CORRIE: What were 3 great things about the Byron Writers Festival Thank you Red Energy, Prince Winestore and Cobram Olive Oil Wed, 14 Aug 2024 05:08:48 -0000 Ep 323 - Travelling never gets any less enjoyable full SEN Ep 323 - Travelling never gets any less enjoyable ON TODAY’S SHOW: Caro returns! We hear all about her trip All the sports news – Dusty, Olympics & Hawthorn’s rise The impact Kamala Harris is having on the youth vote Monday’s Four Corner’s report re: Channel 7 Caro’s trip Highlights Lowlights New travel tips/observations What does not improve when you travel Watching the Olympics from Over There Following the footy from over there Topsy-turvey Top 8 Biggest surprise/s – which story raised your eyebrows Dusty retirement - thoughts THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines from Brittany (Notes to come)   BOOK: Caro has a book: The First Friend by Malcolm Knox SCREEN: Caro has a Screen – The Ministry of Ungentlemanly Warfare Thank you to Cobram Estate Olive Oil. FOOD: Corrie has a recipe: Joe’s BBQ Portuguese Prawns (Recipe to come)                                              DID YOU SEE THAT? Corrie discusses the USA election & Kamala Harris’s impact on the youth vote   SIX QUICK QUESTIONS for Red Energy   CORRIE TO CARO: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7 CARO TO CORRIE: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7 CORRIE TO CARO: What was your most problematic overseas purchase CARO TO CORRIE: What do you wish you’d purchased for your weekend in Byron Bay CORRIE TO CARO: What were 3 great things about the Margate Soul Festival CARO TO CORRIE: What were 3 great things about the Byron Writers Festival Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW:

  • Caro returns! We hear all about her trip
  • All the sports news – Dusty, Olympics & Hawthorn’s rise
  • The impact Kamala Harris is having on the youth vote
  • Monday’s Four Corner’s report re: Channel 7


Caro’s trip

  • Highlights
  • Lowlights
  • New travel tips/observations
  • What does not improve when you travel
  • Watching the Olympics from Over There
  • Following the footy from over there
  • Topsy-turvey Top 8
  • Biggest surprise/s – which story raised your eyebrows
  • Dusty retirement - thoughts


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines from Brittany

(Notes to come)

 

BOOK: Caro has a book: The First Friend by Malcolm Knox

SCREEN: Caro has a Screen – The Ministry of Ungentlemanly Warfare

Thank you to Cobram Estate Olive Oil.

FOOD: Corrie has a recipe: Joe’s BBQ Portuguese Prawns

(Recipe to come)

                                            

DID YOU SEE THAT? Corrie discusses the USA election & Kamala Harris’s impact on the youth vote

 

SIX QUICK QUESTIONS for Red Energy

 

CORRIE TO CARO: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7

CARO TO CORRIE: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7

CORRIE TO CARO: What was your most problematic overseas purchase

CARO TO CORRIE: What do you wish you’d purchased for your weekend in Byron Bay

CORRIE TO CARO: What were 3 great things about the Margate Soul Festival

CARO TO CORRIE: What were 3 great things about the Byron Writers Festival


Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 3970 Ep 322 - Falling in love with Paris again ON THIS EPISODE -       Corrie is joined by Anna Barry and Jake Niall in studio -       Dustin Martin’s retirement -       The Hawthorn racism investigation and court hearing -       Our favourite moments so far from the Paris Olympic Games -       The most consequential AFL/VFL match in history -       The one person in football Jake Niall would like to interview For feedback and correspondence: Email: feedback@dontshootpod.com.au Instagram: @dontshootpod Twitter: @dontshootpod Facebook: www.facebook.com/dontshootpod   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week’s recommendations: Warres LBV 2009 Port BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Anna has a book: Caledonian Road by Andrew O’Hagan SCREEN: Jake has a Screen – 1970: The Final Story Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Anna has a recipe: Nigella’s Whole Chicken Roasted In a Pot DID YOU SEE THAT? Simone Biles’ GOAT status                                        SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO JAKE: What is the show you described the other day as “just about the best thing I’ve seen on Netflix” CORRIE TO ANNA: Which international star are you hoping to see in October ANNA TO JAKE: If you could interview one AFL or VFL footballer, who would it be CORRIE TO ANNA: If you could go back to one place in Ireland, where would it be ANNA TO CORRIE: If you could have one session at the pub with a 20th Century writer who is no longer with us, who would it be CORRIE TO JAKE: If you weren’t a footy writer, which other job in a newspaper office would you like to do Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 06 Aug 2024 01:17:23 -0000 full SEN ON THIS EPISODE -       Corrie is joined by Anna Barry and Jake Niall in studio -       Dustin Martin’s retirement -       The Hawthorn racism investigation and court hearing -       Our favourite moments so far from the Paris Olympic Games -       The most consequential AFL/VFL match in history -       The one person in football Jake Niall would like to interview For feedback and correspondence: Email: feedback@dontshootpod.com.au Instagram: @dontshootpod Twitter: @dontshootpod Facebook: www.facebook.com/dontshootpod   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week’s recommendations: Warres LBV 2009 Port BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Anna has a book: Caledonian Road by Andrew O’Hagan SCREEN: Jake has a Screen – 1970: The Final Story Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Anna has a recipe: Nigella’s Whole Chicken Roasted In a Pot DID YOU SEE THAT? Simone Biles’ GOAT status                                        SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO JAKE: What is the show you described the other day as “just about the best thing I’ve seen on Netflix” CORRIE TO ANNA: Which international star are you hoping to see in October ANNA TO JAKE: If you could interview one AFL or VFL footballer, who would it be CORRIE TO ANNA: If you could go back to one place in Ireland, where would it be ANNA TO CORRIE: If you could have one session at the pub with a 20th Century writer who is no longer with us, who would it be CORRIE TO JAKE: If you weren’t a footy writer, which other job in a newspaper office would you like to do Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON THIS EPISODE

-       Corrie is joined by Anna Barry and Jake Niall in studio

-       Dustin Martin’s retirement

-       The Hawthorn racism investigation and court hearing

-       Our favourite moments so far from the Paris Olympic Games

-       The most consequential AFL/VFL match in history

-       The one person in football Jake Niall would like to interview


For feedback and correspondence:

Email: feedback@dontshootpod.com.au

Instagram: @dontshootpod

Twitter: @dontshootpod

Facebook: www.facebook.com/dontshootpod

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week’s recommendations:

Warres LBV 2009 Port


BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Anna has a book: Caledonian Road by Andrew O’Hagan

SCREEN: Jake has a Screen – 1970: The Final Story

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Anna has a recipe: Nigella’s Whole Chicken Roasted In a Pot

DID YOU SEE THAT? Simone Biles’ GOAT status                                       

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO JAKE: What is the show you described the other day as “just about the best thing I’ve seen on Netflix”

CORRIE TO ANNA: Which international star are you hoping to see in October

ANNA TO JAKE: If you could interview one AFL or VFL footballer, who would it be

CORRIE TO ANNA: If you could go back to one place in Ireland, where would it be

ANNA TO CORRIE: If you could have one session at the pub with a 20th Century writer who is no longer with us, who would it be

CORRIE TO JAKE: If you weren’t a footy writer, which other job in a newspaper office would you like to do

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4395 QUICK LISTEN - The Cocktail Cabinet from Ep 321 Gabrielle Poy from the Prince Wine Store joins us in studio to discuss French Reds and the French 75. Wed, 31 Jul 2024 00:00:00 -0000 full SEN Gabrielle Poy from the Prince Wine Store joins us in studio to discuss French Reds and the French 75. Gabrielle Poy from the Prince Wine Store joins us in studio to discuss French Reds and the French 75.

]]> 606 Ep 321 - Family Episode, with Steve Perkin ON TODAY’S SHOW -       Special guest, Steve Perkin, joining Corrie this week! -       Steve speaks about his career in journalism & as the producer of the Footy Show during its heyday -       The journey of retirement -       Reflecting on the Hawthorn Footy Club -       Olympics highlights -       Childhood memories If you have feedback, email us at feedback@dontshootpod.com.au THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au Gabriel Poy joins us to discuss: The French 75 – Gin, sugar syrup and lemon Domaine Font De Courtedune Cotes Du Rhone Village 2022 Domaine Font De Couredune Chateauneuf Du Pape 2021 BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Steve has a book: James Patterson’s Alex Cross novels SCREEN: Corrie has a Screen – Find Me Falling with Harry Connick Junior on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Steve has a recipe: Maple, chilli and cumin lamb shanks SERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES 1 tablespoon extra virgin olive oil 8 (1.6kg) trimmed lamb shanks 1 (200g) large onion, chopped coarsely 3 cloves garlic, chopped 1 tablespoon cumin seeds 2 ½ cups (625ml) chicken stock ⅓ cup (80ml) pure maple syrup 3 teaspoons dried chilli flakes 2 x 400g cans chickpeas, drained, rinsed 1 bunch (750g) silver beet, stalks removed, torn ALMOND AND PEPITA SPRINKLE 2 teaspoons extra virgin olive oil ⅓ cup (65g) pepitas (pumpkin seed kernels) ¼ cup (40g) natural flaked almonds 1 Preheat oven to 200°C (180°C fan-forced). 2 Heat oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish over high heat. Cook lamb, in two batches, turning, for 10 minutes or until browned all over; transfer each batch to a large heatproof bowl. 3 Discard any excess oil from dish; reduce heat to low. Add onion, garlic and cumin seeds; cook, stirring, for 5 minutes or until onion softens. Combine stock, maple syrup and chilli flakes in a large jug; add to dish, then bring to the boil. Return lamb and any juices to dish. Cover surface of lamb mixture with baking paper cut to fit; cover with a tight-fitting lid. Transfer to oven; cook for 1 hour. Turn lamb, swapping bottom shanks to top. Return to oven; cook, covered, for a further 1 hour or until lamb is tender. 4 ALMOND AND PEPITA SPRINKLE Heat oil in a small frying pan over high heat. Add pepitas and almonds; cook, stirring, for 4 minutes or until golden. Season to taste. (Makes about ½ cup.) 5 Remove lamb from dish. Place dish on stove top over low heat; add chickpeas and silver beet and bring to a simmer over medium-high heat. Simmer, stirring, for 3 minutes or until silver beet just wilts. Return lamb to dish to warm through. 6 Serve half the lamb shank mixture topped with half the Sprinkle mixture. Transfer remaining mixtures to separate airtight containers; cool, then store. Article Name: Maple, chilli and cumin lamb shanks Publication: The Australian Women's Weekly SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO STEVE: You have written and had published non-fiction books – successfully – and you have two unpublished novels in your bottom drawer. Which genre is more difficult to write STEVE TO CORRIE: If you were going to write a book, what would it be about CORRIE TO STEVE:  Why do you spend a lot of time looking at real estate in other places STEVE TO CORRIE: What was your Olympics Opening Ceremony highlight and lowlight CORRIE TO STEVE: In our childhood, what was the most annoying thing I ever did to you STEVE TO CORRIE: In our childhood, what was the meanest thing I ever did to you Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Tue, 30 Jul 2024 01:22:00 -0000 Ep 321 - Family Episode, with Steve Perkin full SEN Ep 321 - Family Episode, with Steve Perkin ON TODAY’S SHOW -       Special guest, Steve Perkin, joining Corrie this week! -       Steve speaks about his career in journalism & as the producer of the Footy Show during its heyday -       The journey of retirement -       Reflecting on the Hawthorn Footy Club -       Olympics highlights -       Childhood memories If you have feedback, email us at feedback@dontshootpod.com.au THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au Gabriel Poy joins us to discuss: The French 75 – Gin, sugar syrup and lemon Domaine Font De Courtedune Cotes Du Rhone Village 2022 Domaine Font De Couredune Chateauneuf Du Pape 2021 BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Steve has a book: James Patterson’s Alex Cross novels SCREEN: Corrie has a Screen – Find Me Falling with Harry Connick Junior on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Steve has a recipe: Maple, chilli and cumin lamb shanks SERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES 1 tablespoon extra virgin olive oil 8 (1.6kg) trimmed lamb shanks 1 (200g) large onion, chopped coarsely 3 cloves garlic, chopped 1 tablespoon cumin seeds 2 ½ cups (625ml) chicken stock ⅓ cup (80ml) pure maple syrup 3 teaspoons dried chilli flakes 2 x 400g cans chickpeas, drained, rinsed 1 bunch (750g) silver beet, stalks removed, torn ALMOND AND PEPITA SPRINKLE 2 teaspoons extra virgin olive oil ⅓ cup (65g) pepitas (pumpkin seed kernels) ¼ cup (40g) natural flaked almonds 1 Preheat oven to 200°C (180°C fan-forced). 2 Heat oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish over high heat. Cook lamb, in two batches, turning, for 10 minutes or until browned all over; transfer each batch to a large heatproof bowl. 3 Discard any excess oil from dish; reduce heat to low. Add onion, garlic and cumin seeds; cook, stirring, for 5 minutes or until onion softens. Combine stock, maple syrup and chilli flakes in a large jug; add to dish, then bring to the boil. Return lamb and any juices to dish. Cover surface of lamb mixture with baking paper cut to fit; cover with a tight-fitting lid. Transfer to oven; cook for 1 hour. Turn lamb, swapping bottom shanks to top. Return to oven; cook, covered, for a further 1 hour or until lamb is tender. 4 ALMOND AND PEPITA SPRINKLE Heat oil in a small frying pan over high heat. Add pepitas and almonds; cook, stirring, for 4 minutes or until golden. Season to taste. (Makes about ½ cup.) 5 Remove lamb from dish. Place dish on stove top over low heat; add chickpeas and silver beet and bring to a simmer over medium-high heat. Simmer, stirring, for 3 minutes or until silver beet just wilts. Return lamb to dish to warm through. 6 Serve half the lamb shank mixture topped with half the Sprinkle mixture. Transfer remaining mixtures to separate airtight containers; cool, then store. Article Name: Maple, chilli and cumin lamb shanks Publication: The Australian Women's Weekly SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO STEVE: You have written and had published non-fiction books – successfully – and you have two unpublished novels in your bottom drawer. Which genre is more difficult to write STEVE TO CORRIE: If you were going to write a book, what would it be about CORRIE TO STEVE:  Why do you spend a lot of time looking at real estate in other places STEVE TO CORRIE: What was your Olympics Opening Ceremony highlight and lowlight CORRIE TO STEVE: In our childhood, what was the most annoying thing I ever did to you STEVE TO CORRIE: In our childhood, what was the meanest thing I ever did to you Thank you Red Energy, Prince Winestore and Cobram Olive Oil. ON TODAY’S SHOW

-       Special guest, Steve Perkin, joining Corrie this week!

-       Steve speaks about his career in journalism & as the producer of the Footy Show during its heyday

-       The journey of retirement

-       Reflecting on the Hawthorn Footy Club

-       Olympics highlights

-       Childhood memories

If you have feedback, email us at feedback@dontshootpod.com.au


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

Search Prince Wine Store dot com dot au

Gabriel Poy joins us to discuss:

The French 75 – Gin, sugar syrup and lemon

Domaine Font De Courtedune Cotes Du Rhone Village 2022

Domaine Font De Couredune Chateauneuf Du Pape 2021


BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Steve has a book: James Patterson’s Alex Cross novels

SCREEN: Corrie has a Screen – Find Me Falling with Harry Connick Junior on Netflix

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Steve has a recipe: Maple, chilli and cumin lamb shanks

SERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES

1 tablespoon extra virgin olive oil

8 (1.6kg) trimmed lamb shanks

1 (200g) large onion, chopped coarsely 3 cloves garlic, chopped

1 tablespoon cumin seeds

2 ½ cups (625ml) chicken stock

⅓ cup (80ml) pure maple syrup 3 teaspoons dried chilli flakes

2 x 400g cans chickpeas, drained, rinsed 1 bunch (750g) silver beet, stalks removed, torn ALMOND AND PEPITA SPRINKLE 2 teaspoons extra virgin olive oil ⅓ cup (65g) pepitas (pumpkin seed kernels) ¼ cup (40g) natural flaked almonds 1 Preheat oven to 200°C (180°C fan-forced). 2 Heat oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish over high heat. Cook lamb, in two batches, turning, for 10 minutes or until browned all over; transfer each batch to a large heatproof bowl.

3 Discard any excess oil from dish; reduce heat to low. Add onion, garlic and cumin seeds; cook, stirring, for 5 minutes or until onion softens. Combine stock, maple syrup and chilli flakes in a large jug; add to dish, then bring to the boil. Return lamb and any juices to dish. Cover surface of lamb mixture with baking paper cut to fit; cover with a tight-fitting lid. Transfer to oven; cook for 1 hour. Turn lamb, swapping bottom shanks to top. Return to oven; cook, covered, for a further 1 hour or until lamb is tender.

4 ALMOND AND PEPITA SPRINKLE Heat oil in a small frying pan over high heat. Add pepitas and almonds; cook, stirring, for 4 minutes or until golden. Season to taste. (Makes about ½ cup.)

5 Remove lamb from dish. Place dish on stove top over low heat; add chickpeas and silver beet and bring to a simmer over medium-high heat. Simmer, stirring, for 3 minutes or until silver beet just wilts. Return lamb to dish to warm through.

6 Serve half the lamb shank mixture topped with half the Sprinkle mixture. Transfer remaining mixtures to separate airtight containers; cool, then store.

Article Name: Maple, chilli and cumin lamb shanks

Publication: The Australian Women's Weekly


SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO STEVE: You have written and had published non-fiction books – successfully – and you have two unpublished novels in your bottom drawer. Which genre is more difficult to write

STEVE TO CORRIE: If you were going to write a book, what would it be about

CORRIE TO STEVE:  Why do you spend a lot of time looking at real estate in other places

STEVE TO CORRIE: What was your Olympics Opening Ceremony highlight and lowlight

CORRIE TO STEVE: In our childhood, what was the most annoying thing I ever did to you

STEVE TO CORRIE: In our childhood, what was the meanest thing I ever did to you

Thank you Red Energy, Prince Winestore and Cobram Olive Oil.

]]> 3928 Ep 320 - Caro's trip to the UK ON THIS EPISODE: - Caro joins us from the UK - The attempted assassination of Donald Trump - A special recipe from Caro’s daughter, Clementine - Rookie travel errors from both Caro and Corrie - Great British Films Item 1:         International Travel: Caro in the UK Item 2:  International News - The attempted assassination on Saturday of Donald Trump at a Republican rally in Butler, Pennsylvania has had a seismic impact on the 2024 US BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie and Caro have  a Book: The Hazlebourne Ladies Motorcycle and Flying Club by Helen Simonson SCREEN: Corrie has a Screen - Brats s documentary on Disney + Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe:  Chimichurri recipe        Clementine's Chimichurri INGREDIENTS, which makes enough for 8: - 3 anchovies - 3 small garlic cloves - 1 shallot - 2 green or red chillis - Half bunch parsley - Full bunch coriander - Zest if 1 lemon, juice of half - 1 tablespoon capers - 1/2 cup of olive oil - 2tbsp sherry vinegar - Sea salt   (Caro served this with a Tomahawk Steak) DID YOU SEE THAT? The Thursday Murder Club will be made into a movie           SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What has struck you most about the change in art exhibiting since you lived in London four decades ago CARO TO CORRIE:  What struck you most about travelling with little kids since you first did it three decades ago CORRIE TO CARO:  What was your biggest travel rookie error this time around CARO TO CORRIE:  What was your biggest travel error for a week away on a tropical island CORRIE TO CARO: What has struck you most about the UK this time around CARO TO CORRIE: What revelation by Sir Kier Starmer surprised you Thank you Red Energy, Prince Winestore and Cobram Olive Oil Wed, 17 Jul 2024 10:24:45 -0000 Ep 320 - Caro's trip to the UK full SEN Ep 320 - Caro's trip to the UK ON THIS EPISODE: - Caro joins us from the UK - The attempted assassination of Donald Trump - A special recipe from Caro’s daughter, Clementine - Rookie travel errors from both Caro and Corrie - Great British Films Item 1:         International Travel: Caro in the UK Item 2:  International News - The attempted assassination on Saturday of Donald Trump at a Republican rally in Butler, Pennsylvania has had a seismic impact on the 2024 US BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie and Caro have  a Book: The Hazlebourne Ladies Motorcycle and Flying Club by Helen Simonson SCREEN: Corrie has a Screen - Brats s documentary on Disney + Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe:  Chimichurri recipe        Clementine's Chimichurri INGREDIENTS, which makes enough for 8: - 3 anchovies - 3 small garlic cloves - 1 shallot - 2 green or red chillis - Half bunch parsley - Full bunch coriander - Zest if 1 lemon, juice of half - 1 tablespoon capers - 1/2 cup of olive oil - 2tbsp sherry vinegar - Sea salt   (Caro served this with a Tomahawk Steak) DID YOU SEE THAT? The Thursday Murder Club will be made into a movie           SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What has struck you most about the change in art exhibiting since you lived in London four decades ago CARO TO CORRIE:  What struck you most about travelling with little kids since you first did it three decades ago CORRIE TO CARO:  What was your biggest travel rookie error this time around CARO TO CORRIE:  What was your biggest travel error for a week away on a tropical island CORRIE TO CARO: What has struck you most about the UK this time around CARO TO CORRIE: What revelation by Sir Kier Starmer surprised you Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON THIS EPISODE:

- Caro joins us from the UK

- The attempted assassination of Donald Trump

- A special recipe from Caro’s daughter, Clementine

- Rookie travel errors from both Caro and Corrie

- Great British Films

Item 1:        

International Travel: Caro in the UK

Item 2:  International News

- The attempted assassination on Saturday of Donald Trump at a Republican rally in Butler, Pennsylvania has had a seismic impact on the 2024 US

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie and Caro have  a Book: The Hazlebourne Ladies Motorcycle and Flying Club by Helen Simonson

SCREEN: Corrie has a Screen - Brats s documentary on Disney +

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Caro has a recipe:  Chimichurri recipe       

Clementine's Chimichurri INGREDIENTS, which makes enough for 8:

- 3 anchovies

- 3 small garlic cloves

- 1 shallot

- 2 green or red chillis

- Half bunch parsley

- Full bunch coriander

- Zest if 1 lemon, juice of half

- 1 tablespoon capers

- 1/2 cup of olive oil

- 2tbsp sherry vinegar

- Sea salt  

(Caro served this with a Tomahawk Steak)

DID YOU SEE THAT? The Thursday Murder Club will be made into a movie          

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO: What has struck you most about the change in art exhibiting since you lived in London four decades ago

CARO TO CORRIE:  What struck you most about travelling with little kids since you first did it three decades ago

CORRIE TO CARO:  What was your biggest travel rookie error this time around

CARO TO CORRIE:  What was your biggest travel error for a week away on a tropical island

CORRIE TO CARO: What has struck you most about the UK this time around

CARO TO CORRIE: What revelation by Sir Kier Starmer surprised you

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 3674 Ep 319 - Sid & Nancy ON TODAY’S SHOW - Mike Sheahan co-hosting in Corrie’s absence - Caro reflects on the treatment of Julia Gillard - How have we rated Andrew Dillon’s first season as AFL CEO? - A self-help book recommendation from Mike Sheahan -  The one person Mike would like to interview RED ENERGY. OWNED BY SNOWY HYDRO, A RENEWABLE ENERGY LEADER. What does Mike miss most in the media? Why the Julia Gillard play made Caroline Wilson ‘angry and ashamed’ -           Looking back at a period of time which reflects poorly on the way Julia Gillard was treated Andrew Dillon’s comments on the umpires -           Mike didn’t like it – but why did the CEO make those comments? -           Either the standard previously was terrible, or it’s an ill-considered judgement Laura Kane’s responsibility at AFL House Mike discussed Andrew Dillon’s first season as the AFL CEO Mike’s stint at the AFL – Caro says it was a ‘horrible time’ and Mike ‘went to the dark side’ Myles Thomson for The Cocktail Cabinet, thanks to the Prince Wine Store Tour De France Mixed Dozen - $280 We’ve pick 3 from the mixed dozen for Myles to discuss Trenel Macon Villages 2022 – Stage 5 La Ficelle – Stage 11 Cote Lavande – Stage 15 BSF - Book, Screen and Food – thanks to Red Energy. Book: Mike Sheahan read ‘Letting Go’ by David Hawkins Screen: Caro saw ‘The Bike Riders’ Mike saw a documentary on Michael Mosley – ‘Remembering Dr Michael Mosley’ Food, for Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:   Salmon & prawn pie in a pan | Jamie Oliver recipes Ingredients olive oil 1 x 270g pack of filo pastry smoked paprika 100 g couscous 800 g ripe mixed-colour tomatoes 2 x 130g salmon fillets, skin off, pin-boned , from sustainable sources 165 g raw peeled king prawns , from sustainable sources 2 lemons 1 bunch of dill (20g) Method 1.   Preheat the oven to 180°C/350°F/gas 4. 2.   Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous. 3.   Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper. Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns. 4.   Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go. 5.   Brush with a little more oil, squeeze over the lemon juice and dust with more paprika. 6.   Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad. DID YOU SEE THAT? Gideon Haigh’s takedown of Gillon McLachlan for his new role at TAB Morphed into a chat about Kane Cornes – Mike says he is a star 6 QUICK QUESTIONS Caro to Mike: Which article about Barry Hall do you regret writing?   Mike to Caro: What did Caro learn at dinner with Ross Lyon during the week? Caro to Mike: How did Melbourne handle Christian Petracca’s injury on King’s Birthday Mike to Caro: You are so busy during footy season, how do you cope with the load and do you have plans to ever finish up? Caro to Mike: Who would your number one Open Mike target be? Mike to Caro: Do you think Michael Voss’s success at Carlton will change the way we view former coaches and if they could get another job? Thanks to Red Energy, Cobram Estate Olive Oil and the Prince Wine Store. Mon, 08 Jul 2024 03:30:55 -0000 Ep 319 - Sid & Nancy full SEN Ep 319 - Sid & Nancy ON TODAY’S SHOW - Mike Sheahan co-hosting in Corrie’s absence - Caro reflects on the treatment of Julia Gillard - How have we rated Andrew Dillon’s first season as AFL CEO? - A self-help book recommendation from Mike Sheahan -  The one person Mike would like to interview RED ENERGY. OWNED BY SNOWY HYDRO, A RENEWABLE ENERGY LEADER. What does Mike miss most in the media? Why the Julia Gillard play made Caroline Wilson ‘angry and ashamed’ -           Looking back at a period of time which reflects poorly on the way Julia Gillard was treated Andrew Dillon’s comments on the umpires -           Mike didn’t like it – but why did the CEO make those comments? -           Either the standard previously was terrible, or it’s an ill-considered judgement Laura Kane’s responsibility at AFL House Mike discussed Andrew Dillon’s first season as the AFL CEO Mike’s stint at the AFL – Caro says it was a ‘horrible time’ and Mike ‘went to the dark side’ Myles Thomson for The Cocktail Cabinet, thanks to the Prince Wine Store Tour De France Mixed Dozen - $280 We’ve pick 3 from the mixed dozen for Myles to discuss Trenel Macon Villages 2022 – Stage 5 La Ficelle – Stage 11 Cote Lavande – Stage 15 BSF - Book, Screen and Food – thanks to Red Energy. Book: Mike Sheahan read ‘Letting Go’ by David Hawkins Screen: Caro saw ‘The Bike Riders’ Mike saw a documentary on Michael Mosley – ‘Remembering Dr Michael Mosley’ Food, for Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:   Salmon & prawn pie in a pan | Jamie Oliver recipes Ingredients olive oil 1 x 270g pack of filo pastry smoked paprika 100 g couscous 800 g ripe mixed-colour tomatoes 2 x 130g salmon fillets, skin off, pin-boned , from sustainable sources 165 g raw peeled king prawns , from sustainable sources 2 lemons 1 bunch of dill (20g) Method 1.   Preheat the oven to 180°C/350°F/gas 4. 2.   Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous. 3.   Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper. Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns. 4.   Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go. 5.   Brush with a little more oil, squeeze over the lemon juice and dust with more paprika. 6.   Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad. DID YOU SEE THAT? Gideon Haigh’s takedown of Gillon McLachlan for his new role at TAB Morphed into a chat about Kane Cornes – Mike says he is a star 6 QUICK QUESTIONS Caro to Mike: Which article about Barry Hall do you regret writing?   Mike to Caro: What did Caro learn at dinner with Ross Lyon during the week? Caro to Mike: How did Melbourne handle Christian Petracca’s injury on King’s Birthday Mike to Caro: You are so busy during footy season, how do you cope with the load and do you have plans to ever finish up? Caro to Mike: Who would your number one Open Mike target be? Mike to Caro: Do you think Michael Voss’s success at Carlton will change the way we view former coaches and if they could get another job? Thanks to Red Energy, Cobram Estate Olive Oil and the Prince Wine Store. ON TODAY’S SHOW

- Mike Sheahan co-hosting in Corrie’s absence

- Caro reflects on the treatment of Julia Gillard

- How have we rated Andrew Dillon’s first season as AFL CEO?

- A self-help book recommendation from Mike Sheahan

-  The one person Mike would like to interview

RED ENERGY. OWNED BY SNOWY HYDRO, A RENEWABLE ENERGY LEADER.

What does Mike miss most in the media?

Why the Julia Gillard play made Caroline Wilson ‘angry and ashamed’

-           Looking back at a period of time which reflects poorly on the way Julia Gillard was treated

Andrew Dillon’s comments on the umpires

-           Mike didn’t like it – but why did the CEO make those comments?

-           Either the standard previously was terrible, or it’s an ill-considered judgement

Laura Kane’s responsibility at AFL House

Mike discussed Andrew Dillon’s first season as the AFL CEO

Mike’s stint at the AFL – Caro says it was a ‘horrible time’ and Mike ‘went to the dark side’


Myles Thomson for The Cocktail Cabinet, thanks to the Prince Wine Store

Tour De France Mixed Dozen - $280

We’ve pick 3 from the mixed dozen for Myles to discuss

Trenel Macon Villages 2022 – Stage 5

La Ficelle – Stage 11

Cote Lavande – Stage 15


BSF - Book, Screen and Food – thanks to Red Energy.

Book: Mike Sheahan read ‘Letting Go’ by David Hawkins

Screen: Caro saw ‘The Bike Riders’

Mike saw a documentary on Michael Mosley – ‘Remembering Dr Michael Mosley’

Food, for Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:  

Salmon & prawn pie in a pan | Jamie Oliver recipes

Ingredients

olive oil

1 x 270g pack of filo pastry

smoked paprika

100 g couscous

800 g ripe mixed-colour tomatoes

2 x 130g salmon fillets, skin off, pin-boned , from sustainable sources

165 g raw peeled king prawns , from sustainable sources

2 lemons

1 bunch of dill (20g)

Method

1.   Preheat the oven to 180°C/350°F/gas 4.

2.   Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous.

3.   Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper. Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns.

4.   Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go.

5.   Brush with a little more oil, squeeze over the lemon juice and dust with more paprika.

6.   Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad.


DID YOU SEE THAT? Gideon Haigh’s takedown of Gillon McLachlan for his new role at TAB

Morphed into a chat about Kane Cornes – Mike says he is a star


6 QUICK QUESTIONS

Caro to Mike: Which article about Barry Hall do you regret writing?  

Mike to Caro: What did Caro learn at dinner with Ross Lyon during the week?

Caro to Mike: How did Melbourne handle Christian Petracca’s injury on King’s Birthday

Mike to Caro: You are so busy during footy season, how do you cope with the load and do you have plans to ever finish up?

Caro to Mike: Who would your number one Open Mike target be?

Mike to Caro: Do you think Michael Voss’s success at Carlton will change the way we view former coaches and if they could get another job?


Thanks to Red Energy, Cobram Estate Olive Oil and the Prince Wine Store.

]]> 4524 Ep 318 - Two big international news moments THIS WEEK: Two big international news stories – The US Presidential debate & the release of Julian Assange The new Midnight Oil documentary Winter wines with Myles Thomson Where do Tupperware lids go!? Why Caro wants the Swans to win the premiership   Item 1: International News Moment #1: The US Presidential Debate Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: A Summer cocktail and a Winter wine Michael Hall Barossa Valley Roussanne 2021 Zind Humbrecht Zind 2020 BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a Book: All Fours by Miranda July SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider. 1¼ tablespoons salt 2-2.5kg pork shoulder, bone in, skin removed 1 tablespoon olive oil 375ml apple cider (1 can) 500ml chicken stock 2 tablespoons Dijon mustard 8 garlic cloves, smashed (leave skins on) ¼ bunch thyme sprigs (about 8 sprigs) Freshly cracked black pepper 2 red onions, cut into 10 wedges 2 Granny Smith apples, peeled, cut into 8 wedges Preheat oven to 160C (150C fan-forced). Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides. Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock. Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat. Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours. Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed. Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6                               DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed!     SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What made you grumpy this week CARO TO CORRIE:  What made you grumpy this week CORRIE TO CARO:  Why do you want the Swans to win the flag CARO TO CORRIE:  Which childhood pleasure did you revisit on the weekend CORRIE TO CARO: What long-standing vow are you breaking this week CARO TO CORRIE: What lifelong mystery remains a mystery Thank you Red Energy, Prince Winestore and Cobram Olive Oil Mon, 01 Jul 2024 02:36:00 -0000 Ep 318 - Two big international news moments full SEN Ep 318 - Two big international news moments THIS WEEK: Two big international news stories – The US Presidential debate & the release of Julian Assange The new Midnight Oil documentary Winter wines with Myles Thomson Where do Tupperware lids go!? Why Caro wants the Swans to win the premiership   Item 1: International News Moment #1: The US Presidential Debate Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: A Summer cocktail and a Winter wine Michael Hall Barossa Valley Roussanne 2021 Zind Humbrecht Zind 2020 BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a Book: All Fours by Miranda July SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider. 1¼ tablespoons salt 2-2.5kg pork shoulder, bone in, skin removed 1 tablespoon olive oil 375ml apple cider (1 can) 500ml chicken stock 2 tablespoons Dijon mustard 8 garlic cloves, smashed (leave skins on) ¼ bunch thyme sprigs (about 8 sprigs) Freshly cracked black pepper 2 red onions, cut into 10 wedges 2 Granny Smith apples, peeled, cut into 8 wedges Preheat oven to 160C (150C fan-forced). Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides. Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock. Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat. Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours. Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed. Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6                               DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed!     SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What made you grumpy this week CARO TO CORRIE:  What made you grumpy this week CORRIE TO CARO:  Why do you want the Swans to win the flag CARO TO CORRIE:  Which childhood pleasure did you revisit on the weekend CORRIE TO CARO: What long-standing vow are you breaking this week CARO TO CORRIE: What lifelong mystery remains a mystery Thank you Red Energy, Prince Winestore and Cobram Olive Oil THIS WEEK:

Two big international news stories – The US Presidential debate & the release of Julian Assange

The new Midnight Oil documentary

Winter wines with Myles Thomson

Where do Tupperware lids go!?

Why Caro wants the Swans to win the premiership

 

Item 1: International News Moment #1: The US Presidential Debate

Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

This week: A Summer cocktail and a Winter wine

Michael Hall Barossa Valley Roussanne 2021

Zind Humbrecht Zind 2020


BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie has a Book: All Fours by Miranda July

SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS

I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider.

1¼ tablespoons salt

2-2.5kg pork shoulder, bone in, skin removed

1 tablespoon olive oil

375ml apple cider (1 can)

500ml chicken stock

2 tablespoons Dijon mustard

8 garlic cloves, smashed (leave skins on)

¼ bunch thyme sprigs (about 8 sprigs)

Freshly cracked black pepper 2 red onions, cut into 10 wedges

2 Granny Smith apples, peeled, cut into 8 wedges

Preheat oven to 160C (150C fan-forced).

Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides.

Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock.

Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat.

Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours.

Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed.

Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6

                             

DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed!    


SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO: What made you grumpy this week

CARO TO CORRIE:  What made you grumpy this week

CORRIE TO CARO:  Why do you want the Swans to win the flag

CARO TO CORRIE:  Which childhood pleasure did you revisit on the weekend

CORRIE TO CARO: What long-standing vow are you breaking this week

CARO TO CORRIE: What lifelong mystery remains a mystery


Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4173 QUICK LISTEN = The Cocktail Cabinet - Brandy Alexander Myles Thomson has a wonderful Brandy Alexander recipe for us. Wed, 26 Jun 2024 22:00:00 -0000 full SEN Myles Thomson has a wonderful Brandy Alexander recipe for us. Myles Thomson has a wonderful Brandy Alexander recipe for us.

]]> 590 Ep 317 - People are complicated ON THIS EPISODE -       The bombshell historic story revealed at the Australian Rules Hall of Fame -       Corrie takes Caro to task in relation to the AFL Commission -       Who should be the next host of Media Watch? -       A tribute to Donald Sutherland   Australian Rule Hall of Fame dinner and outcomes – and the Kelvin Templeton bombshell   Vale Donald Sutherland. Is he the best non-American actor to have appeared in Hollywood movies? -       What made Donald great -       What people have said about his contribution -       His best roles -       Donald Sutherland films we remember   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ Fave Winter Drinks – the Brandy Alexander!   Red Energy owned by Snowy Hydro, a renewable energy leader BOOK: Caro has a Book: The Storm We Made by Vanessa Chan SCREEN: Corrie has a Screen: Wonka Apple TV/Amazon Prime Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria   FOOD: Corrie has a recipe: Harissa and lemon roasted chicken thighs       RECIPE: This is such a simple recipe that I confess I have been making it for years and never thought I’d put it in one of my books. It's so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does. You can also marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking. SERVES 4-6 1kg boneless, skinless chicken thighs 2 heaped tablespoons rose harissa 150g Greek yogurt finely grated zest and juice of 1 unwaxed lemon Maldon sea salt flakes and freshly ground black pepper   To serve (optional) flatbreads coriander leaves thinly sliced spring onions lemon wedges Preheat the oven to 240°C (220°C fan), Gas Mark 9. Line a baking tray with baking paper. Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands. Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through. To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.   DID YOU SEE THAT? CORRIE discusses the Eddie and Jimmy Podcast – and Eddie putting the heat on Brisbane to start getting organised to the Olympics                                                                   SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader   CORRIE TO CARO: What media announcement saddened you last week CARO TO CORRIE:  What political announcement confused you last week CORRIE TO CARO: Which two drug-related stories raised your eyebrows this week CARO TO CORRIE:  When Paul Barry steps down at the end of the year, who should take over hosting Media Watch in 2025 CORRIE TO CARO: Hamish or Andy CARO TO CORRIE: Apple or pear   Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 25 Jun 2024 01:34:00 -0000 Ep 317 - People are complicated full SEN Ep 317 - People are complicated ON THIS EPISODE -       The bombshell historic story revealed at the Australian Rules Hall of Fame -       Corrie takes Caro to task in relation to the AFL Commission -       Who should be the next host of Media Watch? -       A tribute to Donald Sutherland   Australian Rule Hall of Fame dinner and outcomes – and the Kelvin Templeton bombshell   Vale Donald Sutherland. Is he the best non-American actor to have appeared in Hollywood movies? -       What made Donald great -       What people have said about his contribution -       His best roles -       Donald Sutherland films we remember   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ Fave Winter Drinks – the Brandy Alexander!   Red Energy owned by Snowy Hydro, a renewable energy leader BOOK: Caro has a Book: The Storm We Made by Vanessa Chan SCREEN: Corrie has a Screen: Wonka Apple TV/Amazon Prime Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria   FOOD: Corrie has a recipe: Harissa and lemon roasted chicken thighs       RECIPE: This is such a simple recipe that I confess I have been making it for years and never thought I’d put it in one of my books. It's so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does. You can also marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking. SERVES 4-6 1kg boneless, skinless chicken thighs 2 heaped tablespoons rose harissa 150g Greek yogurt finely grated zest and juice of 1 unwaxed lemon Maldon sea salt flakes and freshly ground black pepper   To serve (optional) flatbreads coriander leaves thinly sliced spring onions lemon wedges Preheat the oven to 240°C (220°C fan), Gas Mark 9. Line a baking tray with baking paper. Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands. Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through. To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.   DID YOU SEE THAT? CORRIE discusses the Eddie and Jimmy Podcast – and Eddie putting the heat on Brisbane to start getting organised to the Olympics                                                                   SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader   CORRIE TO CARO: What media announcement saddened you last week CARO TO CORRIE:  What political announcement confused you last week CORRIE TO CARO: Which two drug-related stories raised your eyebrows this week CARO TO CORRIE:  When Paul Barry steps down at the end of the year, who should take over hosting Media Watch in 2025 CORRIE TO CARO: Hamish or Andy CARO TO CORRIE: Apple or pear   Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON THIS EPISODE

-       The bombshell historic story revealed at the Australian Rules Hall of Fame

-       Corrie takes Caro to task in relation to the AFL Commission

-       Who should be the next host of Media Watch?

-       A tribute to Donald Sutherland

 

Australian Rule Hall of Fame dinner and outcomes – and the Kelvin Templeton bombshell

 

Vale Donald Sutherland.

Is he the best non-American actor to have appeared in Hollywood movies?

-       What made Donald great

-       What people have said about his contribution

-       His best roles

-       Donald Sutherland films we remember

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ Fave Winter Drinks – the Brandy Alexander!

 

Red Energy owned by Snowy Hydro, a renewable energy leader

BOOK: Caro has a Book: The Storm We Made by Vanessa Chan

SCREEN: Corrie has a Screen: Wonka Apple TV/Amazon Prime

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

 

FOOD: Corrie has a recipe: Harissa and lemon roasted chicken thighs      

RECIPE:

This is such a simple recipe that I confess I have been making it for years and never thought I’d put it in one of my books.

It's so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does. You can also marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking.

SERVES 4-6

1kg boneless,

skinless chicken thighs

2 heaped tablespoons rose harissa

150g Greek yogurt

finely grated zest and juice of 1 unwaxed lemon

Maldon sea salt flakes and freshly ground black pepper

 

To serve (optional) flatbreads coriander leaves thinly sliced spring onions lemon wedges Preheat the oven to 240°C (220°C fan), Gas Mark 9. Line a baking tray with baking paper.

Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.

Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.

To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.

 

DID YOU SEE THAT? CORRIE discusses the Eddie and Jimmy Podcast – and Eddie putting the heat on Brisbane to start getting organised to the Olympics

                                                                 

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader

 

CORRIE TO CARO: What media announcement saddened you last week

CARO TO CORRIE:  What political announcement confused you last week

CORRIE TO CARO: Which two drug-related stories raised your eyebrows this week

CARO TO CORRIE:  When Paul Barry steps down at the end of the year, who should take over hosting Media Watch in 2025

CORRIE TO CARO: Hamish or Andy

CARO TO CORRIE: Apple or pear

 

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 3903 Ep 316 - I remember when 20 sounded so old ON TODAY’S SHOW -       Dusty’s Day – his 300th game -       Jason Dunstall’s elevation to Legend status -       The Bridgerton phenomenon -       Gillon McLachlan’s career move -       Do election polls matter? THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Ballarat regional wines Provenance Golden Plains Pinot Noir 2022 Mt Langi Ghiran Cliff Edge Shiraz 2021 (will be online at Prince Wine Store in the coming days)   BSF. Brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a Book: Major Pettigrew’s Last Stand by Helen Simonson SCREEN: Caro has a Screen: Blue Lights SBS on Demand Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro and Corrie have a recipe: Ross Andrewartha’s Anchovy Straws To begin, brush two slices of puff pastry with egg wash. Then create three ‘ribbons’ of anchovies (you’ll use one whole tin). Dust with Aleppo pepper and finely grated Parmesan. Sandwich with the other piece of puff and return to the freezer for 15mins to firm up. Cut into 1cm straws then place on their sides onto a lined baking tray. Bake at 180c for fifteen minutes.                                      DID YOU SEE THAT? Kerri-Anne Kennerley's comments on the culture of bullying at Nine.                                                        SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.   CARO TO CORRIE:  Should journalist Lauren Windsor have secretly recorded and then made public her private conversation with US Supreme Court Judge Samuel Alito CORRIE TO CARO: Has Gillon McLachlan made the right career move CARO TO CORRIE:  What much-loved all-purpose, old-fashioned retailer is fast becoming a dinosaur CORRIE TO CARO: What now-historic occasion was a major disappointment at the time CARO TO CORRIE: What fact stopped you in your tracks this week CORRIE TO CARO: Off the back of Heather Ewart’s book launch last week, nominate your next Aussie road trip Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 18 Jun 2024 02:32:05 -0000 Ep 316 - I remember when 20 sounded so old full SEN Ep 316 - I remember when 20 sounded so old ON TODAY’S SHOW -       Dusty’s Day – his 300th game -       Jason Dunstall’s elevation to Legend status -       The Bridgerton phenomenon -       Gillon McLachlan’s career move -       Do election polls matter? THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Ballarat regional wines Provenance Golden Plains Pinot Noir 2022 Mt Langi Ghiran Cliff Edge Shiraz 2021 (will be online at Prince Wine Store in the coming days)   BSF. Brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie has a Book: Major Pettigrew’s Last Stand by Helen Simonson SCREEN: Caro has a Screen: Blue Lights SBS on Demand Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro and Corrie have a recipe: Ross Andrewartha’s Anchovy Straws To begin, brush two slices of puff pastry with egg wash. Then create three ‘ribbons’ of anchovies (you’ll use one whole tin). Dust with Aleppo pepper and finely grated Parmesan. Sandwich with the other piece of puff and return to the freezer for 15mins to firm up. Cut into 1cm straws then place on their sides onto a lined baking tray. Bake at 180c for fifteen minutes.                                      DID YOU SEE THAT? Kerri-Anne Kennerley's comments on the culture of bullying at Nine.                                                        SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.   CARO TO CORRIE:  Should journalist Lauren Windsor have secretly recorded and then made public her private conversation with US Supreme Court Judge Samuel Alito CORRIE TO CARO: Has Gillon McLachlan made the right career move CARO TO CORRIE:  What much-loved all-purpose, old-fashioned retailer is fast becoming a dinosaur CORRIE TO CARO: What now-historic occasion was a major disappointment at the time CARO TO CORRIE: What fact stopped you in your tracks this week CORRIE TO CARO: Off the back of Heather Ewart’s book launch last week, nominate your next Aussie road trip Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW

-       Dusty’s Day – his 300th game

-       Jason Dunstall’s elevation to Legend status

-       The Bridgerton phenomenon

-       Gillon McLachlan’s career move

-       Do election polls matter?


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

This week: Ballarat regional wines

Provenance Golden Plains Pinot Noir 2022

Mt Langi Ghiran Cliff Edge Shiraz 2021 (will be online at Prince Wine Store in the coming days)

 

BSF. Brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie has a Book: Major Pettigrew’s Last Stand by Helen Simonson

SCREEN: Caro has a Screen: Blue Lights SBS on Demand

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Caro and Corrie have a recipe: Ross Andrewartha’s Anchovy Straws

To begin, brush two slices of puff pastry with egg wash. Then create three ‘ribbons’ of anchovies (you’ll use one whole tin). Dust with Aleppo pepper and finely grated Parmesan. Sandwich with the other piece of puff and return to the freezer for 15mins to firm up. Cut into 1cm straws then place on their sides onto a lined baking tray. Bake at 180c for fifteen minutes.                                     


DID YOU SEE THAT? Kerri-Anne Kennerley's comments on the culture of bullying at Nine.

