Don't Shoot The Messenger

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What recent news poll results surprised you Corrie to Caro: The AFL has had a tough off-field start to the year. What was the good-news story this week Caro to Corrie: What wins the prize for This Year’s Diplomacy Faux Pas Corrie to Caro: What’s going on with Sam Kerr Caro to Corrie: If you were a media owner, what would you be seeking to acquire right now Corrie to Caro: How much is too much for a cup of coffee

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: HUNTER VALLEY WINES Tedeschi Capitel Tenda Soave 2024 Domaine Font de Courtedune Cotes du Rhone Cuvee Le Mourre VV Village 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Story of Lucy Gault by William Trevor SCREEN: Corrie: Run Away on Netflix FOOD: Caro: Xinjiang Lamb Skewers 600g diced lamb (preferably something a little fatty like rump or shoulder) 4 teaspoons cumin seeds 4 teaspoons fennel seeds 1 teaspoon Sichuan pepper 1 teaspoon sugar 30ml soy sauce 10ml grapeseed oil 10g fresh ginger, finely chopped Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn 1 red chilli, deseeded and finely sliced First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli.

Send through your feedback, questions and recommendations to feedback@dontshootpod.com.au. Or hit us up via Instagram or Facebook!

ON THIS EPISODE - The lost art of letter writing - Hunter Valley wines with Myles Thomson - A $12 cup of coffee - The AFL’s indigenous participation issue - Our Book, Screen and Food recommendations The lost art of letter writing The Correspondent by Virginia Evans – and why we love a good book about letters - Synopsis of the novel and why we think it resonates - Why the genre “epistolary fiction” (stories told through letters, emails, or diary entries) works - Other examples of letter novels - Famous real-life collections of letters published as books - New technology v old-fashioned letter writing – and is there a renaissance ITEM 2: The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: HUNTER VALLEY WINES Tedeschi Capitel Tenda Soave 2024 Domaine Font de Courtedune Cotes du Rhone Cuvee Le Mourre VV Village 2023 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Story of Lucy Gault by William Trevor SCREEN: Corrie: Run Away on Netflix FOOD: Caro: Xinjiang Lamb Skewers 600g diced lamb (preferably something a little fatty like rump or shoulder) 4 teaspoons cumin seeds 4 teaspoons fennel seeds 1 teaspoon Sichuan pepper 1 teaspoon sugar 30ml soy sauce 10ml grapeseed oil 10g fresh ginger, finely chopped Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn 1 red chilli, deseeded and finely sliced First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: What recent news poll results surprised you Corrie to Caro: The AFL has had a tough off-field start to the year. What was the good-news story this week Caro to Corrie: What wins the prize for This Year’s Diplomacy Faux Pas Corrie to Caro: What’s going on with Sam Kerr Caro to Corrie: If you were a media owner, what would you be seeking to acquire right now Corrie to Caro: How much is too much for a cup of coffee

SIX QUICK QUESTIONS FOR RED ENERGY Corrie to Caro: Who’s your hot date this week Caro to Corrie: Who was your hot date last Sunday morning Corrie to Caro: What are you embarrassed to admit you did for the first time this week Caro to Corrie: What was your Oscars Red Carpet 3,2,1 Brownlow vote Corrie to Caro: Off the back of last week, what’s your second-Favorite Autumn plant Caro to Corrie: What’s your latest Favorite animal Instagram account

