Don't Shoot The Messenger

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: What were your Brownlow Red Carpet 3,2,1 Corrie to Caro: What was your Brownlow Color of the Night Caro to Corrie: Which personal toolkit deficiency has become evident on this NSW road trip Corrie to Caro: What did you attend last week to clock up another first? Caro to Corrie: Which Chris Fagan coaching moment warmed your heart this week Corrie to Caro: What have you become a regular at over the past year?

The Cocktail Cabinet: Myles discusses Rose www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

Caro and Corrie answer your questions and feedback. To be part of the mail bag, email feedback@dontshootpod.com.au

ON THIS EPISODE Caro’s night at the Brownlow medal Corrie’s road trip – up the Hume Highway in country Victoria, headed for NSW Rosé tips with Myles Thomson Caro’s new found love for public transport Where has the ‘service’ at service stations gone? THE MAILBAG - send through your recommendations, recipes, tips, feedback and questions – for our new segment, the Mail Bag. feedback@dontshootpod.com.au Or head to our facebook and Instagram pages to message us there AND REMEMBER to hit the subscribe button wherever you get your podcasts – and recommend us to your friends and family! THE WEEK THAT WAS Caro and Corrie reflect on a busy week. Road trip, Tassie trip, Guilt Trip, Tripping the Light Fantastic - Tripping the light fantastic at The Brownlow. Caro’s night and Corrie’s telly watching - We discuss our travels – and travelling coming up - And Guilt Trips – do you find it difficult to just go? Why are there always so many things we feel we have to get in order? And when you work, do you feel guilty stopping? How do get in the holiday mood Quick Travel Questions - Best Meal/dish - Best Coffee - Best Outdoor Experience - Best Secret Pleasure - Best Travel Wardrobe Tip - Best Shopping Find ITEM 3: The Cocktail Cabinet: Myles discusses Rose 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’s book: The Peak by Sam Guthrie SCREEN: Caro’s Screen: Downton Abbey: The Grand Finale FOOD: Corrie’s Recipe: Donna Hay’s Char-grilled Asparagus and Parsley Pesto Pasta 300G GREEN ASPARAGUS, TRIMMED ¼ CUP (60ML) OLIVE OIL, PLUS EXTRA, FOR BRUSHING SEA SALT AND CRACKED PEPPER 2 CUPS FLAT-LEAF PARSLEY LEAVES 2 CLOVES GARLIC, CRUSHED 10 WHITE ANCHOVY FILLETS ½ CUP (40G) FINELY GRATED PARMESAN, PLUS EXTRA, TO SERVE 1 TABLESPOON FINELY GRATED LEMON RIND 2 TABLESPOONS LEMON JUICE 400G SPAGHETTI MICRO PARSLEY LEAVES, TO SERVE (OPTIONAL) Heat a char-grill pan over high heat. Brush the asparagus with oil and sprinkle with salt and pepper. Cook for 8–10 minutes or until just charred. Allow to cool slightly and roughly chop. Place in a food processor with the oil, parsley, garlic, anchovy fillets, parmesan, lemon rind, lemon juice, salt and pepper and process until roughly chopped. Set aside. Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid. Return the pasta to the saucepan with the pesto and reserved liquid and toss to combine. Divide between plates and top with micro parsley leaves and extra parmesan to serve. Serves 4. SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Caro to Corrie: What were your Brownlow Red Carpet 3,2,1 Corrie to Caro: What was your Brownlow Color of the Night Caro to Corrie: Which personal toolkit deficiency has become evident on this NSW road trip Corrie to Caro: What did you attend last week to clock up another first? Caro to Corrie: Which Chris Fagan coaching moment warmed your heart this week Corrie to Caro: What have you become a regular at over the past year?