                                                      

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

 

CARO TO CORRIE:  Should journalist Lauren Windsor have secretly recorded and then made public her private conversation with US Supreme Court Judge Samuel Alito

CORRIE TO CARO: Has Gillon McLachlan made the right career move

CARO TO CORRIE:  What much-loved all-purpose, old-fashioned retailer is fast becoming a dinosaur

CORRIE TO CARO: What now-historic occasion was a major disappointment at the time

CARO TO CORRIE: What fact stopped you in your tracks this week

CORRIE TO CARO: Off the back of Heather Ewart’s book launch last week, nominate your next Aussie road trip


Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 3879 Ep 315 - Is there something else here? ON TODAY’S SHOW  Turmoil at channel 9 & Peter Costello’s resignation King’s Birthday honours for Daniel Andrews  Caro’s chat with Simon Goodwin & the pressure of success A Netflix recommendation from Caro And the Bledisloe Cup of wines!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND Amen Break Pinot Noir 2020 Rob Hall Yarra Valley Pinot Noir Bilancia Syrah 2020 Paisley Wines Boombox Shiraz BSF BOOK: Eleven Letters to You: A Memoir by Helen Elliott SCREEN: A Man in Full on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Extra Puffy Brazilian Cheese Puffs 200g cheddar cheese, or a mixture of cheddar and parmesan 200g milk of choice 100g olive oil or melted butter 1 tsp fine sea salt 300g tapioca starch, or arrowroot 3 large eggs Extra olive oil or butter for greasing tins, or paper muffin cups Instructions Thermomix method 1.  Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside. 2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1. 3. Add tapioca starch and mix to combine, 20 sec/speed 6. 4. Allow to cool for 20 mins or so. 5.  Add eggs and cheese and mix 20sec/speed 6. 6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed container). 7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners. 8. Preheat oven to 200C. 9.    Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.) 10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins. 11. Serve hot for super crunchy outside and chewy inside! Conventional method: 1.    Grate cheese and set aside. 2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling. (Stir now and then while it heats.) 3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so. 4.    Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above. 1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch! DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles    SIX QUICK QUESTIONS CORRIE TO CARO: Did the King’s Birthday honors get the timing right with Daniel Andrews? CARO TO CORRIE:  What job do you wish had come your way CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet CARO TO CORRIE:  What big literary event are you looking forward to this week CORRIE TO CARO: What telephone call gave you the biggest surprise this year CARO TO CORRIE: What big screen event are you looking forward to this week Tue, 11 Jun 2024 01:13:52 -0000 Ep 315 - Is there something else here? full SEN Ep 315 - Is there something else here? ON TODAY’S SHOW  Turmoil at channel 9 & Peter Costello’s resignation King’s Birthday honours for Daniel Andrews  Caro’s chat with Simon Goodwin & the pressure of success A Netflix recommendation from Caro And the Bledisloe Cup of wines!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND Amen Break Pinot Noir 2020 Rob Hall Yarra Valley Pinot Noir Bilancia Syrah 2020 Paisley Wines Boombox Shiraz BSF BOOK: Eleven Letters to You: A Memoir by Helen Elliott SCREEN: A Man in Full on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Extra Puffy Brazilian Cheese Puffs 200g cheddar cheese, or a mixture of cheddar and parmesan 200g milk of choice 100g olive oil or melted butter 1 tsp fine sea salt 300g tapioca starch, or arrowroot 3 large eggs Extra olive oil or butter for greasing tins, or paper muffin cups Instructions Thermomix method 1.  Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside. 2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1. 3. Add tapioca starch and mix to combine, 20 sec/speed 6. 4. Allow to cool for 20 mins or so. 5.  Add eggs and cheese and mix 20sec/speed 6. 6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed container). 7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners. 8. Preheat oven to 200C. 9.    Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.) 10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins. 11. Serve hot for super crunchy outside and chewy inside! Conventional method: 1.    Grate cheese and set aside. 2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling. (Stir now and then while it heats.) 3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so. 4.    Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above. 1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch! DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles    SIX QUICK QUESTIONS CORRIE TO CARO: Did the King’s Birthday honors get the timing right with Daniel Andrews? CARO TO CORRIE:  What job do you wish had come your way CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet CARO TO CORRIE:  What big literary event are you looking forward to this week CORRIE TO CARO: What telephone call gave you the biggest surprise this year CARO TO CORRIE: What big screen event are you looking forward to this week ON TODAY’S SHOW 

  • Turmoil at channel 9 & Peter Costello’s resignation
  • King’s Birthday honours for Daniel Andrews 
  • Caro’s chat with Simon Goodwin & the pressure of success
  • A Netflix recommendation from Caro
  • And the Bledisloe Cup of wines!

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND

Amen Break Pinot Noir 2020

Rob Hall Yarra Valley Pinot Noir

Bilancia Syrah 2020

Paisley Wines Boombox Shiraz


BSF

BOOK: Eleven Letters to You: A Memoir by Helen Elliott

SCREEN: A Man in Full on Netflix

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Extra Puffy Brazilian Cheese Puffs

200g cheddar cheese, or a mixture of cheddar

and parmesan

200g milk of choice

100g olive oil or melted butter

1 tsp fine sea salt

300g tapioca starch, or arrowroot

3 large eggs

Extra olive oil or butter for greasing tins, or paper muffin cups

Instructions

Thermomix method

1.  Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside.

2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1.

3. Add tapioca starch and mix to combine, 20 sec/speed 6.

4. Allow to cool for 20 mins or so.

5.  Add eggs and cheese and mix 20sec/speed 6.

6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed

container).

7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners.

8. Preheat oven to 200C.

9.    Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.)

10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins.

11. Serve hot for super crunchy outside and chewy inside!

Conventional method:

1.    Grate cheese and set aside.

2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling.

(Stir now and then while it heats.)

3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so.

4.    Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above.

1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch!


DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles 

 

SIX QUICK QUESTIONS

CORRIE TO CARO: Did the King’s Birthday honors get the timing right with Daniel Andrews?

CARO TO CORRIE:  What job do you wish had come your way

CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet

CARO TO CORRIE:  What big literary event are you looking forward to this week

CORRIE TO CARO: What telephone call gave you the biggest surprise this year

CARO TO CORRIE: What big screen event are you looking forward to this week

]]> 3591 Ep 314 - Here we are again, happy as can be ON TODAY’S SHOW: Laura Tingle, the ABC and the Murdoch media empire We discuss Caro’s article on Alastair Clarkson & the latest with the Hawthorn racism dispute Myles Thomson takes us to Greece A recipe from Wholesome By Sarah And Dancing like you did in the 80's!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines Kir-Yianni Paranga White (Roditis & Malagousia) 2023 Gentilini Rhombus Robola 2022 BSF brought to us by Red Energy. BOOK: Caro has a Book: Work by Bri Lee SCREEN: Corrie has a Screen: The Way, My Way Thank you to Cobram Estate Olive Oil: FOOD: Corrie has a recipe: Sarah Pound’s Thai Green Curry with Broccoli and Chickpeas https://www.facebook.com/reel/401711212501442 Thai green curry with broccoli & chickpeas PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4 I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it. What you'll need 3 tablespoons sesame seeds 3 tablespoons salted peanuts 2 tablespoons extra-virgin olive oil 1 onion, diced 4 garlic cloves, finely chopped 2.5 cm piece of ginger, grated 190 g green curry paste 400 ml can coconut milk 1 tablespoon fish sauce 2 teaspoons brown sugar 2 heads of broccoli, chopped into florets (approximately 3 cups) 1 large zucchini, cut into rounds 400 g can chickpeas, rinsed and drained zest and juice of 1 lime TO SERVE 1 handful of coriander leaves 1 handful of Thai basil leaves 60 g (½ cup) finely sliced spring onion finely sliced green chilli Spiced Coconut Rice (page 226) or steamed rice lime wedges Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside. Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant. Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours. Add the coconut milk, fish sauce and brown sugar. Stir well and let the mixture come to a gentle simmer. Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through. Squeeze on the lime juice, sprinkle on the lime zest and stir well. The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.                    DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can’t see.     SIX QUICK QUESTIONS for  Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg CARO TO CORRIE:  Which two old journos made complete sense this week CORRIE TO CARO: Which sport have you completely lost interest in CARO TO CORRIE:  Which Tiktok social media phenomenon is bringing you complete joy this week CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory AND TWO PODCAST RECOMMENTATIONS: The Fourth Estate podcast - The Laura Tingle episode Anderson Cooper 360 Tue, 04 Jun 2024 01:44:00 -0000 Ep 314 - Here we are again, happy as can be full SEN Ep 314 - Here we are again, happy as can be ON TODAY’S SHOW: Laura Tingle, the ABC and the Murdoch media empire We discuss Caro’s article on Alastair Clarkson & the latest with the Hawthorn racism dispute Myles Thomson takes us to Greece A recipe from Wholesome By Sarah And Dancing like you did in the 80's!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines Kir-Yianni Paranga White (Roditis & Malagousia) 2023 Gentilini Rhombus Robola 2022 BSF brought to us by Red Energy. BOOK: Caro has a Book: Work by Bri Lee SCREEN: Corrie has a Screen: The Way, My Way Thank you to Cobram Estate Olive Oil: FOOD: Corrie has a recipe: Sarah Pound’s Thai Green Curry with Broccoli and Chickpeas https://www.facebook.com/reel/401711212501442 Thai green curry with broccoli & chickpeas PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4 I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it. What you'll need 3 tablespoons sesame seeds 3 tablespoons salted peanuts 2 tablespoons extra-virgin olive oil 1 onion, diced 4 garlic cloves, finely chopped 2.5 cm piece of ginger, grated 190 g green curry paste 400 ml can coconut milk 1 tablespoon fish sauce 2 teaspoons brown sugar 2 heads of broccoli, chopped into florets (approximately 3 cups) 1 large zucchini, cut into rounds 400 g can chickpeas, rinsed and drained zest and juice of 1 lime TO SERVE 1 handful of coriander leaves 1 handful of Thai basil leaves 60 g (½ cup) finely sliced spring onion finely sliced green chilli Spiced Coconut Rice (page 226) or steamed rice lime wedges Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside. Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant. Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours. Add the coconut milk, fish sauce and brown sugar. Stir well and let the mixture come to a gentle simmer. Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through. Squeeze on the lime juice, sprinkle on the lime zest and stir well. The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.                    DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can’t see.     SIX QUICK QUESTIONS for  Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg CARO TO CORRIE:  Which two old journos made complete sense this week CORRIE TO CARO: Which sport have you completely lost interest in CARO TO CORRIE:  Which Tiktok social media phenomenon is bringing you complete joy this week CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory AND TWO PODCAST RECOMMENTATIONS: The Fourth Estate podcast - The Laura Tingle episode Anderson Cooper 360 ON TODAY’S SHOW:

Laura Tingle, the ABC and the Murdoch media empire

We discuss Caro’s article on Alastair Clarkson & the latest with the Hawthorn racism dispute

Myles Thomson takes us to Greece

A recipe from Wholesome By Sarah

And Dancing like you did in the 80's!

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines

Kir-Yianni Paranga White (Roditis & Malagousia) 2023

Gentilini Rhombus Robola 2022


BSF brought to us by Red Energy.

BOOK: Caro has a Book: Work by Bri Lee

SCREEN: Corrie has a Screen: The Way, My Way

Thank you to Cobram Estate Olive Oil:

FOOD: Corrie has a recipe: Sarah Pound’s Thai Green Curry with Broccoli and Chickpeas

https://www.facebook.com/reel/401711212501442

Thai green curry with broccoli & chickpeas

PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4

I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it.

What you'll need

3 tablespoons sesame seeds

3 tablespoons salted peanuts

2 tablespoons extra-virgin olive oil

1 onion, diced

4 garlic cloves, finely chopped

2.5 cm piece of ginger, grated

190 g green curry paste

400 ml can coconut milk

1 tablespoon fish sauce

2 teaspoons brown sugar

2 heads of broccoli, chopped into florets (approximately 3 cups)

1 large zucchini, cut into rounds

400 g can chickpeas, rinsed and drained zest and juice of 1 lime

TO SERVE

1 handful of coriander leaves

1 handful of Thai basil leaves

60 g (½ cup) finely sliced spring onion finely sliced green chilli

Spiced Coconut Rice (page 226) or steamed rice lime wedges

Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside.

Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.

Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours.

Add the coconut milk, fish sauce and brown sugar.

Stir well and let the mixture come to a gentle simmer.

Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through.

Squeeze on the lime juice, sprinkle on the lime zest and stir well.

The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.

                  

DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can’t see.    


SIX QUICK QUESTIONS for  Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg

CARO TO CORRIE:  Which two old journos made complete sense this week

CORRIE TO CARO: Which sport have you completely lost interest in

CARO TO CORRIE:  Which Tiktok social media phenomenon is bringing you complete joy this week

CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower

CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory


AND TWO PODCAST RECOMMENTATIONS:

The Fourth Estate podcast - The Laura Tingle episode

Anderson Cooper 360

]]> 4398 Ep 313 - Your media team is so hopeless they don't even check the weather! ON THIS WEEK'S SHOW: 2 high-profile Aus companies experience #metoo moments Portrait controversies continue Tasmania wines The impact Reece Witherspoon’s book club is having And a 30-year milestone for a classic British Rom-Com THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly) BSF: BOOK: Long Island by Colm Toibin SCREEN: D/Artagnan FOOD - Slow-roasted lamb 1,6-2.2 kg bone-in lamb shoulder' 1 brown onion, unpeeled, cut into 6 wedges 2 cups (500 ml) water MARINADE 2½ tsp finely chopped fresh rosemary leaves 1 tbsp dried oregano 2 garlic cloves* (big!), finely minced 1 tsp cooking salt* ½ tsp black pepper ¼ cup (60 ml) extra-virgin olive oil (Cobram Estate) LAMB JUS 1 tsp cornflour 14 cup (60 ml) water ¼ tsp cooking salt* Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!) Preheat the oven to 230°C (210°C fan-forced). Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes. Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes. Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours). Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug. Serve - Use tongs for tearing the meat off the bone - no knife for carving needed! Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table! NOTES 1.      If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving. 2.      Substitute with 1¼ tsp finely chopped dried rosemary. 3.      I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on. 4.      Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required. Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.). DID YOU SEE THAT? The impact of Reece Witherspoon’s book club 6 QUICK QUESTIONS: CORRIE TO CARO: Who inspired you this week CARO TO CORRIE:  Who least impressed you this week CORRIE TO CARO: What media deal worried you this week CARO TO CORRIE:  What media announcement brought joy this week CORRIE TO CARO: What was the saddest public political sight this week? CARO TO CORRIE: What movie milestone are you celebrating this month Tue, 28 May 2024 02:13:00 -0000 Ep 313 - Your media team is so hopeless they don't even check the weather! full SEN Ep 313 - Your media team is so hopeless they don't even check the weather! ON THIS WEEK'S SHOW: 2 high-profile Aus companies experience #metoo moments Portrait controversies continue Tasmania wines The impact Reece Witherspoon’s book club is having And a 30-year milestone for a classic British Rom-Com THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly) BSF: BOOK: Long Island by Colm Toibin SCREEN: D/Artagnan FOOD - Slow-roasted lamb 1,6-2.2 kg bone-in lamb shoulder' 1 brown onion, unpeeled, cut into 6 wedges 2 cups (500 ml) water MARINADE 2½ tsp finely chopped fresh rosemary leaves 1 tbsp dried oregano 2 garlic cloves* (big!), finely minced 1 tsp cooking salt* ½ tsp black pepper ¼ cup (60 ml) extra-virgin olive oil (Cobram Estate) LAMB JUS 1 tsp cornflour 14 cup (60 ml) water ¼ tsp cooking salt* Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!) Preheat the oven to 230°C (210°C fan-forced). Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes. Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes. Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours). Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug. Serve - Use tongs for tearing the meat off the bone - no knife for carving needed! Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table! NOTES 1.      If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving. 2.      Substitute with 1¼ tsp finely chopped dried rosemary. 3.      I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on. 4.      Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required. Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.). DID YOU SEE THAT? The impact of Reece Witherspoon’s book club 6 QUICK QUESTIONS: CORRIE TO CARO: Who inspired you this week CARO TO CORRIE:  Who least impressed you this week CORRIE TO CARO: What media deal worried you this week CARO TO CORRIE:  What media announcement brought joy this week CORRIE TO CARO: What was the saddest public political sight this week? CARO TO CORRIE: What movie milestone are you celebrating this month ON THIS WEEK'S SHOW:

2 high-profile Aus companies experience #metoo moments

Portrait controversies continue

Tasmania wines

The impact Reece Witherspoon’s book club is having

And a 30-year milestone for a classic British Rom-Com


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly)


BSF:

BOOK: Long Island by Colm Toibin

SCREEN: D/Artagnan

FOOD - Slow-roasted lamb

1,6-2.2 kg bone-in lamb shoulder'

1 brown onion, unpeeled, cut into

6 wedges

2 cups (500 ml) water

MARINADE

2½ tsp finely chopped fresh

rosemary leaves

1 tbsp dried oregano

2 garlic cloves* (big!), finely

minced

1 tsp cooking salt*

½ tsp black pepper

¼ cup (60 ml) extra-virgin olive oil (Cobram Estate)

LAMB JUS

1 tsp cornflour

14 cup (60 ml) water

¼ tsp cooking salt*

Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!)

Preheat the oven to 230°C (210°C fan-forced).

Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes.

Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes.

Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours).

Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug.

Serve - Use tongs for tearing the meat off the bone - no knife for carving needed!

Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table!

NOTES

1.      If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving.

2.      Substitute with 1¼ tsp finely chopped dried rosemary.

3.      I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on.

4.      Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required.

Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.).


DID YOU SEE THAT? The impact of Reece Witherspoon’s book club


6 QUICK QUESTIONS:

CORRIE TO CARO: Who inspired you this week

CARO TO CORRIE:  Who least impressed you this week

CORRIE TO CARO: What media deal worried you this week

CARO TO CORRIE:  What media announcement brought joy this week

CORRIE TO CARO: What was the saddest public political sight this week?

CARO TO CORRIE: What movie milestone are you celebrating this month

]]> 4871 Ep 312 - Good on you, nuns ON TODAY’S SHOW We discuss portraits! The Kings’ Portrait, the first since his coronation And Gina Rinehart had requested the removal of an unflattering portrait of her Beechworth wines with Myles Thomson Scottie Sheffler’s arrest The best two sporting jobs up for grabs in Victoria right now Great (and not so great) speeches  THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines Fighting Gully Road Sangiovese Savaterre Frere Cadet Chardonnay BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: Enter Ghost by Isabella Hammad SCREEN: Corrie has a Screen: The Taste of Things Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe:     Marcus’s Amazing Paella: Paella for the Travellers Golfers (easily fed 8 hungry golfers) 1kg of Arborio rice 2lt chicken stock 500ml fish stock 3 tbs smoked paprika Good squeeze of Harissa paste (to taste) Pinch of saffron threads (steep in 100mls of hot water) 10 Artichoke hearts – halved 2 red peppers blackened – deseeded and cut into strips 4 cloves garlic – crushed 4 onions – diced 1 Atlantic salmon fillet (large)- cubed 12 large green prawns - peeled 12 Calamari rings 12 mussels 4 chicken thighs – cubed 2 chorizo sausages – 1cm diced 500g frozen peas Lots of EVO Method 1.       Cover the paella pan with a thin film of EVO 2.       Brown chicken pieces and set aside 3.       Add some more EVO add garlic and onions, lightly brown 4.       Add more EVO, enough to ensure that all the rice will get coated. 5.       Add rice and stir to coat completely with oil 6.       Add chicken and fish stock 7.       Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine 8.       Return chicken to pan 9.       From here on its all about presentation 10.  Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas. 11.  Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don’t cook so long that you dry out the paella. 12.  Add mussels towards the end of the cook as they only need a few minutes. Notes: 1.       Use the best quality arborio rice you can find 2.       If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road. 3.       If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice. 4.       Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people. 5.       If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef’s Hat in South Melbourne, specialist BBQ stores and Spanish grocers. DID YOU SEE THAT? Discussion on Scottie Sheffler’s arrest – and this article in the New York Post about his time behind bars SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week CARO TO CORRIE: Which speech impressed you last week CORRIE TO CARO: What Saturday shopping trip opened your eyes last week CARO TO CORRIE:  Which speech least impressed you last week CORRIE TO CARO: What are the two hottest jobs going in sport right now CARO TO CORRIE: What news of a TV return caused excitement this week Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 21 May 2024 01:29:00 -0000 Ep 312 - Good on you, nuns full SEN Ep 312 - Good on you, nuns ON TODAY’S SHOW We discuss portraits! The Kings’ Portrait, the first since his coronation And Gina Rinehart had requested the removal of an unflattering portrait of her Beechworth wines with Myles Thomson Scottie Sheffler’s arrest The best two sporting jobs up for grabs in Victoria right now Great (and not so great) speeches  THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines Fighting Gully Road Sangiovese Savaterre Frere Cadet Chardonnay BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: Enter Ghost by Isabella Hammad SCREEN: Corrie has a Screen: The Taste of Things Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe:     Marcus’s Amazing Paella: Paella for the Travellers Golfers (easily fed 8 hungry golfers) 1kg of Arborio rice 2lt chicken stock 500ml fish stock 3 tbs smoked paprika Good squeeze of Harissa paste (to taste) Pinch of saffron threads (steep in 100mls of hot water) 10 Artichoke hearts – halved 2 red peppers blackened – deseeded and cut into strips 4 cloves garlic – crushed 4 onions – diced 1 Atlantic salmon fillet (large)- cubed 12 large green prawns - peeled 12 Calamari rings 12 mussels 4 chicken thighs – cubed 2 chorizo sausages – 1cm diced 500g frozen peas Lots of EVO Method 1.       Cover the paella pan with a thin film of EVO 2.       Brown chicken pieces and set aside 3.       Add some more EVO add garlic and onions, lightly brown 4.       Add more EVO, enough to ensure that all the rice will get coated. 5.       Add rice and stir to coat completely with oil 6.       Add chicken and fish stock 7.       Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine 8.       Return chicken to pan 9.       From here on its all about presentation 10.  Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas. 11.  Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don’t cook so long that you dry out the paella. 12.  Add mussels towards the end of the cook as they only need a few minutes. Notes: 1.       Use the best quality arborio rice you can find 2.       If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road. 3.       If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice. 4.       Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people. 5.       If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef’s Hat in South Melbourne, specialist BBQ stores and Spanish grocers. DID YOU SEE THAT? Discussion on Scottie Sheffler’s arrest – and this article in the New York Post about his time behind bars SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week CARO TO CORRIE: Which speech impressed you last week CORRIE TO CARO: What Saturday shopping trip opened your eyes last week CARO TO CORRIE:  Which speech least impressed you last week CORRIE TO CARO: What are the two hottest jobs going in sport right now CARO TO CORRIE: What news of a TV return caused excitement this week Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW

  • We discuss portraits! The Kings’ Portrait, the first since his coronation
  • And Gina Rinehart had requested the removal of an unflattering portrait of her
  • Beechworth wines with Myles Thomson
  • Scottie Sheffler’s arrest
  • The best two sporting jobs up for grabs in Victoria right now
  • Great (and not so great) speeches 


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines

Fighting Gully Road Sangiovese

Savaterre Frere Cadet Chardonnay

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Caro has a Book: Enter Ghost by Isabella Hammad

SCREEN: Corrie has a Screen: The Taste of Things

Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Corrie has a recipe:     Marcus’s Amazing Paella:

Paella for the Travellers Golfers (easily fed 8 hungry golfers)

1kg of Arborio rice

2lt chicken stock

500ml fish stock

3 tbs smoked paprika

Good squeeze of Harissa paste (to taste)

Pinch of saffron threads (steep in 100mls of hot water)

10 Artichoke hearts – halved

2 red peppers blackened – deseeded and cut into strips

4 cloves garlic – crushed

4 onions – diced

1 Atlantic salmon fillet (large)- cubed

12 large green prawns - peeled

12 Calamari rings

12 mussels

4 chicken thighs – cubed

2 chorizo sausages – 1cm diced

500g frozen peas

Lots of EVO


Method

1.       Cover the paella pan with a thin film of EVO

2.       Brown chicken pieces and set aside

3.       Add some more EVO add garlic and onions, lightly brown

4.       Add more EVO, enough to ensure that all the rice will get coated.

5.       Add rice and stir to coat completely with oil

6.       Add chicken and fish stock

7.       Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine

8.       Return chicken to pan

9.       From here on its all about presentation

10.  Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas.

11.  Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don’t cook so long that you dry out the paella.

12.  Add mussels towards the end of the cook as they only need a few minutes.

Notes:

1.       Use the best quality arborio rice you can find

2.       If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road.

3.       If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice.

4.       Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people.

5.       If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef’s Hat in South Melbourne, specialist BBQ stores and Spanish grocers.


DID YOU SEE THAT? Discussion on Scottie Sheffler’s arrest – and this article in the New York Post about his time behind bars


SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week

CARO TO CORRIE: Which speech impressed you last week

CORRIE TO CARO: What Saturday shopping trip opened your eyes last week

CARO TO CORRIE:  Which speech least impressed you last week

CORRIE TO CARO: What are the two hottest jobs going in sport right now

CARO TO CORRIE: What news of a TV return caused excitement this week

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 3923 QUICK LISTEN - The Cocktail Cabinet from Ep 311 THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! Tue, 14 May 2024 00:21:43 -0000 full SEN THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store

Myles brings us a selection of whiskeys for National Cocktail Day

  • Murray McDavid Whisky
  • Hellyers Rd Double Cask (here)
  • Hellyers Rd Journeyman Single Malt (here)
  • Hellyers Rd Whisky Cream Liquer (here)


And Caro gives us a recipe for an Old Fashioned!

]]> 785 Ep 311 - You already knew that, smarty-pants ON TODAY'S SHOW: A milestone birthday in Caro's family As we head toward the Sir Doug Nicholls Indigenous Round, what’s keeping footy’s bosses awake at night? (Read Caro's story in The Age on this topic here) The game’s declining Indigenous numbers Homophobia and discrimination Drugs in footy and keeping young men safe Brendan Gale's departure from Richmond to Tasmania Red Energy owned by Snowy Hydro, a renewable energy leader.  THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! BSF – brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader Book from Corrie: "Water" by John Boyne (read it here) Screen from Caro: The Fall Guy (in cinemas now - preview it here) Food from Caro: Blonde Minestrone by Alice Zavlavsky (recipe here) Thank you to Cobram Estate Olive Oil – Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. DID YOU SEE THAT? The media coverage of Harry and Meghan's trip to Nigeria SIX QUICK QUESTIONS – for Red Energy owned by Snowy Hydro, a renewable energy leader Corrie to Caro: The big question that lingers over Ruth Bader Ginsberg - should she have quit under Obama? Caro to Corrie:  What poll out of the UK last week caught your attention Corrie to Caro: What was your Mother’s Day highlight Caro to Corrie:  What poll out of the USA last week caught your attention Corrie to Caro: Where have we been going wrong with avocadoes Caro to Corrie: Who do you prefer – Joe or Aiden? Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 14 May 2024 00:21:34 -0000 Ep 311 - You already knew that, smarty-pants full SEN Ep 311 - You already knew that, smarty-pants ON TODAY'S SHOW: A milestone birthday in Caro's family As we head toward the Sir Doug Nicholls Indigenous Round, what’s keeping footy’s bosses awake at night? (Read Caro's story in The Age on this topic here) The game’s declining Indigenous numbers Homophobia and discrimination Drugs in footy and keeping young men safe Brendan Gale's departure from Richmond to Tasmania Red Energy owned by Snowy Hydro, a renewable energy leader.  THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! BSF – brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader Book from Corrie: "Water" by John Boyne (read it here) Screen from Caro: The Fall Guy (in cinemas now - preview it here) Food from Caro: Blonde Minestrone by Alice Zavlavsky (recipe here) Thank you to Cobram Estate Olive Oil – Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. DID YOU SEE THAT? The media coverage of Harry and Meghan's trip to Nigeria SIX QUICK QUESTIONS – for Red Energy owned by Snowy Hydro, a renewable energy leader Corrie to Caro: The big question that lingers over Ruth Bader Ginsberg - should she have quit under Obama? Caro to Corrie:  What poll out of the UK last week caught your attention Corrie to Caro: What was your Mother’s Day highlight Caro to Corrie:  What poll out of the USA last week caught your attention Corrie to Caro: Where have we been going wrong with avocadoes Caro to Corrie: Who do you prefer – Joe or Aiden? Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY'S SHOW:

  • A milestone birthday in Caro's family
  • As we head toward the Sir Doug Nicholls Indigenous Round, what’s keeping footy’s bosses awake at night? (Read Caro's story in The Age on this topic here)
  • The game’s declining Indigenous numbers
  • Homophobia and discrimination
  • Drugs in footy and keeping young men safe
  • Brendan Gale's departure from Richmond to Tasmania


Red Energy owned by Snowy Hydro, a renewable energy leader. 


THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store

Myles brings us a selection of whiskeys for National Cocktail Day

  • Murray McDavid Whisky
  • Hellyers Rd Double Cask (here)
  • Hellyers Rd Journeyman Single Malt (here)
  • Hellyers Rd Whisky Cream Liquer (here)


And Caro gives us a recipe for an Old Fashioned!


BSF – brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader


Thank you to Cobram Estate Olive Oil – Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria.


DID YOU SEE THAT?

  • The media coverage of Harry and Meghan's trip to Nigeria


SIX QUICK QUESTIONS – for Red Energy owned by Snowy Hydro, a renewable energy leader

  • Corrie to Caro: The big question that lingers over Ruth Bader Ginsberg - should she have quit under Obama?
  • Caro to Corrie:  What poll out of the UK last week caught your attention
  • Corrie to Caro: What was your Mother’s Day highlight
  • Caro to Corrie:  What poll out of the USA last week caught your attention
  • Corrie to Caro: Where have we been going wrong with avocadoes
  • Caro to Corrie: Who do you prefer – Joe or Aiden?


Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4128 Ep 310 - Enough is Enough ON TODAY’S SHOW -       The AFL’s stance on violence against women -       The derogatory list involving Yarra Valley Grammar School students -       What is the most boring day? -       A shout out to Melbourne’s weather -       Corrie’s getaway to Byron Bay A big shout out for Corrie, who was recognised in The Age for her work with the Sorrento Writers Festival Click here to read the article https://www.theage.com.au/cbd/upstart-writers-festival-aiming-to-take-melbourne-s-mantle-20240506-p5fpck.html In relation to the AFL’s stance on violence against women, Caro and Corrie referenced the following comments and articles: Sian Pryor on X: The AFL announcer last night asked for a minute’s silence for ‘the women who’ve lost their lives’. Once again the men are missing. The women are the actors in this phrase. As if a life is like a lost set of car keys. How about ‘for the women murdered by men’? Language. Matters. Waleed Aly in The Age: Holding all men responsible for a violent minority has failed to keep women safe Julia Baird in The Age: The AFL’s ‘call to arms’ is a step forward. Shame about the steps backwards THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Rutherglen wines Chambers Old Vine Muscadelle Pfeiffer Seriously Nutty Dry Apera BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: What happened to Nina? By Dervla McTiernan SCREEN: Corrie has a Screen: The Idea of You on Prime Thank you to Cobram Estate Olive Oil FOOD: Caro has a recipe: The world’s easiest quiche     TOMATO & SPINACH QUICHE Serves 6 4 Roma tomatoes Salt and pepper, to taste Extra virgin olive oil, to taste 1 small onion, finely diced 200g spinach 300ml cream 3 egg yolks 1 egg SHORTCRUST PASTRY 210g plain flour Pinch of salt 125g unsalted butter, cubed 25ml cold water 1 egg To make the pastry, sieve flour and salt into a bowl. Rub butter into flour until it resembles breadcrumbs. Make a well in the centre and add the water and lightly beaten egg. Carefully bring in flour mixture until dough comes together. Knead lightly. Shape dough into 2 discs and wrap in plastic film. Refrigerate for 1 hour. Roll the pastry out to about 3mm thick and line a fluted quiche tin with a little overhang at the top. (Any leftover pastry can be frozen for another use.) Refrigerate tart case. Preheat oven to 200°C. Cut the tomatoes in half lengthways and place on a lined baking sheet, sprinkling the cut side with salt and pepper and a little oil. Place in the oven and bake at the same time that you are blind-baking the tart case - for about 20 minutes until the tomatoes are roasted and the pastry is golden brown. Remove from oven, set aside. Reduce oven to 160°C. Sweat the onion in a frying pan in a little oil until soft. Add the spinach and cook for another couple of minutes. Cool. Arrange spinach mixture on the pastry. Place tomatoes on top. Mix the cream and eggs, then season with salt and black pepper. Pour into the pastry-lined tin and put in oven. Cook for 40 minutes. The filling will puff up and turn golden-brown. Rest quiche rest for a minute, then serve. NOTE: This quiche can be served at room temperature, too. DID YOU SEE THAT? Media Watch discussed the ABC’s coverage of the recent tragic events at Bondi Junction SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What’s the most boring day CORRIE TO CARO: What irritates you beyond belief while listening to radio interviews CARO TO CORRIE:  What caused joy this week CORRIE TO CARO: What is one of Australia's great myths about Melbourne CARO TO CORRIE:  What was your favorite Met Gala Ball outfit CORRIE TO CARO: Which problem suffered by all of your children have you never really respected  Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 07 May 2024 02:26:00 -0000 Ep 310 - Enough is Enough full SEN Ep 310 - Enough is Enough ON TODAY’S SHOW -       The AFL’s stance on violence against women -       The derogatory list involving Yarra Valley Grammar School students -       What is the most boring day? -       A shout out to Melbourne’s weather -       Corrie’s getaway to Byron Bay A big shout out for Corrie, who was recognised in The Age for her work with the Sorrento Writers Festival Click here to read the article https://www.theage.com.au/cbd/upstart-writers-festival-aiming-to-take-melbourne-s-mantle-20240506-p5fpck.html In relation to the AFL’s stance on violence against women, Caro and Corrie referenced the following comments and articles: Sian Pryor on X: The AFL announcer last night asked for a minute’s silence for ‘the women who’ve lost their lives’. Once again the men are missing. The women are the actors in this phrase. As if a life is like a lost set of car keys. How about ‘for the women murdered by men’? Language. Matters. Waleed Aly in The Age: Holding all men responsible for a violent minority has failed to keep women safe Julia Baird in The Age: The AFL’s ‘call to arms’ is a step forward. Shame about the steps backwards THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Rutherglen wines Chambers Old Vine Muscadelle Pfeiffer Seriously Nutty Dry Apera BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: What happened to Nina? By Dervla McTiernan SCREEN: Corrie has a Screen: The Idea of You on Prime Thank you to Cobram Estate Olive Oil FOOD: Caro has a recipe: The world’s easiest quiche     TOMATO & SPINACH QUICHE Serves 6 4 Roma tomatoes Salt and pepper, to taste Extra virgin olive oil, to taste 1 small onion, finely diced 200g spinach 300ml cream 3 egg yolks 1 egg SHORTCRUST PASTRY 210g plain flour Pinch of salt 125g unsalted butter, cubed 25ml cold water 1 egg To make the pastry, sieve flour and salt into a bowl. Rub butter into flour until it resembles breadcrumbs. Make a well in the centre and add the water and lightly beaten egg. Carefully bring in flour mixture until dough comes together. Knead lightly. Shape dough into 2 discs and wrap in plastic film. Refrigerate for 1 hour. Roll the pastry out to about 3mm thick and line a fluted quiche tin with a little overhang at the top. (Any leftover pastry can be frozen for another use.) Refrigerate tart case. Preheat oven to 200°C. Cut the tomatoes in half lengthways and place on a lined baking sheet, sprinkling the cut side with salt and pepper and a little oil. Place in the oven and bake at the same time that you are blind-baking the tart case - for about 20 minutes until the tomatoes are roasted and the pastry is golden brown. Remove from oven, set aside. Reduce oven to 160°C. Sweat the onion in a frying pan in a little oil until soft. Add the spinach and cook for another couple of minutes. Cool. Arrange spinach mixture on the pastry. Place tomatoes on top. Mix the cream and eggs, then season with salt and black pepper. Pour into the pastry-lined tin and put in oven. Cook for 40 minutes. The filling will puff up and turn golden-brown. Rest quiche rest for a minute, then serve. NOTE: This quiche can be served at room temperature, too. DID YOU SEE THAT? Media Watch discussed the ABC’s coverage of the recent tragic events at Bondi Junction SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What’s the most boring day CORRIE TO CARO: What irritates you beyond belief while listening to radio interviews CARO TO CORRIE:  What caused joy this week CORRIE TO CARO: What is one of Australia's great myths about Melbourne CARO TO CORRIE:  What was your favorite Met Gala Ball outfit CORRIE TO CARO: Which problem suffered by all of your children have you never really respected  Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW

-       The AFL’s stance on violence against women

-       The derogatory list involving Yarra Valley Grammar School students

-       What is the most boring day?

-       A shout out to Melbourne’s weather

-       Corrie’s getaway to Byron Bay


A big shout out for Corrie, who was recognised in The Age for her work with the Sorrento Writers Festival

Click here to read the article https://www.theage.com.au/cbd/upstart-writers-festival-aiming-to-take-melbourne-s-mantle-20240506-p5fpck.html


In relation to the AFL’s stance on violence against women, Caro and Corrie referenced the following comments and articles:

Sian Pryor on X: The AFL announcer last night asked for a minute’s silence for ‘the women who’ve lost their lives’. Once again the men are missing. The women are the actors in this phrase. As if a life is like a lost set of car keys. How about ‘for the women murdered by men’?

Language. Matters.

Waleed Aly in The Age: Holding all men responsible for a violent minority has failed to keep women safe

Julia Baird in The Age: The AFL’s ‘call to arms’ is a step forward. Shame about the steps backwards


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Rutherglen wines

Chambers Old Vine Muscadelle

Pfeiffer Seriously Nutty Dry Apera

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Caro has a Book: What happened to Nina? By Dervla McTiernan

SCREEN: Corrie has a Screen: The Idea of You on Prime

Thank you to Cobram Estate Olive Oil

FOOD: Caro has a recipe: The world’s easiest quiche    

TOMATO & SPINACH

QUICHE

Serves 6

4 Roma tomatoes

Salt and pepper, to taste Extra virgin olive oil, to taste 1 small onion, finely diced 200g spinach 300ml cream

3 egg yolks

1 egg

SHORTCRUST PASTRY

210g plain flour

Pinch of salt

125g unsalted butter, cubed

25ml cold water

1 egg

To make the pastry, sieve flour and salt into a bowl. Rub butter into flour until it resembles breadcrumbs. Make a well in the centre and add the water and lightly beaten egg. Carefully bring in flour mixture until dough comes together. Knead lightly.

Shape dough into 2 discs and wrap in plastic film. Refrigerate for 1 hour.

Roll the pastry out to about 3mm thick and line a fluted quiche tin with a little overhang at the top.

(Any leftover pastry can be frozen for another use.) Refrigerate tart case.

Preheat oven to 200°C. Cut the tomatoes in half lengthways and place on a lined baking sheet, sprinkling the cut side with salt and pepper and a little oil. Place in the oven and bake at the same time that you are blind-baking the tart case - for about 20 minutes until the tomatoes are roasted and the pastry is golden brown. Remove from oven, set aside.

Reduce oven to 160°C. Sweat the onion in a frying pan in a little oil until soft. Add the spinach and cook for another couple of minutes. Cool.

Arrange spinach mixture on the pastry. Place tomatoes on top.

Mix the cream and eggs, then season with salt and black pepper.

Pour into the pastry-lined tin and put in oven. Cook for 40 minutes. The filling will puff up and turn golden-brown. Rest quiche rest for a minute, then serve. NOTE: This quiche can be served at room temperature, too.

DID YOU SEE THAT? Media Watch discussed the ABC’s coverage of the recent tragic events at Bondi Junction

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CARO TO CORRIE: What’s the most boring day

CORRIE TO CARO: What irritates you beyond belief while listening to radio interviews

CARO TO CORRIE:  What caused joy this week

CORRIE TO CARO: What is one of Australia's great myths about Melbourne

CARO TO CORRIE:  What was your favorite Met Gala Ball outfit

CORRIE TO CARO: Which problem suffered by all of your children have you never really respected 

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 3770 Ep 309 - I've become obsessed with Writers Festivals ON TODAY'S SHOW A wrap of a WONDERFUL weekend at the Sorrento Writers Fest Caro's story with Jeremy Finlayson A discussion on Vanity Fair Podcast recommendations We review Mornington Peninsula Pinot Noir THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Mornington Peninsula Estate pinot noir Moorooduc Estate Pinot Noir 2020 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022 BSF - brought to us by Red Energy BOOK: Corrie reviews Shakespeare: The Man Who Pays The Rent by Judi Dench SCREEN: Caro reviews High Country Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Moroccan chicken with Pearl couscous      DID YOU SEE THAT? CORRIE TO REVEAL why she has gone cold on Vanity Fair. SIX QUICK QUESTIONS CORRIE TO CARO: Ahead of the Rivalry Round, what’s the biggest rivalry going around at the moment. CARO TO CORRIE: Who’s side are you on: Sarah Williams or Anthony Albanese CORRIE TO CARO: Which broadcast ratings results are you almost praying for CARO TO CORRIE:  What’s this week’s best podcast CORRIE TO CARO: Why do you love the month of May CARO TO CORRIE: What do you despise the month of May Thank you Red Energy, Prince Winestore and Cobram Olive Oil Wed, 01 May 2024 01:57:00 -0000 full SEN ON TODAY'S SHOW A wrap of a WONDERFUL weekend at the Sorrento Writers Fest Caro's story with Jeremy Finlayson A discussion on Vanity Fair Podcast recommendations We review Mornington Peninsula Pinot Noir THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Mornington Peninsula Estate pinot noir Moorooduc Estate Pinot Noir 2020 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022 BSF - brought to us by Red Energy BOOK: Corrie reviews Shakespeare: The Man Who Pays The Rent by Judi Dench SCREEN: Caro reviews High Country Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Moroccan chicken with Pearl couscous      DID YOU SEE THAT? CORRIE TO REVEAL why she has gone cold on Vanity Fair. SIX QUICK QUESTIONS CORRIE TO CARO: Ahead of the Rivalry Round, what’s the biggest rivalry going around at the moment. CARO TO CORRIE: Who’s side are you on: Sarah Williams or Anthony Albanese CORRIE TO CARO: Which broadcast ratings results are you almost praying for CARO TO CORRIE:  What’s this week’s best podcast CORRIE TO CARO: Why do you love the month of May CARO TO CORRIE: What do you despise the month of May Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY'S SHOW

  • A wrap of a WONDERFUL weekend at the Sorrento Writers Fest
  • Caro's story with Jeremy Finlayson
  • A discussion on Vanity Fair
  • Podcast recommendations
  • We review Mornington Peninsula Pinot Noir


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Mornington Peninsula Estate pinot noir

Moorooduc Estate Pinot Noir 2020

Peninsula Pinot Noir 2023 - Crittenden Estate

Yabby Lake Vineyard Pinot Noir 2022


BSF - brought to us by Red Energy

BOOK: Corrie reviews Shakespeare: The Man Who Pays The Rent by Judi Dench

SCREEN: Caro reviews High Country

Thank you to Cobram Estate Olive Oil

FOOD: Corrie has a recipe: Moroccan chicken with Pearl couscous     

DID YOU SEE THAT? CORRIE TO REVEAL why she has gone cold on Vanity Fair.


SIX QUICK QUESTIONS

CORRIE TO CARO: Ahead of the Rivalry Round, what’s the biggest rivalry going around at the moment.

CARO TO CORRIE: Who’s side are you on: Sarah Williams or Anthony Albanese

CORRIE TO CARO: Which broadcast ratings results are you almost praying for

CARO TO CORRIE:  What’s this week’s best podcast

CORRIE TO CARO: Why do you love the month of May

CARO TO CORRIE: What do you despise the month of May

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4143 Ep 308 - Live from the Sorrento Writers Fest ON TODAY'S SHOW It's our live recording from the Sorrento Writers Fest! We were delighted to have Marg Downey join us for a chat Anna from the Op Shop for BSF We discuss the significance of ANZAC Day Plus another very special guest... Dame Edna lives on!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. As we project forward to our special raffle prizes which includes some stunning local wine packages Corrie and Caro briefly review our PWS Pinot packs Moorooduc Estate Pinot Noir 2024 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022   BSF - For Red Energy BOOK:     We each nominate a book about war which has stayed with us Anna: Dreamers of the Day - Mary Dora Russell Caro: All The Frequent Troubles Of Our Days - Rebecca Donner Corrie reviews A Boy In Winter - Rachel Seiffert SCREEN: ​​Caro and Anna review Back to Black the new Amy Winehouse flick Thank you to Cobram Estate Olive Oil: FOOD: Anna  has a recipe: Chicken with apple cider Serves 4 100mls apple cider 80 mls chicken stock Chat potatoes thickly sliced 1/2 Spanish Onion - cut into wedges 2 pink lady apples - cut into wedges 10 thyme sprigs 1/2 cup Olive Oil 4 Chicken Pieces - duchess, cut, wing on 3 slices speck/prosciutto 2 tbsp apple vinegar cider 1 - Preheat over to 220 Combine spuds, onion, apple, thyme and 60mls of Cobram Estate Olive Oil in roasting pan. Season. Cook for 20 minutes 2 - Wrap chicken in speck/prosciutto. Place on top of potato mixture. Drizzle remaining oil. Add cider and stock to pan and roast until chicken is cooked. 15 minutes. Serve with Green Salad. DID YOU SEE THAT? Cape Wickham named Australia's top golf course... But Victoria is punching above its weight across the board with golf courses in Australia! SIX QUICK QUESTIONS for Red Energy. CARO TO CORRIE: in preparation for this years festival what is one amazing literary fact you’ve uncovered? CORRIE TO ANNA: On the one year anniversary of Barry Humphries’ death what remains your favourite ever BH line? ANNA TO CARO : What remains your best ever book to film adaptation? CARO TO ANNA: Which literary hero would you most like to sit next to at dinner? ANNA TO CORRIE: Can Which literary hero would you like to bring back from the dead to write one more novel? CORRIE TO CARO: How Speaking of ghosts if you could ghost write one football biography whose would it be?​​ Wed, 24 Apr 2024 14:31:00 -0000 Ep 308 - Live from the Sorrento Writers Fest full SEN Ep 308 - Live from the Sorrento Writers Fest ON TODAY'S SHOW It's our live recording from the Sorrento Writers Fest! We were delighted to have Marg Downey join us for a chat Anna from the Op Shop for BSF We discuss the significance of ANZAC Day Plus another very special guest... Dame Edna lives on!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. As we project forward to our special raffle prizes which includes some stunning local wine packages Corrie and Caro briefly review our PWS Pinot packs Moorooduc Estate Pinot Noir 2024 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022   BSF - For Red Energy BOOK:     We each nominate a book about war which has stayed with us Anna: Dreamers of the Day - Mary Dora Russell Caro: All The Frequent Troubles Of Our Days - Rebecca Donner Corrie reviews A Boy In Winter - Rachel Seiffert SCREEN: ​​Caro and Anna review Back to Black the new Amy Winehouse flick Thank you to Cobram Estate Olive Oil: FOOD: Anna  has a recipe: Chicken with apple cider Serves 4 100mls apple cider 80 mls chicken stock Chat potatoes thickly sliced 1/2 Spanish Onion - cut into wedges 2 pink lady apples - cut into wedges 10 thyme sprigs 1/2 cup Olive Oil 4 Chicken Pieces - duchess, cut, wing on 3 slices speck/prosciutto 2 tbsp apple vinegar cider 1 - Preheat over to 220 Combine spuds, onion, apple, thyme and 60mls of Cobram Estate Olive Oil in roasting pan. Season. Cook for 20 minutes 2 - Wrap chicken in speck/prosciutto. Place on top of potato mixture. Drizzle remaining oil. Add cider and stock to pan and roast until chicken is cooked. 15 minutes. Serve with Green Salad. DID YOU SEE THAT? Cape Wickham named Australia's top golf course... But Victoria is punching above its weight across the board with golf courses in Australia! SIX QUICK QUESTIONS for Red Energy. CARO TO CORRIE: in preparation for this years festival what is one amazing literary fact you’ve uncovered? CORRIE TO ANNA: On the one year anniversary of Barry Humphries’ death what remains your favourite ever BH line? ANNA TO CARO : What remains your best ever book to film adaptation? CARO TO ANNA: Which literary hero would you most like to sit next to at dinner? ANNA TO CORRIE: Can Which literary hero would you like to bring back from the dead to write one more novel? CORRIE TO CARO: How Speaking of ghosts if you could ghost write one football biography whose would it be?​​ ON TODAY'S SHOW

  • It's our live recording from the Sorrento Writers Fest!
  • We were delighted to have Marg Downey join us for a chat
  • Anna from the Op Shop for BSF
  • We discuss the significance of ANZAC Day
  • Plus another very special guest... Dame Edna lives on!

