Don't Shoot The Messenger

SIX QUICK QUESTIONS Corrie to Caro: What was the most ridiculous media ban of the summer Caro to Corrie: What was one of your unexpected late-night happy moments this summer Corrie to Caro: What humiliating experience had you in fits of laughter over the summer Caro to Corrie: What was this summer’s car drama Corrie to Caro: What annual age-old problem did you finally solve this summer - what to do with leftover ham! RECIPE: 2 tablespoons extra-virgin olive oil 1 garlic clove, thinly sliced or grated 100g or so leftover ham, shredded 200g cherry tomatoes, left whole Salt Large handful rocket leaves 1 tablespoon butter Zest of 1 lemon, plus juice of ½ (about 50ml) 3 tablespoons grated Parmigiano Reggiano, plus extra to serve 200g favourite long pasta Place a large frying pan over a medium heat. Add the olive oil and ham and cook for a few minutes, or until the ham starts to caramelise. Add the garlic and toss for 30 seconds. Add the cherry tomatoes and ¼ cup (60ml) water. Season lightly with salt, being mindful that the ham can be quite salty. Cook, covered, for about 10 minutes, until the tomatoes are just soft and starting to release their juice. Meanwhile, bring a large saucepan of water to a lively boil and season until it's as salty as the sea. Add the pasta and cook until al dente. Add the rocket, butter, lemon zest and lemon juice to your sauce. Once the pasta is cooked, use tongs to fling it into the pan and give everything a good toss. Add a splash of pasta cooking water if needed to loosen things up, along with the Parmigiano Reggiano. Toss again, then serve immediately with extra cheese. Caro to Corrie: Which band did you rediscover this summer

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks And a shoutout to this week’s tasting – which is supporting Vic wines after the fires ⁠San Moro Fiano Salento 2024⁠ ⁠Schloss Lieser Feinherb Riesling 2023⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF brought to us by Red Energy. Over Summer we read, watched and cooked… BOOK: Caro: Less by Andrew Sean Green Corrie: Heart, The Lover by Lily King SCREEN: Caro: Hamnet Corrie: The Family Stone FOOD: Caro: Beef Rendang by Recipe Tin Eats https://www.recipetineats.com/beef-rendang/ Ingredients Spice Paste • 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a) • 1 small onion, finely chopped (Note 1b) • 5 cloves garlic, minced • 3 lemongrass stalks, white part only, sliced (Note 2) • 1 1/2 tbsp fresh galangal, finely chopped (Note 3) • 1 1/2 tbsp fresh ginger, minced • 2 tbsp oil (vegetable, canola or peanut oil) Curry • 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6″ cubes (Note 4) • 1 tbsp oil (vegetable, peanut, canola) • 1 cinnamon stick • 1/4 tsp clove powder • 3 star anise • 1/2 tsp cardamon powder • 1 lemongrass stick, bottom half of the stick only and smashed (Note 5) • 400ml / 14 oz coconut milk (1 standard can) • 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6) • 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7) • 1/3 cup desiccated coconut (finely shredded coconut) • 1 tbsp brown sugar or grated palm sugar • 1 1/2 tsp salt Instructions 1. Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first. 2. Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef. 3. Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chilli will make you cough!). 4. Add remaining Curry ingredients and beef. Stir to combine. 5. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently. 6. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes. 7. Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding. 8. Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9) 9. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice. Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay Minted pea and toasted almond salsa tartines Serves 4 1½ cups (360g) fresh ricotta 4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas ½ cup (50g) toasted flaked almonds ¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind 1 tablespoon extra virgin olive oil sea salt and cracked black pepper To serve shiso leaves (optional), dried chilli flakes and lemon wedges To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again. Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine. Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon.

