Don't Shoot The Messenger

THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY'S SHOW: A milestone birthday in Caro's family As we head toward the Sir Doug Nicholls Indigenous Round, what’s keeping footy’s bosses awake at night? (Read Caro's story in The Age on this topic here) The game’s declining Indigenous numbers Homophobia and discrimination Drugs in footy and keeping young men safe Brendan Gale's departure from Richmond to Tasmania Red Energy owned by Snowy Hydro, a renewable energy leader.  THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! BSF – brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader Book from Corrie: "Water" by John Boyne (read it here) Screen from Caro: The Fall Guy (in cinemas now - preview it here) Food from Caro: Blonde Minestrone by Alice Zavlavsky (recipe here) Thank you to Cobram Estate Olive Oil – Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. DID YOU SEE THAT? The media coverage of Harry and Meghan's trip to Nigeria SIX QUICK QUESTIONS – for Red Energy owned by Snowy Hydro, a renewable energy leader Corrie to Caro: The big question that lingers over Ruth Bader Ginsberg - should she have quit under Obama? Caro to Corrie:  What poll out of the UK last week caught your attention Corrie to Caro: What was your Mother’s Day highlight Caro to Corrie:  What poll out of the USA last week caught your attention Corrie to Caro: Where have we been going wrong with avocadoes Caro to Corrie: Who do you prefer – Joe or Aiden? Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW -       The AFL’s stance on violence against women -       The derogatory list involving Yarra Valley Grammar School students -       What is the most boring day? -       A shout out to Melbourne’s weather -       Corrie’s getaway to Byron Bay A big shout out for Corrie, who was recognised in The Age for her work with the Sorrento Writers Festival Click here to read the article https://www.theage.com.au/cbd/upstart-writers-festival-aiming-to-take-melbourne-s-mantle-20240506-p5fpck.html In relation to the AFL’s stance on violence against women, Caro and Corrie referenced the following comments and articles: Sian Pryor on X: The AFL announcer last night asked for a minute’s silence for ‘the women who’ve lost their lives’. Once again the men are missing. The women are the actors in this phrase. As if a life is like a lost set of car keys. How about ‘for the women murdered by men’? Language. Matters. Waleed Aly in The Age: Holding all men responsible for a violent minority has failed to keep women safe Julia Baird in The Age: The AFL’s ‘call to arms’ is a step forward. Shame about the steps backwards THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Rutherglen wines Chambers Old Vine Muscadelle Pfeiffer Seriously Nutty Dry Apera BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: What happened to Nina? By Dervla McTiernan SCREEN: Corrie has a Screen: The Idea of You on Prime Thank you to Cobram Estate Olive Oil FOOD: Caro has a recipe: The world’s easiest quiche     TOMATO & SPINACH QUICHE Serves 6 4 Roma tomatoes Salt and pepper, to taste Extra virgin olive oil, to taste 1 small onion, finely diced 200g spinach 300ml cream 3 egg yolks 1 egg SHORTCRUST PASTRY 210g plain flour Pinch of salt 125g unsalted butter, cubed 25ml cold water 1 egg To make the pastry, sieve flour and salt into a bowl. Rub butter into flour until it resembles breadcrumbs. Make a well in the centre and add the water and lightly beaten egg. Carefully bring in flour mixture until dough comes together. Knead lightly. Shape dough into 2 discs and wrap in plastic film. Refrigerate for 1 hour. Roll the pastry out to about 3mm thick and line a fluted quiche tin with a little overhang at the top. (Any leftover pastry can be frozen for another use.) Refrigerate tart case. Preheat oven to 200°C. Cut the tomatoes in half lengthways and place on a lined baking sheet, sprinkling the cut side with salt and pepper and a little oil. Place in the oven and bake at the same time that you are blind-baking the tart case - for about 20 minutes until the tomatoes are roasted and the pastry is golden brown. Remove from oven, set aside. Reduce oven to 160°C. Sweat the onion in a frying pan in a little oil until soft. Add the spinach and cook for another couple of minutes. Cool. Arrange spinach mixture on the pastry. Place tomatoes on top. Mix the cream and eggs, then season with salt and black pepper. Pour into the pastry-lined tin and put in oven. Cook for 40 minutes. The filling will puff up and turn golden-brown. Rest quiche rest for a minute, then serve. NOTE: This quiche can be served at room temperature, too. DID YOU SEE THAT? Media Watch discussed the ABC’s coverage of the recent tragic events at Bondi Junction SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What’s the most boring day CORRIE TO CARO: What irritates you beyond belief while listening to radio interviews CARO TO CORRIE:  What caused joy this week CORRIE TO CARO: What is one of Australia's great myths about Melbourne CARO TO CORRIE:  What was your favorite Met Gala Ball outfit CORRIE TO CARO: Which problem suffered by all of your children have you never really respected  Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY'S SHOW A wrap of a WONDERFUL weekend at the Sorrento Writers Fest Caro's story with Jeremy Finlayson A discussion on Vanity Fair Podcast recommendations We review Mornington Peninsula Pinot Noir THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Mornington Peninsula Estate pinot noir Moorooduc Estate Pinot Noir 2020 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022 BSF - brought to us by Red Energy BOOK: Corrie reviews Shakespeare: The Man Who Pays The Rent by Judi Dench SCREEN: Caro reviews High Country Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Moroccan chicken with Pearl couscous      DID YOU SEE THAT? CORRIE TO REVEAL why she has gone cold on Vanity Fair. SIX QUICK QUESTIONS CORRIE TO CARO: Ahead of the Rivalry Round, what’s the biggest rivalry going around at the moment. CARO TO CORRIE: Who’s side are you on: Sarah Williams or Anthony Albanese CORRIE TO CARO: Which broadcast ratings results are you almost praying for CARO TO CORRIE:  What’s this week’s best podcast CORRIE TO CARO: Why do you love the month of May CARO TO CORRIE: What do you despise the month of May Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY'S SHOW It's our live recording from the Sorrento Writers Fest! We were delighted to have Marg Downey join us for a chat Anna from the Op Shop for BSF We discuss the significance of ANZAC Day Plus another very special guest... Dame Edna lives on!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. As we project forward to our special raffle prizes which includes some stunning local wine packages Corrie and Caro briefly review our PWS Pinot packs Moorooduc Estate Pinot Noir 2024 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022   BSF - For Red Energy BOOK:     We each nominate a book about war which has stayed with us Anna: Dreamers of the Day - Mary Dora Russell Caro: All The Frequent Troubles Of Our Days - Rebecca Donner Corrie reviews A Boy In Winter - Rachel Seiffert SCREEN: ​​Caro and Anna review Back to Black the new Amy Winehouse flick Thank you to Cobram Estate Olive Oil: FOOD: Anna  has a recipe: Chicken with apple cider 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?​​ Learn more about your ad choices. Visit megaphone.fm/adchoices

Hear Myles' recommendations on the Cocktail Cabinet. He'll have more for us in episode 308! Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW The tragic events at Bondi Junction Francesca Carter joins the show to discuss the emotional heaviness in Ballarat right now A deep-dive review of Scoop – on Netflix Caro’s review of Richard Clapton – he hasn’t lost it! Patrick Dangerfield’s leadership at the AFLPA And we look ahead to the Sorrento Writers Festival THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wedding Anniversary Sparkling celebration BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. Coldstream Hills Sparkling Chardonnay Ca'del Bosco Prestige Cuvee Brut NV BOOK: Corrie reviews Young Rupert: The Making of the Murdoch Empire by Walter Marsh SCREEN: Caro reviews Jeanne du Barry Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: A great Autumnal recipe – Fig, prosciutto and Castello blue cheese                         DID YOU SEE THAT? CORRIE TO REVEAL – CNBC reporting on mega wealthy Americans applying for citizenship in other countries… SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  Which old rock‘n’roller’s show inspired you this week CARO TO CORRIE: What are the 3 things keeping you awake at night in the lead up to the Writers Fest CORRIE TO CARO: What football partnership inspired you this week CARO TO CORRIE: What favorite annual Autumn pleasure did you partake in over the weekend CORRIE TO CARO: Complete this sentence: “The thing I have learned after 35 years of marriage is….” CARO TO CORRIE: If you were going to be thrown out of a rental house because you karaoked one too many times with the same song, what would that song be And a shoutout for Ello Botancials – Tasmanian all natural botanical facial oils. Remember, Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20 Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

