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?

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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?