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. As we project forward to our special raffle prizes which includes some stunning local wine packages Corrie and Caro briefly review our PWS Pinot packs

Moorooduc Estate Pinot Noir 2024

Peninsula Pinot Noir 2023 - Crittenden Estate

Yabby Lake Vineyard Pinot Noir 2022

 

BSF - For Red Energy

BOOK:     We each nominate a book about war which has stayed with us

Anna: Dreamers of the Day - Mary Dora Russell

Caro: All The Frequent Troubles Of Our Days - Rebecca Donner

Corrie reviews A Boy In Winter - Rachel Seiffert

SCREEN: ​​Caro and Anna review Back to Black the new Amy Winehouse flick

Thank you to Cobram Estate Olive Oil:

FOOD: Anna  has a recipe: Chicken with apple cider

  • Serves 4
  • 100mls apple cider
  • 80 mls chicken stock
  • Chat potatoes thickly sliced
  • 1/2 Spanish Onion - cut into wedges
  • 2 pink lady apples - cut into wedges
  • 10 thyme sprigs
  • 1/2 cup Olive Oil
  • 4 Chicken Pieces - duchess, cut, wing on
  • 3 slices speck/prosciutto
  • 2 tbsp apple vinegar cider

1 - Preheat over to 220

Combine spuds, onion, apple, thyme and 60mls of Cobram Estate Olive Oil in roasting pan. Season. Cook for 20 minutes

2 - Wrap chicken in speck/prosciutto. Place on top of potato mixture. Drizzle remaining oil. Add cider and stock to pan and roast until chicken is cooked. 15 minutes.

Serve with Green Salad.


DID YOU SEE THAT? Cape Wickham named Australia's top golf course... But Victoria is punching above its weight across the board with golf courses in Australia!


SIX QUICK QUESTIONS for Red Energy.

CARO TO CORRIE: in preparation for this years festival what is one amazing literary fact you’ve uncovered?

CORRIE TO ANNA: On the one year anniversary of Barry Humphries’ death what remains your favourite ever BH line?

ANNA TO CARO : What remains your best ever book to film adaptation?

CARO TO ANNA: Which literary hero would you most like to sit next to at dinner?

ANNA TO CORRIE: Can Which literary hero would you like to bring back from the dead to write one more novel?

CORRIE TO CARO: How Speaking of ghosts if you could ghost write one football biography whose would it be?​​

]]> 4011 QUICK LISTEN - The Cocktail Cabinet from Ep 307 Hear Myles' recommendations on the Cocktail Cabinet. He'll have more for us in episode 308! Mon, 22 Apr 2024 05:01:51 -0000 full SEN Hear Myles' recommendations on the Cocktail Cabinet. He'll have more for us in episode 308! Hear Myles' recommendations on the Cocktail Cabinet. He'll have more for us in episode 308!

]]> 603 Ep 307 - We’ve got a party ON TODAY’S SHOW The tragic events at Bondi Junction Francesca Carter joins the show to discuss the emotional heaviness in Ballarat right now A deep-dive review of Scoop – on Netflix Caro’s review of Richard Clapton – he hasn’t lost it! Patrick Dangerfield’s leadership at the AFLPA And we look ahead to the Sorrento Writers Festival THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wedding Anniversary Sparkling celebration BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. Coldstream Hills Sparkling Chardonnay Ca'del Bosco Prestige Cuvee Brut NV BOOK: Corrie reviews Young Rupert: The Making of the Murdoch Empire by Walter Marsh SCREEN: Caro reviews Jeanne du Barry Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: A great Autumnal recipe – Fig, prosciutto and Castello blue cheese                         DID YOU SEE THAT? CORRIE TO REVEAL – CNBC reporting on mega wealthy Americans applying for citizenship in other countries… SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  Which old rock‘n’roller’s show inspired you this week CARO TO CORRIE: What are the 3 things keeping you awake at night in the lead up to the Writers Fest CORRIE TO CARO: What football partnership inspired you this week CARO TO CORRIE: What favorite annual Autumn pleasure did you partake in over the weekend CORRIE TO CARO: Complete this sentence: “The thing I have learned after 35 years of marriage is….” CARO TO CORRIE: If you were going to be thrown out of a rental house because you karaoked one too many times with the same song, what would that song be And a shoutout for Ello Botancials – Tasmanian all natural botanical facial oils. Remember, Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20 Thank you Red Energy, Prince Winestore and Cobram Olive Oil Mon, 15 Apr 2024 02:52:00 -0000 Ep 307 - We’ve got a party full SEN Ep 307 - We’ve got a party ON TODAY’S SHOW The tragic events at Bondi Junction Francesca Carter joins the show to discuss the emotional heaviness in Ballarat right now A deep-dive review of Scoop – on Netflix Caro’s review of Richard Clapton – he hasn’t lost it! Patrick Dangerfield’s leadership at the AFLPA And we look ahead to the Sorrento Writers Festival THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wedding Anniversary Sparkling celebration BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. Coldstream Hills Sparkling Chardonnay Ca'del Bosco Prestige Cuvee Brut NV BOOK: Corrie reviews Young Rupert: The Making of the Murdoch Empire by Walter Marsh SCREEN: Caro reviews Jeanne du Barry Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: A great Autumnal recipe – Fig, prosciutto and Castello blue cheese                         DID YOU SEE THAT? CORRIE TO REVEAL – CNBC reporting on mega wealthy Americans applying for citizenship in other countries… SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  Which old rock‘n’roller’s show inspired you this week CARO TO CORRIE: What are the 3 things keeping you awake at night in the lead up to the Writers Fest CORRIE TO CARO: What football partnership inspired you this week CARO TO CORRIE: What favorite annual Autumn pleasure did you partake in over the weekend CORRIE TO CARO: Complete this sentence: “The thing I have learned after 35 years of marriage is….” CARO TO CORRIE: If you were going to be thrown out of a rental house because you karaoked one too many times with the same song, what would that song be And a shoutout for Ello Botancials – Tasmanian all natural botanical facial oils. Remember, Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20 Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW

The tragic events at Bondi Junction

Francesca Carter joins the show to discuss the emotional heaviness in Ballarat right now

A deep-dive review of Scoop – on Netflix

Caro’s review of Richard Clapton – he hasn’t lost it!

Patrick Dangerfield’s leadership at the AFLPA

And we look ahead to the Sorrento Writers Festival

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wedding Anniversary Sparkling celebration

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

Coldstream Hills Sparkling Chardonnay

Ca'del Bosco Prestige Cuvee Brut NV

BOOK: Corrie reviews Young Rupert: The Making of the Murdoch Empire by Walter Marsh

SCREEN: Caro reviews Jeanne du Barry

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Caro has a recipe: A great Autumnal recipe – Fig, prosciutto and Castello blue cheese                        

DID YOU SEE THAT? CORRIE TO REVEAL – CNBC reporting on mega wealthy Americans applying for citizenship in other countries…

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO:  Which old rock‘n’roller’s show inspired you this week

CARO TO CORRIE: What are the 3 things keeping you awake at night in the lead up to the Writers Fest

CORRIE TO CARO: What football partnership inspired you this week

CARO TO CORRIE: What favorite annual Autumn pleasure did you partake in over the weekend

CORRIE TO CARO: Complete this sentence: “The thing I have learned after 35 years of marriage is….”

CARO TO CORRIE: If you were going to be thrown out of a rental house because you karaoked one too many times with the same song, what would that song be

And a shoutout for Ello Botancials – Tasmanian all natural botanical facial oils.

Remember, Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4052 QUICK LISTEN - The Cocktail Cabinet from Ep 306 Myles Thomson joins us to discuss Autumn wines! Tue, 09 Apr 2024 22:00:00 -0000 full SEN Myles Thomson joins us to discuss Autumn wines! Myles Thomson joins us to discuss Autumn wines!

]]> 625 Ep 306 - I love the extra hour of sleep ON TODAY’S SHOW -       Gather Round – everywhere you walk someone has a smile on their face! -       Sam Mostyn’s appointment as the Governor-General -       The latest with the Bruce Lehrmann case -       We turn our focus to music – including our thoughts on Beyonce’s new album and Tina Arena’s performance last Wednesday -       Daylight Savings – how did you spend the extra hour? ITEM 1:  Gather Round in Adelaide – Caro’s wrap -       As successful as the 2023 inaugural year -       Highlights and Top Tips to Adelaide -       Lowlights ITEM 2: Sam Mostyn appointment -       Caro reflects on Sam, the person -       Divided opinions - why ITEM 3: Court case to watch: The Bruce Lehmann defamation case before the Federal Court has taken new twists and turns in the past week ITEM 4: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Autumn Delights! April Mixed Dozen Hobo Wine Camp Folk Machines Parts and Labour Red Thymiopoulos Young Vines BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews It Takes a Town by Aoife Clifford SCREEN: Caro reviews Vera – Season 13 on ABC iview Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe:  Ottolenghi’s Pasta with Prawns, Tomato and Marinated Feta INGREDIENTS 200g feta, broken into 1–2cm pieces ½ tsp chilli flakes4 tsp fennel seeds, toasted and lightly crushed 75ml olive oil 350g orzo or another small, thin pasta shape (I used this one from Waitrose) 3 garlic cloves, crushed 3 strips finely shaved orange skin 1 x 400g tin chopped tomatoes 500ml vegetable stock 400g raw shell-off prawns 30g basil leaves, roughly shredded Salt and black pepper METHOD In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil.  Set aside while you cook the pasta Place a large sauté pan, for which you have a lid, on a medium high heat.  Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper.  Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin.  Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper.  Cook for 2–3 minutes, or until boiling, then stir in the fried pasta.  Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the pasta is cooked.  Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto.  Stir in the prawns for 2–3 minutes until they are pink and cooked.  Stir in the basil and serve at once, with the marinated feta sprinkled on top. DID YOU SEE THAT? CARO reveals there will be no questions from the audience at the Sorrento Writers Festival SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What current music phenomenon are you watching with interest CORRIE TO CARO: Is a homophobic slur on the footy field as bad as a racial slur? CARO TO CORRIE: What was your cultural highlight this week CORRIE TO CARO: How did you rate Tina Arena's performance last week CARO TO CORRIE: Can babies learn to love vegetables CORRIE TO CARO:  How did you spend the extra hour Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Tue, 09 Apr 2024 01:54:00 -0000 Ep 306 - I love the extra hour of sleep full SEN Ep 306 - I love the extra hour of sleep ON TODAY’S SHOW -       Gather Round – everywhere you walk someone has a smile on their face! -       Sam Mostyn’s appointment as the Governor-General -       The latest with the Bruce Lehrmann case -       We turn our focus to music – including our thoughts on Beyonce’s new album and Tina Arena’s performance last Wednesday -       Daylight Savings – how did you spend the extra hour? ITEM 1:  Gather Round in Adelaide – Caro’s wrap -       As successful as the 2023 inaugural year -       Highlights and Top Tips to Adelaide -       Lowlights ITEM 2: Sam Mostyn appointment -       Caro reflects on Sam, the person -       Divided opinions - why ITEM 3: Court case to watch: The Bruce Lehmann defamation case before the Federal Court has taken new twists and turns in the past week ITEM 4: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Autumn Delights! April Mixed Dozen Hobo Wine Camp Folk Machines Parts and Labour Red Thymiopoulos Young Vines BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews It Takes a Town by Aoife Clifford SCREEN: Caro reviews Vera – Season 13 on ABC iview Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe:  Ottolenghi’s Pasta with Prawns, Tomato and Marinated Feta INGREDIENTS 200g feta, broken into 1–2cm pieces ½ tsp chilli flakes4 tsp fennel seeds, toasted and lightly crushed 75ml olive oil 350g orzo or another small, thin pasta shape (I used this one from Waitrose) 3 garlic cloves, crushed 3 strips finely shaved orange skin 1 x 400g tin chopped tomatoes 500ml vegetable stock 400g raw shell-off prawns 30g basil leaves, roughly shredded Salt and black pepper METHOD In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil.  Set aside while you cook the pasta Place a large sauté pan, for which you have a lid, on a medium high heat.  Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper.  Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin.  Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper.  Cook for 2–3 minutes, or until boiling, then stir in the fried pasta.  Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the pasta is cooked.  Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto.  Stir in the prawns for 2–3 minutes until they are pink and cooked.  Stir in the basil and serve at once, with the marinated feta sprinkled on top. DID YOU SEE THAT? CARO reveals there will be no questions from the audience at the Sorrento Writers Festival SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What current music phenomenon are you watching with interest CORRIE TO CARO: Is a homophobic slur on the footy field as bad as a racial slur? CARO TO CORRIE: What was your cultural highlight this week CORRIE TO CARO: How did you rate Tina Arena's performance last week CARO TO CORRIE: Can babies learn to love vegetables CORRIE TO CARO:  How did you spend the extra hour Thank you Red Energy, Prince Winestore and Cobram Olive Oil. ON TODAY’S SHOW

-       Gather Round – everywhere you walk someone has a smile on their face!

-       Sam Mostyn’s appointment as the Governor-General

-       The latest with the Bruce Lehrmann case

-       We turn our focus to music – including our thoughts on Beyonce’s new album and Tina Arena’s performance last Wednesday

-       Daylight Savings – how did you spend the extra hour?

ITEM 1:  Gather Round in Adelaide – Caro’s wrap

-       As successful as the 2023 inaugural year

-       Highlights and Top Tips to Adelaide

-       Lowlights

ITEM 2: Sam Mostyn appointment

-       Caro reflects on Sam, the person

-       Divided opinions - why

ITEM 3: Court case to watch: The Bruce Lehmann defamation case before the Federal Court has taken new twists and turns in the past week

ITEM 4: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

Search Prince Wine Store dot com dot au

This week: Autumn Delights!

April Mixed Dozen

Hobo Wine Camp Folk Machines Parts and Labour Red

Thymiopoulos Young Vines

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie reviews It Takes a Town by Aoife Clifford

SCREEN: Caro reviews Vera – Season 13 on ABC iview

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Corrie has a recipe:  Ottolenghi’s Pasta with Prawns, Tomato and Marinated Feta

INGREDIENTS

200g feta, broken into 1–2cm pieces

½ tsp chilli flakes4 tsp fennel seeds, toasted and lightly crushed

75ml olive oil

350g orzo or another small, thin pasta shape (I used this one from Waitrose)

3 garlic cloves, crushed

3 strips finely shaved orange skin

1 x 400g tin chopped tomatoes

500ml vegetable stock

400g raw shell-off prawns

30g basil leaves, roughly shredded

Salt and black pepper

METHOD

In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. 

Set aside while you cook the pasta

Place a large sauté pan, for which you have a lid, on a medium high heat. 

Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper. 

Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.

Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. 

Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper. 

Cook for 2–3 minutes, or until boiling, then stir in the fried pasta. 

Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the pasta is cooked. 

Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. 

Stir in the prawns for 2–3 minutes until they are pink and cooked. 

Stir in the basil and serve at once, with the marinated feta sprinkled on top.

DID YOU SEE THAT? CARO reveals there will be no questions from the audience at the Sorrento Writers Festival

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CARO TO CORRIE: What current music phenomenon are you watching with interest

CORRIE TO CARO: Is a homophobic slur on the footy field as bad as a racial slur?

CARO TO CORRIE: What was your cultural highlight this week

CORRIE TO CARO: How did you rate Tina Arena's performance last week

CARO TO CORRIE: Can babies learn to love vegetables

CORRIE TO CARO:  How did you spend the extra hour

Thank you Red Energy, Prince Winestore and Cobram Olive Oil.

]]> 3758 QUICK LISTEN - The Cocktail Cabinet from Ep 305 It's Gather Round - so let's celebrate Adelaide Wines! Thu, 04 Apr 2024 11:34:25 -0000 full SEN It's Gather Round - so let's celebrate Adelaide Wines! It's Gather Round - so let's celebrate Adelaide Wines!

]]> 671 Ep 305 - Is Easter the best holiday of the year? ON TODAY’S SHOW: -       The Bruce Lehrmann case – what a stuff up! -       The Mamamia report and the impact/future of influencers -       Corrie’s exciting news -       Do you prefer Christmas or Easter? -       Footy news and milestones -       And we dip our lid to Diana Ross, who turned 80 last week THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In celebration of Gather Round, Myles discusses Adelaide wines Michael Hall Mount Torrens - Adelaide Hills XO Wine Co Cherry Pie Light Red BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Caro reviews My Brilliant Sister by Amy Brown SCREEN: Corrie reviews The Gentlemen on Netflix Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: Salt and Vinegar Potatoes                              DID YOU SEE THAT? CORRIE TO REVEAL from the Huffington Post SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  Should the story about the Lions end-of-season trip have been reported CARO TO CORRIE: Which newspaper ad astounded you on the weekend CORRIE TO CARO: Christmas or Easter  CARO TO CORRIE: Which footy milestone pleased you on the weekend CORRIE TO CARO: What was going on with Rickie Lee Jones last week  CARO TO CORRIE: Diana Ross turned 80 last week. What are your 3 favorite Diana Ross moments And a reminder that SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything! Thank you Red Energy, Prince Winestore and Cobram Olive Oil Tue, 02 Apr 2024 01:19:26 -0000 Ep 305 - Is Easter the best holiday of the year? full SEN Ep 305 - Is Easter the best holiday of the year? ON TODAY’S SHOW: -       The Bruce Lehrmann case – what a stuff up! -       The Mamamia report and the impact/future of influencers -       Corrie’s exciting news -       Do you prefer Christmas or Easter? -       Footy news and milestones -       And we dip our lid to Diana Ross, who turned 80 last week THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In celebration of Gather Round, Myles discusses Adelaide wines Michael Hall Mount Torrens - Adelaide Hills XO Wine Co Cherry Pie Light Red BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Caro reviews My Brilliant Sister by Amy Brown SCREEN: Corrie reviews The Gentlemen on Netflix Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: Salt and Vinegar Potatoes                              DID YOU SEE THAT? CORRIE TO REVEAL from the Huffington Post SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  Should the story about the Lions end-of-season trip have been reported CARO TO CORRIE: Which newspaper ad astounded you on the weekend CORRIE TO CARO: Christmas or Easter  CARO TO CORRIE: Which footy milestone pleased you on the weekend CORRIE TO CARO: What was going on with Rickie Lee Jones last week  CARO TO CORRIE: Diana Ross turned 80 last week. What are your 3 favorite Diana Ross moments And a reminder that SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything! Thank you Red Energy, Prince Winestore and Cobram Olive Oil ON TODAY’S SHOW:

-       The Bruce Lehrmann case – what a stuff up!

-       The Mamamia report and the impact/future of influencers

-       Corrie’s exciting news

-       Do you prefer Christmas or Easter?

-       Footy news and milestones

-       And we dip our lid to Diana Ross, who turned 80 last week

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In celebration of Gather Round, Myles discusses Adelaide wines

Michael Hall Mount Torrens - Adelaide Hills

XO Wine Co Cherry Pie Light Red

BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.

BOOK: Caro reviews My Brilliant Sister by Amy Brown

SCREEN: Corrie reviews The Gentlemen on Netflix

Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Caro has a recipe: Salt and Vinegar Potatoes                             

DID YOU SEE THAT? CORRIE TO REVEAL from the Huffington Post

SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO:  Should the story about the Lions end-of-season trip have been reported

CARO TO CORRIE: Which newspaper ad astounded you on the weekend

CORRIE TO CARO: Christmas or Easter 

CARO TO CORRIE: Which footy milestone pleased you on the weekend

CORRIE TO CARO: What was going on with Rickie Lee Jones last week 

CARO TO CORRIE: Diana Ross turned 80 last week. What are your 3 favorite Diana Ross moments

And a reminder that SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

]]> 4501 Ep 304 - An Easter flavour with tips, preparation ideas and recommendations ON TODAY’S SHOW: Easter preparation & tips – Haigs chocolate, swim in the ocean, feed your garden, bite the bullet for your summer clothes What’s on this week? Kate Middleton’s cancer diagnosis & how it was announced Easter wines The passing of Laurent de Brunhoff Caro has become a member of the … Tassie Devils! THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Easter wines With white fish: Chalmers Mother Block White Blend With lamb: Poiteven With chocolate: Inkwell Dark Star Late Harvest BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews Pheasant Nest by Louise Milligan SCREEN: Caro reviews Zone of Interest Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: EASTER RECIPES Caro has a recipe:  Bill Granger’s Coconut Fish Corrie has a recipe:  Jane’s Fig Trifle: DID YOU SEE THAT? CARO re: Laurent de Bruhnoff SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  What did you do for the first time last week CARO TO CORRIE: What was the biggest stuff-up you heard about last week CORRIE TO CARO: What is Question 7 CARO TO CORRIE: Which chairman’s message struck a nerve this week CORRIE TO CARO: Should men be banned from artistic displays? CARO TO CORRIE: Planning a wedding in a post-covid world, what have you noticed has changed Tue, 26 Mar 2024 00:47:00 -0000 Ep 304 - An Easter flavour with tips, preparation ideas and recommendations full SEN Ep 304 - An Easter flavour with tips, preparation ideas and recommendations ON TODAY’S SHOW: Easter preparation & tips – Haigs chocolate, swim in the ocean, feed your garden, bite the bullet for your summer clothes What’s on this week? Kate Middleton’s cancer diagnosis & how it was announced Easter wines The passing of Laurent de Brunhoff Caro has become a member of the … Tassie Devils! THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Easter wines With white fish: Chalmers Mother Block White Blend With lamb: Poiteven With chocolate: Inkwell Dark Star Late Harvest BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews Pheasant Nest by Louise Milligan SCREEN: Caro reviews Zone of Interest Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: EASTER RECIPES Caro has a recipe:  Bill Granger’s Coconut Fish Corrie has a recipe:  Jane’s Fig Trifle: DID YOU SEE THAT? CARO re: Laurent de Bruhnoff SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  What did you do for the first time last week CARO TO CORRIE: What was the biggest stuff-up you heard about last week CORRIE TO CARO: What is Question 7 CARO TO CORRIE: Which chairman’s message struck a nerve this week CORRIE TO CARO: Should men be banned from artistic displays? CARO TO CORRIE: Planning a wedding in a post-covid world, what have you noticed has changed ON TODAY’S SHOW:

  • Easter preparation & tips – Haigs chocolate, swim in the ocean, feed your garden, bite the bullet for your summer clothes
  • What’s on this week?
  • Kate Middleton’s cancer diagnosis & how it was announced
  • Easter wines
  • The passing of Laurent de Brunhoff
  • Caro has become a member of the … Tassie Devils!


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Easter wines

With white fish: Chalmers Mother Block White Blend

With lamb: Poiteven

With chocolate: Inkwell Dark Star Late Harvest


BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.

BOOK: Corrie reviews Pheasant Nest by Louise Milligan

SCREEN: Caro reviews Zone of Interest

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: EASTER RECIPES

Caro has a recipe:  Bill Granger’s Coconut Fish

Corrie has a recipe:  Jane’s Fig Trifle:


DID YOU SEE THAT? CARO re: Laurent de Bruhnoff


SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO:  What did you do for the first time last week

CARO TO CORRIE: What was the biggest stuff-up you heard about last week

CORRIE TO CARO: What is Question 7

CARO TO CORRIE: Which chairman’s message struck a nerve this week

CORRIE TO CARO: Should men be banned from artistic displays?

CARO TO CORRIE: Planning a wedding in a post-covid world, what have you noticed has changed

]]> 4306 QUICK LISTEN - QUICK LISTEN - The Cocktail Cabinet from Ep 303 This week, Myles Thomson discusses Portuguese wine. Wed, 20 Mar 2024 21:00:00 -0000 full SEN This week, Myles Thomson discusses Portuguese wine. This week, Myles Thomson discusses Portuguese wine.

]]> 575 Ep 303 - Corrie, you are an intelligent woman! ON TODAY’S SHOW -           Kate Middleton – what’s going on!? -           Caro celebrated her nephew’s wedding – and it was a wonderful week! -           We discussed Caro’s piece on ‘The Football Whisperer’, Neil Balme – and the importance of having great people like him around a football club -           Corrie’s frustration with Tupperware -           Why Caro got kicked out of a pub! -           The impact of the Tasmania – and why Caro is so passionate about it -           Why comments from Lily Allen caught Corrie’s attention -           We introduce SEN Talk – with some correspondence from a listener Reminder: You are invited to our next live show! •        Wednesday, April 24 (5:30pm for a 6pm start) •        Sorrento Portsea RSL - SELLING FAST •        $40.00 per ticket •        BOOK HERE ITEM 2: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Portuguese wines. Search Prince Wine Store dot com dot au (LINKS TO COME) BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.  BOOK:                        Caro reviews These Precious Days by Ann Patchett Screen brought to you by ‘Just A Farmer’ SCREEN:                    Corrie reviews Gray on Stan Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD:                        Corrie has a recipe: Pistacio, Lemon and Rosemary Cake     SERVES 8-10 150g unsalted butter 4 x 10cm sprigs of rosemary, leaves very finely chopped 3 eggs 100g golden caster sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract (alcohol-free) 2 heaped tablespoons Greek yogurt finely grated zest of 3 large unwaxed lemons 100g ground almonds 300g pistachio slivers (or whole nuts), very finely blitzed in a food processor, plus extra to decorate FOR THE ICING 150g icing sugar 25ml freshly squeezed lemon juice Preheat the oven to 180°C (160°C fan), Gas Mark 4. Take a large square of baking paper, scrunch it up, then smooth it out and use to line a 22-24cm round cake tin or ovenproof dish. Warm the butter in a saucepan over a gentle heat until just melted, then remove from the heat, stir in the rosemary and leave to infuse. Put the eggs, caster sugar and vanilla and lemon extracts into a mixing bowl and beat together until well combined. Mix in the yogurt, followed by most of the lemon zest (reserving a little for decorating the cake), the ground almonds and pistachios. Pour in the infused melted butter and mix again until evenly combined. Pour the batter into the prepared cake tin or ovenproof dish and shake to level the surface, then bake for about 45 minutes until golden brown on top and springy to touch. Remove from the oven and leave the cake to cool completely in the tin or dish. Mix the icing ingredients together in a small bowl until smooth. Carefully remove the cake from the tin or dish and set it on a serving plate. Pour the icing on top and leave to set, then scatter with the pistachios and reserved lemon zest before serving.   DID YOU SEE THAT? CORRIE TO REVEAL – Lily Allen and “you can’t have it all” SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What controversial incident turned back the clock for you over the weekend CARO TO CORRIE: What new fashion trend turned back the clock for you over the weekend CORRIE TO CARO: What event will be bittersweet for you this week CARO TO CORRIE: Another fashion question: Who’s wardrobe would you like to buy CORRIE TO CARO: What major footy story has made you question yourself over recent months CARO TO CORRIE: What kitchen drama is prompting a whole rethink   Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Tue, 19 Mar 2024 00:59:00 -0000 Ep 303 - Corrie, you are an intelligent woman! full SEN Ep 303 - Corrie, you are an intelligent woman! ON TODAY’S SHOW -           Kate Middleton – what’s going on!? -           Caro celebrated her nephew’s wedding – and it was a wonderful week! -           We discussed Caro’s piece on ‘The Football Whisperer’, Neil Balme – and the importance of having great people like him around a football club -           Corrie’s frustration with Tupperware -           Why Caro got kicked out of a pub! -           The impact of the Tasmania – and why Caro is so passionate about it -           Why comments from Lily Allen caught Corrie’s attention -           We introduce SEN Talk – with some correspondence from a listener Reminder: You are invited to our next live show! •        Wednesday, April 24 (5:30pm for a 6pm start) •        Sorrento Portsea RSL - SELLING FAST •        $40.00 per ticket •        BOOK HERE ITEM 2: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Portuguese wines. Search Prince Wine Store dot com dot au (LINKS TO COME) BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.  BOOK:                        Caro reviews These Precious Days by Ann Patchett Screen brought to you by ‘Just A Farmer’ SCREEN:                    Corrie reviews Gray on Stan Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD:                        Corrie has a recipe: Pistacio, Lemon and Rosemary Cake     SERVES 8-10 150g unsalted butter 4 x 10cm sprigs of rosemary, leaves very finely chopped 3 eggs 100g golden caster sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract (alcohol-free) 2 heaped tablespoons Greek yogurt finely grated zest of 3 large unwaxed lemons 100g ground almonds 300g pistachio slivers (or whole nuts), very finely blitzed in a food processor, plus extra to decorate FOR THE ICING 150g icing sugar 25ml freshly squeezed lemon juice Preheat the oven to 180°C (160°C fan), Gas Mark 4. Take a large square of baking paper, scrunch it up, then smooth it out and use to line a 22-24cm round cake tin or ovenproof dish. Warm the butter in a saucepan over a gentle heat until just melted, then remove from the heat, stir in the rosemary and leave to infuse. Put the eggs, caster sugar and vanilla and lemon extracts into a mixing bowl and beat together until well combined. Mix in the yogurt, followed by most of the lemon zest (reserving a little for decorating the cake), the ground almonds and pistachios. Pour in the infused melted butter and mix again until evenly combined. Pour the batter into the prepared cake tin or ovenproof dish and shake to level the surface, then bake for about 45 minutes until golden brown on top and springy to touch. Remove from the oven and leave the cake to cool completely in the tin or dish. Mix the icing ingredients together in a small bowl until smooth. Carefully remove the cake from the tin or dish and set it on a serving plate. Pour the icing on top and leave to set, then scatter with the pistachios and reserved lemon zest before serving.   DID YOU SEE THAT? CORRIE TO REVEAL – Lily Allen and “you can’t have it all” SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What controversial incident turned back the clock for you over the weekend CARO TO CORRIE: What new fashion trend turned back the clock for you over the weekend CORRIE TO CARO: What event will be bittersweet for you this week CARO TO CORRIE: Another fashion question: Who’s wardrobe would you like to buy CORRIE TO CARO: What major footy story has made you question yourself over recent months CARO TO CORRIE: What kitchen drama is prompting a whole rethink   Thank you Red Energy, Prince Winestore and Cobram Olive Oil. ON TODAY’S SHOW

-           Kate Middleton – what’s going on!?

-           Caro celebrated her nephew’s wedding – and it was a wonderful week!

-           We discussed Caro’s piece on ‘The Football Whisperer’, Neil Balme – and the importance of having great people like him around a football club

-           Corrie’s frustration with Tupperware

-           Why Caro got kicked out of a pub!

-           The impact of the Tasmania – and why Caro is so passionate about it

-           Why comments from Lily Allen caught Corrie’s attention

-           We introduce SEN Talk – with some correspondence from a listener


Reminder: You are invited to our next live show!

•        Wednesday, April 24 (5:30pm for a 6pm start)

•        Sorrento Portsea RSL - SELLING FAST

•        $40.00 per ticket

•        BOOK HERE

ITEM 2: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Portuguese wines. Search Prince Wine Store dot com dot au (LINKS TO COME)

BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. 

BOOK:                        Caro reviews These Precious Days by Ann Patchett

Screen brought to you by ‘Just A Farmer’

SCREEN:                    Corrie reviews Gray on Stan

Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD:                        Corrie has a recipe: Pistacio, Lemon and Rosemary Cake    

SERVES 8-10

150g unsalted butter

4 x 10cm sprigs of rosemary, leaves very finely chopped

3 eggs

100g golden caster sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract (alcohol-free)

2 heaped tablespoons Greek yogurt finely grated zest of 3 large unwaxed lemons

100g ground almonds

300g pistachio slivers (or whole nuts), very finely blitzed in a food processor, plus extra to decorate

FOR THE ICING

150g icing sugar

25ml freshly squeezed lemon juice

Preheat the oven to 180°C (160°C fan), Gas Mark 4. Take a large square of baking paper, scrunch it up, then smooth it out and use to line a 22-24cm round cake tin or ovenproof dish.

Warm the butter in a saucepan over a gentle heat until just melted, then remove from the heat, stir in the rosemary and leave to infuse.

Put the eggs, caster sugar and vanilla and lemon extracts into a mixing bowl and beat together until well combined. Mix in the yogurt, followed by most of the lemon zest (reserving a little for decorating the cake), the ground almonds and pistachios. Pour in the infused melted butter and mix again until evenly combined.

Pour the batter into the prepared cake tin or ovenproof dish and shake to level the surface, then bake for about 45 minutes until golden brown on top and springy to touch. Remove from the oven and leave the cake to cool completely in the tin or dish.

Mix the icing ingredients together in a small bowl until smooth.

Carefully remove the cake from the tin or dish and set it on a serving plate. Pour the icing on top and leave to set, then scatter with the pistachios and reserved lemon zest before serving.

 

DID YOU SEE THAT? CORRIE TO REVEAL – Lily Allen and “you can’t have it all”


SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.

CORRIE TO CARO: What controversial incident turned back the clock for you over the weekend

CARO TO CORRIE: What new fashion trend turned back the clock for you over the weekend

CORRIE TO CARO: What event will be bittersweet for you this week

CARO TO CORRIE: Another fashion question: Who’s wardrobe would you like to buy

CORRIE TO CARO: What major footy story has made you question yourself over recent months

CARO TO CORRIE: What kitchen drama is prompting a whole rethink

 

Thank you Red Energy, Prince Winestore and Cobram Olive Oil.

]]> 4067 QUICK LISTEN - QUICK LISTEN - The Cocktail Cabinet from Ep 302 This week we focus on the Yarra Valley region with Myles Thomson from Prince Wine Store. Thu, 14 Mar 2024 03:10:19 -0000 full SEN This week we focus on the Yarra Valley region with Myles Thomson from Prince Wine Store. This week we focus on the Yarra Valley region with Myles Thomson from Prince Wine Store.

]]> 614 Ep 302 - I Love Your Modesty On this week’s episode: -       A special guest joins us for BSF – Caro’s daughter, Clementine! -       Caro and Corrie’s thoughts on the Sam Kerr story -       The Academy Awards – was it one of the best in recent memory? -       Private schools & the recent stories from Louise Milligan and Jordan Baker -       The Princess Catherine photo scandal -       And what’s the hottest issue in footy this week?   Reminder: You are invited to our next live show! •        Wednesday, April 24 (5:30pm for a 6pm start) •        Sorrento Portsea RSL •        $40.00 per ticket •        BOOK HERE   The Cocktail Cabinet, with Myles Thomson This week, we focus on the Yarra Valley Cabernet oakridge Oakridge LVS Barkala Cabernet Sauvignon 2019 Yarra Yering Light Dry Red Arfion Pinot Grigio Luke Lamberts Chardonnay (link to come)   BSF – Book, Screen, Film With special guest, Clementine Donohoe  BOOK:                 Clem reviews Expectation by Anna Hope   SCREEN:             Clem reviews Anatomy of a Fall  FOOD:  Clem’s Sardines and Beans   Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:   SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader.  CORRIE TO CARO: What new method to beat the heat did you discover over the weekend? This mister from Bunnings! CARO TO CORRIE: What does the Princess Catherine Picture Scandal tell us  CORRIE TO CARO:  At the start of the heatwave, what fun fact did you learn about municipal public pools  CARO TO CORRIE: What was the toughest gig on American TV last week  CORRIE TO CARO: What’s the hottest footy issue this week  CARO TO CORRIE: Who do you hope is not at home when you go home     REMINDER: SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!   Tue, 12 Mar 2024 01:31:00 -0000 Ep 302 - I love your modesty full SEN Ep 302 - I love your modesty On this week’s episode: -       A special guest joins us for BSF – Caro’s daughter, Clementine! -       Caro and Corrie’s thoughts on the Sam Kerr story -       The Academy Awards – was it one of the best in recent memory? -       Private schools & the recent stories from Louise Milligan and Jordan Baker -       The Princess Catherine photo scandal -       And what’s the hottest issue in footy this week?   Reminder: You are invited to our next live show! •        Wednesday, April 24 (5:30pm for a 6pm start) •        Sorrento Portsea RSL •        $40.00 per ticket •        BOOK HERE   The Cocktail Cabinet, with Myles Thomson This week, we focus on the Yarra Valley Cabernet oakridge Oakridge LVS Barkala Cabernet Sauvignon 2019 Yarra Yering Light Dry Red Arfion Pinot Grigio Luke Lamberts Chardonnay (link to come)   BSF – Book, Screen, Film With special guest, Clementine Donohoe  BOOK:                 Clem reviews Expectation by Anna Hope   SCREEN:             Clem reviews Anatomy of a Fall  FOOD:  Clem’s Sardines and Beans   Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:   SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader.  CORRIE TO CARO: What new method to beat the heat did you discover over the weekend? This mister from Bunnings! CARO TO CORRIE: What does the Princess Catherine Picture Scandal tell us  CORRIE TO CARO:  At the start of the heatwave, what fun fact did you learn about municipal public pools  CARO TO CORRIE: What was the toughest gig on American TV last week  CORRIE TO CARO: What’s the hottest footy issue this week  CARO TO CORRIE: Who do you hope is not at home when you go home     REMINDER: SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!   On this week’s episode:

-       A special guest joins us for BSF – Caro’s daughter, Clementine!

-       Caro and Corrie’s thoughts on the Sam Kerr story

-       The Academy Awards – was it one of the best in recent memory?

-       Private schools & the recent stories from Louise Milligan and Jordan Baker

-       The Princess Catherine photo scandal

-       And what’s the hottest issue in footy this week?

 

Reminder: You are invited to our next live show!

•        Wednesday, April 24 (5:30pm for a 6pm start)

•        Sorrento Portsea RSL

•        $40.00 per ticket

•        BOOK HERE

 

The Cocktail Cabinet, with Myles Thomson

This week, we focus on the Yarra Valley

Cabernet oakridge Oakridge LVS Barkala Cabernet Sauvignon 2019

Yarra Yering Light Dry Red

Arfion Pinot Grigio

Luke Lamberts Chardonnay (link to come)

 

BSF – Book, Screen, Film

With special guest, Clementine Donohoe 

BOOK:                 Clem reviews Expectation by Anna Hope  

SCREEN:             Clem reviews Anatomy of a Fall 

FOOD:  Clem’s Sardines and Beans  

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:

 

SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader. 

CORRIE TO CARO: What new method to beat the heat did you discover over the weekend? This mister from Bunnings!

CARO TO CORRIE: What does the Princess Catherine Picture Scandal tell us 

CORRIE TO CARO:  At the start of the heatwave, what fun fact did you learn about municipal public pools 

CARO TO CORRIE: What was the toughest gig on American TV last week 

CORRIE TO CARO: What’s the hottest footy issue this week 

CARO TO CORRIE: Who do you hope is not at home when you go home  

 

REMINDER:

SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!

 

]]> 4364 QUICK LISTEN - The Cocktail Cabinet from Ep 301 Hear from Myles Thomson with some more recommendations for us as we come into Autumn. Wed, 06 Mar 2024 19:00:00 -0000 full SEN Hear from Myles Thomson with some more recommendations for us as we come into Autumn. Hear from Myles Thomson with some more recommendations for us as we come into Autumn.

]]> 625 Ep 301 - Being a hippo would be great fun Reminder: You are invited to our next live show! Wednesday, April 24 (5:30pm for a 6pm start) Sorrento Portsea RSL $40.00 per ticket BOOK HERE ON THIS WEEK’S EPISODE: -       We discuss episode 300 – thanks to those who came along and for your feedback -       Caro describes a ‘bizarre’ film which created a discussion – which animal would you like to be? -       Why Caro loves the Melbourne Garden Festival -       Corrie recommends Fran Lebowitz – ‘Pretend It’s a City’ – a love letter to New York -       Why is Labour Day different in each state? -       Corrie has a new best friend – and you won’t guess who it is! -       And Caro has some strong thoughts on Alastair Clarkson and the season ahead for him   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au Ogier Le Temps Est Venu Cotes du Rhone Blanc 2022 Stoney Rise Savagnin This week: Autumn Whites BSF brought to us by Red Energy. BOOK: CORRIE reviews The In-Between by Christos Tsiolkas SCREEN:     CARO reviews Lobster     Thank you to Cobram Estate Olive Oil FOOD: CARO discusses Thai Lamb Skewers            RECIPE: Serves 4, Prep time 15 mins, Cook time 10 mins 4 garlic cloves 3 coriander roots 1 lemongrass stalk, white part only, finely chopped 1 tsp white peppercorn 2 tsp condensed milk 2 tbsp fish sauce 1 tsp gluten-free soy sauce 30 gm light palm sugar, finely grated 1 tsp coriander seeds, toasted ¼ tsp ground star anise 2 lam backstraps (250gm each), trimmed, cut into 2cm strips 60 ml coconut cream (1/4 cup) Betel leaves, to serve 1 – Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lamb Season to tase and toss to combine, marinate for 30 minutes 2 – Heat a BBQ or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes) Serve on Betel leaves with a side of steamed rice (optional)   DID YOU SEE THAT? CORRIE reports: Royals Behaving out of Character   SIX QUICK QUESTIONS for Red Energy. CORRIE TO CARO: Which AFL coach is most under the pump going into Season 2024 CARO TO CORRIE: Which world leader is most under the pump going into Election 2024 CORRIE TO CARO:  March is traditionally Melbourne’s biggest month. Apart from footy, what’s your fave March event CARO TO CORRIE: What was your favorite February event CORRIE TO CARO: What grinds your gears about this particular week in March CARO TO CORRIE: Who’s your New Best Friend Tue, 05 Mar 2024 00:00:31 -0000 full SEN Reminder: You are invited to our next live show! Wednesday, April 24 (5:30pm for a 6pm start) Sorrento Portsea RSL $40.00 per ticket BOOK HERE ON THIS WEEK’S EPISODE: -       We discuss episode 300 – thanks to those who came along and for your feedback -       Caro describes a ‘bizarre’ film which created a discussion – which animal would you like to be? -       Why Caro loves the Melbourne Garden Festival -       Corrie recommends Fran Lebowitz – ‘Pretend It’s a City’ – a love letter to New York -       Why is Labour Day different in each state? -       Corrie has a new best friend – and you won’t guess who it is! -       And Caro has some strong thoughts on Alastair Clarkson and the season ahead for him   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au Ogier Le Temps Est Venu Cotes du Rhone Blanc 2022 Stoney Rise Savagnin This week: Autumn Whites BSF brought to us by Red Energy. BOOK: CORRIE reviews The In-Between by Christos Tsiolkas SCREEN:     CARO reviews Lobster     Thank you to Cobram Estate Olive Oil FOOD: CARO discusses Thai Lamb Skewers            RECIPE: Serves 4, Prep time 15 mins, Cook time 10 mins 4 garlic cloves 3 coriander roots 1 lemongrass stalk, white part only, finely chopped 1 tsp white peppercorn 2 tsp condensed milk 2 tbsp fish sauce 1 tsp gluten-free soy sauce 30 gm light palm sugar, finely grated 1 tsp coriander seeds, toasted ¼ tsp ground star anise 2 lam backstraps (250gm each), trimmed, cut into 2cm strips 60 ml coconut cream (1/4 cup) Betel leaves, to serve 1 – Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lamb Season to tase and toss to combine, marinate for 30 minutes 2 – Heat a BBQ or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes) Serve on Betel leaves with a side of steamed rice (optional)   DID YOU SEE THAT? CORRIE reports: Royals Behaving out of Character   SIX QUICK QUESTIONS for Red Energy. CORRIE TO CARO: Which AFL coach is most under the pump going into Season 2024 CARO TO CORRIE: Which world leader is most under the pump going into Election 2024 CORRIE TO CARO:  March is traditionally Melbourne’s biggest month. Apart from footy, what’s your fave March event CARO TO CORRIE: What was your favorite February event CORRIE TO CARO: What grinds your gears about this particular week in March CARO TO CORRIE: Who’s your New Best Friend Reminder: You are invited to our next live show!

  • Wednesday, April 24 (5:30pm for a 6pm start)
  • Sorrento Portsea RSL
  • $40.00 per ticket
  • BOOK HERE


ON THIS WEEK’S EPISODE:

-       We discuss episode 300 – thanks to those who came along and for your feedback

-       Caro describes a ‘bizarre’ film which created a discussion – which animal would you like to be?

-       Why Caro loves the Melbourne Garden Festival

-       Corrie recommends Fran Lebowitz – ‘Pretend It’s a City’ – a love letter to New York

-       Why is Labour Day different in each state?

-       Corrie has a new best friend – and you won’t guess who it is!

-       And Caro has some strong thoughts on Alastair Clarkson and the season ahead for him

 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au

Ogier Le Temps Est Venu Cotes du Rhone Blanc 2022

Stoney Rise Savagnin

This week: Autumn Whites


BSF brought to us by Red Energy.

BOOK: CORRIE reviews The In-Between by Christos Tsiolkas

SCREEN:     CARO reviews Lobster    

Thank you to Cobram Estate Olive Oil

FOOD: CARO discusses Thai Lamb Skewers           

RECIPE:

Serves 4, Prep time 15 mins, Cook time 10 mins

4 garlic cloves

3 coriander roots

1 lemongrass stalk, white part only, finely chopped

1 tsp white peppercorn

2 tsp condensed milk

2 tbsp fish sauce

1 tsp gluten-free soy sauce

30 gm light palm sugar, finely grated

1 tsp coriander seeds, toasted

¼ tsp ground star anise

2 lam backstraps (250gm each), trimmed, cut into 2cm strips

60 ml coconut cream (1/4 cup) Betel leaves, to serve

1 – Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lamb

Season to tase and toss to combine, marinate for 30 minutes

2 – Heat a BBQ or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes) Serve on Betel leaves with a side of steamed rice (optional)

 

DID YOU SEE THAT? CORRIE reports: Royals Behaving out of Character

 

SIX QUICK QUESTIONS for Red Energy.

CORRIE TO CARO: Which AFL coach is most under the pump going into Season 2024

CARO TO CORRIE: Which world leader is most under the pump going into Election 2024

CORRIE TO CARO:  March is traditionally Melbourne’s biggest month. Apart from footy, what’s your fave March event

CARO TO CORRIE: What was your favorite February event

CORRIE TO CARO: What grinds your gears about this particular week in March

CARO TO CORRIE: Who’s your New Best Friend

]]> 4122 Book, Screen, Food - With Caro, Corrie and Anna from the Op Show (Ep 300) There were some fabulous recommendations and reviews for Book, Screen and Film this week - here's the full chat with Caro, Corrie and Anna Barry. Sun, 03 Mar 2024 19:00:00 -0000 full SEN There were some fabulous recommendations and reviews for Book, Screen and Film this week - here's the full chat with Caro, Corrie and Anna Barry. There were some fabulous recommendations and reviews for Book, Screen and Film this week - here's the full chat with Caro, Corrie and Anna Barry.