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’s book: The Bay of Noon by Shirley Hazzard SCREEN: Caro Screen: Hostage on Netflix FOOD: Caro’s Recipe: ⁠Fish Tacos from Recipe Tin Eats

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Will Sussan Ley still be Liberal leader at Christmas Corrie to Caro: What major change are you thinking of making in your life Caro to Corrie: Of all the extraordinary and dramatic happenings in American politics right now, what is the one image that haunts you Corrie to Caro: What's your latest packing for travel tip? Caro to Corrie: To all those women fashionistas attending next Monday’s Brownlow Medal night, what’s your big tip Corrie to Caro: To everyone going to next Monday’s Brownlow Medal night, what’s your big tip

SPRING REDS WITH MYLES THOMSON www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney ⁠Ministry of Clouds Grenache Carignan 2024 ⁠ ⁠Lodali Dolcetto 2024

Caro and Corrie discuss all your feedback, questions and recommendations on the Mail Bag. Make sure you email us if you have any thoughts for us to discuss on next week's episode of the Mail Bag!

ON THIS EPISODE - Memories from Sydney 2000, 25 years on - AFL off field drama (however, Corrie is far more interested in on field action with Hawthorn in the final 4!) - Myles’ spring red recommendations - Corrie’s Brownlow medal fashion tips - The haunting image relation to American politics right now AFL PRELIM FINALS WEEK… So why is all the drama off-field? Caro on September’s big off-field issues - AFL Commission and Richard Goyder - Bailey Smith, Charlie Curnow, Zach Merrett, Jordan Ridley and more - Did Nathan Buckley make the right coaching call (and what’s happening between Melbourne and Petracca) - Can the Hawks go all the way? 25 YEARS THIS WEEK SINCE THE SYDNEY OLYMPICS. What is your one lasting memory of those games? Caro and Corrie reflect on their memories while working on the Olympic Games SPRING REDS WITH MYLES THOMSON www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney Ministry of Clouds Grenache Carignan 2024 Lodali Dolcetto 2024 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’s book: The Bay of Noon by Shirley Hazzard SCREEN: Caro Screen: Hostage on Netflix FOOD: Caro’s Recipe: Fish Tacos from Recipe Tin Eats SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806. Caro to Corrie: Will Sussan Ley still be Liberal leader at Christmas Corrie to Caro: What major change are you thinking of making in your life Caro to Corrie: Of all the extraordinary and dramatic happenings in American politics right now, what is the one image that haunts you Corrie to Caro: What's your latest packing for travel tip? Caro to Corrie: To all those women fashionistas attending next Monday’s Brownlow Medal night, what’s your big tip Corrie to Caro: To everyone going to next Monday’s Brownlow Medal night, what’s your big tip

SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting Caro to Anna: What weapon would you keep by your bed to thwart an intruder Anna to Corrie: What surprising fact did you learn about yourself the other day Corrie to Anna: What’s your best Spring cleaning tip Anna to Caro: What’s your best Spring cleaning tip Caro to Corrie: What’s your best Spring cleaning tip

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. The theme is ‘Spring’ BOOK: Caro’s book: Enchanted April by Elizabeth von Arnim Anna’s book: The End of the Morning by Charmaine Clift Corrie’s book: The Secret Garden by Frances Hodgson Burnett SCREEN: Caro’s Screen: In and Out Anna’s Screen: The Thursday Murder Club (Netflix) Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations) FOOD: Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill Serves four as a side 600g asparagus, woody ends trimmed (400g) 3 tbsp olive oil 30g unsalted butter 20g flaked almonds 30g baby capers (or regular), pat-dried on kitchen paper 10g dill, roughly chopped salt and black pepper I. Preheat the oven to 200°C fan. 2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper. Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate 1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus. 2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm. Corrie’s Recipe: Jill Dupleix’s Lime Delicious

Listen back to the raw, open and honest discussion we had with Kate Halfpenny during our live recording at the Blairgowrie Yacht Squadron.