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Courageous Life of Weary Dunlop by Peter FitzSimons SCREEN: Caro: Scarpetta on Prime FOOD: Corrie: Yotam Ottolenghi’s Apple, Blackberry and Ginger Crumble Cake Ingredients 180g plain flour 1½ tsp baking powder ¼ tsp salt 4 small Granny Smith apples, peeled, cored and thinly sliced (360g) 35g fresh ginger, peeled and finely grated 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tsp 180g unsalted butter, diced, at room temperature, plus about 10g extra for greasing 130g caster sugar 3 eggs and 1 egg white 1 tsp vanilla extract 300g blackberries single cream (or custard), to serve Crumble topping 90g plain flour 80g demerara sugar 1 tsp ground ginger 1 tsp ground cinnamon 60g flaked almonds ¼ tsp salt 75g unsalted butter, melted and then slightly cooled Method First make the crumble topping. Put the flour, sugar, ginger, cinnamon, almonds and salt into a medium bowl. Stir to combine, then add the butter and, using a fork, mix together until combined and clumps form. Set aside in the fridge. Preheat the oven to 170°C fan. Grease a large, deep ovenproof dish – about 26cm wide – with butter and set aside. Sift the flour, baking powder and salt into a small bowl and set aside. Combine the apples, ginger and lemon juice in a separate small bowl and leave to macerate while you make the batter. Place the butter, sugar and lemon zest in the bowl of a stand mixer. Use the paddle attachment to beat on a medium-high speed for 3 minutes, until light and creamy. Whisk the eggs, egg white and vanilla extract in a small jug and, with the machine on, stream into the creamed butter mixture, in 4–5 additions, scraping down the sides of the bowl, until combined. The mixture will appear curdled but don’t worry: it will come together again. Reduce the speed to low, add the sifted dry ingredients and mix until just combined. Remove the bowl from the stand mixer. Reserving 100g each of the macerated apples and the blackberries, gently fold the rest into the cake batter. Scrape the mixture into the greased dish and smooth over the top. Scatter the reserved apples and blackberries on top, followed by the crumble topping: break the crumble into uneven clumps for texture, and make sure some of the fruit is poking out in places. Bake for 45–50 minutes, or until a skewer comes out clean. Set aside to cool for about 30 minutes before serving warm, with the cream.

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Bellarine wines for our special Queenscliff dinner www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Send through your feedback and suggestions to feedback@dontshootpod.com.au - or hit us up via out socials!

ON THIS EPISODE • A review of the Academy Awards • The Swans error of judgement • Bellarine Wines with Myles Thomson • Hot dates Academy Awards 2026 - Quick overview - Not what they used to be - Highlights. (with a fashion recap in Six Quick Questions) - Lowlights The Sydney Swans Bondi “error of judgement” - How the opening night pre-match tribute unfolded - Caro’s Andrew Dillon interviewed AFL response The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Bellarine wines for our special Queenscliff dinner www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Courageous Life of Weary Dunlop by Peter FitzSimons SCREEN: Caro: Scarpetta on Prime FOOD: Corrie: Yotam Ottolenghi’s Apple, Blackberry and Ginger Crumble Cake Ingredients 180g plain flour 1½ tsp baking powder ¼ tsp salt 4 small Granny Smith apples, peeled, cored and thinly sliced (360g) 35g fresh ginger, peeled and finely grated 1 lemon: finely grate the zest to get 1 tsp, then juice to get 1½ tsp 180g unsalted butter, diced, at room temperature, plus about 10g extra for greasing 130g caster sugar 3 eggs and 1 egg white 1 tsp vanilla extract 300g blackberries single cream (or custard), to serve Crumble topping 90g plain flour 80g demerara sugar 1 tsp ground ginger 1 tsp ground cinnamon 60g flaked almonds ¼ tsp salt 75g unsalted butter, melted and then slightly cooled Method First make the crumble topping. Put the flour, sugar, ginger, cinnamon, almonds and salt into a medium bowl. Stir to combine, then add the butter and, using a fork, mix together until combined and clumps form. Set aside in the fridge. Preheat the oven to 170°C fan. Grease a large, deep ovenproof dish – about 26cm wide – with butter and set aside. Sift the flour, baking powder and salt into a small bowl and set aside. Combine the apples, ginger and lemon juice in a separate small bowl and leave to macerate while you make the batter. Place the butter, sugar and lemon zest in the bowl of a stand mixer. Use the paddle attachment to beat on a medium-high speed for 3 minutes, until light and creamy. Whisk the eggs, egg white and vanilla extract in a small jug and, with the machine on, stream into the creamed butter mixture, in 4–5 additions, scraping down the sides of the bowl, until combined. The mixture will appear curdled but don’t worry: it will come together again. Reduce the speed to low, add the sifted dry ingredients and mix until just combined. Remove the bowl from the stand mixer. Reserving 100g each of the macerated apples and the blackberries, gently fold the rest into the cake batter. Scrape the mixture into the greased dish and smooth over the top. Scatter the reserved apples and blackberries on top, followed by the crumble topping: break the crumble into uneven clumps for texture, and make sure some of the fruit is poking out in places. Bake for 45–50 minutes, or until a skewer comes out clean. Set aside to cool for about 30 minutes before serving warm, with the cream. SIX QUICK QUESTIONS FOR RED ENERGY Corrie to Caro: Who’s your hot date this week Caro to Corrie: Who was your hot date last Sunday morning Corrie to Caro: What are you embarrassed to admit you did for the first time this week Caro to Corrie: What was your Oscars Red Carpet 3,2,1 Brownlow vote Corrie to Caro: Off the back of last week, what’s your second-Favorite Autumn plant Caro to Corrie: What’s your latest Favorite animal Instagram account