]]> 1360 The Cocktail Cabinet with Myles - from Ep #300 - The Prince Wine Store Myles Thompson joined us live at Bell Hotel for our 300th show celebration, hear his recommendations! Sun, 03 Mar 2024 00:25:23 -0000 full SEN Myles Thompson joined us live at Bell Hotel for our 300th show celebration, hear his recommendations! Myles Thompson joined us live at Bell Hotel for our 300th show celebration, hear his recommendations!

]]> 337 Full Interview - Brad Scott and Mike Sheahan (Ep 300 - Live Event celebration) Hear our full interview with Essendon coach, Brad Scott and legendary AFL journalist, Mike Sheahan, from our live event at Bells Hotel for the 300th episode of Don't Shoot The Messenger. Sat, 02 Mar 2024 07:00:00 -0000 full SEN Hear our full interview with Essendon coach, Brad Scott and legendary AFL journalist, Mike Sheahan, from our live event at Bells Hotel for the 300th episode of Don't Shoot The Messenger. Hear our full interview with Essendon coach, Brad Scott and legendary AFL journalist, Mike Sheahan, from our live event at Bells Hotel for the 300th episode of Don't Shoot The Messenger.

]]> 1949 Ep 300 - Our 300th Birthday Celebration! A wonderful celebration for our 300th show! We thank you all for being part of the Don't Shoot the Messenger family. Please forgive us for any inconsistencies with audio during this recording of the live show at Bells Hotel. Reminder: You are invited to our next live show! Wednesday, April 24 (5:30pm for a 6pm start) Sorrento Portsea RSL $40.00 per ticket BOOK HERE On this week's show: Essendon FC coach, Brad Scott and legendary journalist in the world of the AFL, Mike Sheahan. Hear Brad Scott discuss: What lured him back to coaching The way Essendon's approach was different than other clubs AFL's pursuit of competitive balance Why he never went on Open Mike Dealing with criticisms The balance between challenging, yet supporting Jake Stringer to perform at his best THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ March Dozen > Kris Wines Pinot Grigio > Rizzi Barbere D'Alba BSF brought to us by Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers. BOOK: Anna: Marple: 12 New Stories Caro: Snowfall by Jorn Lier Horst Corrie: Day by Michael Cunningham   SCREEN: Anna: Feud: Capote v The Swans (Binge) Caro: Fool Me Once (Netflix) Corrie: Wicked Little Letters (opens in cinemas in March) FOOD - Thanks to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil Anna: Salmon with Sesame Seeds Caro: Quince and Almond Cake Corrie: Stephanie’s Chocolate Cake DID YOU SEE THAT? Caro discusses 'Trad Life' SIX QUICK QUESTIONS for Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers. CORRIE TO CARO: What’s your top travel tip from last week’s trip to the Gold Coast ANNA TO CORRIE: What’s your top travel tip from last week’s trip to Port Fairy CARO TO ANNA: What retirement made you feel old this week CORRIE TO CARO:  What retirement made you feel sad this week CORRIE TO ANNA: What are you most looking forward to in footy season 2024 CARO TO CORRIE:  What philanthropic gesture made your week And a HUGE thank you to: Red Energy Cobram Estate Olive Oil Prince Wine Store Ello Botanicals Fri, 01 Mar 2024 00:49:00 -0000 Ep 300 - Our 300th Birthday Celebration! full SEN A wonderful celebration for our 300th show! We thank you all for being part of the Don't Shoot the Messenger family. Please forgive us for any inconsistencies with audio during this recording of the live show at Bells Hotel. Reminder: You are invited to our next live show! Wednesday, April 24 (5:30pm for a 6pm start) Sorrento Portsea RSL $40.00 per ticket BOOK HERE On this week's show: Essendon FC coach, Brad Scott and legendary journalist in the world of the AFL, Mike Sheahan. Hear Brad Scott discuss: What lured him back to coaching The way Essendon's approach was different than other clubs AFL's pursuit of competitive balance Why he never went on Open Mike Dealing with criticisms The balance between challenging, yet supporting Jake Stringer to perform at his best THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ March Dozen > Kris Wines Pinot Grigio > Rizzi Barbere D'Alba BSF brought to us by Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers. BOOK: Anna: Marple: 12 New Stories Caro: Snowfall by Jorn Lier Horst Corrie: Day by Michael Cunningham   SCREEN: Anna: Feud: Capote v The Swans (Binge) Caro: Fool Me Once (Netflix) Corrie: Wicked Little Letters (opens in cinemas in March) FOOD - Thanks to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil Anna: Salmon with Sesame Seeds Caro: Quince and Almond Cake Corrie: Stephanie’s Chocolate Cake DID YOU SEE THAT? Caro discusses 'Trad Life' SIX QUICK QUESTIONS for Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers. CORRIE TO CARO: What’s your top travel tip from last week’s trip to the Gold Coast ANNA TO CORRIE: What’s your top travel tip from last week’s trip to Port Fairy CARO TO ANNA: What retirement made you feel old this week CORRIE TO CARO:  What retirement made you feel sad this week CORRIE TO ANNA: What are you most looking forward to in footy season 2024 CARO TO CORRIE:  What philanthropic gesture made your week And a HUGE thank you to: Red Energy Cobram Estate Olive Oil Prince Wine Store Ello Botanicals A wonderful celebration for our 300th show! We thank you all for being part of the Don't Shoot the Messenger family.

Please forgive us for any inconsistencies with audio during this recording of the live show at Bells Hotel.

Reminder: You are invited to our next live show!

  • Wednesday, April 24 (5:30pm for a 6pm start)
  • Sorrento Portsea RSL
  • $40.00 per ticket
  • BOOK HERE


On this week's show:

Essendon FC coach, Brad Scott and legendary journalist in the world of the AFL, Mike Sheahan.

Hear Brad Scott discuss:

  • What lured him back to coaching
  • The way Essendon's approach was different than other clubs
  • AFL's pursuit of competitive balance
  • Why he never went on Open Mike
  • Dealing with criticisms
  • The balance between challenging, yet supporting Jake Stringer to perform at his best


THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

This week: Myles’ March Dozen

> Kris Wines Pinot Grigio

> Rizzi Barbere D'Alba

BSF brought to us by Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers.

BOOK: Anna: Marple: 12 New Stories

Caro: Snowfall by Jorn Lier Horst

Corrie: Day by Michael Cunningham

 

SCREEN: Anna: Feud: Capote v The Swans (Binge)

Caro: Fool Me Once (Netflix)

Corrie: Wicked Little Letters (opens in cinemas in March)


FOOD - Thanks to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil

Anna: Salmon with Sesame Seeds

Caro: Quince and Almond Cake

Corrie: Stephanie’s Chocolate Cake


DID YOU SEE THAT? Caro discusses 'Trad Life'


SIX QUICK QUESTIONS for Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers.

CORRIE TO CARO: What’s your top travel tip from last week’s trip to the Gold Coast

ANNA TO CORRIE: What’s your top travel tip from last week’s trip to Port Fairy

CARO TO ANNA: What retirement made you feel old this week

CORRIE TO CARO:  What retirement made you feel sad this week

CORRIE TO ANNA: What are you most looking forward to in footy season 2024

CARO TO CORRIE:  What philanthropic gesture made your week

And a HUGE thank you to:

Red Energy

Cobram Estate Olive Oil

Prince Wine Store

Ello Botanicals

]]> 5107 The Cocktail Cabinet with Myles - from Ep #299 - The Prince Wine Stores COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season. Beer: Kaiju Cerveza Crisp Lager White wine: Deep Woods Estate Sauvignon Blanc Red wine: Handpicked Regional Selection Mclaren Vale Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Tue, 20 Feb 2024 23:00:00 -0000 full SEN COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season. Beer: Kaiju Cerveza Crisp Lager White wine: Deep Woods Estate Sauvignon Blanc Red wine: Handpicked Regional Selection Mclaren Vale Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.

Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season.


Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

]]> 641 Ep 299 - Fifty People Could Have a Drinks Party Inside This Spider POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro talks about her recent trip to Sydney and her art experiences, while Corrie shares about On Bunurong Country: Art and Design in Frankston. Don’t Shoot The Messenger’s 300th Birthday details NEXT WEEK! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season. Beer: Kaiju Cerveza Crisp Lager White wine: Deep Woods Estate Sauvignon Blanc Red wine: Handpicked Regional Selection Mclaren Vale Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Good Material by Dolly Alderton Screen: Good Grief on Netflix Food: Grilled Chicken Skewers and Smashed Cucumber Salad Ingredients for chicken skewers: skewers for grilling, 1kg skinless chicken thighs, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil Ingredients for smashed cucumber salad: red chilli finely sliced, 5 cloves crushed garlic, 1 tablespoon fish sauce, 2 tablespoons grated palm sugar, 1 tablespoon lime or lemon juice, 1 tablespoon rice vinegar, 4 lime leaves very finely sliced, 3 large peeled cucumbers, 1 cup roasted peanuts, roughly chopped Method: Immerse the skewers in water for an hour or two. Chop the chicken into 2cm x 2cm pieces. Place the chicken in a bowl with the oyster and hoisin sauces and sesame oil; mix thoroughly. Thread the meat onto the skewers evenly; let sit at room temperature. To make the smashed cucumber salad, combine the chilli, garlic, fish sauce, palm sugar, juice and vinegar in a bowl. Mix well and add more to achieve a balance of salty, sweet, sour and hot. Add the lime leaves. Cut the cucumbers into 5cm lengths, then halve them length- ways and place them on a chopping board, cut-side down. Hit them with a mallet until they split and flatten. Place in a bowl and pour over the dressing. Let macerate. Now, grill the skewers (preferably over a charcoal grill) to your liking. Scatter the peanuts over the salad and serve immediately. Serves: 4 people DID YOU SEE THAT? Melanie Safka passed away   SIX QUICK QUESTIONS: CARO TO CORRIE: What local Mornington Peninsula sporting event do you wish you could be part of? CORRIE TO CARO: What local Mornington Peninsula cultural event have we completely overlooked? CARO TO CORRIE: Sorrento Writers Fest tickets have gone on sale. Which are your events to watch? CORRIE TO CARO: On the eve of Season 2024, who’s your coach to watch? CARO TO CORRIE: What advertising pitch surprised you? CORRIE TO CARO: What is your favourite late-flowering summer flower? Mon, 19 Feb 2024 23:00:00 -0000 full SEN POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro talks about her recent trip to Sydney and her art experiences, while Corrie shares about On Bunurong Country: Art and Design in Frankston. Don’t Shoot The Messenger’s 300th Birthday details NEXT WEEK! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season. Beer: Kaiju Cerveza Crisp Lager White wine: Deep Woods Estate Sauvignon Blanc Red wine: Handpicked Regional Selection Mclaren Vale Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Good Material by Dolly Alderton Screen: Good Grief on Netflix Food: Grilled Chicken Skewers and Smashed Cucumber Salad Ingredients for chicken skewers: skewers for grilling, 1kg skinless chicken thighs, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil Ingredients for smashed cucumber salad: red chilli finely sliced, 5 cloves crushed garlic, 1 tablespoon fish sauce, 2 tablespoons grated palm sugar, 1 tablespoon lime or lemon juice, 1 tablespoon rice vinegar, 4 lime leaves very finely sliced, 3 large peeled cucumbers, 1 cup roasted peanuts, roughly chopped Method: Immerse the skewers in water for an hour or two. Chop the chicken into 2cm x 2cm pieces. Place the chicken in a bowl with the oyster and hoisin sauces and sesame oil; mix thoroughly. Thread the meat onto the skewers evenly; let sit at room temperature. To make the smashed cucumber salad, combine the chilli, garlic, fish sauce, palm sugar, juice and vinegar in a bowl. Mix well and add more to achieve a balance of salty, sweet, sour and hot. Add the lime leaves. Cut the cucumbers into 5cm lengths, then halve them length- ways and place them on a chopping board, cut-side down. Hit them with a mallet until they split and flatten. Place in a bowl and pour over the dressing. Let macerate. Now, grill the skewers (preferably over a charcoal grill) to your liking. Scatter the peanuts over the salad and serve immediately. Serves: 4 people DID YOU SEE THAT? Melanie Safka passed away   SIX QUICK QUESTIONS: CARO TO CORRIE: What local Mornington Peninsula sporting event do you wish you could be part of? CORRIE TO CARO: What local Mornington Peninsula cultural event have we completely overlooked? CARO TO CORRIE: Sorrento Writers Fest tickets have gone on sale. Which are your events to watch? CORRIE TO CARO: On the eve of Season 2024, who’s your coach to watch? CARO TO CORRIE: What advertising pitch surprised you? CORRIE TO CARO: What is your favourite late-flowering summer flower? POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.

AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything!

Caro talks about her recent trip to Sydney and her art experiences, while Corrie shares about On Bunurong Country: Art and Design in Frankston.


Don’t Shoot The Messenger’s 300th Birthday details NEXT WEEK!

  • Thursday, 29 February – 5:30 for 6pm start
  • Bell’s Hotel in South Melbourne
  • With us – Caro & Corrie – and Brad Scott as special guest
  • A drink on arrival and nibbles
  • Book now – $50 a ticket - there’s a link in the show notes
  • All thanks to our friends at Red Energy
  • BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event


COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.

Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria.

  • Book: Good Material by Dolly Alderton
  • Screen: Good Grief on Netflix
  • Food: Grilled Chicken Skewers and Smashed Cucumber Salad
  • Ingredients for chicken skewers: skewers for grilling, 1kg skinless chicken thighs, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil
  • Ingredients for smashed cucumber salad: red chilli finely sliced, 5 cloves crushed garlic, 1 tablespoon fish sauce, 2 tablespoons grated palm sugar, 1 tablespoon lime or lemon juice, 1 tablespoon rice vinegar, 4 lime leaves very finely sliced, 3 large peeled cucumbers, 1 cup roasted peanuts, roughly chopped
  • Method: Immerse the skewers in water for an hour or two. Chop the chicken into 2cm x 2cm pieces. Place the chicken in a bowl with the oyster and hoisin sauces and sesame oil; mix thoroughly. Thread the meat onto the skewers evenly; let sit at room temperature. To make the smashed cucumber salad, combine the chilli, garlic, fish sauce, palm sugar, juice and vinegar in a bowl. Mix well and add more to achieve a balance of salty, sweet, sour and hot. Add the lime leaves. Cut the cucumbers into 5cm lengths, then halve them length- ways and place them on a chopping board, cut-side down. Hit them with a mallet until they split and flatten. Place in a bowl and pour over the dressing. Let macerate. Now, grill the skewers (preferably over a charcoal grill) to your liking. Scatter the peanuts over the salad and serve immediately.
  • Serves: 4 people


DID YOU SEE THAT?

  • Melanie Safka passed away

 

SIX QUICK QUESTIONS:

  1. CARO TO CORRIE: What local Mornington Peninsula sporting event do you wish you could be part of?
  2. CORRIE TO CARO: What local Mornington Peninsula cultural event have we completely overlooked?
  3. CARO TO CORRIE: Sorrento Writers Fest tickets have gone on sale. Which are your events to watch?
  4. CORRIE TO CARO: On the eve of Season 2024, who’s your coach to watch?
  5. CARO TO CORRIE: What advertising pitch surprised you?
  6. CORRIE TO CARO: What is your favourite late-flowering summer flower?
]]> 3712 The Cocktail Cabinet with Myles - from Ep #298 - The Prince Wine Store COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera. Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount. Wed, 14 Feb 2024 01:00:00 -0000 full SEN COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera. Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount. COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.

This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera.

Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount.

]]> 602 Ep 298 - A relief to have an honest conversation POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro and Corrie reflect on the two Mitchells from this week's news: Harold Mitchell's passing and Neil Mitchell's farewell. They also discuss working in industries where there's a lack of women in power, and the subject of ageing. Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera. Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount. BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Wellness by Nathan Hill Screen: The Gilded Age (season two) on Paramount+ Food: Donna Hay’s Veal Cutlets with Minted Pea Puree Ingredients for the cutlets: veal cutlets, cracked black pepper, 2 tablespoons olive oil, 3 tablespoons fresh mint leaves Ingredients for minted pea purée: 3 waxy potatoes, whole and unpeeled 60g (2 oz) butter, 3/4 cup (6 fl oz) cream, sea salt, 2 cups fresh peas, 2 tablespoons chopped fresh mint Method: To make the minted pea purée, place the potatoes in a saucepan of boiling water and cook over medium-high heat for 12-15 minutes or until soft. Drain and cool slightly, then press to remove the skins. Return the potatoes to the saucepan and mash well. Return the saucepan to the warm stovetop, add the butter, cream and salt and whip with a whisk until smooth. Keep the mash warm. Place the peas in a saucepan of boiling water and cook for 5 minutes or until tender. Drain. Place the peas, mint and a few spoonfuls of the mash in a food processor and process until smooth. Add the peas to the potato and stir over low heat to warm. To cook the veal, sprinkle the meat well with pepper. Heat the oil in a frying pan over medium-high heat, add the veal and mint and cook for 4-5 minutes each side or until the veal is cooked to your liking and the mint is crisp. To serve, place the minted pea purée on serving plates and top with veal cutlets and the crisp mint. Serves: 4 people  DID YOU SEE THAT? Corrie saw Taylor Swift at the Super Bowl downing drinks   SIX QUICK QUESTIONS CORRIE TO CARO: What’s the latest QANTAS atrocity? CARO TO CORRIE: What good news came out of Canberra last week? CORRIE TO CARO: What one word pops into your head when I say Season 2024? CARO TO CORRIE: What one word pops into your head when I say Season 2024? CORRIE TO CARO: Should Barnaby Joyce be filmed or rescued? CARO TO CORRIE: Should Prince Andrew be brought back into the Working Royals fold? Tue, 13 Feb 2024 05:35:00 -0000 full SEN POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro and Corrie reflect on the two Mitchells from this week's news: Harold Mitchell's passing and Neil Mitchell's farewell. They also discuss working in industries where there's a lack of women in power, and the subject of ageing. Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera. Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount. BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Wellness by Nathan Hill Screen: The Gilded Age (season two) on Paramount+ Food: Donna Hay’s Veal Cutlets with Minted Pea Puree Ingredients for the cutlets: veal cutlets, cracked black pepper, 2 tablespoons olive oil, 3 tablespoons fresh mint leaves Ingredients for minted pea purée: 3 waxy potatoes, whole and unpeeled 60g (2 oz) butter, 3/4 cup (6 fl oz) cream, sea salt, 2 cups fresh peas, 2 tablespoons chopped fresh mint Method: To make the minted pea purée, place the potatoes in a saucepan of boiling water and cook over medium-high heat for 12-15 minutes or until soft. Drain and cool slightly, then press to remove the skins. Return the potatoes to the saucepan and mash well. Return the saucepan to the warm stovetop, add the butter, cream and salt and whip with a whisk until smooth. Keep the mash warm. Place the peas in a saucepan of boiling water and cook for 5 minutes or until tender. Drain. Place the peas, mint and a few spoonfuls of the mash in a food processor and process until smooth. Add the peas to the potato and stir over low heat to warm. To cook the veal, sprinkle the meat well with pepper. Heat the oil in a frying pan over medium-high heat, add the veal and mint and cook for 4-5 minutes each side or until the veal is cooked to your liking and the mint is crisp. To serve, place the minted pea purée on serving plates and top with veal cutlets and the crisp mint. Serves: 4 people  DID YOU SEE THAT? Corrie saw Taylor Swift at the Super Bowl downing drinks   SIX QUICK QUESTIONS CORRIE TO CARO: What’s the latest QANTAS atrocity? CARO TO CORRIE: What good news came out of Canberra last week? CORRIE TO CARO: What one word pops into your head when I say Season 2024? CARO TO CORRIE: What one word pops into your head when I say Season 2024? CORRIE TO CARO: Should Barnaby Joyce be filmed or rescued? CARO TO CORRIE: Should Prince Andrew be brought back into the Working Royals fold? POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.

AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything!

Caro and Corrie reflect on the two Mitchells from this week's news: Harold Mitchell's passing and Neil Mitchell's farewell. They also discuss working in industries where there's a lack of women in power, and the subject of ageing.


Don’t Shoot The Messenger’s 300th Birthday details!

  • Thursday, 29 February – 5:30 for 6pm start
  • Bell’s Hotel in South Melbourne
  • With us – Caro & Corrie – and Brad Scott as special guest
  • A drink on arrival and nibbles
  • Book now – $50 a ticket - there’s a link in the show notes
  • All thanks to our friends at Red Energy
  • BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event


COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.

This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera.

Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount.


BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria.

  • Book: Wellness by Nathan Hill
  • Screen: The Gilded Age (season two) on Paramount+
  • Food: Donna Hay’s Veal Cutlets with Minted Pea Puree
  • Ingredients for the cutlets: veal cutlets, cracked black pepper, 2 tablespoons olive oil, 3 tablespoons fresh mint leaves
  • Ingredients for minted pea purée: 3 waxy potatoes, whole and unpeeled 60g (2 oz) butter, 3/4 cup (6 fl oz) cream, sea salt, 2 cups fresh peas, 2 tablespoons chopped fresh mint
  • Method: To make the minted pea purée, place the potatoes in a saucepan of boiling water and cook over medium-high heat for 12-15 minutes or until soft. Drain and cool slightly, then press to remove the skins. Return the potatoes to the saucepan and mash well. Return the saucepan to the warm stovetop, add the butter, cream and salt and whip with a whisk until smooth. Keep the mash warm. Place the peas in a saucepan of boiling water and cook for 5 minutes or until tender. Drain. Place the peas, mint and a few spoonfuls of the mash in a food processor and process until smooth. Add the peas to the potato and stir over low heat to warm. To cook the veal, sprinkle the meat well with pepper. Heat the oil in a frying pan over medium-high heat, add the veal and mint and cook for 4-5 minutes each side or until the veal is cooked to your liking and the mint is crisp. To serve, place the minted pea purée on serving plates and top with veal cutlets and the crisp mint.
  • Serves: 4 people 


DID YOU SEE THAT?

  • Corrie saw Taylor Swift at the Super Bowl downing drinks

 

SIX QUICK QUESTIONS

  1. CORRIE TO CARO: What’s the latest QANTAS atrocity?
  2. CARO TO CORRIE: What good news came out of Canberra last week?
  3. CORRIE TO CARO: What one word pops into your head when I say Season 2024?
  4. CARO TO CORRIE: What one word pops into your head when I say Season 2024?
  5. CORRIE TO CARO: Should Barnaby Joyce be filmed or rescued?
  6. CARO TO CORRIE: Should Prince Andrew be brought back into the Working Royals fold?
]]> 3587 The Cocktail Cabinet with Myles - from Ep #297 - The Prince Wine Store COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week: Myles brings us two lovely recommendations for you and your loved one ahead of Valentine's Day. Ata Rangi Crimson Pinot Noir Domaine Chanzy Bourgogne Chardonnay Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Wed, 07 Feb 2024 02:00:00 -0000 full SEN COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week: Myles brings us two lovely recommendations for you and your loved one ahead of Valentine's Day. Ata Rangi Crimson Pinot Noir Domaine Chanzy Bourgogne Chardonnay Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.

This week: Myles brings us two lovely recommendations for you and your loved one ahead of Valentine's Day.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

]]> 725 Ep 297 - They're all behaving badly, really POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro and Corrie are back and have been watching the ABC's political doco Nemesis: the inside story of ambition, betrayal and revenge in the Coalition years of government. Also, we woke up to the news today about King Charles' latest health battle. Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week: Myles brings us two lovely recommendations for you and your loved one ahead of Valentine's Day. Ata Rangi Crimson Pinot Noir Domaine Chanzy Bourgogne Chardonnay Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Lola in the Mirror by Trent Dalton Screen: The Greatest Night in Pop on Netflix Food: Lou's Salad Ingredients: 1 bunch mint, 1 bunch parsley, several florets raw broccoli shaved, two handfuls of spinach finely chopped, half cup of pumpkin seeds, half cup goji berries, half cup chopped pistachio nuts, juice of one lime, juice of one lemon, 1 chopped avocado chopped, goat’s cheese (several scoops), half bunch chopped spring onion, salt and pepper  Method: Mix all ingredients except the goat’s cheese, place the goat’s cheese on the top, sprinkle a few goji berries and pistachios nuts and serve   DID YOU SEE THIS? Ashleigh Gardner won the Belinda Clark Award but wasn't see in the newspaper until ten pages in Melbourne's overreaction to the 37-degree day last week!   SIX QUICK QUESTIONS: CARO TO CORRIE: What was your favourite Grammy's outfit? CORRIE TO CARO: How do you explain Kylie's enduring star power? CARO TO CORRIE: What was your favourite Grammy's moment? CORRIE TO CARO: What are you and Brendan doing for the first time this weekend? CARO TO CORRIE: What's your current favourite podcast? CORRIE TO CARO: What new football programming decision is long overdue? And Caro plugs the return of Footy Classified for the upcoming AFL season! Tue, 06 Feb 2024 02:32:00 -0000 full SEN POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro and Corrie are back and have been watching the ABC's political doco Nemesis: the inside story of ambition, betrayal and revenge in the Coalition years of government. Also, we woke up to the news today about King Charles' latest health battle. Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week: Myles brings us two lovely recommendations for you and your loved one ahead of Valentine's Day. Ata Rangi Crimson Pinot Noir Domaine Chanzy Bourgogne Chardonnay Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Lola in the Mirror by Trent Dalton Screen: The Greatest Night in Pop on Netflix Food: Lou's Salad Ingredients: 1 bunch mint, 1 bunch parsley, several florets raw broccoli shaved, two handfuls of spinach finely chopped, half cup of pumpkin seeds, half cup goji berries, half cup chopped pistachio nuts, juice of one lime, juice of one lemon, 1 chopped avocado chopped, goat’s cheese (several scoops), half bunch chopped spring onion, salt and pepper  Method: Mix all ingredients except the goat’s cheese, place the goat’s cheese on the top, sprinkle a few goji berries and pistachios nuts and serve   DID YOU SEE THIS? Ashleigh Gardner won the Belinda Clark Award but wasn't see in the newspaper until ten pages in Melbourne's overreaction to the 37-degree day last week!   SIX QUICK QUESTIONS: CARO TO CORRIE: What was your favourite Grammy's outfit? CORRIE TO CARO: How do you explain Kylie's enduring star power? CARO TO CORRIE: What was your favourite Grammy's moment? CORRIE TO CARO: What are you and Brendan doing for the first time this weekend? CARO TO CORRIE: What's your current favourite podcast? CORRIE TO CARO: What new football programming decision is long overdue? And Caro plugs the return of Footy Classified for the upcoming AFL season! POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.

AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything!

Caro and Corrie are back and have been watching the ABC's political doco Nemesis: the inside story of ambition, betrayal and revenge in the Coalition years of government. Also, we woke up to the news today about King Charles' latest health battle.


Don’t Shoot The Messenger’s 300th Birthday details!

  • Thursday, 29 February – 5:30 for 6pm start
  • Bell’s Hotel in South Melbourne
  • With us – Caro & Corrie – and Brad Scott as special guest
  • A drink on arrival and nibbles
  • Book now – $50 a ticket - there’s a link in the show notes
  • All thanks to our friends at Red Energy
  • BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event


COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world.

This week: Myles brings us two lovely recommendations for you and your loved one ahead of Valentine's Day.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria.

  • Book: Lola in the Mirror by Trent Dalton
  • Screen: The Greatest Night in Pop on Netflix
  • Food: Lou's Salad
  • Ingredients: 1 bunch mint, 1 bunch parsley, several florets raw broccoli shaved, two handfuls of spinach finely chopped, half cup of pumpkin seeds, half cup goji berries, half cup chopped pistachio nuts, juice of one lime, juice of one lemon, 1 chopped avocado chopped, goat’s cheese (several scoops), half bunch chopped spring onion, salt and pepper 
  • Method: Mix all ingredients except the goat’s cheese, place the goat’s cheese on the top, sprinkle a few goji berries and pistachios nuts and serve

 

DID YOU SEE THIS?

  • Ashleigh Gardner won the Belinda Clark Award but wasn't see in the newspaper until ten pages in
  • Melbourne's overreaction to the 37-degree day last week!

 

SIX QUICK QUESTIONS:

  • CARO TO CORRIE: What was your favourite Grammy's outfit?
  • CORRIE TO CARO: How do you explain Kylie's enduring star power?
  • CARO TO CORRIE: What was your favourite Grammy's moment?
  • CORRIE TO CARO: What are you and Brendan doing for the first time this weekend?
  • CARO TO CORRIE: What's your current favourite podcast?
  • CORRIE TO CARO: What new football programming decision is long overdue?


And Caro plugs the return of Footy Classified for the upcoming AFL season!

]]> 4017 Ep 296 - I never would have asked him to pick up my dry cleaning! POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leaderin renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!” Caro and Corrie’s first episode for the year – and we hear all about their summer. What did they get up to over the holiday period? The goals they set and failed to achieve, the goals they did achieve, big news stories and the highlights & lowlights. Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au. This week:  What did we enjoy/drink/discover over the summer? Myles has three stunning recommendations Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria CARO'S best book of the summer: The Heart's Extended Furies by John Boyne   CORRIE'S best: My Name Is Barbra by Barbra Streisand CARO'S best screen: Boy Swallows Universe - Netflix CORRIE'S best: Maestro - cinemas and Netflix  CARO'S best food: Spaghetti alla Nerano - As recommended by Stanley Tucci -       LINK: That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) (allrecipes.com) CORRIE'S best: Cherry and Walnut Cake from Recipes From A Lifetime Of Beautiful Cooking by Danielle Alvarez and Libby Travers   We debuted our new segment “DID YOU SEE THIS?” -       Corrie discussed this article by Martin McKenzie-Murray in the Saturday Paper: -      LINK: https://www.thesaturdaypaper.com.au/news/media/2024/01/26/the-conf-lict-the-abc-masterclass-what-not-do#mtr   SIX QUICK QUESTIONS: CARO TO CORRIE: What's the weirdest catering request you've heard this summer? CORRIE TO CARO: What literary genre did you wholeheartedly re-embrace this summer? CARO TO CORRIE: What’s the weirdest money story you've heard this summer? CORRIE TO CARO: What New Year's Eve tradition did you avail yourself of for the first time this year? CARO TO CORRIE: What's the weirdest Netflix show you've watched this summer? CORRIE TO CARO: What was the toughest gig you faced over summer? Also on the show – A huge congratulations to Caro for the birth of her newest granddaughter, Agatha! And there was a milestone in Corrie’s family, too, with Willow’s first day at school. Tue, 30 Jan 2024 08:46:00 -0000 full SEN POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leaderin renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!” Caro and Corrie’s first episode for the year – and we hear all about their summer. What did they get up to over the holiday period? The goals they set and failed to achieve, the goals they did achieve, big news stories and the highlights & lowlights. Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au. This week:  What did we enjoy/drink/discover over the summer? Myles has three stunning recommendations Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria CARO'S best book of the summer: The Heart's Extended Furies by John Boyne   CORRIE'S best: My Name Is Barbra by Barbra Streisand CARO'S best screen: Boy Swallows Universe - Netflix CORRIE'S best: Maestro - cinemas and Netflix  CARO'S best food: Spaghetti alla Nerano - As recommended by Stanley Tucci -       LINK: That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) (allrecipes.com) CORRIE'S best: Cherry and Walnut Cake from Recipes From A Lifetime Of Beautiful Cooking by Danielle Alvarez and Libby Travers   We debuted our new segment “DID YOU SEE THIS?” -       Corrie discussed this article by Martin McKenzie-Murray in the Saturday Paper: -      LINK: https://www.thesaturdaypaper.com.au/news/media/2024/01/26/the-conf-lict-the-abc-masterclass-what-not-do#mtr   SIX QUICK QUESTIONS: CARO TO CORRIE: What's the weirdest catering request you've heard this summer? CORRIE TO CARO: What literary genre did you wholeheartedly re-embrace this summer? CARO TO CORRIE: What’s the weirdest money story you've heard this summer? CORRIE TO CARO: What New Year's Eve tradition did you avail yourself of for the first time this year? CARO TO CORRIE: What's the weirdest Netflix show you've watched this summer? CORRIE TO CARO: What was the toughest gig you faced over summer? Also on the show – A huge congratulations to Caro for the birth of her newest granddaughter, Agatha! And there was a milestone in Corrie’s family, too, with Willow’s first day at school. POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas.

Powered by Snowy Hydro, a leaderin renewable energy. Switch to Aussie owned Red Energy today.


AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!”


Caro and Corrie’s first episode for the year – and we hear all about their summer. What did they get up to over the holiday period? The goals they set and failed to achieve, the goals they did achieve, big news stories and the highlights & lowlights.


Don’t Shoot The Messenger’s 300th Birthday details!

  1. Thursday, 29 February – 5:30 for 6pm start
  2. Bell’s Hotel in South Melbourne
  3. With us – Caro & Corrie – and Brad Scott as special guest
  4. A drink on arrival and nibbles
  5. Book now – $50 a ticket - there’s a link in the show notes
  6. All thanks to our friends at Red Energy

BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event

 

COCKTAIL CABINET – PrinceWineStore.com.au

• Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au. This week: 

What did we enjoy/drink/discover over the summer?

Myles has three stunning recommendations

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

B S F  

Cobram Estate - Australia’s most awarded extra virgin olive oil.

Grown, harvested and first cold pressed in Northern Victoria

CARO'S

best book of the summer: The

Heart's Extended Furies by John Boyne

 

CORRIE'S best: My Name Is Barbra by Barbra Streisand

CARO'S best screen: Boy Swallows Universe - Netflix

CORRIE'S best: Maestro - cinemas and Netflix 

CARO'S best food: Spaghetti alla Nerano - As recommended by Stanley Tucci

-       LINK: That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) (allrecipes.com)

CORRIE'S best: Cherry and Walnut Cake from Recipes From A Lifetime Of Beautiful Cooking by Danielle Alvarez and Libby Travers

 

We debuted our new segment “DID YOU SEE THIS?”

-       Corrie discussed this article by Martin McKenzie-Murray in the Saturday Paper:

-      LINK: https://www.thesaturdaypaper.com.au/news/media/2024/01/26/the-conf-lict-the-abc-masterclass-what-not-do#mtr

 

SIX QUICK QUESTIONS:

CARO TO CORRIE: What's the weirdest catering request you've heard this summer?

CORRIE TO CARO: What literary genre did you wholeheartedly re-embrace this summer?

CARO TO CORRIE: What’s the weirdest money story you've heard this summer?

CORRIE TO CARO: What New Year's Eve tradition did you avail yourself of for the first time this year?

CARO TO CORRIE: What's the weirdest Netflix show you've watched this summer?

CORRIE TO CARO: What was the toughest gig you faced over summer?


Also on the show – A huge congratulations to Caro for the birth of her newest granddaughter, Agatha!

And there was a milestone in Corrie’s family, too, with Willow’s first day at school.

]]> 4781 5 Summer Tips by Anna Barry (from the Op Shop) Ep #295 Anna from the Op Shop has some wonderful ideas and tips for this summer! Thu, 21 Dec 2023 21:00:00 -0000 full SEN Anna from the Op Shop has some wonderful ideas and tips for this summer! Anna from the Op Shop has some wonderful ideas and tips for this summer!

]]> 468 Cocktail Cabinet with Myles Thompson, from the Prince Wine Store (Ep #295) We chat about great wines for Christmas Day. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Wed, 20 Dec 2023 22:46:40 -0000 Cocktail Cabinet with Myles Thompson, from the Prince Wine Store (Ep #295) full SEN Cocktail Cabinet with Myles Thompson, from the Prince Wine Store (Ep #295) We chat about great wines for Christmas Day. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. We chat about great wines for Christmas Day.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

]]> 603 Ep 295 - Our Christmas Special EP 295 – Our Christmas Special   POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.   Anna Barry from the Op Shop joins us with some amazing Christmas tips and recommendations. Also with Anna: How is your Christmas shopping going, what does Christmas Day look like, your big wins so far this year, the mistake you always make Anna’s summer tips: 1 – Surrealist Lee Miller exhibition at the Heide Museum  2 – Outing to the Abbotsford Convent, Julie’s Dining Room, Collingwood’s children’s farm, walk along the Yarra 3 – Newly renovated Prahran Pool 4 – Get back into the city! 5 – Plan an evening at Memo Hall, Acland Street, St Kilda Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes And the first 50 people to book will receive an Ello Botanicals gift All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au This week:  Christmas Wines: Petilia Flanghina - $30 Murdoch Hill Chardonnay - $32 Roche de Bellen Bourgogne Rouge - $50 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Anna has a book: The Bee Sting, by Paul Murray (plus: 3 books we want to read over the summer) SCREEN: Caro has a screen: The Eight Mountains (plus: 3 screens we want to watch over the summer) FOOD: Anna has a recipe, Christmas Wreath Pavlova (plus: 3 things we want to make over the summer) https://www.tamingtwins.com/christmas-wreath-pavlova/ 4 Eggs, Whites only 250 g Caster sugar For the couli: 150 g Raspberries 2 tbsp Icing sugar For the decoration: 300 ml Double cream 2 tbsp Icing sugar 150 g Cherries 80 g Pomegranate seeds 225 g Raspberries Fresh mint, Optional Instructions  Meringue base: Preheat the oven to 140C. In a very clean bowl whisk the egg whites until stiff. Gradually add the sugar, a little at a time, whisking well in between each addition. Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide. Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue. Spoon in dollops onto the template and smooth the top so it's flat. Bake at 140C for about an hour. Turn off the oven and allow the pavlova to cool in the oven. Couli: Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar. Topping: Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar. When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs. Also on the show: Why Anna is grumpy, what we’d like for Christmas and the musical & stage performances we are looking forward to next year, as well as the author conversations we are excited for. Tue, 19 Dec 2023 01:34:00 -0000 Ep 295 - Our Christmas Special full SEN Ep 295 - Our Christmas Special EP 295 – Our Christmas Special   POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.   Anna Barry from the Op Shop joins us with some amazing Christmas tips and recommendations. Also with Anna: How is your Christmas shopping going, what does Christmas Day look like, your big wins so far this year, the mistake you always make Anna’s summer tips: 1 – Surrealist Lee Miller exhibition at the Heide Museum  2 – Outing to the Abbotsford Convent, Julie’s Dining Room, Collingwood’s children’s farm, walk along the Yarra 3 – Newly renovated Prahran Pool 4 – Get back into the city! 5 – Plan an evening at Memo Hall, Acland Street, St Kilda Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes And the first 50 people to book will receive an Ello Botanicals gift All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au This week:  Christmas Wines: Petilia Flanghina - $30 Murdoch Hill Chardonnay - $32 Roche de Bellen Bourgogne Rouge - $50 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Anna has a book: The Bee Sting, by Paul Murray (plus: 3 books we want to read over the summer) SCREEN: Caro has a screen: The Eight Mountains (plus: 3 screens we want to watch over the summer) FOOD: Anna has a recipe, Christmas Wreath Pavlova (plus: 3 things we want to make over the summer) https://www.tamingtwins.com/christmas-wreath-pavlova/ 4 Eggs, Whites only 250 g Caster sugar For the couli: 150 g Raspberries 2 tbsp Icing sugar For the decoration: 300 ml Double cream 2 tbsp Icing sugar 150 g Cherries 80 g Pomegranate seeds 225 g Raspberries Fresh mint, Optional Instructions  Meringue base: Preheat the oven to 140C. In a very clean bowl whisk the egg whites until stiff. Gradually add the sugar, a little at a time, whisking well in between each addition. Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide. Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue. Spoon in dollops onto the template and smooth the top so it's flat. Bake at 140C for about an hour. Turn off the oven and allow the pavlova to cool in the oven. Couli: Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar. Topping: Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar. When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs. Also on the show: Why Anna is grumpy, what we’d like for Christmas and the musical & stage performances we are looking forward to next year, as well as the author conversations we are excited for. EP 295 – Our Christmas Special

 

POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas.

Powered by Snowy Hydro, a leader

in renewable energy. Switch to Aussie owned Red Energy today.

 

Anna Barry from the Op Shop joins us with some amazing Christmas tips and recommendations.

Also with Anna: How is your Christmas shopping going, what does Christmas Day look like, your big wins so far this year, the mistake you always make

Anna’s summer tips:

1 – Surrealist Lee Miller exhibition at the Heide Museum 

2 – Outing to the Abbotsford Convent, Julie’s Dining Room, Collingwood’s children’s farm, walk along the Yarra

3 – Newly renovated Prahran Pool

4 – Get back into the city!

5 – Plan an evening at Memo Hall, Acland Street, St Kilda


Don’t Shoot The Messenger’s 300th

Birthday details!

  1. Thursday, 29 February – 5:30 for 6pm start
  2. Bell’s Hotel in South Melbourne
  3. With us – Caro & Corrie – and Brad Scott as special guest
  4. A drink on arrival and nibbles
  5. Book now – $50 a ticket - there’s a link in the show notes
  6. And the first 50 people to book will receive an Ello Botanicals gift
  7. All thanks to our friends at Red Energy

BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event

 

COCKTAIL CABINET – PrinceWineStore.com.au

• Bringing Melburnians, the

greatest wine in the world. PrinceWineStore.com.au

This week: 

Christmas Wines:

Petilia Flanghina - $30 Murdoch Hill Chardonnay - $32

Roche de Bellen Bourgogne Rouge - $50

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

 

B S F  

Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

BOOK: Anna has a book: The Bee Sting, by Paul Murray

(plus: 3 books we want to read over the summer)

SCREEN: Caro has a screen: The Eight Mountains (plus: 3 screens we want to watch over the summer)

FOOD: Anna has a recipe, Christmas Wreath Pavlova (plus: 3 things we want to make over the summer)

https://www.tamingtwins.com/christmas-wreath-pavlova/

  • 4 Eggs, Whites only
  • 250 g Caster sugar

For the couli:

  • 150 g Raspberries
  • 2 tbsp Icing sugar

For the decoration:

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 150 g Cherries
  • 80 g Pomegranate seeds
  • 225 g Raspberries
  • Fresh mint, Optional

Instructions 

Meringue base:

  • Preheat the oven to 140C.
  • In a very clean bowl whisk the egg whites until stiff.
  • Gradually add the sugar, a little at a time, whisking well in between each addition.
  • Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide.
  • Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue.
  • Spoon in dollops onto the template and smooth the top so it's flat.
  • Bake at 140C for about an hour.
  • Turn off the oven and allow the pavlova to cool in the oven.

Couli:

  • Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar.

Topping:

  • Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar.
  • When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs.


Also on the show: Why Anna is grumpy, what we’d like for Christmas and the musical & stage performances we are looking forward to next year, as well as the author conversations we are excited for.

]]> 4987 Caro's Top 10 Footy Stories for 2023 - Ep #294 Caroline Wilson counts down the top 10 AFL stories for the 2023 season. Sat, 16 Dec 2023 21:00:00 -0000 full SEN Caroline Wilson counts down the top 10 AFL stories for the 2023 season. Caroline Wilson counts down the top 10 AFL stories for the 2023 season.

]]> 522 The Cocktail Cabinet with Myles - from Ep #294 - The Prince Wine Store We chat about Sparkling Wine with Myles Thompson from The Prince Wine Store. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Fri, 15 Dec 2023 21:00:00 -0000 full SEN We chat about Sparkling Wine with Myles Thompson from The Prince Wine Store. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. We chat about Sparkling Wine with Myles Thompson from The Prince Wine Store.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

]]> 322 Dear Caro and Corrie #40 - I opened our best bottle of wine... By mistake! Our dilemmas are all thanks to Ello Botanicals. Tasmanian all natural botanical facial oils And remember Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20. Thu, 14 Dec 2023 20:00:00 -0000 full SEN Our dilemmas are all thanks to Ello Botanicals. Tasmanian all natural botanical facial oils And remember Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20. Our dilemmas are all thanks to Ello Botanicals. Tasmanian all natural botanical facial oils

And remember Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20.

]]> 581 Ep 294 - I'm such a trendsetter POWERED BY RED ENERGY. Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Our 300th Birthday details! Thurs, 29 February, 6pm Bell’s Hotel. Brad Scott as special guest Book: https://ballparkentertainment.com.au/tickets/dstm-300-event LISTS: 5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells COCKTAIL CABINET – PrinceWineStore.com.au Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Willie Smiths Heritage Blend 2023 $30 Emmalene Pinot Noir Sparkling Rose 2022 $30 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F BOOK: Top 5 books this year SCREEN: Napoleon FOOD: Chris’s Prawn Bisque Ingredients 750g/1kg Uncooked whole Prawns Olive oil 2 carrots 3 celery sticks 1 red onion Bay leaves Teaspoon Dried mixed herbs 400g of Tomato Paste Plain Flour (2 heaped tablespoons ). Brandy White wine 2 Litres Fish Stock or shellfish Stock 1 Vegetable/Fish Stock cube 6 Parsley Stalks 1/2 teaspoon chilli Flakes Salt & pepper Spoon of Butter Method Peel and clean prawns . Retain all shells and heads for stock Heat two tablespoons of Olive oil (approximately) in a reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix over heat with a wooden spoon. Don’t burn , stir to cook shells and heads until they turn orange in colour remove from heat and add a liberal splash of brandy . Stir and carefully flambé the shells ( this intensifies the prawn flavour) Return to moderate heat and stir in chopped Onions ( stirring for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat Stir in Tomato paste covering the vegetables and shells . Add pepper, salt & Chilli flakes Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance. return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of Brandy all whilst stirring to mix . Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube . leave mixture to reduce over low heat . Stir often to prevent mixture sticking to the bottom of the saucepan. After 20 min taste mixture ( it’s a leap of faith as it looks uninviting) and add either more wine, stock , salt , pepper ,water, tomato paste to taste if needed . Note the flavour of the mixture will intensify during further cooking . After about 1 hour ( can take longer ) remove mixture from the heat . Add a tablespoon of olive oil and some Butter to ANOTHER large saucepan . Heat until butter begins to sizzle. Add a decent handful or more of diced prawn flesh into the oil/ butter mixture. Stir constantly until prawns begin to cook . Add some salt and pepper, and a splash of White Wine and another splash of brandy( optional) Mix for 30 seconds and remove from heat . Prawns should be just cooked . Placing the saucepan with the prawn flesh in the sink or on a breadboard , Place a suitable strainer over the saucepan. Now pour your stock mixture through the sieve into the saucepan with the prawn meat . (this should be done in batches) We now have a saucepan of prawn Bisque with prawn meat Return the Bisque to low heat and stir . Taste again . You can still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do add paste you just have to keep it on the heat for 10/15 min on low ( Stirring frequently) To serve, ladle into bowls or mugs. Wed, 13 Dec 2023 07:00:00 -0000 Ep 294 - I'm such a trendsetter full SEN Ep 294 - I'm such a trendsetter POWERED BY RED ENERGY. Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Our 300th Birthday details! Thurs, 29 February, 6pm Bell’s Hotel. Brad Scott as special guest Book: https://ballparkentertainment.com.au/tickets/dstm-300-event LISTS: 5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells COCKTAIL CABINET – PrinceWineStore.com.au Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Willie Smiths Heritage Blend 2023 $30 Emmalene Pinot Noir Sparkling Rose 2022 $30 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F BOOK: Top 5 books this year SCREEN: Napoleon FOOD: Chris’s Prawn Bisque Ingredients 750g/1kg Uncooked whole Prawns Olive oil 2 carrots 3 celery sticks 1 red onion Bay leaves Teaspoon Dried mixed herbs 400g of Tomato Paste Plain Flour (2 heaped tablespoons ). Brandy White wine 2 Litres Fish Stock or shellfish Stock 1 Vegetable/Fish Stock cube 6 Parsley Stalks 1/2 teaspoon chilli Flakes Salt & pepper Spoon of Butter Method Peel and clean prawns . Retain all shells and heads for stock Heat two tablespoons of Olive oil (approximately) in a reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix over heat with a wooden spoon. Don’t burn , stir to cook shells and heads until they turn orange in colour remove from heat and add a liberal splash of brandy . Stir and carefully flambé the shells ( this intensifies the prawn flavour) Return to moderate heat and stir in chopped Onions ( stirring for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat Stir in Tomato paste covering the vegetables and shells . Add pepper, salt & Chilli flakes Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance. return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of Brandy all whilst stirring to mix . Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube . leave mixture to reduce over low heat . Stir often to prevent mixture sticking to the bottom of the saucepan. After 20 min taste mixture ( it’s a leap of faith as it looks uninviting) and add either more wine, stock , salt , pepper ,water, tomato paste to taste if needed . Note the flavour of the mixture will intensify during further cooking . After about 1 hour ( can take longer ) remove mixture from the heat . Add a tablespoon of olive oil and some Butter to ANOTHER large saucepan . Heat until butter begins to sizzle. Add a decent handful or more of diced prawn flesh into the oil/ butter mixture. Stir constantly until prawns begin to cook . Add some salt and pepper, and a splash of White Wine and another splash of brandy( optional) Mix for 30 seconds and remove from heat . Prawns should be just cooked . Placing the saucepan with the prawn flesh in the sink or on a breadboard , Place a suitable strainer over the saucepan. Now pour your stock mixture through the sieve into the saucepan with the prawn meat . (this should be done in batches) We now have a saucepan of prawn Bisque with prawn meat Return the Bisque to low heat and stir . Taste again . You can still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do add paste you just have to keep it on the heat for 10/15 min on low ( Stirring frequently) To serve, ladle into bowls or mugs. POWERED BY RED ENERGY. Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy.