ON THIS SHOW -Ups and downs of summer … -Corrie’s thoughts on Adelaide Writers Festival drama -Caro’s take on the footy news -Myles is back with Summer Whites -Recommendations from the summer – BSF -Media bans, mother/son bonding, rediscovering old bands and more! What Silly Season? A Summer of big news stories. Nothing silly about any of that! How do we feel about – and how did we process the stories from the summer. What did Corrie make of the Adelaide Writers Festival controversy? What did Caro make of the footy news over the summer? The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks And a shoutout to this week’s tasting – which is supporting Vic wines after the fires ⁠⁠San Moro Fiano Salento 2024⁠⁠ ⁠⁠Schloss Lieser Feinherb Riesling 2023⁠⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney BSF brought to us by Red Energy. Over Summer we read, watched and cooked… BOOK: Caro: Less by Andrew Sean Green Corrie: Heart, The Lover by Lily King SCREEN: Caro: Hamnet Corrie: The Family Stone FOOD: Caro: Beef Rendang by Recipe Tin Eats https://www.recipetineats.com/beef-rendang/ Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay Minted pea and toasted almond salsa tartines Serves 4 1½ cups (360g) fresh ricotta 4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas ½ cup (50g) toasted flaked almonds ¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind 1 tablespoon extra virgin olive oil sea salt and cracked black pepper To serve shiso leaves (optional), dried chilli flakes and lemon wedges To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again. Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine. Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon. SIX QUICK QUESTIONS Corrie to Caro: What was the most ridiculous media ban of the summer Caro to Corrie: What was one of your unexpected late-night happy moments this summer Corrie to Caro: What humiliating experience had you in fits of laughter over the summer Caro to Corrie: What was this summer’s car drama Corrie to Caro: What annual age-old problem did you finally solve this summer - What to do with leftover ham! (full recipe on Six Quick Questions podcast episode) Caro to Corrie: Which band did you rediscover this summer

Hear Myles Thomson from the Prince Wine Store discuss Irish drinks from Episode 347 in 2025.

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 HAS A BOOK: Wild Dark Shore by Charlotte McConaghy SCREEN: CARO HAS A SCREEN: All Her Fault FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto

BSF brought to us by Red Energy BOOK: Caro reviews The Friday Afternoon Club by Griffin Dunne SCREEN: Corrie reviews Fellow Travelers on Netflix FOOD: Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious magazine: the Italian Cookbook Produce • 1/2 bunch Flat-leaf parsley • 4 Garlic cloves • 2 Jalapenos • 2 Lemons, zest and juice of large Condiments • 150 g Olive Pasta & grains • 500 g Spaghettini Oils & vinegars • 80 ml Olive oil Dairy • 80 g Pecorino

The Cocktail Cabinet: Myles discusses Sicilian wines www.princewinestore.com.au  177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney⁠⁠ Benanti Etna Bianco 2024 Feudo Arancio Grillo 2023⁠⁠⁠⁠ Feudo Montoni Lagnusa Nero d'Avola 2022⁠⁠

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: wines from the Hunter Valley.

Caro reflects on her appearance on The Front Bar.

SPECIAL GUEST Shaynna Blaze, Founder of Voice of Change ⁠⁠https://shaynnablaze.com/about-shaynna/voice-of-change/⁠⁠ VOICE OF CHANGE – supported by Red Energy: Voice of Change was founded to amplify the voices of victim-survivors of family violence, to champion meaningful education about – and action against – family violence, and to bring about prevention and change. We chat with Shaynna about her role within the Voice of Change campaign, why she is so passionate about this issue, the importance of discussing domestic violence issues and to raise awareness particularly as we head towards Christmas. And Shaynna also speaks to us about her role as Executive Producer of the film The Fort, made with her two kids and this spearheaded her co-founding the not-for-profit charity ‘Voice of Change Australia’ using the arts to create meaningful conversations from using survivor and victim’s stories to change the cultural attitudes that underpin family violence. • Red Energy is proud to support Voice of Change (https://www.voiceofchangeau.org/) • Voice of Change is a national non-profit organisation dedicated to ending domestic and family violence using arts to break down the barriers to empower storytelling, community education and collective action. • Founded by Shaynna Blaze and backed by a team of changemakers, Voice of Change was born from a belief that stories can change attitudes, behaviours, and cultures — to drive national impact.

Myles Thomson's recommendations relations to 'oranges and lemons'. PRINCE WINE STORE with Myles Thomson. THIS WEEK: Oranges and Lemons⁠ Departed Spirits Bloody Cello (500ml) 37%⁠⁠ Folle Envie 750ml⁠ www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Hear Caro and Corrie's recommendations this time last year, after their summer of reading, watching and cooking!

