Don't Shoot The Messenger

ON TODAY’S SHOW  Turmoil at channel 9 & Peter Costello’s resignation King’s Birthday honours for Daniel Andrews  Caro’s chat with Simon Goodwin & the pressure of success A Netflix recommendation from Caro And the Bledisloe Cup of wines!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND Amen Break Pinot Noir 2020 Rob Hall Yarra Valley Pinot Noir Bilancia Syrah 2020 Paisley Wines Boombox Shiraz BSF BOOK: Eleven Letters to You: A Memoir by Helen Elliott SCREEN: A Man in Full on Netflix Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Extra Puffy Brazilian Cheese Puffs 200g cheddar cheese, or a mixture of cheddar and parmesan 200g milk of choice 100g olive oil or melted butter 1 tsp fine sea salt 300g tapioca starch, or arrowroot 3 large eggs Extra olive oil or butter for greasing tins, or paper muffin cups Instructions Thermomix method 1.  Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside. 2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1. 3. Add tapioca starch and mix to combine, 20 sec/speed 6. 4. Allow to cool for 20 mins or so. 5.  Add eggs and cheese and mix 20sec/speed 6. 6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed container). 7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners. 8. Preheat oven to 200C. 9.    Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.) 10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins. 11. Serve hot for super crunchy outside and chewy inside! Conventional method: 1.    Grate cheese and set aside. 2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling. (Stir now and then while it heats.) 3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so. 4.    Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above. 1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch! DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles    SIX QUICK QUESTIONS CORRIE TO CARO: Did the King’s Birthday honors get the timing right with Daniel Andrews? CARO TO CORRIE:  What job do you wish had come your way CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet CARO TO CORRIE:  What big literary event are you looking forward to this week CORRIE TO CARO: What telephone call gave you the biggest surprise this year CARO TO CORRIE: What big screen event are you looking forward to this week Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW: Laura Tingle, the ABC and the Murdoch media empire We discuss Caro’s article on Alastair Clarkson & the latest with the Hawthorn racism dispute Myles Thomson takes us to Greece A recipe from Wholesome By Sarah And Dancing like you did in the 80's!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines Kir-Yianni Paranga White (Roditis & Malagousia) 2023 Gentilini Rhombus Robola 2022 BSF brought to us by Red Energy. BOOK: Caro has a Book: Work by Bri Lee SCREEN: Corrie has a Screen: The Way, My Way Thank you to Cobram Estate Olive Oil: FOOD: Corrie has a recipe: Sarah Pound’s Thai Green Curry with Broccoli and Chickpeas https://www.facebook.com/reel/401711212501442 Thai green curry with broccoli & chickpeas PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4 I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it. What you'll need 3 tablespoons sesame seeds 3 tablespoons salted peanuts 2 tablespoons extra-virgin olive oil 1 onion, diced 4 garlic cloves, finely chopped 2.5 cm piece of ginger, grated 190 g green curry paste 400 ml can coconut milk 1 tablespoon fish sauce 2 teaspoons brown sugar 2 heads of broccoli, chopped into florets (approximately 3 cups) 1 large zucchini, cut into rounds 400 g can chickpeas, rinsed and drained zest and juice of 1 lime TO SERVE 1 handful of coriander leaves 1 handful of Thai basil leaves 60 g (½ cup) finely sliced spring onion finely sliced green chilli Spiced Coconut Rice (page 226) or steamed rice lime wedges Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside. Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant. Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours. Add the coconut milk, fish sauce and brown sugar. Stir well and let the mixture come to a gentle simmer. Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through. Squeeze on the lime juice, sprinkle on the lime zest and stir well. The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.                    DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can’t see.     SIX QUICK QUESTIONS for  Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg CARO TO CORRIE:  Which two old journos made complete sense this week CORRIE TO CARO: Which sport have you completely lost interest in CARO TO CORRIE:  Which Tiktok social media phenomenon is bringing you complete joy this week CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory AND TWO PODCAST RECOMMENTATIONS: The Fourth Estate podcast - The Laura Tingle episode Anderson Cooper 360 Learn more about your ad choices. Visit megaphone.fm/adchoices

