Don't Shoot The Messenger: Recent Episodes
SEN
Caroline Wilson and Corrie Perkin are best friends and it's time to start recording their conversations. Everything from sport to food to lifestyle are covered. Nothing is off limits. Just don't shoot the messenger.
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 - 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
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 with a Tour de France & Bastille Day flavour
Lucien Lardy Beaujolais Villages 2021
Fontareche Corbieres Rouge Vieilles Vignes 2022
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 Feast by Margaret Kennedy
Indiana Jones and the Dial of Destiny (at the movies)
Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE
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.
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 MARINADECombine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight). SAUCEMix 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!
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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
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
Join Caroline Wilson and Corrie Perkin for Ep 245
Join Us for our Podcast Morning Tea – December 14th. Thanks to Red Energy we’re inviting you to join us in the studio for a Podcast Morning Tea on Wednesday 14th of December at 10.15am at our Southbank Studios. Be part of our recording for the morning, meet our special guests, ask Caro and Corrie a few questions and stay for morning tea. Tickets are limited – book your ticket HERE or via this link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie
Email Producer Jane if you’ve got any questions via feedback@dontshootpod.com.au.
This week Caro and Corrie discuss the so called ‘Civil War’ at the Hawthorn Football Club, where the board room politics are at, the merits (or not) of The Dingley Plan and the quest to find Jeff Kennett’s successor.
Donald Trump’s announcement that he’ll run in the 2024 Presidential campaign fell a little flat, we wonder where this leaves the Republicans, the alternatives to Trump and Corrie pays tribute to Nancy Pelosi.
In the Cocktail Cabinet for Prince Wine Store Myles joins us to discuss Rose including;
Vasse Felix Classic Dry Rose 2022
Figuiere IGP Mediterranee Rose 2021
You can book for the Rose and Sausages event on Thursday the 24th of November HERE
Use the promo code MESS at checkout online or instore for your 10% listener discount.
In BSF for Red Energy;
Fanatic Heart by Tom Keneally
She Said at the movies
Mindy’s Avocado Hummus (see recipe below)
This week Caro’s grumpy about the World Cup and the multitude of issues surrounding Qatar’s hosting.
In 6 Quick Questions we talk about our best live show experiences of the week, Tracey Grimshaw’s place in Australian Women in Media history, the Christmas jobs we’ve ticked off our list this week and Corrie has an amazing fact about the history of the work Christmas Party.
To receive our weekly email which includes recipes SIGN UP HERE.
For videos and pics make sure you follow us on Instagram, Facebook or Twitter
Email 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.
Mindy’s Avocado Hummus Makes one batch
1 can of chickpeas (430g) 2 medium ripe avocados 3 tbsp of olive oil 1 tbsp tahini 1 handful of spinach 3 tbsp fresh lime juice 2 garlic cloves ½ teaspoon of salt ½ teaspoon of pepper
Blend all ingredients together
Join Caroline Wilson and Corrie Perkin for Ep 244.
Join Us for our Podcast Morning Tea – December 14th. Thanks to Red Energy we’re inviting you to join us in the studio for a Podcast Morning Tea on Wednesday 14th of December at 10.15am at our Southbank Studios. Be part of our recording for the morning, meet our special guests, ask Caro and Corrie a few questions and stay for morning tea. Tickets are limited – book your ticket HERE or via this link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie Email Producer Jane if you’ve got any questions via feedback@dontshootpod.com.au.
This week on the podcast Caro and Corrie discuss Betting and Cheating in Sport and the AFL Umpire Brownlow Scandal. Is it just another footy mess than Gillon McLachlan will attempt to resolve before he finally steps down? Plus Caro has strong feelings on the AFLW grand final which still doesn’t have a confirmed venue.
We’ve been binging The Crown Season 5. The Guardian review suggested “it’s time for this bitty, boring show to end forever” – do we agree? Plus Corrie has a few thoughts on Tom Bower’s new book Revenge: Meghan, Harry and the War Between the Windsors.
In The Cocktail Cabinet for Prince Wine Store – Myles introduces us to
Hear me Roar gin – with proceeds supporting Australian Women In Wine (find out more info HERE).
Top Non-Champagne Sparkling
Arras EJ Carr Late Disgorged 2007
Nadeson Collis ‘Inception’ NV
Ca’ del Bosco Prestige Cuvee
Rolet Cremant du Jura Blanc NV
Domaine Champiou Vouvray NB
Biondelli Metodo Classico Franciacorta NV
In BSF for Red Energy we discuss;
Small Acts of Defiance by Michelle Wright
What’s Love Got To Do with It at the movies
Jen’s Lemon Ice-Cream (see recipe below)
This week Corrie’s grumpy about being grumpy but also the very serious issue of our ruined roads after the heavy rains and flooding.
In 6 Quick Questions we touch on; The scam that nearly caught us out, winning at Bridge v Scrabble, the thing that Sean Penn and Banksy have in common, the 3 most menial but necessary tasks in life, the menial and the difficult ones and another amazing fact.
To receive our weekly email which includes recipes SIGN UP HERE.
For videos and pics make sure you follow us on Instagram, Facebook or Twitter
Email 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.
Jen Hutton’s Lemon Ice-Cream This ice cream literally takes 10minutes and is always a hit – served with berries – your guests will be screaming for more.
Serves 8 Cooking Time: freeze overnight
600ml cream 1 and a half cups caster sugar Juice and rind of 2 lemons
Blend cream and su
Join Caroline Wilson and Corrie Perkin for Ep 243.This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806. This week on the show Caro and Corrie the new Respect At Work Bill, reflect on the wonderful work of Kate Jenkins and her contribution to the cause and the shakeup facing boardrooms across Australia.The British Film Festival continues – Caro highly recommends Joyride with Olivia Coleman and we ponder just why the Brits make such good movies.In The Cocktail Cabinet for Prince Wine Store Myles takes us to the Otago region of NZ.* Amisfield – Lake Hayes Pinot Noir 2019 $32 * Valli Bannockburn Vineyard Pinot Noir 2019 - $85
Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Books, Screen and Food for Red EnergyThe Bullet That Missed by Richard OsmanThis Englandon BingeRoman Asparagus (see recipe below).In 6 Quick Questions Caro shares her thoughts on whether Gillon McLachlan should step down sooner than later and why, we discuss fears around the American mid-term elections, Helen Garner’s best books as she celebrates her 80th birthday, the cautionary tales from this year’s Spring Racing Carnival and Corrie has some Amazing Facts about the Myer Christmas Windows.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.Roman AsparagusServes 4750g of asparagus1 tin flat anchovy fillets1 tbspn oil1 tbspn butterGround pepperSal – optionalSlices of Italian BreadVirgin olive oilCut asparagus into short lengths on the diagonal and discard any tough ends. Drain anchovies and mash with a fork. Melt oil and butter. In a fry pan add the asparagus, anchovy and pepper. Cover and cook over low heat, turning frequently until asparagus is cooked. Taste for seasoning.Heat olive oil in another pan and fry slices of bread til golden brown and serve with asparagus.
Join Caroline Wilson and Corrie Perkin for Ep 242.This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806. This week on the show Caro and Corrie debate the merits of the new $15million sponsorship of the Australian Diamonds by Visit Victoria in the wake of the failed sponsorship deal with Hancock Prospecting.The British Film Festival is always a highlight – Caro and Corrie have a list of must-see movies and Corrie gives us a mini review of Mrs Harris Goes to Paris. Corrie also had a wonderful night at The Wheeler Centre’s Spring Fling Literary Festival launch – you can check out the program HERE and listen to The Book Pod with Ann Summers HERE.In the Cocktail Cabinet for Prince Wine Store Myles joins us to talk about a couple more favourites from the Spring Mixed Dozen. We discuss a couple of great producers including Koerner and Scout Wines.Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.In BSF for Red Energy; Salt and Skin by Eliza Henry-Jones * The latest season of Shetland (on Binge or Foxtel) * Lime and Coconut Syrup Cake (see recipe below)*
This week Corrie’s Grumpy about the weather and its potential to trigger SAD – seasonal affective disorder.In 6 Quick Questions we discuss; Being in close proximity with a lion or tiger (check our Jimmy Rees’s Taronga Lion sketch HERE) * The criminal event that shocked us this week * The scariest childhood book characters * The end of the ‘gamble responsibly' message * Liz Truss a couple weeks on from losing the top job * Caro’s Amazing Facts about Neil Diamond’s Sweet Caroline*
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.Lime and Coconut Syrup Cake* 125g butter, chopped * 3 eggs, beaten * 3/4 cup milk * 1 1/2 cups self-raising flour, sifted * 1 1/4 cups caster sugar * 1 1/4 cups desiccated coconut * Lime syrup * 3 limes, rind finely shredded, juiced * 1/2 cup white sugar * * Step 1 * Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan. * Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined. * Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. * Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind. * Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve.
Join Caroline Wilson and Corrie Perkin for Ep 242.This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806. This week on the show Caro and Corrie debate the merits of the new $15million sponsorship of the Australian Diamonds by Visit Victoria in the wake of the failed sponsorship deal with Hancock Prospecting.The British Film Festival is always a highlight – Caro and Corrie have a list of must-see movies and Corrie gives us a mini review of Mrs Harris Goes to Paris. Corrie also had a wonderful night at The Wheeler Centre’s Spring Fling Literary Festival launch – you can check out the program HERE and listen to The Book Pod with Ann Summers HERE.In the Cocktail Cabinet for Prince Wine Store Myles joins us to talk about a couple more favourites from the Spring Mixed Dozen. We discuss a couple of great producers including Koerner and Scout Wines.Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.In BSF for Red Energy; Salt and Skin by Eliza Henry-Jones * The latest season of Shetland (on Binge or Foxtel) * Lime and Coconut Syrup Cake (see recipe below)*
This week Corrie’s Grumpy about the weather and its potential to trigger SAD – seasonal affective disorder.In 6 Quick Questions we discuss; Being in close proximity with a lion or tiger (check our Jimmy Rees’s Taronga Lion sketch HERE) * The criminal event that shocked us this week * The scariest childhood book characters * The end of the ‘gamble responsibly' message * Liz Truss a couple weeks on from losing the top job * Caro’s Amazing Facts about Neil Diamond’s Sweet Caroline*
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.Lime and Coconut Syrup Cake* 125g butter, chopped * 3 eggs, beaten * 3/4 cup milk * 1 1/2 cups self-raising flour, sifted * 1 1/4 cups caster sugar * 1 1/4 cups desiccated coconut * Lime syrup * 3 limes, rind finely shredded, juiced * 1/2 cup white sugar * * Step 1 * Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan. * Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined. * Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. * Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind. * Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve.
Join Caroline Wilson and Corrie Perkin for Ep 241.This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806. This week on the show Corrie’s been riveted by the Federal Budget coverage and Caro’s singing the praises of our fav new Australian made facial serums from Ello Botanicals and we’ve got some thought provoking listener mail.We discuss The Diamonds v Gina Rienhart and how Netball Australia missed out on a much-needed financial boost. A week is a long time in politics, especially in the UK. It’s goodbye to Liz Truss and a welcome to Rishi Sunak. What does the new PM need to do as soon as possible to restore credibility to the government?In the Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to two new arrivals from the Rhone region in France.Michel & Stephane Ogier Cotes du Rhone Blanc and the Cote De Rhone RougeVilmart Grand Reserve NVBooks Screen and Food for Red Energy; A Spool of Thread by Ann Tyler * North Sea Connection on SBS on demand (also mentioned Shetland and The Empress) * Tomato and fried crouton salad with tonnato and capers from Just Add Lemon* by Danielle Alverez (see recipe HERE or below).
Caro’s more than grumpy about the potential closure of the iconic Sorrento Cinema. Plus in 6 Quick Questions we discuss the stoush that fascinated us this week, Judy Dench calling out the producers of The Crown, sceptical survey results, Patti Smith’s wonderful performance of A Hard Rain’s Gonna Fall HERE, interntional pile ons and Amazing Facts about the UK PM’s podium.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.Tomato and fried crouton salad with tonnato and capers from Just Add Lemon by Danielle AlverezINGREDIENTS2 tbs olive oil, plus extra if needed2 tbs salt-packed capers, rinsed and dried1/2 country sourdough loaf, crust removed800g mixed heirloom tomatoes1 bunch basil, leaves pickedTONNATO100g good-quality olive oil-packed tinned tuna3 anchovy fillets1 tbs salt-packed capers, rinsed1 egg yolk90ml extra-virgin olive oil2 tsp soy sauce2 tbs lemon juice1 tsp Worcestershire sauce3 tbs pure (thin) creamMETHOD1.For the tonnato, add your tuna, anchovies, capers and egg yolk to a food processor. Put the lid on and process. Once it looks like everything is broken up a little, begin to stream in the olive oil. When it starts to thicken, add the soy sauce, lemon juice and Worcestershire, then the remaining olive oil. Finish with the cream and a bit of water to loosen it to a thick but drizzly consistency. Add a few cracks of fresh black pepper and check and adjust the seasoning. Refrigerate until ready to use.2.To make the salad, heat the olive oil in a small sauté pan over a high heat and add the dry capers. Ensure they are as dry as you can make them to avoid too much splatter. Allow the capers to sizzle a little and, when they have almost finished sizzling (meaning most of the water has evaporated), scoop them out and dry them on a piece of paper towel. Reserve the oil.3.Tear bread into rough pieces and add to the pan. Use the caper oil and some more olive oil, if needed, to shallow-fry croutons over medium heat. You want to fry the bread on a couple of sides, but you don’t want it to be completely crispy. You want a bit of soft chew with a crusty exterior. Try to do this in one layer so that you don’t overcrowd the pan. This might mean you need to do it in a couple of batches. Season croutons with salt and pepper.4.Spread the tonnato on the plate first, then cut up the tomatoes into thick slices and arrange on top. Sprinkle with salt and black pepper. Scatter the croutons over the top. Finish with fried capers and fresh picked basil leaves. Serve immediately.
Join Caroline Wilson and Corrie Perkin for Ep 241.This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806. This week on the show Corrie’s been riveted by the Federal Budget coverage and Caro’s singing the praises of our fav new Australian made facial serums from Ello Botanicals and we’ve got some thought provoking listener mail.We discuss The Diamonds v Gina Rienhart and how Netball Australia missed out on a much-needed financial boost. A week is a long time in politics, especially in the UK. It’s goodbye to Liz Truss and a welcome to Rishi Sunak. What does the new PM need to do as soon as possible to restore credibility to the government?In the Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to two new arrivals from the Rhone region in France.Michel & Stephane Ogier Cotes du Rhone Blanc and the Cote De Rhone RougeVilmart Grand Reserve NVBooks Screen and Food for Red Energy; A Spool of Thread by Ann Tyler * North Sea Connection on SBS on demand (also mentioned Shetland and The Empress) * Tomato and fried crouton salad with tonnato and capers from Just Add Lemon* by Danielle Alverez (see recipe HERE or below).
Caro’s more than grumpy about the potential closure of the iconic Sorrento Cinema. Plus in 6 Quick Questions we discuss the stoush that fascinated us this week, Judy Dench calling out the producers of The Crown, sceptical survey results, Patti Smith’s wonderful performance of A Hard Rain’s Gonna Fall HERE, interntional pile ons and Amazing Facts about the UK PM’s podium.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.Tomato and fried crouton salad with tonnato and capers from Just Add Lemon by Danielle AlverezINGREDIENTS2 tbs olive oil, plus extra if needed2 tbs salt-packed capers, rinsed and dried1/2 country sourdough loaf, crust removed800g mixed heirloom tomatoes1 bunch basil, leaves pickedTONNATO100g good-quality olive oil-packed tinned tuna3 anchovy fillets1 tbs salt-packed capers, rinsed1 egg yolk90ml extra-virgin olive oil2 tsp soy sauce2 tbs lemon juice1 tsp Worcestershire sauce3 tbs pure (thin) creamMETHOD1.For the tonnato, add your tuna, anchovies, capers and egg yolk to a food processor. Put the lid on and process. Once it looks like everything is broken up a little, begin to stream in the olive oil. When it starts to thicken, add the soy sauce, lemon juice and Worcestershire, then the remaining olive oil. Finish with the cream and a bit of water to loosen it to a thick but drizzly consistency. Add a few cracks of fresh black pepper and check and adjust the seasoning. Refrigerate until ready to use.2.To make the salad, heat the olive oil in a small sauté pan over a high heat and add the dry capers. Ensure they are as dry as you can make them to avoid too much splatter. Allow the capers to sizzle a little and, when they have almost finished sizzling (meaning most of the water has evaporated), scoop them out and dry them on a piece of paper towel. Reserve the oil.3.Tear bread into rough pieces and add to the pan. Use the caper oil and some more olive oil, if needed, to shallow-fry croutons over medium heat. You want to fry the bread on a couple of sides, but you don’t want it to be completely crispy. You want a bit of soft chew with a crusty exterior. Try to do this in one layer so that you don’t overcrowd the pan. This might mean you need to do it in a couple of batches. Season croutons with salt and pepper.4.Spread the tonnato on the plate first, then cut up the tomatoes into thick slices and arrange on top. Sprinkle with salt and black pepper. Scatter the croutons over the top. Finish with fried capers and fresh picked basil leaves. Serve immediately.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Ep 240. This podcast is proudly supported by Red Energy. Moving house? Call Red Energy on 131 804. This week on the show our thoughts are with communities dealing with record flooding – many still waiting for the flood waters to peak.We discuss the situation in Britain, the latest developments, the future for PM Liz Truss and consider who might be the next British PM.We also discuss the trial of Bruce Lehrmann – the coverage and the public’s response.In the Cocktail Cabinet for Prince Wine Store we invite you to join us on Wednesday October the 26th from 5pm – 7pm for a ‘meet and greet’ at the store. Head to the Prince Wine Store Events page HERE – and book a free spot or just pop in on the night. In BSF: Exiles by Jane Harper * Amsterdam at the movies * Bill Granger’s Marinated Lamb with Spicy Eggplant Salad* (see recipe below)
This week Corrie is grumpy about Ghislaine Maxwell’s recent jail house interview defending Prince Andrew and complaining about her treatment in jail. You can read the full article HERE.In 6 Quick Questions* Who should replace the Queen on the $5 note * Who made the biggest mess of their AFL Coach sacking this year * A summing up of the differences between Melbourne and Sydney * Kiss-and-Tell books * The new craze of taking your cat for a walk
Plus Caro’s got an Amazing Fact about our passport system.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.MARINATED LAMB WITH SPICY EGGPLANT SALADFrom Bill’s Open Kitchen by Bill GrangerServes 4INGREDIENTS· 1 teaspoon paprika· 1/2 teaspoon cumin· 2 garlic cloves, crushed· 2 tablespoons olive oil· 4 x 200 g (7 oz) lamb backstraps· sea salt· freshly ground black pepperTO SERVE· spicy eggplant salad (below)· coriander (cilantro) sprigs· plain yoghurtDIRECTIONSPlace the paprika, cumin, garlic and olive oil in a bowl and stir to combine. Trim the lamb of any excess fat and sinew then coat with the marinade. Cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.Heat a frying pan over a high heat. Season the lamb with salt and pepper and cook for 3 to 4 minutes each side.Transfer the lamb to a plate, cover with foil and keep in a warm place for 10 minutes. Slice each lamb fillet on the diagonal into 2 cm (3/4 inch) pieces and serve with the spicy eggplant salad, coriander sprigs and yoghurt.SPICY EGGPLANT SALAD· 2 large eggplant (aubergine)· 2 tablespoons olive oil· 3 garlic cloves, crushed· 3 tablespoons chopped flat-leaf (Italian) parsley· 3 tablespoons chopped coriander (cilantro)· 2 tablespoons paprika· 1 small red chilli, seeded and finely chopped· 1/2 teaspoon ground cumin· 2 tablespoons olive oil, extra· 4 large Roma (plum) tomatoes, roughly chopped· 1 teaspoon sea salt· 1 tablespoon brown sugar· 2 tablespoons lemon juice· 1 tablespoon red wine vinegar· freshly ground black pepperCut into 1 cm (1/2 inch) thick slices. Preheat the oven to 200°C (400°F).Place the eggplant in a single layer in two baking trays and brush with olive oil on each side. Cook for 30 minutes, swapping the position of the trays halfway through. Remove from the oven.Sprinkle the eggplant with water if it is a little dry. Cool for 5 minutes, dice and place in a bowl. Add the garlic, parsley, coriander, paprika, chilli and cumin and stir to combine.Place the extra olive oil in a saucepan over a medium to high heat and add the tomatoes, salt and sugar. Cook for 10 minutes, add the eggplant mixture and cook for another 5 minutes.Remove from the heat and stir in the lemon juice, vinegar and black pepper. Serve warm
Join Caroline Wilson and Corrie Perkin for Ep 240. This podcast is proudly supported by Red Energy. Moving house? Call Red Energy on 131 804. This week on the show our thoughts are with communities dealing with record flooding – many still waiting for the flood waters to peak.We discuss the situation in Britain, the latest developments, the future for PM Liz Truss and consider who might be the next British PM.We also discuss the trial of Bruce Lehrmann – the coverage and the public’s response.In the Cocktail Cabinet for Prince Wine Store we invite you to join us on Wednesday October the 26th from 5pm – 7pm for a ‘meet and greet’ at the store. Head to the Prince Wine Store Events page HERE – and book a free spot or just pop in on the night. In BSF: Exiles by Jane Harper * Amsterdam at the movies * Bill Granger’s Marinated Lamb with Spicy Eggplant Salad* (see recipe below)
This week Corrie is grumpy about Ghislaine Maxwell’s recent jail house interview defending Prince Andrew and complaining about her treatment in jail. You can read the full article HERE.In 6 Quick Questions* Who should replace the Queen on the $5 note * Who made the biggest mess of their AFL Coach sacking this year * A summing up of the differences between Melbourne and Sydney * Kiss-and-Tell books * The new craze of taking your cat for a walk
Plus Caro’s got an Amazing Fact about our passport system.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.MARINATED LAMB WITH SPICY EGGPLANT SALADFrom Bill’s Open Kitchen by Bill GrangerServes 4INGREDIENTS· 1 teaspoon paprika· 1/2 teaspoon cumin· 2 garlic cloves, crushed· 2 tablespoons olive oil· 4 x 200 g (7 oz) lamb backstraps· sea salt· freshly ground black pepperTO SERVE· spicy eggplant salad (below)· coriander (cilantro) sprigs· plain yoghurtDIRECTIONSPlace the paprika, cumin, garlic and olive oil in a bowl and stir to combine. Trim the lamb of any excess fat and sinew then coat with the marinade. Cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.Heat a frying pan over a high heat. Season the lamb with salt and pepper and cook for 3 to 4 minutes each side.Transfer the lamb to a plate, cover with foil and keep in a warm place for 10 minutes. Slice each lamb fillet on the diagonal into 2 cm (3/4 inch) pieces and serve with the spicy eggplant salad, coriander sprigs and yoghurt.SPICY EGGPLANT SALAD· 2 large eggplant (aubergine)· 2 tablespoons olive oil· 3 garlic cloves, crushed· 3 tablespoons chopped flat-leaf (Italian) parsley· 3 tablespoons chopped coriander (cilantro)· 2 tablespoons paprika· 1 small red chilli, seeded and finely chopped· 1/2 teaspoon ground cumin· 2 tablespoons olive oil, extra· 4 large Roma (plum) tomatoes, roughly chopped· 1 teaspoon sea salt· 1 tablespoon brown sugar· 2 tablespoons lemon juice· 1 tablespoon red wine vinegar· freshly ground black pepperCut into 1 cm (1/2 inch) thick slices. Preheat the oven to 200°C (400°F).Place the eggplant in a single layer in two baking trays and brush with olive oil on each side. Cook for 30 minutes, swapping the position of the trays halfway through. Remove from the oven.Sprinkle the eggplant with water if it is a little dry. Cool for 5 minutes, dice and place in a bowl. Add the garlic, parsley, coriander, paprika, chilli and cumin and stir to combine.Place the extra olive oil in a saucepan over a medium to high heat and add the tomatoes, salt and sugar. Cook for 10 minutes, add the eggplant mixture and cook for another 5 minutes.Remove from the heat and stir in the lemon juice, vinegar and black pepper. Serve warm
Join Caroline Wilson and Corrie Perkin for Ep 239 - Now, Is Everyone Having a Good Time Out There?This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the podcast Caro and Corrie share a little slice of their l recent visit to Queensland for a special occasion celebration – Queensland it has been too long! A week on from Andrew Thornburn stepping down as the CEO of Essendon – we reflect on how weirdly that story became a political issue.Ita Buttrose has been calling out ageism against seniors – is it just another thing we have to content with now? How do we make older people feel relevant, employable and needed? You can listen to Ita's interview on RN HERE. In the Cocktail Cabinet for Prince Wine Store we invite you to join us on October 26th for an instore catch up. Save the date and drop in to Prince Wine Store on Wed 26th of October. It’s a casual little drop in. Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFLessons by Ian McEwanMan In An Orange Shirt on StanChrissy’s Marinated Prawns (see recipe below)Caro’s Grumpy about price gouging and flight cancellations in the airline industry – are they getting the reputation as the new ‘banks’?In 6 Quick Questions Caro and Corrie discuss;* Concussion – the AFL’s most frightening elephant in the room * The Danish Royal Famlily are scaling down. Should the Brits do the same? * Oscar Wilde stories * The Lust, Love, Lost exhibition at the Shrine of Remembrance – more details HERE.
Plus Corrie shares some amazing facts about children and their growth spurts.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.Chrissy’s Marinated PrawnsMake up like a pesto pasteCoriander – choppedLemon Grass (only the white bits)Lime rind – finely grated (but no juice or it will cook the prawns)Ginger garlic, olive oil, fresh chiliLots of salt and pepper.Make into a thick pesto past.Put raw prawns in a plastic bag work mix through. Refrigerate until ready to cook (couple of hours).Pop on the BBQ or grill and serve.
Join Caroline Wilson and Corrie Perkin for Ep 239 - Now, Is Everyone Having a Good Time Out There?This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the podcast Caro and Corrie share a little slice of their l recent visit to Queensland for a special occasion celebration – Queensland it has been too long! A week on from Andrew Thornburn stepping down as the CEO of Essendon – we reflect on how weirdly that story became a political issue.Ita Buttrose has been calling out ageism against seniors – is it just another thing we have to content with now? How do we make older people feel relevant, employable and needed? You can listen to Ita's interview on RN HERE. In the Cocktail Cabinet for Prince Wine Store we invite you to join us on October 26th for an instore catch up. Save the date and drop in to Prince Wine Store on Wed 26th of October. It’s a casual little drop in. Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFLessons by Ian McEwanMan In An Orange Shirt on StanChrissy’s Marinated Prawns (see recipe below)Caro’s Grumpy about price gouging and flight cancellations in the airline industry – are they getting the reputation as the new ‘banks’?In 6 Quick Questions Caro and Corrie discuss;* Concussion – the AFL’s most frightening elephant in the room * The Danish Royal Famlily are scaling down. Should the Brits do the same? * Oscar Wilde stories * The Lust, Love, Lost exhibition at the Shrine of Remembrance – more details HERE.
Plus Corrie shares some amazing facts about children and their growth spurts.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.Chrissy’s Marinated PrawnsMake up like a pesto pasteCoriander – choppedLemon Grass (only the white bits)Lime rind – finely grated (but no juice or it will cook the prawns)Ginger garlic, olive oil, fresh chiliLots of salt and pepper.Make into a thick pesto past.Put raw prawns in a plastic bag work mix through. Refrigerate until ready to cook (couple of hours).Pop on the BBQ or grill and serve.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Ep 238 - Not Now. Not Ever.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the show Caro and Corrie discuss the developments in the Hawthorn racism report story as Worksafe begin investigations and club figures like Jeff Kennett take their stance.There’s been notable appointments at Essendon including new coach Brad Scott and new CEO Andrew Thorburn. What future for the ‘cult like’ Essendon now?. (Please note We recorded this episode just before news broke that Andrew Thorburn had chosen to step down as CEO).We reflect on 10 years since Julia Gillard’s misogyny speech. You can watch it HERE for a reminder. Did we realise what a huge moment in international politics it was at the time and has the kind of name-calling and anti-woman behaviour left the Federal Parliament?Speaking of Men Behaving Badly we Tim Smith went on a twitter rant against a prominent Melbourne broadcaster recently – it’s not the first of his social media outbursts!In the Cocktail Cabinet for Prince Wine Store Myles brings us a few Island Wine recommendations. · Tenuta Aglaea Etna Rosso Thalia 2018· Pala I Fiori Cannonau di Sardegna 2020Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Save the date and drop in to Prince Wine Store on Wed 26th of October. It’s a casual little drop in. Not recording a full podcast but we’ll be having a little chat with Myles in store, answering a few listener questions from our guests and tasting a wine or two.BSF The Marriage Portrait by Maggie O’Farrell. * See How They Run (with a mention to Theatre of Blood*) * Rick Stein’s Madras Fish Curry of Snapper, Tomato andTamarind see (recipe HERE.) or below.
Corrie is Grumpy about the plethora of Melbourne café’s that seem to close around 3pm!In 6 Quick QuestionsWe’re pleased by the appointment of Jayne Jagot as the 56th Justice of the High Court and the seventh woman appointed to the Court, discuss the cardinal rules of journalism (and how not to break a couple of simple ones), talk about enjoyable household tasks - like Caro’s compost which is giving her joy.Plus Corrie’s finally gotten through the ironing pile and plus Caro’s got an amazing fact about the energy crisis in Europe where bills are crippling.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.Madras Fish Curry of Snapper, Tomato and Tamarind (recipe HERE.)by Rick Steinfrom Rick Stein’s IndiaFeaturing snapper fillets, this curry is inspired by Rick Stein's Indian adventures. The fish dish uses madras curry flavours of tamarind and green chillies.Ingredients60ml vegetable oil1 tbsp yellow mustard seeds1 large onion, finely chopped15g / 3 cloves garlic, finely crushed30 fresh curry leaves2 tsp Kashmiri chilli powder2 tsp ground coriander2 tsp turmeric400g can of chopped tomatoes100ml Tamarind liquid (see ingredients and method below)2 green chillies, each sliced lengthways into 6 pieces, with seeds1 tsp salt700g snapper fillets, cut into 5cm chunksBoiled basmati rice, to serveFor the tamarind liquid:60g tamarind pulp120ml just-boiled waterMethodFirst, make the tamarind liquid. Take the tamarind pulp and put it in a bowl with the water. Leave to soak for 15 minutes, then work the paste with your fingers until it has broken down and the seeds have been released. Strain the slightly syrupy mixture through a fine sieve, rubbing it well against the sides of the sieve to extract as much of the liquid as possible. Discard the fibrous material and seeds left behind.Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden. Add the curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced. Add the fish, cook for a further 5 minutes or until just cooked through, and serve with plain rice.
Join Caroline Wilson and Corrie Perkin for Ep 238 - Not Now. Not Ever.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the show Caro and Corrie discuss the developments in the Hawthorn racism report story as Worksafe begin investigations and club figures like Jeff Kennett take their stance.There’s been notable appointments at Essendon including new coach Brad Scott and new CEO Andrew Thorburn. What future for the ‘cult like’ Essendon now?. (Please note We recorded this episode just before news broke that Andrew Thorburn had chosen to step down as CEO).We reflect on 10 years since Julia Gillard’s misogyny speech. You can watch it HERE for a reminder. Did we realise what a huge moment in international politics it was at the time and has the kind of name-calling and anti-woman behaviour left the Federal Parliament?Speaking of Men Behaving Badly we Tim Smith went on a twitter rant against a prominent Melbourne broadcaster recently – it’s not the first of his social media outbursts!In the Cocktail Cabinet for Prince Wine Store Myles brings us a few Island Wine recommendations. · Tenuta Aglaea Etna Rosso Thalia 2018· Pala I Fiori Cannonau di Sardegna 2020Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Save the date and drop in to Prince Wine Store on Wed 26th of October. It’s a casual little drop in. Not recording a full podcast but we’ll be having a little chat with Myles in store, answering a few listener questions from our guests and tasting a wine or two.BSF The Marriage Portrait by Maggie O’Farrell. * See How They Run (with a mention to Theatre of Blood*) * Rick Stein’s Madras Fish Curry of Snapper, Tomato andTamarind see (recipe HERE.) or below.
Corrie is Grumpy about the plethora of Melbourne café’s that seem to close around 3pm!In 6 Quick QuestionsWe’re pleased by the appointment of Jayne Jagot as the 56th Justice of the High Court and the seventh woman appointed to the Court, discuss the cardinal rules of journalism (and how not to break a couple of simple ones), talk about enjoyable household tasks - like Caro’s compost which is giving her joy.Plus Corrie’s finally gotten through the ironing pile and plus Caro’s got an amazing fact about the energy crisis in Europe where bills are crippling.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.Madras Fish Curry of Snapper, Tomato and Tamarind (recipe HERE.)by Rick Steinfrom Rick Stein’s IndiaFeaturing snapper fillets, this curry is inspired by Rick Stein's Indian adventures. The fish dish uses madras curry flavours of tamarind and green chillies.Ingredients60ml vegetable oil1 tbsp yellow mustard seeds1 large onion, finely chopped15g / 3 cloves garlic, finely crushed30 fresh curry leaves2 tsp Kashmiri chilli powder2 tsp ground coriander2 tsp turmeric400g can of chopped tomatoes100ml Tamarind liquid (see ingredients and method below)2 green chillies, each sliced lengthways into 6 pieces, with seeds1 tsp salt700g snapper fillets, cut into 5cm chunksBoiled basmati rice, to serveFor the tamarind liquid:60g tamarind pulp120ml just-boiled waterMethodFirst, make the tamarind liquid. Take the tamarind pulp and put it in a bowl with the water. Leave to soak for 15 minutes, then work the paste with your fingers until it has broken down and the seeds have been released. Strain the slightly syrupy mixture through a fine sieve, rubbing it well against the sides of the sieve to extract as much of the liquid as possible. Discard the fibrous material and seeds left behind.Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden. Add the curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced. Add the fish, cook for a further 5 minutes or until just cooked through, and serve with plain rice.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Ep 237.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week Caro and Corrie discuss the 2022 AFL grand final, the triumphant Geelong team, the entertainment and some of the tensions behind the scenes in the wake of the Hawthorn Racism report story – which Caro declares if proven would be the worst coaching scandal of her career.What now for the AFL, Gillon McLachlan and some of the games most high profile senior coaches?Corrie was thrilled to be part of the Essendon Women’s Network award judging and lunch recently. Special bouquet to Kelli Underwood who won Football Woman of the Year.In the Cocktail Cabinet brought to us by Prince Wine Store Myles Thomson shares some highlights of the Spring Mixed Dozen.Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Save the date and drop in to Prince Wine Store on Wed 26th of October. It’s a casual little drop in. Not recording a full podcast but we’ll be having a little chat with Myles in store, answering a few listener questions from our guests and tasting a wine or two.BSF for Red Energy Mrs Harris Goes to Paris* by Paul Gallico * Savage River (ABC and iView ) * Mandy’s Zucchini Slice (see recipe below)
This week Caro’s grumpy about data breach issues and in 6 Quick Questions we discuss being hacked, reoccurring Year 12 exam nightmares, reunions, 80s songs we have on replay in our heads, the shameful state of Caro’s car and Corrie has some amazing Tulip facts – inspired by the Tesselaar Tulip Festival.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.Mandy’s Zucchini SliceIngredients5 eggs150g grated zucchini150g Self-raising flour ( says sifted but I didn’t).1 large finely chopped onion1 cup grated cheddar cheese200g rindless chopped bacon60 ml oilCracked pepper to taste.MethodPre-heat the oven to 170 CBeat the eggs until combinedAdd flour and mix, then add zucchini, onion, bacon, cheese and oil and stir to combine.The mixture will be quite sloppy but you can add a little more flour if you like, BUT you don`t want it dry.Grease a baking dish 30 x 20 and pour into the dish and bake for 30 mins or until cooked through.DELISH with a Greek salad (my idea) and a cup of tea in a very nice China cup and saucer!
Join Caroline Wilson and Corrie Perkin for Ep 237.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week Caro and Corrie discuss the 2022 AFL grand final, the triumphant Geelong team, the entertainment and some of the tensions behind the scenes in the wake of the Hawthorn Racism report story – which Caro declares if proven would be the worst coaching scandal of her career.What now for the AFL, Gillon McLachlan and some of the games most high profile senior coaches?Corrie was thrilled to be part of the Essendon Women’s Network award judging and lunch recently. Special bouquet to Kelli Underwood who won Football Woman of the Year.In the Cocktail Cabinet brought to us by Prince Wine Store Myles Thomson shares some highlights of the Spring Mixed Dozen.Use the promo code MESS at checkout in store or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Save the date and drop in to Prince Wine Store on Wed 26th of October. It’s a casual little drop in. Not recording a full podcast but we’ll be having a little chat with Myles in store, answering a few listener questions from our guests and tasting a wine or two.BSF for Red Energy Mrs Harris Goes to Paris* by Paul Gallico * Savage River (ABC and iView ) * Mandy’s Zucchini Slice (see recipe below)
This week Caro’s grumpy about data breach issues and in 6 Quick Questions we discuss being hacked, reoccurring Year 12 exam nightmares, reunions, 80s songs we have on replay in our heads, the shameful state of Caro’s car and Corrie has some amazing Tulip facts – inspired by the Tesselaar Tulip Festival.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.Mandy’s Zucchini SliceIngredients5 eggs150g grated zucchini150g Self-raising flour ( says sifted but I didn’t).1 large finely chopped onion1 cup grated cheddar cheese200g rindless chopped bacon60 ml oilCracked pepper to taste.MethodPre-heat the oven to 170 CBeat the eggs until combinedAdd flour and mix, then add zucchini, onion, bacon, cheese and oil and stir to combine.The mixture will be quite sloppy but you can add a little more flour if you like, BUT you don`t want it dry.Grease a baking dish 30 x 20 and pour into the dish and bake for 30 mins or until cooked through.DELISH with a Greek salad (my idea) and a cup of tea in a very nice China cup and saucer!
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Ep 236. This podcast is proudly supported by Red Energy. Moving house? Call local energy retailer Red Energy. Caro and Corrie discuss the Hawthorn Racism story – broken by Russell Jackson from ABC Sport (you can read the full story HERE).We discuss the role of Fagan and Clarkson, the AFL’s response and ponder where to now for the game?Caro and Corrie also discuss the funeral of Queen Elizabeth 11, the key moments and the gestures that moved them the most.In the Cocktail Cabinet brought to us by Prince Wine Store Myles has 3 great Aussie sparkling options for celebrating the Grand Final.* Hanging Rock NV * Daosa from Adelaide Hills * Meadowbank 2016 from Tasmania
Use the promo code MESS at checkout or in store for your 10% listener discount. www.princewinestore.com.au. Save the date and drop in to Prince Wine Store on Wed 26th of October. It’s a casual little drop in and we’ll be having a little chat with Myles in store, answering a few listener questions from our guests and tasting a wine or two.BSF for Red Energy Jock Serong’s new novel The Settlement * Becoming Elizabeth* on STAN * Jo’s Deconstructed Beef Wellingtons (see recipe below).
This week Corrie is grumpy about the possible renaming of the Maroondah hospital to honour the Queen (removing the indigenous name).6 Quick Questions· Corrie’s annual Brownlow Medal red carpet review· Our favourite public holidays· A Melbourne monument for the Queen?· Caro’s Spring floral success story· An amazing Finnish / Hollywood / Art world factYou can check out Clare’s Ello Botanicals range 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.Jo’s Deconstructed Beef WellingtonMake rounds of puff pastry and allow to cool.To make the duxelle – 500gm of mushrooms finely chopped in a food processor, gently fry until brown with 50g of butter, add a mushroom or chicken stock cube.Add two finely chopped shallots, fry for another 2 minutes, add a good splash of brand, chopped tarragon and 100 ml of cream. It’s a cold suggestion.Cook your beef – slow cooked eye fillet for 70 degrees for 3 hours (regardless of oven or size of beef) and let it rest.Smear cold pastry round with pate, top with the duxelle, the sliced beef and chives.
Join Caroline Wilson and Corrie Perkin for Ep 235. This podcast is proudly supported by Red Energy. Moving house? Call local energy retailer Red Energy. Caro sums things up well this week with our episode title ‘What A Remarkable 7 Days We’ve All Been Living Through’.Caro and Corrie discuss their feelings on hearing the news of the Queen’s death, the Queen’s great achievements, our thoughts on King Charles and what may lie ahead for the monarchy.Caro’s off to Sydney for the Swans v Collingwood prelim on Saturday – she has a few recommendations for what to do if you have 48 hours in the Harbour City including;* A walk around one side or the other of the Harbour. – Clontaff to Manly and Penny Royal Beach * The Sydney Botanic Gardens * The Daniel Boyd Exhibition at the art gallery * Museum of Contemporary Art at Circular Quay * The 18 Footers for a drink at Double Bay.
In The Cocktail Cabinet for Prince Wine Store Myles joins us to discuss the kind of drinks that might be fitting to mark the life of Queen Elizabeth 11 .* Mery Melrose Pineau des Charentes (red or white) * Samuel Smith Chocolate Stout
Congrats to our final winners of the Intro to Wine Course at Prince Wine Store – Marika McMahon, Julie Barber and Andrew Healey.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE. Plus Save the Date for our get together at Prince Wine Store on Wednesday the 26th of October. More details to come.IN BSF; Corrie’s 5 Royals Books You Must Read Matthew Dennison – The Queen (a biography) * The Queen Mother: The Official Biography by William Shawcross * Prince Philip Revealed – Ingrid Seward * Dianna – Andrew Morton * Rebel Prince – Tom Bower * The Uncommon Reader by Alan Bennett * Mrs Queen Takes the Train* by William Kuhn
Caro’s 5 Royals Films You Must Watch * 5.The Young Victoria * 4.Elizabeth (with Cate Blanchet) * 3. Roman Holiday * 2. The Favourite (Olvia Coleman as Princess Anne) * 1.The Queen (with Helen Mirren)
@Clemmine Donohoe’s Welcome Spring Salad (see recipe below)This week Caro’s Grumpy about Airlines jacking up their prices as soon as the footy finals were announced.Plus in 6 Quick Questions we discuss lavish September events, statistics that shocked during the week, electric scooters, the highlights of the Melbourne Writer’s Festival, travel GLTs and another Amazing Fact.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.Clemmine Donohoe’s Welcome Spring Salad 1 cup FaroChicken stock or waterSalt350g Broad beans, peeled1 cucumber, finely dicedSmall bunch each of parsley & mint, finely choppedSugar snap or snow peas, finely slicedBunch of watercress or something similar100g fetaAlmondsSumacDressing1/4 cup olive oil2 pieces of preserved lemon, finely chopped1/2 lemon, juicedRice vinegar to tasteSea saltBlack pepperCook farro according to packet instructions, using either water or stock. Let cool.Add all the greens and herbs and mix well with the cooled faro.Mix handful of almonds with 1 tbsp oil and 1sp sumac and sea salt. Toast in pan or oven until golden.Mix dressing ingredients together and add when you’re about to eat (keep salad undressed in fridge for meal prep and add dressing when desired)Top dressed salad with crumbles of feta and crunchy almonds.Enjoy!
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Ep 234.Caro and Corrie discuss Round 1 of the AFL Finals – every game was a soap opera. The AFL are back in full swing in the hospitality stakes says Caro after a recent event – and as rights negotiations wrap up they’ll be very happy with the breathtaking results we’ve seen so far in finals.We discuss Meghan and Harry who are back in the UK and Megs’ interview with The Cut (read it HERE), the pushing back of Harry’s memoir publication date and what can be resolved during the UK trip.In The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of great wines that are perfect on a chilly Spring day or great when the weather warms up a little too.* Ravensworth Long Way Round Tinto $32 * De bortoli Villages Tempranillo Touriga (2020) $22
To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE. Plus Save the Date for our get together at Prince Wine Store on Wednesday the 26th of October. More details to come.BSF · The Neil Balme memoir: A Tale Of Two Men By Anson Cameron * Sherwood ON BBC TV And Binge * Palak and Potato Curry from The Joy of Better Cooking* by Alice Zaslavsky (see recipe below).
In 6 Quick Questions for Red Energy we discuss the quote that might come back to haunt the Independent federal member for Kooyong Dr Monique Ryan, Serena Williams and her place in the annals of world sport, Corrie’s latest Feeding Fussy Toddlers trick, the fashions on the Venice Film Festival red carpet and much more.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.Palak & Potato Curry from Alice Zaslavsky’s upcoming The Joy of Better Cooking.6-8 New potatoes, washed, scrubbed and quartered to fork size.1 brown onion roughly chopped1 thumb-sized knob of ginger, roughly chopped (no need to peel)2-3 garlic cloves, roughly chopped2 long green chillies (or to taste) finely chopped2 teaspoons salt flakes1 teaspoon garam masala1 teaspoon ground cumin1 teaspoons ground coriander2 bunches of English spinach, washed and spun (Corrie added heaps more).1 tomato roughly chopped¼ cup (60ml) neutral-flavoured oil.Tadka topping2 tablespoons neutral-flavoured oil (like grapeseed oil)24 fresh curry leaves (roughly 2-3 stems)2-3 small whole dried red chillies2 teaspoons brown mustard seeds2 teaspoons cumin seedsTo serveCooked white or brown basmati riceLemon wedges½ cup (125ml) single (pure) cream, or plain or coconut yoghurtPlace the potato pieces in a saucepan of well-salted cold water. Bring to the boil, then drop the heat to a simmer and cook until fork-tender (about 15-20minutes). Drain and set aside.Meanwhile get cracking on the topping. In a large, heavy-based saucepan, heat the oil to shimmering. Fry the curry leaves until crispy and vibrant green, then remove and drain on a paper towel. Keeping the heat low, temper the whole spices, largest to smallest, making sure not to burn them. Add the whole chillies and mustard seeds in the first minute; once the mustard seeds start to pop, add the cumin seeds. Once aromatic, skim the spices out of oil and set aside with the curry leaves for garnishing.Add the onion and ginger to the left-over spice oil in the pan and listen for sizzle. Stir about, cover with the lid and turn the heat down low. Allow the onion mixture to sweat away for 8-10mnutes. Once the onion has softened but not coloured, add the garlic, green chilli, salt, garam masala and ground cumin and coriander and stir until fragrant.Pop the spinach leaves into the pan, stirring to coat. Cover with the li for 4-5 minutes over low heat, preparing for The Ulitimate Dissapearing Spinach Trick that takes what seems to be an inordinate amount of spinach and makes it…practically disappear, like magic.Once the spinach has wilted, transfer the mixture to a blender, add the tomato and blitz until finely chopped. With the motor going slowly pour in the oil to emulsify to a fine, creamy gravy.Pour the palak back into the pan, add the cooked potato and gently warm everything through. Serve the palak over the rice, scattered with the tempered spices and curry leaves, with lemon wedges and cream or yoghurt. `
Join Caroline Wilson and Corrie Perkin for Ep 233.This week Corrie reports back from the Byron Bay Writers Festival and shares her 5 Most Anticipated New September Books plus we touch on those great books being made into movies or series.In The Cocktail Cabinet for Prince Wine Store we’ve got another winner of the Intro to Wine Appreciation Course at Prince Wine Store – congratulations Brett Phillip who has won a double pass.To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF for Red Energy; · Lessons in Chemistry by Bonnie Garmus * · League of Their Own* (Amazon Prime) * · Alice Heart Roast Cauliflower with Crisp Bread Crumbs from Gourmet Traveller (see this month’s edition or recipe below).
Caro also has strong thoughts on Kevin Sheedy’s future at Essendon, Corrie recommends you grab the tissues to watch the wonderful footy moment captured this week when Sophie Locke from the Hawks AFLW team found out she’d make her debut just weeks after losing her Mum. Read the story and watch the video HERE via The Age. Plus with AFL finals just around the corner we discuss the potential highlights and Corrie has an Amazing Fact.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.Alice Heart Roast Cauliflower with Crisp Bread Crumbs2 tsp sweet smoked paprika4 garlic cloves, crushed1 extra-large cauliflower (1.5kg), tough or excess outer leaves removed and base trimmed1 large pinch of saffron strands, steeped in 2 tbs just-boiled water11/2 tbsp honey3 tbsp Sherry vinegar2 tsp finely chopped rosemary (or thyme)90g of sourdough breadcrumbs2 tbsp capers, rinsed and drainedFinely grated zest and juice of 1 small lemon50gm flame raisins1 small bunch of flat-leaf parsley, choppedChicory or rocket salad, mustard-dressed lentils to serve.1.Preheat oven to 190C2. Combine paprika and two crushed garlic cloves with 2 tbsp olive oil. Season with Salt and Pepper and rub mixture over surface of cauliflower.Set in a large casserole, cover with the lid and roast in the middle of the oven for 1 hour 20 minutes, or until tender when a skewer is poked in.3. Meanwhile, combine steeped saffron, honey, Sherry vinegar, rosemary and. Tbsp olive oil in a small bowl. Season well and set aside.4. Put the final 2 tbsp olive oil in a large frying pan (skillet) set over a medium heat. Add the two remaining crushed garlic cloves and stir for a few seconds. Tip in breadcrumbs, capers, lemon zest and raisings, stirring for 4-5 minutes until golden and crisp) the oil will be absorbed – feel free to add a little more if you like).Remove from the heat and season.When cool stir in chopped parsley.5. Remove lid from cauliflower, spoon saffron dressing over and continue to roast for 10 minutes until golden. Either keep cauliflower in the pot and take straight to the table or carefully transfer to a serving platter and squeeze the lemon juice over the top. Spoon crisp breadcrumbs over the top to serve, letting some fall down into the cooking juices at the sides. A chicory or rocket salad and perhaps some mustard dressed lentil go well her too.
Join Caroline Wilson and guest co-hosts this week Anna Barry (aka Anna from the Op Shop) and Clem Donohoe.A huge thank you to everyone who joined us at our Movie Night for Red EnergySpring is in the air and we talk footy finals, fashion and the re-emergence of city life plus Clem shares her list of the hottest new restaurants in Melbourne.* Jeow from Chef Thi Le * Gray and Gray – Georgian bread and wine at 188 High Street * Aru by Chef Khanh Nguyen * Serai by Chef Ross Magnaye
In the Cocktail Cabinet for Prince Wine Store we share some of your wonderful entries in our Intro to Wine Course Competition. Congratulations to Hilary Rossignuolo who is our winner of the double pass this week. Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.To win a Prince Wine Store Introductory Wine Course for you and a friend - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.BSF The Second Cut by Louise Welch (sequel to The Cutting Room plus Caro recommends The Bullet Train) * The Lost City of Melbourne* – Watch via the MIFF Play app HERE. * Pecan and Chocolate Torte (recipe to come - email feedback@dontshootpod.com.au for a copy).
Anna’s Grumpy about bank ‘customer service’ and in 6 Quick Questions for Red Energy we discuss the scrapping of Best Before dates, QANTAS’s $50 apology offer, the right of the Finnish Prime Minister to legally party, the ONJ state funeral and the AFLW season opener.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.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Ep 321 - The Man Who Has Haunted the Entire Season.A huge thank you to everyone who joined us at our Movie Night for Red Energy – we’ll bring you a full review of Good Luck to You Rio Grande next week on the podcast.You may have noticed Corrie popping up in the press recently launching the Sorrento Writer’s Festival – April 27 – 30th 2023. Follow the festival on Instagram HERE or via the website https://sorrentowritersfestival.com.au/The Essendon Football Club are back in the headlines this week and the footy media have gone into overdrive. Caro gives us her take on the developments at the club including the future of Ben Rutten and the likelihood of Alistair Clarkson calling the Bombers home.In the Cocktail Cabinet for Prince Wine Store we discuss buying wine ‘by the glass’ and Myles recommends;* Hobo Wine Camp Alexander Valley Cabernet * La Violetta Ye Ye Blanc 2021
Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.To win a Prince Wine Store Introductory Wine Course for you and a friend - simpy fill in the entry for HERE and tell us about your favourite wine memory or experience.In BSF for Red Energy; The Tropic of Cancer by Henry Miller * Slow Horses on Apple TV * Donna Hay’s Fragrant Thai Green Curry (see recipe below or HERE) * The Hand that Held Mine by Maggie O’Farrell * Best of Friends by Kamila Shamsie * This Devastating Fever* by Sophie Cunningham
In 6 Quick Questions Caro and Corrie pay tribute to Lillian Frank, Caro shares her thoughts on the timing of Gillon McLachlan’s exit as AFL boss and Corrie has some amazing facts about the rise of dog attacks in Melbourne.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.Donna Hay's Fragrant Green Thai Curry 1 X QUANTITY THAI GREEN CURRY PASTE (Get RECIPE HERE)* * 1 X 400ML CAN COCONUT MILK * 1 CUP (250ML) CHICKEN STOCK * 8 X 125G CHICKEN THIGH FILLETS, TRIMMED AND QUARTERED * 2 TABLESPOONS FISH SAUCE * 4 KAFFIR LIME LEAVES, STEMS REMOVED AND FINELY SHREDDED * ½ CUP CORIANDER (CILANTRO) LEAVES * ½ CUP (80G) ROASTED CASHEWS, ROUGHLY CHOPPED * 1 LONG GREEN CHILLI, THINLY SLICED * WHITE RICE AND LIME WEDGES, TO SERVE 1. METHODPlace a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. 2. Top the curry with the lime leaf, coriander, cashews and chilli. Serve with the rice and lime wedges. Serves 4**
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caro and Corrie for Ep 230. JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August thanks to Red Energy Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Producer Jane can assist you.We have 3 double passes to give away - first 3 people to email feedback@dontshootpod.com.au to be a winner.THIS WEEK* Caro and Corrie discuss the Adelaide Crows and THAT Training Camp and the reporting surrounding it. Where to now for the Crows?
BSF Small Things Like These by Claire Keegan * Persuasion* on Netflix * Butternut Squash with Sage and Black Olive by Alice Zaslavsky (see recipe below).
Myles Thompson from Prince Wine Store joins us for The Cocktail Cabinet and recommends;Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.To win a Prince Wine Store Introductory Wine Course for you and a friend - simpy fill in the entry for HERE and tell us about your favourite wine memory or experience.Plus we also pay tribute to Judith Durham and Olivia Newton John, Corrie's holiday prep, mandatory attire in parliament and more. 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.Butternut Squash with Sage and Black Olivefrom In Praise of Veg by Alice ZaslavskyServes 42 butternut pumpkin (squash)1 teaspoon brown sugar (muscovado is my fav here)1 teaspoon salt flakes1/3 cup (80 ml) olive oil plus an extra teaspoon100g macadamia nuts80g butter50g kalamata olives, pitted1 handful of fresh sage leaves, plus extra to garnishPreheat the oven to 190degrees C with a baking tray inside.To slice the pumpkin in half, insert a sharp knife through the middle along one side, spin the pumpkin over without removing the knife and slice through the other side. Scoop the seeds out. Use the pumpkin hollow as a bowl to make a paste with the sugar, salt and 2 tablespoons of olive oil, then rub into the pumpkin halves.Pull the hot baking tray out and carefully line the base with a sheet of baking pater. Drizzle another 2 tablespoons of olive oil across the middle of the baking tray and lay the pumpkin halves, face side down, across the oily bits.Transfer to the over and roast for 40-50 minutes, until a fork can be poked through the top of the skin.With 15 minutes to go, wrap the macadamia nuts in a clean tea towel. Use a rolling pin, pestle or the bottom of a bottle to crush the nuts up a bit.Tip the crushed nuts into a cold frying pan. Add the butter and remaining 1 teaspoon olive oil and place over medium heat. Squash the olives between your thumb and forefinger to split them in half and pop out the pits. Toss the pitted olives and the sage into the butter mixture and gently sizzle for about 2-3 minutes, until the butter has turned as nut-brown as the nuts.When the pumpkin is ready, pile the nut mixture into the pumpkin hollows, drizzling any left-over buttery sauce around the pumpkin. Garnish with extra sage, season and serve.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson and Corrie Perkin for Ep 229.JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August thanks to Red Energy Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Producer Jane can assist you.Caro is back from Scandanavia and her daughter Rose’s wedding – she shares her observations from a wonderful family wedding (or two) her favourite towns, her unexpected highlights and impressions of life back in Melbourne after 3 weeks away.Myles Thompson from Prince Wine Store joins us for The Cocktail Cabinet and he recommends two wines;* Yabby Lake Red Claw Pinot Noir * Aphelia Welkin Grenache 2021
To win a Prince Wine Store Introductory Wine Course for you and a friend - simpy fill in the entry for HERE and tell us about your favourite wine memory or experience. Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF · 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
In 6 Quick Questions for Red Energy we talk heart-warming speeches, the Manley pride guernsey saga, the Chris Rock and Damien Hardwick apologies, the Barbie movie and we pay tribute to Archie Roach (check out Took the Children Away 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.
Join Corrie Perkin and producer Jane Nield for Ep 228. We can't wait to hear all about Caro's 'Mother of the Bride' Experience next week - in the meantime we bring you a whole host of recommendations for podcasts, books, screen and food.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August. Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Jane can assist you.This week Corrie and Jane talk podcast, books, screen, food and more – a whole host of recommendations to get you through the last month of Winter!Plus Myles from Prince Wine Store joins us for the Cocktail Cabinet with a couple of great Winter drinks.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.PODCASTSA Podcast of One’s Own with Julia GillardThe Archive Fever podcast with Clare Wright and Yves ReesThe Teacher’s Trial from Hedley ThomasWill Be WildI’ll Drink to That (recommended by Gab at Prince Wine Store).The Rachel Maddow Show PodcastBOOKSHorse by Geraldine BrooksThe Patient Doctor by Dr Ben BraverySCREENBecoming Elizabeth on StanAftertaste on ABC IviewFOODJane Mc Donald’s Pear Cake (see recipe below)Movida’s Beef Cheeks Slowly Braised with Pedro Ximenez and Cauliflower PureeTo 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.Jane MacDonald’s Pear Cake.Pre time 20 minutesCooking time: 60 minutes1-2 tablespoons brown sugar3-4 pears, skin on2 tablespoons blanched almonds200g unsalted butter200g caster sugar3 eggs2 tablespoons self raising flour200g almond mealPreheat oven to 185degrees CSpread the brown sugar over the bottom of a 23cm lined cake tinCut the pears into quarters, then into 2-3 slices and lay over brown sugar. Sprinkle almonds over the top of the pears.Cream butter and caster sugar. Add eggs then flour and almond meal. Spread mixture over the pears.Bake for 45-60 minutes.When cool, turn out carefully onto a serving plate. Serve with cream or ice cream.Movida’s Beef Cheeks Slowly Braised with Pedro Ximenez and Cauliflower PureeIngredients:· 1.5 kg Beef Cheeks· 125 ml (½ cup) olive oil· 3 carrots, roughly chopped· 1 garlic bulb, halved· 1 brown onion, sliced· 500 ml (2 cups) Pedro Ximenez sherry· 500 ml (2 cups) red wine· 3 bay leaves· 3 tablespoons thyme leaves· 1 teaspoon fine sea salt· 1 head of cauliflower, broken into florets· 185 ml (¾ cup) cream· 40g butterMethod:1. Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Pre heat oven to 150º.2. Heat half the olive oil in a large heavy-based, oven proof casserole dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml (17 fl oz/2 cups) water.3. Add the beef cheeks back into the dish, cover and cook in the oven for 4-6 hours, or until the cheeks are beginning to fall apart.4. Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.5. The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.6. Serve the cheeks and their sauce on warm plates with the cauliflower pureeon the side.
Join Corrie Perkin, Caro Wilson (via email tips) and producer Nield as they tip Round 19 of the 2022 AFL season.
Join Corrie Perkin and our guest co-host today Craig Hutchison.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August. Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Producer Jane can assist you.This week Hutchy gives us an insight into his recent travels, including some interesting observations on the mood in the US and some predications of who might be in contention come the next US election.BSFThe Escape Artist by Jonathan FreedlandBillions (plus Hutchy also recommends Super Pumped – the Story of Uber, Succession and Ozark.The Famous 100 Cookie (see recipe HERE or below)In 6 Quick Questions we discuss Nick Kyrgios and his brand of car crash tennis, a sad observation at a major sporting event, the final episode of Neighbours – which leads Hutchy to a fan-boy revelation about Kylie Minogue!The Cocktail Cabinet for Prince Wine Store - Myles introduces us to a couple of the white wines from the ‘Le Tour Survival Dozen’ box. Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.We also catch up with ocean swimmer Nick Martin who is preparing to swim the English Channel to raise funds for the Portsea Camp. You can donate to Nick's Go Fund Me campaign 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.Famous 100 Cookie Recipe Ingredients· 500 grams (2 cups) Butter· 1 Can of Condensed Milk· 1 cup Sugar· 5 cups Self Raising FlourCream the Sugar and Butter, add condensed milk and flour. Place on greased trays and bake in moderate oven approx 180 degrees C (360F) until golden brown approximately 10-15 minutes.For a less ‘floury’ biscuit – sub half a cup of flour for 1/2 cup of custard powder and put lemon or passionfruit icing between the two biscuits. Doesn’t that sound completely heavenly!
Ep 226 - It Doesn't Matter That it's the 70s - It's Still GoodWhile Caro is off being the ‘mother of the bride’ Corrie Perkin is joined by Caro’s great friend and regular pod guest Anna Barry aka Anna from the Op Shop.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August. Join us at the movies to see Good Luck to You Leo Grande.Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the BCNA.Click HERE to book – or email feedback@dontshootpod.com.au and Producer Jane can assist you.This WeekAnna’s just been on a romp through Greece and Italy – she shares some of her highlights and what getting back to travel was like post COVID.We discuss the demise of Boris Johnson and what it says about personality politics. We empathise with the Queen – can anything else go wrong in her Jubilee year?In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some highlights from the July Tour De France ‘Le Tour Survival Dozen’ box including;· Stephane Aviron Beaujolais Village 2020· Marcel Malbec 2018Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF· Fall by John Preston· Achilles by Madeline Miller· Borgen Series 4 · Neil Perry's chickpea and green lentil curry with spinach (see recipe HERE or below)Anna is Grumpy about the price of veggies and she fills us in on Bean Gate at the local veggie store.In 6 Quick Questions for Red Energy - we talk Wimbledon memories and favourite moments from Wimbledon 2022, what to give an 85 year old on her birthday, great rock tracks being seconded for advertising, the queen of winter flowers and another Amazing Fact.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.Neil Perry's chickpea and green lentil curry with spinach – from Everything I Love to CookThis is a lovely, earthy curry, enriched by yoghurt and lime, which add a bit of sharpness and creaminess. I like to make a salsa to go with this, with chopped tomatoes, red onion and lots of fresh herbs, finished with a dash of rice wine vinegar and a sprinkle of sugar and salt. Add it on top of the yoghurt – it lifts the whole flavour profile. This is also a tasty sauce to place under pan-seared seafood such as scallops or prawns, or even a nice piece of white-fleshed fishIngredients1 cup green lentils½ tsp ground turmeric1 bay leaf1 bunch spinach, leaves picked, washed well and shredded1 tsp sea salt½ tsp red chilli powder1 tsp cumin seeds, toasted and lightly crushed1 cup tinned chickpeas, drained2 fresh long red chillies, cut into thin rounds1 tbsp Greek-style yoghurtjuice of 1 limesteamed rice, to servechopped tomatoes and chopped coriander, to serve (optional)Method1. Place the lentils in a saucepan, cover with cold water and bring to the boil. Take off the heat, drain immediately and rinse.2. Place the blanched lentils, turmeric, bay leaf and 1 litre (4 cups) water in a heavy-based pan with a tight-fitting lid over medium heat. Stir and bring to a simmer. Reduce the heat to low, cover and cook gently for about 1 hour or until the lentils are tender.3. Add the spinach, sea salt, chilli powder, cumin and 80ml (⅓ cup) water. Stir to combine, then return to a simmer. Cover and simmer gently for 30 minutes, stirring from time to time. Add the chickpeas and heat through, then remove from the heat.4. Stir in the fresh chilli and spoon into a serving bowl. Add the yoghurt on top, then the lime juice, and serve with steamed rice. Top with chopped tomatoes and coriander, if using.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 17 Footy Tips.This podcast is proudly supported by Red Energy 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.
Join Caroline Wilson and Corie Perkin for Ep 225This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the podcast we discuss the future of Tasmanian footy and a possible AFL team. Caro names her Tassie Dream Team (Peter Gutwin and Simon Garlick are up there!) and Corrie ponders the look and sound of a new AFL team.Ahead of Caro’s trip overseas for her daughter’s wedding Corrie shares a few pearls of wisdom for the Mother of the Bride and we find out what’s on Caro’s travel agenda.In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some Dry July recommendations;· Heaps Normal Quiet XPA non alcoholic· Tina non alcoholic beer· Brunswick Aces Spades SapiirUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF; Jesustown by Paul Daley. Paul Daley is in conversation with Corrie Perkin. 6pm- 7pm next Wednesday, July 13. $30 and the ticket includes wine and pass-around food. To book Click Here * The Split Series 3 on ABC TV and iview * Greek Lemon Chicken and Potatoes* (see recipe HERE or below)
This week Caro is Grumpy about Nick Kyrgios and his ongoing antics.In 6 Quick Questions we discuss kind gestures, Neil Simon movies, Corrie’s mysterious Instagram occurrence, Caro’s ‘gotcha’ moment and a few amazing facts.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.Greek Lemon Chicken and PotatoesGreek chicken and potatoes is a classic. I don't have the energy or courage to cater for a living but, if I did, this lemony dish would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.Ingredient4 pounds skin-on, bone-in chicken thighs3 russet potatoes, peeled and quartered½ cup fresh lemon juice½ cup olive oil6 cloves garlic, minced1 tablespoon dried oregano1 tablespoon kosher salt1 teaspoon dried rosemary1 teaspoon freshly ground black pepper1 pinch cayenne pepper1 cup chicken broth, divided1 teaspoon chopped fresh oregano, or to tasteDirectionsStep 1Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.Step 2Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.Step 3Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.Step 4Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.Step 5Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).Step 6Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.Step 7Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.Step 8Transfer potatoes to the platter with chicken.Step 9Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 16 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.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.
Join Caroline Wilson and Corrie Perkin for Ep 224.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week we discuss Caro and Corrie’s observations of recent life in Melbourne and Ballarat – it really is getting busy!The US Supreme Court overturned Roe v Wade eliminating the constitutional right to an abortion in some states in the US. Caro and Corrie discuss the ruling and what it means for women, for families, for the economy and many more facets of American life.In the Cocktail Cabinet for Prince Wine Store Myles brings in some Vermouth and Amaro for tasting.· Tenuta Aglaea Vermouth Rosso· Citrange Mandarino AmaroUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF for Red Energy Miss Dior by Justine Picardie * Lost Illusions at the cinema * Elvis* at the cinema * Alice Zaslavsky’s 'Seventies dinner party sprouts' – see recipe below or HERE.
In 6 Quick Questions we talk must watch docos, why the Jordan DeGoey story dragged on so long, things more annoying than the price of iceberg lettuce, and impressive former Aussie sports start, another Bluey fact and an Amazing Fact.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.Alice's 'Seventies dinner party sprouts', from In Praise of VegIngredients:500 g (1 lb 2 oz) brussels sprouts, trimmed and halved1 tablespoon peanut oil roasted peanuts, roughly chopped, to garnish (optional)chopped red chilli, to garnish (optional)Rob’s rump marinade2 tablespoons honey (preferably runny)2 tablespoons light soy sauce2 tablespoons peanut oil1 teaspoon ground coriander1 teaspoon caraway seeds¼ teaspoon cayenne pepper2–3 garlic cloves, crushedMethod:Preheat the oven to 220 C (425 F), with a heavy baking tray or roasting tin inside.Meanwhile, in a shallow dish, stir all the marinade ingredients together until combined. Arrange the brussels sprouts, cut side down, in the marinade to help it soak in.When the oven has heated up, give the brussels sprouts one last stir through the marinade. Wearing an oven mitt, take the hot tray from the oven, line it with baking paper, then pop the brussels sprouts onto the hot tray, from outside in, using a pair of tongs in your other hand to turn them cut side down again; reserve the remaining marinade in the bowl.Roast the sprouts for 10 minutes, or until the top leaves are basically burnt.Pour the peanut oil into your left-over marinade to loosen it off, then drizzle over the roasted sprouts.Toss them into a bowl and smugly serve, scattered with peanuts and chopped red chilli if you like. These sprouts are sure to turn even the most bullish Brassica denier into a believer.Tips:Preheating the tray helps give more of a golden crust on the sprouts.Feel free to skip lining the tray before using if you like to live dangerously – it'll give you more colour on the sprouts, but will take some cleaning.Soaking the stains in vinegar and bicarbonate of soda (baking soda) followed by a good scrub should do it.I like to use an appropriately sized storage vessel for marinading purposes, so that I can pop the leftovers in there and save on washing up!If you decide to give the marinade a whirl with lamb, try using lamb eye fillet rather than rump, and pull back on the honey; 1 tablespoon should suffice.Dietaries: Sub in maple syrup instead of honey to turn this one fully plant-based.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 15 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.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.
Join Caroline Wilson and Corrie Perkin for Ep 223.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the show we discuss;Watergate 50th anniversary - June 17, 1972: 50 years since 5 men broke into the Democratic election headquarters in the Watergate Building in Washington and were caught by police.FILM All The President’s Men (1976) * The Final Days (1989) * Nixon (1995) * Frost/Nixon 2008 * Mark Felt: The Man Who Brought Down the White House (2017) * The Post* (2018)
BOOKS All the President’s Men by Bob Woodward and Carl Bernstein 1974 * The Final Days by Bob Woodward and Carl Bernstein (1976) * Blind Ambition by John Dean (1976) * Watergate: The Corruption of American Politics and the Fall of Richard Nixon by Fred Emery (1995) * Personal History by Katharine Graham (1997) * 'Frost/Nixon: Behind The Scenes of the Nixon Interviews by David Frost (2007) * Richard Nixon: The Life* by John A Farrell (2017)
THE COCKTAIL CABINET for Prince Wine Store: Myles highlights a couple of favourites from the June Mixed Dozen 2022 - Winter Warmers box including· Quinta Milu Milu Tempranillo 2019· Kumeu River Village Chardonnay 2021· Marchesi Alfieri La Tota Barbera d’Asti 2019 (Screwcap)This week Caro is ‘Grumpy’ about the ‘dinosaur’ blokes in AFL Media who are down playing the optics of the Jordan DeGoey footage.BSF: The Palace Papers: Inside the House of Windsor – The Truth and the Turmoil by Tina Brown * Operation Mincemeat * Daisy’s Perfect Pass-Around Dish* (see recipe below)
In 6 Quick Questions for Red Energy we touch on Julian Assange, new pre-prep year of play-based learning for all four year-olds, the over saturation of worthy causes in AFL, Logies fashion, winter comfort food and of course an amazing fact.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.Daisy’s Perfect Pass-around dishToasted Bruschetta, buttered.Thinly sliced radish (use a Mandolin), topped with an anchovy and a strip of roasted red capsicum.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 14 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.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.
Join Caroline Wilson and Corrie Perkin for Ep 222.This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the show Caro and Corrie discuss men behaving badly – especially AFL players including the fallout from the Melbourne FC player punch on and Bailey Smith’s drug admissions. Does the AFL need to reassess its policies and is Jeff Kennett wrong to suggest Smith should be banned for 2 years?With eye watering prize money being awarded – we discuss the ongoing saga of Greg Norman’s Saudi backed gold tournament and what the PGA will do in response.In the Cocktail Cabinet for Prince Wine Store Myles introduces us to some wonderful warming Australian fortified wines (anyone for a glass of ‘sticky’?).· Campbell’s Rutherglen Topaque· Campbell’s Classic MuscatUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFGreat Books to take on a Beach Holiday. * Big Little Lies and Nine Perfect Strangers by Liane Moriarty * Exiles by Jane Harper (new novel which comes out in October) * The Secret History by Donna Tartt * Anatomy of a Scandal by Sarah Vaughn * Transit of Venus by Shirley Hazzard * Bel Canto by Ann Patchett * Outlander by Diana Gabaldon * Crazy Rich Asians by Kevin Kwan * I Am Pilgrim by Terry Hayes * Any novel by Maggie O’Farrell * A good Ken Follett – maybe Never (2021) or the Knightsbridge series which includes Pillars of the Earth
Caro’s been to the movies to see Top Gun: Maverick and shares a great Tuna Dip recipe (see below)6 Quick Questions for Red Energy; The surprises emerging from the American committee hearings into the January 6th Capitol Building Riots * Favourite Tom Cruise Movies * The legacy of the Watergate break-in as the 50th anniversary approaches * The stunning new Australian Ballet production Kunstkamer * Corrie’s podcast tip – The Rest Is History*
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.Caro's Tuna DipOne can (185 grams) Sirena tuna in oil1/4 chopped red onionTwo tablespoons lemon juiceOne hard boiled eggThree tablespoons quality mayonnaiseOne tablespoon Olive oil (optional)Two/three anchoviesTwo tablespoons large capers drainedWhiz all ingredients together adding olive oil at the end if needed for textureFry capers in hot pan sprayed with oilPlace tuna mixture in bowl and top with capersServe with crackers, warm baguette or cruditésCorrie's friend adds 2 tablespoons of brandy!
