Don't Shoot The Messenger

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: Corrie’s Smoked Salmon and Asparagus Pasta 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

SIX QUICK QUESTIONSFOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Corrie to Caro: Is there such a thing as a bad migrant Caro to Corrie: Which statement from the Prime Minister’s office pleased you this week Corrie to Caro: Are you across the Great Brush Amnesty (re: Hourglass brushes) Caro to Corrie: Which other royal family completely absorbed you this month Corrie to Caro: What new football team are you going to follow this year Caro to Corrie: What’s your latest “Diarygate” drama

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 Heir Apparent by Rebecca Armitage“What a book for the time… ” – Corrie SCREEN:Caro: Song Sung Blue“It is funny. It is sad. It will take you to places you will never imagine. It’s a great film. Kate Hudson is brilliant in it.” FOOD:Caro: Tomato Salad “A very simple recipe, by Adam Liaw. Make double, because it will last a few days and it’s absolutely delicious” 1 eschalot (French shallot), minced2 garlic cloves, peeled and grated1 anchovy, finely minced, or ½ tsp fish sauce (optional)¼ tsp dried oregano½ tsp sugar2 tbsp red wine vinegar3 tbsp olive oil4 heirloom tomatoes, cut into irregular chunks1 tbsp finely shredded parsleysalt and pepper, to seasonCombine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes.

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Rosé ⁠Solis Cotes de Provence Rose 2022⁠⁠ Sutton Grange Fairbank Rose 2022⁠www.princewinestore.com.au  177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St SydneyBSF brought to us by Red Energy.

All your feedback, questions and thoughts on the Mail Bag! Get in touch with us at feedback@dontshootpod.com.au

ON THIS EPISODE - A full dissection of Wuthering Heights – and our ratings out of 10 - Kate Hudson's most recent brilliant performance - A brush amnesty... - Corrie's diary drama ITEM 1: What have they done to ‘Wuthering Heights’? A discussion - Corrie sets up the international story that is the film release Week One, and box office sales - Caro on Emerald Fennell and her mission with this film - Corrie on the Brontes - How true to the book? - How did we respond to the characters and acting performances - What about the set, costumes, music, - Did we like it/hate it/ambivalent The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Rosé Solis Cotes de Provence Rose 2022 Sutton Grange Fairbank Rose 2022 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. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Corrie: The Heir Apparent by Rebecca Armitage “What a book for the time… ” – Corrie SCREEN: Caro: Song Sung Blue “It is funny. It is sad. It will take you to places you will never imagine. It’s a great film. Kate Hudson is brilliant in it.” FOOD: Caro: Tomato Salad “A very simple recipe, by Adam Lier. Make double, because it will last a few days and it’s absolutely delicious” 1 eschalot (French shallot), minced2 garlic cloves, peeled and grated1 anchovy, finely minced, or ½ tsp fish sauce (optional)¼ tsp dried oregano½ tsp sugar2 tbsp red wine vinegar3 tbsp olive oil4 heirloom tomatoes, cut into irregular chunks1 tbsp finely shredded parsleysalt and pepper, to seasonCombine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red wine vinegar and olive oil together and set aside for 15 minutes. 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: Is there such a thing as a bad migrant Caro to Corrie: Which statement from the Prime Minister’s office pleased you this week Corrie to Caro: Are you across the Great Brush Amnesty (re: Hourglass brushes) Caro to Corrie: Which other royal family completely absorbed you this month Corrie to Caro: What new football team are you going to follow this year Caro to Corrie: What’s your latest “Diarygate” drama

BSF. BSF brought to us by R ed Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: All The Colors of the Dark by Chris Whitaker SCREEN: Caro and Corrie on The Walsh Sisters on Stan FOOD: Corrie: Zesty Whole Lemon Cake by Donna Hay (From Sunshine, Lemons and Sea Salt) INGREDIENTS 2 medium thin-skinned lemons+ 1 cup (220g) caster (superfine) sugar ½ cup (75g) plain (all-purpose) flour 1½ cups (180g) almond meal (ground almonds) 2 teaspoons baking powder ¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil 3 eggs, lightly whisked Lemon syrup ⅔ cup (160ml) lemon juice ⅓ cup (75g) caster (superfine) sugar, extra To serve candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt METHOD Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly. Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper. Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth. Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly. Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14 Cook’s note: + Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour.