SIX QUICK QUESTIONS FOR RED ENERGY  Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What literary funeral fact shocked you this week Caro to Corrie: What clothing item summed it all up over the weekend Corrie to Caro: What makes you happy in March Caro to Corrie: Which true story-inspired TV series will you NOT be watching Corrie to Caro:  What’s your interstate must-see over the next month Caro to Corrie: What new literary genre has captured your attention

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: what to drink when you’re watching the footy at home ⁠Breheny Draught⁠ ⁠Atlas Wines The Spaniard 2022⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Elements by John Boyne SCREEN: Corrie: Under Salt Marsh, new on BINGE FOOD: Caro: Caro’s steak recipe 1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend) Extra-virgin olive oil 2 big handfuls of rocket leaves Juice of 1 lemon Marinade 5 cornichons, finely sliced 1 tablespoon capers in vinegar, drained 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 2 tablespoons chives, finely chopped 3 tablespoons extra-virgin olive oil Salt and pepper Tabasco, to taste Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests. Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper. Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C. Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive. Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top.

For feedback and tips, get in touch at feedbac@dontshootpod.com.au

ON THIS EPISODE - A word on the Lionesses - Where sport and politics collide - The 2026 Academy Awards are coming - Vale Dennis Cometti - Myles Thomson – what to drink while watching the footy? Thanks to the Prince Wine Store A WORD ON THE LIONESSES - What is the state of play - Discuss the role sport can play with these issues - The ability to have a positive influence and make a difference - Sport meets politics Academy Awards 2026 - Caro to report - The year’s themes and issues – is there a trend - Who was overlooked, who should have been nominated - Caro’s tips - The Timothy Chalamet social media moment last weekend – does it deserve to cost him some votes - What to look out for at next week’s Oscars ceremony (on the red carpet and who might be Best Dressed, possible controversial moments, protest speeches etc) Vale Dennis Cometti The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: what to drink when you’re watching the footy at home Breheny Draught Atlas Wines The Spaniard 2022 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Elements by John Boyne SCREEN: Corrie: Under Salt Marsh, new on BINGE FOOD: Caro: Caro’s steak recipe 1 x 500g steak, 2-2.5cm thick (ask your butcher what they recommend) Extra-virgin olive oil 2 big handfuls of rocket leaves Juice of 1 lemon Marinade 5 cornichons, finely sliced 1 tablespoon capers in vinegar, drained 2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 2 tablespoons chives, finely chopped 3 tablespoons extra-virgin olive oil Salt and pepper Tabasco, to taste Combine all your marinade ingredients in a shallow, wide bowl, large enough for the cooked steak to rest in. Give it a good mix and then taste. The marinade should be punchy, with a good hum of acidity. Adjust the heat to your liking, but keep in mind that it will mellow as the steak rests. Drizzle the steak with olive oil, then season generously with salt and freshly ground black pepper. Heat your barbecue or griddle pan until it's smoking hot - this is crucial. Place the steak on the grill and cook for 2-2½ minutes, depending on the thickness. Flip the steak and cook it for another 2 minutes. I like my steak medium rare, so this timing generally works for me, but if you're nervous, a steak thermometer will be your best friend: rare is 45-50C, medium rare 50-55C, medium 55-60C, medium to well done 60-65C and well done 65-70C. Once cooked, place the steak in the bowl with the marinade and spoon the marinade over it. Leave it to rest for 10 minutes. Lay the rocket out on a plate and gently toss with a touch of lemon juice to bring it alive. Once rested, slice the steak on an angle and drape it over the rocket. Spoon the remaining marinade over the top. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: What literary funeral fact shocked you this week Caro to Corrie: What clothing item summed it all up over the weekend Corrie to Caro: What makes you happy in March Caro to Corrie: Which true story-inspired TV series will you NOT be watching Corrie to Caro: What’s your interstate must-see over the next month Caro to Corrie: What new literary genre has captured your attention If you are enjoying Don’t Shoot the Messenger, please hit subscribe wherever you listen to your podcasts. DON’T FORGET OUR BONUS EPISODE: THE MAIL BAG And tell your family and friends about us, RATE US ON APPLE ITUNES OR WHEREVER YOU DOWNLOAD YOUR PODCASTS