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 13 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.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.
Join Caroline Wilson and Corrie Perkin for Ep 221.This podcast is proudly presented by Red Energy - most satisfied customers 11 years in a row. This week Caro and Corrie pay tribute to two influential Melbourne identities – it's vale to Sally Chirnside and Ron Reed.We reflect on the Queen’s Platinum Jubilee – what did it teach us about the monarchy of the past and the future and who are our favourite royals?In the Cocktail Cabinet for Prince Wine Store – Myles has some special recommendations for Corrie who’s hosting a wine maker for lunch soon.· Craiglee Shiraz 2017 from Sunbury· Frankland Estate Isolation Ridge 2017 from WA· Michael Hall Sang de Pigeon Chardonnay from SA.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF; The Magician’s Assistant by Ann Patchett * First Lady (Streaming on Prime) * Yoghurt and Spiced Roasted Salmon Tortillas from Simply* by Sabrina Ghayour - recipe HERE or below.
Caro’s Grumpy about the state of Melbourne’s muddy parks this week and in 6 Quick Questions we discuss;We also chat about political snubs, favourite winter colours and Corrie is singing the praises of her new Monte slippers in new shearling material, keeping her comfy and warm inside AND outside of the house. For a listener discount of 15% - head to www.montestore.com and use the promocode DONTSHOOT15 at checkout.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.Yogurt and Spice Roasted SalmonBY SABRINA GHAYOURThese little salmon bites are something I’ve made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day. Serves 4Ingredients500g skinless salmon fillet, cut into 4cm cubesFor the marinade:4 tablespoons Greek yogurt1 tablespoon garlic granules1 heaped tablespoon rose harissa1 teaspoon ground turmeric1 teaspoon paprikaFinely grated zest of 1 unwaxed lime and a good squeeze of juice1 teaspoon olive oilGenerous amount of Maldon sea salt flakes and freshly ground black pepperTo serve:Tortilla wrapsSliced tomatoesFinely sliced onionCoriander leavesGreek yogurtStep 1Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.Step 2Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.Step 3Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 12 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.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.
Join Caroline Wilson and Corrie Perkin for Ep 220 – Let’s Face It, We All Cried at the End.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.This week Caro and Corrie discuss exhaustion. We came out of lockdown all guns blazing – and now? Plus Corrie has some tips on how to take care and conserve during Winter. . .it’s all about the ginger!We talk Tasmania – the coldest state and the hottest spot right now. Caro gives us an update on the Apple Isle’s bid for its own AFL club and we share some of our favourite destinations if you’re heading to Tassie for a holiday.In The Cocktail Cabinet for Prince Wine Store Myles answers a listener question about recommendations for affordable drinks options for a party or celebration with a maximum spend of $25 per bottle – plus a few tips on calculating how much you’ll need to buy.· Rive Droite Rive Gauche Cotes Du Rhone 2020· Ca Erto Soave 2020· Dal Zotto Pucino ProseccoUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSFMother’s Boy by Patrick GaleDowntown Abbey: A New EraClem’s Pumpkin Soup (see recipe below or check it out on Instagram HERE)Plus in 6 Quick Questions Caro names the current favorite for AFL Coach of the Year, we talk weekend highlights and lowlights, the most anticipated cinema event of 2022 and discuss the remarkable Naked Zoom Call mishap at the ABC recently.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.CLEM’S BUTTERNUT PUMPKIN SOUPI butternut pumpkinI onion roughly choppedI leek5 garlic clovesGround CuminGround coriander1 whole nutmeg finely gratedButter and olive oilPepita seeds500ml of chicken stock500ml waterCrusty Bread to mop it up1. Prep the pumpkin by slicing in half, scooping out the seeds then cutting into half moons2. Toss in oil, salt and spics and pop into the oven at 200C3. Meanwhile roughly chop your leek, onion and garlic4. Melt a knob of butter in a pot and saute your leeks, onion and garlic on a low to medium heat until translucent (being careful not to burn the bottom).5. Turn over the pumpkin and roast for a further 10 minutes until they are golden and soft to touch.6. Set pumpkin aside to cool, when it’s cool you should be able to peel off the skin easily.7. Pop pumpkin back into the pot with the onions, leeks and garlic and add 500ml of chicken stock and 500ml of water and cook8. Meanwhile drizzle the pepitas in oil and a dash of spice of your choice (Clem used curry powder) a pinch of sugar and salt.9. Spread the pepitas evenly on a baking tray and pop in a 200C oven for a few minutes until they’re golden and crunchy (be careful not to burn)10. Time to whiz / puree up the soup (using a stick blender) or allow to cool a little and use a blender.11. Serve soup topped with the pepitas and a spoon of natural yoghurt.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 11 Footy Tips.
This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.
To receive our weekly email which includes recipes SIGN UP HERE.
For videos and pics make sure you follow us on Instagram, Facebook or Twitter
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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.This week Caro and Corrie debrief after the Federal Election and ponder the catalyst for the change in government, what the election results tell us about Australia in 2022 and the role of the media in the campaign.In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a delicious coffee mocha liqueur Unico Zellofrom Applewood in the Adelaide Hills.Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF· Rachel Again by Marion Keyes· Join Corrie’s Zoom bookclub in July – head to @corrieisreading for info.· Hacks Season 2 on Stan· Khao Soi from Gourmet Traveller (get the recipe HERE or see below).This week Caro is grumpy about Nick Riewoldt’s comments about drug use in AFL clubs.In 6 Quick Questions we discuss #1 winter ‘to do’ list tasks, James Bond films and the interesting facts about the Bond legacy and much more.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.Khao Soi from Gourmet TravellerINGREDIENTS* 1 tbsp coriander seeds * Seeds of 1 black cardamom pod * 6 garlic cloves * 5 red shallots * 4 long red dried chillies, soaked in hot water for 30 minutes, liquid reserved * 40 gm ginger, finely chopped * 3 cm piece turmeric, finely chopped * 1 lemongrass stalk (about 7cm; white part only), thinly sliced * 1 tbsp curry powder * 60 ml (¼ cup) vegetable oil * 650 ml coconut milk * 600 ml chicken stock * 3 makrut lime leaves, coarsely torn * 4 chicken thighs (about 250gm each), skin on, bone in * 3 tbsp fish sauce * 2 tbsp dark soy sauce * 1 tsp sugar * 150 gm egg noodles * To serve: lime wedges, thinly shaved shallots, bean sprouts, pickled mustard greens, fried noodles, coriander
METHODMain* 1 * Dry-roast coriander and cardamom seeds, then coarsely crush with a mortar and pestle. Transfer to a food processor with garlic, shallots, chilli, ginger, turmeric, lemongrass, curry powder and 2-3 tbsp chilli soaking liquid, process to a smooth paste (add more liquid to loosen if necessary) and season to taste.2 * Heat oil in a saucepan over medium heat, add paste and cook, stirring, until thick and slightly darker in colour (3-4 minutes). Add coconut milk, stock and makrut lime leaves, bring to the simmer, then add chicken, reduce heat to low and simmer until tender (about 1 hour). Add fish and soy sauces, and sugar, season to taste, and keep warm.3 * Meanwhile, cook noodles in a saucepan of boiling salted water until tender (1-2 minutes), then drain. Divide among serving bowls, ladle in broth and chicken and serve garnished with a choice of toppings to taste.
Join Caroline Wilson and Corrie Perkin for Dear Caro and CorrieSend us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 10 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.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.
Join Caroline Wilson and Corrie Perkin for Ep 218.This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.It’s Federal Election week so this week Caro and Corrie discuss the campaign and reflect on some of the journalism that has had an impact on the hopes of Scott Morrison and Anthony Albanese in their quest for an election victory.Caro’s family slipped off to Hawaii to celebrate her Dad’s birthday recently – she shares her experience and a few tips for the perfect Hawaiian holiday.In the Cocktail Cabinet for Prince Wine Store Myles has a few tips for pairing wine with mushrooms and recommends a the 2017 Rendous-Vous Malbec.The Cocktail Cabinet for Prince Wine Store – bringing Melbournians’ the greatest wine in the world. Visit Prince Wine Store.com.auUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF The Moonflower Murders by Anthony Horowitz * Licorice Pizza (Stream on Amazon Prime or buy on ITunes or Google Play) * Life on ABCTV iview * · Donna Hay’s Crispy Mushroom Tacos with Avocado and Lime Yoghurt from One Pan Perfect* (see recipe below)
Corrie’s grumpy about the dubious credentials of Clive Palmer’s United Australia Party candidates.In 6 Quick Questions we discuss stores you always overspend at, the ugliest spat of 2022, the new phenomenon of The Coastal Grandmother, Corrie’s latest grandparent tip and Caro has a Hawaiian themed amazing fact.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.Donna Hay’s Crispy Mushroom Tacos with Avocado and Lime Yoghurt from One Pan Perfect Ingredients½ cup (125 ml) extra virgin olive oil, plus extra for brushing1 tablespoon sweet smoked paprika1 teaspoon chilli flakesSea salt and cracked black pepper1 kg portobello mushrooms, sliced into 5mm pieces4 fresh jalapeno chillies, halved and seeds removed2 cups (180g) finely shredded white cabbage½ cup (8g) coriander leaves, torn1 avocado, sliced8x15cm flour tortillas, to serveFor lime yoghurt1 cup (280g) plain thick yoghurt2 teaspoons finely grated lime rind2 tablespoons lime juiceSea salt and cracked black pepperMethodPreheat oven to 240 degrees CPlace the oil, smoked paprika, chilli, salt and pepper in a large bowl and mix to combine. Add the mushrooms and gently mix to coat. Place on a large baking tray line with non-stick baking paper. Brush the jalapeno chillies with a little oil and add to the tray. Bake for 45 minutes, stirring occasionally , until the mushrooms are crispy.To make lime yoghurt, place the yoghurt, lime, lime juice, salt and pepper in a bowl and mix to combine.Divide the cabbage, coriander, avocado and lime yoghurt between the tortillas. Top with the mushrooms and jalapeno chillies and serve. Serves 4.
Dear Caro and Corrie #6Send us your question or dilemma via email feedback@dontshootpod.com.au. We've got a fantastic pack of books up for grabs for anyone who sends in their Dear Caro and Corrie question - we'll draw the winner every couple of months - so send us your question to be in the draw.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Round 9 Footy Tips.This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row. This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row.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.
Join Caroline Wilson and Corrie Perkin for Ep 217. This podcast is proudly supported by Red Energy - most satisfied customers 12 years in a row. This week on the show Caro and Corrie’s guest is Lisa Curry AO, MBE talking about her new memoir Lisa: A Memoir- 60 Years of Life, Love and Loss (with Ellen Whinnett). Lisa’s book has just hit #2 on the indie bookstore’s bestseller list. For more information head to www.harpercollins.com.au HERE.Books, Screen, Food· Lisa: A Memoir- 60 Years of Life, Love and Loss (with Ellen Whinnett).· The Offer on Paramount Plus· A Nice Plum Cakefrom Ostro (see recipe HERE or below)In the Cocktail Cabinet for Prince Wine Store Myles talks Cabernet· Jo perry Dormilona cabernet· A.Rodda Cuvee de Chaise Beechworth Cabernet Blend 2019The Cocktail Cabinet for Prince Wine Store – bringing Melbournians’ the greatest wine in the world. Visit Prince Wine Store.com.auUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.Plus this week Caro’s Grumpy about the way the Liz Cambage saga has played out.In 6 Quick Questions we talk about the worst and best aspects of the federal election campaign, the best thing about the footy on the weekend, viewing highlights including On the Brink on Australian Story. We mark Daphne du Maurier’s birthday and Corrie has an amazing fact!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.A Nice Plum Cake – adapted from Julia Bustuttil Nishimura from Ostro. This version adapted by Sweet Treats by the Sea (recipe HERE). Ingredients for cake150 g softened unsalted butter150 g castor sugar2 eggs at room temperature1 vanilla pod split and seeds scraped100 g almond meal150 g plain flour, sifted1 tsp baking powder100 ml full cream milkAbout 300 g plums, washed, cut in half, stones removedIngredients for crumble topping40 g plain flour40 g brown sugar30 g flaked almonds40 g chilled unsalted butter1. Preheat oven to 180°C (less for a fan forced oven). Brush a deep round 22 cm spring-form or loose bottomed cake pan with melted butter and line the base and sides with baking paper.2. In a large bowl, use electric beaters to beat the butter and sugar and vanilla seeds together until pale and fluffy.3. Add the eggs one at a time and beat after each until well combined.4. Stir in the ground almonds.5. Add half the milk and stir to incorporate.6. Add half the sifted flour and baking powder and stir gently until just combined. Then add remaining milk, stir, followed by remaining flour and stir to combine.7. Spread the mixture into the prepared cake pan and top with the plums cut side up, pressing them into the mixture just a little.8. Combine the dry ingredients for the crumble topping in a bowl; add the butter, cut into small pieces and rub together to a crumbly mixture.9. Scatter over the top of the plums and bake for around 45 minutes or until a skewer inserted into the centre of the cake comes out clean.10. Remove from the oven and leave in pan for 15 minutes before turning out onto a wire rack to cool completely.11. Can be served slightly warm with cream or ice-cream or as a cake with tea or coffee.
Join Caroline Wilson and Corrie Perkin at our Live Podcast Event on Thursday the 5th of May at Bells Hotel.Thanks to Red Energy for presenting our live show - most satisfied customers 12 years in a row - isn't it time you called Red Energy on 131 806.Our special guests are Heather Ewart, Barrie Cassidy, Julia Wilson and Anna Barry. We discuss Heather's wonderful show Back Roads on ABC TV and why it's so successful plus life for Barry after The Insiders.With the most important federal election in 20 years looming - do Barry and Heather wish they were covering it? What are some of the key issues in the election campaign, what's the appeal of the Teal Candidates and we get Heather and Barry's election night predictions.Myles Thompson joins us for The Cocktail Cabinet for Prince Wine Store - use the promo code MESS online OR INSTORE to receive a special 10% listener discount. Head to our dedicated Don't Shoot the Messenger page HERE.In BSF we talk;* Cosy Crime - Julia's top 3 authors are Agatha Christie, Dorothy Sayers and Margery Allingham.
Julia's favourite Dorothy Sayers novels are; Strong Poison * Have His Carcass * Unnatural Death * Murder Must Advertise * The Nine Tailors*
Julia's Margery Allingham favourites are; The Oaken Heart * Police at the Funeral * More Work For the Undertaker * The Fashion in Shrouds * The Beckoning Lady*
Anna recommends; Evil Under the Sun by Agatha Cristie * Thursday Murder Mystery Club and The Man Who Died Twice* by Richard Osman
Caro recommends; Josephine Tey's The Daugher or Time, A Shilling for Candles and The Franchise Affair*
Corrie recommends;* Anne Glenconnor's books
Viewing recommendations include; The Offer on Paramount Plus * Gaslit on Stan * A Very British Scandal* on Amazon Prime
Food Julia's Tomato and Onion Pie. Put sliced tomatoes and sliced brown onion in a casserole dish. Season with salt and pepper and bake for 40-50 minutes. You can add tinned tomatoes if you're short on fresh. Put little blobs of butter on the top to finish off. * Julia's Beef Stew* 2 pounds of beef skirt or chuck * 1 or 2 brown onions sliced * 1 cube of beef stock * 1 tablespoon of worstershire sauce * 3 tablespoons of tomato puree * 3 to 6 strips of bacon * half to one cup of red wine * one large pinch of thyme * clove of garlic * teaspoon of sugar and a tablespoon of flour to coat the meat in before browning * 2 tablespoons of malt vinegar * METHOD - cut the steak into 2 and 1/2 inch cubes and coat with sugar and flour mix * Mix all other ingredients (except the bacon) together * The night before line the casserole dish with onions and meat * Pour the stock mixture over and stand in the fridge overnight * Next day cover in bacon, close the lid and cook in a moderate oven for two and a half hours.
Anna's Slow-roasted lamb shoulder with smoked paprika and thyme recipe - get the recipe HERE. Anna's Flourless chocolate & almond cake - get the recipe HERE.Corrie recommends Donna Hay's One Pan Perfect.In Dear Caro and Corrie listener Jane has a dinner party dilemma. Send us your question to feedback@dontshootpod.com.au.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.
Dear Caro and Corrie #6Send us your question or dilemma via email feedback@dontshootpod.com.au. We've got a fantastic pack of books up for grabs for anyone who sends in their Dear Caro and Corrie question - we'll draw the winner every couple of months - so send us your question to be in the draw.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Footy Tips for Round 7 of the 2022 season.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
If you have any issues email feedback@dontshootpod.com.auThis podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row. Isn't it time you called Red Energy on 131 806.
Join Caroline Wilson and Corrie Perkin for Ep 215.PRE MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
This week on the podcast Caro and Corrie reflect on ANZAC Day – the day that Melbourne came back to life (and Caro got breathalysed for the first time in 2 years!). Is ANZAC Day as significant as it once once and what were the take homes from the long weekend?We touch on the looming federal election as the media takes sides and other key figures fill the void on the campaign while Anthony Albanese is in COVID isolation.In the Cocktail Cabinet for Prince Wine Store we discuss;* Guigal Cotes du Rhone Blanc
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. Visit Prince Wine Store.com.au.In BSF; Loveland by Robert Luskins * The Flower School by Joseph Massie * Anatomy of A Scandal on Netflix * To be reviewed soon Gaslit on Stan * Barbequed Lamb with Charred Onions and Mint* Salsa by Adam Liaw (or see recipe below) * Chicken with Figs and Vinegar by Maggie Beer
This week Caro is grumpy about the legacy of COVID and in 6 Quick Questions we discuss the banning of Russian and Belarusian players from Wimbledon, Elon Musk’s acquisition of Twitter, the joys of a weekend Scrabble tournament, Caro’s surprise Australian music discovery and Corrie has a Shakespearian amazing fact.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo 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.Barbecued lamb leg with charred onion and mint salsa by Adam LiawServes 6-8Butterflied lamb legs are available from supermarkets but are often pre-marinated, and something like this does not need any extra marinating. A good seasoning with salt and pepper is all you need; the barbecue can do the rest of the work.Ingredients6 spring onions3 garlic cloves, peeled and bruised1.2kg lamb leg, butterfliedsalt and pepper, to season¾ cup olive oil2 large green chillies½ bunch mint, picked3 tbsp apple cider vinegargood pinch of sugarMethod1. Cut the spring onions into 10cm lengths, discarding the roots. Place the spring onions and garlic on a deep plate. Season the lamb all over with salt and pepper and place it on top of the spring onions and garlic. Drizzle with ¼ cup of olive oil and set aside for at least an hour.2. Heat the grill of a hooded barbecue to medium heat and grill the lamb for about 25-30 minutes, turning once, until it's well browned and cooked to your liking. If you don't have a hooded barbecue, sear the lamb until well browned and then cook in an oven at 200C fan-forced (220C conventional) for about 30 minutes. Set aside to rest.3. While the lamb is resting, grill the onions, garlic and green chillies until blistered and lightly blackened. Move to a cutting board and roughly chop it all together. Combine with the mint, apple cider vinegar, sugar and remaining olive oil. Season well with salt and pepper and mix to combine. Slice the lamb across the grain into slices 1cm thick and spoon the salsa over the top.
Dear Caro and Corrie #5Send us your question or dilemma via email feedback@dontshootpod.com.au. We've got a fantastic pack of books up for grabs for anyone who sends in their Dear Caro and Corrie question - we'll draw the winner every couple of months - so send us your question to be in the draw.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Footy Tips for Round 6 of the 2022 season.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
If you have any issues email feedback@dontshootpod.com.auThis podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row. Isn't it time you called Red Energy on 131 806.
Join Caroline Wilson and Corrie Perkin for Ep 214 - I'm So Not WhoopedPRE MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
This week on the show we reflect on two very different Easter experiences for Caro and Corrie. Corrie confined by COVID and Caro busy with a huge round of football.As the federal election campaign kicks up a gear there’s a notable lack of ‘whoop factor’ from both leaders – where to next for both parties?Plus we talk about Greg Norman’s decision to head up a Saudi-funded rival golf league. With exorbitant wages and prize money on offer but allegations of atrocities against the Saudi’s being revealed regularly – will Greg Norman’s reputation end up in tatters if he pushes ahead?In the Cocktail Cabinet for Prince Wine Store we discuss;* Gunderloch Fritz Riesling 2020 * Sons of Eden 'Freya' Eden Valley Riesling 2021 * Mount Langi Ghiran Cliff Edge Shiraz * Clonakilla Hilltops Shiraz 2021
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. Visit Prince Wine Store.com.au.In BSF; Clock Dance by Anne Tyler (as well as Digging for America) * Season 2 of Bridgerton* on Netflix * Pineapple Upside Down Cake (see recipe HERE or below).
This week Corrie’s grumpy about the logistics of reporting your positive COVID case (and the missing chocolate bunny) plus in 6 Quick Questions we touch on umpiring in the AFL, the significance of ANZAC Day and another amazing fact. Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo 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.Pineapple and Ginger Upside-Down CakeGet the recipe HERE. 8-10 servingsIngredientsTOPPING 2 tablespoons (25g) butter⅓ cup (80g) brown sugar½ pineapple—peeled, cored, sliced and cut into piecesCAKE BATTER2 sticks (225g) soft butter, plus extra for greasing1 cup (200g) superfine sugar (see note after step 5)4 large eggs, separated1½ tablespoons (20g) grated fresh ginger1 teaspoon pure vanilla extract1¾ cups (220g) all-purpose flour½ teaspoon salt2¼ teaspoons baking powder½ teaspoon baking soda½ cup plus 1 tablespoon (100ml) whole milkIce cream, to serve1. Grease an 8¾-inch to 10-inch round cake pan with softened butter and line with parchment paper.2. MAKE THE TOPPING: In a small saucepan, melt the butter and brown sugar until the sugar crystals have melted and the mixture is bubbling. Simmer for 1 minute, then pour into the prepared pan. Arrange the pineapple pieces on top of the caramel in any pattern you like. Try to cover as much surface area as possible so you can have a lot of fruit in each slice. Preheat the oven to 350°F.3. MAKE THE BATTER: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes, then add the egg yolks, ginger and vanilla and mix until well incorporated. In a separate, clean bowl, whip the egg whites (either by hand or with a handheld mixer) until soft peaks form. Set aside.4. In a medium bowl, add the flour, salt, baking powder and baking soda, and whisk well to combine. Add half the dry ingredients to the butter and gently mix, then, with the machine still running, add all the milk and mix. Carefully add the remaining dry ingredients and finish mixing by hand with a spatula. Fold in the whipped egg whites. Pour the batter on top of the pineapple in the pan and spread it out evenly. Gently tap the pan on your work surface to ensure the cake batter has dropped into place.5. Bake until a skewer inserted in the middle of the cake comes out clean, 1 hour to 1 hour 15 minutes. Cool slightly before flipping the cake out. To flip it over, place a flat plate or cake tray on top of the pan, then, holding the plate in place with your hand, flip the cake over quickly and carefully. Once flipped, remove the pan and peel back the parchment paper. Serve warm or at room temperature.NOTE: Superfine sugar, also known as caster sugar, is just sugar that has been ground into finer crystals than granulated sugar. (This makes it lighter in weight and quicker to dissolve.) If you can’t find it at the store, you can make your own: For 1 cup superfine sugar, grind 1 cup and 2 teaspoons granulated sugar in a blender or food processor for 30 seconds.
Dear Caro and Corrie #4Send us your question or dilemma via email feedback@dontshootpod.com.au. We've got a fantastic pack of books up for grabs for anyone who sends in their Dear Caro and Corrie question - we'll draw the winner every couple of months - so send us your question to be in the draw.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Footy Tips for Round 5 of the 2022 season.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
If you have any issues email feedback@dontshootpod.com.auLISTEN TO THE SOUNDING BOARD HERE or subscribe wherever you get your podcasts.This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row. Isn't it time you called Red Energy on 131 806.
Join Caroline Wilson and Corrie Perkin for Ep 213 - Keep Your Powder Dry.PRE MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
This week on the podcast we discuss the upcoming Federal election and what some of the key issues might be, plus Corrie has a few hints for the Morrison and Albanese media strategists.Caro updates us on the simmering issue of racism in the AFL and how Hawthorn and Jeff Kennett have responded to recent revelations. How can the AFL help to improve things for first nations players in the game?In the Cocktail Cabinet for Prince Wine Store, Myles recommends the De Bortoli Botrytis Semillon Florence Broadhurst to pair with our pear recipes this week.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.In BSF we discuss; Free Love by Tess Hadley * Series Two of Smother* on ABC TV * Pear Salad and Pear and Quince Crumble (See recipes below)
In 6 Quick Questions we talk about two significant media moves in the past week, go-to sources for updates on the Ukraine conflict (Corrie suggests Ukrainecast and the Ezra Klein Show podcast, bed airing and much more.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo 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.
Dear Caro and Corrie #3 - question from janine.Send us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Footy Tips for Round 3 of the 2022 season.To join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
If you have any issues email feedback@dontshootpod.com.auLISTEN TO THE SOUNDING BOARD HERE or subscribe wherever you get your podcasts. This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row. Isn't it time you called Red Energy on 131 806.
Join Caroline Wilson and Corrie Perkin for Ep 212 - The Final Straw.PRE MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
Corrie joins us from her Port Fairy getaway and once again sings the praises of a stay in Regional Victoria (especially if you've got some travel vouchers to spend).Caro set the cat amongst the pigeons this week with her story on coverage of Cyril Rioli and the story on Cyril Rioli's departure from the Hawthorn Football Club and why he would never return to the club. You can read Caro's article published in The Age on Saturday 2nd of April HERE.Will it be the story that finishes Jeff Kennett's time at the Hawks even earlier than planned?In The Cocktail Cabinet for Prince Wine Store - Myles introduces the April Mixed Dozen.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.In BSF we discuss; The Brilliant Boy by Gideon Haigh * Capatani on Netflix * Plus Corrie's looking forward to Anatomy of a Scandal* on Netflix * Bec's Twist on Jamie Oliver's Hummingbird Cake - get the recipe HERE or see the recipe below.
Corrie's Grumpy about political advertising during news programs on TV and in 6 Quick Questions we ponder the Queen's decision to be chaperoned by Prince Andrew, the best storyline in the upcoming AFLW grand final, Corrie's unique idea to save the economy 'bring us your Nannas' and much more.Caro was a guest co-host on The Sounding Board podcast this week with Damien Barrett - listen HERE, or subscribe wherever you get your podcasts.To attend Jon Faine in Conversation with Corrie Perkin in Geelong book your tickets via this link https://www.trybooking.com/events/landing/879904JOIN US FOR FOOTY TIPSTo join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo 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.
Dear Caro and Corrie #1.Send us your question or dilemma via email feedback@dontshootpod.com.au.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Footy Tips for Round 3 of the 2022 season.To join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
If you have any issues email feedback@dontshootpod.com.auThis podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row. Isn't it time you called Red Energy on 131 806.
Join Caroline Wilson and Corrie Perkin for Ep 211 - I'm Back to Cacking Myself Again.PRE MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
This week on the show Caro and Corrie have a post Oscars debrief – the drama and the dresses are all up for discussion. . . will Will Smith be stripped of his award in the wake of his attack on Chris Rock?In The Cocktail Cabinet for Prince Wine Store, Myles introduces us to some delicious locally made liqueurs by Marionette Winery.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.In BSF we review; Love Stories* by Trent Dalton (listen to The Book Pod with Corrie and Trent HERE) * CODA which won best film at the Oscars * Fig and blue cheese wrapped in prosciutto
Caro’s Grumpy about dodgy parking and in 6 Quick Questions we ponder which TV network has got the Shane Warne memorial scheduling right, the swarming of the ground after Buddy Franklin kicked his 1000th goal last Friday, phrases that take us back to the 70s (like cacking and spewin’) and we put an electric vehicle on the wish list.JOIN US FOR FOOTY TIPSTo join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo 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.
Dear Caro and Corrie #1. Send us your question or dilemma via email feedback@dontshootpod.com.au. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Footy Tips for Round 2 of the 2022 season.To join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event* WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
If you have any issues email feedback@dontshootpod.com.auThis podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row. Isn't it time you called Red Energy on 131 806.
Join Caroline Wilson and Corrie Perkin for Ep 210 – Healthy Distance, Healthy Perspective.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 12 years in a row.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event * WHEN: Thursday 5th of May * WHERE: Bell’s Hotel, 157 Moray Street South Melbourne * TIME: 5.30pm – 7.30pm * COST: $60 (includes light refreshments and drink on arrival) * Proceeds from this event will assist the Breast Cancer Network of Australia * BOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-live
This week we discuss; The Lifetime Achievement Award bestowed on Caro by the Melbourne Press Club at the 2022 Quill Awards. Watch the video tribute to Caro HERE.* * The Tom Morris Affair: from attacked to attacker – and then sacked - in just two days * Read Megan Barnard's statement HERE. * The problem with Luke Beveridge and trouble at the Western Bulldogs.
In The Cocktail Cabinet for Prince Wine Store, Myles introduces us to the Firkin Whiskey Co.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.In BSF; The Mitford Vanishing by Jessica Fellowes * Deep Water* at the movies * Liz’s Date and Almond Balls (see recipe below)
Plus in 6 Quick Questions we discuss the fall-out from the Kimberly Kitching ‘mean girls’ claims, reminisce on favourite Elvis songs and movies, Crepe Myrtle is our Caro’s fav autumn bloom and touch on a heart-warming footy story and a fun fact.JOIN US FOR FOOTY TIPSTo join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.Listen out for the bonus episode of Dear Caro and Corrie and send us your question to feedback@dontshootpod.com.auTo 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.LIZ’s DATE & ALMOND BALLSMakes about 12 balls (I usually make a double batch as they freeze well and keep for quite a while in the fridge)INGREDIENTS1 cup dried pitted Medjool dates1 cup whole almonds1/4 cup desiccated coconut1/2 teaspoon vanilla extract1/4 teaspoon saltExtra desiccated coconut, for rollingDESCRIPTIONNB: don’t forget to soak the dates first. The double quantity makes 26 balls of 27-29g each (ave 28g per ball). The food food processor struggles to cope when all ingredients are added at once, so best to blend the dry ingredients firstDIRECTIONSSoak the dates in a bowl of warm water for 20 minutes. Drain the water.Pulse the almonds, salt and 1/4 cup coconut in food processor until coarsely ground.Add the soaked dates to a food processor along with the vanilla extract. Process until smooth and well combined.Form tablespoons full of mixture into balls. Roll in the extra desiccated coconut.Store bliss in an airtight container in the fridge or freezer.
Join Caroline Wilson and Corrie Perkin for Ep 209 – ‘That Child! She’s Like Cinderella’.MOTHER’S DAY LIVE EVENT – TICKETS ON SALE NOWThanks to Red Energy you’re invited to join us for our first live podcast event in 2022.WHEN: Thursday 5th of MayWHERE: Bell’s Hotel, 157 Moray Street South MelbourneTIME: 5.30pm – 7.30pmCOST: $60 (includes light refreshments and drink on arrival)Proceeds from this event will assist the Breast Cancer Network of AustraliaBOOKING: https://ballparkentertainment.com.au/tickets/dstm-mothers-day-liveThis week Caro and Corrie head to Hollywood and discuss the 50th anniversary of The Godfather, the Oscar nominations (which includes plenty of Australians), Rebel Wilson’s BAFTA hosting and Vale William Hurt.In the Cocktail Cabinet for Prince Wine Store, Myles has some local wines to share;* 2021 Lucky Cat Nouveau Shiraz from the King Valley * Martingale Estate 2020 Chardonnay
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.In BSF we review; Corrie has a Book – Strange Flowers by Donal Ryan * ·The Gilded Age* on Paramount Plus / Amazon * Clemmie Donohoe’s Prawn Rolls (see recipe below or in the Highlights on Clem’s Instagram HERE).
This week Caro’s grumpy about footy seating and in Six Quick Questions we touch on the death of Kimberley Kitching, BAFTA fashions, what we’re looking forward to about the AFL season, Corrie’s lost hour on the weekend watching MAFS plus another Amazing Fact.JOIN US FOR FOOTY TIPSTo join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44.Clemmie Donohoe’s Prawn Rolls with Lemon MayoINGREDIENTSGood fresh bread rolesPrawns (peeled and deveined) then cut in half2-3 celery sticksChivesTarragonLettuceFor the lemon mayo2 egg yolksJuice from one and a half lemonsNeutral oil (like grape seed oil)1 tbsp Dijon mustardGood sea salt flakesMethodAdd the egg yolks into a food processor followed by lemon juice, dijon and salt. Whizz these ingredients up and then slowly add the oil a little at a timeBlend until thickened.METHODChop the herbs and the celery (not too finely for the celery, you want a bit of crunch). Chuck everything in a bowl. Add a generous amount of cracked pepper and salt. Stuff in the roll with the lettuce. Too easy!Split the rolls and fill with lettuce and the prawn mixTo 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.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Footy Tips for Round 1 of the 2022 season. To join our tipping competition head to www.tipping.sen.com.au HERE. Search for the 'Don't Shoot the Messenger Podcast' competition - if you're prompted to provide a league code it's TMJJAS44. If you have any issues email feedback@dontshootpod.com.au This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row. Isn't it time you called Red Energy on 131 806.
Join Caroline Wilson and Corrie Perkin for Ep 208. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we ponder the enigma that was Shane Warne who passed away at just 52 on Saturday, and reflect on the huge impact his death has had on his fans and the wider community around the world. Corrie shares some very personal memories of her father’s death from a heart attack and empathises with what the Warne family must be going through all whilst in the public eye.Our special guest for International Women’s Day is Jane Caro, former advertising industry executive, writer, social commentator and senate candidate in the forthcoming 2022 federal election.Jane has written her first adult novel, The Mother, published by Allen and Unwin ($32.99) and we discuss some of the issues like family violence that weave their way through The Mother.Plus we discuss Jane’s recent decision to stand for the Senate as a member of the Reason Party. What made her want to fight in the forthcoming federal election?Dear Caro and Corrie we have a great question from listener Kylie “Is it ok to reach out to friends of your mum to see if they have noticed her “fading” from a memory perspective? She’s not very old (70 this year) but living alone for 2 years of covid seems to have dulled her disproportionately, if that makes sense!” Send your question to feedback@dontshootpod.com.auIn the Cocktail Cabinet for Prince Wine Store, Myles Thompson checks in from Italy and introduces us to La Dama Vini Valpolicella Classico 2020Head 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.In BSF for Red Energy we talk about; The Love Songs of W.E.B Du Bois by Honoree Fanonne Jeffers * The Batman* * Prawns and Chorizo Skewers
Plus we talk Tassie footy and the new stadium, another Amazing Fact, our Internation Women’s Day heroes and Jubli china.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.
Join Caroline Wilson and Corrie Perkin for Episode 207.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.What a week it has been since we were last in the studio, as the world reels from the implications of the Russian invasion of Ukraine and closer to home we watch on as flood waters decimate parts of Queensland and Northern New South Wales.After her family holiday in Yamba, Caro shares the experience of getting out just ahead of the torrential rain and storms that swept through the region, and we reflect on the changing character of seaside towns.Corrie’s been glued to the coverage of the unfolding crisis in the Ukraine and we discuss how this conflict is affecting us, affecting our community, affecting the world and the role that social media is playing in the news coverage. Corrie recommends The Daily podcast from the New York Times for reporting.In ‘Dear Caro and Corrie’ we ponder a question that highlights a potential for a gender divide amongst social groups as we get older. Send us your question to feedback@dontshootpod.com.au.In the Cocktail Cabinet for Prince Wine Store, Myles Thompson checks in from Italy after a week in France. He introduces us to Jean-Luc & Eric Burguet’s Bourgogne Rouge Les Prince Vin 2019.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.In BSF for Red Energy we talk about;* Anomaly by Hervé Le Tellier * Inventing Anna on Netflix * Tomato and fried crouton salad with tonnato and capers (see recipe below or HERE)
In 6 Quick Questions we discuss things that gave us a spring in our step this week, another amazing fact, Caro has a GLT and;* Corrie’s favourite new Insta account by Nadia Caterina Munno @the_pastaqueen * The heart wrenching new Optus ad (watch it HERE).
SHADY LADIES FIGHT MND FUNDRAISERThe Shady Ladies would love you to come to their Fight MND fundraising lunch on April 1st. For more information and to book your tickets head to the booking form 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.Tomato and fried crouton salad with tonnato and capers from DeliciousINGREDIENTS* 2 tbs olive oil, plus extra if needed * 2 tbs salt-packed capers, rinsed and dried * 1/2 country sourdough loaf, crust removed * 800g mixed heirloom tomatoes * 1 bunch basil, leaves picked
TONNATO* 100g good-quality olive oil-packed tinned tuna * 3 anchovy fillets * 1 tbs salt-packed capers, rinsed * 1 egg yolk * 90ml extra-virgin olive oil * 2 tsp soy sauce * 2 tbs lemon juice * 1 tsp Worcestershire sauce * 3 tbs pure (thin) cream
METHOD·1.For the tonnato, add your tuna, anchovies, capers and egg yolk to a food processor. Put the lid on and process. Once it looks like everything is broken up a little, begin to stream in the olive oil. When it starts to thicken, add the soy sauce, lemon juice and Worcestershire, then the remaining olive oil. Finish with the cream and a bit of water to loosen it to a thick but drizzly consistency. Add a few cracks of fresh black pepper and check and adjust the seasoning. Refrigerate until ready to use.·2.To make the salad, heat the olive oil in a small sauté pan over a high heat and add the dry capers. Ensure they are as dry as you can make them to avoid too much splatter. Allow the capers to sizzle a little and, when they have almost finished sizzling (meaning most of the water has evaporated), scoop them out and dry them on a piece of paper towel. Reserve the oil.·3.Tear bread into rough pieces and add to the pan. Use the caper oil and some more olive oil, if needed, to shallow-fry croutons over medium heat. You want to fry the bread on a couple of sides, but you don’t want it to be completely crispy. You want a bit of soft chew with a crusty exterior. Try to do this in one layer so that you don’t overcrowd the pan. This might mean you need to do it in a couple of batches. Season croutons with salt and pepper.·4.Spread the tonnato on the plate first, then cut up the tomatoes into thick slices and arrange on top. Sprinkle with salt and black pepper. Scatter the croutons over the top. Finish with fried capers and fresh picked basil leaves. Serve immediately.
Join Caroline Wilson and Corrie Perkin for Ep 206.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show, Caro’s joining us from Yamba and we reflect on what makes a great beach holiday. The Queen is on ‘light duties’ this week having contracted COVID, we discuss the future of the monarchy and Corrie reveals the details of Operation London Bridge and the protocols that will kick into gear when the monarch passes.In ‘Ask Caro and Corrie’ we have a name based dilemma from Mandy – send us your question to feedback@dontshootpod.com.au.In The Cocktail Cabinet for Prince Wine Store, Alex Wilcox joins us with some great recommendations for a Champagne alternative - Cremant.Alex recommends; · Louis Picamelot Cremant de Bourgogne Brut Les Terroirs · Louis Picamelot Cremant de Bourgogne Brut Les Terroirs RoseHead 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.In BSF for Red Energy we chat about; Any Human Heart by William Boyd (Love is Blind also recommended) * Belfast* at the movies * Donna Hay’s Chicken, Chorizo and Potato Tray Bake (see recipe HERE or below).
This week Caro is Grumpy about the annual post-Superbowl calls to improve the AFL Grand Final.And in 6 Quick Questions we discuss which AFL team has had the worst off-season, the hype building for Gaslit(starring Julia Roberts), February inertia and the latest Wordle saga.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.DONNA HAY’S CHICKEN, CHORIZO AND POTATO TRAY BAKEINGREDIENTS* 1KG ROASTING POTATOES, PEELED AND SLICED INTO THIN WEDGES * 2 RED ONIONS, PEELED AND SLICED INTO WEDGES * ¼ CUP (60ML) EXTRA VIRGIN OLIVE OIL * SEA SALT AND CRACKED BLACK PEPPER * 4 X 125G CHICKEN THIGH FILLETS, TRIMMED AND HALVED * 3 CHORIZO SAUSAGES, CUT INTO THIRDS * 1 TABLESPOON SWEET SMOKED PAPRIKA * 8 SPRIGS OREGANO * 2 TABLESPOONS PURE MAPLE SYRUP * 4 STALKS KALE (110G), STEMS REMOVED, LEAVES TORN
METHOD1. Preheat oven to 220°C (425°F). 2. Place the potatoes, onion, 2 tablespoons oil, salt and pepper in a bowl and toss to coat. Place on a large baking tray lined with non-stick baking paper and bake for 20–25 minutes or until lightly golden. 3. While the potatoes are cooking, combine the chicken, chorizo, paprika, oregano, maple syrup and remaining oil and toss to coat. 4. Place the kale on top of the potatoes, top with the chicken and chorizo mixture and cook for a further 20–25 minutes or until the chicken is golden and cooked through. Serves 4
Join Caro and Corrie for Ep 205 - A Good Gazpacho Will Do That. This week on the show we discuss the PM’s 60 Minutes interview – did he throw Jenny under the bus? With the rise of Cancel Culture we question if it’s possible to appreciate art even if it’s been created by someone who has been cancelled.In ‘Dear Caro and Corrie’ we’ve got a neighbourly dilemma – send us your questions to feedback@dontshootpod.com.au.In the Cocktail Cabinet for Prince Wine Store we dip into the February Mixed Dozen – you’ll find all the details HERE.Use the promo code MESS at checkout online to receive a listener discount when you Visit Prince Wine Store.com.au and tell them that Caro and Corrie sent you!BSF · Diddly Squat: A Year on the Farm by Jeremy Clarkson plus his TV series on Amazon Prime * The Secret Lives of Cows by Rosamund Young * Death on the Nile* at the movies
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.Gazpacho Gazpacho recipes about but we include this one because it’s great for guests who know each other slightly, or not at all. It always makes them the firmest of friends before the second course appears on the table.Puree in blender, or through a fine sieve;* 2 cucumbers, peeled seeded and sliced * 1 x 15 oz can tomatoes (appx two 400g tins) * 1 x 16 oz can tomato puree / passata (ie one bottle or two cans) * 1 slice white bread which has been soaked in cold water from which surplus liquid has been squeezed * 1 large beef stock cube dissolved in 2 cups of boiling water * 1 tablespoon salad oil
Join Caroline Wilson and Corrie Perkin for Ep 204 – Really Weird Move.On the show this week we discuss; · The Collective Minds apology from Sam McClure and Caro * And Just Like That, the Sex In the City* reboot series and how the issues facing Carrie, Miranda and Charlotte changed * Grace Tame and Brittany Higgins’ event at Canberra Press Club on Wednesday 9th is a sell-out. Why? * Scott Morrison’s visit to Coco’s Salon in Mount Eliza last week – really weird move * The patience of Queen Camilla
In ‘Dear Caro and Corrie’ we’ve got a juicy family finance listener question to ponder – send us your questions to feedback@dontshootpod.com.auIn The Cocktail Cabinet for Prince Wine Store we’re joined by Gabrielle Poy with some romantic recommendations;* · Clouet Rose Champagne * · Lyre’s Italian Orange (non-alcoholic spirit – for those doing Febfast) * Michael Hall Roussanne, Barossa * Coeur de Neufchatel Cheese (the love heart shaped cheese from Normandy)
The Cocktail Cabinet for Prince Wine Store – bringing Melbournians’ the greatest wine in the world. Visit Prince Wine Store.com.auUse the promo code MESS at checkout online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE. Books, Screen and Food The Heron's Cry;** A new Detective Matthew Venn Novel by Ann Cleeves * Vera on ABC TV * Spy City on Amazon Prime* * Blueberry Pistachio and Coconut Cake from Simply** by Sabrina Ghayour (see receipe below).
This week Caro’s grumpy about Cricket Australia’s handling of the Justin Langer situation and in 6 Quick Questions we talk about the axing of Neighbours, fresh flower tips and a whole lot more.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.Blueberry, Pistachio and Coconut Cake by Sabrina GhayourServes 8-103 eggs150g caster sugar1 teaspoon vanilla bean paste1 teaspoon almond extract1 teaspoon lemon extract50g desiccated coconut175g unsalted butter, melted175g plain flour1 teaspoon baking powder4 tablespoons of milkGenerous handful of pistachios200g blueberriesPreheat the oven to 170 degrees C. Line a 900g loaf tin with a non stick paper liner or baking paper.Put the eggs, sugar, vanilla bean paste and almond and lemon extracts into a large mixing bowl and beat together until well combined. Add the coconut and mix well, then stir in the melted butter until incorporated. Add the flour, baking powder and milk and mix until smooth. Finally stir in the pistachios, then gently fold in the blueberries.Pour the batter into the preprepared loaf tin and bake for about 1 hour or until cooking through and a knife inserted into the centres comes out clean. Remove from the oven, turn the cake out of the tin onto a wire rack and leave to cool. Serve in slices with a nice cup of tea.
We're back! Join Caroline Wilson and Corrie Perkin for our first episode of 2022. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. Call 131 806 for real Aussie energy.This week we discuss;The Summer of Our Discontent - How did we get through a Summer of Omicron, iso and endless plan changing- For Caro, what was the biggest culture shock returning home after 3 months away- For Corrie, what was the biggest culture shock about not working a retailer’s Christmas for the first time in 12 years- Grace Tame’s glare and why it stirred the pot"Dear Caro and Corrie ……"Our brand new segment in 2022 and we’d love to answer your question – email feedback@dontshootpod.com.au or shoot us a DM on Instagram or Facebook. Q “If there is a gang of friends who have a what’s app group, what’s the etiquette of bringing a new person in?” In THE COCKTAIL CABINET – brought to us by Prince Wine Store.* The Best Drinks of the Summer * Corrie’s tips for keeping track of the best of the wines you’ve discovered so you can remember to buy them next time.
The Cocktail Cabinet for Prince Wine Store – bringing Melbournians’ the greatest wine in the world. Visit Prince Wine Store.com.auUse the promo code MESS at checkout online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE. BSF (Books Screen Food) for Red EnergyThe Book Pod with Corrie Perkin is back. Her latest guest is David Williamson. You can listen to The Book Pod via Spotify HERE or Acast (and Apple pods very soon) or wherever you listen to podcasts. Best 3 Books We’ve Each Read Over SummerCaro BooksSarah Winman – A Year of Marvellous Ways Diana Reid – Love and VirtueWilliam Boyd – Waiting for SunriseCorrie BooksThe Promise – Damon GalgutThis Much Is True – Miriam MargolyesThe Island of Missing Trees – Elif ShafakBest 3 Screen We’ve Each Watched Over SummerCaro ScreenParallel Mothers (new film by Pedro Almodovar)Supernova (on Stan with Colin Firth and Stanley Tucci)And Just Like That (the Sex and the City reboot)Corrie Screen Being the Riccardos (Amazon Prime)Love Me (with Hugo Weaving on Foxtel)All Creatures Great and Small (ABC TV or iview)Spencer (with Kristen Stewart at the movies).Best 3 Recipes We’ve Cooked Over SummerCaroDonna Hay’s Shredded Chicken and mint noodle Salad (see recipe below)Taste.com.au's pavlova recipe (Here)Aunt Louise’s Cheese BiscuitsPinch of cayene4 oz (113g) butter4 oz grated tasty cheese (can mix in some parmesan as well)4 oz flourIf baking on a hot day, put the mixture in the fridge for a while first180 degree oven, 20 minutesCorrieBaked Sweet Potato, Za’aatar and garlic chips by Sabrina Chayour (see recipe below).Donna Hay’s Chicken with Burnt Lemons and Haloumi (recipe here )This week Caro's Grumpy about Australian tennis and in 6 Quick Questions we talk strange supermarket items, endangered old British sayings, Neil Young and Joni Mitchell's stance against Spotify and the puff sleeve - is it a do or don't this season? And in 'The Week's Amazing Fact' - we delve into the self love industry, which is apparently booming (and advertising at Caro's local cinema too!). 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.Baked Sweet Potato, Za’aatar and garlic chips (from Simply by Sabrina Ghayour) 3 tablespoons quick-cook polenta3 tablespoons za’tar1 heaped tablespoon garlic granules4 sweet potatoes, peeled and cut into 1 cm thick chips3 tablespoons olive oilMaldon sea salt flakes and freshly ground black pepper.Pre heat the oven to 220 degrees C. Line your largest baking tray with baking paper. Mix the polenta, za’atar, garlic granules and a generous about of salt and pepper together in a small bowl.Place the sweet potato chips on the prepared baking tray, drizzle over the olive oil and use your hands to mix until the chips are well coated in the oil. Sprinkle the polenta and seasoning mixture and toss to coat the chips evenly.Spread the chips out on the baking tray and bake for about 30 minutes until soft in the middle and the edges start to brown. Serve immediately.Donna Hay’s Shredded Chicken and Mint Noodle Salad 200g bean thread or dried thin rice noodles3 cooked chicken breast fillets, shredded1 cup shredded mint leaves100g beansprouts or snow pea sprouts3 tablespoons sesame seedsDressing3 tablespoons fish sauce2 tablespoons sugar3 tablespoons lime juice1 mild chilli, seeded and choppedPlace the bean thread noodles in a bowl and cover with boiling water. Allow to stand for 5 minutes, then drain. Toss the chicken with the noodles, mint, beansprouts and sesame seeds.To make the dressing, combine the fish sauce, sugar, lime juice and chilli. Pour the dressing over the salad and chill until ready to serve. Serves 4. If using rice noodles, cook in boling water until al dente, then drain.
Join Caro and Corrie as they look back on some of the big stories and best recommendations of 2021.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row - www.redenergy.com.au, and thanks to Prince Wine Store.As we look back at 2021 we discuss;The Year’s Big Political StoriesThe Year’s Big Footy StoriesThe Year’s Big HighlightThe Year’s Big Personal Learning CurveThe Year’s Big ChallengeIn The Cocktail Cabinet for Prince Wine Store Myles joins us to talk;* Banks Botanicals – Crafted non-alcoholic spirits * Two Paddocks picnic Pinot Noir (Sam Neil’s winery) * White Negroni with Suze (to replace the Campari)
Head to the Prince Wine Store website 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.Our Best of 2021 BSF includes;Caro's love of Maggie O’Farrell’s books including Hamnet, The Hand That First Held Mine, This Must Be the Place, After You’ve Gone and The Vanishing Act of Esme Lennox.Corrie’s joint Book of the Year Devotion by Hannah Kent * Still Life* by Sarah Winman
Also on Caro’s the list; The Magician by Colm Toibin * Mayflies* by Andrew O’Hagan
Corrie's Screen selections; Made in Italy – SBS on Demand * Vigil on Foxtel or Binge * Searching for Italy with Stanley Tucci. On Apple TV or CNN on Youtube * The Beatles: Get Back* on Disney Plus
Caro's Screen selections; In the Heights * Only the Animals (French movie) * Mayor of Easttown on Binge * Latest series of Jack Irish * The Newsreader* on ABC IView
Best Recipes of 2021* Eggplant parmigiana by Gourmet Traveller (recipe via the link HERE) * Chicken Schnitzel with Buttermilk Sauce (recipe via the link HERE). * Tempered Dahl (recipe via the link HERE) * Cornish Crab Linguine (see recipe below) * Salmon with Tahini from Ottolenghi Test Kitchen (see recipe below) * Sarah Pound’s Green Pasta (see recipe below) * Beetroot Cured Salmon (full recipe here)
Sarah Pound’s Clean & Lean Green PastaIngredient: Serves 4Prep time: 15 minsCook time: 15 minsIngredients:- 2 tablespoons of olive oil- 1 packet of spaghetti (or your desired pasta)- 1 cup chopped rocket- 1 cup chopped kale- 1/2 cup lemon juice- 1 zucchini, roughly chopped- 2 cloves garlic, finely chopped- 1/2 bunch basil, leaves torn- 1/2 bunch parsley, roughly chopped- 1 cup raw or roasted cashews (leave a few for garnish)- 2/3 cup of water- 1/2 teaspoon of salt- 1 teaspoon of pepper- 1/2 teaspoon chilli flakes (optional)- Parmesan cheese for topping (optional)Method:1. Cook pasta according to package directions. Drain and add back into pot. Set aside.2. Meanwhile, add 1 tbsp of olive oil to a frying pan on medium heat. Add chopped zucchini. Cook for a 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool.3. In a food processor or blender, add the sautéed zucchini & garlic, kale, rocket, parsley, basil, lemon juice, cashews, water, salt, pepper and chilli flakes (optional). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick.4. Add 1 tablespoon of olive oil to a frying pan on medium heat. Add the cooked pasta and stir gently until heated through, about 3 minutes. Add the blender sauce and stir to combine for 2 minutes. Turn off the heat.5. Serve in bowls, add some more salt & pepper if desired and sprinkle with some chopped cashews & parmesan (optional).CORNISH CRAB LINGUINE WITH CHILLI, LEMON and PARSLEY (from Sea and Shore – Recipes and Stories From A Kitchen in Cornwall by Emily Scott)Serves 4300g dried linguine pasta250g white Cornish crab meat, picked over for pieces of shell (or crab meat from your local fishmonger – Corrie used a jar)2 fresh red chillies, deseeded and finely chopped1 bunch of flat-leaf parsley, roughly choppedZest and juice of 2 lemon (zest is optional_100g parmesan, grated150ml (or scant 2/3 cup) olive oil for drizzlingCornish sea salt and freshly ground black pepperBring a pan of salted water to the boil, add the pasta and cook according to the packet instructions.Meanwhile combine the crab meat in a large bowl with the chilli, parsley, lemon juice and zest if using. Stir together.Drain the pasta (reserve some of the cooking water) and add to the crab sauce along with a couple of tablespoons of the pasta cooking water. Use tongs to thoroughly mix the pasta with the crab so that all the pasta gets a good coating of the sauce.Serve in warmed bowls and sprinkle over a generous amount of parmesan, a drizzle of olive oil and a grinding of black pepper. It goes deliciously with a cold glass of sauvignon blanc.Ottolenghi Test Kitchen’s za’atar salmon and tahini recipeIngredients:(serves 4)4 salmon fillets (600g), skin on and pin bones removed2tbsp za’atar2tsp sumac, plus ½tsp extra for sprinkling60ml olive oil250g baby spinach90g tahini3 garlic cloves, crushed3½tbsp lemon juice1½tbsp roughly choppedCoriander leavesSalt and black pepperMethod:1. Preheat the oven to 220°C fan.2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the za’atar and sumac, then sprinkle this all over the top of the salmon to create a crust.3. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for two to three minutes, until just wilted.4. Top with the salmon, skin side down, and drizzle the top of the fish with two tablespoons of oil. Bake for five minutes.5. Meanwhile, in a small bowl whisk together the tahini, garlic, two-and-a-half tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another five minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.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.
Join Caroline Wilson, Corrie Perkin and guests Julia Wilson (aka Caro’s Mum) and Clem Donohoe (aka Caro’s youngest daughter) for our Christmas special.And of course thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row - www.redenergy.com.au, and thanks to Prince Wine Store.We hear from Julia and Clem about their post lockdown experiences and what it’s been like from both ends of the age spectrum plus Caro’s got another update from Amsterdam where the Christmas spirit is in full swing.In The Cocktail Cabinet for Prince Wine Store Myles joins us with a couple of recommendations for Christmas Magnums. Giugal Cote Du Rhone 1500ml and Veuve Fourney BdB Magnum.Prince Wine Store also have cocktail packs available – everything you need to make your favourite cocktails (these make a great gift too). Check them out HEREHead to the Prince Wine Store website 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.We’ve got loads of recommendations in BSF – see the list below.Books The Unfinished Palazzo Life, Love and Art in Venice* by Judith Mackrell * Devotion by Hannah Kent * Scorcher by Tim Ross * Crossroads by Jonathan Franzen
Screen* La Fortuna (with Stanley Tucci) on SBS on Demand * Film Druk (Another Round?)
Food* Clem’s Paloma Cocktail and Julia’s Pork Tenderloin (See recipes below).
Plus we get Julia’s take on the Sussexes, Clem recommends the ‘Want To Go’ function in Google Maps to plan your stops on your next road trip, we talk Christmas disasters and Caro’s got another Dutch Fact to share.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.Clem’s Paloma CocktailShot or two of tequila, top up tall glass with ice, topped up with Capi (Australian made grapefruit soda), and fresh lime juice with a big wedge of grapefruit. Can also use red grapefruit juice and soda water to do it the old-fashioned way.Julia’s Pork Tenderloin3 tablespoons cider vinegar1 and a half tablespoons soy sauce½ cup of honey2 pork tenderloins about 500 gm,Brown pork in a pan, pop in the oven with some garlic cloves and the rest of the ingredients and cook for about 15minutes
Join Caroline Wilson, Corrie Perkin and special guest Anna Barry (aka Anna from the Op Shop) as we celebrate our 200th episode. We want to thank each and every one of our listeners, many of whom have been with us since Episode 1 for supporting the show, contributing with your feedback and recommendations and sharing us with your friends and family.And of course thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row - www.redenergy.com.au, and thanks to Prince Wine Store.Caro shares an update on Life in Amsterdam Chapter 7 and we check in on the vibe in Melbourne where tensions are rising, especially in retail, around COVID protocols.In the Cocktail Cabinet for Prince Wine Store we try a sparkling Vouvray from the Loire Valley. Damien Pinon Vouvray Brut NV.Prince Wine Store also have cocktail packs available – everything you need to make your favourite cocktails (these make a great gift too). Check them out HEREHead to the Prince Wine Store website 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.French 75 cocktailIngredients* 1 tbsp lemon juice * 1 tsp sugar syrup * 50ml gin * champagne * ice * lemon zest
Method STEP 1 * Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice. * STEP 2* * Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest if you like.
Corrie’s Crush of the Week for Red Energy is the Australian cricket team and Caro’s grumpy about the change to the AFL fixture and the anti-vax stance being taken by staff at the Adelaide Crows.We have loads of recommendations in BSF this week including; Sweet Jimmy - Bryan Brown * The Swift and the Harrier - Minette Walters – (plus Anna recommends The Scold’s Bridal) * These Precious Days – Ann Patchett * Strange Flowers - Donal Ryan * The Magician - Colm Toibin (Book Club pick of the year) * The Transit of Venus & The Great Fire - Shirley Hazzard * House of Gucci at the movies * The North Water* on Binge or Foxtel
3 great recipes that make great Christmas gifts – Corrie’s Pest, Caro’s Spiced Nuts and Anna’s Onion Jam (see recipes below).Plus Caro has another ‘dutch fact’ for us, we discuss Christmas traditions and great Christmas gifts and a whole lot more.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.Alimentari Pesto200g parsley leaves300g basil leaves½ teaspoon of sea salt150ml extra-virgin olive oil125g pine nuts, lightly toasted4 garlic cloves½ teaspoon freshly ground pepper150g parmesan cheese, gratedMethod1. In a food processor, blend the parsley, basil, salt and a little of the oil until a paste forms. 2. Add the pine nuts, garlic and pepper and pulse until blended well. 3. With the food processor running, drizzle in the remaining olive oil and keep blending until smooth. Pulse in the parmesan. 4. Check the seasoning and adjust if necessary. 5. This pesto will keep in an airtight container in the fridge for up to 2 weeks.
Caro’s Spiced Nuts recipe from Laurie Chartres Cooking Class. 2 tablespoons of olive oil300g macadamia nuts2 tablespoons of white sesame seeds3 tablespoons of sunflower seeds OR any seeds (pepitas, pine nuts etc)½ cup (100g) caster sugar1 and ½ teaspoons of salt1 tablespoon of ground cumin1 teaspoon ground corianderMETHODLine a large baking tray with baking paper and set aside. Combine the sugar and spices.Heat the oil in a large, heavy-based frying pan over medium high heat, add the nuts, sesame seeds, pepitas and /or seed mix, and sprinkle over the sugar and spice.Cook the nuts, tossing constantly until dark brown and the sugar has caramelised.Watch out as sugar can burn very quickly. When it starts to smell like it’s burning lower the heat immediately.Once nicely browned, tip the mixture onto the lined tray.As caramel can be very hot CAREFULLY separate the mixture, spreading it out in a single layer to cool completely.Once completely cooled, this will keep for a good week in an airtight container.Anna’s Onion Jam1.2 kg of onions4 cups of white sugar300ml sweet chilli sauce400ml red wine vinegar60g brown mustard seedsOlive oilMethodPeel and cut onions in halfSlice onions finely and then cut into half againPlace in a pot with a splash of olive oilOn a low heat sweat the onions down stirring regularlyWhen the onions are soft, add sugarOnce dissolved add the other ingredientsHard boil for 10-13 minutes stirring regularlyMakes 5 250ml jars.
In The Cocktail Cabinet on Episode 199 for Prince Wine Store Myles join us with a fantastic mixed dozen perfect for the festive season.Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount (mixed dozen already at discount price). Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. www.princewinestore.com.au.
Join Caroline Wilson and Corrie Perkin for Ep 199.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss; · Caro’s COVID recovery and a little trip to The Hague * The release of Sex Discrimination Commissioner Kate Jenkins’ report and what to do about the bad behaviour in Parliament House. * Are people overreacting to the Omicron variant? * Book: Restless by William Boyd * Screen: The Beatles: Get Back* on Disney Plus – watch the promo HERE * Food: Adam Liaw's Zucchini Caprese (see recipe below or HERE) * Corrie’s Crush of the Week - Actor David Dalaithngu who passed away this week and Fran Kelly who steps down from RN drive this week. * Caro’s grumpy about 5 o’clock closing
In The Cocktail Cabinet for Prince Wine Store it’s wonderful to have Myles join us with a fantastic mixed dozen perfect for the festive season. Head to the Prince Wine Store website 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.Adam Liaw's zucchini caprese from Good FoodIngredients¼ cup good-quality olive oil5 zucchinis, cut into irregular chunks about 4cm longsalt and black pepper, to season1 tbsp good-quality white wine vinegar2 pieces (about 220g) of buffalo mozzarella in whey½ cup loosely packed basil leavesMethod1. Heat a frying pan on your barbecue grill. Add half the oil and zucchini and season well with salt. Slowly fry the zucchini for about 10-15 minutes until it is browned and slightly caramelised. Add the white wine vinegar to the pan and toss to combine. Spoon the zucchini onto a serving plate and tear the mozzarella over it. Spoon over the juices from the pan and drizzle with the remaining olive oil. Scatter with the basil leaves and finish with a generous grind of black pepper.
Join Caroline Wilson and Corrie Perkin for Ep 198.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the podcast, Caro drops a little bombshell with the news that she and the family in Amsterdam have contracted COVID – she shares the details of what’s been a rough week for all.We also discuss;* The protests against COVID measures in both Amsterdam and Melbourne * The mood in Melbourne * Retail in disarray as COVID protocols and supply issues wreak havoc * The Australian Cricket team’s latest disgrace
In The Cocktail Cabinet for Prince Wine Store it’s wonderful to have Myles join us in the studio again for a tasting of cider and ginger beer.We try Jamaican Ginger Beer, Hills Cloudy Cider and Ciderman Apple CiderHead to the Prince Wine Store website 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 Steve Carrell – she’s been binging on The Office all week and Steve has been a saviour. Corrie also loved Steve in Hope Springs. * Caro’s been reading The Most Fun We’ve Ever Had* by Claire Lombardo. * Highly recommended viewing - Maid on Netflix * Belinda Jeffery’s Flourless Almond Coconut and Vanilla Cake – get the recipe HERE or below.
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.Belinda Jeffery’s Flourless Almond, Coconut And Vanilla CakeThis is from the secret cache of recipes I turn to when I have to whip up something special at very short notice – and it’s just fabulous. Although it’s an unassuming slim little cake and somewhat wet inside, don’t let looks fool you; it has the best flavour, and there’s a lovely contrast between the slightly chewy crust and buttery crumb. What’s also appealing is that it only takes about 15 minutes to make and is wonderfully versatile – perfect for afternoon tea, but serve it with poached plums, quince or tamarillos and a dollop of rich cream and it’s like waving a magic wand that transforms it into a very elegant dessert.· SERVES 8-10.* 180g almond meal * 2/3 cup (60g) desiccated coconut * 1/4 teaspoon salt * 250g castor sugar * 4 x 60g eggs * 1 1/2 teaspoons vanilla extract * 1/4 teaspoon almond essence * 200g unsalted butter, melted and cooled * 2 tablespoons flaked almonds * icing sugar, (optional), for dusting
Preheat your oven to 180C. Butter a 23 or 24cm shallow spring form cake tin and line the base and sides with buttered baking paper. Dust the tin lightly with flour (or rice flour if you’re avoiding wheat) and set it aside.Put the almond meal, desiccated coconut, salt and sugar into a medium-sized bowl and whisk them briskly together with a balloon whisk for 1 minute. In a separate bowl, whisk together the eggs, vanilla extract and almond essence until they’re thoroughly mixed, then mix in the cooled butter until it is incorporated. Tip the butter mixture into the almond mixture and stir them together (you’ll find that it’s quite a loose batter). Scrape this into the prepared tin and spread it out evenly, then scatter the flaked almonds over the top.Put the tin in the oven and bake the cake for about 40 minutes, or until the top of the cake springs back slowly when you press it gently. Cool the cake in the tin on a wire rack.Once the cake is cool, invert it onto the rack, remove the tin and paper and invert it again onto a serving plate. Dust the top lightly with icing sugar, if liked, and serve.It’s handy to know that this freezes very well…I usually slice it before I freeze it and defrost (or microwave) it as I need it (frequently in my case!). It also keeps well in the fridge for a week or so. Warm it gently or bring it to room temperature before eating it – although it has a rather fabulous ‘chewy’ almost candy-like texture when it’s cold too.
Join Caroline Wilson and Corrie Perkin for Ep 197.Thanks to a couple of listener questions this week we discuss;* · The fascinating rubbish system in Amsterdam * · Ballarat attractions including the Ballarat International Foto Biennale, Mr Jones Dining, 1816 Bakehouse, the Ballarat Botanic Gardens and Sovereign Hill.
We check in on;* · Life In Amsterdam Chapter 6 which included a trip for Caro to the biggest flea market in Europe IJ-Hallen. Visit their website HERE. * · Corrie’s getaway to Port Fairy and her Crush of the Week – the whole state of Victoria. While in Port Fairy Corrie caught up with friend of the pod and author Jock Serong who had some great GLT's
Jock Serong’s Port Fairy GLT’s· Best Morning Coffee – Port Fairy Coffee Roasters· Best Breaky – Bank and Co on Bank Street· Best Cake / Mid Morning Coffee – Rebecca’s on Sackville Street· Best Lunch – Farmer’s Wife on Sackville Street· Best BLT – Oak & Anchor on Bank Street· Best Book shop – Blarney on James Street· Best arvo drinking – Merrijig Bar on Gippsland Street or Oak & Anchor· Best Pizza – Coffin Sally PizzaIn BSF; · Devotion by Hannah Kent * · Spencer* at the movies – watch the trailer HERE. * · Caro shares her recipe for a great Goulash (see recipe below)
Myles from Prince Wine Store drops in to talk about what makes a really great wine store or bottle shop - it's all about building up a rapport with the wine seller! Prince Wine Store have some incredible deals on champagne and sparkling on now.Head to the Prince Wine website 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.Caro’s GoulashServes 4Ingredients2 large onions100g of lard or butter2 tsp paprika500g beef or veal shank or blade diced2g of ground cuminSalt1 clove of garlic, crushed`1 tomato1 green paprika (pepper)4-6 potatoes dicedMethodChop the onion finely and saute it in the lard or butter. Sprinkle with the ground paprika and immediately add the beef. Stir it. Turning occasionally and season with cumin, salt and garlic. Pour in a small amount of water and saute it covered nice and slow. When the mean is tender add the tomato cut into quarters. Green paprika (pepper) and the diced potatoes. There should not be more potatoes than meat. Add water as needed to make a goulash soup, if that is what you want. If not, it will be goulash with a somewhat liberal amount of gravy, with some pinched noodles dropped in when the potatoes are tender.
Join Caroline Wilson and Corrie Perkin for Ep 196.This week we discuss; Life in Amsterdam part 5 and Caro's girls weekend to Budapest. * Australia's image on the international stage after the COP 26 summit * Can Scott Morrison turn things around on the homefront and address Australian voters' climate concerns? * Caro's Crush of the Week is Dean Stockwell who passed away recently * When God Was a Rabbit by Sarah Winman * French Dispatch* at the movies * Neil Perry's linguine with spicy tuna, olives and capers (see receipe below or HERE). * Our favourite soap characters and actors * Jeff Kennet's latest issues at Hawthorn
In the Cocktail Cabinet for Prince Wine Store Myles recommends a couple of new arrivals;* Lucien Lardy Beaujolais Villages 2020 and a Cote Du Rhone
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.o 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.Neil Perry's linguine with spicy tuna, olives and capersSERVES 4 125ml extra virgin olive oil * 6 anchovies * 3 cloves garlic, thinly sliced * 1 tbsp salted baby capers, well rinsed and drained * ½ cup black olives, pitted and roughly chopped * 1 tsp chilli flakes * sea salt * 300g can tuna in oil, drained * 400g dried linguine * 2 tbsp roughly chopped flat-leaf parsley * freshly ground pepper * 1 lemon*
1. Place the extra virgin olive oil into a saucepan over a low heat. Add the anchovies and garlicand cook slowly until the anchovies start to soften into the oil. Add the capers, olives, chilli and some sea salt.2. Break up the tuna and fold it through the seasoned oil. Cook for a little longer until the tuna breaks up fairly finely so it sticks to the pasta.3. Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Remove and reserve ½ cup of the pasta cooking liquid. Drain well.4. Add the pasta and pasta liquid to the tuna, tossing over heat to coat the pasta. Add the parsley, a little pepper and squeeze the lemon over. Divide among four bowls.