Our 300th Birthday details!

Thurs, 29 February, 6pm

Bell’s Hotel. Brad Scott as special guest

Book: https://ballparkentertainment.com.au/tickets/dstm-300-event

LISTS:

5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells

COCKTAIL

CABINET – PrinceWineStore.com.au

Bringing Melburnians, the greatest wine in the world.

PrinceWineStore.com.au

Willie Smiths Heritage Blend 2023 $30

Emmalene Pinot Noir Sparkling Rose 2022 $30

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

B S F

BOOK: Top 5 books this year

SCREEN: Napoleon

FOOD: Chris’s Prawn Bisque

Ingredients

750g/1kg Uncooked whole Prawns

Olive oil

2 carrots

3 celery sticks

1 red onion

Bay leaves

Teaspoon Dried mixed herbs

400g of Tomato Paste

Plain Flour (2 heaped tablespoons ).

Brandy

White wine

2 Litres Fish Stock or shellfish Stock

1 Vegetable/Fish Stock cube

6 Parsley Stalks

1/2 teaspoon chilli Flakes

Salt & pepper

Spoon of Butter

Method

Peel and clean prawns . Retain all shells and heads for stock

Heat two tablespoons of Olive oil (approximately) in a

reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix

over heat with a wooden spoon. Don’t burn , stir to cook shells and heads until

they turn orange in colour

remove from heat and add a liberal splash of brandy . Stir and

carefully flambé the shells ( this intensifies the prawn flavour)

Return to moderate heat and stir in chopped Onions ( stirring

for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat

Stir in Tomato paste covering the vegetables and shells . Add

pepper, salt & Chilli flakes

Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance.

return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of

Brandy all whilst stirring to mix .

Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube .

leave mixture to reduce over low heat . Stir often to

prevent mixture sticking to the bottom of the saucepan.

After 20 min taste mixture ( it’s a leap of faith as it

looks uninviting) and add either more wine, stock , salt , pepper ,water,

tomato paste to taste if needed . Note the flavour of the mixture will

intensify during further cooking .

After about 1 hour ( can take longer ) remove mixture from

the heat .

Add a tablespoon of olive oil and some Butter to ANOTHER

large saucepan . Heat until butter begins to sizzle. Add a decent handful

or more of diced prawn flesh into the oil/ butter mixture. Stir constantly

until prawns begin to cook . Add some salt and pepper, and a splash of White

Wine and another splash of brandy( optional) Mix for 30 seconds and remove from

heat . Prawns should be just cooked .

Placing the saucepan with the prawn flesh in the sink or on a

breadboard , Place a suitable strainer over the saucepan. Now pour your stock

mixture through the sieve into the saucepan with the prawn meat .

(this should be done in batches)

We now have a saucepan of prawn Bisque with prawn meat

Return the Bisque to low heat and stir . Taste again . You can

still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do

add paste you just have to keep it on the heat for 10/15 min on low ( Stirring

frequently)

To serve, ladle into bowls or mugs.

]]> 4418 Sian Armstrong, Lime Salmon recipe with Cobram Estate Olive Oil Hear this week's recipe, with a special guest, Sian Armstrong. Lime Salmon ·        4 skinless salmon fillets ·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling ·        3 tablespoons limes juice ·        1 garlic clove crushed ·        salt and pepper Salsa ·        1 large mango, peel and sliced ·        half a large red capsicum ·        ¼ cup of coriander ·        1small red onion ·        1 large avocado ·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil ·        juice of a lime ·        1 tablespoon of coconut water Method 1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready. 2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes. 3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side. 4. Plate up salmon with mango salsa, and serve. Wed, 06 Dec 2023 22:52:08 -0000 full SEN Hear this week's recipe, with a special guest, Sian Armstrong. Lime Salmon ·        4 skinless salmon fillets ·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling ·        3 tablespoons limes juice ·        1 garlic clove crushed ·        salt and pepper Salsa ·        1 large mango, peel and sliced ·        half a large red capsicum ·        ¼ cup of coriander ·        1small red onion ·        1 large avocado ·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil ·        juice of a lime ·        1 tablespoon of coconut water Method 1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready. 2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes. 3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side. 4. Plate up salmon with mango salsa, and serve. Hear this week's recipe, with a special guest, Sian Armstrong.



Lime Salmon

·        4 skinless salmon fillets

·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling

·        3 tablespoons limes juice

·        1 garlic clove crushed

·        salt and pepper

Salsa

·        1 large mango, peel and sliced

·        half a large red capsicum

·        ¼ cup of coriander

·        1small red onion

·        1 large avocado

·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil

·        juice of a lime

·        1 tablespoon of coconut water

Method

1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready.

2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes.

3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side.

4. Plate up salmon with mango salsa, and serve.

]]> 498 Dear Caro and Corrie #39 - Gift advice Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day Wed, 06 Dec 2023 21:00:00 -0000 full SEN Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au

If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day

]]> 688 Ep 293 - I've got a bit more layers to me than that! POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.   CONGRATULATIONSCARO! – Recently recognised for her Outstanding Contribution to Journalism at the 2023 Walkley Awards. A few farewells… -         The Gold Coast Commonwealth Games -         Peter Hitchener at weekly Nine News after 50 years -         Neil Mitchell from the 3AW Morning show Discussion was about the hard-working nature of Peter Hitchener and Neil Mitchell, and whether each network made the right call with their replacements.   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Wine recommendations to have with your Christmas Turkey. -         Citrus theme today, inspired by Caro’s table cloth for Christmas -         Fighting Gully Road -         If you are matching food with wine, make sure the wine is sweeter than the food Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Light Over Liskeard by Louis de Bernieres SCREEN: Caro on Saltburn FOOD: Sian from Cobram Estate -         Discussed healthy fats – Extra virgin olive oil is the one to pick – highest quality and most health benefits https://cobramestate.com.au/blogs/recipes/bbq-lime-salmon-with-avocado-and-mango-salsa   Lime Salmon ·        4 skinless salmon fillets ·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling ·        3 tablespoons limes juice ·        1 garlic clove crushed ·        salt and pepper Salsa ·        1 large mango, peel and sliced ·        half a large red capsicum ·        ¼ cup of coriander ·        1small red onion ·        1 large avocado ·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil ·        juice of a lime ·        1 tablespoon of coconut water Method 1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready. 2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes. 3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side. 4. Plate up salmon with mango salsa, and serve.   Also on the show: Why Caro is grumpy with the post office, if Kyle Sandilands will cut it in Melbourne, Corrie’s advice for Joe Biden, the Christmas themed songs earning eye-watering royalties each year and Corrie is in a rage about the latest series of The Crown! To get in touch, please email: feedback@dontshootpod.com.au Tue, 05 Dec 2023 01:07:00 -0000 full SEN POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.   CONGRATULATIONSCARO! – Recently recognised for her Outstanding Contribution to Journalism at the 2023 Walkley Awards. A few farewells… -         The Gold Coast Commonwealth Games -         Peter Hitchener at weekly Nine News after 50 years -         Neil Mitchell from the 3AW Morning show Discussion was about the hard-working nature of Peter Hitchener and Neil Mitchell, and whether each network made the right call with their replacements.   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Wine recommendations to have with your Christmas Turkey. -         Citrus theme today, inspired by Caro’s table cloth for Christmas -         Fighting Gully Road -         If you are matching food with wine, make sure the wine is sweeter than the food Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Light Over Liskeard by Louis de Bernieres SCREEN: Caro on Saltburn FOOD: Sian from Cobram Estate -         Discussed healthy fats – Extra virgin olive oil is the one to pick – highest quality and most health benefits https://cobramestate.com.au/blogs/recipes/bbq-lime-salmon-with-avocado-and-mango-salsa   Lime Salmon ·        4 skinless salmon fillets ·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling ·        3 tablespoons limes juice ·        1 garlic clove crushed ·        salt and pepper Salsa ·        1 large mango, peel and sliced ·        half a large red capsicum ·        ¼ cup of coriander ·        1small red onion ·        1 large avocado ·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil ·        juice of a lime ·        1 tablespoon of coconut water Method 1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready. 2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes. 3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side. 4. Plate up salmon with mango salsa, and serve.   Also on the show: Why Caro is grumpy with the post office, if Kyle Sandilands will cut it in Melbourne, Corrie’s advice for Joe Biden, the Christmas themed songs earning eye-watering royalties each year and Corrie is in a rage about the latest series of The Crown! To get in touch, please email: feedback@dontshootpod.com.au POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas.

Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.

 

CONGRATULATIONSCARO! – Recently recognised for her Outstanding Contribution to Journalism at the 2023 Walkley Awards.


A few farewells…

-         The Gold Coast Commonwealth Games

-         Peter Hitchener at weekly Nine News after 50 years

-         Neil Mitchell from the 3AW Morning show

Discussion was about the hard-working nature of Peter Hitchener and Neil Mitchell, and whether each network made the right call with their replacements.

 

COCKTAIL CABINET – PrinceWineStore.com.au

•

Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au

Wine

recommendations to have with your Christmas Turkey.

-         Citrus theme today, inspired by Caro’s table cloth for Christmas

-         Fighting Gully Road

-         If you are matching food with wine, make sure the wine is sweeter than the food

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

 

B S F  

Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

BOOK: Light Over Liskeard by Louis de Bernieres

SCREEN: Caro on Saltburn

FOOD: Sian from Cobram Estate

-         Discussed healthy fats – Extra virgin olive oil is the one to pick – highest quality and most health benefits

https://cobramestate.com.au/blogs/recipes/bbq-lime-salmon-with-avocado-and-mango-salsa

 

Lime Salmon

·        4 skinless salmon fillets

·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling

·        3 tablespoons limes juice

·        1 garlic clove crushed

·        salt and pepper

Salsa

·        1 large mango, peel and sliced

·        half a large red capsicum

·        ¼ cup of coriander

·        1small red onion

·        1 large avocado

·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil

·        juice of a lime

·        1 tablespoon of coconut water

Method

1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready.

2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes.

3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side.

4. Plate up salmon with mango salsa, and serve.

 

Also on the show: Why Caro is grumpy with the post office, if Kyle Sandilands will cut it in Melbourne, Corrie’s advice for Joe Biden, the Christmas themed songs earning eye-watering royalties each year and Corrie is in a rage about the latest series of The Crown!


To get in touch, please email: feedback@dontshootpod.com.au

]]> 4723 Rewind - from Ep #80 - One Tray Salmon and Green Beans We rewind back to episode 80, where Corrie gave a a recipe courtesy of Jamie Oliver, for a One Tray Salmon and Green Beans. All thanks to Cobram Estate Olive Oil. Thu, 30 Nov 2023 21:00:00 -0000 full SEN We rewind back to episode 80, where Corrie gave a a recipe courtesy of Jamie Oliver, for a One Tray Salmon and Green Beans. All thanks to Cobram Estate Olive Oil. We rewind back to episode 80, where Corrie gave a a recipe courtesy of Jamie Oliver, for a One Tray Salmon and Green Beans. All thanks to Cobram Estate Olive Oil.

]]> 228 The Cocktail Cabinet with Myles - from Ep #292 - The Prince Wine Store Our most recent chat with Myles, who recommended some brilliant wines to have with Christmas Turkey! Sun, 26 Nov 2023 22:00:00 -0000 The Cocktail Cabinet with Myles - from Ep #292 full SEN The Cocktail Cabinet with Myles - from Ep #292 Our most recent chat with Myles, who recommended some brilliant wines to have with Christmas Turkey! Our most recent chat with Myles, who recommended some brilliant wines to have with Christmas Turkey!

]]> 440 Dear Caro and Corrie #38 - Can you un-invite someone to your party!? This week's dilemma relates to a venue being too small for the amount of people invited to a significant birthday event - what to do?? Thu, 23 Nov 2023 21:00:00 -0000 Dear Caro and Corrie #38 - Can you un-invite someone to your party!? full SEN Dear Caro and Corrie #38 - Can you un-invite someone to your party!? This week's dilemma relates to a venue being too small for the amount of people invited to a significant birthday event - what to do?? This week's dilemma relates to a venue being too small for the amount of people invited to a significant birthday event - what to do??

]]> 679 Dear Caro and Corrie #37 - What are the rules for hoarding? This week's dilemma comes from a man that describes himself as a hoarder, while his wife is happy to cull her items. What's the happy medium? Thu, 23 Nov 2023 01:28:54 -0000 Dear Caro and Corrie #37 - What are the rules for hoarding? full SEN Dear Caro and Corrie #37 - What are the rules for hoarding? This week's dilemma comes from a man that describes himself as a hoarder, while his wife is happy to cull her items. What's the happy medium? This week's dilemma comes from a man that describes himself as a hoarder, while his wife is happy to cull her items. What's the happy medium?

]]> 521 Ep 292 - Life's about being a tree sometimes! EP 292 – “Life’s about being a tree sometimes!”   POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.   The Silly Season! Tips on handling such a busy time of the year, Caro’s list of WORST locations for work Christmas parties, we ask why Black Friday sales have overtaken the traditional Boxing Day sales, and expectations for Christmas Day.   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Wine recommendations to have with your Christmas Turkey. La Dama Vini Valpolicella: https://www.princewinestore.com.au/francois-carillon-aligote-2021.html https://www.princewinestore.com.au/la-dama-vini-valpolicella-classico-2021.html https://www.princewinestore.com.au/la-dama-vini-valpoilicella-classico-ripasso-superiore-2019.html - for those wanting something with a little more umph! Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Caro has a Book: Tomorrow, and Tomorrow and Tomorrow by Gabrielle Zevin SCREEN: Caro and Corrie discuss Mad About The Boy FOOD: Hamilton College cookbook’s ripper orange cake Ingredients: 1 whole orange (sticker removed!) 1 cup white sugar 175g melted butter 3 eggs 1 ½ cups self raising flour If you’d like to purchase the Hamilton College cookbook: Contact the college at: Hamiltoncollege.vic.edu.au  Or you can buy it at Hamiltonhampers.com.au    We also find out what has made Corrie grumpy this week. And in six quick questions, Caro gives AFL CEO Andrew Dillon a clip, Corrie tells us which holiday season movie she is looking forward to this summer and Caro has another amazing fact. Tue, 21 Nov 2023 03:15:00 -0000 Ep 292 - Life's about being a tree sometimes! full SEN EP 292 – “Life’s about being a tree sometimes!”   POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.   The Silly Season! Tips on handling such a busy time of the year, Caro’s list of WORST locations for work Christmas parties, we ask why Black Friday sales have overtaken the traditional Boxing Day sales, and expectations for Christmas Day.   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Wine recommendations to have with your Christmas Turkey. La Dama Vini Valpolicella: https://www.princewinestore.com.au/francois-carillon-aligote-2021.html https://www.princewinestore.com.au/la-dama-vini-valpolicella-classico-2021.html https://www.princewinestore.com.au/la-dama-vini-valpoilicella-classico-ripasso-superiore-2019.html - for those wanting something with a little more umph! Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Caro has a Book: Tomorrow, and Tomorrow and Tomorrow by Gabrielle Zevin SCREEN: Caro and Corrie discuss Mad About The Boy FOOD: Hamilton College cookbook’s ripper orange cake Ingredients: 1 whole orange (sticker removed!) 1 cup white sugar 175g melted butter 3 eggs 1 ½ cups self raising flour If you’d like to purchase the Hamilton College cookbook: Contact the college at: Hamiltoncollege.vic.edu.au  Or you can buy it at Hamiltonhampers.com.au    We also find out what has made Corrie grumpy this week. And in six quick questions, Caro gives AFL CEO Andrew Dillon a clip, Corrie tells us which holiday season movie she is looking forward to this summer and Caro has another amazing fact. EP 292 – “Life’s about being a tree sometimes!”

 

POWERED BY RED ENERGY - Red Energy for 100% Australian

electricity and gas.

Powered by Snowy Hydro, a leader in renewable energy. Switch to

Aussie owned Red Energy today.

 

The

Silly Season! Tips on handling such a busy time

of the year, Caro’s list of WORST locations for work Christmas parties, we ask

why Black Friday sales have overtaken the traditional Boxing Day sales, and

expectations for Christmas Day.

 

COCKTAIL CABINET – PrinceWineStore.com.au

• Bringing Melburnians, the greatest wine in the world.

PrinceWineStore.com.au

Wine recommendations to have with your Christmas Turkey.

La Dama Vini Valpolicella:

https://www.princewinestore.com.au/francois-carillon-aligote-2021.html

https://www.princewinestore.com.au/la-dama-vini-valpolicella-classico-2021.html

https://www.princewinestore.com.au/la-dama-vini-valpoilicella-classico-ripasso-superiore-2019.html - for those wanting something with a little more umph!

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

B S F  

Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

BOOK: Caro has a Book: Tomorrow, and Tomorrow and Tomorrow by

Gabrielle Zevin

SCREEN: Caro and Corrie discuss Mad About The Boy

FOOD: Hamilton College cookbook’s ripper orange cake

Ingredients:

1 whole orange (sticker removed!)

1 cup white sugar

175g melted butter

3 eggs

1 ½ cups self raising flour

If you’d like to purchase the Hamilton College cookbook:

Contact the college at: Hamiltoncollege.vic.edu.au 

Or you can buy it at Hamiltonhampers.com.au 

 

We also find out what has made Corrie grumpy this week. And in six quick questions, Caro gives AFL CEO Andrew Dillon a clip, Corrie tells us which holiday season movie she is looking forward to this summer and Caro has another amazing fact.

]]> 5070 Ep 291 – “Just Get The Train” EP 291 – “JUST GET THE TRAIN” POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. WAR COVERAGE: Summarised the war in the middle east and assessed the role of the media and its reporting. What heartbreaking scenes the locals are dealing with.  “VALE PATRICK SMITH – A FEARLESS JOURNALIST” COCKTAIL CABINET - MYLES TOP 5 SELLERS - PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Jules Rose - https://www.princewinestore.com.au/jules-mediterranean-rose-2022.html   Gilbert Blanc - https://www.princewinestore.com.au/gilbert-blanc-2022.html   Querciabella Mongrana – https://www.princewinestore.com.au/querciabella-mongrana-2020.html   Golfo Vermut – https://www.princewinestore.com.au/cillar-de-silos-golfo-vermut-negra-750ml.html   Weinsteffaner Pilsner - https://www.princewinestore.com.au/weihenstephaner-pilsner-500ml.html   B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria   BOOK: Corrie has a Book: A BRILLIANT LIFE by Rachelle Unreich SCREEN: Caro and Corrie discuss The Lesson   FOOD: Caro has a Recipe: Lamb Meatballs –   RECIPE MORRACAN MEATBALLS – Ingredients ·      1 1/2 tbsp olive oil (for cooking) Meatballs: ·      500 g / 1 lb lamb mince (ground lamb) (Note 1) ·      1 small onion, grated using box grater (~1/2 cup, including juices, Note 2) ·      1/2 cup panko breadcrumbs (sub ordinary) ·      1 egg ·      2 cloves garlic, crushed. ·      1/4 cup coriander/cilantro leaves, finely chopped ·      1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika) ·      1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy) ·      1 tsp cooking/kosher salt ·      1/4 tsp black pepper Minted Yoghurt Sauce (Note 3): ·      3/4 cup plain yoghurt (I use Greek) ·      1/2 cup (tightly packed) mint leaves ·      2 tsp lemon juice ·      1/4 tsp cooking/kosher salt To Serve as pockets: ·      4 pita pockets, Lebanese or pita bread ·      5 cups shredded lettuce (iceberg, cost/romaine) ·      2 tomatoes, halved, thinly sliced ·      1 red onion, halved, finely sliced ·      OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion) ·      Extra coriander/cilantro leaves, finely chopped (optional) Instructions 1.                 Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required. 2.                 Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs. 3.                 Cook - Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4) 4.             Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.     Wed, 15 Nov 2023 23:04:00 -0000 Ep 291 – “Just Get The Train” full SEN Ep 291 – “Just Get The Train” EP 291 – “JUST GET THE TRAIN” POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. WAR COVERAGE: Summarised the war in the middle east and assessed the role of the media and its reporting. What heartbreaking scenes the locals are dealing with.  “VALE PATRICK SMITH – A FEARLESS JOURNALIST” COCKTAIL CABINET - MYLES TOP 5 SELLERS - PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Jules Rose - https://www.princewinestore.com.au/jules-mediterranean-rose-2022.html   Gilbert Blanc - https://www.princewinestore.com.au/gilbert-blanc-2022.html   Querciabella Mongrana – https://www.princewinestore.com.au/querciabella-mongrana-2020.html   Golfo Vermut – https://www.princewinestore.com.au/cillar-de-silos-golfo-vermut-negra-750ml.html   Weinsteffaner Pilsner - https://www.princewinestore.com.au/weihenstephaner-pilsner-500ml.html   B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria   BOOK: Corrie has a Book: A BRILLIANT LIFE by Rachelle Unreich SCREEN: Caro and Corrie discuss The Lesson   FOOD: Caro has a Recipe: Lamb Meatballs –   RECIPE MORRACAN MEATBALLS – Ingredients ·      1 1/2 tbsp olive oil (for cooking) Meatballs: ·      500 g / 1 lb lamb mince (ground lamb) (Note 1) ·      1 small onion, grated using box grater (~1/2 cup, including juices, Note 2) ·      1/2 cup panko breadcrumbs (sub ordinary) ·      1 egg ·      2 cloves garlic, crushed. ·      1/4 cup coriander/cilantro leaves, finely chopped ·      1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika) ·      1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy) ·      1 tsp cooking/kosher salt ·      1/4 tsp black pepper Minted Yoghurt Sauce (Note 3): ·      3/4 cup plain yoghurt (I use Greek) ·      1/2 cup (tightly packed) mint leaves ·      2 tsp lemon juice ·      1/4 tsp cooking/kosher salt To Serve as pockets: ·      4 pita pockets, Lebanese or pita bread ·      5 cups shredded lettuce (iceberg, cost/romaine) ·      2 tomatoes, halved, thinly sliced ·      1 red onion, halved, finely sliced ·      OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion) ·      Extra coriander/cilantro leaves, finely chopped (optional) Instructions 1.                 Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required. 2.                 Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs. 3.                 Cook - Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4) 4.             Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.     EP 291 – “JUST GET THE TRAIN”


POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas.

Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.


WAR COVERAGE: Summarised the war in the middle east and assessed the role of the media and its reporting. What heartbreaking scenes the locals are dealing with.


 “VALE PATRICK SMITH – A FEARLESS JOURNALIST”


COCKTAIL CABINET - MYLES TOP 5 SELLERS - PrinceWineStore.com.au

• Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au

Jules Rose - https://www.princewinestore.com.au/jules-mediterranean-rose-2022.html

 

Gilbert Blanc - https://www.princewinestore.com.au/gilbert-blanc-2022.html

 

Querciabella Mongrana – https://www.princewinestore.com.au/querciabella-mongrana-2020.html

 

Golfo Vermut – https://www.princewinestore.com.au/cillar-de-silos-golfo-vermut-negra-750ml.html

 

Weinsteffaner Pilsner - https://www.princewinestore.com.au/weihenstephaner-pilsner-500ml.html

 

B S F  

Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

 

BOOK: Corrie has a Book: A BRILLIANT LIFE by Rachelle Unreich

SCREEN: Caro and Corrie discuss The Lesson

 

FOOD: Caro has a Recipe: Lamb Meatballs –

 

RECIPE MORRACAN MEATBALLS –

Ingredients

·      1 1/2 tbsp olive oil (for cooking)

Meatballs:

·      500 g / 1 lb lamb mince (ground lamb) (Note 1)

·      1 small onion, grated using box grater (~1/2 cup, including juices, Note 2)

·      1/2 cup panko breadcrumbs (sub ordinary)

·      1 egg

·      2 cloves garlic, crushed.

·      1/4 cup coriander/cilantro leaves, finely chopped

·      1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika)

·      1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)

·      1 tsp cooking/kosher salt

·      1/4 tsp black pepper

Minted Yoghurt Sauce (Note 3):

·      3/4 cup plain yoghurt (I use Greek)

·      1/2 cup (tightly packed) mint leaves

·      2 tsp lemon juice

·      1/4 tsp cooking/kosher salt

To Serve as pockets:

·      4 pita pockets, Lebanese or pita bread

·      5 cups shredded lettuce (iceberg, cost/romaine)

·      2 tomatoes, halved, thinly sliced

·      1 red onion, halved, finely sliced

·      OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion)

·      Extra coriander/cilantro leaves, finely chopped (optional)

Instructions

1.                 Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.

2.                 Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs.

3.                 Cook - Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4)

4.             Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.

 

 

]]> 3963 EP 290 - "More knights and dames than a debutante ball at Buckingham Palace." EP 290 - "More knights and dames than a debutante ball at Buckingham Palace." THE ART OF THE FILM FESTIVAL – The British Film Festival is on… hear all about what Caro and Corrie have seen, what’s on their “to see list” and their favourite parts of the festival. The British Film industry and its contribution to the movie industry. THE COCKTAIL CABINET – MYLES THOMSON – PRINCE WINE STORE CHARDONNAY – PATRICK - $28 https://www.princewinestore.com.au/catalogsearch/result/?q=CHARDONNAY+PATRICK GRANACHE – LEGADO DEL MONCAYO GARNACHA 2021 - $32 https://www.princewinestore.com.au/legado-del-moncayo-garnacha-2021.html BSF BOOK – PAT BAKER – LIFE CLASS SCREEN – TRAPPED – SBS FOOD – SALAD DRESSING RECIPE – (RECIPE BELOW) CORRIE IS GRUMPY - WHY DO YOU HAVE MORE COLDS IN SUMMER THAN WINTER? SIX QUICK QUESTIONS TO FINISH THE SHOW JO BARRETT’S SALAD DRESSING – CAROS RECIPE FOR BCF 200 WHITE WINE VINEGAR 200 ML WHITE WINE 300ML COBRAM ESTATE EXTRA VIRGIN OIL 300ML COBRAM ESTATE OLIVE OIL TABLESPOON SEEDED MUSTARD TEASPOON DIJON MUSTARD   BAYLEAF 5 PEPPERCORNS SALT AND PEPPER TO SEASON 3 SHALLOTS PEELED AND SLCED A LEAFED SALAD OR ANY SALAD OF YOUR DESIRE SIMMER IN A SMALL POT, WHITE WINE, WHITE WINE VINEGAR, BAYLEAF, 5 PEPPERCORNS & SHALLOTS (PEELED AND SLICED). REMOVED FROM HEAT ONCE REDUCED BY HALF AND STRAIN LIQUID, WHISK IN THE MUSTARDS, THEN DRIZZLE IN YOUR OLIVE OILS AND STORE. THIS WILL LAST MONTHS AND IS DELICIOUS ON YOUR FAMILY’S FAVOURITE SALAD.  Fri, 10 Nov 2023 04:35:00 -0000 EP 290 - "More knights and dames than a debutante ball at Buckingham Palace." full SEN EP 290 - "More knights and dames than a debutante ball at Buckingham Palace." EP 290 - "More knights and dames than a debutante ball at Buckingham Palace." THE ART OF THE FILM FESTIVAL – The British Film Festival is on… hear all about what Caro and Corrie have seen, what’s on their “to see list” and their favourite parts of the festival. The British Film industry and its contribution to the movie industry. THE COCKTAIL CABINET – MYLES THOMSON – PRINCE WINE STORE CHARDONNAY – PATRICK - $28 https://www.princewinestore.com.au/catalogsearch/result/?q=CHARDONNAY+PATRICK GRANACHE – LEGADO DEL MONCAYO GARNACHA 2021 - $32 https://www.princewinestore.com.au/legado-del-moncayo-garnacha-2021.html BSF BOOK – PAT BAKER – LIFE CLASS SCREEN – TRAPPED – SBS FOOD – SALAD DRESSING RECIPE – (RECIPE BELOW) CORRIE IS GRUMPY - WHY DO YOU HAVE MORE COLDS IN SUMMER THAN WINTER? SIX QUICK QUESTIONS TO FINISH THE SHOW JO BARRETT’S SALAD DRESSING – CAROS RECIPE FOR BCF 200 WHITE WINE VINEGAR 200 ML WHITE WINE 300ML COBRAM ESTATE EXTRA VIRGIN OIL 300ML COBRAM ESTATE OLIVE OIL TABLESPOON SEEDED MUSTARD TEASPOON DIJON MUSTARD   BAYLEAF 5 PEPPERCORNS SALT AND PEPPER TO SEASON 3 SHALLOTS PEELED AND SLCED A LEAFED SALAD OR ANY SALAD OF YOUR DESIRE SIMMER IN A SMALL POT, WHITE WINE, WHITE WINE VINEGAR, BAYLEAF, 5 PEPPERCORNS & SHALLOTS (PEELED AND SLICED). REMOVED FROM HEAT ONCE REDUCED BY HALF AND STRAIN LIQUID, WHISK IN THE MUSTARDS, THEN DRIZZLE IN YOUR OLIVE OILS AND STORE. THIS WILL LAST MONTHS AND IS DELICIOUS ON YOUR FAMILY’S FAVOURITE SALAD.  EP 290 - "More knights and dames than a debutante ball at Buckingham Palace."

THE ART OF THE FILM FESTIVAL –

The British Film Festival is on… hear all about what Caro and Corrie have seen, what’s on their “to see list” and their favourite parts of the festival.

The British Film industry and its contribution to the movie industry.

THE COCKTAIL CABINET – MYLES THOMSON – PRINCE WINE STORE

CHARDONNAY – PATRICK - $28

https://www.princewinestore.com.au/catalogsearch/result/?q=CHARDONNAY+PATRICK

GRANACHE – LEGADO DEL MONCAYO GARNACHA 2021 - $32

https://www.princewinestore.com.au/legado-del-moncayo-garnacha-2021.html

BSF

BOOK – PAT BAKER – LIFE CLASS

SCREEN – TRAPPED – SBS

FOOD – SALAD DRESSING RECIPE – (RECIPE BELOW)

CORRIE IS GRUMPY - WHY DO YOU HAVE MORE COLDS IN SUMMER THAN WINTER?

SIX QUICK QUESTIONS TO FINISH THE SHOW

JO BARRETT’S SALAD DRESSING – CAROS RECIPE FOR BCF

200 WHITE WINE VINEGAR

200 ML WHITE WINE

300ML COBRAM ESTATE EXTRA VIRGIN OIL

300ML COBRAM ESTATE OLIVE OIL

TABLESPOON SEEDED MUSTARD

TEASPOON DIJON MUSTARD  

BAYLEAF

5 PEPPERCORNS

SALT AND PEPPER TO SEASON

3 SHALLOTS PEELED AND SLCED

A LEAFED SALAD OR ANY SALAD OF YOUR DESIRE

SIMMER IN A SMALL POT, WHITE WINE, WHITE WINE VINEGAR, BAYLEAF, 5 PEPPERCORNS & SHALLOTS (PEELED AND SLICED). REMOVED FROM HEAT ONCE REDUCED BY HALF AND STRAIN LIQUID, WHISK IN THE MUSTARDS, THEN DRIZZLE IN YOUR OLIVE OILS AND STORE. THIS WILL LAST MONTHS AND IS DELICIOUS ON YOUR FAMILY’S FAVOURITE SALAD. 

]]> 4026 EP 289 – “I’LL BE THERE FOR YOU” EP 289 – “I’LL BE THERE FOR YOU” TRIBUTE TO MATHEW PERRY COCKTAIL CABINET – ROSE – MYLES THOMPSON Chateau – Du Rouet Cuvee Reserve 2022 $45 https://www.princewinestore.com.au/chateau-du-rouet-cuvee-reserve-cotes-de-provence-rose-2022.html Jules Mediterranean Rose 2021 $20 https://www.princewinestore.com.au/catalog/product/view/id/13799/s/jules-mediterranean-rose-2021/category/2/ BSF BOOK – WANTING – RICHARD FLANAGAN SCREEN – BECKHAM DOCUMENTRY – NETFLIX FOOD – CAVIAR POTATO CHIPS AND LEMON CREAM (RECIPE BELOW) PROUDLY PRODUCED BY COURTNEY GABB INGREDIENTS 8 to 12 servings ¼cup crème fraîche or sour cream ¾teaspoon finely grated lemon zest 4ounces Salmon roe or other caviar Potato chips   PREPERATION   Step 1 In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar. Tue, 31 Oct 2023 04:35:00 -0000 EP 289 – “I’LL BE THERE FOR YOU” full SEN EP 289 – “I’LL BE THERE FOR YOU” EP 289 – “I’LL BE THERE FOR YOU” TRIBUTE TO MATHEW PERRY COCKTAIL CABINET – ROSE – MYLES THOMPSON Chateau – Du Rouet Cuvee Reserve 2022 $45 https://www.princewinestore.com.au/chateau-du-rouet-cuvee-reserve-cotes-de-provence-rose-2022.html Jules Mediterranean Rose 2021 $20 https://www.princewinestore.com.au/catalog/product/view/id/13799/s/jules-mediterranean-rose-2021/category/2/ BSF BOOK – WANTING – RICHARD FLANAGAN SCREEN – BECKHAM DOCUMENTRY – NETFLIX FOOD – CAVIAR POTATO CHIPS AND LEMON CREAM (RECIPE BELOW) PROUDLY PRODUCED BY COURTNEY GABB INGREDIENTS 8 to 12 servings ¼cup crème fraîche or sour cream ¾teaspoon finely grated lemon zest 4ounces Salmon roe or other caviar Potato chips   PREPERATION   Step 1 In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar. EP 289 – “I’LL BE THERE FOR YOU”

TRIBUTE TO MATHEW PERRY

COCKTAIL CABINET – ROSE – MYLES THOMPSON

Chateau – Du Rouet Cuvee Reserve 2022 $45

https://www.princewinestore.com.au/chateau-du-rouet-cuvee-reserve-cotes-de-provence-rose-2022.html

Jules Mediterranean Rose 2021 $20

https://www.princewinestore.com.au/catalog/product/view/id/13799/s/jules-mediterranean-rose-2021/category/2/

BSF

BOOK – WANTING – RICHARD FLANAGAN

SCREEN – BECKHAM DOCUMENTRY – NETFLIX

FOOD – CAVIAR POTATO CHIPS AND LEMON CREAM (RECIPE BELOW)

PROUDLY PRODUCED BY COURTNEY GABB

INGREDIENTS

8 to 12 servings

  • ¼cup crème fraîche or sour cream
  • ¾teaspoon finely grated lemon zest
  • 4ounces Salmon roe or other caviar
  • Potato chips

 

PREPERATION

 

  1. Step 1

In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.

]]> 4444 Ep. 288 – “Finding your Winter Wardrobe on a Spring Day.” Ep. 288 – “Finding your Winter Wardrobe on a Spring Day.” Powered by Red Energy for 100% Australian electricity and gas. Live Event on the Red Energy Rooftop in Cremorne Details: Thursday November 16 Red Energy Rooftop, 570 Church St, Cremorne 5pm for a 5.30pm start – AND the first 50 bookings will receive an Ello Botanicals gift! It’s just $85 per ticket …book on the link below. Don’t Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment GRANDPARENTS – Both Caro and Corrie talk about their personal experiences as Grandparents, Corrie talks about the book “Grand Parents” by Micheal Carr Gregg. Welcome to the world “Baby Jack” Corrie proudly announces the safe arrival of her beautiful new grandson Jack. The Cocktail Cabinet with Myles – The Prince Wine Store Hanging Rock Picnic Brut $25 https://www.princewinestore.com.au/catalog/product/view/id/14033/s/hanging-rock-picnic-cuvee-n-v/category/2/ Bellebonne Cuvee 2019 $59 https://www.princewinestore.com.au/bellebonne-cuvee-2019.html Remember to use your listener discount MESS for 10% off, head to https://www.princewinestore.com.au Dear Caro and Corrie Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day. BSF BOOK - Wifedom: Mrs Orwell’s Invisible Life by Anna Funder SCREEN - The Crime Is Mine – Music Box Films FOOD – Mushroom, Comte and mascarpone galette by Julia Busuttil Nishimura (RECIPE BELOW) Thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria PROUDLY PRODUCED BY COURTNEY GABB  RECIPE LINK - https://www.smh.com.au/goodfood/recipes/mushroom-comte-and-mascarpone-galette-20230707-p5dmh6.html Thu, 26 Oct 2023 04:35:00 -0000 Ep. 288 – “Finding your Winter Wardrobe on a Spring Day.” full SEN Ep. 288 – “Finding your Winter Wardrobe on a Spring Day.” Ep. 288 – “Finding your Winter Wardrobe on a Spring Day.” Powered by Red Energy for 100% Australian electricity and gas. Live Event on the Red Energy Rooftop in Cremorne Details: Thursday November 16 Red Energy Rooftop, 570 Church St, Cremorne 5pm for a 5.30pm start – AND the first 50 bookings will receive an Ello Botanicals gift! It’s just $85 per ticket …book on the link below. Don’t Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment GRANDPARENTS – Both Caro and Corrie talk about their personal experiences as Grandparents, Corrie talks about the book “Grand Parents” by Micheal Carr Gregg. Welcome to the world “Baby Jack” Corrie proudly announces the safe arrival of her beautiful new grandson Jack. The Cocktail Cabinet with Myles – The Prince Wine Store Hanging Rock Picnic Brut $25 https://www.princewinestore.com.au/catalog/product/view/id/14033/s/hanging-rock-picnic-cuvee-n-v/category/2/ Bellebonne Cuvee 2019 $59 https://www.princewinestore.com.au/bellebonne-cuvee-2019.html Remember to use your listener discount MESS for 10% off, head to https://www.princewinestore.com.au Dear Caro and Corrie Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day. BSF BOOK - Wifedom: Mrs Orwell’s Invisible Life by Anna Funder SCREEN - The Crime Is Mine – Music Box Films FOOD – Mushroom, Comte and mascarpone galette by Julia Busuttil Nishimura (RECIPE BELOW) Thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria PROUDLY PRODUCED BY COURTNEY GABB  RECIPE LINK - https://www.smh.com.au/goodfood/recipes/mushroom-comte-and-mascarpone-galette-20230707-p5dmh6.html Ep. 288 – “Finding your Winter Wardrobe on a Spring Day.”

Powered by Red Energy for 100% Australian electricity and gas.

Live Event on the Red Energy Rooftop in Cremorne

Details:

Thursday November 16

Red Energy Rooftop, 570 Church St, Cremorne

5pm for a 5.30pm start – AND the first 50 bookings will receive an

Ello Botanicals gift!

It’s just $85 per ticket …book on the link below.

Don’t Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment

GRANDPARENTS – Both Caro and Corrie talk about their personal experiences as Grandparents, Corrie talks about the book “Grand Parents” by Micheal Carr Gregg.

Welcome to the world “Baby Jack” Corrie proudly announces the safe arrival of her beautiful new grandson Jack.

The Cocktail Cabinet with Myles – The Prince Wine Store

Hanging Rock Picnic Brut $25

https://www.princewinestore.com.au/catalog/product/view/id/14033/s/hanging-rock-picnic-cuvee-n-v/category/2/

Bellebonne Cuvee 2019 $59

https://www.princewinestore.com.au/bellebonne-cuvee-2019.html

Remember to use your listener discount MESS for 10% off, head to https://www.princewinestore.com.au

Dear Caro and Corrie

Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au

If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day.

BSF

BOOK - Wifedom: Mrs Orwell’s Invisible Life by Anna Funder

SCREEN - The Crime Is Mine – Music Box Films

FOOD – Mushroom, Comte and mascarpone galette by Julia Busuttil Nishimura (RECIPE BELOW)

Thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

PROUDLY PRODUCED BY COURTNEY GABB 


RECIPE LINK -

https://www.smh.com.au/goodfood/recipes/mushroom-comte-and-mascarpone-galette-20230707-p5dmh6.html

]]> 4763 Dear Caro and Corrie #36 - How Do we Change a Christmas way? Dear Caro and Corrie #36 - How Do we Change a Christmas way?  Listener - Toni writes in to discuss her family Christmas dilemma. Wed, 18 Oct 2023 05:52:54 -0000 Dear Caro and Corrie #36 - How Do we Change a Christmas way? full SEN Dear Caro and Corrie #36 - How Do we Change a Christmas way? Dear Caro and Corrie #36 - How Do we Change a Christmas way?  Listener - Toni writes in to discuss her family Christmas dilemma. Dear Caro and Corrie #36 - How Do we Change a Christmas way? 

Listener - Toni writes in to discuss her family Christmas dilemma.

]]> 559 Ep. 287 “Let’s Just Go Back to the Tie Dye Situation EP. 287 “Let’s Just Go Back to the Tie Dye Situation”  Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. RED ENERGY LIVE PODCAST  – NOVEMBER 16th, 2023 – BOOK TICKETS - Link Below Don’t Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment THE COCKTAIL CABINET – Bringing Melburnians, the greatest wine in the world. Prince Wine Store dot com dot au Listen in for Myles favourite spring carnival twists on these beautiful spirits. LA GRITONA RESPOSADO TEQUILA https://www.princewinestore.com.au/la-gritona-reposado-tequila.html–   CANONITA B.S.F B – BOOK – CANTICLE CREEK – ANDRIAN HYLAND S – SCREEN – Lessons in Chemistry – Apple Tv F – Food – Avacado, Grapefruit & Cashew Salad (Recipe Below) Avocado, Grapefruit & Cashew Salad Serves 4-6 100g Rocket Leaves 2 Large Red or Pink Grapefruit 2 Large Avocados 100g Toasted Cashew nuts ½ small bunch (about 10g) of chives, snipped into 5cm lengths Maldon Sea Salt flakes and freshly ground black pepper. FOR THE HARRISA VINAIGRETTE 2 Tablespoons rose harissa. 2 tablespoons clear honey 1 tablespoon red or white wine vinegar 3 tablespoons olive oil 1 teaspoon water Lay the rocket leaves across a serving platter. To Segment the grapefruit, use a small, sharp knife to cut away the top and bottom of the fruit. Rest the grapefruit on the cut surface, then slice out segments of grapefruit and discard the leftover skin. Repeat with the other grapefruit. If large, slice the segments into half – moon slices. Halve the avocados , remove the stones, peel the fruit, then cut each half into strips or chunks. Arrange the avocado and grapefruit over the rocket. Scatter over the chives. Combine the harissa, honey, vinegar, and oil in a small jug, then stir I about 1 teaspoon water to thin out the dressing a little. Season with salt and pepper. Drizzle the dressing all over the salad and serve immediately. Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day. PROUDLY PRODUCED BY COURTNEY GABB Wed, 18 Oct 2023 05:33:31 -0000 Ep. 287 “Let’s Just Go Back to the Tie Dye Situation full SEN Ep. 287 “Let’s Just Go Back to the Tie Dye Situation EP. 287 “Let’s Just Go Back to the Tie Dye Situation”  Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. RED ENERGY LIVE PODCAST  – NOVEMBER 16th, 2023 – BOOK TICKETS - Link Below Don’t Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment THE COCKTAIL CABINET – Bringing Melburnians, the greatest wine in the world. Prince Wine Store dot com dot au Listen in for Myles favourite spring carnival twists on these beautiful spirits. LA GRITONA RESPOSADO TEQUILA https://www.princewinestore.com.au/la-gritona-reposado-tequila.html–   CANONITA B.S.F B – BOOK – CANTICLE CREEK – ANDRIAN HYLAND S – SCREEN – Lessons in Chemistry – Apple Tv F – Food – Avacado, Grapefruit & Cashew Salad (Recipe Below) Avocado, Grapefruit & Cashew Salad Serves 4-6 100g Rocket Leaves 2 Large Red or Pink Grapefruit 2 Large Avocados 100g Toasted Cashew nuts ½ small bunch (about 10g) of chives, snipped into 5cm lengths Maldon Sea Salt flakes and freshly ground black pepper. FOR THE HARRISA VINAIGRETTE 2 Tablespoons rose harissa. 2 tablespoons clear honey 1 tablespoon red or white wine vinegar 3 tablespoons olive oil 1 teaspoon water Lay the rocket leaves across a serving platter. To Segment the grapefruit, use a small, sharp knife to cut away the top and bottom of the fruit. Rest the grapefruit on the cut surface, then slice out segments of grapefruit and discard the leftover skin. Repeat with the other grapefruit. If large, slice the segments into half – moon slices. Halve the avocados , remove the stones, peel the fruit, then cut each half into strips or chunks. Arrange the avocado and grapefruit over the rocket. Scatter over the chives. Combine the harissa, honey, vinegar, and oil in a small jug, then stir I about 1 teaspoon water to thin out the dressing a little. Season with salt and pepper. Drizzle the dressing all over the salad and serve immediately. Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day. PROUDLY PRODUCED BY COURTNEY GABB EP. 287 “Let’s Just Go Back to the Tie Dye Situation” 

Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.

RED ENERGY LIVE PODCAST  – NOVEMBER 16th, 2023 – BOOK TICKETS - Link Below

Don’t Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment

THE COCKTAIL CABINET – Bringing Melburnians, the greatest wine in the world. Prince Wine Store dot com dot au

Listen in for Myles favourite spring carnival twists on these beautiful spirits.

B.S.F

B – BOOK – CANTICLE CREEK – ANDRIAN HYLAND

S – SCREEN – Lessons in Chemistry – Apple Tv

F – Food – Avacado, Grapefruit & Cashew Salad (Recipe Below)

Avocado, Grapefruit & Cashew Salad

Serves 4-6

100g Rocket Leaves

2 Large Red or Pink Grapefruit

2 Large Avocados

100g Toasted Cashew nuts

½ small bunch (about 10g) of chives, snipped into 5cm lengths

Maldon Sea Salt flakes and freshly ground black pepper.