Myles Thomson joins us to discuss Autumn wines! Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW -       Gather Round – everywhere you walk someone has a smile on their face! -       Sam Mostyn’s appointment as the Governor-General -       The latest with the Bruce Lehrmann case -       We turn our focus to music – including our thoughts on Beyonce’s new album and Tina Arena’s performance last Wednesday -       Daylight Savings – how did you spend the extra hour? ITEM 1:  Gather Round in Adelaide – Caro’s wrap -       As successful as the 2023 inaugural year -       Highlights and Top Tips to Adelaide -       Lowlights ITEM 2: Sam Mostyn appointment -       Caro reflects on Sam, the person -       Divided opinions - why ITEM 3: Court case to watch: The Bruce Lehmann defamation case before the Federal Court has taken new twists and turns in the past week ITEM 4: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Autumn Delights! April Mixed Dozen Hobo Wine Camp Folk Machines Parts and Labour Red Thymiopoulos Young Vines BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews It Takes a Town by Aoife Clifford SCREEN: Caro reviews Vera – Season 13 on ABC iview Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe:  Ottolenghi’s Pasta with Prawns, Tomato and Marinated Feta INGREDIENTS 200g feta, broken into 1–2cm pieces ½ tsp chilli flakes4 tsp fennel seeds, toasted and lightly crushed 75ml olive oil 350g orzo or another small, thin pasta shape (I used this one from Waitrose) 3 garlic cloves, crushed 3 strips finely shaved orange skin 1 x 400g tin chopped tomatoes 500ml vegetable stock 400g raw shell-off prawns 30g basil leaves, roughly shredded Salt and black pepper METHOD In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil.  Set aside while you cook the pasta Place a large sauté pan, for which you have a lid, on a medium high heat.  Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper.  Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin.  Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper.  Cook for 2–3 minutes, or until boiling, then stir in the fried pasta.  Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the pasta is cooked.  Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto.  Stir in the prawns for 2–3 minutes until they are pink and cooked.  Stir in the basil and serve at once, with the marinated feta sprinkled on top. DID YOU SEE THAT? CARO reveals there will be no questions from the audience at the Sorrento Writers Festival SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What current music phenomenon are you watching with interest CORRIE TO CARO: Is a homophobic slur on the footy field as bad as a racial slur? CARO TO CORRIE: What was your cultural highlight this week CORRIE TO CARO: How did you rate Tina Arena's performance last week CARO TO CORRIE: Can babies learn to love vegetables CORRIE TO CARO:  How did you spend the extra hour Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Gather Round - so let's celebrate Adelaide Wines! Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW: -       The Bruce Lehrmann case – what a stuff up! -       The Mamamia report and the impact/future of influencers -       Corrie’s exciting news -       Do you prefer Christmas or Easter? -       Footy news and milestones -       And we dip our lid to Diana Ross, who turned 80 last week THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In celebration of Gather Round, Myles discusses Adelaide wines Michael Hall Mount Torrens - Adelaide Hills XO Wine Co Cherry Pie Light Red BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Caro reviews My Brilliant Sister by Amy Brown SCREEN: Corrie reviews The Gentlemen on Netflix Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: Salt and Vinegar Potatoes                              DID YOU SEE THAT? CORRIE TO REVEAL from the Huffington Post SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  Should the story about the Lions end-of-season trip have been reported CARO TO CORRIE: Which newspaper ad astounded you on the weekend CORRIE TO CARO: Christmas or Easter  CARO TO CORRIE: Which footy milestone pleased you on the weekend CORRIE TO CARO: What was going on with Rickie Lee Jones last week  CARO TO CORRIE: Diana Ross turned 80 last week. What are your 3 favorite Diana Ross moments And a reminder that SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything! Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW: Easter preparation & tips – Haigs chocolate, swim in the ocean, feed your garden, bite the bullet for your summer clothes What’s on this week? Kate Middleton’s cancer diagnosis & how it was announced Easter wines The passing of Laurent de Brunhoff Caro has become a member of the … Tassie Devils! THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Easter wines With white fish: Chalmers Mother Block White Blend With lamb: Poiteven With chocolate: Inkwell Dark Star Late Harvest BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews Pheasant Nest by Louise Milligan SCREEN: Caro reviews Zone of Interest Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: EASTER RECIPES Caro has a recipe:  Bill Granger’s Coconut Fish Corrie has a recipe:  Jane’s Fig Trifle: DID YOU SEE THAT? CARO re: Laurent de Bruhnoff SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  What did you do for the first time last week CARO TO CORRIE: What was the biggest stuff-up you heard about last week CORRIE TO CARO: What is Question 7 CARO TO CORRIE: Which chairman’s message struck a nerve this week CORRIE TO CARO: Should men be banned from artistic displays? CARO TO CORRIE: Planning a wedding in a post-covid world, what have you noticed has changed Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Myles Thomson discusses Portuguese wine. Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW -           Kate Middleton – what’s going on!? -           Caro celebrated her nephew’s wedding – and it was a wonderful week! -           We discussed Caro’s piece on ‘The Football Whisperer’, Neil Balme – and the importance of having great people like him around a football club -           Corrie’s frustration with Tupperware -           Why Caro got kicked out of a pub! -           The impact of the Tasmania – and why Caro is so passionate about it -           Why comments from Lily Allen caught Corrie’s attention -           We introduce SEN Talk – with some correspondence from a listener Reminder: You are invited to our next live show! •        Wednesday, April 24 (5:30pm for a 6pm start) •        Sorrento Portsea RSL - SELLING FAST •        $40.00 per ticket •        BOOK HERE ITEM 2: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Portuguese wines. Search Prince Wine Store dot com dot au (LINKS TO COME) BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.  BOOK:                        Caro reviews These Precious Days by Ann Patchett Screen brought to you by ‘Just A Farmer’ SCREEN:                    Corrie reviews Gray on Stan Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD:                        Corrie has a recipe: Pistacio, Lemon and Rosemary Cake     SERVES 8-10 150g unsalted butter 4 x 10cm sprigs of rosemary, leaves very finely chopped 3 eggs 100g golden caster sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract (alcohol-free) 2 heaped tablespoons Greek yogurt finely grated zest of 3 large unwaxed lemons 100g ground almonds 300g pistachio slivers (or whole nuts), very finely blitzed in a food processor, plus extra to decorate FOR THE ICING 150g icing sugar 25ml freshly squeezed lemon juice Preheat the oven to 180°C (160°C fan), Gas Mark 4. Take a large square of baking paper, scrunch it up, then smooth it out and use to line a 22-24cm round cake tin or ovenproof dish. Warm the butter in a saucepan over a gentle heat until just melted, then remove from the heat, stir in the rosemary and leave to infuse. Put the eggs, caster sugar and vanilla and lemon extracts into a mixing bowl and beat together until well combined. Mix in the yogurt, followed by most of the lemon zest (reserving a little for decorating the cake), the ground almonds and pistachios. Pour in the infused melted butter and mix again until evenly combined. Pour the batter into the prepared cake tin or ovenproof dish and shake to level the surface, then bake for about 45 minutes until golden brown on top and springy to touch. Remove from the oven and leave the cake to cool completely in the tin or dish. Mix the icing ingredients together in a small bowl until smooth. Carefully remove the cake from the tin or dish and set it on a serving plate. Pour the icing on top and leave to set, then scatter with the pistachios and reserved lemon zest before serving.   DID YOU SEE THAT? CORRIE TO REVEAL – Lily Allen and “you can’t have it all” SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What controversial incident turned back the clock for you over the weekend CARO TO CORRIE: What new fashion trend turned back the clock for you over the weekend CORRIE TO CARO: What event will be bittersweet for you this week CARO TO CORRIE: Another fashion question: Who’s wardrobe would you like to buy CORRIE TO CARO: What major footy story has made you question yourself over recent months CARO TO CORRIE: What kitchen drama is prompting a whole rethink   Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we focus on the Yarra Valley region with Myles Thomson from Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week’s episode: -       A special guest joins us for BSF – Caro’s daughter, Clementine! -       Caro and Corrie’s thoughts on the Sam Kerr story -       The Academy Awards – was it one of the best in recent memory? -       Private schools & the recent stories from Louise Milligan and Jordan Baker -       The Princess Catherine photo scandal -       And what’s the hottest issue in footy this week?   Reminder: You are invited to our next live show! •        Wednesday, April 24 (5:30pm for a 6pm start) •        Sorrento Portsea RSL •        $40.00 per ticket •        BOOK HERE   The Cocktail Cabinet, with Myles Thomson This week, we focus on the Yarra Valley Cabernet oakridge Oakridge LVS Barkala Cabernet Sauvignon 2019 Yarra Yering Light Dry Red Arfion Pinot Grigio Luke Lamberts Chardonnay (link to come)   BSF – Book, Screen, Film With special guest, Clementine Donohoe  BOOK:                 Clem reviews Expectation by Anna Hope   SCREEN:             Clem reviews Anatomy of a Fall  FOOD:  Clem’s Sardines and Beans   Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:   SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader.  CORRIE TO CARO: What new method to beat the heat did you discover over the weekend? This mister from Bunnings! CARO TO CORRIE: What does the Princess Catherine Picture Scandal tell us  CORRIE TO CARO:  At the start of the heatwave, what fun fact did you learn about municipal public pools  CARO TO CORRIE: What was the toughest gig on American TV last week  CORRIE TO CARO: What’s the hottest footy issue this week  CARO TO CORRIE: Who do you hope is not at home when you go home     REMINDER: SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!   Learn more about your ad choices. Visit megaphone.fm/adchoices