Join Caro and Corrie for Ep 195.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we talk about; Life in Amsterdam part 4 and Caro's trip to Knokke * The Zwin Nature Parks Bird Airport in Belgium * Victoria's recent storm & blackouts * Melbourne Cup being overshadowed by bigger news * Corrie's Crush of the Week - the team who rescued Chloe Smith from her kidnapper * Two Women in Rome by Elizabeth Buchan * Red Election on SBS on Demand * Chicken marylands with mushrooms and tarragon in a cream sauce from Stephanie Alexander's new cook book Home (see recipe below)* * Tim Smith's drink driving debacle * Jordan De Goey's future at Collingwood * The podcast Table Manners S12 Ep 1 with Stanley Tucci
In the Cocktail Cabinet for Prince Wine Store Myles introduces us to 3 wines from the Bellota wine list.* Garden of Earthly Delights Reisling (Heathcote) * Arfione Fever * Diego E Damiano Dolcetto *
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.Chicken marylands with mushrooms and tarragon in a cream sauceby Stephanie Alexander from her new cook book Home. This combination – chicken, mushrooms, tarragon, cream – is a classic in the French regional repertoire. It may seem dangerous with the inclusion of both butter and cream but they are used in modest quantities and add lusciousness. I have suggested using chicken marylands. You might prefer to buy thighs, purchased with the bone in and the skin on. This dish is not suitable for breast portions as it needs to cook for quite a long time to develop the best flavour. The more muscular sections respond well to longer cooking. I like to serve this with a vegetable puree or maybe firm or soft polenta. Mashed potato is always a winner. Do not omit the final garnish of freshly chopped French tarragon. Its perfume brilliantly reinforces the flavour of the tarragon in the sauce.Stephanie Alexander's new cookbook. Photo: PenguinINGREDIENTS* 4 free-range chicken marylands, skin on or 8 large chicken thighs, bone in, skin on * 2 tbsp plain flour * 1 tsp sea salt * 1 tsp sweet paprika * 1 tbsp chopped French tarragon * 2 tbsp ghee or clarified butter * 1 onion, finely chopped * 3 garlic cloves, finely chopped * 100ml tarragon vinegar or verjuice * 200ml golden chicken stock (see recipe below) * 20g unsalted butter * 250g Swiss brown button mushrooms, halved if not small * freshly ground black pepper * 150ml cream
Garnish* 2 tsp coarsely chopped flat-leaf parsley * 1 tbsp coarsely chopped French tarragon
METHOD1. Preheat the oven to 160C fan-forced (180C conventional). If using chicken marylands, I chop off the knobby end of the leg bone to save space in my casserole. Mix the flour, salt, paprika and tarragon in a bowl and thoroughly coat each piece of chicken with this mixture. Shake each piece of floured chicken well and transfer to a tray. 2. Select a heavy-based flameproof casserole that will hold all the chicken in one layer and that has a lid. Heat the ghee or clarified butter in it over medium heat. When it has just started to sizzle put the chicken pieces into the pan skin-side down and adjust the heat so that there is a sizzle but nothing more than that. You are aiming for well-browned pieces. Do not shake or prod. Check after 6 minutes. If the skin is looking golden brown, turn the chicken and cook for a further 3-4 minutes. Now remove the chicken pieces to the tray or a plate. 3. Add the onion and garlic to the pan, stirring to mix, then lower the heat and cook for a full 5 minutes, stirring once or twice. The onion must be very soft. Raise the heat to high and tip in the tarragon vinegar or verjuice. Let it bubble up and almost entirely evaporate. Then add the stock and bring the pan back to a simmer. Stir and simmer for a few minutes, then return the chicken pieces to the pan. Press a crumpled piece of baking paper down over the chicken (this helps retain moisture) and put on the lid. Transfer the casserole to the oven for 45 minutes if using thighs only or 55 minutes to 1 hour if using marylands. Remove the casserole from the oven and test that the chicken pieces are tender. A skewer should slip through the thickest part of the chicken without resistance. 4. While the chicken is cooking heat the butter over medium heat in a heavy-based frying pan that has a lid and tip in the mushrooms. Toss to coat with the butter, then grind on some pepper, cover and cook over medium heat for 4 minutes. Uncover and pour in the cream, then raise the heat to high and bring to a boil, stirring once or twice. The cream should bubble up and start to reduce. Turn off the heat and set the pan aside. 5. Tip the mushroom and cream sauce onto the chicken once it tests tender, then give the casserole a shake and a stir to mix. Place the casserole over medium heat for about 5 minutes to reduce the sauce further. The aim is for a rich, creamy, not-too-liquid sauce. Taste for salt and pepper and adjust if necessary. Scatter half of the garnish over the chicken. Serve on warmed plates, scattering each portion with the remaining herbs.
Prepare ahead The dish (excluding the mushroom and cream sauce) can be prepared several hours or even a day ahead and refrigerated. Bring the chicken casserole back to bubbling in the oven at 160C fan-forced (180C conventional) for maybe 30 minutes. Make the mushroom and cream sauce while the chicken is reheating. Transfer the casserole to the stovetop and add the sauce. Reduce the sauce and add the garnish as described.Serves 4
Join Caro and Corrie for Ep 194.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss;* Life in Amsterdam part 3 and the warm reception for Aussies in Paris. * Melbourne's emergence from lockdown and getting used to the Q Ring culture * Caro's Crush of the Week is Gay Alcorn the editor of The Age for making the hard call on Michael Leunig
Books, Screen and Food Great Circle by Maggie Shipstead * The Dead of Winter by Nicola Upson * Devon and Cornwall with Michael Portillo (SBS) and Rick Stein’s Cornwall* (SBS ON Demand) * CASTAGNACCIO: Chestnut Flour, Raisin and Rosemary Cake(see recipe below)
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.CASTAGNACCIO: Chestnut Flour, Raisin and Rosemary Cake125 g chestnut flour125g self-raising flour¼ tsp of salt150g butter, chopped240g brown sugar1tsp bicarb soda (baking soda)1 cup milk1 egg55g raisins or sultanas (1/3 cup), soaked in hot water for 30 minutes then drained2 tbsp rosemary leaves40g (1/4 cup) pine nuts2tbsp olive oilLine the base and sides of an 18 x 28 cm lamington tin with baking paper. Preheat oven to 180 degrees C.Process the flours, salt and butter in a food processor until mixture resembles fine breadcrumbs (or do it the old-fashioned way and rub butter into flours with your fingertips until the same result is achieved).Add brown sugar and process until combined. Press half the flour mixture over the base of a prepared tin.Whisk bicarb soda, milk and egg in a bowl until well-combined. Add remaining flour mixture and raisins to egg mixture, mix well and pour over base. Scatter with rosemary and pine nuts and drizzle with olive oil.Bake for 40 minutes or until cooked when tested with a skewer. Cool in a tin.Keeps well in an air-tight container for two days.
Join Caro and Corrie for Ep 193Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss; Life in Amsterdam Part 2 * The ending of Lockdown in Melbourne - what's everyone booking? * The anxiety about getting out and about * The Man Who Died Twice by Richard Osman * The Chestnut Man and Bordertown on Netflix * Worth* with Michael Keaton * Green Cannelini and Tahini from Ottolenghi's new Test Kitchen book (see recipe below) * The Queen being told to lay off the daily drinks
In the Cocktail Cabinet for Prince Wine Store, Myles has a great Mixed Spring Dozen for us which includes Andie Bondar from McLaren Vale and Gentle Folk.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.Green Cannellini and Tahini from the Test Kitchen by Yottam Ottolenghi1 round white or brown pita roughly torn into 2-3cm pieces1 tbsp za’tar 75ml of olive oil3 tins of cannellini beans – drained30 g of parsley roughly chopped30g of fresh coriander, roughly chopped30g chives, roughly chopped1 and a ¼ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar1 garlic clove, crushed2 and ½ tbsp lemon juiceSalt and black pepperTahini Sauce80g tahini1 and ½ tbsp lemon juice1 garlic clove, crushedChilli Oil2 and a ½ tbsp olive oil½ tsp chilli flakes½ tsp paprika1. Preheat the oven to 180 C fan forced. Toss the pita with the za’tar, 2 tablespoons of oil, ¼ teaspoon of salt and a good grind of pepper and spread on a medium, parchment lined baking tray. Bake for 12 minutes tossing halfway, or until golden and crispy. Set aside to cool.2. Set aside 100g of the beans in a medium bowl. Put the remaining beans, 600ml of water and 1 teaspoon of salt into a medium saucepan on a medium high heat. Bring to the boil, then simmer for 15 minutes, or until beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve.3. Make the tahini sauce by whisking together all of the ingredients with 70ml of water and ¼ teaspoon of salt in a medium bowl, until smooth and pourable. It will thicken as it sits.4. Make the chilli oil by putting the oil and chilli flakes into a small frying pan and placing on a medium heat. Cook for 4 minutes then add the paprika and remove the pan from the heat. Set aside.5. Put he reserved 100g of beans into a food processor along with the herbs, cumin, garlic, lemon juice, the remaining tablespoons of oil, ½ teaspoon of salt and a good grind of pepper. Blitz until smooth, then transfer to a large mixing bowl.6. Drain the warm beans in a sieve, set over a bowl, then add them and 100ml of their cooking liquid to the herb mixture, mixing well to combine. You want the beans to be well coated and for the mixture to be saucy (but not overly wet), so adda couple tablespoons more oil to the cooking liquid if you wish (discarding the remainder).7. Transfer to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle it with half the pita and serve warm, with the extra tahini and pita alongside.
Join Caro and Corrie for Ep 192.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week in the show we discuss; Caro's return to life in Amsterdam and adjusting to the role of grandparent * The bureaucratic nightmare of complying with COVID conditions * The current mood in Victoria * Life with a new puppy for Corrie upon the arrival of Panda * Corrie's Crush of the Week is Alastair Clarkson * Sally Rooney's Beautiful World, Where Are You? * The Morning Show / Morning Wars on Apple TV * Ottolenghi's Beef Meatballs with Lemon and Celeriac* (see recipe below)
In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of lesser know producers including Mayer Bloody Hill in Yarra the Yarra Valley and Matt Roulere from Roulere.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.Beef meatballs with lemon and celeriac These are lemony sharp yet very comforting, and best served with plain rice or bulgar wheat. Makes 20 meatballs, or enough for four.400g minced beef1 medium onion, peeled and finely chopped120g breadcrumbs20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish1 egg, beaten½ tsp ground allspiceSalt and black pepper2 tbsp olive oil1 small celeriac, cut into 5cm x 1.5cm batons3 garlic cloves, peeled and crushed½ tsp each ground turmeric, cumin and cinnamon1½ tsp fennel seeds, lightly crushed¾ tsp smoked paprika500ml chicken stock3½ tbsp lemon juice60g Greek yoghurtIn a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm kebab-like shapes.Heat the oil in a large sauté pan for which you have a lid, and sear the meatballs all over for about five minutes in total. Remove them and add celeriac, garlic and remaining spices to the pan. Cook on high heat, stirring, for two minutes, return the meatballs to the pan and add the stock, lemon juice, half a teaspoon of salt and some black pepper. Bring to a boil, turn down the heat, cover and simmer gently for 30 minutes. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick.Remove the pan from the heat and let it sit for a few minutes to settle. Taste, season as necessary and serve topped with a dollop of yoghurt and a sprinkling of parsley.
We're having a break this week but Caro and Corrie are back next week with Ep 192. Jane's podcast recommendation: Upfront About Breast Cancer - What You Don't Know Until You Do with Dr Charlotte Tottman. You can listen to all 10 episodes now HERE. Or susbcribe to Upront About Breast Cancer wherever you listen to podcasts. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.And thanks to Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discountWe'd love to hear your latest GLT's and recommendations - send us an email via feedback@dontshootpod.com.au or connect with us on Facebook, Twitter or Instagram. To receive our weekly email which includes recipes SIGN UP HERE.
Join Caroline Wilson and Corrie Perkin for Ep 191Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show we talk about;* The 2021 AFL Grand Final * Four weeks of lockdown and counting in Victoria * Our favourite Melbourne places * Corrie's Crush of the Week - Kate Middleton * Gorgette Heyer and why we love Regency Romance * Restoration Australia on ABC TV - Sunday at 7.30pm * Clem's amazing Pulled Pork Tacos (see recipe below). * Caro's frustration with online forms * Paul Auster and what makes a great celeb interview * Bennifer's reunion * Bedtime procrastination
In the Cocktail Cabinet for Prince Wine Store Myles recommends a couple of great beers for us.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.Pulled Pork Tacos by Clem DonohoeIngredients:* 1-1.5k of boneless pork shoulder salted liberally 1hr before cooking * Olive oil * 1 white or brown onion, quartered * 3-4 garlic cloves, crushed * 2-3 fresh bay leaves * 1 tbsp cumin seeds * 1 tbsp dried oregano * 1 cinnamon quill * 1/4 good quality Sherry vinegar * 3 cups water (or more if needed)
Method1. Preheat your oven to 140-celsius fan-forced. 2. Heat 2tbsp olive oil in an oven friendly, cast iron pot over medium-high 3. Add pork shoulder and brown on all sides (2 mins each side). Remove from pot. 4. Add 1-2tbsp more olive if needed, and add in onion and garlic. 5. Once the onion and garlic are browned slightly, add in your spices and Sherry vinegar to deglaze. Careful as the pot may spit. 6. Turn heat to medium-low and carefully add your pork back in, followed by 3 cups of water. Add more water if the pork isn't half-submerged already. Season with some salt & freshly cracked pepper. 7. Pop the lid on and move to the oven 8. After 3 hours, remove the pot from the oven and carefully pick out the cinnamon and bay leaves. Transfer the pork to a big plate and with two forks, shred the meat. This should happen with little to no effort. Once all shredded, ladle over some remaining liquid. 9. Serve with tacos, salsa (pineapple is great!) and shredded cabbage. Enjoy!
*If in a rush, crank the oven to 170 for 2hrs instead of 3.
Join Caroline Wilson and Corrie Perkin for Ep 190Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week on the show our special guest is Kylie Watson-Wheeler the President of the Western Bulldogs Football Club. Kylie is a Bulldog supporter by birth and more than a little excited to be leading the club into a Grand Final on Saturday.We also discuss: Melbourne's strongest earthquake which hit the city this morning * Caro's Crush of the Week - Tim Lane * The Magician by Colm Toibin\ * The TV series Vigil* on Binge * Melly from Spoonful's Tuscan Meatballs (see recipe below) * Brownlow fashions * The last time someone forgot your name * The difficulties in naming a new puppy
In The Cocktail Cabinet for Prince Wine Store we discuss half bottles - the perfect picnic companion. You can order Bellotta's 'Grand Final or Bust' Boxes. 2 people for $80 or 3 people for $120.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.TUSCAN MEATBALLS by MELLY from SpoonfulCHICKEN MINCEGRATED PARMESANCOOKED DICED ONIONMIXED FRESH HERBS – THYME PARSLEY OREGANOMARINATED ARTICHOKES - CHOPPEDGREEN OLIVES - CHOPPEDGARLIC – MINCEDSALT & PEPPERMIX ALL INGREDIENTS AND ROLL INTO BALLS BAKE OFF IN OVEN, ONCE COOKED ADD TO THE NAPOLI SAUCE AND SIMMER ON LOW HEATNAPOLI SAUCECRUSHED TOMATOONIONGARLICSEASONINGSAUTEED ONION & GARLIC ADD TOMATO AND COOK OFF
Join Caroline Wilson and Corrie Perkin for Ep 189Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.Our special guest on the show this week is Kate Roffey the President of the Melbourne Football Club. Kate chats to us from Quarantine in Perth ahead of the 2021 Grand Final between Melbourne and the Western Bulldogs.In The Cocktail Cabinet for Prince Wine Store we discuss our Grand Final drinks picks.* Vollereaux Brut Reserve NV at $77.00 * William Feve Chablis * Coopers Ultra Light beer (from the supermarket) * Bellotta's 'Grand Final or Bust' Boxes. 2 people for $80 or 3 people for $120
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.Corrie's Crush of the Week is Eddie Betts and the Paul Kelly tribute song - you can watch Paul and Eddie on AFL 360 discussing the song HERE. In BSF for Red Energy we review; Cosy crime including the Inspector Bruno series by Martin Walker * Strong Female Lead* on SBS On Demand * Julia's Butter Biscuits and Rosemary and Parmesan Thins (see recipes below).
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.Julia’s Butter Biscuits 4 oz (113 grams) of butter4 oz (113 grams) of soft brown sugarOne tablespoon golden syrup or treacleBeat until fluffyAdd one teaspoon of vanilla essence then5 oz (142 grams) of self raising flour.Roll into balls, flatten with fork. Add a flaked almond to each one.Bake at 170 in middle rack of oven for about 15-20 minnutes.Makes 30-40 biscuits.Parmesan and Rosemary Thins from Complete Baking by Caroline BretheretonMakes 15-20.Prep 10 minutesChill 1 hrPrep ahead the unbaked dough can be frozen for up to 12 weeksBake 15 minutesStore the thins will keep in an airtight container for 3 daysSpecial Equipment6cm round pastry cutterFood processor with blade attachment (optional)Ingredients60g unsalted butter, softened and diced75g plain flour, plus extra for dusting60g parmesan cheese, finely gratedFreshly ground black pepper1 tbsp chopped rosemary or thyme or basil1. Place the butter and the flour in a bowl, or in the food processor. Rub together with your fingertips, or pulse-blend until the mixture resembles crumbs. Add the parmesan, black pepper and chopped herbs and mix in thoroughly. Bring the mixture together to form a dough.2. Turn the dough out onto a floured surface and briefly knead to help it amalgamate. Wrap in cling film and chill for 1 hour.3. Pre heat the oven to 180 degrees C. Turn the dough out onto a lightly floured surface and knead again to soften slightly.4. Roll the dough out to 2mm thick and cut out biscuits with the pastry cutter. Place on several non-stick baking sheets and bake at the top of the oven for 10minutes. Then turn them over and continue to bake for another 5 minutes until lightly browned.5. Remove the biscuits from the oven and leave on the trays for 5 minutes, before transferring to a wire rack to cool completely.
Join Caroline Wilson and Corrie Perkin for Ep 188 - Grind My Gears Caro.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 politics of vaccination – who’s stuffed up, who’s covered up * The AFL's vaccination policy - is it tough enough? * The Australian National Summit on Women’s Safety * Leigh Sales’ ‘Why Women Are Angry’ on ABC TV – watch it HERE.
In The Cocktail Cabinet for Prince Wine Store, Myles Thompson suggests a couple of perfect Spring drops for us;* Legado de Moncayo Garnacha for $28 and * Debortoli Vinoque Same Same (pinot, Pinot Meunier blend) for $21.
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.In BSF for Red Energy we talk about; Appointment with Venus* by Jerrard Tickell * The Gurnsey Potato Peel and Literary Society * A couple of great Jamie Oliver recipes (see recipes below) including Baked Eggs in Popped Beans
This week Corrie is grumpy about Melbourne’s road rage issuesIn 6 Quick Questions we discuss;* Scott Morrison crossing the boarder for Father’s Day * The verdict on ABBA’s new songs – listen HERE. * The AFL Grand Final being at night * Springs GLT’s * Alter Eco Chocolate
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.Jamie Oliver's Baked Eggs in Popped Beans Ingredients* 250 g mixed-colour ripe cherry tomatoes * ½ a lemon * extra virgin olive oil * 4 sprigs of fresh basil * 1 x 400 g tin of cannellini beans * 1 good pinch of fennel seeds * 2 large free-range eggs * 2 slices of seeded wholemeal bread * 2 heaped teaspoons ricotta cheese * thick balsamic vinegar , optional * hot chilli sauce , optional
Method1. Halve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes. 2. Meanwhile, place a large non-stick frying pan on a high heat. 3. Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins. 4. Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute. 5. Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread. 6. Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans. 7. Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce. Delicious.
Join Caroline Wilson and Corrie Perkin for Ep 187 - I Had Eclectic Tastes as a Child.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week Caro and Corrie discuss the week that was in lockdown. Are old state rivalries emerging as we contemplate the equity of vaccine distribution?We talk about the fashion impacts of extended lockdown – in with the ugg boots out with the heels, out with the dresser and in with the elasticised waistbands. Will we ever return to our pre-COVID dress habits?Ahead of the 2nd week of the AFL finals series we discuss the seeming disbelief Melbourne supporters are displaying and predictions for the round ahead.Corrie’s Crush of the Week for Red Energy is Sarah Ferguson and the team at 4 Corners who are standing strong in the face of rabid criticism from News Corp over the reporting of the Fox and The Big Lie episodes.In The Cocktail Cabinet for Prince Wine Store Myles has 3 recommendations for red wine gifts for Father's Day.* Michael Hall Flaxman Shiraz * Rizzi Barbera 2018 * Droit Rive Gauche Cote du Rhone
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.In BSF we discuss comfort reading classics including;· The Uncommon Reader by Alan Bennett· Crossing to Safety by Wallace Stegner· The Camomile Lawn by Mary Wesley· The Ladies in Black by Madeline St John· I Capture the Castle by Dody Smith· Plus authors Dorothy Sayers, Marjorie Allingham and Shirley HazardCaro recommends The Chair on NetflixCorrie suggests cleaning out the fridge and making soup or risotto... and Caro used Clem's Cafe De Paris Butter to make a tasty stuffing for roast chicken - check out the recipes below.We also talk about childhood pin ups, annoying puppy habits and the return of ABBA.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.Corrie threw the following into her soup;· Garlic· Chili· Ginger· Leek· Maggie Beer’s chicken stock· Potatoes· Broccoli· Cauliflower· Spinach· Herbs including parsleyCook until tender, blend in a food processor then add back to the pot and warm. Season to taste and serve with parmigiana regiano and some natural yoghurt and chopped fresh herbs plus some crusty bread.Clem's Cafe De Paris Butter150g unsaled butterchives, tarragon and parsley (you don't need all three - and if you only want to use one Caro suggests parsley)1 shallot1 clove garlic1 tbs capers in vinegar2 anchovy fillets2 tsp Worcestershire sauce1 tsp curry powder (and you like)1 lemonChop all ingredients, place in a bowl mix through the butter. Place on cling wrap and roll into a log and then refrigerate for 3 hours.
Join Caro and Corrie for Ep 186.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss;* Our latest week of lockdown and the rumours of the carrots being dangled to encourage Sydneysiders to get vaccinated - what would be a suitable reward for Victorians? * How our leaders dealing with the crisis this month * With news that David Teague has been sacked from Carlton, Corrie and Caro discuss which clubs handled dismissals better this season
In The Cocktail Cabinet for Prince Wine Store Myles introduces us to Tam Navulin Double Cask Whiskey - perfect for Father's Day.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 for Red Energy is Peter Gutwein the Tasmanian Premier who's standing up against the AFL.Plus in BSF we discuss; The Girl From the Channel Islands by Jenny Lecoat * Nine Perfect Strangers (Amazon Prime) * The Sandham Murders (SBS on Demand) * Clean and Green Pasta* by Sarah Pound of Two Pounds Food (see recipe below)
Plus in 6 Quick Questions we pay tribute to Charlie Watts from The Rolling Stones, pit I Dream Of Jeanie against Bewitched! and ponder Nigella Lawson's decision to change the name of her Slut Red Raspberries in Chardonnay Jelly recipe.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.Sarah Pound’s Clean & Lean Green PastaIngredient: Serves 4Prep time: 15 minsCook time: 15 minsIngredients:- 2 tablespoons of olive oil- 1 packet of spaghetti (or your desired pasta)- 1 cup chopped rocket- 1 cup chopped kale- 1/2 cup lemon juice- 1 zucchini, roughly chopped- 2 cloves garlic, finely chopped- 1/2 bunch basil, leaves torn- 1/2 bunch parsley, roughly chopped- 1 cup raw or roasted cashews (leave a few for garnish)- 2/3 cup of water- 1/2 teaspoon of salt- 1 teaspoon of pepper- 1/2 teaspoon chilli flakes (optional)- Parmesan cheese for topping (optional)Method:1. Cook pasta according to package directions. Drain and add back into pot. Set aside.2. Meanwhile, add 1 tbsp of olive oil to a frying pan on medium heat. Add chopped zucchini. Cook for a 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool.3. In a food processor or blender, add the sautéed zucchini & garlic, kale, rocket, parsley, basil, lemon juice, cashews, water, salt, pepper and chilli flakes (optional). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick.4. Add 1 tablespoon of olive oil to a frying pan on medium heat. Add the cooked pasta and stir gently until heated through, about 3 minutes. Add the blender sauce and stir to combine for 2 minutes. Turn off the heat.5. Serve in bowls, add some more salt & pepper if desired and sprinkle with some chopped cashews & parmesan (optional).
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 16 of the 2021 AFL season.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.
Join Caro and Corrie for Ep 185 - The Too Hard Basket.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss; New Lockdown 6 restrictions as anger replaces apathy * The ABC's new series The Newsreader* prompts a walk down memory lane
In The Cocktail Cabinet for Prince Wine Store Myles takes us to San Gimignano in Tuscany with two affordable and delicious wines from Fontaleoni.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.Corrie's Crush of the Week for Red Energy is the Boomers and the Australian basketball community who have elevated the game to it's current status, including Luc Longley who was featured on Australian Story recently in a two part episode called One Giant Leap.In BSF we talk about; The Master* by Colm Toibin * Joanna Lumley's Britain * Veal and Porcini Ragu by Deb Middleton (see recipe below). * Corrie's guest spot on the From the Hip podcast with Mish and Kath. Check it out HERE or subscribe in your favourite podcast app or Spotify.
Plus Caro's more than a little Grumpy with AFL for putting footy in Tasmania in the 'too hard basket'.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.Veal and Porcini Ragu by Deb MiddletonServes 6Preparation: 30 minsCooking Time: 1 hour1 kg diced veal, preferably rump2 stalks parsely, sage, rosemary2 star anise½ teaspoon freshly grated nutmeg¼ cup olive oil1 brown onion, chopped2 cloves of garlic, thinly sliced500g swiss brown mushrooms, finely diced50g dried porcini mushrooms, soaked in warm water for ½ hour1 teaspoon porcini powder (available from the Essential Ingredient)1 tub tomato paste250ml dry red wine250ml dry white wineSalt and petter.Preheat oven to 150 degrees CHeat a large non-stick pan, add veal and cook until brown. Add herb stalks, star anise and nutmeg. Stir to combine and then set aside.Heat olive oil in large heavy-based oven-proof saucepan, add onion and garlic and saute until soft. Add sliced Swiss brown mushrooms, soaked porcini and porcini powder to the pot and simmer with lid on until mushrooms are reduced and well cooked. Add tomato paste and cook stirring for 3 minutes. Add red and white wine and bring to a slow simmer.Add veal to saucepan and stir to combine. Add salt and pepper to taste. Place in oven with lid on and cook for 1 hour, or until it is tender. Serve with wet polenta.TIPS: this dish is best cooked in advance and rested for a day or two. It also freezes well.
Join Caro and Corrie for Ep 184 - No! It's Not Your Story.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week;* We reflect on another week of lockdown, the leaders, the light moments and more * The AFL's latest raciscm scandal - the Taylor Walker saga
In The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of different Yarra Valley wines - one from small batch specialist Dominic Valentine and another from Medhurst Wines.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.In BSF we discuss; The Guest List by Lucy Foley * The Pursuit of Love on Amazon Prime * Steak toppings including Corrie's I Can't Remember Where I Found It Mushroom Sauce and Cafe De Paris Butter* (See receipes below)
Corrie is grumpy about Barnaby Joyce's recent interview with Fran Kelly about climate change - listen HERE. Caro's Crush of the Week for Red Energy is the Adelaide Crows official who reported Taylor Walker's racist behaviour. In 6 Quick Questions we talk about the most improved Olympic Commentator, Prince Andrew's tattered reputation, Cricket as an Olympic sport, Jock Zonfrillo's depiction in the Good Weekend article recently and Enid Blyton. 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.Corrie’s “I can’t remember where I found it” mushroom sauce3 tablespoons of butterA pour of olive oil1-2 garlic cloves chopped finelyI sliced brown or red onion1 cup of Swiss Brown mushrooms1 cup of Flat or Portabella mushrooms1 cup of Shiitake mushrooms1/2 cup white wine1/2 cup cream or plain yoghurt1 tablespoon oregano (fresh or dried)2 tablespoons parsleySea salt and freshly ground black pepperHeat the butter and olive oil. Add butter and olive oil, add the onion and garlic and cook until softened.Add the mushrooms, cook til softened then add the white wine and oreganoLet it simmer for 15-20 mins then stir in the cream/yogurt4. Stir in the cream, bring to the boil then remove from heat.Add parsley then place over steak or mix through pastaClem's Cafe De Paris Butter150g unsaled butterchives, tarragon and parsley (you don't need all three - and if you only want to use one Caro suggests parsley)1 shallot1 clove garlic1 tbs capers in vinegar2 anchovy fillets 2 tsp Worcestershire sauce1 tsp curry powder (and you like)1 lemonChop all ingredients, place in a bowl mix through the butter. Place on cling wrap and roll into a log and then refrigerate for 3 hours.
Join Caro and Corrie for The Cocktail Cabinet for Prince Wine Store as they chat to Myles Thompson from Ep 183. In Myles takes us to Henty and Glenrowan to talk fortified wines and the best Riesling in Australia from Crawford River.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.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 21 of the 2021 AFL season.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.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.
Join Caro and Corrie for Ep 183 - Sometimes the Truth Hurts.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week;* Corrie says goodbye to My Bookshop. As one chapter ends another begins follow Corrie Is Reading HERE to be part of the story. * The Alastair Clarkson departure story and how Caro's week unfolded.
In The Cocktail Cabinet for Prince Wine Store Myles takes us to Henty and Glenrowan to talk fortified wines and the best riesling in Australia from Crawford River.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.In BSF we discuss; After Story by Larissa Behrendt * Jungle Cruise* at the movies * Clem's pizza creations with pumpkin, blue cheese, rosemary, sliced red onion, mozzarella cheese and grated garlic for the base, finished with pine nuts on top.
Caro has a Crush of the Week for Red Energy on Olympian Andrew Hoy.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.
Join Caroline Wilson, guest co-host Anna Barry, Corrie Perkin (via text) and producer Jane Nield for Round 20 Footy Tips.
Join Caroline Wilson and Anna Barry (aka Anna from the Op Shop) who’s filling in for Corrie this week.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss Melbourne’s Lockdown 5.0, how we approached it compared to previous lockdowns and what helped us get through.Caro and Anna are in the grips of Olympic fever – we talk about some of the highlights, critique the commentary team and discuss the appalling press conference behaviour of John Coates recently when ‘ordered’ QLD premier Annastacia Palaszczuk to attend the opening ceremony.In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss a couple of his favourite Spanish wines.Head to our Don't Shoot the Messenger page for details HERE.Use the promo code MESS at checkout online to receive a listener discount. You’ll find links in our show notes. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Visit Prince Wine Store.com.au and tell them that Caro and Corrie sent you!In Books Screen and Food we talk about;· Early Morning Riser by Catherine Heing· Still Life by Sarah Winman· Season 2 of Baptiste (on Foxtel or Binge)· Lemon Delicious Pudding from Gourmet Traveller – recipe HERE (or below).Plus Anna’s got some Olympic inspired Crushes of the Week and Caro’s still grumpy about the stalled roadworks in front of her house.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.Bethany Finn's lemon delicious pudding from Gourmet TravellerINGREDIENTS· 60 gm unsalted butter, softened· 330 gm (1½ cups) caster sugar· Finely grated rind of 1 lemon, plus 150ml juice (from about 3-4 lemons)· 3 eggs, separated· 60 gm self-raising flour· 375 ml (1½ cups) milk· Pure icing sugar and pouring cream, to serveMETHOD· 1Preheat oven to 170°C. Beat butter, sugar and lemon rind in an electric mixer until pale (2-3 minutes). Add yolks, one at a time, beating well to combine between each addition, add flour, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice. Transfer batter to a bowl and clean and dry mixer bowl thoroughly.· 2Whisk eggwhites in an electric mixer until firm peaks form, then gradually add to batter, gently folding in until well combined. Pour into a 1.5-litre ceramic dish, place in a deep baking tray, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish.· 3Bake until risen and golden brown on top (40-50 minutes). Cool briefly (5 minutes), then dust with icing sugar and serve with cream.
Join Caroline Wilson, Corrie Perkin and Producer Jane Nield as we tip Round 19 of the AFL season.
Join Caro and Corrie for Ep 181 – I Need Some Drama, I Need Some Women.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss Annabel Crabb’s new ABC TV show Ms Representeda raw and honest account of politics from the female perspective. It moved both Corrie and Caro to tears – but why?While half of the country is in lockdown we can fantasise about our next overseas trip – this week we head to France to relive favourite French memories, destinations, films and food.In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to talk French Wine and recommends the Domaine Les Fouque Rose.Our final Two Winners of a double pass to a Prince Wine Store Introductory Wine Course this week are Nancy Ohlert My daughter, Francesca, and I were invited on a study tour on the Isole Eolie, islands north of Sicily where my parents were born. The focus was to explore our Italian heritage and culture. Needless to say our taste buds were tantalised to the max! My most vivid memory was sipping the locally produced dessert wine known as Malvasia on the terrazzo of the small vineyard over looking sparkling 'azzuro' sea. We brought a bottle back with us in our luggage, but I haven’t opened it because it’s too precious and it stirs beautiful memories of my heritage.Viv Mc Waters Bicycles, tents, itinerary all sorted, 14 of us plus the only hire car available as a support vehicle, descended on King Island’s only store in Currie to stock up on essentials - cheese, salami and of course, wine. In the ‘specials’ bin we unearthed some bottles of red at too-good-to-be-true prices. The owner, who had recently taken over the shop, told us he wanted to clear them because they were getting too old! We couldn’t believe our luck and had a wonderful few days drinking premium wine out of camping mugs, possibly at every meal including breakfast!Thanks to everyone who entered. Great to hear your stories. Use the promo code MESS at checkout online to receive a listener discount. You’ll find links in our show notes. That’s the Cocktail Cabinet for Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Visit Prince Wine Store.com.au and tell them that Caro and Corrie sent you!Caro’s Crush of the Week is Matilda Samantha Kerr.In BSF we talk about;· All The Light We Cannot See by Anthony Doerr· Innocenton ABC TV· Jamie Oliver’s Roquefort Salad with Warm Croutons and Lardons (recipe HERE) or below.Plus in 6 Quick Questions we talk Lockdown DIY projects, Alaistair Clarkson’s 2022 prospects, suspended coffee and Knitting v Crochet.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.Jamie Oliver’s Roquefort Salad with Warm Croutons and Lardons (recipe HERE)Ingredients* olive oil * 250 g piece higher-welfare smoked bacon , rind removed * 2 thick slices sourdough bread , cut into 1cm pieces * 4 large handfuls lamb's lettuce, watercress or rocket , washed and spun dry * 2 large handfuls radicchio , washed and spun dry * 1 large handful shelled walnut halves , sliced * 1 bunch fresh chives , finely chopped * 100 g Roquefort cheese
· DRESSING* 6 tablespoons extra virgin olive oil * 2 tablespoons red wine vinegar * 1 tablespoon Dijon mustard
Method1. Put a large frying pan on a high heat, and once hot, add a good couple of lugs of olive oil. Cut your bacon into thick 1cm lardons (have a look at the picture – that's roughly the size your croutons and bacon should be), and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you’ve got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they’ve sucked up all the wonderful flavour and are lovely, crisp and golden. 2. Put the extra virgin olive oil, red wine vinegar, Dijon mustard and a good pinch of sea salt and black pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you’ve got the balance right. You want it to be slightly too acidic at this stage, as you’ll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp. 3. Once your dressing is made, get everyone around the table so they’re ready to tuck in as soon as the salad is ready. Put your salad leaves on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated. 4. Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 18 of the 2021 AFL season.You can support the Breast Cancer Network of Australia by purchasing a Pink Lady - full details 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 Twitter
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.
Join Caroline Wilson, Corrie Perkin and Myles Thompson from Prince Wine Store as they discuss matching wine with food for cooking a chicken dish. Myles suggests the* Murdoch Hill Tilbury Chardonnay * Hesket Estate Jingella Pinot Noir
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.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.Chicken Traybake with Orange and FennelPrep Time 15 minutesCooking Time 1 hourServes 62 large fennel bulbs or 3 smaller (about 1kg in total)100ml of extra virgin olive oil plus 1 tablespoon for drizzling on cooking chickenMeat and juice of 1 orange and 1 lemon2 teaspoons sea salt flakes6 teaspoons fennel seeds4 teaspoons Dijon mustard12 chicken thighs, skin on and bone in – preferably organicRemove fennel fronds and place in a resealable bag for serving. Cut the bulbs into quarters and then each quarter into three pieces lengthwise.Combine the oil, meat and juice, mustard, fennel seeds and salt in a jug and give a good stir.In a large resealable bag, place a quarter of the chicken pieces, followed by a quarter of the fennel and so on until the bag is full. Then pour the marinade into the bag and seal well. Lay the bag on a flat surface and squelch the marinade evenly all over the chicken and fennel.Leave in the fridge overnight or up to a day. If you are pushed for time, leave it for an hour in a cool place.When ready to cook, preheat the oven to 200c and remove the chicken and fennel from the fridge, pouring it into a shallow roasting pan, marinade and all. Arrange the chicken, skin side up on the fennel and leave to come up to room temperature for around thirty minutes.Drizzle the oil over the chicken and roast for 1 hour.When fennel is soft and chicken nicely browned, remove from the oven and slide onto a warm serving dish. Boil the remaining sauce on the stovetop, stirring for a few minutes until it becomes syrupy.Pour over the chicken and fennel then tear the reserved fennel fronds over the dish and serve.Adapted from Simply Nigella, Feel Good Food
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 17 of the 2021 AFL season.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.Purchase your tickets via the link: https://ballparkentertainment.com.au/tickets/mashupTo receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or Twitter
Join Caroline Wilson and Corrie Perkin for Ep 179 - Bully Boys and Gaslighting.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 on the show we discuss; The revelations in former Liberal MP Julia Banks’ book Power Play and her battle with Scott Morrison. You can watch Laura Tingle’s interview on 7.30 HERE.* * The gender hurdles facing women who want to coach football with special guest Bec Goddard. Are the AFL doing enough to support women who aspire to coach at the highest level? * In BSF – Caro’s loving Mr In between on Foxtel and Corrie’s suggest trying the Chicken Tray Bake with Orange and Fennel (see recipe below).
On the Cocktail Cabinet for Prince Wine Store Myles chooses a couple of wines to match with chicken dishes including;* Murdoch Hill Tilbury Chardonnay * Hesket Estate Jingella Pinot Noir
Congratulations to Janet Cain and Nathan Mercer who are this week’s winners of the double pass to a Prince Wine Store Wine Appreciation course.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.Chicken Traybake with Orange and FennelPrep Time 15 minutesCooking Time 1 hourServes 62 large fennel bulbs or 3 smaller (about 1kg in total)100ml of extra virgin olive oil plus 1 tablespoon for drizzling on cooking chickenMeat and juice of 1 orange and 1 lemon2 teaspoons sea salt flakes6 teaspoons fennel seeds4 teaspoons Dijon mustard12 chicken thighs, skin on and bone in – preferably organicRemove fennel fronds and place in a resealable bag for serving. Cut the bulbs into quarters and then each quarter into three pieces lengthwise.Combine the oil, meat and juice, mustard, fennel seeds and salt in a jug and give a good stir.In a large resealable bag, place a quarter of the chicken pieces, followed by a quarter of the fennel and so on until the bag is full. Then pour the marinade into the bag and seal well. Lay the bag on a flat surface and squelch the marinade evenly all over the chicken and fennel.Leave in the fridge overnight or up to a day. If you are pushed for time, leave it for an hour in a cool place.When ready to cook, preheat the oven to 200c and remove the chicken and fennel from the fridge, pouring it into a shallow roasting pan, marinade and all. Arrange the chicken, skin side up on the fennel and leave to come up to room temperature for around thirty minutes.Drizzle the oil over the chicken and roast for 1 hour.When fennel is soft and chicken nicely browned, remove from the oven and slide onto a warm serving dish. Boil the remaining sauce on the stovetop, stirring for a few minutes until it becomes syrupy.Pour over the chicken and fennel then tear the reserved fennel fronds over the dish and serve.Adapted from Simply Nigella, Feel Good Food
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 16 of the 2021 AFL season.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.Purchase your tickets via the link: https://ballparkentertainment.com.au/tickets/mashupTo 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.
Join Caroline Wilson and Corrie Perkin for Ep 178.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.Purchase your tickets via the link: https://ballparkentertainment.com.au/tickets/mashupOn the show this week we discuss; Wonderful Italian holiday recommendations from our poddies * Lockdown politics * Daniel Andrews' return to work * Corrie's Crush of the Week is Stanley Tucci and his new show Searching for Italy * Witness by Louise Milligan - available at My Bookshop HERE * In the Heights at the movies * Caro's favourite Lime and Coconut Syrup Cake* (see recipe below or HERE).
In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to recommend a 21st birthday drinks that will please any aged guests - The French 75.* 45ml of gin (London Dry style) * About 30 ml of freshly squeeze lemon juice * Sugar or sugar syrup (about 15ml) * Shake gin, sugar syrup and lemon juice on ice * Pour into a champagne flute and top up with champagne
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.Lime and Coconut Syrup Cake* 125g butter, chopped * 3 eggs, beaten * 3/4 cup milk * 1 1/2 cups self-raising flour, sifted * 1 1/4 cups caster sugar * 1 1/4 cups desiccated coconut * Lime syrup * 3 limes, rind finely shredded, juiced * 1/2 cup white sugar * * Step 1 * Preheat oven to 180°C. Lightly grease and line a 6cm deep, 22cm (base) springform cake pan. * Melt butter in a saucepan over medium heat (see shortcut). Transfer to a bowl. Add eggs and milk. Stir until combined. * Combine flour, sugar and coconut in a bowl. Add milk mixture. Stir to combine. Spread mixture into pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. * Make lime syrup Combine 1/2 cup lime juice and sugar in a saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until syrupy. Stir in lime rind. * Pour hot lime syrup over hot cake. Allow cake to cool in pan before releasing side of pan. Cut into slices and serve.
This week in the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to recommend a couple of great Italian wines.* Antonio Soave 2020 * Paolo Scavino Vino da Tavolo Rosso 2019
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.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 15 of the 2021 AFL season.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.
Join Caroline Wilson and Corrie Perkin for Ep 177.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. Isn't it time you called Red Energy on 131 806 for real Aussie Energy?With international holiday plans in ruins, this week Caro and Corrie transport us to Italy to plan a virtual trip, recommending some of their favourite places and reminiscing about their memorable Italian holiday moments and books including; Vietri sul Mare in Campania - famous for ceramics * Pompei, Rome and Lake Como * Acquapazza restaurant in Cetera * The Italian Teacher by Tom Rachman (available HERE) * My Brilliant Friend by Elena Ferrante (available HERE). * Room with a View* – E M Forster (available HERE)
We'd love to hear your Italian recommendations - email feedback@dontshootpod.com.au or comment on our socials.In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to recommend a couple of great Italian wines.* Antonio Soave 2020 * Paolo Scavino Vino da Tavolo Rosso 2019
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. Caro's Crush of the Week for Red Energy is journalist Samantha Maiden.In BSF we talk about; Still Life by Sarah Winman (available at My Bookshop HERE). * From the Vine and Cruella* at the movies * Robert Carrier's version of Osso Buco (see recipe below or HERE).
Plus in 6 Quick Questions we discuss;* Barnaby Joyce's comback as leader of the Nationals * The Julie Bishop Barbie Doll * Celebrity Masterchef and more.
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.ROBERT CARRIER’S OSSO BUCOINGREDIENTS· 4 thick slices shin of veal· flour· salt and freshly-ground· black pepper· 2 tablespoons olive oil· 2 tablespoons butter· 2 cloves garlic, finely chopped· ½ Spanish onion, finely chopped· ¼ pint boiling water or light stock· ¼ pint dry white wine· 2–4 tablespoons tomato concentrate· 1 anchovy fillet, finely chopped· 4 tablespoons chopped parsley· grated rind of ½ lemon· saffron riceMETHODChoose shin of veal with plenty of meat and have it sawn into pieces 2inches thick. Dredge pieces with flour; season with salt and freshly-ground black pepper and brown them in olive oil and butter. Add 1 clove of garlic and ½ Spanish onion, finely chopped; pour over boiling water or light stock, white wine and tomato concentrate; cover the pan and simmer for 1½ hours. Then add the anchovy fillet and the remaining garlic clove, both finely chopped. Blend thoroughly, heat through and serve sprinkled with chopped parsley and grated lemon rind, and accompanied by saffron rice.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 14 of the 2021 AFL season.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.
Join Caroline Wilson and Corrie Perkin for Ep 176.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.It’s been a big week for both Corrie and Caro and we discuss;* Corrie’s decision to close her bricks and mortar My Bookshop store after more than a decade – why she made the decision and where to from here for the My Bookshop brand. * The backlash from media figures like Garry Lyon following Caro’s comments about Seb Ross and Tim Membrey from St Kilda. You can read Garry’s comments HERE.
Following World Gin Day on the weekend - in the Cocktail Cabinet for Prince Wine Store Myles introduces us to some boutique gins with some rather unusual botanicals.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.In Books, Screen and Food we talk; Death in Daylesford by Kerry Greenwood * Corrie’s lingering love of Masterchef on Channel 10 * Fragrant and Sour Fish Curry* from Always Add Lemon by Danielle Alverez (available at My Bookshop HERE) – see recipe below.
In 6 Quick Questions we discuss; Corrie’s been loving The Frost Tapespodcast * The current state of Women’s swimming in Australia * The return of Jack Irish* * The diver who was swallowed whole by a whale
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.Fragrant and Sour Fish Curry from Always Add Lemon by Danielle Alverez(available at My Bookshop HERE)60g coconut oil200g cherry tomatoes3 long purple eggplants cut into 2-3cm lengths1 litre chicken stock1 x 400ml tin coconut cream or milk2 teaspoons raw(demerara) sugar½ - 1 tablespoon fish sauce800g fish fillet, such as wild barramundi or salmon, cut into 4 portionsJuice of 1-2 limes1 bunch Thai basil1 bunch fresh coriander leaves (stems reserved for curry paste)Steamed jasmine rice to serveCurry paste2 kaffir lime leaves, stripped from their stems40g galangal, peeled and thinly sliced (use ginger if you can’t find galangal)3cm piece lemongrass stalk, white part only20g peeled turmeric (or 1 teaspoon good-quality ground turmeric)1 teaspoon cumin seeds, toasted2-3 long green chillies, seeds removed50g shallot, peeled and diced3 garlic cloves15-20g coriander root or stems1 teaspoon shrimp pasteStar by making your curry paste. In the mortar and pestle, crush the lime leaves, galangal, lemongrass and turmeric with a pinch of salt (these are the toughest to make into a paste). Once they have broken down, add the remaining ingredients one at a time. Make sure each ingredient is fully incorporated before adding the next. Set aside.Heat half the coconut oil in a wide saute pan over a high heat. Add the cherry tomatoes and eggplant and brown really well all over, then remove from the pan and set aside.Add the remaining coconut oil and fry all the curry paste until fragrant and just beginning to brown. Next, pour in the stock, coconut cream and the sugar and simmer until it is reduced by half. Add ½ tablespoon fish sauce to begin with then taste if it needs further seasoning you can either add the remaining fish sauce or some salt. Add the fish, the tomatoes and eggplant and simmer until the fish is cooked through, about 6-8 minutes.Lastly add the juice of 1 lime, then taste it. If it’s not really sour, add the juice of the second lime until the flavour is right. It should be adjusted by adding a bit more sliced chilli for heat, sugar for sweetness and lime juice for sourness and fish sauce for saltiness and umami. Serve in bowls with lots of fresh Thai basil and coriander leaves, and a bowl of steamed jasmine rice on the side.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 13 of the 2021 AFL season.Please note we recorded this just prior to Nathan Buckley's resignation announcement - listen in next week as we'll be sure to discuss the falloutTo 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.
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.
Please Note There has been some venue changes since we recorded. For the latest times and venues head to www.afl.com.au.Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 12 of the 2021 AFL season.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.
Join Caroline Wilson and Corrie Perkin for Ep 174 which we're recording remotely once again as Victoria goes through 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;* Another lockdown, another letdown * The 'AFL Boys Club' and what the AFL are doing to catch up with other organisations on cultural change
In The Cocktail Cabinet for Prince Wine Store - Myles joins us to talk Cognac ahead of World Cognac Day on June 4th. Myles introduces us to the Frederic Mestreau Cognac VS.Corrie also recommends the Pressing Matters 2017 RieslingHead 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.Corrie’s Crushes of the Week are the three Australian writers who made the 2021 Shortlist for the Walter Scott Prize for Historical Fiction. The Tolstoy Estate by Steven Conte (available HERE) * A Room Made of Leaves by Kate Grenville (available HERE) * The Dictionary of Lost Words* by Pip Williams (available HERE)
In BSF we discuss; Akin by Emma Donoghue (available at My Bookshop HERE). * Mare of Easttwon on Fox Showcase * Sea and Shore – Recipes and Stories From A Kitchen in Cornwall* by Emily Scott (available at My Bookshop HERE) - see recipe below.
In 6 Quick Questions we touch on;* The future of the Golden Globe Awards - should they be scrapped? * The Louvre's 'small step for womanhood' * Greg Norman's return to Australia * The headline that had Corrie fuming last week * Naomi Osaka's media shun * New season fashion 'must-haves'
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.CORNISH CRAB LINGUINE WITH CHILLI, LEMON and PARSLEY (from Sea and Shore – Recipes and Stories From A Kitchen in Cornwall by Emily Scott)Serves 4300g dried linguine pasta250g white Cornish crab meat, picked over for pieces of shell (or crab meat from your local fishmonger – Corrie used a jar)2 fresh red chillies, deseeded and finely chopped1 bunch of flat-leaf parsley, roughly choppedZest and juice of 2 lemon (zest is optional_100g parmesan, grated150ml (or scant 2/3 cup) olive oil for drizzlingCornish sea salt and freshly ground black pepperBring a pan of salted water to the boil, add the pasta and cook according to the packet instructions.Meanwhile combine the crab meat in a large bowl with the chilli, parsley, lemon juice and zest if using. Stir together.Drain the pasta (reserve some of the cooking water) and add to the crab sauce along with a couple of tablespoons of the pasta cooking water. Use tongs to thoroughly mix the pasta with the crab so that all the pasta gets a good coating of the sauce.Serve in warmed bowls and sprinkle over a generous amount of parmesan, a drizzle of olive oil and a grinding of black pepper. It goes deliciously with a cold glass of sauvignon blanc.
Please Note This episode was recorded prior to the announcment of Fixture Changes due to COVID-19 restrictions in Melbourne. For the latest times and venues head to www.afl.com.au. Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 11 of the 2021 AFL season.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.
Join Caroline Wilson and Corrie Perkin for Ep 173.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 BBC, the angry royals and the man who wronged Diana * Another bad week for Collingwood - where to from here? * Truth About Her by Jacqueline Maley (available at My Bookshop HERE). * The Woman in the Window* on Netflix * Sally's Corn and Haloumi Fritters (see recipe below). * Caro's Crush of the Week for Red Energy - Ned Donohue for getting her through a work out routine every day during Hotel Quarantine * Clive Palmer and Israel Folau - the most gruesome partnership in sport at the moment * Our favourite literary villans * The journalism terms we never use in everyday speech * Bob Dylan turning 80.
In The Cocktail Cabinet for Prince Wine Store - Myles joins us to recommend a some drops from the up and coming Beechworth region. * Sentio Beechworth Chard 2019 * Schmolzer and Brown Pret a Rouge 2019 (red Blend)
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.Designer Clothing Event. Anna from the Op Shop invites you to join the Sacred Heart Mission Op Shop for their special event bursting with designer clothes, jewellery and accessories with drinks and nibbles. Saturday 29th of May 10am - 5pm, 110 Commercial Rd, Prahan.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.Sal’s Corn and Haloumi Fritters3 cups corn kernels (about 4 corn cobs)3 eggs1 red onion1/2 cup chopped corianderSalt and pepper250 grams grated haloumi1 1/2 cups plain flour2 tsps baking powder2 large avocados roughly chopped2 tblsps lime juiceSalsa1 punnet grape tomatoes halved or quartered2 tblsps coriander chopped4 spring onions finely slicedChilli flakes (optional)Sal adds chopped red capsicum and chilli to blitzed fritter mixturePlace one cup corn kernels, eggs, onion, coriander, salt and pepper into food processor and lightly blitzStir through the rest of the corn, haloumi, flour and baking powder until just combinedPlace dessert spoon of fritter mixture (or smaller) into hot oiled frying panFry slightly flattened in batches, drain on kitchen paper and keep warm in low ovenServe with avocado and lime mixture and tomato salsa on the sidegreat as an accompaniment to Mexican dinner such as chilli con carne*leftover mixture can be left covered in fridge for 2-3 days
Join Caroline Wilson and producer Jane Nield for another update from Hotel Quarantine.Thanks to Red Energy we're inviting you to have a Farewell to Quarantine drink and chat with Caro and Corrie via Zoom next Monday the 24th of May at 6pm. To register - email Producer Jane via feedback@dontshootpod.com.au to receive the exclusive Zoom link.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.Today's recommendations;* Good Posture (the movie). Check out the trailer HERE. * Redhead By the Side of the Road by Anne Tyler - available at My Bookshop HERE. * Jock Serong's Great Australian Life - Sunday night at 9pm on 3AW or via podcast after that 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.*
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 10 of the 2021 AFL season.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.
Join Caroline Wilson from the confines of her Hotel Quarantine in Sydney along with producer Jane Nield.Today we discuss; Hotel Quarantine options and how much it costs for upgrades like a kitchen * The Snakes by Sadie Jones (available at My Bookshop HERE) * Stella Blookvist* on SBS (details HERE)
Thanks to Red Energy we're inviting you to have a Farewell to Quarantine drink and chat with Caro and Corrie via Zoom next Monday the 24th of May at 6pm. To register - email Producer Jane via feedback@dontshootpod.com.au to receive the exclusive Zoom link.Designer Clothing Event. Anna from the Op Shop invites you to join the Sacred Heart Mission Op Shop for their special event bursting with designer clothes, jewelry and accessories with drinks and nibbles. Saturday 29th of May 10am - 5pm, 110 Commercial Rd, Prahan.Ask Caro a Quarantine Question - email feedback@dontshootpod.com.auDon'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 - most satisfied customers 11 years in a row.And thanks to Prince Wine Store for also supporting the show. Visit www.princewinestore.com.au and use the promo code MESS at checkout online to receive a listener discount.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Join Caroline Wilson (from Hotel Quarantine) and Corrie Perkin for Ep 172.Thanks to Red Energy we're inviting you to have a Farewell to Quarantine drink and chat with Caro and Corrie via Zoom next Monday the 24th of May at 6pm. To register - email Producer Jane via feedback@dontshootpod.com.au to receive the exclusive Zoom link.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss;* Corrie's Mini-break and The Flophouse phenomenon * The Fortress Australia Debate * What it takes to be a successful AFL Club president in 2021
In the Cocktail Cabinet for Prince Wine Store - Myles joins us to talk 'Winter Whites' including Wanted Man Marsane Roussane Viognier 2013. 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. Corrie's Crush of the Week for Red Energy is Lauren Jackson. In BSF Caro and Corrie recommend; Love In Five Acts by Daniela Krien - available at My Bookshop HERE. * Smother* on ABC TV * Crostini with Mushrooms, Prosciutto and Blue Cheese (recipe HERE or below).
In 6 Quick Questions we chat about the Friends reunion, anticipated public events (Caro's looking forward to seeing Deb Conway at the Palace on May 28th, tickets HERE), Paddington v Citizen Kane and the spin emenating from Richmond FC this week. Designer Clothing Event. Anna from the Op Shop invites you to join the Sacred Heart Mission Op Shop for their special event bursting with designer clothes, jewellery and accessories with drinks and nibbles. Saturday 29th of May 10am - 5pm, 110 Commercial Rd, Prahan.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.Crostini with Mushrooms, Prosciutto, and Blue CheeseIngredientsMAKES ABOUT 18 SERVINGS3tablespoons butter1/2 pound fresh shiitake mushrooms, stemmed, caps chopped4 ounces crimini mushrooms, chopped2 garlic cloves, minced1/2 cup whipping cream1/2 cup crumbled blue cheese (about 2 ounces)1/2 tablespoons chopped thinly sliced prosciutto (about 2 1/2 ounces)18 1/2-inch-thick diagonal bread slices cut from 1 sourdough baguetteChopped fresh parsleyPreparationStep 1Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sautè until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. DO AHEAD Mushroom topping can be made 1 day ahead. Cover and refrigerate.Step 2Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.
Join Caroline Wilson from the confines of her Hotel Quarantine in Sydney along with producer Jane Nield.We discuss; The 192 (A Detective Jane Anderson Thriller) by Geoff Dair available HERE. * The Nest* starring Jude Law - check out the trailer HERE. * Damian Hardwick's comments about Marvel Stadium and the 'us and them' approach at Richmond. Does being a successful premiership coach change a man?
Ask Caro a Quarantine Question - email feedback@dontshootpod.com.auDon'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 - most satisfied customers 11 years in a row.And thanks to Prince Wine Store for also supporting the show. Visit www.princewinestore.com.au and use the promo code MESS at checkout online to receive a listener discount.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Join Caroline Wilson from the confines of her Hotel Quarantine in Sydney for another update filled with a couple of great screen and book recommendations and another Quarantine Tip - drink plenty of water, and pop on some lipstick everyday!Caro also discusses her latest column in The Age - discussing the machinations of the Collingwood Football Club and a potential takeover of the board. * Daisy Jones and the Six by Taylor Jenkins Reid. * Let Them All Talk starring Meryl Streep is Caro's movie recommendation.
Ask Caro a Quarantine Question - email feedback@dontshootpod.com.auDon'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 - most satisfied customers 11 years in a row.And thanks to Prince Wine Store for also supporting the show. Visit www.princewinestore.com.au and use the promo code MESS at checkout online to receive a listener discount.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 9 of the 2021 AFL season. 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.
Join Caroline Wilson and producer Jane Nield four our first installment of Quarantine with Caro.Caro shares her experience of what getting off a plane in Sydney was like and exactly what steps you go through on the way to Hotel Quarantine, she's got a Tip of the Day and reviews Run by Ann Patchett (available at My Bookshop HERE).Ask Caro a Quarantine Question - email feedback@dontshootpod.com.auDon'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 - most satisfied customers 11 years in a row.And thanks to Prince Wine Store for also supporting the show. Visit www.princewinestore.com.au and use the promo code MESS at checkout online to receive a listener discount.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Join Corrie Perkin and Caroline Wilson for Ep 171 – Hello From Sunny Quarantine.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 - most satisfied customers 11 years in a row.Caro joins us from the confines of Hotel Quarantine in Sydney and shares the story of her sudden dash to Amsterdam for the dramatic arrival of her first grandchild Sunday Julia.We get a sense of pandemic life outside of Australia and discuss the joys of quarantine.In The Cocktail Cabinet for Prince Wine Store Myles gives Caro a few tips for simple cocktails if she’s planning on cracking open the hotel mini-bar.Visit www.princewinestore.com.au and use the promo code MESS at checkout online to receive a listener discount.In BSF for Red Energy we discuss;· A Theatre for Dreamers by Polly Samson (available HERE at My Bookshop and if you head instore to purchase and mention you’re a podcast listener you’ll receive a 20% - in store only).· Pomson Netflix and Locked Down at the movies· Julia’s Tomato Soup (see recipe below).In 6 Quick Questions we talk about Mother’s Day triumphs and fails, the 2021 Federal Budget and mark the passing of Brendan Edwards.Designer Clothing Event. Anna from the Op Shop invites you to join the Sacred Heart Mission Op Shop for their special event bursting with designer clothes, jewellery and accessories with drinks and nibbles. Saturday 29th of May 10am - 5pm, 110 Commercial Rd, Prahan.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.Julia’s Tomato SoupChop Onions, garlic and one red pepper and sauteChop tomatoes and cook separately until they’ve cooked downthen push through a strainer.Add all of the ingredients together with a bit of sugar, some whitewine and enough chicken stock. Cook a little further and thenblend. Season to taste.
Join Corrie Perkin, producer Jane Nield, Caro via email and guests Anna Barry and Jake Niall as they tip Round 8 of the 2021 AFL season.Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call. Red Energy - Most Satisfied Customers 11 years in a row, maybe it’s time you called Red Energy on 131 806To 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.
Join Corrie Perkin, Anna Barry (aka Anna from the Op-Shop) and guest Jake Niall from The Age for Ep 170.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 - most satisfied customers 11 years in a row.We get to know Jake and find out what it was like to step into the shoes of Caro’s shoes as her successor in the role as Chief Footy Writer at The Age and Jake shares some of his insights into the COVID ravaged 2020 season from within the AFL’s Northern Hub. You can listen to more of Jake's footy talk on the Real Footy Podcast.Anna reports back from her recent sojourn to Noosa and we discuss how to approach travel plans and mini breaks in this transitional period still fraught with potential COVID disruptions.Myles Thompson from Prince Wine Store joins us for The Cocktail Cabinet to recommend a couple of drinks to pair with Mother’s Day lunch including Kreglinger Estate Sparkling NV and a Dominique Portet Sparkling Rose.Visit www.princewinestore.com.au and use the promo code MESS at checkout online to receive a listener discount.Jake’s Crush of the Week for Red Energy is actor Carey Mulligan who starred in A Promising Young Woman.In BSF we discuss;· Agent Sonya by Ben Macintyre· Supernova at the movies· One-pan chicken and haloumi bake with honey and lemon by Katrina Meynink (see recipe below or HERE).Anna’s Grumpy this week about the lack of options for talking to a real person when calling a big company or council line plus in 6 Quick Questions we talk Mother’s Day, the browning of Winter Fashion 2021, Bay City Rollers and more.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.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.One-pan chicken and haloumi bake with honey and lemon by Katrina MeyninkThe ultimate shove-in-a-pan-and-call-dinner-done meal. So quick, so easy and a total crowd pleaser. By adding a decent lug of honey to the marinade, the sugars help brown and crisp the top of the chicken without having to pre-fry first.Ingredients5 chicken marylands (or Anna uses chicken chops).200g haloumi, sliced about 2cm thick3 lemons, halved1 head of garlic, halved horizontally2-3 large sprigs rosemary, plus extra to serveMarinade2 tsp dried oregano3 tbsp honey, plus extra to serve¼ cup olive oilMethod1. Preheat oven to 180C.2. Add the chicken skin-side-up, haloumi slices, lemon halves, garlic and rosemary to a large roasting dish (about 30-40cm) in a single layer.3. Mix the marinade ingredients in a small jug then pour over the chicken and haloumi pieces. Season generously with salt and pepper and place in the oven. Roast for 40-45 minutes or until chicken is golden brown and juices run clear when pierced with a skewer. From about the 30-minute mark, keep an eye on the chicken – if the skin and haloumi pieces are taking on too much colour, cover with foil for the remaining cooking time.4. Serve with reserved fresh rosemary and a drizzle of honey.
Join Corrie Perkin and producer Jane Nield and Caro via email as they tip Round 7 of the 2021 AFL season.Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call. Red Energy - Most Satisfied Customers 11 years in a row, maybe it’s time you called Red Energy on 131 806To 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.
Join Corrie Perkin and special guests Craig Hutchison and his partner Clare Wright for Ep 169.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 - most satisfied customers 11 years in a row.Corrie, Clare and Craig discuss everything from combining lives, going vegan and blended families to cross generational music, Clare's new business venture Ello Bontanicals (check them out on Instagram HERE), Konrad Marshall's recent profile on Hutchy (HERE), 'CEO smoothies', Hutchy's bad habits and what makes a perfect Saturday night.Myles from Prince Wine Store drops in with a Sauvignon Blanc recommendation for Craig (Domaine Naturaliste Sav Blanc Semillion from Margaret River) and a zero alcohol gin for Clare. 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.In BSF we discuss; The Push by Ashley Adrain available at My Bookshop HERE. * Couples in lockdown watching Yellowstone* * Clare's Super Smoothie (see receipe below).
Corrie's got a Crush of the Week on Greta Thunberg and the new ABC TV doco A Year To Change the Worldwhile Clare's Grumpy about the over familiar approach of the local Uber Eats deliveries!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.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Clare's Super SmoothyChoose your own blend of ingredients but Clare suggests freezing the veggies so they're always on hand and it helps to make the flavour more palatable.* Filtered water or coconut water * Nutrients – as many veggies as we can. * Avocado * Kale or spinach * Zucchini * Broccoli or steamed pumpkin frozen * Banana – for sweetness * Blueberries * Flax seed oil * Chia seeds * Marine collagen * Protein powder
Blend all ingredients together and enjoy!
Join Corrie Perkin, Anna from the Op-Shop, producer Jane Nield and Caro via email as they tip Round 6 of the 2021 AFL season.
Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call. Red Energy - Most Satisfied Customers 11 years in a row, maybe it’s time you called Red Energy on 131 806
To receive our weekly email which includes recipes SIGN UP HERE.
For videos and pics make sure you follow us on Instagram, Facebook or Twitter
Email 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.
Join Corrie Perkin, Anna Barry (aka Anna from the Op-Shop) and special guest Judith Lucy for Ep 168.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 - most satisfied customers 11 years in a row.We discuss Judith's fabulous new book Turns Out I'm Fine which you can buy at My Bookshop HERE. Plus if you purchase instore only you'll receive a 15% discount as a Don't Shoot the Messenger listener.Corrie and Anna reflect on the funeral of the Duke of Edinburgh Prince Phillip.We're also joined by Myles Thomson from Prince Wine Store in the Cocktail Cabinet to discuss Pinot Noir. Corrie's a big fan of Sam Neil's Two Paddocks pinot!. 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.In BSF for Red Energy we chat about; Rooted - An Australian History of Bad Language by Amanda Laugesenavailable at My Bookshop HERE. * The Courier in cinemas now. * Thai Style Pumpkin Soup with Coriander Pesto from More Food With Friends* a fundraising release by the Hamilton & Alexandra College community. Purchase a copy and get more info HERE. (see recipe below).
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.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Thai Style Pumpkin Soup with Coriander PestoFrom More Food With Friends a fundraising release by the Hamilton & Alexandra College community. Purchase a copy and get more info HERE.The coriander pesto is the hero of this soup, not only for its taste but for its appearance – the bright green on orange looks amazing and it’s all so easy! Jen HuttonPrep time: 10 minutesCooking time: 25 minutesServes: 62 bunches of coriander, roots trimmed (leave a few leaves for the garnish).Zest and juice of one lemon2 garlic cloves80ml olive oil1 onion, chopped2 teaspoons ginger, grated1 tablespoon Thai red curry paste1 kg pumpkin, peeled and cut into small cubes2 cups vegetable stock400ml can light coconut milk1 red onion and 1 red chilli, both thinly sliced to garnishSalt and pepperTo make the pesto, process the coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add the olive oil whilst processing to give a sauce like consistency. You can add a little warm water if necessary, then season to taste.Heat remaining oil in a large pan over a medium heat. Add onion and stir for 1 minute. Next add the ginger and curry paste also stirring for 1 minute. Add pumpkin and stock, bring to the boil then simmer over low heat for 15 minutes until the pumpkin is tender. Cool slightly, blend until smooth.Add coconut milk to the blended soup, season to taste then warm through.Serve soup with a spoonful of pesto and garnish with the onion, chilli and remaining coriander leaves.(Adapted from Delicious).
Join Corrie Perkin, producer Jane Nield and Caro via email as they tip Round 5 of the AFL Season.
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 check out the new SEN Stadium technology to listen to the AFL Nation call with no delay at Marvel Stadium download the SEN app (details HERE).
UNFORTUNATELY WE'VE HAD TO CANCEL OUR MOVIE PREVIEW EVENT - stay listening to find out when our next live event will be. If you booked for the event you'll receive a full refund via Ballpark Entertainment.
To receive our weekly email which includes recipes SIGN UP HERE.
For videos and pics make sure you follow us on Instagram, Facebook or Twitter
Email 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.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 4 of the 2021 AFL season.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 check out the new SEN Stadium technology to listen to the AFL Nation call with no delay at Marvel Stadium download the SEN app (details HERE).UNFORTUNATELY WE'VE HAD TO CANCEL OUR MOVIE PREVIEW EVENT - stay listening to find out when our next live event will be. If you booked for the event you'll receive a full refund via Ballpark Entertainment. Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call. Red Energy - Most Satisfied Customers 11 years in a row, maybe it’s time you called Red Energy on 131 806To 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.
Join Caroline Wilson and Corrie Perkin for Ep 167 – Bad Call, Destructive Call, Ridiculous Call.MOVIE 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 on Thursday 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 discuss sexism in journalism and the fall-out following Aaron Patrick’s story in the Australian Financial Review last week on News Corp’s Political Editor Samantha Maiden. Caro admits these take-down tactics are bringing back many personal memories for her, and Corrie questions whether we’ll see a shift in support by the Murdoch press away from the government towards the opposition in the lead up to the next federal election. Does a Murdoch endorsement still help to win or lose elections in the current climate?This week in the Cocktail Cabinet for Prince Wine Store we embrace the flavours of Autumn. Myles brings in a delicious French liqueur for us to try – Le Birlou, and also recommends the Mt Langi Cliff Edge Shiraz for Corrie’s next lunch.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 Carla Zampatti who sadly died on the weekend – we remember her as an icon of the Australian fashion industry.In BSF we discuss;· Why I’m Not a Millionaire:The Dazzling Memoir of an Extraordinary Trailblazer by Nancy Spain (available at My Bookshop HERE). · 15 Days on BBC First· Corrie serves up Julia Bussttil Nishimura’s Spiced Carrot Cake (see recipe below or HERE). Caro is Grumpy that the AFLW Grand Final hasn’t been given a standalone spot on the footy fixture but will instead compete with an AFL game.And in 6 Quick Questions we ask is it a good call or bad call that ABC TV have moved Q&A from Monday to Thursday night, we reflect on great Easter meals and Corrie sings the praises of Carmon and Ginger on Instagram.Email 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.Julia Busuttil's Spiced Carrot Cake (from Ostro).Serves: 8-12Cooking time: 30 minutes prep; 50-60 minutes cooking timeIngredients375g carrots (approximately 4), peeled and trimmed150g brown sugar150g caster sugar4 large eggs1 vanilla bean, seeds scraped or 1tsp vanilla bean extract250ml olive oil (light or extra virgin olive oil)2 tsp ground cinnamon1 tsp cardamom, freshly ground1 tsp ground ginger1/2 tsp coriander seeds, freshly ground1/2 tsp nutmeg, freshly grated350g plain flour2 tsp baking powder100g pistachios (or walnuts), roughly choppedLime cream cheese frosting:200g pure icing sugar100g unsalted butter, softened250g cream cheese, at room temperature2 tsp lime juiceFinely grated zest of a limePinch of ground cinnamonTo garnish:Coconut chips and flakes, to topSlivered pistachios, to topMethodPreheat the oven to 180C. Grease and line a 25cm round cake tin.Use the 4mm medium shredding blade with the slicer/shredder attachment on the KitchenAid® Artisan® Stand Mixer to shred the carrots into a bowl. Set aside.Beat the sugars and eggs in the KitchenAid® Artisan® Stand Mixer using the flat beater on speed 8 until light and pale (4 minutes). Reduce to speed 6, add in the vanilla and stream in the olive oil and continue to beat until well combined (2 minutes). Add in the spices and mix on speed 2, just to combine.Using the sifter and scale attachment, add in the flour and baking powder. Gently fold through the shredded carrots and pistachios being careful not to over mix. Spoon into the prepared tin, smooth the top and bake in the preheated oven for around 50 minutes or until a skewer comes out clean when tested.Allow to cool briefly in the tin before transferring to a wire rack to cool completely.For the frosting, use the sifter and scale attachment to add the icing sugar into the bowl of the KitchenAid® Artisan® Stand Mixer fitted with the whisk. Add the butter and whisk together on speed 4 initially, then once combined whisking on speed 8 until pale and fluffy (around 3 minutes). Add the cream cheese, beating until well incorporated and voluminous. Fold through the lime zest and ground cinnamon.Spread the frosting over the cooled cake and sprinkle generously with coconut and pistachios.Unfrosted cake can be left at room temperature in an airtight container however once frosted, it should be stored in the fridge and brought back to room temperature before serving.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 3 of the 2021 AFL season.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 check out the new SEN Stadium technology to listen to the AFL Nation call with no delay at Marvel Stadium download the SEN app (details HERE). MOVIE 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 on Thursday 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.Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call. Red Energy - Most Satisfied Customers 11 years in a row, maybe it’s time you called Red Energy on 131 806To 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.