FOR THE HARRISA VINAIGRETTE

2 Tablespoons rose harissa.

2 tablespoons clear honey

1 tablespoon red or white wine vinegar

3 tablespoons olive oil

1 teaspoon water

Lay the rocket leaves across a serving platter.

To Segment the grapefruit, use a small, sharp knife to cut away the top and bottom of the fruit.

Rest the grapefruit on the cut surface, then slice out segments of grapefruit and discard the leftover skin. Repeat with the other grapefruit.

If large, slice the segments into half – moon slices.

Halve the avocados , remove the stones, peel the fruit, then cut each half into strips or chunks. Arrange the avocado and grapefruit over the rocket. Scatter over the chives.

Combine the harissa, honey, vinegar, and oil in a small jug, then stir I about 1 teaspoon water to thin out the dressing a little. Season with salt and pepper. Drizzle the dressing all over the salad and serve immediately.

Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au

If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day.

PROUDLY PRODUCED BY COURTNEY GABB

]]> 4534 Ep 286 - Why Should I Be a Footnote in Someone Else's Life? Ep 286 - Why Should I Be a Footnote in Someone Else's Life?    This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au   BOOK NOW FOR OUR LIVE PODCAST EVENT for RED ENERGY on THURSDAY NOVEMEBER 16th - Join Caro, Corrie and guests at Red Energy in Cremorne from 5pm - book your tickets HERE.   Corrie is in Conversation with Deborah Conway on 18th October 6:00 pm – link to book HERE.    This week on the podcast Caro and Corrie discuss the invisible women of history and the menfolk who made them invisible. We reflect on; Wifedom by Anna Funder The Dolly Parton Tribute Show by Kelly O'Brien Fairplay (Netflix) Dolly Parton's America podcast   In The Cocktail Cabinet for Prince Wine Store Myles Thompson brings us 3 wines from Western Victoria. Eastern Peake Intrinsic Chardonnay 2021 LATTA Blanc 2022 Mulline Nouveau 2022 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy. The Last Painting of Sara de Vos by Domonic Smith Caravaggio's Shadow Stephanie Alexander's Bolognaise (see recipe HERE) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions we discuss which media have done a good job covering The Voice referendum and how Saturday's outcome will impact the PM, Peter Dutton, the AFLW and our culture. Plus, Caro has some Amazing Facts after her visit to Bollobek on the weekend. You can check out the garden HERE.   Don't miss the NGVWA Garden Day on October 26th in Caulfield - details and tickets HERE.   Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.   Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN. Thu, 12 Oct 2023 07:44:45 -0000 Ep 286 - Why Should I Be a Footnote in Someone Else's Life? full SEN Ep 286 - Why Should I Be a Footnote in Someone Else's Life? Ep 286 - Why Should I Be a Footnote in Someone Else's Life?    This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au   BOOK NOW FOR OUR LIVE PODCAST EVENT for RED ENERGY on THURSDAY NOVEMEBER 16th - Join Caro, Corrie and guests at Red Energy in Cremorne from 5pm - book your tickets HERE.   Corrie is in Conversation with Deborah Conway on 18th October 6:00 pm – link to book HERE.    This week on the podcast Caro and Corrie discuss the invisible women of history and the menfolk who made them invisible. We reflect on; Wifedom by Anna Funder The Dolly Parton Tribute Show by Kelly O'Brien Fairplay (Netflix) Dolly Parton's America podcast   In The Cocktail Cabinet for Prince Wine Store Myles Thompson brings us 3 wines from Western Victoria. Eastern Peake Intrinsic Chardonnay 2021 LATTA Blanc 2022 Mulline Nouveau 2022 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy. The Last Painting of Sara de Vos by Domonic Smith Caravaggio's Shadow Stephanie Alexander's Bolognaise (see recipe HERE) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions we discuss which media have done a good job covering The Voice referendum and how Saturday's outcome will impact the PM, Peter Dutton, the AFLW and our culture. Plus, Caro has some Amazing Facts after her visit to Bollobek on the weekend. You can check out the garden HERE.   Don't miss the NGVWA Garden Day on October 26th in Caulfield - details and tickets HERE.   Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.   Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN. Ep 286 - Why Should I Be a Footnote in Someone Else's Life? 

 

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

 

BOOK NOW FOR OUR LIVE PODCAST EVENT for RED ENERGY on THURSDAY NOVEMEBER 16th - Join Caro, Corrie and guests at Red Energy in Cremorne from 5pm - book your tickets HERE.

 

Corrie is in Conversation with Deborah Conway on 18th October 6:00 pm – link to book HERE. 

 

This week on the podcast Caro and Corrie discuss the invisible women of history and the menfolk who made them invisible. We reflect on;

 

In The Cocktail Cabinet for Prince Wine Store Myles Thompson brings us 3 wines from Western Victoria.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


In BSF for Red Energy.

  • The Last Painting of Sara de Vos by Domonic Smith
  • Caravaggio's Shadow
  • Stephanie Alexander's Bolognaise (see recipe HERE)


Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria    


In 6 Quick Questions we discuss which media have done a good job covering The Voice referendum and how Saturday's outcome will impact the PM, Peter Dutton, the AFLW and our culture. Plus, Caro has some Amazing Facts after her visit to Bollobek on the weekend. You can check out the garden HERE.

 

Don't miss the NGVWA Garden Day on October 26th in Caulfield - details and tickets HERE.

 

Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

 

Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN.


]]> 4379 Dear Caro and Corrie #35 - When A Friend Comes to Stay Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Mon, 09 Oct 2023 11:13:48 -0000 Dear Caro and Corrie #35 - When A Friend Comes to Stay full SEN Join Caro, Corrie and Producer Jane for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com

Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 461 no Ep 285 - First Time I've Ever Cried in the Final Act. Join Caroline Wilson and Corrie Perkin for Ep 285 - First Time I've Ever Cried in the Final Act. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Save the Date for our Live Podcast event on Thursday 16th of November - at Red Energy in Cremorne. It's been a big week for Corrie and Caro which included family reunions, Football finals, the Brownlow, Car break ins, a family outing to the ballet and much more. In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us covering the Iberian Peninsula. Check out the Iberian Mixed Dozen HERE. Altano Tinto DOC Duero 2019 Abellio Albarino 2021 Palacios Remondo 'La Vendimia' Garnacha Tempranillo 2020 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The It Girl - Ruth Ware Colin from Accounts on Binge Corrie share's Sabrina Ghayour's Spiced Rhubarb and Almond Cake recipe (see recipe below) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions picks we discuss musical toilets, the demise of a great institution and Corrie has a Hay fever themed Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN.   Spiced Rhubarb and Almond Cake Serves 8-10   400g rhubarb, trimmed and cut into 5mm-thick slices 225g caster sugar, plus 2 tablespoons 3 teaspoons ground cinnamon 3 large eggs 2 teaspoons vanilla bean paste 2 teaspoons ground ginger 225g self-raising flour 150g salted butter, melted plus extra for greasing 150g flaked almond, 75g toasted   For the filling 300ml double cream, cold from the fridge Seeds from 4 cardamom pods, crushed using a mortar and pestle 1 teaspoon ground cinnamon 2-3 tablespoons icing sugar 1 teaspoon vanilla bean paste 175g smooth blackberry jam   Preheat the oven to 160 degrees C (140 fan forced). Grease a 24cm spring-form cake tin and line it with baking paper. Put the rhubarb slices into a mixing bowl with the 2 tablespoons caster sugar and 1 teaspoon of the cinnamon and mix well. Set aside.   Put the eggs, remaining caster sugar, vanilla paste, remaining cinnamon and ginger into a large mixing bowl and heat together to mix thoroughly. Add the flour and melted butter and mix well, then mix in the rhubarb pieces, followed by the toasted almonds. Give everything a thoroughly good mix to ensure the ingredients are evenly combined.   Pour the mixture into the prepared cake tin and use a spatula to smooth out the surface. Scatter the raw flaked almonds liberally over the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Remove the cooled cake from the tin and cut it in half horizontally to make 2 sandwich layers. Use the layer covered in almonds as the top cake layer. To make the cream filling, put the double cream into a mixing bowl with the cardamon, cinnamon, icing sugar and vanilla paste and beat using an electric hand whisk until soft with peaks form and it just holds its shape. If you have the time, refrigerate the cream to chill it before using. Spread the cream over the lower half of the cake. Stir the jam to loosen and spoon it over the cream, then sandwich with the top cake layer.  Wed, 04 Oct 2023 08:20:00 -0000 Ep 285 - First Time I've Ever Cried in the Final Act. full SEN Ep 285 - First Time I've Ever Cried in the Final Act. Join Caroline Wilson and Corrie Perkin for Ep 285 - First Time I've Ever Cried in the Final Act. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Save the Date for our Live Podcast event on Thursday 16th of November - at Red Energy in Cremorne. It's been a big week for Corrie and Caro which included family reunions, Football finals, the Brownlow, Car break ins, a family outing to the ballet and much more. In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us covering the Iberian Peninsula. Check out the Iberian Mixed Dozen HERE. Altano Tinto DOC Duero 2019 Abellio Albarino 2021 Palacios Remondo 'La Vendimia' Garnacha Tempranillo 2020 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The It Girl - Ruth Ware Colin from Accounts on Binge Corrie share's Sabrina Ghayour's Spiced Rhubarb and Almond Cake recipe (see recipe below) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions picks we discuss musical toilets, the demise of a great institution and Corrie has a Hay fever themed Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN.   Spiced Rhubarb and Almond Cake Serves 8-10   400g rhubarb, trimmed and cut into 5mm-thick slices 225g caster sugar, plus 2 tablespoons 3 teaspoons ground cinnamon 3 large eggs 2 teaspoons vanilla bean paste 2 teaspoons ground ginger 225g self-raising flour 150g salted butter, melted plus extra for greasing 150g flaked almond, 75g toasted   For the filling 300ml double cream, cold from the fridge Seeds from 4 cardamom pods, crushed using a mortar and pestle 1 teaspoon ground cinnamon 2-3 tablespoons icing sugar 1 teaspoon vanilla bean paste 175g smooth blackberry jam   Preheat the oven to 160 degrees C (140 fan forced). Grease a 24cm spring-form cake tin and line it with baking paper. Put the rhubarb slices into a mixing bowl with the 2 tablespoons caster sugar and 1 teaspoon of the cinnamon and mix well. Set aside.   Put the eggs, remaining caster sugar, vanilla paste, remaining cinnamon and ginger into a large mixing bowl and heat together to mix thoroughly. Add the flour and melted butter and mix well, then mix in the rhubarb pieces, followed by the toasted almonds. Give everything a thoroughly good mix to ensure the ingredients are evenly combined.   Pour the mixture into the prepared cake tin and use a spatula to smooth out the surface. Scatter the raw flaked almonds liberally over the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Remove the cooled cake from the tin and cut it in half horizontally to make 2 sandwich layers. Use the layer covered in almonds as the top cake layer. To make the cream filling, put the double cream into a mixing bowl with the cardamon, cinnamon, icing sugar and vanilla paste and beat using an electric hand whisk until soft with peaks form and it just holds its shape. If you have the time, refrigerate the cream to chill it before using. Spread the cream over the lower half of the cake. Stir the jam to loosen and spoon it over the cream, then sandwich with the top cake layer.  Join Caroline Wilson and Corrie Perkin for Ep 285 - First Time I've Ever Cried in the Final Act.


This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au


Save the Date for our Live Podcast event on Thursday 16th of November - at Red Energy in Cremorne.


It's been a big week for Corrie and Caro which included family reunions, Football finals, the Brownlow, Car break ins, a family outing to the ballet and much more.


In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us covering the Iberian Peninsula. Check out the Iberian Mixed Dozen HERE.


Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


In BSF for Red Energy;

  • The It Girl - Ruth Ware
  • Colin from Accounts on Binge
  • Corrie share's Sabrina Ghayour's Spiced Rhubarb and Almond Cake recipe (see recipe below)


Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria    


In 6 Quick Questions picks we discuss musical toilets, the demise of a great institution and Corrie has a Hay fever themed Amazing Fact.


Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN.


 

Spiced Rhubarb and Almond Cake

Serves 8-10

 

400g rhubarb, trimmed and cut into 5mm-thick slices

225g caster sugar, plus 2 tablespoons

3 teaspoons ground cinnamon

3 large eggs

2 teaspoons vanilla bean paste

2 teaspoons ground ginger

225g self-raising flour

150g salted butter, melted plus extra for greasing

150g flaked almond, 75g toasted

 

For the filling

300ml double cream, cold from the fridge

Seeds from 4 cardamom pods, crushed using a mortar and pestle

1 teaspoon ground cinnamon

2-3 tablespoons icing sugar

1 teaspoon vanilla bean paste

175g smooth blackberry jam

 

Preheat the oven to 160 degrees C (140 fan forced). Grease a 24cm spring-form cake tin and line it with baking paper.

Put the rhubarb slices into a mixing bowl with the 2 tablespoons caster sugar and 1 teaspoon of the cinnamon and mix well. Set aside.

 

Put the eggs, remaining caster sugar, vanilla paste, remaining cinnamon and ginger into a large mixing bowl and heat together to mix thoroughly. Add the flour and melted butter and mix well, then mix in the rhubarb pieces, followed by the toasted almonds. Give everything a thoroughly good mix to ensure the ingredients are evenly combined.

 

Pour the mixture into the prepared cake tin and use a spatula to smooth out the surface. Scatter the raw flaked almonds liberally over the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Remove the cooled cake from the tin and cut it in half horizontally to make 2 sandwich layers. Use the layer covered in almonds as the top cake layer.

To make the cream filling, put the double cream into a mixing bowl with the cardamon, cinnamon, icing sugar and vanilla paste and beat using an electric hand whisk until soft with peaks form and it just holds its shape. If you have the time, refrigerate the cream to chill it before using. Spread the cream over the lower half of the cake. Stir the jam to loosen and spoon it over the cream, then sandwich with the top cake layer. 

]]> 3905 no QUICK LISTEN - QUICK LISTEN - The Cocktail Cabinet from Ep 284 Myles Thompson joins Corrie and Caro in studio, for Prince Wine Store. Thu, 28 Sep 2023 03:25:10 -0000 full SEN Myles Thompson joins Corrie and Caro in studio, for Prince Wine Store. Myles Thompson joins Corrie and Caro in studio, for Prince Wine Store.

]]> 541 Ep 284 - I would never leave Melbourne in September! This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. 2.00 – Caro and Corrie went to the Brownlow last night - They didn’t get to the afterparty – but Caro has been to the afterparty in years gone by - Caro wouldn’t leave Melbourne in September – great time of the year 5.30 – Feedback from throughout the week 7.10 – Caro went to Swan Lake at the State Theatre - It’s beautiful, extraordinary - Caro sat next to a Carlton fan who paid $800 for a one way trip for Bris vs. Carl Preliminary Final - Caro says it’s so cruel - Corrie – it’s unfair to capitalise on these events and key times of the year - The demise of Qantas 10.20 – The Week that Was - Corrie and Caro had a night at the state Library – footy finals panel (with Mike Sheahan and Sonja Hood) 12.30 – Discussion re: Sonja Hood - She has been such a leader – an example being the way she handled the booing of Jason Horne-Francis earlier this year 17.00 —Brownlow observations - Corrie: it’s a great industry celebration & a great networking night - Goal and Mark of the Year 25.00 – Fashion discussion from the Brownlow - Caro and Corrie spoke about some of the fashion that stood out to them and Corrie gave her 3, 2 and 1 27.30 – The Cocktail Cabinet – with Myles Thompson (for Prince Wine Store) - Recapped the 2003 Brownlow, the last time Caro went with Corrie - Spring lamb – red wines to go with it – Recommendation - Lucien Lardy - Beaujolais Villages 2021 - White wine recommendation - Vicoletto Catarratto 36.20 – Recommendations from Corrie: Book: Restless Dolly Maunder by Kate Genville Screen: Billions on Stan Recommendation from Caro: (for Cobram Estate Extra Virgin Oliver Oil) Food: Recipe from Caro: Sweet Greek cook book – lamb recipe: Plati Sto Fourno - https://grecianpurveyor.com/blogs/journal/plati-sto-fourno-slow-roasted-shoulder-of-lamb-by-kathy-tsaples-sweet-greek INGREDIENTS 1 shoulder of lamb 2 lemons, skin and pith removed so you have just the flesh 3 onions 1 head of garlic 8 cloves of garlic, peeled and sliced in half Plenty of Extra virgin olive oil Ladi Biosas 1 tbsp Mountain Treasures Organic Oregano sprigs of rosemary 2 tsp cooking salt Salt Odyssey Fleur de Sel 1 tsp black pepper METHOD (see link above) 50.10 – Why is Corrie grumpy!? - Why do they make golf ball markers green? - Why do we need stickers on fruit? 54.00 – 6 QUICK QUESTIONS – for Red Energy Tue, 26 Sep 2023 03:58:01 -0000 full SEN This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. 2.00 – Caro and Corrie went to the Brownlow last night - They didn’t get to the afterparty – but Caro has been to the afterparty in years gone by - Caro wouldn’t leave Melbourne in September – great time of the year 5.30 – Feedback from throughout the week 7.10 – Caro went to Swan Lake at the State Theatre - It’s beautiful, extraordinary - Caro sat next to a Carlton fan who paid $800 for a one way trip for Bris vs. Carl Preliminary Final - Caro says it’s so cruel - Corrie – it’s unfair to capitalise on these events and key times of the year - The demise of Qantas 10.20 – The Week that Was - Corrie and Caro had a night at the state Library – footy finals panel (with Mike Sheahan and Sonja Hood) 12.30 – Discussion re: Sonja Hood - She has been such a leader – an example being the way she handled the booing of Jason Horne-Francis earlier this year 17.00 —Brownlow observations - Corrie: it’s a great industry celebration & a great networking night - Goal and Mark of the Year 25.00 – Fashion discussion from the Brownlow - Caro and Corrie spoke about some of the fashion that stood out to them and Corrie gave her 3, 2 and 1 27.30 – The Cocktail Cabinet – with Myles Thompson (for Prince Wine Store) - Recapped the 2003 Brownlow, the last time Caro went with Corrie - Spring lamb – red wines to go with it – Recommendation - Lucien Lardy - Beaujolais Villages 2021 - White wine recommendation - Vicoletto Catarratto 36.20 – Recommendations from Corrie: Book: Restless Dolly Maunder by Kate Genville Screen: Billions on Stan Recommendation from Caro: (for Cobram Estate Extra Virgin Oliver Oil) Food: Recipe from Caro: Sweet Greek cook book – lamb recipe: Plati Sto Fourno - https://grecianpurveyor.com/blogs/journal/plati-sto-fourno-slow-roasted-shoulder-of-lamb-by-kathy-tsaples-sweet-greek INGREDIENTS 1 shoulder of lamb 2 lemons, skin and pith removed so you have just the flesh 3 onions 1 head of garlic 8 cloves of garlic, peeled and sliced in half Plenty of Extra virgin olive oil Ladi Biosas 1 tbsp Mountain Treasures Organic Oregano sprigs of rosemary 2 tsp cooking salt Salt Odyssey Fleur de Sel 1 tsp black pepper METHOD (see link above) 50.10 – Why is Corrie grumpy!? - Why do they make golf ball markers green? - Why do we need stickers on fruit? 54.00 – 6 QUICK QUESTIONS – for Red Energy This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au

Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway.

Thursday 16th of November - Live Podcast at Red Energy in Richmond.

2.00 – Caro and Corrie went to the Brownlow last night

- They didn’t get to the afterparty – but Caro has been to the afterparty in years gone by

- Caro wouldn’t leave Melbourne in September – great time of the year


5.30 – Feedback from throughout the week


7.10 – Caro went to Swan Lake at the State Theatre

- It’s beautiful, extraordinary

- Caro sat next to a Carlton fan who paid $800 for a one way trip for Bris vs. Carl Preliminary Final

- Caro says it’s so cruel

- Corrie – it’s unfair to capitalise on these events and key times of the year

- The demise of Qantas


10.20 – The Week that Was

- Corrie and Caro had a night at the state Library – footy finals panel (with Mike Sheahan and Sonja Hood)


12.30 – Discussion re: Sonja Hood

- She has been such a leader – an example being the way she handled the booing of Jason Horne-Francis earlier this year


17.00 —Brownlow observations

- Corrie: it’s a great industry celebration & a great networking night

- Goal and Mark of the Year


25.00 – Fashion discussion from the Brownlow

- Caro and Corrie spoke about some of the fashion that stood out to them and Corrie gave her 3, 2 and 1


27.30 – The Cocktail Cabinet – with Myles Thompson (for Prince Wine Store)

- Recapped the 2003 Brownlow, the last time Caro went with Corrie

- Spring lamb – red wines to go with it – Recommendation - Lucien Lardy - Beaujolais Villages 2021

- White wine recommendation - Vicoletto Catarratto


36.20 – Recommendations from Corrie:

Book: Restless Dolly Maunder by Kate Genville

Screen: Billions on Stan

Recommendation from Caro: (for Cobram Estate Extra Virgin Oliver Oil)

Food: Recipe from Caro: Sweet Greek cook book – lamb recipe:

Plati Sto Fourno - https://grecianpurveyor.com/blogs/journal/plati-sto-fourno-slow-roasted-shoulder-of-lamb-by-kathy-tsaples-sweet-greek

INGREDIENTS

1 shoulder of lamb

2 lemons, skin and pith removed so you have just the flesh

3 onions

1 head of garlic

8 cloves of garlic, peeled and sliced in half

Plenty of Extra virgin olive oil Ladi Biosas

1 tbsp Mountain Treasures Organic Oregano

sprigs of rosemary

2 tsp cooking salt Salt Odyssey Fleur de Sel

1 tsp black pepper

METHOD (see link above)


50.10 – Why is Corrie grumpy!?

- Why do they make golf ball markers green?

- Why do we need stickers on fruit?


54.00 – 6 QUICK QUESTIONS – for Red Energy

]]> 4154 Ep 283 - Don't Shoot the Rockstar with Deborah Conway Live From Crown Melbourne Join Caroline Wilson and Corrie Perkin recorded live from Crown Melbourne. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au This week our special guests are Deborah Conway and Willy Zygier. Deborah's just released her no-holds-barred memoir Book of Life - we unpack the process and response to the book so far. Plus Deb and Willy perform live for us. You can catch the Songs from the Book Of Life shows from October 4th - full details and links to book HERE or head to www.deborahconway.com You can also catch Corrie in conversation with Deborah Conway on Wednesday the 18th of October at 7pm at the Stonnington Library in South Yarra - tickets available HERE. In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us with his Brownlow Medal selections; The Gilbert Blanc 2022 Schmolzer and Brown Beechworth Pinot Noir 2022 The Quin Barossa Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The music biographies we love Music movies we love Willy shares his recipe for Amba (see recipe below) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions Deborah picks her dream singer songwriter to jam with and shares her top beauty tip, Caro and Corrie share their favourite Ron Barassi memories and Corrie has an Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Willy Zygier's Amba 1 tablespoon Cobram Estate Olive Oil 2 garlic cloves minced 1 ripe mango diced (frozen works) 1/4 teaspoon ground cumin 1/4 teaspoon sumac 1/4 teaspoon ground fenugreek 1/2 teaspoon turmeric 1/4 teaspoon salt or more to taste 2 fresh red chillies or 1/4 teaspoon cayenne 1/4 cup white or apple cider vinegar Juice of 1/2 lemon Blend together to make a smooth paste. Great with falafels or meat of your choice! Tue, 19 Sep 2023 09:43:00 -0000 Ep 283 - Don't Shoot the Rockstar with Deborah Conway Live From Crown Melbourne full SEN Join Caroline Wilson and Corrie Perkin for Ep 283 Join Caroline Wilson and Corrie Perkin recorded live from Crown Melbourne. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au This week our special guests are Deborah Conway and Willy Zygier. Deborah's just released her no-holds-barred memoir Book of Life - we unpack the process and response to the book so far. Plus Deb and Willy perform live for us. You can catch the Songs from the Book Of Life shows from October 4th - full details and links to book HERE or head to www.deborahconway.com You can also catch Corrie in conversation with Deborah Conway on Wednesday the 18th of October at 7pm at the Stonnington Library in South Yarra - tickets available HERE. In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us with his Brownlow Medal selections; The Gilbert Blanc 2022 Schmolzer and Brown Beechworth Pinot Noir 2022 The Quin Barossa Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The music biographies we love Music movies we love Willy shares his recipe for Amba (see recipe below) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions Deborah picks her dream singer songwriter to jam with and shares her top beauty tip, Caro and Corrie share their favourite Ron Barassi memories and Corrie has an Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Willy Zygier's Amba 1 tablespoon Cobram Estate Olive Oil 2 garlic cloves minced 1 ripe mango diced (frozen works) 1/4 teaspoon ground cumin 1/4 teaspoon sumac 1/4 teaspoon ground fenugreek 1/2 teaspoon turmeric 1/4 teaspoon salt or more to taste 2 fresh red chillies or 1/4 teaspoon cayenne 1/4 cup white or apple cider vinegar Juice of 1/2 lemon Blend together to make a smooth paste. Great with falafels or meat of your choice! Join Caroline Wilson and Corrie Perkin recorded live from Crown Melbourne.


This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au


This week our special guests are Deborah Conway and Willy Zygier. Deborah's just released her no-holds-barred memoir Book of Life - we unpack the process and response to the book so far. Plus Deb and Willy perform live for us. You can catch the Songs from the Book Of Life shows from October 4th - full details and links to book HERE or head to www.deborahconway.com


You can also catch Corrie in conversation with Deborah Conway on Wednesday the 18th of October at 7pm at the Stonnington Library in South Yarra - tickets available HERE.


In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us with his Brownlow Medal selections;


Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


In BSF for Red Energy;

  • The music biographies we love
  • Music movies we love
  • Willy shares his recipe for Amba (see recipe below)


Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria    


In 6 Quick Questions Deborah picks her dream singer songwriter to jam with and shares her top beauty tip, Caro and Corrie share their favourite Ron Barassi memories and Corrie has an Amazing Fact.



Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


Willy Zygier's Amba

1 tablespoon Cobram Estate Olive Oil

2 garlic cloves minced

1 ripe mango diced (frozen works)

1/4 teaspoon ground cumin

1/4 teaspoon sumac

1/4 teaspoon ground fenugreek

1/2 teaspoon turmeric

1/4 teaspoon salt or more to taste

2 fresh red chillies or 1/4 teaspoon cayenne

1/4 cup white or apple cider vinegar

Juice of 1/2 lemon

Blend together to make a smooth paste. Great with falafels or meat of your choice!

]]> 3772 no QUICK LISTEN - The Cocktail Cabinet from Ep 282 Tasting Tips Fragrant Whites Join Caroline Wilson, Corrie Perkin and Myles Thompson for a quick listen of The Cocktail Cabinet from Ep 282.  Shaw & Smith M3 Chardonnay 2021 375ml Pascal Reverdy Terre de Maimbray Sancerre 2022 375ml Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Tue, 19 Sep 2023 03:03:08 -0000 QUICK LISTEN - The Cocktail Cabinet from Ep 282 Tasting Tips Fragrant Whites full SEN Join Caroline Wilson, Corrie Perkin and Myles Thompson from Prince Wine Store for The Cocktail Cabinet from Ep 255 Join Caroline Wilson, Corrie Perkin and Myles Thompson for a quick listen of The Cocktail Cabinet from Ep 282.  Shaw & Smith M3 Chardonnay 2021 375ml Pascal Reverdy Terre de Maimbray Sancerre 2022 375ml Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Join Caroline Wilson, Corrie Perkin and Myles Thompson for a quick listen of The Cocktail Cabinet from Ep 282.


Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

]]> 579 no Dear Caro and Corrie #34 - From A Worried Neighbour Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Fri, 15 Sep 2023 07:35:46 -0000 Dear Caro and Corrie #34 - From A Worried Neighbour full SEN Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com

Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 449 no Ep 282 - Oh It Must Be September SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 282. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. This week Caro and Corrie discuss footy finals, their recent trips to Sydney and Port Fairy and the ongoing Gillon McLachlan Farewell Tour. In the Cocktail Cabinet for Prince Wine Store Myles joins us for Part 2 of our tasting tips with fragrant whites;  Shaw & Smith M3 Chardonnay 2021 375ml Pascal Reverdy Terre de Maimbray Sancerre 2022 375ml Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Enbury Heath by Stella Gibbons   The Newsreader on ABC TV and The Newsreader Podcast Leigh Sales and Lisa Millar Double Cheese Drop Scones - get the recipe HERE or below. Caro's Grumpy about the erratic Melbourne weather that's making it very difficult to plan ahead with Spring fashion choices. In 6 Quick Questions Caro admits to an awkward run in with Swans player Callum Mills, Pups in Pubs is on the agenda and Corrie recommends listening to the 7am podcast interview with Joel Gerges - El Niño is coming, at the worst possible time – listen HERE. Plus Corrie has a Melbourne Show Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Double Cheese Drop Scones INGREDIENTS 2 cups flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 50g fridge cold butter 2 rounded cups grated tasty cheddar cheese 1 1/3 cups milk METHOD Preheat the oven to 200 C. Combine the flour, baking powder and salt in a mixing bowl. Grate in the butter and then rub with your fingers until it resembles coarse crumbs. Mix in the cheese. Make a well in the centre and pour in the milk, quickly mix with a knife just until ingredients are combined. Don’t over-mix. Drop large spoonfuls of dough onto a cold baking tray and bake for 15 minutes or until the scones are golden and crisp. These are best when served warm. They reheat well. Makes 8-10 scones.  Tue, 12 Sep 2023 08:26:00 -0000 Ep 282 - Oh It Must Be September full SEN Join Caroline Wilson and Corrie Perkin for Ep 282 SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 282. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. This week Caro and Corrie discuss footy finals, their recent trips to Sydney and Port Fairy and the ongoing Gillon McLachlan Farewell Tour. In the Cocktail Cabinet for Prince Wine Store Myles joins us for Part 2 of our tasting tips with fragrant whites;  Shaw & Smith M3 Chardonnay 2021 375ml Pascal Reverdy Terre de Maimbray Sancerre 2022 375ml Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Enbury Heath by Stella Gibbons   The Newsreader on ABC TV and The Newsreader Podcast Leigh Sales and Lisa Millar Double Cheese Drop Scones - get the recipe HERE or below. Caro's Grumpy about the erratic Melbourne weather that's making it very difficult to plan ahead with Spring fashion choices. In 6 Quick Questions Caro admits to an awkward run in with Swans player Callum Mills, Pups in Pubs is on the agenda and Corrie recommends listening to the 7am podcast interview with Joel Gerges - El Niño is coming, at the worst possible time – listen HERE. Plus Corrie has a Melbourne Show Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Double Cheese Drop Scones INGREDIENTS 2 cups flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 50g fridge cold butter 2 rounded cups grated tasty cheddar cheese 1 1/3 cups milk METHOD Preheat the oven to 200 C. Combine the flour, baking powder and salt in a mixing bowl. Grate in the butter and then rub with your fingers until it resembles coarse crumbs. Mix in the cheese. Make a well in the centre and pour in the milk, quickly mix with a knife just until ingredients are combined. Don’t over-mix. Drop large spoonfuls of dough onto a cold baking tray and bake for 15 minutes or until the scones are golden and crisp. These are best when served warm. They reheat well. Makes 8-10 scones.  SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 282.


This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au


SAVE THE DATE

  • Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway.
  • Thursday 16th of November - Live Podcast at Red Energy in Richmond.


This week Caro and Corrie discuss footy finals, their recent trips to Sydney and Port Fairy and the ongoing Gillon McLachlan Farewell Tour.


In the Cocktail Cabinet for Prince Wine Store Myles joins us for Part 2 of our tasting tips with fragrant whites;


Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

In BSF for Red Energy;

  • Enbury Heath by Stella Gibbons  
  • The Newsreader on ABC TV and The Newsreader Podcast Leigh Sales and Lisa Millar
  • Double Cheese Drop Scones - get the recipe HERE or below.


Caro's Grumpy about the erratic Melbourne weather that's making it very difficult to plan ahead with Spring fashion choices.


In 6 Quick Questions Caro admits to an awkward run in with Swans player Callum Mills, Pups in Pubs is on the agenda and Corrie recommends listening to the 7am podcast interview with Joel Gerges - El Niño is coming, at the worst possible time – listen HERE. Plus Corrie has a Melbourne Show Amazing Fact.


Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


Double Cheese Drop Scones

INGREDIENTS

  • 2 cups flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 50g fridge cold butter
  • 2 rounded cups grated tasty cheddar cheese
  • 1 1/3 cups milk

METHOD

Preheat the oven to 200 C.

Combine the flour, baking powder and salt in a mixing bowl.

Grate in the butter and then rub with your fingers until it resembles coarse crumbs.

Mix in the cheese.

Make a well in the centre and pour in the milk, quickly mix with a knife just until ingredients are combined. Don’t over-mix.

Drop large spoonfuls of dough onto a cold baking tray and bake for 15 minutes or until the scones are golden and crisp.

These are best when served warm. They reheat well.

Makes 8-10 scones.




]]> 3875 no Dear Caro and Corrie #33 - The Problem With Uncle Barry Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Mon, 11 Sep 2023 07:45:00 -0000 Dear Caro and Corrie #33 - The Problem With Uncle Barry full SEN Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com

Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 607 no Ep 281 - We Fell In Love Over the Popcorn SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 281. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. This week on the podcast we discuss the The Voice referendum – can one song (John Farnham’s You’re the Voice) save an ailing YES campaign? Watch the video HERE. Plus we touch on the connection between music and political and social causes and why music matters.   The Age has named it’s Top 50 AFL Influencers who will impact footy over the next decade – Caro and Corrie have a few thoughts.   In the Cocktail Cabinet for Prince Wine Store we share a few of our favourite wine bars including; Gimlet in Melbourne Franca in Sydney The Royal Oak in Double Bay Conlon’s Hotel in Port Fairy The Alps Wine Bar in Prahan Gerald’s in Carlton North Odessa at Leavers Hotel in Creswick Mitchell Harris Wines in Ballarat   Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Book of Life by Deborah Conway Red White and Royal Blue on Prime Butterflied leg of lamb with pomegranate salsa by Sabrina Ghayour – get the recipe HERE.   Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     Corrie is Grumpy about the impact of Melbourne’s Big Build and in 6 Quick Questions we discuss the big shake up on morning radio in Melbourne, a new fashion trend Corrie WON’T be embracing and Caro has an Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.    Wed, 06 Sep 2023 06:43:00 -0000 Ep 281 - We Fell In Love Over the Popcorn full SEN Join Caroline Wilson and Corrie Perkin for Ep 281 SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 281. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. This week on the podcast we discuss the The Voice referendum – can one song (John Farnham’s You’re the Voice) save an ailing YES campaign? Watch the video HERE. Plus we touch on the connection between music and political and social causes and why music matters.   The Age has named it’s Top 50 AFL Influencers who will impact footy over the next decade – Caro and Corrie have a few thoughts.   In the Cocktail Cabinet for Prince Wine Store we share a few of our favourite wine bars including; Gimlet in Melbourne Franca in Sydney The Royal Oak in Double Bay Conlon’s Hotel in Port Fairy The Alps Wine Bar in Prahan Gerald’s in Carlton North Odessa at Leavers Hotel in Creswick Mitchell Harris Wines in Ballarat   Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Book of Life by Deborah Conway Red White and Royal Blue on Prime Butterflied leg of lamb with pomegranate salsa by Sabrina Ghayour – get the recipe HERE.   Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     Corrie is Grumpy about the impact of Melbourne’s Big Build and in 6 Quick Questions we discuss the big shake up on morning radio in Melbourne, a new fashion trend Corrie WON’T be embracing and Caro has an Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.    SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 281.


This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au


SAVE THE DATE

  • Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway.
  • Thursday 16th of November - Live Podcast at Red Energy in Richmond.


This week on the podcast we discuss the The Voice referendum – can one song (John Farnham’s You’re the Voice) save an ailing YES campaign? Watch the video HERE. Plus we touch on the connection between music and political and social causes and why music matters.

 

The Age has named it’s Top 50 AFL Influencers who will impact footy over the next decade – Caro and Corrie have a few thoughts.

 

In the Cocktail Cabinet for Prince Wine Store we share a few of our favourite wine bars including;

  • Gimlet in Melbourne
  • Franca in Sydney
  • The Royal Oak in Double Bay
  • Conlon’s Hotel in Port Fairy
  • The Alps Wine Bar in Prahan
  • Gerald’s in Carlton North
  • Odessa at Leavers Hotel in Creswick
  • Mitchell Harris Wines in Ballarat

 

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


In BSF for Red Energy;

  • Book of Life by Deborah Conway
  • Red White and Royal Blue on Prime
  • Butterflied leg of lamb with pomegranate salsa by Sabrina Ghayour – get the recipe HERE.

 

Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria    


Corrie is Grumpy about the impact of Melbourne’s Big Build and in 6 Quick Questions we discuss the big shake up on morning radio in Melbourne, a new fashion trend Corrie WON’T be embracing and Caro has an Amazing Fact.


Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


 

]]> 4231 QUICK LISTEN - The Cocktail Cabinet from Ep 280 - Red Wine Tasting Tips In the Cocktail Cabinet for Prince Wine Store in Ep 280 Myles Thompson joined us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Tue, 05 Sep 2023 01:45:10 -0000 QUICK LISTEN - The Cocktail Cabinet from Ep 280 - Red Wine Tasting Tips full SEN Join Caroline Wilson, Corrie Perkin and Myles Thompson from Prince Wine Store for The Cocktail Cabinet from Ep 255 In the Cocktail Cabinet for Prince Wine Store in Ep 280 Myles Thompson joined us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In the Cocktail Cabinet for Prince Wine Store in Ep 280 Myles Thompson joined us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson

Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


]]> 668 no Ep 280 - Evocative, Beautiful and Fascinating SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 280. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. Footy - The Great Unifier? September 21st, State Library of Victoria - tickets HERE. This week we discuss the recent Four Corners report 'The Silence: AFL's Last Taboo' . You can watch the full episode on i view HERE. Plus a lot has happened since we discussed THAT World Cup soccer kiss forced on Jenni Hermoso by Luis Rubiales - is it a game-changing moment in the equality battle? In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Tom Lake by Ann Patchett (also mentioned Sorrow and Bliss by Meg Mason, State of Wonder and The Magician's Assistant by Ann Patchett). Asteroid City at the movies Rabbit Tagine (see below). Our recipe of the week is thanks to Cobram Estate. In 6 Quick Questions for Red Energy we touch on our favourite things about the start of Spring, Helen Mirren's casting as Israeli PM Golda Meir and Corrie has and Amazing Fact or two about Spring. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Rabbit Tagine 1.6 kg rabbit (about 2). Hind legs and shoulders jointed, saddle cut into 3 (note Caro’s friend substituted chicken) Plain flour to dust 60ml (1/4 cup) Cobram Estate Olive Oil plus extra to drizzle 2 large golden shallots, thinly sliced lengthways 2 garlic cloves, coarsely chopped 2 tsp each black and yellow mustard seeds 1tsp each coriander and cumin seeds 1 tsp each ground ginger and ground cloves 1 cinnamon quill 1 tbsp each sweet paprika and ground turmeric 750ml (3 cups) chicken stock 3 stalks of celery, trimmed cut into 5mm-thick diagonal slices ½ preserved lemon, thinly sliced lengthways, plus extra to serve 10 strands of saffron, soaked in 40ml boiling water for 20minutes 120g green and black olives, pitted and halved Juice of one lemon Micro fennel to serve   1.   For rabbit, place 2 litres water and 70g sea salt flakes in a large bowl and whisk to combine. Add rabbit and refrigerate overnight, ensuring it is submerged in the brine. Add more water if required. When ready, drain well and pat dry. 2.   Dust rabbit in flour and shake off excess flour. Heat a large casserole dish over high heat, add Cobram Estate Olive Oil and sear rabbit, turning until browned all over (5 minutes). Remove from the pan and stand on a plate 3.   Reduce heat to medium-high, add golden shallots and cook stirring frequently, until softened (4 minutes). Add garlic and spices and cook, stirring continuously, until fragrant (2 minutes). Add stock, rabbit, celery, preserved lemon and saffron water and strands. Cover with a cartouche, then seal with the lid. Reduce heat to very low and cook, stirring occasionally, until the meat falls away from the bone (3 hours). Discard cinnamon quills from the sauce and stir in olives and lemon juice and drizzle with extra Cobram Estate Olive Oil – then season. 4.   To serve, divide tagine among bowls, scatter with extra preserved lemon and micro fennel.  Wed, 30 Aug 2023 02:34:00 -0000 Ep 280 - Evocative, Beautiful and Fascinating full SEN Join Caroline Wilson and Corrie Perkin for Ep 280 SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 280. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. Footy - The Great Unifier? September 21st, State Library of Victoria - tickets HERE. This week we discuss the recent Four Corners report 'The Silence: AFL's Last Taboo' . You can watch the full episode on i view HERE. Plus a lot has happened since we discussed THAT World Cup soccer kiss forced on Jenni Hermoso by Luis Rubiales - is it a game-changing moment in the equality battle? In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Tom Lake by Ann Patchett (also mentioned Sorrow and Bliss by Meg Mason, State of Wonder and The Magician's Assistant by Ann Patchett). Asteroid City at the movies Rabbit Tagine (see below). Our recipe of the week is thanks to Cobram Estate. In 6 Quick Questions for Red Energy we touch on our favourite things about the start of Spring, Helen Mirren's casting as Israeli PM Golda Meir and Corrie has and Amazing Fact or two about Spring. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Rabbit Tagine 1.6 kg rabbit (about 2). Hind legs and shoulders jointed, saddle cut into 3 (note Caro’s friend substituted chicken) Plain flour to dust 60ml (1/4 cup) Cobram Estate Olive Oil plus extra to drizzle 2 large golden shallots, thinly sliced lengthways 2 garlic cloves, coarsely chopped 2 tsp each black and yellow mustard seeds 1tsp each coriander and cumin seeds 1 tsp each ground ginger and ground cloves 1 cinnamon quill 1 tbsp each sweet paprika and ground turmeric 750ml (3 cups) chicken stock 3 stalks of celery, trimmed cut into 5mm-thick diagonal slices ½ preserved lemon, thinly sliced lengthways, plus extra to serve 10 strands of saffron, soaked in 40ml boiling water for 20minutes 120g green and black olives, pitted and halved Juice of one lemon Micro fennel to serve   1.   For rabbit, place 2 litres water and 70g sea salt flakes in a large bowl and whisk to combine. Add rabbit and refrigerate overnight, ensuring it is submerged in the brine. Add more water if required. When ready, drain well and pat dry. 2.   Dust rabbit in flour and shake off excess flour. Heat a large casserole dish over high heat, add Cobram Estate Olive Oil and sear rabbit, turning until browned all over (5 minutes). Remove from the pan and stand on a plate 3.   Reduce heat to medium-high, add golden shallots and cook stirring frequently, until softened (4 minutes). Add garlic and spices and cook, stirring continuously, until fragrant (2 minutes). Add stock, rabbit, celery, preserved lemon and saffron water and strands. Cover with a cartouche, then seal with the lid. Reduce heat to very low and cook, stirring occasionally, until the meat falls away from the bone (3 hours). Discard cinnamon quills from the sauce and stir in olives and lemon juice and drizzle with extra Cobram Estate Olive Oil – then season. 4.   To serve, divide tagine among bowls, scatter with extra preserved lemon and micro fennel.  SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 280.


This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au


SAVE THE DATE

  • Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway.
  • Thursday 16th of November - Live Podcast at Red Energy in Richmond.


Footy - The Great Unifier? September 21st, State Library of Victoria - tickets HERE.


This week we discuss the recent Four Corners report 'The Silence: AFL's Last Taboo' . You can watch the full episode on i view HERE.

Plus a lot has happened since we discussed THAT World Cup soccer kiss forced on Jenni Hermoso by Luis Rubiales - is it a game-changing moment in the equality battle?


In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson

Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it.

Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


In BSF for Red Energy;

  • Tom Lake by Ann Patchett (also mentioned Sorrow and Bliss by Meg Mason, State of Wonder and The Magician's Assistant by Ann Patchett).
  • Asteroid City at the movies
  • Rabbit Tagine (see below). Our recipe of the week is thanks to Cobram Estate.


In 6 Quick Questions for Red Energy we touch on our favourite things about the start of Spring, Helen Mirren's casting as Israeli PM Golda Meir and Corrie has and Amazing Fact or two about Spring.


Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


Rabbit Tagine

1.6 kg rabbit (about 2). Hind legs and shoulders jointed, saddle cut into 3 (note Caro’s friend substituted chicken)

Plain flour to dust

60ml (1/4 cup) Cobram Estate Olive Oil plus extra to drizzle

2 large golden shallots, thinly sliced lengthways

2 garlic cloves, coarsely chopped

2 tsp each black and yellow mustard seeds

1tsp each coriander and cumin seeds

1 tsp each ground ginger and ground cloves

1 cinnamon quill

1 tbsp each sweet paprika and ground turmeric

750ml (3 cups) chicken stock

3 stalks of celery, trimmed cut into 5mm-thick diagonal slices

½ preserved lemon, thinly sliced lengthways, plus extra to serve

10 strands of saffron, soaked in 40ml boiling water for 20minutes

120g green and black olives, pitted and halved

Juice of one lemon

Micro fennel to serve

 

1.   For rabbit, place 2 litres water and 70g sea salt flakes in a large bowl and whisk to combine. Add rabbit and refrigerate overnight, ensuring it is submerged in the brine. Add more water if required. When ready, drain well and pat dry.

2.   Dust rabbit in flour and shake off excess flour. Heat a large casserole dish over high heat, add Cobram Estate Olive Oil and sear rabbit, turning until browned all over (5 minutes). Remove from the pan and stand on a plate

3.   Reduce heat to medium-high, add golden shallots and cook stirring frequently, until softened (4 minutes). Add garlic and spices and cook, stirring continuously, until fragrant (2 minutes). Add stock, rabbit, celery, preserved lemon and saffron water and strands. Cover with a cartouche, then seal with the lid. Reduce heat to very low and cook, stirring occasionally, until the meat falls away from the bone (3 hours). Discard cinnamon quills from the sauce and stir in olives and lemon juice and drizzle with extra Cobram Estate Olive Oil – then season.

4.   To serve, divide tagine among bowls, scatter with extra preserved lemon and micro fennel. 

]]> 4092 QUICK LISTEN - The Cocktail Cabinet from Ep 279 Wines of Spain In Ep 279 in the Cocktail Cabinet for Prince Wine Store Myles Thompson joined us with three Spanish offerings; Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 Casa Rojo Enemigo Mio Garnacha 2021 Cillar de Silos Golfo Vermut Negra 750ml Corrie also recommends Drops of God on Apple TV Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Mon, 28 Aug 2023 02:26:11 -0000 QUICK LISTEN - The Cocktail Cabinet from Ep 279 Wines of Spain full SEN Join Caroline Wilson, Corrie Perkin and Myles Thompson from Prince Wine Store for The Cocktail Cabinet from Ep 255 In Ep 279 in the Cocktail Cabinet for Prince Wine Store Myles Thompson joined us with three Spanish offerings; Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 Casa Rojo Enemigo Mio Garnacha 2021 Cillar de Silos Golfo Vermut Negra 750ml Corrie also recommends Drops of God on Apple TV Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In Ep 279 in the Cocktail Cabinet for Prince Wine Store Myles Thompson joined us with three Spanish offerings;

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


]]> 875 no Dear Caro and Corrie #32 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Listen to Home Style with Shaynna Blaze HERE or subscribe wherever you listen to podcasts. Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Fri, 25 Aug 2023 18:00:00 -0000 Dear Caro and Corrie #32 full SEN Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Listen to Home Style with Shaynna Blaze HERE or subscribe wherever you listen to podcasts. Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Listen to Home Style with Shaynna Blaze HERE or subscribe wherever you listen to podcasts.