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Mushroom Tapes by Helen Garner, Chloe Hooper and Sarah Krasnostein SCREEN: Caro: Is This Thing On? FOOD: Corrie: Passionfruit Slice – from our friend, Sarah Brockhoff

SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which news icon surprised you this week Corrie to Caro: Barassi Way or Brunton Avenue Caro to Corrie: Which award was well-deserved at this weekend’s Actors Awards in Los Angeles Corrie to Caro: What’s the best comeback line you’ve heard this year Caro to Corrie: What is another reason to love March Corrie to Caro: Trash or Treasure: what was your great weekend find

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: new vintage wines ⁠Onannon Main Ridge Tudibaring Pinot Noir 2022⁠ ⁠Wynns Coonawarra Black Label Cabernet 2021⁠ ⁠Rieslingfreak No. 4 Eden Valley Dry Riesling 2025⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Send through your feedback, thoughts and questions to feedback@dontshootpod.com.au

ON THIS EPISODE - International news, tensions and global politics from the summer – and the events in recent days - AFL Opening Round – and the season launch in Sydney - New vintage wines with Myles Thomson from Prince Wine Store - Did Brunton Avenue need to be changed to Barassi Way? - The one question you should NEVER ask when receiving an invite... - Another reason Corrie loves March A big weekend of international news. - How the conflict between Iran and US-Israel impacts Australians in the Middle East - Would you travel right now? - The impact on Sorrento Writers Festival program launch – how the sessions on global politics, Iran, war themes have taken off - Other Festival highlights AFL Launch Week - Party time in Sydney. Why Sydney? - Clubs to watch ( in crisis or likely to do well) The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: new vintage wines Onannon Main Ridge Tudibaring Pinot Noir 2022 Wynns Coonawarra Black Label Cabernet 2021 Rieslingfreak No. 4 Eden Valley Dry Riesling 2025 www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Mushroom Tapes by Helen Garner, Chloe Hooper and Sarah Krasnostein SCREEN: Caro: Is This Thing On? FOOD: Corrie: Passionfruit Slice Ingredients 1 cup self raising flour 1/2 cup caster sugar 1 cup coconut 100 g butter melted 3 tbs passionfruit pulp 1 X 395g tin condensed milk 3 tbs lemon juice Instructions Preheat oven to 180 degrees (160 fan forced). Grease and line a rectangular slice pan with baking paper (16X26cm). Sift the flour into a large bowl. 4. Add the coconut, caster sugar and melted butter. 5. Mix together until it forms a dough (you might find it easier to use your hands!). 6. Press the mixture firmly into the prepared tin and smooth the top with the back of a spoon. 7. Bake in the oven for 10-12 minutes or until lightly golden. 8. Set aside to cool slightly. 9. Reduce the oven temperature slightly (to 160 degrees). 10. Whisk the condensed milk, lemon juice and passionfruit pulp together in a bowl. 11. Pour the mixture over the top of the cooled slice base. 12. Place back into oven for 15 minutes (or until the passionfruit layer has set when lightly touched). 13. Leave in the pan to cool completely. 14. Cut into slices. SIX QUICK QUESTIONS FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Which news icon surprised you this week Corrie to Caro: Barassi Way or Brunton Avenue Caro to Corrie: Which award was well-deserved at this weekend’s Actors Awards in Los Angeles Corrie to Caro: What’s the best comeback line you’ve heard this year Caro to Corrie: What is another reason to love March Corrie to Caro: Trash or Treasure: what was your great weekend find