Join Caro and Corrie for Ep 166 – You Don’t Need Counselling – Just Don’t Do It!MOVIE 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 on Thursday 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.Another week, another batch of bad news stories coming out of Canberra. Caro and Corrie discuss the challenge of changing our capital’s toxic culture.After an action packed Round 2 of AFL we discuss the impact of the Brisbane COVID outbreak on the fixture, review Jodie Sizer’s address to the Melbourne Press Club on Friday and contemplate what AFL clubs can do to better address racism issues.Plus Corrie shares her thoughts on the Quill awards which culminated in Nick McKenzie being awarded as the 45thGraham Perkin Journalist of the Year.In the Cocktail Cabinet Myles Thomson from Prince Wine Store joins us to discuss white wine selections to pair with your Good Friday seafood dishes including the Domaine De Pajot by Damien Barreau and a Tasmanian Pinot Gris.Use the promo code MESS at checkout online to receive a listener discount via www.princewinestore.com.auHERE. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.Caro’s Crush of the Week for Red Energy is chef Andrew McConnell.In BSF we discuss;* The Thursday Murder Club by Richard Osmon (available HERE at My Bookshop). To receive a 15% discount head to My Bookshop in person and mention the podcast (sorry in store purchases only). * Made In Italy on SBS on demand * Tomato Tarte Tatin by David Herbert (see below or HERE)
Plus this week Corrie and Caro are more than a little grumpy with discraced politician Andrew Laming.Tomato Tarte Tatin by David Herbert at The Australian.2 sheets ready-rolled puff pastryKnob of soft butter30g butter1 tablespoon caster sugar2 tablespoons of balsamic vinegar2 garlic cloves, finely sliced650g-750g cherry tomatoes1 tablespoons capers, drainedSmall handful of basilDefrost the pastry and brush one sheet with a little of the soft butter, place the other sheet on top, pressing down. Return to the fridge to chill while you prepare the filling.Heat the oven to 180 degrees C (fan). Melt butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar; simmer for 5 minutes or until thick and like caramel. Take pan off the heat and scatter over garlic and thyme, then arrange tomatoes in one layer in the pan ( be careful the caramel is hot). Roll our pastry on a lightly floured work surface until it’s about 1cm larger than the pan. Place it over the tomatoes, tucking it in around the edge and cutting a few small vents in the top to let steam escape.Bake for 35minutes or until the pastry is golden. Remove from the oven, the run a palette knife around the edge and leave for about 10minutes. Hold the pastry gently with one hand and carefully tip the pan so any juices run out into a jug, then carefully invert the tart onto a plate. Scatter with capers and basil and serve with juices. Serves 4-6.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.Email 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.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 2 of the 2021 AFL season.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.MOVIE 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 on Thursday 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.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.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.
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.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 1 of the 2021 AFL season. 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. 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.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.You can listen to HomeStyle with Shaynna Blaze HERE or subscribe in your favourite podcast app. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Join Caroline Wilson and Corrie Perkin for Ep 164.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.auThis week on the show we discuss the Women’s March for Justice, the PMs response to the protests and the implications of Christian Porter launching legal action against the ABC and reporter Louise Milligan.Ahead of the season opener for the 2021 AFL season, Caro and Corrie discuss some of the issues which will be on the agenda, including who might succeed Eddie McGuire as president of the Collingwood Football Club.In the Cocktail Cabinet for Prince Wine Store – Caro’s raving about a recent visit to the Barossa Valley and Corrie has plenty of praise for the Mornington Peninsula’s wine producers. We’d love to hear from you – what’s your favourite wine region in Australia or your recommendation for a cellar door stop off? Send us a message on socials or email feedback@dontshootpod.com.auTo receive a special listener discount at Prince Wine Store order online at www.princewinestore.com.au and enter the promo code MESS at checkout (some conditions apply).Caro’s Crush of the Week for Red Energy is Lisa Wilkinson who’s support of Brittany Higgins after breaking her story recently is to be commended.In BSF we discuss;· This Is Happiness by Niall Williams (available at My Bookshop HERE).· Call My Agent on Netflix· Tony Tan's eggplant and broad beans with soy-sesame dressing from Gourmet Traveller – get the recipe HERE or see below.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.
Join Caroline Wilson and Corrie Perkin for Ep 163 - People Believe Their Own Truth.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.auThis week Caro and Corrie talk about Oprah Winfrey's interview wiht the Duke and Duchess of Sussex and the key statements and revelations. How will the palace and the public react to this remarkable interview?Plus a week is a long, long time in politics - we look back at Christian Porter's news conference last Wednesday and the fall-out from Louise Milligan's latest Four Corners report 'Bursting the Canberra Bubble' which aired last night. You can watch the episode HERE.In the Cocktail Cabinet thanks to Prince Wine Store we discuss Riesling. To receive a special listener discount at Prince Wine Store order online at www.princewinestore.com.auand enter the promo code MESS at checkout (some conditions apply).A year on from the onset of the COVID crisis Corrie's Crush of the Week for Red Energy is the health care community and anyone working within it - however big or small their role.In BSF we discuss; Such a Fun Age by Kiley Reid - available at My Bookshop HERE. * Moxie - Amy Poehler's new film * Nanny's Orange Cake* (see recipe below).
Caro's Grumpy about the concept of Sex Addiction, plus in 6 Quick Questions Caro reveals she doesn't know yet if Eddie McGuire will join the Footy Classified panel in 2021 when the show returns next week, we talk International Women's Day, appliance envy and much more.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.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Nanny's Orange Cake2 cups SR FlourI large cup of sugar¼ lb of butter (113g)3 eggsJuice of one orange½ cup of waterCream butter and sugar. Add eggs one at a time, beating each well. Then water and flour and orange juice. Bake in sandwich tins for 30 minutes at 190 degrees C. Ice with your favourite icing.
Join Corrie Perkin and Caroline Wilson for Ep 162 - Smile Without Using Your Eyes.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.auThis week Caro and Corrie discuss the latest developments in Canberra. Two weeks after Brittany Higgins first went public with her allegations of rape in a Federal Minister's office, a dark cloud sits over Parliament House in Canberra.Bruce McAvaney announced his retirement from AFL commentary this week - we discuss his contribution to the game and his status as one of the best news breakers and newsmakers in the game.The Cocktail Cabinet returns this week thanks to Prince Wine Store. This week Myles Thomson joins us to talk about Caro and Corrie's favourite Summer Drinks - G&T's and Sherry Cocktails. Myles recommends Balcombe Coastal Gin with Strangelove Light Tonic and Gutierrez Colosia Fino del Puerto NV.To receive a special listener discount order online at www.princewinestore.com.auand enter the promo code MESS at checkout.In BSF we talk about; Infinite Splendours by Sofie Laguna (available at My Bookshop HERE). You can join Corrie in conversation on a webinar with Sofie Laguna Wednesday the 3rd of March at 6.30pm - book HERE. * Blackbird - in cinemas now. * Pan-roasted chicken with artichokes and salad onions* - from the latest edition of Gourmet Traveller (see recipe below).
In 6 Quick Questions Corrie rates some of her favourite Golden Globe fashions, Caro names her favourite Fleetwood Mac song, there's a quirky dog story or two and Corrie helps Caro try and achieve a 'model face'.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.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Pan-roasted chicken with artichokes and salad onionsFrom Gourmet Traveller magazine.2 tbs extra-virgin olive oil4 chicken marylands4 salad onions, trimmed and halved1 single-clove garlic, skin on, halved250ml (1 cup) chicken stock, heated125ml (1/2) cup dry white wine4 long-stemmed marinated artichokes, halved lengthways6 white anchovies, finely chopped½ cup of flat-leaf parsley, finely chopped1 tbs lemon juice.1. Preheat oven to 200 degrees C. Heat oil in a large heavy-based ovenproof frying pan over medium heat, season chicken and add to pan and cook skin-side downs until golden (5 minutes). Transfer to a plate.2. Add onions, garlic, stock and wine to pan and bring to a simmer. Return chicken to pan skin side up then roast until chicken until it’s golden and garlic is tender (20 minutes). Add artichokes and roast until heated through (5 minutes)3. Meanwhile, combine anchovies, parsley and lemon juice in a bowl. Spoon over chicken then serve with crisp parsley (if using).
Join Corrie Perkin, Caroline Wilson and special guest Heather Ewart for Ep 161.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.auFirstly Caro and Corrie discuss the evolving story emerging from Canberra as today a fourth woman came forward to make a complaint about the former staffer who allegedly raped Brittany Higgins.And just a week before Brittany went public Heather joined Corrie and Caro in the studio a couple of weeks ago to talk about series 7 of Backroads on ABC TV. You can watch Backroads anytime on Iview HERE and on Thursdays at 8pm. Heather shares stories of some of the amazing people living life just off the back roads of Australia.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.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.
Join Corrie Perkin and Caroline Wilson for Ep 160.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.auWhat else to do on Day 3 of Lockdown 3.0 than to jump in and podcast?Caro and Corrie discuss the safety of Hotel Quarantine in Victoria, what we hate about lockdown and those things we actually can enjoy. . .plus a few Good Local Tips for coping with this snap lockdown.Corrie has a Crush of the Week for Red Energy - all of the parents of little kids coping with school from home again.In BSF we talk about; Maggie O'Farrell's brilliance including Instructions for a Heatwave andThis Must Be The Place (available at My Bookshop HERE). * The Little Drummer Girl (on SBS or Stan) * News of the World on Netflix (recommended by Anna from the Op Shop) * Silent Witness on ABC TV and Iview * Call My Agent on Netflix * Caro's raving about the Crispy Smashed Potatoes with Walnut Dressing* from Bon Appetit (get the recipe HERE or see below).
Caro and Corrie also discuss the merits of Valentine's Day, Trump's acquittal and a whole lot more. 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.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Crispy Smashed Potatoes with Walnut Dressing from Bon ApetitA condiment made up of walnuts, anchovies, garlic, and red pepper flakes is the ultimate umami bomb, which is then spooned over the crispiest-ever smashed potatoes.Ingredients4–6 SERVINGS2lb. new or other small waxy potatoes1cup Diamond Crystal or ½ cup Morton kosher salt, plus more⅔ cup extra-virgin olive oil, dividedFreshly ground black pepper½cup walnuts, coarsely chopped2 oil-packed anchovy fillets, drained1 garlic clove3 Tbsp. golden raisins4 tsp. Aleppo-style or other mild red pepper flakes¾ cup sour cream½ cup mixed tender herbs, such as parsley, dill, cilantro, and/or basilLemon wedges (for serving)PreparationStep 1Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.Step 2Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.Step 3Meanwhile, cook walnuts, anchovies, and remaining ⅓ cup oil in a small saucepan over medium-low heat, stirring occasionally, until anchovies are disintegrated and walnuts are golden brown, 6–8 minutes. Transfer to a small bowl, finely grate garlic over, and toss to combine. Mix in raisins and Aleppo-style pepper; season with salt.Step 4Spread sour cream on a large plate. Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside.
Just hours after Caro and Corrie recorded Episode 159 - the Collingwood Football Club called a snap press conference. Eddie McGuire resigned as club president after 23 years.Join Caro and producer Jane Nield as they discuss the decision, Caro's personal feelings about it, talk about who might be Eddie's successor at Collingwood and whether or not he'll continue on the Footy Classified panel in 2021.You can read Caro's article in The Age HERE (sorry, may be behind the pay wall) and you can watch the full press conference on the AFL website HERE.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.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount (online purchases only).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.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.
Join Corrie Perkin and Caroline Wilson for Ep 159 - Carefully Curated?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.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount (online purchases only).We kick off this week with a very thought provoking listener letter from Jan B about the ugly side of AFL culture.As Melbourne comes back to life Caro and Corrie have been out and about and there's plenty of wonderful places to explore including;* Bar Lourinha on Little Collins Street * Kelvin Club * Embla on Russell Street * Arbory Afloat on the Yarra * The NGV Triennial * My Bookshop Talks to Don Watson - book tickets HERE.
GLT's are back! Caro recommends hairspray for stain removal - who knew?. We'd love to hear your GLT's - email them to feedback@dontshootpod.com.auCaro's 'Crush of the Week' for Red Energy is Melbourne's only openly gay MP Harriet Shing.In BSF we talk; Mayflies by Andrew O'Hagan - available at My Bookshop HERE. * Only the Animalsat the cinema * Raspberry Ripple Cake from A Year of Simple Family Food*(Find the recipe HERE).
In Six Quick Questions;* Will Anthony Albanese surive as leader for the year? * Will Eddie McGuire survive as President for the year * The most over used words of the month * The relocation of the Rip Curl Pro from Bells Beach * Which pantry items cause you the most angst when you run out? * Optimistic covid acts
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.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.
Join Caroline Wilson and Corrie Perkin for Ep 158.Don't Shoot the Messenger is powered by Red Energy. call on 131 806 or visit their website HERE - for real 100% Aussie electricity and gas.Thanks also to Click For Vic - get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.And next week The Cocktail Cabinet returns thanks to Prince Wine Store. Bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au. Tell us about your Drink of the Summer via our social media or email feedback@dontshootpod.com.au.This week Caro and Corrie discuss Eddie McGuire's remarkable press conference following the leaking of the report into systemic racism at the Collingwood Football Club. Caro also reveals her dissapointment with Richmond coach Damian Hardwick following his marriage breakdown and the subsequent revelations of an affair with a more junior club employee.We also discuss the state of play in Washington in the aftermath of the storming of the Capitol Building.Corrie's Crush of the Week for Red Energy is Four Corners on ABC TV which turns 60 this year.In BSF - Corrie's enjoying Mr Wilder and Me by Jonathan Coe - available at My Bookshop HERE. In screen we talk about A Promising Young Woman and Far From the Madding Crowd and The Dig. Plus Caro and Corrie both have a recipe to share (see recipes below).For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.Whole Grilled Beef Tenderloin with Caramlised Onions, Treviso and Gorgonzola Dolce.From Always Add Lemon by Danielle Alverez (available at My Bookshop *HERE). Serves 6-82kg whole beef tenderloin, trimmed and tiedOlive oil, for rubbingGorgonzola Sauce600ml cream180g gorgonzola dolce1 teaspoon lemon juiceOnions2onions, peeled and sliced thinly2 tablespoons olive oil, plus extra to serve1 tablespoon Worcestershire Sauce1 tablespoon red-wine or sherry vinegar50ml red wineTo ServeI head Treviso (Corrie substituted with Radiccio and rocket)Red-wine vinegarTo make your sauce, simmer the cream slowly in a small saucepan until it is reduced by half. To avoid the cream bubbling over, keep a stainless-steel spoon in the pan as it simmers, but be careful when touching the spoon as it can be very hot. Once reduced add the blue cheese and salt and pepper, then set aside. The sauce can be rewarmed gently and just needs the lemon juice added at the end. Don’t chill and rewarm this sauce as it can split.To make your onions, heat a saute pan over a low heat. Seat the onions in the oil with a pinch of salt until they are tender and have released most of their water, about 5 minutes. Increase the heat and begin to brown them. Unlike recipes where you cook them slowly and allow them to caramelise gently, here we want to brown them quickly so that they maintain some texture and integrity. Once they are nice and brown, turn the heat back down to low and add the Worcestershire sauce, vinegar and red wine. Allow to cook out and reduce for about2 minutes and then set aside.To cook your beef, rub it gently with a small amount of olive oil, then season it liberally with salt and roughly cracked black pepper. Be sure that it has come to room temperature before you cook it. Get your grill nice and hot. Place the meat on the hottest part of the charcoal grill to try and achieve the maximum char on all sides. The browning process should take around 8-10 minutes depending on the size of the beef and the heat coming from your grill. At this stage check the temperature. You’re looking for 50degrees C for rare and 51- 56 degrees C for medium-rare. If the meat is not quite there yet, keep cooking it on the cooler sections of the grill and rotate it until the desired temperature is achieved. As soon as the meat is ready remove it from the grill and wrap it tightly in aluminium foil. Leave it to rest in a warm sot, such as an oven with the pilot on, or an oven set to 50degrees C. It should rest for at least 20 minutes.To finish warm the onions and gorgonzola sauce and slice the beef. Dress the trevisio with a good few splashes of re-wine vinegar, some olive oil and salt and pepper, and either plate each dish with a few of each component, or serve it all in the middle of the table so people can choose how much sauce they want.Roast ocean trout with cucumber and preserved lemon salad - recipe HERE.INGREDIENTS 1 side ocean trout (about 1.2kg), skin on, pin-boned * Olive oil, for brushing * Labne (about 1½ cups), nasturtium flowers and lemon wedges, to serve
Cucumber and preserved lemon salad* 4 baby Lebanese cucumbers, thinly sliced * 2 Lebanese cucumbers, thinly sliced * ½ fennel bub, thinly sliced, fronds reserved * 2 cups (loosely packed) mixed herbs such as dill, chervil and chive batons * 80 gm (¼ cup) roasted almonds, coarsely chopped * Rind of ½ preserved lemon, finely chopped * 2 tbsp extra-virgin olive oil * 2 tsp honey * Juice of 1 lemon * Large pinch of sumac
METHOD* Preheat oven to 130°C. Place trout, skin-side down on an oven tray lined with baking paper, brush with oil and season to taste. Roast until almost cooked through (20-25 minutes). Cover and set aside, or cool and refrigerate. * For salad, combine mixed cucumbers, fennel, reserved fronds, herbs and almonds in a large bowl. Whisk remaining ingredients in a separate bowl to combine and season to taste.3 * Gently slide skin from trout and discard (optional), then place trout on a platter. Top with spoonfuls of labne, then salad. Spoon over dressing, scatter with flowers and serve with lemon wedges.
Join Caroline Wilson, Corrie Perkin, Mike Clayton and Geoff Slattery as they discuss their sporting books and food.This Summer Bonus edition of Don’t Shoot the Messenger is proudly supported by Click for Vic. Click for Vic and get the best of Victoria delivered at visitvictoria.com /clickforvic www.visitvictoria.com/clickforvic or HERE. And if you've discovered a great #ClickforVic find - send us an email and let us know about it via feedback@dontshootpod.com.auFor videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.
Join Corrie, Caro and author Jock Serong as they chat Summer reading and discuss Jock's latest book The Burning Island (available HERE at My Bookshop).This Summer Bonus edition of Don’t Shoot the Messenger is proudly supported by Click for Vic. Click for Vic and get the best of Victoria delivered at visitvictoria.com /clickforvic www.visitvictoria.com/clickforvic or HERE. And if you've discovered a great #ClickforVic find - send us an email and let us know about it via feedback@dontshootpod.com.auFor videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.
In this special Bonus Episode join Corrie Perkin and producer Jane Nield as they discuss the remarkable events in the US following the violent attempt at insurrection at the US Capitol. Recommended in this episode; The Daily podcast from the New York Times - espcially the episode 'An Assault on the Capitol' which you can hear HERE. * The Washington Post Podcast Post Reports is available HERE. * Pod Save America* (check it out HERE)
This Summer Bonus edition of Don’t Shoot the Messenger is proudly supported by Click for Vic. Click for Vic and get the best of Victoria delivered at visitvictoria.com /clickforvic www.visitvictoria.com/clickforvic or HERE.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.
Join Caroline Wilson and Corrie Perkin and special guest actor, director, producer, writer and critic Graeme Blundell. We look back on some of the best screen offerings of 2020, classic Aussie films, discuss the impact of the pandemic on Australia's screen industry and much more.This Summer Bonus edition of Don’t Shoot the Messenger is proudly supported by Click for Vic. Click for Vic and get the best of Victoria delivered at visitvictoria.com /clickforvic www.visitvictoria.com/clickforvic or HERE.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.
Join Caro, Corrie, Anna from the Op-Shop and Julia Wilson for Ep 157. We reminisce about Christmas's past, farewell the Year of Pandemic, list some of our favourite book, screen and food discoveries of 2020 and a whole lot more. Thanks to our show sponsors Prince Wine Store and Click for Vic. Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.Let us know about your wonderful Victoria recommendations or Click for Vic gems via our socials or feedback@dontshootpod.com.au.The Spectacular Upside Down Blood Orange Cake (from Not Quite Nigella HERE) * For the oranges 2-3 blood oranges, sliced thinly using a mandolin or knife * 1 cup caster or superfine sugar * 1/2 cup water
For the cake* 200g unsalted butter * 200g raw castor sugar * 3 large eggs * 200g/2 cups almond meal * 1/2 cup plain flour * 2 teaspoons baking powder * 1/2 cup natural yogurt
Step 1 - Preheat oven to 160C/320F. Line 25cm cake tin (I use springform) with baking paper in one piece folding down the sides (as shown). In a saucepan, place the water and sugar and stir on low to medium heat until melted. Turn up the heat to medium high heat and add the blood orange slices. Once boiling, simmer for 10-15 minutes until the peels become semi translucent. Remove the orange slices with a slotted spoon and boil the syrup so that it becomes slightly thicker. Cool the oranges until they are fine to handle with hands.Step 2 - Line the sides of the prepared tin using some of the syrup brushed onto the parchment to adhere them. Queen Viv suggested first putting down the ones that curve around on the side first and then tiling them around that. You can overlap them too and I wanted the orange slices all the way to the bottom so I cut some in half and placed these on the top edges (which when overturned will become the bottom edge). These were the peskiest to stick but persevere using the syrup which gets nice and sticky once cooled. Reserve the syrup to brush over cake once baked.Step 3 - In the bowl of an electric mixer, cream butter and sugar until light and fluffy and add eggs one at a time. Stir in almond meal, flour, baking powder and yogurt and mix until just combined (do not overwork)Spoon into the prepared tin making sure not to dislodge the orange slices. Bake for 60 minutes until a skewer inserted comes out clean.Step 4 - Cool in the tin for 5-10 minutes. The longer you cool it the sturdier the cake will be. Upturn carefully onto the serving plate and remove the parchment paper. Brush the top and sides of the cake with the reserved glaze. Serve with double cream or thick yogurt.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.
Join Caro and Corrie for Ep 156 'We Rock the Granny Thing!'. .Thanks to our show sponsors Prince Wine Store and Click for Vic.This week friend and family of the pod Rose O'Donohoe (aka Caro's daughter) joins us as our 'European Correspondent' for an update on lockdown in Amsterdam - and a special family announcement.Caro and Corrie discuss the lastest AFL news and another high profile marriage breakup of an AFL Coach. Should we be discussing the demands and pressures of being a senior coach more?And with Christmas just around the corner we chat about Christmases We've Known; The Good, The Bad and The Ugly. We'd love to hear your stories too - send us an email feedback@dontshootpod.com.au.In the Cocktail Cabinet for Prince Wine Store - Tony Nowell joins us again for the final time in 2020. It's never too early for a Negroni is it?Tony's Christmas NegroniEqual portions of; Dockyard Gin * Acobia Bitters (not on the website yet - ask for it).* * Maidenii Vermouth
Serve with Orange PeelLarge Ice CubesPrince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount and tell the Prince team that Caro and Corrie sent you! (This offer applies to on-line orders only). In BSF we talk about Nick Hornby's Just Like You (Available and MyBookshop HERE) * Misbehaviour* in the cinema * Broccoli and Mozzarella Salad from Julia Busuttil Nishimura (available at My Bookshop HERE and recipe below).
Thanks toClick for Vic for their support of the podcast. Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.Let us know about your wonderful Victoria recommendations or Click for Vic gems via our socials or feedback@dontshootpod.com.au.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.Broccoli and Mozzarella Salad Ingredients* 2 heads if broccoli cut into large florets (about 500g) * 2 tablespoons of extra virgin olive oil, plus extra for drizzling * sea salt and black pepper * 250 g mozarella, torn * 1 long red chili finely sliced * Finely grated zest and juice of one lemon *
Place the broccoli in a large bowl. Drizzle with the olive oil add a large pinch of sea salt and using your hands, massage the oil and salt into the brocoli to ensure it is well coated.Heat a large frying pan and or chargrill pan over a high heat and when smoking add the broccoli. Cook for around 5 minutes, turning occasionally, until the broccoli is just tender and charred. Transfer to a serving plate and allow to cool briefly. You don't want it to be so hot that the cheese melts. Add the mozzarella to the broccoli, then scatter with the sliced chili and lemon zest. Drizzle with the lemon juice and a generous amount of olive oil and season with salt and pepper to serve.
Join Caro and Corrie for Ep 155 ‘You Would’ve Rocked A Conical Bra’.Thanks to our show sponsors Prince Wine Storeand Click for Vic. Caro shares her reflections on Sydney (including her dining out recommendations) and reviews the new Streeton exhibition at the Art Gallery of NSW.As we head rapidly towards Christmas we discuss whether or not our COVID experiences will influence our Christmas plans.In AFL Nathan and Tanya Buckley’s separation hit the headlines this week but – is it really front-page news?In our Click for Vic update for Visit Victoria we discover ‘Tis the Box - a Melbourne owned and based company delivering seasonal health, beauty and lifestyle subscription boxes. For more info head to www.tisthe.com. Plus listener Anita's recommending a #ClickforVic stay at Apollo Bay.Click for Vic - Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.Let us know about your wonderful Victoria recommendations or Click for Vic gems via our socials or feedback@dontshootpod.com.au.In the Cocktail Cabinet for Prince Wine Store - Tony Nowell joins us again to talk rose. Tony's top pick is Domain Tempier but for an Australian rose Prince recommend; Medhurst Estate Rosé 2020 * Sutton Grange Fairbank Rosé 2019 * Brash Higgins Nymph Rose 2020*
Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount and tell the Prince team that Caro and Corrie sent you!In BSF Caro's been reading The Good Sister by Sally Hepworth (available HERE) and The Burning Island by Jock Serong (available HERE) and highly recommends the film In The Name of the Land.Corrie shares a delicious shortbread recipe thanks to Marg in Hamilton (see recipe below).For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.Marg's Shortbread250g plain flour120g rice flour120g caster sugar250g butter1 dash of vanilla essenceCream butter and sugar, add vanilla. Add sifted flours. Roll out thinly. Cut with whatever cutters you like. Bake in a moderate oven for 10mins. Turn oven to slow (right down) and leave for another 10 minutes.
Join Caroline Wilson and Corrie Perkin for Ep 154.This week Corrie's in the studio while Caro joins us remotely from Sydney, having finally been able to visit family in NSW.This week we discuss post-lockdown holidays and ponder what holidays will look like in 2021. The Melbourne v Sydney rivalry seems to be alive and well and Corrie has a theory about what's behind it. Plus we pick our Top 3 Road Trips to tackle in the next few months.This week in The Cocktail Cabinet for Prince Wine Store Caro and Corrie share their favourite Foolproof Summer Cocktails. Prince Wine Store bringing Melbournians, the greatest wine in the world and delivering Australia Wide. www.Prince Wine Store.com.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount and tell the Prince team that Caro and Corrie sent you!Corrie's 'Crush of the Week' this week is both Dolly Alderton and Pandora Sykes from The High Low podcast on their announcement that they'll be winding up their hugely successful podcast.In BSF Caro's really enjoying reading Exciting Times by Naoise Dolan (available at My Bookshop HERE). * Corrie recommends watching Finding Your Feet* on Netflix * For easy pass-around food this Summer - try Will's Pickled Cucumbers or Corrie's favourite Zucchini and Halloumi Fritters (see recipes below).
This week in our Click for Vic Spotlight Corrie's been buying MORE Victorian Olive Oil - this time from Oakdene Vineyards on the Bellarine Peninsula.Click for Vic - Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.Let us know about your wonderful Victoria recomendations or Click for Vic gems via our socials or feedback@dontshootpod.com.au.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.Will’s Pickled CucumbersTwo telegraph cucumbers very thinly slicedMix two tablespoons of table salt in with the sliced cucumbers, cover in glad wrap and leave them in the fridge for a couple of hours.Rinse then lay on a tea towelPickling Syrup1 cup of water1 cup of white vinegar1 tablespoon of good chardonnay white wine vinegarSqueeze of lemon.2 heaped teaspoons of white sugarCook up the pickling liquid in a saucepan til it boils then allow to cool.Place the sliced cucumbers in a big jar, add one chili thinly sliced and de-seeded on top. Pour the pickling syrup over the cucumbers and store in the fridge. They can be eaten straight away.Zucchini & Haloumi Fritters from Taste.com.au HERE. * 300g (about 6 small) zucchini * 1 onion, grated * 250g haloumi, grated * 75g (1/2 cup) plain flour * 2 teaspoons grated lemon rind * 2 eggs * 1 tablespoon chopped fresh dill * Light olive oil, to fry * Salt flakes, to serve * Aioli or similar to serve
METHOD* Coarsely grate the zucchinis, then squeeze out as much liquid as possible. Place in a bowl and add the onion, haloumi cheese, flour, lemon rind, eggs and dill. Season with salt and black pepper and stir to combine. Form the zucchini mixture into about 25 bite-size patties. Refrigerate for 30 minutes to firm. * Heat the oil in a frying pan over medium heat and fry, in batches, for 1-2 minutes each side until golden. Drain on paper towel. * Serve the fritters warm with the aioli and a little sea salt.
Join Caroline Wilson and Corrie Perkin for Ep 153.This week we're joined by Walkley award winning journalist Nick McKenziefrom The Age and 60 Minutes. We discuss Nick's approach to journalism, the pressure that comes with being an investigative journalist and what he loves most about pursuing and telling a story.We follow up on Collingwood's recent woes and Caro's latest on the Eddie McGuire conflict.This week in 'The Cocktail Cabinet for Prince Wine Store' Caro and Corrie discuss the merits of Rose.Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount and tell the Prince team that Caro and Corrie sent you!Caro's 'Crush of the Week' is the Melbourne Food and Wine New Year's celebrations - which will include open-air dining events unlike anything Melbourne has seen before. More info HERE.In 'BSF' Corrie makes a head start on her Summer reading recommendations which include; American Dirt by Jeanine Cummins & The Survivors by Jane Harper * The Burning Island by Jock Serong * The Weekend by Charlotte Wood * Hamnetby Maggie O'Farrell * The Yield by Tara June Winch * A Year of Simple Family Food by Julia Busuttil Nishimura * A Promised Land by Barak Obama * Lady In Waiting* by Anne Glenconnor
Caro recommends watching Briarpatch on SBS on Demand and Nick recommends The Comey Rule and The Mandalorian on Disney Plus.Caro's raving about Aphrodite's Roast Chicken from Delicious. Get the recipe HERE or below.This week in our Click for Vic spotlight it's great to hear from the poddies at Cape Merchants who love being part of Click for Vic.Nick recommends a trip to Peninsula Bulk Meats. Click for Vic - Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.Let us know about your wonderful Victoria recomendations or Click for Vic gems via our socials or feedback@dontshootpod.com.au.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.Aphrodite's Roast Chicken from Delicious INGREDIENTS* 4 small desiree potatoes, thinly sliced widthwise to 5mm thick * 1/3 cup (80ml) extra virgin olive oil * 1 (1.4kg) small organic chicken, pat dry with paper towel * 1 small lemon * 1 bunch rosemary * 2 garlic cloves, unpeeled
METHOD* Preheat the oven to 180 °C. * Arrange the potatoes in a single layer over the bottom of a large roasting dish, overlapping them. I do this in a round 32cm tarte Tatin dish, but whatever you have on hand will do. Drizzle with 1 tbs of the olive oil and season liberally to taste. * Place the chicken in the middle, on top of the potatoes. Prick the lemon all over with a fork and place it in the cavity with half the rosemary. Drizzle the remaining 1/4 cup (60ml) oil over the chicken, then rub it into the skin with a very generous pinch of salt. Lightly crush the garlic cloves and scatter them over the potatoes with the remaining rosemary. * Roast for 60-70 minutes until the skin is crisp and golden and the juices run clear when you insert a knife into the thickest part of the bird (between the leg and the body). Allow to rest for 10 minutes before carving, then serve with the potatoes.
Join Caroline Wilson and Corrie Perkin for Ep 152.This podcast is supported by Prince Wine Store and Click for Vic. We invite you to support the people who support our podcasting - just follow the links!SHOW NOTESThis week on the show we ponder those things we DIDN'T achieve in lockdown. Caro and Corrie talk federal politics and how the Government las t week dodged a bullet - and why has Bill Shorten suddenly popped back up in our news feeds?Of course we discuss the latest series of The Crown (Season 4), royal privilege and the portrayal of the Princess Diana horror story.Caro shares her thoughts on the the latest goings on at the Collingwood football club and Corrie has a 'Crush of the Week' on Ron Klain, Jo Biden's incoming staffer. Are we seeing a return of 'good men' to the White House?This week in our new segment 'The Cocktail Cabinet for Prince Wine Store' Caro and Corrie talk chablis. Tony Nowell for Prine Wine Store is our guest in the studio to chat about the William Fevre AC Chablis. This week in our new segment 'The Cocktail Cabinet for Prince Wine Store' Caro and Corrie talk chablis. Tony Nowell for Prince Wine Store is our guest in the studio to chat about the William Fevre AC Chablis.Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount and tell the Prince team that Caro and Corrie sent you!In BSF we talk: A Promised Land* by Barack Obama (available at My Bookshop HERE) * The film Rams starring Sam Neill and Michael Caton - check out the trailer HERE. * Caro share the recipe for Rick Loader's Lavosh Crackers (see below)
Thanks to Janine from Gisbore who was thrilled to discover Indigo Luna (from Torquay) were part of the Click For Vic campaign - ethically made yogawear, swimwear and linen.Corrie's been snapping up Christmas gifts from The Loddon Shed - check them out HERE. Click for Vic - Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.And let us know about your wonderful Victoria recomendations or Click for Vic gems via our socials or feedback@dontshootpod.com.au.Rick Loader’s Lavosh Crackers2 cups of plain flour½ cup of warm water¼ cup of olive oilTablespoon each of Nigella seeds and sesame seeds1 teaspoon of salt.Mix all ingredients. Divide the dough into three parts, knead a little then roll thinly (1 – 2 mm) on a floured surface. Using a pizza cutter, cut the dough to the desired shape and then spread onto trays lined with baking paper.Sprinkle with salt and sesame seeds before baking (press salt and seeds in a little with a rolling pin so they don’t fall off when baked).Bake in a hot oven for 6-10 minutes or until golden brown and crisp.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.
Join Caroline Wilson and Corrie Perkin for Ep 151.This podcast is supported by Prince Wine Store and Click for Vic.SHOW NOTESThis week Caro and Corrie cross to our 'US correspondent' Kerry Shea Loder (aka Corrie's sister-in-law) to give us a perspective on the US election from San Francisco.We discuss our post-lockdown mindset and talk about the 'Canberra Bubble' and the challenges it presents, as highlighted by Monday's episode of Four Corners report by Louise Milligan which you can watch HERE. This week in our new segment 'The Cocktail Cabinet for Prince Wine Store' Caro and Corrie talk gin. This week they tasted the Copper Rivet Dockyard Gin (available HERE) which they paired with Coastal Tonic (available HERE).Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.au To receive a special listener discount enter the promo code MESS (as in Messenger) at checkout to receive your discount.Caro's 'Crush of the Week' is Victoria’s Commander of Testing and Community Engagement Jeroen Weimar, while Corrie is Grumpy about Joel Fitzgibbon's labelling of environmental activists as the 'cheesecloth brigade'.In BSF - Corrie's enjoing Trio by William Boyd (available at My Bookshop HERE). Caro is raving about The Queen's Gambit on Netflix and Corrie shares a Salsa Verde recipe from Always Add Lemon by Danielle Alvarez (available HERE). . .see recipe below.This week we love listener Jackie Croyle's wonderful recommendations for a Victorian getaway - she loved her trip to Lake's Entrance recently. Send us an email (feedback@dontshootpod.com.au) with your recommendations for great Victorian locations, producers and eateries or comment on our socials!Click for Vic - Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.Salsa Verde from Always Add Lemon2 tablespoons of finely chopped shallots3 tablespoons of red wine vinegar or lemon juice1 teaspoon of salt1 bunch of flat leaf parsley1 bunch of chervil (Corrie substituted chives or Caro recommends Tarragon as a substitute)100ml of extra virgin olive oil3 anchovy fillets finely chopped2 and ½ tablespoons of salt packed capersPut all ingredients into a food processor or blender and whizz.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.
Join Caroline Wilson and Corrie Perkin for Ep 150 - recorded as a live streamed webinar on November 4th.Thank you to all of you who joined us for the event and to Eileen Berry and Will Kulich for the assistance.SHOW NOTESThis week Caro and Corrie are in celebration mode and reflecting on our first week of 'freedom' in Melbourne plus sharing a few lockdown tips for poddies in the UK ahead of their next shut down.Our special guest is Denis Pagan, former premiership coach-turned-winning-trainer of Johnny Get Angry who won the Derby recently. We also spend a moment discussing the tumultous US election as results still hung in the balance.In our new segment 'The Cocktail Cabinet' Caro and Corrie are joined in studio by Tony Nowell from Prince Wine Store for a tasting of the Gembrook Hill Blanc de Blancand a discussion about the best Australian sparkling and how it rates compared to international offerings.To receive a special listener discount - head to PrinceWineStore.com.au and enter the promo code MESS (as in Messenger) at checkout to receive your discount. Prince Wine Store bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.auIn BSF - Caro loved Jane Harper's new page turner The Survivors (available at My Bookshop HERE), we've been watching Roadkill on ABC TV and Caro shares a delicious bar snack Tuna Tartare with Sesame Scallions and Spicy Mayo. Check out the recipe HERE or below.We're thrilled to welcome on board our new sponsors Click For VicWe're love hearing about your Click for Vic tips - this week Ellen from Clunes recommended Wootten in Ballarat for beautiful leather goods and shoes. Alanna G loved her delivery of Gippsland Cheeses too! Send us an email (feedback@dontshootpod.com.au) with your recommendations or comment on our socials!Click for Vic - Get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.Tuna Tartare with Sesame Scallions and Spicy Mayo from Bon Appetitenote - Clem's twist is to serve on crackers like Mary's Gone CrackersINGREDIENTS* ½ cup mayonnaise * 1 serrano or Fresno chile or jalapeño, finely grated * 12 ounces highest-quality tuna fillets, cut into ½-inch pieces * 2 teaspoons toasted sesame oil * 2 scallions, thinly sliced * 4 teaspoons unseasoned rice vinegar * 1 tablespoon soy sauce * 4 thin slices country-style bread, toasted * 1 tablespoon toasted sesame seeds * 1 cup trimmed watercress
RECIPE PREPARATION* Mix mayonnaise and chile in a medium bowl. * Gently fold tuna and oil in a medium bowl to coat tuna with oil (this prevents the tuna from discoloring once the vinegar is added). Add scallions, vinegar, and soy sauce and toss to combine. * Spread chile mayonnaise over toast and top with tuna mixture. Scatter sesame seeds and watercress on top.
Join Caroline Wilson and Corrie Perkin for Ep 149.SHOW NOTESLIVE PODCAST WEBINAR and Q&A.We're celebrating our 150th episode with an online podcast event NEXT WEDNESDAY 4th of November at 5.30pm. To book your ticket head to the Try Booking page HERE. You can email your questions for our Q&A in advance to feedback@dontshootpod.com.au - or just ask away on the night. Feel free to frock up in a special floral dress too!Don't Shoot the Messenger is powered by Red Energy. call on 131 806 or visit their website HERE - for real 100% Aussie electricity and gas.We're thrilled to welcome on board our new sponsors - scroll down for more details about Click For Vic - get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.And join us each week for The Cocktail Cabinet thanks to Prince Wine Store.Bringing Melbournians, the greatest wine in the world. Delivering Australia Wide.www.Prince Wine Store.com.auThis week Caro and Corrie discuss the emotions around finally coming out of Stage 4 lockdown in Melbourne. What anxieties are there in re-opening a retail space again? What saved us during lockdown?There's a Grand Final Post-mortem and Caro takes aim at those pushing for another night grand final. Plus with the Storm winning the NRL Grand final and the Vixens recently triumphant - Melbourne is proving its sporting prowess on the national stage.Corrie's 'Crush of the Week' for Red Energy is Quaden Bales, his Mum and the way Australian Story told the story of Quaden's bullying. Watch Australian Story About A Boy - HERE on Iview.We can wait to Visit Victoria after lockdown ends. We'd love to hear your regional recommendations for short stays, accomadation and attractions in your favourite part of Victoria. Plus let us know if you've discovered any wonderful Click for Vic products. Send us an email (feedback@dontshootpod.com.au) or comment on our socials!Thanks to Click For Vic for supporting this show get the best of Victoria delivered at www.visitvictoria.com/clickforvic or HERE.In Books, Screen and Food - Corrie's highly recommending reading The Salt Path and The Wild Silence by Raynor Winn. Caro and Corrie are lukewarm about Rebecca on Netflix and we have a little pasta bakeoff (see recipe and links below).In a week when the Premier Dan Andrews announced he'd be reaching up to the top shelf for a drink on the announcement of our lockdown end - it's great to welcome Prince Wine Store to the podcast as supporters of our new segment 'The Cocktail Cabinet'. This week Caro and Corrie discuss their Top 3 wine picks, and next week Tony will be in for a 150th wine tasting!Prince Wine Store - bringing Melbournians, the greatest wine in the world. Delivering Australia Wide. www.Prince Wine Store.com.auFor videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.Corrie's recipe was from Always Add Lemon by Danielle Alvarez - available at My Bookshop HERE. Neil Perry's strozzapreti with fennel, tomato and olive vinaigretteFrom Good Food.com.au HERE.Ingredients400g dried strozzapreti1 small fennel bulb, cut into 4cm dice2 vine-ripened tomatoes, cut into 4cm dice3 anchovies, chopped½ cup black olives, chopped1 tsp salsa macha chilli paste (available online from Fireworks Foods)juice of 1 lemon40ml red wine vinegar2 tbsp basil, roughly chopped, plus extra to serve2 tbsp flat-leaf parsley, roughly chopped150ml extra virgin olive oilgrated parmesan, to serveFor the breadcrumb mix (optional)4 tbsp sourdough breadcrumbs2 tbsp extra virgin olive oil2 tbsp flat-leaf parsley, choppedMethod1. Bring a large saucepan of salted water to the boil and cook the pasta for 8 minutes. Drain.2. Combine the fennel, tomatoes, anchovies (if using) and olives in a bowl. Season with a good amount of sea salt and a big grind of black pepper. Add the chilli paste, lemon juice, vinegar, herbs and olive oil, then combine.3. Add the drained pasta to the fennel mix, fold through and check the seasoning.4. Divide between 4 pasta bowls and serve topped with freshly grated parmesan and extra basil.5. To make the breadcrumb mix, if using, heat oven to 180C fan-forced (200C conventional). Spread breadcrumbs on a tray and drizzle with olive oil and salt. Cook until golden brown. Drain on kitchen paper, and when cool combine with parsley.
Join Caroline Wilson and Corrie Perkin for Ep 148.LIVE PODCAST WEBINAR and Q&A.We're celebrating our 150th episode with an online podcast event on Wednesday 4th of November at 5.30pm. To book your ticket head to the Try Booking page HERE.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.SHOW NOTESOur guest for a special Grand Final preview and 'lockdown update' is Caro's Mum Julia Wilson. Julia share her perspective of the last few months and the positives to come out of this challenging year.Richmond's into another Grand Final - but how does this non Melbourne focused week feel for Richmond supporters? Plus Caro discusses coaches under pressure and we talk Brownlow Medal fashion - check out the red carpet looks HERE.Caro's 'Crush of the Week' for Red Energy is David McAllister from the Australian Ballet on the release of his book Soar - A Life Freed By Dance (available at My Bookshop HERE).BSF for Red Energy Corrie devoured Home Stretch by Graham Norton on the weekend – available at My Bookshop HERE. * Caro's recommending The Trial of the Chicago 7* on Netflix * Caro's been making Helen Goh's Puffed rice, Pecan and Maple Granola - you'll find the recipe HERE or scroll down below.
For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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.Puffed rice, pecan and maple granola by Helen Goh from Good WeekendIngredients100g oats100g puffed rice100g pecans, roughly chopped50g sunflower seeds30g linseeds30g sesame seeds¼ tsp saltzest of 1 orange2 tsp coriander seeds, lightly crushed (optional)100ml maple syrup2 tbsp light olive oil (or melted coconut oil)150g dried fruit, roughly chopped (blueberries, dates or apricots are great)Method1. Preheat the oven to 160C fan-forced (175C conventional) and line a large oven tray with baking paper.2. Place all the ingredients except the maple syrup, olive oil and dried fruit in a large bowl and toss gently to combine.3. Whisk the maple syrup and olive (or coconut) oil together and pour over the dry ingredients. Toss gently and thoroughly to combine, then spread the mix evenly on the prepared oven tray – it should be somewhat packed in to avoid burning, but not so much that they don't toast evenly (you may need to use two trays).4. Place in the preheated oven for 25-30 minutes, stirring once or twice while it bakes. If using two trays, swap around the positions so they cook evenly. The granola is ready when it turns a shade darker, and is dry and crisp when cooled – take out a bit to test during the latter part of the cooking time, and bake a little longer if necessary.5. Allow the granola to cool completely on the tray, then add the dried fruit and toss to combine. Transfer to an airtight container. It will keep for about two weeks.Note: With the coriander seeds, it makes an uncommonly good dried snack; leave them out if it doesn't appeal for your morning cereal with milk, though I urge you to try it.
Join Caroline Wilson and Corrie Perkin for Ep 147.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.SAVE THE DATE - we're celebrating our 150th episode with an online podcast event on Wednesday 4th of November at 5.30pm. Details to come soon!SHOW NOTESThis week Caro and Corrie discuss another week in Melbourne lockdown where spirits seem to be at an all time low. How is Daniel Andrew's coping after the resignation of Eccles and Mikakos?We weigh up the pros and cons of Zoom v In Person interrogations as inquiries go online - and discuss the remarkable situation Glady's Berejiklian finds herself in. Should she stay or should she go?We talk AFL and make some finals predictions - plus Caro's 'Crush of the Week for Red Energy' is Brisbane Lions coach Chris Fagan.In 'BSF' Caro's been reading Too Much Lip by Melissa Lucashenko (available at My Bookshop HERE) * We've been watching Love Sarah* on Amazon Prime * Corrie's raving about her home delivered feast by Tables By Jake and shares a recipe for Jake's Candied Walnut, endive and blood orange salad. Check out the recipe below - for more info head to www.tablesbyjake.com.au
Plus in '6 Quick Questions' we talk bizarre lockdown stories, Spring traditions we won't miss, Grand Final entertainment and more.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Candied walnut, blood orange and endive salad by Tables By JakeServes 6Salad base:½ head endive (base removed and leaves washed¼ bunch chives (cut into batons)¼ bunch parsley (leaves picked and washed)¼ bunch mint (leaves picked and washed)2 blood oranges (peeled and segmented) replace with oranges if blood oranges are out of season. Squeeze juice from remaining orange for dressingDressing: 100 ml olive oilJuice from blood orange should be approx. 50ml Mix ingredients together and season with salt and pepper
Candied walnuts: 1 cup walnuts½tsp sea salt1 cup sugar2 cups water* Bring water sugar and nuts to the boil and simmer until water is almost evaporated or walnuts look transparent approx. 15-20mins * Once walnuts are transparent place on a wire rack with a backing tray underneath to catch sugar drips * Bake in the oven @ 130 degrees for 15-20 mins, allow to cool. Place into an airtight container for future use. These will keep for 2 weeks
These walnuts are the perfect garnish for salads, accompaniments for your cheese board or even adding a little extra something to your soup topping mix all ingredient together in a mixing bowl (using only half the amount of walnuts reserving the rest for future salads etc) and drizzle with blood orange dressingIf you have any further question on this recipe or general cooking questions, I would be happy to answer. Just email bookings@tablesbyjake.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.Thanks to Clementine Donohoe for additional social media support you can follow @clemmiedonohoe on Instagram HERE.
Join Caroline Wilson, Corrie Perkin and special guest Clem Donohoe for Ep 146.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.SHOW NOTESThis week we discuss the recent Federal Budget, President Trump's COVID diagnosis and its impact on the election campaign, the stunning first round of finals in the AFL and our latest Melbourne Lockdown observations.Caro's 'Crush of the Week' for Red Energy is Dolly Parton. Check out the documentary Here I Am on Netflix and the podcast Dolly Parton's America In BSF - Corrie is reading Richard Flanagan's The Living Sea of Waking Dreams (available at My Bookshop HERE). Caro and Corrie have both been enjoying The Deceived on Stan and Clem shares her tips for making a memorable Snapper Ceviche (see recipe below) and check out @clemmiedonohoe on Instagram HERE.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates 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
Join Caroline Wilson and Corrie Perkin for Ep 145 – The women of Melbourne are falling apart.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.SHOW NOTESBack together in the studio again! Shout out to listeners Lindsey in Perth and Doreen from Queensland who posted some face masks and aprons in.We discussed the changes in covid restrictions and observing others’ behaviour. Why does Corrie believe the women of Melbourne are falling apart?Caro paid tribute to Dean Jones the ‘pugnacious bugger’. He was a magical entertainer who set the world on fire. And Corrie reflected on the life of Susan Ryan and Harold Evans.Finals footy across 3 states this weekend, the trade period and Sheedy returning to the Bombers board.Corrie's 'Crush of the Week' for Red Energy is The Wheeler Centre. Corrie recommends checking out Richard Flanagan’s The Living Sea of Waking Dreams.In BooksScreenFood –Caro’s book Bluebird by Malcolm KnoxCorrie’s screen The Comey Rule on STANCaro’s recipe for potatoes (see below)For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin and Caroline Wilson.Caro’s potato recipeIngredients1.2 kg potatoes, peeled and rinsed6 tablespoons olive oilJuice of 1 large lemon (you can add more depending on what you will be serving the potatoes with)500ml water1 heaped teaspoon dried oreganoYou will also need a non-stick ovenproof dish of about 22 30cm.MethodPreheat the oven to 180C.Halve the potatoes lengthwise then cut each half into two or three gondolas, depending on the size of your potatoes. Spread them onto the ovenproof dish.Splash the lemon juice and olive oil over the potatoes, and sprinkle salt and pepper generously. Crush the oregano between your fingers, letting it fall over the potatoes.Turn the potatoes to coat them well with everything. Dribble the water down the sides of the dish and give it a shuffle.Roast for about 1 1/2 hours until the potatoes are tender, melting and a bit golden here and there, with still a bit of sauce in the dish. You will need to turn and baste them every 20 minutes or so.Serve hot and add more salt and pepper to taste.
Join Caroline Wilson, Corrie Perkin, Anna Barry and producer Jane for their GLT's. We're having a break this week - but would love to hear your Good Local Tips so we can inlude them in our next show.
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.
Connect with the show via;Instagram @DontShootPod.Facebook ( hit 'Sign Up' to receive weekly updates HERE.)
Or email the show via feedback@dontshootpod.com.au.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 18.
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and special guest Anna Barry (aka Anna from the Op Shop) for Ep 144.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.SHOW NOTESWe're thrilled to have Anna from the Op Shop join us this week to add her reflections of lockdown and COVID unemployment into the mix.We discuss what Daniel Andrews needs to do next to bump up his approval ratings and contemplate the things we'll do first when restrictions ease, and the items of clothing we're looking forward to resurrecting.We discuss the latest from the AFL and the hubs and discuss what's next for the AFLW.Corrie's 'Crush of the Week' for Red Energy are the various guests from Monday's Q&A episode The Age of Loneliness - you can watch it HERE.In BSF - Anna's already putting Column Mc Cann's latest novel Apeirogon into her Top 5 books of the year - you can order it from My Bookshop HERE (also recommended his other book Let The Whole World Spin). Plus Anna can't wait to cook from Yotam Ottolenghi's new book Flavour - available HERE.Caro has been watching Season Two of The Split on ABC TV and Anna shares a recipe for Eggplant, Chickpea and Tomato bake from Falastin - click HERE for the recipe or see below.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia.Eggplant, Chickpea & Tomato Bake recipe Falastin by Sami Tamimi & Tara WigleyIngredients* 5 medium eggplants (2 ¾ lb./1.25 kg) * ½ cup/120 mL olive oil * Salt and black pepper * 1 onion, finely chopped (1 cup/150 g) * 6 garlic cloves, crushed * 1 tsp chile flakes * 1 tsp ground cumin * ½ tsp ground cinnamon * 1 ½ tsp tomato paste * 2 green bell peppers, seeded and cut into 1 ¼”/3 cm chunks (1 1/3 cups/200 g) * 1 x 14-oz./400 g can chickpeas, drained and rinsed (1 ¾ cups/240 g) * 1 x 14-oz./400 g can chopped tomatoes * 1 ½ tsp sugar * ¾ cup plus 2 tbsp/200 mL water * 1 cup/20 g cilantro, roughly chopped * 4 plum tomatoes, trimmed and sliced into ½”/1.5 cm rounds (12 ¼ oz./350 g) 1. Preheat the oven to 450°F. Line two baking sheets with parchment paper. 2. Use a vegetable peeler to peel away strips of eggplant skin from top to bottom, leaving the eggplants with alternating strips of black skin and white flesh, like a zebra. Cut crosswise into round slices, ¾”/2 cm thick, and place in a large bowl. Mix well with 5 tbsp/75 mL of oil, 1 tsp of salt and plenty of black pepper, and spread out on the prepared baking sheets. Roast for about 30 minutes, or until completely softened and lightly browned. Remove from the oven and set aside. 3. Decrease the oven temperature to 400°F. 4. While the eggplants are roasting, put 2 tbsp of oil into a large sauté pan and place over medium-high heat. Add the onion and cook for about 7 minutes, until softened and lightly browned. Add the garlic, chili flakes, cumin, cinnamon and tomato paste and cook for 1 minute, or until fragrant. Add the bell peppers, chickpeas, canned tomatoes, sugar, water, 1 ¼ tsp of salt and a good grind of black pepper. Decrease the heat to medium and cook for 18 minutes, or until the bell peppers have cooked through. Stir in ¾ cup/15 g of cilantro and remove from the heat. 5. Spread out half the plum tomatoes and half the roasted eggplants in a large baking dish, about 9 x 13″/23 x 33 cm. Top with the chickpea mixture, then layer with the remaining tomatoes and eggplants. Drizzle with the remaining 1 tbsp of oil, then cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes, or until the sauce is bubbling and the tomatoes have completely softened. Remove from the oven and let cool for about 20 minutes. 6. Top with the remaining ¼ cup/5 g cilantro and serve either warm or at room temperature.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 17.
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 143.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.SHOW NOTESAfter a COVID scare in our usual studios - we're recording completly remotely this week. Caro and Corrie share their experiences of COVID testing and isolation and discuss the extension of Stage 4 lockdown in Melbourne.We look at new data suggestion our food shopping habits may have changed a lot during the pandemic (if the US experience is a guide) and Caro updates us on the latest news from the AFL - including the most recent protocol breaching behaviour to come out of hub land.Corrie's 'Crush of the Week' for Red Energy is Casey Briggs from ABC News for his consistenly thorough COVID reporting.In 'BSF' - Caro's been reading Rebecca's Tale by Sally Beauman. On the small screen Caro's recommending Jane Eyre on Stan and the movie Primal Fear on Netflix.Corrie's been baking Julia Pear, Ricotta and Pine Nut Cake from Julia Busuttil Nishimura's A Year of Simple Family Food. To place your order for the second print run - contact My Bookshop HERE. See the recipe below.For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Pear, Ricotta and Pine Nut Cake(from A Year of Simple Family Food by Julia Busuttil Nishimura)SEVES 8-10150 g unsalted butter, softened150 g (3/4 cup) caster sugar2 eggs200g fresh full-fat ricotta1 vanilla pod, split and seeds scraped OR 1 teaspoon of vanilla bean pasteFinely grated zest of 2 lemons250g (1 2/3rds cup) sifted self-raising flour3 pears, peeled and cored and cut into 2cm pieces3 tablespoons pine nutsIcing sugar for dustingPreheat over to 180 degrees C. Grease a 21 cm round cake tin with butter and line with baking paper.Cream the butter and sugar together using either a wooden spoon or a stand mixer fitted with a paddle attachment, until light and fluffy.Add the eggs, one at a time, beating well between each addition.Spoon in the ricotta along with the vanilla and lemon zest.Add the flour and gently mix until the batter is smooth and the flour is well incorporated,Stir in the pear then spoon the batter into the prepared tin.The batter will be quite stiff so be as gentle as possible.Top with pine nuts and bake for 45 minutes or until skewer comes out clean when inserted in the centre.Leave to cool in the tin for a few minutes then invert onto a wire rack to cool completely.Light dust the cake with icing sugar before serving.Can be served with cream or plain yoghurt and blueberries.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Good Local Tips for Ep 142.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.SHOW NOTESKevin Murphy’s Retouch.Me Spray available HERE.Corrie’s interview with Leigh Sales is available to view HERE. Caro recommends Ray’s Hard Seltzer available HERE.Dyson’s new air wrap is available HERE. Listener Sally Anne Howe recommends ‘Echo in the Canyon’ on Apple TV available HERE.Listener Mff D recommends checking your local library membership – they give you free access to the RB Digital App for Ipads. Free access to over 300 latest and back issue magazines including Delicious, Gourmet Traveller and Taste etc.To check out Corrie’s Father’s Day Gift Guide – head to www.mybookshop.com.au HERE.Listener Joanne van Homrigh recommends Thug Kitchen (eat like you give a %^*%) . Details HERE.Caro’s just planted a Buddah’s Hand citrus tree – more details about this unusual fruit HERE.and a Cape Chestnut Tree – more info HERE.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 15 and 16.
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 142.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.SHOW NOTESThere's a whiff of FOMO in the air this week as the who's who of the AFL world leave Melbourne and head to the Hub in Queensland before a 2020 Grand Final at the GABBA. We check in on Caro and Corrie's monthly challenges and make the pledges for the month ahead.As Victorians limp to the end of Stage 4 lock down we discuss the likely look of the 'Road Map for the Way Out' and reflect on the challenges of the past week.We look at the three key issues facing the AFL now - including the concern regarding its policies and protocols regarding Indigenous players.Corrie's 'Crush of the Week' for Red Energy is former PM Paul Keating for his continued commitment to superannuation reform. You can see a portion of his speech HERE. In 'BSF' Corrie's already devoured the latest offering from Jock Serong The Burning Island - available at My Bookshop HERE. Caro enjoyed watching I Am Woman on Stan - the biopic on Helen Reddy, and also got rave reviews for her rendition of David Herbert's Salmon Tray Bake. Get the recipe HERE from the Weekend Australian or below.Salmon Tray Bake by David Herbert12 stems broccolini1 small cauliflower, trimmed and cut into 8 wedges2 red onions, cut into wedgesExtra-virgin olive oil4 salmon fillets1 teaspoon sesame seeds4 spring onions, thinly sliced-For the dressing2 tablespoons soy sauceFinely grated zest and juice of 2 limes2 tablespoons toasted sesame oil3cm piece fresh ginger, grated1 red chilli, deseeded and finely sliced (reserve some to garnish)Heat oven to 200C (fan). Put broccolini stems, cauliflower wedges and onions on a large roasting tray, drizzle over a little olive oil and season with black pepper, then roast for 25 minutes, stirring occasionally. Meanwhile, mix all the dressing ingredients in a bowl. After 25 minutes, remove the tray from the oven and toss the vegetables lightly. Make four spaces in the vegetables for the fish, then add the salmon. Sprinkle over the dressing and the sesame seeds (mainly over the fish fillets), then return to the oven for 10-12 minutes, until the fish is cooked through – it will flake easily with a fork – and the vegetables are cooked. Sprinkle with sliced spring onions and the reserved chilli. Serves 4For videos and pics make sure you follow us on Instagram or Twitter @DontShootPod.Email the show via feedback@dontshootpod.com.au.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 14.
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 141.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.SHOW NOTESWe kick off with plenty of housekeeping - thanks for all of your messages. Plenty of great suggestions for Corrie to improve her sleep - and Caro and Corrie reflect on their August challenges.This week we discuss Melbourne's mindset in this phase of Stage 4 Lockdown. Dan Andrew's wants us to be proud - are we?From the chaos of COVID comes great innovation in many sphere's - Caro and Corrie are loving the new 'Click For Vic' campaign from Visit Victoria.Click For Vic is a curated a selection of the many restaurants, cafes, bars, producers, growers, and artisans offering you a slice of the good life delivered straight to your door. More info on Click For Vic HERE.With around 70 days to go until the US Election - Corrie explains why it's so important for Australians to tune in to this moment in history.Caro's decided to stay in lockdown in Melbourne instead of relocating to the AFL's Northern Hub in Queensland for the last few rounds of the season. She praises St Kilda for their immediate apology to former player Rob Muir after Russell Jackson's article this week. You can read Russell's article 'The persecution of Robert Muir is the story football doesn't want to hear' HERE.Corrie's Crush of the Week for Red Energy is 13 year old Brayden Harrington - the 'boy with the stutter' who became the surprise hit of the recent online Democratic convention. See the remarkable Brayden' speech HERE.BSFCorrie's the 'canary in the coal mine' this week - tackling Finding Freedom. Harry and Meghan and the Making of a Modern Royal Family by Carolyn Durand and Omid Scobie. You can buy the book at My Bookshop HERE.In screen - Caro and Corrie are enjoying the return on Halifax FP Halifax Retributionwith Rebecca Gibney and Last Tango in Halifax.Caro shares a recipe from Nigella Express - Coq Au Riesling (find the recipe HERE or below).This week the Richmond Football Club are making her grumpy and in '6 Quick Questions' we find out about Brendan's birthday celebrations, talk tips for parenting toddlers in lockdown and review this week's online shopping purchases.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia.Email the show via feedback@dontshootpod.com.au.Coq Au Riesling from Nigella ExpressServes: 6INGREDIENTSMETRICCUPS* 2 tablespoons garlic infused olive oil * 150 grams bacon lardons * 1 leek (finely sliced) * 12 boneless, skinless chicken thighs * 3 bay leaves * 300 grams oyster mushrooms (torn into strips) * 1 x 750 millilitres bottle riesling * 1 splash of double cream (optional) * salt (to taste) * pepper (to taste) * 1 tablespoon chopped fresh dill (to serve) *
METHOD1. Heat the oil in a casserole or large, wide pan and fry the lardons until crisp. 2. Add the sliced leek and soften it with the lardons for a minute or so. 3. Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, torn mushrooms and wine. 4. Season with salt and pepper to taste and bring to the boil, cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes if you want. Like all stews, this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and together with some buttered noodles.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Good Local Tips for Ep 140.SHOW NOTESListener Stephan Z recommends Crooked Media’s latest series from Ben Rhodes Missing America. You can listen HERE.Linda recommends a new British series Malory Towers based on the first year at Malory Towers on ABC Me and i-View. Great for younger viewers (8-10). You can watch it HERE.Jane recommends the new series of the ABC’s podcast TRACE Season 2 ‘The Informer’. Reporter Rachel Brown is the only person to interview Nicola Gobbo after she went into hiding – this series tells the story of one of Australia’s most controversial police informers. Listen HERE.For indoor plants soak your banana peels in water for a few days, then water the plants with the ‘banana juice’ to feed them. You can hearCorrie’s Daphne Tips – Daphne likes morning sun, a bit of shade and an easterly spot preferably. Don’t over water them. Prune after flowering and fertilize in Spring.Michelle recommends The Pull of the Stars by Irish writer Emma Donaghue – available at My Bookshop HERE.Suzanne Lynch has anInstagram page recommendation - Chunky Yarn Barn – great macramé and knitting inspo. Check them out HERE.Corrie’s still loving Norah_Yara_Rosa on Instagram, brilliant dancing sisters in the Netherlands. Check them out HERE.Caro’s watching Last Tango In Halifax. Details HERE.You can listen to Costa Georgiadis on The Sport of Gardening HERE. Corrie and Caro are loving their face masks from Mandalay Designs - check out their website HERE.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 13.
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 140.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.SHOW NOTESTalk of dreams might be banned in Caro's house - but when Nathan Buckley starts popping into your Carona dreams it's worth a mention! Plus Corrie's been having Grandma Rona dreams too.Who's in YOUR Carona dreams?We discuss another week in Melbourne lockdown and praise the reporting on Four Corners this week as they investigate how COVID escaped back into the community after the first wave.We discuss some of the biggest AFL issues of the week including reported divisions behind the scenes at the AFL over several indigenous issues.Caro's 'Crush of the Week' is her son Ned, who's film Greenlight has just been picked up by Stan. You can find more details HERE.In BSF - Caro's recommending the author Angela Thirkill. Corrie's whipped up some delicious morning tea for us from Julia Busuttil Nishimura's new book A Year of Simple Family Food (available at My Bookshop HERE) plus you'll find the recipe HERE and below. And Corrie's also recommending watching Princess Anne at 70 on SBS on Demand.Plus this week Corrie is grumpy about not sleeping well - if you've got any tips on how to get a better sleep, let us know!For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia.Email the show via feedback@dontshootpod.com.au.Almond & Rose biscuits from Julia Busuttil NishimuraIngredients 125 grams whole natural almonds100g pure icing sugar, plus extra for dustingPinch of sea salt250g unsalted butter, softened300g plain flour1tbsp rosewater1 tsp vanilla bean extractRose petals, to garnishSilver pistachios, to garnishPreheat oven to 180C. Line two trays with baking paper.Place the almonds, icing sugar and salt in the food processor and blitz until the almonds are finely ground, but not a powder. Add in the butter and continue to blitz until the mixture is well combined. Add in the flour, rose water and vanilla and pulse until everything just comes together, scraping down the bowl as you go if needed. It should be soft but not sticky. Add in more flour if necessary. Roll the mixture into walnut size balls and arrange on the trays, allowing room for them to spread as they cook. Place the biscuits in the fridge for 10 minutes to firm up slightly. Bake in the preheated oven for around 15 minutes or until just beginning to colour around the edges – they will still be a little soft but will harden on cooling. When cool enough to handle, but still warm, roll the biscuits in icing sugar then allow to cool completely. Dust with extra icing sugar and top with rose petals and pistachios.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 12.
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 139.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.SHOW NOTESA week into Melbourne's Stage 4 lockdown we reflect on the change of mood once again and wonder how many of us are experiencing what Michelle Obama described recently as low-grade depression. Plus we touch on the worst and the best stories to come out this week - including the wonderful viral video of Dr Jonathan Papson’s PPE rap song on Tik Tok. You can check in out HERE.We discuss the latest AFL news - including encouraging signs that club members have stuck by their teams and helped save them through COVID, plus Caro updates us on the Richmond groping story.In BSF - Caro has been reading The Safe Place by Anna Downes (available at My Bookshop HERE) and she's been enjoying Little Fires Everywhere on Amazon Prime. In the kitchen Corrie has been loving her home delivered meals from Map 58, especially the Beef Bourguignon (check out the recipe below).Corrie's Crush of the Week for Red Energy is the anonymous nurse whistle-blower who spoke up about the reality of the Hotel Quarantine situation in Victoria. We'd love to hear your lockdown stories. Send us a voice mail or email feedback@dontshootpod.com.au.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.BEEF BOURGUIGNON from Map 58.INGREDIENTS· 1 large carrot, diced thick· 2 large Brown onion, diced· 6 cloves garlic, crushed· 2 kg beef, gravy beef or oyster blade or cut into 3 cm chunks· 1 x 750 ml bottle red wine· 750 ml Beef stock· 1 handful fresh thyme· ½ cup Tomato Paste· 500 gm small mushrooms· 6 Rashers streaky bacon, roughly chopped· 8-10 eschallots· 2 tablespoons fresh parsley- for garnish if desiredINSTRUCTIONS1. Heat 2 Tblsp of EVOO in a large dutch oven or heavy based pot, over a medium heat.2. Add Carrots, onions, sauté until softened, (about 10 minutes), then add minced garlic and cook for 1 min.3. Increase heat to high, add beef , cook while continually stirring until beef brown all over .4. Then add the tomato paste, red wine, beef stock & Thyme. Bring to a simmer on the stove.5. Cook for further 60 mins –lid on, remove lid and cook for further 30 mins or until beef is tenderMeanwhile: Pour yourself a large glass of wine and begin drinking.6. Add 50g butter to a non stick frying pan, over medium heat add mushroom, bacon & eschallots cook for 10 mins.7. Add mushroom, bacon eschallot mixture to the pot, allow to simmer for an additional 5 to 10 minutes, stirring occasionally, to combine.Garnish with parsley and serve with mashed potato if desiredDon't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 10 and part of Round 11.
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 138 'State of Disaster'.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.SHOW NOTESThis week Caro and Corrie reflect on how Melbourne life has changed again under Stage 4 Lockdown - which includes an 8pm curfew and 5km shopping radius!We'd love to hear your lockdown stories. Send us a voice mail or email feedback@dontshootpod.com.au. We discuss another dramatic week in the AFL which included Collingwood's iso breach, the reprimand by the AFL against one of it's AFL.com.au journalists Mitch Cleary, more players coming forward to discuss their experince of losing loved ones to suicide and the return of North Melbourne's Mjak Daw. Corrie's Crush of the Week for Red Energy is Victorian Premier Daniel Andrews and NSW Premier Gladys Berejiklian. In Books, Screen and Food - Corrie has been enjoying the winner of the 2020 Miles Franklin award The Yield by Tara June Winch - available by phone or online order at Corrie's My Bookshop HERE. Corrie's highly recommending Mother, Father Son on ABC Iview and Caro's got a incredibly easy but delicious lemony chicken and orzo stew by Danielle Alvarez's to share - check out the recipe on the Good Food website HERE.Caro's Grumpy about Tim Smith the rogue Liberal member for Kew, we talk about what we'll miss most now Stage 4 restrictions are in place, Corrie's got an amazing science fact of the week (cue the monkeys) and we pay tribute to the films of award winning film director Sir Alan Parker. Caro recommends watching Shoot the Moon.If you need to speak about any of the issues raised in this show you can call Lifeline on 13 11 14 or visit their website HERE. For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email 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 Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Good Local Tips for Ep 137.SHOW NOTESCorrie and Caro are loving their face masks from Mandalay Designs - check out their website HERE.Angelique recommends Target Active Stretch cuffed jogger pantsCaro recommends Monday and Duchess fake G&T Listener Suzanne recommended an online wreath weaving course with Peninsula Wildflowers - details HERE. Caro and her friend Katy recommend the Americast podcast - with BBC journalists Emily Maitlis and Jon Sopel for the latest gossip from the campaign trail of the 2020 US presidential election race.Jane's testing out using pepper as a pest control measures. For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
It's wall to wall AFL for the next couple of weeks so join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round Nine and a couple of games of Round 10.
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 137.SHOW NOTESThis week we talk mask politics, Bunnings Karen (watch the video HERE), ponder new monthly challenges and ask the question "Do you every feel like you weren't very good at being young?".Plus Caro's got an AFL update and questions how much of the AFL's energy seems to be getting spent on managing requests and movements with the families, wives and girlfriends of players and coaching staff in the AFL hubs.Perfectly timed with her successful month of Dry July - Caro's 'Crush of the Week' is on Shaun Micallef's On The Sauce on ABC TV (watch it on iview HERE).In BSF Corrie's really enjoying A Burning by Megha Majumdar (available from My Bookshop HERE), Caro admits she's completely hooked on Yellowstone on Stan and Corrie's loving her gifted lemon curd (see recipe below).For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Anita's Lemon CurdBeat together 8 egg yolks, 1 and 1/3 cups of Castor sugar. Pop the mix into a solid saucepan, add 120gm butter, 200ml lemon juice/incl a bit of lime juice, 2 big teaspoons rind of lemons/lime.Now, stand pot on the stove over a medium heat and stir slowly and constantly until bubbles appear and then take off the heat and allow to cool.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Good Local Tips for Ep 136. SHOW NOTESMidwife Cath's – tips for foggy glasses. Eurovision Song Contest: The Story of Fire Saga on NetflixThe Australian Movie collection on ABC iView. Huge range of classic films available for free HERE.Homo Sapians the podcast with Alan Cumming and Christopher Sweeney available HEREPears are the perfect fruit to bake with in winterLeisure pants – Vicki recommends Mela Purdie and Amanda recommends Abbi & Joseph. Corrie likes Cotton On.Listener Marika gave us a brilliant guide to Bendigo. Here’s all the GLT for a weekend. Arrive Friday afternoon in time for a pre-dinner drink next to the roaring log fire at Wine Bank On Viewbefore heading around the corner to sink into a green velvet seat at Ms Batterhamsa new Bendigo restaurant in an old school building. Saturday morning, head to Harvest Food and Winefor Marsha’s incredible croissants.Jane recommends some therapeutic weaving if you’re trimming back vines in the garden. There’s plenty of videos on Youtube that teach you how, like the one HERE.SecondBite are a wonderful food rescue organisation. Hear Siomone and Ian Carson talk about their work on the Great Australian Lives podcast HERE. To support SecondBite head to www.secondbite.orgListener Max recommends Why Women Kill on SBS On demandFor videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round Eight of the 2020 AFL season.