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 485 no Ep 279 - But a Kiss on the Lips? SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 278. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au This week on the podcast we reflect on the Breast Cancer Network Australia's moving Field of Women event at the MCG. You can access the wonderful resources of BCNA via their website www.bcna.org.au and listen to the Upfront About Breast Cancer podcast 'What You Don't Know Until You Do' with Dr Charlotte Tottman HERE. We also discuss the Ben Keays goal and the AFL's goal line technology issues plus THAT World Cup kiss. Was it inappropriate for Spanish FA president Luis Rubiales to kiss payer Jenni Hermoso smack bang on the lips? In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with three Spanish offerings; Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 Casa Rojo Enemigo Mio Garnacha 2021 Cillar de Silos Golfo Vermut Negra 750ml Corrie also recommends Drops of God on Apple TV Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Sorrow and Bliss by Meg Mason The Miracle Club at the movies Corrie's Pan Baked Tomato and Parmesan Fetta - see recipe HERE. or below. Our recipe of the week is thanks to Cobram Estate – Australia’s most awarded  extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. In 6 Quick Questions Corrie shares her Women's World Cup best uniform votes, we touch on the Bradley Cooper fake nose debate, Michael Parkinson's memorable interviews plus another Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Pan-baked tomato & parmesan feta by Donna Hay Serves: 4 Ingredients 60ml extra virgin olive oil 2 red onions, sliced 3 cloves garlic, sliced 12 stalks cavolo nero (about 240g), stems removed 3 x 400g cans cherry tomatoes Sea salt Cracked black pepper 25g finely grated Parimgiano Reggiano 6 sprigs lemon thyme 2 x 200g packs feta Basil leaves, to serve Pasta or toasted sourdough, to serve Method Heat a large ovenproof frying pan over medium heat. Add 1 tbsp oil and the onions and cook for 8 minutes, or until the onions are lightly golden. Add the garlic and cook for 2 minutes. Add the cavolo nero and cook for 1 minute, or until wilted. Add the tomatoes, salt and pepper and stir to combine. Bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tomato sauce thickens slightly. Remove from the heat. Preheat the oven grill to high. Meanwhile, place the Parmigiano Reggiano, thyme and remaining oil in a bowl and mix to combine. Place the feta in the centre of the pan and top with the Parmigiano mixture. Grill for 8-10 minutes, or until the Parmigiano is golden. Serve with the basil leaves and pasta or thick slices of toasted sourdough. Tue, 22 Aug 2023 21:35:00 -0000 Ep 279 - But a Kiss on the Lips? full SEN Join Caroline Wilson and Corrie Perkin for Ep 279 SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 278. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au This week on the podcast we reflect on the Breast Cancer Network Australia's moving Field of Women event at the MCG. You can access the wonderful resources of BCNA via their website www.bcna.org.au and listen to the Upfront About Breast Cancer podcast 'What You Don't Know Until You Do' with Dr Charlotte Tottman HERE. We also discuss the Ben Keays goal and the AFL's goal line technology issues plus THAT World Cup kiss. Was it inappropriate for Spanish FA president Luis Rubiales to kiss payer Jenni Hermoso smack bang on the lips? In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with three Spanish offerings; Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 Casa Rojo Enemigo Mio Garnacha 2021 Cillar de Silos Golfo Vermut Negra 750ml Corrie also recommends Drops of God on Apple TV Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Sorrow and Bliss by Meg Mason The Miracle Club at the movies Corrie's Pan Baked Tomato and Parmesan Fetta - see recipe HERE. or below. Our recipe of the week is thanks to Cobram Estate – Australia’s most awarded  extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. In 6 Quick Questions Corrie shares her Women's World Cup best uniform votes, we touch on the Bradley Cooper fake nose debate, Michael Parkinson's memorable interviews plus another Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Pan-baked tomato & parmesan feta by Donna Hay Serves: 4 Ingredients 60ml extra virgin olive oil 2 red onions, sliced 3 cloves garlic, sliced 12 stalks cavolo nero (about 240g), stems removed 3 x 400g cans cherry tomatoes Sea salt Cracked black pepper 25g finely grated Parimgiano Reggiano 6 sprigs lemon thyme 2 x 200g packs feta Basil leaves, to serve Pasta or toasted sourdough, to serve Method Heat a large ovenproof frying pan over medium heat. Add 1 tbsp oil and the onions and cook for 8 minutes, or until the onions are lightly golden. Add the garlic and cook for 2 minutes. Add the cavolo nero and cook for 1 minute, or until wilted. Add the tomatoes, salt and pepper and stir to combine. Bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tomato sauce thickens slightly. Remove from the heat. Preheat the oven grill to high. Meanwhile, place the Parmigiano Reggiano, thyme and remaining oil in a bowl and mix to combine. Place the feta in the centre of the pan and top with the Parmigiano mixture. Grill for 8-10 minutes, or until the Parmigiano is golden. Serve with the basil leaves and pasta or thick slices of toasted sourdough. SHOW NOTES


Join Caroline Wilson and Corrie Perkin for Ep 278.


This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au


This week on the podcast we reflect on the Breast Cancer Network Australia's moving Field of Women event at the MCG. You can access the wonderful resources of BCNA via their website www.bcna.org.au and listen to the Upfront About Breast Cancer podcast 'What You Don't Know Until You Do' with Dr Charlotte Tottman HERE.


We also discuss the Ben Keays goal and the AFL's goal line technology issues plus THAT World Cup kiss. Was it inappropriate for Spanish FA president Luis Rubiales to kiss payer Jenni Hermoso smack bang on the lips?


In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with three Spanish offerings;

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


In BSF for Red Energy;

  • Sorrow and Bliss by Meg Mason
  • The Miracle Club at the movies
  • Corrie's Pan Baked Tomato and Parmesan Fetta - see recipe HERE. or below.


Our recipe of the week is thanks to Cobram Estate – Australia’s most awarded 

extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria.


In 6 Quick Questions Corrie shares her Women's World Cup best uniform votes, we touch on the Bradley Cooper fake nose debate, Michael Parkinson's memorable interviews plus another Amazing Fact.



Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts.


This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 



Pan-baked tomato & parmesan feta

by Donna Hay


Serves: 4

Ingredients

60ml extra virgin olive oil

2 red onions, sliced

3 cloves garlic, sliced

12 stalks cavolo nero (about 240g), stems removed

3 x 400g cans cherry tomatoes

Sea salt

Cracked black pepper

25g finely grated Parimgiano Reggiano

6 sprigs lemon thyme

2 x 200g packs feta

Basil leaves, to serve

Pasta or toasted sourdough, to serve

Method

Heat a large ovenproof frying pan over medium heat. Add 1 tbsp oil and the onions and cook for 8 minutes, or until the onions are lightly golden. Add the garlic and cook for 2 minutes.

Add the cavolo nero and cook for 1 minute, or until wilted. Add the tomatoes, salt and pepper and stir to combine. Bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tomato sauce thickens slightly. Remove from the heat. Preheat the oven grill to high. Meanwhile, place the Parmigiano Reggiano, thyme and remaining oil in a bowl and mix to combine. Place the feta in the centre of the pan and top with the Parmigiano mixture. Grill for 8-10 minutes, or until the Parmigiano is golden. Serve with the basil leaves and pasta or thick slices of toasted sourdough.

]]> 4763 no QUICK LISTEN - The Cocktail Cabinet from Ep 278 Pink Drinks Myles Thompson joins us to discuss Pink Drinks ahead of the BCNA’s annual Pink Lady event at the MCG on Sunday the 20th of August. ·     Dominique Portet Sparkling Rose ·     Koener Brothers Pigato ·     Spring Bay Pink Gin ·     Kate Goodman’s Rose with 100% of profits going to BCNA – details HERE. Use the promo code MESS at checkout www.princewinestore.com.au or instore for you 10% listener discount. Tue, 22 Aug 2023 21:03:00 -0000 QUICK LISTEN - The Cocktail Cabinet from Ep 278 Pink Drinks full SEN Join Caro and Corrie and Myles Thompson from Prince Wine Store for The Cocktail Cabinet Myles Thompson joins us to discuss Pink Drinks ahead of the BCNA’s annual Pink Lady event at the MCG on Sunday the 20th of August. ·     Dominique Portet Sparkling Rose ·     Koener Brothers Pigato ·     Spring Bay Pink Gin ·     Kate Goodman’s Rose with 100% of profits going to BCNA – details HERE. Use the promo code MESS at checkout www.princewinestore.com.au or instore for you 10% listener discount.

Myles Thompson joins us to discuss Pink Drinks ahead of the BCNA’s annual Pink Lady event at the MCG on Sunday the 20th of August.

·     Dominique Portet Sparkling Rose

·     Koener Brothers Pigato

·     Spring Bay Pink Gin

·     Kate Goodman’s Rose with 100% of profits going to BCNA – details HERE.


Use the promo code MESS at checkout www.princewinestore.com.au or instore for you 10% listener discount.

]]> 630 no Dear Caro and Corrie #31 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Listen to Home Style with Shaynna Blaze HERE or subscribe wherever you listen to podcasts. Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Sat, 19 Aug 2023 18:00:00 -0000 Dear Caro and Corrie #31 full SEN Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Listen to Home Style with Shaynna Blaze HERE or subscribe wherever you listen to podcasts. Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Listen to Home Style with Shaynna Blaze HERE or subscribe wherever you listen to podcasts.


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 751 no Ep 278 - Nerves of Steel SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 278. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Be part of Breast Cancer Network Australia’s Field of Women at the MCG on Sunday 20th of August. Full details at https://www.pinkladymatch.com.au/ HERE. This week on the podcast Caro and Corrie discuss the incredible success of the Matilda’s and their World Cup campaign so far, it’s place in Australian culture as a defining moment and what the Matilda’s lasting legacy may be and how the AFL might learn some lessons from soccer in it’s approach to the women’s game. Myles Thompson joins us to discuss Pink Drinks ahead of the BCNA’s annual Pink Lady event at the MCG on Sunday the 20th of August. ·     Dominique Portet Sparkling Rose ·     Koener Brothers Pigato ·     Spring Bay Pink Gin ·     Kate Goodman’s Rose with 100% of profits going to BCNA – details HERE. In BSF for Red Energy; The Fire by Daneila Krien Kin on SBS on Demand Italian-Style Lentils With Cavolo Nero and Sausages by Julia Busuttil Nishimura (see recipe below or HERE) Our recipe of the week is thanks to Cobram Estate Estate - Australia’s most awarded  extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria            Caro’s Grumpy about the PM putting the mozz on the Matilda’s by suggesting a public holiday if they win the World Cup Final.   In 6 Quick questions we discuss the Spring 1883 exhibition at the Windsor Hotel (details HERE), Corrie’s Mornington Peninsula GLT in the newly made over Rosebud Plaza, the disappearance of cash in our daily lives, the AFL grand final plans and an Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Julia Busuttil Nishimura’s lentils with cavolo nero and sausage Serves 6 Preparation time: 15 minutes Cooking time: 70 minutes Ingredients: 1 1/2 tbsp extra-virgin olive oil 1 carrot, diced 1 onion, diced Sea salt 100ml dry white wine 1 fresh bay leaf 1 tomato, chopped 3 garlic cloves, chopped 350g Puy lentils 1L chicken stock 1 bunch cavolo nero, chopped 6 pork sausages Salsa verde 1 slice crusty white bread, crust removed, roughly torn Full-cream milk, for soaking 1 garlic clove, peeled Sea salt 1 tbsp salted capers, rinsed 3 anchovy fillets Handful of flat-leaf parsley 1/2 lemon, zest and juice 60ml extra-virgin olive oil Method: Heat olive oil in a large heavy-based saucepan over low heat. Cook the carrot and onion with a pinch of salt for about 10 minutes, until soft and translucent. Add the wine, increase heat to medium and simmer for 1–2 minutes. Add the bay leaf, tomato, garlic and lentils and cover with chicken stock. Bring to the boil then cover and simmer for 40 minutes, or until the lentils are al dente. Add the cavolo nero, stir for a minute or two, then cover and remove from the heat. For the salsa verde, place the bread in a small bowl. Add just enough milk to cover the bread and leave to soak for 10 minutes. Squeeze out the excess milk and set aside. Finely chop the garlic. Add the salt, capers and anchovies and continue to chop. Add the parsley and the bread and keep chopping until everything is nicely combined. Transfer to a bowl, add the lemon zest and juice and enough olive oil to loosen the mixture. Cook the sausages in a pan until nicely browned and cooked through. Top with salsa verde and serve with the lentils. Wed, 16 Aug 2023 00:54:00 -0000 Ep 278 - Nerves of Steel full SEN Join Caroline Wilson and Corrie Perkin for Ep 278 SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 278. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Be part of Breast Cancer Network Australia’s Field of Women at the MCG on Sunday 20th of August. Full details at https://www.pinkladymatch.com.au/ HERE. This week on the podcast Caro and Corrie discuss the incredible success of the Matilda’s and their World Cup campaign so far, it’s place in Australian culture as a defining moment and what the Matilda’s lasting legacy may be and how the AFL might learn some lessons from soccer in it’s approach to the women’s game. Myles Thompson joins us to discuss Pink Drinks ahead of the BCNA’s annual Pink Lady event at the MCG on Sunday the 20th of August. ·     Dominique Portet Sparkling Rose ·     Koener Brothers Pigato ·     Spring Bay Pink Gin ·     Kate Goodman’s Rose with 100% of profits going to BCNA – details HERE. In BSF for Red Energy; The Fire by Daneila Krien Kin on SBS on Demand Italian-Style Lentils With Cavolo Nero and Sausages by Julia Busuttil Nishimura (see recipe below or HERE) Our recipe of the week is thanks to Cobram Estate Estate - Australia’s most awarded  extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria            Caro’s Grumpy about the PM putting the mozz on the Matilda’s by suggesting a public holiday if they win the World Cup Final.   In 6 Quick questions we discuss the Spring 1883 exhibition at the Windsor Hotel (details HERE), Corrie’s Mornington Peninsula GLT in the newly made over Rosebud Plaza, the disappearance of cash in our daily lives, the AFL grand final plans and an Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Julia Busuttil Nishimura’s lentils with cavolo nero and sausage Serves 6 Preparation time: 15 minutes Cooking time: 70 minutes Ingredients: 1 1/2 tbsp extra-virgin olive oil 1 carrot, diced 1 onion, diced Sea salt 100ml dry white wine 1 fresh bay leaf 1 tomato, chopped 3 garlic cloves, chopped 350g Puy lentils 1L chicken stock 1 bunch cavolo nero, chopped 6 pork sausages Salsa verde 1 slice crusty white bread, crust removed, roughly torn Full-cream milk, for soaking 1 garlic clove, peeled Sea salt 1 tbsp salted capers, rinsed 3 anchovy fillets Handful of flat-leaf parsley 1/2 lemon, zest and juice 60ml extra-virgin olive oil Method: Heat olive oil in a large heavy-based saucepan over low heat. Cook the carrot and onion with a pinch of salt for about 10 minutes, until soft and translucent. Add the wine, increase heat to medium and simmer for 1–2 minutes. Add the bay leaf, tomato, garlic and lentils and cover with chicken stock. Bring to the boil then cover and simmer for 40 minutes, or until the lentils are al dente. Add the cavolo nero, stir for a minute or two, then cover and remove from the heat. For the salsa verde, place the bread in a small bowl. Add just enough milk to cover the bread and leave to soak for 10 minutes. Squeeze out the excess milk and set aside. Finely chop the garlic. Add the salt, capers and anchovies and continue to chop. Add the parsley and the bread and keep chopping until everything is nicely combined. Transfer to a bowl, add the lemon zest and juice and enough olive oil to loosen the mixture. Cook the sausages in a pan until nicely browned and cooked through. Top with salsa verde and serve with the lentils. SHOW NOTES


Join Caroline Wilson and Corrie Perkin for Ep 278.



This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au


Be part of Breast Cancer Network Australia’s Field of Women at the MCG on Sunday 20th of August. Full details at https://www.pinkladymatch.com.au/ HERE.


This week on the podcast Caro and Corrie discuss the incredible success of the Matilda’s and their World Cup campaign so far, it’s place in Australian culture as a defining moment and what the Matilda’s lasting legacy may be and how the AFL might learn some lessons from soccer in it’s approach to the women’s game.


Myles Thompson joins us to discuss Pink Drinks ahead of the BCNA’s annual Pink Lady event at the MCG on Sunday the 20th of August.

·     Dominique Portet Sparkling Rose

·     Koener Brothers Pigato

·     Spring Bay Pink Gin

·     Kate Goodman’s Rose with 100% of profits going to BCNA – details HERE.


In BSF for Red Energy;


Our recipe of the week is thanks to Cobram Estate Estate - Australia’s most awarded 

extra virgin olive oil. Grown, harvested and first cold pressed in Northern

Victoria           


Caro’s Grumpy about the PM putting the mozz on the Matilda’s by suggesting a public holiday if they win the World Cup Final.

 

In 6 Quick questions we discuss the Spring 1883 exhibition at the Windsor Hotel (details HERE), Corrie’s Mornington Peninsula GLT in the newly made over Rosebud Plaza, the disappearance of cash in our daily lives, the AFL grand final plans and an Amazing Fact.


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts.


This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


Julia Busuttil Nishimura’s lentils with cavolo nero and sausage

Serves 6

Preparation time: 15 minutes

Cooking time: 70 minutes

Ingredients:

1 1/2 tbsp extra-virgin olive oil

1 carrot, diced

1 onion, diced

Sea salt

100ml dry white wine

1 fresh bay leaf

1 tomato, chopped

3 garlic cloves, chopped

350g Puy lentils

1L chicken stock

1 bunch cavolo nero, chopped

6 pork sausages

Salsa verde

1 slice crusty white bread, crust removed, roughly torn

Full-cream milk, for soaking

1 garlic clove, peeled

Sea salt

1 tbsp salted capers, rinsed

3 anchovy fillets

Handful of flat-leaf parsley

1/2 lemon, zest and juice

60ml extra-virgin olive oil

Method:

Heat olive oil in a large heavy-based saucepan over low heat. Cook the carrot and onion with a pinch of salt for about 10 minutes, until soft and translucent. Add the wine, increase heat to medium and simmer for 1–2 minutes. Add the bay leaf, tomato, garlic and lentils and cover with chicken stock. Bring to the boil then cover and simmer for 40 minutes, or until the lentils are al dente. Add the cavolo nero, stir for a minute or two, then cover and remove from the heat.

For the salsa verde, place the bread in a small bowl. Add just enough milk to cover the bread and leave to soak for 10 minutes. Squeeze out the excess milk and set aside. Finely chop the garlic. Add the salt, capers and anchovies and continue to chop. Add the parsley and the bread and keep chopping until everything is nicely combined. Transfer to a bowl, add the lemon zest and juice and enough olive oil to loosen the mixture.

Cook the sausages in a pan until nicely browned and cooked through. Top with salsa verde and serve with the lentils.

]]> 3787 no QUICK LISTEN - The Cocktail Cabinet from Ep 277 - World Cup August Mixed Dozen In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some selections from the August Mixed Dozen paying tribute to the Women's World Cup. Ministry of Clouds Carignan Grenache 2021 Forest Hill Highbury Fields Cabernet 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Tue, 15 Aug 2023 03:46:00 -0000 QUICK LISTEN - The Cocktail Cabinet from Ep 277 - World Cup August Mixed Dozen full SEN Join Caroline Wilson, Corrie Perkin and Myles Thompson from Prince Wine Store for The Cocktail Cabinet from Ep 255 In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some selections from the August Mixed Dozen paying tribute to the Women's World Cup. Ministry of Clouds Carignan Grenache 2021 Forest Hill Highbury Fields Cabernet 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some selections from the August Mixed Dozen paying tribute to the Women's World Cup.

  • Ministry of Clouds Carignan Grenache 2021
  • Forest Hill Highbury Fields Cabernet 2021

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


]]> 618 no Dear Caro and Corrie #30 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Sat, 12 Aug 2023 07:21:00 -0000 Dear Caro and Corrie #30 full SEN Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 653 no Ep 277 - I Think It's A Masterpiece  Join Caroline Wilson and Corrie Perkin for Ep 277. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au   MOVIE NIGHT for Red Energy MOVIE: The Miracle Club WHEN: Tuesday 15th of August at 6pm WHERE: Palace Brighton Bay COST: $20 LINK TO BOOK: Don’t Shoot the Messenger — TheMiracle Club — Ballpark Entertainment Email feedback@dontshootpod.com.au if you have any queries or issues booking.   Be part of Breast Cancer Network Australia’s Field of Women at the MCG on Sunday 20th of August. Full details at https://www.pinkladymatch.com.au/ HERE. This week Caro and Corrie discuss the emergence of Australian women as international sporting heroes after the Diamond's world cup win and the Matilda's ongoing success. Is the AFLW poised to capitalise on the appetite for women's sport? We discuss Collingwood CEO Craig Kelly's recent comments that raised more than a few eyebrows. In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some selections from the August Mixed Dozen paying tribute to the Women's World Cup. Ministry of Clouds Carignan Grenache 2021 Forest Hill Highbury Fields Cabernet 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF for Red Energy and Cobram Estate;  A House Full of Daughters by Juliet Nicolson Best of Friends by Kamila Shamsie        Oppenheimer Drops of God (Apple TV) Almond, Pear and Olive Oil Cake - recipe HERE Lemon Olive Oil Cake - recipe HERE Plus in 6 Quick Questions we touch on age appropriate dressing (there are no rules says Caro!), our favourite Paul McCartney songs, a Ballarat GLT for Fika in Doveton St North and Caro has an AFL Commission Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Wed, 09 Aug 2023 02:18:00 -0000 Ep 277 - I Think It's A Masterpiece full SEN Join Caroline Wilson and Corrie Perkin for Ep 277  Join Caroline Wilson and Corrie Perkin for Ep 277. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au   MOVIE NIGHT for Red Energy MOVIE: The Miracle Club WHEN: Tuesday 15th of August at 6pm WHERE: Palace Brighton Bay COST: $20 LINK TO BOOK: Don’t Shoot the Messenger — TheMiracle Club — Ballpark Entertainment Email feedback@dontshootpod.com.au if you have any queries or issues booking.   Be part of Breast Cancer Network Australia’s Field of Women at the MCG on Sunday 20th of August. Full details at https://www.pinkladymatch.com.au/ HERE. This week Caro and Corrie discuss the emergence of Australian women as international sporting heroes after the Diamond's world cup win and the Matilda's ongoing success. Is the AFLW poised to capitalise on the appetite for women's sport? We discuss Collingwood CEO Craig Kelly's recent comments that raised more than a few eyebrows. In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some selections from the August Mixed Dozen paying tribute to the Women's World Cup. Ministry of Clouds Carignan Grenache 2021 Forest Hill Highbury Fields Cabernet 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF for Red Energy and Cobram Estate;  A House Full of Daughters by Juliet Nicolson Best of Friends by Kamila Shamsie        Oppenheimer Drops of God (Apple TV) Almond, Pear and Olive Oil Cake - recipe HERE Lemon Olive Oil Cake - recipe HERE Plus in 6 Quick Questions we touch on age appropriate dressing (there are no rules says Caro!), our favourite Paul McCartney songs, a Ballarat GLT for Fika in Doveton St North and Caro has an AFL Commission Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.   Join Caroline Wilson and Corrie Perkin for Ep 277.


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

 

MOVIE NIGHT for Red Energy

MOVIE: The Miracle Club

WHEN: Tuesday 15th of August at 6pm

WHERE: Palace Brighton Bay

COST: $20

LINK TO BOOK: Don’t Shoot the Messenger — TheMiracle Club — Ballpark Entertainment

Email feedback@dontshootpod.com.au if you have any queries or issues booking.

 

Be part of Breast Cancer Network Australia’s Field of Women at the MCG on Sunday 20th of August. Full details at https://www.pinkladymatch.com.au/ HERE.


This week Caro and Corrie discuss the emergence of Australian women as international sporting heroes after the Diamond's world cup win and the Matilda's ongoing success. Is the AFLW poised to capitalise on the appetite for women's sport? We discuss Collingwood CEO Craig Kelly's recent comments that raised more than a few eyebrows.


In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some selections from the August Mixed Dozen paying tribute to the Women's World Cup.

  • Ministry of Clouds Carignan Grenache 2021
  • Forest Hill Highbury Fields Cabernet 2021

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


BSF for Red Energy and Cobram Estate;


Plus in 6 Quick Questions we touch on age appropriate dressing (there are no rules says Caro!), our favourite Paul McCartney songs, a Ballarat GLT for Fika in Doveton St North and Caro has an AFL Commission Amazing Fact.


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts.


This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

]]> 4675 no QUICK LISTEN - The Cocktail Cabinet from Ep 276 - Goodbye Dry July In The Cocktail Cabinet for Prince Wine Store - Myles has two 'drought breaking' beverages to recommend; Richter Graacher Himmelreich Riesling Kabinett 2021 Weihenstephaner Pilsner 500ml Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Wed, 09 Aug 2023 00:04:13 -0000 QUICK LISTEN - The Cocktail Cabinet from Ep 276 - Goodbye Dry July full SEN Join Caro and Corrie and Myles Thompson from Prince Wine Store for The Cocktail Cabinet In The Cocktail Cabinet for Prince Wine Store - Myles has two 'drought breaking' beverages to recommend; Richter Graacher Himmelreich Riesling Kabinett 2021 Weihenstephaner Pilsner 500ml Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In The Cocktail Cabinet for Prince Wine Store - Myles has two 'drought breaking' beverages to recommend;

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


]]> 408 no Dear Caro and Corrie #29 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Fri, 04 Aug 2023 19:00:00 -0000 Dear Caro and Corrie #29 full SEN Join Caroline Wilson, Corrie Perkin and Producer Jane Nield for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 526 no Ep 276 - Happy Days for the Girls in the Paddock Join Caroline Wilson and Corrie Perkin for Ep 275 - Happy Days for the Girls in the Paddock This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au MOVIE NIGHT for Red Energy MOVIE: The Miracle Club WHEN: Tuesday 15th of August at 6pm WHERE: Palace Brighton Bay COST: $20 LINK TO BOOK: Don’t Shoot the Messenger — The Miracle Club — Ballpark Entertainment Email feedback@dontshootpod.com.au if you have any queries or issues booking. This week on the podcast Caro and Corrie discuss The Voice to Parliament after Corrie's thought provoking 'town hall' gatherings on the weekend. Are the messages starting to cut through? Plus Caro reflects on some of the issues she wrote about in a recent column for The Age, how AFL clubs approach retention and recruiting of Indigenous coaches and players and the AFL's overall strategy for combating racism in footy. In The Cocktail Cabinet for Prince Wine Store - Myles has two 'drought breaking' beverages to recommend; Richter Graacher Himmelreich Riesling Kabinett 2021 Weihenstephaner Pilsner 500ml Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The Lost Flowers of Alice Hart by Holly Ringland Beyond Paradise on Binge Mary's Tomato Pie (Danielle Alvarez recipe - find it HERE) Plus in 6 Quick Questions Corrie's loving the Summer Reading special lists via BookerPrizes.com (HERE) and recommends The Last Movie Stars doco (which Caro gave the thumbs up too) and we say Happy Birthday to horses with some Amazing Facts. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Wed, 02 Aug 2023 08:58:00 -0000 Ep 276 - Happy Days for the Girls in the Paddock full SEN Join Caroline Wilson and Corrie Perkin for Ep 276 Join Caroline Wilson and Corrie Perkin for Ep 275 - Happy Days for the Girls in the Paddock This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au MOVIE NIGHT for Red Energy MOVIE: The Miracle Club WHEN: Tuesday 15th of August at 6pm WHERE: Palace Brighton Bay COST: $20 LINK TO BOOK: Don’t Shoot the Messenger — The Miracle Club — Ballpark Entertainment Email feedback@dontshootpod.com.au if you have any queries or issues booking. This week on the podcast Caro and Corrie discuss The Voice to Parliament after Corrie's thought provoking 'town hall' gatherings on the weekend. Are the messages starting to cut through? Plus Caro reflects on some of the issues she wrote about in a recent column for The Age, how AFL clubs approach retention and recruiting of Indigenous coaches and players and the AFL's overall strategy for combating racism in footy. In The Cocktail Cabinet for Prince Wine Store - Myles has two 'drought breaking' beverages to recommend; Richter Graacher Himmelreich Riesling Kabinett 2021 Weihenstephaner Pilsner 500ml Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The Lost Flowers of Alice Hart by Holly Ringland Beyond Paradise on Binge Mary's Tomato Pie (Danielle Alvarez recipe - find it HERE) Plus in 6 Quick Questions Corrie's loving the Summer Reading special lists via BookerPrizes.com (HERE) and recommends The Last Movie Stars doco (which Caro gave the thumbs up too) and we say Happy Birthday to horses with some Amazing Facts. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Join Caroline Wilson and Corrie Perkin for Ep 275 - Happy Days for the Girls in the Paddock


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au


MOVIE NIGHT for Red Energy

MOVIE: The Miracle Club

WHEN: Tuesday 15th of August at 6pm

WHERE: Palace Brighton Bay

COST: $20

LINK TO BOOK: Don’t Shoot the Messenger — The Miracle Club — Ballpark Entertainment

Email feedback@dontshootpod.com.au if you have any queries or issues booking.


This week on the podcast Caro and Corrie discuss The Voice to Parliament after Corrie's thought provoking 'town hall' gatherings on the weekend. Are the messages starting to cut through?

Plus Caro reflects on some of the issues she wrote about in a recent column for The Age, how AFL clubs approach retention and recruiting of Indigenous coaches and players and the AFL's overall strategy for combating racism in footy.


In The Cocktail Cabinet for Prince Wine Store - Myles has two 'drought breaking' beverages to recommend;

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


In BSF for Red Energy;

  • The Lost Flowers of Alice Hart by Holly Ringland
  • Beyond Paradise on Binge
  • Mary's Tomato Pie (Danielle Alvarez recipe - find it HERE)


Plus in 6 Quick Questions Corrie's loving the Summer Reading special lists via BookerPrizes.com (HERE) and recommends The Last Movie Stars doco (which Caro gave the thumbs up too) and we say Happy Birthday to horses with some Amazing Facts.


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

]]> 3361 QUICK LISTEN: The Cocktail Cabinet from Ep 275 - Two Great Reds In The Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to a couple of great red wines; Bleasdale Wild Fig SGM Jim Barry St Clare Dry Red Cabernet Malbec 2016 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Wed, 02 Aug 2023 06:22:54 -0000 QUICK LISTEN: The Cocktail Cabinet from Ep 275 - Two Great Reds full SEN Join Caro and Corrie and Myles Thompson from Prince Wine Store for The Cocktail Cabinet In The Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to a couple of great red wines; Bleasdale Wild Fig SGM Jim Barry St Clare Dry Red Cabernet Malbec 2016 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

In The Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to a couple of great red wines;


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


]]> 510 no Dear Caro and Corrie #28 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Mon, 31 Jul 2023 02:53:00 -0000 Dear Caro and Corrie #28 full SEN Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 581 no Ep 275 - There's No Place Like Home Join Caroline Wilson and Corrie Perkin for Ep 275. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au   Caro and Corrie are back in the studio for the first time in a while contemplating how good it is to be on home soil after an overseas trip and some of the great things happening in Melbourne at the moment - like the NGV's latest hit exhibition Bonnard Designed by India Mahdavi. In The Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to a couple of great red wines; Bleasdale Wild Fig SGM Jim Barry St Clare Dry Red Cabernet Malbec 2016 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Listener Amy (@dry_but_wet on Instagram) is a non-alcoholic drinks expert and she recommended; Tread Softly Everything Except Prosecco Thomson & Scott Noughty Rosé 10/10 Altina Sansgria In BSF for Red Energy; My Father's House by Joseph O'Connor Barbie Dishes we've been inspired by on holiday and the proper Mousakka Recipe - get the recipe HERE. Corrie's Grumpy about the chaos as the West Gate Tunnel works continue and in 6 Quick Questions we discuss great holiday purchases, Sam Pang's chance to reinvigorate The Logies and an Amazing Fact about the plethora of shows and movies with the theme of limbo - including Limbo on SBS on Demand, In Limbo on ABC TV and Limbo the movies starring Simon Baker. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Authentic Greek Moussaka For the vegetables 3 potatoes 2 zucchinis, medium 2 eggplants salt pepper For the ground meat 1 onion 2 tablespoon(s) olive oil, for sautéing 1 clove(s) of garlic 1 tablespoon(s) thyme 3 pinches granulated sugar 1/2 teaspoon(s) cloves 1 level teaspoon(s) cinnamon 1 tablespoon(s) tomato paste 500 g ground beef 400 g canned tomatoes salt pepper 1/2 bunch parsley 1/2 bunch basil For the béchamel sauce 100 g butter 100 g all-purpose flour 750 ml whole milk salt pepper, ground 1 pinch nutmeg, ground 100 g parmesan cheese, grated 3 egg yolks Place a deep pan over high heat. Add the sunflower oil and let it get hot. Peel the potatoes and slice them into thin rounds. Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes. Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil. For the ground meat. Place a deep pan over high heat. Add the sunflower oil and let it get hot. Peel the potatoes and slice them into thin rounds. Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes. Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil. For the Bechemel Place a pot over medium heat. Add the butter and let it melt. Add the flour and whisk until it soaks up all of the butter. Add the milk in small batches while continuously whisking so that no lumps form. As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat. Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly. Preheat oven to 180* C (350* F) Fan. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers. Thu, 27 Jul 2023 10:24:52 -0000 Ep 275 - There's No Place Like Home full SEN Join Caroline Wilson and Corrie Perkin for Ep 275 Join Caroline Wilson and Corrie Perkin for Ep 275. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au   Caro and Corrie are back in the studio for the first time in a while contemplating how good it is to be on home soil after an overseas trip and some of the great things happening in Melbourne at the moment - like the NGV's latest hit exhibition Bonnard Designed by India Mahdavi. In The Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to a couple of great red wines; Bleasdale Wild Fig SGM Jim Barry St Clare Dry Red Cabernet Malbec 2016 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Listener Amy (@dry_but_wet on Instagram) is a non-alcoholic drinks expert and she recommended; Tread Softly Everything Except Prosecco Thomson & Scott Noughty Rosé 10/10 Altina Sansgria In BSF for Red Energy; My Father's House by Joseph O'Connor Barbie Dishes we've been inspired by on holiday and the proper Mousakka Recipe - get the recipe HERE. Corrie's Grumpy about the chaos as the West Gate Tunnel works continue and in 6 Quick Questions we discuss great holiday purchases, Sam Pang's chance to reinvigorate The Logies and an Amazing Fact about the plethora of shows and movies with the theme of limbo - including Limbo on SBS on Demand, In Limbo on ABC TV and Limbo the movies starring Simon Baker. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Authentic Greek Moussaka For the vegetables 3 potatoes 2 zucchinis, medium 2 eggplants salt pepper For the ground meat 1 onion 2 tablespoon(s) olive oil, for sautéing 1 clove(s) of garlic 1 tablespoon(s) thyme 3 pinches granulated sugar 1/2 teaspoon(s) cloves 1 level teaspoon(s) cinnamon 1 tablespoon(s) tomato paste 500 g ground beef 400 g canned tomatoes salt pepper 1/2 bunch parsley 1/2 bunch basil For the béchamel sauce 100 g butter 100 g all-purpose flour 750 ml whole milk salt pepper, ground 1 pinch nutmeg, ground 100 g parmesan cheese, grated 3 egg yolks Place a deep pan over high heat. Add the sunflower oil and let it get hot. Peel the potatoes and slice them into thin rounds. Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes. Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil. For the ground meat. Place a deep pan over high heat. Add the sunflower oil and let it get hot. Peel the potatoes and slice them into thin rounds. Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes. Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil. For the Bechemel Place a pot over medium heat. Add the butter and let it melt. Add the flour and whisk until it soaks up all of the butter. Add the milk in small batches while continuously whisking so that no lumps form. As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat. Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly. Preheat oven to 180* C (350* F) Fan. In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers. Join Caroline Wilson and Corrie Perkin for Ep 275.


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

 

Caro and Corrie are back in the studio for the first time in a while contemplating how good it is to be on home soil after an overseas trip and some of the great things happening in Melbourne at the moment - like the NGV's latest hit exhibition Bonnard Designed by India Mahdavi.


In The Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to a couple of great red wines;


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


Listener Amy (@dry_but_wet on Instagram) is a non-alcoholic drinks expert and she recommended;

  • Tread Softly Everything Except Prosecco
  • Thomson & Scott Noughty Rosé 10/10
  • Altina Sansgria


In BSF for Red Energy;

My Father's House by Joseph O'Connor

Barbie

Dishes we've been inspired by on holiday and the proper Mousakka Recipe - get the recipe HERE.


Corrie's Grumpy about the chaos as the West Gate Tunnel works continue and in 6 Quick Questions we discuss great holiday purchases, Sam Pang's chance to reinvigorate The Logies and an Amazing Fact about the plethora of shows and movies with the theme of limbo - including Limbo on SBS on Demand, In Limbo on ABC TV and Limbo the movies starring Simon Baker.


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


Authentic Greek Moussaka

For the vegetables

3 potatoes

2 zucchinis, medium

2 eggplants

salt

pepper

For the ground meat

1 onion

2 tablespoon(s) olive oil, for sautéing

1 clove(s) of garlic

1 tablespoon(s) thyme

3 pinches granulated sugar

1/2 teaspoon(s) cloves

1 level teaspoon(s) cinnamon

1 tablespoon(s) tomato paste

500 g ground beef

400 g canned tomatoes

salt

pepper

1/2 bunch parsley

1/2 bunch basil

For the béchamel sauce

100 g butter

100 g all-purpose flour

750 ml whole milk

salt

pepper, ground

1 pinch nutmeg, ground

100 g parmesan cheese, grated

3 egg yolks


Place a deep pan over high heat. Add the sunflower oil and let it get hot.

Peel the potatoes and slice them into thin rounds.

Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the ground meat.

Place a deep pan over high heat. Add the sunflower oil and let it get hot.

Peel the potatoes and slice them into thin rounds.

Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.

Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.

For the Bechemel

Place a pot over medium heat.

Add the butter and let it melt.

Add the flour and whisk until it soaks up all of the butter.

Add the milk in small batches while continuously whisking so that no lumps form.

As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.

Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.


Preheat oven to 180* C (350* F) Fan.

In a 25x32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.


]]> 3921 no QUICK LISTEN: The Cocktail Cabinet from Ep 274 - Rum In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum. ·      The Plantation Dark Rum ·      Beach House Mauritius Gold Spiced Rum  Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Mon, 24 Jul 2023 23:52:46 -0000 QUICK LISTEN: The Cocktail Cabinet from Ep 274 - Rum full SEN Join Caroline Wilson, Corrie Perkin and Myles Thompson for the Cocktail Cabinet In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum. ·      The Plantation Dark Rum ·      Beach House Mauritius Gold Spiced Rum  Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum.

·      The Plantation Dark Rum

·      Beach House Mauritius Gold Spiced Rum

 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


]]> 655 no Dear Caro and Corrie #27 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Sat, 22 Jul 2023 18:00:00 -0000 Dear Caro and Corrie #27 full SEN Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 557 no Ep 274 - You Left Me in a Gelato Queue Join Caroline Wilson and Corrie Perkin for Ep 274 This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au   SHOW NOTES This week on the podcast Caro’s in the midst of a Melbourne winter while Corrie joins us from Sicily on the last leg of her European vacation.  This week we were rocked by the news that the Victorian government was cancelling the 2026 Commonwealth Games – Caro and Corrie discuss the fall out. Corrie shares more of her travel highlights and how it’s offered a welcome shift in perspective on life.   In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum. ·      The Plantation Dark Rum ·      Beach House Mauritius Gold Spiced Rum  Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; ·      The Enchanted April by Elizabeth Von Arnim ·      The Quiet Girl (at the movies) ·      Caro’s Rhubarb and Cinnamon Cake (see recipe below)   Caro’s grumpy (admittedly a first world problem) by the demise of the great pubs on the southside of Melbourne.   Plus Corrie’s wishing she was back in Melbourne to see the Sjaella a Female Vocal Sextet performing on Friday. You can check them out on Youtube HERE.   Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  You can listen to Home Style with Shaynna Blaze on Spotify HERE Rhubarb and Cinnamon Cake 60g butter 380g brown sugar 1 egg 1 tbsp vanilla 300g flour 1 tsp bicard soda 1 tsp salf 1 tsp cinnamon 500g rhubarb sliced into 2cm pieces Rind of 1 lemon 250ml of full cream sour cream   Beat butter with brown sugar. Add egg and vanilla. Stir in sifted flour, bicarb, salt and cinnamon. Add rhubarb, rind and sour cream. Stir with a wooden spoon then spoon into a buttered and floured 22cm round cake tin. Sprinkle with extra brown sugar and cinnamon. Bake in a pre heated oven at 180C for 50-60 minutes.   Rhubarb can be replaced with apples and pears.     Wed, 19 Jul 2023 10:09:00 -0000 Ep 274 - You Left Me in a Gelato Queue full SEN Join Caroline Wilson and Corrie Perkin for Ep 274 Join Caroline Wilson and Corrie Perkin for Ep 274 This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au   SHOW NOTES This week on the podcast Caro’s in the midst of a Melbourne winter while Corrie joins us from Sicily on the last leg of her European vacation.  This week we were rocked by the news that the Victorian government was cancelling the 2026 Commonwealth Games – Caro and Corrie discuss the fall out. Corrie shares more of her travel highlights and how it’s offered a welcome shift in perspective on life.   In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum. ·      The Plantation Dark Rum ·      Beach House Mauritius Gold Spiced Rum  Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; ·      The Enchanted April by Elizabeth Von Arnim ·      The Quiet Girl (at the movies) ·      Caro’s Rhubarb and Cinnamon Cake (see recipe below)   Caro’s grumpy (admittedly a first world problem) by the demise of the great pubs on the southside of Melbourne.   Plus Corrie’s wishing she was back in Melbourne to see the Sjaella a Female Vocal Sextet performing on Friday. You can check them out on Youtube HERE.   Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  You can listen to Home Style with Shaynna Blaze on Spotify HERE Rhubarb and Cinnamon Cake 60g butter 380g brown sugar 1 egg 1 tbsp vanilla 300g flour 1 tsp bicard soda 1 tsp salf 1 tsp cinnamon 500g rhubarb sliced into 2cm pieces Rind of 1 lemon 250ml of full cream sour cream   Beat butter with brown sugar. Add egg and vanilla. Stir in sifted flour, bicarb, salt and cinnamon. Add rhubarb, rind and sour cream. Stir with a wooden spoon then spoon into a buttered and floured 22cm round cake tin. Sprinkle with extra brown sugar and cinnamon. Bake in a pre heated oven at 180C for 50-60 minutes.   Rhubarb can be replaced with apples and pears.     Join Caroline Wilson and Corrie Perkin for Ep 274


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

 

SHOW NOTES

This week on the podcast Caro’s in the midst of a Melbourne winter while Corrie joins us from Sicily on the last leg of her European vacation. 

This week we were rocked by the news that the Victorian government was cancelling the 2026 Commonwealth Games – Caro and Corrie discuss the fall out.

Corrie shares more of her travel highlights and how it’s offered a welcome shift in perspective on life.

 

In The Cocktail Cabinet for Prince Wine Store – Myles Thompson joins us to discuss Rum and how to choose a great bottle of rum.

·      The Plantation Dark Rum

·      Beach House Mauritius Gold Spiced Rum

 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


In BSF for Red Energy;

·      The Enchanted April by Elizabeth Von Arnim

·      The Quiet Girl (at the movies)

·      Caro’s Rhubarb and Cinnamon Cake (see recipe below)

 

Caro’s grumpy (admittedly a first world problem) by the demise of the great pubs on the southside of Melbourne.

 

Plus Corrie’s wishing she was back in Melbourne to see the Sjaella a Female Vocal Sextet performing on Friday. You can check them out on Youtube HERE.

 

Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

  • This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


You can listen to Home Style with Shaynna Blaze on Spotify HERE

Rhubarb and Cinnamon Cake

60g butter

380g brown sugar

1 egg

1 tbsp vanilla

300g flour

1 tsp bicard soda

1 tsp salf

1 tsp cinnamon

500g rhubarb sliced into 2cm pieces

Rind of 1 lemon

250ml of full cream sour cream

 

Beat butter with brown sugar. Add egg and vanilla. Stir in sifted flour, bicarb, salt and cinnamon.

Add rhubarb, rind and sour cream. Stir with a wooden spoon then spoon into a buttered and floured 22cm round cake tin. Sprinkle with extra brown sugar and cinnamon. Bake in a pre heated oven at 180C for 50-60 minutes.

 

Rhubarb can be replaced with apples and pears.

 

 

]]> 3845 no Dear Caro and Corrie #26 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Mon, 17 Jul 2023 18:00:00 -0000 Dear Caro and Corrie #26 full SEN Join Caroline Wilson and Anna Barry for Dear Caro and Corrie. Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 495 no QUICK LISTEN: The Cocktail Cabinet from Ep 273 - French Wines In The Cocktail Cabinet for Prince Wine Store Myles Thompson joined us to discuss French Wines with a Bastille Day flavour. Lucien Lardy Beaujolais Villages 2021 Fontareche Corbieres Rouge Vieilles Vignes 2022 Bastille Day Mixed Dozen Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Sun, 16 Jul 2023 18:00:00 -0000 QUICK LISTEN: The Cocktail Cabinet from Ep 273 - French Wines full SEN In The Cocktail Cabinet for Prince Wine Store Myles Thompson joined us to discuss French Wines with a Bastille Day flavour. Lucien Lardy Beaujolais Villages 2021 Fontareche Corbieres Rouge Vieilles Vignes 2022 Bastille Day Mixed Dozen Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In The Cocktail Cabinet for Prince Wine Store Myles Thompson joined us to discuss French Wines with a Bastille Day flavour.