Hear from Myles Thomson with some more recommendations for us as we come into Autumn. Learn more about your ad choices. Visit megaphone.fm/adchoices

Reminder: You are invited to our next live show! Wednesday, April 24 (5:30pm for a 6pm start) Sorrento Portsea RSL $40.00 per ticket BOOK HERE ON THIS WEEK’S EPISODE: -       We discuss episode 300 – thanks to those who came along and for your feedback -       Caro describes a ‘bizarre’ film which created a discussion – which animal would you like to be? -       Why Caro loves the Melbourne Garden Festival -       Corrie recommends Fran Lebowitz – ‘Pretend It’s a City’ – a love letter to New York -       Why is Labour Day different in each state? -       Corrie has a new best friend – and you won’t guess who it is! -       And Caro has some strong thoughts on Alastair Clarkson and the season ahead for him   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au Ogier Le Temps Est Venu Cotes du Rhone Blanc 2022 Stoney Rise Savagnin This week: Autumn Whites BSF brought to us by Red Energy. BOOK: CORRIE reviews The In-Between by Christos Tsiolkas SCREEN:     CARO reviews Lobster     Thank you to Cobram Estate Olive Oil FOOD: CARO discusses Thai Lamb Skewers            RECIPE: Serves 4, Prep time 15 mins, Cook time 10 mins 4 garlic cloves 3 coriander roots 1 lemongrass stalk, white part only, finely chopped 1 tsp white peppercorn 2 tsp condensed milk 2 tbsp fish sauce 1 tsp gluten-free soy sauce 30 gm light palm sugar, finely grated 1 tsp coriander seeds, toasted ¼ tsp ground star anise 2 lam backstraps (250gm each), trimmed, cut into 2cm strips 60 ml coconut cream (1/4 cup) Betel leaves, to serve 1 – Place garlic, coriander roots, lemongrass, peppercorns, oil, condensed milk, sauces, sugar and spices in a food processor and process until finely chopped and combined. Transfer to a large bowl with lamb Season to tase and toss to combine, marinate for 30 minutes 2 – Heat a BBQ or char-grill pan to low. Thread two lamb strips onto each skewer and grill in batches, turning occasionally and brushing with coconut cream, until charred and just cooked (6-10 minutes) Serve on Betel leaves with a side of steamed rice (optional)   DID YOU SEE THAT? CORRIE reports: Royals Behaving out of Character   SIX QUICK QUESTIONS for Red Energy. CORRIE TO CARO: Which AFL coach is most under the pump going into Season 2024 CARO TO CORRIE: Which world leader is most under the pump going into Election 2024 CORRIE TO CARO:  March is traditionally Melbourne’s biggest month. Apart from footy, what’s your fave March event CARO TO CORRIE: What was your favorite February event CORRIE TO CARO: What grinds your gears about this particular week in March CARO TO CORRIE: Who’s your New Best Friend Learn more about your ad choices. Visit megaphone.fm/adchoices

There were some fabulous recommendations and reviews for Book, Screen and Film this week - here's the full chat with Caro, Corrie and Anna Barry. Learn more about your ad choices. Visit megaphone.fm/adchoices

Myles Thompson joined us live at Bell Hotel for our 300th show celebration, hear his recommendations! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hear our full interview with Essendon coach, Brad Scott and legendary AFL journalist, Mike Sheahan, from our live event at Bells Hotel for the 300th episode of Don't Shoot The Messenger. Learn more about your ad choices. Visit megaphone.fm/adchoices

A wonderful celebration for our 300th show! We thank you all for being part of the Don't Shoot the Messenger family. Please forgive us for any inconsistencies with audio during this recording of the live show at Bells Hotel. Reminder: You are invited to our next live show! Wednesday, April 24 (5:30pm for a 6pm start) Sorrento Portsea RSL $40.00 per ticket BOOK HERE On this week's show: Essendon FC coach, Brad Scott and legendary journalist in the world of the AFL, Mike Sheahan. Hear Brad Scott discuss: What lured him back to coaching The way Essendon's approach was different than other clubs AFL's pursuit of competitive balance Why he never went on Open Mike Dealing with criticisms The balance between challenging, yet supporting Jake Stringer to perform at his best THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ March Dozen > Kris Wines Pinot Grigio > Rizzi Barbere D'Alba BSF brought to us by Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers. BOOK: Anna: Marple: 12 New Stories Caro: Snowfall by Jorn Lier Horst Corrie: Day by Michael Cunningham   SCREEN: Anna: Feud: Capote v The Swans (Binge) Caro: Fool Me Once (Netflix) Corrie: Wicked Little Letters (opens in cinemas in March) FOOD - Thanks to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil Anna: Salmon with Sesame Seeds Caro: Quince and Almond Cake Corrie: Stephanie’s Chocolate Cake DID YOU SEE THAT? Caro discusses 'Trad Life' SIX QUICK QUESTIONS for Red Energy. THE Red Energy and Qantas partnership is continuing to reward customers. CORRIE TO CARO: What’s your top travel tip from last week’s trip to the Gold Coast ANNA TO CORRIE: What’s your top travel tip from last week’s trip to Port Fairy CARO TO ANNA: What retirement made you feel old this week CORRIE TO CARO:  What retirement made you feel sad this week CORRIE TO ANNA: What are you most looking forward to in footy season 2024 CARO TO CORRIE:  What philanthropic gesture made your week And a HUGE thank you to: Red Energy Cobram Estate Olive Oil Prince Wine Store Ello Botanicals Learn more about your ad choices. Visit megaphone.fm/adchoices

COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season. Beer: Kaiju Cerveza Crisp Lager White wine: Deep Woods Estate Sauvignon Blanc Red wine: Handpicked Regional Selection Mclaren Vale Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Learn more about your ad choices. Visit megaphone.fm/adchoices

POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro talks about her recent trip to Sydney and her art experiences, while Corrie shares about On Bunurong Country: Art and Design in Frankston. Don’t Shoot The Messenger’s 300th Birthday details NEXT WEEK! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. Myles from Prince Wine Store gives us some great ideas for what we can have to drink for the start of the footy season. Beer: Kaiju Cerveza Crisp Lager White wine: Deep Woods Estate Sauvignon Blanc Red wine: Handpicked Regional Selection Mclaren Vale Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Good Material by Dolly Alderton Screen: Good Grief on Netflix Food: Grilled Chicken Skewers and Smashed Cucumber Salad Ingredients for chicken skewers: skewers for grilling, 1kg skinless chicken thighs, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon sesame oil Ingredients for smashed cucumber salad: red chilli finely sliced, 5 cloves crushed garlic, 1 tablespoon fish sauce, 2 tablespoons grated palm sugar, 1 tablespoon lime or lemon juice, 1 tablespoon rice vinegar, 4 lime leaves very finely sliced, 3 large peeled cucumbers, 1 cup roasted peanuts, roughly chopped Method: Immerse the skewers in water for an hour or two. Chop the chicken into 2cm x 2cm pieces. Place the chicken in a bowl with the oyster and hoisin sauces and sesame oil; mix thoroughly. Thread the meat onto the skewers evenly; let sit at room temperature. To make the smashed cucumber salad, combine the chilli, garlic, fish sauce, palm sugar, juice and vinegar in a bowl. Mix well and add more to achieve a balance of salty, sweet, sour and hot. Add the lime leaves. Cut the cucumbers into 5cm lengths, then halve them length- ways and place them on a chopping board, cut-side down. Hit them with a mallet until they split and flatten. Place in a bowl and pour over the dressing. Let macerate. Now, grill the skewers (preferably over a charcoal grill) to your liking. Scatter the peanuts over the salad and serve immediately. Serves: 4 people DID YOU SEE THAT? Melanie Safka passed away   SIX QUICK QUESTIONS: CARO TO CORRIE: What local Mornington Peninsula sporting event do you wish you could be part of? CORRIE TO CARO: What local Mornington Peninsula cultural event have we completely overlooked? CARO TO CORRIE: Sorrento Writers Fest tickets have gone on sale. Which are your events to watch? CORRIE TO CARO: On the eve of Season 2024, who’s your coach to watch? CARO TO CORRIE: What advertising pitch surprised you? CORRIE TO CARO: What is your favourite late-flowering summer flower? Learn more about your ad choices. Visit megaphone.fm/adchoices

COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera. Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount. Learn more about your ad choices. Visit megaphone.fm/adchoices

POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro and Corrie reflect on the two Mitchells from this week's news: Harold Mitchell's passing and Neil Mitchell's farewell. They also discuss working in industries where there's a lack of women in power, and the subject of ageing. Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week Myles gives us some fantastic rum ideas! He's highlighted the Husk Agricole Rum you could use in a Caipirinha cocktail, as well as The Rum Diary's Cocos Nucifera. Use promo code MESS at www.princewinestore.com.au or in store for your 10% listener discount. BSF – Cobram Estate – Australia’s most awarded extra virgin olive oil; grown, harvested and first cold pressed in Northern Victoria. Book: Wellness by Nathan Hill Screen: The Gilded Age (season two) on Paramount+ Food: Donna Hay’s Veal Cutlets with Minted Pea Puree Ingredients for the cutlets: veal cutlets, cracked black pepper, 2 tablespoons olive oil, 3 tablespoons fresh mint leaves Ingredients for minted pea purée: 3 waxy potatoes, whole and unpeeled 60g (2 oz) butter, 3/4 cup (6 fl oz) cream, sea salt, 2 cups fresh peas, 2 tablespoons chopped fresh mint Method: To make the minted pea purée, place the potatoes in a saucepan of boiling water and cook over medium-high heat for 12-15 minutes or until soft. Drain and cool slightly, then press to remove the skins. Return the potatoes to the saucepan and mash well. Return the saucepan to the warm stovetop, add the butter, cream and salt and whip with a whisk until smooth. Keep the mash warm. Place the peas in a saucepan of boiling water and cook for 5 minutes or until tender. Drain. Place the peas, mint and a few spoonfuls of the mash in a food processor and process until smooth. Add the peas to the potato and stir over low heat to warm. To cook the veal, sprinkle the meat well with pepper. Heat the oil in a frying pan over medium-high heat, add the veal and mint and cook for 4-5 minutes each side or until the veal is cooked to your liking and the mint is crisp. To serve, place the minted pea purée on serving plates and top with veal cutlets and the crisp mint. Serves: 4 people  DID YOU SEE THAT? Corrie saw Taylor Swift at the Super Bowl downing drinks   SIX QUICK QUESTIONS CORRIE TO CARO: What’s the latest QANTAS atrocity? CARO TO CORRIE: What good news came out of Canberra last week? CORRIE TO CARO: What one word pops into your head when I say Season 2024? CARO TO CORRIE: What one word pops into your head when I say Season 2024? CORRIE TO CARO: Should Barnaby Joyce be filmed or rescued? CARO TO CORRIE: Should Prince Andrew be brought back into the Working Royals fold? Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

POWERED BY RED ENERGY – Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app and push the ‘Talk’ button on the top right of the screen to leave a voice message – it can be a comment, a question, anything! Caro and Corrie are back and have been watching the ABC's political doco Nemesis: the inside story of ambition, betrayal and revenge in the Coalition years of government. Also, we woke up to the news today about King Charles' latest health battle. Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event COCKTAIL CABINET – PrinceWineStore.com.au – Bringing Melburnians, the greatest wine in the world. This week: Myles brings us two lovely recommendations for you and your loved one ahead of Valentine's Day. 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! Learn more about your ad choices. Visit megaphone.fm/adchoices

POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leaderin renewable energy. Switch to Aussie owned Red Energy today. AND SEN Talk is a new way you can talk to us! Listen to Don’t Shoot The Messenger on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!” Caro and Corrie’s first episode for the year – and we hear all about their summer. What did they get up to over the holiday period? The goals they set and failed to achieve, the goals they did achieve, big news stories and the highlights & lowlights. Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au. This week:  What did we enjoy/drink/discover over the summer? Myles has three stunning recommendations Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria CARO'S best book of the summer: The Heart's Extended Furies by John Boyne   CORRIE'S best: My Name Is Barbra by Barbra Streisand CARO'S best screen: Boy Swallows Universe - Netflix CORRIE'S best: Maestro - cinemas and Netflix  CARO'S best food: Spaghetti alla Nerano - As recommended by Stanley Tucci -       LINK: That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) (allrecipes.com) CORRIE'S best: Cherry and Walnut Cake from Recipes From A Lifetime Of Beautiful Cooking by Danielle Alvarez and Libby Travers   We debuted our new segment “DID YOU SEE THIS?” -       Corrie discussed this article by Martin McKenzie-Murray in the Saturday Paper: -      LINK: https://www.thesaturdaypaper.com.au/news/media/2024/01/26/the-conf-lict-the-abc-masterclass-what-not-do#mtr   SIX QUICK QUESTIONS: CARO TO CORRIE: What's the weirdest catering request you've heard this summer? CORRIE TO CARO: What literary genre did you wholeheartedly re-embrace this summer? CARO TO CORRIE: What’s the weirdest money story you've heard this summer? CORRIE TO CARO: What New Year's Eve tradition did you avail yourself of for the first time this year? CARO TO CORRIE: What's the weirdest Netflix show you've watched this summer? CORRIE TO CARO: What was the toughest gig you faced over summer? Also on the show – A huge congratulations to Caro for the birth of her newest granddaughter, Agatha! And there was a milestone in Corrie’s family, too, with Willow’s first day at school. Learn more about your ad choices. Visit megaphone.fm/adchoices

Anna from the Op Shop has some wonderful ideas and tips for this summer! Learn more about your ad choices. Visit megaphone.fm/adchoices

We chat about great wines for Christmas Day. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Learn more about your ad choices. Visit megaphone.fm/adchoices

