ON TODAY’S SHOW:

-       The wither of Australian free-to-air TV

-       The challenges the alcohol and hospitality industries are facing

-       Bernard Tomic’s latest indiscretion

-       Our wrap of the Logies

-       Why we are looking forward to the John Farnham documentary

If you have feedback, comments or suggestions, email us:

feedback@dontshootpod.com.au

 Wither Australian free-to-air TV?

Despite the joy and upbeat Logies awards night, our broadcasters are at the crossroads of either keeping a steady course and risking further plummeting of audience numbers OR they redefine their organisations, their offering, their branding - and try something new

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Unpacking the Distributor Tasting cocktail cabinet

BSF brought to us by Red Energy

BOOK: Corrie has a book: Broccoli and Other Love Stories By Paulette Whitney

SCREEN: Caro has a Screen – Presumed Innocent

Thank you to Cobram Estate Olive Oil

FOOD: Caro has a recipe: Beef tagliata - Italian recipes by GialloZafferano

Ingredients:

Entrecôte 28 oz (800 g) - (sirloin)

Arugula ¾ cup (100 g)

Cherry tomatoes ¾ cup (100 g)

Salt to taste

Black pepper to taste

Extra virgin olive oil to taste

Method:

To prepare sliced beef tagliata with arugula and cherry tomatoes, make sure to take the piece of entrecôte out of the fridge at least one hour before cooking, as the meat must not be cooked cold. Wash and dry the arugula well. Then wash and cut the tomatoes in half 

1. Move on to the meat: remove the fat (if present) from the surface 2, then divide the piece of meat into slices about 1 ½” (4 cm) thick 3. Heat the grill and let it warm up nice and hot. When the grill is hot, lay a piece (or maximum two) of meat 4, then reduce the heat, to medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use a fork, so as not to pierce it and let the juices come out) and cook for another 3-4 minutes 5. To ensure that the cooking is rare, you can use a kitchen thermometer 6: when the core temperature is around 125-129° F (52-54° C), the meat is ready. Take it off the grill and leave it on the cutting board for a minute to let it rest and retain its juices 7 (if you have to leave it longer, cover it with aluminum foil). Then cut crosswise to obtain several slices with a sharp non-serrated knife 8. Arrange a bed of arugula on a serving plate, the beef tagliata, and some tomatoes 9. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper. and your sliced beef tagliata with arugula and cherry tomatoes is ready to be served!

DID YOU SEE THAT? Bernard Tomic’s latest indiscretion

SIX QUICK QUESTIONS

CARO TO CORRIE: What TV show deserved a Logie in 2024

CORRIE TO CARO: What was the Australian television game changer at the 2024c Logies

CARO TO CORRIE: What new movie are you desperate to see

CORRIE TO CARO: What 2024 award-winning show are you now desperate to see

CARO TO CORRIE: What 2024 award-winning show are you still keen to avoid

CORRIE TO CARO: What schmaltzy Logies moment was completely justified

Thank you Red Energy, Prince Winestore and Cobram Olive Oil

CARO TO CLOSE  

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