ON THIS EPISODE - Special guest, award-winning writer Kate Halfpenny - Anna from the Op Shop joins us - A spring themed BSF - Caro’s take on the evolving AFL Commission drama - Caro, Corrie and Anna’s best spring cleaning SPECIAL GUEST, Kate Halfpenny Author of Boogie Wonderland: A memoir about sea changes, marriage and riding the waves of married life Kate Halfpenny is an award-winning writer, editor and commentator for Who, Vogue, Marie Claire and ABC Radio. She is a columnist for The Age and Sydney Morning Herald. Her first book arrived on book shelves a few weeks ago….. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. The theme is ‘Spring’ BOOK: Caro’s book: Enchanted April by Elizabeth von Arnim Anna’s book: The End of the Morning by Charmaine Clift Corrie’s book: The Secret Garden by Frances Hodgson Burnett SCREEN: Caro’s Screen: In and Out Anna’s Screen: The Thursday Murder Club (Netflix) Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations) FOOD: Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill Serves four as a side 600g asparagus, woody ends trimmed (400g) 3 tbsp olive oil 30g unsalted butter 20g flaked almonds 30g baby capers (or regular), pat-dried on kitchen paper 10g dill, roughly chopped salt and black pepper I. Preheat the oven to 200°C fan. 2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper. Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate 1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus. 2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm. Corrie’s Recipe: Jill Dupleix’s Lime Delicious SIX QUICK QUESTIONS, for Red Energy: Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. Corrie to Caro: What is the real cautionary tale arising from the AFL’ board table infighting Caro to Anna: What weapon would you keep by your bed to thwart an intruder Anna to Corrie: What surprising fact did you learn about yourself the other day Corrie to Anna: What’s your best Spring cleaning tip Anna to Caro: What’s your best Spring cleaning tip Caro to Corrie: What’s your best Spring cleaning tip

PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

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: Now that spring is here what's your first strategic move to deal with the change of season? Caro to Corrie: What was one of the amazing facts you learned at History Club this week Corrie to Caro: What was your most awkward moment at the AFL Awards night? Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts Corrie to Caro: What ground your gears at your most recent night out? Caro to Corrie: What is your September Challenge

Hear this week's Book, Screen and Food segment from 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: Caro has a Book: An Inside Job by Daniel Silva SCREEN: Caro has a Screen: The Ballad of Wallis Island FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine The classic French combination of bacon, mushrooms and thyme turns chicken into a delicious crowd-pleaser. 1 large chicken, cut into 8 pieces 3 sprigs thyme sea salt and freshly cracked 2 tbsp tomato paste black pepper 2 cups chicken stock 2 tbsp olive oil 2-2 ½ cups red wine 3 tbsp butter 4 slices thick bacon, 8 slices pancetta, coarsely chopped coarsely chopped 12 eschalots, thickly sliced 200g button mushrooms, quartered 12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped and smashed 2 bay leaves SERVES 4 Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2 minutes. Add chicken and brown on al sides. Remove chicken and pancetta. Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4 minutes. Add tomato paste and stock and stir well. Return chicken to dish and cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and place in oven to bake for 45-60 minutes or until chicken is cooked and tender. Place dish over high heat on stove top and simmer, uncovered, for 5 minutes. or until juices are reduced by half. Stir in remaining butter. Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side. Food for thought Polenta Is perfect with osso buco or the hunter's shin of beef (see previous pages). Place 1.2L water, 300ml milk, 2 walnut-size pieces butter and 1 tbsp salt in a large pot over medium heat. When liquid is about to simmer, whisk in a mix of 300g polenta and 200g fine semolina. Swap to a wooden spoon when mixture starts to thicken and stir for 5-10 minutes or until you have a smooth, thick texture. Stir in 100g grated parmesan. Serve polenta within 15 minutes or It will start to set.

Caro and Corrie answer your questions in the Mail Bag!