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 136Don'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.SHOW NOTESThis week we discuss life inside the Melbourne Lockdown bubble as mask wearing becomes compulsory in public for Melbournian’s this Wednesday. But why are some people so resistant to mask wearing and why are columnists like Andrew Bolt seemingly determined to make mask wearing a political issue?We also talk about the future of the Australian magazine market after Bauer announced it will close 8 Australian mastheads including Harpers Bazzar, Elle, In Style and Men’s Health. And we reminisce about our favourite magazines of the past including Cleo and Dolly.Caro gives us an update on the AFL and raises concerns about reports club doctors were told it was compulsory for Indigenous and Torres Strait Islander players to receive a pneumococcal vaccination upon arrival at the QLD hub.In BSF – Corrie’s been enjoying Kate Grenville’s A Room Made of Leaves (available HERE).We discuss films that just haven’t stood the test of time like Carnal Knowledge and Indecent Proposal. Plus Caro shares a wonderful Karen Martini recipe Glazed Pork with Black Vinegar & Wood Ear Fungus (you’ll find the recipe HERE).Caro’s ‘Crush of the Week’ is journalist Chris Wallace for his remarkable interview with Donald Trump recently.And in 6 Quick Questions we chat about Beatrice York’s wedding, our changing views on a republic after the release of the Palace letters, Slob-Chic Style and our favourite winter fruit.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for our weekly GLT's - Good Local Tips.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.SHOW NOTESMentioned on the show this week; Postcards from Midlife podcast - 'To Hell and Back with Marian Keys on how to find your midlife joy'. * The India Hicks Podcast * Alec Baldwin with Stanley Tucci on Here's the Thing podcast. * Gewurzhaus.com.au - Herb and Spice Traders * Elis James and John Robins podcast * The High Low* podcast
For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email 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 Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round Seven of the 2020 AFL season.
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
SHOW NOTESJoin Caroline Wilson and Corrie Perkin for Ep 135.It’s lockdown 2.0 for Melbournian’s this week – we discuss how the announcement made us feel and what we’ll do differently this time.New stats show Australian’s have taken to shopping online in droves during the pandemic – will our shopping habits be changed forever?Caro updates us on the latest from the AFL and we get the inside gossip on Eddie McGuire's walk-off on Footy Classified last week.Corrie’s ‘Crush of the Week’ is on Professor Brett Sutton, Victoria’s Chief Health Officer.In BSF – Caro has high praise for Hamnet by Maggie O’Farrell (Corrie loved it too), we talk Top 5 British Crime Shows and Corrie shares a winning recipe by Neil Perry (see recipe below).Plus we talk tantrums, the Dismissal letter, Julia Gillard’s new book and Season 5 of The Crown.Neil Perry’s Linguine with Spicy Tuna, Olives and Capers (from Good Weekend – find the recipe HERE).SERVES 4· 125ml extra virgin olive oil· 6 anchovies· 3 cloves garlic, thinly sliced· 1 tbsp salted baby capers, well rinsed and drained· ½ cup black olives, pitted and roughly chopped· 1 tsp chilli flakes· sea salt· 300g can tuna in oil, drained· 400g dried linguine· 2 tbsp roughly chopped flat-leaf parsley· freshly ground pepper· 1 lemon1. Place the extra virgin olive oil into a saucepan over a low heat. Add the anchovies and garlicand cook slowly until the anchovies start to soften into the oil. Add the capers, olives, chilli and some sea salt.2. Break up the tuna and fold it through the seasoned oil. Cook for a little longer until the tuna breaks up fairly finely so it sticks to the pasta.3. Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Remove and reserve ½ cup of the pasta cooking liquid. Drain well.4. Add the pasta and pasta liquid to the tuna, tossing over heat to coat the pasta. Add the parsley, a little pepper and squeeze the lemon over. Divide among four bowls.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin, Anna from the Op Shop and producer Jane for our Ep 134 - GLT's. 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.Mentioned in the show this week Mr Clean Eraser Pad Block at Bunnings - for scuffs on walls and skirtings. * Stacey recommends Wangaratta as a great base for Bright, Chiltern or up to the King Valley. * Kay recommends the Comic Releif Normal People parody clips ‘Normal Older People’; a crossover of Fleabag and Normal People; plus, Marianne, Connell and ‘the Hot Priest’ (from Fleabag*) singing Tracey Chapman’s ‘Baby can I hold you’. Links via the article HERE. * Jan recommends Jen the dog groomer in Pt Fairy Pandora’s Paws. * Wade's chomping on the hot chips at Hawke's Farm all winter * Fairfield Books recommended the Flinders Hotel which has a terrific dinner, bed & breakfast deal going until Xmas of $260 per couple. (Except for Sat night). * Sam recommends The Stables at Stones in Coldstream. * NGV is back open * Anita recommends exploring the upper Marybrinong. Walk around Poynton's Nursery in Essendon, and the 10 km walk/bike trail from Brimbank Park to Canning Reserve in Avondale Heights is beautiful and like being in the country * Jane’s recommending the podcast Ladies We Need To Talk – The Answer’s No.
For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email 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 Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round Five of the 2020 AFL season.
Last week Caro and Jane tipped7 and Corrie tipped 5.
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and guest Anna Barry aka 'Anna from the Op Shop' for Ep 134.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.This week we discuss the latest developments with COVID-19 hot spots in Melbourne and how it's impacting our state of mind. Caro updates us on the latest woes for the AFL as they try and navigate the COVID storm and growing player unrest. Plus we chat about the hot new unauthorised book on the Sussexes called Finding Freedom (available from My Bookshop HERE).Anna's 'Crush of the Week' is Mother Nature as even the smallest natural wonders help to lift our mood in these troubling times.In BSF Anna's been reading Sweetness and Light by Liam Pieper. There's mixed reviews for The Trouble with Maggie Cole on Foxtel and Corrie shares the recipe for Shaz's Lemon Slice (see recipe below).For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Shaz’s Lemon Slice Ep 134½ tin of condensed milk1 cup of coconut125g of butter1 and a half cups of icing sugarI packet Marie biscuits1 lemonExtra lemon icingCrush biscuits in the food processor. Melt butter and zest the lemon. Place coconut, icing sugar, lemon zest and crushed biscuits in a bowl and combine. Squeeze the lemon juice and add to the bowl with the dry ingredients. Add melted butter and then condensed milk. Stir will and press into a greased slice tray appx 25cm by 25cm. Put in fridge to firm and then ice with lemon icing. Cut into squares.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their GLT's for EP 133.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.GLT's mentioned this week; The Burrows - a secluded 1860’s stone retreat in Swansea, overlooking Great Oyster Bay. * Ishka * 1816 Bakehouse in Ballarat * Plant your garlic. Caro ordered from Diggers Club * Corrie's family business recomendation is for Little Chief Cubby Houses - made in Ballarat. Check out LIttle Chief HERE or on Instagram HERE. * Anna from the Op Shop recommends washing your puffer jacket with a tennis ball in the wash to stop clumping * Caro loves fancy chips in lovely tins as hostess gifts. * Cooke's Food in St Kilda - doing great specials for take home meals. * Country Style Mag - latest edition has great Afghan Biscuit Recipe * Belgravia* on Foxtel
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round Four of the 2020 AFL season.
Last week Caro and Jane tipped 2 and Corrie tipped 5.
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 133.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.This week we discuss the tightening of COVID-19 restrictions in Victoria and how it seems our collective mood has shifted. We talk about the ramifications of the positive test by Essendon's Conor McKenna on the weekend, the possibility of an AFL Grand Final in Perth and Caro has a few parting comments for Sam Newman as Channel Nine terminate his contract.Caro's 'Crush of the Week' is David Stratton and his latest article in the Weekend Australian.In BSF - Corrie's been reading and loving Rodham by Curtis Sittenfeld (order from My Bookshop HERE).Caro's goes through some of her favourite #MeToo films and shows and urges us again to check out Mrs America on Foxtel.Caro also shares her recipe for North African Lamb & Pearl Barley Soup from Gewurtzhaus.com.au. Check it out HERE. For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.North African Lamb & Pearl Barley SoupMoroccan Souk SpiceEasyServes: 4 - 6D2 Hrs 30 MinsIngredientsolive oil2 lamb shanks1 onion, thinly sliced2 cloves of garlic, finely chopped2 carrots, peeled and chopped2 sticks celery, sliced2 tbsp Gewürzhaus Moroccan Souk Spice1 x 400g can of tomatoes6 cups (1.5 litres) water1 beef stock cube1 heaped tsp Gewürzhaus Harissa100g pearl barley100g dried lentilsfresh mint, parsley or coriander leaves (or all three)1 cup Greek yoghurtHow to Cook1. Preheat oven to 180°C.2. Heat olive oil in a large, heavy-based oven proof dish. Sprinkle lamb shanks with salt and brown on all sides. Add onion, garlic, carrot, celery and Moroccan Souk Spice, stir well and fry for about 5 minutes. Add tomatoes, water, Harissa and stock cube (crumbled) and bring back to a simmer. Add barley and lentils, cover the dish and put in the oven. Cook for about 2 hours or until meat is falling off the bone.Tip: If you don’t have an oven-proof casserole dish you can cook this soup on the stove-top on a low heat – it might take a little bit longer.ServingTo serve, top with a generous dollop of Greek yoghurt and fresh herbs.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for the GLT'sTO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54Don'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.Listener Sarah B recommends the his insta site Chicken Soup Project. and says “sprinkle a circle of ash from the fireplace around veg seedlings to stop slugs & snails. They can’t cross over it if it’s on the surface. Same as crushed eggshells!". Thanks Sarah. Listener Patricia loved her visit to The Long Paddock.Corrie's got some great tips for keeping the spiders out of your car and recommends a drink of lemon juice, mint, ginger and honey if you feel a cold coming on.Jane's recommending a portable heated towel rack and Corrie's My Bookshop Instagram recipe book reviews.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round Three of the 2020 AFL season.
Last week Caro, Corrie and Jane all tipped 5!
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 132. 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.On the agenda - the ALP Victoria branch stacking scandal, the return of the AFL and a whole lot of spider talk! Have you ever had one jump out at you while you're driving?In BSF - Caro's been loving Grown Ups by Marian Keyes (available from My Bookshop HERE). Corrie has been enjoying Zero Zero Zero on SBS on Demand and Caro has a Harissa Baked Chicken recipe to share (recipe coming soon!). For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for the GLT'sTO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54Don'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.This week we chat about some of the best 'close to Melbourne' getaway destinations. Pt Fairy is right up there on the list. Listener Elizabeth in Hobart is recommending comedian Mel Bracewell's respectful impersonations of NZ PM Jacinda Adern - check out some of Mel's work HERE.Listener Wade recommends the farm grown thrice cooked hot chips at Hawke's Farm at Boneo (and good coffee too), and Vicki is loving her iso discovery of Dr Teal's epsom salts soaking soloution with coconut oil.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round Two of the 2020 AFL season after a prolonged hiatus during COVID-19.
TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54
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.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 131.TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54Don'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.This week Caro and Corrie reflect on Caro's recent 60th birthday - what does turning 60 feel like these days? Has their generation re-defined turning 60?They discuss the weekend's Black Lives Matter protests and the risks COVID-19 poses for the participants plus the media coverage that has seen people like Chad Wingard stop talking to the press.Caro runs through what she thinks are the biggest issues facing the AFL ahead of the season re-commencement on Thursday.Corrie's 'Crush of the Week' is Darnella Frazier, the teenage girl who recorded footage showing the moments leading up to George Floyd’s death.In 'BSF' Corrie has been reading The Motion of the Body Through Space by Lionel Shriver. Caro's been watching The English Game on Netflix and Corrie's been wowing her guests with Alimentari's Farrow, Persian Fetta and Almond salad - you'll find the recipe HERE.In '6 Quick Questions' Caro picks the AFL coaches she thinks have been standouts during lockdown, Corrie shares a 'great act of kindness' and Caro has to decide whether or not to activate her seniors card!For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for the Good Local Tips.TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54Don'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.Listener Roslyn R recommended Helen Goh's Parsnip, Apple and Lime Cake - you'll find the recipe HERE.Corrie's loving Kipfler potatoes from Hawks Farm.Kerryn on Instagram asked about our favourite soups. . . recommended are Persian Red Lentil Soup, Celeriac and Apple, Green Soup.We also chat about flannel sheets, Salus rose bath oil and we love listener Felicity's tip to crush your egg shells around the base of your veggies to ward off pests.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 130.TO JOIN OUR FOOTY TIPPING COMPETITION head to https://tipping.sen.com.au/#login. Our league name is Don't Shoot the Messenger Podcast - code: W53JEV54Don'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.This week Corrie and Caro discuss the death of George Floyd and the unfolding unrest in the USA, the 'revival of the suburban dream' as written about by demographer Bernard Salt, set some new monthly challenges and look at what items were selling like hot cakes during coronavirus lockdown.Caro has a 'Crush of the Week' on historian Jenny Hocking who continues to fight for the release of the letters between Buckinham Palace and the Australian government during the 1975 Whitlam dismissal.In BSF Corrie's been reading Hamnet by Maggie O'Farrell (available at MyBookshop), on the screen we're loving Mrs America and Belgravia, plus Caro shares a recipe for Spice Cake (see the June edition of Gourmet Traveller for the recipe).Plus the Queen is back on the nag, we talk about the Space X launch and much more.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for the Good Local Tips.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.Caro and Jane didn’t quite see Corrie’s first GLT coming – when someone close to you dies place bowls of sugar around the home to help them pass. Jane’s recommending supporting Aussie grown flower growers, but if your budget doesn’t stretch to fresh flowers bring in some greenery or beautiful bare branches in a vase.Corrie loves filling a bowl with green apples.Caro’s loving the bang for your buck that Oriental Lilies provide.Lauriston girl’s school food drive.Drop non-perishable donations to the school to be distributed to those in need.Collection date is Monday the 1st of June 4-5pm. Turning circle corner Malvern Rd and Mercer Rd, Armadale.2nd of June – 8.30am and 10.30am.Caro’s Black Grit lemon tree fertilizer arrived - the results seem to be showing already. Get feeding those plants everyone.The Ice Bucket Challenge is on again. Head to Fight MND for details or to buy your beanie. www.fightmnd.org.auListener Jane Horne's GLT for an iso night isHugh Jackman in a movie called Bad Education on Foxtel.Corrie is loving The Rewatchables podcast with Bill Simmons. Each week they discuss a different movie. You can hear the Ferris Beuhler’s Day Off episode HERE.David Stratten’s reviews in the Weekend Australian – writing about his early cinematic experiences. Brilliant.Caro’s recommending watching Cassablanca again.Jane’s suggesting a trip to your local op shop as they start reopening.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 129. 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.We check in with Caro and Corrie's Monthly Challenge which they both fulfilled this month, talk about the anxieties that still exist for many around COVID-19, despite restrictions easing plus we compare the leadership of the NRL (under Peter V'Landys) with that of the AFL under Gillon McLachlan. Caro's Crush of the Week for Red Energy is Ray Martin for his humour as displayed in his episode of ABC TV's At Home Alone Together Series. In BSF - Caro's recommending We'll Always Have Casablanca by Noah Isenberg and the classic film Miller's Crossing, while Corrie's had success with scones fit for a Queen (see recipe below). Plus in 6 Quick Questions we pit Target against KMart, throw in a little bit of Royal gossip and Corrie recommends the Let It Happen dance crew on Instagram - check them out HERE. SCONES FIT FOR THE QUEEN Ingredients:* 500g Plain Flour * 28g Baking Powder * 94g Butter * 86g Sugar * 2 Whole Eggs * 140ml Butter Milk * 100g Sultanas (Cover in hot water and leave to soak for 30 minutes)
Method:* Preheat oven to 180 C * Mix the flour, baking powder, butter and sugar together in a bowl, until a crumb is formed * In a separate bowl, whisk the eggs and buttermilk together * Add the liquid to the crumb mixture * Continue to mix the dough, until it is smooth * (Optional) Add the sultanas, and mix until evenly distributed * Remove the dough from the bowl, flatten the dough and cover * Leave to rest for approximately 30 minutes * Roll out the dough to a thickness of 2.5 cm and cut to desired shape * Bake on 180c for 12 minutes.
For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for the Good Local Tips.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.Caro's got an issue with a smelly post-crayfish fridge while Corrie's recommending we gradually stock up on staples incase there's further COVID-19 restrictions. We discuss the 'busy' issue - why do some of us seem to be constantly busy, and has lockdown changed our approach to that? Corrie's going with a once a week social event for now and not overloading her diary. We're loving Judi Dench's episode of the new British Vogue series 'Ask A Legend' - check out 'Judi Dench Answers Questions From 18 Of Her Most Famous Fans' video HERE.Corrie's recommending Hats and Scarves as the weather cools down and she loves her Sunbeam Sherpa heated throw. Listener Isobel recommends the Just Watch Streaming Guide app. For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and special guest Anita Ziemer Executive Director of the Slade Group for Ep 128. 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.This week we discuss how the COVID-19 has changed the way we work, the challenges for companies like Slade Group and a few predictions as to how our working lives might look post pandemic. We discuss how we'll all go re-entering 'normal' life - will we forget how to talk to friends and family?Caro's 'Crush of the Week' is Zoe Kravitz who's starring in High Fidelity on ABC TV and Corrie's grumpy about the dodgy drivers on the road. In BSF - Anita's recommending Rebecca by Daphne Du Maurier, Corrie's loving Normal People on Stan and Caro shares her Osso Bucco recipes for all of our new listeners - you can find the recipe HERE. Plus we talk Bob Dylan songs, our choice of post lock down restaurants, the management of the NRL v the AFL and more.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for the Good Local Tips.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.Listener Shauna recommends The Spy and the Traitor by Ben Macintire.Anna from the Op-Shop's pick up GLT's. The NGV Drop by Drawing tutorials. www.ngv.vic.gov.au Caro's podcast recommendation is Michael Greene's new show Williams & Lonsdale Lives in the Law. Check out the podcast facebook page HERE.Jane's recommending the podcast Grounded with Louis Thereoux Listener Elloise recommends Philosophy Australia for great comfy pants.Jane's new show is The Sport of Gardening - subscribe to it in your favourite podcast app or details HERE.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 127 - A Strong Arm and a Good Knife. 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.We mourn the loss of Caro's beautiful dog Billie this week after 16 years of faithful companionship. Vale Billie. Caro and Corrie look back on Week 7 of living in a Covid-19 world and discuss what new rituals of lock down life we might want to continue on with. Caro gives us an update on the AFL and some predictions as to when she thinks the Grand Final may be and an insight into the debacle at the Adelaide Crows after they were found to be breaching quarantine rules by training. Caro's 'Crush of the Week' is Bono from U2 who on turning 60 has written to 60 artists whose songs he thinks changed his life. You can check out the full list of songs HERE.In BSF - Corrie (and Jane) have been reading Anna Goldsworthy's debut work of fiction Melting Moments. You can also listen to Anna's interview on Great Australian Lives HERE. Caro's been loving Blood on SBS on demand and Corrie's made a delicious pumpkin soup with a gifted pumpkin - find the recipe on Taste.com.au HERE. In '6 Quick Questions' we talk over used Covid-19 phrases, reflect on Mother's Day, ponder a little Royal Family issue and much more. For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin, Anna Barry and Jane Nield for their GLT's of the week.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.Listener Suzzane recommended Sam Neil's Instagram readings of Phosphorescence by Julia Baird. Listener Erica recommended checking out Stanley Tucci making cocktails on instagram. Also mentioned;The Uncommon Reader by Alan Bennett Blood on SBS on DemandSalt Fat Acid Heat with Samin Nosrat on Netflix Roy and HG's new podcast Bludging on the BlindsideThe Women's Hour on BB4 - May 3rd Episode Why Babies LaughFor videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and guest Anna Barry (aka Anna from the Op-Shop) for Ep 126.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.We do a quick COVID-19 update. What will a socially distant Mother's Day look like? How is Daniel Andrews dealing with pandemic politics?The recent media coverage of Dean Laidley's arrest has appalled many and raised concerns about how the mental health of those in the AFL industry are taken care of.Corrie's 'Crush of the Week' is Anderson Cooper from CNN for his wonderful sentiments after the birth of his son.There's plenty of recommendations in BSF including the books Too Much Lip by Melissa Lucashenko, Where the Crawdads Sing by Delia Owens and Little Disasters by Sarah Vaughan.On the screen Caro's recommending Afterlife on Netflix, Anna's loving Country Music on SBS on demand and Corrie Agent Hamilton on SBS too.For recipe inspiration this week we've been dipping into the latest edition of Delicious Magazine, Round to Ours and Falastin (recipes coming soon!).For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin, Rose Donohoe and Jane Nield for their GLT's of the week.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.Rose's MartiniChoose Gin or vodkaI cap of VermouthGuess the amount of gin or vodkaOlives – 5 or 6 if you need a stackPlant bulbs now.Send bulbs as a gift (with a great gardening book from My Bookshop)!Tuck Shop At Home – for home delivered school lunches. Check them out on Instagram via @tuckshopathomeFlopHouse.com – book and pay for a holiday in the Macedon Ranges then take the trip post pandemicBook an 8 day holiday – for optimum holiday benefits.Corrie is loving Rose’s podcast Somewhere Elsea podcast about people living in weird and wonderful ways. Listener Jane Horne recommended My Virtual Mission – for virtual runs and walks around the world.Caro’s on the hunt for great leisure wear.Corrie recommends Jane Lamerton who has teamed up with Harris Scarfe – has an lounge wear range out soon.Sally Rooney’s Normal People – 12 part TV adaption on Stan and on BBC 3 in the UK.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 125 'The Tide Is Turning'.Caro and Corrie are joined by Caro's oldest daughter Rose Donohoe (chief copy editor for VICE) and now resident of Amsterdam.Rose gives us an insight into life in her new city and a little lesson in sourdough starters!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.We discuss our changing views on global travel, the plans that have been dashed due to COVID-19 and the spots we're looking forward to going when travel restrictions are lifted.The Corona virus has forced innovation in many walks of life, including for AFL journalists and TV hosts like Caro and booksellers like Corrie - even Rose has kickstarted a little business selling sour dough starters to Amsterdam's burgeoning bakers!Rose's 'Crush of the Week' is Nobel prize-winning immunologist Professor Peter Doherty who has dealt with a recent Twitter slip up with style.In 'BSF' - Rachel Cusk's The Country Life gets the thumbs up from Rose, Caro and Corrie are loving Mrs America on Foxtel Showcase and Caro has revisited her favourite Apple and Raspberry cake with slight quince substitution (see recipe below).Corrie's grumpy this week about the wasted pages in her usually crammed Weekly Planner while in '6 Quick Questions' we discuss the government's Coronavirus app, the best galleries in Amsterdam, the fate of the AFL Grand Final in 2020 and much more.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.Apple and Raspberry Cake by Alison Minotti.(Caro substituted poached quinces and plums)3 granny smith apples125 gram butter melted1 ½ cups self-raising flour¾ cup caster sugar1 egg1 teaspoon of vanilla1 punnet of raspberriesThick cream to servePre- heat oven to 180c. Grease and line a round cake tin with baking paper. Slice and cook the apples. Drain and wrap cooked apples in kitchen paper to absorb as much moisture as possible.Melt the butter. Add the flour (sifted), sugar, egg and vanilla and beat with a wooden spoon until smooth. Press three quarters of the mix into the cake tin, pushing it up the sides. Spread the apple on top and scatter the raspberries on top. Drop dobs of the remaining mixture over the top. Bake for 40-45mins. Allow the cake to firm before turning it out. Sift icing sugar on top and serve with cream (or ice-cream).
Join Caroline Wilson, Corrie Perkin and Jane Nield for their GLT's of the week.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.Corrie's recommending Geoff Slattery’s Instagram account @slattsg where he's been reviving his Simple Flavours recipes.Caro’s recommending Jute Leaf Bags from Heirloom HarvestCorrie's liking Channel 7 News Recipes each nightCaro recommends The Age’s coronavirus page with games etc.Caro's been enjoying Baby cauliflowers – roasted with salt and sumac.Jane’s roasting loads of onions and random veggies any time the oven is on. . . using roasted onions to kick start the beginning of the next night’s dish.Corrie’s been checking her stars on Astrology.comSusan Crocker – choosing a weekly dress up theme for dinner with her husband. Posting the photos on Instagram. The highlight of their week.Jane Ginger recommended Pilates by Bec from Keynton. www.pilatesbybec.comDoreen Ferney recommended watching productions by the National Theatre live on Youtube.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and their special guest Dr Nick the psychiatrist - all together via the magic of video conferencing!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.We discuss the psychological forces at play during the COVID-19 restrictions and discuss the warning signs for deteriorating mental health we should be on the look out for in ourselves, friends and family.We also discuss the 'breaking the embargo' saga surrounding Malcolm Turnbull's new biography, parts of which were leaked over the weekend.Caro's got a repeat 'Crush of the Week' for Peggy O'Neal who's dealth with the challenges facing the Richmond football club and its members with grace.In BSF - Dr Nick highly recommends reading Middle England by Jonathan Coe. Caro's finally had a chance to watch an all time classic movie Withnail and I (and she loves it), while Corrie's recommending Lion and Dr Nick adds agrees with Caro's recommendation last week of Unorthodox on Netflix.In '6 Quick Questions' we talk Jacinda Adern, Jessica Lange movies, Corrie's local history club and recurring dreams.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for their GLT's for Ep 123.
We talk favourite Book Club books, excercising and yoga during isolation (check out Yoga with Adriene HERE) and Corrie recommends a great podcast for iso listening - The India Hicks Podcast.
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.
For videos and pics make sure you follow us on Instagram @DontShootPod.
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Email the show via feedback@dontshootpod.com.au.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 123 - 'A Funny Strange Feeling'.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.We touch on the success (or not) of our April Challenges and review one of the strangest Easters we've ever experienced. What were the highlights and what did we miss?Corrie's 'Crush of the Week' is for the ABC whose coverage of the Coronavirus crisis has been outstanding.In BSF - Caro's just finished American Dirt by Jeanine Cummings and Corrie's been binging The Valhalla Murders on Netflix. We also discuss a few Easter cooking triumps and failures - Caro's Fish Pie was definitely a hit (see David Herbert's recipe below).In '6 Quick Questions' we celebrate Emma Thompson movies, reminisce about the glorious comedy of The Goodies after the death of Tim Brooke-Taylor from Covid-19 on the weekend and talk home delivery.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.David Herbert's Fish Pie (from The Weekend Australian)2 cups (500ml) fish stock500g skinless salmon fillets500g skinless white fish fillets300g uncooked peeled prawns175g frozen peas, defrosted1 tablespoon chopped chives1 cup (250ml) white wine1 cup (250ml) double cream1 heaped tablespoon cornflourTopping1kg new or chat potatoes, halved500g sweet potatoes, peeled and cut into chunks3 tablespoons olive oilBunch spring onions, chopped140g cheddar cheese, grated2 tablespoons chopped chivesPlace stock in saucepan and bring to the boil; add fish fillets, simmer gently for 5 minutes. Remove fish with slotted spoon, reserving the stock, and flake into large chunks, removing any bones. Spread into an ovenproof dish with prawns, peas and chives. Bring reserved stock, wine and cream to the boil; remove from heat. Mix cornflour to a paste with 1 tablespoon of water; whisk into sauce. Return to heat and cook, stirring, until thickened. Pour sauce over fish; set aside. Boil all potatoes in salted water until tender. Drain, then return to pan with olive oil, spring onions and half the cheese and chives. Season, and crush lightly with a fork or potato masher. Spoon potato topping over fish; sprinkle with remaining cheese and chives. Cook for 30-35 minutes in a preheated 190C (fan) oven until topping is golden and the filling is bubbling. Serves 4-6
Join Caroline Wilson and Corrie Perkin for their GLT's this week.
Thanks to our new show sponsor Red Energy. We're thrilled Red Energy are powering our podcast so we can keep making shows right throughout these challenging time. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 122 - 'We Will Meet Again'.It's a huge welcome to all of our new listeners AND to our new show sponsor Red Energy. We're thrilled Red Energy are powering our podcast so we can keep making shows right throughout these challenging time. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.We recorded this show just a couple of hours after George Pell's conviction was quashed by the high court. We try and make sense of that ruling and reflect on another week of the 'new normal' during this Coronavirus crisis.Caro makes a few predicitions about the fate of the 2020 season and Caro and Corrie share a 'Crush of the Week' on The Queen, whose recent public address was on point. Watch it HERE. In BSF Caro and Corrie have some great series recommendations include Kate Atkinson's Jackson Brodie's private eye series and Gerard Durrell's The Corfu Trilogy. Caro's been watching Unorthodox on Netflix and Van der Valk on ABC TV and Corrie shares a recipe for Granny's Shortbreadfrom the Monday Morning Cooking Club and Caro her friend Tania's Greek Lentil Soup (see recipe below).Caro's grumpy this week - about an Easter without he usual festivites and in 6 Quick Questions we talk best Hot Cross Buns, online 'iso' purchases, Bill Withers, camping and more. For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.INGREDIENTS500g red or brown lentils2 brown onions, roughly chopped3 cloves of garlic, roughly chopped3 bay leaves2 tablespoons tomato pastePepper and saltWaterRed wine vinegar and olive oil to serveMETHODRinse the lentils and put them in a pot with almost 2 litres of cold water. Bring to the boil, turn off the heat and throw this water away. Rinse the lentils.Fill the pot with 6 fresh cups of water. Add the lentils, onions, garlic and bay leaves and bring to the boil. Skim the surface if any white foam appears.Once it has reached the boil, turn down the heat to simmer and add the tomato paste and pepper and salt. Simmer for around 45 minutes until the lentils are soft and the soup has thickened. (you may need to add more water).Ladle into bowls and serve with a splash of red wine vinegar and a good swirl of olive oil. (I also like a good blob of Greek yoghurt, and a few chopped herbs on top, but this is not traditional!)(note: there is another favourite Greek soup called Fasoulatha, which uses cannellini or haricot beans instead of the lentils – you can cook it the same way, but I would to the ingredients above: 2 diced carrots, a couple of stalks of chopped celery and a can of peeled tomatoes).
Join Caroline Wilson and Corrie Perkin for their Ep 121 GLT's.
For books mentioned in this episode head to Corrie's website www.mybookshop.com.au HERE
To listen to the Adealide Writer's Week Podcasts click HERE.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 121 ‘What Do You Do With Your Bosoms?’.We hunkered down in My Bookshop surrounded by beautiful books for our recording this week. Caro and Corrie have new monthly challenges – Corrie’s going to finish writing her children’s book and Caro’s going to start running again.We reflect on the week that was as the Coronavirus crisis continues and share Quarantine Hobbies and weird corona moments.Caro and Corrie discuss the latest AFL News including the huge bail out and the player payments deal.Caro’s ‘Crush of the Week’ is Brisbane Lion’s coach Chris Fagan, who has pulled out all stops to help his club weather the Coronavirus shut down.In BSF (Books, Screen and Food) – Corrie’s excited to get cooking from Falastin by Sami Tamimi (with a strong Ottolenghi connection), everyone’s raving about Giri/Haji on Netflix and Caro shares a simple but tasty salmon pasta dish (see recipe below).Corrie is Grumpy this week with Donald Trump’s treatment of journalists at press conferences and in ‘6 Quick Questions’ we talk awkward retail moments, our favourite Alex Baldwin moments and weird pet sympathy gestures.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.Light Lemon and Garlic Pasta with SalmonIngredients· 16 oz. rigatoni/pasta· 1 teaspoon garlic, minced· 2 tablespoons extra virgin olive oil· 1/2 cup basil leaves, finely chopped· Salt and pepper to taste· 1 lb. salmon fillet· Zest of one lemon· 2 tablespoons lemon juice· 2 teaspoons capers· Parmesan cheese, shaved or gratedINSTRUCTIONS1. Cook the pasta according to package directions2. Meanwhile, season salmon with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness3. Once the pasta is cooked, drain and toss with garlic, olive oil, basil and season with salt and pepper to taste4. Add lemon juice, zest and capers to the pasta and toss to mix5. Flake the salmon into bite-size pieces6. Gently toss salmon with the pasta7. Dish and serve hot topped with freshly grated or shaved Parmesan cheese
Join Caroline Wilson, Corrie Perkin and guest Anna from the Op-Shop for a bonus dose of GLT's (Good Local Tips).
Plus we want to hear your GLT's - or perhaps you're in need of a couple of good tips. Send us your tips or questions via our Instagram account @DontShootPod on Facebook page (and hit 'Sign Up' to receive weekly updates HERE.) or you can email the show via feedback@dontshootpod.com.au.
Join Caroline Wilson and Corrie Perkin for Ep 120 ‘It Could Be Worse. . .We Could Be Homeschooling!’ with a special appearance by Caro's daughter Clem Donohoe. Caro and Corrie discuss their latest coronavirus crisis concerns and come up with 10+ Ways to Say Happy in Isolation.1. Don’t spend all day in your tracksuits – get up and dressed, and dress for dinner. Stick to a routine2. Read books – use technology to chat about books with friends and family.3. Save the money you used to spend on coffee4. Talk to your family as much as you can – if you’re not living with them. Facetime as often as you can. A quick check in helps you through the day.5. Master technology. Get over your issues with technology and embrace it – you’ll need it.6. Stay fit and stay healthy – do yoga at home. Go for a long walk if you can.7. One good turn every day – just a simple act of kindness each day8. Donate food and products to charity if you can9. Eat healthy and drink lots of water10. Don’t look at the news too much.11. Reorganise your photos, digital images and albums12. Get crafty!13. Set up a mini golf putting course around the houseCaro reflects on the strangeness of Round 1 of the AFL season (ie playing without crowds) and updates us on the latest from AFL House where some 80% of staff have been laid off for at least two months.Corrie’s ‘Crush of the Week’ is for the army of health workers, doctors and nurses who are putting their lives on the line each day just by going to work.It’s a comfort focused list on BSF as we talk about comforting books to read, shows to watch and food to cook (see the list and recipes below).Caro’s grumpy that the advice is to avoid iced drinks due to coronavirus – goodbye G&T!In ‘6 Quick Questions’ Caro talks about working with Eddie McGuire, Corrie shares the Top 10 Best Selling Books in Australia (see list below), we pay tribute to Kenny Rogers and more.Don’t forget to download our bonus ‘Good Local Tips’ episode later in the week.COMFORT READINGKate Atkins Life After Life and A God In RuinsElizabeth Jane Howard The Cazalet ChroniclesAlexandre Dumas The Count of Monte Cristo Nancy Mitford Don’t Tell Alfred and Love in a Cold ClimateThe Poldark novels by Winston GrahamCOMFORT VIEWINGDoc Martin on ABC TVGrand Designs with Kevin McCloudCall the MidwifeAll the Harry Potter moviesCOMFORT EATINGCaro’s Quince Jelly HEREClem’s Spicy Chicken Lettuce Wraps HEREBEST SELLING BOOKS IN AUSTRALIA w/c March 23rd.1. Hilary Mantel The Mirror and the Light2. Dervla McTiernan The Good Turn3. Bruce Pascoe Dark Emu4. Delia Owens Where the Crawdads Sing5. Bluey: Easter Fun!6. Dr Michael Mosley Fast Asleep7. Cassandra Pybus Truganini8. Bernardine Evaristo Girl, Woman, Other 9. Jeanine Cummins American Dirt10. Donna Leon Trace ElementsFor videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and guest Anna from the Op-Shop for a bonus dose of GLT's (Good Local Tips).
Plus we want to hear your GLT's - or perhaps you're in need of a couple of good tips. Send us your tips or questions via our Instagram account @DontShootPod on Facebook page (and hit 'Sign Up' to receive weekly updates HERE.) or you can email the show via feedback@dontshootpod.com.au.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as we tip Round 1 of the 2020 AFL Footy Season.
We'd love you to join us as we tip the 2020 AFL Season. Sign up for our tipping competition HERE and search for the Don't Shoot the Messenger Podcast competition.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and guest Anna from the Op Shop (aka Anna Barry) for Ep 119 'That's Your Community'. How things have changed in just a week! We discuss our immediate Coronavirus concerns, the types of behaviors that are on display (the good and the bad) and how we plan to care for the vulnerable people in our families. The AFL has already announced a shortened 17 Round season - but will the footy go ahead for Round One? Caro's 'Crush of the Week' is on Jacinda Ardern for her tough Coronavirus measures, while Corrie is grumpy with Donald Trump for his inept handling of the crisis. We've got plenty of recommendations this week in BSF. Anna's recommending The Truants by Kate Weinberg, while Caro also recommends Dervla McTiernan's The Good Turn.In Screen - Caro went to the movies to see Miss Fisher and the Crypt of Tears, Anna's predicts Deadwater Fell (BBC One of Foxtel) will be a big hit and Corrie's raving about Sarah Ferguson's show Revelation.If you've got a pantry full of canned tuna - try Corrie's friend Jane's dip (see recipe below). DON'T SHOOT THE MESSENGER FOOTY TIPPINGIf the footy season does start - we'd love you to join us as we tip the 2020 AFL Season. Sign up for our tipping competition HERE and search for the Don't Shoot the Messenger Podcast competition.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.Jane's Tuna Dip1 large can of tunaLemon zest and squeeze of lemon (to taste). 1/3 Cup of whole egg mayoGround black pepper and a dash of cayenne (optional)1/4 cup parsley1 spring onionDash of brandyPut all of your ingredients into the food processor and blend.
Join Caroline Wilson, Corrie Perkin and guest Brendan Donohoe for Ep 118 'Times Have Changed'.After resigning his position as Channel 7's State Political Reporter recently, Brendan speaks for the first time about his reasons for stepping down after 30 years.We discuss the Coronavirus and the impacts it's having on our daily life plus we mourn the loss of AAP (Australian Associated Press) and Caro admits to a little accidental text message slip up which saw her send Eddie McGuire a private text meant for a friend!!Corrie's 'Crush of the Week' is the Aussie Women's T20 World Cup winning team and she's grumpy about rampant Coronavirus panic buying.In BSF Corrie's enjoying The Mirror and the Light by Hilary Mantel, everyone's raving about Stateless on ABC TV and we've got two sure-fire scone recipes for you (see recipes below).In keeping with a theme - Caro's 'GLT' is a Who Gives A Crap toilet paper subscription. With 50% of profits going to build toilets and sanitation projects in the third world AND the convenience - it's perfect to help you avoid the panic buy! You can check out their subscriptions HERE.DON'T SHOOT THE MESSENGER FOOTY TIPPINGWe'd love you to join us as we tip the 2020 AFL Season. Sign up for our tipping competition HERE and search for the Don't Shoot the Messenger Podcast competition.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.SAVOURY MUFFINS / SCONES125 ml water125 ml milk1 egg60ml olive oil265g Plain Flour10g Baking Powder10g Caster Sugar20g sunflower seeds20g Pepitas4g Cayenne Pepper110g Australian Fetta Cheese75g Tasty Cheese (shredded)75g vintage cheddar50g baby spinachCombine the dry ingredients in a bowl. Add wet ingredients and spinach and mix until combined. Fold through crumbled cheese gently. Spoon 160g into each muffin case. Garnish with Pepitas, black sesame and white sesame.Bake at 175 degree C for 27 – 30 minutes.CARO’S FAVOURITE SCONE RECIPE (from Kel Ireland)Pre heat oven to 200 degrees C3 cup SR flour1 cup of cream1 cup of lemonadePinch of saltUse a knife to quickly but gently fold the mixture together.Use only your fingertips to spread out dough to about 3-4cm highUse a middle or small size scone cutterBrush tops with milkBake for 15 – 20 minutes.Top with Jam and Cream
Join Caroline Wilson and Corrie Perkin for Ep 117.
From the crazy world of Caro's Bridge Congress and Brendan Donohoe's resignation from Channel 7 to the Modern Relax Woman and Prince Andrew's seduction techniques - there's plenty to talk about this week.
Caro's 'Crush of the Week' is on Mack Horton whose protest against drug cheat Sun Yang was vindicated this week and her 'GLT' is to simply talk to your taxi driver - after all the world is a village!
In 'BSF' Caro's recommending The House of Trelawney by Hannah Rothschild and Dublin Murders on SBS, and we talk simple tricks with Fish Tacos.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 116 'Rocking The Onesie'. We check in with Corrie and Caro's monthly challenge which has been a success this February. Corrie's instagram hours are declining rapidly while Caro's decluttering is paying dividends. We discuss the backlash when public figures make innapropriate remarks or gaffes. Are we forgiving of genuine mistakes but much less tolerant now of comments that allude to unsavoury attitudes?Caro and Corrie also touch on the new documentary about Adam Goodes The Australian Dream which aired on ABC TV on Sunday. The AFLW season is in full swing and we're starting to see media coverage of players and their sometimes poor performances - is this a sign that the league is growing up? In 'BSF' Corrie sides with Oprah in recommending American Dirt by Jeanine Cummins, Caro's hot screen tips are Temple (SBS on Demand) and The Stranger on Netflix and Corrie shares a simple recipe for brilliant roast potatoes (see recipe below). Caro's grumpy this week about the shoddy clean up by NBN contractors in her neighbourhood and we pay tribute to June Dally-Watkins who died recently aged 92. ROAST POTATOES (ala Susie Rogers Wilson). Choose your potatoes (Corrie likes Deseree or Chat) wash them then boil for 15-20 minutes in salted water until they are softish (but still slightly firm). Cut into halves so you have a flat bottom to place flat on the baking tray or dish. Make a series of close slits accross the top of the potatoes, then drizzle / brush generously with olive oil. Sprinkle on plenty of salt and chopped rosemary. Roast for 45 minutes at around 180 degrees C. My Bookshop Bushfire Recovery EventOn Thursday March 26 Corrie will host a very special event with two award-winning authors, actor and writer Magda Szubanski and journalist Margaret Simons, renowned political journalist Barrie Cassidy, and Will Connolly, a young activist who is emerging from the popular “Egg Boy” tag to show his capacity to change the world in which he lives.The event will start at 6.30pm and finish 7.30pm. Tickets are a donation minimum of $100 each and all proceeds will go toward Magda Szubanski and Will Connolly’s Go Fund Me initiative to raise money to support ongoing mental health services in bush fire-affected regions. For more details click HEREFor videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 115 – ‘Maybe It Was The Weevils’.Caro’s back from her #FillUpYourEsky road trip through bushfire affected towns along the South Coast of NSW – and she’s got some great recommendations for local businesses that need our support including Dulcie’s Cottage in Merimbula, Tathra Oysters and The Long Paddock in Lindenow.As February challenges continue – Corrie’s managed to cut her Instagram usage by 27% and the cull continues at Caro’s house.Caro and Corrie discuss the current state of women in Sports journalism and in leadership roles in sporting bodies. Why is there still such under representation? Why do difficult men seem to survive where difficult women don’t?We recap some of the highlights from the Oscar’s last week and Caro reviews Parasite. Caro’s ‘Crush of the Week’ is journalist Louise Milligan for her expose about an alleged ‘cultural cover up’ at St Kevin’s Catholic School in Melbourne.In ‘BSF’ Caro’s pulled a classic from the shelves in F.Scott Fitgerald’s The Beautiful and Damned, Corrie’s been to see the 2020 version of Jane Austen’s Emma and Caro shares an easy recipe for Spicy Chilli Beans (see recipe below).This week Corrie’s grumpy about ruthless landlords who’d rather risk an empty shop than face the reality that retailers are struggling.My Bookshop Bushfire Recovery EventOn Thursday March 26 Corrie will host a very special event with two award-winning authors, actor and writer Magda Szubanski and journalist Margaret Simons, renowned political journalist Barrie Cassidy, and Will Connolly, a young activist who is emerging from the popular “Egg Boy” tag to show his capacity to change the world in which he lives.The event will start at 6.30pm and finish 7.30pm. Tickets are a donation minimum of $100 each and all proceeds will go toward Magda Szubanski and Will Connolly’s Go Fund Me initiative to raise money to support ongoing mental health services in bush fire-affected regions. For more details click HEREFor videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au. Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.SPICY CHILLI BEANS2 tablespoons olive oil1 brown onion, finely chopped1 red capsicum, cut into 1cm pieces4 cloves of garlic, thinly sliced1 tablespoon ground cumin1 teaspoon smoke paprika400g can chopped tomatoes1 tablespoon tomato paste400g can lentils, rinsed and drained400g can red kidney beans, rinsed and drained425g can black beans, rinsed and drainedSea salt and cracked black pepperHeat the olive oil in a large heavy-based saucepan (cast iron if possible) over medium heat. Add the onion and capsicum and cook, stirring often for 3-4 minutes or until softened.Add the garlic, cumin, paprika, tomatoes, tomato paste and 200ml of water and stir to combine. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally for 20 minutes.Add the lentils, kidney beans and black beans and stir to combine. Continue simmering for 20minutes to bring the flavours together, stirring from time to time. Add a little extra water if it becomes dry. Taste and season with salt and pepper as needed. Suggest serving with sweet potato and avocado.
Join Caroline Wilson and Corrie Perkin as they list their 20 predictions for 2020.
We love getting your comments, questions and feedback – email them to feedback@dontshootpod.com.au, follow the show on Instagram or Twitter.
Join Caroline Wilson and Corrie Perkin for Episode 114 – ‘All Claws Out’.We check in with Corrie and Caro’s February challenges. Caro’s shedding things, and Corrie’s trying to curb her Instagram habit!We look at the tumultuous week in federal politics with a forced resignation, a leadership change in the Nationals and a cabinet reshuffle. . . and the claws are out among political commentators like Niki Savva.Hamish Macdonald gets the thumbs up from both Caro and Corrie as he takes over the hosting role on ABC TV’s ‘Q & A’ from Tony Jones.The AFLW had their season launch on Tuesday – but has the AFL done enough to publicise the upcoming season and keep pace with the huge swell of interest in Women’s Footy?Caro’s ‘Crush of the Week’ is a posthumous tribute to former Victorian Premier John Cain.In BSF (Books, Screen and Food) Corrie’s been reading The Sphinx by Hugo Vickers, Caro reviews Seaberg and shares a recipe for Tomato and Tamarind Fish Curry (see recipe below).Caro’s more than a little Grumpy about the AFL renewing its partnership with Bet Easy despite lobbying from anti-gambling campaigners and in ‘6 Quick Questions’ we talk BAFTAs fashions and much more.We love getting your comments, questions and feedback – email them to feedback@dontshootpod.com.au, follow the show on Instagram or Twitter.Tomato and Tamarind Fish CurryFor the curry paste· 2 tsp coriander· 1 tsp cumin seeds· 2 tbsp light-flavoured oil· 1 tsp chilli flakes· 1 tsp ground turmeric· 11/2 tbsp tamarind paste· 3 garlic cloves, crushed· 2 cm piece of ginger peeled and choppedFor the fish curry· 2 onions, sliced· 2 tsp black mustard seeds· 8 curry leaves· 3 potatoes, quartered· 4 tomatoes, quartered· 300ml good fish stock· 200ml coconut cream· 600g firm white fish fillet cut into chunks· Coriander to serve· Toasted desiccated coconut to serve· Steamed rice to serveTo make the curry paste, dry fry the coriander and cumin seeds over a medium het for a few minutes, until fragrant. With a drop of oil, blitz the toasted seeds, chilli flakes, turmeric, tamarind, garlic and ginger to a paste in a food processor. Set aside.Heat the remaining oil in a large frying pan, add the onion, mustard seeds and curry leaves and fry for about 8 minutes, until the onion is golden. Add the potatoes, tomatoes, fish stock and coconut cream to the pan and cook over a low heat until the potatoes are cooked through and the sauce has thickened slightly. Nestle in the fish, spoon over a little sauce and simmer for 2-3 minutes, until the fish is just cooked through.Remove from the heat, scatter with coriander leaves and serve with toasted desiccated coconut and rice.Don’t Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Caro and Corrie kick off 2020 by setting a few goals and discuss the 2020 bush fire tragedies – has it been a game changer for climate debate in Australia?Caro and Corrie don’t agree at all about the Sussex’s departure from formal Royal life and Corrie has a ‘Crush of the Week’ on Celeste Barber who has helped raise $50 million for Bushfire Relief projects, plus Caro has a swag of GLT’s.For more details about the Bushfire Fundraiser event at My Bookshop in March email corrie@mybookshop.net.auEmail your comments and questions to feedback@dontshootpod.com.auDon't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.BSF (Books, Screen and Food)Corrie’s Top 3 Books Catch & Kill by Ronan FarrowLady in Waiting by Anne GlenconnerHouse of Trelawney by Hannah RothschildCaro’s Top 3 BooksJulia in Ireland by Ann BridgeBruny by Heather RoseOutline by Rachel CuskCorrie’s Top 3 Screen PicksThe GentlemanThe Irishman (Netflix)London Has Fallen (Netflix)Caro’s Top 3 Screen PicksThe GentlemanLittle WomanMarriage Story (Netflix)Berry Crumble Ice Cream by Jane Hornby Simple & ClassicIngredients21/2 cups (600 ml) heavy (double) cream1 tsp vanilla extractScant 1 cup (200 ml) sweetened condensed milk3/4 cup (100 g) all-purpose (plain) flour1 pinch fine salt31/2 tbsp (50 g) unsalted butter, cold4 tbsp superfine (caster) sugarAbout 3 cups (350 g) mixed berries (fresh or frozen)1 Pour the cream into a large mixing bowl, then add the vanilla. Using an electric mixer, whip the cream until thickened but not stiff.2 Add the condensed milk to the cream, then use a spatula or large metal spoon to fold it in until evenly mixed. Try to conserve as much of the air in the cream as you can.3 Put the mixture into a large freezerproof container (I used a small 7 x 10-inch/18 x 25-cm roasting pan, or a baking dish would be fine, too), cover with plastic wrap (clingfilm), then freeze for 3 hours, or until set but still spoonable.4 Prepare the crumb topping and fruit while you wait. Preheat the oven to 350°F/180°C/Gas Mark 4. Mix the flour and salt in a large bowl, then add the butter, cut into cubes.5 Rub the butter into the flour, passing it through fingers and thumbs until the cubes of butter start to incorporate into the flour. If the mixture starts to feel warm or the butter sticky, chill it for 5 minutes, then continue. Keep rubbing together until the mixture looks like clumpy bread crumbs, then stir in 2 tablespoons of the sugar.6 Spread out the crumb mixture over a large baking sheet. Bake for about 25 minutes, until golden and crisp, taking a look halfway through. If the crumbs are browning unevenly, break up with a spoon and stir them about a little, then return to the oven. Let cool.7 Put the fruit into a saucepan with the remaining 2 tablespoons sugar.8 Heat the pan gently until the fruit turns soft and saucy, then cool completely.9 When the ice cream base is almost frozen but still spoonable, swirl in the fruit and its juice.10 Sprinkle with the crumb topping, cover with plastic wrap, then freeze for at least 4 hours, ideally overnight or for up to 1 month. Take the ice cream out of the freezer 15 minutes before you want to serve it to let it soften ready for scooping.
Join Caroline Wilson and Corrie Perkin for Questions from Ep 112 our Live Christmas Show.
We were raising funds at our event for The Salvos Drought Relief programs. They work alongside of other rural support agencies, participate in community engagement activities and conduct regular visits to farmers and rural workers in need of practical assistance, or simply a listening ear and a hand of friendship. Our donation will go towards emergency financial assistance e.g. help with bills, vouchers for farming supplies, help in the delivery of donated goods and food hampers and much more.
If you would like to make a contribution via our fundraising page HERE.
Thanks to Select Harvests, Cobram Estate, Humphrey Law Socks and Hardie Grant Books for donating wonderful prizes for our lucky door prizes.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Part Two of our Live Christmas Show.
We were raising funds at our event for The Salvos Drought Relief programs. They work alongside of other rural support agencies, participate in community engagement activities and conduct regular visits to farmers and rural workers in need of practical assistance, or simply a listening ear and a hand of friendship. Our donation will go towards emergency financial assistance e.g. help with bills, vouchers for farming supplies, help in the delivery of donated goods and food hampers and much more.
If you would like to make a contribution via our fundraising page HERE.
Thanks to Select Harvests, Cobram Estate, Humphrey Law Socks and Hardie Grant Books for donating wonderful prizes for our lucky door prizes.
TIME CODES / SHOW NOTES
1.00 min Caro and Corrie welcome Anna Barry (aka Anna from the Op-Shop) and Julia Wilson (aka Caro’s Mum).
2.00 – What annoys us most about Christmas?
Anna, the busy mantra.
Julia – it was better in the 1940s
Caro – why the urgency to “catch up before Christmas”
Corrie – Black Friday, over-rated Ginger bread houses, tangled Christmas lights, competitive Christmas lunch catering stories.
6.20 – Heart-felt thanks from Corrie for all of the well wishes after her dog Bearsy’s death.
6.50 – ‘Crush of the Week’ Jacinda Adern. “She behaves like Australian’s should” says Julia of Jacinda. Caro looks back on some of her past crushes.
8.45 Book Screen and Food (BSF)
Corrie’s Top Ten Books of 2019
NON-FICTION:
- Manderley Forever by Tatiana de Rosnay
- The Anarchy by William Dalrymple
- The Salt Path by Raynor Winn
- The Erratics by Vicki Laveau-Harvie
FICTION:
- An American Marriage by Tayari Jones
- There Was Still Love by Favel Parrett
- The Dutch House by Ann Patchett
- Damascus by Christos Tsiolkas
- The Offing by Benjamin Myers
AND THE BOOK CORRIE CAN’T WAIT TO READ OVER SUMMER:
- On Earth We’re Briefly Gorgeous by Ocean Vuong
11.00 ANNA’s Best Summer Read The Dutch House by Ann Patchett
12.20 JULIA’S Best Summer Read A Lady In Waiting by Anne Glenconnor (lady in waiting to Princess Margaret).
14.00 – CARO’s Book of the Year Boy Swallows Universe by Trent Dalton.
15.30 – Caro’s Top Ten Films of 2019
- Once Upon a Time in Hollywood
- Never Look Away
- The Marriage Story
- Judy
- The Irishman(on Netflix)
- Official Secrets
- The Final Quarter
- The Good Liar
- Blinded by the Light
- After the Wedding
Netflix Recommendations
Corrie’s Top 3
The Crown
Designated Survivor
Marchella
18.30 Anna’s Netflix Pick
Unbelievable on
21.00 Julia’s Recipe Recommendation is for Curried Rabbit in Grapefruit Cases by Dame Edna Everage.
23.00 Anna’s Recipe from Simple by Yottam Onttolenghi (See recipe at end)
24.30 Anna’s Grumpy about the City of Melbourne’s poor Christmas decorations this year.
25.30 ‘6 Quick Questions’
Anna’s best Op-Shop find of the year, a Richmond FC vinyl single and The Sportsman’s Cookbook.
27.00 – Corrie’s tips for wrapping gifts well.
29.30 – Worst Christmas Moments.
33.00 – Julia’s GLT (good local tip). Go Local, stay local, buy local.
33.53 – Anna’s GLT – a case of Brown Brother’s Prosecco (perfect for spritzes).
37.00 Miss Jane (and Simon) sing The Podcast Song.
Hot Charred Cherry Tomatoes with Cold Yoghurt.
(From Yottam Ottolenghi’s Simple)
SERVES FOUR AS A STARTER OR MEZZE
Ingredients
350g cherry tomatoes
3 tbsp olive oil
¾ tsp cumin seeds
½ tsp light brown sugar
3 garlic cloves, finely sliced
3 thyme sprigs
5g fresh oregano
3 sprigs left whole and the rest picked, to serve
1 lemon: finely shave the skin of ½ to get 3 strips and finely grate the other ½ to get 1 tsp zest
350g extra thick Greek- style yoghurt (such as Total), fridge-cold
1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes)
flaked sea salt and black pepper
Method
- Preheat the oven to 200°C fan.
- Place the tomatoes in a mixing bowl with the olive oil, cumin seeds, sugar, garlic, thyme, oregano sprigs, lemon strips, ½ teaspoon of flaked salt and a good grind of pepper. Mix to combine, then transfer to a baking tray just large enough to fit all the tomatoes together snugly.
- Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the grill setting and grill for 6–8 minutes, until the tomatoes start to blacken on top.
- While the tomatoes are roasting, combine the yoghurt with the grated lemon zest and ¼ teaspoon of flaked salt. Keep in the fridge until ready to serve.
- Once the tomatoes are ready, spread the chilled yoghurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon.
- Spoon over the hot tomatoes, along with their juices, lemon skin, garlic and herbs, and finish with the picked oregano and chilli flakes. Serve at once, with some bread.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for part one of our Live Christmas Show. Our guests are Peggy O'Neal (President of the Richmond Football Club) and Konrad Marshall who has just released his new book Stronger and Bolder: The Story of Richmond's 2019 Premiership (available HERE).
We were raising funds at our event for The Salvos Drought Relief programs. They work alongside of other rural support agencies, participate in community engagement activities and conduct regular visits to farmers and rural workers in need of practical assistance, or simply a listening ear and a hand of friendship. Our donation will go towards emergency financial assistance e.g. help with bills, vouchers for farming supplies, help in the delivery of donated goods and food hampers and much more.
If you would like to make a contribution via our fundraising page HERE.
Thanks to Select Harvests, Cobram Estate, Humphrey Law Socks and Hardie Grant Booksfor donating wonderful prizes for our lucky door prizes.
Join Caroline Wilson and Corrie Perkin for Ep 111 - 'You and the Queen Have A Lot In Common'.
CHRISTMAS LIVE PODCAST EVENT - tickets still available
WHERE – the rooftop at Bells in South Melbourne.
WHEN – Tuesday December the 10th, 6.30pm – 8.30pm
HOW TO BOOK – Email Tara via events@crocmedia.com or phone (03) 8825 6605.
$10 from every ticket purchased will be donated to the Salvos Drought Relief Support program.
This week Caro and Corrie reflect on a few cultural highlights they've been to lately and talk Book Club breakups.
We pay tribute to Clive James who died last week and look at his life and contribution to Australian literature and culture.
Corrie's 'Crush of the Week' is sadly her dog Bearsy, who also passed away recently. Vale Clive and Bearsy!
In BSF - Corrie highly recommends AFL star Nic Naitanui's kids book Little Nic's Big Day (available at My Bookshop HERE). Caro deep dives on The Crown Series 3 and shares a simple but delicious recipe for chickpea puree from Karin Martini's wonderful cook book Feasting (available HERE), see recipe below.
This week Caro's slightly grumpy about the whole concept of Black Friday sales - do we need to follow everything the US does?
In '6 Quick Questions' we cover a whole lot of weird issues, including Corrie's weird website discovery of Tipsy Elves.com and a musical based on the life experience of Michael Jackson's glittery glove!
Caro's GLT is one for hummus lovers - Cafe 55 in Elsternwick.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Karen Martini’s Chickpea Puree (originally from her Crispy Fried Lamp with Chickpea Puree and Carrot and Beetroot Salad recipe).
2 x 400g cans chickpeas
1 bay leaf
2 cloves garlic, halved
100ml extra virgin olive oil
2 teaspoons tahini paste
Juice of 2 lemons
1-2 tablespoons hot water (optional)
Place the chickpeas and bay leaf in a saucepan of water over medium heat and bring to the boil. Drain.
Puree the hot chickpeas and garlic in a food processor. Add the remaining ingredients and process
Caro’s Spiced Nuts
(Recipe from a Laurie Chartres Cooking Class).
INGREDIENTS
2 tablespoons of olive oil
300g macadamia nuts
2 tablespoons of white sesame seeds
3 tablespoons of sunflower seeds OR any seeds (pepitas, pine nuts etc)
½ cup (100g) caster sugar
1 and ½ teaspoons of salt
1 tablespoon of ground cumin
1 teaspoon ground coriander
METHOD
Line a large baking tray with baking paper and set aside. Combine the sugar and spices.
Heat the oil in a large, heavy-based frying pan over medium high heat, add the nuts, sesame seeds, pepitas and /or seed mix, and sprinkle over the sugar and spice.
Cook the nuts, tossing constantly until dark brown and the sugar has caramelised.
Watch out as sugar can burn very quickly. When it starts to smell like it’s burning lower the heat immediately.
Once nicely browned, tip the mixture onto the lined tray.
As caramel can be very hot CAREFULLY separate the mixture, spreading it out in a single layer to cool completely.
Once completely cooled, this will keep for a good week in an airtight container.
Join Corrie Perkin and Caroline Wilson for Ep 110 'Frizzled and Grizzled'.
It certainly feels like we're on the down hill run to Christmas - for our Melbourne and Victorian listeners we'd love you to join us at our Live Christmas Podcast Event - there's still plenty of tickets available, so make a night of it!
WHERE – the rooftop at Bells in South Melbourne.
WHEN – Tuesday December the 10th, 6.30pm – 8.30pm
HOW TO BOOK – Email Tara via events@crocmedia.com or phone (03) 8825 6605.
This week Corrie and Caro discuss a recent incident in sleepy Woodend, where Nazi symbols were paraded around a supermarket and they ponder the importance of keeping the truth of the Holocaust alive, especially through screen and literature.
Prince Andrew's been sacked by his Mum, his birthday party's been called off and we can't help but see the similarities in storylines playing out on the new season of The Crown.
Caro takes us inside AFL HQ with a couple of theories about a succession play should Gillon McLachlan step down at the end of next year.
Corrie's 'Crush Of the Week' is Pete Buttigieg who's a candidate for the Democratic Party nomination in 2020. You can listen to his interview on The Daily HERE.
We've got plenty of great recommendations in BSF, Corrie's been reading Damascus by Christos Tsiolkas (available HERE) - a confronting read not for the faint hearted. Caro's been to the cinema to see Knives Out and Corrie shares a great recipe from Alison Roman's Nothing Fancy cookbook. . .Frizzled Chickpeas and Onions with Oregano and Mint. (see recipe below).
Caro's Grumpy that Marie Kondo first urged us to de clutter but has now launched an online store to sell us back the clutter of the future!
OTHER FILMS AND BOOKS MENTIONED IN THIS EPISODE
Movies: Hope Gap and The Good Liar.
Books: Rebel Prince: The Power, Passion and Defiance of Prince Charles by Tom Bower.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Frizzled Chickpeas with onion, oregano and fetta.
From the cookbook Nothing Fancy by Alison Roman
Ingredients
- 1/2 cup olive oil
- 1 large red or yellow onion, thinly sliced
- 2x 445g cans chickpeas, drained and rinsed
- 4 garlic loves, smashed
- Pinch of crushed red pepper flakes
- 4 sprigs marjoram or oregano, plus more leaves for garnish
- 60 g feta, thinly sliced or crumbled
Steps
-
Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has softened, and is just starting to brown, 5 to 8 minutes.
-
Add the chickpeas, garlic, red pepper flakes, and half the marjoram or oregano leaves. Season with salt and pepper, and toss to coat.
-
Continue to cook, shaking the skillet occasionally to make sure nothing is stick and that the chickpeas are getting equal attention from the oil and heat, until the chickpeas are golden brown and appear fried around the edges and the onion is a deep golden brown and looks somewhere between fried and caramelized. Season to taste.
-
Remove from the heat and transfer to a large serving bowl. Top with the feta and remaining marjoram or oregano.
Join Caroline Wilson, Corrie Perkin and special guest writer and journalist Garry Linnell for Ep 109 'Darling. . .I'm Not Really A Ghost'.
Tickets are ON SALE NOW for our Live Christmas Podcast Event
WHEN – Tuesday December the 10th, 6.30pm – 8.30pm with special guests Peggy O'Neal, Anna from the Op-Shop and Julia Wilson.
WHERE – the rooftop at Bells in South Melbourne.
HOW TO BOOK – Tickets are $80 and include food and drinks. Please email Tara via events@crocmedia.com or phone (03) 8825 6605 to book your tickets now!
We begin with a discussion about Garry's new book Buckley's Chance: The Incredible True Story of William Buckley and How He Conquered A New World (available from My Bookshop HERE).
From Buckley's remarkable story of survival in colonial Australia we move on to the British Royal family and Prince Andrew's appalling interview and his attempt to distance himself from the Jeffery Epstein scandal. Plus season three of The Crown has just hit Netflix, we get Caro and Corrie's early reviews.
Garry's 'Crush of the Week' is Nigella Lawson for being an ever present foodie inspiration - just don't call it 'food porn' or you'll make Caro even grumpier. Food porn, travel porn, garden porn - it's just not right says Caro.
It's a bumper edition of 'BSF' - Garry's recommending Lonsome Dove by Larry McMurtry and A Little Hatred by Joe Abercrombie. Caro's been to see Ford v Ferrari and Corrie serves up a chocolate torte with blood plum compote (see recipe on the Facebook page soon HERE. ).
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Flourless Chocolate Torte with Blood Plum Compote
(From Feasting: A New Take on Jewish Cooking by Amanda Ruben)
Ingredients
Olive oil spray for greasing
6 eggs
100g caster (superfine) sugar
100g light brown sugar
300g dairy-free dark chocolate couverture, roughly chopped
2 tablespoons good-quality ground coffee
1 tablespoons Dutch (unsweetened) cocoa powder, to serve
Blood Plum Compote
1 kg blood plums, quartered, stones removed and roughly chopped
Juice of 2 oranges
6 long strips of orange zest, approximately 2cm thick
85g caster (superfine) sugar
1 teaspoon vanilla paste
Preheat the oven to 180degrees C. Grease a 25cm (10 inch) round cake tin with olive oil spray and line it with baking paper.
In the bowl of a stand mixer, whisk the eggs and sugars for about 5 minutes, or until light and creamy.
Melt the chocolate in a double boiler and leave to cool to room temperature, then slowly pour the melted chocolate into the egg mixture, whisking continuously. Gently fold in the coffee powder.
Pour the batter into the prepared tin and place in the oven. Bake for 30minutes, until the torte has risen and feels slightly firm. Remove from the oven and leave to cool completely in the tin.
While the torte is baking, make the blood plum compote. Combine the plums, orange juice and zest and sugar in a large saucepan and bring to the boil, stirring occasionally.
Reduce the heat to medium and simmer, stirring from time to time, for about 15 minutes, then mix in the vanilla paste and remove from the heat. The fruit should be softened but still holding its shape.
To serve, turn the torte out of its tin and transfer to a platter. Dust generously with cocoa powder and serve with the blood plum compote.
Join Caroline Wilson and Corrie Perkin for Ep 108 - 'Hands Off the Six Wives, Caro'.
Tickets are ON SALE NOW for our Live Christmas Podcast Event
WHEN – Tuesday December the 10th, 6.30pm – 8.30pm with special guests Peggy O'Neal, Anna from the Op-Shop and Julia Wilson.
WHERE – the rooftop at Bells in South Melbourne.
HOW TO BOOK – Tickets are $80 and include food and drinks. Please email Tara via events@crocmedia.com or phone (03) 8825 6605 to book your tickets now!
Monica Lewinsky spoke at the Wheeler Centre on the weekend and Caro and Corrie share their thoughts the compelling discussion addressing issues of feminism and sexism.
Former PM Tony Abbott was the guest of honour at a tribute dinner last week to mark his 25 years in politics - we reminisce about PM's who have retired gracefully (or not!).
Caro's 'Crush of the Week' is her mother in law Moira Donohoe who passed away at the age of 93 recently. She's remembered as a wonderful mother, grandmother, adventurer, selfless and tireless worker and much loved member of the Anglesea community.
In BSF - Caro's been reading The Silence of the Girls by Pat Barker (available HERE), and she's recommending heading to the movies to see Last Christmas. Corrie shares her tried and true recipe for Crostini with Chicken Livers, Anchovies and Capers (see recipe below).
This week Caro's grumpy about the way discussions about climate change politics have been inserted into the coverage of the bushfire crisis and she's got a great Good Local Tip - Aviv Bakery in Elsternwick.
In '6 Quick Questions' Corrie lists her favourite 3 podcasts to keep up to date with the US president's impeachment process (1. Deadline White House, 2. Article II - Impeachment, 3. Hacks on Tap with a nod to Pod Save America as well).
We talk about the ABC's decision to pull it's Olympic coverage, the musical about Henry the VIII's six wives, family What's App protocol and more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Crostini with Chicken Livers, Anchovies and Capers.
INGREDIENTS
500g of chicken livers, trimmed and cleaned
2 tbs of butter
½ of fresh chicken stock (home-made is preferable)
2 to 4 anchovy fillets (to taste)
1 tablespoon of capers
Cracked black pepper
Fresh parsley
Fresh crostini
METHOD
Melt the butter in a fry pan.
Add the livers and cook for 2 mins stirring with a wooden spoon.
Add chicken stock and cook for another 3 mins.
Remove livers and place on a chopping board with anchovies and capers
Chop the whole lot together then return to the pan with a little bit of extra butter.
Cook for another minute – remove from the heat.
Grill the bread on both sides, then top with the liver mix and fresh chopped parsley and serve warm.
Join Caroline Wilson and Corrie Perkin for Ep 107.
Tickets are ON SALE NOW for our Live Christmas Podcast Event
WHERE – the rooftop at Bells in South Melbourne.
WHEN – Tuesday December the 10th, 6.30pm – 8.30pm
HOW TO BOOK – Tickets are $80 and include food and drinks. Please email Tara via events@crocmedia.com or phone (03) 8825 6605 to book your tickets now!
This week we discuss the landmark equal pay deal brokered by the Matildas and the impact it may have on other sports. As Christmas draws closer we look at the change in attitudes towards shopping up a storm as new stats show Aussie spending rates are the slowest since the 1990-91 recession.
Caro's 'Crush of the Week' is Ash Barty (again!) and she's grumpy about the coverage of the Melbourne Cup in the Sydney media.
In BSF - Corrie's hooked on the new Helen Garner book Yellow Notebook: Diaries Volume I 1978–1987. Caro's been off to the movies to see Military Wives and she shares a simple recipe for Caesar Salad.
In '6 Quick Questions' we talk Spring Racing, star signs, off the shoulder fashion and Corrie's latest binge worthy viewing recommendations.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Other Recommendations
Helen Garner The Spare Room, Monkey Grip, This House of Grief.
Years and Years on SBS
Hinterland on Netflix
Join Caroline Wilson and Corrie Perkin with special guest Barry Bissell for Ep 106 'Waiting for Whitney'.
Barry hosted Take 40 Australia for 20 years, and shares some of his most memorable music memories plus Barry, Corrie and Caro share their 3 Top Books of 2019 (see list below).
We also discuss the shake up at the Melbourne Press Club, Corrie's 'Crush of the Week' is Christopher Pyne who's just launched his own podcast 'Pyne Time' and we've got loads of recommendations as well.
Tickets are ON SALE NOW for our Christmas Party Live Podcast
WHERE – the rooftop at Bells in South Melbourne.
WHEN – Tuesday December the 10th, 6.30pm – 8.30pm
HOW TO BOOK – Email Tara via events@crocmedia.com or phone (03) 8825 6605.
Caro’s Best 3 Books
Boys Swallows Universe by Trent Dalton
Transcription by Kate Atkinson
After the Party by Cressida Connolly
Barry’s Best 3 Books
The Wolf and the Watchman by Niklas Natt och Dag
An American Marriage by Tayari Jones
A Song For Summer by Eva Ibbotson
Corrie’s Best 3 Books
The Erratics by Vicki Leveau-Harvie
Manderley Forever by Tatiana de Rosnay
Elizabeth Macarthur by Michelle Scott Tucker
Afghan Biscuits
Ingredients
- 200 g butter softened
- 1/2 cup (110g) caster sugar
- 1 1/4 cups (160g) plain flour
- 1/4 cup (25g) cocoa powder
- 2 cups (70g) cornflakes
For the icing
- 1 cup (125g) icing sugar
- 2 tbs cocoa powder
- 50 g butter softened
- 2-3 tbs water boiling
- 24 walnut halves (optional)
InstructionsConventional Method
- Preheat oven to 180 degrees celsius. Line two baking trays with baking paper and set aside.
- Use an electric mixer to beat the butter and sugar until creamy and pale.
- Sift the plain flour and cocoa powder into the bowl and mix well.
- Add the cornflakes and mix through.
- Shape tablespoonfuls of the mixture together and place onto the baking trays.
- Cook for 10-15 minutes. Remove from the oven and allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
- To make the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Add the softened butter and 2 tbs of hot water. Mix together until well combined. Add an extra tablespoon of hot water if the icing is too thick to spread.
- Place a small spoonful of chocolate icing onto the top of each biscuit and top with a walnut.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
With two weeks to catch up on join Caroline Wilson and Corrie Perkin for Ep 105 'Silence is a Gift'.
