Join Caroline Wilson and Corrie Perkin for Ep 180.Don’t Shoot the Messenger and The Sounding Board ‘MASH UP’Date: Thursday 22nd JulyVenue: The Astor Theatre, 1 Chapel St, St KildaTimes: 5pm arrival, 6pm Live PodcastCost: $35 per person, includes a pre-drink upon arrival.Proceeds donated to Breast Cancer Network Australia.Thanks to our presenting partner Red Energy - 100% Aussie owned gas and energy.This week we’re joined by former MP Julia Banks to discuss her sensational new book Power Play: Breaking Through Bias, Barriers and Boys' Clubs (available at My Bookshop HERE).Julia shares her story of becoming a whistle blower with just a few words - entrenched anti-women workplace culture, something she says she experienced on both sides of politics. You can join Julia Banks in conversation with Corrie at My Bookshop – on Wednesday 28th of July at 6pm – book your tickets HERE.We also discuss; Ash Barty’s incredible win at Wimbledon * David McAllister book Soar: A Life Freed By Dance (available HERE) * Dream Horse at the movies * Chef Matt Lindsay’s Basque Cheesecake* from Gourmet Traveller (see recipe below). * Richmond FC - have they lost the plot? * Hawthorn's succession plan for Clarko * Caro’s ‘stars aligning’ puppy related moment during the week.

On the Cocktail Cabinet for Prince Wine Store we taste a couple of great non-alcoholic gins including;* Brunswick Aces Sapiir * Banks Botanicals

Congratulations to this week's winners of the double pass to a Prince Wine Store Wine Appreciation course.David Silvana – has even written us a poem as his entry! Magil Estate (foothills of Adealide) it has to be,An urban vineyard, that has shiraz to a tee,The tour starts at the underground cellar,Led by a funny, educated fella,Followed by wine tasting at the cellar door,Tasted ten wines, but wanted more,The Penfolds' collection is a must,Definitely is a brand you can trust!Patrick Hill My most memorable wine experience was finding a bottle of plum wine at the back of a cupboard that my Ukrainian grandmother had bottled 20 years earlier and forgot all about. We shared the bottle that evening and talked about memories of growing up in her house which she and my grandfather had built themselves in the 50's. This happened a couple of years before she passed, so it's a memory that I will cherish forever.WIN - a double pass to the Prince Wine Store Introductory Wine Course, valued at $350 per person! All you need to do is head to www.icanwin.com.au and tell us in 100 words or less about your best wine experience or adventure.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Matt Lindsay’s Basque Cheesecake (from July 2021 Gourmet Traveller) Temperature Matters.Bring ingredients to room temperature before mixing for a silky texture without incorporating air. The first high=temperature cooking stage will develop a deeply caramelised top, while the lower one is to cook the cake until it has just a slight wobble in the centre, or reaches 68 degrees C on a digital thermometer. If chilled after cooking, bring to room temperature before eating.Step 1. Preheat oven to 240degrees C fan-formed. Line base and side of a 22cm springform tin with two pieces of baking paper, extending paper 5cm above the rim of the tin (see note).Step 2. Beat 1kg room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth. Gradually beat in 500ml pouring cream until just combined, occasionally scraping down the sides of the bowl. Add 270g caster sugar and 1tsp fine salt; beat for 2 minutes. Add 20gm each sifted plain flour and cornflour, and 2 egg yolks; beat until incorporated. Add 5 room temperature whole eggs (60gm each), one at a time, beating after each addition until just combined (3 minutes).Step 3. Sieve mixture into prepared tin and level. Bake on the middle shelf of the oven until top is deeply caramelised (40-45minutes). Reduce temperature to 150degrees C and bake until cheesecake is cooked but has a slight wobble in the centre (15minutes). Transfer to a wire rack and cool completely before slicing.NB – how to line the tin.Tear off two 30cm x 45cm lengths of baking paper. Place one sheet over the tin, then place the second sheet across the first. Press paper down firmly to cover the base and sides of the tin, then fold the overhanging papers slightly over the rim. The creases in the paper will add character to the sides of the cooked cheesecake, while the excess paper on top will prevent the cake from overcooking. To serve, ease the baking paper away from the sides of the cheesecake and cut with a hot dry knife, wiping between cuts.