Join Caroline Wilson and Corrie Perkin for Ep 165 - Simple Pleasures, as we celebrate Corrie's 60th Birthday!Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.And thanks also to Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.auMOVIE PREVIEW - Join us! Thanks to Red Energy. We’re thrilled to be partnering with Red Energy for our first podcast event of the year. You’re invited to join Caro and Corrie at the movies for an exclusive preview screening of The United States v Billie Holiday onThursday the 22nd of April at 5.30pm for a 6pm screening at the Palace Cinema in the Como Centre in South Yarra.For details on how to book your ticket click HERE. This week Caro and Corrie continue to question how accountable the Federal Government should be for the 'women issue' in Canberra. This follows another explosive episode of Four Corners on ABC TV Don't Ask, Don't Tellreported by Sean Nicholls which included an interview with the security guard who found Brittany Higgins after her alleged sexual assault at Parliament House.Caro and Corrie also discuss the big issues after Round One of the AFL, including the AFL’s snap decision to introduce a Concussion Sub Rule the day before the season opener – which Caro describes as bizarre, extraordinary and weird.In the Cocktail Cabinet for Prince Wine Store we’re joined by Myles Thompson who recommends a couple of birthday beverages for Corrie plus we reveal some of our listeners favourite cellar door and wine regions.* Andre Clouet Champagne (100% Pinot Noir) from a village called Bouzy. Normally $85 but to celebrate Corrie’s Birthday Prince Wine Store will take $10 off per bottle – so $75 this week until Sunday the 28th of March. * · Poor Tom's Imbroglio. Aussie Campari from Sydney. $42. Treat it just like Campari.

Use the promo code MESS at checkout online to receive a listener discount via www.princewinestore.com.au HERE. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.Corrie’s Crush of the Week for Red Energy is Brittany Higgins.In BSF we review;· The Essence of the Thing by Madeline St John (order from My Bookshop HERE).· Surreal comedy film French Exit starring Michelle Pfeiffer· Choc Chip Rosemary Cookies by Smith and Daughters in Fitzroy (see recipe below).Caro’s Grumpy this week about former 3AW breakfast host John Burns for doing a ‘tell all’ interview slamming his old workplace. Plus in 6 Quick Questions we talk about the best thing about returning to the footy, the best bits of turning 60, guilty pleasures, the one year anniversary of Melbourne’s first lockdown and more.Join our 2021 Footy Tipping competition by going to www.tipping.sen.com.au our League Code is WUECEPPK , search for Don’t Shoot the Messenger or click HERE.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Smith & Deli Choc Chip Rosemary Cookies Makes 10By far, this is the most beloved Deli cookie, even over the snickerdoodles, gingerbread friends and every variety of sandwich cookie. So that says a lot. We thought the savoury elements (salt, olive oil and rosemary) might put our customers off, but it was quite the opposite. People are rightfully obsessed with these. Word to the wise, this is Shannon’s favourite cookie – BUT she will only eat these if they’re warm, so follow the chef’s advice on that one. Get ’em while they’re hot. It’s always a ‘sad’ day when one of these takes a tumble off the rack and straight into our hands. Can’t serve that to a customer ...INGREDIENTS270 g (91⁄2 oz) light brown sugar150 g (51⁄2 oz) butter, softened1 teaspoon vanilla1 teaspoon No Egg combined with 3 tablespoons water 2 teaspoons extra-virgin olive oil260 g (9 oz/13⁄4 cups) plain (all-purpose) flour1 teaspoon baking powder1⁄4 teaspoon salt, plus extra for sprinkling (use the fancy sea salt flakes on top if you’ve got ’em)1 teaspoon chopped rosemary leaves 150 g (51⁄2 oz) chocolate chipsPreheat the oven to 170°C (340°F).We prefer to mix these cookies manually in a bowl so they don’t get overworked, but feel free to use a freestanding electric mixer. Just be careful not to over- cream the butter and sugar, as this will affect how the cookies spread out.Using a wooden spoon, cream the brown sugar, butter and vanilla in a mixing bowl until fluffy, but not too fluffy.If using a mixer, make sure you use the paddle attachment and mix until well combined and lightly creamed.In another bowl, whisk together the No Egg mixture and oil until frothy and well combined. Pour the egg mixture into the creamed sugar and stir to combine, then add the flour, baking powder and salt. Mix until the flour is completely combined, then fold in the rosemary and chocolate chips.Roll your cookies into ten even-sized balls and transfer to a baking tray lined with baking paper, ensuring they are evenly spaced to allow room for spreading. This recipe makes ten 90 g (3 oz) cookies, but you can roll them into whatever size you like.Bake for 15–25 minutes, depending on how soft you like your cookies. If you like them fudgy (aka the best way to eat them), go with 15 minutes; if you like crispy then go for 25 minutes. Sprinkle with salt.Best eaten straight from the oven while still warm. The cookies are perfectly fudgy if they hold their shape but are still soft.