Caro reports back from her Book Club's annual getaway while Corrie shares some simple guidelines and tips for running a successful Book Club.
We discuss the ABC's investigation into the horse racing industry on 7.30,Caro has a 'Crush of the Week' and she's grumpy too.
In BSF - everyone's been reading The Dutch Houseby Anne Patchett (available HERE), Caro's raving about Renee Zellweger in Judy and Corrie shares a recipe for an brilliant tapenade (check out our Facebook page soon for the recipe).
For videos and pics make sure you follow us on Instagram @DontShootPod.
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Email the show via feedback@dontshootpod.com.au
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Caro and Corrie are enjoying a well earned break this week so enjoy some of our favourite guests from past episodes.
Writer Jock Serong joined us for Episode 63 – ‘He Appears To Be In It For Nothing But Kicks’.
Jock leads us on an expedition into the wilds of his novel Preservation – a dark tale of survival and horror set in the colonial Australia of 1797.
Jane Caro joined us in Ep 73 to discuss her book Accidental Feminists
In Ep 61 'The M Word' Annabel Crabb joined Caro and Corrie and shared a recipe from her and Wendy Sharpe’s book Special Guest; Recipes for the happily imperfect host - available at My Bookshop HERE. For Annabel's Sticky Gingerbread Cake (see recipe below).
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Annabel Crabb’s Sticky Gingerbread Cake
300g (2 cups) plain flour
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon baking powder
125g unsalted butter
110g (1/2 cup) dark brown sugar
175g (1/2 cup) golden syrup
175g (1/2 cup) treacle
3 cm ginger, finely grated
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
2 eggs lightly beaten
125ml (1/2 cup) milk
250 g (1 cup) pumpkin puree
Preheat the oven to 200 degrees C (180 fan forced). Grease and line a 30cm x 20cm slice (tray bake) tin.
Sift the flour into a mixing bowl with the cinnamon, allspice and baking powder.
In a large heavy-based saucepan over low heat, melt the butter, sugar, treacle and golden syrup with the grated and ground ginger. When everything is incorporated, remove from the heat and whisk in the bicarb soda – it will fizz up, which will be fun for moment. Whisk in the eggs, milk and pumpkin puree until smooth.
Now add the contents of the pan to the bowl and mix well. It will be a very liquid batter, but don’t despair: all will be well. Pour into the tin and place into the oven. After about 25 minutes it will be done. Keep an eye on it – the gingerbread should be sticky, so don’t wait until it’s completely risen and cracked. Insert a skewer in the centre and it should come out clean.
Scout’s honour, this cake is nicer just as it is. What’s more, it keeps well in the fridge for a few days in an airtight container.
Join Caroline Wilson and Corrie Perkin for Ep 104.
We kick off with an October Challenge update, analyse the coverage of the workplace relationship between magistrate Rodney Higgins and his substantially younger clerk turned fiance and Caro gives us an update on what's happening in the AFLW.
In BSF Corrie's been reading Maybe the Horse Will Talk by Ellioy Perlman (available HERE). Caro rather enjoyed the film adaption of Donna Tartt's The Goldfinch and she shares a recipe for a Summer Vegetable Salad with Mint and Lemon Dressing from Gourmet Traveller (see recipe below).
Corrie's 'Crush of the Week' is on wonderful book lovers who support independent bookstores (like hers) and she's Grumpy about the prospect of having to move house AGAIN!
In '6 Quick Questions' we chat biopics and Renee Zellweger, journos bagging fellow journos, 50 years of Monty Python's Flying Circus, the issues that may dampen the success of Aussie flick Ride Like A Girl and get the low down on 'cleanfluencers'.
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
To listen and subscribe to The Outer Sanctum podcast click HERE.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Summer Vegetable Salad with Mint and Lemon Dressing (from Gourmet Traveller)
- 2 cobs of corn
- 16 zucchini flowers, trimmed and halved lengthways
- 3 bunches of asparagus, trimmed sliced diagonally into 4cm pieces
- 200 gm podded peas
Mint and lemon dressing
- ¼ cup loosely packed coarsely torn mint leaves
- 2 green onions, coarsely chopped
- 2 cloves of garlic, coarsely chopped
- 2 tbsp coarsely grated lemon rind
- 60 ml lemon-infused extra-virgin olive oil, such as Colonna Granverde (¼ cup)
- 60 ml lemon juice (¼ cup)
- 2 tbsp white wine vinegar
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Using a sharp knife, cut corn kernels from cobs, trying to keep in clusters. Blanch corn in boiling salted water for 5 minutes or until tender, refresh in iced water and drain. Blanch zucchini flowers for 2 minutes or until tender, refresh in iced water and drain. Blanch asparagus for 2 minutes or until tender, refresh in iced water and drain. Blanch peas for 5 minutes or until tender, refresh in iced water and drain. Arrange vegetables on a platter.
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For mint and lemon dressing, combine mint, green onion, garlic, lemon rind and 2 tsp sea salt in a mortar, and using a pestle, pound to a coarse paste. Transfer to a small bowl, add olive oil, lemon juice and vinegar and season to taste with sea salt and freshly ground black pepper. Drizzle dressing over vegetables and serve immediately.
Join Caroline Wilson, Corrie Perkin and special guest Julia Wilson (Caro's Mum) for a post Grand Final debrief, a discussion about growing up with a beautiful mother and more inspiration from Caro's favourite 70's dinner party book.
Julia's 'Crush of the Week' is Maureen Hafey who presented the Premiership Cup at the Grand Final.
In BSF - Corrie's raving about the new novel from one of her favourite local authors Favel Parrett There Was Still Love (available HERE) and also recommends Favel's Past the Shallows.
Everyone's recommending the documentary Green Light by Ned Donohoe which investigates the growing calls to legalise medicinal cannabis. For screening dates and more info head to www.greenlightmovie.com
Caro's recipe recommendation is a 70s classic Country Terrine (see recipe below).
Corrie's Grumpy about the shopping habits of men and in '6 Quick Questions' we compare Richmond champions, pets, Dame Julie Andrews, Spring fashion and more.
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
To listen and subscribe to The Outer Sanctum podcast click HERE.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
COUNTRY TERRINE
1 kg of pork and veal mince
2 large onions finely chopped
2 cloves of crushed garlic
2 slices of white bread, crusts removed, bread 'crumbed'
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 teaspoons of salt
ground black pepper
3 tablespoons chopped parsley
2 eggs
1 tablespoon Grand Marnier
2 tablespoons white wine
4 bacon rashers to line the terrine
125g pistachio nuts (optional).
Fry onion and garlic slowly in butter until soft. Mix all ingredients and pour into greased terrine lined with bacon. Put bay leaves on to. Cover and cook in a bain marie (inch of water in a baking dish) about one to one and a half hours. To test insert a skewer. When cooked, juices will run clear. Leave to cool and serve with crusty bread. This makes enough for 8-10 people. (NB - You can use 1 dessertspoon of mixed fresh herbs in place of the dried thyme and marjoram).
Join Corrie Perkin, Caroline Wilson,Anna Barry, producer Jane Nield and the winner of our Don't Shoot the Messenger footy tipping competition Rody Yule as they tip the 2019 AFL Grand Final.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
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OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and guest Anna from the Op-Shop (aka Anna Barry) for Episode 102 - 'The Best Week in Melbourne'.
Caro's fresh from the red carpet at the Brownlow Medal with plenty of tales to tell and Corrie and Anna in full fashion critic mode as they rate some of the best dressed on the night.
We look back at the stunning AFL Prelim Final results and look forward to the Grand Final between Richmond and the GWS Giants on Saturday.
Caro's 'Crush of the Week' is her son Ned Donohoe and his new film Green Light which investigates the growing calls to legalise medicinal cannabis. For screening dates and more info head to www.greenlightmovie.com
In BSF - Corrie's loving the new coffee table book Cranlana by Michael Shmith, Anna reviews Downton Abbey the movie and Caro delves into the hilarious Hostess Cookbook and we discuss the death of the dinner party.
Anna gives us an update on her impending Op-Shop relocation and invites everyone to come to the opening night party at 262 Chapel St in Windsor on October the 10th from 6pm.
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
To listen and subscribe to The Outer Sanctum podcast click HERE.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and guests Nicole Hayes, Emma Race and Lucy Race who are half of the wonderful The Outer Sanctum podcast team.
We discuss The Outer Sanctum podcast phenomenon, the future of the AFLW, the biggest moments from Week Two of the AFL finals and the commentary around the unveiling of the Tayla Harris statue.
We've got a super sized BSF for you with plenty of reading and viewing recommendations including The Flying Troutmans by Miriam Toews, The Testaments by Margaret Atwood and The Yield by Tara June Winch. Plus Emma shares her elderflower cocktail recipe.
With the Brownlow Medal Awards around the corner we talk red carpet fashion trends, Grand Final entertainment and much more.
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
To listen and subscribe to The Outer Sanctum podcast click HERE.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 99 - 'Blood on the Wrapping'.
Corrie and Caro analyse the effect of the bye round on the momentum of the AFL season, discuss the growing bromance between Scott Morrison and Daniel Andrews and Corrie shares her experience of a visit to her parents' memorial tree at the Springvale Crematorium.
Corrie and Caro review the success of their Monthly Challenge for August and commit to their September goals (architecture walks for Corrie and home improvements for Caro).
Caro's 'Crush of the Week' is David McAllister, the artistic director of the Australian Ballet.
In 'BSF' - Caro's been reading A View of the Harbour by Elizabeth Taylor, Corrie's been bingeing Designated Survivor on Netflix and raves about Donna Hay's classic Brownie recipe (available HERE).
Caro's Grumpy about her broken oven and the rigmarole involved in getting it fixed and in '6 Quick Questions' she shares her experience of going head to head with Sam Newman on Mike Sheahan's podcast You Cannot Be Serious.
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
Get in touch - we'd love to know where you listen to our podcast and what you do while you're listening.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Week One of the 2019 AFL Finals Series.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
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OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for our 2019 tipping wrap and our Grand Final predictions.
Thanks to everyone who took part in our Don't Shoot the Messenger Tipping Competition this year. Our Top 5 Tippers are. . .
- Rody Yule
- Nez Daou
- Brenton - Humpa84
- Amanda Webster
- Jane Horne
We look forward to tipping with you all again next year.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 98.
Our guest on the show this week is multi award winning journalist Adele Ferguson, the reporter who broke the stories that led to a Royal Commission. Adele joins Caro and Corrie to discuss her new book Banking Bad.
We check in with the August 'Goal of the Month' and Caro admits she's back to her pine cone hoarding ways with her GLT.
In BSF Corrie has 6 Great Father's Day Books for Dad, Caro's been watching reruns of Shetland and cooking up delicious braised duck (get the recipe HERE or see below).
- Banking Bad by Adele Ferguson
- The Chain by Adrian McKinty
- The New Girl by Daniel Silva
- Veg by Jamie Oliver
- Working with Winston; The Unsung Women Behind Britain's Greatest Statesman by Cita Stelzer
- On the Marsh by Simon Barnes
In '6 Quick Questions' we discuss the 'Bro Code' amongst footballers, debate Seinfeld v Friends and winter tips.
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
BRAISED DUCK WITH BACON, PRUNES and KALE
Ingredients
4 duck legs
6 pitted prunes
zest of ½ an orange
8 golden shallots, peeled
½ cup dry sherry
1 cup chicken stock or water
2 thick slices of smoked bacon, cut in half (check gluten-free, if required)
1 bay leaf
½ bunch of kale
1 tsp butter
Method
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Preheat the oven to 180C.
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Over a moderate heat, warm a tablespoon of vegetable oil in a non-stick pan. Add the duck legs and gently cook, skin side down, until golden. Transfer the duck legs to a crock pot or small deep braising pan. (It is best if the duck legs fit snugly.)
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Add the prunes, orange zest, shallots, sherry, stock, bacon and bay leaf. Cover the pot with a lid, place it in the oven and cook for half an hour before turning the heat down to 140C.
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Continue to cook for two hours, checking from time to time to make sure all of the liquid doesn't evaporate. If it begins to dry out, top up with half a glass of water. When the duck is fork-tender and almost falling off the bone, remove the pot from the oven and leave to cool.
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Remove the duck legs from the pan and transfer the braising liquid and contents to a small saucepan. Simmer the ingredients until reduced to a thick sauce.
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Wipe out the braising pan, add the duck legs and return to the oven to warm through briefly. While the duck is warming, blanch the kale in a large pot of salted water for three minutes. Strain the kale well and toss with a little butter and a pinch of salt. Place one duck leg in each of four plates, spoon the reduced sauce evenly over the duck legs and add some dressed kale on the side.
Ahead of Ep 98 of the Don't Shoot the Messenger podcast Caroline Wilson, Corrie Perkin and Jane Nield discussed Caro's comments on Essendon's coaching intentions that she revealed on Footy Classified last night.
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 23 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 97 - 'Are You A MIF Person?'
Comments about NZ Prime Minister Jacinda Ardern have landed shock jock Alan Jones in hot water - Corrie and Caro discuss his appeal and power. Would he work in Melbourne?
We discuss Julie Bishop's interview with Andrew Denton, the disappearing beaches on the Mornington Peninsula and the August 'Challenge of the Month'.
In BSF Corrie's raving about An American Marriage by Tayari Jones, Caro reviews the new Tarantino film Once Upon A Time in Hollywood and we talk best Bolognese recipes.
Corrie has a tea related GLT and wonders are you a MIF (milk in first) person ?
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 22 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 96 -'Many Years of Joy'.
We're having a small celebration for our 100th episode on September 12th at 6.30 - 7.30pm at My Bookshop in Hawksburn. To book your ticket call 9824 2990. Tickets are limited!
We check in with Caro and Corrie's August challenge and discuss the recent cold snap in Victoria that's seen snow falling around our region.
With the 're-boot' of SeaChange on our TVs we talk sequels and prequels - our favourites and the absolute stinkers.
Corrie's 'Crush of the Week' is The Outer Sanctum podcast team.
In BSF Caro's loving Big Sky by Kate Atkinson, Corrie recommends you check out Betting On Boris on 4 Corners and Caro shares Max Dowzer-Strode's cabbage recipe from his special RUOK? dinner (see recipe below).
Caro's grumpy about basket baller Ben Simmons and his attitude on his recent visit, and on the flip-side to that kind of sentiment Hawthorn fans are preparing to farewell Jarryd Roughead after many years of joy!
Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
MAX's CHARRED CABBAGE AND MISO BUTTER
Prepare large pot of boiling water. Add a few pinches of salt.
· Peel away outer cabbage leaves (these can be cooked separately if you like). The cabbage should be held tight together by the outer leaves. Cut whole cabbage into quarters (or 6ths depending on size), ensuring you cut across the line of the leaf to avoid the cabbage splitting open.
· Blanch the cabbage in the boiling water for approx 5 minutes until soft. Remove the cabbage and transfer to a bowl of cold water. This will avoid the cabbage overcooking. Allow to cool.
· Remove the cabbage from the water – squeeze out excess liquid and try the outside of the cabbage. There will be water that is trapped in the inside leaves, which is OK as it will steam through later when you cook it.
· Transfer to a bowl and season with olive oil, salt and pepper. I also like to use a mushroom salt by blending dried shiitakes with salt; it adds great depth. Allow to sit in the oil for 15 minutes, ensuring it penetrates the leaves.
· Heat griddle pan or BBQ grill to a medium/high heat.
· To prepare the miso butter, add 2 Tbl miso with 1 Tbl hot water to a small bowl. Mix the miso and water until a smooth paste forms. Add 1 Tbl oil or butter to the miso. If adding butter, mix the butter in whilst warm so the miso remains runny.
· Cook the cabbage on the grill for about 3-5 minutes each side. The grill should be hot and allow the cabbage to blacken and crisp on the outside. Brush the cabbage with the miso butter whilst cooking, forming a thin layer on the outer leaves. Turn the cabbage when done and cook the remaining sides, continuing to brush the cabbage with miso. Remove the cabbage when it is evenly charred and crispy on each side.
· The cabbage can be served with some Japanese chilli powder or nori, or as is.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 21 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and guest Mike Sheahan for Ep 95 'Not Intrusive But Decisive'.
We've got a spring in our step after a win by the Aussies in the first Test Match - can we finally leave Sandpaper Gate behind? There's plenty to discuss in AFL news including the appointment of Brian Walsh as Gillon McLachlan's new right hand man at the AFL
Caro grills Mike about his return to podcasting with Sam Newman on You Cannot Be Serious plus Mike talks about his recent outback adventures.
Mike's 'Crush of the Week' is journalist and author Adele Ferguson (who's just released her new book Banking Bad).
In BSF - Mike's been reading (and loving) Commander in Cheat by Rick Reilly, Caro's raving about a new German film called Never Look Away and Corrie shares a guacamole recipe from the new kids cook book Lunch At 10 Pomegranate Street by Felicita Sala (see the picture on our Ep 95 Facebook post for the recipe).
BSF is thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 20 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 94 - Really Foolish.
We start with the Shayna Jack drugs in swimming scandal then pay tribute to Margaret Fulton who died recently aged 94 - vale Margaret! So many wonderful recipe memories .
Caretaker coaches are having a moment and Corrie's got a US politics inspired 'Crush of the Week' and grumpy.
In BSF a lukewarm book review from Caro and Corrie fires up about Murder Mystery on Netflix. Plus Caro shares Jen's Apple and Raspberry Cake (see recipe below).
BSF is thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.
Visit Vitalsmarts.com.au/dstm to find out more.
We welcome in the new month and reset the monthly challenge and take stock of the digital cut back for Corrie and the wine intake for Caro.
In '6 Quick Questions' we talk Fran Kelly hosting Q&A, fat suits, Tarantino, Poledark and the problematic state of recycling affairs in Victoria at the moment.
Caro's GLT - shower at night in winter! (Thanks Channel 9 make-up girls).
Apple and Raspberry Cake by Alison Minotti.
3 granny smith apples125 gram butter melted
1 ½ cups self-raising flour
¾ cup caster sugar
1 egg
1 teaspoon of vanilla
1 punnet of raspberries
Thick cream to serve
Pre- heat oven to 180cGrease and line a round cake tin with baking paper. Slice and cook the apples. Drain and wrap cooked apples in kitchen paper to absorb as much moisture as possible.
Melt the butter. Add the flour (sifted), sugar, egg and vanilla and beat with a wooden spoon until smooth. Press three quarters of the mix into the cake tin, pushing it up the sides. Spread the apple on top and scatter the raspberries on top. Drop dobs of the remaining mixture over the top. Bake. Allow the cake to firm before turning it out. Sift icing sugar on top and serve with cream (or ice-cream).
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 19 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
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OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 93.
We discuss the response to the documentary the Adam Goode's documentary The Final Quarter which aired last week.
Aussie swimming champion Mack Horton is in hot water after using a medal presentation as a 'drug cheat' protest - has FINA's response been credible?
We check in on the 'Goal of the Month' progress - how are Caro and Corrie faring with their no drinking, way less social media goals?
Caro reports back from the AFL Women's lunch last week, Corrie's grumpy about evasive politicians and Caro has a silverware inspired GLT.
In BSF - Corrie has been loving Julia Child: The Last Interview, Caro's been off to the cinema to see Palm Beach which stars Bryan Brown, Sam Neil, Greta Scacchi, Richard E Grant just to name a few. Plus Caro's been cooking up a storm with another risotto variation this week - risotto with peppers.
BSF is sponsored by VitalSmarts. VitalSmarts and their Crucial Conversations training can transform the culture of your business or help you confront difficult situations with confidence. Make sure you jump onto VitalSmarts website www.vitalsmarts.com.au/dstm - they've got a special offer for our podcast listeners - a free copy of their E Book Emotional Inequality - Soloutions for Women in the Workplace.
In '6 Quick Questions' we remember the moon landing 50 years ago, talk family ties to the British Open and 'double down' on Boris Johnson commentary.
For videos and pics make sure you follow us on Instagram @DontShootPod.
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
In this BONUS Episode Corrie Perkin takes you to My Bookshop for a special LIVE recording of The Book Pod with journalist and writer Niki Savva as she discusses her new book Plots and Prayerswith political reporter Brendan Donohoe.
VitalSmarts and their Crucial Conversations training can transform the culture of your business or help you confront difficult situations with confidence. Make sure you jump onto VitalSmarts website www.vitalsmarts.com.au/dstm - they've got a special offer for our podcast listeners - a free copy of their E Book Emotional Inequality - Soloutions for Women in the Workplace.
For videos and pics make sure you follow us on Instagram @DontShootPod.
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Email the show via feedback@dontshootpod.com.au
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 18 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
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OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 92 ‘It’s More Than A Chicken Breast’.
This week we discuss sexism and racism in various realms of public life, from Niki Savva’s insights into the hot mess of Canberra during the last leadership spill and Donald Trump’s inappropriate crack at four new female congresswomen to the progress made by Tanya Hosch at the AFL and the Adam Goodes doco The Final Quarter which hits our TV screens this week.
Corrie’s ‘Crush of the Week’ is Megan Rapinoe – the co-captain of the US women’s soccer team.
In BSF – Corrie’s been reading Rule Brittania by Daphne du Maurier, Caro reviews Ian Darlin’s compelling documentary The Final Quarter (which airs on Network 10 on Thursday July 18that 7.30pm) and Corrie bakes up an Ottolenghi Apple Cake (see recipe below).
BSF is sponsored by VitalSmarts. VitalSmarts and their Crucial Conversations training can transform the culture of your business or help you confront difficult situations with confidence. Make sure you jump onto VitalSmarts website www.vitalsmarts.com.au/dstm - they've got a special offer for our podcast listeners - a free copy of their E Book Emotional Inequality - Soloutions for Women in the Workplace.
Corrie’s Grumpy about the chaff in her cutlery drawer and in ‘6 Quick Questions’ we talk Judi Dench, a month of extraordinary sport, the beauty of rainy days and Bunnings v Ikea v Bed, Bath and Table.
Caro’s GLT is the super affordable range of jeans at Kmart.
Spiced Apple Cake (from Yotam Ottolenghi's Simple)
- 130g unsalted butter
- 150g caster sugar
- 3 large eggs, beaten lightly
- 2 teaspoons vanilla extract
- 300g plain flour
- 2 teaspoons baking powder
- pinch of salt
- 200g soured cream
Apple Topping
- 4 medium-large eating apples (e.g. Cox, Braeburn, Gala), weighing about 600g
- 70g demerara sugar
- 1 rounded teaspoon mixed spice
Preheat the oven to 180C/Fan 160/Gas 4. Grease and line a 23cm cake tin.
Put the butter and sugar in a bowl and beat until light and fluffy. Add the eggs and vanilla a little at a time (plus a little of the flour if it looks as if it’s curdling). Sift the flour, baking powder and salt together. Fold the flour mixture in a bit at time, alternating with spoonfuls of the soured cream. Spoon the batter into the prepared cake tin.
Peel, core and slice the apples into wedges (about 1.5cm thick). Put in a bowl. Mix the demerara sugar with the mixed spice and add to the apple. Toss gently to coat the pieces of apple.
Gently lay the apple on top of the batter in the tin. It looked like far too much but I went with the recipe and, of course, it was absolutely perfect!
Bake for about an hour - but may need longer.
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 17 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
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OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 91.
We check in with July Challenge progress - seems Caro's finding it easier to cut back on the wine than Corrie cutting back on her social media use!
We discuss the ongoing issue of mental health amongst AFL Players, the triggers, support systems and the AFL's move to offer more assistance at a club level.
Rumours are flying that the Queen is set to stand down at the ripe old age of 95, so Caro and Corrie mull over the latest Royal happenings. Have they been told to lift?
Corrie's 'Crush of the Week' is Aussie tennis star Ash Barty while Caro takes aim at Nick Kyrigos as he continues to lower the tone on the international stage - plus she's grumpy about ridiculous and ineffective packaging.
In BSF;
- Caro's recommending the book The Last Resort by Pamela Hansford Johnson
- Corrie's raving about The Loudest Voice on Stan which stars Russell Crowe
- Caro's loving wild caught barramundi with potato, celeriac and white sweet potato mash.
BSF is sponsored by VitalSmarts. VitalSmarts and their Crucial Conversations training can transform the culture of your business or help you confront difficult situations with confidence. Make sure you jump onto VitalSmarts website www.vitalsmarts.com.au/dstm - they've got a special offer for our podcast listeners - a free copy of their E Book Emotional Inequality - Soloutions for Women in the Workplace.
In '6 Quick Questions' we discuss the Nanny State, safe injecting rooms, Tom Hanks movies and much more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
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Email the show via feedback@dontshootpod.com.au
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Here's Caroline Wilson and Corrie Perkin's Top 3 Travel Tips (with a few extras). To hear more about their adventures in Cornwall listen to Episode 90 - 'A Beautiful International Adventure'.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
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Email the show via feedback@dontshootpod.com.au
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OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 16 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
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OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
After a couple of weeks walking in Cornwall we're back!
Join Caroline Wilson and Corrie Perkin as they share highlights and holiday tips from their time in the UK, including their best spontaneous diversions and funniest moments.
A new month brings a new Challenge of the Month - this month Corrie is pledging to minimise her night time social media use, while Caro's having a crack at Dry July.
Caro and Corrie reflect on the coverage of Boris Johnson's rocky road to become British PM and we check in with the latest news from the AFL.
Caro's 'Crush of the Week' is Nick Riewoldt who continues to do wonderful work with Maddie's Vision.
Caro's grumpy at Jeff Kennet this week who launched into a tirade against footy journalists recently.
In 'Books, Screen and Food' (BSF) Caro's recommending After the Party by Cressida Connoly, Corrie enjoyed the inflight entertainment watching Swimming with Men, and Cornwall crab dishes are on the menu.
BSF is sponsored by VitalSmarts. VitalSmarts and their Crucial Conversations training can transform the culture of your business or help you confront difficult situations with confidence. Make sure you jump onto VitalSmarts website www.vitalsmarts.com.au/dstm - they've got a special offer for our podcast listeners - a free copy of their E Book Emotional Inequality - Soloutions for Women in the Workplace.
In '6 Quick Questions' Caro and Corrie reflect on the ups and downs of their walking holiday.
Other things mentioned in this episode.
Listener Felicity recommends the search engine Just Watch for finding films and TV shows on any platform.
Caro also recommends the book A Summer Birdcage by Margaret Drabble.
Corrie recommends the films Short Term 12 and In Safe Hands.
JOURNALIST AND AUTHOR NIKI SAVVA@ MY BOOKSHOP IN CONVERSATION WITH AWARD-WINNING POLITICAL REPORTER BRENDAN DONOHOE
The topic: Niki’s new book Plots and Prayers: Malcolm Turbull’s Demise and Scott Morrison’s Ascension . WHEN: Monday July 15th WHERE: My Bookshop,
513 Malvern Road, Hawksburn COST: $25 per ticket
(includes wine and cheese) RSVPThursday July 11th Please note: due to space restrictions and the publicity surrounding Plots and Prayers, we expect this event will be a sell-out. To avoid disappointment contact us ASAP on 9824 2990 or call into My Bookshop to secure your ticket.
This episode was recorded at My Bookshop in Hawksburn.
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, producer Jane Nield and guest tipster Geoff Slattery
as they tip Round 13 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
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OUR SPONSOR
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin and guest co-host Geoff Slattery for episode 89 'Obsessions Are Good Things'.
After raids on ABC and News Limited journalists recently Corrie and Geoff discuss the principle of freedom of the press and why we should all care about it.
We say farewell to Barrie Cassidy as he steps down from The Insiders and reflect on Donald Trump's tour of the UK.
We talk Ash Barty's French Open win, the validity of the AFL Hall of Fame and the impact of the new documentary about Adam Goodes.
Geoff echoes Caro's 'Crush of the Week' - Neale Daniher and gets grumpy about restaurant credit card surcharges.
In BSF Corrie and Geoff discuss Daphne Du Maurier's books and the classic film version of Rebecca starring Audrey Hepburn. Plus for footy fans we preview the new anthology Electrifying 80s; Footy's Outrageous Decade in the Words of its Best Writers, which comes out soon.
In food - Geoff shares a recipe for Chocolate Mousse Ice Cream which he recommends as a dinner party staple (see recipe below).
BSF is sponsored by VitalSmarts. VitalSmarts and their Crucial Conversations training can transform the culture of your business or help you confront difficult situations with confidence. Make sure you jump onto VitalSmarts website www.vitalsmarts.com.au/dstm - they've got a special offer for our podcast listeners - a free copy of their E Book Emotional Inequality - Soloutions for Women in the Workplace.
We talk kitchen gadgets, the Duke of Edinburgh, Cornish Pasties and more in '6 Quick Questions' and Geoff's GLT is for every serious cook to own a probe thermometer.
For videos and pics make sure you follow us on Instagram @DontShootPod.
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Chocolate Mousse Ice Cream
From Simple Flavours by Geoff Slattery
Another treat for chocolate lovers. It’s easy to make and it’s one ice cream that doesn’t need a professional machine to make it creamy and smooth. The chocolate does that easily.
Stuck in the middle of my copy of Gaston Lenôtre’s inspiring and beautifully detailed Lenôtre’s Ice Creams and Pastries, is a sheet of yellow copy paper, a legacy of the way newspapers used to be before gizmos and whizzos became all the new generation knows and understands. Scribbled across the top are the words ‘Perfect (though rich) chocolate parfait’. I call on this recipe but occasionally, because every time I make it, I eat so much of the irresistible combination of chocolate and ice cream, chocolate mousse and chocolate souffle, I can hardly walk for a couple of days.
It’s the sort of dessert you take by the spoonful, swirl around your mouth, and return to for more and more and more. It’s the dessert equivalent of strawberry daiquiris. ‘Hey,’ you say, ‘one more can’t hurt me, can it?’ Then you stand up. Then you fall down. I’m like this with most things to do with chocolate. I love it, but leave it, knowing well that it and I are not the best of lovers. I go at it with a gusto, and the next morning I have this bad taste in my guts and swear I’ll never do it again. But then, you know how it is. You start dreaming of chocolate again, and all your values are thrown out the window, and you gorge yourself, you’re overcome with guilt, and time passes … and there you go again.
If you intend to take this dessert sensibly, it is important to balance its richness with something acidic, something sharp, to assist in the eating process. That sounds like a formula for gluttony, but it is really about enhancing the star, rather than finding more room for it in your tummy.
The true believers in chocolate need nothing to diffuse its richness, and can take chocolate in large volumes, and never suffer for it, never feel guilty about it, and are still in love with it the next morning. This is really for them—a chocolate mousse ice cream, based on a recipe from Lenôtre’s Ice Creams and Pastries.
300 g dark chocolate.
2 cups (600 mL) cream
200 g sugar
6 egg yolks
1 cap (that’s cap not cup!) peppermint essence or 1 bunch of peppermint (optional)
raspberries, to serve
a splash of brandy, rum, whisky or whatever strong drink takes your fancy (double optional)
pear or apple puree, to serve
- Melt the chocolate with a little of the cream over a low heat. Set aside in a warm place.
- Divide the sugar in two and add half to one cup of the cream and half to the egg yolks.
- Whip the yolks with the sugar for a few minutes, until the yolks change to a light, creamy colour, and leave ribbons trailing from the whisk.
- Heat the cream and sugar mix with the peppermint essence or peppermint leaves, thus flavouring the cream with the peppermint. (This is clearly optional but gives a lovely sweet/sharp flavour amidst the mass of chocolate and cream. Peppermint and chocolate, as thousands of restaurateurs who leave such with your coffee will tell you, are marvellous partners. You can also use orange zest, and plenty of it, as a flavourer if you wish. Or nothing at all.)
- Bring the cream and peppermint mix to the boil, and then allow to cool a little. If you have used real peppermint, drain through a sieve and discard the leaves. Pour half of this peppermint cream into the yolk and sugar mix, whisking furiously, and then pour it back into the remaining peppermint cream, stirring over a low heat.
- If you have a sugar thermometer, use it now to bring the temperature of the custard slowly, slowly, slowly to 80°C. This can be a little tricky, and you must keep stirring in a figure-eight motion to make sure the heat is gentle and regularly applied. Take care the egg yolks do not cook and remember the mixture will continue to cook from the heat of the pot. While the custard is cooking, pour the melted chocolate into a large bowl.
- Strain the custard through a sieve over the chocolate, and whisk for a few minutes to draw down the heat. Allow to cool until the mixture is somewhere around blood temperature.
- While the chocolate mix is cooling, whisk the rest of the cream until it stiffens and has expanded in volume. It should be of roughly the same consistency as the chocolate mixture.
- Fold the cream, a third at a time, into the chocolate mixture. Pour the lot into a cold bowl, and place in the freezer to freeze.
- Serve a little of the parfait with a lot of raspberries and, if you’re a true Bohemian eater, take a good shot of very good brandy, or dark, dark rum, in between mouthfuls of chocolate. On side, try a purée of pears or apples, cooked with a little syrup until softened, and then pureed. This and the berries will lighten the load of chocolate.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 12 of the 2019 AFL season.
For more details or to make a donation to The Big Freeze 5 and the Might MND campaign click HERE.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
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OUR SPONSORS
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
And of course thanks to The Interchange Bench - fill ANY professional level role in ANY industry and
sector. Visit www.interchangebench.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 88.
Caro's bags are packed ready for a walking holiday (Corrie to join her later) so there's plenty of travel tips this week - and a walking fashion revelation from Caro.
As we say goodbye to May we check in on 'Goal of the Month' - successfully completed by both Caro and Corrie!
We check in with the shuffling in Canberra - is Kristina Keneally Labor's secret weapon?
Caro gives AFL boss Gillon McLachlan a mid-year report and Corrie keeps us up to date with presidential hopefuls in the USA.
Corrie has a Crush of the Week - Neale Danniher who is dedicated to raising awareness about motor neurone disease.
Our 'Crush of the Week' is sponsored by The Interchange Bench - they can fill ANY professional role in any industry. Call 1800 ibench or visit www.interchangebench.com.au
Caro's Grumpy about the distractions of full catering and phone use during movies however she admits in 'BSF' that Rocketman was a good enough movie to overcome the interruptions.
Corrie's been reading Late in the Day by Tessa Hadley and shares a delicious recipe for Roast Chicken with Harissa and Preserved Lemon. from Alimentari.
BSF is sponsored by VitalSmarts. If you missed Geoff from VitalSmarts on the show last week (Episode 86, you can catch up HERE). Head to VitalSmart.com.au/dstm HERE for a listener offer. #CrucialConversations.
You can check out the New York Times summer reading list Corrie's loving HERE.
Caro shares a 'GLT' this week - free yoga classes at Lululemon.
For videos and pics make sure you follow us on Instagram @DontShootPod.
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Email the show via feedback@dontshootpod.com.au
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 11 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
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Email the show via feedback@dontshootpod.com.au
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OUR SPONSORS
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
And of course thanks to The Interchange Bench - fill ANY professional level role in ANY industry and
sector. Visit www.interchangebench.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 87 - 'A Little Faded Gem'.
We check in with Caro and Corrie's 'Goal of the Month' progress and check in with the first week of the Morrison government.
As Barrie Cassidy exits the ABC we look at who might fill the void at our national broadcaster. Is there still a chance Waleed Aly will take the leap from commercial TV?
The foot ball world was shocked when North Melbourne coach Brad Scott stepped down last Friday. Did reporting of internal boardroom decisions push Scott sooner than he planned?
Caro has a 'Crush of the Week' - the sensitive new age approach of Richmond coach Damien Hardwick, who's not afraid to apologise for his mistakes.
Our 'Crush of the Week' is sponsored by The Interchange Bench - they can fill ANY professional role in any industry. Call 1800 ibench or visit www.interchangebench.com.au
Corrie's grumpy this week about Facebook and their creeping influence over politics.
In BSF - Caro's recommending a 'faded little gem' of a book, Janette Turner Hospital Orhpeus Lost , Corrie's loving the new SBS documentary John and Yoko; Above Us Only Sky which tells the story of the making of John Lennon's Imagine album. Caro shares a recipe from the latest edition of Gourmet Traveller Tempered Dahl. BSF is sponsored by VitalSmarts. If you missed Geoff from VitalSmarts on the show last week (Episode 86, you can catch up HERE). Head to VitalSmart.com.au/dstm HERE for a listener offer. #CrucialConversations.
In '6 Quick Questions' we talk Royal Baby names, discover Cli-Fi, touch on British politics plus Caro's GLT is for vintage lovers and a way to part with second hand stuff a the Recycle Boutique Collingwood in Richmond.
We'll post video and recipes soon!
For videos and pics make sure you follow us on Instagram @DontShootPod.
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Email the show via feedback@dontshootpod.com.au
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 10 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
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OUR SPONSORS
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out and download the free ebook at www.vitalsmarts.com.au.
And of course thanks to The Interchange Bench - fill ANY professional level role in ANY industry and
sector. Visit www.interchangebench.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and Brendan Donohoe for our post-election debrief. We're also joined by Geoff Fleming from VitalSmarts to tell us about their game changing work.
Wearing his political reporter hat, Brendan crunches a few of the key statistics from Saturday's Federal Election and we question how the polls got the predictions so wrong. Was Bill Shortens perceived lack of X Factor a contributor to Labour's loss?
We remember former PM Bob Hawke who died last week aged 89, and we check in on Corrie and Caro's 'Goal of the Month' progress.
Brendan has a 'Crush of the Week' - the volunteers at the bowling club who hosted a Liberal Party event he was at on Saturday. Our Crush is sponsored by The Interchange Bench The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au.
We're thrilled to have Geoff Fleming from our sponsor VitalSmarts with us on the show today to talk about how VitalSmarts and their Crucial Conversations training can transform the culture of your business or help you confront difficult situations with confidence.
Make sure you jump onto VitalSmarts website www.vitalsmarts.com.au/dstm - they've got a special offer for our podcast listeners - a free copy of their E Book Emotional Inequality - Soloutions for Women in the Workplace.
In BSF Caro's recommending The Last Painting of Sara De Vos by Dominic Smith and Alex Rance's new childrens book Rabbit's Hop.
Corrie's been binge watching Marcella on Netflix and has been cooking up Crispy Carrot and Spring Onion cakes with feta and olives (see our Facebook page for details).
In 6 Quick Questions we talk a royal reunion, favourite Bombers Indigenous players, influencing your children's vote, Game Of Thrones and more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 9 of the 2019 AFL season.
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
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OUR SPONSORS
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out at www.vitalsmarts.com.au.
And of course thanks to The Interchange Bench - fill ANY professional level role in ANY industry and
sector. Visit www.interchangebench.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 85.
We check in with 'Goal of the Month' and do a little housekeeping.
With the Federal Election just days away we analyse the campaign so far, discuss which issues seem to be front of mind for voters and ponder the fate of Scott Morrison and Bill Shorten should they find themselves dealing with a loss on Saturday.
Caro gives us an insight into the state of play at the MCC, declaring she's "never seen leaking like this".
It's back to footy for Corrie's 'Crush of the Week' - Jarryd Roughead from Hawthorn. Our Crush is sponsored by The Interchange Bench The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au.
Corrie's grumpy about customers on mobile phones, and customer etiquette in general.
In BSF, Corrie has nothing but praise for The Erratics by Vicki Leveau-Harvie a memoir described as dark, blackly funny and powerful, on Netflix it's a thumbs up for Knock Down The House an empowering documentary about grassroots politics and Caro serves up her easy Mushroom Risotto recipe. 'Books, Screen and Food' is bought to you by our new sponsor VitalSmarts. Globally proven Crucial Conversations. Hold tough conversations well! Visit www.vitalsmarts.com.au
In '6 Quick Questions' we dine Ottoman Empire style, mark Cate Blanchett's 50th birthday, talk weather presenter fashion, goal post shaking rules and more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as they tip Round 8 of the 2019 AFL season.
Join our Don't Shoot The Messenger Podcast Tipping Competition
We'd love you to tip each and every round of the season with us. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ). Thanks to everyone who has already signed up - game on!
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
OUR SPONSORS
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out at www.vitalsmarts.com.au.
And of course thanks to The Interchange Bench - fill ANY professional level role in ANY industry and
sector. Visit www.interchangebench.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 84 - Smell The Roses.
We check in on Caro's 'Goal of the Month' spend some quality time with each of her kids and Corrie's goal to do the 1000 Steps Kokoda Walk.
Caro and Corrie have been social butterflies recently and this week they rate their top 3 outings, discuss the Daily Telegraph's 'Mother of Invention' story and Bill Shortens response to it and consider whether Dame Edna's final tour is a good or bad move.
Corrie's 'Crush of the Week' are the Sussexes and their sensitive handling of the birth of a new royal. Our Crush is sponsored by The Interchange Bench The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au.
Corrie's grumpy about her poor performance on the golf course which also inspired her to remember to smell the roses.
In Books, Screen and Food - Corrie's loving the new Good Food Favourite Recipes Cook Book (available HERE), Caro recommends heading off to the movies to see Gloria Bell starring Julianne Moore and she shares her Mum's sure-fire Cauliflower Cheese recipe (see details below).
'BSF' bought to you by our new sponsor VitalSmarts. Globally proven Crucial Conversations. Hold tough conversations well! Visit www.vitalsmarts.com.au
In '6 Quick Questions' we talk Mothers Day, facebook highlights from Choir, Choir, Choir , the downfall of Israel Folau and much more.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Julia's Cauliflower Cheese
Take a whole cauliflower and par boil it until it is half cooked (ie just tender). Remove it from the water so it doesn't over cook and put aside.
Make a white sauce using equal parts butter and flour. Cook this off in a saucepan for a few minutes then add enough milk to make a thick sauce.
Place the cauliflower in a baking dish (you can break it up if needs be) then cover with the white sauce. Sprinkle with grated strong tasty cheese and bake at 180c until the cheese browns.
Join Corrie Perkin, Producer Jane Nield and Caro's stand in tipper (her daughter Rose Donohoe) as they tip Round 7 of the 2019 AFL season.
Join our Don't Shoot The Messenger Podcast Tipping Competition
We'd love you to tip each and every round of the season with us. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ). Thanks to everyone who has already signed up - game on!
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
OUR SPONSORS
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out at www.vitalsmarts.com.au.
And of course thanks to The Interchange Bench - fill ANY professional level role in ANY industry and
sector. Visit www.interchangebench.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
On Tuesday April 30th we helped the Royal Women's Hospital launch their Miracle Mums Appeal for 2019 with a live podcast at the Melbourne Town Hall.
Thanks to all of our wonderful listeners who supported the event. If you'd like to make a donation or find out about the various events happening in May head to www.thewomens.org.au. and follow #MiracleMumsAppeal on social media.
Thanks to our guests Lyn Swinburne (Chair of the Royal Womens Hospital), neonatologist Dr Brett Manley, Jane Allsop who shared her experience as a patient and new Mum with us and to regulars Anna Barry (aka Anna from the Op Shop) and Julia Wilson for joining us again.
Thanks also to Lord Mayor Sally Capp and RWH CEO Dr Sue Matthews for introducing the podcast (you can hear their speeches in our special bonus episode).
OUR SHOW SPONSORS
Thanks to our wonderful podcast sponsors The Interchange Bench . The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au
And VitalSmarts. Globally proven Crucial Conversations. Hold tough conversations well! Visit www.vitalsmarts.com.au
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Hopetoun Tea Rooms Scones
Ingredients
- 235 Gramsself-raising flour
- 235 Gramsplain flour
- 185 Gramsunsalted butter
- 100 Gramsfull cream milk powder
- 17 Gramsbaking powder
- 230 Millilitresfull cream milk
- 1egg
Instructions
- Put the butter with the dry ingredients and rest it overnight.
- In the morning:
Combine the milk and eggs and beat the lightly (preferably in a jug where you measure the milk) 3. Mix all the dry ingredients in a separate mixing bowl until combined and pour in the egg and milk mixture. (don’t pour it all in unless its needed) Keep an eye on this to achieve a smooth dough. 4. Once it’s smooth, take it out, place it on a floured bench and fold it with your hands until you get the right consistency. 5. Roll it out to a height of about 4cm and cut out the scones using a scone cutter. 6. Spray your trays with canola spray and line them with baking paper. 7. Place scones on the tray and brush them with egg wash. 8. Put them in a hot oven on 180 degrees and bake for 12 minutes with no fan. 9. Let them cool and serve with double cream and triple berry jam.
Hear Melbourne's Lord Mayor Sally Capp and RWH CEO Dr Sue Matthews speaking about the Miracle Mums Appeal that was launched on Tuesday April 30th at the Melbourne Town Hall.
Thanks to all of our wonderful listeners who supported the event. If you'd like to make a donation or find out about the various events happening in May head to www.thewomens.org.au. and follow #MiracleMumsAppeal on social media.
On Tuesday April 30th we helped the Royal Women's Hospital launch their Miracle Mums Appeal for 2019 with a live podcast at the Melbourne Town Hall.
Thanks to all of our wonderful listeners who supported the event. If you'd like to make a donation or find out about the various events happening in May head to www.thewomens.org.au. and follow #MiracleMumsAppeal on social media.
Thanks to our guests Lyn Swinburne (Chair of the Royal Womens Hospital), neonatologist Dr Brett Manley, Jane Allsop who shared her experience as a patient and new Mum with us and to regulars Anna Barry (aka Anna from the Op Shop) and Julia Wilson for joining us again.
Thanks also to Lord Mayor Sally Capp and RWH CEO Dr Sue Matthews for introducing the podcast (you can hear their speeches in our special bonus episode).
OUR SHOW SPONSORS
Thanks to our wonderful podcast sponsors The Interchange Bench . The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au
And VitalSmarts. Globally proven Crucial Conversations. Hold tough conversations well! Visit www.vitalsmarts.com.au
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Hopetoun Tea Rooms Scones
Ingredients
- 235 Gramsself-raising flour
- 235 Gramsplain flour
- 185 Gramsunsalted butter
- 100 Gramsfull cream milk powder
- 17 Gramsbaking powder
- 230 Millilitresfull cream milk
- 1egg
Instructions
- Put the butter with the dry ingredients and rest it overnight.
- In the morning:
Combine the milk and eggs and beat the lightly (preferably in a jug where you measure the milk) 3. Mix all the dry ingredients in a separate mixing bowl until combined and pour in the egg and milk mixture. (don’t pour it all in unless its needed) Keep an eye on this to achieve a smooth dough. 4. Once it’s smooth, take it out, place it on a floured bench and fold it with your hands until you get the right consistency. 5. Roll it out to a height of about 4cm and cut out the scones using a scone cutter. 6. Spray your trays with canola spray and line them with baking paper. 7. Place scones on the tray and brush them with egg wash. 8. Put them in a hot oven on 180 degrees and bake for 12 minutes with no fan. 9. Let them cool and serve with double cream and triple berry jam.
Join Caroline Wilson, Corrie Perkin, Producer Jane Nield as they tip Round 6 of 2019 AFL season.
Our next LIVE PODCAST EVENT is on the morning of April 30th. We’re teaming up with the Royal Women’s Hospital to help launch their Miracle Mum’s campaign. We’ll be podcasting live over breakfast at the Town Hall with Lord Mayor Sally Capp just one of our special guests. The Miracle Mums Appeal raises funds for life-saving healthcare for mums and newborns. Many women in Victoria could not have had a successful pregnancy without interventions involving the team at the Women’s CLICK HERE TO PURCHASE YOUR TICKETS.
Join our Don't Shoot The Messenger Podcast Tipping Competition
We'd love you to tip each and every round of the season with us. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ). Thanks to everyone who has already signed up - game on!
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
OUR SPONSORS
Thanks to our new sponsors VitalSmarts for supporting the show. VitalSmarts, globally proven crucial conversations. Hold tough conversations well - check them out at www.vitalsmarts.com.au.
And of course thanks to The Interchange Bench - fill ANY professional level role in ANY industry and
sector. Visit www.interchangebench.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 82 - 'I'm Saving Them For Best'.
JOIN US NEXT TUESDAY FOR OUR LIVE PODCAST EVENT
We’re teaming up with the Royal Women’s Hospital next Tuesday the 30th of May to help launch their Miracle Mum’s campaign. We’ll be podcasting live over breakfast at the Town Hall with Lord Mayor Sally Capp just one of our special guests. The Miracle Mums Appeal raises funds for life-saving healthcare for mums and newborns. Many women in Victoria could not have had a successful pregnancy without interventions involving the team at the Women’s CLICK HERE TO PURCHASE YOUR TICKETS.
We check in on our 'Goal of the Month' progress - Caro's perfected her quince tart and Corrie's planted out her veggie beds.
We review the Easter long weekend, there were a couple of low points but many more highs, a couple of weird moments (including the footy results) and plenty of great foodie highlights.
As we follow the progress of the 2019 Federal Election campaign we reflect on suggestions that journalists have become too soft and need to team up to get better answers from the candidates.
Caro has a 'Crush of the Week' - St Kilda Captain Jarryn Geary. Our Crush is sponsored by The Interchange Bench The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au.
Ahead of an overseas trip Caro's grumpy about Australia's passport expiration dates - did you know your 10 year passport is only valid for 9 and a half years?
Books, Screen and Food.
Corrie's been reading Andrea Goldsmith's Invented Lives (available HERE). Andrea is also Corrie's guest on the latest episode of The Book Pod - subscribe wherever you listen to podcasts or HERE.
Both Caro and Corrie have been loving the latest season of Call The Midwife ABC TV.
Caro whipped up Elizabeth David's Coq au Vin on the weekend - click HERE for the recipe or see below. Plus Caro baked Stephanie Alexander's classic Quince Tart (recipe available HERE) or below.
BSF bought to you by our new sponsor VitalSmarts. Globally proven Crucial Conversations. Hold tough conversations well! Visit www.vitalsmarts.com.au
In '6 Quick Questions' we discuss the booing of Gary Ablett Junior on the weekend, delve into Corrie's peculiar public toilet experience and much more.
Corrie's 'GLT' is a natural remedy for ridding the pantry of those pesky weevils.
Stephanie Alexander's Quince Tart
Ingredients
1 quantity Shortcrust Pastry (recipe in the Cook’s Companion App and book)
30 thick slices Poached Quince (recipe in the Cook’s Companion App and book)
Filling
2 eggs
½ cup sugar
1 heaped tablespoon plain flour
125 g unsalted butter
Method Preheat oven to 200°C. Line a 24 cm loose-bottomed flan tin with pastry and bake blind at 200°C for 20 minutes. Remove from oven and reduce temperature to 180°C. Allow pastry case to cool, then remove foil and weights. Drain quince well, then arrange slices in a circle around edge and fill in centre with remaining quince.
To make the filling, beat eggs and sugar until thick and pale, then add flour. Melt butter and cook until a deep gold. Add butter to egg mixture and spoon over fruit in pastry case. Bake for 25 minutes or until filling has set. It will look golden brown and be a little puffed but will subside as it cools. Serve warm or cold (but not chilled) with double cream.
Pears and plums This tart is also delicious made with poached, drained pears or blood plums.
Elizabeth David's Coq Au Vin * 1.3kg (3lb) chicken, plus the giblets * Salt and pepper * Lemon juice * 85g-115g (3oz-4oz) butter, plus extra for the onions and mushrooms * A small glass of brandy * A whole bottle of good red wine – Mâcon, Beaujolais or Châteauneuf du Pape, plus extra for the onions * 20 small (baby) onions, peeled * Sugar * 225g (8oz) mushrooms * 20g (¾oz) flour (optional)
Season the bird inside and out with salt, pepper and lemon juice; into a deep, heavy pan put the butter and brown the chicken all over in it; pour over a small glass of brandy and set alight; when the flames have died down, pour in a whole bottle of good red wine.
Add the giblets of the bird, cover the pan and simmer slowly either on top of the stove or in a low oven for about 1½ hours.
In the meantime, prepare the little onions, browned in butter and glazed with a little sugar and red wine, and the mushrooms, sautéed in butter. A few minutes before the chicken is ready, take out the giblets and add the onions and mushrooms. Remove the chicken on to a hot dish and carve it for serving.
The sauce should by this time be sufficiently reduced to need no thickening, but if it is not, add 30g (1oz) butter worked with the flour, put the pan on to a high flame and let the sauce bubble until it is thick enough. Pour it over the pieces of chicken, and arrange the mushrooms and the onions on the top.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin, Producer Jane Nield as they tip Round 5 of 2019 AFL season.
Our next LIVE PODCAST EVENT is on the morning of April 30th. We’re teaming up with the Royal Women’s Hospital to help launch their Miracle Mum’s campaign. We’ll be podcasting live over breakfast at the Town Hall with Lord Mayor Sally Capp just one of our special guests. The Miracle Mums Appeal raises funds for life-saving healthcare for mums and newborns. Many women in Victoria could not have had a successful pregnancy without interventions involving the team at the Women’s CLICK HERE TO PURCHASE YOUR TICKETS.
Join our Don't Shoot The Messenger Podcast Tipping Competition
We'd love you to tip each and every round of the season with us. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ). Thanks to everyone who has already signed up - game on!
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 81 ‘Life Goes On, As Does Marriage’.
After Caro celebrated her 30th Wedding Anniversary on the weekend we couldn’t help but get her beloved husband Brendan Donohoe to join us this week.
Our next LIVE PODCAST EVENT is on the morning of April 30th. We’re teaming up with the Royal Women’s Hospital to help launch their Miracle Mum’s campaign. We’ll be podcasting live over breakfast at the Town Hall with Lord Mayor Sally Capp just one of our special guests. The Miracle Mums Appeal raises funds for life-saving healthcare for mums and newborns. Many women in Victoria could not have had a successful pregnancy without interventions involving the team at the Women’s CLICK HERE TO PURCHASE YOUR TICKETS.
This week Caro and Brendan share a few secrets to their successful marriage and Brendan also gives us his perspective on the federal election and the remarkable win by Tiger Woods at the US Masters.
Corrie's been studying up for her 'Goal of the Month' by reading all about veggie growing, she recommends Growing Food The Italian Way by Fabian Capamolla. Caro's thrilled with all of the Quince Tart recipes she's received from poddies (see Geoff Slattery's recipe below).
Corrie’s ‘Crush of the Week’ is Hilary Clinton for her speech at the Women of the World 10thanniversary summit. Our Crush is sponsored by The Interchange Bench The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au.
Caro’s grumpy about the death of the Footy Record at suburban matches. Long live the Footy Record proclaims Corrie.
In Book, Screen and Food Caro's been reading an oldie but a goodie. . .High Fidelity by Nick Hornby, Caro and Corrie have both been to the movies to see The Aftermath and Caro shares a quince tart recipe. It's a big welcome to our new sponsor for BSF VitalSmarts. Globally proven Crucial Conversations. Hold tough conversations well! Visit www.vitalsmarts.com.au
In '6 Quick Questions' we touch on Julian Assange, debate the merits of light or dark chocolate and question electioneering continuing on Good Friday.
Slatt's Quince Tart
Squeeze three lemons through a sieve into a glass bowl. Peel the quinces (around four). You can be rough (don't panic if there's a little skin left on). Slice quinces of quince away from the core and toss immediately in the lemon juice (so they don't go too brown). Add 50-80g of sugar (depending on how many quinces). Cook in the microwave until quinces are tender to the knife (12-15minutes - check as you go). Mix with a wooden spoon after 5 minutes.
Bake a blind tart shell - one you are comfortable with (ie you favourite store bought or home made tart pastry). Drain the cooked quinces and layer the quince pieces on the base of the pastry, packing them tightly.
Bake again for 15 minutes at 180 degrees C.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin, Producer Jane Nield and guest Candice Lewis from The Interchange Bench as they tip Round 4 of 2019 AFL season.
Join our Don't Shoot The Messenger Podcast Tipping Competition
We'd love you to tip each and every round of the season with us. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ). Thanks to everyone who has already signed up - game on!
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
We're 80! Join Caroline Wilson and Corrie Perkin for Ep 80 'Don't Stop Digging'.
Our next LIVE PODCAST EVENT is on the morning of April 30th. We’re teaming up with the Royal Women’s Hospital to help launch their Miracle Mum’s campaign. We’ll be podcasting live over breakfast at the Town Hall with Lord Mayor Sally Capp just one of our special guests. It’s the perfect chance to catch up with friends or work mates for breakfast or bring your Mum as an early Mother’s Day gift. We kick off at 7.30am, on Tuesday April 30th. CLICK HERE TO PURCHASE YOUR TICKETS.
Our special guest this week is Candice Lewis from The Interchange Bench
We discuss the Ray Hadley bullying case and share a few memorable stories and draw on Candice's expertise in the area of workplace well being.
Caro brings us the latest on the Melbourne Football Club's tanking fiasco.
For the first time ever we talk Women's Wrestling! Candice's 'Crush of the Week' is Becky Lynch who was part of the historic first all female main event at Wrestlemania 35. Caro's crush is Anne Peake, wife of the late Tony Peake. Anne has sent special friends of Tony's one of his ties - the perfect way to remember him!
Our Crush is thanks as always to 'The Interchange Bench'. The Interchange Bench fills all your long and short term staffing needs. Call 1800 i BENCH. When you want to take your staff team to the top, recruit at interchangebench.com.au
In 'BSF' Caro's been reading The French Lieutenant's Woman by John Fowles, we've been watching Baptiste on BBC First, and Call The Midwife the ABC. Corrie shares an easy one tray salmon recipe that's perfect for Easter (click HERE for the recipe).
In '6 Quick Questions' we touch on surprise parties, weird interview questions, footy in NSW, a possible Prince Andrew and Fergie reunion - plus Caro shares her favourite place for Hot Cross Buns in Melbourne.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and Producer Jane Nield as they tip Round 3 of 2019 AFL season.
Join our Don't Shoot The Messenger Podcast Tipping Competition
We'd love you to tip each and every round of the season with us. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ). Thanks to everyone who has already signed up - game on!
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 79 - 'I Came For Caro and Stayed For Corrie'.
LIVE PODCAST EVENT APRIL 30th.
We’re thrilled to announce our next Live Podcast Event is for breakfast on the morning of Tuesday April 30th at the Melbourne Town Hall. We’ve been invited by the Royal Women’s Hospital to help launch their ‘Miracle Mums’ Campaign. Mayor Sally Capp will be just one of our guests. Simply click HERE TO PURCHASE YOUR TICKETS!
Corrie suggests Eddie McGuire has 'foot in mouth disease' and it seems his latest on air comments will take their toll. Will a new documentary harm Eddie's public profile even more? Caro thinks so.
We check in with the progress of the 'Goal of the Month', discuss the wonderful AFLW Grand Final on Saturday and ponder Janet Albrechtsen's claim that a 'Golden Skirts' closed club exists for women at the board room level in Australia.
Caro has a 'Crush of the Week' - a pioneer of womens footy Jan Cooper. Our Crush is thanks as always to 'The Interchange Bench'.
The Interchange Bench fills all your long and short term staffing
needs. Call 1800 i BENCH
When you want to take your staff team to the top, recruit at
interchangebench.com.au
In BSF - Corrie's been reading the new Ian McEwan novel Machine's Like Us, Caro's been at the French Film Festival to see The Trouble With You and Caro shares a simple but scrumptious recipe for Cheesy Biscuits (see recipe below).
This week Corrie is grumpy about Pauline Hanson and One Nation and we skip through a whole host of issues in '6 Quick Questions'.
Don't forget to listen in to our Bonus Footy Tipping Episode on Thursday and it's not too late to Join our Don't Shoot The Messenger Podcast Tipping Comp.
We'd love you to tip each and every round of the 2019 AFL season with us. We'll be releasing a BONUS Footy Tipping episode each week. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ) or click HERE.
Cheesy Biscuits
4 oz of plain flour (appx 113 grams)
4 oz of butter (appx 113 grams)
4 oz of grated tasty cheese (appx 113 grams)
scant 1/2 teaspoon of cayenne pepper
Heat oven to 180c (or 350 - 325 degrees F).
Soften butter, add grated cheese. Mix well. Add dry ingredients. Mix well. Make into small balls then press with a fork (Caro recommends chilling in the fridge for a while).
Bake for about 20 minutes.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and Producer Jane Nield as they tip Round 2 of 2019 AFL season.
Join our Don't Shoot The Messenger Podcast Tipping Competition
We'd love you to tip each and every round of the season with us. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ). Thanks to everyone who has already signed up - game on!
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 78.
We of course discuss some of the stories that have arisen from Round 1 of the 2019 AFL season and touch on some of the issues that have received wide spread coverage in the pre season - including the seeming decline in players' mental health and a growing concern that social media may be a significant contributing factor.
We check in on Caro and Corrie's 'Goal of the Month', Caro's been walking a lot and Corrie did indeed make her first sponge cake (see recipe below).
Waleed Aly's remarkable response to the Christchurch massacre has gone viral - is he Australia's new powerhouse commentator?
It's Corrie's turn to have a 'Crush of the Week' - this week it's her son in law and indeed all dedicated DIY gardeners and backyard veggie growers. Our Crush is thanks as always to 'The Interchange Bench'.
The Interchange Bench fills all your long and short term staffing
needs. Call 1800 i BENCH
When you want to take your staff team to the top, recruit at
interchangebench.com.au
In Books, Screen and Food Caro's recommending an oldie but a goodie - the Ruth Rendell Inspector Wexford series. We discuss Vera (now available on ABC iview and TV) and Corrie shares her recipe for her passionfruit sponge (see below).
Caro's grumpy this week about constantly being asked to provide personal details for even the smallest of purchases.
In '6 Quick Questions' we ponder the etiquette involved in replying to a multitude of birthday texts, cheating at golf, the Meuller report, Chris Hemsworth and Matt Damon and the shocking performance of a senior liberal party politician on Q & A Monday night.
Caro's 'GLT' is comes with a warning of sorts about accidentally blocking people on your mobile phone.
LIVE PODCAST EVENT APRIL 30th.
We’re thrilled to announce our next Live Podcast Event is for breakfast on the morning of Tuesday April 30that the Melbourne Town Hall. We’ve been invited by the Royal Women’s Hospital to help launch their ‘Miracle Mums’ Campaign. Mayor Sally Capp will be just one of our guests. Simply click HERE TO PURCHASE YOUR TICKETS!
Don't forget to listen in to our Bonus Footy Tipping Episode on Thursday and it's not too late to Join our Don't Shoot The Messenger Podcast Tipping Comp.
We'd love you to tip each and every round of the 2019 AFL season with us. We'll be releasing a BONUS Footy Tipping episode each week. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ) or click HERE.
MANDY WILDSMITH'S SPONGE
INGREDIENTS.
-
1 cup caster sugar
-
4 eggs
-
1 cup plain flour
-
Scant HALF teaspoon carb soda
-
1 large teaspoon cream of tartar
-
1 tablespoon boiling water.
METHOD
-
Beat sugar and eggs together until they form a thick creamy consistency.
-
Sift the flour, carb soda and cream of tartar together and GENTLY FOLD into the mixture.
-
Lastly fold in the tab of boiling water.
-
Bake in a sponge tin ( I think 30cm) but just a normal cake tin should do the trick for 30 mins moderate oven.
HINT
-
Mum said it is all in the folding in of the flours and if you stir it too hard it can make the sponge tough and not light. So gently does it with the flours!!
-
You can whip some cream and put chopped up strawberries on top and split the middle and do the same. Mum never iced it.
-
Oh and there are absolutely no calories in this recipe at all!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
For videos and pics make sure you follow us on Instagram @DontShootPod.
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 1 of the 2019 AFL Season.
Join our Don't Shoot The Messenger Podcast Tipping Competition
We'd love you to tip each and every round of the season with us. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ). Thanks to everyone who has already signed up - game on!
For videos and pics from podcast HQ make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 77 ' Keep 'em Laughing'.
As Caro says we celebrate the light and mourn the shade in life - and there has been plenty of darkness in the past week. We discuss the horrific massacre in Christchurch and question the role of the media and the response from our politicians in the wake of such a crime. What of Fraser Anning's comments and Egg Boi?
We check in with Caro and Corrie's 'Goal of the Month' - can Corrie master the art of baking the perfect sponge cake?
We talk mentoring - why do we need mentors? What influence have our mentors had on us?
Caro has a spiritually inspired 'Crush of the Week' Shane Healy, former footy commentator and educator who's now the Director of Media & Communications for the Catholic Archdiocese of Melbourne.
Our 'Crush of the Week' is thanks to our sponsor The Interchange Bench www.interchangebench.com.au
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
Just call 1800 i bench
Or see Interchange bench.com.au
BSF - Books, Screen and Food
Corrie's been reading The Story of Lucy Gault by William Trevor (available HERE).
Caro's been to the movies to see Sometimes, Always and Never and Corrie's been back in the kitchen whipping up a simple but delicious Pancetta & Pea Risotto (see recipe below).
Caro's grumpy that Barrie Cassidy has announced his retirement from ABC TV's Insiders.
In '6 Quick Questions' Corrie give us her Top 8 for the 2019 AFL Season and recommends a couple of podcasts (The Reckoning with David Marr on the Rise and Fall of George Pell ) and The Outer Sanctum Podcast.
Caro's pays tribute to her hard copy diary and has a tasty GLT.
FOOTY TIPPING - Join our Don't Shoot The Messenger Podcast Tipping Comp.
We'd love you to tip each and every round of the 2019 AFL season with us. We'll be releasing a BONUS Footy Tipping episode each week. To be part of the fun just sign up at www.tipping.aflnation.com and search for the Don't Shoot The Messenger Podcast comp (or use the code ULF6J4NZ) or click HERE.
For videos and pics make sure you follow us on Instagram @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Pancetta and Pea Risotto - by Linda Malcolm & Paul Jones from Alimentari
We’re extremely proud of our risotto. We’ve managed to package it up as a take-home meal without compromising the quality. We make the packaged product a few minutes off being finished, so our customers are able to follow simple instructions to finish off the process and enjoy a homemade meal.
INGREDIENTSMETHOD1. Bring the stock to a soft boil in a saucepan over medium–high heat. 2. Meanwhile, heat the oil in a wide, heavy-based frying pan over medium heat. Sauté the onion for about 5 minutes until soft and translucent. Add the pancetta and garlic and cook for about 3–4 minutes, until the pancetta begins to caramelise. 3. Add the rice and cook, stirring, for about 2 minutes until the rice is toasted and well coated with the oil. Add the wine, scraping any tasty sticky bits up from the bottom of the frying pan. Once most of the wine is absorbed, reduce the heat to low and add a ladleful of stock to the rice and simmer, stirring, until absorbed. Add another ladle, and repeat, simmering and stirring until all of the stock has been added and the rice is al dente. This should take about 20 minutes. 4. Stir in the peas. Remove from the heat and mix in the butter and parmesan, and season to taste. Serve sprinkled with a little extra parmesan.
2 litressee method for ingredients125mlolive oil1onion, finely diced100gpancetta, cut into lardons4garlic cloves, crushed370garborio rice150mlwhite wine150gfresh or thawed frozen peas30gunsalted butter75gparmesan cheese, grated, plus extra to serve
Join Caroline Wilson and Corrie Perkin for Ep 76 - 'Death Valley'.
Yes it's that weird time of the year just before the AFL Season starts that journos describe as a good footy story wasteland. . .but we've got plenty to talk about this week.
Caro and Corrie share some of their favourite moments from the epic country wedding on the weekend.
We touch on the biggest news stories of the past week including Cardinal Pell's sentencing, the Reserve Bank's stance on Climate Change, American celebs paying big bucks to get their kids into college, the prospect of an AFL twilight Grand Final and Sam Newman's latest stuff up.
We remember the wonderful work of Les Carlyon and check in on the 'Goal of the Month' for March.
Corrie's 'Crush of the Week' is the wonderful community in Hamilton (and country towns in general) who pulled out all stops to assist with wedding preparations. Our 'Crush of the Week' is thanks to our sponsor The Interchange Bench www.interchangebench.com.au
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
Just call 1800 i bench
Or see Interchange bench.com.au
In Books, Screen and Food Caro's been enjoying Graham Norton's A Keeper .
On the small screen they've been loving Vera, Sunday nights on ABC TV and The Marvellous Mrs Maisel on Amazon. Caro shares a recipe for a simple yet flavourful lamb shoulder by Matt Wilkinson (see recipe below).
Corrie's grumpy about the rude trucks on the Geelong Road, in '6 Quick Questions' Caro shares her Top 8 predictions for the 2019 AFL Season and a great 'GLT' - Captain Moonlight at the Anglesea Surf Club.
For videos and pics make sure you follow us on Instagram @DontShootPod.
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Email the show via feedback@dontshootpod.com.au
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Matt Wilkinson's Slow-roasted lamb shoulder with Salsa Verde
INGREDIENTS * 1/2 bunch each flat-leaf parsley and mint leaves picked * 1 bunch tarragon, leaves picked * 2 anchovy fillets in oil, drained * 1 tbs capers in brine, rinsed, drained * Juice of 1 lemon * 1 garlic clove, crushed * 140ml mild extra virgin olive oil * 1.8kg boneless butterflied lamb shoulder
METHOD
- 1. Whiz all ingredients, except lamb, in a food processor until smooth. Season. Place lamb on a baking tray and coat with half the salsa verde (cover and chill remaining salsa verde until ready to serve). Cover lamb and chill overnight.
- 2. The next day, preheat oven to 200°C. Bring lamb to room temperature, then place in a roasting pan and season with salt.
- 3. Roast for 1 hour, then reduce oven to 150°C. Place a small ovenproof bowl of water in the base of the oven to create steam (this will help prevent the lamb from burning).
- 4. Roast for 31/2 hours or until lamb is very tender. Remove from oven and rest, loosely covered with foil, for 20 minutes.
- 5. Carve lamb and drizzle over remaining salsa verde to serve.
While Corrie’s away in ‘Mother of the Groom’ mode, Anna from the Op-Shop and Caro’s daughter Rose come off the Interchange Bench for Episode 75 'Romance at the Op-Shop'.
Caro shares the detail of her scary fire evacuation experience while hiking on the weekend which paled in comparison to some of the heartbreaking stories of loss emerging from bushfires in Gippsland in recent days.
The news of George Pell’s conviction last week has rocked the Catholic Church and the wider community to the core. We pay tribute to journalist Louise Milligan who’s incredible reporting and writing about the case (including in her book Cardinal and Monday night’s Four Corners) has helped to expose the true toll of crimes that some, it would seem, seek to diminish.
On a lighter note – we get an Op-Shop update from Anna where everyone's doing the 'Kondo, Kondo, Kondo' dance and there's more than a little romance in the air.
Caro’s 'Crush of the Week' is Rafael Nadal after he put Nick Kyrgios in his place, but she’s grumpy about what she sees is the AFL’s misguided investment in AFLX.
In BSF – Anna and Rose jinx each other with an identical book recommendation for Normal People by Sally Rooney. Anna provides a rather brutal but honest review of the new Michael Caine film King of Thieves and she shares and easy and delicious duck salad recipe (recipe coming soon via our Facebook page).
In ‘6 Quick Questions’ we remember Mike Willesee, get Rose’s millennial perspective on how much climate change issues could affect the next election and reminisce about Moomba memories.
Rose shares a GLT, a fantastic free screening event at ACMI in Melbourne The Clock.
If you're in Melbourne on the morning of April 30th - SAVE THE DATE. We're close to announcing a live podcast event fundraiser for a very special cause - details coming soon.
Our podcast has a newish Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
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Subscribe to our sister podcast The Book Pod HERE and HERE.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
We want you to be part of Book Club - so we're releasing this episode of our sister podcast The Book Pod as a BONUS for Don't Shoot The Messenger Listeners.
We'll be back next Tuesday (March 5th) with a new episode but in the meantime we hope you enjoy Ep 12 of The Book Pod.
Join Corrie Perkin, producer Jane Nield and guest Rose Donohoe as they discuss The Lost Manby Jane Harper.
You can purchase The Lost Man HERE simply use the PROMO CODE 'The Book Pod' at the checkout to receive the discount mention in this episode.
Click HERE to hear Ep 5 'I Absolutely Loved Writing This Book' with Jane Harper.
You can email us via feedback@thebookpod.com.au
Check out @thebook_pod on Twitter
or follow the show on Instagram @TheBook_Pod
You can keep up to date with the show via the Don't Shoot The Messenger Facebook page - hit 'Sign Up' to receive weekly updates HERE.
The Book Pod is produced by Corrie Perkin and produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 74 ‘There’s Always a Rogue Ingredient’.
Caro and Corrie review the 2019 Oscars, the winners, the losers and of course the fashion. Did the Academy get it all wrong this year?