ON THIS WEEK'S SHOW: 2 high-profile Aus companies experience #metoo moments Portrait controversies continue Tasmania wines The impact Reece Witherspoon’s book club is having And a 30-year milestone for a classic British Rom-Com THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly) BSF: BOOK: Long Island by Colm Toibin SCREEN: D/Artagnan FOOD - Slow-roasted lamb 1,6-2.2 kg bone-in lamb shoulder' 1 brown onion, unpeeled, cut into 6 wedges 2 cups (500 ml) water MARINADE 2½ tsp finely chopped fresh rosemary leaves 1 tbsp dried oregano 2 garlic cloves* (big!), finely minced 1 tsp cooking salt* ½ tsp black pepper ¼ cup (60 ml) extra-virgin olive oil (Cobram Estate) LAMB JUS 1 tsp cornflour 14 cup (60 ml) water ¼ tsp cooking salt* Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!) Preheat the oven to 230°C (210°C fan-forced). Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes. Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes. Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours). Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug. Serve - Use tongs for tearing the meat off the bone - no knife for carving needed! Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table! NOTES 1.      If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving. 2.      Substitute with 1¼ tsp finely chopped dried rosemary. 3.      I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on. 4.      Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required. Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.). DID YOU SEE THAT? The impact of Reece Witherspoon’s book club 6 QUICK QUESTIONS: CORRIE TO CARO: Who inspired you this week CARO TO CORRIE:  Who least impressed you this week CORRIE TO CARO: What media deal worried you this week CARO TO CORRIE:  What media announcement brought joy this week CORRIE TO CARO: What was the saddest public political sight this week? CARO TO CORRIE: What movie milestone are you celebrating this month Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW We discuss portraits! The Kings’ Portrait, the first since his coronation And Gina Rinehart had requested the removal of an unflattering portrait of her Beechworth wines with Myles Thomson Scottie Sheffler’s arrest The best two sporting jobs up for grabs in Victoria right now Great (and not so great) speeches  THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines Fighting Gully Road Sangiovese Savaterre Frere Cadet Chardonnay BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: Enter Ghost by Isabella Hammad SCREEN: Corrie has a Screen: The Taste of Things Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe:     Marcus’s Amazing Paella: Paella for the Travellers Golfers (easily fed 8 hungry golfers) 1kg of Arborio rice 2lt chicken stock 500ml fish stock 3 tbs smoked paprika Good squeeze of Harissa paste (to taste) Pinch of saffron threads (steep in 100mls of hot water) 10 Artichoke hearts – halved 2 red peppers blackened – deseeded and cut into strips 4 cloves garlic – crushed 4 onions – diced 1 Atlantic salmon fillet (large)- cubed 12 large green prawns - peeled 12 Calamari rings 12 mussels 4 chicken thighs – cubed 2 chorizo sausages – 1cm diced 500g frozen peas Lots of EVO Method 1.       Cover the paella pan with a thin film of EVO 2.       Brown chicken pieces and set aside 3.       Add some more EVO add garlic and onions, lightly brown 4.       Add more EVO, enough to ensure that all the rice will get coated. 5.       Add rice and stir to coat completely with oil 6.       Add chicken and fish stock 7.       Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine 8.       Return chicken to pan 9.       From here on its all about presentation 10.  Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas. 11.  Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don’t cook so long that you dry out the paella. 12.  Add mussels towards the end of the cook as they only need a few minutes. Notes: 1.       Use the best quality arborio rice you can find 2.       If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road. 3.       If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice. 4.       Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people. 5.       