ON THIS EPISODE: What happened to peaceful public demonstrations Spring whites with Myles Thomson Caro’s awkward All-Australian award interactions Corrie’s September challenge What will the theme of spring be for clothing this year? It’s a no-no to film people dancing! REMINDER: Our DSTM Live podcast recording Blairgowrie Yacht Squadron Thursday Sept 11 5pm-7pm $45 (includes drink on arrival, special guests and lucky door prizes) LINK TO TICKETS ITEM 1: What happened to peaceful public demonstrations - The March for Australia rally in Melbourne on Sunday - Involvement of the Neo-Nazi groups led by Thomas Sewell (later charged) - The attack on Camp Sovereignty in the King’s Domain MEANWHILE: the Bush Summit. Who’s backing the chat-fest? ITEM 3: The Cocktail Cabinet PRINCE WINE STORE with Myles Thomson. THIS WEEK: SPRING WINES (i) The Whites 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 has a Book: An Inside Job by Daniel Silva SCREEN: Caro has a Screen: The Ballad of Wallis Island FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine FOOD: Corrie has a Recipe: Coq au Vin from Sunday Life Magazine The classic French combination of bacon, mushrooms and thyme turns chicken into a delicious crowd-pleaser. 1 large chicken, cut into 8 pieces 3 sprigs thyme sea salt and freshly cracked 2 tbsp tomato paste black pepper 2 cups chicken stock 2 tbsp olive oil 2-2 ½ cups red wine 3 tbsp butter 4 slices thick bacon, 8 slices pancetta, coarsely chopped coarsely chopped 12 eschalots, thickly sliced 200g button mushrooms, quartered 12 cloves garlic, peeled 6 sprigs flat-leaf parsley, chopped and smashed 2 bay leaves SERVES 4 Preheat oven to 160C fan-forced (180C conventional. Season chicken pieces with salt and pepper. Heat olive oil and 2 tablespoons butter over medium heat in a large flameproof, ovenproof dish with a lid. Add pancetta and cook for 2 minutes. Add chicken and brown on al sides. Remove chicken and pancetta. Place eschalots, garlic, bay leaves and thyme in dish and cook, stirring, for 3-4 minutes. Add tomato paste and stock and stir well. Return chicken to dish and cover with red wine. Bring to a simmer for 3 minutes. Cover dish with lid and place in oven to bake for 45-60 minutes or until chicken is cooked and tender. Place dish over high heat on stove top and simmer, uncovered, for 5 minutes. or until juices are reduced by half. Stir in remaining butter. Place bacon in a non-stick frying pan over medium-high heat. Add mushrooms and a little extra butter, if necessary. Cook mushrooms for 5 minutes or until just tender, then stir in parsley. Serve chicken and juices topped with bacon and mushroom mixture and with boiled or mashed potatoes on the side. 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: Now that spring is here what's your first strategic move to deal with the change of season? Caro to Corrie: What was one of the amazing facts you learned at History Club this week Corrie to Caro: What was your most awkward moment at the AFL Awards night? Caro to Corrie: Do you agree with the NSW proposal to introduce a lottery to raise funds for the arts Corrie to Caro: What ground your gears at your most recent night out? Caro to Corrie: What is your September Challenge

PRINCE WINE STORE with Myles Thomson. (notes to follow) 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. BOOK: Corrie has a Book: The Safekeep by Yael van der Wouden SCREEN: Corrie has a Screen: Professor T on ABC IView FOOD: Caro has a Recipe: Trudy’s Vodka Pasta Caro says there are many incarnations of this recipe – eg: https://www.recipetineats.com/vodka-pasta/ BUT – The two tips from Trudy – use penne, as well as meat from pork and fennel sausage FULL RECIPE: Ingredients: 1 onion diced 2 cloves of garlic (optional) 1 pkt (800gms approx) pork & fennel sausages (or any flavour) Bacon 1 bottle vodka pasta saice Slurp of cream to taste Salt and Pepper Method: Fry onion, garlic and bacon in a large pan with olive oil Remove sausage meat from their skins in about 4 or 5 sections You can spread the meat out in the pan or keep as meatballs Add to onions etc - brown them Add a slurp or 2 of vodka Add tomato sauce, salt and pepper Simmer for 15 minutes at least Add 1 parsley and parmesan to serve to your choice of pasta Add cream after tomato sauce at the end