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


]]> 619 no Ep 273 - An Emotional Note Join Caroline Wilson and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 273. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au This week Caro and Anna discuss the sacking of Stuart Dew as coach of the Gold Coast Suns and the backlash against Caro for the way she reported the story in the lead up to the official announcement. We also talk memories of the Gold Coast and some more mid-winter tips and recommendations including; Lightscape at the Royal Botanic Gardens in Melbourne - details HERE. WHAM! doco on Netflix Hijack on Apple TV The Last Vermeer on Netflix and SBS on Demand Limbo on SBS on Demand In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss French Wines. Lucien Lardy Beaujolais Villages 2021 Fontareche Corbieres Rouge Vieilles Vignes 2022 Bastille Day Mixed Dozen Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF for Red Energy The Feast by Margaret Kennedy Indiana Jones and the Dial of Destiny (at the movies) Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE or subscribe wherever you listen to podcasts. Anna's Grumpy about people who hassle for discounts even at charity shops and in 6 Quick Questions we discuss favourite winter bulbs, the most versatile vegetable Caro came across in her travels, Anna's visit to the amazing Delatite Wines Cellar Door in Mansfield and Caro ends the podcast on an emotional note as she recounts her visit to the Van Gough in Auvers exhibition. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  You can listen to Home Style with Shaynna Blaze on Spotify HERE Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE BEEF AND MARINADE 8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1) 1 tsp soy sauce 1 tsp cornstarch/cornflour 1 tsp vegetable oil SAUCE 2 tsp cornflour / cornstarch 1/4 cup water 2 tbsp soy sauce (light or all purpose, NOT dark) 1/4 cup chicken broth 1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2) 3 tbsp / 1/4 cup brown sugar, lightly packed CRISPY BEEF 1/4 - 1 1/2 cups vegetable oil (Note 1) 1/4 cup cornstarch/cornflour STIR FRY 1/2 tsp ginger, finely minced 2 garlic cloves, crushed 2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal Instructions BEEF AND MARINADE Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight). SAUCE Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water. CRISPY BEEF AND STIR FRY Add 1/4 cup cornstarch and use your fingers to lightly coat the beef. Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef. Discard the oil, leaving behind about 1 tablespoon in the wok. Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn! Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce. Add the beef and scallions, toss to coat and cook for a further 30 seconds. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Thu, 13 Jul 2023 18:00:00 -0000 Ep 273 - An Emotional Note full SEN Join Caroline Wilson and Anna Barry for Ep 273 Join Caroline Wilson and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 273. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au This week Caro and Anna discuss the sacking of Stuart Dew as coach of the Gold Coast Suns and the backlash against Caro for the way she reported the story in the lead up to the official announcement. We also talk memories of the Gold Coast and some more mid-winter tips and recommendations including; Lightscape at the Royal Botanic Gardens in Melbourne - details HERE. WHAM! doco on Netflix Hijack on Apple TV The Last Vermeer on Netflix and SBS on Demand Limbo on SBS on Demand In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss French Wines. Lucien Lardy Beaujolais Villages 2021 Fontareche Corbieres Rouge Vieilles Vignes 2022 Bastille Day Mixed Dozen Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF for Red Energy The Feast by Margaret Kennedy Indiana Jones and the Dial of Destiny (at the movies) Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE or subscribe wherever you listen to podcasts. Anna's Grumpy about people who hassle for discounts even at charity shops and in 6 Quick Questions we discuss favourite winter bulbs, the most versatile vegetable Caro came across in her travels, Anna's visit to the amazing Delatite Wines Cellar Door in Mansfield and Caro ends the podcast on an emotional note as she recounts her visit to the Van Gough in Auvers exhibition. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  You can listen to Home Style with Shaynna Blaze on Spotify HERE Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE BEEF AND MARINADE 8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1) 1 tsp soy sauce 1 tsp cornstarch/cornflour 1 tsp vegetable oil SAUCE 2 tsp cornflour / cornstarch 1/4 cup water 2 tbsp soy sauce (light or all purpose, NOT dark) 1/4 cup chicken broth 1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2) 3 tbsp / 1/4 cup brown sugar, lightly packed CRISPY BEEF 1/4 - 1 1/2 cups vegetable oil (Note 1) 1/4 cup cornstarch/cornflour STIR FRY 1/2 tsp ginger, finely minced 2 garlic cloves, crushed 2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal Instructions BEEF AND MARINADE Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight). SAUCE Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water. CRISPY BEEF AND STIR FRY Add 1/4 cup cornstarch and use your fingers to lightly coat the beef. Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef. Discard the oil, leaving behind about 1 tablespoon in the wok. Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn! Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce. Add the beef and scallions, toss to coat and cook for a further 30 seconds. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Join Caroline Wilson and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 273.


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au


This week Caro and Anna discuss the sacking of Stuart Dew as coach of the Gold Coast Suns and the backlash against Caro for the way she reported the story in the lead up to the official announcement.

We also talk memories of the Gold Coast and some more mid-winter tips and recommendations including;

  • Lightscape at the Royal Botanic Gardens in Melbourne - details HERE.
  • WHAM! doco on Netflix
  • Hijack on Apple TV
  • The Last Vermeer on Netflix and SBS on Demand
  • Limbo on SBS on Demand


In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss French Wines.


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.


BSF for Red Energy

  • The Feast by Margaret Kennedy
  • Indiana Jones and the Dial of Destiny (at the movies)
  • Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE or subscribe wherever you listen to podcasts.


Anna's Grumpy about people who hassle for discounts even at charity shops and in 6 Quick Questions we discuss favourite winter bulbs, the most versatile vegetable Caro came across in her travels, Anna's visit to the amazing Delatite Wines Cellar Door in Mansfield and Caro ends the podcast on an emotional note as she recounts her visit to the Van Gough in Auvers exhibition.


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

  • This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


You can listen to Home Style with Shaynna Blaze on Spotify HERE


Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE

BEEF AND MARINADE

  • 8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1)
  • 1 tsp soy sauce
  • 1 tsp cornstarch/cornflour
  • 1 tsp vegetable oil

SAUCE

  • 2 tsp cornflour / cornstarch
  • 1/4 cup water
  • 2 tbsp soy sauce (light or all purpose, NOT dark)
  • 1/4 cup chicken broth
  • 1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)
  • 3 tbsp / 1/4 cup brown sugar, lightly packed

CRISPY BEEF

  • 1/4 - 1 1/2 cups vegetable oil (Note 1)
  • 1/4 cup cornstarch/cornflour

STIR FRY

  • 1/2 tsp ginger, finely minced
  • 2 garlic cloves, crushed
  • 2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal


Instructions


BEEF AND MARINADE

  • Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).

SAUCE

  • Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.

CRISPY BEEF AND STIR FRY

  • Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
  • Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
  • Discard the oil, leaving behind about 1 tablespoon in the wok.
  • Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
  • Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
  • Add the beef and scallions, toss to coat and cook for a further 30 seconds.
  • Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
]]> 4121 no Ep 272 - You’re More Than Our Poster Boy, You’re Our Hero Ep 272 – You’re More Than Our Poster Boy, You’re Our Hero  Join Caroline Wilson and guest co-host Nick McKenzie for a very special Ep 272 of Don’t Shoot the Messenger. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES Caroline Wilson is joined in the studio by The Age investigative reporter Nick McKenzie to chat about his incredible role in the historic Ben Roberts-Smith story, the defamation and court result in June, the reaction to the result and his new book detailing how everything played out. Caro and Nick go in depth about how the story was broken, lifting the lid on the type of person Ben Roberts-Smith is and how one of the biggest story in Australian media history played out. Myles Thompson from Prince Wine Store joins us to chat about Italian white wines, inspired by Caro’s recent trip overseas. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. BSF for Red Energy Crossing The Line by Nick McKenzie Mayflies: A Novel by Andrew O'Hagan Slow Horses on Apple TV+ Succession on Foxtel Showcase/Binge Pumpkin Lasagna with Burnt Butter & Sage Ingredients   -        1.5kg kent pumpkin 100g butter -        1 bunch sage, leaves picked (20 leaves) -        500g ricotta -        200ml créme fraîche -        200g Parmesan, grated (Grana Padano or Parmigiano Reggiano) -        120g baby spinach, roughly chopped -        30g olive oil 3 shallots, finely diced 6 cloves garlic, finely chopped, sliced or grated 6 sprigs thyme, leaves picked 2 tbsp apple cider vinegar -        375g pack instant lasagne sheets -        400g fresh mozzarella, sliced   Method   -        Preheat oven to 180°C. -        Slice pumpkin into large wedges and place on a baking tray lined with baking paper. -        Drizzle with olive oil and season with salt and pepper, then bake for 30-45 minutes, until golden and tender. -        Cook butter and sage over medium heat for a few minutes, until the butter is foamy and milk solids have browned. -        Transfer to a large bowl, and stir through ricotta, créme fraîche, 150g Parmesan and baby spinach. Season to taste and set aside. -        In your burnt butter pan, heat olive oil over medium heat and sauté shallots, garlic and thyme until softened. -        In a large bowl, mash the cooked pumpkin flesh (scoop out of it’s skin) until smooth, but still with a little texture remaining, then stir through ¼ cup of water, shallot mix and apple cider vinegar and season to taste. -        Rub oil on the base of a large oven dish (approx 25x40cm). -        Assemble your lasagne in the following order of layers: pasta sheets, pumpkin mix, ricotta mix. Repeat until all the sauce and filling has been used. I did 5 layers of pasta, meaning ¼ of the pumpkin and ricotta mix used on each layer. Make sure the pasta sheets are fully submerged in sauce or they won’t cook properly. -         Top the final layer of pasta sheets with sliced mozzarella followed by remaining 50g Parmesan. Cover with foil and bake at 180°C for 50 minutes, until pasta is cooked through and lasagne is bubbling at the sides. If the baking dish is quite full and you think it might bubble over, put a foil lined tray underneath it in the oven to catch any drippings. -        To finish, remove the foil and change the oven to the grill setting on high heat. Grill for 5-10 minutes, until the top is your perfect level of golden brown. Make sure you don’t walk away from the grill (or if you do set timers for 30 seconds-1 minute) as it can burn quickly. -        Remove from oven and let it settle for at least 10 mins (20 minutes is ideal), then serve! Tue, 04 Jul 2023 05:23:01 -0000 full SEN Ep 272 – You’re More Than Our Poster Boy, You’re Our Hero  Join Caroline Wilson and guest co-host Nick McKenzie for a very special Ep 272 of Don’t Shoot the Messenger. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES Caroline Wilson is joined in the studio by The Age investigative reporter Nick McKenzie to chat about his incredible role in the historic Ben Roberts-Smith story, the defamation and court result in June, the reaction to the result and his new book detailing how everything played out. Caro and Nick go in depth about how the story was broken, lifting the lid on the type of person Ben Roberts-Smith is and how one of the biggest story in Australian media history played out. Myles Thompson from Prince Wine Store joins us to chat about Italian white wines, inspired by Caro’s recent trip overseas. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. BSF for Red Energy Crossing The Line by Nick McKenzie Mayflies: A Novel by Andrew O'Hagan Slow Horses on Apple TV+ Succession on Foxtel Showcase/Binge Pumpkin Lasagna with Burnt Butter & Sage Ingredients   -        1.5kg kent pumpkin 100g butter -        1 bunch sage, leaves picked (20 leaves) -        500g ricotta -        200ml créme fraîche -        200g Parmesan, grated (Grana Padano or Parmigiano Reggiano) -        120g baby spinach, roughly chopped -        30g olive oil 3 shallots, finely diced 6 cloves garlic, finely chopped, sliced or grated 6 sprigs thyme, leaves picked 2 tbsp apple cider vinegar -        375g pack instant lasagne sheets -        400g fresh mozzarella, sliced   Method   -        Preheat oven to 180°C. -        Slice pumpkin into large wedges and place on a baking tray lined with baking paper. -        Drizzle with olive oil and season with salt and pepper, then bake for 30-45 minutes, until golden and tender. -        Cook butter and sage over medium heat for a few minutes, until the butter is foamy and milk solids have browned. -        Transfer to a large bowl, and stir through ricotta, créme fraîche, 150g Parmesan and baby spinach. Season to taste and set aside. -        In your burnt butter pan, heat olive oil over medium heat and sauté shallots, garlic and thyme until softened. -        In a large bowl, mash the cooked pumpkin flesh (scoop out of it’s skin) until smooth, but still with a little texture remaining, then stir through ¼ cup of water, shallot mix and apple cider vinegar and season to taste. -        Rub oil on the base of a large oven dish (approx 25x40cm). -        Assemble your lasagne in the following order of layers: pasta sheets, pumpkin mix, ricotta mix. Repeat until all the sauce and filling has been used. I did 5 layers of pasta, meaning ¼ of the pumpkin and ricotta mix used on each layer. Make sure the pasta sheets are fully submerged in sauce or they won’t cook properly. -         Top the final layer of pasta sheets with sliced mozzarella followed by remaining 50g Parmesan. Cover with foil and bake at 180°C for 50 minutes, until pasta is cooked through and lasagne is bubbling at the sides. If the baking dish is quite full and you think it might bubble over, put a foil lined tray underneath it in the oven to catch any drippings. -        To finish, remove the foil and change the oven to the grill setting on high heat. Grill for 5-10 minutes, until the top is your perfect level of golden brown. Make sure you don’t walk away from the grill (or if you do set timers for 30 seconds-1 minute) as it can burn quickly. -        Remove from oven and let it settle for at least 10 mins (20 minutes is ideal), then serve! Ep 272 – You’re More Than Our Poster Boy, You’re Our Hero 


Join Caroline Wilson and guest co-host Nick McKenzie for a very special Ep 272 of Don’t Shoot the Messenger.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

SHOW NOTES

Caroline Wilson is joined in the studio by The Age investigative reporter Nick McKenzie to chat about his incredible role in the historic Ben Roberts-Smith story, the defamation and court result in June, the reaction to the result and his new book detailing how everything played out.

Caro and Nick go in depth about how the story was broken, lifting the lid on the type of person Ben Roberts-Smith is and how one of the biggest story in Australian media history played out.

Myles Thompson from Prince Wine Store joins us to chat about Italian white wines, inspired by Caro’s recent trip overseas. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

BSF for Red Energy

Crossing The Line by Nick McKenzie

Mayflies: A Novel by Andrew O'Hagan

Slow Horses on Apple TV+

Succession on Foxtel Showcase/Binge


Pumpkin Lasagna with Burnt Butter & Sage


Ingredients

 

-        1.5kg kent pumpkin 100g butter

-        1 bunch sage, leaves picked (20 leaves)

-        500g ricotta

-        200ml créme fraîche

-        200g Parmesan, grated (Grana Padano or Parmigiano Reggiano)

-        120g baby spinach, roughly chopped

-        30g olive oil 3 shallots, finely diced 6 cloves garlic, finely chopped, sliced or grated 6 sprigs thyme, leaves picked 2 tbsp apple cider vinegar

-        375g pack instant lasagne sheets

-        400g fresh mozzarella, sliced

 

Method

 

-        Preheat oven to 180°C.

-        Slice pumpkin into large wedges and place on a baking tray lined with baking paper.

-        Drizzle with olive oil and season with salt and pepper, then bake for 30-45 minutes, until golden and tender.

-        Cook butter and sage over medium heat for a few minutes, until the butter is foamy and milk solids have browned.

-        Transfer to a large bowl, and stir through ricotta, créme fraîche, 150g Parmesan and baby spinach. Season to taste and set aside.

-        In your burnt butter pan, heat olive oil over medium heat and sauté shallots, garlic and thyme until softened.

-        In a large bowl, mash the cooked pumpkin flesh (scoop out of it’s skin) until smooth, but still with a little texture remaining, then stir through ¼ cup of water, shallot mix and apple cider vinegar and season to taste.

-        Rub oil on the base of a large oven dish (approx 25x40cm).

-        Assemble your lasagne in the following order of layers: pasta sheets, pumpkin mix, ricotta mix. Repeat until all the sauce and filling has been used. I did 5 layers of pasta, meaning ¼ of the pumpkin and ricotta mix used on each layer. Make sure the pasta sheets are fully submerged in sauce or they won’t cook properly.

-         Top the final layer of pasta sheets with sliced mozzarella followed by remaining 50g Parmesan. Cover with foil and bake at 180°C for 50 minutes, until pasta is cooked through and lasagne is bubbling at the sides. If the baking dish is quite full and you think it might bubble over, put a foil lined tray underneath it in the oven to catch any drippings.

-        To finish, remove the foil and change the oven to the grill setting on high heat. Grill for 5-10 minutes, until the top is your perfect level of golden brown. Make sure you don’t walk away from the grill (or if you do set timers for 30 seconds-1 minute) as it can burn quickly.

-        Remove from oven and let it settle for at least 10 mins (20 minutes is ideal), then serve!

]]> 4026 BONUS - Best of Winter BSF Join Caroline Wilson and Corrie Perkin for some of the highlights of BSF. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au Miss Dior by Juntine Picardie Lost Illusions Elvis Alice Zaslavsky’s ‘Seventies Dinner Party Sprouts’ – get the recipe HERE.   Jesustown by Paul Daley. The Split Series 3 on ABC TV and iview Greek Lemon Chicken and Potatoes (see recipe HERE) Malibu Rising by Taylor Jenkins-Reed C’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 (see recipe below) Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Caramel Pear Cake ·       1 cup of sugar ·       1/3 cup water ·       3 firm pears ·       100g butter ·       2 large eggs ·       1/3 cup icing sugar ·       ½ teaspoon vanilla essence ·       1 cup self raising flour ·         ·       Butter a 23 cm cake tin. Preheat oven to 180degrees C. Put sugar and water in a saucepan and warm gently so that sugar dissolves. Turn up heat and cook until caramel colour – light brown rather than gold. Pour into tin, swirl around so that the base is coated. Peel & quarter pears, arrange pears on top of caramel. Melt butter, leave to cool until tepid. ·       Beat egg with sugar and vanilla until frothy. Add melted butter. ·       Sift flour over top and stir in well to become a soft batter. Carefully dab little bits of this over the top of the pears so as not to disturb them. It will spreads as cake cooks. ·       Bake for 30 minutes or til set in centre. As soon as it comes out of the oven turn onto a plate as caramel will start to stick. Thu, 29 Jun 2023 10:00:00 -0000 BONUS - Best of Winter BSF full SEN Join Caroline Wilson and Corrie Perkin for the Best of Winter BSF Join Caroline Wilson and Corrie Perkin for some of the highlights of BSF. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au Miss Dior by Juntine Picardie Lost Illusions Elvis Alice Zaslavsky’s ‘Seventies Dinner Party Sprouts’ – get the recipe HERE.   Jesustown by Paul Daley. The Split Series 3 on ABC TV and iview Greek Lemon Chicken and Potatoes (see recipe HERE) Malibu Rising by Taylor Jenkins-Reed C’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 (see recipe below) Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Caramel Pear Cake ·       1 cup of sugar ·       1/3 cup water ·       3 firm pears ·       100g butter ·       2 large eggs ·       1/3 cup icing sugar ·       ½ teaspoon vanilla essence ·       1 cup self raising flour ·         ·       Butter a 23 cm cake tin. Preheat oven to 180degrees C. Put sugar and water in a saucepan and warm gently so that sugar dissolves. Turn up heat and cook until caramel colour – light brown rather than gold. Pour into tin, swirl around so that the base is coated. Peel & quarter pears, arrange pears on top of caramel. Melt butter, leave to cool until tepid. ·       Beat egg with sugar and vanilla until frothy. Add melted butter. ·       Sift flour over top and stir in well to become a soft batter. Carefully dab little bits of this over the top of the pears so as not to disturb them. It will spreads as cake cooks. ·       Bake for 30 minutes or til set in centre. As soon as it comes out of the oven turn onto a plate as caramel will start to stick.

Join Caroline Wilson and Corrie Perkin for some of the highlights of BSF.


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au


  • Miss Dior by Juntine Picardie
  • Lost Illusions
  • Elvis
  • Alice Zaslavsky’s ‘Seventies Dinner Party Sprouts’ – get the recipe HERE.

 

  • Jesustown by Paul Daley.
  • The Split Series 3 on ABC TV and iview
  • Greek Lemon Chicken and Potatoes (see recipe HERE)


  • Malibu Rising by Taylor Jenkins-Reed
  • C’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 (see recipe below)


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.


This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


Caramel Pear Cake

·       1 cup of sugar

·       1/3 cup water

·       3 firm pears

·       100g butter

·       2 large eggs

·       1/3 cup icing sugar

·       ½ teaspoon vanilla essence

·       1 cup self raising flour

·        

·       Butter a 23 cm cake tin. Preheat oven to 180degrees C. Put sugar and water in a saucepan

and warm gently so that sugar dissolves. Turn up heat and cook until caramel

colour – light brown rather than gold. Pour into tin, swirl around so that the

base is coated. Peel & quarter pears, arrange pears on top of caramel. Melt

butter, leave to cool until tepid.

·       Beat egg with sugar and vanilla until frothy. Add melted butter.

·       Sift flour over top and stir in well to become a soft batter. Carefully dab little

bits of this over the top of the pears so as not to disturb them. It will

spreads as cake cooks.

·       Bake for 30 minutes or til set in centre. As soon as it comes out of the oven turn onto a plate as caramel will start to stick.

]]> 2835 no QUICK LISTEN: The Cocktail Cabinet from Ep 271 Holiday Highlights & Amalfi Spritzs In The Cocktail Cabinet for Prince Wine Store Caro and Corrie chat about some of their favourite holiday tipples including Corrie's very memorable (and pricey) gin and tonic at The Villa d’Este Tivoli. Caro's go-to cocktail has been the Amalfi Spritz - grab the ingredients at Prince Wine Store! How to make an Amalfi / Limoncello Spritz Fill a large wineglass about halfway with ice. Pour in the limoncello, then the Prosecco, then the soda water. It’s up to you if you want to stir it. Some want the flavors blended, some want the drink to start light and get boozier as you go. Garnish with lemon slices and sprigs of fresh thyme, rosemary or basil, if desired. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. Tue, 27 Jun 2023 00:00:00 -0000 QUICK LISTEN: The Cocktail Cabinet from Ep 271 Holiday Highlights & Amalfi Spritzs full SEN Join Caroline Wilson and Corrie Perkin for the Cocktail Cabinet from Ep 271 In The Cocktail Cabinet for Prince Wine Store Caro and Corrie chat about some of their favourite holiday tipples including Corrie's very memorable (and pricey) gin and tonic at The Villa d’Este Tivoli. Caro's go-to cocktail has been the Amalfi Spritz - grab the ingredients at Prince Wine Store! How to make an Amalfi / Limoncello Spritz Fill a large wineglass about halfway with ice. Pour in the limoncello, then the Prosecco, then the soda water. It’s up to you if you want to stir it. Some want the flavors blended, some want the drink to start light and get boozier as you go. Garnish with lemon slices and sprigs of fresh thyme, rosemary or basil, if desired. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In The Cocktail Cabinet for Prince Wine Store Caro and Corrie chat about some of their favourite holiday tipples including Corrie's very memorable (and pricey) gin and tonic at The Villa d’Este Tivoli.

Caro's go-to cocktail has been the Amalfi Spritz - grab the ingredients at Prince Wine Store!

How to make an Amalfi / Limoncello Spritz

  1. Fill a large wineglass about halfway with ice.
  2. Pour in the limoncello, then the Prosecco, then the soda water.
  3. It’s up to you if you want to stir it. Some want the flavors blended, some want the drink to start light and get boozier as you go.
  4. Garnish with lemon slices and sprigs of fresh thyme, rosemary or basil, if desired.


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

]]> 391 no Ep 271 - It Is a Country For the Soul Join Caroline Wilson and Corrie Perkin for Ep 271 - It Is a Country For the Soul. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES This week we're brining you the podcast from Italy as Caro joins us from Santa Margherita Ligure and Corrie from Florence. Caro and Corrie share some of their travel highlights so far and some of their must see destinations from this trip and others which often includes museums that were once someone's homes. Vila Durazzo Ligure Santa Margherita Ligure Six Collection Amsterdam The home of Sir John Soane Salvador Dali’s House - Portlligat Barbara Hepworth’s Sculpture Garden Cornwall In The Cocktail Cabinet for Prince Wine Store Caro and Corrie chat about some of their favourite holiday tipples including Corrie's very memorable (and pricey) gin and tonic at The Villa d’Este Tivoli. Caro's go-to cocktail has been the Amalfi Spritz - grab the ingredients at Prince Wine Store! How to make an Amalfi / Limoncello Spritz Fill a large wineglass about halfway with ice. Pour in the limoncello, then the Prosecco, then the soda water. It’s up to you if you want to stir it. Some want the flavors blended, some want the drink to start light and get boozier as you go. Garnish with lemon slices and sprigs of fresh thyme, rosemary or basil, if desired. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In BSF for Red Energy; Girl, Woman, Other by Bernardine Evaristo The Good House (available via Amazon Instant Video, Google Play, iTunes, and Vudu) Also mentioned The Ice Storm Moussake by Recipe Tin Eats - recipe HERE Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Fri, 23 Jun 2023 02:00:00 -0000 Ep 271 - It Is a Country For the Soul full SEN Join Caroline Wilson and Corrie Perkin for Ep 271 Join Caroline Wilson and Corrie Perkin for Ep 271 - It Is a Country For the Soul. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES This week we're brining you the podcast from Italy as Caro joins us from Santa Margherita Ligure and Corrie from Florence. Caro and Corrie share some of their travel highlights so far and some of their must see destinations from this trip and others which often includes museums that were once someone's homes. Vila Durazzo Ligure Santa Margherita Ligure Six Collection Amsterdam The home of Sir John Soane Salvador Dali’s House - Portlligat Barbara Hepworth’s Sculpture Garden Cornwall In The Cocktail Cabinet for Prince Wine Store Caro and Corrie chat about some of their favourite holiday tipples including Corrie's very memorable (and pricey) gin and tonic at The Villa d’Este Tivoli. Caro's go-to cocktail has been the Amalfi Spritz - grab the ingredients at Prince Wine Store! How to make an Amalfi / Limoncello Spritz Fill a large wineglass about halfway with ice. Pour in the limoncello, then the Prosecco, then the soda water. It’s up to you if you want to stir it. Some want the flavors blended, some want the drink to start light and get boozier as you go. Garnish with lemon slices and sprigs of fresh thyme, rosemary or basil, if desired. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In BSF for Red Energy; Girl, Woman, Other by Bernardine Evaristo The Good House (available via Amazon Instant Video, Google Play, iTunes, and Vudu) Also mentioned The Ice Storm Moussake by Recipe Tin Eats - recipe HERE Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Join Caroline Wilson and Corrie Perkin for Ep 271 - It Is a Country For the Soul.


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au


SHOW NOTES

This week we're brining you the podcast from Italy as Caro joins us from Santa Margherita Ligure and Corrie from Florence.

Caro and Corrie share some of their travel highlights so far and some of their must see destinations from this trip and others which often includes museums that were once someone's homes.


In The Cocktail Cabinet for Prince Wine Store Caro and Corrie chat about some of their favourite holiday tipples including Corrie's very memorable (and pricey) gin and tonic at The Villa d’Este Tivoli.

Caro's go-to cocktail has been the Amalfi Spritz - grab the ingredients at Prince Wine Store!

How to make an Amalfi / Limoncello Spritz

  1. Fill a large wineglass about halfway with ice.
  2. Pour in the limoncello, then the Prosecco, then the soda water.
  3. It’s up to you if you want to stir it. Some want the flavors blended, some want the drink to start light and get boozier as you go.
  4. Garnish with lemon slices and sprigs of fresh thyme, rosemary or basil, if desired.


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.


In BSF for Red Energy;

  • Girl, Woman, Other by Bernardine Evaristo
  • The Good House (available via Amazon Instant Video, Google Play, iTunes, and Vudu)
  • Also mentioned The Ice Storm
  • Moussake by Recipe Tin Eats - recipe HERE


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

  • This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 
]]> 3902 Dear Caro and Corrie #25 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Mon, 19 Jun 2023 03:00:00 -0000 Dear Caro and Corrie #25 full SEN Join Corrie Perkin, Anna Barry and producer Jane Nield for Dear Caro and Corrie. Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 701 no QUICK LISTEN The Cocktail Cabinet from Ep 270 - Wine Storage Tips and Heathcote Wines Join Corrie Perkin, Anna Barry and Myles Thompson for a Quick Listen of The Cocktail Cabinet from Ep 270. In The Cocktail Cabinet for Prince Wine Store Myles Thompson joined us to highlight the next Regional Tasting Series event. You can book your spot HERE to taste some of the wonderful wines from the Heathcote VIC region on Saturday June 17th. Plus Myles shared some wonderful tips for storing wine even if you don't have a wine fridge or cellar. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. Send us an email any time to feedback@dontshootpod.com.au Thu, 15 Jun 2023 23:00:00 -0000 QUICK LISTEN The Cocktail Cabinet from Ep 270 - Wine Storage Tips and Heathcote Wines full SEN Join Corrie Perkin, Anna Barry and Myles Thompson for a Quick Listen of The Cocktail Cabinet from Ep 270. Join Corrie Perkin, Anna Barry and Myles Thompson for a Quick Listen of The Cocktail Cabinet from Ep 270. In The Cocktail Cabinet for Prince Wine Store Myles Thompson joined us to highlight the next Regional Tasting Series event. You can book your spot HERE to taste some of the wonderful wines from the Heathcote VIC region on Saturday June 17th. Plus Myles shared some wonderful tips for storing wine even if you don't have a wine fridge or cellar. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. Send us an email any time to feedback@dontshootpod.com.au Join Corrie Perkin, Anna Barry and Myles Thompson for a Quick Listen of The Cocktail Cabinet from Ep 270.


In The Cocktail Cabinet for Prince Wine Store Myles Thompson joined us to highlight the next Regional Tasting Series event. You can book your spot HERE to taste some of the wonderful wines from the Heathcote VIC region on Saturday June 17th.

Plus Myles shared some wonderful tips for storing wine even if you don't have a wine fridge or cellar.

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.


Send us an email any time to feedback@dontshootpod.com.au

]]> 707 no Ep 270 - How Did We Survive Without the Puffer? Join Corrie Perkin and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 270 This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES This week on the show Corrie and Anna share some of their favourite Winter Warmer tips from weekend getaway spots, wardrobe essentials and ways to keep warm. In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins to highlight the next Regional Tasting Series event. You can book your spot HERE to taste some of the wonderful wines from the Heathcote VIC region on Saturday June 17th. Plus Myles shares some wonderful tips for storing wine even if you don't have a wine fridge or cellar. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. BSF for Red Energy The Book Binder of Jericho by Pip Williams The Dictionary of Lost Words by Pip Williams also recommended The Anniversary by Stephanie Bishop Yellow Face by Rebecca Kuang Bank of Dave – now screening nationally at selected cinemas Funny Woman on Foxtel Pandore on SBS on Demand Total Control on ABC iView  Chicken in a Pot with Lemon and Orzo by Nigella (recipe HERE ) Sweet Winter Slaw by Yotam Ottolenghi (recipe HERE note - Anna doesn't use the mango or papaya) Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Wed, 14 Jun 2023 07:00:00 -0000 Ep 270 - How Did We Survive Without the Puffer? full SEN Join Corrie Perkin and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 270 Join Corrie Perkin and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 270 This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES This week on the show Corrie and Anna share some of their favourite Winter Warmer tips from weekend getaway spots, wardrobe essentials and ways to keep warm. In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins to highlight the next Regional Tasting Series event. You can book your spot HERE to taste some of the wonderful wines from the Heathcote VIC region on Saturday June 17th. Plus Myles shares some wonderful tips for storing wine even if you don't have a wine fridge or cellar. Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. BSF for Red Energy The Book Binder of Jericho by Pip Williams The Dictionary of Lost Words by Pip Williams also recommended The Anniversary by Stephanie Bishop Yellow Face by Rebecca Kuang Bank of Dave – now screening nationally at selected cinemas Funny Woman on Foxtel Pandore on SBS on Demand Total Control on ABC iView  Chicken in a Pot with Lemon and Orzo by Nigella (recipe HERE ) Sweet Winter Slaw by Yotam Ottolenghi (recipe HERE note - Anna doesn't use the mango or papaya) Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Join Corrie Perkin and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 270


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au


SHOW NOTES

This week on the show Corrie and Anna share some of their favourite Winter Warmer tips from weekend getaway spots, wardrobe essentials and ways to keep warm.


In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins to highlight the next Regional Tasting Series event. You can book your spot HERE to taste some of the wonderful wines from the Heathcote VIC region on Saturday June 17th.

Plus Myles shares some wonderful tips for storing wine even if you don't have a wine fridge or cellar.

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.


BSF for Red Energy

The Book Binder of Jericho by Pip Williams

The Dictionary of Lost Words by Pip Williams also recommended

The Anniversary by Stephanie Bishop

Yellow Face by Rebecca Kuang


Bank of Dave – now screening nationally at selected cinemas

Funny Woman on Foxtel

Pandore on SBS on Demand

Total Control on ABC iView 


Chicken in a Pot with Lemon and Orzo by Nigella (recipe HERE )

Sweet Winter Slaw by Yotam Ottolenghi (recipe HERE note - Anna doesn't use the mango or papaya)


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

]]> 3715 QUICK LISTEN - The Cocktail Cabinet from Ep 269 Winter Wine Packs In The Cocktail Cabinet for Prince Wine Store in Ep 269 Gabrielle Poy joined us with 3 great box specials; June Mixed Dozen Winter Whites Fireside friends Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. Tue, 13 Jun 2023 18:00:00 -0000 QUICK LISTEN - The Cocktail Cabinet from Ep 269 Winter Wine Packs full SEN Join Corrie Perkin and her special guests Hannie Rayson, Robert Gott and Gab Poy In The Cocktail Cabinet for Prince Wine Store in Ep 269 Gabrielle Poy joined us with 3 great box specials; June Mixed Dozen Winter Whites Fireside friends Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In The Cocktail Cabinet for Prince Wine Store in Ep 269 Gabrielle Poy joined us with 3 great box specials;


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.



]]> 652 no Dear Caro and Corrie #24 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Tue, 13 Jun 2023 01:00:00 -0000 Dear Caro and Corrie #24 full SEN Join Corrie Perkin and Producer Jane Nield for Ep 24 of Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!

]]> 699 no Ep 269 - We Live in Very Judgy Times Join Corrie Perkin and her special guests for this week Hannie Rayson and Robert Gott. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES This week on the show we discuss some of the themes explored in Hannie's new work-in-progress play and Robert's new novel Naked Ambition. In The Cocktail Cabinet for Prince Wine Store Gabrielle Poy joins us with 3 great box specials; June Mixed Dozen Winter Whites Fireside friends Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In BSF for Red Energy; The Forsyte Saga by John Goldsworthy Girl in the Pink Dress by Kylie Needham Ten Pound Poms (Stan) Hannie's Coleslaw and Pharmacy in a Bowl. Charlotte Wood's recipe for lentil soup. (see recipes below) This week Bob is grumpy about hot food consumption on trams! Plus 6 Quick Questions and an intriguing Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Hannie's Coleslaw 1.Green cabbage 1/4 Not Savoy. (This is too tough) Sliced so finely, you have to summon your inner Japanese chef. It must be fine, delicate, filigree. 2. Fennel 1/3 bulb Sliced very finely. I learnt this from Bill's (the Aussie /Sydney chef) in London. I think the addition of fennel is where the magic happens. 3. A lot of coriander. Chopped up. 1/2 bunch. More. Go crazy. Mint is a lovely addition or substitute if cori not in season. 4. Chopped celery. 1-2 sticks 5.A handful of currants. 6. Teaspoon of orange rind. 7. Vinaigrette. You can use Praise French dressing. (Perfect for this dish) Fiddle with the quantities. You can't go wrong. We eat it all the time! The trick is to go very fine with all shredding. Pharmacy in a Bowl. Charlotte Wood's recipe for lentil soupIngredients Olive oil 5 cloves garlic, finely chopped 2 small red chillies, finely chopped 1 brown onion, finely chopped 1 stick celery, finely chopped 1 leek, finely chopped ¼ white cabbage, finely chopped 1 red capsicum, roughly chopped 3 carrots, roughly chopped 3 litres chicken stock 1 head broccoli, roughly chopped 1 can tomatoes in juice 1 cup French-style (‘blue’) lentils Salt & pepper Parmesan cheese, grated Method 1. Fry the garlic, onion, chilli, celery, leek, cabbage, capsicum and carrots in batches until well browned. 2. Put the chicken stock in a big pot on the stove and bring to the boil, tossing in all the sautéed ingredients. 3. Add broccoli and tomatoes, and simmer till all vegetables are tender. 4. Retaining stock, remove vegetables with a slotted spoon and puree in a food processor or blender until smooth (or roughly blended, depending on how rustic you like your texture). 5. Return pureed vegetables to stock and add lentils. Simmer for about 15 – 20 minutes or until lentils are tender (more if you want them falling apart). Season well with salt and pepper. 6. Serve with a sprinkle of Parmesan cheese. Fri, 09 Jun 2023 02:00:00 -0000 Ep 269 - We Live in Very Judgy Times full SEN Join Corrie Perkin and her special guests Hannie Rayson and Robert Gott Join Corrie Perkin and her special guests for this week Hannie Rayson and Robert Gott. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES This week on the show we discuss some of the themes explored in Hannie's new work-in-progress play and Robert's new novel Naked Ambition. In The Cocktail Cabinet for Prince Wine Store Gabrielle Poy joins us with 3 great box specials; June Mixed Dozen Winter Whites Fireside friends Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In BSF for Red Energy; The Forsyte Saga by John Goldsworthy Girl in the Pink Dress by Kylie Needham Ten Pound Poms (Stan) Hannie's Coleslaw and Pharmacy in a Bowl. Charlotte Wood's recipe for lentil soup. (see recipes below) This week Bob is grumpy about hot food consumption on trams! Plus 6 Quick Questions and an intriguing Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Hannie's Coleslaw 1.Green cabbage 1/4 Not Savoy. (This is too tough) Sliced so finely, you have to summon your inner Japanese chef. It must be fine, delicate, filigree. 2. Fennel 1/3 bulb Sliced very finely. I learnt this from Bill's (the Aussie /Sydney chef) in London. I think the addition of fennel is where the magic happens. 3. A lot of coriander. Chopped up. 1/2 bunch. More. Go crazy. Mint is a lovely addition or substitute if cori not in season. 4. Chopped celery. 1-2 sticks 5.A handful of currants. 6. Teaspoon of orange rind. 7. Vinaigrette. You can use Praise French dressing. (Perfect for this dish) Fiddle with the quantities. You can't go wrong. We eat it all the time! The trick is to go very fine with all shredding. Pharmacy in a Bowl. Charlotte Wood's recipe for lentil soupIngredients Olive oil 5 cloves garlic, finely chopped 2 small red chillies, finely chopped 1 brown onion, finely chopped 1 stick celery, finely chopped 1 leek, finely chopped ¼ white cabbage, finely chopped 1 red capsicum, roughly chopped 3 carrots, roughly chopped 3 litres chicken stock 1 head broccoli, roughly chopped 1 can tomatoes in juice 1 cup French-style (‘blue’) lentils Salt & pepper Parmesan cheese, grated Method 1. Fry the garlic, onion, chilli, celery, leek, cabbage, capsicum and carrots in batches until well browned. 2. Put the chicken stock in a big pot on the stove and bring to the boil, tossing in all the sautéed ingredients. 3. Add broccoli and tomatoes, and simmer till all vegetables are tender. 4. Retaining stock, remove vegetables with a slotted spoon and puree in a food processor or blender until smooth (or roughly blended, depending on how rustic you like your texture). 5. Return pureed vegetables to stock and add lentils. Simmer for about 15 – 20 minutes or until lentils are tender (more if you want them falling apart). Season well with salt and pepper. 6. Serve with a sprinkle of Parmesan cheese. Join Corrie Perkin and her special guests for this week Hannie Rayson and Robert Gott.


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au


SHOW NOTES

This week on the show we discuss some of the themes explored in Hannie's new work-in-progress play and Robert's new novel Naked Ambition.


In The Cocktail Cabinet for Prince Wine Store Gabrielle Poy joins us with 3 great box specials;


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.


In BSF for Red Energy;

  • The Forsyte Saga by John Goldsworthy
  • Girl in the Pink Dress by Kylie Needham
  • Ten Pound Poms (Stan)
  • Hannie's Coleslaw and Pharmacy in a Bowl. Charlotte Wood's recipe for lentil soup. (see recipes below)


This week Bob is grumpy about hot food consumption on trams! Plus 6 Quick Questions and an intriguing Amazing Fact.


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 


Hannie's Coleslaw

1.Green cabbage 1/4

Not Savoy. (This is too tough)

Sliced so finely, you have to summon your inner Japanese chef. It must be fine, delicate, filigree.

2. Fennel 1/3 bulb

Sliced very finely. I learnt this from Bill's (the Aussie /Sydney chef) in London. I think the addition of fennel is where the magic happens.

3. A lot of coriander. Chopped up. 1/2 bunch. More. Go crazy. Mint is a lovely addition or substitute if cori not in season.

4. Chopped celery. 1-2 sticks

5.A handful of currants.

6. Teaspoon of orange rind.

7. Vinaigrette. You can use Praise French dressing. (Perfect for this dish)

Fiddle with the quantities. You can't go wrong.


We eat it all the time! The trick is to go very fine with all shredding.


Pharmacy in a Bowl.

Charlotte Wood's recipe for lentil soupIngredients

Olive oil

5 cloves garlic, finely chopped

2 small red chillies, finely chopped

1 brown onion, finely chopped

1 stick celery, finely chopped

1 leek, finely chopped

¼ white cabbage, finely chopped

1 red capsicum, roughly chopped

3 carrots, roughly chopped

3 litres chicken stock

1 head broccoli, roughly chopped

1 can tomatoes in juice

1 cup French-style (‘blue’) lentils

Salt & pepper

Parmesan cheese, grated

Method

1. Fry the garlic, onion, chilli, celery, leek, cabbage, capsicum and carrots in batches until well browned.

2. Put the chicken stock in a big pot on the stove and bring to the boil, tossing in all the sautéed ingredients.

3. Add broccoli and tomatoes, and simmer till all vegetables are tender.

4. Retaining stock, remove vegetables with a slotted spoon and puree in a food processor or blender until smooth (or roughly blended, depending on how rustic you like your texture).

5. Return pureed vegetables to stock and add lentils. Simmer for about 15 – 20 minutes or until lentils are tender (more if you want them falling apart). Season well with salt and pepper.

6. Serve with a sprinkle of Parmesan cheese.

]]> 3851 no QUICK LISTEN - The Cocktail Cabinet from Ep 268 Greek Wines In The Cocktail Cabinet for Prince Wine Store in Ep 268, Myles Thompson joined us to discuss Greek Wines; Greek Wine Fair tasting list Argyros Atlantis White 2021 Gaia Agiorgitiko 2021 Thymiopoulos Xinomavro Young Vine 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. Sat, 03 Jun 2023 02:00:00 -0000 QUICK LISTEN - The Cocktail Cabinet from Ep 268 Greek Wines full SEN Join Caro and Corrie and Myles Thompson from Prince Wine Store for The Cocktail Cabinet In The Cocktail Cabinet for Prince Wine Store in Ep 268, Myles Thompson joined us to discuss Greek Wines; Greek Wine Fair tasting list Argyros Atlantis White 2021 Gaia Agiorgitiko 2021 Thymiopoulos Xinomavro Young Vine 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In The Cocktail Cabinet for Prince Wine Store in Ep 268, Myles Thompson joined us to discuss Greek Wines;


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

]]> 508 no Dear Caro and Corrie #23 Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Fri, 02 Jun 2023 07:00:00 -0000 Dear Caro and Corrie #23 full SEN Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer! Dear Caro and Corrie is proudly supported by Ello Botanicals. Each week one lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Use the Promo Code MESS20 at checkout to receive a 20% listener discount. www.ellobotanicals.com


Send us your question or dilemma via email feedback@dontshootpod.com.au - your question can remain anonymous if you prefer!


]]> 458 no Ep 268 - Happiness is the Greatest Beauty Secret Join Caroline Wilson and Corrie Perkin for Ep 268 This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au This week on the podcast Caro and Corrie discuss having hard conversations and how the ABC and the Hawthorn Football Club got it wrong. Caro reflects on the 'Sam Newman Mannequin' incident on The Footy Show and the feeling of a lack of support at the time. We pay tribute to Tina Turner - her songs and her legacy. Watch the video posted by Alicia Keys HERE. In The Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us to discuss Greek Wines; Greek Wine Fair tasting list Argyros Atlantis White 2021 Gaia Agiorgitiko 2021 Thymiopoulos Xinomavro Young Vine 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In BSF for Red Energy; Hello Beautiful by Ann Napolitano Blue Lights (SBS on demand) Prosciutto Wraps (see recipe below) Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.    PROSCIUTTO WRAPS Makes 12 24 baby green beans, topped and tailed Micro salad leaves or wild rocket 2 tablespoons toasted pine nuts 2 tablespoons grated parmigiano reggiano 1 tablespoon extra virgin olive oil Juice of 1 lemon 12 thin slices of prosciutto salt and pepper DRESSING 1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil Pinch dried chilli flakes 2 cloves crushed garlic 1heaped tablespoon chopped flat-leaf parsley Put dressing ingredients in a small bowl, whisk and set aside. Place beans in a bowl, cover will boring water, leave for 1 minute then drain and refresh in cold water. Combine beans, leaves, nuts and parmigiana reggiano. Drizzle with olive oil and lemon juice, crushed salt flakes and ground pepper. Lay out prosciutto slices, put a handful of bean mix on each slice and roll then up. Drizzle with olive oil before serving.  Wed, 31 May 2023 05:00:00 -0000 Ep 268 - Happiness is the Greatest Beauty Secret full SEN Join Caroline Wilson and Corrie Perkin for Ep 268 Join Caroline Wilson and Corrie Perkin for Ep 268 This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au This week on the podcast Caro and Corrie discuss having hard conversations and how the ABC and the Hawthorn Football Club got it wrong. Caro reflects on the 'Sam Newman Mannequin' incident on The Footy Show and the feeling of a lack of support at the time. We pay tribute to Tina Turner - her songs and her legacy. Watch the video posted by Alicia Keys HERE. In The Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us to discuss Greek Wines; Greek Wine Fair tasting list Argyros Atlantis White 2021 Gaia Agiorgitiko 2021 Thymiopoulos Xinomavro Young Vine 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In BSF for Red Energy; Hello Beautiful by Ann Napolitano Blue Lights (SBS on demand) Prosciutto Wraps (see recipe below) Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.    PROSCIUTTO WRAPS Makes 12 24 baby green beans, topped and tailed Micro salad leaves or wild rocket 2 tablespoons toasted pine nuts 2 tablespoons grated parmigiano reggiano 1 tablespoon extra virgin olive oil Juice of 1 lemon 12 thin slices of prosciutto salt and pepper DRESSING 1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil Pinch dried chilli flakes 2 cloves crushed garlic 1heaped tablespoon chopped flat-leaf parsley Put dressing ingredients in a small bowl, whisk and set aside. Place beans in a bowl, cover will boring water, leave for 1 minute then drain and refresh in cold water. Combine beans, leaves, nuts and parmigiana reggiano. Drizzle with olive oil and lemon juice, crushed salt flakes and ground pepper. Lay out prosciutto slices, put a handful of bean mix on each slice and roll then up. Drizzle with olive oil before serving.  Join Caroline Wilson and Corrie Perkin for Ep 268


This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au


This week on the podcast Caro and Corrie discuss having hard conversations and how the ABC and the Hawthorn Football Club got it wrong. Caro reflects on the 'Sam Newman Mannequin' incident on The Footy Show and the feeling of a lack of support at the time.


We pay tribute to Tina Turner - her songs and her legacy. Watch the video posted by Alicia Keys HERE.


In The Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us to discuss Greek Wines;


Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.


In BSF for Red Energy;

  • Hello Beautiful by Ann Napolitano
  • Blue Lights (SBS on demand)
  • Prosciutto Wraps (see recipe below)


Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.


Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.

 

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

 

PROSCIUTTO WRAPS

Makes 12

24 baby green beans, topped and tailed

Micro salad leaves or wild rocket

2 tablespoons toasted pine nuts

2 tablespoons grated parmigiano reggiano

1 tablespoon extra virgin olive oil

Juice of 1 lemon

12 thin slices of prosciutto

salt and pepper


DRESSING

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil

Pinch dried chilli flakes

2 cloves crushed garlic

1heaped tablespoon chopped flat-leaf parsley


Put dressing ingredients in a small bowl, whisk and set aside.

Place beans in a bowl, cover will boring water, leave for 1 minute then drain and refresh in cold water.

Combine beans, leaves, nuts and parmigiana reggiano. Drizzle with olive oil and lemon juice, crushed salt flakes and ground pepper.

Lay out prosciutto slices, put a handful of bean mix on each slice and roll then up. Drizzle with olive oil before serving. 


]]> 4079 no