If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef’s Hat in South Melbourne, specialist BBQ stores and Spanish grocers. DID YOU SEE THAT? Discussion on Scottie Sheffler’s arrest – and this article in the New York Post about his time behind bars SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week CARO TO CORRIE: Which speech impressed you last week CORRIE TO CARO: What Saturday shopping trip opened your eyes last week CARO TO CORRIE:  Which speech least impressed you last week CORRIE TO CARO: What are the two hottest jobs going in sport right now CARO TO CORRIE: What news of a TV return caused excitement this week Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY'S SHOW: A milestone birthday in Caro's family As we head toward the Sir Doug Nicholls Indigenous Round, what’s keeping footy’s bosses awake at night? (Read Caro's story in The Age on this topic here) The game’s declining Indigenous numbers Homophobia and discrimination Drugs in footy and keeping young men safe Brendan Gale's departure from Richmond to Tasmania Red Energy owned by Snowy Hydro, a renewable energy leader.  THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store Myles brings us a selection of whiskeys for National Cocktail Day Murray McDavid Whisky Hellyers Rd Double Cask (here) Hellyers Rd Journeyman Single Malt (here) Hellyers Rd Whisky Cream Liquer (here) And Caro gives us a recipe for an Old Fashioned! BSF – brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader Book from Corrie: "Water" by John Boyne (read it here) Screen from Caro: The Fall Guy (in cinemas now - preview it here) Food from Caro: Blonde Minestrone by Alice Zavlavsky (recipe here) Thank you to Cobram Estate Olive Oil – Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. DID YOU SEE THAT? The media coverage of Harry and Meghan's trip to Nigeria SIX QUICK QUESTIONS – for Red Energy owned by Snowy Hydro, a renewable energy leader Corrie to Caro: The big question that lingers over Ruth Bader Ginsberg - should she have quit under Obama? Caro to Corrie:  What poll out of the UK last week caught your attention Corrie to Caro: What was your Mother’s Day highlight Caro to Corrie:  What poll out of the USA last week caught your attention Corrie to Caro: Where have we been going wrong with avocadoes Caro to Corrie: Who do you prefer – Joe or Aiden? Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW -       The AFL’s stance on violence against women -       The derogatory list involving Yarra Valley Grammar School students -       What is the most boring day? -       A shout out to Melbourne’s weather -       Corrie’s getaway to Byron Bay A big shout out for Corrie, who was recognised in The Age for her work with the Sorrento Writers Festival Click here to read the article https://www.theage.com.au/cbd/upstart-writers-festival-aiming-to-take-melbourne-s-mantle-20240506-p5fpck.html In relation to the AFL’s stance on violence against women, Caro and Corrie referenced the following comments and articles: Sian Pryor on X: The AFL announcer last night asked for a minute’s silence for ‘the women who’ve lost their lives’. Once again the men are missing. The women are the actors in this phrase. As if a life is like a lost set of car keys. How about ‘for the women murdered by men’? Language. Matters. Waleed Aly in The Age: Holding all men responsible for a violent minority has failed to keep women safe Julia Baird in The Age: The AFL’s ‘call to arms’ is a step forward. Shame about the steps backwards THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Rutherglen wines Chambers Old Vine Muscadelle Pfeiffer Seriously Nutty Dry Apera BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Caro has a Book: What happened to Nina? By Dervla McTiernan SCREEN: Corrie has a Screen: The Idea of You on Prime Thank you to Cobram Estate Olive Oil FOOD: Caro has a recipe: The world’s easiest quiche     TOMATO & SPINACH QUICHE Serves 6 4 Roma tomatoes Salt and pepper, to taste Extra virgin olive oil, to taste 1 small onion, finely diced 200g spinach 300ml cream 3 egg yolks 1 egg SHORTCRUST PASTRY 210g plain flour Pinch of salt 125g unsalted butter, cubed 25ml cold water 1 egg To make the pastry, sieve flour and salt into a bowl. Rub butter into flour until it resembles breadcrumbs. Make a well in the centre and add the water and lightly beaten egg. Carefully bring in flour mixture until dough comes together. Knead lightly. Shape dough into 2 discs and wrap in plastic film. Refrigerate for 1 hour. Roll the pastry out to about 3mm thick and line a fluted quiche tin with a little overhang at the top. (Any leftover pastry can be frozen for another use.) Refrigerate tart case. Preheat oven to 200°C. Cut the tomatoes in half lengthways and place on a lined baking sheet, sprinkling