EP 295 – Our Christmas Special   POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.   Anna Barry from the Op Shop joins us with some amazing Christmas tips and recommendations. Also with Anna: How is your Christmas shopping going, what does Christmas Day look like, your big wins so far this year, the mistake you always make Anna’s summer tips: 1 – Surrealist Lee Miller exhibition at the Heide Museum  2 – Outing to the Abbotsford Convent, Julie’s Dining Room, Collingwood’s children’s farm, walk along the Yarra 3 – Newly renovated Prahran Pool 4 – Get back into the city! 5 – Plan an evening at Memo Hall, Acland Street, St Kilda Don’t Shoot The Messenger’s 300th Birthday details! Thursday, 29 February – 5:30 for 6pm start Bell’s Hotel in South Melbourne With us – Caro & Corrie – and Brad Scott as special guest A drink on arrival and nibbles Book now – $50 a ticket - there’s a link in the show notes And the first 50 people to book will receive an Ello Botanicals gift All thanks to our friends at Red Energy BOOK TICKETS: https://ballparkentertainment.com.au/tickets/dstm-300-event   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au This week:  Christmas Wines: Petilia Flanghina - $30 Murdoch Hill Chardonnay - $32 Roche de Bellen Bourgogne Rouge - $50 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Anna has a book: The Bee Sting, by Paul Murray (plus: 3 books we want to read over the summer) SCREEN: Caro has a screen: The Eight Mountains (plus: 3 screens we want to watch over the summer) FOOD: Anna has a recipe, Christmas Wreath Pavlova (plus: 3 things we want to make over the summer) https://www.tamingtwins.com/christmas-wreath-pavlova/ 4 Eggs, Whites only 250 g Caster sugar For the couli: 150 g Raspberries 2 tbsp Icing sugar For the decoration: 300 ml Double cream 2 tbsp Icing sugar 150 g Cherries 80 g Pomegranate seeds 225 g Raspberries Fresh mint, Optional Instructions  Meringue base: Preheat the oven to 140C. In a very clean bowl whisk the egg whites until stiff. Gradually add the sugar, a little at a time, whisking well in between each addition. Draw a wreath shape on baking paper (or parchment NOT greaseproof paper) using a pencil, plate and ramekin or glass as a guide. Flip the paper over (so the pavlova isn't touching the pencil marks) and stick it to a baking sheet using a dot or two of the egg white mixture as glue. Spoon in dollops onto the template and smooth the top so it's flat. Bake at 140C for about an hour. Turn off the oven and allow the pavlova to cool in the oven. Couli: Meanwhile, make the sauce. Mash the raspberries and then squish through a sieve. Stir in 2tbsp of the icing sugar. Topping: Whisk the cream in another bowl and then stir in the other 2 tbsp icing sugar. When you are ready to serve, top with cream, fruit, coulis sauce and some mint springs. Also on the show: Why Anna is grumpy, what we’d like for Christmas and the musical & stage performances we are looking forward to next year, as well as the author conversations we are excited for. Learn more about your ad choices. Visit megaphone.fm/adchoices

Caroline Wilson counts down the top 10 AFL stories for the 2023 season. Learn more about your ad choices. Visit megaphone.fm/adchoices

We chat about Sparkling Wine with Myles Thompson from The Prince Wine Store. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our dilemmas are all thanks to Ello Botanicals. Tasmanian all natural botanical facial oils And remember Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20. Learn more about your ad choices. Visit megaphone.fm/adchoices

POWERED BY RED ENERGY. Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Our 300th Birthday details! Thurs, 29 February, 6pm Bell’s Hotel. Brad Scott as special guest Book: https://ballparkentertainment.com.au/tickets/dstm-300-event LISTS: 5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells COCKTAIL CABINET – PrinceWineStore.com.au Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Willie Smiths Heritage Blend 2023 $30 Emmalene Pinot Noir Sparkling Rose 2022 $30 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F BOOK: Top 5 books this year SCREEN: Napoleon FOOD: Chris’s Prawn Bisque Ingredients 750g/1kg Uncooked whole Prawns Olive oil 2 carrots 3 celery sticks 1 red onion Bay leaves Teaspoon Dried mixed herbs 400g of Tomato Paste Plain Flour (2 heaped tablespoons ). Brandy White wine 2 Litres Fish Stock or shellfish Stock 1 Vegetable/Fish Stock cube 6 Parsley Stalks 1/2 teaspoon chilli Flakes Salt & pepper Spoon of Butter Method Peel and clean prawns . Retain all shells and heads for stock Heat two tablespoons of Olive oil (approximately) in a reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix over heat with a wooden spoon. Don’t burn , stir to cook shells and heads until they turn orange in colour remove from heat and add a liberal splash of brandy . Stir and carefully flambé the shells ( this intensifies the prawn flavour) Return to moderate heat and stir in chopped Onions ( stirring for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat Stir in Tomato paste covering the vegetables and shells . Add pepper, salt & Chilli flakes Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance. return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of Brandy all whilst stirring to mix . Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube . leave mixture to reduce over low heat . Stir often to prevent mixture sticking to the bottom of the saucepan. After 20 min taste mixture ( it’s a leap of faith as it looks uninviting) and add either more wine, stock , salt , pepper ,water, tomato paste to taste if needed . Note the flavour of the mixture will intensify during further cooking . After about 1 hour ( can take longer ) remove mixture from the heat . Add a tablespoon of olive oil and some Butter to ANOTHER large saucepan . Heat until butter begins to sizzle. Add a decent handful or more of diced prawn flesh into the oil/ butter mixture. Stir constantly until prawns begin to cook . Add some salt and pepper, and a splash of White Wine and another splash of brandy( optional) Mix for 30 seconds and remove from heat . Prawns should be just cooked . Placing the saucepan with the prawn flesh in the sink or on a breadboard , Place a suitable strainer over the saucepan. Now pour your stock mixture through the sieve into the saucepan with the prawn meat . (this should be done in batches) We now have a saucepan of prawn Bisque with prawn meat Return the Bisque to low heat and stir . Taste again . You can still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do add paste you just have to keep it on the heat for 10/15 min on low ( Stirring frequently) To serve, ladle into bowls or mugs. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hear this week's recipe, with a special guest, Sian Armstrong. Lime Salmon ·        4 skinless salmon fillets ·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling ·        3 tablespoons limes juice ·        1 garlic clove crushed ·        salt and pepper Salsa ·        1 large mango, peel and sliced ·        half a large red capsicum ·        ¼ cup of coriander ·        1small red onion ·        1 large avocado ·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil ·        juice of a lime ·        1 tablespoon of coconut water Method 1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready. 2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes. 3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side. 4. Plate up salmon with mango salsa, and serve. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day Learn more about your ad choices. Visit megaphone.fm/adchoices

POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.   CONGRATULATIONSCARO! – Recently recognised for her Outstanding Contribution to Journalism at the 2023 Walkley Awards. A few farewells… -         The Gold Coast Commonwealth Games -         Peter Hitchener at weekly Nine News after 50 years -         Neil Mitchell from the 3AW Morning show Discussion was about the hard-working nature of Peter Hitchener and Neil Mitchell, and whether each network made the right call with their replacements.   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Wine recommendations to have with your Christmas Turkey. -         Citrus theme today, inspired by Caro’s table cloth for Christmas -         Fighting Gully Road -         If you are matching food with wine, make sure the wine is sweeter than the food Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Light Over Liskeard by Louis de Bernieres SCREEN: Caro on Saltburn FOOD: Sian from Cobram Estate -         Discussed healthy fats – Extra virgin olive oil is the one to pick – highest quality and most health benefits https://cobramestate.com.au/blogs/recipes/bbq-lime-salmon-with-avocado-and-mango-salsa   Lime Salmon ·        4 skinless salmon fillets ·        3 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil, plus more for grilling ·        3 tablespoons limes juice ·        1 garlic clove crushed ·        salt and pepper Salsa ·        1 large mango, peel and sliced ·        half a large red capsicum ·        ¼ cup of coriander ·        1small red onion ·        1 large avocado ·        2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil ·        juice of a lime ·        1 tablespoon of coconut water Method 1. For the salsa, dice mango, capsicum, red onion and avocado and coriander and combine in a large bowl. Top with Cobram Estate Classic Extra Virgin Olive Oil, lime juice and coconut water. Toss till well combine place in fridge until salmon is ready. 2. First marinate the salmon, place salmon in shallow baking dish, whisking Cobram Estate Classic Extra Virgin Olive Oil, lime, garlic and salt and pepper in a bowl. Pour over salmon, cover and allow to sit in the fridge for 30 minutes. 3. Heat up grill or bbq, and brush with Cobram Estate Classic Extra Virgin Olive Oil, place salmon on grill, and cook for 3 minutes per side. 4. Plate up salmon with mango salsa, and serve.   Also on the show: Why Caro is grumpy with the post office, if Kyle Sandilands will cut it in Melbourne, Corrie’s advice for Joe Biden, the Christmas themed songs earning eye-watering royalties each year and Corrie is in a rage about the latest series of The Crown! To get in touch, please email: feedback@dontshootpod.com.au Learn more about your ad choices. Visit megaphone.fm/adchoices