As February nears its end we check in on the ‘Goal of the Month’ progress.
Gossip Columns (their writers and publishers) are under fire this week. Is it possible to write an ethical gossip column? Name and shame or don’t write it at all asserts Caro, appalled by recent stories about an anonymous ‘AFL legend’s’ marriage breakdown.
Caro also has plenty to say about the AFL’s new two strike drug policy – is it softer than ever before?
The reporting of Julie Bishop’s departure from politics has Corrie fired up, but Caro’s not sure what all of the fuss is about.
Corrie’s “Crush of the Week” is not one but fifty-eight former senior national security officials in the US, who are daring to stand up against Donald Trump’s plans to build a border wall.
In BSF Corrie’s recommending Saving Mona Lisaby Gerri Chanel (available HERE), Caro’s been off to the movies to see Stan and Ollieand Corrie shares a great cake recipe from Donna Hay (see recipe below).
Poor customer service from airline staff has made Corrie super grumpy this week and there’s plenty of ground to cover in ‘6 Quick Questions’ including Karl Lagerfeld’s cat heiress and actor Richard Roxburgh’s sell-out car commercial.
Caro’s got a couple of GLTs as well.
Our podcast has a newish Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
Subscribe to our sister podcast The Book Pod HERE and HERE.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
ORANGE and CHIA SEED SYRUP CAKE (Donna Hay) from Ep 74
1/2 cup black chia seeds
1/2 cup milk
125 g unsalted butter, chopped
1 tablespoon finely grated orange rind
1 cup raw sugar
4 eggs
2 cups almond meal (ground almonds)
1 cup white spelt flour
1-1/2 teaspoons baking powder
Orange Syrup
1/2 cup rice malt syrup
2 tablespoons orange zest
1/2 cup orange juice
Method
- Preheat oven to 160ºC (320ºF).
- Lightly grease a 20 cm round cake tin lined with parchment paper and set aside.
- Place the chia seeds and milk in a bowl and set aside to soak for 10 minutes.
- Place the butter, orange rind and sugar in the bowl of an electric mixer and beat for 8 minutes or until light and creamy.
- Add the eggs and beat until well combined.
- Add the chia mixture, almond meal, flour and baking powder,and fold to combine. Spoon the mixture into the prepared tin and bake for 1 hour to 1 hour 10 minutes or until cooked when tested with a skewer.
- While the cake is baking, make the orange syrup.
- Place the rice malt syrup, orange rind and juice in a small saucepan over medium heat. Simmer for 12 minutes or until the syrup is reduced by half and thickened.
- Invert the cake onto a cake stand and, while still hot, top with the syrup. Slice And serve warm.
Makes 12 servings.
Source: Donna Hay
Join Caroline Wilson, Corrie Perkin and special guest Jane Caro for Episode 73 – ‘Hags, Crones, Witches & Mothers-In-Law'.
Caro, Corrie and Jane deep dive into some of the issues addressed in Jane’s wonderful new book Accidental Feminists (available HERE) including the spectre of poverty and homelessness confronting older women, the myth of work-life balance and our attitudes towards women in power.
Caro admits to failing her ‘Goal of the Month’ challenge while Corrie’s making a last ditch effort to achieve hers, we discuss the validity of the Ipsos Poll on the Medivac Bill and find out why Jane decided not to take on Tony Abbott in the next election.
Caro’s ‘Crush of the Week’ is Jack Thompson. In ‘BSF’ we've been watching Mrs Wilson on the ABC and making the most of a glut of tomatoes. Jane’s grumpy about being stood up by not one but three Uber drivers and taxis in Melbourne.
In ‘6 Quick Questions’ Caro’s dislike for TV Show Married At First Sight intensifies, we delve into ‘Operation Castle Dove’ and the fate of Melbourne University Publishing – plus Corrie has a ‘GLT’ for anyone needing a little more style in their life.
Caro’s Slow Cooked Tomatoes (from Jo Mc Dougal from Ep 73)
Pre heat your oven to 120C.
Use any ripe tomatoes (but Caro prefers the Roma variety).
Cut tomatoes in in half.
Put them onto a baking tray.
Pour on to the tomatoes a tiny bit of Sweet Chilli Sauce (perhaps a ¼ of a teaspoon on each tomato half).
Slow cook for an hour and a half (at 120c).
After they’ve cooked for an hour and a half, put on a dollop of fetta or Meredith Goats Cheese on each half (or whatever soft fetta or goats cheese you have in the fridge).
Also pop on half a leaf of basil.
Put them in the oven for another half an hour (so two hours slow cooking in total).
Serve as a bar snack or as a side to your favourite dishes.
THE OTHER BITS. . .
You can follow Jane Caro on Twitter
Our podcast has a newish Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
Subscribe to our sister podcast The Book Pod HERE and HERE.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 72 - 'You're Shameless!'.
We check in with our 'Goal of the Month' pledges and review a big week of celebrations (including a Hen's Night, Brian Cook's star studded 30th dinner and the Do Re Mi reunion).
After the Morrison government experienced an historic loss in parliament yesterday we discuss the ramifications for Bill Shorten ahead of the next election and we look into the sacking of Matildas coach Alen Stajcic.
Corrie's Valentine's Day inspired "Crush of the Week" is former judge Michael Kirby.
In "BSF" Caro's recommending not one but three movies Vice, On The Basis of Sex and Green Book, Corrie's been reading Chloe Hooper's The Arsonist and with a nod to Tony Mokbel - Caro shares her favourite new zucchini recipe (see recipe below).
The ratings success of Married At First Sight is making Caro more than a little grumpy this week and in "6 Quick Questions" we debate the essence of pesto, talk Barnaby Joyce and Wallace Stegner and get a little excited about John B Fairfax investing in a new investigative arm of Crikey.
To wrap things up Corrie shares a slightly unconventional "GLT" for anyone battling with a testy toddler.
Crushed Courgettes (Zucchini)
from Yottam Ottolenghi’s Simple.
3 large courgettes, cut in half lengthways, then into 6cm pieces (850g)
1 tsp dried mint
5g picked thyme leaves
70 ml olive oil
1 whole head of garlic, separated into unpeeled cloves
2 tbsp chopped mint leaves
1 ½ tbsp chopped dill
1 tbsp lemon juice
Salt and black pepper
- Pre heat the oven to 200C fan
- Place the courgettes in a bowl with the dried mint, thyme, oil, ¾ teaspoon of salt and some black pepper. Mix, then transfer to a medium baking dish: you want the courgettes to form a single layer, cut side up and sitting slightly overlapping. Bake for 15 minutes, then add the garlic cloves and bake for another 15 minutes, until the courgettes have softened and taken on some colour. Transfer everything to a colander (set over a bowl or the sink), pressing the courgettes so that they start to release some of their liquid. Set aside to cool for at least 30 minutes, discarding the liquid released.
- Transfer the contents of the colander to a mixing bowl and squeeze the garlic cloves out of their skins (which can then be discarded). Mash everything together with a fork: if the skin of the courgettes is still a little touch, just use a knife to roughly chop them. Stir in the mint leaves, dill and lemon juice to serve.
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
Subscribe to our sister podcast The Book Pod HERE and HERE.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for episode 71 of our podcast ‘I'm Never Going To Kondo My Wardrobe’, we kick off the show with more listener messages and feedback than ever.
There's a ‘Goal of the Month’ update and Corrie explains why the resignations and shake up at Melbourne University Press will have far reaching consequences. Does it now become an election issue?
We mark the 10thanniversary of Black Saturday which brings back intense memories for so many including for Corrie who reported on the scene.
Our thoughts are with fire threatened communities in Tasmania and Victoria who are grappling with fires as we speak.
Could the government just please say sorry? Corrie wonders after the findings of the Banking Royal Commission were revealed.
We hear from Josh Frydenberg and Caro predicts dire consequences for the Prime Minister.
We say the AFLW competition kick off on the weekend, but is women’s footy getting overshadowed by AFLX?
Caro offers up an analysis of the North Melbourne / Tasmania hybrid team.
Corrie’s “Crush this Week” is Behrouz Boochani who wrote his book ‘No Friend But the Mountains’ via WhatsApp and and translation from Manus Island.
BSF
Caro has been reading A Very British Coup and we’ve been watching The Cry on ABC TV. Corrie shares what she ensures is the best salsa verde recipe ever! Thanks Jamie Oliver.Salsa Verde (see our Facebook page for pics of the recipe).
Caro’s pledging to name and shame radio interviewees who refuse to learn the names of interviewers.
In “6 Quick Questions” – how many old sayings have you had to drop as they’re now deemed politically incorrect? Vale Australian actress Carmen Duncan, Trinny’s back, Caro reports on her dinner with Anthony Green and we check in with good old Prince Phillip.
Plus Caro has another great GLT.
Subscribe to our sister podcast The Book Pod HERE and HERE.
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 70 ‘I’m An Old-Fashioned Girl’.
Former Olympic athlete Zali Steggall plans to take on Tony Abbott in the electorate of Warringah - we discuss the phenomenon of the celebrity candidate.
Inspired by the movie ‘The Front Runner’ we talk political sex scandals - how did so many politicians got away with it for so long?
Corrie’s keeping a close eye on the banking Royal Commission and Commissioner Honourable Kenneth Madison Hayne AC QC is her ‘Crush of the Week’.
Our "Crush of the Week" is proudly presented by The Interchange Bench.
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
Just call 1800 i bench
Or see Interchange bench.com.au
For talent so good, you’d wish you could keep them.
Corrie and Caro make their monthly “Something I’ve Never Done” pledge and serve up plenty of recommendations in “BSF”.
Corrie’s been reading Elizabeth Jane Howard’s ‘Marking Time’ (available HERE), Caro’s been to the movies to see ‘The Favourite’ and she shares a simple yet delicious lamb roast that will help you to use up all of last season’s preserves.
In “6 Quick Questions” Serena Williams, Feb Fast and Aussie sayings are all on the agenda plus Caro has a GLT to help ease the pain of holiday’s ending.
Don't forget to SUBSCRIBE to our sister podcast The Book Pod.
In Episode 9 of The Book Pod ‘It Was A Slaughter Of Darlings And I Just Felt Fantastic’, Corrie Perkin welcomes her journalism hero David Marr to the studio. The topic: David’s new book My Country: Stories, Essays and Speeches.
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Caro’s Roast Lamb with Marmalade
Ingredients
1 leg of lamb
Salt
Rosemary
Garlic
Oil
1 jar of marmalade
Cut slits in lamb and rub in salt the night before. Wrap and refrigerate.
Remove from the fridge an hour before cooking.
Stud the lamb with garlic and rosemary.
Heat your oven to normal roasting temperature.
Pour a cup of marmalade over the lamb then continue to baste while it cooks.
Cook your lamb as you normally would. You can make a gravy if you desire.
Join Caroline Wilson and Corrie Perkin for a cup of tea at Caro’s beach house as We start with some New Year’s housekeeping and prepare to cope with post summer holiday blues.
Caro has theories about Bill Shorten’s recent comments on drug use and gives Bernard Tomic and serve for his spiteful feud with Lleyton Hewitt.
Caro and Corrie discuss Kelly O’Dwyer’s announcement that she will leave Federal Parliament and not contest the seat of Higgins at the next election. What now for women in the Liberal party?
Melbourne morning radio is set for a huge shake up, ABC Radio Melbourne’s John Faine has announced he’ll take a step back from the mic next year. There’s quite an interesting list of suggested replacements and Caro thinks she knows just the woman for the job.
Corrie undertakes a Summer holiday review and shares a few tips on how to take that Summer holiday feeling home with you.
Corrie has a ‘Crush of the Week’ thanks to The Interchange Bench - Californian Senator Kamala Harris. www.interchangebench.com.au
BSF
Corrie reports on the Indie Book Awards and a stunning short list (perfect for some book club inspiration - see the list below) or checkout the full list HERE.
Caro’s blending her books and screen this week as she works her way through David Stratton’s ‘101 Marvellous Movies You May Have Missed’, plus Caro shares a simple Annabelle Crabb hot smoked salmon and greens recipe (recipe to below).
Caro’s grumpy about more than just dog poo on the beach and early hot cross buns. 6 Quick Questions leads us down a couple of interesting rabbit holes from Gillette marketing men to men, suspended Aussie cricketers, how old is too old to drive?
Caro’s Good Local Tip is to hit the Op Shops now for bargains while everyone’s in decluttering mode.
Email us feedback@dontshootpod.com.au
A few (but not all) of the Recommendations Ep 69
Counterpart’ on SBS
‘Nanette’ on Netflix
‘Succession’ on HBO
‘The Wizard of Lies’ HBO
‘101 Marvellous Movies You May Have Missed’ by David Stratton
‘The Meyerowitz Stories’ on Netflix
‘Princes at War’ book by Deborah Cadbury
Corrie’s Favourite Podcast – ‘Fortunately by Fi and Jane’ BBC
Indie Book Awards
FICTION SHORTLIST
The Lost Man by Jane Harper (Macmillan Australia)
Shell by Kristina Olsson (Scribner Australia)
The Shepherd's Hut by Tim Winton (Penguin Random House Australia)
Bridge of Clay by Markus Zusak (Picador Australia)
NON-FICTION SHORTLIST
The Land Before Avocado by Richard Glover (ABC Books, HarperCollins Australia)
The Arsonist by Chloe Hooper (Penguin Random House Australia)
Eggshell Skull by Bri Lee (Allen & Unwin)
Any Ordinary Day by Leigh Sales (Penguin Random House Australia)
DEBUT FICTION SHORTLIST
Boy Swallows Universe by Trent Dalton (HarperCollins Australia)
Scrublands by Chris Hammer (Allen & Unwin)
The Tattooist of Auschwitz by Heather Morris (Echo Publishing)
The Nowhere Child by Christian White (Affirm Press)
Hot Smoked Salmon with Pea-Green Salad
From ‘Special Guest’ by Annabel Crabb
1.5kg salmon fillet, skin off
½ cup of salt
½ cup of soft brown sugar
2 large handfuls of smoking chips.
For the salmon. In a non-reactive bowl or container, dissolve the salt and sugar in 1.5litres (6 cups) of water and immerse the salmon. Cover and leave in the fridge to cure for 4 hours or overnight. Soak the smoking chips in water for the same amount of time.
Remove the salmon from the brine and place on a rack and set over a baking tray. Return to the fridge to dry overnight - the drier it gets, the better.
Drain the wood chips and put them in a foil tray (you can make one by scrunching up the sides of a large sheet of foil).
Fire up your barbecue, igniting the grill but leaving the flatplate part switched off. Place your foil container of smoking chips over the heat. Once it starts to smoke (about 10 minutes) place the tray of salmon on the flatplate part (or grill) of the barbecue and close the lid, trapping the smoke and heat inside. Smoke the salmon for about 20 minutes, or until a knife pierced into the flesh reveals that the salmon is cooked, but still moist in the middle. Remove and leave to cool to room temperature
Pea Green Salad
Olive oil for cooking
4 zucchini cut lengthwise into 5mm slices
20 asparagus spears (woody ends snapped off)
500g green beans, topped and tailed
1 head of broccoli, sliced into 1cm wide florets
200g sugar snap peas, trimmed
200g frozen peas
200g pea shoots
Dressing
200g frozen peas, thawed
125g (1/2 cup sour cream)
130 g (1/2 cup of Greek style yoghurt)
60g (1/4 cup) good-quality mayonnaise
1 tablespoon horseradish cream sauce
1 tablespoon finely chopped preserved lemon rind
Large handful of dill fronds
4 spring onions, thinly sliced into rounds
Juice of ½ lemon
Dash of milk to thin, if necessary
For the pea-green salad, lightly oil the zucchini slices and asparagus spears. Sear the vegetables on the barbecue (or on a chargrill pan over medium-high heat) until they are just tender. Remove and refrigerate. Next steam or boil the green beans and broccoli for about 4 minutes, adding sugar snap peas and frozen peas for the final minute. Blanch them all in cold water and drain, then refrigerate.
For the dressing, just use a blender to blitz all of the ingredients until smooth. Taste and season with salt and pepper as required.
Once all the greens are ready, gently toss them all together with the pea shoots, then tip out onto a huge shallow serving platter (use two if you have smaller ones). Flake over the salmon in big chunks. Zigzag the dressing over the top and you’re good to go.
NB – you can purchase pre prepared hot smoked salmon from the supermarket.
After a few weeks away from the microphones Caroline Wilson and Corrie Perkin bring you Episode 68 of the Don't Shoot The Messenger Podcast.
Join them at Corrie’s kitchen table for a Christmas de-brief, a reassessment of New Year’s resoluotions, and predictions for what some of the biggest election issues of the year might be (have you got your superannuation sorted?).
A Few Recommendations from Ep 68
Screen
‘The Wife’ starring Glenn Close
‘Mary Poppins Returns’ in cinemas now
'Bodygaurd' on Netflix
Books
‘Transcription’ by Kate Atkinson (available here)
‘All Among the Barley’ – Melissa Harrison (available here)
'Boy Swallows Universe' - Trent Dalton (available here)
Thanks to our sponsor The Interchange Bench www.interchangebench.com.au
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
Just call 1800 i bench
Or see Interchange bench.com.au
Donatella’s Chicken Cacciatore by Nina Parker
SERVES 8
8 free-range chicken thighs
5 garlic cloves, diced
2 banana shallots, thinly sliced
40g each pitted black and pitted green olives
400g tinned plum tomatoes
1 tbsp tomato purée
1 glass of red wine
4 anchovy fillets
100ml chicken stock
800g tinned chickpeas
2 leeks, roughly chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
finely grated zest and juice of 1 lemon
a handful of chopped flat-leaf parsley
- Preheat the oven to 190C/375F/gas 5 and have ready a large baking tray. Put the chicken thighs in the tray, skin-side up, along with the remaining ingredients except the lemon zest and juice and parsley, and season.
- Roast the chicken for about 20 minutes, then remove it from the oven, mix everything around and turn the chicken over so it is skin-side down. Return to the oven for a further 20 minutes.
If the chicken thighs need a bit more crisping up, place them under a hot grill for 4-5 minutes.
Serve immediately with the lemon zest and juice, and a scattering of parsley.
Caro’s Pork Neck Roast
Buy a good neck of pork with the crackling on.
Leave in the fridge uncovered for 24 hours before cooking so it drys out.
Rub with olive oil, crushed fennel seeds and salt
Pre heat your oven to 220 degrees and cook on High for around 20minutes to get the crackling really going.
Quarter several apples and surround the roast with them. Turn down to 180 and cook for an hour or so.
Make a gravy from the pan juices and serve with the apples.
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
From the team that brings you Don't Shoot The Messenger comes The Book Pod.
Join Corrie Perkin, Caroline Wilson and producer Jane Nield as we discuss 'Home Fire' by Kamila Shamsie.
Subscribe to The Book Pod via these links - Apple https://apple.co/2IshrFo
Stream https://bit.ly/2IsBdRb
Our next Book Club read is Jane Harper's 'The Lost Man' - we'd love you to read it and be part of our discussion. You can send us an email (include a voice memo or an mp3 audio file if you like) to feedback@thebookpod.com.au.
Check out @thebook_pod on Twitter
or follow the show on Instagram @TheBook_Pod
You can keep up to date with the show via the Don't Shoot The Messenger facebook page - hit 'Sign Up' to receive weekly updates HERE.
The Book Pod is produced by Corrie Perkin and produced, engineerd and edited by Jane Nield for Crocmedia.
Thanks to Coco Carter for production assistance.
Episode 67 was so jam packed full that we saved Caro's Top 10 Films of 2018 as your Boxing Day bonus.
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson, Corrie Perkin and guest Anna from the Op-Shop for our final episode of 2018. With plenty of festive ‘Good Local Tips’, loads of ‘Best Of’ recommendations and a healthy dose of end of year housekeeping.
We applaud Leigh Sales for her riveting interview with Yael Stone, Geoffrey Rush’s former colleague. “I think he’s kind of finished as a public figure now” suggests Caro.
With years of ‘festive season organisational experience’ Corrie, Anna and Caro share plenty of Christmas tips including their shopping hacks, ideas for stocking fillers and drinks recommendations. We reminisce about favourite and most memorable home made Christmas gifts (exploding pesto?).
Caro’s “Crush of the Week” for The Interchange Bench, is Aussie cricketer Tim Paine who she remarks “in so many ways has just reinvigorated Australian Sport for me”.
Our "Crush of the Week" is proudly presented by The Interchange Bench.
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
Just call 1800 i bench
Or see Interchange bench.com.au
In “BSF” Corrie shares her Top 10 Books of 2018, and Anna and Caro have a few of their own (see lists and links below). Caro and Anna have also been off to the movies to see “Will you Ever Forgive Me?” and Anna shares her infamous ‘Red Slaw’ recipe and a great fish dish (recipes coming soon).
Caro and Anna are grumpy (even outraged) over the City of Stonnington’s handling of it’s local Tennis club re-tendering process.
In “6 Quick Questions” we ponder the future of the publishing industry and how screen fatigue is leading people back to books, talk Christmas rituals, how to keep flies from the rubbish bin, best Christmas Day memories and Corrie share her top podcast picks.
Caro’s “GLT” is beeswax food covers – great for the environment and an easy little gift.
Corrie’s Top 10 Books of 2018
‘The Shepherd’s Hut’ by Tim Winton
'Warlight' by Michael Ondaatje
'Becoming' by Michelle Obama
'Bridge of Clay' by Markus Zusak
'Midwinter Break' by Bernard MacLaverty
George Johnston's Biography by Garry Kinnane
'Home Fire' by Kamila Shamsie
'Anatomy of a Scandal' by Sarah Vaughan
'You Daughters of Freedom' by Clare Wright
'The Lost Man' by Jane Harper
'I Capture the Castle' by Dodie Smith
Caro's Top Book Picks
'Transcription' by Kate Atkinson
'Gaudy Night' by Dorothy L Sayers
'This Rough Magic' by Mary Stewart
Anna's Top Book Picks
'Garden Love: Plants, Dogs, Country Houses' by Simon Griffiths
'Less' by Andrew Sean Greer
'The Waiter' by Matias Faldbakken
'The Keeper' by Graham Norton
'Manderley Forever - The Life of Daphne De Maurier' by Tatiana de Rosnay
Corrie's Podcast Picks of 2018
'Deadline: White House'
'FT Politics'
'Fortunately with Fi and Jane'
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
We love talking about books so much on 'Don't Shoot The Messenger' that we decided to do a whole podcast dedicated to interveiws with Australian writers and their stories. Introducing The Book Pod
Join Corrie Perkin in conversation with Australian author Markus Zusak.
Markus has just released 'Bridge of Clay' some 13 years after his hit 'The Book Thief'.
Markus shares his feelings of doubt and fear writing after the success of 'The Book Thief' admitting there were hard years and his desire to write beyond his capabilities as 'Bridge of Clay' developed.
In "6 Quick Questions" we talk about the difference between promoting a book now compared to 13 years ago, we find out what Markus splurged on when the cheques for 'The Book Thief' started rolling in and what's next in his writing journey.
'Bridge of Clay' is available to buy HERE. We have a few signed copies of the book for sale just enter the promo code 'TheBookPod' at checkout (while stocks last).
For more info on the book check out the websites below.
www.bridgeofclaybook.com
www.zusakbooks.com
Books Markus recommends
Doctor Seuss - 'The Sleep Book'
'The Amazing Adventures of Kavalier and Clay' by Michael Chabon
Corrie's "Plug of the Week" is 'Becoming' by Michelle Obama (avaialble HERE).
Check out @thebook_pod on Twitter or follow the show on Instagram @TheBook_Pod
Join Caroline Wilson and Corrie Perkin for Ep 66.
Our special guest for our 'housekeeping' segment this week is Mandy Wildsmith from Hardie Grant who's just been voted the Australian Booksellers Rep of the Year. Mandy helps us choose the winner of our 'Name the Cocktail' competition and has a fantastic book for our winner 'A Spot At The Bar' by The Everleigh's Michael Madrusan.
As we say goodbye to the year that was, Caro and Corrie look ahead to 2019. What will be the big trends? Forest bathing, goat yoga, narwhales and IGTV advertising are just a few to make the list.
We play a spot of 'Who Would've Thought?' and marvel at some of the more usual news events and stories of the year.
Corrie has a "Crush of the Week" - Jacinda Adern (NZ PM) who's leading the way for all politicians, not just the women.
Our "Crush of the Week" is proudly presented by The Interchange Bench.
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
Just call 1800 i bench
Or see Interchange bench.com.au
For talent so good, you’d wish you could keep them.
In "BSF" our featured book is the title that won the honour of Caro and Corrie's Book Club's best of 2018 - Michael Ondaatje's 'Warlight'.
A small screen 'must watch' this week 'Australian Story - The Burning Question' a heart wrenching look at the tragic case of Black Saturday arsonist Brendan Sokaluk.
Caro serves up her Martha Stewart Slow Cooked Salmon recipe (coming soon) and gets a little grumpy about cricket commentators defaulting to the 'mate' setting.
In "6 Quick Questions" we look at Time Magazine's 'Person of the Year', our favourite summer kitchen gadgets, Corrie's plan to invent dog slippers and more.
Caro's "GLT" this week is to plant baby basil - perfect for easy summer dishes with no chopping required.
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 65.
Housekeeping kicks off this week with a huge thank you to everyone who came to our first ‘Live Podcast Lunch’ event last week at The Flying Duck Hotel. Along with our sponsors The Interchange Bench we helped to raise over $12,000 for Breast Cancer Network Australia AND we had a ball. Listen to Ep 64 for an edited pod version of the event.
Caro reveals one of her more embarrassing behind the scenes TV experiences - her relationship with Luke Hodge has never been the same again!
We ponder the state of play for women in politics – what now for Julie Bishop and Julia Banks? Heading to Canberra? Cover those arms ladies, if you don’t want to get thrown out of parliament for inappropriate attire like Patricia Karvelis did.
Caro and Corrie discuss the ‘Gangland Lawyer Saga’ rocking Victoria Police. A royal commission has been called but are we facing the real possibility that convicted criminals will have their sentences reduced or overturned? Check out the latest episode of Andrew Rule's podcast 'Life and Crimes' HERE for a great insight into this case.
After a weekend work trip to Hobart, Caro reports back with her take on the AFL in Tasmania, and she sounds more hopeful than ever.
Caro’s “Crush of the Week” is AFL Legend Kevin Sheedy.
Our 'Crush of the Week' is proudly presented by The Interchange Bench.
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
Just call 1800 i bench
Or see Interchange bench.com.au
For talent so good, you’d wish you could keep them.
In “BSF” Corrie’s been reading ‘Love is Blind’ by William Boyd, (available HERE) Caro has more fantastic Christmas movie recommendations (including 'Christmas in Conneticut' and 'The Family Stone') and Corrie shares the recipe for the delicious pink cocktails that Chad from The Flying Duck served up at our live event last week.
NAME THE DRINK AND WIN!
We’re searching for a name for this delicious drink – we’d love to hear your suggestions, if we choose your name, you’ll win a great book prize pack.
Just email your suggestions to feedback@dontshootpod.com.au or comment on our Facebook, twitter or Instagram post for this episode.
Chad's Pink Gin Spritz - INSERT A BETTER NAME HERE!
Ingredients 30 mls Beefeater Pinkster Gin 90 mls Brown Brothers Prosecco 5 mls Strawberry Liqueur 30 mls Cranberry Juice Dash of lemonade 1 Strawberry
Ice 3-4 cubes Served in a wine glass Method Place the Ice in the glass Add the Pink Gin Add the Cranberry Juice Add Brown Brothers Prosecco Add Strawberry liqueur for colour Fill Wine Glass with Lemonade Garnish with sliced strawberry Stir before serving. Then most importantly of all - Enjoy
Caro’s grumpy about the inconsistencies with online flight early check ins and in “6 Quick Questions” we touch on state politics, a Dutch man’s legal bid to lower his age by 20 years, Jarryd Roughead’s decision to step down from the Hawthorn captaincy and Mince Pies V Christmas Shortbread.
Plus Corrie has one final ‘moving house’ Good Local Tip (GLT) that takes just a little of the pain out of moving.
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join us for an EDITED version of our Live Podcast Lunch on Wednesday the 28th of November.
Caroline Wilson and Corrie Perkin are joined by Andrew Rule (who has just released his new book 'Winx' available HERE), publisher and cook Geof Slattery, Julia Wilson and Anna Barry (aka Anna From the Opshop.
FULL SHOW NOTES TO COME - refresh your podcast feed or visit via https://omny.fm/shows/don-t-shoot-the-messenger
Thank you to the hundred and ten plus listeners who joined us! We're proud to be able to contribute all proceeds from this event ( $12,500!) to Breast Cancer Network Australia to help them with their incredible work. For more details head to their website HERE.
Thanks to our sponsors and the whole team at The Interchnage Bench the leading provider of temporary and contract talent, for helping to make our live event possible.
And a huge thank you to the Inge Family and the team at The Flying Duck Hotel for donating their wonderful venue, lunch and drinks - helping us give all proceeds to BCNA.
Head to The Flying Duck Hotel's website for more details.
We love getting your comments and feedback and housekeeping each week. You can email the show via feedback@dontshootpod.com.au
Follow us on Instagram and follow us on Twitter @DontShootPod
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Follow us on Twitter via @dontshootpod
This event was Produced and Edited by Jane Nield and engineered and recorded by Darren McKenz ie for Crocmedia. Thanks so much to Coco Carter for her production assistance.
For more details about Crocmedia - head to the webiste - HERE
Anna's Christmas recipe: Turkey Brine
- essential for a (dare she says it) moist Turkey
Ingredients:
8 litres of water
3 cups of apple cider vinegar
2 cups of brown sugar
1 cup of salt
3 tbsp of peppercorns
5 bay leaves
5 cloves garlic, finely chopped
4 sprigs of Rosemary, leaves stripped off
The peel of 3 oranges
1 turkey
Method:
- Combine all the ingredients in a large pot with 8 litres of cold water. Stir until salt and sugar dissolved. Bring it to boil, then turn off the heat and cover.
- Allow to cool completely (the recipe takes a while so give yourself time). Then put in the fridge to chill. Place washed, uncooked Turkey in the chilled brine solution and refrigerate for 16 - 24 hours (event overnight is fine).
- When ready for Christmas Day, remove the Turkey from the Brine, put it in another pot filled with cold water for 15mins, just to remove the excess salt.
- Pat dry with paper towl and cook accoding to your normal roasting method.
Voila!
Welcome to The Book Pod a new 'spin-off' podcast from the team that bring you 'Don't Shoot The Messenger'. Please subscribe to 'The Book Pod' in your favourite podcast app or wherever you listen.
Join Corrie Perkin in conversation with New York Times best selling author Jane Harper. Jane has just released her new novel 'The Lost Man', a dark, suspenseful and deeply atmospheric tale set on an outback cattle station.
We have several signed copies of 'The Lost Man' for sale at My Bookshop, you can purchase a copy HERE
To secure a signed copy simply enter the PROMO CODE 'The Book Pod' at checkout (while stocks last).
Corrie's "Plug of the Week" is 'A Keeper' by Graham Norton (TV host turned writer). 'A Keeper' is available HERE.
We'd love you to be part of our podcast Book Club (we'll be recording it soon).
Our first book 'Home Fire' by Kamila Shamsie. You can purchase it HERE.
You can email your thoughts on 'Home Fire' to feedback@thebookpod.com.au if you'd like to be part of the discussion - you can even send a brief voice message. Simply record your comments via the voice recorder on your smart phone and email the mp3 file to us.
Check out @thebook_pod on Twitter or follow the show on Instagram @TheBookPod
More from Jane Harper
To pick up a copy of Jane's debut novel 'The Dry' click HERE or to purchase 'Force of Nature' click HERE.
You can keep up to date with Jane Harper on Instagram via @JaneHarperAuthor
This episode of The Book Pod is hosted and produced by Corrie Perkin, engineered and edited by Jane Nield for Crocmedia with additional production assistance by Coco Carter.
Join Caroline Wilson, Corrie Perkin and writer Jock Serong for Episode 63 – ‘He Appears To Be In It For Nothing But Kicks’.
Jock leads us on an expedition into the wilds of his new novel ‘Preservation’ – a dark tale of survival and horror set in the colonial Australia of 1797.
With a Victorian state election coming up on Saturday we touch on local politics and Corrie calls for all sides of politics to step up and deliver real vision and big picture stuff not the ridiculousness we’ve seen in the campaign so far.
We delve into Jock’s Port Fairy sea change, his jump from a life in the law to that of a full-time writer, father of four and dedicated surfer.
Our thoughts are with Caro’s family this week after the death of her father in law on the weekend, but she pays tribute to Ted Donohoe (one of the funniest sweetest men you’ll ever meet), Ted is her “Crush of the Week”.
Our 'Crush of the Week' is proudly presented by The Interchange Bench.
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
Just call 1800 i bench
Or see Interchange bench.com.au
For talent so good, you’d wish you could keep them.
In “BSF” Jock’s ‘Preservation’ is our book of the week (you can purchase it HERE) Caro’s been bingeing on the new Netflix thriller ‘The Bodyguard’ and Corrie serves up a cracking mash potato recipe from ‘Simple’ by Yotam Ottolenghi (see recipe below). 'Simple' is available HERE.
This week Corrie is grumpy about wrinkles and Caro has a “Good Local Tip” that she promises will revolutionise your dish washing habits.
In “6 Quick Questions” we get Jock’s thoughts on Shane Warne and his commentary credentials, reminisce on favourite Robert Redford movies, discover what childhood books had a big influence on Jock and he shares his top 3 crime writers (Fyodor Dostoevsky, Robert Gott and Garry Disher).
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
AROMATIC OLIVE OIL MASH
(from Yotam Ottolenghi’s ‘Simple’)
I kg Desiree potatoes (Peeled and cut into 3cm pieces)
6 thyme sprigs (5g)
3 mint sprigs (5g)
4 garlic cloves, peeled
1 lemon, finely shave the skin to get 5 strips
100ml olive oil
Salt and black pepper
Topping
60ml olive oil
1 garlic clove, crushed
2 tsp thyme leaves, finely chopped
About 8 mint leaves, finely chop to get 2 tsp
1 lemon: finely grate the zest to get 1 tbsp, then juice to get 1 tbsp
Method
- Put the potatoes, thyme sprigs, mint sprigs, garlic, lemon skin and 2 teaspoons of salt into a large saucepan. Cover with enough boiling water to rise 2cm above the potatoes. Simmer gently for about 25 minutes, or until the potatoes are soft enough to mash.
- While the potatoes are boiling, make the topping. Put the oil, garlic, thyme leaves, mint leaves, lemon zest and juice into a small bowl with 1/8 of a teaspoon of salt and a good grind of pepper. Stir to combine and set aside.
- Drain the potatoes into a sieve and set over a large bowl (you’ll use some of the cooking water so don’t throw it away). Pick out the thyme and mint springs, then return to the saucepan (along with the garlic and lemon peel). Use a masher to mash the potatoes, adding 100ml of olive oil and about 140ml of the cooking water slowly as you go, until you get a smooth mash.
- Transfer the mash to a platter and use the back of a spoon to create dips in the surface. Drizzle with the herb and garlic oil topping evenly over and finish with a good grind of black pepper.
Please re download this episode if you're getting an audio glitch at the 6 minute mark - we've fixed it!
Caroline Wilson and Corrie Perkin are joined by multi Walkley Award-winning journalist Kerry O’Brien who has just released his book aptly titled ‘A Memoir’ (available HERE)
Kerry reflects on the current state of the ABC, some of his favourite celebrity interviews and reveals why he has no interest at all in interviewing Donald Trump. Kerry also turns our ‘Crush of the Week’ for The Interchange Bench on its head naming former ABC chairman Justin Milne his ‘anti-crush’ following his appearance on ‘Four Corners’ with Michelle Guthrie.
Our 'Crush of the Week' is proudly presented by The Interchange Bench.
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
Just call 1800 i bench
Or see Interchange bench.com.au
For talent so good, you’d wish you could keep them.
We touch on the anger and heartache following last week’s terror attack in the Melbourne CBD and pay tribute to Sisto Malaspina who lost his life trying to help.
In “BSF” Kerry O’Brien’s ‘A Memoir’ is our book of the week, out now for $44.99 from Allen and Unwin.
Corrie’s stepping back in time with her TV recommendation - series 2 of ‘Victoria’, Sunday night at 7.30pm on ABC TV or ABC iview and Caro shares a quick and delicious fish curry recipe (see recipe below). We talk retirement in Byron Bay, personal reputation managers, the great Bunning’s Sausage Sizzle drama, Bette Midler and much more in '6 Quick Questions’ and this week Caro is grumpy about early voting while Corrie has a ‘GLT’ for rose lovers and growers.
Thanks to everyone who snapped up tickets to our live podcast lunch event at The Flying Duck on November 28th, we’re happy (and sad) to announce we’ve SOLD OUT the event, raising funds for BCNA. We're looking forward to seeing everyone there and thanks to our show sponsors The Interchange Bench for making the event possible. If you missed out on tickets - we're hoping to hold more live events in the New Year, we'll keep you posted.
We have a new Instagram account so please head to instagram and follow @DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
Follow us on Twitter via @dontshootpod.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
South Indian Fish Curry
(From the Monday Morning Cooking Club).
Coconut base
250ml (1 cup) coconut milk
2 teaspoons tamarind paste
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon tomato paste
1 fresh long red chilli, seeded
1 teaspoon sea salt.
Curry Paste
1 onion, roughly chopped
2 tomatoes, roughly chopped
5 cloves garlic, peeled
1 tablespoon fenugreek seeds
1 teaspoon brown mustard seeds, dry roasted
½ teaspoon ground black pepper
1 fresh long red chilli, seeds removed, roughly chopped
60ml (1/4 cup) vegetable oil
8 fresh curry leaves
1 teaspoon sea salt
700g frim white fish fillets, halved (Caro used ling)
160ml (2/3 cup) coconut milk
Juice of half a lemon
½ bunch of coriander, leaves only, finely chopped
Steamed basmati rice, to serve
To make the coconut base, in a food processor or blender combine the coconut milk, tamarind paste, coriander, cumin, turmeric, tomato paste, chilli and salt and process until smooth.
In a deep, wide, heavy based frying pan, heat the vegetable oil over medium heat. Add the coconut base and bring to the boil. Reduce the heat to low and simmer for 15 minutes. Meanwhile, to make the curry paste, in the food processor or blender, combine the onion, tomato, garlic, fenugreek, mustard seeds, pepper and chilli and process until smooth.
After the coconut base has cooked for 15 minutes, increase the heat to medium-high and add the curry past. Simmer for 5 minutes, stirring. Add the curry leaves and salt, reduce the heat to low-medium and slip in the fish pieces.
Cover the pan and cook for 5 minutes or until the fish is just about cooked through.
Remove the pan from the heat and add the coconut milk, shaking the pan gently to combine. Add the lemon juice and coriander leaves and season to taste with extra salt or lemon. Serve with steamed basmati rice. Serves 6.
Please SUBSCRIBE to The Book Pod in your favourite podcast app or via the links below
Apple Podcasts. https://apple.co/2IshrFo
Stream https://bit.ly/2IsBdRb
Join Corrie Perkin and Dr Anne Summers for Episode 4.
Anne is an author, journalist and activist and she joins Corrie to discuss her newly published memoir 'Unfettered and Alive'.
We have several signed copies available at My Bookshop which you can purchase HERE, just use the Promo Code BookPod at the checkout to buy a signed copy (while stocks last).
For more details on Anne's books and writing visit her WEBSITE.
This episode of The Book Pod is hosted and produced by Corrie Perkin, engineered and edited by Jane Nield for Crocmedia with additional production assistance by Coco Carter.
Get in touch via email feedback@thebookpod.com.au.
Our first podcast Book Club book is 'Home Fire' by Kamila Shamsie. We'll be discussing the book in November on the show. You can purchase it HERE.
You can email your thoughts on 'Home Fire' to feedback@thebookpod.com.au if you'd like to be part of the discussion - you can even send a brief voice message.
Simply record your comments via the voice recorder on your smart phone and email the mp3 file to us.
Check out @thebook_pod on Twitter or follow the show on Instagram.
This week Caro and Corrie are joined by the wonderful Annabel Crabb whose new cookbook ‘Special Guest’ is in stores now. But there’s so much more to talk about than that!
Caro reports back after her Andrew Olle lecture (watch her full speech HERE), we analyse Malcolm Turnbull’s recent ‘Q & A’ appearance (watch highlights HERE) and Annabel delivers Prime Minister Scott Morrison an early report card.
Annabel's 'Crush of the Week' is ABC journalist Ashleigh Raper who has alleged she was sexually harassed by New South Wales opposition leader Luke Foley. Our 'Crush of the Week', as always, is supported by The Interchange Bench.
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
See Interchange bench.com.au
Corrie’s grumpy about Donald Trump (again!) and Caro has a ‘Chat 10 Looks 3’ inspired Good Local Tip for the bakers out there.
In “BSF” we (of course) delve into Annabel and Wendy Sharpe’s “Special Guest; Recipes for the happily imperfect host’ - available at My Bookshop HERE. Annabel shares her recipe for Sticky Gingerbread Cake that uses up any leftover Halloween pumpkins and is very much worthy of the ‘M’ word (see recipe below).
Caro’s been off to the movies to see ‘A Star Is Born’ and loved it too.
Thanks to everyone who snapped up tickets to our live podcast lunch event at The Flying Duck on November 28th, we’re happy (and sad) to announce we’ve SOLD OUT the event, raising funds for BCNA. We're looking forward to seeing everyone there and thanks to our show sponsors The Interchange Bench for making the event possible. If you missed out on tickets - we're hoping to hold more live events in the New Year, we'll keep you posted.
We have a new Instagram account so please head to instagram and follow @DontShootPod.
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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Annabel Crabb’s Sticky Gingerbread Cake
300g (2 cups) plain flour
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon baking powder
125g unsalted butter
110g (1/2 cup) dark brown sugar
175g (1/2 cup) golden syrup
175g (1/2 cup) treacle
3 cm ginger, finely grated
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
2 eggs lightly beaten
125ml (1/2 cup) milk
250 g (1 cup) pumpkin puree
Preheat the oven to 200 degrees C (180 fan forced). Grease and line a 30cm x 20cm slice (tray bake) tin.
Sift the flour into a mixing bowl with the cinnamon, allspice and baking powder.
In a large heavy-based saucepan over low heat, melt the butter, sugar, treacle and golden syrup with the grated and ground ginger. When everything is incorporated, remove from the heat and whisk in the bicarb soda – it will fizz up, which will be fun for moment. Whisk in the eggs, milk and pumpkin puree until smooth.
Now add the contents of the pan to the bowl and mix well. It will be a very liquid batter, but don’t despair: all will be well. Pour into the tin and place into the oven. After about 25 minutes it will be done. Keep an eye on it – the gingerbread should be sticky, so don’t wait until it’s completely risen and cracked. Insert a skewer in the centre and it should come out clean
.
Scout’s honour, this cake is nicer just as it is. What’s more, it keeps well in the fridge for a few days in an airtight container.
Join Corrie Perkin, Anna from the Op Shop and Brendan Donohoe for Ep 60.
While Caro’s off preparing to deliver the Andy Ollie lecture in Sydney her husband Brendan Donohoe (State Political Reporter for Channel 7) drops in with some ‘behind the scenes insights into the Victorian State Election campaign trail. Who knew toilet issues would play their part in the campaign!
From local and national politics to the upcoming US Midterms – we look at the trend towards fear-based campaigns, but will they work?
Anna gives us an update on the weird and wonderful world of the op shop.
You can take part in the Op Shop’s special sale evening on November 29that 6pm, 86 Chapel Street Windsor. Plus Anna gives us a glimpse into the luxury on offer at the upcoming Pixie Skase auction.
Brendan’s ‘Crush of the Week’ for The Interchange Bench is the latest ‘Violence Against Women – Let’s Stop It At The Start’ TV commercial which you can view HERE.
We’ve got plenty of recommendations in ‘BSF’ including the gripping new novel from Jane Harper ‘The Lost Man’ (available HERE).
Anna’s been off to the movies to see ‘Red Joan’ starring Judi Dench and if you need some inspiration for your next dinner Anna’s ‘Pastrami Salmon with Horseradish Mash’ could be a winner (see recipe below).
Plenty of Spring Racing chat in ‘6 Quick Questions’, Corrie gives us her hot tip for the Melbourne Cup and Anna her advice for parents with young adults heading off to the races for the first time.
Anna’s got a ‘GLT’ that might just make you feel that little bit guilty about your reliance on text messaging.
Don’t forget to book your tickets now for our Live Podcast Lunch Event on November 28th. Head to Try Booking.com and search for ‘Don’t Shoot The Messenger’ or click HERE
We've got a new Instagram account so please head to instagram and follow DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Anna’s Pastrami Salmon with Horseradish Mash
(based on Jill Dupleix’s original recipe, she re worked the original pastrami spices, which are usually used on beef, to suit the salmon).
4 x 180g salmon fillets (skin off)
800g potatoes, peeled and chopped
Butter and milk (for mash)
2 tbsp horseradish cream
Pastrami Spice Rub (can be made in advance and stored in a jar in fridge).
1 tbsp coriander seeds
1 tbsp black pepper corns
1 tbsp mustard seeds
1 tbsp brown sugar
1 tsp seat salt
1 tsp smoked paprika
To make the spice mix toast coriander, mustard seeds and peppercorns in a fry pan over medium heat (don’t burn them!).
Add all this to the sugar, paprika, salt and coarsely grind in a mortar and pestle.
Brush fillets with olive oil and press firmly into the spice mix until coated on all sides. This can be done the night before so they’re ready to cook the next day.
Make the mash potatoes with the horseradish cream (add butter and milk to taste).
Cook salmon 4 minutes per side and serve on a bed of mash with green beans and a rocket salad.
You can use this spice mix on chicken, lamb, pork ribs or eggplant and mushrooms.
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Join host Corrie Perkin and guests Mike Clayton (former pro golfer and golf course designer) and Charlie Happell (journalist and golf writer) for Episode 3 of 'The Book Pod'.
Mike and Charlie have teamed up to write 'Preferred Lies - And Other True Golf Stories' a must read for golfers and the hot tip for those looking for a golf inspired gift for that special someone.
'Preferred Lies - And Other True Golf Stories' is available from My Bookshop HERE, use the promo code 'BookPod' at checkout to purchase a signed copy (while stocks last).
Our first podcast Book Club book is 'Home Fire' by Kamila Shamsie. We'll be discussing the book in November on the show. You can purchase it HERE.
You can email your thoughts on 'Home Fire' to feedback@thebookpod.com.au if you'd like to be part of the discussion - you can even send a brief voice message.
Simply record your comments via the voice recorder on your smart phone and email the mp3 file to us.
Corrie’s ‘Plug of the Week’ is 'Any Ordinary Day by Leigh Sales which you can purchase HERE.
To keep up to date with the podcast you can follow 'The Book Pod' on Instagram or @TheBook_Pod on Twitter HERE.
To help others find out about the show, leave a review in Apple Podcasts or wherever you get your podcasts.
'The Book Pod' is produced by Corrie Perkin and Jane Nield and engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 59!
Caro and Corrie are joined by one of Australia’s greatest race callers Greg Miles to talk Melbourne Cup memories, the move to retirement and the online backlash that can result from an on-air slip up. Greg has teamed up with author John Craven for his book 'My Lucky Life: Behind the Binoculars' available for purchase HERE.
News of the return of iconic Aussie TV series ‘SeaChange’ is causing a little excitement this week with Sigrid Thornton set to revive her role of Laura Gibson.
Corrie’s ‘Crush of the Week’ is former PM Julia Gillard.
Our 'Crush of the Week' is proudly presented by The Interchange Bench
If your business needs new players, pick them up from The Interchange Bench – the leading provider of temporary and contract talent.
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The vile treatment of Theresa May is making Corrie rather grumpy this week.
In 'BSF' Caro's been reading an oldie but a goody 'The Beautiful Visit' by Elizabeth Jane Howard which is available HERE.
Caro’s also been off to the movies to see ‘Bad Times at the El Royale’ and Corrie has a tasty meat ball recipe perfect for party season from a great new cookbook 'The Ultimate Book of Party Food' by Melanie Dupuis (recipe coming soon).
Our 'GLT' this week is one for the gardeners - a great new Aussie product to turbo charge your soil for spring plantings Eco Dust.
Don’t forget to 'Save the Date' for our live podcast lunch event on November 28th from 12-2pm at The Flying Duck Hotel in Prahran. Details coming soon.
We've got a new Instagram account so please head to instagram and follow DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Ep 58. Caro’s back, so there’s plenty to talk about including highlights from her Queenstown visit and a coastal road trip.
Corrie’s in ‘fashion critic’ mode after another Royal Wedding (where was Camilla?) and Caro touches on some of the biggest stories from an epic couple of weeks of the AFL Trade Period.
Corrie’s ‘Crush of the Week’ for The Interchange Bench is Barbra Streisand whose new protest song takes a strong swipe at Donald Trump. Check out the video for "Don't Lie For Me' HERE.
Our "Crush of the Week" is thanks to The Interchange Bench - recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE. We're also holding a special fundraising 'Live Podcast Lunch' event in conjunction with The Interchange Bench on November 28th - save the date and stay tuned for more details.
In ‘BSF’ Caro and Corrie have been reading “Remarkable” by Mindy Williams (you can buy the book HERE). Corrie’s been watching “Cruising With Jane McDonald” on SBS (details HERE) and Caro shares her daughter Clem’s simple but stunning recipe for “Beetroot Cured Salmon” (see recipe below).
Corrie’s grumpy about President Trump’s habit of holding press conferences in front of a whirring helicopter plus Caro has a great ‘GLT’ to help you take the perfect holiday.
We've got a new Instagram account (after Corrie lost the login for the 'Caro and Corrie' one) so please head to instagram and follow DontShootPod.
Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.
Email the show via feedback@dontshootpod.com.au
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Beetroot-cured Ocean Trout or Salmon
250 g each of raw caster sugar and rock salt
2 beetroot, coarsely grated
1/2 cup each of coarsely chopped fennel tops and dill
Finely grated rinf of 1 lemon
50ml of gin
1 side of ocean trout (1.2kg) skin-off, pin-boned
METHOD
Combine all ingredients, except trout, in a bowl. Spread half the mixture in the base of a non-reactive container large enough to fin the trout snugly, place trout on top and spread remaining mixture over. Cover and refrigerate overnight to cure. Remove trout from cure, brush off any remaining mixture and pat dry with paper towels.
Slice thinly and seve with creme fraiche and crackers or thinly sliced pumpernickle bread.
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Join host Corrie Perkin and political journalist and writer Laura Tingle as they discuss Laura's latest Quarterly Essay ‘Follow the Leader – Democracy and the Rise of the Strongman’.
Laura talks about the challenges of writing an essay about leadership in the current global political climate and as another Prime Minister was ousted just days before her deadline.
Corrie and Laura reflect on the lack of women in the Liberal Party and in our listener questions and ‘6 Quick Questions’ we find out what Laura hates about interviewing politicians, why she admires New Zealand PM Jacinda Ardern, her top 3 favourite writers, her beach read of choice and what irritates her about modern fiction writing. Plus Laura names her partner Sam Neill’s best movies.
We have a signed copy of Laura’s essay ‘Follow the Leader – Democracy and the Rise of the Strongman’ to give away – just be the first person to email your thoughts on this episode to feedback@thebookpod.com.au and you could be our winner.
To purchase a signed copy of the essay click HERE and use the PROMO CODE TheBookPod at checkout (while stocks last).
Our first podcast Book Club book is 'Home Fire' by Kamila Shamsie. We'll be discussing the book in November on the show. You can purchase it HERE.
You can email your thoughts on 'Home Fire' to feedback@thebookpod.com.au if you'd like to be part of the discussion - you can even send a brief voice message. Simply record your comments via the voice recorder on your smart phone and email the mp3 file to us.
Corrie’s ‘Plug of the Week’ is ‘Bitter Orange’ by Claire Fuller which you can purchase HERE.
To keep up to date with the podcast you can follow 'The Book Pod' on Instagram or @TheBook_Pod on Twitter HERE.
To help others find out about the show, leave a review in Itunes or wherever you get your podcasts.
'The Book Pod' is produced by Corrie Perkin and Jane Nield and engineered and edited by Jane Nield for Crocmedia.
The universe conspired against Caro and Corrie being able to get into the podcast studio at the same time this week - so instead we're bringing you our first ever 'Best Of'.
We get into the Spring Racing spirit with Australian designer Jane Lamerton, snack on Caro's famous Chicken Sandwiches (see recipe below).
Gerard Whateley drops in with a Netfix recommendation that provides some light relief to some of the more hardcore viewing available these days and Corrie reviews 'Home Fire' by Kamila Shamsie which is our first Book Club read on 'The Book Pod. We'll be discussing the book in November on the show. You can purchase it HERE.
And finally we head back to Episode 19 and one of our most popular guests Caro's Mum Julia Wilson, who had some remarkable memories of the day Harold Holt disappeared.
Follow the show via our Facebook page HERE.
and you can email feedback@dontshootpod.com.au.
Thanks to our sponsor The Interchange Bench. Recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
CARO’s CHICKEN SANDWICH RECIPE
You must buy Wonder White bread or any white sandwich loaf.
Boil a whole chicken for about an hour in a pot of water with some pepper corns, parsley, chopped up carrots and celery (whatever you’ve got). Must use the whole chicken to get the variation in meat flavours and textures.
Once you turn off the chicken – throw in a couple of chicken breasts to cook as the water cools (for about an hour after turning the pot off).
Remove the chicken from the liquid retaining the stock to use later in soups or risotto etc.
Peel the chicken meat from the carcass and remove the skin. Chop up the chicken meat and the breasts (don’t forget to use the brown meat).
Place chopped chicken into a large bowl. Add very finely chopped spring onion, parsley, celery (one or two sticks), tarragon (or substitute with chives).
Must use whole egg mayonnaise. Use equal parts mayonnaise to plain greek yoghurt. Ie if you’re using half a cup of mayo use half a cup of yoghurt too.
If you can afford pine nuts, roast them and add - or you can use toasted almonds.
Use an electric carving knife if possible to remove the crusts. Cut into little triangles.
Garnish with herbs to serve.
Join Corrie Perkin and special guests Anna from the Op Shop and journalist and publisher Geoff Slattery.
We dissect the 2018 AFL Grand Final and the West Coast Eagle’s win and Geoff admits he’s more than a little grumpy about the cost and execution of the pre game entertainment.
Sadly the world of footy journalism lost another champion this week – Vale Tony Peek, and we take a look at the ongoing leadership saga that continues to dog the ABC.
Geoff’s ‘Crush of the Week’ for The Interchange Bench is former PM Malcolm Turnbull.
Our "Crush of the Week" is thanks to The Interchange Bench - recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE.
In BSF – Anna’s delved into a Korean family saga with “Pachinko’ by Min Jin Lee, everyone’s loving ‘Joanna Lumley’s Silk Road Adventure’ on the ABC and Slatts shares a simple risotto or pilaf recipe that does away with time consuming stirring (see recipe below). You can check out Gabriele Ferron demonstrating the recipe HERE
In ‘6 Quick Questions’ we contemplate the future of Channel 9’s ‘The Footy Show’, Geoff shares survival tips for long haul flights, we touch on Brett Kavanaugh’s rocky road to the US Supreme Court and check in on the guest list for Princess Eugenie’s wedding.
And no matter where you are in the country Anna’s ‘Good Local Tip’ is to take a stroll through your local Botanic Gardens.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Email the show via feedback@dontshootpod.com.au
Geoff Slattery’s Easy Risotto
I onion chopped finely,
I chilli chopped finely
¼ cup extra virgin olive oil
2 and ½ cups Arborio rice
5 cups of simmering stock or water
Handful of fresh herbs
Zests of one lime
Salt
100g grated parmigiano reggiano or grana Padano cheese
25g of cold butter
Small bunch of chives
Juice of one lime
For serving on top Tasmanian Smoked Salmon and lime quarters
Cook the onion and the chilli in the olive oil until softened
Use a heavy based pot. Add the rice and toss until the grains are well covered and almost roasted through the oil
Pour in the stock and then add the herbs and the lime zest.
Cover the pot making sure a little steam escapes.
Reduce the heat to low to medium and cook for around 12-13mins
Take off the lid, add salt the parmesan, butter and lime juice. Stir
Serve in a bowl and cover with the smoked salmon and lime juices on the side.
Note - The basic ration is 1 portion of rice to 2 portions of stock or water cooked using the low heat absorption method for 12-13mins.
From the team that brings you 'Don't Shoot The Messenger' comes 'The Book Pod' inspiring conversations with incredible writers.
Join host Corrie Perkin and internationally-renowned Australian author Liane Moriarty on Episode One of 'The Book Pod'.
Liane discusses her new novel 'Nine Perfect Strangers', the dichotomy of a writer's life and the 'self loathing' that comes with spending too much time talking about oneself, the thrill of having a novel adapted for the screen by actors like Nicole Kidman and Reece Witherspoon and her involvement in Season 2 of 'Big Little Lies'.
We delve into Liane's childhood literary inspiration, sibling rivalry in a family with three successful writers, and why it's impossible to write while promoting a book.
We have a signed copy of 'Nine Perfect Strangers' to give away - just be the first person to email feeback@thebookpod.com.au and tell us why you enjoyed the podcast and you could be a winner. We'll announce the winner on our next show.
You can purchase a copy of Liane Moriarty's 'Nine Perfect Strangers' HERE - our first 20 podcast listeners to use the PROMO CODE 'TheBookPod' at checkout will receive a signed copy of Liane's book (while stocks last).
Our first podcast Book Club book is 'Home Fire' by Kamila Shamsie. We'll be discussing the book in November on the show. You can purchase it HERE.
You can email your thoughts on 'Home Fire' to feedback@thebookpod.com.au if you'd like to be part of the discussion - you can even send a brief voice message. Simply record your comments via the voice recorder on your smart phone and email the mp3 file to us.
To keep up to date with the podcast you can follow 'The Book Pod' on Instagram.
To help others find out about the show, leave a review in Itunes or wherever you get your podcasts.
'The Book Pod' is produced by Corrie Perkin and Jane Nield and engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 56 of ‘Don’t Shoot The Messenger’.
After walking the red carpet at the Brownlow Medal Awards last night, Caro reports back on her highlights and Caro and Corrie reveal their top three best dressed list.
The biggest question of the week is ‘What happened to Richmond?” AND of course Melbourne after both teams bowed out of the race to the grand final in spectacular fashion in the preliminary finals. We discuss Collingwood coach Nathan Buckley’s remarkable season and the rise of the West Coast Eagles. Plus Caro and Corrie tip the Grand Final.
It’s one of the most high profile jobs in the country and this week Michelle Guthrie was unceremoniously sacked as Managing Director of the ABC - we ask why and what next for the ABC?
Caro’s “Crush of the Week” for The Interchange Bench is Jack Higgins who’s hilarious speech while accepting the Goal of the Year award certainly made quite an impression.
Our "Crush of the Week" is thanks to The Interchange Bench - recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE.
In “BSF” Corrie’s been engrossed in Liane Moriarty’s brand new novel ‘Nine Perfect Strangers’ - Liane will also be Corrie’s first guest on the inaugural episode of our new spin-off podcast ‘The Book Pod’, subscribe wherever you listen to podcasts.
Caro has been off to the movies to see ‘Ladies In Black’ a fun film set in a fictional department store plus Caro shares a sure-fire salad dressing recipe perfect for getting excited about greens again this Spring (see recipe below).
This week Corrie’s grumpy about the baffling world of passwords and in “Six Quick Questions” we head back to the US Supreme Court, ponder the lack of broadcaster interest in Princess Eugenie’s upcoming wedding and discover an inspiring Instagram account (Father’s of Daughters) that’s gone rather viral.
For those itching to get out into the garden this Spring - Caro shares a couple of green thumb “GLT’s”.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Email the show via feedback@dontshootpod.com.au
Tarragon Salad Dressing
1/4 cup sugar
1/2 bunch of chopped chives
1 clove of crushed garlic
430mls virgin olive oil
1 tablespoons dijon mustard
160mls taragon vinegar
1 tablespoon lemon juice
1/4 bunch chopped parsley
12 chopped paragon leaves.
Stir / mix well. Makes enough dressing for 2 large salads. Caro recommends leaving out the fresh herbs as the plain dressing will keep well in the fridge for ages, then add the fresh herbs just before serving.
Is delicious with just butter lettuce and lots of avocado.
Join Caroline Wilson and Corrie Perkin as they tip the Prelim Finals - Richmond v Collingwood and the West Coast Eagles v Melbourne.
For plenty more footy talk make sure you listen to Episode 55 of 'Don't Shoot The Messenger'.
Join Caroline Wilson and Corrie Perkin for Episode 55!
We kick things of this week with a little Tiger talk and an apology to Cats fans from Corrie!
As we look back at the footy season Caro talks coaches, naming Alastair Clarkson as ‘the best coach in the last 50 years’. We love a ‘Footy Fairytale’, Melbourne’s season is certainly shaping up to be just that plus it doesn’t get much bigger than the preliminary final between Richmond and Collingwood on Friday. Caro also reflects on life post her full time role at The Age.
It’s congratulations to Corrie and family after the arrival of granddaughter Willow arrived (all be it a little early on the weekend). Caro and Corrie talk about the changing demands of parenthood and the simple joy of welcoming new life into the world - plus Corrie “Crush of the Week” is dedicated to all of the hard working midwives and nurses who help make neonatal intensive care units (NICU wards) the incredible places they are. Our "Crush of the Week" is thanks to The Interchange Bench - recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE.
In “BSF” Corrie highly recommends Ian McEwan’s ‘The Children Act’ a must read before the movie comes out in November.
Caro’s been to not one but three movies this week ‘The Merger’, ‘A Simple Favour’ and ‘Crazy Rich Asians’ - but which one is the best?
After Corrie’s rave reviews last week about Yottam Ottolenghi’s new cook book ‘Simple’, Caro’s family cooked from it all weekend - she shares a ‘one pot wonder’ Chicken Marbella recipe.
Caro’s grumpy about over the top terminology and ‘non words’ especially those popping up in AFL speak.
There’s plenty to ponder in “6 Quick Questions” including the US Supreme Court’s current woes, the lack of women seeking pre-selection for the Liberal party and the horrifying turn of events for Australian strawberry producers following the needle contaminations.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
You can email the show via feedback@dontshootpod.com.au, follow us on Twitter @dontshootpod or via the facebook page and keep up to date with the 'Caro and Corrie' Instagram account.
Other books mentioned in this episode
‘The Truth About the Harry Quebert Affair’ by Joel Dicker
‘A Very English Scandal’ John Preston
In the first week of finals Caro tipped 3 out of 4, Corrie 1 out of 4. We discuss the first week of finals - some of the high lights and some of the low lights and take a look at the two finals this weekend.
Plus Caro and Corrie discuss suggestions by some players that umpire microphones be switched off in future.
There's plenty more footy discussion in Episode 54 of 'Don't Shoot The Messenger' all thanks to The Interchange Bench, get in touch with them today via their website www.interchangebench.com.au
Join Caroline Wilson and Corrie Perkin for Ep 54.
We kick off the show with a healthy dose of housekeeping this week and touch on week one of the AFL Finals and the experience of watching the footy with politicians.
Is sexism at play as candidates jostle for position in the seat of Wentworth? How will the new Morrison government deal with their first big challenge? And how do we feel about positive discrimination?
Caro and Corrie have some strong views on Serena Williams and her outburst at the US Open and we discuss the furore surrounding Mark Knight’s controversial cartoon depicting the dummy spit.
Seventeen years on from the September 11 terrorist attacks we reflect on the day that changed the world, plus Caro shares her thoughts on the twin towers memorial.
Caro’s “Crush of the Week” is Bob Woodward thanks to The Interchange Bench - recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE.
In “BSF” - Caro’s hooked on Elena Ferrante’s Neopolitan novel having just read ‘The Story of a New Name’, Corrie’s got family viewing in mind as she recommends ‘Queer Eye’ on Netflix and take a sneak peak of Yotam Ottolenghi’s new cook book ‘Simple’ and share a delicious asparagus recipe (see recipe below). 'Simple' is available now at all good bookstores or you can purchase it from Corrie's store HERE.
The anonymous op-ed in the New York times by a Trump insider is making Corrie grumpy this week and in “Six Quick Questions” we talk political sprays, annoying food terms, impactful issues-based advertising, the best Sam Neil films and Theresa May’s daggy dancing.
Corrie also shares a “GLT” podcast tip that’s a must for book lovers - 'The High Low' podcast.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Email the show feedback@dontshootpod.com.au
Roasted Asparagus with almonds, capers and dill
From Yotam Ottolenghi ‘Simple’
Serves four as a side
600g asparagus, woody ends trimmed (400g)
3 tbsp olive oil
30g unsalted butter
20g flaked almonds
30g baby capers (or regular) pat-dried on kitchen paper
10g dill, roughly chopped
Salt and black pepper
Preheat the oven to 200C (fan forced)
-
Mix the asparagus with 1 tablespoon of oil, a generous pinch of salt and a good grin of pepper. Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate and set aside.
-
Put butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for 1-2 minutes, stirring frequently until the almonds are golden-brown.
Pour almonds and butter evenly over the asparagus.
- Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for 1-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.
And the winner is. . .
Corrie Perkin was our winner for season 2018 tipping 131 with Caro only one point behind on 130.
Hear Corrie and Caro's tips for the first week of the finals too.
Join Caroline Wilson and Corrie Perkin for Episode 53 of Don’t Shoot the Messenger.
Spring is in the air and there’s more than a touch of Footy Finals Fever in the studio as Caro’s Tigers prepare to take on Corrie’s Hawks in the first final of the season.
After a mid week golf trip with the girls to the City of Churches last week, Corrie’s full of praise for the ‘girl gang getaway’ and shares some of her Adelaide highlights. Caro’s got a few SA GLT’s of her own as well.
In keeping with the Adelaide theme Caro reports on the ongoing dramas at the Crows and the vibe in a city without a team in the finals - despite such promise earlier in the season.
We remember famed Melbourne sports writer Ron Carter who passed away recently. Corrie pays tribute to her former colleague with some lovely memories of Ron while Caro reflects on his moving memorial service.
Barack Obama is Corrie’s ‘Crush of the Week’ thanks to The Interchange Bench - recruit the best staff with The Interchange Bench. Call 1800 i BENCH to get in touch with them today or check out their website HERE.
In “BSF” Corrie has been reading ‘A Life To Come’ by Michelle de Kretser which won the 2018 Miles Franklin Award last week. You can purchase the book HERE.
Caro and Corrie are hooked on the new ABC TV drama ‘The Split’ and Corrie serves up a Donna Hay favourite ‘Grilled Balsamic Chicken with Limes’ (see recipe below). Check out the recipe HERE.
A newspaper shortage at Caro’s local store has her in a grump this week and in ‘6 Quick Questions’ we rate Steve Bannon v Sarah Ferguson, touch on Gillon McLachlan and Peter Dutton’s ‘Nannygate’ woes and Corrie has the perfect book for a 1 year old - the Lois and Bob series (available HERE).
Pub the 'Marquis of Lorne’ in Fitzroy is Caro’s lates ‘GLT’ (you'll find details HERE) for the week and evokes memories of ‘Bunny’s’ the fictional watering hole in 70s series ‘The Young Doctors’.
Ahead of week one of the finals, Caroline Wilson, Brendan Donohoe and Anna Barry discuss the finals fixture, and give their tips.
We'll be back with Corrie and Caro next week to reveal our tipping winner for the Home and Away season.
This week Caroline Wilson is joined by Anna Barry (aka Anna from the Op Shop) and Caro’s husband Brendan Donohoe, state political reporter for Channel 7.
We discuss the fall-out from last week’s leadership spill and journalist Chris Uhlmann’s brave accusations of media meddling.
Brendan gives us his expert opinion on how a change of PM may influence the upcoming Victorian State Election.
Anna gives us the inside scoop on the rather bizarre donation of human skeletal remains that saw her op shop make headlines last week, plus tells us about some of the more unusual offerings she’s seen come into the shop over the years.
Caro has the latest news in AFL including recent revelations of ‘nanny business’ between Gillon McLachlan’s family and Peter Dutton.
Anna has a ‘Crush of the Week’ for The Interchange Bench – Bob Dylan, who she saw live in Wollongong recently. Find out more about The Interchange Bench HERE.
In “BSF” – Anna’s been reading ‘So Much Life Left Over’ by Louis de Bernieres (available here) and Caro’s been enjoying the latest novel from Joanna Trollope ‘City of Friends’.
Caro’s been off to the movies to see an extraordinary film ‘Keep The Change’ and we share a recipe for Annabel Crabb’s ‘Persian Love Cake’ (recipe below).
Anna’s grumpy about the AFL finals fixture and the seeminly annual crash of the Ticketek website.
In “6 Quick Questions” – Brendan defends his collection of dozens of baseball caps, we chat about the commercial nature of Father’s Day, question whether women are treated differently to men when buying a car and Brendan gives us his verdict on Essendon’s season.
Plus Brendan shares a “GLT” perfect for podcast lovers.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
Email the show feedback@dontshootpod.com.au
Persian Love Cake
Ingredients
360 grams (3 cups) ground almonds
220 grams (1 cup) raw sugar
220 grams (1 cup) firmly packed brown sugar
120 grams unsalted butter, softened
1/4 teaspoon salt
1 tablespoon freshly grated nutmeg
Finely grated zest of one lemon
2 eggs, lightly beaten
250 grams (1 cup) Greek-style thick natural yoghurt
100g of pistachio nuts, unsalted, coarsely chopped
Method:
- Preheat oven to 180ºC or 160ºC fan-forced.
- Grease and line a 25 cm (10″) spring form tin.
- In a large bowl, combine ground almonds, both sugars, butter and salt. Rub with fingers until coarse crumbs form, or pulse in the food processor.
- Put half the mixture into the prepared tin and press down gently with your hand to evenly cover the base.
- Add eggs, yoghurt and nutmeg to the remaining almond mixture, and mix well until smooth.
- Pour over the top of the prepared base, scatter the pistachios around the edge.
- Bake for approximately 40 - 50 minutes or until a skewer comes out clean. It’s done when the top is deep brown and the edges look caramelised.
- Cool on a wire rack, then carefully remove from the tin. Serve with more yoghurt and a few orange segments if you like. Rose petals are nice too (make sure they’re not sprayed).
Join Caroline Wilson and Corrie Perkin as they tip the last round of the home and away season.
In Round 22 Caro tipped 8 out of 9 and Corrie tipped 4 out of 9.
This week Caroline Wilson and Corrie Perkin are joined by comedian, actor, writer, theatre director and Scrabble companion Marg Downey.
We discuss the current capers in Canberra as Peter Dutton continues to push for a leadership challenge (as of recording on Thursday the 23rd of August at 7.30am).
Marg Downey takes us behind the scenes of her new theatre show ‘Lottie In The Late Afternoon’ by the Kin Collective plus gives us an insight into some of her memorable roles (including Marion in ‘Kath & Kim’ and as Nicole Kidman’s lover in ‘Top of the Lake’).
For details and tickets to Marg's show visit www.fortyfivedownstairs.com.au or click HERE.
Caro weighs in on the Waleed Ali / AFL panel saga plus Caro has another footy themed “Crush of the Week” for The Interchange Bench - Peter Jackson.
For details on our wonderful show sponsor The Interchange Bench visit their website HERE.
In “BSF” Corrie’s been reading ‘ A Life of My Own’ by Claire Tomalin (available HERE) Marg and Caro are calling ‘Black Klansman’ a MUST SEE film and Marg shares on of her favourite chicken recipes (see recipe below).
Corrie’s grumpy about some of the sexism on display in NZ politics and in “6 Quick Questions” we ask ‘who can beat Richmond?’, for the knitters there’s a great way of helping drought stricken farmers via the ‘Lamb Jumpers Helping Our Farmers' Facebook page which you can visit HERE.
And to wrap things up Caro has a fashion related “GLT” for anyone with an eye for a high end fashion bargain.