the cut side with salt and pepper and a little oil. Place in the oven and bake at the same time that you are blind-baking the tart case - for about 20 minutes until the tomatoes are roasted and the pastry is golden brown. Remove from oven, set aside. Reduce oven to 160°C. Sweat the onion in a frying pan in a little oil until soft. Add the spinach and cook for another couple of minutes. Cool. Arrange spinach mixture on the pastry. Place tomatoes on top. Mix the cream and eggs, then season with salt and black pepper. Pour into the pastry-lined tin and put in oven. Cook for 40 minutes. The filling will puff up and turn golden-brown. Rest quiche rest for a minute, then serve. NOTE: This quiche can be served at room temperature, too. DID YOU SEE THAT? Media Watch discussed the ABC’s coverage of the recent tragic events at Bondi Junction SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What’s the most boring day CORRIE TO CARO: What irritates you beyond belief while listening to radio interviews CARO TO CORRIE:  What caused joy this week CORRIE TO CARO: What is one of Australia's great myths about Melbourne CARO TO CORRIE:  What was your favorite Met Gala Ball outfit CORRIE TO CARO: Which problem suffered by all of your children have you never really respected  Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY'S SHOW A wrap of a WONDERFUL weekend at the Sorrento Writers Fest Caro's story with Jeremy Finlayson A discussion on Vanity Fair Podcast recommendations We review Mornington Peninsula Pinot Noir THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Mornington Peninsula Estate pinot noir Moorooduc Estate Pinot Noir 2020 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022 BSF - brought to us by Red Energy BOOK: Corrie reviews Shakespeare: The Man Who Pays The Rent by Judi Dench SCREEN: Caro reviews High Country Thank you to Cobram Estate Olive Oil FOOD: Corrie has a recipe: Moroccan chicken with Pearl couscous      DID YOU SEE THAT? CORRIE TO REVEAL why she has gone cold on Vanity Fair. SIX QUICK QUESTIONS CORRIE TO CARO: Ahead of the Rivalry Round, what’s the biggest rivalry going around at the moment. CARO TO CORRIE: Who’s side are you on: Sarah Williams or Anthony Albanese CORRIE TO CARO: Which broadcast ratings results are you almost praying for CARO TO CORRIE:  What’s this week’s best podcast CORRIE TO CARO: Why do you love the month of May CARO TO CORRIE: What do you despise the month of May Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY'S SHOW It's our live recording from the Sorrento Writers Fest! We were delighted to have Marg Downey join us for a chat Anna from the Op Shop for BSF We discuss the significance of ANZAC Day Plus another very special guest... Dame Edna lives on!   THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. As we project forward to our special raffle prizes which includes some stunning local wine packages Corrie and Caro briefly review our PWS Pinot packs Moorooduc Estate Pinot Noir 2024 Peninsula Pinot Noir 2023 - Crittenden Estate Yabby Lake Vineyard Pinot Noir 2022   BSF - For Red Energy BOOK:     We each nominate a book about war which has stayed with us Anna: Dreamers of the Day - Mary Dora Russell Caro: All The Frequent Troubles Of Our Days - Rebecca Donner Corrie reviews A Boy In Winter - Rachel Seiffert SCREEN: ​​Caro and Anna review Back to Black the new Amy Winehouse flick Thank you to Cobram Estate Olive Oil: FOOD: Anna  has a recipe: Chicken with apple cider Serves 4 100mls apple cider 80 mls chicken stock Chat potatoes thickly sliced 1/2 Spanish Onion - cut into wedges 2 pink lady apples - cut into wedges 10 thyme sprigs 1/2 cup Olive Oil 4 Chicken Pieces - duchess, cut, wing on 3 slices speck/prosciutto 2 tbsp apple vinegar cider 1 - Preheat over to 220 Combine spuds, onion, apple, thyme and 60mls of Cobram Estate Olive Oil in roasting pan. Season. Cook for 20 minutes 2 - Wrap chicken in speck/prosciutto. Place on top of potato mixture. Drizzle remaining oil. Add cider and stock to pan and roast until chicken is cooked. 15 minutes. Serve with Green Salad. DID YOU SEE THAT? Cape Wickham named Australia's top golf course... But Victoria is punching above its weight across the board with golf courses in Australia! SIX QUICK QUESTIONS for Red Energy. CARO TO CORRIE: in preparation for this years festival what is one amazing literary fact you’ve uncovered? CORRIE TO ANNA: On the one year anniversary of Barry Humphries’ death what remains your favourite ever BH line? ANNA TO CARO : What remains your best ever book to film adaptation? CARO TO ANNA: Which literary hero would you most like to sit next to at dinner? ANNA TO CORRIE: Can Which literary hero would you like to bring back from the dead to write one more novel? CORRIE TO CARO: How Speaking of ghosts if you could ghost write one football biography whose would it be?​​ Learn more about your ad choices. Visit megaphone.fm/adchoices