We rewind back to episode 80, where Corrie gave a a recipe courtesy of Jamie Oliver, for a One Tray Salmon and Green Beans. All thanks to Cobram Estate Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our most recent chat with Myles, who recommended some brilliant wines to have with Christmas Turkey! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's dilemma relates to a venue being too small for the amount of people invited to a significant birthday event - what to do?? Learn more about your ad choices. Visit megaphone.fm/adchoices

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? Learn more about your ad choices. Visit megaphone.fm/adchoices

EP 292 – “Life’s about being a tree sometimes!”   POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today.   The Silly Season! Tips on handling such a busy time of the year, Caro’s list of WORST locations for work Christmas parties, we ask why Black Friday sales have overtaken the traditional Boxing Day sales, and expectations for Christmas Day.   COCKTAIL CABINET – PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Wine recommendations to have with your Christmas Turkey. La Dama Vini Valpolicella: https://www.princewinestore.com.au/francois-carillon-aligote-2021.html https://www.princewinestore.com.au/la-dama-vini-valpolicella-classico-2021.html https://www.princewinestore.com.au/la-dama-vini-valpoilicella-classico-ripasso-superiore-2019.html - for those wanting something with a little more umph! Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria BOOK: Caro has a Book: Tomorrow, and Tomorrow and Tomorrow by Gabrielle Zevin SCREEN: Caro and Corrie discuss Mad About The Boy FOOD: Hamilton College cookbook’s ripper orange cake Ingredients: 1 whole orange (sticker removed!) 1 cup white sugar 175g melted butter 3 eggs 1 ½ cups self raising flour If you’d like to purchase the Hamilton College cookbook: Contact the college at: Hamiltoncollege.vic.edu.au  Or you can buy it at Hamiltonhampers.com.au    We also find out what has made Corrie grumpy this week. And in six quick questions, Caro gives AFL CEO Andrew Dillon a clip, Corrie tells us which holiday season movie she is looking forward to this summer and Caro has another amazing fact. Learn more about your ad choices. Visit megaphone.fm/adchoices

EP 291 – “JUST GET THE TRAIN” POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. WAR COVERAGE: Summarised the war in the middle east and assessed the role of the media and its reporting. What heartbreaking scenes the locals are dealing with.  “VALE PATRICK SMITH – A FEARLESS JOURNALIST” COCKTAIL CABINET - MYLES TOP 5 SELLERS - PrinceWineStore.com.au • Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au Jules Rose - https://www.princewinestore.com.au/jules-mediterranean-rose-2022.html   Gilbert Blanc - https://www.princewinestore.com.au/gilbert-blanc-2022.html   Querciabella Mongrana – https://www.princewinestore.com.au/querciabella-mongrana-2020.html   Golfo Vermut – https://www.princewinestore.com.au/cillar-de-silos-golfo-vermut-negra-750ml.html   Weinsteffaner Pilsner - https://www.princewinestore.com.au/weihenstephaner-pilsner-500ml.html   B S F   Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria   BOOK: Corrie has a Book: A BRILLIANT LIFE by Rachelle Unreich SCREEN: Caro and Corrie discuss The Lesson   FOOD: Caro has a Recipe: Lamb Meatballs –   RECIPE MORRACAN MEATBALLS – Ingredients ·      1 1/2 tbsp olive oil (for cooking) Meatballs: ·      500 g / 1 lb lamb mince (ground lamb) (Note 1) ·      1 small onion, grated using box grater (~1/2 cup, including juices, Note 2) ·      1/2 cup panko breadcrumbs (sub ordinary) ·      1 egg ·      2 cloves garlic, crushed. ·      1/4 cup coriander/cilantro leaves, finely chopped ·      1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika) ·      1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy) ·      1 tsp cooking/kosher salt ·      1/4 tsp black pepper Minted Yoghurt Sauce (Note 3): ·      3/4 cup plain yoghurt (I use Greek) ·      1/2 cup (tightly packed) mint leaves ·      2 tsp lemon juice ·      1/4 tsp cooking/kosher salt To Serve as pockets: ·      4 pita pockets, Lebanese or pita bread ·      5 cups shredded lettuce (iceberg, cost/romaine) ·      2 tomatoes, halved, thinly sliced ·      1 red onion, halved, finely sliced ·      OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion) ·      Extra coriander/cilantro leaves, finely chopped (optional) Instructions 1.                 Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required. 2.                 Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs. 3.                 Cook - Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4) 4.             Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.     Learn more about your ad choices. Visit megaphone.fm/adchoices

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.  Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Dear Caro and Corrie #36 - How Do we Change a Christmas way?  Listener - Toni writes in to discuss her family Christmas dilemma. Learn more about your ad choices. Visit megaphone.fm/adchoices

EP. 287 “Let’s Just Go Back to the Tie Dye Situation”  Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. RED ENERGY LIVE PODCAST  – NOVEMBER 16th, 2023 – BOOK TICKETS - Link Below Don’t Shoot the Messenger LIVE PODCAST EVENT — Ballpark Entertainment THE COCKTAIL CABINET – Bringing Melburnians, the greatest wine in the world. Prince Wine Store dot com dot au Listen in for Myles favourite spring carnival twists on these beautiful spirits. LA GRITONA RESPOSADO TEQUILA https://www.princewinestore.com.au/la-gritona-reposado-tequila.html–   CANONITA B.S.F B – BOOK – CANTICLE CREEK – ANDRIAN HYLAND S – SCREEN – Lessons in Chemistry – Apple Tv F – Food – Avacado, Grapefruit & Cashew Salad (Recipe Below) Avocado, Grapefruit & Cashew Salad Serves 4-6 100g Rocket Leaves 2 Large Red or Pink Grapefruit 2 Large Avocados 100g Toasted Cashew nuts ½ small bunch (about 10g) of chives, snipped into 5cm lengths Maldon Sea Salt flakes and freshly ground black pepper. FOR THE HARRISA VINAIGRETTE 2 Tablespoons rose harissa. 2 tablespoons clear honey 1 tablespoon red or white wine vinegar 3 tablespoons olive oil 1 teaspoon water Lay the rocket leaves across a serving platter. To Segment the grapefruit, use a small, sharp knife to cut away the top and bottom of the fruit. Rest the grapefruit on the cut surface, then slice out segments of grapefruit and discard the leftover skin. Repeat with the other grapefruit. If large, slice the segments into half – moon slices. Halve the avocados , remove the stones, peel the fruit, then cut each half into strips or chunks. Arrange the avocado and grapefruit over the rocket. Scatter over the chives. Combine the harissa, honey, vinegar, and oil in a small jug, then stir I about 1 teaspoon water to thin out the dressing a little. Season with salt and pepper. Drizzle the dressing all over the salad and serve immediately. Dear Caro & Corrie – send your dilemma to Caro & Corrie – to feedback@dontshootpod.com.au If yours is featured, we’ll send you an Ello Botanical gift pack – providing a piece of luxury to your every day. PROUDLY PRODUCED BY COURTNEY GABB Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep 286 - Why Should I Be a Footnote in Someone Else's Life?    This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au   BOOK NOW FOR OUR LIVE PODCAST EVENT for RED ENERGY on THURSDAY NOVEMEBER 16th - Join Caro, Corrie and guests at Red Energy in Cremorne from 5pm - book your tickets HERE.   Corrie is in Conversation with Deborah Conway on 18th October 6:00 pm – link to book HERE.    This week on the podcast Caro and Corrie discuss the invisible women of history and the menfolk who made them invisible. We reflect on; Wifedom by Anna Funder The Dolly Parton Tribute Show by Kelly O'Brien Fairplay (Netflix) Dolly Parton's America podcast   In The Cocktail Cabinet for Prince Wine Store Myles Thompson brings us 3 wines from Western Victoria. Eastern Peake Intrinsic Chardonnay 2021 LATTA Blanc 2022 Mulline Nouveau 2022 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy. The Last Painting of Sara de Vos by Domonic Smith Caravaggio's Shadow Stephanie Alexander's Bolognaise (see recipe HERE) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions we discuss which media have done a good job covering The Voice referendum and how Saturday's outcome will impact the PM, Peter Dutton, the AFLW and our culture. Plus, Caro has some Amazing Facts after her visit to Bollobek on the weekend. You can check out the garden HERE.   Don't miss the NGVWA Garden Day on October 26th in Caulfield - details and tickets HERE.   Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.   Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Caroline Wilson and Corrie Perkin for Ep 285 - First Time I've Ever Cried in the Final Act. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Save the Date for our Live Podcast event on Thursday 16th of November - at Red Energy in Cremorne. It's been a big week for Corrie and Caro which included family reunions, Football finals, the Brownlow, Car break ins, a family outing to the ballet and much more. In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us covering the Iberian Peninsula. Check out the Iberian Mixed Dozen HERE. Altano Tinto DOC Duero 2019 Abellio Albarino 2021 Palacios Remondo 'La Vendimia' Garnacha Tempranillo 2020 Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The It Girl - Ruth Ware Colin from Accounts on Binge Corrie share's Sabrina Ghayour's Spiced Rhubarb and Almond Cake recipe (see recipe below) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions picks we discuss musical toilets, the demise of a great institution and Corrie has a Hay fever themed Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield and Courtney Gabb for SEN.   Spiced Rhubarb and Almond Cake Serves 8-10   400g rhubarb, trimmed and cut into 5mm-thick slices 225g caster sugar, plus 2 tablespoons 3 teaspoons ground cinnamon 3 large eggs 2 teaspoons vanilla bean paste 2 teaspoons ground ginger 225g self-raising flour 150g salted butter, melted plus extra for greasing 150g flaked almond, 75g toasted   For the filling 300ml double cream, cold from the fridge Seeds from 4 cardamom pods, crushed using a mortar and pestle 1 teaspoon ground cinnamon 2-3 tablespoons icing sugar 1 teaspoon vanilla bean paste 175g smooth blackberry jam   Preheat the oven to 160 degrees C (140 fan forced). Grease a 24cm spring-form cake tin and line it with baking paper. Put the rhubarb slices into a mixing bowl with the 2 tablespoons caster sugar and 1 teaspoon of the cinnamon and mix well. Set aside.   Put the eggs, remaining caster sugar, vanilla paste, remaining cinnamon and ginger into a large mixing bowl and heat together to mix thoroughly. Add the flour and melted butter and mix well, then mix in the rhubarb pieces, followed by the toasted almonds. Give everything a thoroughly good mix to ensure the ingredients are evenly combined.   Pour the mixture into the prepared cake tin and use a spatula to smooth out the surface. Scatter the raw flaked almonds liberally over the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Remove the cooled cake from the tin and cut it in half horizontally to make 2 sandwich layers. Use the layer covered in almonds as the top cake layer. To make the cream filling, put the double cream into a mixing bowl with the cardamon, cinnamon, icing sugar and vanilla paste and beat using an electric hand whisk until soft with peaks form and it just holds its shape. If you have the time, refrigerate the cream to chill it before using. Spread the cream over the lower half of the cake. Stir the jam to loosen and spoon it over the cream, then sandwich with the top cake layer.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Myles Thompson joins Corrie and Caro in studio, for Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices

This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. 2.00 – Caro and Corrie went to the Brownlow last night - They didn’t get to the afterparty – but Caro has been to the afterparty in years gone by - Caro wouldn’t leave Melbourne in September – great time of the year 5.30 – Feedback from throughout the week 7.10 – Caro went to Swan Lake at the State Theatre - It’s beautiful, extraordinary - Caro sat next to a Carlton fan who paid $800 for a one way trip for Bris vs. Carl Preliminary Final - Caro says it’s so cruel - Corrie – it’s unfair to capitalise on these events and key times of the year - The demise of Qantas 10.20 – The Week that Was - Corrie and Caro had a night at the state Library – footy finals panel (with Mike Sheahan and Sonja Hood) 12.30 – Discussion re: Sonja Hood - She has been such a leader – an example being the way she handled the booing of Jason Horne-Francis earlier this year 17.00 —Brownlow observations - Corrie: it’s a great industry celebration & a great networking night - Goal and Mark of the Year 25.00 – Fashion discussion from the Brownlow - Caro and Corrie spoke about some of the fashion that stood out to them and Corrie gave her 3, 2 and 1 27.30 – The Cocktail Cabinet – with Myles Thompson (for Prince Wine Store) - Recapped the 2003 Brownlow, the last time Caro went with Corrie - Spring lamb – red wines to go with it – Recommendation - Lucien Lardy - Beaujolais Villages 2021 - White wine recommendation - Vicoletto Catarratto 36.20 – Recommendations from Corrie: Book: Restless Dolly Maunder by Kate Genville Screen: Billions on Stan Recommendation from Caro: (for Cobram Estate Extra Virgin Oliver Oil) Food: Recipe from Caro: Sweet Greek cook book – lamb recipe: Plati Sto Fourno - https://grecianpurveyor.com/blogs/journal/plati-sto-fourno-slow-roasted-shoulder-of-lamb-by-kathy-tsaples-sweet-greek INGREDIENTS 1 shoulder of lamb 2 lemons, skin and pith removed so you have just the flesh 3 onions 1 head of garlic 8 cloves of garlic, peeled and sliced in half Plenty of Extra virgin olive oil Ladi Biosas 1 tbsp Mountain Treasures Organic Oregano sprigs of rosemary 2 tsp cooking salt Salt Odyssey Fleur de Sel 1 tsp black pepper METHOD (see link above) 50.10 – Why is Corrie grumpy!? - Why do they make golf ball markers green? - Why do we need stickers on fruit? 54.00 – 6 QUICK QUESTIONS – for Red Energy Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Caroline Wilson and Corrie Perkin recorded live from Crown Melbourne. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au This week our special guests are Deborah Conway and Willy Zygier. Deborah's just released her no-holds-barred memoir Book of Life - we unpack the process and response to the book so far. Plus Deb and Willy perform live for us. You can catch the Songs from the Book Of Life shows from October 4th - full details and links to book HERE or head to www.deborahconway.com You can also catch Corrie in conversation with Deborah Conway on Wednesday the 18th of October at 7pm at the Stonnington Library in South Yarra - tickets available HERE. In The Cocktail Cabinet for Prince Wine Store - Myles Thompson joins us with his Brownlow Medal selections; The Gilbert Blanc 2022 Schmolzer and Brown Beechworth Pinot Noir 2022 The Quin Barossa Shiraz Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; The music biographies we love Music movies we love Willy shares his recipe for Amba (see recipe below) Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     In 6 Quick Questions Deborah picks her dream singer songwriter to jam with and shares her top beauty tip, Caro and Corrie share their favourite Ron Barassi memories and Corrie has an Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Willy Zygier's Amba 1 tablespoon Cobram Estate Olive Oil 2 garlic cloves minced 1 ripe mango diced (frozen works) 1/4 teaspoon ground cumin 1/4 teaspoon sumac 1/4 teaspoon ground fenugreek 1/2 teaspoon turmeric 1/4 teaspoon salt or more to taste 2 fresh red chillies or 1/4 teaspoon cayenne 1/4 cup white or apple cider vinegar Juice of 1/2 lemon Blend together to make a smooth paste. Great with falafels or meat of your choice! Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 282. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. This week Caro and Corrie discuss footy finals, their recent trips to Sydney and Port Fairy and the ongoing Gillon McLachlan Farewell Tour. In the Cocktail Cabinet for Prince Wine Store Myles joins us for Part 2 of our tasting tips with fragrant whites;  Shaw & Smith M3 Chardonnay 2021 375ml Pascal Reverdy Terre de Maimbray Sancerre 2022 375ml Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Enbury Heath by Stella Gibbons   The Newsreader on ABC TV and The Newsreader Podcast Leigh Sales and Lisa Millar Double Cheese Drop Scones - get the recipe HERE or below. Caro's Grumpy about the erratic Melbourne weather that's making it very difficult to plan ahead with Spring fashion choices. In 6 Quick Questions Caro admits to an awkward run in with Swans player Callum Mills, Pups in Pubs is on the agenda and Corrie recommends listening to the 7am podcast interview with Joel Gerges - El Niño is coming, at the worst possible time – listen HERE. Plus Corrie has a Melbourne Show Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Double Cheese Drop Scones INGREDIENTS 2 cups flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 50g fridge cold butter 2 rounded cups grated tasty cheddar cheese 1 1/3 cups milk METHOD Preheat the oven to 200 C. Combine the flour, baking powder and salt in a mixing bowl. Grate in the butter and then rub with your fingers until it resembles coarse crumbs. Mix in the cheese. Make a well in the centre and pour in the milk, quickly mix with a knife just until ingredients are combined. Don’t over-mix. Drop large spoonfuls of dough onto a cold baking tray and bake for 15 minutes or until the scones are golden and crisp. These are best when served warm. They reheat well. Makes 8-10 scones.  Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 281. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. This week on the podcast we discuss the The Voice referendum – can one song (John Farnham’s You’re the Voice) save an ailing YES campaign? Watch the video HERE. Plus we touch on the connection between music and political and social causes and why music matters.   The Age has named it’s Top 50 AFL Influencers who will impact footy over the next decade – Caro and Corrie have a few thoughts.   In the Cocktail Cabinet for Prince Wine Store we share a few of our favourite wine bars including; Gimlet in Melbourne Franca in Sydney The Royal Oak in Double Bay Conlon’s Hotel in Port Fairy The Alps Wine Bar in Prahan Gerald’s in Carlton North Odessa at Leavers Hotel in Creswick Mitchell Harris Wines in Ballarat   Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Book of Life by Deborah Conway Red White and Royal Blue on Prime Butterflied leg of lamb with pomegranate salsa by Sabrina Ghayour – get the recipe HERE.   Our recipe of the week is thanks to Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria     Corrie is Grumpy about the impact of Melbourne’s Big Build and in 6 Quick Questions we discuss the big shake up on morning radio in Melbourne, a new fashion trend Corrie WON’T be embracing and Caro has an Amazing Fact. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.    Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 280. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au SAVE THE DATE Live Podcast at Crown Melbourne (in the Metropol Precinct) on Tuesday 19th of September at 9am. With special guest Deborah Conway. Thursday 16th of November - Live Podcast at Red Energy in Richmond. Footy - The Great Unifier? September 21st, State Library of Victoria - tickets HERE. This week we discuss the recent Four Corners report 'The Silence: AFL's Last Taboo' . You can watch the full episode on i view HERE. Plus a lot has happened since we discussed THAT World Cup soccer kiss forced on Jenni Hermoso by Luis Rubiales - is it a game-changing moment in the equality battle? In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it. Use promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Tom Lake by Ann Patchett (also mentioned Sorrow and Bliss by Meg Mason, State of Wonder and The Magician's Assistant by Ann Patchett). Asteroid City at the movies Rabbit Tagine (see below). Our recipe of the week is thanks to Cobram Estate. In 6 Quick Questions for Red Energy we touch on our favourite things about the start of Spring, Helen Mirren's casting as Israeli PM Golda Meir and Corrie has and Amazing Fact or two about Spring. Dear Caro and Corrie is back - email feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Rabbit Tagine 1.6 kg rabbit (about 2). Hind legs and shoulders jointed, saddle cut into 3 (note Caro’s friend substituted chicken) Plain flour to dust 60ml (1/4 cup) Cobram Estate Olive Oil plus extra to drizzle 2 large golden shallots, thinly sliced lengthways 2 garlic cloves, coarsely chopped 2 tsp each black and yellow mustard seeds 1tsp each coriander and cumin seeds 1 tsp each ground ginger and ground cloves 1 cinnamon quill 1 tbsp each sweet paprika and ground turmeric 750ml (3 cups) chicken stock 3 stalks of celery, trimmed cut into 5mm-thick diagonal slices ½ preserved lemon, thinly sliced lengthways, plus extra to serve 10 strands of saffron, soaked in 40ml boiling water for 20minutes 120g green and black olives, pitted and halved Juice of one lemon Micro fennel to serve   1.   For rabbit, place 2 litres water and 70g sea salt flakes in a large bowl and whisk to combine. Add rabbit and refrigerate overnight, ensuring it is submerged in the brine. Add more water if required. When ready, drain well and pat dry. 2.   Dust rabbit in flour and shake off excess flour. Heat a large casserole dish over high heat, add Cobram Estate Olive Oil and sear rabbit, turning until browned all over (5 minutes). Remove from the pan and stand on a plate 3.   Reduce heat to medium-high, add golden shallots and cook stirring frequently, until softened (4 minutes). Add garlic and spices and cook, stirring continuously, until fragrant (2 minutes). Add stock, rabbit, celery, preserved lemon and saffron water and strands. Cover with a cartouche, then seal with the lid. Reduce heat to very low and cook, stirring occasionally, until the meat falls away from the bone (3 hours). Discard cinnamon quills from the sauce and stir in olives and lemon juice and drizzle with extra Cobram Estate Olive Oil – then season. 4.   To serve, divide tagine among bowls, scatter with extra preserved lemon and micro fennel.  Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

