Join Caroline Wilson and Corrie Perkin for Ep 175 which we're recording remotely once again as Victoria limps to the end of another snap lockdown.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we discuss;* The new Royal arrival - baby Sussex * Our latest tips for getting through lockdown * Collingwood's Civil War and Adam Goodes' decision to decline his AFL Hall of Fame nomination

In The Cocktail Cabinet for Prince Wine Store - Myles joins us with a wonderful Winter Warming Mixed Dozen and a great special for our listeners.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.Caro's Crush of the Week is her new puppy Queenie.In BSF we discuss; The Girl Remains by Katherine Firkin (available at My Bookshop HERE). * The Pact* on Binge or Foxtel * Spicy Pork and Shiitake Udon Noodles by Julia Busuttil Nishimura (recipe available HERE or below)

In 6 Quick Questions we touch on;* Caro's near breach of a suppression order * The return of Trump * Hamilton coming to Melbourne * Mouse Fed Murray Cods * Coincidance - watch it HERE.

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.SPICY PORK & SHIITAKE UDON NOODLES3 tablespoons extra virgin olive oil500g pork mince4 garlic cloves, roughly chopped2cm piece of ginger, finely chopped2 spring onions, finely chopped, plus extra, sliced, to serve100g fresh shiitake mushrooms, sliced½ wombok/Chinese cabbage (about 500g), finely sliced80ml (⅓ cup) light soy sauce80ml (⅓ cup) mirin80ml (⅓ cup) saké1 teaspoon caster sugar400g dried udon noodlestoasted white and black sesame seeds, to servesesame oil, to serveCHILLI OIL200ml vegetable oil4 garlic cloves, finely chopped2cm piece of ginger, finely chopped2 spring onions, finely sliced2 tablespoons dried chilli flakes1 teaspoon hot chilli powder1 tablespoon sesame seeds1 teaspoon sea saltINSTRUCTIONS1.For the chilli oil, heat the oil in a small saucepan over a medium heat.2.Add the remaining ingredients and fry for 1–2 minutes or until fragrant and golden.3.Transfer to a jar and allow to cool before using.4.Heat half of the olive oil in a large frying pan or wok over a high heat and brown the mince, breaking up any lumps with the back of a wooden spoon.5.Transfer to a bowl and reduce the heat to medium.6.Pour in the remaining olive oil and fry the garlic, ginger, spring onion and mushrooms for 3 minutes until fragrant and beginning to soften.7.Add the wombok and cook everything for a further 2 minutes or until the wombok has begun to wilt.8.Return the mince to the pan or wok and add the soy, mirin, saké and sugar, stirring well to combine.9.Simmer until the sauce has reduced slightly and the cabbage is cooked, but not soft.10.Meanwhile, cook the noodles according to the packet instructions.11.Drain and add to the pan or wok, tossing so that the noodles are well coated.12.Spoon into bowls and top with extra spring onion, a scattering of sesame seeds and a small drizzle of sesame oil.13.Spoon some of the chilli oil on top of each bowl and serve.