Hear Myles' recommendations on the Cocktail Cabinet. He'll have more for us in episode 308! Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW The tragic events at Bondi Junction Francesca Carter joins the show to discuss the emotional heaviness in Ballarat right now A deep-dive review of Scoop – on Netflix Caro’s review of Richard Clapton – he hasn’t lost it! Patrick Dangerfield’s leadership at the AFLPA And we look ahead to the Sorrento Writers Festival THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wedding Anniversary Sparkling celebration BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. Coldstream Hills Sparkling Chardonnay Ca'del Bosco Prestige Cuvee Brut NV BOOK: Corrie reviews Young Rupert: The Making of the Murdoch Empire by Walter Marsh SCREEN: Caro reviews Jeanne du Barry Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: A great Autumnal recipe – Fig, prosciutto and Castello blue cheese                         DID YOU SEE THAT? CORRIE TO REVEAL – CNBC reporting on mega wealthy Americans applying for citizenship in other countries… SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  Which old rock‘n’roller’s show inspired you this week CARO TO CORRIE: What are the 3 things keeping you awake at night in the lead up to the Writers Fest CORRIE TO CARO: What football partnership inspired you this week CARO TO CORRIE: What favorite annual Autumn pleasure did you partake in over the weekend CORRIE TO CARO: Complete this sentence: “The thing I have learned after 35 years of marriage is….” CARO TO CORRIE: If you were going to be thrown out of a rental house because you karaoked one too many times with the same song, what would that song be And a shoutout for Ello Botancials – Tasmanian all natural botanical facial oils. Remember, Don’t Shoot Poddys receive a 20% discount from Ello Botanicals when they use the code MESS20 Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

Myles Thomson joins us to discuss Autumn wines! Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW -       Gather Round – everywhere you walk someone has a smile on their face! -       Sam Mostyn’s appointment as the Governor-General -       The latest with the Bruce Lehrmann case -       We turn our focus to music – including our thoughts on Beyonce’s new album and Tina Arena’s performance last Wednesday -       Daylight Savings – how did you spend the extra hour? ITEM 1:  Gather Round in Adelaide – Caro’s wrap -       As successful as the 2023 inaugural year -       Highlights and Top Tips to Adelaide -       Lowlights ITEM 2: Sam Mostyn appointment -       Caro reflects on Sam, the person -       Divided opinions - why ITEM 3: Court case to watch: The Bruce Lehmann defamation case before the Federal Court has taken new twists and turns in the past week ITEM 4: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Autumn Delights! April Mixed Dozen Hobo Wine Camp Folk Machines Parts and Labour Red Thymiopoulos Young Vines BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews It Takes a Town by Aoife Clifford SCREEN: Caro reviews Vera – Season 13 on ABC iview Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Corrie has a recipe:  Ottolenghi’s Pasta with Prawns, Tomato and Marinated Feta INGREDIENTS 200g feta, broken into 1–2cm pieces ½ tsp chilli flakes4 tsp fennel seeds, toasted and lightly crushed 75ml olive oil 350g orzo or another small, thin pasta shape (I used this one from Waitrose) 3 garlic cloves, crushed 3 strips finely shaved orange skin 1 x 400g tin chopped tomatoes 500ml vegetable stock 400g raw shell-off prawns 30g basil leaves, roughly shredded Salt and black pepper METHOD In a medium bowl, mix the feta with ¼ teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil.  Set aside while you cook the pasta Place a large sauté pan, for which you have a lid, on a medium high heat.  Add 2 tablespoons of oil, orzo, ⅛ teaspoon of salt and a good grind of pepper.  Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin.  Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ teaspoon of salt and plenty of pepper.  Cook for 2–3 minutes, or until boiling, then stir in the fried pasta.  Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the pasta is cooked.  Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto.  Stir in the prawns for 2–3 minutes until they are pink and cooked.  