ON TODAY’S SHOW

- It’s Grand Final week!

- Why Port Adelaide are a watch for Caro

- Changing roles in the media landscape

- Meryl Streep’s powerful comments re: women’s rights in Afghanistan

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Grand Final, Here We Come

- Caro’s Sydney Prelim Finals week

- Grand Final week in Melb

- Brownlow Medal night

- The romance of the (ex-Melb teams) Swans v Lions match-up

- Caro’s tips on who to watch on The Big Day

THE COCKTAIL CABINET – brought to us by Prince Wine Store. Bringing Melburnians the greatest wine in the world. Prince Wine Store dot com dot au.

This week: Which wine to drink while watching the Grand Final on the telly.

BSF brought to us by RED ENERGY.

BOOK: Corrie has a book: Kitchen Sentimental by Annie Smithers (non-fiction)

SCREEN: Corrie and Caro discuss a Screen: Slow Horses (series 4) on Apple TV

FOOD: Caro has a Recipe: Mediterranean baked fish with tomato and fennel

Serves 4

2 large fennel bulbs, thinly sliced (500g) plus the fronds for garnish

5 garlic cloves, thinly sliced

3 tbsp olive oil

2 tsp cumin seeds, toasted and lightly crushed

2 tsp fennel seeds, toasted and lightly crushed

1 tbsp tomato paste

150ml ouzo

600g peeled and chopped plum tomatoes

1 tsp caster sugar

2 tbsp thyme leaves, picked, plus extra for garnish

2 strips of shaved lemon peel

600g fish cut into 4cm chunks

200g sheep’s milk feta, broken into 2cm chunks

60g unsalted butter

1 tsp chilli flakes

2 tsp lemon juice

Salt & pepper

Preheat the oven to 220ºC.

In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened. Add the cumin and fennel seeds and cook for another minute. Stir in the tomato paste and then add the raki or ouzo. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, sugar, half of the thyme, the lemon skin, 1 teaspoon of salt and some black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel.

Divide the hot sauce evenly between four individual casserole dishes or small pans. Alternatively, use one large dish. Season the sea bass pieces with salt and pepper and dot them inside, skin side down. Arrange over the squid followed by the prawns. Press the feta pieces around the fish so that they are also slightly submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top shelf in the oven 8-12 minutes, depending on the size of your dishes, or until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden.

Just before the casseroles are done, melt the butter in a small frying pan until it starts to foam. Add the chilli and cook until the butter just begins to brown. Pour in the lemon juice, stir and remove from the heat. Spoon this over the hot casseroles as soon as they come out of the oven. Sprinkle with the fennel fronds and serve hot with bread on the side.

DID YOU SEE THAT? Meryl Streep on how a female cat has more rights than women in Afghanistan

SIX QUICK QUESTIONS for Red Energy.

CORRIE TO CARO: What did you do at the MCG on Saturday night that you haven't done for more than a decade

CARO TO CORRIE: Which forthcoming Summer movie are you desperate to see

CORRIE TO CARO:  What new book will you take comfort in straight after the grand final

CARO TO CORRIE: What Red Carpet fashion phenomenon have you recently observed

CORRIE TO CARO:  While reading about Keith Urban and his forthcoming Aussie tour, what did you suddenly realise

CARO TO CORRIE: What’s your Brownlow Red Carpet fashions 3,2, 1

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