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

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: Which sporting injustice struck you again this week Caro to Corrie: Which British police taskforce would you love to be serving Corrie to Caro: Which reunion are you most looking forward on the weekend Caro to Corrie: Which interview are you most looking forward to on the weekend Corrie to Caro: What’s your latest best GLT Caro to Corrie: Which rock n roll anniversary took you by surprise this week

ON THIS EPISODE - The latest on Andrew Mountbatten-Windsor - It’s launch week for the Sorrento Writers Festival - Caro takes us inside the Channel 7 AFL season launch - Find out why Corrie rewinds to the Lido Shuffle in Six Quick Questions - Caro calls out a sporting injustice Launch Week - Corrie getting ready to launch (SWF) - Caro launched (AFL season, TV etc) - And has 2026 started differently? Faster, more anxious, less cruisy, high-level etc If so, why? **please note – no Cocktail Cabinet today – Myles Thomson from the Prince Wine Store will be back next week** BSF. BSF brought to us by R ed Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: All The Colors of the Dark by Chris Whitaker SCREEN: Caro and Corrie on The Walsh Sisters on Stan FOOD: Corrie: Zesty Whole Lemon Cake by Donna Hay (From Sunshine, Lemons and Sea Salt) INGREDIENTS 2 medium thin-skinned lemons+ 1 cup (220g) caster (superfine) sugar ½ cup (75g) plain (all-purpose) flour 1½ cups (180g) almond meal (ground almonds) 2 teaspoons baking powder ¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil 3 eggs, lightly whisked Lemon syrup ⅔ cup (160ml) lemon juice ⅓ cup (75g) caster (superfine) sugar, extra To serve candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt METHOD Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly. Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper. Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth. Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly. Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14 Cook’s note: + Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour. 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: Which sporting injustice struck you again this week Caro to Corrie: Which British police taskforce would you love to be serving Corrie to Caro: Which reunion are you most looking forward on the weekend Caro to Corrie: Which interview are you most looking forward to on the weekend Corrie to Caro: What’s your latest best GLT Caro to Corrie: Which rock n roll anniversary took you by surprise this week

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 anniversary last week took you back in time Corrie to Caro: Which AFL club is under the most pressure this year ? Caro to Corrie: Which business closure this week shocked you Corrie to Caro: Why does the AFL suddenly have a woman problem again? Caro to Corrie: What is the one news item coming out of America that makes you smile Corrie to Caro: What mother daughter fashion critique made you laugh this week?

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: bushfire-affected wineries Bests Great Western Riesling 2025 https://princewinestore.com.au/bests-great-western-riesling-2025.html Minim Colbinabbin Fiano 2024 https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html

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: Flesh by David Szaly SCREEN: Caro: Blue Moon FOOD: Caro: Nigella Lawson’s Prawn and Salmon curry https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry

All your questions, feedback and suggestions are answered here! Send them to us via Instagram, Facebook - or email feedback@dontshootpod.com.au

ON TODAY’S SHOW - The Jeffrey Epstein saga continues – one of the biggest stories from this century - Major cuts at the Washington Post - Does the AFL have a women problem? - The two AFL teams that MUST perform this year - Bushfire affected wineries with Myles Thomson from the Prince Wine Store Epstein, Epstein, Epstein: How does one man abuse hundreds of women, destroy a prince, forces a prime minister to the brink, threatens to bring down a president , - and still have so many industry and political leaders quacking in their boots six years after his death - The victims - The Perpetrators - The Crime Ring - The Networking - The Justice (and where is it?) - And what of Ghislaine Vale Washington Post – sacking 300 journalists – is it now in its death throws? The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: bushfire-affected wineries Bests Great Western Riesling 2025 https://princewinestore.com.au/bests-great-western-riesling-2025.html Minim Colbinabbin Fiano 2024 https://princewinestore.com.au/minim-colbinabbin-fiano-2024.html 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: Flesh by David Szaly SCREEN: Caro: Blue Moon FOOD: Caro: Nigella Lawson’s Prawn and Salmon curry https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry 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 anniversary last week took you back in time Corrie to Caro: Which AFL club is under the most pressure this year ? Caro to Corrie: Which business closure this week shocked you Corrie to Caro: Why does the AFL suddenly have a woman problem again? Caro to Corrie: What is the one news item coming out of America that makes you smile Corrie to Caro: What mother daughter fashion critique made you laugh this week?

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