The Cocktail Cabinet: Myles discusses Rieslings www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney⁠ Wittmann Estate Riesling 2023 ⁠⁠Dr Loosen Dr L Dry Riesling 2024⁠

Hear our interview with Troy Bramston, about the release of his book - Gough Whitlam: The Vista of the New: the Definitive and Most Up-to-date Biography.

Recap one of the highlights of 2025, our Women In Sport live panel discussion, with ERIN PHILLIPS, TAYLA FRASER AND RANA HUSSEIN.

Join Corrie, Caro, Anna from the Op Shop and Rebecca Barnard for Six Quick Questions! SIX QUICK QUESTIONS - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Anna: What has been your festive or cultural highlight Corrie to Beck: Real Tree/fake tree/no tree Caro to Anna: Sister Julie starred on the Pod back in October- she is your Christmas Day host this year, what’s her theme? Corrie to Beck: Complete this sentence: ‘The most stressful thing about Christmas Day is….” Caro to Anna: What has been your personal Christmas hosting highlight Corrie to Beck: What’s your favorite Christmas carol (and any chance of a sing-a-long?)

and Anna From The Op Shop, Anna Barry OUR BEST FOR 2025 BOOK: Beck: The Names by Florence Knapp Anna: Our Evenings by Alan Hollinghurst Caro: Tenderfoot by Toni Jordan Corrie: What We Can Know by Ian McEwan SCREEN: Beck: Somebody Feed Phil (Netflix) Anna: Season 3 Blue Lights (SBS On Demand) Caro: One Battle After Another (cinemas) Corrie: Mobland (Paramount) FOOD: (FULL RECIPES ON FACEBOOK PAGE) Beck: Marouloslata (Greek Lettuce Salad) Anna: Lemon Pistachio Cake with Lemon Syrup Caro: Agrodulce Corrie: Coq au Vin from Sunday Life Magazine

St Kilda coach Ross Lyon and SEN commentator Dwayne Russell join Caro and Corrie for the live Christmas show special. Ross Lyon discusses his coaching career, his two stints at the Saints and some topical footy discussion points. And Dwayne Russell has just written a fiction novel, which we were excited to chat to him about!

ON THIS EPISODE - Live from the Continental Hotel, Sorrento - Special guests – St Kilda coach Ross Lyon, SEN commentator, broadcaster and now author Dwayne Russell, Anna Barry, and Rebecca Barnard We chat with Ross Lyon about his two stints at St Kilda, and what drew him back to the club for a second coaching stint. Dwayne gives us his thoughts on AFL leadership, his role in the media, working with Caro over the years and of course, his debut novel ‘Killing For Sport’. BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Introducing Rebecca Barnard, musician, singer, songwriter and producer, and Anna From The Op Shop, Anna Barry OUR BEST FOR 2025 BOOK: Beck: The Names by Florence Knapp Anna: Our Evenings by Alan Hollinghurst Caro: Tenderfoot by Toni Jordan Corrie: What We Can Know by Ian McEwan SCREEN: Beck: Somebody Feed Phil (Netflix) Anna: Season 3 Blue Lights (SBS On Demand) Caro: One Battle After Another (cinemas) Corrie: Mobland (Paramount) FOOD: (Best recipe) Beck: Marouloslata (Greek Lettuce Salad) Anna: Lemon Pistachio Cake with Lemon Syrup Caro: Agrodulce Corrie: Coq au Vin from Sunday Life Magazine SIX QUICK QUESTIONS - FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Anna: What has been your festive or cultural highlight Corrie to Beck: Real Tree/fake tree/no tree Caro to Anna: Sister Julie starred on the Pod back in October- she is your Christmas Day host this year, what’s her theme? Corrie to Beck: Complete this sentence: ‘The most stressful thing about Christmas Day is….” Caro to Anna: What has been your personal Christmas hosting highlight Corrie to Beck: What’s your favorite Christmas carol (and any chance of a sing-a-long?)