Stir in the basil and serve at once, with the marinated feta sprinkled on top. DID YOU SEE THAT? CARO reveals there will be no questions from the audience at the Sorrento Writers Festival SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CARO TO CORRIE: What current music phenomenon are you watching with interest CORRIE TO CARO: Is a homophobic slur on the footy field as bad as a racial slur? CARO TO CORRIE: What was your cultural highlight this week CORRIE TO CARO: How did you rate Tina Arena's performance last week CARO TO CORRIE: Can babies learn to love vegetables CORRIE TO CARO:  How did you spend the extra hour Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Gather Round - so let's celebrate Adelaide Wines! Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW: -       The Bruce Lehrmann case – what a stuff up! -       The Mamamia report and the impact/future of influencers -       Corrie’s exciting news -       Do you prefer Christmas or Easter? -       Footy news and milestones -       And we dip our lid to Diana Ross, who turned 80 last week THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: In celebration of Gather Round, Myles discusses Adelaide wines Michael Hall Mount Torrens - Adelaide Hills XO Wine Co Cherry Pie Light Red BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Caro reviews My Brilliant Sister by Amy Brown SCREEN: Corrie reviews The Gentlemen on Netflix Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: Caro has a recipe: Salt and Vinegar Potatoes                              DID YOU SEE THAT? CORRIE TO REVEAL from the Huffington Post SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  Should the story about the Lions end-of-season trip have been reported CARO TO CORRIE: Which newspaper ad astounded you on the weekend CORRIE TO CARO: Christmas or Easter  CARO TO CORRIE: Which footy milestone pleased you on the weekend CORRIE TO CARO: What was going on with Rickie Lee Jones last week  CARO TO CORRIE: Diana Ross turned 80 last week. What are your 3 favorite Diana Ross moments And a reminder that SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything! Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW: Easter preparation & tips – Haigs chocolate, swim in the ocean, feed your garden, bite the bullet for your summer clothes What’s on this week? Kate Middleton’s cancer diagnosis & how it was announced Easter wines The passing of Laurent de Brunhoff Caro has become a member of the … Tassie Devils! THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Easter wines With white fish: Chalmers Mother Block White Blend With lamb: Poiteven With chocolate: Inkwell Dark Star Late Harvest BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader. BOOK: Corrie reviews Pheasant Nest by Louise Milligan SCREEN: Caro reviews Zone of Interest Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD: EASTER RECIPES Caro has a recipe:  Bill Granger’s Coconut Fish Corrie has a recipe:  Jane’s Fig Trifle: DID YOU SEE THAT? CARO re: Laurent de Bruhnoff SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO:  What did you do for the first time last week CARO TO CORRIE: What was the biggest stuff-up you heard about last week CORRIE TO CARO: What is Question 7 CARO TO CORRIE: Which chairman’s message struck a nerve this week CORRIE TO CARO: Should men be banned from artistic displays? CARO TO CORRIE: Planning a wedding in a post-covid world, what have you noticed has changed Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Myles Thomson discusses Portuguese wine. Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW -           Kate Middleton – what’s going on!? -           Caro celebrated her nephew’s wedding – and it was a wonderful week! -           We discussed Caro’s piece on ‘The Football Whisperer’, Neil Balme – and the importance of having great people like him around a football club -           Corrie’s frustration with Tupperware -           Why Caro got kicked out of a pub! -           The impact of the Tasmania – and why Caro is so passionate about it -           Why comments from Lily Allen caught Corrie’s attention -           We introduce SEN Talk – with some correspondence from a listener Reminder: You are invited to our next live show! •        Wednesday, April 24 (5:30pm for a 6pm start) •        Sorrento Portsea RSL - SELLING FAST •        $40.00 per ticket •        BOOK HERE ITEM 2: THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Portuguese wines. Search Prince Wine Store dot com dot au (LINKS TO COME) BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.  