SHOW NOTES Join Caroline Wilson and Corrie Perkin for Ep 278. This podcast is proudly supported by Red Energy - Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today Head to www.redenergy.com.au This week on the podcast we reflect on the Breast Cancer Network Australia's moving Field of Women event at the MCG. You can access the wonderful resources of BCNA via their website www.bcna.org.au and listen to the Upfront About Breast Cancer podcast 'What You Don't Know Until You Do' with Dr Charlotte Tottman HERE. We also discuss the Ben Keays goal and the AFL's goal line technology issues plus THAT World Cup kiss. Was it inappropriate for Spanish FA president Luis Rubiales to kiss payer Jenni Hermoso smack bang on the lips? In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with three Spanish offerings; Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 Casa Rojo Enemigo Mio Garnacha 2021 Cillar de Silos Golfo Vermut Negra 750ml Corrie also recommends Drops of God on Apple TV Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. In BSF for Red Energy; Sorrow and Bliss by Meg Mason The Miracle Club at the movies Corrie's Pan Baked Tomato and Parmesan Fetta - see recipe HERE. or below. Our recipe of the week is thanks to Cobram Estate – Australia’s most awarded  extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. In 6 Quick Questions Corrie shares her Women's World Cup best uniform votes, we touch on the Bradley Cooper fake nose debate, Michael Parkinson's memorable interviews plus another Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   You can listen to Home Style with Shaynna Blaze HERE or subscribe wherever you get your podcasts. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Pan-baked tomato & parmesan feta by Donna Hay Serves: 4 Ingredients 60ml extra virgin olive oil 2 red onions, sliced 3 cloves garlic, sliced 12 stalks cavolo nero (about 240g), stems removed 3 x 400g cans cherry tomatoes Sea salt Cracked black pepper 25g finely grated Parimgiano Reggiano 6 sprigs lemon thyme 2 x 200g packs feta Basil leaves, to serve Pasta or toasted sourdough, to serve Method Heat a large ovenproof frying pan over medium heat. Add 1 tbsp oil and the onions and cook for 8 minutes, or until the onions are lightly golden. Add the garlic and cook for 2 minutes. Add the cavolo nero and cook for 1 minute, or until wilted. Add the tomatoes, salt and pepper and stir to combine. Bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the tomato sauce thickens slightly. Remove from the heat. Preheat the oven grill to high. Meanwhile, place the Parmigiano Reggiano, thyme and remaining oil in a bowl and mix to combine. Place the feta in the centre of the pan and top with the Parmigiano mixture. Grill for 8-10 minutes, or until the Parmigiano is golden. Serve with the basil leaves and pasta or thick slices of toasted sourdough. Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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.  Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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.  Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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.     Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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.  Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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.  Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In The Cocktail Cabinet for Prince Wine Store from Ep 267 Myles Thompson joined us with a couple of great options for cellaring; ·      Bests Hamill Shiraz 2019 ·      Moss Wood Ribbonvale Cabernet Sauvignon 2018 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.   Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Caroline Wilson and Corrie Perkin for Dear Caro and Corrie Send us your question or dilemma via email feedback@dontshootpod.com.au. 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 Learn more about your ad choices. Visit megaphone.fm/adchoices