We love receiving your comments, suggestions and recommendations - you can email the show via feedback@dontshootpod.com.au, visit our Facebook page or Twitter feed (@dontshootpod) or check out the 'Caro and Corrie' Instagram account.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia and is made possible by The Interchange Bench - specialists in temporary staffing and executive contracting. Call 1800 i BENCH
Marg’s Lemon Chicken with Minted Yoghurt
(inspired by the recipe from ‘All Day Cafe’ by Stuart McKenzie)
1 preserved lemon
100ml of olive oil
1 tablespoon of (good) smoked paprika
1 teaspoon of minced (or finely chopped) garlic
1 tablespoon of chopped thyme
A pinch of chilli flakes
4 boneless chicken breast fillets (skin on).
Remove the preserved lemon from the brine, rinse under cold water and remove the rind (discarding the flesh and the white pith). Finely dice.
Combine all of the ingredients (except the chicken) in a large bowl. Season with salt and pepper and mix well. Add the chicken breasts and coat with the marinade. Leave for 2 hours or overnight if possible.
Pre heat your oven to 180C. Heat an overproof non stick fry pan and cook the chicken skin side down for 5 minutes, turn and cook for a further 3 minutes. Transfer the pan to the oven and cook for a further 10 minutes. Leave to rest in a warm place for 10 minutes.
Marg suggests serving with a salad and minted yoghurt.
Join Caroline Wilson and Corrie Perkin for Round 22 Footy Tips. Last week Corrie picked 7 out of 9 and Caro 5 out of 9.
Caroline Wilson and Corrie Perkin join you for episode 50 of the podcast.
And as we celebrate our podcasting milestone we are thrilled to welcome to the Don't Shoot The Messenger family our new sponsor The Interchange Bench. We're looking forward to telling you all about them in the episodes to come - you can check out their website HERE.
Following Louise Milligan's excellent '4 Corners' report on the cosmetic surgery industry we talk brazilian butt lifts, botox and breast implants.
We check in on the ongoing fall out from the Andrew Gaff - Andrew Brayshaw incident and reflect on historian Ross McMullin's excellent article about asimilar incident involving Leigh Matthews decades ago. You can read that article HERE.
And as Melbourne's suburbs are forever changed with rapid redevelopment, including a notable modernist home demolished in Beaumaris this week - Corrie calls for more community activism to save buildings and iconic spaces under threat.
In "BSF" Corrie has been reading 'Prague Spring' by Simon Mawer (you can order the book HERE)
Caro and Corrie finally went to the movies together to see 'The Wife' but left the cinema with mixed reviews and Caro shares one of her favourite recipes for a hearty Osso Buco.
This week Caro's grumpy with the constant barrage of TV promos that spoil the afterglow of watching a great show and Corrie's "Crush of the Week" is her dog Bearsy (and our wonderful new sponsor The Interchage Bench!).
Barnaby and Vicki reappear in "6 Quick Questions" plus we talk family road trips, signs of spring and Madonna.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Croc Media.
You can email the show via feedback@dontshootpod.com.au or check out our Facebook page, Twitter (@dontshootpod) or the Caro and Corrie Instagram account.
Caro’s Osso buco with Gremolata
Based on the original recipe by Robert Carrier from ‘New Great Dishes of the World’
Go to a great local butcher and get great osso buco (shin cut) - enough for 8 people .
Caro prefers the smaller sized knuckles.
Cook them from cold (straight from the fridge).
Put meat in a large brown paper bag with flour salt and pepper and shake them up to coat the meat.
Heat a tablespoon of olive oil then brown off the meat in batches and set aside
Add another tablespoon of olive oil then add
1 spanish onion
2 or 3 cloves of garlic (chopped).
Cook until translucent
Put browned beef back into your casserole dish (cast iron works well).
Add add a jar of tomato paste and a big glass of white wine
Add pint of chicken stock or veal stock (Caro’s happy to use stock powder )
Bring to boil then pop into the oven and cook for an hour on 180 degrees
Add a jar of chopped anchovies, another clove of garlic and cook for another half an hour or so until the meat is tender (cooking times may vary depending on your dish and oven).
Serve with your favourite Gremolata and crusty bread.
Caro is happy to use just chopped parsley, a heap of zested lemon rind and a pinch or two of salt.
Lyn Swinburne the founder of Breast Cancer Network Australia joined Caroline Wilson and Corrie Perkin on Ep 48. Here's just part of their conversation about the Field of Women events and the importance of the BCNA.
DONATE TO BCNA HERE
Join Caroline Wilson and Corrie Perkin for Round 21 tips and general footy discusison. Both Caro and Corrie tipped 6 out of 9 last week.
Caro feels Melbourne and GWS are the two biggest threats to Richmond this year, and we discuss how the Gaff incident may influence the Eagle's chances this week.
This week Caroline Wilson and Corrie Perkin delve into Andrew Gaff’s horrible strike on Andrew Brayshaw and the incident’s impact on the game, plus they discuss reports that the relationship between the AFL and the AFLW may be deteriorating.
Caro and Corrie check in with the latest in the Geoffrey Rush defamation case which leads to some reminiscing about memorable celebrity interviews, like Corrie’s 12 minutes with Hugh Grant and Caro’s interview with Cher. Just what makes a great celebrity interview?
This Saturday the 11th of August is ‘Love Your Bookshop Day’, we discuss the future of the suburban bookstore and how you can get involved in showing your local bookshop a little love on Saturday. “Bookshops are the new black” says Caro. More details HERE
In “BSF” Caro’s raving about her recent read (direct from the states) ‘Hope Never Dies’ by Andrew Shaffer, the first in the Obama/Biden series. (Avaiable soon at My Bookshop HERE).
Caro’s had a heart warming night at the movies watching “Mamma Mia : Here We Go Again” (aka Mamma Mia 2). Corrie serves up friend Andrea’s “Eye Fillet With Beetroot, Zucchini and Spinach Salad (see recipe below).
Caro’s grumpy about Jeff Kennett again after an interesting weekend radio interview and in ‘6 Quick Questions’ - are the Gold Coast Suns on death row?, the latest high profile ‘un - invites’ from the Brisbane Writers Festival, favourite winter flowers and more.
Corrie’s ‘Crush of the Week’ - the women of America who are coming forward in droves to consider running in September’s election.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Send an email to the show via feedback@dontshootpod.com.au.
Andrea’s Beetroot and Spinach Salad
(great served as a bed on a platter with pieces of eye fillet and pesto on top).
Aim to marinate the beef for 2 days.
Marinade
500ml Tamari
250ml Cider Vinegar
1 red chilli chopped
6 cloves of garlic
Put all of your marinade ingredients into a blender and blitz.
Place your beef in a long dish and pour over marinade
Seal well and put in fridge turning every 12 hours
After 2 days remove meat from marinade and dry with a cloth
Dressing for Spinach salad
6 cloves garlic
¼ cup seeded mustard
150ml cider vinegar
Salt and pepper
350ml olive oil
Whizz these ingredients up.
Mix spinach leaves, diced baby beetroot (cooked prior)
diced zucchini (which you’ve blacked in boiling water for 2 minutes).
While zucchini is still hot, toss the salad dressing, spinach leaves and diced beetroot together and spread on a large serving platter.
Cook your eye fillet however you like it best (ie BBQ or oven).
Rest the meat then slice and lay on the bed of spinach salad
You can drizzle with your favourite pesto to serve as well.
Caroline Wilson and Corrie Perkin bring you their Roun 20 Footy TIps plus we get fired up about that 'gloomy' end to the Bulldogs game in Ballarat last Sunday afternoon. And "What a joke" says Caro in regards to the new Glendinning-Allan medal that will be awarded for the first time at the derby.
Send us an email to feedback@dontshootpod.com.au and check out our Facebook page HERE https://www.facebook.com/dontshootpod/
Lyn Swinburne, AM, is our special guest to talk August 12th’s ‘Field of Women’ at the MCG.
Lyn was the founder of Breast Cancer Network Australia (BCNA) in 1996. She’s now Chair of the Royal Women’s Hospital and the first female president of the Royal Melbourne Gold Club and shares her story with us this episode.
Caroline Wilson and Corrie Perkin remark on Lyn’s tireless work over the years - but also the progress that BCNA has made making a true difference in the support available for women, men and families affected by breast cancer in Australia each year. plus they discuss their memorable involvement as Pink Women at several ‘Field of Women’ events.
Find out via the link below how you can become part of the 'Field of Women' event at the MCG, Sunday August 12th - her BCNA
Lynn also lends her unique perspective to the discussion of Cricket Australia’s sacking of Angela Williamson (over those personal political Tweets) which leads to a debate over the surprising difference in abortion laws in Australia.
After last week’s bombshell news about a Fairfax & Nine Entertainment take over, Caro and Corrie share their opinions - admittedly from very different sides of the equation.
In BSF Corrie excitedly gifts Caro’s daughter (fresh from her recent Masterchef waiter appearances) a copy of Hetty McKinnon’s new cook book ‘Family’ (available at My Bookshop by Corrie Perkin via the website HERE
Caro’s raving about her small screen viewing of late included ‘Killing Eve’ on the ABC and Iview and Corrie serves up a delicious Date and Chocolate Torte she swears is the best thing she’s ever cooked - courtesy of the Monday Morning Cooking Club’s book “The Feast Goes On” (recipe available in the Show Notes below ).
Corrie’s Grumpy about Donald Trump’s constant undermining of American journalists and media organisations.
In “Six Quick Questions” we talk Richomond v Collingwood and the social impact of such a massive footy game (and it’s overshadowing of other political stories). “Vanity Fair” has anew editor and Corrie’s not thrilled, a Barnaby Joyce story (just be quiet Barnaby) and should some Australian journalists apologies for the over hyping of the importance of the recent ‘Super Saturday’ Elections.
Lee Lin Chin of SBS News Fame is Corrie’s “Crush of the Week” and Caro’s back with instalment number two of her pine cone collecting ‘GLT’.
DATE AND CHOCOLATE TORTE
From “The Feast Goes On” - the Monday morning Cooking Club
Ingredients
Pre heat the over to 180 C
Grease a spring and line a 24cm springform cake tin.
250g (1 and a half cups) of whole almonds
250g of dark chocolate (Corrie uses buttons) broken into pieces
6 egg whites
115g (1/2 cup) of super fine castor sugar
250g pitted dates, finely chopped
250ml (or one cup) of pure cream whipped for serving
Topping
180g dark chocolate grated
Start the recipe the day before serving.
Place the almonds and chocolate in the bowl of a food processor and chop into chunky pieces.
Whisk the egg whites until soft peaks form, then gradually add the sugar, whisking until thick and glossy. Fold in the almonds, chocolate and dates. Pour into the prepared tin and bake for 45minutes. Turn off the oven and leave the torte inside to cool, with the door slightly open.
When the torte is cool, place on a platter and refrigerate overnight.
To make the topping, melt the chocolate in the heatproof bowl over a saucepan of simmering water. Do not allow the water to touch the bowl. Cool slightly and using a spoon, drizzle over the cake.
Serve with a bowl of the whipped cream alongside.
Send us your comments via email to feedback@dontshootpod.com.au or check out the 'Don't Shoot The Messenger' facebook page, the Twitter feed @dontshootpod and the 'Caro and Corrie' instagram feed.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Caro and Corrie with their tips for Round 19 - but so much more. We talk violence at games and whether or not Damien Barrett's suggestion of an alcohol free game has any merit. Caro has a prediction regarding Alistair Clarkson's future at the Hawks and Jeff Kennet's plans for the future as well.
Don't forget to listen in to Episode 47 of 'Don't Shoot The Messenger' for more footy talk.
This week Caroline Wilson and Corrie Perkin delve into Australian politics as Super Saturday looms. With 5 seats in four states having a byelection – what will the results mean for Bill Shorten and Malcolm Tunrbull?
We talk political advisors and reports of huge salaries and ponder why advisors wages shouldn’t be made public and question just what the role of a political advisor is.
Caro shares some strong thoughts about potential AFL rule change testing towards the end of the season following Gillon McLachlan’s on air revelations this week.
And in the literary world, Corrie runs us through the rather surprising Man Booker Prize Longlist announced this week.
In ‘BSF’ Caro’s been reading Salley Vicker’s “The Librarian” and has been off to the Swedish Film Festival to see “Under the Tree”. Plus Caro’s cooked up a beautiful Coconut Chicken Noodle Soup fit for a magazine cover (courtesy of the July edition of Delicious Magazine).
The hypocrisy of major supermarkets and their approach to minimising plastic is making Caro grumpy this week and in ‘6 Quick Questions’ more annoying buzz words, favourite Spring bulbs and can you tell a person’s age by the way they text?
Plus Caro’s got a caring and sharing ‘GLT’ for book fans.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia Pty Ltd.
Send an email to Caro and Corrie via 'feedback@dontshootpod.com.au'.
The 2018 longlist, or Man Booker ‘Dozen’, of 13 novels, is:
Author (country/territory) Title (imprint)
Belinda Bauer (UK) Snap (Bantam Press)
Anna Burns (UK) Milkman (Faber & Faber)
Nick Drnaso (USA) Sabrina (Granta Books)
Esi Edugyan (Canada) Washington Black (Serpent’s Tail)
Guy Gunaratne (UK) In Our Mad And Furious City (Tinder Press)
Daisy Johnson (UK) Everything Under (Jonathan Cape)
Rachel Kushner (USA) The Mars Room (Jonathan Cape)
Sophie Mackintosh (UK) The Water Cure (Hamish Hamilton)
Michael Ondaatje (Canada) Warlight (Jonathan Cape)
Richard Powers (USA) The Overstory (William Heinemann)
Robin Robertson (UK) The Long Take (Picador)
Sally Rooney (Ireland) Normal People (Faber & Faber)
Donal Ryan (Ireland) From A Low And Quiet Sea (Doubleday Ireland)
In Round 17 Caro tipped 6 out of 9 and Corrie tipped 3 out of 9. Here's their tips for Round 18.
This week Caroline Wilson and Corrie Perkin kick off the show with a discussion about women sports journalists under fire and Caro takes us behind the scenes of Monday’s rather awkward ‘Footy Classified’ interview with Steven Silvagni from the Carlton Football Club.
Donald Trump’s done a big backflip this week after his meeting with Putin, plus he’s been busy meeting the Queen, Theresa may and ruffling feathers with NATO members – but are Trump’s heartland supporters over him?
Caro admits she’s no fan of reality TV, but Corrie’s partial to a bit of Masterchef inspiration. As the show clocks up its 10th season we look at how it has changed Australian domestic cooking and Corrie tips her likely winner.
In ‘BSF’ Caro’s read yet another Mary Stewart novel ‘Airs Above The Ground’, Caro and Corrie found the time to go to the movies together to see the French film ‘Back To Burgundy’ and Caro shares her Mum’s ‘Famous Veal Casserole’ recipe.
Corrie’s grumpy with The Age newspaper this week and in ‘6 Quick Questions’ we talk activated almonds, therapy sessions for staff at Triple M, ‘The Crown’ casting, Steven Quartermaine’s welcome return to Channel 10 and Cat Stevens songs.
Plus Caro’s ‘Crush of the Week’ is Esther Hannaford who was a winner at the recent Helpmann Awards .
PODCASTS recommended by Corrie in this episode.
"Russia If You're Listening" and "The Rachel Maddow Show" from Tuesday 17th July.
Julia’s Famous Veal Casserole
Buy veal schnitzel pieces from your butcher.
Using a meat tenderiser bang them out flat then cut into smaller pieces. Coat with flour and seasoning (salt and pepper). Caro suggests to shake in a paper bag with flour and seasoning.
Use a tablespoon of olive oil into a fry pan (Julia uses an electric fry pan for steady heat) but you can use a cast iron casserole dish etc.
Fry off 2 cloves of garlic (chopped). Fry off veal in batches.
Pour in a cup of red wine (use a good red wine if you can).
Deglaze the pan with red wine. Add the meat back in. Once it’s reduced a bit throw in a can of chopped tomatoes.
Cook on a low heat for approximately half an hour or so.
The longer you leave it the better it gets. Better then next day.
Top with chopped parsley and chopped up stuffed olives.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
Send us an email to 'feedback@dontshootpod.com.au'.
Thanks for listening.
After Round 16 only one point seperates Caro and Corrie - let's see if Corrie can edge in front after Round 17.
A slightly sports focused show this week as Caroline Wilson and Corrie Perkin discuss the ongoing discussion that followed Barry Hall’s sacking from Triple M. Sadly more than a couple of recent displays of Aussie sportsmen behaving badly and on the flip side we pay tribute to the wonderful Cyril Rioli who’s just announced his retirement. And just what does help to make a great sporting family?
And Tasmanian footy has received a theoretical injection of funds with Bill Shorten making a $25 million election pledge.
In BSF – Corrie’s been reading ‘A Very English Scandal’ which is brim full of sex, politics and intrigue. Caro’s raving about Guy Pearce in the new season of ‘Jack Irish’ on ABC TV and Corrie shares her Mum’s surefire hit biscuit recipe for ‘Peg’s Melting Moments’.
Caro’s grumpy about the widespread use of the term WAGS and she shares a GLT courtesy of husband Brendan – where to get the best meat pie in Victoria.
In ‘6 Quick Questions’ we touch on classic Suzi Quatro tracks, Donald Trump’s upcoming visit to Britain, the fate of Carlton coach Brendan Bolton, annoying Masterchef moments and getting naked for the sake of art. Plus Corrie’s ‘Crush of the Week’ is the international diving team currently rescuing the young boys trapped in flooded caves in Thailand.
You can send an email to us via feedback@dontshootpod.com.au or connect with the show on Facebook and Twitter (@dontshootpod) and check out the Caro and Corrie instagram account.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia.
In Round 15 Caro tipped 5 out of 9 and Corrie tipped 3 out of 9. Here's their tips for Round 16.
This week we focus on men in the media, footy and the entertainment industry with a dash of politics for good measure.
Caro critiques the 2018 Logie Awards which it seems no one took very seriously at all.
Caro and Corrie have some very strong opinions on the comments and radio station culture that led to Barry Hall’s sacking on Friday night (and yes we play you the audio of the incident).
In politics we check in our parliament as Sarah Hanson-Young calls foul play in the senate over sexist remarks, plus after Mark ‘Bomber’ Thompson’s in depth interview ran in the weekend papers we ask when is a good time for a well-known identity in trouble to just shut up?
In ‘BSF’ Caro delves into the novels of Mary Stewart, Corrie has a compelling recommendation for ‘Billions’ on Stan and serves up a great bar snack of mini steak n chips.
Plus Caro’s ‘on-air’ coughing fit made her rather grumpy this week and her ‘Crush of the Week’ is Tony Peek, Corrie has a sleep related ‘GLT’ and some interesting topics in ‘6 Quick Questions’.
Send you emails to Caro and Corrie to feedback@dontshootpod.com.au
For recipes and updates head to our Facebook page, Twitter feed (@dontshootpod) or check out the 'Caro and Corrie' Instagram account.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Join Caroline Wilson and Corrie Perkin for Episode 43 of ‘Don’t Shoot The Messenger’.
So much to talk about on today’s show with Caro fresh from holidays – she gives us a taste of what made her break so special.
Sadly this week the world of sports and journalism lost two greats – vale Peter Thomson and David Austin.
Corrie gives us her impressions of the MoMA exhibition at the NGV and we talk memorable art exhibitions.
Caro checks in with the recent dramas at the Adelaide Crows.
In BSF – Caro reviews ‘Tangerine’ by Christine Mangan and raves about the TV series ‘Kirri’ and the film ‘Loveless’, plus Caro shares the recipe for Roasted Vegetables with Hummus Dressing.
Corrie’s grumpy about Melania Trumps insensitive fashion choices recently and is furious about tech issues that seem to plague her Stan and Netflix binge watching sessions.
In ‘6 Quick Questions’ we talk drinking alone in New York, fan letters, Paul McCartney’s car pool karaoke and Mermicorns.
Corrie’s ‘Crush of the Week’ is NZ Prime Minister and new Mum Jacinda Ardern and Caro has a travel inspired ‘GLT’.
Send you emails to Caro and Corrie to feedback@dontshootpod.com.au
For recipes and updates head to our Facebook page, Twitter feed (@dontshootpod) or check out the 'Caro and Corrie' Instagram account.
This podcast is produced, engineered and edited by Jane Nield for Crocmedia.
Other BOOKS mentioned in this episode include. . .
'The Italian Teacher' by Tom Rachman
'Ghost' by Robert Harris
'This Rough Magic' by Mary Stewart
'White Houses' by Amy Bloom
'Into The Water' by Paula Hawkins
In Round 13 Corrie tipped 4 out of 6, Caro and Jane tipped 5 out of 6. Let's see how they go for Round 14.
Corrie Perkin is joined by Gerard Whateley this week (while Caro enjoys the last few days of her holiday).
We begin with a discussion of the death of Eurydice Dixon and reflect on why this particular case has resonated so broadly and loudly across Australia.
As talk of sweeping budget cuts at the ABC progressed to suggestions from some liberal party members that our national broadcaster be sold off - Gerard and Corrie continue the debate on what can be done to save the ABC.
Gerard gives us his 'mid season analysis' of the 2018 AFL season. Can Richmond go all the way? And which team has proved the biggest disppointment so far?
In keeping with a footy theme Gerard shares a few insights into the post football career of much loved former Bulldog Bob Murphy, who not only has a new book coming out soon but a new TV show too.
In 'BSF'- Corrie can't wait for the podcast to finish so she can read the final pages of 'Home Fire' by Kamila Shamsie, Gerard has the perfect Netflix recommendation ('Brooklyn 99') if you need some light relief after binge watching an intense drama and Gerard serves up a family favourite and shares his recipe for 'Spaghetti Creole'.
The live streaming debacle surrounding the World Cup is making Gerard more than a little grumpy this week and in '6 Quick Questions' we find out which household chore Gerard refuses to do, Corrie updates us on the Royals post the wedding AND Gerard finally goes on the record to tell us which is the greater racehorse - Winx or Black Caviar?
Plus we've got a couple of Good Local Tips and it's Corrie's turn for 'Crush of the Week'.
If you'd like to help us with any housekeeping or give us some feedback you can email the show 'feedback@dontshootpod.com.au', check out our Facebook page and hit the 'Sign Up' button to receive our weekly email, follow the Twitter feed (@donthshootpod) and catch up with 'Caro and Corrie' on Instagram.
Don't Shoot The Messenger is produced, engineered and edited by Jane Nield.
In Round 12 Caro tipped 2 out of 7 and Corrie 5 out of 7. With Caro away producer Jane is tipping for Caro this week for Round 13.
Join Caroline Wilson, Corrie Perkin and producer Jane Nield for a Bonus episode of the 'Don't Shoot The Messenger' podcast.
We love getting your questions, comments and feedback - you can email them to feedback@dontshootpod.com.au or drop us a message on our Facebook page, via Twitter (@dontshootpod) or on the 'Caro and Corrie' Instagram page.
We'll be back next week for another episode - revered Australian sports broadcaster Gerard Whateley will be Corrie's special guest (aka Caro's Fill In Guy).
Caroline Wilson tipped 6 out of 9 in Round 11, Corrie Perkin tipped 8 out of 9. Here's their tips for Round 12.
Join Caroline Wilson (in pre-holiday high spirits) and Corrie Perkin for Ep 41.
As budget cuts continue to squeeze the Australian Broadcasting Corporation we take a look at the importance of our national broadcaster plus Caro divulges a few ‘in house’ ABC issues she’s been privy to recently.
After the Sir Doug Nicholls indigenous round we discuss its success and areas that the AFL and the media could improve on when it comes to indigenous representation in the game. Caro and Corrie also look ahead to the Queen’s Birthday round and the success of the annual Motor Neuron Disease Ice Bucket Challenge.
We dissect the Barnaby Joyce & Vikki Campion interview – was it really worth $150,000 for the network? And where to for Barnaby from here.
In “BSF” Corrie’s been dining out on the beautiful new publication from chef Alla Wolf Taker ‘Three Decades On: Lake House and Daylesford’. On the small screen Caro and Corrie have both been watching ‘Mystery Road’ on ABC TV and Corrie’s raving about her slow cooked brisket with coffee rub that she whipped up on the weekend.
Caro’s grumpy about the logistics involved in preparing for travel (international drivers’ licenses and passports included), we touch on footy, flying, bullying and more in “6 Quick Questions” and Corrie’s “Crush of the Week” is Serena (and Venus) Williams.
We’d really appreciate it if you take the time to Rate and Review the show on Apple podcasts or wherever you listen.
You can email the show via ‘feedback@dontshootpod.com.au, find us on Facebook and Twitter and check out ‘Caro and Corrie’ on Instagram.
'Don’t Shoot The Messenger' is produced, engineered and edited by Jane Nield.
Join Caroline Wilson and Corrie Perkin for Episode 40!
Caro's been to the theatre to see Barry Humphries in "The Man Behind The Mask", a show that had her skipping out of the theatre.
We ponder the state of department stores and the shopping landscape as another Melbourne icon, Myer goes into crisis mode.
As we edge towards the AFL Indigenous Round, Caro and Corrie look back at it's beginnings, the impact of indigenous players on the game and the AFL's role in promoting indigenous talent off the field.
In 'BSF' - Corrie highly recommends "Warlight" by Michael Ondaatje (definitely one for Book Clubs), Caro's been to the movies to see "The Bookshop" and inspired by another treat worthy round of golf, Corrie shares "Goldie's ANZAC Biscuit" recipe.
Corrie's grumpy about Theresa May and Caro's agitated by the state of Australia Post.
In '6 Quick Questions' we cover everything from fav winter fashion, pantyhose, Barnaby Joyce, Marilyn Monroe and Rosanne Barr.
Caro's 'Crush Of the Week' is Paul Briggs.
We're working on a BONUS Q & A episode, so if you have any questions you'd like to ask Caro and Corrie please email them to 'feedback@dontshootpod.com.au' or send us a message via our Facebook page or the Twitter feed (@dontshootpod).
Don't forget to check out the 'Caro and Corrie' Instagram account too.
'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.
This week Caroline Wilson and Corrie Perkin are joined by Caro's son - Ned Donohoe.
Ned gives us an insight into the world of a young documentary film maker and enlightens us on some of the interesting and controversial projects he's been working on (including his current project 'Green Light' which follows the stories of two people involved in the fledgling medicinal marijuana industry in Australia).
After pondering the perils of raising teenage girls last week, this week Caro and Corrie talk about raising teenage boys - with some great tips from Ned too.
We couldn't let the Royal Wedding pass without a little commentary - if you're total OVER the Royals jump forward to [39.25] and pretend it never happened!
In 'BSF' - Caro has been totally hooked on 'The Trauma Cleaner' by Sarah Krasnostein and has been off to the movies to see 'Chappaquidick'. And in food - Ned shares a pasta recipe that's perfect for cooking with that someone special.
Dangerous Tradies are making Corrie grumpy this week and in '6 Quick Questions' former Lord Mayor Robert Doyle's up for discussion as is Ned's feelings about family life during the height of the Essendon drugs scandal.
Corrie's 'Crush of the Week' is The Queen and Caro has an eye opening 'GLT' you'll just have to hear to believe.
You can email us via feedback@dontshootpod.com.au, check out the 'Don't Shoot The Messenger' facebook page (hit the sign up button to receive a weekly update about the show), follow us on twitter @dontshootpod or head to Instagram and follow 'Caro and Corrie'.
Thanks for listening.
The Ned and Zoe Wholesome Pasta.
Ingredients
Pasta of your choice
Finely sliced rings of red onion (rings essential for look, feel, taste)
Crushed garlic
Cherry tomatoes (or small heirloom are best)
Finely sliced fennel
Capers (caper berries a good alternative)
Sicilian olives
Zest of lemon
Lemon juice
Ribbon-ed zucchini fingers (they are the small zucchinis - make sure you rotate zucchini after each peel to get nice even ribbons)
Chopped peppery rocket (chopped b/c easier to eat in a pasta, also looks nice)
Dill
Mint
Parsley
Fresh red chilli
Tuna or mackerel in olive oil OR smoked trout or salmon (or any fresh white fish)
Ash covered Meredith's goats cheese (if we're feeling riche)
Chilli parmesan (a staple)
500ml wine (the wine is to drink with the dish).
Method
-
Heat pan with oil
-
boil water for pasta + cook
-
throw in rings of onion and crushed garlic
-
add whole cherry tomatoes and chilli
-
crush tomatoes when soft to caramelize onion
-
add fennel and lemon juice. Simmer until fennel is cooked
-
mix through ribboned zucchini + allow to warm
-
add fish, capers, olives, rocket and herbs
-
combine pasta and sauce
-
top with goats + parmesan
-
chuck your vino in 2 glasses
Thanks to Ned Donohoe and Zoe for the recipe. 'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield
for Crocmedia.
In Round 8, Caro tipped 3 out of 9, Corrie tipped 5 out of 9. Let's see how they go in Round 9!
This week we reflect on their Mother’s Day adventures and the significance of the day and after a request from a listener for advice Caro and Corrie discuss tips for raising girls.
We ask where is AFL’s true footy outpost – Shanghai or Tassie? Plus Caro’s impressions after meeting Mrs Hardwick and Corrie’s thoughts on Alistair Clarkson’s future at the Hawks.
With Royal Wedding fever building Caro and Corrie take a look at the lead up to the big day for Harry and Meghan – and while fashion is on the agenda, Corrie’s got some “Dos and Don’ts” for Middle-Aged women.
In “BSF” – Corrie has been reading ‘The Italian Teacher’ by Tom Rachman, Caro’s been off to the movies to see the new Aussie film ‘Breath’ and she shares a recipe for ‘Kale & Pistachio Cheese Balls with Rosemary Biscuits’ (courtesy of a Laurie Chartres cooking class - see recipe below).
No surprises US politics is making Corrie grumpy this week, and in “6 Quick Questions” Caro shares her top 3 Australian films, Cher vs Barbra Streisand and much more.
Kale & Pistachio Cheese Ball with Rosemary Biscuits
Kale & Pistachio Cheese Ball
1 C (225g) grated or shredded tasty cheese 1 tbsp mango chutney
1 pkg (230g) cream cheese, chopped 1 tsp curry powder
4 spring onions, diced 2 tsp sea salt
1 clove garlic, minced
40g (1 small packet) red kale chips (I like the Cashew & Barbecue Spice Blend flavour)
20g toasted pistachios, chopped
Method
Place everything except the chips & pistachios in a large bowl and leave at room temp for 1 hour. Beat with an electric mixer until fairly smooth. Cover and chill for at least one hour.
Lay a piece of plastic wrap out on the bench.
Clip a hole in the corner of the chip bag before gently bashing with a rolling pin. Coarsely chop the pistachios and combine the two in a small bowl before tipping onto the plastic wrap.
With clean hands shape the cheese mixture into a ball before rolling in the kale mixture and gently pressing it into the surface. Cover and refrigerate until ready to serve.
Rosemary Biscuits
2 C (300g) flour 1 C sultanas or golden raisins
2 tsp baking soda ½ C pecans, coarsely chopped
1½ tsp sea salt ½ C pumpkin seeds (pepitas)
2 C butter milk ¼ C sesame seeds
¼ C brown sugar ¼ C ground flax seeds or ground LSA
¼ C honey 2 tbsp fresh rosemary, finely chopped
2 tbsp parmesan cheese, grated
Method
Pre-heat oven to180oC (fan forced). Toast the pecans and pumpkin seeds for approx 10 mins. Allow to cool. In a large bowl combine the flour, baking powder and salt. Stir to combine. Add the buttermilk, brown sugar and honey and stir until just combined. Add the balance of the ingredients and stir until well blended. Spoon the batter into 2 x gladbake-lined loaf tins and bake in the 180oC oven for approx 30 mins or until a cake tester comes out clean. Allow to settle for 10 mins before turning out on a wire rack to cool completely.
Hint: The cooler the loaf the easier it is to slice thinly. You can leave in the fridge overnight or store well wrapped in the freezer.
Pre-heat oven to 160oC (fan forced). Slice the loaves as thin as you can and place the slices in a single layer on an ungreased baking tray. Bake for 12-15 mins, turn over, and bake for another 12-15 mins or until a deep golden brown. Allow to cool completely on wire racks before storing in a biscuit tin or airtight container.
To serve, place the cheese ball in the centre of a platter, arrange the rosemary biscuits, a small bowl of chutney with a small spoon or knife, and a few sprigs of rosemary.
Thanks to Laurie Chartres Cooking Classes for the recipe.
Who better to join us for a Mother's Day edition than Caro's Mum Julia Wilson.
On Tuesday night it was a tough choice for Caro and Corrie - listen to writer Jennifer Egan or watch the Budget on TV, what was more interesting?
The Ross Lyon saga continues (but why?) and with Julia in the studio we can't help but check in on the predictions and pagentry surrounding the upcoming Royal Wedding.
In BSF - Julia has a juicy book to discuss - the second part of 'Chips: The Diaries of Sir Henry Channon', we take a look at Foxtel's 'Picnic At Hanging Rock' which premiered on Sunday night and Julia shares a retro recipe for Aberdeen Sausage.
Sponsorship at the footy has Julia up in arms and don't miss '6 Quick Questions' for more 60s TV Shows, fav fictional detectives and book talk.
Plus Caro's 'Crush of the Week' is Peter Hitchner.
If you love the show don't forget to rate and review us wherever you listen, you can check out the facbook page or twitter feed (@dontshootpod) and send us an email to 'feedback@dontshootpod.com.au'. You can also follow 'Caro and Corrie' on Instagram for behind the scenes pics and plenty more.
Thanks for listening!
In Round 6 - Caro tipped 9 out of 9 and Corrie tipped 7 out of 9!
Here's there tips for Round 7 as well as a couple of bonus listener Mondegreens (stuffed up song lyrics).
Plenty to talk about this week including the changing landscape of the Australian media - two huge legal bombshells for Cardinal George Pell and Mark ‘Bomber’ Thompson.
The fall out from the banking Royal Commission continues and we reflect on the posthumous honour bestowed on controversial Australian Olympian Peter Norman.
In BSF - Corrie’s has been reading “The Bookshop of the Broken-hearted” by Robert Hillman, Caro’s been watching the new season of “The Handmaid’s Tale” on SBS and Corrie shares a recipe for “Jen’s Chicken Pie”.
After inadvertently eavesdropping on business conversation, Corrie’s grumpy about car phone etiquette and in ‘6 Quick Questions’ we touch on the Ross Lyon harassment coverage, aspiration magazines, the Korean gesture of world peace, 60s TV shows and Corrie’s ‘Crush of the Week’ is French President Emanuel Macron.
And after some more expensive tipples - Caro’s got another bubbly ‘GLT’ from Aldi.
If you'd like to support the show - we'd really appreciate it if you can take a moment to rate and review the podcast in whichever podcasting app you use.
You can send us an email to feedback@dontshootpod.com.au, check out the 'Caro and Corrie' Instagram account or jump onto our Facebook or Twitter feeds.
Thanks for listening!
We touch on the significance of ANZAC Day and get the housekeeping done (Caro gets a whack about a recent recommendation).
Why is it so hard for politicians to say “we were wrong”? Caro and Corrie examine the Royal Commission into banks, talk about Kelly O’Dwyer’s recent interview with Barrie Cassidy (with some behind the scene observations from Caro).
We take a look at two of the biggest AFL stories of the week featuring Adam Goodes and Sam Powell Pepper .
After last week’s chat about stuffed up song lyrics - we’ve some fresh Mondegreens to share including a few from our listeners.
In BSF - Caro’s been reading ‘The Lost Flowers of Alice Hart’ by Holly Ringland.
She’s been off to the movies to see ‘The Party’ and ‘The Guernsey Literary and Potato Peel Society’.
And Caro shares a great recipe for Cumin-Spiced Cauliflower wth Fried Lentils and Spinach Yoghurt.
Condescending reporting of the Queen’s birthday is making both Caro and Corrie grumpy and in ‘6 Quick Questions’ it’s everything from Autumn cooking, Barnaby Joyce and a little fashion - plus Caro reveals which senior Hollywood heart throb she’d rather go on a date with!
Author Richard Flanagan is the ‘Crush of the Week’ and Corrie’s GLT is one for Scrabble tragic.
Email us - feedback@dontshootpod.com.au
Drop by our facebook page https://www.facebook.com/dontshootpod/
Follow the show on Twitter - @dontshootpod and check out 'Caro and Corrie' on Instagram.
An early record for Caro and Corrie - the perfect excuse for Corrie to still be in slippers (there’s a story behind them too). [6.00] https://www.bertieslippers.com.au
We kick off with a bit of housekeeping then it’s off to CHOGM. Will Prince Charles get the Queen’s gig? [8.00].
We head back to the MCG to touch on Eddie Maguire’s involvement in shaping the future of AFL Grand Finals [14.00}, then take a turn Trump and Comey’s way [22.00].
After Malcom Turnbull’s recent run in with hazy John Farnham lyrics - Caro and Corrie want to know ‘What Songs Lyrics Have You Stuffed Up?’. [25.30]. https://www.facebook.com/dontshootpod/
Head to the ‘Don’t Shoot The Messenger’ Facebook page, Twitter or ‘Caro & Corrie’ on Instagram and let us know.
In Books, Screen and Food - Corrie’s been fascinated by Tom Bower’s bio of Prince Charles ‘The Rebel Prince’, Caro’s found a new series to fill her recent Netflix void and Corrie share’s the best recipe for Coconut Macaroons ever (thanks to her friend Jill). [28.00].
Caro’s Grumpy about Possums [37.00] and in 6 Quick Questions [39.00] Caro and Corrie talk AFL, Neil Finn’s recruitment to Fleetwood Mac plus Caro reminisces about Olympic Opening Ceremonies.
Corrie’s ‘Crush of the Week’ is Beyonce [42.45], plus Caro’s ‘GLT’ involves champagne.
Corrie Perkin and Caroline Wilson tip Round 4 of the AFL season.
Round 1 - 6 all (as we missed tipping this round).
Round 2 - Corrie 8/9, Caro 4/9
Round 3 - Corrie 4/9, Caro 8/9
We kick off with a little housekeeping this week and a few apologies! Then it's on to PM Turnbull and THAT 30th News Poll and Corrie's critique of Bill Shorten who seems to lack a bit of 'cut through' of late. [10:00]
With the Royals in the country we discuss Prince Charles the royal visit and get a sneak peak at Corrie's reading for next week Tom Bower's 'Rebel Prince'. [16.00]
We scrutinise some recent journalistic decisions and weird reporting - including the Michael Clarke 'comeback' story and the latest revelations in the Geoffrey Rush saga. [20.30].
Plus it's 50 years since Bernie Taupina and Elton John met and began creating incredible music - Caro and Corrie choose a few of their favourites from this songwriting power house. [25.30].
In Books, Screen and Food - Caro's been reading 'The Yellow Papers' by Dominique Wilson, Corrie's been bingeing on the TV series 'Occupied' on Netflix and Caro shares her favourite Bill Granger 'Salad Nicoise'. [32.45]
Corrie's very grumpy about a customer experience at her bank [42.00] and in 'Six Quick Questions' we talk codewords, Carlton Football Club, Golf and Bridge. [44.00].
Caro gives her 'Crush Of the Week' Daisy Pearce a huge rap.
Corrie shares a GLT for anyone being challenged by toddlers eating habits. [51.30]
We love getting your feedback - you can join us on our Facebook page, on twitter (@dontshootpod) and send us an email to feedback@dontshootpod.com.au. You can also check out the 'Caro and Corrie' Instagram page.
In Round 2 - Corrie picked 8 out of 9, Caro 4 out of 9.
Let's see how they go with Round 3.
Corrie Perkin and Caroline Wilson are joined by Caro's husband (and state political reporter for Channel 7 news) Brendan Donohoe.
Caro talks 'Tiges on Tour' and a wonderful few days in Adelaide, Brendan explains the 'Good Friday Fiasco' in the Victorian State Parliament and on the federal scene we take a look at the formation of the 'Monash Forum'. Plus we ask 'where to from here?' for Australian Cricket.
In 'BSF' - Corrie's got a great great recommendation for your Book Club with 'The Death of Noah Glass' by Gail Jones, Brendan and Caro have been bingeing on 'Collateral' on Netfix and Caro shares the recipe for 'Bang Bang Chicken'.
Caro's grumpy with Jeff Kennett and we talk golf, the Royals, Wayne Newton and much more in '6 Quick Questions'.
Ahead of the extended Easter long weekend Round 2 of AFL - Caro, Corrie and producer Jane talked tips, and a little bit of festive food as well.
This week we talk footy after Round 1 of the AFL and the AFLW Grand Final.
Caro and Corrie discuss 'Australian sport's blackest day' after the shock revelations of ball tampering by Aussie cricketers in South Africa.
We're inspired by the 'March For Our Lives' rally in Washington and talk Trump, as things heat up in the White House.
In BSF - Corrie checks out a wonderful cookbook 'Feasting - A New Take On Jewish Cooking' by Amanda Ruben, Caro shares her rave review of her son Ned Donohoe's new documentary film 'Little Joe' which takes us into the world of rave parties and Corrie shares a delicious mixed tomato salad fromOstro.
Caro's grumpy about foul language at the footy and in '6 Quick Questions' it's everything from Hot Cross Buns v Easter Eggs to Derryn Hinch and favourite car tunes.
For more details from this episode 'like' the Don't Shoot The Messenger facebook page, follow us on Twitter @dontshootpod or send us an email to feedback@dontshootpod.com.au. You can also check out 'Caro and Corrie' on Instagram.
Caro and Corrie dig deep into the ethics of journalism this week and take a look at those who are doing it well (and were acknowledged at the Quill Awards last week) and those who perhaps need to have a look at the journalist’s code of conduct again.
Mark Robertson’s grilling of Gillon McLachlan on ‘AFL 360’ is up for discussion, as is the panel of ‘Footy Classifieds’ – Corrie gives Caro her first episode review.
In BSF = Caro has been reading ‘To Know My Crime’ by Fiona Capp, a real page turner set on the familiar cliff of Sorrento. Corrie’s been glued to ‘4 Corners’ on the small screen and we take another trip down memory lane with Caro’s ‘Working Girl Dinner Party’ menu.
In ‘Six Quick Questions’ we touch on the upcoming ‘March For Our Lives’ rally in Washington, Commonwealth Games and the Royal Wedding dress code.
Caro’s ‘Crush of the Week’ is Trent Cotchin and our ‘GLT’ reeks of rodents!
Don’t forget you can vote for the show in the Australian Podcast Awards via this link.
https://australianpodcastawards.submittable.com/…/…/9724229/
The Quill Awards [9:53]
Good and Bad Journalism [13:50]
Journalists Code of Conduct [18:54]
'Footy Classified' review [22:30]
Book, Screen Food [28:10]
What Are Your Grumpy About Today? [36:55]
'Six Quick Questions' [37:45]
Caro's Crush of the Week - Trent Cotchin [40:30]
GLT - Rats and Mic [41:20]
Books mentioned in this episode
Fiona Capp 'To Know Your Crime'
Ian McEwan 'Amsterdam'
Join Caroline Wilson and Corrie Perkin for Episdoe 29 of 'Don't Shoot The Messenger'.
This week on the podcast Caro and Corrie ask the question “Where to now for former Lord Mayor of Melbourne Robert Doyle?”, St Kilda Football Club return to their home turf at Moorabbin and we look at the future of suburban footy ovals plus student protests continue at one of Melbourne’s most high profile private schools.
In BSF Corrie loses a day on the weekend reading Tim Winton’s new novel ‘The Shepherd’s Hut’, Caro is shocked by her trip to the movies to see ‘Red Sparrow’ and we dust off Caro’s Aunt Louise’s recipe book (which even includes a bit of poetry).
In ‘What Are You Grumpy About Today’ Corrie fumes over the trend of customers talking on their phone while being served in shops and in ‘ 6 Quick Questions’ we touch on Sam Newman and the return of ‘The Footy Show’, Tiger Woods, Graydon Carter’s farewell to ‘Vanity Fair’ and Corrie has a political ‘Crush of the Week’.
Don’t forget you can vote for our podcast in the Australian Podcast Awards in the ‘Public Vote’ category. Just follow the link. https://australianpodcastawards.submittable.com/gallery/2829f195-1021-4d7c-853f-f0ce775f4fa4/9724229/
Thanks for listening!
This week Caroline Wilson and Corrie Perkin are joined by regular guest and long time friend 'Anna From the Op-Shop' aka Anna Barry.
We take a look at federal politics as the Feb Farce turns into March Madness.
The 2018 Oscars provided plenty of fashion fodder while Francis McDormand's 'inclusion rider' speech drew support and criticism.
David Warner's recent incident in South Africa sparks a discussion about sledging in sport.
In BSF we talk 'Howard's End' on the small screen, Delia Ephron's book 'Siracusa' and a quick Jamie Oliver chorizo and salmon dish.
Anna's grumpy about irresponsible dog ownership while Caro confesses her 'Crush of the Week' is Cat Patrick Dangerfield.
In '6 Quick Questions' we touch on the 'March Four Our Lives' rally, International Women's Day, Richmond's re-signing of Dimma, Caro's new TV boss Eddie McGuire and Tom v Nicole.
'Don't Shoot The Messenger' has been entered in the Australian Podcast Awards 2018 and if you'd like to support the show why not VOTE in the 'Public Vote' catagory.
Follow the link below to vote or head to www.australianpodcastawards.com
https://australianpodcastawards.submittable.com/gallery/2829f195-1021-4d7c-853f-f0ce775f4fa4/9724229/
Thanks so much for your support.
In a special extended episode of the podcast, Caroline Wilson and Corrie Perkin are joined by Mike Sheahan - for one of the most revealing and heart felt episodes yet.
This week on Don’t Shoot The Messenger. . .
The Barnaby Joyce Saga continues and while he clings to the leadership of the National Party, the situation is becoming increasingly chaotic and Caro and Corrie have some strong opinions on how the PM has handled the matter. Meanwhile Toby Abbot seems to be making the most of the situation – but to what end? We delve into great political rivalries after the second instalment of the Bob Hawke documentary ‘The Larrikin & The Leader’ plus Caro shares some of the memorable moments from journalist Michael Gordon’s funeral.
After another horrific school shooting in the US, we discuss the power of the NRA to influence US politics and look at what Corrie is describing as a ‘watershed moment’ as students, film stars and even high profile sports coaches begin to raise their voices in protest at the lack of action on gun control by current political leaders.
In Books, Screen and Food – Caro’s been reading ‘A New England Affair’ by Steven Carroll and after seeing several fantastic movies recently admits to being disappointed by the new film ‘Phantom Thread’. Corrie takes us on a trip down memory lane (armed with her Mother’s well-loved recipe book) and recollections of 70s dinner parties and also shares her Dad’s Mint Marinade for BBQ lamb,
Caro’s grumpy this week about accidentally throwing out her TV remote with the weekend papers, and in 6 Quick Questions we talk BAFTA fashion, THAT performance of the American national anthem by singer Fergie and ask the question ‘Which AFL President is the biggest hypocrite?’.
Caro’s ‘Crush of the Week’ is Lyn Swinburne plus there’s a GLT for all of the gardeners out there.
You can leave us a comment or a tip via Facebook or Twitter or send an email to ‘feedback@dontshootpod.com’ and follow the ‘Caro and Corrie’ Instagram account.
Thanks for listening.
This week on ‘Don’t Shoot The Messenger’ Caro and Corrie discuss the bumpy start to the Women’s Footy season and question whether Gillon McLachlan should have voiced his concerns about the competition so openly. Caro makes the case for affirmative action when it comes to TV presenters expressing some strong feelings about Craig Hutchison’s choice NOT to have a woman hosting the Women’s Footy Show. Caro’s also been to another launch, for Sam Lane’s ‘Roar’.
Sadly it’s Vale to one of the most loved Australian journalists Michael Gordon, Caro and Corrie pay tribute to a great friend and great writer.
Town Hall gets dubbed ‘Clown Hall’ as the Lord Mayor steps down, and we reminisce on some of the colourful characters who’ve held the position in years gone by.
Caro took Mike Sheehan to the movies to see “I Tonya” and declares Margot Robbie a contender for the Oscar for ‘Best Female in a Lead Role’ a category Corrie agrees is one of the most fascinating awards competitions of the year.
In BSF – Caro’s been reading ‘Anatomy of a Scandal’ by Sarah Vaughan, it’s ‘Molly’s Game’ on the big screen and for those committing to Feb Fast we’ve got a delicious non – alcoholic drink courtesy of Caro’s Mum Julia.
Reality TV is making Caro very grumpy this week and in ‘6 Quick Questions’ everything from transgender athletes, the Winter Oympics and Scrabble etiquette are on the agenda.
Plus Corrie has another Kevin ‘Crush of the Week’ and a sickly sweet ‘Good Local Tip’.
We'd love it if you could take the time to review the show on Apple Podcasts or wherever you listen. You can 'like' the Don't Shoot The Messenger facebook page, follow us on Twitter @dontshootpod or check out the 'Caro and Corrie' instagram account.
You can email your comments or questions to feedback@dontshootpod.com.au
Thanks for listening!
With calendars already filling up with events and work commitments we’re back in full swing as we say goodbye to Summer holidays.
Caro attended the AFL Women’s Launch which she described as ‘a beautiful launch’ but while she felt the AFL got a lot right, there were a couple of things the AFL didn’t quite get right.
This week its Vale Ron Walker and Joan Hamilton – Caro and Corrie discuss the contribution of both of these influential individuals. Caro noted the absence of an AFL official representative at Joan Hamilton’s funeral and spoke of her catch up with Eddie Mcguire, prompting Corrie’s critique of Caro and Eddie’s relationship.
While the Grammy Awards didn’t quite hit the mark for Caro and Corrie , Hilary Clinton’s appearance sparked some interesting discussion about Michael Wolf’s book ‘Fire and Fury’. We talk porn names as speculation continues about Donald Trump’s alleged affair with an adult film star.
Following the success of the Australian Open Caro and Corrie reflect on just why Melbourne is such a sporting mecca and Caro weighs in on the Bernard Tomic debate suggesting ‘he’s just a tool’. In 'BSF' Corrie's been reading 'The Bettencourt Affair' by Tom Sancton. Caro's excited by the return of 'Call The Midwife' on ABC TV and Corrie shares a simple yet delicious version of Geoff Slattery’s crumble.
In '6 Quick Questions' we delve into ‘What makes a great house guest?’, the appeal of Kristina Keneally and Caro confesses to her daggy magazine addiction.Plus Corrie explains her surprise ‘Crush Of the Week’ in Kevin Andrews.
Don't forget to rate and review the show wherever you get your podcasts. You can also email any questions or comments to feedback@dontshootpod.com.au
Our first evening podcast record, fuelled by Caro's 'Drink of the Summer'.
This week Caro and Corrie dive into the Australia Day debate - should we change the date or not?
Germaine Greer was recently awarded the UK's Australian of the Year, but is she as relevant today as she was when Caro and Corrie were younger? While Germaine's commenting on the #metoo movement we ponder the fate of Harvey Weinstein and Craig McLachlan.
It's off to the movies to see Steven Spielberg's latest flim 'The Post' - Caro and Corrie both give it the thumbs up.
Caro's got a smattering of Summer Footy News and in 6 Quick Questions Corrie asks 'has Gerard Whaetely done the right thing by leaving the ABC?'.
In keeping with her New Year's Resoloution - Corrie has read and reviews an old YA classic 'I Captured the Castle' by Dodie Smith plus she's been whipping up Donna Hay's Avocado and Haloumi Bruscetta as bar snacks while Caro recommends heading to the movies to see 'Three Billboards Outside Ebbing, Missouri'.
Making Caro grumpy this week the strain of the Summer calender and our obsession with the weather and much to Corrie's dislike Nicole Kidman triumps as Caro's Crush of the Week.
All that and much more. . .don't forget you can follow 'Caro and Corrie' on Instagram, 'like' the Don't Shoot The Messenger facebook page (hit the Sign Up button to receive our weekly email updates), follow @dontshootpod on twitter OR send us an email to feedback@dontshootpod.com.au
Thanks for listening.
Fresh from summer holidays Caro and Corrie bring us updates on their time spent on the Northern beaches of NSW and reminisce about holiday rituals including carnival memories, which weren’t always pleasant.
With Enid Blyton books flying off the shelves before Christmas Corrie revisits the Enid Blyton biography by Barbara Stoney and we talk about the influence of her prolific career.
Sexual misconduct allegations are back in the spotlight with Australian actor Craig McLachlan facing the music this week.
In BSF - Corrie has been reading ‘The Anatomy of a Scandal’ by Sarah Vaughan, Caro’s been off the the movies to see ‘All The Money in the World’ and she shares the recipe for Steve’s Twice Cooked Potatoes.
Australia’s male tennis players are making Caro Grumpy this week, Corrie’s Crush of the Week is Graydon Carter plus we talk beach hair, AFLX, Melbourne’s reported gang problems and so much more.
Books mentioned this week include. . .
'The Anatomy of a Scandal' by Sarah Vaughan
'Enid Blyton' by Barbara Stoney
'Baby Pip Eats' by Amie Harper
'Fire and Fury' by Michael Wolff
Join Caroline Wilson and Corrie Perkin for a Q & A episode hosted by Producer Jane Nield.
A festive spirit in the air for our 20th episode.
Trial by media is back on the agenda as Melbourne’s Lord Mayor Robert Doyle stands aside over sexual harassment claims and Corrie declares the Royal Commission into Institutional Responses to Child Sexual Abuse as THE political moment of the year.
We’ve got your Summer Reading covered with Caro and Corrie each naming their Top 5 Best Beach Reads (and Caro adds a handful more for good measure).
We talk ‘The Crown’ and ‘Grace and Frankie’ on the small screen and Caro shares her ‘Christmas Spiced Nuts’ recipe – perfect for a last minute gift.
Christmas movies, favourite emojis, the best magazine cover for 2017 and parking faux pas plus plenty more in 6 Quick Questions, and Corrie’s ‘Crush of the Week’ is British celebrity cook Mary Berry.
We love getting your feedback and we’ve got a brand new email address to make it even easier. Send us an email to feedback@dontshootpod.com.au or via the ‘Don’t Shoot The Messenger’ facebook page, twitter (@dontshootpod) or check out the Caro and Corrie Instagram page.
This week on ‘Don’t Shoot The Messenger’, back by popular demand Caro’s Mum Julia Wilson.
Ever wondered what Chief Football writers do when they step back from full time? Hit the veggie patch says Caro after catching up with Mike Sheehan on her first free day in ages.
It’s been 50 years since Prime Minister Harold Holt disappeared – Caro, Corrie and Julia have vivid memories of that day that shocked the nation. Julia reveals some rather interesting memories of time spent with Harold.
Corrie shares her Top 5 Christmas Gift Book list plus Caro has a couple of great recommendations in BSF, and Julia shares her legendary bread sauce recipe for your Christmas roast.
Having her car towed made Corrie quite grumpy this week and Sam Dastyari, same sex marriage and seafood for Christmas all get a run in 6 quick questions - plus some festive themed Good Local Tips and much more.
This week on ‘Don’t Shoot The Messenger’ lots of lovely mail from listeners and Caro comes bearing gifts from New York.
Caro and Corrie ask what now for the Turnbull government, Caro thinks things are terminal but Corrie’s not so sure.
With Paul McCartney in Australia Caro and Corrie reflect on his wonderful interview with the all singing, slightly swooning Leigh Sales and remember some of their best and most disappointing high profile interviews.
In footy talk we look at the Richmond Football Club two months on from their Grand Final triumph as the club’s coffers burst at the seams with merchandise profits and Tigers’ events continue to draw big crowds. Caro tips big things for Brendon Gale too.
Caro reveals her favourite 5 New York songs and books while in BSF it’s off to the movies to see ‘Murder on the Orient Express’, Corrie reviews Peter Carey’s new novel ‘A Long Way From Home’ and shares a fantastic festive recipe for Andrew Seccull’s Dill Mayo.
Caro’s getting very grumpy with the selfie phenomenon and don’t miss 6 Quick Questions when Caro reveals her ability to sing Christmas Carols in Swahili.
Corrie's got a political Crush of the Week and a GLT with some tips for coping with the office Christmas party.
Andrew Seccull's Dill Mayo
1/2 bunch of dill
3 egg yolks
2 tablespoons white vinegar
squeeze of lemon juice
1/2 and onion
2 tablespoons hot water
250 - 300 grams olive oil (not virgin)
2 teaspoons dijon mustard
salt and pepper
Put all ingredients (except for the oil) into a whizzer and blend for 2 minutes. Slowly pour in the oil while continuing to whizz until you reach the consistency required.
After 19 years Caroline Wilson has decided to step down as Chief Football Writer at The Age. Caro dropped the life changing news just after recording Episode 17 of 'Don't Shoot The Messeger' so Corrie Perkin took the oppourtunity to ask about Caro's motivation for the decision and some of the highlights and lowlights from the past two decades.
It's the 4 C's this week on the podcast as Caroline Wilson and Corrie Perkin are joined by their youngest daughters Clementine Donohoe and Coco Carter.
Caro and Clem bring us tales from New York City and rate their top 5 highlights (which even include a run in with Hillary Clinton).
There’s been plenty of history making events in Caro’s absence including the YES vote win for Same Sex Marriage and the passing of the Voluntary Assisted Dying Bill in Victoria and Clem and Coco give us a Gen Z/ Snowflake Generation perspective on the state of political debate among young people.
Don Burke joins the ranks of Harvey Weinstein in what’s starting to feel like a regular ‘Shame File” segment as Caro and Corrie pay tribute to the courageous women and journalists who continue to expose bad behavior in the entertainment industry.
In BSF Caro and Clem highly recommend the film ‘The Big Sick’ and Caro’s raving about ‘Manhattan Beach’ by Jennifer Egan.
Coco dishes up a wonderful recipe for summer – ‘Hamish’s Dip’, we delve into what’s making us Grumpy Women, 6 Quick Questions and Caro’s Crush of the Week is Bette Midler.
And as Caroline Wilson announces she’ll step down as the chief football writer for The Age – stay tuned for a very special BONUS EPISODE very soon as Corrie interviews Caro about her motivations behind such a big decision.
A special Bonus Ep while the ladies take a well earned break this week. Producer Jane Nield interviews Caroline Wilson and Corrie Perkin and asks some personal and revealing questions plus a couple of listener questions as well.
Caro and Corrie talk about podcasting and whether or not it has changed them or their family dynamic, bad habits are up for discussion and they reflect on their careers and what advice they would give their 18 year old selves. Some interesting responses to a common listener question 'how do you possibly fit everything into your lives AND podcast about it?'.
They talk mind blowing books and fantasize about podcast guests they'd love on the show if logisitcs weren't an issue. Plus a little food talk with 'I eat everything but...".
Caro and Corrie will be back next week with Episode 17. Thanks for listening - and if you have a great question for the next Bonus Episode, 'like' the Don't Shoot The Messenger facebook page or tweet the show via @dontshootpod.
With Caro in New York who better to fill her shoes than her husband and State Political Reporter for Channel 7, Brendan Donohue. Corrie and Brendan are joined by Anna Barry (aka Anna from the Op-shop).
We delve into the latest on ‘Citizenship Gate’ and ponder the possible backlash around the Sam Sex marriage debate which comes to a head this week. Brendan gives us an insight into the state of Victorian politics where the Greens stand to win a seat in Northcote on Saturday.
Last week’s verbal attack on Sam Dastyari raises some interesting talking points too – plus Corrie gives us an update on the Weinstein saga.
We pay tribute to iconic Melbourne architect Neil Clerehan who sadly passed away this week, as well as much loved chef Antonio Carluccio.
In Books, Screen and Food - Anna recommends Robert Drewe’s wonderful new book ‘Whipbird’, Brendan’s been watching 'The Deuce' on Foxtel and Corrie and Anna are loving ‘Suburra’ on Netflix.
Anna shares her favourite Chocolate Brownie recipe and a GLT for ridding your place of possums.
Don’t miss next week’s Bonus Episode – the ‘not quite episode 17’ edition of the podcast, as Caro and Corrie answer some listener questions and get quite personal when interviewed by show producer Jane Nield.
As always don’t forget to share the show with a friend, or write a review wherever you get your podcasts. For recipes and details ‘like’ the Don’t Shoot The Messenger Facebook page, follow us on Twitter (@dontshootpod) and follow the ‘Caro and Corrie’ Instagram account. Thanks for listening.
Corrie’s son Will Carter is our special guest. As the Godolphin Media and Marketing Manager in Australia Will brings a real insider’s perspective to the Spring Racing Carnival and gives us some great tips.
Corrie attended Sir Ninian Stephen’s funeral this week along with several politicians including the PM and Bill Shorten – we discuss the state of politics in Australia and get a Gen Y opinion on whether or not people under 30 are engaged in the political debate at the moment.
In footy does Simon Lethlean missing out on the job at Carlton signal the end of the boys club in AFL?
In Books, Screen and Food Caro’s been to the movies to see ‘Tommy’s Honor’ and she shares her Top 10 Sporting Films of all time.
Corrie has been reading a beautiful book "France Is a Feast: The Photographic Journey of Paul and Julia Child" by Alex Prud'homme and Katie Pratt. Caro shares her Mum's leek and potato pie recipe.
The vocal fry epidemic has been making Corrie grumpy this week, there's 6 Quick Questions, Corrie's Crush of the Week is Francesca Cumani and Caro has a GLT on how to perfectly peel a mango.
Don't forget to subscribe to the podcast wherever you listen, like the Facebook page, follow us on Twitter (@don'tshootpod) and check out the 'Caro and Corrie' instagram account.
Caroline Wilson and Corrie Perkin are joined by good friend and acclaimed Australian fashion designer Jane Lamerton to talk all things fashion this Spring Racing Carnival.
Jane brings an interesting perspective to the discussion 'Are Department Stores a Dying Breed?' plus shares a simple but outfit saving Good Local Tip.
Also up for discussion Nathan Broad and the Richmond FC response to 'that' topless photo scandal plus the Chris Gayle defamation case.
In BSF Corrie recommends 'Grand Melbourne Gardens' by David Wilkinson and 'The Bookshop' on the big screen as part of the British Film Festival plus Caro shares a recipe for Chicken Pumpkin and Basil Stirfry (from Marie Claire) that's gone viral in her gym group.
Packing for an overseas trip has Caro getting grumpy this week, there's 6 quick questions and Corrie's Crush of the Week is Senator Bob Corker from Tennessee.
Check out the Don't Shoot The Messenger facebook page, the twitter feed @DontShootPod and follow 'Caro and Corrie' on instagram.
A big week for big issues as Victoria’s Lower House passes the Euthanasia Bill and the same-sex marriage postal vote deadline looms.
Donna Karan gets caught up in the Harvey Weinstein scandal.
It’s Man Booker Prize time and now American authors are in the race will an Aussie writer ever win it again?
In BSF – Caro has high praise for Nick Riewoldt’s new book “The Things That Make Us” and urges everyone to go and see the film “The Only Living Boy In New York” plus Corrie shares her favourite pesto recipe from Alimentari.
The NBN gets Caro and Corrie fired up in Grumpy Old Women and in 6 Quick Questions we ponder what’s up with Ange Postecoglou, should the AFL have a night grand final and Caro’s Crush of the Week is Gabby Trainor.
Corrie’s Good Local Tip might help you avoid magpie related injuries this Spring.
It's a feminist themed family affair this week with two special guests - Caro's daughter Rose Donohoe and Corrie's daughter Francesca Carter.
We get an insight into the lives of these 4 very different women - from Caro's Book Club weekend away and Corrie's speaking engagement at the State Library to Rose's music festival antics and Francesca's disastrous missed birthday bash.
Hillary Clinton's recent 4 Corners interview inspires an interesting discussion on the role of women in power, feminist heroes and why feminism is perhaps perceived as a dirty word among younger women.
With more revelations of sexual harassment - Harvey Weinstein is back on the agenda.
In BSF (books, screen and food) Caro's been re reading Daphne du Maurier's "I'll Never Be Young Again", Corrie has a favourite new quiz show "Insert Name Here" Thursday night on ABC TV and Francesca share's a great recipe for Pumpkin Fruit Bread (courtesy of The Healthy Chef).
Caro's a Grumpy Old Women because the ABC have axed another of her favourite shows - "The Book Club", and Corrie is cranky over the disappearance of The Age Form Guide.
There's a footy inspired Crush of the Week for Caro and a simple but very handy Good Local Tip from Corrie.
Don't forget to like the Don't Shoot The Messenger Facebook page, follow the show on twitter (@dontshootpod) and check out 'Caro and Corrie' on Instagram. We'd love it if you can share the show with a friend and rate and review us wherever you listen to podcasts. Thanks for listening!
Caro and Corrie delve into some of the wonderful comments, feedback and requests from listeners - plus tackle a couple of 'complaints' as well.
To have your say head to the 'Don't Shoot The Messenger' Facebook page, via twitter @dontshootpod or check out the Caro and Corrie Instagram page.
Caro and Corrie discuss Theresa May's disastrous speech in which she was plauged by a cough and ask 'have we gone right off Boris Johnson?'.
Footy might be over for the year but there's plenty to talk about when it comes to club presidencies and appointments - none bigger than the return of Jeff Kennett to the football landscape.
Hollywood is in turmoil following revelations of alleged sexual harrassment plus there's some great recommendations for the big screen ('Battle of the Sexes' and 'Our Souls At Night'), books ('A Boy In Winter' by Rachel Seiffert) and Caro shares her famous Chicken sandwich recipe.
Public toilets have Corrie fired up and you might be surprised by her Crush of the Week and Caro has a race day related GLT.
Don't forget to like our facebook page, follow the show on twitter (@dontshootpod) and check out the Caro and Corrie instagram page. Thanks for listening.
Caro and Corrie are joined by special guest Julia Wilson (aka Caro's Mum) for a very special Episode 10.
Women in football clubs, Hugh Hefner, baking tips and some great recommendations are all on the agenda.
We love hearing from our 'poddies' so couldn't resist sharing this little snippet from Hutchy who interviewed a Don't Shoot The Messenger lover late one night at a pub (apologies for the scratchy late night bar sounds audio!).
Sure there's a LOT of amazing AFL stories to talk about - but there's plenty more than footy on this week's episode.
Corrie has some beauty tips for Caro and the boys on 'Footy Classifieds', Caro talks Brownlow awards, describes her feelings after the Tiger's prelim final win and talks about the Grand Final build up.
Shane Warne's recent woes lead to an interesting discussion about our flawed sporting heroes and there's no surprises that Grand Final jumpers are making Caro a Grumpy Old Women.
In BSF (books, screen and food) Caro has admits she's more than a little hooked on 'Dicte', Corrie indulges in the September issue of Vogue and scones are on the menu.
Richmond's president Peggy O'Neal is Caro's Crush of the Week plus we talk royalty, Trump, Clooney and showbags in 6 Quick Questions.
You can follow the podcast on twitter (@DontShootPod), like the facebook page and follow ' Caro and Corrie' on instagram.
We love giving Caroline Wilson the right of reply when her opinions are called into questions - it's the beauty of having your own podcast!
Caro's recent comments on cheque book journalism had Craig Hutchinson seeing red, and he let loose on The Sounding Board podcast with Damien Barrett. Here's Caro and Corrie's response to Hutchy and Damo's conversation.
With footy finals fever in the air, especially for Richmond fans, Caro and Corrie are joined by special guest Anna from the Op Shop (aka Anna Barry) Caro's oldest friend and die hard Tigers fan.
On the agenda, the AFL's support for same-sex marriage, the wonderful world of your local Op Shop and Nicole Kidman's triumph at the Emmys.
In BSF - Caro delves into her love of author Kent Haruf, Anna shares her recipe for Date Slice (a favourite footy going snack) and we're off to the movies to see 'Victoria and Albert'.
The Doctor Blake Mysteries has Caro fired up in Grumpy Old Women and Corrie has a politically inspired Crush Of The Week.
Don't forget to rate and review the show in your podcast app, it really helps other people find out about us. You can 'like' the Don't Shoot The Messenger facebook page, follow the show on twitter @dontshootpod and follow the 'Caro & Corrie' instagram account. Thanks for listening.
Caro and Corrie take us into the wonderful world of Book Clubs, delve into the journalistic principals behind Rebel Wilson's landmark defamation case win and discuss the etiquette around gate crashing a party.
In BSF (Books, Screen, Food) Corrie recommends 'The Choke' by Sofie Laguna and the 'Outlander' TV series and shares a tasty recipe for the perfect pick me up Green Soup.
Plus Caro's Crush of the Week causes a little controversy.
Don't forget to rate and review the show on itunes or wherever you get your podcasts, like the Don't Shoot The Messenger Facebook page, follow us on twitter (@dontshootpod) and on the Caro & Corrie instagram account.
Thanks for listening!
In a recent episode of The Sounding Board podcast Hutchy and Damien Barrett discussed a big blow up they had following 'that' infamous Queen's Birthday incident with Eddie Mcguire last year. Caro was an integral part of that conversation, so we've given her the right of reply in this bonus episode of Don't Shoot The Messenger.
So much to talk about this week - from the Logies moving locations to Collingwood's silence on the racism issue.
Corrie previews Richard Flanagan's new novel and Caro gives us an insight into a very interesting afternoon at the NGV. There's some great recommendations in BSF and Corrie has a Grumpy Old Women moment we can all relate to.
Don't forget to 'like' the Don't Shoot The Messenger facebook page, follow the show on twitter (@dontshootpod) and check out 'Caro & Corrie' on instagram.
Join us for a special Bonus Episode recorded live at the recent My Bookshop Footy Finals event on Wednesday August 30th.
Thanks to Simon Blair from 'The Coaching Podcast' for recording for us on the night.
Join us for a special Don't Shoot The Messenger Bonus Episode recorded at the My Bookshop Footy Finals Event on Wednesday August 30th 2017.
There's nothing quite like the feeling of Melbourne in Spring with footy finals around the corner. Caro and Corrie reminisce about their fond memories of finals time. We hear from Paul Roos about his remarkable speech on Grand Final day in 2005, plus Caro rates Richmond's finals chances.
The Same-Sex Marriage debate is back on the agenda, and Tony Abbott's confessions about being too drunk to vote in parliment sparks some interesting memories about embarassing public moments and wether or not alcohol and public apperances mix.
Corrie and Caro debate the merits of their golf and bridge pursuits plus there's plenty of great recommendations in BSF (books, screen and food).
High heels are underfire on Grumpy Old Women, Six Quick Questions covers everyone from Captain Cook to Nicole Kidman and Derryn Hinch and Corrie has an interesting Crush of The Week.
Don't forget to rate and review Don't Shoot The Messenger wherever you get your podcasts - and please share us with a friend!
This week Caro and Corrie discuss menacing men and guys who make your skin crawl (like Donald does for Hilary Clinton) and Australia’s uneasy relationship with its public holidays and the debate over dropping Australia Day from local council calendars.
Caro interviewed Heritier Lumumba recently and has some revealing insights into casual racism in the AFL and at the Collingwood Football Club.
The Footy Show and Eddie Mcguire’s performance are under review, there’s BSF (books, screen and food), Corrie takes aim at new car technology in Grumpy Old Women, Kyle Sandilands gets a spray in Six Quick Questions plus a couple of retail inspired offerings in GLT (Good Local Tip).
Caroline Wilson and Corrie Perkin are joined this week Brendan Donohoe, State Political Reporter for Channel 7 (and Caro's husband) to discuss the Lobstergate Saga, the art of the political cover-up and much more.
Caro and Corrie have some great recommendations in BSF (books, screen and food) and Australia Post and younger grumpy women are under fire this week in Grumpy Old Women, plus the ladies put Brendan under the spotlight with 6 Quick Questions.
This week Caro and Corrie delve into the marriage equality debate, reflect on the first AFL coach sacking of the year and celebrate Harry Potter's 20th anniversary. In BSF (Books, Screen and Food) Caro has some great Cambridge spy novel recommendations, Corrie sings the praises of Last Tango in Halifax and risotto is on the menu. In Grumpy Old Women it's all about the C Bomb and Corrie has a cheeky GLT (good local tip) of the week.
Caroline Wilson and Corrie Perkin are best friends and it's time to start recording their conversations. Everything from sport to food to lifestyle are covered. Nothing is off limits. Just don't shoot the messenger.
Caroline Wilson and Corrie Perkin are best friends and it's time to start recording their conversations. Everything from sport to food to lifestyle are covered. Nothing is off limits. Just don't shoot the messenger.