BOOK:                        Caro reviews These Precious Days by Ann Patchett Screen brought to you by ‘Just A Farmer’ SCREEN:                    Corrie reviews Gray on Stan Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria FOOD:                        Corrie has a recipe: Pistacio, Lemon and Rosemary Cake     SERVES 8-10 150g unsalted butter 4 x 10cm sprigs of rosemary, leaves very finely chopped 3 eggs 100g golden caster sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract (alcohol-free) 2 heaped tablespoons Greek yogurt finely grated zest of 3 large unwaxed lemons 100g ground almonds 300g pistachio slivers (or whole nuts), very finely blitzed in a food processor, plus extra to decorate FOR THE ICING 150g icing sugar 25ml freshly squeezed lemon juice Preheat the oven to 180°C (160°C fan), Gas Mark 4. Take a large square of baking paper, scrunch it up, then smooth it out and use to line a 22-24cm round cake tin or ovenproof dish. Warm the butter in a saucepan over a gentle heat until just melted, then remove from the heat, stir in the rosemary and leave to infuse. Put the eggs, caster sugar and vanilla and lemon extracts into a mixing bowl and beat together until well combined. Mix in the yogurt, followed by most of the lemon zest (reserving a little for decorating the cake), the ground almonds and pistachios. Pour in the infused melted butter and mix again until evenly combined. Pour the batter into the prepared cake tin or ovenproof dish and shake to level the surface, then bake for about 45 minutes until golden brown on top and springy to touch. Remove from the oven and leave the cake to cool completely in the tin or dish. Mix the icing ingredients together in a small bowl until smooth. Carefully remove the cake from the tin or dish and set it on a serving plate. Pour the icing on top and leave to set, then scatter with the pistachios and reserved lemon zest before serving.   DID YOU SEE THAT? CORRIE TO REVEAL – Lily Allen and “you can’t have it all” SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader. CORRIE TO CARO: What controversial incident turned back the clock for you over the weekend CARO TO CORRIE: What new fashion trend turned back the clock for you over the weekend CORRIE TO CARO: What event will be bittersweet for you this week CARO TO CORRIE: Another fashion question: Who’s wardrobe would you like to buy CORRIE TO CARO: What major footy story has made you question yourself over recent months CARO TO CORRIE: What kitchen drama is prompting a whole rethink   Thank you Red Energy, Prince Winestore and Cobram Olive Oil. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we focus on the Yarra Valley region with Myles Thomson from Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week’s episode: -       A special guest joins us for BSF – Caro’s daughter, Clementine! -       Caro and Corrie’s thoughts on the Sam Kerr story -       The Academy Awards – was it one of the best in recent memory? -       Private schools & the recent stories from Louise Milligan and Jordan Baker -       The Princess Catherine photo scandal -       And what’s the hottest issue in footy this week?   Reminder: You are invited to our next live show! •        Wednesday, April 24 (5:30pm for a 6pm start) •        Sorrento Portsea RSL •        $40.00 per ticket •        BOOK HERE   The Cocktail Cabinet, with Myles Thomson This week, we focus on the Yarra Valley Cabernet oakridge Oakridge LVS Barkala Cabernet Sauvignon 2019 Yarra Yering Light Dry Red Arfion Pinot Grigio Luke Lamberts Chardonnay (link to come)   BSF – Book, Screen, Film With special guest, Clementine Donohoe  BOOK:                 Clem reviews Expectation by Anna Hope   SCREEN:             Clem reviews Anatomy of a Fall  FOOD:  Clem’s Sardines and Beans   Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:   SIX QUICK QUESTIONS for Red Energy. owned by Snowy Hydro, a renewable energy leader.  CORRIE TO CARO: What new method to beat the heat did you discover over the weekend? This mister from Bunnings! CARO TO CORRIE: What does the Princess Catherine Picture Scandal tell us  CORRIE TO CARO:  At the start of the heatwave, what fun fact did you learn about municipal public pools  CARO TO CORRIE: What was the toughest gig on American TV last week  CORRIE TO CARO: What’s the hottest footy issue this week  CARO TO CORRIE: Who do you hope is not at home when you go home     REMINDER: SEN Talk is a new way you can talk to us! Listen to (eg insert show) on the SEN app - and push the ‘talk’ button on the top right of the screen – and leave a message – it can be a comment, a question, anything!   Learn more about your ad choices. Visit megaphone.fm/adchoices